Journal of Food Science and Technology最新文献_第10页

Formulation of catechin hydrate nanoemulsion for fortification of yogurt 用于酸奶强化剂的儿茶素水合物纳米乳液配方

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-20 DOI: 10.1007/s13197-024-06034-9

M. Supriya, Radhakrishnan Preetha, S. Asmath Mubeena, Smruthi Rao

{"title":"Formulation of catechin hydrate nanoemulsion for fortification of yogurt","authors":"M. Supriya, Radhakrishnan Preetha, S. Asmath Mubeena, Smruthi Rao","doi":"10.1007/s13197-024-06034-9","DOIUrl":"10.1007/s13197-024-06034-9","url":null,"abstract":"<div><p>Catechin hydrate (CH) is a kind of polyphenol present in many plantsincluding green tea, fruits, red wine and cocoa with very good antioxidant effect. The formulation of CH nanoemulsion increased the bioavailability and stability of catechin, allowing for easier food incorporation and faster absorption by the body. The major goal of the current study was to create a nanoemulsion as a reliable delivery mechanism for catechin hydrate and its incorporation into yogurt to increase its antioxidant activity. In this study, ultrasonication method was used for nanoemulsion preparation. The optimized condition for obtaining reduced droplet size includes two-minute ultrasonication time, 40% ultrasonication amplitude and 1.61:1emulsifier to oil ratio. The CH nanoemulsion’s spherical droplet shape was confirmed by transmission electron microscopy(TEM). The chemical characteristics of CH nanoemulsion was studied using FTIR and Raman spectroscopy. The zeta potential value of CH nanoemulsion was-57.56 ± 1.35mV and the size was found to be 78.4 nm.Shelf-life analysis was carried out for yogurt incorporated with CH (YCH) and CH nanoemulsion (YCHN). During shelf-life study, YCHN showed better free radical scavenging activity, stability, and higher sensory assessment than YCH. YCHN had a greater <i>Lactobacillus</i> count (9.3 log CFU/mL) than plain yogurt. Hence, the study suggests catechin hydrate nanoemulsion (YCHN)as an effective technique to reduce bitterness and astringency of catechin for food fortification with better antioxidant activity.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"359 - 367"},"PeriodicalIF":2.701,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141739630","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

Determination of carcinogenic benzo(a)pyrene in heat treated black tea samples from Turkey by using HPLC-fluorescence detection system 利用高效液相色谱-荧光检测系统测定土耳其热处理红茶样品中的致癌物质苯并（a）芘

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-20 DOI: 10.1007/s13197-024-06031-y

Seker Fatma Aygun, Cigdem Dikbas, Zebron Nchimunya Tembo

{"title":"Determination of carcinogenic benzo(a)pyrene in heat treated black tea samples from Turkey by using HPLC-fluorescence detection system","authors":"Seker Fatma Aygun, Cigdem Dikbas, Zebron Nchimunya Tembo","doi":"10.1007/s13197-024-06031-y","DOIUrl":"10.1007/s13197-024-06031-y","url":null,"abstract":"<div><p>A rapid, simple, and cost-efficient extraction method was developed for evaluating and screening benzo(a)pyrene (BaP) in tea samples by using high performance liquid chromatography (HPLC) with coupled fluorescence detector (FLD) in order to obtain the best extraction performance. In this study, it was observed that when optimized using microwave assisted extraction (MAE) method was performed twice for 2 min using 10 mL n-hexane: acetonitrile (1:3, v/v). The recoveries for BaP in tea were found to be 97 ± 2; 83 ± 8 and 92 ± 6%, respectively. Using classical solid-liquid extraction (CSLE), it was observed that when the extraction procedure was performed twice for 4 min with 10 mL n-hexane: acetonitrile (3:1,v/v). The recoveries for BaP in tea were found to be 104 ± 5; 81 ± 9 and 86 ± 8%, respectively. The levels of BaP in tea were found to change in the range from 0.75 to 0.83 µg kg<sup>-1</sup> (MAE) and 0.72 to 0.86 µg kg<sup>-1</sup> (CSLE). Although the matrix of tea is complex, BaP was detectable without doing any cleaning up procedures.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"336 - 343"},"PeriodicalIF":2.701,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06031-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141739568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

New plant-based kefir fermented beverages as potential source of GABA 新型植物性克菲尔发酵饮料是 GABA 的潜在来源

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-20 DOI: 10.1007/s13197-024-06024-x

Claudia Scarpelin, Caio Luiz de Souza Cordes, Eliane Setsuko Kamimura, Juliana Alves Macedo, Paula de Paula Menezes Barbosa, Gabriela Alves Macedo

引用次数: 0

Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder 加入橙皮粉和罗望子粉的生物可降解容器的配方优化和特性分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-17 DOI: 10.1007/s13197-024-06027-8

Foram Sirodariya, Ajay R. Tapre, Anil S. Nandane

{"title":"Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder","authors":"Foram Sirodariya, Ajay R. Tapre, Anil S. Nandane","doi":"10.1007/s13197-024-06027-8","DOIUrl":"10.1007/s13197-024-06027-8","url":null,"abstract":"<div><p>A huge amount of fruits and vegetables is being produced and processed in India and therefore the waste is also generated in high quantities. These wastes are good sources of vitamins, enzymes, cellulose, and many other essential compounds. The non-utilization of these bio-wastes leads to economic loss and also environmental problems. Plastic is versatile and very convenient material to use as packaging material. Plastic is a non-biodegradable material which is not only hazardous to human health but also affecting environment. To overcome such problems, the study was conducted to utilize plant-based waste to develop biodegradable packaging containers. Among the various alternatives, plant-based waste like peels of orange along with wheat flour and tamarind seed kernel flour at varying levels were used to develop acceptable quality biodegradable packaging containers. The studies involved obtaining the optimized formulation by using Response Surface Methodology (RSM) for creating biodegradable containers with desired mechanical and chemical properties. The independent variables used were Orange Peel Powder (OPP), Wheat Flour (FL) and Tamarind Seed Powder (BA) as binding agent. The dependent variables were water activity and compression strength. The optimized formulation obtained from the RSM is 50.28% OPP, 35.71% FL, and 14.01% BA along with process parameters 131<sup>0</sup>C for 64 min. This optimized formulation produced biodegradable container with 12.63kgf compression strength and 0.21 water activity.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"292 - 299"},"PeriodicalIF":2.701,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141722047","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

Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk pH 值和温度对洛神花（Hibiscus sabdariffa L.）天然染料稳定性的影响及其在风味奶中的应用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-15 DOI: 10.1007/s13197-024-06020-1

Juan Zuluaga-Vega, Johana Fernández-Fernández, Nilson Santana-Fuentes, Margarita Arteaga-Márquez, Claudia De Paula, Mónica Simanca-Sotelo, Alba Durango-Villadiego, Yenis Pastrana-Puche, Beatriz Álvarez-Badel, Cindy Bustamante-Vargas, Ricardo Andrade-Pizarro

{"title":"Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk","authors":"Juan Zuluaga-Vega, Johana Fernández-Fernández, Nilson Santana-Fuentes, Margarita Arteaga-Márquez, Claudia De Paula, Mónica Simanca-Sotelo, Alba Durango-Villadiego, Yenis Pastrana-Puche, Beatriz Álvarez-Badel, Cindy Bustamante-Vargas, Ricardo Andrade-Pizarro","doi":"10.1007/s13197-024-06020-1","DOIUrl":"10.1007/s13197-024-06020-1","url":null,"abstract":"<div><p>In recent years, global trends indicate consumer interest in functional foods. Thus, there is a trend to replace the use of artificial colors with natural colors that, in addition to being attractive to consumers, provide benefits to the biological functions of the human organism. The objective of this research was the solvent extraction of a natural dye from the roselle flower, its identification and evaluation of its behavior at different pH and temperatures. In addition, its application in flavored milk was evaluated sensorially. The anthocyanins located in the roselle flower were extracted by fragmentation and milling. The separation of pigments was carried out with ethanol (96%<i>v/v</i>) for 72 h. The qualitative tests of identification, physics and chemistry revealed the presence of anthocyanins (delphinidin 3-glucoside and cyanidin 3-glucoside). The pigments present in roselle flower are relatively stable with temperature. However, at temperatures above 80 °C a gradual degradation occurs. At different pH values, two visible absorption points are shown at 519.6 and 320.4 nm, which correspond to the two characteristic bands of anthocyanins. The milk flavored and dyed with roselle extract had a shelf life of 7 days in refrigerated storage and was sensorially accepted by consumers, but the color was unattractive.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"178 - 184"},"PeriodicalIF":2.701,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141644549","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

Production of instant cassava (Manihot esculenta Crantz) tuber flour for water fufu: optimization of process conditions 水豆腐用木薯（Manihot esculenta Crantz）块茎粉的速溶生产：工艺条件的优化

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-15 DOI: 10.1007/s13197-024-06028-7

Belinda Wumsinwie, Noveta Neba, Fannyuy Veeyee Kewir, Divine Bup Nde, Stephano Tambo, Hilaire Womeni

{"title":"Production of instant cassava (Manihot esculenta Crantz) tuber flour for water fufu: optimization of process conditions","authors":"Belinda Wumsinwie, Noveta Neba, Fannyuy Veeyee Kewir, Divine Bup Nde, Stephano Tambo, Hilaire Womeni","doi":"10.1007/s13197-024-06028-7","DOIUrl":"10.1007/s13197-024-06028-7","url":null,"abstract":"<div><p>Production of instant cassava tuber flour for <i>water fufu</i> is an appealing process because of a significant reduction in cooking time, it involves less tedious preparation, the flour has improved odor with a significant increase in shelf life, and is of better quality. However, the optimum cassava fermentation and precooking parameters; two critical unit operations in the process, as well as their effects on the quality and shelf life of the product have not been studied elaborately. The Doehlert design was employed to optimize the fermentation and the precooking processes of cassava (<i>Manihot esculenta Crantz</i>) tuber to produce instant flour for <i>water fufu</i>. Second-order polynomial models with high R<sup>2</sup> (> 0.75) and low absolute error of deviation (< 5%) values between experimental and predicted results were validated for both the fermentation and pre-cooking processes and used to generate optimum cooking conditions. The optimum conditions to produce instant cassava tuber flour were 2 days of fermentation, 30 mm thick cassava slices, 200 g cassava quantity, 5 min cooking time, and 75 °C cooking temperature<b>.</b> Results characterizing the nutrient retention of the instant cassava flour were pH (4.98 ± 0.02), TA (0.09 ± 0.01%), carbohydrate content (20 ± 0.04%), cyanide content (0.70 mg ± 0.03%), and moisture content (8.09 ± 0.2%).</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"300 - 309"},"PeriodicalIF":2.701,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141646097","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}

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Utilization of rice pasta by-products as the substrate for vinegar fermentation 利用米面副产品作为醋发酵的基质

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-15 DOI: 10.1007/s13197-024-06030-z

Sani Jirasatid, Wichamanee Yuenyongputtakal, Narakorn Srisuk, Uraiwan Intamaso, Palatip Chutoam, Pairat Ittarat

{"title":"Utilization of rice pasta by-products as the substrate for vinegar fermentation","authors":"Sani Jirasatid, Wichamanee Yuenyongputtakal, Narakorn Srisuk, Uraiwan Intamaso, Palatip Chutoam, Pairat Ittarat","doi":"10.1007/s13197-024-06030-z","DOIUrl":"10.1007/s13197-024-06030-z","url":null,"abstract":"<div><p>The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with <i>Saccharomyces cerevisiae</i> for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation. Further, acetic acid fermentation using <i>Acetobacter aceti</i> at ambient temperature for 20 days led to the production of RPB vinegars with 4.00-4.54% (w/v) of titratable acidity (expressed as acetic acid) (<i>p</i> > 0.05). Significant differences were found among four RPB vinegars in terms of color values (<i>L</i>*, <i>a</i>*, <i>b</i>* and hue angle) (<i>p</i> ≤ 0.05). All RPB vinegars exhibited good sensory acceptance, with the overall acceptability score ranging of 6.0–7.0 (<i>p</i> ≤ 0.05). Total phenolic contents, DPPH radical scavenging activities and xanthine oxidase inhibitory activities of four RPB vinegars varied within the range of 139.78 to 166.34 <i>µ</i>g GAE/mL, 41.80 to 50.13% and 82.47 to 87.30% (<i>p</i> ≤ 0.05), respectively, demonstrating their competent functional properties. Overall results suggested that vinegar can be effectively produced from RPBs by fermentation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"325 - 335"},"PeriodicalIF":2.701,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141645316","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

Water uptake by freeze-dried potato and soybean powders: experiments and simulations 冻干马铃薯和大豆粉的吸水率：实验与模拟

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-15 DOI: 10.1007/s13197-024-06026-9

Koki Ryo, Xi Yang, Shingo Matsukawa

引用次数: 0

Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry 印度母亲母乳的营养成分：与母婴人体测量的关系

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.1007/s13197-024-06025-w

Suman Kumari-Maurya, Uday S. Annapure, Shavika Gupta

{"title":"Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry","authors":"Suman Kumari-Maurya, Uday S. Annapure, Shavika Gupta","doi":"10.1007/s13197-024-06025-w","DOIUrl":"10.1007/s13197-024-06025-w","url":null,"abstract":"<div><p>The aim of the study was to determine the nutrient composition of human milk (HM) of Indian mothers and investigate its association with maternal and infant anthropometric measures. Human milk is an ideal source of nutrition for optimum growth and development of infant. Among Indian mothers, HM composition data is scanty, especially during prolonged lactation. Mother-infant dyads (n = 50) comprising of two lactation group (0–6 m, n = 26) and (7–12 m, n = 24) residing in Delhi, India were enrolled. Height, weight, BMI, MUAC and head circumference were measured and compared with reference standard. The macronutrients and micronutrients of HM were analysed using MIRIS analyzer, ICP-AES and HPLC. Correlation plots were generated between HM nutrients and maternal, infant anthropometry. Mean BMI of mothers were 19.6 ± 2.6 (0–6 m) and 21.2 ± 3.7 (7–12 m) kg/m<sup>2</sup>. Around 26% of mothers were underweight, 28% overweight. Among infants, 26% were underweight, wasted (18%), stunted (34%) and overweight (10%). The macronutrient composition of human milk were similar to reference values (means ± standard deviation). Both lactation group showed similar HM nutrient composition. Significant positive associations (<i>r</i> = 0.3–0.5) were found between maternal height, infant HCZ with HM energy, fat; maternal prepregnancy-weight, MUAC with retinol; maternal MUAC with crude protein.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"273 - 282"},"PeriodicalIF":2.701,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06025-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.) 烤箱烘焙对大麻籽（Cannabis sativa L.）理化和化学感官特性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.1007/s13197-024-06033-w

Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Moon Yeon Youn, Eui-Cheol Shin

{"title":"Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)","authors":"Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Moon Yeon Youn, Eui-Cheol Shin","doi":"10.1007/s13197-024-06033-w","DOIUrl":"10.1007/s13197-024-06033-w","url":null,"abstract":"<div><p>Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness (<i>L*</i>) with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness also tended to increase sharply when roasted at 180 °C. The electronic nose (E-nose) analysis showed that the main terpenes like d-limonene, α-pinene, caryophyllene, and β-pinene that exhibit fresh, herbal, and lemon-like aromas were decreased with increasing roasting time. But the volatile compounds with a sweet aroma produced like 2.5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methyl propanal were increasing with high temperatures (160 °C and 180 °C). This study will provide basic information for developing products using HS.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"344 - 358"},"PeriodicalIF":2.701,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141585076","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