Journal of Food Science and Technology最新文献_第4页

Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice 壳寡糖-柠檬酸盐-果胶复合物的组装及其在果汁中的应用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-10 DOI: 10.1007/s13197-024-06093-y

Liping Fan, Wenjuan Jiao, Huangkai Guo, Mufan Yang, Binquan Liang, Zhiwei Liu

{"title":"Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice","authors":"Liping Fan, Wenjuan Jiao, Huangkai Guo, Mufan Yang, Binquan Liang, Zhiwei Liu","doi":"10.1007/s13197-024-06093-y","DOIUrl":"10.1007/s13197-024-06093-y","url":null,"abstract":"<div><p>When chitooligosaccharide (COS) is added to fruit juice as a functional ingredient, citrate in the juice causes undesirable precipitation of a COS-pectin is complex. We assessed the interaction of COS, pectin, and citrate in fruit juice to provide a reference for the use of chitooligosaccharide in fruit juices. A high COS concentration and a small amount of citrate caused formation of a precipitate; at 10 mM citrate, the turbidity of the solution was highest, 59.96% (<i>r</i> = 0.6; <i>p</i> < 0.05). By Fourier-transform infrared spectroscopy and scanning electron microscopy, we determined that there were electrostatic interactions and hydrogen bonds between COS, citrate, and pectin, with competition between citrate and pectin for COS. To minimize precipitation, the data showed that COS should not exceed 0.2% in solution with 0.2% pectin at pH 4. Precipitation could be reduced by addition of 30 ~ 50 mM citrate, and COS should be less than 0.06% (w/v) when used in commercial juice. The taste of the juice will be maintained without affecting the antibacterial and antiseptic properties of COS. Our findings will promote the development of functional COS fruit juice.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1089 - 1100"},"PeriodicalIF":2.701,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949620","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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Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites 由碱性提取的印度脉冲蛋白浓缩物和其他植物基复合材料生产的肉丸类似物的质地和感官特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-10 DOI: 10.1007/s13197-024-06094-x

Malleboina Penchalaraju, Abhilash Narayandas, K. Mithun, M. Kirthy Reddy, K. Rajesh, V. V. Tejaswini, K. Archana

引用次数: 0

Technological advances in cactus food products 仙人掌食品的技术进步

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-04 DOI: 10.1007/s13197-024-06086-x

Larissa Correia e Silva, Luísa dos Santos Conceição, Júlia Matos Coqueiro, Lyvia Daim Costa, Patrick da Silva Cardoso, Camila Duarte Ferreira Ribeiro, Deborah Murowaniecki Otero

{"title":"Technological advances in cactus food products","authors":"Larissa Correia e Silva, Luísa dos Santos Conceição, Júlia Matos Coqueiro, Lyvia Daim Costa, Patrick da Silva Cardoso, Camila Duarte Ferreira Ribeiro, Deborah Murowaniecki Otero","doi":"10.1007/s13197-024-06086-x","DOIUrl":"10.1007/s13197-024-06086-x","url":null,"abstract":"<div><p>Cacti species are attractive to consumers because of their excellent flavor and color. The food industry is interested in their nutritional, bioactive, and technological properties. Therefore, the use of cacti in human food has been analyzed through patent documents, emphasizing their role in worldwide food production. The search was conducted using INPI and Espacenet databases. Eighty-five documents were analyzed for document characteristics (year of filing, country of origin, inventors, applicants, and IPC and CPC codes) and invention characteristics (cactus species, parts used, and application purposes). Beverages, jellies, and bakery products have been developed; however, most patents do not specify the parts or species of cacti used. The application of cactus in food product development is still incipient, considering the number of patents recovered. However, the growing global concerns about food and health are changing, showing the extent of cacti use for food and nutraceutical development and their application as a food additive.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"38 - 47"},"PeriodicalIF":2.701,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142994510","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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Physico-chemical characterization and fuzzy logic sensory evaluation of Kaalan: a dairy product of Kerala 喀拉拉邦乳制品卡兰的理化特性及模糊逻辑感官评价

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-03 DOI: 10.1007/s13197-024-06087-w

K. B. Divya, S. N. Rajakumar, A. K. Beena, M. P. Divya, P. Sudheerbabu, V. Ramnath, B. Sheela Karalam, P. Sujith

{"title":"Physico-chemical characterization and fuzzy logic sensory evaluation of Kaalan: a dairy product of Kerala","authors":"K. B. Divya, S. N. Rajakumar, A. K. Beena, M. P. Divya, P. Sudheerbabu, V. Ramnath, B. Sheela Karalam, P. Sujith","doi":"10.1007/s13197-024-06087-w","DOIUrl":"10.1007/s13197-024-06087-w","url":null,"abstract":"<div><p>The food culture of India is very diverse and has evolved over thousands of years, with each region of the country having its unique cuisine. <i>Kaalan</i> is a popular buttermilk-based vegetable preparation from the south Indian state Kerala. Many traditional food knowledge (TFK) are associated with this product and the ingredients used in its preparation deliver various functional properties. However, the nutritive and functional properties of this traditional food have not been documented so far. Preserving and promoting TFK, and ensuring the authenticity and quality of <i>Kaalan</i>, requires characterisation, documentation of its production process, standardization, evaluation and validation of its functional properties. An investigation was carried out to characterize the physico-chemical and sensory attributes of <i>Kaalan</i>. The average composition of <i>Kaalan</i> samples collected from different districts were protein 6.35 ± 0.3%, fat 9.31 ± 0.57%, carbohydrates 11.28 ± 0.53%, ash 2.42 ± 0.12% and total solids 29.36 ± 0.57%. The titratable acidity was 0.84 ± 0.06% lactic acid and pH was 4.32 ± 0.07. The L, a and b values and curcumin content were 61.95 ± 0.72, 2.88 ± 0.67, 45.89 ± 1.56 and 2.54 ± 0.25 ppm, respectively. The sensory evaluation was done using 9 point hedonic scale and fuzzy logic technique and the attributes were ranked in the order of taste > mouthfeel > aroma > colour.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"952 - 963"},"PeriodicalIF":2.701,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749248","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

Food simulants affected the migration of essential oil and film structure in chitosan based composite films 食品模拟剂影响了壳聚糖基复合膜中精油的迁移和膜结构

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-03 DOI: 10.1007/s13197-024-06100-2

Lingdong Pei, Xiaoyan Zhang, Yong Peng, Jingying Shi

引用次数: 0

Research progress on processing and nutritional properties of fermented cereals 发酵谷物加工及营养特性研究进展。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-03 DOI: 10.1007/s13197-024-06099-6

Guodong Ye, Lina Guan, Min Zhang

引用次数: 0

Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods 超声辅助分离、鉴定手指粟淀粉的质量，并与常规分离方法进行比较

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-03 DOI: 10.1007/s13197-024-06102-0

Sunita Mishra, Shweta Yadav, Kambhampati Vivek, Sabyasachi Mishra

{"title":"Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods","authors":"Sunita Mishra, Shweta Yadav, Kambhampati Vivek, Sabyasachi Mishra","doi":"10.1007/s13197-024-06102-0","DOIUrl":"10.1007/s13197-024-06102-0","url":null,"abstract":"<div><p>Starch has many applications in the food and pharmaceutical industries. Finger millet is an underutilized cereal crop and a potentially viable source of starch. The conventional methods of starch isolation result in contamination and starch degradation. Developing a better process with improved starch quality is essential. Ultrasound-assisted isolation was optimized for ultrasound treatment time, power density, and solid-to-solvent ratio with the best desirability function for various dependent parameters. The optimum power density (0.07 W/cm<sup>3</sup>), treatment time (15 min), and flour to solvent ratio (1:6) increased the yield and purity to 61% and 88%, respectively. The finger millet starch yield of ultrasound-assisted isolation was higher than distilled water, alkaline, and sodium bisulfite soaking methods by 35%, 12%, and 26%, respectively. The other functional parameters of starch, such as water solubility and water-binding capacity, also improved during ultrasonication. The ultrasound-assisted isolation could be adopted for bulk processing of finger millet for starch production.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1173 - 1183"},"PeriodicalIF":2.701,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949509","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

Non-linear models for microbial inactivation kinetics in kiwifruit juice using cold plasma treatment: the combined impact of applied voltage, juice depth and treatment time 冷等离子体处理猕猴桃果汁中微生物失活动力学的非线性模型：施加电压、果汁深度和处理时间的综合影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-28 DOI: 10.1007/s13197-024-06091-0

Sitesh Kumar, Sunil Pipliya, Prem Prakash Srivastav, Brijesh Srivastava

{"title":"Non-linear models for microbial inactivation kinetics in kiwifruit juice using cold plasma treatment: the combined impact of applied voltage, juice depth and treatment time","authors":"Sitesh Kumar, Sunil Pipliya, Prem Prakash Srivastav, Brijesh Srivastava","doi":"10.1007/s13197-024-06091-0","DOIUrl":"10.1007/s13197-024-06091-0","url":null,"abstract":"<div><p>Cold Plasma (CP) is an innovative non-thermal technique that maintains the quality of foods. The kinetics of natural microbiota viz. aerobic mesophiles (AM) and yeasts & molds (YM) were examined within the domain of 18–30 kV, 2–10 mm juice depth, and 0–4 min treatment time. A log reduction of 3.08 and 2.32 was achieved for AM and YM, respectively, at 30 kV/2 mm/4 min. The inactivation kinetics for AM and YM were established using different kinetic models, namely Weibull + tail, Geeraerd, log-logistic, biphasic, and Coroller models. First, the suitability of model was determined according to goodness of fit (Coefficient of determination (R<sup>2</sup>) and root mean square error (RMSE)) and validation indices (accuracy factor (A<sub>f</sub>) and bias factor (B<sub>f</sub>)). The R<sup>2</sup>, RMSE, A<sub>f</sub>, and B<sub>f</sub> values for the Weibull + tail, log-logistic, and Coroller models ranged between 0.939 and 0.999, 0.001–0.154, 1.001–1.086, and 0.992–1.024, respectively which were reported to be satisfactory in explaining the inactivation kinetics for AM and YM, respectively. Further, the most appropriate model was selected based on Akaike’s theory. The log-logistic model was the best fitting for AM and YM inactivation, showing the least akaike weight in 47.33 and 48.82% of the inactivation curves, respectively.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1076 - 1088"},"PeriodicalIF":2.701,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949709","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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Formulation and characterization of reduced fat muffins using a plant based fat replacer 使用植物脂肪替代品的低脂松饼的配方和特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-28 DOI: 10.1007/s13197-024-06045-6

Mehak Ahsan, Abeera Moin, Humaira Ashraf, Alvina Khan, Angelo Maria Giuffrè

{"title":"Formulation and characterization of reduced fat muffins using a plant based fat replacer","authors":"Mehak Ahsan, Abeera Moin, Humaira Ashraf, Alvina Khan, Angelo Maria Giuffrè","doi":"10.1007/s13197-024-06045-6","DOIUrl":"10.1007/s13197-024-06045-6","url":null,"abstract":"<div><p>Obesity and associated health alarms have encouraged increased awareness in developing healthier food alternatives, such as low-fat bakery products. This study explores a sustainable plant-based approach to formulate low-fat muffins by partially replacing butter with sago flour at levels of 25, 37, and 50% (w/w). The research designed to assess the physicochemical and pasting properties of wheat-sago flour composites and their impact on the texture, color, post-baking attributes, and sensory characteristics of the muffins. Results presented that the ash content of the fat-reduced muffins significantly improved, increasing from 1.08 to 3.09%. Sago concentration significantly affected solvent retention, swelling, sedimentation properties, pasting temperature, and both peak and breakdown viscosities. At 50% fat replacement, the muffins exhibited increased density and firmness, measuring 32.67 N, compared to full-fat and lower-fat samples. Sensory evaluations by semi-trained assessors rated both full-fat and reduced-fat muffins within the liking range, with scores ranging from 8.52 to 7.42. Lightness values showed no significant difference between full-fat and reduced-fat muffins. These findings suggest that sago flour is an effective partial fat replacer in muffin formulations, enhancing nutritional value while maintaining acceptable sensory qualities, with the 25 and 37% replacements achieving the best balance of properties.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"551 - 561"},"PeriodicalIF":2.701,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06045-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109629","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

Assessment of underutilized Mangifera indica peels for nutritional, phytochemical and techno-functional attributes as well as its microstructural and thermal characterization 评价未充分利用的芒果皮的营养、植物化学和技术功能属性及其显微结构和热特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-28 DOI: 10.1007/s13197-024-06092-z

Brahmeet Kaur, Parmjit S. Panesar, Avinash Thakur

{"title":"Assessment of underutilized Mangifera indica peels for nutritional, phytochemical and techno-functional attributes as well as its microstructural and thermal characterization","authors":"Brahmeet Kaur, Parmjit S. Panesar, Avinash Thakur","doi":"10.1007/s13197-024-06092-z","DOIUrl":"10.1007/s13197-024-06092-z","url":null,"abstract":"<div><p><i>Mangifera indica</i> peels discarded as non-edible portion of mango fruit are valued for its inciting repository of abundant nutrients and therapeutic benefits. The present study was aimed to examine various physicochemical and techno-functional properties, bioactive potential as well as microstructural and thermal analysis of <i>M. indica</i> peels. The results demonstrated that these are an appreciable source of phytochemicals like dietary fiber, phenolics, amino acids, carbohydrates with potent antioxidant activity. The anti-nutrients composition of peels revealed that it possesses antinutritional factors within threshold limit. The techno-functional properties indicated its potential to be utilized as emulsifier, foaming and bulking agent in food applications. FTIR, SEM, and TGA analysis of <i>M. indica</i> peels confirmed the presence of diverse antioxidant compounds and polysaccharides like cellulose, hemicellulose, pectin, and lignans. Therefore, <i>M. indica</i> peels can be explored for its potential utilization as a natural food additive in different sectors of food industries like bakery, beverage, dairy, etc.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1065 - 1075"},"PeriodicalIF":2.701,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949708","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