Journal of Food Science and Technology最新文献_第7页

The impact of plant proteases and sous vide technology on quality characteristics of meat 植物蛋白酶和索氏蒸煮技术对肉类质量特性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-14 DOI: 10.1007/s13197-024-06151-5

Nuran Erdem, Süleyman Gökmen

{"title":"The impact of plant proteases and sous vide technology on quality characteristics of meat","authors":"Nuran Erdem, Süleyman Gökmen","doi":"10.1007/s13197-024-06151-5","DOIUrl":"10.1007/s13197-024-06151-5","url":null,"abstract":"<div><p>This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (<i>p</i> < 0.05) in pH and a significant increase (<i>p</i> < 0.05) in water holding capacity and <i>L*</i> parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the <i>a*</i> parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (<i>p</i> < 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (<i>p</i> < 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (<i>p</i> < 0.05) the microorganism count in the meats and received higher texture scores from the panelists (<i>p</i> < 0.05). Furthermore, the purees did not cause any sensory defects.</p><h3>Graphical abstract</h3>\u0000<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 4","pages":"773 - 786"},"PeriodicalIF":2.701,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638365","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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Exploring multi-ethnicity consumer acceptance of migratory locust (Locusta migratoria)-based food products: a survey of Malaysian consumers 探索多种族消费者对迁徙蝗（Locusta migratoria）为基础的食品的接受程度：对马来西亚消费者的调查

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-13 DOI: 10.1007/s13197-024-06154-2

Vigneswary Gunasangar, Nur Afiqah Suadi, Mohammad Alrosan, Muhammad H. Alu’datt, Azhar Mat Easa, Thuan-Chew Tan

{"title":"Exploring multi-ethnicity consumer acceptance of migratory locust (Locusta migratoria)-based food products: a survey of Malaysian consumers","authors":"Vigneswary Gunasangar, Nur Afiqah Suadi, Mohammad Alrosan, Muhammad H. Alu’datt, Azhar Mat Easa, Thuan-Chew Tan","doi":"10.1007/s13197-024-06154-2","DOIUrl":"10.1007/s13197-024-06154-2","url":null,"abstract":"<div><p>A cross-sectional survey research design was chosen to explore the degree of acceptance of Malaysian consumers from various demographic backgrounds towards migratory locust-based food products by using the Food Neophobia Scale (FNS), Insect Phobia Scale (IPS), and Willingness to Consume (WTC) migratory locust-based food products scale. This study chose migrant locusts (<i>Locusta migratoria</i>) due to their high protein content and potential to obtain Halal certification and sustainable production. In this study, 326 questionnaires were distributed online using non-probability sampling methods among Malaysian consumers. The results showed that average mean values for total FNS, IPS, and WTC scores were 35.73 out of 70, 31.05 out of 42, and 4.27 out of 7, respectively. In addition, the correlations between FNS and IPS scores towards WTC scores showed a negative correlation, with the IPS-WTC (− 0.399) correlation being stronger than FNS-WTC (− 0.216). Regarding demographic background, statistically significant variables for total FNS and IPS scores were limited to age group and gender. Overall, it can be concluded that most respondents hold a neutral stance towards introducing migratory locust-based food products in Malaysia, with entomophobia being the most probable reason for consumers’ rejection of migratory locust-based food products.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2132 - 2142"},"PeriodicalIF":2.701,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184125","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 neutral electrolyzed water enhanced with organic acids as an antibacterial activity for chicken breast preservation 有机酸增强中性电解水在鸡胸肉防腐中的应用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-13 DOI: 10.1007/s13197-024-06157-z

Seyyed Mohammad Ali Noori, Mohammad Hashemi, Maliheh Dousti Noori, Maryam Seyedtabib, Shiva Adibi, Sara Bahrainian, Reza Abedi-Firoozjah, Milad Tavassoli

{"title":"Application of neutral electrolyzed water enhanced with organic acids as an antibacterial activity for chicken breast preservation","authors":"Seyyed Mohammad Ali Noori, Mohammad Hashemi, Maliheh Dousti Noori, Maryam Seyedtabib, Shiva Adibi, Sara Bahrainian, Reza Abedi-Firoozjah, Milad Tavassoli","doi":"10.1007/s13197-024-06157-z","DOIUrl":"10.1007/s13197-024-06157-z","url":null,"abstract":"<div><p>The research aimed to assess the effectiveness of neutral electrolyzed water, alone or combined with acetic acid and lactic acid, in reducing <i>Listeria monocytogenes</i> and <i>Salmonella enteritidis</i> in chicken breast. The research involved evaluating quality parameters, physical and chemical properties, bacterial count, and sensory characteristics of chicken breast samples over 0, 1, 3, 6, and 9 days. The findings showed that neutral electrolyzed water had better antibacterial activity than distilled water. The inclusion of acetic and lactic acids amplified the inhibitory effect of neutral electrolyzed water, with the most substantial impact on the growth of the target bacteria observed when both acids were utilized together. The treatments had a more pronounced effect on the gram-negative bacteria <i>S. enteritidis</i> (2.85 ± 2.8 log CFU/g) compared to the gram-positive bacteria <i>L. monocytogenes</i> (2.9 ± 1.6 log CFU/g). The physicochemical quality and microbial analysis (e.g., TVB-N, pH, PV, PTC, TVC, and TBA) of chicken samples showed significant changes in samples containing <i>L. monocytogenes</i> compared to samples containing <i>S. enteritidis</i> bacteria. The study concluded that combining neutral electrolyzed water with organic acids (NEW + AA-2 + LA-2) is a promising approach to extend the shelf life of chicken samples due to competitive production costs, safe transportation, low corrosion capacity, and low toxicity.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2143 - 2154"},"PeriodicalIF":2.701,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184136","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

Chitosan coating enriched with silibinin ameliorates postharvest browning and maintains nutritional quality of pomegranate arils 富含水飞蓟宾的壳聚糖包衣改善了石榴果实采后褐变，保持了石榴果实的营养品质

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-13 DOI: 10.1007/s13197-024-06156-0

Abbasali Jannatizadeh, Farhad Pirzad, Mohammad Ali Askari Sarcheshmeh, Alimohammad Yavari

{"title":"Chitosan coating enriched with silibinin ameliorates postharvest browning and maintains nutritional quality of pomegranate arils","authors":"Abbasali Jannatizadeh, Farhad Pirzad, Mohammad Ali Askari Sarcheshmeh, Alimohammad Yavari","doi":"10.1007/s13197-024-06156-0","DOIUrl":"10.1007/s13197-024-06156-0","url":null,"abstract":"<div><p>As a perishable commodity, fresh pomegranate arils exhibit short postharvest life with high susceptibility to browning. In this experiment, chitosan coating (0 and 1%) enriched with silibinin (0, 1, 10, 100, and 1000 µM) was used to ameliorate browning and maintain nutritional quality of pomegranate arils during storage at 4 °C for 12 days. The results showed that pomegranate arils coated with chitosan 1% enriched with 1 µM silibinin exhibited lower browning index (36.02%) and higher membrane integrity, represented by lower electrolyte leakage (EL; 28.92%) and malondialdehyde (MDA; 35.31%) aggregation. Furthermore, they exhibited higher phenylalanine ammonia-lyase (PAL) and lower polyphenol oxidase (PPO) activity, contributing to higher accumulation of phenolics and anthocyanins. Moreover, higher DPPH scavenging capacity in these arils could be due to higher accumulation of phenolics, anthocyanins, and ascorbic acid. They also exhibited lower H<sub>2</sub>O<sub>2</sub> accumulation due to higher activity of catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD). Thus, chitosan 1% coating enriched with 1 µM silibinin not only ameliorates the browning of pomegranate arils but also maintains their nutritional quality.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2165 - 2172"},"PeriodicalIF":2.701,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184133","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

Nano-edible coatings for quality enhancement and shelf-life extension of fruits and vegetables 用于提高水果和蔬菜质量和延长保质期的纳米可食用涂层

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-11 DOI: 10.1007/s13197-024-06146-2

Arushi Sharma, Abhishek Thakur, Ananya Sharma, Meenakshi Thakur, Sakshi Sharma, Himani Sharma, Rimpika Thakur, Dhruv Thakur, Rajat Suhag

引用次数: 0

Exploring the impact of enzyme-extracted Ulvan from Ulva rigida on quality characteristics and oxidative stability of beef sausage during refrigerated storage 探讨僵木酶提物对牛肉香肠冷藏品质特性及氧化稳定性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-10 DOI: 10.1007/s13197-024-06153-3

Mehdi Alboofetileh, Samira Jeddi, Behrouz Mohammadzadeh, Fatemeh Noghani, Soghra Kamali

{"title":"Exploring the impact of enzyme-extracted Ulvan from Ulva rigida on quality characteristics and oxidative stability of beef sausage during refrigerated storage","authors":"Mehdi Alboofetileh, Samira Jeddi, Behrouz Mohammadzadeh, Fatemeh Noghani, Soghra Kamali","doi":"10.1007/s13197-024-06153-3","DOIUrl":"10.1007/s13197-024-06153-3","url":null,"abstract":"<div><p>In this study, ulvan from <i>Ulva rigida</i> was extracted using an enzyme-assisted method and its effects at various concentrations (0.25, 0.5, and 1% w/w) on the quality characteristics and oxidative stability of beef sausage during refrigerated storage were extensively investigated. The results indicated that incorporating ulvan polysaccharide into the sausage formulation significantly reduced cooking loss, with reductions ranging from 9.38 to 26.56% depending on the ulvan concentration (<i>p</i> < 0.05). At the end of storage, ulvan-incorporated sausages exhibited lower peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable count compared to the control sausages (<i>p</i> < 0.05), with reductions of 20–58%, 8–21%, 15–24%, and 15–19%, respectively. Additionally, the incorporation of Ulvan increased moisture content and lightness (<i>L</i>*) while decreasing hardness, redness (<i>a</i>*), and yellowness (<i>b</i>*) values throughout refrigerated storage (<i>p</i> < 0.05). Sensory evaluation indicated that Ulvan extracted via enzymatic methods was acceptable in beef sausage formulations at levels up to 0.5% w/w.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2120 - 2131"},"PeriodicalIF":2.701,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184135","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

Antimicrobial activities of ethanolic Kiam (Cotyleobium lanceotatum) wood extract and its application to extend shelf life of refrigerated Pacific white shrimp 乙醇基木提取物的抑菌活性及其在延长冷藏太平洋白对虾货架期中的应用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-08 DOI: 10.1007/s13197-024-06150-6

Muhamad Amin, Wattana Temdee, Jirayu Buatong, Olumide A. Odeyemi, Soottawat Benjakul

{"title":"Antimicrobial activities of ethanolic Kiam (Cotyleobium lanceotatum) wood extract and its application to extend shelf life of refrigerated Pacific white shrimp","authors":"Muhamad Amin, Wattana Temdee, Jirayu Buatong, Olumide A. Odeyemi, Soottawat Benjakul","doi":"10.1007/s13197-024-06150-6","DOIUrl":"10.1007/s13197-024-06150-6","url":null,"abstract":"<div><p>Kiam wood has been well-known as a natural food preservative in Thailand. Nevertheless, antimicrobial properties against spoilage bacteria as well as their application to extend seafood shelf life remain unclear. Therefore, the present study aimed to investigate antimicrobial activities, active compounds responsible for the antimicrobial activities, and their effect on refrigerated white shrimp shelf life. The result showed that ethanolic Kiam wood extract (eKWE) exhibited strong antibacterial activities against <i>Staphylococcus</i> <i>aureus</i> PSU.SCB.16S.41, <i>Shewanella</i> <i>putrefaciens</i> JCM20190, and <i>Shewanella</i> sp. TBRC 5775. Among these tested bacteria, the strongest antimicrobial activity was observed against <i>S</i>. <i>aureus</i>, with MIC and MBC at 32 µg/mL and 128 µg/mL, respectively. The eKWE showed effectiveness in inhibiting bacterial biofilm formation and motility, as well as cell deformities as witnessed by cell-wall damages with numerous pores on the cell surfaces (based on scanning electron microscopic images). When applied in refrigerated white shrimp, eKWE reduces the growth of mesophilic bacteria, psychrophilic bacteria, <i>Pseudomonas</i>, total coliform, and <i>Shewanella</i> counts. The LC/MS analysis revealed that Vaticanol B was the predominant compound and likely played a role in inhibiting bacterial growth in the refrigerated shrimp meat.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2097 - 2108"},"PeriodicalIF":2.701,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184130","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

Comparison of pesticide reduction in grape juice using ozone and UV-C light treatments 臭氧与UV-C光处理对葡萄汁农药减除效果的比较

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-07 DOI: 10.1007/s13197-024-06152-4

María Belén Medina, Angela Rocio Romero Bernal, Paula Sol Pok, Celia Williman, Silvia Liliana Resnik, Martín Sebastián Munitz

{"title":"Comparison of pesticide reduction in grape juice using ozone and UV-C light treatments","authors":"María Belén Medina, Angela Rocio Romero Bernal, Paula Sol Pok, Celia Williman, Silvia Liliana Resnik, Martín Sebastián Munitz","doi":"10.1007/s13197-024-06152-4","DOIUrl":"10.1007/s13197-024-06152-4","url":null,"abstract":"<div><p>The application of pesticides in agriculture and the presence of their residues in food are a global concern. This issue can also be observed in grapes. The purpose of the present study was to investigate the impact of gaseous ozone and UV-C irradiation on the degradation of some pesticides in grape juice. Ozonification resulted in a decrease in the concentration of all the compounds tested. The concentrations obtained were less than 47.5% of the initial concentrations. Additionally, UV-C light treatments led to a complete reduction in the concentration of all pesticides, except for penconazole, which was reduced to 13.2% with a treatment duration of 1800 s. Comparing the UV-C light radiation and ozone application, it was observed that the greatest destruction of pesticides was achieved with UV-C light treatment. The degradation of the studied pesticides followed first-order kinetics. The half-life ranged between 13 and 29 min for the ozone 99% treatment, 19–29 min for the ozone 50% treatment, and 2–12 min for the UV-C treatment. These results demonstrate a reduction in pesticide residues in food, achieving decreases of over 50%, thus lowering the risk to consumer health.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2109 - 2119"},"PeriodicalIF":2.701,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184215","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

Physicochemical characterization of microencapsulated spice oleoresin blend using various carrier agents 不同载体微胶囊化香料油树脂共混物的理化性质

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-29 DOI: 10.1007/s13197-024-06149-z

Archana Ravindran, E. Jayashree, A. Jeyakumari, K. Anees, P. V. Alfiya

引用次数: 0

Honey moisture reduction on the inclined plate system: optimization of process parameters 斜板系统蜂蜜减湿：工艺参数的优化。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-28 DOI: 10.1007/s13197-024-06139-1

Iqbal Singh, Sukhmeet Singh, Surekha Bhatia

{"title":"Honey moisture reduction on the inclined plate system: optimization of process parameters","authors":"Iqbal Singh, Sukhmeet Singh, Surekha Bhatia","doi":"10.1007/s13197-024-06139-1","DOIUrl":"10.1007/s13197-024-06139-1","url":null,"abstract":"<div><p>Honey is prepared by bees from natural sugars, which they collected in the form of nectar from different flowers. In the present study, an inclined plate system was developed and evaluated for moisture reduction of honey by recirculating hot water beneath the drying surface and the process conditions were optimized for getting honey with more shelf life. The water temperature and plate inclination were selected as process parameters ranging from 40 to 70 °C and 30–60° respectively. The honey quality during the process was adjudged on the basis of heat sensitive variables such as hydroxymethylfurfural (HMF) content, diastase activity and colour. The experiments were conducted by following full factorial design of experiments with each variable interaction. It was found that HMF and diastase activity after moisture reduction varies from 17.48 to 51.83 mg/kg and 12.5 to 7.7 from 70–40 °C drying temperature respectively. Less colour loss of raw honey was observed at higher process temperature and low plate inclination that varied from 3.64 to 7.97 in terms of L, a,b colour difference. The ambient temperature and relative humidity during the process was 30.5 °C to 34.8 °C and 78.6 to 89.8% respectively. The optimum conditions of process parameters viz. water temperature and plate inclination were found to be 60 °C and 60° respectively that resulted in minimum increment of HMF formation, less loss of diastase activity along with minimum colour change and less energy requirement during the process.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1709 - 1719"},"PeriodicalIF":2.701,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753562","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