European Food Research and Technology最新文献

{"title":"Assessment of the prebiotic properties of fructooligosaccharides extracted from dragon fruit (Selenicereus undatus) peel","authors":"Diana Leticia Villafán-González,&nbsp;Santiago Gallegos-Tintoré,&nbsp;Mónica Noel Sánchez-González,&nbsp;Luis Chel-Guerrero,&nbsp;David Betancur-Ancona","doi":"10.1007/s00217-025-04827-6","DOIUrl":"10.1007/s00217-025-04827-6","url":null,"abstract":"<div><p>Dragon fruit peel contains fructooligosaccharides (FOS), which are fructose polymers considered a relevant source of soluble dietary fiber with potential prebiotic effects since they are selectively fermented by the intestinal microbiota. The aim of this study was to evaluate the extraction and partial purification of FOS present in dragon fruit peel. Resistance to hydrolysis was analyzed in a static in vitro digestion model, and the effect of the extract as a carbon source substitute to stimulate the growth of three bacterial strains: <i>Lacticaseibacillus casei</i>,<i> Lacticaseibacillus rhamnosus</i>, and <i>Lactobacillus delbrueckii</i>. FOS were extracted following a 2² factorial design with four central points to assess the effect of peel/solvent ratio (A) and solvent ratio (B) on the extraction of fructooligosaccharides from freeze-dried dragon fruit peel flour. After extraction, an ultrafiltration process was carried out using a membrane with a cutoff size of 1 kDa. Data analysis determined that the best treatment was the solid/solvent ratio of 1:30 (w/v) with ethanol at a concentration of 40%. A hydrolysis resistance of 56.36% was observed. The ultrafiltered extract significantly (<i>p</i> &lt; 0.05) stimulated the growth of the <i>L. casei</i> strain, while the non-ultrafiltered extract more effectively promoted the growth of <i>L. rhamnosus</i>; in the case of <i>L. delbrueckii</i>, neither extract significantly (<i>p</i> &lt; 0.05) stimulated its growth. This study demonstrated that fructooligosaccharides extracted from dragon fruit peel have partial resistance to hydrolysis and can stimulate the growth of <i>L. casei</i> and <i>L. rhamnosus</i> strains.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3047 - 3057"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening and characterization of potential Lactobacillus strains with anti-Helicobacter pylori activity through principal component analysis","authors":"Zihao Liu,&nbsp;Leijuan Yu,&nbsp;Yanlei Han,&nbsp;Shanshan Wang,&nbsp;Yiming Wang,&nbsp;Hui Xu","doi":"10.1007/s00217-025-04818-7","DOIUrl":"10.1007/s00217-025-04818-7","url":null,"abstract":"<div><p><i>Helicobacter pylori</i> is considered a causative agent of gastrointestinal diseases. Treatment for <i>H. pylori</i> has caused a significant increase in drug-resistant strains, making it very important to develop new treatment strategies. Lactic acid bacteria are natural microbial species. Owing to their excellent antibacterial activity and probiotic characteristics, they have received significant attention for their ability to suppress <i>H. pylori</i> infection. Nine strains were selected from sixty-four <i>Lactobacillus</i> strains sourced from infant feces and fermented foods to assess the inhibition of <i>H. pylori</i> growth and urease activity. Acid resistance, hydrophobicity, auto-aggregation, and co-aggregation with <i>H. pylori</i> were characterized and integrated with synthetic assessment using principal component analysis to obtain two strains, Scr72 and Scr19. Both strains were identified as <i>Lactiplantibacillus plantarum</i> using 16S rRNA gene sequencing. Moreover, both <i>Lactiplantibacillus plantarum</i> strains significantly reduced the levels of the pro-inflammatory cytokine interleukin 8 in human gastric epithelial cells (GES-1) during <i>H. pylori</i> infection and exhibited harmless γ-hemolysis activity and antibiotic sensitivity. When live cells or cell-free supernatants of both strains were co-cultured with <i>H. pylori</i>, the survival count of <i>H. pylori</i> decreased significantly. Based on these preliminary findings, <i>L. plantarum</i> Scr72 and <i>L. plantarum</i> Scr19 derived from pickled vegetables have the potential to act as probiotics against <i>H. pylori</i> infection.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3007 - 3018"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dissecting dietary hazards: cytogenotoxic impacts of monosodium glutamate, baking powder, and citric acid using Allium cepa assay","authors":"Yashasvi Rajgour,&nbsp;Ritika Chauhan,&nbsp;Mamta Negi,&nbsp;Shefali Sharma,&nbsp;Neelam Thakur,&nbsp;Lata Kumari,&nbsp;Gagandeep Singh,&nbsp;Umesh Kumar","doi":"10.1007/s00217-025-04830-x","DOIUrl":"10.1007/s00217-025-04830-x","url":null,"abstract":"<div><p>Food additives are used to provide specific flavor and color to food and to increase its shelf life. Numerous studies have highlighted concerns about the potential harmful effects of various food additives and preservatives. This research evaluated the cytogenotoxic effects of three different food additives, namely monosodium glutamate (MSG), baking powder (BKP), and citric acid (CA), using an <i>Allium cepa</i> model. The mitotic index was reduced at both 1 and 3 h following exposure to two concentrations (0.05% and 0.5%) of these food additives. A decrease in cell division rate and the mitotic index percentage indicated cytotoxicity. The food additives induced different types of chromosomal abnormalities, with binucleated cells being the most common and laggards being the least common. Citric acid has shown a greater cytogenotoxic effect than monosodium glutamate and baking powder. According to the findings of this research, these compounds could be a biological hazard, so constant monitoring and evaluation of food additives is crucial. Therefore, it is advised to consume these additives in an adequate manner.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3059 - 3069"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transcriptomic and metabolomic analysis: effects of different temperature conditions on higher alcohol production by Saccharomyces cerevisiae in grape must and exploration of related genes","authors":"Yonghong Lin,&nbsp;Na Zhang,&nbsp;Haomin Sun,&nbsp;Yazi Zhou,&nbsp;Tingrui Yan,&nbsp;Weishuai Qin,&nbsp;Wu Meng","doi":"10.1007/s00217-025-04825-8","DOIUrl":"10.1007/s00217-025-04825-8","url":null,"abstract":"<div><p>Higher alcohols, produced during the process of alcoholic fermentation <i>by Saccharomyces cerevisiae</i>, significantly influence the flavor and safety of products. This study investigates the effect of temperature (18 °C, 23 °C, and 28 °C) on higher alcohol production using grape juice as the fermentation medium, by analyzing the transcriptomics and metabolomics of <i>S. cerevisiae</i> EC1118-a. By integrating these data, we identified differentially expressed genes (DEGs) associated with higher alcohol metabolism. And established correlations between DEGs and differential metabolites. Furthermore, single-gene knockout experiments of key pathway genes were conducted to elucidate their roles in regulating higher alcohol production. Within the temperature range of 18 °C to 28 °C, the yield of higher alcohols in <i>S. cerevisiae</i> EC1118-a increased with rising temperature. Moreover, temperature significantly influenced metabolic pathways associated with amino acid biosynthesis (ko01230), pyruvate metabolism (ko00620), glycolysis/gluconeogenesis (ko00010), purine metabolism (ko00230), glycine, serine, and threonine metabolism (ko00260). To evaluate their impact on higher alcohol synthesis, we selected 7 genes (<i>FUN14</i>,<i> PET18</i>,<i> PHO84</i>,<i> SER33</i>,<i> SSA1</i>,<i> THI4</i>, and <i>YKR033C</i>) exhibiting significant expression changes. Knockout of those DEGs resulted in reduced levels of 1-propanol (2-methyl), 1-butanol (2-methyl), 1-butanol (3-methyl), and phenethyl alcohol in the EC1118a-<i>PHO84</i> strain by 14.72%, 8.93%, 11.19%, and 7.66%, respectively. Similarly, in the EC1118a-<i>SER33</i> strain, these compounds decreased by 12.66%, 18.22%, 6.72%, and 13.37%. In the EC1118a-<i>THI4</i> strain, levels of 1-butanol (3-methyl) and phenethyl alcohol decreased by 6.65% and 5.00%, respectively. Additionally, fermentation broths from the EC1118a-<i>PHO84</i> and EC1118a-<i>THI4</i> knockout strains showed a significant increase in 2,3-butanediol content. Ultimately, this research provides a foundation for developing industrial yeast strains with reduced higher alcohol production through gene knockout technology, thereby contributing to the improvement of wine quality by enhancing its aroma profile and ensuring greater safety in the final product.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3033 - 3046"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fructosylglycine assembles into melanoidin with more glycine than glucose while heating","authors":"Ghassan Faisal Mohsin,&nbsp;Andrea Isabel Hornemann,&nbsp;Franz-Josef Schmitt","doi":"10.1007/s00217-025-04811-0","DOIUrl":"10.1007/s00217-025-04811-0","url":null,"abstract":"<div><p>In this study, melanoidins formed from fructosylglycine and heated mixtures of glycine and glucose were analyzed and compared using spectroscopic techniques including UV/Vis, FTIR, EPR, NMR, as well as elemental analysis (EA). EA revealed that melanoidin formed from fructosylglycine incorporates a higher proportion of glycine compared to melanoidin produced through the direct reaction of glycine and glucose upon heating. FTIR spectra identified carbonyl or carboxyl groups with distinct bands at ~ 1749–1759 cm⁻¹, contributing to the extended π-electron system observed at 170–200 ppm in NMR spectra. EPR measurements demonstrated a higher abundance of unpaired electrons in fructosylglycine-derived melanoidin. The UV/Vis, FTIR, and NMR data indicated that the backbones of fructosylglycine-derived melanoidins contain a greater number of conjugated π bonds. Therefore, we conclude that the melanoidin skeleton synthesized from fructosylglycine includes more amino acid residues, owing to enhanced activation of nitrogen in the secondary amine of fructosylglycine compared to the primary amine of glycine. EPR results further reveal a positive correlation between melanoidin absorbance spectra, the size of their π-electron system, and antioxidant activity. These findings suggest that the nucleophilic attack of glycine’s amino group on glucose’s carbonyl group is facilitated in secondary amines, indicating a potential pathway to enhance melanoidin formation by incorporating secondary amines during food processing.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2979 - 2992"},"PeriodicalIF":3.2,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04811-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of lipophilic phytochemicals in seed oils of six aromatic plant species","authors":"Anna Grygier,&nbsp;Suryakant Chakradhari,&nbsp;Magdalena Rudzińska,&nbsp;Małgorzata Wroniak,&nbsp;Dalija Segliņa,&nbsp;Khageshwar Singh Patel,&nbsp;Arianne Soliven,&nbsp;Paweł Górnaś","doi":"10.1007/s00217-025-04816-9","DOIUrl":"10.1007/s00217-025-04816-9","url":null,"abstract":"<div><p>Searching for alternative oil crops rich in health-beneficial molecules is an important scientific and industrial topic. Therefore, in the present study, the seeds of six species– <i>Allium cepa</i>, <i>Coriandrum sativum</i>, <i>Cuminum cyminum</i>, <i>Foeniculum vulgare</i>, <i>Trachyspermum ammi</i>, and <i>Nigella sativa</i> as oil sources and their phytochemical profile were studied. Investigated seed species contained 20 to 42% of oil in <i>C. sativum</i> and <i>N. sativa</i>, respectively, thereby can be considered as oilseed crops (≥ 15%). Four species of the Apiaceae family (<i>C. sativum</i>, <i>C. cyminum</i>, <i>F. vulgare</i>, and <i>T. ammi</i>) were dominated by petroselinic acid (55–80%), while <i>A. cepa</i> and <i>N. sativa</i> in linoleic acid (61 and 62%, respectively). Apiaceae family species and <i>N. sativa</i> were predominantly rich in tocotrienols (T3s). The <i>C. cyminum</i> in α-T3, while <i>C. sativum</i>, <i>F. vulgare</i>, and <i>T. ammi</i> in γ-T3, and <i>N. sativa</i> in β-T3. The <i>A. cepa</i> in 99.5% contained tocopherols (Ts), mainly homologue α (80%). Only Apiaceae family seed oils were a source of squalene of comparable amounts (22.2–23.7 mg/100 g). The investigated oils had a diversified composition of phytosterols, characteristic of each species. The campesterol, Δ5-stigmasterol, β-sitosterol, Δ5-avenasterol, Δ5,24-stigmastadienol, gramisterol, cycloartenol, and Δ7-stigmasterol were the main recorded phytosterols. The differences between the lowest and the highest content (mg/100 g) of bioactive molecules were considerable– over six (27.7–172.5), eight (98.9–797.3), and sixty-five (0.2–13.1) times for total tocochromanols, phytosterols, and carotenoids, respectively. The investigated species are good sources of oil and valuable in lipophilic health-beneficial molecules.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2993 - 3005"},"PeriodicalIF":3.2,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Refining the craft of sour beers: a journey through fermentation, tartness and regional nuances","authors":"Amanda Felipe Reitenbach,&nbsp;Grace Ferreira Ghesti,&nbsp;Adriana Sturion Lorenzi,&nbsp;Hellen Dea Barros Maluly,&nbsp;Paula Christina Mattos dos Santos,&nbsp;Ananda Costa Barbosa,&nbsp;Haymon Humberto Petrycoski,&nbsp;Leticia Eiko Ichikawa Ezawa,&nbsp;Gordon Strong,&nbsp;Vívian Maria Burin","doi":"10.1007/s00217-025-04810-1","DOIUrl":"10.1007/s00217-025-04810-1","url":null,"abstract":"<div><p>This review delves into the rich history, production, and diversity of beer, highlighting its enduring global popularity. Tracing its origins back to ancient grain fermentation, we explore the key ingredients of beer—barley and other cereals, water and hops. With Brazil emerging as the third-largest beer producer worldwide, the article emphasizes the country's pivotal role in global beer production and consumption. The focus then shifts to the intriguing world of sour beers, particularly renowned styles like Lambic, Flanders Red, Berliner Weisse, and Gose. These beers are notable for their use of non-<i>Saccharomyces</i> yeasts, which add complexity and distinct aromas. Special attention is given to the Catharina Sour, a Brazilian style that skillfully balances acidity with tropical fruit flavors, gaining increasing international recognition. Furthermore, the article examines modern brewing techniques, such as kettle souring, highlighting their efficiency in production while acknowledging potential trade-offs in flavor depth. The relentless pursuit of innovation within the sour beer industry—whether through traditional methods or the creative incorporation of new ingredients—underscores the importance of this review. Ultimately, this article sheds light on the evolving craft of sour beer production and its cultural and economic significance in today’s brewing landscape, complemented by a bibliometric review.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2959 - 2978"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Edible insects as an alternative protein source in meat products: advantages, challenges, limitations, and gaps","authors":"Rodrigo Silveira de Albuquerque,&nbsp;Yago Alves de Aguiar Bernardo,&nbsp;Carlos Adam Conte-Junior","doi":"10.1007/s00217-025-04802-1","DOIUrl":"10.1007/s00217-025-04802-1","url":null,"abstract":"<div><p>Due to the growth of the global population, there is an increasing demand for novel sources of protein. The current meat production has caused several environmental impacts. The edible insects demonstrate a suitable alternative to substitute meat in food products. As advantages, it is possible to describe the enhanced nutritional value, reduced environmental impact, and ethical aspects. According to the studies, some texture, color, and sensorial parameters are challenging for the development of these novel formulations. Therefore, some strategies to surpass these modifications, such as ultrasound and enzyme applications, the addition of hydrocolloids, and the utilization of the extrusion process, are recommended. In addition, designing marketing strategies might be responsible for improving the consumer’s acceptance. It is also crucial to note some limiting factors for the propagation of insect-enriched meat products, such as the lack of a legal framework and contaminant control. Clear legislation is required to make these products more attractive to the food industry worldwide. Moreover, some functional and technological properties of meat products with insects should be addressed in the future, regarding cooking loss, water-holding capacity, and protein solubility. This review critically examines the advantages, challenges, limitations, opportunities, and gaps regarding the adoption of edible insects as partial substitutes for meat. Therefore, we highlight that edible insects are a suitable alternative protein source to substitute meat in food products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2927 - 2943"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Propolis as a functional plant-derived food: antioxidant and anti-cancer properties from Şırnak and Hakkari Regions","authors":"Mehmet Fidan,&nbsp;Behcet İnal,&nbsp;Onur Tokgün,&nbsp;Büşra Çelikkaya,&nbsp;İbrahim Teğin,&nbsp;Erdal Yabalak","doi":"10.1007/s00217-025-04806-x","DOIUrl":"10.1007/s00217-025-04806-x","url":null,"abstract":"<div><p>This study evaluates the chemical composition, antioxidant activities, and anti-cancer potential of propolis from 12 key beekeeping regions in Şırnak and Hakkari. Significant variations in phytochemical compounds, such as Chrysin, Caffeic Acid, Kaempferol, Rosmarinic acid, Quercetin-3-D-xyloside, and Quercetin, were identified. These compounds are known for their antioxidant and potential anti-cancer properties. Propolis extracts were obtained using Soxhlet extraction with n-hexane and ethanol, followed by GC–MS and LC–MS/MS analyses to identify volatile and phytochemical compounds. Antioxidant activity was assessed using DPPH and iron chelation assays. The anti-cancer potential of propolis was assessed against lung and breast cancer cell lines by evaluating cell proliferation and determining IC₅₀ values. The findings offer insights into the bioactive properties of the propolis from Şırnak for potential therapeutic applications. Preliminary cytotoxicity tests identified samples 3, 5, 6, 7, 9, and 10 as particularly effective. These samples were tested on lung (HUVEC, A549, H1975) and breast cancer cell lines (MDA-MB-231, MCF-7, MCF-10A) at various concentrations, with IC₅₀ values determined using the MTT assay. Propolis samples numbered 5, 7 and 9 showed significant activity in inhibiting cell proliferation and migration in breast cancer cell lines, while samples numbered 5, 7 and 10 were more effective in lung cancer cell lines. These findings underscore the potent antioxidant and anti-cancer properties of propolis, highlighting the significant influence of chemical composition and geographical origin. Further investigations, particularly in vivo and clinical studies, are essential to elucidate its therapeutic potential and underlying anti-cancer mechanisms.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2945 - 2958"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04806-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of smoldering air volume flow rates and smoking time on quality attributes of Frankfurter-type sausages","authors":"Malte Leible,&nbsp;Kurt Herrmann,&nbsp;Monika Gibis,&nbsp;Jochen Weiss","doi":"10.1007/s00217-025-04801-2","DOIUrl":"10.1007/s00217-025-04801-2","url":null,"abstract":"<div><p>This study explores the effects of varying smoking conditions on the properties of Frankfurter-type sausages. Using a modified smoldering smoke generator, air volume flow rate and smoking time were varied to assess their impact on color, texture, and sensory characteristics. The results showed significant changes in these characteristics and a wide spectrum in smoke color was produced across the 14 different settings. <i>L*</i> values ranged from 64.32 ± 0.61 to 46.33 ± 0.78, <i>a*</i> values ranged from 11.81 ± 0.29 to 24.18 ± 0.39, <i>b*</i> values ranged from 14.93 ± 0.77 to 41.20 ± 1.25 with an increase in smoking time and air volume flow generally leading to a darker smoking color. Sensory test regarding color showed that the perceived color behaved similarly to the measured color. In these descriptive tests the perceived color ranged from 0.42 ± 0.42 to 9.67 ± 0.43 on a scale from 0 to 10. Smoke odor did not show the strong differences seen in the other results. Here the perceived smoke odor ranged from 4.76 ± 2.00 to 8.64 ± 1.03 on a scale from 0 to 10. Since the study was based on a statistical experimental plan, a predictive model based on a surface plot could be established. These findings provide valuable insights in the qualitative changes in Frankfurter -Type sausages for optimizing smoking parameters in the food industry, potentially enabling precise control over desired sensory and physical properties in smoked meat products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2915 - 2926"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04801-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}