Food Science and Preservation最新文献

Effects of storage temperature on quality characteristics of texturized vegetable protein 储存温度对膨化植物蛋白质量特性的影响

Food Science and Preservation Pub Date : 2024-02-01 DOI: 10.11002/kjfp.2023.31.1.46

Seul Lee, S. Jung, M. Seo, C. Park

{"title":"Effects of storage temperature on quality characteristics of texturized vegetable protein","authors":"Seul Lee, S. Jung, M. Seo, C. Park","doi":"10.11002/kjfp.2023.31.1.46","DOIUrl":"https://doi.org/10.11002/kjfp.2023.31.1.46","url":null,"abstract":"\u0000\u0000This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80°C, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190°C with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at −20°C, 0°C, and 4°C for 9 days. Texture analysis revealed that the curing rate followed 4°C > 0°C > −20°C sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of −20°C > 0°C > 4°C. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being −20°C > 4°C > 0°C, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4°C. The study suggests that refrigerated storage at 4°C is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.\u0000","PeriodicalId":518452,"journal":{"name":"Food Science and Preservation","volume":"43 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140528627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The protective effect of Eucommia ulmoides leaves on high glucose-induced oxidative stress in HT-29 intestinal epithelial cells 杜仲叶对高糖诱导的 HT-29 肠上皮细胞氧化应激的保护作用

Food Science and Preservation Pub Date : 2024-02-01 DOI: 10.11002/fsp.2024.31.1.183

H. Lee, Jong Min Kim, H. Lee, M. Go, Ju Hui Kim, Hyun Ji Eo, Chul-Woo Kim, H. Heo

{"title":"The protective effect of Eucommia ulmoides leaves on high glucose-induced oxidative stress in HT-29 intestinal epithelial cells","authors":"H. Lee, Jong Min Kim, H. Lee, M. Go, Ju Hui Kim, Hyun Ji Eo, Chul-Woo Kim, H. Heo","doi":"10.11002/fsp.2024.31.1.183","DOIUrl":"https://doi.org/10.11002/fsp.2024.31.1.183","url":null,"abstract":"\u0000\u0000This study investigated the protective effect of the aqueous extract of Eucommia ulmoides leaves (AEEL) against high glucose-induced human colon epithelial HT-29 cells. The 2,2'-azino-bis (3-ethyl benzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging activities, ferric reducing/antioxidant power (FRAP), and malondialdehyde (MDA) analyses indicated that AEEL had significant antioxidant activities. The 3-(4,5-dimethylthiazol-2-yl)- 2,5-diphenyltetrazolium bromide (MTT) assay showed that AEEL increased cell viability against high glucose-, H2O2-, and lipopolysaccharide (LPS)-induced cytotoxicity in HT-29 cells. Also, the 2'-7'-dichlorodihydrofluorescein diacetate (DCF-DA) assay indicated that AEEL decreased intracellular reactive oxygen species (ROS) against high glucose-, H2O2-, and lipopolysaccharide (LPS)-induced cytotoxicity in HT-29 cells. AEEL showed inhibitory activities against α-glucosidase and inhibited the formation of advanced glycation end products (AGEs). AEEL showed significant positive effects on the viability and titratable acidity of L. brevis. The high-performance liquid chromatogram (HPLC) analysis identified chlorogenic acid and rutin as the major compounds of AEEL. These results suggested that AEEL has the potential to be used as a functional food source to suppress blood glucose levels and protect the gut from high glucose-induced oxidative stress.\u0000","PeriodicalId":518452,"journal":{"name":"Food Science and Preservation","volume":"64 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140528586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality attributes and shelf-life of freshly cut beef coated with waste feather keratin-ginger starch composite enriched with avocado peel polyphenolic-rich extract 用富含牛油果皮多酚提取物的废弃羽毛角蛋白-生姜淀粉复合材料涂覆鲜切牛肉的质量属性和货架期

Food Science and Preservation Pub Date : 2024-02-01 DOI: 10.11002/fsp.2024.31.1.1

O. Oluba, S. Ojeaburu, Opeyemi A Bayo-Olorunmeke, Georgina O. Erifeta, S. Josiah

{"title":"Quality attributes and shelf-life of freshly cut beef coated with waste feather keratin-ginger starch composite enriched with avocado peel polyphenolic-rich extract","authors":"O. Oluba, S. Ojeaburu, Opeyemi A Bayo-Olorunmeke, Georgina O. Erifeta, S. Josiah","doi":"10.11002/fsp.2024.31.1.1","DOIUrl":"https://doi.org/10.11002/fsp.2024.31.1.1","url":null,"abstract":"\u0000\u0000The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4°C for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p<0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p<0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.\u0000","PeriodicalId":518452,"journal":{"name":"Food Science and Preservation","volume":"238 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140529169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality characteristics of plant-based whipped cream with ultrasonicated pea protein 含超声波豌豆蛋白的植物性鲜奶油的质量特性

Food Science and Preservation Pub Date : 2024-02-01 DOI: 10.11002/fsp.2024.31.1.64

Insun Kim, Kwang-Deog Moon

{"title":"Quality characteristics of plant-based whipped cream with ultrasonicated pea protein","authors":"Insun Kim, Kwang-Deog Moon","doi":"10.11002/fsp.2024.31.1.64","DOIUrl":"https://doi.org/10.11002/fsp.2024.31.1.64","url":null,"abstract":"\u0000\u0000The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 μm, whereas those of PP were distributed at 5-20 μm. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.\u0000","PeriodicalId":518452,"journal":{"name":"Food Science and Preservation","volume":"27 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140528847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects on antioxidant, whitening, and anti-wrinkle improvement of ethanol extracts from fermented Trigonotis radicans var. sericea by Lactobacillus brevis 乳酸杆菌从发酵的雷公藤变种中提取的乙醇提取物对抗氧化、美白和改善抗皱效果的影响

Food Science and Preservation Pub Date : 2024-02-01 DOI: 10.11002/fsp.2024.31.1.173

Da-Eun Jeong, Ji-Hye Kim, Byung-Oh Kim, Young-Je Cho

{"title":"Effects on antioxidant, whitening, and anti-wrinkle improvement of ethanol extracts from fermented Trigonotis radicans var. sericea by Lactobacillus brevis","authors":"Da-Eun Jeong, Ji-Hye Kim, Byung-Oh Kim, Young-Je Cho","doi":"10.11002/fsp.2024.31.1.173","DOIUrl":"https://doi.org/10.11002/fsp.2024.31.1.173","url":null,"abstract":"\u0000\u0000This study was designed to compare the effects on antioxidant, whitening, and anti-wrinkle improvement of 60% ethanol extracts from Trigonotis radicans var. sericea (TR) and Lactobacillus brevis-fermented T. radicans var. sericea (FTR). The total phenolics contents of TR was 18.6 mg/g, and FTR was 18.2 mg/g. The HPLC analysis confirmed more phenolic compounds were produced in FTR by bioconversion than in TR. The FTR showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than TR. The results of the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolorization assay, FTR and TR showed higher activity than BHT (positive control). The FTR (1.21-1.29 PF) showed higher antioxidant protection factor (PF) activity than the TR (1.15-1.22 PF) and showed higher tyrosinase, collagenase and elastase inhibitory activities. This results showed L. brevis-fermentation of Trigonotis radicans var. sericea changed the composition profile and has effects on antioxidant, whitening and anti-wrinkle improvement.\u0000","PeriodicalId":518452,"journal":{"name":"Food Science and Preservation","volume":"672 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140529060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of zinc oxide nanoparticle types on the structural, mechanical and antibacterial properties of carrageenan-based composite films 氧化锌纳米粒子类型对卡拉胶基复合薄膜的结构、机械和抗菌性能的影响

Food Science and Preservation Pub Date : 2024-02-01 DOI: 10.11002/fsp.2024.31.1.126

Ga Young Shin, Hyo-Lyn Kim, So-Yoon Park, Mi So Park, Chanhyeong Kim, Jae-Young Her

{"title":"Effect of zinc oxide nanoparticle types on the structural, mechanical and antibacterial properties of carrageenan-based composite films","authors":"Ga Young Shin, Hyo-Lyn Kim, So-Yoon Park, Mi So Park, Chanhyeong Kim, Jae-Young Her","doi":"10.11002/fsp.2024.31.1.126","DOIUrl":"https://doi.org/10.11002/fsp.2024.31.1.126","url":null,"abstract":"\u0000\u0000In this study, zinc oxide nanoparticles (ZnONPs) were synthesized using three distinct zinc salts: zinc acetate, zinc chloride, and zinc nitrate. These ZnONPs were subsequently utilized in the fabrication of carrageenan-ZnONPs (Car-ZnONPs) composite films. The study assessed influence of the various ZnONPs on the morphological, water vapor barrier, color, optical, and antimicrobial properties of the Car-ZnONPs composite films. The surface morphology and UV-blocking attributes of the composite films were affected by the type of ZnONPs used, but their surface color, transparency, and chemical structure remained unaltered. The composite film's thickness and elongation at break (EB) significantly increased, while the tensile strength significantly decreased. In contrast, film’s elastic modulus (EM) and water vapor permeability coefficient (WVP) showed no significant difference. All the composite films with added ZnONPs demonstrated potent antibacterial activity against Escherichia coli O157:H7 and Listeria monocytogenes. Among the carrageenan-based composite films, Car-ZnONPsZC showed the highest antibacterial and UV-blocking properties, and its elongation at break was significantly higher than that of the pure carrageenan films. This suggests that ZnONPs composite films have the potential to be used as an active packaging film, preserve the safety of the packaged food and extend shelf life.\u0000","PeriodicalId":518452,"journal":{"name":"Food Science and Preservation","volume":"483 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140528636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0