Journal of Food Science and Technology最新文献_第2页

Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound 利用紫外线、微波和超声波提高香草固化过程中酚类化合物的含量

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-27 DOI: 10.1007/s13197-024-06061-6

Oscar Antonio-Gutiérrez, Rodolfo Solano, Luicita Lagunez-Rivera

引用次数: 0

Impact of different milling techniques towards vitamin D3 fortification in wheat flour 不同研磨技术对强化小麦粉中维生素 D3 的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-26 DOI: 10.1007/s13197-024-06066-1

B. V. Pallavi, K. V. Harish Prashanth, Inamdar Aashitosh Ashok

{"title":"Impact of different milling techniques towards vitamin D3 fortification in wheat flour","authors":"B. V. Pallavi, K. V. Harish Prashanth, Inamdar Aashitosh Ashok","doi":"10.1007/s13197-024-06066-1","DOIUrl":"https://doi.org/10.1007/s13197-024-06066-1","url":null,"abstract":"This study was to provide innovative information on bio-fortification and to implement strategies for improving vitamin D3 in wheat products. The commercially available wheat grains were passed through different milling processes via Hammer mill (HM) and Roller mill (RM) to yield wheat flour of different particle sizes (HM-CWF, HM-FWF, RM-WF and RM-MF). The obtained flours were fortified with commercially available vitamin D3 oil premix. Fortification efficiency was higher in finer flour (HM-FWF and RM-MF). Fortification had no significant effect on the color of the flour. Physico-chemical analysis revealed higher damaged starch in HM flour than in RM which was confirmed through scanning electron microscope. Water absorption capacity enhanced with larger particle size with simultaneous reduction in dough development time. Chapatis were prepared with fortified HM-CWF, HM-FWF, and RM-WF, whereas bread was made with RM-MF. Fortification has no significant effect on the texture and color of prepared chapati and bread. Sensory analysis revealed a slightly higher positive effect in the fortified sample with overall acceptability. HM-FWF Chapatis had the best retention of vitamin D3 (85%), and the fortified bread prepared from RM-MF had 70% retention. This research suggests that fortifying fine flour with vitamin D3 is more effective than using coarse flour.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194007","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

Sorption isotherms of edible insect’s flours: mathematical modeling and hysteresis 可食用昆虫面粉的吸附等温线：数学建模和滞后现象

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-24 DOI: 10.1007/s13197-024-06063-4

Viridiana Tejada-Ortigoza, Luis Eduardo Garcia-Amezquita, Diana E. Leyva-Daniel, Celeste C. Ibarra-Herrera, Genaro G. Amador-Espejo, Jorge Welti-Chanes

{"title":"Sorption isotherms of edible insect’s flours: mathematical modeling and hysteresis","authors":"Viridiana Tejada-Ortigoza, Luis Eduardo Garcia-Amezquita, Diana E. Leyva-Daniel, Celeste C. Ibarra-Herrera, Genaro G. Amador-Espejo, Jorge Welti-Chanes","doi":"10.1007/s13197-024-06063-4","DOIUrl":"https://doi.org/10.1007/s13197-024-06063-4","url":null,"abstract":"The interest in insects as food has increased in the latest years. Their use as low-moisture food ingredients has led to study their behavior during storage. The moisture sorption isotherms of Mexican edible insect᾽s flours (cricket-Acheta domesticus, mealworm-Tenebrio molitor, superworm-Zophoba morio, grasshopper-Sphenarium purpurascens, escamol-Liometopum apiculatum) were determined through the dynamic method. Mathematical models were used for fitting the adsorption and desorption curves and Akaike Information Criteria (AICi) was used to evaluate their performance. Hysteresis was determined quantitatively. The samples presented a BET Type II behavior; for adsorption and desorption, GAB and Peleg᾽s were the models with the best fitting according to the AICi, respectively. GAB (R2 ≥ 0.991) was used to determine M0, with values ranging between 4.14 (superworm-adsorption) and 6.40 gH2O/100 g d.s. (mealworm-desorption). Also, escamol desorption GAB C value was up to 12.6 times higher than the one observed in adsorption, being this one the less stable sample. The lowest areas of hysteresis were observed for cricket (1.32) and grasshopper (1.63), resulting in stable materials; this agreed with the C values of GAB. More studies are needed for the establishment of processing conditions of insects, information required for local producers to increase the insect market in Mexico and in the world.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194009","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 menaquinone – 7 by Bacillus cereus KMV07: a strain isolated from fermented Glycine max 蜡样芽孢杆菌 KMV07（一株从发酵最大甘氨酸中分离出来的菌株）生产半醌-7

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-23 DOI: 10.1007/s13197-024-06059-0

Karthika Madhusoodanan, Hemalatha Mooventhan, Maneesha Mohanan, Mohanasrinivasan Vaithilingam, Subathra Devi Chandrasekaran

{"title":"Production of menaquinone – 7 by Bacillus cereus KMV07: a strain isolated from fermented Glycine max","authors":"Karthika Madhusoodanan, Hemalatha Mooventhan, Maneesha Mohanan, Mohanasrinivasan Vaithilingam, Subathra Devi Chandrasekaran","doi":"10.1007/s13197-024-06059-0","DOIUrl":"https://doi.org/10.1007/s13197-024-06059-0","url":null,"abstract":"Menaquinone-7 has gained popularity due to its beneficial effects on health, there is an increased demand for its production among various sectors. In this study, vitamin MK-7 was produced from Bacillus cereus isolated from fermented Glycine max (soy bean). This study includes isolation, screening of bacteria capable of producing Menaquinone – 7 [MK-7] and production of MK-7 was optimized using one factor optimization method. Different food samples including both fermented and non-fermented ones were collected from Vellore district and a total of 30 strains were isolated for the study. All of these were subjected for the screening of MK-7 using HPLC. This quantitative analysis determined that the bacterial strain KMV07, which was isolated from fermented soybean was identified as the producer of MK-7. Among the isolated strains, KMV07 showed a significant potency in MK-7 production with a yield of 16.74 ± 1.21 mg/L. Based on the morphology, biochemical and molecular identification, the strain was identified as Bacillus cereus (KMV07). The objective of the research was to increase the production of MK-7 by the strain KMV07. Using different parameters, one factor optimization was done in-order to increase the production. This study indicated that maximum production was achieved under culture conditions when maltose and tryptone were used as carbon and nitrogen sources, with a pH of 8, an inoculum size of 3 mL (8.25 × 106 CFU/mL) and an incubation time of 120th h. This study implies that Bacillus cereus (KMV07) isolated from Glycine max could be a suitable candidate for the increased production of MK-7.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194010","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

Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 应用多元方法研究添加了啤酒糟的饼干的化学计量学和感官特征

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-23 DOI: 10.1007/s13197-024-06064-3

Antonietta Baiano, Anna Fiore, Mariacinzia Rutigliano, Barbara la Gatta

{"title":"Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain","authors":"Antonietta Baiano, Anna Fiore, Mariacinzia Rutigliano, Barbara la Gatta","doi":"10.1007/s13197-024-06064-3","DOIUrl":"https://doi.org/10.1007/s13197-024-06064-3","url":null,"abstract":"This work was aimed to investigate the effects of three factors on cookie quality: brewers’ spent grain (BSG) composition [65% malted barley and 35% of unmalted durum (DA) or soft (RI), or emmer (EM) wheats]; geographical origin of the cereals used in brewing (Daunia or Salento); and percentages of BSG in cookie formulation (30 or 40%). A control made of 100% Manitoba flour was produced. Statistical analyses were performed to evaluate the effects of those factors (Analysis of Variance), the possibility to distinguish the various types of cookies (Principal Component Analysis), and the relationships among variables (Pearson Correlation Analysis).The single and interactive effects of the three factors were significant for almost all variables. Cookies with 40% EM spent grains showed the highest ash, dietary fibre, and total phenolic contents but cookies with 30% DA or RI spent grains received the highest overall quality scores due to the higher intensity of their fresh baked flavour and their lower hardness and fibrousness. Based on the nutritional and sensory characteristics, cookies fortified with RI and DA were the best to consume. Although few physicochemical differences can be attributed to geographical origin, a slightly higher overall sensory score was assigned to those produced with Salento cereals. Principal Component Analysis showed a clear separation between the control made of 100% Manitoba flour and the group of fortified cookies. Among the latter, the cookies produced with RI and DA spent grains were indistinguishable from each other due to their similar quality characteristics.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194008","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

Process optimization of co-fermentation natto with Lactobacillus bulgaricus and characteristic analysis 保加利亚乳杆菌共同发酵纳豆的工艺优化和特性分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-22 DOI: 10.1007/s13197-024-06062-5

Xia Ma, Zhihan Liu, Yan He, Yumei Zhou

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16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles in Dahi, a traditional Indian fermented milk product prepared by the backslopping method 16S 元基因组学和代谢组学揭示了印度传统发酵乳制品 Dahi 中的微生物组成和代谢物特征。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-22 DOI: 10.1007/s13197-024-06050-9

Amrita Tigga, Rashmi Hogarehalli Mallappa, Santhosh Kumar Muniyappa, Saurabh Kadyan, Diwas Pradhan, E. Shree Niharika, Sunita Grover

{"title":"16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles in Dahi, a traditional Indian fermented milk product prepared by the backslopping method","authors":"Amrita Tigga, Rashmi Hogarehalli Mallappa, Santhosh Kumar Muniyappa, Saurabh Kadyan, Diwas Pradhan, E. Shree Niharika, Sunita Grover","doi":"10.1007/s13197-024-06050-9","DOIUrl":"https://doi.org/10.1007/s13197-024-06050-9","url":null,"abstract":"Fermentation of milk contributes to an array of organoleptic and nutritional changes, which is largely governed by the metabolic activity of starter cultures. Dahi, a popular traditional fermented milk product of India, varies considerably from its commercial counterparts due to diversity in household production practices and the use of undefined microbial consortia as inoculants. Herein, we investigated the unexplored bacterial signatures and metabolic profiles of traditional Dahi from northern region of India using 16S metagenomics and untargeted gas chromatography-mass spectrophotometry. We found Firmicutes followed by Proteobacteria as the dominant phyla, while Lactobacillus and Streptococcus were the most prevalent lactic acid bacterial genera many species of which also serves as thermophilic starters. Notably, differential abundance of environmental bacteria like Bacilli, Prevotella, Oscillospira, Ruminococcus, and Acinetobacter were also observed in different samples. The study also revealed a total of 62 metabolites belonging to amino acids, fatty acids, sugars, and others metabolic intermediates, which also varied among regions. This highlights different production practices as influenced by milk type, heating methods, container choices and inoculum types leading to distinct microbiota succession and associated metabolites. This study provides valuable insights into the complexities as well as health benefits of indigenous fermented milks particularly Dahi and paves the way for future exploration of novel probiotic strains.<h3 data-test=\"abstract-sub-heading\">Graphical abstract</h3>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194034","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

Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt 将灵芝提取物和灵芝粉与益生菌培养物（嗜酸乳杆菌和动物双歧杆菌亚种）结合使用可增强酸奶的功能、质地和感官品质

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-21 DOI: 10.1007/s13197-024-06068-z

Azize Atik, İlker Atik, Gökhan Akarca, Ayşe Janseli Denizkara

{"title":"Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt","authors":"Azize Atik, İlker Atik, Gökhan Akarca, Ayşe Janseli Denizkara","doi":"10.1007/s13197-024-06068-z","DOIUrl":"https://doi.org/10.1007/s13197-024-06068-z","url":null,"abstract":"In this study, the extract and powder obtained from the Reishi mushroom (Ganoderma lucidum) were used in the production of yogurt, and also Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis bacteria were also inoculated. Furthermore, all values were also affected in parallel with the increase in the added ratio. Reishi mushroom powder and extract also increased the samples’ total antioxidant and phenolic values. Among the samples, the highest total phenolic content was found in the 2EA-coded sample with 2.415 mg GAE/g and the lowest in the control sample with 0.630 mg GAE/g. The highest antioxidant activity was determined in the 2PA-coded sample with a value of 0.198. The powder and extract showed a prebiotic effect by contributing positively to the development of probiotic bacteria added to yogurt. The count of probiotic bacteria in yogurts with Reishi mushroom powder and extract increased by approximately 1.4 log cfu/g. Using powder and extract of the Reishi mushroom in yogurt production gave yogurt significant functionality.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194012","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

In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour 富含裸麦（Tiriticum monococcum L.）面粉的特殊干面包（Peksimet）的体外血糖生成指数、丙烯酰胺含量以及一些理化和感官特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-18 DOI: 10.1007/s13197-024-06035-8

Ferhat Yuksel, Sümeyye Çağlar

{"title":"In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour","authors":"Ferhat Yuksel, Sümeyye Çağlar","doi":"10.1007/s13197-024-06035-8","DOIUrl":"https://doi.org/10.1007/s13197-024-06035-8","url":null,"abstract":"In the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0–10–20–30–40 and 50 g 100 g−1) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g−1. The highest acrylamide content (247.54 µg/kg) was obtained using an einkorn flour level of 40 g 100 g−1. Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples (p < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g−1) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194052","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

Microfluidics for detection of food pathogens: recent trends and opportunities 用于检测食品病原体的微流控技术：最新趋势与机遇

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-17 DOI: 10.1007/s13197-024-06058-1

Lakshmi Jyothish, Sameera Kazi, Jyoti S. Gokhale

{"title":"Microfluidics for detection of food pathogens: recent trends and opportunities","authors":"Lakshmi Jyothish, Sameera Kazi, Jyoti S. Gokhale","doi":"10.1007/s13197-024-06058-1","DOIUrl":"https://doi.org/10.1007/s13197-024-06058-1","url":null,"abstract":"Safe and healthy food is the fundamental right of every citizen. Problems caused by foodborne pathogens have always raised a threat to food safety and human health. Centers for Disease Control and Prevention (CDC) estimates that around 48 million people are affected by food intoxication, and 3000 people succumb to death. Hence, it is inevitable that an approach that is efficient, reliable, sensitive, and rapid approach that can replace the conventional analytical methods such as microbiological and biochemical methods, high throughput next-generation sequence (NGS), polymerase chain reaction (PCR), and enzyme-linked immunosorbent assay (ELISA), etc. Even though the accuracy of conventional methods is high, it is tedious; increased consumption of reagents/samples, false positives, and complex operations are the drawbacks of these methods. Microfluidic devices have shown remarkable advances in all branches of science. They serve as an alternative to conventional ways to overcome the abovementioned drawbacks.Furthermore, coupling microfluidics can improve the efficiency and accuracy of conventional methods such as surface plasma resonance, loop-mediated isothermal amplification, ELISA, and PCR. This article reviewed the progress of microfluidic devices in the last ten years in detecting foodborne pathogens. Microfluidic technology has opened the research gateway for developing low-cost, on-site, portable, and rapid assay devices. The article includes the application of microfluidic-based devices to identify critical food pathogens and briefly discusses the necessary research in this area.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194013","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