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

Preparation of new modified pyrogallol vinyl monomer and its antimicrobial and antioxidant properties 新型改性邻苯三酚乙烯基单体的制备及其抗菌抗氧化性能。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-11 DOI: 10.1007/s13197-025-06228-9

Sharifa Salma Sulistiawan, Kambiz Sadeghi, Yun-je Choi, Chan-moon Chung, Jongchul Seo

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Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango 近红外高光谱成像技术预测SO2预处理和脱水芒果的品质。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-11 DOI: 10.1007/s13197-024-06132-8

Wayan Dipasasri Aozora, Achiraya Tantinantrakun, Anthony Keith Thompson, Sontisuk Teerachaichayut

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Optimization of the fermentation process of Moutai-flavored Daqu with the addition of green tea: impacts on bacterial succession and endogenous factors 添加绿茶对茅台风味大曲发酵工艺的优化：对细菌演替及内源因素的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-07 DOI: 10.1007/s13197-025-06211-4

Liang Zhao, Xiangyong Wang, Zhenbiao Luo, Guangdong Gan, Fuyong Wu, Yanxia Zhong, Xinye Wang

{"title":"Optimization of the fermentation process of Moutai-flavored Daqu with the addition of green tea: impacts on bacterial succession and endogenous factors","authors":"Liang Zhao, Xiangyong Wang, Zhenbiao Luo, Guangdong Gan, Fuyong Wu, Yanxia Zhong, Xinye Wang","doi":"10.1007/s13197-025-06211-4","DOIUrl":"10.1007/s13197-025-06211-4","url":null,"abstract":"<div><p>This study explored the impact of green tea addition on bacterial communities in Moutai-flavored <i>Daqu</i> fermentation using high-throughput sequencing, alongside physicochemical and flavor analysis. Significant differences in microbial succession were observed over the 40-day fermentation period among <i>Daqu</i> types with varying tea proportions, resulting in distinct bacterial communities. Sixteen dominant genera, including <i>Bacillus</i>, <i>Kosakonia</i>, and <i>Weissella</i>, were identified, with their relative abundances and succession patterns varying by <i>Daqu</i> type. For example, <i>Kosakonia</i> was more abundant in the original <i>Daqu</i> (25.9%) compared to tea-added <i>Daqu</i> (5.6%-8.7%) (<i>p</i> < 0.05). Acidity, influenced primarily by <i>Sphingomonas</i> (<i>R</i><sup>2</sup> = 7.5%-20.1%), was a key factor. In 30% tea-added <i>Daqu</i>, dominant bacterial shifts were regulated by multiple physicochemical factors. Acid- and heat-producing bacteria responded to acidity and temperature changes, enhancing fermentation. Higher tea proportions increased the richness of flavor compounds, with 30% tea-added <i>Daqu</i> showing the highest richness and improved flavor profile. This study demonstrates that the appropriate addition of green tea optimizes bacterial distribution, regulating acidity and temperature, thus improving <i>Daqu</i> fermentation quality.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1957 - 1967"},"PeriodicalIF":2.701,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934734","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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Physicochemical properties and sensory acceptability of acai sorbet enriched with waste flour from Amazonian fruits 添加亚马逊水果废面粉的巴西莓冰沙的理化性质和感官接受度

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-05 DOI: 10.1007/s13197-025-06212-3

Ingryd Rodrigues Martins, Luiza Helena da Silva Martins, Adriano Cesar Calandrini Braga, Tonye Gil Matos Waughon, Maria Regina Sarkis Peixoto Joele, Fabrizio da Fonseca Barbosa

{"title":"Physicochemical properties and sensory acceptability of acai sorbet enriched with waste flour from Amazonian fruits","authors":"Ingryd Rodrigues Martins, Luiza Helena da Silva Martins, Adriano Cesar Calandrini Braga, Tonye Gil Matos Waughon, Maria Regina Sarkis Peixoto Joele, Fabrizio da Fonseca Barbosa","doi":"10.1007/s13197-025-06212-3","DOIUrl":"10.1007/s13197-025-06212-3","url":null,"abstract":"<p>This study aimed to evaluate the physicochemical properties of fruit waste flour (FWF) composed of pineapple, acerola, and passion fruit (adapted from the Brazilian Amazon) and its impact on the physicochemical and sensory attributes of edible ice cream. FWF was measured for parameters of the proximate composition, total fibers, total phenolic content, and antioxidant capacity. Three formulations of sorbet-type edible ice cream were developed: one addition with FWF (AFWF), one without FWF (WFWF), and a commercial standard (CS) sample; these were characterized based on the proximate composition, total fibers, pH, total acidity, water activity, instrumental color, and sensory acceptance (flavor, texture, and overall appearance). The FWF had moisture levels compliant with Brazilian regulations for vegetable flours, with values of 14.05 mg GAE/g for total phenolic compounds and 16.62 μmol Trolox/g for antioxidant activity. The AFWF had significant amounts of total protein and crude fiber than other fruit ice creams. Sensory evaluation revealed high consumer acceptance, with principal component analysis (PCA) explaining over 70% of the variability in sensory scores, particularly for flavor. These findings suggest that FWF is a promising nonconventional ingredient for improving the nutritional profile of edible sorbets while contributing to the valorization of fruit by-products.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1968 - 1977"},"PeriodicalIF":2.701,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934737","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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Utilizing artificial-intelligence image recognition systems to assist in the quality control analysis of 3D printing chocolate appearance and styling after oleogel adding 利用人工智能图像识别系统，辅助3D打印巧克力添加油凝胶后外观和造型的质量控制分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-04 DOI: 10.1007/s13197-025-06210-5

Jeremiah Hao Ran Huang, GiGi Chin Wen Lim, Ching-Hui Su, Jhih-Ying Ciou

{"title":"Utilizing artificial-intelligence image recognition systems to assist in the quality control analysis of 3D printing chocolate appearance and styling after oleogel adding","authors":"Jeremiah Hao Ran Huang, GiGi Chin Wen Lim, Ching-Hui Su, Jhih-Ying Ciou","doi":"10.1007/s13197-025-06210-5","DOIUrl":"10.1007/s13197-025-06210-5","url":null,"abstract":"<div><p>Chocolate is often used in 3D food printing, however in 3D food printing cold extrusion systems, chocolate often faces the issue of temperature-induced clumping. To address this texture alteration, the method of adding oleogels is employed. This study examines the impact of monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC) oleogels on the thermal and textural properties of 3D printed white and dark chocolates. It compares the effects of adding MAG, SE, and HPMC to dark and white chocolate for 3D printing. Thermal analysis shows distinct melting points: white chocolate with MAG peaks at 29.53 °C, 32.46 °C and 37.08 °C, while dark chocolate with SE peaks at 29.79 °C and 31.78 °C. Texture analysis indicates that white chocolate with 2% SE is harder than with 2% MAG, correlating with their respective melting points. AI image recognition effectively identifies shape variations and defects, achieving recognition rates over 90% for ideal shapes and flagging incomplete extrusions and structural issues. These findings highlight 3D printing's potential in chocolate manufacturing for precise customization and quality control, supported by AI inspection systems. Besides, the method offers a simpler approach for future applications for non-thermal extrusion. Future research could optimize oleogel formulations and expand AI applications to enhance production efficiency and product consistency.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1945 - 1956"},"PeriodicalIF":2.701,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934740","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 propolis extracted and basil gum addition on physicochemical, rheological, sensory, and antioxidant properties of low-fat yogurt 蜂胶萃取及罗勒胶加入对低脂酸奶理化、流变、感官及抗氧化性能的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-01-27 DOI: 10.1007/s13197-025-06208-z

Mina Noshadi, Mostafa Karami, Masoumeh Arab, Mahdi Taheri, Vahid Ghasemzadeh-Mohammadi

{"title":"Effect of propolis extracted and basil gum addition on physicochemical, rheological, sensory, and antioxidant properties of low-fat yogurt","authors":"Mina Noshadi, Mostafa Karami, Masoumeh Arab, Mahdi Taheri, Vahid Ghasemzadeh-Mohammadi","doi":"10.1007/s13197-025-06208-z","DOIUrl":"10.1007/s13197-025-06208-z","url":null,"abstract":"<div><p>Dairy products such as yogurt are nutritious food sources. Propolis is formed by mixing tree secretions with pollen and bee enzymes and has some functional properties. Basil seed is a rich source of hydrocolloids with outstanding functional properties. It gum has excellent potential for use as a fat substitute in yogurt. Pasteurized milk containing 2% w/v starter was investigated with different propolis extract and basil seed mixtures. Then, on days 1, 3, 6, 14, and 21, the yogurt samples’ physiological, rheological, sensory, and antioxidant properties were investigated. Propolis significantly increased (<i>p</i> < 0.05) the antioxidant activity, phenolic compounds, and color index; nonetheless, it reduced sensory acceptability. The basil seed gum significantly increased (<i>p</i> < 0.05) textural and rheological characteristics, acidity, brightness, and sensory acceptability. The sample containing propolis and basil gum exhibited the highest water-holding capacity, the highest level of antioxidant activity and phenolic compounds, and the lowest acidity.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1935 - 1944"},"PeriodicalIF":2.701,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934739","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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Watermelon juice microfiltration: optimization to maximize antioxidant compounds and influence mineral content 西瓜汁微过滤：优化，最大限度地提高抗氧化化合物和影响矿物质含量

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-01-27 DOI: 10.1007/s13197-025-06202-5

Frederico Lovato, Jussara Kowaleski, Sabrine Zambiazi da Silva, Luciana Bill Mikito Kottwitz, Clayton Antunes Martin, Tatiana Shioji Tiuman, Ricardo Fiori Zara

{"title":"Watermelon juice microfiltration: optimization to maximize antioxidant compounds and influence mineral content","authors":"Frederico Lovato, Jussara Kowaleski, Sabrine Zambiazi da Silva, Luciana Bill Mikito Kottwitz, Clayton Antunes Martin, Tatiana Shioji Tiuman, Ricardo Fiori Zara","doi":"10.1007/s13197-025-06202-5","DOIUrl":"10.1007/s13197-025-06202-5","url":null,"abstract":"<div><p>Traditional methods for fruit juice preservation use high temperatures, which degrade beneficial compounds like vitamins and antioxidants. Membrane filtration provides a gentler alternative, preserving nutrients through mild operating temperatures. This study assessed the temperature and pressure influence on watermelon juice microfiltration, focusing on permeated flow, lycopene, sugars, phenolic compounds, and flavonoids. Using a 2<sup>2</sup> composite design with central values, optimal conditions were determined by the desirability function, with pressure at 1.0 bar and temperature at 37ºC, maximizing these response variables. Resistance to permeated flux was primarily due to fouling, with an initial 25% flux reduction. The process effectively concentrated lycopene, sugars, phenolic compounds, and flavonoids, although mineral content decreased in both concentrated and permeated juice, with potassium being the most abundant mineral. The concentrated juice showed greater mineral loss than pasteurized due to retention during microfiltration. Under optimized conditions, microbial load reduction allowed the concentrated juice a shelf life comparable to pasteurized juice (14 days). Sensory analysis showed strong consumer acceptance, with 64% of tasters expressing purchase intent. These results suggest commercial viability for the concentrated juice; moreover, its high carotenoid retention could serve as an industrial ingredient for functional foods.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1895 - 1904"},"PeriodicalIF":2.701,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934798","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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Does fixed oil impart more antioxidant potential to spices than essential oils? A comparative study with seed (nutmeg) and aril (mace) oil from the spice myristica fragrans 固定油比精油赋予香料更多的抗氧化潜力吗？香料肉豆蔻种子油和假种皮油的比较研究

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-01-27 DOI: 10.1007/s13197-024-06164-0

Salony Azam Sheikh, Vallamkondu Manasa, Palak Daga, Ajay W. Tumaney

{"title":"Does fixed oil impart more antioxidant potential to spices than essential oils? A comparative study with seed (nutmeg) and aril (mace) oil from the spice myristica fragrans","authors":"Salony Azam Sheikh, Vallamkondu Manasa, Palak Daga, Ajay W. Tumaney","doi":"10.1007/s13197-024-06164-0","DOIUrl":"10.1007/s13197-024-06164-0","url":null,"abstract":"<div><p>To understand their importance, we performed a comparative study on fixed, total, and essential oils from the seed and aril of <i>Myristica fragrans</i>. The total, essential, and fixed oils content of nutmeg (34.47%, 5.95%, and 26.43%, respectively) and mace (22.55%, 8.79%, and 23.73%, respectively) showed varied oil content. The major fatty acid in mace fixed oil (MFO) and mace total oil (MTO) was palmitic acid (33.30% and 33.11%. respectively), whereas, in nutmeg fixed oil (NFO) and nutmeg total oil (NTO), it was myristic acid (62.52% and 58.20%, respectively). MTO exhibited the highest total phenolic (~ 4596 mg gallic acid equivalent/100 g) content. The phenolics and the flavonoids (mg/100 g), such as catechin (25.40 ± 16.11) and quercetin (13.86 ± 2.34), were high in MFO. Rutin (20.61 ± 3.91) and gallic acid (10.69 ± 1.58) were highest in MTO. Ferulic acid (8.26 ± 0.49) was highest in NTO, and synergic acid (24.72 ± 3.41) in NFO. The MFO showed the highest antioxidant activity (53% radical scavenging activity by DPPH; 34 M Trolox equivalent/ 100 g of oil by TEAC assay; 104 M Trolox equivalent/ 100 g of oil by FRAP assay), correlating with the polyphenols content. The fixed oils showed higher overall antioxidant activity than essential oils.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2173 - 2182"},"PeriodicalIF":2.701,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184062","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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Experimental and mechanism analysis of vacuum cooling for high temperature liquid food 高温液态食品真空冷却实验及机理分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-01-27 DOI: 10.1007/s13197-025-06215-0

Yu Yang, Tonghua Zou, Bin Chen, Youxian Du, Baomin Dai

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Physical and chemical properties of exopolysaccharide obtained from whey fermentation by Lactiplantibacillus plantarum DF60Mi 植物乳杆菌DF60Mi发酵乳清所得胞外多糖的理化性质

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-01-25 DOI: 10.1007/s13197-025-06201-6

J. H. P. Lopes Neto, S. Soares, R. E. Santos, K. S. Leite, M. I. F. Campos, C. V. B. Grisi, J. E. S. Ribeiro, M. T. Cavalcanti, C. M. Silva, M. Iacomini, H. R. Cardarelli

{"title":"Physical and chemical properties of exopolysaccharide obtained from whey fermentation by Lactiplantibacillus plantarum DF60Mi","authors":"J. H. P. Lopes Neto, S. Soares, R. E. Santos, K. S. Leite, M. I. F. Campos, C. V. B. Grisi, J. E. S. Ribeiro, M. T. Cavalcanti, C. M. Silva, M. Iacomini, H. R. Cardarelli","doi":"10.1007/s13197-025-06201-6","DOIUrl":"10.1007/s13197-025-06201-6","url":null,"abstract":"<div><p>The use of whey as an alternative culture medium for fermentation by lactic bacteria enables generating new products exopolysaccharide (EPS) and avoids environmental and economic damage. This work aimed to characterize the exopolysaccharide obtained from whey fermentation (EPS-LN60) by <i>Lactiplantibacillus plantarum</i> DF60Mi to identify its physical and chemical properties. The EPS was characterized in terms of total sugar, protein, yield, FTIR, thermogravimetry, calorimetry, monosaccharide composition, optical microscopy and SEM. High EPS yield (777 mg/L) and sugar content (43.78%) were obtained, as well as, as expected, low protein content (1.82%). The monosaccharides found in EPS-LN60 were galactose (51.1%), mannose (22.9%), glucose (20.8%) and rhamnose (5.2%). The EPS-LN60 spectrogram showed the same bonds and functional groups to the identity of polysaccharides and the thermogram showed high thermal stability (310 °C). The EPS showed a porous surface and leaf shape, indicating its potential application for rheological changes in foods. Therefore, the results confirmed the presence of a heteropolysaccharide with high thermal stability from whey fermentation whose use can be envisioned as a potential ingredient to be explored by the food industry.</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 10","pages":"1885 - 1894"},"PeriodicalIF":2.701,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934683","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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