Journal of Food Science and Technology最新文献_第3页

Bioactive properties of fermented spreadable product manufactured from pistachio kernels 开心果核发酵涂抹制品的生物活性特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1007/s13197-024-06127-5

Erenay Erem, Meral Kilic-Akyilmaz

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ZnO/poly(nigrosine)/modified carbon paste electrode for selective sensing of vanillin in the presence of amaranth: a voltammetric study ZnO/聚黑氨酸/改性碳糊电极在苋菜中选择性感应香兰素的伏安研究

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-04 DOI: 10.1007/s13197-024-06122-w

S. B. Arpitha, B. E. Kumara Swamy

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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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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

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}

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

Response surface methodology to optimize the Bacillus subtilis var. sojae semen praeparatum liquid fermentation process for the production of fibrinolytic enzyme 响应面法优化枯草芽孢杆菌变异大豆豉液体发酵生产纤维蛋白溶解酶的工艺

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-16 DOI: 10.1007/s13197-024-06051-8

Panpan Wang, Cuiying Peng, Mei Li, Mengxue Cheng, Xuhui Fang, Zhilang Deng, Meizhi Weng, Xiongwei Deng, Xiaomei Xie

{"title":"Response surface methodology to optimize the Bacillus subtilis var. sojae semen praeparatum liquid fermentation process for the production of fibrinolytic enzyme","authors":"Panpan Wang, Cuiying Peng, Mei Li, Mengxue Cheng, Xuhui Fang, Zhilang Deng, Meizhi Weng, Xiongwei Deng, Xiaomei Xie","doi":"10.1007/s13197-024-06051-8","DOIUrl":"10.1007/s13197-024-06051-8","url":null,"abstract":"<div><p>Previously, during the <i>Sojae Semen Praeparatum</i> (SSP, Dandouchi in China) concoction process, three types of fibrinolytic enzyme-producing bacteria were screened and identified: <i>Bacillus subtilis</i>, <i>Stenotrophomonas maltophilia</i> and <i>Micrococcus</i>. The fibrin plate approach was used to measure the fibrinolytic enzyme activity of pure fermentation broth, it was found that fibrinolytic enzyme produced by <i>Stenotrophomonas maltophilia</i> has the highest enzyme activity, followed by <i>Bacillus subtilis</i> and <i>Micrococcus</i> is the lowest. In this study, in order to improve enzyme activity and yield, the response surface method was used to optimize the fermentation conditions, including 6 factors such as nitrogen source, carbon source, initial pH, inoculum amount, loading volume and fermentation temperature. Then, the results showed that: the optional fermentation temperature was determined as 28 ℃, 6% inoculum amount, 30.42 h fermentation time and 20 mL of loading volume in 100 mL erlenmeyer flask. Ultimately, under optimal fermentation conditions, enzyme activity produced by <i>Bacillus subtilis</i> var. SSP was 360.82 IU/mL, which was an increase of 109.68% (1.10 folds) compared to before optimization.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"654 - 666"},"PeriodicalIF":2.701,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638525","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

Nanotechnology: an emerging field for enhancing micronutrient enrichment in millets via biofortification strategies-present knowledge and prospects for the future 纳米技术：通过生物强化策略增强小米微量营养素富集的新兴领域——目前的知识和未来的前景。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-15 DOI: 10.1007/s13197-024-06112-y

Anbu Malar Michael, Sonya Jagadhesan

{"title":"Nanotechnology: an emerging field for enhancing micronutrient enrichment in millets via biofortification strategies-present knowledge and prospects for the future","authors":"Anbu Malar Michael, Sonya Jagadhesan","doi":"10.1007/s13197-024-06112-y","DOIUrl":"10.1007/s13197-024-06112-y","url":null,"abstract":"<div><p>Pharmaceutical supplementation and dietary fortification are the most common approaches to reducing vitamin deficits. To improve the health and nutritional value of crops, agronomic biofortification necessitates the direct application of nutrients. Producers using micronutrient fertilizers to increase the fortification of crops are essential to the success of biofortification. Overthrow malnutrition using biofortified millets notwithstanding their challenges. Millets stressors have been demonstrated to be reduced by artificial nanoparticles recently. Engineered nanoparticles (ENPs) have had their properties and functions has been reported recently. Several genes that are involved in maintaining an equilibrium of iron and zinc are genetically regulated in millet with nanoparticle formulations, resulting in even greater nutrient-by-default and stress-resilience. Millet, according to the study, is a micronutrient powerhouse because priming controls cereal iron and zinc absorption and enrichment even in the face of nutritional deficiency. This review examines millet, its health advantages, nano fertilizers, and initiatives to improve the crop production.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"213 - 220"},"PeriodicalIF":2.701,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11757838/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045911","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}

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Neuro-fuzzy modeling of pulp temperature in rapid cooling chamber 快速冷却室纸浆温度的神经模糊建模

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-10 DOI: 10.1007/s13197-024-06109-7

Ítalo Emannuel dos Anjos Santos, Willian Minoru Okita, Dian Lourençoni, Magno do Nascimento Amorim, Ana Carolina de Sá Silva Lins, Isadora Benevides Miranda, Sílvia Helena Nogueira Turco

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Extraction of mannooligosaccharides from spent coffee grounds and its application for functional jelly with improved physical properties and immunomodulatory effect 从咖啡渣中提取甘露寡糖及其在功能性果冻中的应用，改善其物理性能和免疫调节作用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-10 DOI: 10.1007/s13197-024-06103-z

Ae Eun Im, Jung Choi, Hyeon Seok Park, Seung-Hee Nam

{"title":"Extraction of mannooligosaccharides from spent coffee grounds and its application for functional jelly with improved physical properties and immunomodulatory effect","authors":"Ae Eun Im, Jung Choi, Hyeon Seok Park, Seung-Hee Nam","doi":"10.1007/s13197-024-06103-z","DOIUrl":"10.1007/s13197-024-06103-z","url":null,"abstract":"<div><p>Mannooligosaccharides (MO) were extracted from spent coffee grounds (SCG) via combinational enzyme treatment with pectinase and mannanase from <i>Aspergillus niger</i>. Among 18 commercial enzymes to improve the accessibility of galactomannan, pectinase XL exhibited the highest yield, producing 235 mg hemicellulose/g of SCG. Pectinase treatment before mannanase resulted in coffee mannooligosaccharides (CMO) production 6.8 times higher than mannanase alone. This approach facilitated a 70% CMO extraction efficiency compared to the hemicellulose content present in the SCG. Additionally, HPLC analysis validated the composition of CMO, revealing 28.2% mannobiose (M2), 32.4% mannotriose (M3), 5.9% mannotetraose (M4), and 3.9% mannopentaose (M5). The CMO at different concentrations, along with fructose syrup, gelling agent, coffee extract, and coconut milk, was used to prepare jelly. CMO20 (20% CMO, w/w) jelly outperformed in both product stability and functional properties. The antioxidant activity of CMO20, measured by DPPH and FRAP assay, was 4.57 mM, with a Vit C equivalent and 15 mM FeSO<sub>4</sub> equivalent, respectively. Furthermore, CMO20 showed 48% greater α-glucosidase inhibition than acarbose (5 mg/mL). CMO20 showed improved immunomodulatory effects with 4.7 and 16-fold higher nitric oxide and cyclooxygenase-2 content than methotrexate-suppressed RAW264.7 cells.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"572 - 583"},"PeriodicalIF":2.701,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108431","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