Journal of Food Science and Technology最新文献

{"title":"Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legume","authors":"Dev Kumar Yadav,&nbsp;D. D. Wadikar","doi":"10.1007/s13197-024-06013-0","DOIUrl":"10.1007/s13197-024-06013-0","url":null,"abstract":"<div><p>This study aimed to compare thirteen different varieties of hyacinth beans analyzedfor their nutritional and antinutritional constituents. The study classified HA-3, HA-4, and Kadale Avare as Lignosus varieties, while the remaining varieties Arka, Pusa, CO, and NS, were classified as Typicus. The protein content ranged from 19.02 to 29.96%, with HA4 having the highest value. Color profile analysis revealed that only Namdhari Seeds (NS-608) and Arka Soumya exhibited lighter grain colors, while the others had darker shades with yellowish-red pigmentation. The varieties contained significant amounts of minerals and crude fiber. Essential elements such as Calcium, Magnesium, Sodium, Potassium, Iron, Zinc, Manganese, Copper, and Cobalt were present, while heavy metals were negligible, except for Chromium.The varieties also contained higher concentrations of free and bound forms of Flavonoids compared to polyphenols. HA4 had the highest polyphenols content. Antinutritional factors such asphytate and phytic acid were investigated, with Coimbatore (CO14) having the lowest phytic acid content despite its dark color.The nutritional value of hyacinth beans as a potential legume source of essential nutrients is highlighted, along with the need to address antinutritional principles in different varieties for improved processability and utilization.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"98 - 108"},"PeriodicalIF":2.701,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501522","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}

{"title":"Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media","authors":"K. C. Neethu,&nbsp;Heartwin A. Pushpadass,&nbsp;Magdaline Eljeeva Emerald Franklin,&nbsp;H. Krishnamurthy","doi":"10.1007/s13197-024-06018-9","DOIUrl":"10.1007/s13197-024-06018-9","url":null,"abstract":"<div><p>The kinetics, oil migration pattern and the role of frying media during immersion frying of ‘<i>pantoa</i>’, a dairy dessert, at the microstructural level were studied using confocal laser scanning microscopy (CLSM). After 6 min of frying, the depth of oil migration in <i>pantoa</i> increased from 0 to 3.16 mm in clarified butter (locally called ‘<i>ghee</i>’) and 3.81 mm in sunflower oil. Migration was 1.6 times higher and 1.25 times deeper in <i>pantoa</i> fried in sunflower oil than in clarified butter because of higher moisture loss and pore development. The near absence of fluorescence in the CLSM images of <i>pantoa</i> core evidenced that oil did not penetrate the core. Moisture loss and oil migration (fat uptake) were strongly correlated (<i>r</i> = 0.99). CLSM and optical scan images established that oil migrated into <i>pantoa</i> only at the end of frying. Thus, frying of <i>pantoa</i> in clarified butter would be better in terms of minimizing fat migration. The extent and depth of oil migration in the crust and core of <i>pantoa</i> in sunflower oil and clarified butter have been mapped, quantified and compared. This study helps to instantiate the oil/fat migration process in complex and dense fried foods. Also, it will be relevant for the food industry in terms of optimizing the fat content of fried products, thereby avoiding excess oil and produce healthy foods of desired quality.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"155 - 166"},"PeriodicalIF":2.701,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501480","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}

{"title":"A study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques","authors":"Divya Tripathi,&nbsp;Muskan Kumari,&nbsp;Anil Kumar Chauhan,&nbsp;Dinesh Kumar,&nbsp;Madhukiran R. Dhondale","doi":"10.1007/s13197-024-06015-y","DOIUrl":"10.1007/s13197-024-06015-y","url":null,"abstract":"<div><p>Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM. Bioactive compounds were then extracted from the peel using ultrasound-assisted extraction. The qualitative estimation for tray-dried potato peel powder and vacuum-oven potato peel powder suggested that the drying techniques have a substantial effect on the bioactive compounds. The values obtained for total phenolic content (TPC), total flavonoid content (TFC) and DPPH for both samples showed that red potato peel powder is a rich source of antioxidants. The pre-compression properties results indicated that neither of the potato peel powders exhibited ‘Excellent’ flow characteristics. However, the addition of croscarmellose sodium improved the flow characteristics, making it feasible to create a tablet from the peel itself. This study highlights the potential of potato peels, a waste product, as a source of valuable bioactive compounds. Thus, it can be utilized in formulation of functional foods and nutraceuticals; promoting sustainability and value addition in the food processing industry.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"122 - 133"},"PeriodicalIF":2.701,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518084","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}

{"title":"Release of elements and phenolic and flavonoid compounds from herbs and spices into acacia honey during infusion","authors":"Nikolett Czipa,&nbsp;Clive J. C. Phillips,&nbsp;Emőke Topa,&nbsp;Béla Kovács","doi":"10.1007/s13197-024-06019-8","DOIUrl":"10.1007/s13197-024-06019-8","url":null,"abstract":"<div><p>Acacia honey was infused with basil, oregano, marjoram, dill, garlic or cinnamon at infusion rates of 0–5% by mass for a 6 months period. After removal of the infusates, macro and micro element concentrations were measured by Inductively Coupled Plasma Optical Emission Spectrometry. Total phenolic and flavonoid contents were determined spectroscopically. The greatest release of elements, phenols and flavonoids, (% release/1% infusion rate) were for phenols (1.22–3.74, respectively), flavonoids (0.12–2.18), K (0.39–0.78), P (0.14–0.87), and S (0.07–0.85). The least release was for Ba (0.04–0.17), Fe (0.03–0.41) and B (− 0.006 to 2.33). Dill showed the most important effect on the Na concentration of honey enriched (at 5.00%) with &gt; 90 times higher content (328 ± 4 mg/kg) compared to control honey (3.46 ± 0.07 mg/kg). Sr content was more than 50 times higher in honey enriched with marjoram (1383 ± 10 µg/kg), and honey enriched with dill showed more than 30 times higher Fe content (4112 ± 14 µg/kg). Enrichment with dill had the greatest effect on Ca, Cu, K, Mg, Na and Fe content of control honey, and garlic had the most important effect on the B, P, S, Zn, TP and TF content. Enrichment with these herbs and spices resulted in increases in element, total phenolic and flavonoid content of acacia honey.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"167 - 177"},"PeriodicalIF":2.701,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06019-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501486","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}

{"title":"Comparison of three different in vitro digestion methods for carbohydrates","authors":"Yahao Xiao,&nbsp;Sheng Li,&nbsp;Jiaxi Li,&nbsp;Yanlan Bi,&nbsp;Xuebing Xu,&nbsp;Hong Zhang","doi":"10.1007/s13197-024-06012-1","DOIUrl":"10.1007/s13197-024-06012-1","url":null,"abstract":"<div><p>Spectrophotometer method, ELISA, and High-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) method have been widely used to quantify and characterize the glucose released from rice after in vitro digestion. Despite this, the results of the three methods may not be comparable. This work investigated the limitation of detection (LOD) and quantification (LOQ) of the glucose released after in vitro rice digestion. Intra-day and inter-day precision were evaluated through analyzing the contents of rapidly digestible starch (RDS), DS (RDS + slowly digestible starch (SDS)), and total starch (TS). Tests of accuracies were also conducted. The results demonstrated that all three methods showed good linear correlations, i.e., y = 0.3417x + 0.0799 (r² = 0.994), y = 0.1719x + 0.0900 (r² = 0.993), and y = 58078x + 6039.4 (r² = 0.999), respectively. Concerning the LOD and LOQ, HPAEC-PAD showed the lowest 0.07 and 0.24 mg/L, followed by the Spectrophotometer of 2.72 and 9.07 mg/L. ELISA showed the highest 9.95 and 33.16 mg/L. The recoveries of these methods ranged from 98.62% to 100.56%, 99.05% to 102.72%, and 96.71% to 103.27%, respectively. HPAEC-PAD method had lower contents of RDS, DS, and TS, indicating it may be poor. Combining above factors, Spectrophotometer was chosen and used in digestion of biscuits and steamed buns. RS of biscuits was the highest, possibly due to the formation of lipid-starch complex. Additionally, steamed buns had the highest RDS. These observations suggested that Spectrophotometer method was suitable for accurately and reproducibly analyzing carbohydrate digestion in different food systems.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"88 - 97"},"PeriodicalIF":2.701,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141337420","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}

{"title":"Development of a positive pressure-based instrumentation for efficient solid phase extraction","authors":"Pawankumar Rai,&nbsp;Srishti Mehrotra,&nbsp;Vaibhavi Lahane,&nbsp;Akhilesh K. Yadav,&nbsp;Sandeep K. Sharma","doi":"10.1007/s13197-024-06010-3","DOIUrl":"10.1007/s13197-024-06010-3","url":null,"abstract":"<div><p>Solid phase extraction technique is a widely used sample preparation technique for the extraction of components from complex food matrices. However, there are several parameters in SPE that leads to low recovery, and reproducibility, insufficiently clean extracts and evaporation of volatile compounds. These drawbacks can be addressed through the use of innovative techniques and instrumentation that offers improved efficiency and accuracy for isolation of active constituents from food and beverage samples. Here a solid phase extraction methodology and extraction assembly has been developed for extracting compounds from orange fruit juice, followed by analysis using a LC-HRMS system. The methodology and assembly eliminate the evaporation step, thus facilitating the analysis of wide range of volatile and non-volatile compounds without the risk of their evaporation, making it particularly suitable for thermo-sensitive compounds. Also, the elute can be used for further analysis using LC-HRMS. The effectiveness of the designed extraction assembly and technique was demonstrated by comparing the procedure with the available conventional extraction assemblies, highlighting the advantages of the developed method.</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 1","pages":"65 - 74"},"PeriodicalIF":2.701,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141258918","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}

{"title":"Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat","authors":"Camila Brossi,&nbsp;André Tadeu Gotardo,&nbsp;Silvana Lima Górniak,&nbsp;Giselle Kindlein,&nbsp;Bassem Sami Akl Akl,&nbsp;Alessandra Fernandes Rosa,&nbsp;Júlio Cesar de Carvalho Balieiro","doi":"10.1007/s13197-024-06009-w","DOIUrl":"10.1007/s13197-024-06009-w","url":null,"abstract":"<div><p>Ivermectin (IVM) is one of the most widely used antiparasitic drugs worldwide and has become the drug of choice for anthelmintic and tick treatment in beef cattle production. Drugs used in production animals requires a withdrawal period after treatment to avoid residual concentrations above the defined maximun residue level (MRL). The aims of this study were to quantify the residue level of IVM in different muscles of cattle at several different time periods following 1% or 3.15% IVM administration and also determined whether the residue concentration was affected by industrial thermal processing. Distinct pattern of IVM residue distribution was observed in each tissue evaluated. After completed the IVM withdrawal periods, nearly all tissues presented IVM residues concentration below the established Codex Alimentarius MRLs, except for the injection site, which means that the calculation to determine the withdrawal period for the injection site should not be the same as that used for standard edible tissues. Also, the thermal processing to which canned products are exposed causes changes in the levels of quantified residues in comparison to raw products, which must be taken into consideration in surveillance program assessments and generates concerns regarding the possibility of residue limit violation in importing markets.</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":"56 - 64"},"PeriodicalIF":2.701,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141190909","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}

{"title":"Microencapsulation of gamma oryzanol using inulin as wall material by spray drying: optimization of formulation and characterization of microcapsules","authors":"Ubonphan Rodsuwan,&nbsp;Benjawan Thumthanaruk,&nbsp;Savitri Vatanyoopaisarn,&nbsp;Krittiya Thisayakorn,&nbsp;Qixin Zhong,&nbsp;Somjate Panjawattanangkul,&nbsp;Vilai Rungsardthong","doi":"10.1007/s13197-024-05988-0","DOIUrl":"10.1007/s13197-024-05988-0","url":null,"abstract":"<div><p>Gamma oryzanol (GO) is the rice bioactive compound which presents various therapeutic effects. However, GO is relatively unstable to environmental factors during processing and storage. The objective of this work was to produce GO microparticles encapsulated with inulin and Tween80 (GOINs) by spray-drying. Response surface analysis was used for the optimization of the encapsulation to get maximum % encapsulation efficiency (%EE) of GO. Three process variables for the concentration of 10–20% inulin (w/v), 3–5% Tween 80 (w/v), and 3–5% GO (w/v) were investigated. Quadratic polynomial regression model for the optimization with R² at 0.92 was obtained from the study The optimum condition was 20% inulin (w/v), 3% Tween 80 (w/v), and 3% GO (w/v) which yielded a high % EE of 82.63% and particles size at 1,154.60 ± 28.85 nm Fourier transform infrared spectroscopy demonstrated that GO was encapsulated inside the inulin matrix. Our study provided potential and improved hygroscopicity ranged from 6.51 to 10.22 g H₂O/100 g dry weight of GO in spray-dried microcapsules.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2177 - 2184"},"PeriodicalIF":2.701,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141190842","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}

{"title":"Antioxidant content following fermentation of\u0000 lemongrass for herbal beverage development","authors":"Siti Madihah Don,&nbsp;Masmunira Rambli,&nbsp;Beston Faiek Nore","doi":"10.1007/s13197-024-06005-0","DOIUrl":"10.1007/s13197-024-06005-0","url":null,"abstract":"<div><p>Consumers have increasingly favoured fermented drinks due to their high\u0000 content of probiotic secondary metabolites. These beverages are believed to possess the\u0000 capacity to safeguard against non-communicable ailments such as coronary heart disease,\u0000 cancer, diabetes, antimicrobial infections, and other dietary-related disorders.\u0000 Lemongrass (<i>Cymbopogon citratus</i>) is a commonly used\u0000 botanical ingredient in therapeutic tea production. It is renowned for its highly\u0000 valuable essential oil, which has significant commercial demand. This study examines the\u0000 functional content and antioxidant effects of fermented beverages derived from\u0000 lemongrass. We employed the yeast <i>Saccharomyces\u0000 cerevisiae</i> to carry out the fermentation process on the lemongrass\u0000 compositions, extending the duration from t = 24 to t = 96 h. We used non-fermented\u0000 samples as control. This investigation identified numerous active biomolecules and\u0000 polyphenols in the fermented samples, including flavonoids, tannins, cardiac glycosides,\u0000 coumarins, terpenoids, steroids, saponins, and reducing sugars. After t = 24 h\u0000 fermentation, the radical-scavenging activity reached its maximum level of 89.1%, and\u0000 the antioxidant content reached 13.06 µg/ml, which is equivalent to the amount of\u0000 ascorbic acid. After t = 36 h fermentation, the total phenolic content reached a\u0000 concentration of 237.19 µg/ml, while the flavonoid content reached its peak at\u0000 55.21 µg/ml after t = 72 h fermentation. Lemongrass fermentation exhibits a wide range\u0000 of phytochemicals and bioactive components that effectively eliminate free radicals,\u0000 despite the antioxidant content fluctuation throughout the fermentation period of t = 24\u0000 to t = 96 h.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"1 - 14"},"PeriodicalIF":2.701,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141190913","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}

{"title":"Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria","authors":"Fernando Gabriel Martínez,&nbsp;Gustavo Moreno-Martín,&nbsp;Florencia Mohamed,&nbsp;Micaela Pescuma,&nbsp;Yolanda Madrid-Albarrán,&nbsp;Fernanda Mozzi","doi":"10.1007/s13197-024-05984-4","DOIUrl":"10.1007/s13197-024-05984-4","url":null,"abstract":"<div><p>The aim of this study was to formulate a Selenium (Se)-bioenriched fermented beverage using selenized lactic acid bacteria (LAB) with desirable sensory attributes and shelf-life. The fruit-origin strains <i>Lactiplantibacillus paraplantarum</i> CRL 2051 and <i>Fructobacillus tropaeoli</i> CRL 2034 were grown in MRS-fructose with 5 mg/L Se before inoculation. Then, the selenized strains were inoculated separately or together in a fruit juice and cowmilk beverage and allowed to ferment at 30 °C for 14 h. During microbial growth, the strains accumulated 62.8–93.5 µg/L of total Se, with 32.7–47.8 µg/L composed of the amino acids selenocysteine (SeCys), and 6.1–12.7 µg/L of selenomethionine (SeMet). The beverages fermented by <i>L. paraplantarum</i> CRL 2051 alone and by the mixed culture showed the highest levels of general acceptance and best sensory attributes. The latter fermented beverage exhibited high microbial resistance to cold storage after 52 days and to gastrointestinal tract conditions as well as an acceptable sensory shelf-life of 42 days. For the first time, microbial selenization previous to food fermentation successfully allowed Se fortification and the formulation of a functional Se-enriched beverage with desirable sensory properties and shelf-life.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2133 - 2144"},"PeriodicalIF":2.701,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141190841","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}