Food Biophysics最新文献

{"title":"Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes","authors":"Cüneyt Dinçer,&nbsp;Selinay Üstünel,&nbsp;Hatice Nur Erkoç,&nbsp;Aysu Yiyen,&nbsp;Elif Aykın-Dinçer","doi":"10.1007/s11483-024-09871-5","DOIUrl":"10.1007/s11483-024-09871-5","url":null,"abstract":"<div><p>This study was aimed to determine the effects of various fruit juices used as impregnation solutions on the physicochemical, textural and sensory properties of dried chicken meat cubes. The pH, color parameters, total phenolic, antioxidant activity, water holding capacity, textural (TPA) and sensorial properties of the cubes were tested. Impregnation solutions used in the treatment groups were prepared with pomegranate, black grape and black mulberry juices, and salt solution (control). Impregnation was performed in two replicates and two samples were analyzed per replicate. The cubes were immersed in the solutions and the 10 min vacuum (250 mbar absolute pressure) − 10 min atmospheric pressure cycle was repeated at 4 °C for 2 h. pH values decreased (<i>P</i> &lt; 0.01) by impregnation with various anthocyanin-rich fruit juices. Total phenolic and antioxidant activity were the highest (<i>P</i> &lt; 0.01) in samples impregnated with pomegranate juice and were 720.71 mg GAE/kg and 840.22 mg TE/kg, respectively. The use of anthocyanin-rich fruit juices as impregnation solution decreased <i>a*</i> and <i>b*</i> values of samples (<i>P</i> &lt; 0.01; <i>P</i> &lt; 0.05, respectively). The TPA results indicated that impregnation with pomegranate, black grape and black mulberry juices induced lower (<i>P</i> &lt; 0.01) hardness and higher (<i>P</i> &lt; 0.05) adhesiveness values compared to the control. Consequently, the impregnation with anthocyanin-rich fruit juices such as pomegranate, black grape and black mulberry has the potential to improve the quality properties of dried chicken cubes.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"973 - 981"},"PeriodicalIF":2.8,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09871-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141928300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its Impacts on Quality Preservation of Frozen Fruits and Vegetables","authors":"Kehinde Peter Alabi,&nbsp;Ayoola Patrick Olalusi,&nbsp;John Isa,&nbsp;Kehinde Folake Jaiyeoba","doi":"10.1007/s11483-024-09873-3","DOIUrl":"10.1007/s11483-024-09873-3","url":null,"abstract":"<div><p>Supercooling preservation of fruits and vegetables (FV) is critical to food freezing. Magnetic field (MF)-assisted freezing of FV promotes supercooling; but its phenomenon is yet to be uncovered. Therefore, information on the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV is critical to cellular food freezing manufacturing practices. This study reported on the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV. Intrinsic factors (hydrogen bonding ordering and geometry) related to product, and extrinsic factors (types of magnetic field, field intensity, and exposure time) related to process parameters, that influenced supercooling were discussed. The study revealed that the occurrence of supercooling during MF-assisted freezing depends mainly on the types of magnetic field applied, field intensity and the direction of the applied field, which affects the effective magnetic lines of force resulting to uncompensated electron spins through samples. The exhibition of electron spins increases the order of magnetic ions and water molecules contained in cellular foods. For process design, more in-depth study and accurate understanding of the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV are essential. It is hoped that this study provide better insight on the supercoling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV for further studies.</p><p><b>Practical Applications</b>: Application of high intensity magnetic field to cellular food freezing assists supercooling phenomenon, with advantage of enhancing quality. But the development as well as market acceptance of the technology is low because the supercooling phenomenon is not well-understood. Currently, insightful studies on the supercooling phenomenon of magnetic field-assisted freezing and its impacts on quality preservation of fruits and vegetables have been unveiled. The studies revealed that the strong magnetic field assistance to freezing is possible through the exhibition of electron spins and re-ordering of magnetic ions of water molecules contained in cellular foods. However, the results outlined in this study offer comprehensive insights into the supercooling phenomenon of magnetic field-assisted freezing and its impacts on the freezing process and the quality preservation of fruits and vegetables, offering valuable guidance for future developments of strong magnetic field-assisted freezing technology.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"833 - 844"},"PeriodicalIF":2.8,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141942188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling","authors":"Yardjouma Silue,&nbsp;Olaniyi A. Fawole,&nbsp;Taongashe Majoni,&nbsp;Umezuruike L. Opara,&nbsp;Jude A. Okolie","doi":"10.1007/s11483-024-09870-6","DOIUrl":"10.1007/s11483-024-09870-6","url":null,"abstract":"<div><p>This study investigates the metabolite diversity of twelve Japanese plum cultivars grown in South Africa to understand their differential organoleptic characteristics and nutritional properties. The goal is to differentiate or associate these plum cultivars based on their metabolic profiles. Metabolite profiling was conducted using gas chromatography-mass spectrometry (GC-MS) at different postharvest ripening stages. Different unsupervised machine learning algorithms were applied: hierarchical clustering, K-means clustering, Density-Based Spatial Applications with Noise, and principal component analysis (PCA). Results revealed that each cultivar contains a unique combination of 13 amino acids, 4 sugars (contributing to organoleptic characteristics), and numerous phenolic compounds and antioxidant activities (contributing to nutritional value). The levels of these compounds are cultivar-dependent and vary with postharvest stages. The number of clusters of plum cultivars varied with both the clustering algorithm and postharvest stages. However, certain cultivars were consistently grouped regardless of the clustering method, indicating similar characteristics and responses to storage and shelf-life conditions. Similar consistent groupings were observed after cold storage and shelf life. Our findings also showed that K-means clustering is the most effective model for plum cultivar differentiation based on the Silhouette Score and Davies-Bouldin Index. This study enhances our understanding of how metabolites evolve over different postharvest stages and provides a robust framework for differentiating plum cultivars, which can aid in sorting and grading operations. The research offers actionable insights to improve postharvest handling and storage practices, which are critical for maintaining the nutritional quality of plums, an important fruit for human health.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"955 - 972"},"PeriodicalIF":2.8,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09870-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141885582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae","authors":"Manal Lehmad,&nbsp;Youssef EL Hachimi,&nbsp;Patrick Lhomme,&nbsp;Safa Mghazli,&nbsp;Naji Abdenouri","doi":"10.1007/s11483-024-09867-1","DOIUrl":"10.1007/s11483-024-09867-1","url":null,"abstract":"<div><p>Black soldier fly larvae (BSFL) are gaining attention as an alternative protein source in food and feed, promoting a circular economy, particularly in their dried form. In the literature, monitoring the behavior of larvae in a humid environment has not been established under different conditions of temperature and relative humidity as well as the quality of dried larvae is not always correlated to the conditions of drying. Therefore, this study comprehensively analyses the adsorption–desorption isotherms, drying kinetics, and subsequent quality changes of dried BSFL. Sorption isotherms were assessed at 40, 50, 60, and 70 °C using the gravimetric method, followed by mathematical modelling and determination of thermodynamic variables. Thin-layer drying kinetics were studied in a forced-air oven at the same temperatures, with a subsequent proximate analysis of the dried larvae. Among eight sorption isotherm models evaluated, the Peleg model provided the best fit, revealing type II sorption isotherms with an optimal storage water activity of 0.38. The Page model accurately described the drying kinetics of BSFL across all temperatures. Moisture diffusion coefficients ranged from 6.15 × 10^–11 to 2.63 × 10^–10 m²/s, with an activation energy of 48.66 kJ/mol. The dried larvae displayed impressive protein levels, varying from 39.67 ± 0.28% to 45.29 ± 0.07%, exceeding the minimum requirements set in the global insect production industry. Higher drying temperatures significantly impacted the proximate composition, reducing larvae quality. These findings underscore the potential of BSFL as a valuable protein source and enhance the understanding of their sorption behavior and quality attributes during drying. This study contributes to the optimization of drying conditions for improving the quality of BSFL as a sustainable protein alternative.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"938 - 954"},"PeriodicalIF":2.8,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09867-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141885584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Transcriptomic Analysis Reveals Mechanisms Underlying the Inhibitory Effects of (E)-2-Heptenal on Spore Germination of Aspergillus Flavus","authors":"Jing Ren,&nbsp;Wen-Yan Duan,&nbsp;Yi-Wen Feng,&nbsp;Shuai-Bing Zhang,&nbsp;Yang-Yong Lv,&nbsp;Huan-Chen Zhai,&nbsp;Shan Wei,&nbsp;Ping-An Ma,&nbsp;Yuan-Sen Hu","doi":"10.1007/s11483-024-09868-0","DOIUrl":"10.1007/s11483-024-09868-0","url":null,"abstract":"<div><p>Plant volatile organic compounds are an abundant resource that can be used to explore natural gaseous fungicides. Recently, we found that (<i>E</i>)-2-heptenal, a green leaf volatile, could effectively inhibit the growth of <i>Aspergillus flavus</i>, showing promise for application as a biofumigant to prevent grain spoilage by <i>A. flavus</i>. In this study, the inhibitory effects of (<i>E</i>)-2-heptenal on <i>A. flavus</i> spore germination and mechanisms underlying these effects were investigated through morphological, biochemical, and transcriptomic analyses. The minimum inhibitory concentration and minimum fungicidal concentration of (<i>E</i>)-2-heptenal for spore germination of <i>A. flavus</i> were 4.0 and 6.0 µL/mL, respectively. (<i>E</i>)-2-heptenal treatment resulted in irregularly deformed, collapsed, and ruptured surface morphology of <i>A. flavus</i> spores, as well as destroyed cell wall integrity and reduced ergosterol content in <i>A. flavus</i> spores. Transcriptomic analysis revealed 4,312 differentially expressed genes in <i>A. flavus</i> spores exposed to (<i>E</i>)-2-heptenal, including 1,913 upregulated and 2,399 downregulated genes; these genes were mainly involved in ribosome biogenesis, cell cycle, linoleic acid metabolism, MAPK signaling, nucleoplasmic transport, meiosis, lipoic acid metabolism, DNA replication, and pyruvate metabolism pathways. (<i>E</i>)-2-heptenal can induce reactive oxygen species accumulation and mitochondrial dysfunction in <i>A. flavus</i> spores in a dose-dependent manner. Besides, DNA damage and autophagy was observed in (<i>E</i>)-2-heptenal-treated <i>A. flavus</i> spores with 4′,6-diamidino-2-phenylindole and monodansylcadaverine fluorescence staining. The findings of the present study provide insights into the underlying inhibitory mechanisms of (<i>E</i>)-2-heptenal on <i>A. flavus</i> spore germination.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"923 - 937"},"PeriodicalIF":2.8,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Polyphenol Oxidase Inhibitors from the Root of Pueraria Lobata: Inhibitor Profiles, Kinetics Analysis and Molecular Interaction","authors":"Junping Liu,&nbsp;Chaorui Liang,&nbsp;Hongwei Jiang,&nbsp;Ziqi Yu,&nbsp;Liqiang Zou,&nbsp;Lei Zhou,&nbsp;Wei Liu","doi":"10.1007/s11483-024-09863-5","DOIUrl":"10.1007/s11483-024-09863-5","url":null,"abstract":"<div><p>Enzymatic browning induced by polyphenol oxidase (PPO) plays a significant role to quality reduction in fruit and vegetables. PPO inhibitors derived from natural products are gaining attention for their strong inhibitory abilities and low toxicity. This study aims to identify the component of phenolic-rich extract from <i>Pueraria lobata</i> root and evaluate their inhibitory capacity on PPO. The results showed that nine phenolics were identified by UPLC-QE-Orbitrap-MS method as PPO effective inhibitors based on their IC₅₀ values, in which kaempferol showed the strongest inhibitory effect. Among the inhibitors, kaempferol, daidzein, phloretin and luteolin with different inhibitory abilities were selected as representative flavonols, isoflavones, chalcones and flavonoids compounds to investigate the kinetics analysis and molecular interaction. Kaempferol and daidzein exhibited competitive inhibition on PPO, while phloretin and luteolin showed mixed-type and non-competitive inhibition, respectively. According to the fluorescence spectra results, these inhibitors were bound to PPO and quenching fluorescence, among which kaempferol showed the highest <i>K</i>_<i>b</i> value and accompanied by the blueshift. Molecular docking results indicated that the inhibitors interact with PPO primarily through hydrophobic interactions, van der Waals forces and hydrogen bonds, in which kaempferol showed the strongest binding ability with the lowest binding energy. This research provides a theoretical basis for the practical application of <i>Pueraria lobata</i> root extracts as natural PPO inhibitors in the food industry.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"730 - 744"},"PeriodicalIF":2.8,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability","authors":"Hanife Aydan Yatmaz","doi":"10.1007/s11483-024-09866-2","DOIUrl":"10.1007/s11483-024-09866-2","url":null,"abstract":"<div><p>Printing foods in the desired shape with minimal additives and their stability after printing are the most important points for 3D food technology. In this study, the effects of water (5%, 10%, 15%, and 20%) and salt (0.5%, 1%, 1.5%, and 2%) on the printability of meat paste were evaluated to achieve improved textural and rheological properties. The printing parameters were examined at every stage, starting from the line thickness of the printed product, until the final 3D printed product was obtained. Accordingly, meat printability determined using different ingredient flow speed (3, 3.5, 4, 4.5, and 5), fill factor (1.2%, 1.3%, 1.4%, 1.5%, and 1.6%) and distance between layers (1.2, 1.4, and 1.6 mm). Salt addition increased the firmness and consistency of the samples, while the viscosity, storage modulus, and loss modulus decreased with the addition of water. Considering the line thickness and outer length, the most appropriate shape was obtained with 10% water and 1.5% salt. The optimal ingredient flow speed, fill factor, and distance between layers at a constant printing speed (2500 mm/min) were 3, 1.2%, and 1.4 mm, respectively. Four-layer-infilled 3D-printed samples maintained their initial shape after cooking, regardless of the cooking method. However, only baked products maintained their initial shapes among full-infilled samples. Although water and salt have different functions in meat, the use of the appropriate ratio is necessary for 3D-printed meat-based products to provide printability and post-production stability. To sum up optimum parameters and road map for printing meat and meat products including leftover meats and low-value by-products were revealed.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"503 - 516"},"PeriodicalIF":2.8,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09866-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns","authors":"Bruno Martins Dala-Paula,&nbsp;Angélica Pereira Todescato,&nbsp;José Eduardo Gonçalves,&nbsp;Maria Beatriz A. Gloria","doi":"10.1007/s11483-024-09864-4","DOIUrl":"10.1007/s11483-024-09864-4","url":null,"abstract":"<div><p>Bioactive amines in foods are associated with beneficial health effects, but some can also cause food poisoning and intolerance. This study aimed to investigate the occurrence and levels of nine bioactive amines in ten conventional and non-conventional fruits and vegetables (<i>seriguela</i>, <i>marolo</i>, custard apple, <i>acerola</i>,<i> jabuticaba</i>, starfruit, kale, <i>ora-pro-nobis</i>,<i> almeirão-roxo</i>, and <i>serralha</i>) using HPLC-FL. Putrescine was the prevalent amine in custard apple, <i>acerola</i>, and <i>ora-pro-nobis</i>; whereas spermidine was predominant in <i>jabuticaba</i>, starfruit, and kale; and tyramine in <i>seriguela</i> and <i>marolo</i>. Tryptamine was not detected in any sample. Histamine was only detected in <i>ora-pro-nobis</i>, and serotonin only in starfruit. Total amine contents ranged from 3.24 to 58.83 mg/kg, with the lowest levels in <i>serralha</i> and the highest in <i>seriguela</i>. The median contents of spermidine varied from 1.32 to 13.42 mg/kg, with the lowest levels in <i>serralha</i> and the highest in <i>seriguela</i>. The highest agmatine levels were found in <i>acerola</i>, starfruit and <i>serralha</i>. Based on the levels of amines, <i>seriguela</i>, <i>marolo</i>, custard apple, <i>acerola</i>, <i>jabuticaba</i>, and kale could be dietary sources of the polyamine spermidine; and starfruit a source of serotonin. However, individuals using monoamine-oxidase inhibitor drugs should limit the consumption of <i>seriguela</i> and <i>marolo</i>, due to the high tyramine levels, to avoid adverse effects. In a similar way, individuals with histamine intolerance should avoid the consumption of <i>ora-pro-nobis</i>.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"717 - 729"},"PeriodicalIF":2.8,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141772087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso","authors":"Bertrand W. F. Goumbri,&nbsp;Alfred Kouakou Kouassi,&nbsp;Roland Marini Djang’eing’a,&nbsp;Rasmané Semdé,&nbsp;Ange Mouithys-Mickalad,&nbsp;Abdoul Karim Sakira,&nbsp;Gérard B. Josias Yaméogo,&nbsp;Touridomon Issa Somé,&nbsp;Sabine Danthine","doi":"10.1007/s11483-024-09865-3","DOIUrl":"10.1007/s11483-024-09865-3","url":null,"abstract":"<div><p>The aim of this study was to establish a comparative analysis of the physicochemical and the thermal behavior by <i>p-NMR</i> for solid fat content (SFC), and differential scanning calorimetry (DSC) of shea butter (SB) from Burkina Faso, related to different traditional extraction processes. Thirty-seven samples obtained from different localities were collected from local producers and analyzed for chemical indexes, unsaponifiable matter content (UMC), color, yellow index, fatty acids (FA) profile, and thermal behavior. Results showed that stearic acid (34%−47.2%) and oleic acid (40.8%−51%) were the most abundant FA. Chemical quality variations among those samples were observed: UMC (3.0%±1.0%–12.0%±0.1%), peroxide value (4.6 ± 0.1 to 44.5 ± 0.2 meqO₂/kg), iodine value by GC (50.5 to 64.2), free fatty acids (1.1%± 0.1%–9.7%±0.1%). Statistically significant relationships were observed between thermal properties and chemical parameters. The results were subjected to clustering and principal component analysis (PCA). Results showed that a great diversity exists among crude shea butter samples from Burkina Faso which is due to both regional variation and difference in extraction processes. A standardization of the process could help to improve the quality.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"609 - 626"},"PeriodicalIF":2.8,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09865-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141772088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs","authors":"Jyotishka Kumar Das,&nbsp;Niloy Chatterjee,&nbsp;P. K. Nanda,&nbsp;Annada Das,&nbsp;Santanu Nath,&nbsp;S. Pal,&nbsp;Pubali Dhar,&nbsp;S. Bandyopadhyay,&nbsp;Arun K Verma,&nbsp;Arnab Sen,&nbsp;David Julian McClements,&nbsp;Arun K. Das","doi":"10.1007/s11483-024-09861-7","DOIUrl":"10.1007/s11483-024-09861-7","url":null,"abstract":"<div><p>In this study, nanoemulsions (NEs) were prepared using different concentrations of clove essential oil (2.0, 2.5, and 3.0% CEO) and then their particle size, zeta potential, and encapsulation efficiency were characterized. Three formulations of a model processed meat (chicken meatballs) were prepared containing 0 ml (control, “C”), 10 ml (CEO-NE, “T1”), or 15 ml (CEO-NE, “T2”) of nanoemulsion per 100 g of meatballs. The physicochemical, microbiological, and sensory attributes of these products were determined during storage for 20 days at a refrigerated temperature (4 ± 1 °C). The addition of the nanoemulsions as preservative retarded color fading (loss of redness) of the meatballs during storage, which was attributed to the natural antioxidant properties of the essential oils. Moreover, the generation of lipid oxidation reaction products (TBARS) during storage was significantly lower (<i>p</i> &lt; 0.05) for the nanoemulsion-treated meatballs than for the control, which was also attributed to the antioxidant properties of the essential oil. The addition of the nanoemulsions to the meatballs also improved their resistance to microbial contamination, reducing the total viable, psychotropic, and yeast and mold counts. Indeed, all these values remained within permissible limits during storage. Furthermore, the incorporation of the nanoemulsions did not adversely impact the textural attributes or water holding properties of the meatballs. Sensory evaluation showed that nanoemulsion-treated chicken meatballs maintained their desirable appearance, flavor, juiciness, and overall acceptability throughout the study period. In contrast, a significant (<i>p</i> &lt; 0.05) decrease in overall acceptability scores of the control group was observed from day 10, rendering it less acceptable to the panelists. In conclusion, the incorporation of nano-encapsulated clove essential oil proved enhancing the quality, safety, and shelf-life of chicken meatballs. Consequently, they could serve as a natural preservative for application in preservation of foods.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"701 - 716"},"PeriodicalIF":2.8,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141575852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}