Food and Bioprocess Technology最新文献_第3页

Pulsed Electric Field Assisted Combined Freezing of Carrot Tissue: Preliminary Vacuum Freezing Followed by Supplementary Conventional Freezing

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-09 DOI: 10.1007/s11947-024-03710-8

Yuqi Huang, Olivier Bals, Nikolai Lebovka, Eugène Vorobiev

{"title":"Pulsed Electric Field Assisted Combined Freezing of Carrot Tissue: Preliminary Vacuum Freezing Followed by Supplementary Conventional Freezing","authors":"Yuqi Huang, Olivier Bals, Nikolai Lebovka, Eugène Vorobiev","doi":"10.1007/s11947-024-03710-8","DOIUrl":"10.1007/s11947-024-03710-8","url":null,"abstract":"<div><p>Pulsed electric field (PEF) assisted combined mode of freezing with the preliminary vacuum freezing (VF) down to − 6 °C followed by conventional freezing (CF) in the freezer at − 20 °C has been studied. The fresh carrot tissue was electroporated to different levels of cell disintegration index <i>Z</i> = 0–0.9 (<i>E</i> = 0–400 V/cm, <i>t</i><sub>PEF</sub> = 0–1 s). It was demonstrated that PEF significantly accelerated the kinetics of CF and impacted the texture, moisture losses, and microstructure of thawed carrots. For example, at a high disintegration index (<i>Z</i> = 0.9), the total freezing time was shortened by ≈1.21 times for the CF procedure and by ≈1.57 times for the combined VF + CF procedure. The softening of textures of carrots was observed; however, for both CF and VF + CF procedures, they were comparable. Application of both CF and VF + CF procedures resulted in the increase of the size of pores inside the carrot tissues. However, the water losses for the combined VF + CF protocol were significantly smaller than those for the CF protocol.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4649 - 4657"},"PeriodicalIF":5.3,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03710-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Management Strategies for the Anti-nutrient Oxalic Acid in Foods: A Comprehensive Overview of Its Dietary Sources, Roles, Metabolism, and Processing

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-08 DOI: 10.1007/s11947-024-03726-0

Ahmed Zayed, Ghada M. Adly, Mohamed A. Farag

{"title":"Management Strategies for the Anti-nutrient Oxalic Acid in Foods: A Comprehensive Overview of Its Dietary Sources, Roles, Metabolism, and Processing","authors":"Ahmed Zayed, Ghada M. Adly, Mohamed A. Farag","doi":"10.1007/s11947-024-03726-0","DOIUrl":"10.1007/s11947-024-03726-0","url":null,"abstract":"<div><p>Oxalic acid is among the most abundant organic acids found in different biospheres, including plants, as an end product of metabolism. It forms either soluble or insoluble salts with monovalent or divalent cations, respectively. Then, consumption of oxalic acid-rich foods in human diets, particularly leafy vegetables (e.g., spinach, tea, and rhubarb), affects minerals absorption such as calcium. Meanwhile, its high level in blood is associated with many diseases such as hyperoxaluria systemic oxalosis and is thus classified among potential anti-nutrients. Various factors have affected oxalic acid levels in foods, including agricultural traits and consumption practices. Hence, the current review aimed at rediscovering oxalic acid dietary sources, metabolism, and the various processes employed to reduce its content in foods, and consequently, health harmful effects. Among them are physical/cooking, chemical, fermentation, and biotechnological processing. Recent biotechnological approaches have been attempted to produce transgenic crops remodeling oxalate metabolism, particularly its degradation. The soluble form of oxalate seems to be better absorbed and more harmful than insoluble salts in foods aiding in kidney stones formation. Cooking (e.g., boiling, microwaving, and steaming) appears as a useful management strategy to reduce soluble oxalate and, therefore, lowering oxaluria. The present review provides new perspectives on different processing methods to lower oxalate in essential vegetables highlighting their advantages or any limitations to aid improve these foods nutritional value and consumption.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4280 - 4300"},"PeriodicalIF":5.3,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03726-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-08 DOI: 10.1007/s11947-024-03734-0

Saloni, Dinesh Chandra Rai, Raj Kumar Duary, Rakesh Kumar Singh

{"title":"Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems","authors":"Saloni, Dinesh Chandra Rai, Raj Kumar Duary, Rakesh Kumar Singh","doi":"10.1007/s11947-024-03734-0","DOIUrl":"10.1007/s11947-024-03734-0","url":null,"abstract":"<div><p>Pigmented rice including red, black, purple, green, and brown has nutraceutical properties since it contains several bioactive compounds, significantly more than those of normal white rice, but consumption is less due to a lack of awareness. This review examines the potential of pigmented rice varieties as sources of anthocyanins and highlights bioactive such as essential oils, sterols, γ-oryzanols, tannins, tocopherols, and amino acids with a focus on the recent techniques available for effective extraction, recovery, application in the food system, and its health benefits. Given their inherent labile nature, encapsulation in the form of micro, nano, and liposomal offers protection from the extreme conditions employed in the different processing and formulation treatments of foods. A plethora of information is available on the use of solvent extraction and other novel extraction approaches for bioactive, such as enzyme-assisted, microwave-assisted, supercritical fluid–based, radiofrequency-assisted, ultrasound-assisted extractions, and integrated thermal-thermal, thermal-non-thermal, non-thermal-non-thermal approaches; however, their application to pigmented rice is limited. Moreover, encapsulation technologies like spray drying, spray chilling, freeze-drying, and the use of liposomes have also been widely recommended. However, there is considerable disparity between claims made for extraction and encapsulation of such products on a practical industrial scale because of viability on extremely small laboratory scales. A key recommendation is to focus their attention on scaling up laboratory processes.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4251 - 4279"},"PeriodicalIF":5.3,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a Colorimetric Intelligent Film Based on Biodegradable Polymers Incorporated with Hibiscus sabdariffa Anthocyanins for Monitoring Salmon Fish Spoilage

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-07 DOI: 10.1007/s11947-024-03713-5

Neda Fallah, Aazam Aarabi, Hassan Zaki Dizaji, Majid Ghashang

{"title":"Development of a Colorimetric Intelligent Film Based on Biodegradable Polymers Incorporated with Hibiscus sabdariffa Anthocyanins for Monitoring Salmon Fish Spoilage","authors":"Neda Fallah, Aazam Aarabi, Hassan Zaki Dizaji, Majid Ghashang","doi":"10.1007/s11947-024-03713-5","DOIUrl":"10.1007/s11947-024-03713-5","url":null,"abstract":"<div><p>Fish is one of the most perishable foods, and suitable packaging increases its shelf life. In this research, the colorimetric indicators based on stabilized anthocyanins of <i>Hibiscus sabdariffa</i> in gluten and carboxymethyl cellulose film were designed to monitor the chemical and microbial characteristics of salmon fish at 25 °C for 16 h and at 4 °C for 12 days. The fresh fish had a light color, but the fish color was critically increased at the end of storage (<i>p</i> < 0.05) with the increase in pH and spoilage. Moreover, the color of the intelligent film changed, indicating fish spoiling. The visual color changes from red to green were caused by the release of volatile nitrogen compounds during salmon spoilage, which are absorbed by gluten-CMC-anthocyanin films. The pH, volatile nitrogen compounds (TVBN), peroxide value, thiobarbituric acid (TBARS), trimethylamine (TMA), and the count of mesophilic and psychrophilic bacteria were increased during storage (<i>p</i> < 0.05). At the end of the storage, the mesophilic bacteria reached 8.26 and 8.65 log CFU/g at 4 and 25 °C, respectively. Therefore, at the ambient conditions, fish was acceptable for less than 12 h, and at the refrigerator, the mesophilic bacteria did not exceed the standard limit for 6 days. In conclusion, the colorimetric film based on gluten-CMC-<i>Hibiscus sabdariffa</i> anthocyanins can be used as a suitable indicator for continuous monitoring of salmon fish spoilage.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4632 - 4648"},"PeriodicalIF":5.3,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pectin Extraction from Citrus paradisi Using Pressurized CO2 in Combination with Citric Acid and Citrate Buffer

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-06 DOI: 10.1007/s11947-024-03738-w

Alisa Pattarapisitporn, Mikihide Demura, Wannaporn Klangpetch, Seiji Noma

{"title":"Pectin Extraction from Citrus paradisi Using Pressurized CO2 in Combination with Citric Acid and Citrate Buffer","authors":"Alisa Pattarapisitporn, Mikihide Demura, Wannaporn Klangpetch, Seiji Noma","doi":"10.1007/s11947-024-03738-w","DOIUrl":"10.1007/s11947-024-03738-w","url":null,"abstract":"<div><p>The objective of this study was to investigate the efficiency of extracting pectin from grapefruit residues using pressurized CO<sub>2</sub> (PCO<sub>2</sub>) in a green solvent under mild conditions, aiming to minimize the use of harsh chemicals. The extraction was performed with 1 g of grapefruit residue powder in 30 mL of citric acid and citrate buffer solution at pH 4–6, utilizing PCO<sub>2</sub> at 2.5 MPa. The pectin produced in the citrate buffer (CB-pectin) yielded higher than that produced in citric acid (CA-pectin) at the same pH. Notably, pH 5 was optimal, yielding 11.7–14.3% (w/w) pectin in both solvents. Molecular analysis showed that CA-pectin exhibited higher methyl-esterification intensity compared to CB-pectin. Additionally, increasing the pH in both the citric acid solution and citrate buffer resulted in a decreased degree of esterification (DE). CA-pectin displayed a DE of 92% and a molecular weight (MW) of 70 kDa, figures comparable to those obtained using water and higher than those of CB-pectin. The rhamnogalacturonan-I region was more prevalent in CA-pectin, while the homogalacturonan structure dominated in CB-pectin, as indicated by their monosaccharide compositions. The viscosity of CA-pectin at pH 3 in the presence of 45% sucrose increased significantly more than under neutral conditions. However, this trend was less pronounced in CB-pectin. This study proposes a novel method for producing high-methoxyl pectin using PCO<sub>2</sub>-assisted citric acid and citrate buffers.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4600 - 4616"},"PeriodicalIF":5.3,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Promotion of Peptides Production of Solid-State Fermented Soybean Meal by Ultrasound-Enhanced Bacillus Amyloliquefaciens: Optimization of Ultrasound Conditions and Scale-up Test

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-06 DOI: 10.1007/s11947-024-03735-z

Yucheng Wang, Yunliang Li, Junsong Zhu, Dandan Liu, Ningning Ouyang, Yining Wang, Xue Yang, Yang Yang, Haile Ma

{"title":"Promotion of Peptides Production of Solid-State Fermented Soybean Meal by Ultrasound-Enhanced Bacillus Amyloliquefaciens: Optimization of Ultrasound Conditions and Scale-up Test","authors":"Yucheng Wang, Yunliang Li, Junsong Zhu, Dandan Liu, Ningning Ouyang, Yining Wang, Xue Yang, Yang Yang, Haile Ma","doi":"10.1007/s11947-024-03735-z","DOIUrl":"10.1007/s11947-024-03735-z","url":null,"abstract":"<div><p>The aims of this study were to elucidate the influence of treating inoculum of <i>Bacillus amyloliquefaciens</i> (<i>B. amyloliquefaciens</i>) by ultrasound under different modes on peptides production in solid-state fermented soybean meal, and detect the validity of ultrasound enhancement effect in mass production through scale-up test. Results showed that the optimized ultrasound mode and parameters were as follows: simultaneous dual-frequency mode, 40 and 60 kHz, 40 W/L, 20 min, and pulse-on/off time of 40/60 s. Under these conditions, peptides content in fermented soybean meal came up to 154.28 mg/g. The value raised by 15.80% compared to the control. Among multi-frequency modes, simultaneous mode was superior to sequential mode, and tri-frequency mode was inferior to dual-frequency mode. Ultrasound enhancement accelerates the growth speed of <i>B. amyloliquefaciens</i>. This was helpful for promoting the bacterial proliferation and protease release during the preliminary stage, and consequently raising peptides production. The scale-up test demonstrated that effects of promoting peptides production in fermented soybean meal by treating the inoculum of <i>B. amyloliquefaciens</i> through ultrasound enhancement was valid. Peptides production increased by 12.40% compared to the control. Besides, the quality, safety, and bioactivity evaluation of fermented soybean meal in scale-up test pointed that ultrasound enhancement on inoculum would not downgrade the quality and safety of fermented soybean meal, and the treatment would improve the antioxidant activity of it. In brief, peptides production in fermented soybean meal could be prominently raised by ultrasound-enhanced inoculum of <i>B. amyloliquefaciens</i>. The effect was testified valid through scale-up test.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4617 - 4631"},"PeriodicalIF":5.3,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of Formerly Low-interest Residue: Quince (Cydonia oblonga Mill.) Leaves Phenolic Fractions Obtained by Different Green Extraction Approaches

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-04 DOI: 10.1007/s11947-024-03709-1

Natasa Nastic, Ante Loncaric, Sinisa Simic, Kristian Pastor, Marija Banozic, Stela Jokic, Krunoslav Aladic, Jelena Vladic

{"title":"Valorization of Formerly Low-interest Residue: Quince (Cydonia oblonga Mill.) Leaves Phenolic Fractions Obtained by Different Green Extraction Approaches","authors":"Natasa Nastic, Ante Loncaric, Sinisa Simic, Kristian Pastor, Marija Banozic, Stela Jokic, Krunoslav Aladic, Jelena Vladic","doi":"10.1007/s11947-024-03709-1","DOIUrl":"10.1007/s11947-024-03709-1","url":null,"abstract":"<div><p>The performance of three advanced green extraction techniques, high voltage electric discharge, microwave-assisted extraction, and subcritical water extraction, was evaluated to valorize quince (<i>Cydonia oblonga</i> Mill.) leaves. High voltage electric discharge was conducted at frequencies of 40–100 Hz for 1–15 min with a solvent-solid ratio of 100 mL/g at 25 °C; subcritical water extraction was performed at temperatures ranging from 100–200 °C with a solvent-solid ratio of 20 mL/g, 30 bar, and for 10 min; and microwave-assisted extraction was carried out at temperatures between 40–120 °C with extraction times of 5 and 10 min and a solvent-solid ratio of 10 mL/g. High voltage electric discharge at 40 Hz for 10 min achieved the highest total phenolic content (985.18 mg gallic acid equivalents/g dry matter) and total flavonoid content (640.72 mg catechin equivalents/g dry matter). However, high-performance liquid chromatography revealed that subcritical extracts were with the highest content of individual phenolic compounds. Fifteen phenolic compounds were identified, including five phenolic acids, six flavan-3-ols, three flavonols, and one flavonol glycoside. Chlorogenic acid (223.86 μg/mL) was the most abundant, followed by epigallocatechin (105.04 μg/mL), rutin (98.78 μg/mL), and epicatechin (60.47 μg/mL). This study highlights the potential of these advanced extraction techniques for the valorization of quince leaves and sets the foundation for further research and development in optimizing extraction processes for attainment of high-value extracts.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4586 - 4599"},"PeriodicalIF":5.3,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of the Induced Mild Heating by Airborne Ultrasound Application on the Convective Drying of Pork Liver

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-02 DOI: 10.1007/s11947-024-03690-9

Eduardo A. Sánchez-Torres, Anabella S. Giacomozzi, Blanca Abril, Jose Benedito, Jose Bon, Jose V. García-Pérez

{"title":"Analysis of the Induced Mild Heating by Airborne Ultrasound Application on the Convective Drying of Pork Liver","authors":"Eduardo A. Sánchez-Torres, Anabella S. Giacomozzi, Blanca Abril, Jose Benedito, Jose Bon, Jose V. García-Pérez","doi":"10.1007/s11947-024-03690-9","DOIUrl":"10.1007/s11947-024-03690-9","url":null,"abstract":"<div><p>Efficient use of meat by-products, such as pork liver, may entail a previous stage of dehydration for their stabilization, which involves significant energy and time investments. Airborne ultrasound application has been reported as a promising technique to accelerate the air drying of food materials. In this context, the present study addresses, for the first time, the thermal effect associated with ultrasound application on a meat by-product. For that purpose, drying experiments were conducted at 40 and 60 °C on pork liver cylinders at 2 m⋅s<sup>−1</sup> with (US) and without (AIR) airborne ultrasound application. The modeling process was based on the principles of heat conduction and moisture diffusion, taking into account the external convection. The results showed that the use of ultrasound reduced the drying time by around 30% at 40 °C, although its impact was less pronounced at 60 °C. With the application of ultrasound, both the sample and air flow temperatures rose by about 4.5 and 2.5 °C, respectively, which partly explains the improvement of drying rate. Due to this low heating effect, airborne ultrasound application must be considered a non-thermal intensification strategy for convective drying of pork liver.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4502 - 4512"},"PeriodicalIF":5.3,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03690-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the Superiorities of Restructured Peaches During Freeze-Drying and Storage

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-02 DOI: 10.1007/s11947-024-03696-3

Yitong Xie, Jinfeng Bi, Xin Jin

{"title":"Exploring the Superiorities of Restructured Peaches During Freeze-Drying and Storage","authors":"Yitong Xie, Jinfeng Bi, Xin Jin","doi":"10.1007/s11947-024-03696-3","DOIUrl":"10.1007/s11947-024-03696-3","url":null,"abstract":"<div><p>Freeze-drying of restructured peaches provides more consistent quality at both macro and micro levels compared to freeze-drying of natural peach flesh, thereby enhancing precision, customization, and standardization in production. However, the impact of restructuring on the quality characteristics of freeze-dried products remains unclear. To investigate the applicability of restructuring in peach fruits and to assess the disparities in physicochemical characteristics between freeze-dried natural and restructured peaches, Green 9, White Honey 8, White Nectarine, Golden Nectarine, and Jinxiu Yellow Peach were subjected to restructuring followed by freeze-drying. The samples were then stored in a drying basin (with RH of 58% ± 2%, and temperature of 25°C). Throughout the study, the physicochemical properties of both intact and restructured peaches were measured before and after restructuring and freeze-drying. The results demonstrated that the eutectic temperature, glass transition temperature, and crispness of the restructured peaches increased significantly (<i>p</i> < 0.05) by 1.60–13.07%, 10.60–117.37%, and 17.89–512.57%, respectively. After freeze-drying, the density, hardness, and shrinkage of the restructured peaches decreased (<i>p</i> < 0.05) by 15.00–42.86%, 7.22–53.80%, and 43.085–66.65%, respectively, in comparison to intact peaches. Additionally, the increase in moisture sorption, water activity, and shrinkage of the restructured peaches during storage was effectively inhibited (<i>p</i> < 0.05). However, the antioxidant capacity of the restructured peaches decreased. In conclusion, restructuring is a more effective processing method for freeze-dried peaches compared to intact peaches, particularly in terms of texture and storage stability.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4529 - 4540"},"PeriodicalIF":5.3,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-02 DOI: 10.1007/s11947-024-03737-x

Damla Gumus, Arife Macit, Bengu Guzel, M. Merve Tengilimoglu-Metin, Mevlude Kizil

{"title":"Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs","authors":"Damla Gumus, Arife Macit, Bengu Guzel, M. Merve Tengilimoglu-Metin, Mevlude Kizil","doi":"10.1007/s11947-024-03737-x","DOIUrl":"10.1007/s11947-024-03737-x","url":null,"abstract":"<div><p>The primary objective of this study was to examine the effect of <i>Momordica charantia</i> L. extract (MCE) on the generation of heterocyclic aromatic amines (HAAs) in meatball samples. Meatballs were prepared with varying usage rates of MCE (0%, 0.5%, and 1%) and pan-fried at 150 °C, 200 °C, and 250 °C for a total cooking duration of 10 min. The samples were analyzed for proximate composition, pH, cooking loss, and HAA levels. Results indicated that increased cooking temperatures led to higher total HAAs, with specific types and quantities of HAAs varying according to both cooking temperature and MCE concentration. The total HAA content in the meatball samples ranged from 0.81 ng/g and 10.75 ng/g. Specifically, the total HAAs were 1.29 ± 0.38 ng/g, 3.40 ± 1.52 ng/g, and 7.60 ± 2.48 ng/g in meatballs cooked at 150 °C, 200 °C, and 250 °C, respectively (<i>p</i> < 0.05). The addition of MCE at different concentrations reduced the generation of total HAAs, with 0.5% MCE showing the highest inhibitory effect, reducing total HAAs by 30.8%. These findings underscore the significance of considering cooking conditions, including temperature and usage rate, when incorporating antioxidant compounds into meat products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4541 - 4550"},"PeriodicalIF":5.3,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0