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Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus 通过紫云英固态发酵提高高粱（Sorghum bicolor L.）中的生物活性化合物、抗氧化能力以及对蘑菇酪氨酸酶、α-葡萄糖苷酶和一氧化氮产生的抑制作用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-25 DOI: 10.1007/s10068-024-01642-9
Hayeong Kim, Sanjida Humanyun, Taeyoon Kim, Soyoung Park, Sichul Lee, Sangseon Lee, Sun Kim, Choon Gil Kang, Seung Wook Kim, Doman Kim
{"title":"Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus","authors":"Hayeong Kim,&nbsp;Sanjida Humanyun,&nbsp;Taeyoon Kim,&nbsp;Soyoung Park,&nbsp;Sichul Lee,&nbsp;Sangseon Lee,&nbsp;Sun Kim,&nbsp;Choon Gil Kang,&nbsp;Seung Wook Kim,&nbsp;Doman Kim","doi":"10.1007/s10068-024-01642-9","DOIUrl":"10.1007/s10068-024-01642-9","url":null,"abstract":"<div><p>Sorghum (<i>Sorghum bicolor</i>) is a gluten-free supercrop with a high content of phenolic compounds, along with anti-nutrient factors such as tannin that limit its use in food. In this study, we conducted solid-state fermentation for sorghum with <i>Monascus purpureus</i> to reduce the tannin content and value-added sorghum by enhancing biological properties. The results showed that fermented sorghum had 1.39- and 240 times higher total flavonoid and <span>l</span>-carnitine contents than non-fermented sorghum, while the tannin content was reduced by 2.26 times. Gallic acid and vanillic acid were newly detected, while catechin, caffeic acid, ferulic acid, vanillin, and protocatechuic acid contents of sorghum were enriched 2.73–14.42 times after fermentation. The antioxidant activities of sorghum increased by 1.45–1.98 times compared to non-fermented sorghum. The inhibition of α-glucosidase and mushroom tyrosinase of fermented sorghum was enhanced 2.0- and 1.42 times, while the inhibition of nitric oxide was maintained in LPS-stimulated RAW264.7 murine macrophage cells.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":"181 - 192"},"PeriodicalIF":2.4,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512325","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}
引用次数: 0
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus 使用栗子内壳、肉桂和ε-聚赖氨酸的复合防腐剂对食品中毒细菌金黄色葡萄球菌的抗菌效果
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-25 DOI: 10.1007/s10068-024-01588-y
Na-Kyoung Lee, Yeong Jin Park, Cho Eun Kang, Ji Hun Kim, Doohang Shin, Dae-Hee Lee, Hyun-Dong Paik
{"title":"Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus","authors":"Na-Kyoung Lee,&nbsp;Yeong Jin Park,&nbsp;Cho Eun Kang,&nbsp;Ji Hun Kim,&nbsp;Doohang Shin,&nbsp;Dae-Hee Lee,&nbsp;Hyun-Dong Paik","doi":"10.1007/s10068-024-01588-y","DOIUrl":"10.1007/s10068-024-01588-y","url":null,"abstract":"<div><p>Chestnut inner shell, cinnamon, and ε-poly-lysine (ε-PL) have been used for natural preservative of food grade, and combined preservatives (CP) has been formulated previously. This study examined whether <i>Staphylococcus aureus</i> growth could be controlled using CP in tryptic soy broth (TSB). CP inhibited <i>S. aureus</i> growth by about 5 log CFU/mL in TSB. The cell surface hydrophobicity, autoaggregation, and motility of <i>S. aureus</i> were slightly reduced by CP treatment. The expression of adhesion- and toxin-related genes in <i>S. aureus</i> treated with CP was reduced than that in the control treated with TSB. In addition, the inhibitory activity of the CP was visible through the SEM images. Therefore, the CP consisted of chestnut inner shell extract, cinnamon extract, and ε-PL had appropriate antibacterial effect against <i>S. aureus</i> and could be applied as antibacterial agents.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3379 - 3386"},"PeriodicalIF":2.4,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512329","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}
引用次数: 0
Important roles of Ruminococcaceae in the human intestine for resistant starch utilization 反刍球菌在人类肠道中利用抗性淀粉的重要作用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-25 DOI: 10.1007/s10068-024-01621-0
Ye-Jin Kim, Dong-Hyun Jung, Cheon-Seok Park
{"title":"Important roles of Ruminococcaceae in the human intestine for resistant starch utilization","authors":"Ye-Jin Kim,&nbsp;Dong-Hyun Jung,&nbsp;Cheon-Seok Park","doi":"10.1007/s10068-024-01621-0","DOIUrl":"10.1007/s10068-024-01621-0","url":null,"abstract":"<div><p>Intricate ecosystem of the human gut microbiome is affected by various environmental factors, genetic makeup of the individual, and diet. Specifically, resistant starch (RS) is indigestible in the small intestine but nourishes the gut microbiota in the colon. Degradation of RS in the gut begins with primary degraders, such as <i>Bifidobacterium adolescentis</i> and <i>Ruminococcus bromii</i>. Recently, new RS degraders, such as <i>Ruminococcoides bili</i>, have been reported. These microorganisms play crucial roles in the transformation of RS into short-chain fatty acids (SCFAs), such as acetate, propionate, and butyrate. SCFAs are necessary to maintain optimal intestinal health, regulate inflammation, and protect against various illnesses. This review discusses the effects of RS on gut and highlights its complex interactions with gut flora, especially the <i>Ruminococcaceae</i> family.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2009 - 2019"},"PeriodicalIF":2.4,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512327","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}
引用次数: 0
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates 利用芝麻和紫苏蛋白酶水解物减少加热亚麻籽油中的有毒醛类物质
IF 2.9 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-25 DOI: 10.1007/s10068-024-01614-z
Jisun Kim, Mi-Ja Kim, YoonHee Lee, JaeHwan Lee
{"title":"Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates","authors":"Jisun Kim, Mi-Ja Kim, YoonHee Lee, JaeHwan Lee","doi":"10.1007/s10068-024-01614-z","DOIUrl":"https://doi.org/10.1007/s10068-024-01614-z","url":null,"abstract":"<p>Reducing ability of sesame meal protein enzymatic hydrolysates (SMH) and perilla protein enzymatic hydrolysates (PMH) on the content of toxic aldehydes including acetaldehyde, formaldehyde, 2-hydroxylhexenal (HHE), and 2-hydroxyl nonenal (HNE), were evaluated in heated flaxseed oil at concentrations ranging from 0.01 to 1.0 g. Adding SMH and PMH decreased the formation of secondary oxidation products and toxic aldehydes during heating. In particular, HHE and HNE were not detected, even at 0.01 g of protein concentration. Free radical scavenging activities in heated flaxseed oil significantly increased when 1.0 g of SMH and PMH were added (<i>p</i> &lt; 0.05). Some volatiles including 2-ethylpyridine, pyrazines, and trimethylamine were formed or increased substantially in flaxseed oils with higher concentrations of SMH and PMH. In general, SMH showed higher antioxidative activity and reducing ability on the toxic aldehydes than PMH. Plant protein enzymatic hydrolysate could control the formation of toxic aldehydes during oxidation of ω-3 edible oil.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"7 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512328","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}
引用次数: 0
Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars 风干烘烤豆类中丙烯酰胺的形成受豆类种类和烘烤程度的影响：丙烯酰胺与天门冬酰胺和游离糖的相关性
IF 2.9 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-25 DOI: 10.1007/s10068-024-01633-w
Mun Yhung Jung, Chung Hun Baek, Yongzhe Ma, Hee Won Lee
{"title":"Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars","authors":"Mun Yhung Jung, Chung Hun Baek, Yongzhe Ma, Hee Won Lee","doi":"10.1007/s10068-024-01633-w","DOIUrl":"https://doi.org/10.1007/s10068-024-01633-w","url":null,"abstract":"<p>Acrylamide is a well-recognized hazardous compound with known carcinogenic, genotoxic, neurotoxic, and reproductive toxic effects. This research aimed to investigate how different legume species and roasting durations influence acrylamide formation during air-fryer roasting. The study also examined the relationship between acrylamide formation and the levels of free asparagine and free sugars in different bean species. Asparagine content varies substantially across different bean species. Sucrose was the predominant sugar across all bean species, with smaller amounts of galactose and glucose. Air-fryer-roasted Wandu kong (garden pea) showed the highest acrylamide formation, followed by Ultari kong (kidney bean) and Heoktae (black soybean), in that order. Beans roasted for longer periods in an air fryer contained significantly higher levels of acrylamide. This study revealed a strong positive correlation between acrylamide formation and the level of free asparagine in the beans, highlighting the risks associated with certain legume species and air-fryer roasting durations.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"13 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512330","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}
引用次数: 0
Development of a SYBR Green Real-Time PCR method for the detection of Coffea arabica and C. canephora using chloroplast genes 利用叶绿体基因开发用于检测阿拉伯咖啡和印度咖啡的 SYBR Green Real-Time PCR 方法
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-25 DOI: 10.1007/s10068-024-01636-7
Ju Hee Kim, Cheol Min Kim, Cheol Seong Jang
{"title":"Development of a SYBR Green Real-Time PCR method for the detection of Coffea arabica and C. canephora using chloroplast genes","authors":"Ju Hee Kim,&nbsp;Cheol Min Kim,&nbsp;Cheol Seong Jang","doi":"10.1007/s10068-024-01636-7","DOIUrl":"10.1007/s10068-024-01636-7","url":null,"abstract":"<div><p><i>Coffea arabica</i> (Arabica) and <i>C. canephora</i> (Robusta) are valuable agricultural products traded worldwide. In this study, we designed specific primer pairs for Arabica and Robusta using chloroplast genes to distinguish and quantify the two types of coffee beans. We assessed the specificity, sensitivity, and applicability of the qRT-PCR assay using all the primer pairs. The six designed primer pairs (three for Arabica and three for Robusta) exhibited a correlation coefficient higher than 0.99 and a slope of approximately − 3.21 to − 3.52. The efficiency ranged from 92.09 to 104.79%. The Real-Time quantitative PCR (qPCR) assay had a detection limit of 0.001 ng DNA and a quantitative detection limit of 0.01% (w/w). Additionally, the specificity of the primer pairs was confirmed by analyzing 12 non-target plant species and verifying their practicality using 10 commercials. This study highlights the effectiveness of the SYBR-based qPCR assay in detecting adulteration in commercial coffee products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":"115 - 124"},"PeriodicalIF":2.4,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512326","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}
引用次数: 0
Extraction and characterization of mung bean proteins using different alkaline solutions 使用不同碱性溶液提取绿豆蛋白质并确定其特征
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-24 DOI: 10.1007/s10068-024-01624-x
Jae Won Kim, Hyun-Seok Kim
{"title":"Extraction and characterization of mung bean proteins using different alkaline solutions","authors":"Jae Won Kim,&nbsp;Hyun-Seok Kim","doi":"10.1007/s10068-024-01624-x","DOIUrl":"10.1007/s10068-024-01624-x","url":null,"abstract":"<div><p>This study investigated the effects of alkaline solutions on the production and characteristics of mung bean proteins (MBPs). MBPs were prepared using alkaline solutions of NaOH, NaHCO<sub>3</sub>, and Na<sub>2</sub>CO<sub>3</sub> and designated MPN, MPH, and MPC, respectively. The yield, protein recovery, and crude protein content of MBP were not significantly different at different alkali concentrations (0.01–0.1%). Although there was no significant difference in MBP yield between alkali types, protein recovery and crude protein content increased in the following order: MPN &gt; MPC &gt; MPH. The essential and branched-chain amino acid contents, molecular weight distribution, and ζ-potential did not differ between MBPs. Regarding MBP pH-dependent solubility, MPN solubility was lower at pH 6–8 than that of MPH and MPC. This pattern was commonly observed for other physical properties. Overall, MBP was prepared using NaHCO<sub>3</sub>, and Na<sub>2</sub>CO<sub>3</sub> and its functional properties were better when Na<sub>2</sub>CO<sub>3</sub> was used than when NaOH was used.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 13","pages":"3047 - 3056"},"PeriodicalIF":2.4,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512335","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}
引用次数: 0
Research trends of next generation probiotics 新一代益生菌的研究趋势
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-24 DOI: 10.1007/s10068-024-01626-9
Muhammad Adeel Hasnain, Dae‑Kyung Kang, Gi-Seong Moon
{"title":"Research trends of next generation probiotics","authors":"Muhammad Adeel Hasnain,&nbsp;Dae‑Kyung Kang,&nbsp;Gi-Seong Moon","doi":"10.1007/s10068-024-01626-9","DOIUrl":"10.1007/s10068-024-01626-9","url":null,"abstract":"<div><p>Gut represents one of the largest interfaces for the interaction of host factors and the environmental ones. Gut microbiota, largely dominated by bacterial community, plays a significant role in the health status of the host. The healthy gut microbiota fulfills several vital functions such as energy metabolism, disease protection, and immune modulation. Dysbiosis, characterized by microbial imbalance, can contribute to the development of various disorders, including intestinal, systemic, metabolic, and neurodegenerative conditions. Probiotics offer the potential to address dysbiosis and improve overall health. Advancements in high-throughput sequencing, bioinformatics, and omics have enabled mechanistic studies for the development of bespoke probiotics, referred to as next generation probiotics. These tailor-made probiotics have the potential to ameliorate specific disease conditions and thus fulfill the specific consumer needs. This review discusses recent updates on the most promising next generation probiotics, along with the challenges that must be addressed to translate this concept into reality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2111 - 2121"},"PeriodicalIF":2.4,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141505159","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}
引用次数: 0
Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil 用棕榈油调和的食用油油炸炸薯条时的 8-氧代辛酸酯、9-氧代壬酸酯、脂肪酸、氧化稳定性和碘值分析
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-24 DOI: 10.1007/s10068-024-01615-y
Yejin Choi, Dohyoung Lee, Jonggab Yim, Kwang-Geun Lee
{"title":"Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil","authors":"Yejin Choi,&nbsp;Dohyoung Lee,&nbsp;Jonggab Yim,&nbsp;Kwang-Geun Lee","doi":"10.1007/s10068-024-01615-y","DOIUrl":"10.1007/s10068-024-01615-y","url":null,"abstract":"<div><p>Four blended oils including palm + corn oil (PC), palm + grapeseed oil (PG), corn + grapeseed oil (CG), and palm + corn + grapeseed oil (PCG) were used as frying media. The 8-oxo and 9-oxo content, fatty acid composition, oxidative stability index, and iodine value of samples (n = 42) were analyzed. As the frying cycles increased, the content of 8-oxo and 9-oxo also increased significantly (p &lt; 0.05) and showed the highest content of 965.56 ± 0.706 μg/g in 100 frying cycles of PCG. After 20–40 frying cycles in CG, the amount of palmitic, stearic, oleic and linoleic acid increased up to 15.5% (p &lt; 0.05). The oxidative stability of palm oil was the highest at 16.76–18.33 h (p &lt; 0.05). The iodine value of grapeseed oil was the highest at 144.96 ± 2.569–153.64 ± 2.233 g iodine/100 g oil (p &lt; 0.05). Among the examined oils, PC was the most suitable alternative to palm oil.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 12","pages":"2761 - 2775"},"PeriodicalIF":2.4,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512334","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}
引用次数: 0
Enhancement of sausages shelf life using natural antimicrobials and propolis extract 利用天然抗菌剂和蜂胶提取物提高香肠的保质期
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-24 DOI: 10.1007/s10068-024-01632-x
Milad Yaghoubi, Kazem Alirezalu, Sahar Nottagh, Seyed Hadi Naghizadeh, Seyed Amir Seyed Moslemi, Majid Olyayee, Mahnaz Manafi Dizajyekan, Bahram Fathi-Achachlouei
{"title":"Enhancement of sausages shelf life using natural antimicrobials and propolis extract","authors":"Milad Yaghoubi,&nbsp;Kazem Alirezalu,&nbsp;Sahar Nottagh,&nbsp;Seyed Hadi Naghizadeh,&nbsp;Seyed Amir Seyed Moslemi,&nbsp;Majid Olyayee,&nbsp;Mahnaz Manafi Dizajyekan,&nbsp;Bahram Fathi-Achachlouei","doi":"10.1007/s10068-024-01632-x","DOIUrl":"10.1007/s10068-024-01632-x","url":null,"abstract":"<div><p>The present work assessed the impacts of nisin (200 mg/kg) and nisin-nanoparticles (NNPs; 200 mg/kg) in combination with propolis ethanolic extract (PEE; 1% and 3%) on quality and stability of sausage during refrigerated period. The treated meat batters were mechanically stuffed into polyamide casings, packaged in vacuum conditions and analyzed at days 1, 15, 30 and 45. Sausages treated with combined NNPs and PEE displayed higher total phenolic content (2.14–5.41 mg GAE/g DM), pH values (5.27–5.80) and sensory scores (3.70–3.93) with low hardness (34.9–37.7 kg m/s<sup>2</sup>) and TBARS values (1.41–2.85 mg MDA/kg) throughout keeping period. At day 45, treated samples with 200 mg/kg NNPs + 3% PEE indicated 0.28 Log CFU/g reduction in TVC, 0.16 CFU/g in <i>Clostridium perfringens,</i> 0.23 in <i>E. coli</i>, 0.65 i<i>n Staphylococcus aureus</i>, and 0.37 CFU/g in mold and yeast count compared with control (120 ppm nitrite). Hence, this work aims to assess the performance of nisin compounds + PEE in the quality improvement of frankfurter-type sausage kept for 45 days (4 °C) to produce novel and practical nitrite substitutes.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":"287 - 298"},"PeriodicalIF":2.4,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512332","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}
引用次数: 0
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