Journal of Food Science and Technology最新文献_第8页

A multivariate approach to verify correlations between sensory quality indices and analytical quality indices in traditional Brazilian cheese 一种验证传统巴西奶酪感官品质指标与分析品质指标相关性的多元方法。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-28 DOI: 10.1007/s13197-024-06145-3

Adélia Ferreira Dargère, Josane Cardim de Jesus, Sibelli Passini Barbosa Ferrão, Leandro Soares Santos, Peter Bitencourt Faria

引用次数: 0

Probiotic plant-based beverage with coconut, mango, and yam as a carrier of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus GG, and Lactobacillus acidophilus: impact on viability and quality 以椰子、芒果、山药为载体的植物乳杆菌、鼠李糖乳杆菌GG、嗜酸乳杆菌对植物活力和品质的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-27 DOI: 10.1007/s13197-024-06129-3

Maria José do Amaral e Paiva, Nataly de Almeida Costa, Gabriel Clementino Pereira, Daniele Juliana Rodrigues Gonçalves, Vanessa Caroline de Oliveira, Mirielle Teixeira Lourenço, Ana Alice da Silva Xavier Costa, Bruno Ricardo de Castro Leite Junior, Solimar Gonçalves Machado, Eduardo Basílio de Oliveira, Marleny D. A. Saldaña, Érica Nascif Rufino Vieira

{"title":"Probiotic plant-based beverage with coconut, mango, and yam as a carrier of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus GG, and Lactobacillus acidophilus: impact on viability and quality","authors":"Maria José do Amaral e Paiva, Nataly de Almeida Costa, Gabriel Clementino Pereira, Daniele Juliana Rodrigues Gonçalves, Vanessa Caroline de Oliveira, Mirielle Teixeira Lourenço, Ana Alice da Silva Xavier Costa, Bruno Ricardo de Castro Leite Junior, Solimar Gonçalves Machado, Eduardo Basílio de Oliveira, Marleny D. A. Saldaña, Érica Nascif Rufino Vieira","doi":"10.1007/s13197-024-06129-3","DOIUrl":"10.1007/s13197-024-06129-3","url":null,"abstract":"<p>This study developed a plant-based beverage from water-soluble coconut extract combined with mango, juçara, plum, banana, yam, beetroot, and xylitol. A sensory analysis was performed with 120 untrained tasters for preference and global acceptance. <i>Lactiplantibacillus plantarum</i>, <i>L. rhamnosus</i> GG, and <i>L. acidophilus</i> were supplemented to the most accepted beverage and evaluated over 30 days at 8 °C. The microbiological quality, physicochemical characteristics, viability, in vitro survival in the gastrointestinal tract (GITS), and centesimal composition were assessed. The beverage with coconut, mango, yam, and xylitol was selected through analyzing the main components and greater global acceptance. Acidity increased, pH decreased, total soluble solids declined, and luminosity increased in probiotic samples. Probiotic viability was 8.83, 8.53, and 6.09 CFU/mL for <i>L. plantarum</i>, <i>L. rhamnosus</i> GG, and <i>L. acidophilus</i>, with probiotics surviving in amounts beneficial to health. Under GITS conditions, <i>L. plantarum</i> remained viable, with 76.14% of cells surviving initially and 52.70% after 30 days. This beverage é an excellent matrix for probiotics due to its nutritional composition and favorable characteristics. Additionally, the growing popularity of plant-based beverages among health-conscious consumers enhances the acceptance and success potential of innovative probiotic products like the one developed in this study.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1557 - 1568"},"PeriodicalIF":2.701,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560331","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

Probiotic Lactobacillus plantarum SVP2 fermented bioactive EPS-rich milk whey functional beverage 益生菌植物乳杆菌SVP2发酵生物活性富含eps乳清功能饮料。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-25 DOI: 10.1007/s13197-024-06126-6

Louella Concepta Goveas, S. M. Darshini, P. Kausthubha, Shreesha Padyana, Anvitha, Asha R. Suvarna, Sharal Priyanka Lewis, S. M. Vidya

{"title":"Probiotic Lactobacillus plantarum SVP2 fermented bioactive EPS-rich milk whey functional beverage","authors":"Louella Concepta Goveas, S. M. Darshini, P. Kausthubha, Shreesha Padyana,  Anvitha, Asha R. Suvarna, Sharal Priyanka Lewis, S. M. Vidya","doi":"10.1007/s13197-024-06126-6","DOIUrl":"10.1007/s13197-024-06126-6","url":null,"abstract":"<div><p>Owing to global rise in the milk consumption and demand, generation of milk whey is high, which is being discarded at a substantial volume. This nutritious by-product could be converted into a valuable resource. This study involves synthesis of a functional beverage from milk whey by fermentation with a bioactive EPS producing <i>Lactobacillus plantarum</i> SVP2 strain. In-order to enhance EPS during fermentation, design of experiments approach was utilized. Sucrose and incubation time exhibited curvature among other variables (inoculum and temperature) via OVAT approach, and were consecutively optimized for enhanced EPS production by <i>L. plantarum</i> SVP2 by 2<sup>2</sup> central composite design method. At optimized conditions of 54.14 g/L sucrose and 52.97 h incubation time, maximum EPS of 98.15 ± 0.18 g/L was attained. Date syrup (15% v/v) sweetened fermented milk whey was stored upto 30 days, and its sensory and rheological properties were tested. It was noted that the cell count, pH and EPS reduced drastically after 15 days of storage. Sensory analysis revealed that the fermented functional drink exhibited yogurt like smell and taste, while from rheological behaviour, shear thinning characteristics were observed. Ingestion of this beverage results in several health benefits from the bioactive EPS produced by <i>Lactobacillus plantarum</i> SVP2.</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 8","pages":"1547 - 1556"},"PeriodicalIF":2.701,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560321","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

Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice 萝卜汁发酵酵母菌株的分离、鉴定及体外益生菌特性研究。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-25 DOI: 10.1007/s13197-024-06143-5

Ilkin Sengun, Husniye Tansel Yalcin, Yigit Terzi, Aysegul Kirmizigul Peker, Gulden Kilic, Berna Ozturk

{"title":"Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice","authors":"Ilkin Sengun, Husniye Tansel Yalcin, Yigit Terzi, Aysegul Kirmizigul Peker, Gulden Kilic, Berna Ozturk","doi":"10.1007/s13197-024-06143-5","DOIUrl":"10.1007/s13197-024-06143-5","url":null,"abstract":"<div><p>The probiotic characteristics of yeasts isolated from fermented turnip juices collected from different cities of Türkiye were investigated. Most of the isolates were identified as <i>Pichia kudriavzevii</i> (45%), <i>P. fermentans</i> (20%), <i>P. occidentalis</i> (15%) and <i>P. manshurica</i> (12.5%). Regarding their probiotic properties, all strains showed viability at pH 3 and 4, and 24 strains belonging to <i>P. occidentalis</i>, <i>P. kudriavzevii</i> and <i>Saccharomyces cerevisiae</i> were tolerant to pH 2, 3 and 4. All strains showed tolerance to bile salts (55.92-139.17%), phenol (43.88–130.46%), pepsin (66.32–111.70%) and pancreatin (86.19–116.10%). The proteolytic activity of all but 4 strains ranged from 0.001 to 0.077 mg tyrosine/mL, and they did not exhibit β-galactosidase activity. All strains were viable in the presence of 1.5% NaCl, and approximately 60% were viable in the presence of 10% NaCl. Their cell surface hydrophobicity towards xylene varied between 1.53% and 56.22%. <i>P. kudriavzevii</i> LM4 showed the highest hydrophobicity. The auto-aggregation of the strains varied from 23.01 to 63.91%, while the co-aggregation ability with <i>Salmonella</i> Typhimurium varied from 1.64 to 51.69%, with significant differences between the strains. Thus, the yeast strains from fermented turnip juice exhibit probiotic potential and can be used to develop new probiotic food products or supplements.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><img></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1750 - 1763"},"PeriodicalIF":2.701,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753564","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

Calcium enriched guava crisps: effect of material and process parameters 富钙番石榴薯片：材料和工艺参数的影响。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-25 DOI: 10.1007/s13197-024-06141-7

Brijesh Kumar Yadav, Shalini Gaur Rudra, Amit Kumar Goswami, Arpan Bhowmik, Alka Joshi, Priya Pal, Rakesh Bhardwaj

{"title":"Calcium enriched guava crisps: effect of material and process parameters","authors":"Brijesh Kumar Yadav, Shalini Gaur Rudra, Amit Kumar Goswami, Arpan Bhowmik, Alka Joshi, Priya Pal, Rakesh Bhardwaj","doi":"10.1007/s13197-024-06141-7","DOIUrl":"10.1007/s13197-024-06141-7","url":null,"abstract":"<div><p>Guava ranks among top five economically important crops of India. However, it records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation and process standardisation for development of guava crisps through atmospheric frying. Three maturity stages based on firmness affected the composition of guava and thereby the quality of crisps. ANOVA, PCA and correlation analysis indicated significant effect of fruit maturity (starch, pectin, solids, sugars, ascorbic acid) and process parameters. 84% variation in data could be explained by the first four PCs together. Colour, browning, fracturability and crispness of crisps were significantly affected by fruit maturity, freezing pre-treatment, and calcium impregnation. Freezing pre-treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. More than 15-fold increase in the calcium content of crisps (524.76 mg/ 100 g) was realised on calcium infusion. Highest ascorbic acid retention (56.7%) and overall acceptability of crisps (7.5) were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre-treatments. The shelf life of guava crisps was 90 days with free fatty acids value < 2%. Thus, nutrient rich guava fruit could be a good candidate for conversion to shelf stable and attractive snacks.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1728 - 1741"},"PeriodicalIF":2.701,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753481","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

Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production 酸洗橄榄生产中不同去苦味溶液处理橄榄果实生物活性成分及脂肪酸组成变化的测定。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-25 DOI: 10.1007/s13197-024-06138-2

Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, Ran Wei

{"title":"Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production","authors":"Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, Ran Wei","doi":"10.1007/s13197-024-06138-2","DOIUrl":"10.1007/s13197-024-06138-2","url":null,"abstract":"<div><p>The oil contents of olive fruits sonicated in different debittering solvents were defined to be between 46.45 (water) and 60.44% (NaOH). The oil amount of olive fruits sonicated in NaOH solution was found to be high when compared to the control. Total phenolic and flavonoid amounts of olive fruits sonicated in different debittering solvents were specified between 29.89 (NaOH) and 352.80 mg GAE/100 g (control) to 182.86 (NaOH) and 1232.70 mg/100 g (control), respectively. DPPH radical scavenging capacity results of sonicated olive fruits varied between 2.82 (NaOH) and 9.87 mmol/kg (Brine). Verbascoside and luteolin-7-glucoside amounts of sonicated olive fruits were characterized to be between 56.58 (NaOH) and 107.46 mg/100 g (control) to 73.15 (Lye) and 75.17 mg/100 g (control), respectively. While rutin trihydrate amounts of sonicated olive fruits are assessed between 70.75 (Lye) and 73.98 mg/100 g (water), apigenin-7-glucoside amounts of the olive were defined between 54.81 (Brine) and 56.26 mg/100 g (water).Palmitic acid values of the oils extracted from sonicated olive fruits were assigned between 16.45 (NaOH) and 17.47% (Brine).Oleic and linoleic acid values of the oils obtained from olive fruits sonicated in lye, NaOH, brine and water were stated between 64.35 (NaOH) and 66.47% (control) to 12.60 (Lye) and 14.74% (NaOH), respectively.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div><div><p>In this study, the effect of sonication debittering in lye, NaOH, brine and water on oil contents, bioactive compounds and antioxidant activity values, phenolic compounds and fatty acid compositions of the olive fruits were investigated</p></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1701 - 1708"},"PeriodicalIF":2.701,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753493","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 research progress for smart packaging applications: a literature review 壳聚糖在智能包装应用方面的研究进展：文献综述。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-22 DOI: 10.1007/s13197-024-06135-5

Dahlang Tahir, Inayatul Mutmainna, Heryanto Heryanto, Paulus Lobo Gareso, Sri Suryani, Bualkar Abdullah

{"title":"Chitosan research progress for smart packaging applications: a literature review","authors":"Dahlang Tahir, Inayatul Mutmainna, Heryanto Heryanto, Paulus Lobo Gareso, Sri Suryani, Bualkar Abdullah","doi":"10.1007/s13197-024-06135-5","DOIUrl":"10.1007/s13197-024-06135-5","url":null,"abstract":"<div><p>The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down. Biodegradable polymers are quickly broken down by bacterial breakdown. Smart packaging has been created to enable consumers to comprehend food conditions in real-time due to the growth of new technologies and consumer desire for wholesome and safe foods. This review highlights and discusses the development, type, and direction of research progress of chitosan research in the application of smart packaging, using bibliometric analysis with time intervals from 2006 to 2023. In 2006, this research began to be developed with India, China, the United States, Iran, and Egypt as the five most influential countries. From the results of keyword analysis, it was found that in addition to studying the general characteristics of smart packaging, there are currently many developments related to smart packaging materials and the effect of adding other materials to the film. The keyword analysis also revealed the current trends and future directions of chitosan research in smart packaging applications, providing valuable insights for researchers and professionals.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"240 - 253"},"PeriodicalIF":2.701,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11757814/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143047089","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

Monitoring the changes in UHT whole milk during storage under dynamic and constant temperature profiles 监测UHT全脂牛奶在动态和恒温条件下储存过程中的变化。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-22 DOI: 10.1007/s13197-024-06140-8

Recep Burak Zeren, Sencer Buzrul, Gonca Bilge

{"title":"Monitoring the changes in UHT whole milk during storage under dynamic and constant temperature profiles","authors":"Recep Burak Zeren, Sencer Buzrul, Gonca Bilge","doi":"10.1007/s13197-024-06140-8","DOIUrl":"10.1007/s13197-024-06140-8","url":null,"abstract":"<div><p>The objective of the study was to monitor some physical and chemical changes of UHT whole milk stored under constant and dynamic temperature. UHT milk samples were stored at constant room temperature (25 °C) and at constant abuse temperature (41.5 °C). Dynamic condition was attained by switching the samples between 25 and 41.5 °C with 24 h intervals up to 158 days. Physical and chemical analyses revealed that most dramatic changes obtained in samples stored at 41.5 °C followed by dynamic temperature and 25 °C. The changes in the samples stored dynamically were in between but closer to those of stored at 25 °C. The pH levels reduced, and acidity, electrical conductivity and viscosity increased at the end of the storage period (158 days). Brown color was apparent for the samples stored at 41.5 °C and samples stored dynamically had also darker color than that of the samples stored at 25 °C whereas color of freshly UHT processed milks was indistinguishable from the samples stored at 25 °C. Our results indicate that shelf life studies based on isothermal conditions should be reconsidered for UHT milk since it is almost impossible to attain constant temperature during shipment or storage.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1720 - 1727"},"PeriodicalIF":2.701,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753565","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

Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment 现代干燥法对鲫鱼虾的干燥特性及超声预处理的效果

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-21 DOI: 10.1007/s13197-024-06131-9

Ali Can Ersan, Azmi Seyhun Kipcak, Nurcan Tugrul

{"title":"Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment","authors":"Ali Can Ersan, Azmi Seyhun Kipcak, Nurcan Tugrul","doi":"10.1007/s13197-024-06131-9","DOIUrl":"10.1007/s13197-024-06131-9","url":null,"abstract":"<div><p>In this study, the cylindrical coordinate drying kinetics, modelling and colour change of <i>Caridean shrimp</i> are studied with using different drying methods of infrared (IR), ultrasound pretreated infrared (US-IR) and microwave (MW). Drying times are found between 285–135, 300–150 and 40–6 min, for the methods of IR, US-IR and MW, respectively and the drying takes place in the falling-rate period. In the modelling, the coefficient of determination (R<sup>2</sup>) values higher than 0.999 were taken. Alibas method best fitted to experimental data of IR and US-IR and Verma method best fitted to experimental data of MW. Effective moisture diffusion coefficient (D<sub>eff</sub>) values are found in the range of 1.81–3.83 × 10<sup>–8</sup> m<sup>2</sup>/s, 2.80–4.51 × 10<sup>–8</sup> m<sup>2</sup>/s and 0.121–1.66 × 10<sup>–6</sup> m<sup>2</sup>/s, for the methods of IR, US-IR and MW, respectively. Activation energy (E<sub>a</sub>) value are calculated as 36.71 and 23.33 kJ/mole for IR and US-IR method and 289.9 kW/kg for MW method. Drying time, temperature and power lead to colour changes and the total colour changes are estimated between 33.42–38.28, 32.06–40.13 and 29.08–35.56, for the methods of IR, US-IR and MW, respectively. As a result, dried shrimps can be prepared in a short time with applying modern methods.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"989 - 998"},"PeriodicalIF":2.701,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749102","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

High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Theobroma grandiflorum) ice cream 高强度超声改善了桔梗冰淇淋的质地轮廓和工艺特征。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-21 DOI: 10.1007/s13197-024-06142-6

Mariana Grillo Vetorazi, Erick Fonseca de Oliveira, Leandro Levate Macedo, Cintia da Silva Araújo, Sergio Henriques Saraiva, Jussara Moreira Coelho

{"title":"High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Theobroma grandiflorum) ice cream","authors":"Mariana Grillo Vetorazi, Erick Fonseca de Oliveira, Leandro Levate Macedo, Cintia da Silva Araújo, Sergio Henriques Saraiva, Jussara Moreira Coelho","doi":"10.1007/s13197-024-06142-6","DOIUrl":"10.1007/s13197-024-06142-6","url":null,"abstract":"<div><p>This study investigates the impact of ultrasound treatment (20 kHz, 500 W for 15 min) on the quality of cupuaçu ice cream. Four treatments were developed: one non-ultrasonic (Control) and three ultrasonic treatments, with sonication applied to cupuaçu pulp (UP), ice cream mix (UM), and the mix flavored with cupuaçu pulp (UPM). The results demonstrated that ultrasound treatment in the UM and UP samples significantly increased air incorporation (38.04% and 47.11%), leading to a reduction in the melting rate (0.20 and 0.11 g.min<sup>−1</sup>) and an improvement in hardness (13.96 and 15.6 N), indicating greater structural cohesion compared to the Control (18.89%, 0.56 g.min<sup>−1</sup>, and 23.99 N, respectively). However, the efficiency of ultrasound on the UPM sample was limited by the high viscosity caused by the fiber content of the cupuaçu pulp. The study suggests that high-intensity ultrasound treatment can improve ice cream quality and production efficiency without compromising product color and stability.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1742 - 1749"},"PeriodicalIF":2.701,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753561","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