Journal of Food Science and Technology最新文献_第5页

Challenges in coffee fermentation technologies: bibliometric analysis and critical review 咖啡发酵技术的挑战：文献计量分析与评论

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-02 DOI: 10.1007/s13197-024-06054-5

Valeria Hurtado Cortés, Andrés Felipe Bahamón Monje, Jaime Daniel Bustos Vanegas, Nelson Gutiérrez Guzmán

{"title":"Challenges in coffee fermentation technologies: bibliometric analysis and critical review","authors":"Valeria Hurtado Cortés, Andrés Felipe Bahamón Monje, Jaime Daniel Bustos Vanegas, Nelson Gutiérrez Guzmán","doi":"10.1007/s13197-024-06054-5","DOIUrl":"10.1007/s13197-024-06054-5","url":null,"abstract":"<div>Advancements in coffee processing technologies have led to improved efficiency in field operations, but challenges still exist in their practical implementation. Various alternatives and solutions have been proposed to enhance processing efficiency and address issues related to safety, standardization, and quality improvement in coffee production. A literature review using SciMAT and ScientoPy software highlighted advancements in fermentation tanks and the emergence of novel fermentation methodologies. However, these innovations lack sufficient scientific evidence. Researchers are now focusing on systematic approaches, such as controlled fermentations and evaluating the influence of microorganisms and process conditions on sensory attributes and coffee composition. Brazil is the leader in coffee bean fermentation research, but the number of published papers in the field has recently decreased. Despite this, efforts continue to improve process control and optimize product quality. The study emphasizes the need for further innovation in coffee fermentation technologies to increase efficiency, sustainability, and profitability while minimizing environmental impact. Implementing these advancements promises a more sustainable and quality-driven future for the coffee industry.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"2223 - 2234"},"PeriodicalIF":2.701,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06054-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194001","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

Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method 采用 "双重酸化 "法制备比萨奶酪的工艺标准化和特征描述

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-02 DOI: 10.1007/s13197-024-06057-2

Bhargav Rajani, A. H. Jana, Ankit Bihola, S. C. Parmar, Adil Shaikh

{"title":"Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method","authors":"Bhargav Rajani, A. H. Jana, Ankit Bihola, S. C. Parmar, Adil Shaikh","doi":"10.1007/s13197-024-06057-2","DOIUrl":"10.1007/s13197-024-06057-2","url":null,"abstract":"<div>The investigation was conducted to standardize the manufacturing protocol for Pizza cheese employing ‘dual acidification’ [i.e. glucono-delta-lactone (GDL) plus starter culture (SC)] and studying its impact on the quality characteristics of cheese as affected by milk pre-acidification. The recommended conditions for pre-acidification using GDL during Pizza cheese making were 0.7% GDL (2.0% strength) solution to achieve a milk pH of 6.2. Cheese PreGDL0.7 had the maximum values of fat, protein and ash; such cheese had the least moisture, calcium, yield and recoveries of milk solids. The calcium content, recoveries of milk solids and cheese yield were markedly higher for cheese PreGDL0.5 than control cheese. Cheese PreGDL0.7 was associated with higher values of hardness, cohesiveness, gumminess and chewiness, while springiness and adhesiveness were greater for PreGDL0.5. The total sensory score of cheese PreGDL0.7, evaluated as pizza topping, was somewhat better than the scores of the other two cheeses. Cheese PreGDL0.7 had ‘very good’ shredability, stretched to a maximum height, had superior meltability and controlled fat leakage compared to the other two experimental cheeses. Pre-acidification of milk with GDL was advantageous for cheese making with regard to reduced cheese making time, yield and superior baking properties.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"687 - 696"},"PeriodicalIF":2.701,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194002","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 dried African giant burrowincg cricket (an underutilized insect) in pie production 非洲大蝼蛄（一种未充分利用的昆虫）在馅饼制作中的应用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-31 DOI: 10.1007/s13197-024-06075-0

C. Nwosu, R. M. O. Kayode, I. C. Ozumba, O. A. Adejumo, B. I. Kayode

{"title":"Application of dried African giant burrowincg cricket (an underutilized insect) in pie production","authors":"C. Nwosu, R. M. O. Kayode, I. C. Ozumba, O. A. Adejumo, B. I. Kayode","doi":"10.1007/s13197-024-06075-0","DOIUrl":"10.1007/s13197-024-06075-0","url":null,"abstract":"<div>The consumer acceptability of pie prepared from African Giant Burrowing Crickets flour was investigated. Crickets were subjected to different drying methods, while cricket sample with the highest quantity of crude protein was used in the development of cricket pie. The developed cricket pie was subjected to sensory evaluation and results were analysed using analysis of variance test (ANOVA). Results showed that drying method significantly affected the proximate and mineral compositions of the cricket samples, with freeze dried samples generally having the highest values. Pie with 15% cricket flour inclusion had the highest general acceptability (7.05) among others and competed favourably with control pie (7.15) which was not significantly different (p ≤ 0.05). Consumer acceptability index shows that all the developed pies scored above average (over 50%) in all the attributes evaluated. Generally, all sensory attributes influenced panellists’ choice of pie. The crude fat, crude protein and crude fibre content of pie with 15% cricket flour inclusion were higher than that of the control sample. The implication of this study to the food industry is that a protein enriched baked product such as pie can be developed using cricket flour, with all sensory characteristics carefully controlled to obtain an acceptable product.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"876 - 884"},"PeriodicalIF":2.701,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194003","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

A bibliometric analysis: what do we know about edible coatings? 文献计量分析：我们对可食用涂层了解多少？

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-29 DOI: 10.1007/s13197-024-06052-7

Enes Kavrut, Çiğdem Sezer, Duried Alwazeer

{"title":"A bibliometric analysis: what do we know about edible coatings?","authors":"Enes Kavrut, Çiğdem Sezer, Duried Alwazeer","doi":"10.1007/s13197-024-06052-7","DOIUrl":"10.1007/s13197-024-06052-7","url":null,"abstract":"<div>Packaging aims first to protect the quality and safety of food. Although synthetic packaging is easy and practical to use, it significantly poses many health and environmental hazards. In this context, the need for environmentally and food-friendly packaging is increasing. Edible coatings with many barrier properties cover the food surface like a blanket. This study evaluated content analyses and research trends on the edible coating of foods. For this goal, a bibliometric network analysis of the studies that included the concepts of “edible packaging”, “coating”, and “food” together in the abstracts, keywords, and titles of the articles was carried out. Today, with this network analysis method, it is easier to summarize innovations in edible coating technology and their applicability to foods in a detailed and understandable way. Between 2016 and 2023, bibliometric data consisting of 2131 studies were processed VOSviewer program using the network analysis method. Results revealed that China is the leading country in coatings studies, followed by India. The study shows which foods and methods the coatings are applied.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2057 - 2070"},"PeriodicalIF":2.701,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194005","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

Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology 利用低压冷等离子体技术提高黑糯米的蒸煮质量

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-29 DOI: 10.1007/s13197-024-06060-7

Kamonporn Panngom, Patpen Penjumras, Wasinee Panjan, Jirapong Sornsakdanuphap, Pradung Suanpoot, Sukree Yoosuk, Isara Wattananapakasem

{"title":"Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology","authors":"Kamonporn Panngom, Patpen Penjumras, Wasinee Panjan, Jirapong Sornsakdanuphap, Pradung Suanpoot, Sukree Yoosuk, Isara Wattananapakasem","doi":"10.1007/s13197-024-06060-7","DOIUrl":"10.1007/s13197-024-06060-7","url":null,"abstract":"<div>Black glutinous rice grains are hard cooking even though they have been soaked in water for a long period of time. This study aimed to improve the cooking quality of black glutinous rice by the low-pressure cold plasma. The low-pressure cold plasma significantly increased the lightness of the rice grains, especially the oxygen and air plasma. The water uptake of the rice grains was significantly increased after plasma treatment. No difference among the plasmas generated by Ar, Air or O2 gases. SEM examination showed that the surface structure of rice grains changed from smoothness to roughness throughout the break and reduced the contact angle. Air and O2plasma increased the softness and stickiness of cooked rice. Anthocyanin content was significantly increased in the range of 14.59 to 25.97 mg/100g in treated sample than those of untreated (10.72 mg/100 g). Air and O2plasma could modify the surface structure of rice grains due to increased softness and stickiness while reducing hardness. Therefore, low-pressure cold plasma could be a potential innovative technology for improving the cooking quality process while maintaining the nutritional value of black glutinous rice grains.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"706 - 715"},"PeriodicalIF":2.701,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194004","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

Evaluation of chitosan as clarification aid in production of sour cherry juice and its effect on quality during storage 评估壳聚糖作为酸樱桃汁生产中的澄清辅助剂及其对贮藏期间质量的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-28 DOI: 10.1007/s13197-024-06055-4

Ahmet Buğra Yıldız, Kader Tokatlı

{"title":"Evaluation of chitosan as clarification aid in production of sour cherry juice and its effect on quality during storage","authors":"Ahmet Buğra Yıldız, Kader Tokatlı","doi":"10.1007/s13197-024-06055-4","DOIUrl":"10.1007/s13197-024-06055-4","url":null,"abstract":"<div>The present study was aimed to develop a novel clarification aid using chitosan, replacing the existing clarification techniques/methods which has a predominant importance in the production of sour cherry juice. The effectiveness of chitosan as clarification aid was compared with existing clarification aids, during the storage of the sour cherry juice at 4ºC and 25ºC for six months. Based on preliminary experiments, sour cherry juices were prepared and turbidity, pH, titration acidity, soluble solids content, total anthocyanin, total phenols and antioxidant capacities were estimated from juices prepared from chitosan-based clarification aid and other clarification aids, and comparative analysis was done. Sour cherry juices produced with chitosans as clarification aid showed at least as good properties as the commercial mixture, especially when evaluated in terms of phytochemical properties such as total phenolic content, anthocyanin content, and total antioxidant capacity, at both 4 and 25℃ storages. Chitosan, obtained from recycling waste, has been successfully used to clarify sour cherry juice instead of commercial chemical mixtures. Chitosan has been validated as a valuable alternative to commercial clarification aids.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"2235 - 2242"},"PeriodicalIF":2.701,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06055-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194006","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

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":"10.1007/s13197-024-06066-1","url":null,"abstract":"<div>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.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"751 - 762"},"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":"10.1007/s13197-024-06063-4","url":null,"abstract":"<div>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.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"727 - 737"},"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":"10.1007/s13197-024-06059-0","url":null,"abstract":"<div>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.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"697 - 705"},"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