Journal of Food Science and Technology最新文献_第9页

Nutritional attributes of traditional and commercial apple cultivars growing in West Himalaya, India 印度西喜马拉雅地区传统和商业苹果栽培品种的营养特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-09 DOI: 10.1007/s13197-024-06043-8

Amit Bahukhandi, Praveen Dhyani, Vasudha Agnihotri, Indra D. Bhatt

{"title":"Nutritional attributes of traditional and commercial apple cultivars growing in West Himalaya, India","authors":"Amit Bahukhandi, Praveen Dhyani, Vasudha Agnihotri, Indra D. Bhatt","doi":"10.1007/s13197-024-06043-8","DOIUrl":"10.1007/s13197-024-06043-8","url":null,"abstract":"<div><p>Apple is a deciduous fruit crop commonly grown worldwide in temperate regions, however, systematic exploration of apple cultivars growing in the Indian Himalayan landscape is poorly known. Therefore, present attempts focused on enumerating the nutritional attributes of traditional and commercial apple cultivars growing in major fruit belts of Uttarakhand. A varied range of carbohydrates (1.56–6.58 mg/g), proteins (0.64–3.29 mg/g), iron (2.50–12.33 ppb), manganese (0.06–3.59 ppb), chromium (0.12–0.90 ppb), copper (0.13–0.54 ppb), sodium (0.29–1.93 ppb) and potassium (7.35–28.35 ppb) fresh weight, respectively were recorded. The outcomes of the present study indicate that traditional and commercial apple cultivars growing (> 2200 m asl) in mid to higher altitude regions, namely Khabrar, Satbunga, Mukhwa were good sources of various nutritional constituents. Among cultivars, Rymer, Red Delicious emerged as an affluent source of mineral-nutritional contents, therefore, food industries should use these cultivars for the preparation of nutritional products, which will help reduce the deficiency of malnutrition. Outcomes will be useful for the horticulture department and breeders who are looking for the most promising apple cultivars. Their large-scale cultivation in the Himalayan landscape will benefit the production of fruits, conservation of traditional and commercial apple cultivars, and generate employment opportunities for mountainous communities of Himalaya.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"530 - 540"},"PeriodicalIF":2.701,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141923627","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

Sesame defatted flour: antioxidant response and improvement in carbohydrate metabolism in high-fructose/high-saturated fatty acids diet-fed mice 芝麻脱脂面粉：高果糖/高不饱和脂肪酸饮食喂养小鼠的抗氧化反应和碳水化合物代谢改善情况

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-09 DOI: 10.1007/s13197-024-06049-2

Agustín Lucini Mas, Alejandra Mariel Canalis, Mara Soledad Mattalloni, María Eugenia Pasqualini, Daniel Alberto Wunderlin, María Verónica Baroni

{"title":"Sesame defatted flour: antioxidant response and improvement in carbohydrate metabolism in high-fructose/high-saturated fatty acids diet-fed mice","authors":"Agustín Lucini Mas, Alejandra Mariel Canalis, Mara Soledad Mattalloni, María Eugenia Pasqualini, Daniel Alberto Wunderlin, María Verónica Baroni","doi":"10.1007/s13197-024-06049-2","DOIUrl":"10.1007/s13197-024-06049-2","url":null,"abstract":"<div><p>The aim of this study was to evaluate the effect of dietary supplementation with defatted sesame seeds on a diet with low nutritional quality (high-fructose and high proportion of saturated fatty acids), in terms of the redox state and carbohydrate metabolism. C57BL/6 male mice were fed for 12 weeks with Control (C), Low Nutritional Quality (LNQ), or supplemented with sesame defatted flour (LNQ + S) diets. Levels of glucose, lactate, reactive oxygen species, antioxidant enzyme activity, reduced glutathione, and protein oxidation (AOPP) were determined. Overall, LNQ increased liver glucose (+ 20%), lactate (+ 60%) and AOPP (+15%) with respect to C, and modulated the enzymatic and non-enzymatic endogenous antioxidants. However, sesame supplementation restored glucose and lactate levels to those of C group and modulated the endogenous antioxidant systems, contributing to a reduction in oxidative damage in proteins. In conclusion, supplementation with sesame showed beneficial effects in mice fed a low nutritional quality diet.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"644 - 653"},"PeriodicalIF":2.701,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141922384","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

Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components 用超声波和臭氧处理茜草汁以保留生物活性成分

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-08 DOI: 10.1007/s13197-024-06042-9

Manisha Chauhan, Pradeep Singh Negi

{"title":"Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components","authors":"Manisha Chauhan, Pradeep Singh Negi","doi":"10.1007/s13197-024-06042-9","DOIUrl":"10.1007/s13197-024-06042-9","url":null,"abstract":"<div><p>Freshly extracted juice from two different varieties of an under-utilized fruit (<i>Syzygium malaccense</i>) was subjected to various non-thermal treatments, such as ultrasonication (5 and 10 min at 50% amplitude with 30 s pulse lap time) and ozonation (0.1 ppm for 20 min), along with the standard heat treatment (85 °C/10 min). Various treatment’s effect on the microbiological, physicochemical, and bioactive constituents of the juice were studied throughout storage (28 days at 4 °C). Ultrasonication treatment enhanced the bioactive components retention, and higher vitamin C, TPC, DPPH, and ABTS radical scavenging activities were observed in ultrasonicated (5 min) juices compared to others. The ozone treatment showed deleterious effects on wax apple juice, reducing TPC, vitamin C, and flavonoids. Organic acid profiling revealed ascorbic, malic, fumaric, and tartaric acids; major phenolic compounds included catechin, rutin, syringic, vanillic, protocatechuic, gallic, and rosmarinic acids in the fruit juice. Pearson correlation coefficient highlighted positive correlations between these compounds and antioxidant activity in both juices. The present study addresses the scarcity of information on wax apple juice constituents, highlighting its rich organic acids and phenolics content. The results showed that ultrasonication (5 min) treatment emerged as an alternative to thermal treatment, preserving bioactive compounds in wax apple juice.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"519 - 529"},"PeriodicalIF":2.701,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06042-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141926738","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

Development of heat sealable film from tapioca and potato starch for application in edible packaging 开发木薯和马铃薯淀粉热封薄膜，用于食用包装

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-06 DOI: 10.1007/s13197-024-06041-w

Sunisa Roidoung, Suttikan Sonyiam, Sanpichuda Fugthong

{"title":"Development of heat sealable film from tapioca and potato starch for application in edible packaging","authors":"Sunisa Roidoung, Suttikan Sonyiam, Sanpichuda Fugthong","doi":"10.1007/s13197-024-06041-w","DOIUrl":"10.1007/s13197-024-06041-w","url":null,"abstract":"<div><p>This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.51 and 43.93%. T30P70 exhibited (<i>p</i> < 0.05) water solubility at 38.62%. The film was heat-sealed as a seasoning sachet and tested for solubility at 90–95 °C. The 100% tapioca starch film (T100P0) displayed rapid dissolution (4 min 50 s), indicating potential use in heat-sealed. Seasoning sachets made from T100P0 demonstrated the highest elongation at break and the lowest tensile strength. Biodegradation assessment revealed complete degradation of all four film formulations in soil at ambient temperature within 8 days. This study underscores the promising utilization of tapioca starch in eco-friendly food packaging, providing a sustainable solution to the escalating issue of plastic waste in the environment. Future investigations will concentrate on refining the film and determining its shelf-life concerning film characteristics and packaged foods.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"389 - 395"},"PeriodicalIF":2.701,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933838","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

Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk 高压加工对燕麦奶流变性、分散性和感官质量属性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-06 DOI: 10.1007/s13197-024-06040-x

Imran Ahmad, Julieta Melissa Lopez-Martinez, Muhammad Bilal Sadiq

{"title":"Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk","authors":"Imran Ahmad, Julieta Melissa Lopez-Martinez, Muhammad Bilal Sadiq","doi":"10.1007/s13197-024-06040-x","DOIUrl":"10.1007/s13197-024-06040-x","url":null,"abstract":"<div><p>Oat milk has attracted considerable consumer interest because of its high nutritional value, dietary fiber content, and phytochemical content. High-pressure processing (HPP) increases the shelf life of food while maintaining its nutritional value. However, HPP is known to induce rheological changes. Therefore, this study aimed to assess the rheological and microbiological characteristics of oat milk and the effect of HPP on various pressure levels. Oat milk was prepared and then treated with high-pressure processing (300–600 MPa) and heat. Subsequently, it was evaluated for its rheological properties, color, microbial content, and sensory attributes. Oat milk processed at 600 MPa was found to have improved viscosity (0.015–0.99, <i>Pa.s</i>), color, protein content, and homogenization compared to other treatments (<i>p</i> ≤ 0.05). The HPP inactivated mesophilic and psychotropic microorganisms, resulting in a 5-log drop in total microbial counts at 600 MPa. The panelists perceived that the sensory characteristics of the sample treated at 600 MPa were similar to those of samples that had been heat-treated (<i>p</i> < 0.05). High-pressure processing at 600 MPa effectively inhibited vegetative cells without negatively impacting the rheological properties of oat milk, in contrast to heat-treated milk.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"508 - 518"},"PeriodicalIF":2.701,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141933837","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

Functional properties of food packaging solutions alternative to conventional multilayer systems 替代传统多层系统的食品包装解决方案的功能特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-30 DOI: 10.1007/s13197-024-06038-5

Anna Mengozzi, Daniele Carullo, Francesca Bot, Stefano Farris, Emma Chiavaro

引用次数: 0

Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS 基于 UPLC-QTOF-MS 的广泛靶向代谢组学鉴定六堡茶堆积发酵过程中的非挥发性化合物

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-25 DOI: 10.1007/s13197-024-06036-7

Ya Li, Jianfeng Liang, Lili Liang

引用次数: 0

Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch 通过与 β-环糊精和淀粉络合，提高 α-生育酚和α-生育酚醋酸酯抗氧化、抗光和抗紫外线辐射的稳定性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-23 DOI: 10.1007/s13197-024-06011-2

Hussein M. Ali, Mohamed H. Attia, Khaled M. A. Ramadan, Eman N. Rashed, Eslam S. Bendary

{"title":"Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch","authors":"Hussein M. Ali, Mohamed H. Attia, Khaled M. A. Ramadan, Eman N. Rashed, Eslam S. Bendary","doi":"10.1007/s13197-024-06011-2","DOIUrl":"10.1007/s13197-024-06011-2","url":null,"abstract":"<div><p>Despite the remarkably high antioxidant activity of tocopherols, their applications in the food industry are limited because of their instability under various conditions. Complexes of α-tocopherol (α-TQ) or α-tocopheryl acetate (α-TQA) with β-cyclodextrin (β-CD) or starch were prepared and characterized by UV–vis, IR and thermal analysis. Oxidative stability of α-TQ and α-TQA against H<sub>2</sub>O<sub>2</sub> was 74.7 and 88.8% respectively (576 h). However, stability increased to 82.9 and 100% for β-CD and 99.2 and 99.4% for starch complexes respectively, which indicates that starch is an excellent stabilizing host in addition to being an economic material. Stability of α-TQ and α-TQA under light conditions was dependent on their physical state; it was 55.3 and 82.9% (oil) but stability was lowered to 19.4 and 76.5% in solution (2.21 mM). In addition, exposure to UV irradiation decreased their stability to 39.2 and 85.0% as oil and 61.2 and 89.1% in solution respectively. However, the stability of all complexes remained > 99.0% under light and UV conditions. Accordingly, α-TQ, the natural and biologically active form, can be used as complex rather than α-TQA often used because of its higher stability. Docking revealed that both forms fit in β-CD with the side chain taking “U” conformation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"75 - 87"},"PeriodicalIF":2.701,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141778050","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

Detection of melamine in infant milk powder by micro-Raman spectroscopy using biosynthesized zinc oxide nanoparticles 利用生物合成的氧化锌纳米颗粒通过微拉曼光谱检测婴儿奶粉中的三聚氰胺

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-21 DOI: 10.1007/s13197-024-06037-6

Hariish Chandrasekar, Preetha Radhakrishnan , Krishna H. Menon, Sreejit Valiathan, Akhil Silla, S. Prasanna Raghavender

{"title":"Detection of melamine in infant milk powder by micro-Raman spectroscopy using biosynthesized zinc oxide nanoparticles","authors":"Hariish Chandrasekar, Preetha Radhakrishnan , Krishna H. Menon, Sreejit Valiathan, Akhil Silla, S. Prasanna Raghavender","doi":"10.1007/s13197-024-06037-6","DOIUrl":"10.1007/s13197-024-06037-6","url":null,"abstract":"<div><p>Zinc oxide nanoparticles (ZnO-NPs) were green synthesized using <i>Carica papaya</i> peel extract as a reducing agent and used to develop a novel Micro Raman Spectroscopy method to detect melamine in infant milk powder. Citrate was coated on the biosynthesized ZnO-Np, as a melamine-binding agent. SEM, AFM, TEM, FTIR, MRS, and XRD were used to confirm the morphology, size, and nature of ZnO-Np, citrate-coated ZnO-Np (ZnO-W/C), and ZnO-W/C conjugated with melamine. The zeta potential was − 43.5 mV, and the ZnO-W/C particle size ranged from 50 to 100 nm. Using MRS with a laser wavelength of 785 nm for a Raman shift ranging from 400 to 1200 cm<sup>−1</sup>, ZnO-W/C was utilized to detect melamine. ZnO-W/C conjugated with melamine showed a Raman shift at 677 cm<sup>−1</sup>. A linear regression model based on the Raman shift at different melamine concentrations was developed to quantify melamine in the spiked milk powder. With spiked infant milk powder, the lowest melamine detection level was 0.125 ppm. This is a sensitive and effective way to detect melamine in infant milk powder. This work suggests that ZnO-NPs, synthesized using fruit industry waste as a starting material, can serve as a diagnostic tool to ensure food safety.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"471 - 482"},"PeriodicalIF":2.701,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06037-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141739631","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

Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage 封装覆盆子粉的特性及其在长期冷藏过程中改善不同 pH 值的糊状物颜色稳定性和氨基酸组成的功效

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-20 DOI: 10.1007/s13197-024-06029-6

Muhammet Irfan Aksu, Nevzat Konar, Emre Turan, Faruk Tamtürk, Arda Serpen

{"title":"Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage","authors":"Muhammet Irfan Aksu, Nevzat Konar, Emre Turan, Faruk Tamtürk, Arda Serpen","doi":"10.1007/s13197-024-06029-6","DOIUrl":"10.1007/s13197-024-06029-6","url":null,"abstract":"<div><p>In this study, the changes in the physicochemical properties, color stability, and amino acid composition of cemen paste (CP) produced by adjusting to different pH levels (3.0, 4.0, 5.0, and 6.0) and enriched with different amounts (0%, 3%, 4% and 5%) of encapsulated raspberry powders (ERP) during 120 days of storage at 2.0 ± 0.5 °C were investigated. ERP had an important potential for use as a food ingredient with its bioactive components (total phenolic content (TPC), anthocyanin and ascorbic acid), antioxidant activity and high redness values. Essential and non-essential amino acid composition, moisture content, pH, lightness (<i>L</i>*), redness (<i>a</i>*), yellowness (<i>b</i>*), chroma (<i>C</i>*) and hue angle (<sup>o</sup><i>h)</i> values of cemen pastes (CPs) were significantly (<i>p</i> < 0.01) affected by initial pH of CP (I-pH), ERP levels (ERPL) and storage time (ST) parameters and all possible interactions. The inclusion of ERP contributed to the improvement of CP visual properties and color stability by increasing redness. CPs with lower I-pH values had higher <i>a</i>* values and higher color stability over the storage period. In general, increasing ERPL and decreasing I-pH resulted in decreased amino acid contents of CPs. In conclusion, acidification (3.0, 4.0) of I-pH of CP and using ≥ 4.00% ERP can be recommended as an effective way to provide more stable samples based on color characteristics and amino acid content.</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 2","pages":"310 - 324"},"PeriodicalIF":2.701,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06029-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141739628","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