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

Pesticide residues and their detection techniques in foods using sensors- a review 食品中农药残留及其传感器检测技术综述。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-04 DOI: 10.1007/s13197-024-06116-8

Khalid Bashir, Shalini Shikha, Gurdeep Rattu, Kulsum Jan, P. Murali Krishna, Sudip K. Pattanayek

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Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion 以明胶和壳聚糖为基料的可食用生物高分子膜的研制与表征精油纳米乳。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-04 DOI: 10.1007/s13197-024-06118-6

Ianne Kong, Kar Lin Nyam

{"title":"Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion","authors":"Ianne Kong, Kar Lin Nyam","doi":"10.1007/s13197-024-06118-6","DOIUrl":"10.1007/s13197-024-06118-6","url":null,"abstract":"<div><p>High concentration of essential oils (EOs) in edible films and their instability under environmental stressors, have led to the development of nanoemulsion delivery systems for improved stability and bioactivity. Kesum essential oil (KEO) offers antimicrobial and antioxidant properties, making it suitable for edible film packaging. This study incorporates KEO nanoemulsion (KEO-NE) into gelatin-chitosan (GL-CH) edible films. The physicochemical and antibacterial properties of KEO-NE were investigated. The impact of KEO-NE on the films’ physicochemical, barrier, and mechanical properties was also evaluated. KEO-NE exhibited a particle size of 67.6 nm, a zeta potential of -33.1 mV, and a polydispersity index (PDI) of 0.219, indicating high stability and uniformity. Antibacterial assays demonstrated greater efficacy of KEO-NE against <i>Staphylococcus aureus</i> ATCC 29,213 and <i>Salmonella enterica</i>, with larger inhibition zones (15.67 mm) and lower MIC values (7.5 mg/mL). TEM analysis confirmed the nano-sized droplet distribution in KEO-NE. Incorporating KEO-NE into GL-CH films increased thickness (0.213 mm) and opacity (1.038 Amm<sup>− 1</sup>). Mechanical properties remained acceptable for edible films (tensile strength of 4.295 MPa, elongation at break of 76.211%, and Young’s modulus of 0.055 MPa). These findings highlight the potential of KEO-NE to enhance food preservation and functionality.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1472 - 1480"},"PeriodicalIF":2.701,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560346","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

Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization 添加剂对蒸煮RTE chapati品质特性的交互影响及其优化。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-30 DOI: 10.1007/s13197-024-06120-y

K. Chiravi, Dadasaheb D. Wadikar, Mohammed Ayub Khan, J. H. Lakshmana, C. Mahesh, Johnsy George, Anil Dutt Semwal

{"title":"Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization","authors":"K. Chiravi, Dadasaheb D. Wadikar, Mohammed Ayub Khan, J. H. Lakshmana, C. Mahesh, Johnsy George, Anil Dutt Semwal","doi":"10.1007/s13197-024-06120-y","DOIUrl":"10.1007/s13197-024-06120-y","url":null,"abstract":"<div><p>The phenomenon of starch retrogradation in flatbreads (chapati) poses both short-term and long-term challenges, primarily affecting texture, shelf life, and consumer preference. Use of additives in baked foods has shown improvement due to their structural interaction with components of food matrix. In this study, additives namely citric acid, malic acid, diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl-2 lactylate (SSL), and glycerol monostearate (GMS) were taken as factors and their effect was studied on quality parameters of chapati such as water activity (a<sub>w</sub>), water-soluble starch, hardness, color analysis, and sensory characteristics. With statistical approach the optimized additives were 0.1% of citric and malic acid, 0.56% DATEM, 0.5% SSL, and 1% GMS. The study reveals with the incorporation of additives, the moisture and soluble starch content increased from 31.33 to 34.46% and 3.22 to 4.17%, respectively. The hardness values showed textural softness in optimized chapati (8.86 N) when compared to control (12.03 N), retort-processed chapati without additives. Also, the sensory attributes were not compromised with the incorporation of additives in chapaties. Thermal analysis resulted in reduced enthalpy and mass loss percentage in the optimized chapaties. The study confirms use of additives improved the quality attributes of ready-to-eat chapaties.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1491 - 1502"},"PeriodicalIF":2.701,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560317","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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Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning 利用图像处理和机器学习对黑檀叶提取物抗氧化活性的预测建模

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-29 DOI: 10.1007/s13197-024-06073-2

Adriana Cristina Gluitz, Tatiane Luiza Cadorin Oldoni, Isabel Davoglio Pitt, Vanderlei Aparecido de Lima

{"title":"Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning","authors":"Adriana Cristina Gluitz, Tatiane Luiza Cadorin Oldoni, Isabel Davoglio Pitt, Vanderlei Aparecido de Lima","doi":"10.1007/s13197-024-06073-2","DOIUrl":"10.1007/s13197-024-06073-2","url":null,"abstract":"<div><p><i>S</i>. <i>malaccense</i>, from the Myrtaceae family, is used in traditional medicine and is rich in flavonoids and phenolic compounds. This study evaluated the antioxidant potential of <i>S</i>. <i>malaccense</i> leaf extracts and their fractions using DPPH and ABTS radical scavenging assays, Ferric Reducing Antioxidant Power (FRAP), and total phenolic content. Spectroscopic methods were used, and greyscale tones from the RGB channels of assay images were analyzed through machine learning (ML) models such as SVM, decision tree, Random Forest (RF), XGBOOST, LightGBM, and CatBoost. The performance of these models was assessed using determination coefficients (R<sup>2</sup>) and root mean square error (RMSE). XGBOOST and RF were the best performers, with R<sup>2</sup> values ranging from 88.65 to 99.35% for training data and 60.12–95.50% for test data. GLM analysis showed that acetate solvent resulted in the highest FRAP values, while hexane had the lowest. Ethanol extraction yielded the highest ABTS values, and dichloromethane was best for DPPH. These modeling approaches using GLM, images, and ML algorithms show promise for measuring the antioxidant properties of plants.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"853 - 863"},"PeriodicalIF":2.701,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749182","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

Optimized ultrasound-assisted extraction of glycyrrhizic acid from Glycyrrhiza glabra followed by one-pot hydrolysis to and nanoemulsified separation of glycyrrhetinic acid for food applications 优化超声辅助提取光甘草中甘草酸，一锅水解-纳米乳化分离食品用甘草酸。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-29 DOI: 10.1007/s13197-024-06123-9

Maysam Habibi, Hossein Dehghan, Masoud Rahimi, Hasan Rafati

{"title":"Optimized ultrasound-assisted extraction of glycyrrhizic acid from Glycyrrhiza glabra followed by one-pot hydrolysis to and nanoemulsified separation of glycyrrhetinic acid for food applications","authors":"Maysam Habibi, Hossein Dehghan, Masoud Rahimi, Hasan Rafati","doi":"10.1007/s13197-024-06123-9","DOIUrl":"10.1007/s13197-024-06123-9","url":null,"abstract":"<div><p>The superior bioavailability and bioactivity of glycyrrhetinic acid (GT) as a food supplement, has always been a research focus in the food industry. This study aims to extract glycyrrhizic acid (GA) from <i>Glycyrrhiza glabra</i> using ultrasound radiation and then simultaneously hydrolyze to and separate GT using a novel approach involving a nanoemulsion medium. The extraction of GA was optimized using response surface methodology (RSM) to determine the optimal time, liquid-to-solid ratio, and ammonia percentage, resulting in a 9% extraction yield. Additionally, the parameters for the simultaneous hydrolysis and separation steps were optimized, achieving 92.6% and 63.7% efficiency, respectively. The use of immiscible and nanoemulsified organic solvent, produced through ultrasound radiation, significantly improved the efficiency, as confirmed by particle size analysis and microscopic magnification. The extraction yield of GA and the resulting product of GA hydrolysis were analyzed using HPLC, and the product’s chemical structure was confirmed by mass spectrometry. The results demonstrated that the sonication technique reduced extraction time by nearly half compared to conventional solvent extraction, and selecting the appropriate organic solvent through making a nanoemulsion medium, greatly improved GT purity.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1513 - 1524"},"PeriodicalIF":2.701,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560319","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

Exploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties 探讨芡实果皮酸奶中挥发性成分及其理化、流变学和功能特性的评价。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-29 DOI: 10.1007/s13197-024-06124-8

Shiquan Qian, Wenli Chang, Chenxi Xing, Wenjie Zhou, Miao Chen, Yubin Fan, Enjie Diao

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Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage 蛋鸡和肉用鸭肉冷藏期间品质变化的综合评价

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-29 DOI: 10.1007/s13197-024-06098-7

Pitchaporn Ungkusonmongkol, Saowakon Wattanachant

{"title":"Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage","authors":"Pitchaporn Ungkusonmongkol, Saowakon Wattanachant","doi":"10.1007/s13197-024-06098-7","DOIUrl":"10.1007/s13197-024-06098-7","url":null,"abstract":"<div><p>This study investigated the impact of chilling on the quality of breast and leg meat from spent laying and broiler duck meats (BSD, LSD, BBD, and LBD) over 0, 5, and 9 days. Variations in meat type and chilling duration influenced chemical and physical properties and preference scores. Moisture content in duck meat decreased during chilling (<i>p</i> < 0.05), which was attributed to a significant increase in weight loss. TBARS, TCA, and MFI increased after 9 days of chilling (<i>p</i> < 0.05), resulting in increased cooking loss and decreased shear force, particularly in BSD and BBD. L* and a* values decreased during chilling (<i>p</i> < 0.05), while b* values exhibited an opposite trend due to markedly increased TBARS, MetMb content, and protein denaturation. Sensory characteristics scores declined after 5 days of chilling, notably in odor and overall preference (<i>p</i> < 0.05). After 9 days, the overall preference score reached its lowest point, with panelists deeming the meat unacceptable due to strong off-odor and discoloration. Notably, while the quality changes observed in breast and leg meat from spent laying ducks followed a similar trend to broiler ducks, the rate of protein degradation and lipid oxidation was significantly higher in the spent laying ducks compared to broiler ducks. Consequently, all four meat types can be chilled for up to 5 days while maintaining good quality in terms of chemical and physical properties. The findings of this study provide insights into understanding the quality changes in duck meat for optimizing storage practices.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1141 - 1151"},"PeriodicalIF":2.701,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949662","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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Probing the metagenome and nutritional composition of idli batter fortified with electrolytic iron for addressing anaemia 探讨加电解铁治疗贫血的豆浆的宏基因组和营养成分。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-23 DOI: 10.1007/s13197-024-06119-5

V. Veeranan Arun Giridhari, Thiyagamoorthy Uma Maheswari, C. Vanniarajan, T. Hariharan, Subburamu Karthikeyan

{"title":"Probing the metagenome and nutritional composition of idli batter fortified with electrolytic iron for addressing anaemia","authors":"V. Veeranan Arun Giridhari, Thiyagamoorthy Uma Maheswari, C. Vanniarajan, T. Hariharan, Subburamu Karthikeyan","doi":"10.1007/s13197-024-06119-5","DOIUrl":"10.1007/s13197-024-06119-5","url":null,"abstract":"<div><p>Iron deficiency affects people throughout the world, with preschoolers having the highest frequency followed by women of reproductive age and pregnant mothers. Of the different approaches to reducing iron deficiency, food fortification is a desirable and easily acceptable public health approach. Additionally, food fortification is proven to be economical and offers the benefit of reaching a larger population through current food delivery systems without necessitating significant adjustments to current consumption habits. In light of this, idli, a widely popular and commonly consumed fermented staple breakfast from Southern India, is chosen as a delivery system for addressing iron deficiency. Furthermore, because of its high nutritional content and ease of digestion, idli is eaten by people of all ages. The fortificant’s bioavailability will also be successful during idli fermentation. Therefore, following the necessary dietary requirement, the readily accessible form of electrolytic iron is added to the idli batter, and its impact on the microbiological, nutritional, and sensory quality of idli was assessed. A metagenome investigation demonstrated that the fermentation microflora of idli batter was unaffected by electrolytic iron fortification with more probiotic microbiota during fermentation. It has been found that electrolytic iron at 9 mg, or 30% Recommended Dietary Allowance, has superior sensory qualities and bioavailability.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1481 - 1490"},"PeriodicalIF":2.701,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560320","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 incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes 在全麦面粉中加入植物和动物来源的蛋白质对其物理、流变学、营养和chapati制作特性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-22 DOI: 10.1007/s13197-024-06072-3

Kaneez Haleema, Suresh D. Sakhare

{"title":"Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes","authors":"Kaneez Haleema, Suresh D. Sakhare","doi":"10.1007/s13197-024-06072-3","DOIUrl":"10.1007/s13197-024-06072-3","url":null,"abstract":"<div><p>To explore the potential of incorporating commercial protein sources as functional ingredients in traditional Indian chapati, a study was conducted to assess the effects of supplementing whole wheat flour with these proteins. The blends were evaluated for their physicochemical properties, rheological behavior, and chapati-making performance. Whole egg powder and egg albumin powder exhibited higher redness values of 5.48 and 5.23, respectively, and yellowness values of 23.33 and 27.47, respectively. As the protein source levels increased from 0 to 20%, the blends showed a corresponding increase in protein and ash content, with the highest protein content of 27.34% observed in the blend with 20% soy protein isolate. The addition of soy protein led to increased farinograph water absorption, while whey and egg protein sources exhibited a decreasing trend in water absorption. Overall, dough stability declined as the level of protein supplementation increased. Sensory evaluations of the chapatis revealed that a 10% supplementation level was acceptable for soy and whey protein sources. For egg protein sources, a 5% supplementation level was preferred, as higher levels resulted in a significant drop in sensory scores due to an undesirable foreign taste in the chapati.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"841 - 852"},"PeriodicalIF":2.701,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749104","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

Characterisation of seaweed (Ulva lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidants 海藻（Ulva lactuca）粉的特性及其在富含膳食纤维、蛋白质和抗氧化剂的蔬菜肉饼开发中的应用。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-21 DOI: 10.1007/s13197-024-06115-9

E. Harsha Mohan, S. Madhusudan, B. S. Roopa, Nandini P. Shetty, Asha Martin, Revathy Baskaran

{"title":"Characterisation of seaweed (Ulva lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidants","authors":"E. Harsha Mohan, S. Madhusudan, B. S. Roopa, Nandini P. Shetty, Asha Martin, Revathy Baskaran","doi":"10.1007/s13197-024-06115-9","DOIUrl":"10.1007/s13197-024-06115-9","url":null,"abstract":"<div><p>Seaweeds are a potential food resource for meeting food security and existing nutritional challenges. Incorporating seaweed in food products would impart its nutritional value, alter the techno-functional, and sensory functionalities of the food product. <i>Ulva lactuca</i> is an edible green seaweed rich in protein, dietary fibre, and polyphenols. The study aimed to investigate the effect of incorporating <i>U.</i> <i>lactuca</i> powder (3% dw) on the proximate composition, phytochemical composition, physical parameters, techno-functional, antioxidant, microbial, and sensory attributes of vegetable patty during storage as compared with control. Results showed that seaweed inclusion significantly enhanced the ash (1.95 to 2.47%), protein (8.39 to 9.31%), and dietary fibre (14.40 to 15.45%) content in <i>Ulva</i> patty. Further, it also improved the bioactive potential of vegetable patty as exhibited by increased polyphenolic content and antioxidative capacity. Besides enhancing the nutritional benefits, the binding and stabilizing attributes of <i>Ulva</i> powder and interaction with other constituents positively altered the textural parameters like hardness and chewiness. <i>Ulva</i> patties stored at refrigerated temperature were stable for up to 2 weeks. It was found that seaweed at 3% level incorporation was highly acceptable in terms of all the sensory attributes.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1449 - 1459"},"PeriodicalIF":2.701,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560344","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