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Journal of Food Science and Technology最新文献

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Membrane-based processes for xylitol production from oil palm empty fruit bunches hydrolysate fermentation broth 从油棕空果串水解物发酵液中生产木糖醇的膜法工艺
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-08-11 DOI: 10.1007/s13197-024-06044-7
Ria Desiriani, Made Tri Ari Penia Kresnowati, Helen Julian, I Gede Wenten
{"title":"Membrane-based processes for xylitol production from oil palm empty fruit bunches hydrolysate fermentation broth","authors":"Ria Desiriani, Made Tri Ari Penia Kresnowati, Helen Julian, I Gede Wenten","doi":"10.1007/s13197-024-06044-7","DOIUrl":"https://doi.org/10.1007/s13197-024-06044-7","url":null,"abstract":"<p>Oil palm empty fruit bunch (OPEFB) is one of the wastes that has high hemicellulose composition and potentially processed into xylitol via biotransformation route. This study explores the effectiveness of ultrafiltration (UF) and nanofiltration (NF) in purifying and concentrating xylitol from OPEFB hydrolysate-fermentation broth. Various UF membranes, including UF1 (MWCO 150 kDa), UF2-Psf (MWCO 20 kDa), and UF2-PVDF (MWCO 50 kDa), were used, along with NF (MWCO 150 Da). Pre-treating the broth before UF was crucial to remove foulants such as microorganisms and macromolecules. While microfiltration (MF) achieved 100% microorganism rejection, its flux declined rapidly, necessitating feed centrifugation before MF. The choice of UF membrane MWCO significantly influenced xylitol retention, with UF2-PSf leading to substantial xylitol loss and UF2-PVDF showed promising results. NF has shown its applicability in concentrating xylitol in the UF permeate as much as 4 times higher, while permeating 90% of the acetic adic in the solution.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
GC-MS analysis of phytochemical composition and anticancer activities of methanol and aqueous extracts of Bergenia ligulata rhizome 甲醇和水提取物的植物化学成分和抗癌活性的气相色谱-质谱分析
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-08-10 DOI: 10.1007/s13197-024-06047-4
Masood Nadeem, Faqua Zarreen, M. M. A. Rizvi
{"title":"GC-MS analysis of phytochemical composition and anticancer activities of methanol and aqueous extracts of Bergenia ligulata rhizome","authors":"Masood Nadeem, Faqua Zarreen, M. M. A. Rizvi","doi":"10.1007/s13197-024-06047-4","DOIUrl":"https://doi.org/10.1007/s13197-024-06047-4","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141920596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Unveiling antibiotic residue contamination: assessing yak, dzomo, and hill cattle milk from himalayan region through QuEChERS-HPLC approach and health risk assessment 揭开抗生素残留污染的神秘面纱：通过 QuEChERS-HPLC 方法和健康风险评估，对喜马拉雅地区的牦牛奶、卓玛奶和山牛乳进行评估
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-08-10 DOI: 10.1007/s13197-024-06048-3
Richa Negi, Atul Kumar, P. Bhardwaj
{"title":"Unveiling antibiotic residue contamination: assessing yak, dzomo, and hill cattle milk from himalayan region through QuEChERS-HPLC approach and health risk assessment","authors":"Richa Negi, Atul Kumar, P. Bhardwaj","doi":"10.1007/s13197-024-06048-3","DOIUrl":"https://doi.org/10.1007/s13197-024-06048-3","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional attributes of traditional and commercial apple cultivars growing in West Himalaya, India 印度西喜马拉雅地区传统和商业苹果栽培品种的营养特性
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-08-09 DOI: 10.1007/s13197-024-06043-8
A. Bahukhandi, P. Dhyani, V. Agnihotri, Indra D Bhatt
{"title":"Nutritional attributes of traditional and commercial apple cultivars growing in West Himalaya, India","authors":"A. Bahukhandi, P. Dhyani, V. Agnihotri, Indra D Bhatt","doi":"10.1007/s13197-024-06043-8","DOIUrl":"https://doi.org/10.1007/s13197-024-06043-8","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141923627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sesame defatted flour: antioxidant response and improvement in carbohydrate metabolism in high-fructose/high-saturated fatty acids diet-fed mice 芝麻脱脂面粉：高果糖/高不饱和脂肪酸饮食喂养小鼠的抗氧化反应和碳水化合物代谢改善情况
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-08-09 DOI: 10.1007/s13197-024-06049-2
Agustín Lucini Mas, Alejandra Mariel Canalis, M. Mattalloni, María Eugenia Pasqualini, D. Wunderlin, M. V. Baroni
{"title":"Sesame defatted flour: antioxidant response and improvement in carbohydrate metabolism in high-fructose/high-saturated fatty acids diet-fed mice","authors":"Agustín Lucini Mas, Alejandra Mariel Canalis, M. Mattalloni, María Eugenia Pasqualini, D. Wunderlin, M. V. Baroni","doi":"10.1007/s13197-024-06049-2","DOIUrl":"https://doi.org/10.1007/s13197-024-06049-2","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141922384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components 用超声波和臭氧处理茜草汁以保留生物活性成分
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-08-08 DOI: 10.1007/s13197-024-06042-9
Manisha Chauhan, P. Negi
{"title":"Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components","authors":"Manisha Chauhan, P. Negi","doi":"10.1007/s13197-024-06042-9","DOIUrl":"https://doi.org/10.1007/s13197-024-06042-9","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141926738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of heat sealable film from tapioca and potato starch for application in edible packaging 开发木薯和马铃薯淀粉热封薄膜，用于食用包装
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-08-06 DOI: 10.1007/s13197-024-06041-w
Sunisa Roidoung, Suttikan Sonyiam, Sanpichuda Fugthong
{"title":"Development of heat sealable film from tapioca and potato starch for application in edible packaging","authors":"Sunisa Roidoung, Suttikan Sonyiam, Sanpichuda Fugthong","doi":"10.1007/s13197-024-06041-w","DOIUrl":"https://doi.org/10.1007/s13197-024-06041-w","url":null,"abstract":"<p>This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.51 and 43.93%. T30P70 exhibited (<i>p</i> &lt; 0.05) water solubility at 38.62%. The film was heat-sealed as a seasoning sachet and tested for solubility at 90–95 °C. The 100% tapioca starch film (T100P0) displayed rapid dissolution (4 min 50 s), indicating potential use in heat-sealed. Seasoning sachets made from T100P0 demonstrated the highest elongation at break and the lowest tensile strength. Biodegradation assessment revealed complete degradation of all four film formulations in soil at ambient temperature within 8 days. This study underscores the promising utilization of tapioca starch in eco-friendly food packaging, providing a sustainable solution to the escalating issue of plastic waste in the environment. Future investigations will concentrate on refining the film and determining its shelf-life concerning film characteristics and packaged foods.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk 高压加工对燕麦奶流变性、分散性和感官质量属性的影响
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-08-06 DOI: 10.1007/s13197-024-06040-x
Imran Ahmad, Julieta Melissa Lopez-Martinez, Muhammad Bilal Sadiq
{"title":"Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk","authors":"Imran Ahmad, Julieta Melissa Lopez-Martinez, Muhammad Bilal Sadiq","doi":"10.1007/s13197-024-06040-x","DOIUrl":"https://doi.org/10.1007/s13197-024-06040-x","url":null,"abstract":"<p>Oat milk has attracted considerable consumer interest because of its high nutritional value, dietary fiber content, and phytochemical content. High-pressure processing (HPP) increases the shelf life of food while maintaining its nutritional value. However, HPP is known to induce rheological changes. Therefore, this study aimed to assess the rheological and microbiological characteristics of oat milk and the effect of HPP on various pressure levels. Oat milk was prepared and then treated with high-pressure processing (300–600 MPa) and heat. Subsequently, it was evaluated for its rheological properties, color, microbial content, and sensory attributes. Oat milk processed at 600 MPa was found to have improved viscosity (0.015–0.99, <i>Pa.s</i>), color, protein content, and homogenization compared to other treatments (<i>p</i> ≤ 0.05). The HPP inactivated mesophilic and psychotropic microorganisms, resulting in a 5-log drop in total microbial counts at 600 MPa. The panelists perceived that the sensory characteristics of the sample treated at 600 MPa were similar to those of samples that had been heat-treated (<i>p</i> &lt; 0.05). High-pressure processing at 600 MPa effectively inhibited vegetative cells without negatively impacting the rheological properties of oat milk, in contrast to heat-treated milk.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Functional properties of food packaging solutions alternative to conventional multilayer systems 替代传统多层系统的食品包装解决方案的功能特性
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-07-30 DOI: 10.1007/s13197-024-06038-5
Anna Mengozzi, Daniele Carullo, Francesca Bot, Stefano Farris, Emma Chiavaro
{"title":"Functional properties of food packaging solutions alternative to conventional multilayer systems","authors":"Anna Mengozzi, Daniele Carullo, Francesca Bot, Stefano Farris, Emma Chiavaro","doi":"10.1007/s13197-024-06038-5","DOIUrl":"https://doi.org/10.1007/s13197-024-06038-5","url":null,"abstract":"<p>Functional properties of different packaging systems were investigated.</p>\u0000<p>All tested materials exhibited good transparency and UV shielding properties.</p>\u0000<p>Tensile properties of mono-material and conventional tray films were comparable.</p>\u0000<p>Alternative materials showed higher barrier properties than conventional solutions.</p>\u0000<p>Alternative solutions have the potential to replace conventional configurations.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS 基于 UPLC-QTOF-MS 的广泛靶向代谢组学鉴定六堡茶堆积发酵过程中的非挥发性化合物
IF 2.701
Journal of Food Science and Technology Pub Date : 2024-07-25 DOI: 10.1007/s13197-024-06036-7
Ya Li, Jianfeng Liang, Lili Liang
{"title":"Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS","authors":"Ya Li, Jianfeng Liang, Lili Liang","doi":"10.1007/s13197-024-06036-7","DOIUrl":"https://doi.org/10.1007/s13197-024-06036-7","url":null,"abstract":"<p>Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation(<i>P</i> &lt; 0.01, VIP &gt; 1), and their trends were grouped into 10 subclasses by K-means analysis. Three differential metabolites Choline Alfoscerate, N1-Methyl-4-pyridone-5-carboxamide, and 2-Aminovalienone were shared among the three different pile fermentation periods. The results provided valuable information for understanding the dynamic changes of non-volatile substances during the pile fermentation process of Liupao tea.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141777982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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