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Characterisation of cow milk yoghurt enriched with malted Pennisetum glaucum, Telfairia occidentalis and Glycine max for targeted improvement of iron content 添加有针对性地提高铁含量的白狼尾草、西洋白狼尾草和甘氨酸的牛奶酸奶的特性
Food chemistry advances Pub Date : 2025-08-28 DOI: 10.1016/j.focha.2025.101095
Omolola Mary Omosebi , Ifeoma Esther Akuwudike , Samuel Sunday Sobowale , Dupe Temilade Otolowo , Modupe Deborah Amidu , Oluranti Temitayo Adegbala
{"title":"Characterisation of cow milk yoghurt enriched with malted Pennisetum glaucum, Telfairia occidentalis and Glycine max for targeted improvement of iron content","authors":"Omolola Mary Omosebi ,&nbsp;Ifeoma Esther Akuwudike ,&nbsp;Samuel Sunday Sobowale ,&nbsp;Dupe Temilade Otolowo ,&nbsp;Modupe Deborah Amidu ,&nbsp;Oluranti Temitayo Adegbala","doi":"10.1016/j.focha.2025.101095","DOIUrl":"10.1016/j.focha.2025.101095","url":null,"abstract":"<div><div>Anaemia, caused by a reduction in red blood cell formation or a lack of iron in the body reserve is prevalently a nutritional disease in the world. Yoghurt, traditionally produced with cow milk has relatively low iron content. This study centered on the enrichment of cow milk yoghurt with malted pearl millet, fluted pumpkin leaves and soybeans. Samples were prepared in proportions of cow milk to enrichment sources. The proximate, mineral, physicochemical, microbial and sensory characteristics of the products were evaluated and the data obtained were statistically analyzed. The moisture, protein, fat, ash and carbohydrate contents ranged from 86.56 to 80.74 %, 3.39 to 8.79 %, 2.20 to 3.60 %, 0.14 to 0.99 % and 2.60 to 10.88 % respectively. The iron content ranged from 1.15 to 7.79 ppm. The total titratable acidity, total solid, Solid-Not-Fat and pH ranged from 0.98 to 1.45 %, 13.43 to 19.25 %, 10.38 to 15.65 % and 4.25 to 4.41 respectively. The sample that had the highest <em>Lactobacillus</em> count was soybean enriched yoghurt (3.56 ×<span><math><msup><mrow><mn>10</mn></mrow><mn>3</mn></msup></math></span>CFU/ml). The fluted pumpkin enriched yoghurt sample was the most preferred by the sensory panelists. However, soybeans enriched yoghurt had the best nutritional profile. Yoghurt enriched with plant-based iron sources has potential benefits in nutritional quality improvement for human health.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101095"},"PeriodicalIF":0.0,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907419","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
Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran flours 添加非洲山药豆、麦麸和米糠粉的面包果混合料的质量评价和糊化性能
Food chemistry advances Pub Date : 2025-08-27 DOI: 10.1016/j.focha.2025.101092
Oluwakemi Florence Falana , Sunday Abiodun Malomo , Oluwole Steve Ijarotimi
{"title":"Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran flours","authors":"Oluwakemi Florence Falana ,&nbsp;Sunday Abiodun Malomo ,&nbsp;Oluwole Steve Ijarotimi","doi":"10.1016/j.focha.2025.101092","DOIUrl":"10.1016/j.focha.2025.101092","url":null,"abstract":"<div><div>This study was done to evaluate the effect of the substitution of African yam bean (AYB), wheat bran (WB) and rice bran (RB) flours on the nutritive value of breadfruit flour. Four different formulated poundo-breadfruit Flour (PBF) were developed from the selected crops viz: BAWR 1 (70:30:0:0), BAWR 2 (70:25:0:5) BAWR 3 (70:25:5:0) and BAWR 4 (70:25:5:5) with BF (100% breadfruit flour) and PYF (100% poundo yam flour) serving as the control samples 1 and 2 respectively. The dietary fiber, amino acid, functional and pasting properties were done. The PBF had BD (0.53 - 0.92 g/mL), WAC (140.87 - 245.24%), and swelling power (5.43 - 7.91 g/g) as well as LGC (2.67 - 11.33%). The amino acid profile of the enriched PBM from BAWR 1 and 4 blends showed significant increase (p&lt;0.05) as a result of the inclusion of AYB and WB. In addition, the insoluble, soluble and total dietary fibers (TDF) values of the PBM are 32.17 – 47.83%, 11.22 – 30.86%, and 45.28 – 67.41% respectively with highest TDF in sample BAWR 3. A decrease in pasting parameter were observed in PBM blends compared to control BF.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101092"},"PeriodicalIF":0.0,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903126","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
Proximate composition, phytochemical properties, antioxidants activity and effect of refrigeration for long time storage of two different taste and maturity stage of Tamarindus indica pulp 柽柳果肉的近似组成、植物化学性质、抗氧化活性及其冷藏对两种不同口味和成熟期的影响
Food chemistry advances Pub Date : 2025-08-26 DOI: 10.1016/j.focha.2025.101094
Md. Biplob Hossain, Aklima Akter Akhy, Md. Ahsan Habib, Md. Al-amin Hossain, Md. Sanoar Hossain, Md. Syduzzaman
{"title":"Proximate composition, phytochemical properties, antioxidants activity and effect of refrigeration for long time storage of two different taste and maturity stage of Tamarindus indica pulp","authors":"Md. Biplob Hossain,&nbsp;Aklima Akter Akhy,&nbsp;Md. Ahsan Habib,&nbsp;Md. Al-amin Hossain,&nbsp;Md. Sanoar Hossain,&nbsp;Md. Syduzzaman","doi":"10.1016/j.focha.2025.101094","DOIUrl":"10.1016/j.focha.2025.101094","url":null,"abstract":"<div><div>The aim of this research was to assess the nutritional composition and the effect of refrigeration storage on phytochemicals and antioxidant activity among three different tamarind pulp. In this analysis, the nutritional composition, except for carbohydrate was examined according to the AOAC (2005) method. Phenolic content was measured as mg GAE per g, flavonoid content as mg QE per g of fresh weight and antioxidant activity, DPPH assay as percentage of activity and reducing power were applied to analyze the ethanoic extract of tamarind pulp. The results showed that fat, protein, fiber, and carbohydrate were highest in sweet ripened compared to other two types and sour immature tamarind contained higher moisture and ash content. After 90 days of refrigeration, a significant loss (<em>p</em> &lt; 0.05) of phenolic compounds, flavonoids and antioxidant activity was observed. The highest reduction in phenolic content was found in sweet ripened tamarind pulp, decreasing from 40.57 to 14.45 mg GAE/g, whereas sour ripened pulp showed the greatest decline in both flavonoid content (6.45 to 1.33 mg QE/g of fresh pulp) and antioxidant activity (92.39 to 72.97%). Therefore, the fruit taste type, maturity, and storage time of tamarind significantly affect its chemical composition, phytochemical content, and antioxidant activity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101094"},"PeriodicalIF":0.0,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903125","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
Nutrient and heavy metal profiling of Teff (Eragrostis tef) under water hyacinth compost and fertilizer treatments using UV-Vis spectroscopy and flame atomic absorption spectroscopy (FAAS) 紫外-可见光谱和火焰原子吸收光谱(FAAS)分析水葫芦堆肥和肥料处理下Teff (Eragrostis tef)的养分和重金属特征
Food chemistry advances Pub Date : 2025-08-20 DOI: 10.1016/j.focha.2025.101085
Dessie Tibebe , Habtam Jember , Shimelis Aregahagne , Yezbie Kassa , Kehali Jember , Marelign Adugna , Teferi Alem , Fenta Assefa , Agmas Amare , Marye Mulugeta , Tarekegn Fentie , Zerubabel Moges , Zemenay Zewdu , Hailu Sheferaw Ayele
{"title":"Nutrient and heavy metal profiling of Teff (Eragrostis tef) under water hyacinth compost and fertilizer treatments using UV-Vis spectroscopy and flame atomic absorption spectroscopy (FAAS)","authors":"Dessie Tibebe ,&nbsp;Habtam Jember ,&nbsp;Shimelis Aregahagne ,&nbsp;Yezbie Kassa ,&nbsp;Kehali Jember ,&nbsp;Marelign Adugna ,&nbsp;Teferi Alem ,&nbsp;Fenta Assefa ,&nbsp;Agmas Amare ,&nbsp;Marye Mulugeta ,&nbsp;Tarekegn Fentie ,&nbsp;Zerubabel Moges ,&nbsp;Zemenay Zewdu ,&nbsp;Hailu Sheferaw Ayele","doi":"10.1016/j.focha.2025.101085","DOIUrl":"10.1016/j.focha.2025.101085","url":null,"abstract":"<div><div><em>Eragrostis tef (Zucc.) Trotter</em>, commonly known as teff, is a staple cereal crop in Ethiopia, prized for its high nutritional content and deep cultural significance. However, increasing soil contamination from synthetic agricultural inputs threatens on food safety. Exploring sustainable soil amendment alternatives is therefore critical. Composting the invasive aquatic weed (water hyacinth) offers a dual benefit of environmental management and potential soil fertility. This study was conducted to evaluate the nutritional quality and toxic metal profiling. Thirteen grain samples from each treatment plot were analyzed for key macronutrients (N, C, P, S), essential metallic nutrients (Mg, K, Ca), and trace metals (Fe, Mn, Zn, Cu, Cr, Ni, Pb, Cd) using standard UV-Visible Spectrophotometry and Flame Atomic Absorption Spectroscopy (FAAS). Method validation through spiking indicated reliable analytical performance (recoveries: 80–120%). Nutrient contents showed significant variation across treatments, with nitrogen (0.333–0.349%), phosphorus (56.07–64.27%), sulfur (29.98–42.89%), and organic carbon (75.58–83.01%). Among metals, magnesium was most abundant (2093.1–3255.1 mg/kg), followed by potassium, calcium, iron, and zinc. These findings highlight the potential of water hyacinth compost to enhance soil fertility without compromising grain quality, offering a sustainable strategy for improving the nutritional profile and environmental safety of teff cultivation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101085"},"PeriodicalIF":0.0,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879701","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
Modeling the drying behavior and mass transfer phenomena in osmotically dehydrated tomatoes 渗透脱水番茄的干燥行为和传质现象模拟
Food chemistry advances Pub Date : 2025-08-19 DOI: 10.1016/j.focha.2025.101093
M.M. Mahdi Hasan , Rowshon Ara , Limon Chandra Shaha , Animesh Sarkar , Mahabub Alam
{"title":"Modeling the drying behavior and mass transfer phenomena in osmotically dehydrated tomatoes","authors":"M.M. Mahdi Hasan ,&nbsp;Rowshon Ara ,&nbsp;Limon Chandra Shaha ,&nbsp;Animesh Sarkar ,&nbsp;Mahabub Alam","doi":"10.1016/j.focha.2025.101093","DOIUrl":"10.1016/j.focha.2025.101093","url":null,"abstract":"<div><div>This study investigated the drying behavior of tomato slices subjected to osmotic pretreatment. The slices were immersed for 30 min in one of five solutions: 0.2 % KMS, 0.2 % KMS + 1 % CaCl₂, 65 °Brix Sucrose solution, 1 % CaCl₂, or 1 % CaCl₂ + 55 % Sucrose, alongside untreated controls. The convective drying conditions were 65 °C temperature, 30 % relative humidity, and 3 m/s air velocity. Results indicated that the pretreatment process substantially influenced drying rates, facilitating faster moisture removal relative to untreated samples. Among the four mathematical models evaluated, Henderson and Pabi’s model demonstrated a strong capacity to describe the drying behavior of tomatoes at 65 °C. The effective moisture diffusivity values for the pretreated sample groups were found in the range between 1.45×10<sup>−9</sup> m<sup>2</sup>/s and 1.61×10<sup>−9</sup> m<sup>2</sup>/s, higher compared to the control at 1.36×10<sup>−9</sup> m<sup>2</sup>/s. In terms of mass transfer models, between the Peleg and Weibull models, the Weibull model was found to be more suitable for describing the water loss pattern. Overall, the combination of osmotic pretreatment and controlled-air convection drying produced dried tomato products with reduced moisture content and enhanced stability. Thus, the insights obtained from this research can be applied directly to enhance the efficiency, safety, consistency, and diversification in the production of dried tomato products, which can benefit both the industries involved and the end consumers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101093"},"PeriodicalIF":0.0,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144906866","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 encapsulation using porous starch from arrowroot (Maranta arundinacea) 用竹芋多孔淀粉包封益生菌
Food chemistry advances Pub Date : 2025-08-14 DOI: 10.1016/j.focha.2025.101077
Tarisa Roikhanatul Firdaus , Yudi Pranoto , Wolfram Manuel Brueck , Lucia Dhiantika Witasari
{"title":"Probiotic encapsulation using porous starch from arrowroot (Maranta arundinacea)","authors":"Tarisa Roikhanatul Firdaus ,&nbsp;Yudi Pranoto ,&nbsp;Wolfram Manuel Brueck ,&nbsp;Lucia Dhiantika Witasari","doi":"10.1016/j.focha.2025.101077","DOIUrl":"10.1016/j.focha.2025.101077","url":null,"abstract":"<div><div>Encapsulation is a technique used to protect active compounds and probiotics from environmental stressors. <em>Lactobacillus</em> spp. are beneficial bacteria widely used in functional foods due to their health-promoting properties. In this study, encapsulation of <em>Lactobacillus acidophilus IFO 13951</em> was performed using the spray drying method with arrowroot (<em>Maranta arundinacea</em>) porous starch (PS) and alginate as wall materials. The aim was to evaluate the characteristics of the encapsulated probiotics and their viability during processing and storage. Five formulations containing 2–6 % (w/v) PS with 1 % alginate were evaluated. Spray drying was conducted at 120 °C inlet temperature, 95 % aspirator rate, and 25 % pump rate. The powders were stored at 25 °C, 4 °C, and −20 °C for 15 and 30 days. Analyses included encapsulation efficiency (EE), moisture content, water activity (a<sub>w</sub>), pore size, color, morphology and viability. The highest EE (85.38 %) was obtained with the 6 % PS formulation. Although viability declined over time, encapsulated probiotics retained counts above 6 log CFU/ml at all storage temperatures except room temperature. Morphology analysis confirmed the presence of well-defined pores capable of entrapping bacterial cells, contributing to the protective properties of the encapsulant. These results indicate that arrowroot porous starch is a promising natural encapsulant for probiotics, offering stability during storage.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101077"},"PeriodicalIF":0.0,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144831371","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
Structural, physicochemical properties, and resistant starch content of autoclaved arenga starch (Arenga pinnata (Wurmb) Merr) 高压蒸熟arenga pinnata (Wurmb) Merr淀粉的结构、理化性质和抗性淀粉含量
Food chemistry advances Pub Date : 2025-08-14 DOI: 10.1016/j.focha.2025.101090
Nani Ratnaningsih , Novita Intan Arovah
{"title":"Structural, physicochemical properties, and resistant starch content of autoclaved arenga starch (Arenga pinnata (Wurmb) Merr)","authors":"Nani Ratnaningsih ,&nbsp;Novita Intan Arovah","doi":"10.1016/j.focha.2025.101090","DOIUrl":"10.1016/j.focha.2025.101090","url":null,"abstract":"<div><div>Autoclaving-cooling (AC) has been proven to increase resistant starch content and thermal stability of various starches; however, its application to arenga starch (<em>Arenga pinnata</em> (Wurmb) Merr) remains underexplored. The objective of study was to investigate the structural, physicochemical properties, and resistant starch (RS) content of arenga starch by one, two, and three cycles of AC. AC treatment modified arenga starch into a compact structure and increased particle size from 18.90±0.02 μm to 32.49±0.08 μm. The highest amylose and RS content were found in two cycles of autoclaved arenga starch (AAS2) from 52.11±0.21 % to 60.72±0.48 % and 17.10±0.11 % to 22.54±0.49 % (<em>p</em> &lt; 0.05), respectively. Insoluble and total dietary fiber increased by 48.21 % and 15.25 % (<em>p</em> &lt; 0.05), respectively. Water and oil holding capacities, peak time, and setback viscosity were enhanced; however, swelling power, pasting temperature, peak viscosity, and gelatinization enthalpy of AAS were lower than their native (<em>p</em> &lt; 0.05). AC treatment shifted the crystalline structure from C<sub>A</sub>-type to a combination of <em>B</em> + <em>V</em>-types. AC treatment reduced the degree of double helix and degree of order of AAS; however, it promoted the formation of a single helix V-type structure and a structural transformation. AAS2 could be developed as a functional ingredient with higher RS content and better thermal stability.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101090"},"PeriodicalIF":0.0,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888891","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
Novel formulation of black garlic and sesame seeds (Sesamum indicum): evaluating antioxidant and antihyperlipidemic effects through in vitro and in vivo models 新配方黑蒜和芝麻(芝麻):通过体外和体内模型评估抗氧化和降血脂作用
Food chemistry advances Pub Date : 2025-08-14 DOI: 10.1016/j.focha.2025.101089
Aissatou , Aboubakar , Mamoudou Hamadou , Mahama Abdoulaye
{"title":"Novel formulation of black garlic and sesame seeds (Sesamum indicum): evaluating antioxidant and antihyperlipidemic effects through in vitro and in vivo models","authors":"Aissatou ,&nbsp;Aboubakar ,&nbsp;Mamoudou Hamadou ,&nbsp;Mahama Abdoulaye","doi":"10.1016/j.focha.2025.101089","DOIUrl":"10.1016/j.focha.2025.101089","url":null,"abstract":"<div><div>The imperative for innovative, natural therapeutic strategies to manage hyperlipidemia is underscored by the limitations of conventional treatments, which often precipitate adverse effects. This innovative study introduces a unique formulation that synergistically combines black garlic and sesame (<em>Sesamum indicum</em>), thoroughly assessed through an extensive array of <em>in vitro</em> and <em>in vivo</em> studies. Our research discovered an optimum formulation consisting of 75% black garlic and 25% sesame paste, which demonstrated enhanced bioactive component content and antioxidant activity. This formulation exhibited high concentrations of total polyphenols (1840 mg GAE/100g DM) and flavonoids (75 mg RE/100g DM), leading to its choice for <em>in vivo</em> study. A 28-day trial involving 25 male Wistar rats revealed the formulation's antihyperlipidemic potential, with significant decreases in total cholesterol (43.8%) and low-density lipoprotein cholesterol (LDL-C (73.6%), accompanied by a 15.6% rise in high-density lipoprotein cholesterol (HDL-C). Furthermore, the formulation reduced oxidative stress, as indicated by diminished malondialdehyde (MDA) levels in the heart (67.18%) and liver (87.23%), combined with increased glutathione levels in both organs. Our results unequivocally indicate that the formulation including 75% black garlic and 25% sesame displays significant antihyperlipidemic and antioxidant properties, especially at a dosage of 200 mg/kg, establishing it as a viable natural therapeutic option for hyperlipidemia therapy. The results of this study have substantial significance for the creation of innovative, natural treatments, highlighting the formulation's ability to tackle the intricacies of metabolic problems.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101089"},"PeriodicalIF":0.0,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879700","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
Effect of the addition of fresh cactus (nopal) on the production of enriched maize flour and tortillas 鲜仙人掌对浓缩玉米粉和玉米饼生产的影响
Food chemistry advances Pub Date : 2025-08-13 DOI: 10.1016/j.focha.2025.101087
Carlos M. Enríquez-Castro , Brenda Contreras-Jiménez , Mario E. Rodríguez-García
{"title":"Effect of the addition of fresh cactus (nopal) on the production of enriched maize flour and tortillas","authors":"Carlos M. Enríquez-Castro ,&nbsp;Brenda Contreras-Jiménez ,&nbsp;Mario E. Rodríguez-García","doi":"10.1016/j.focha.2025.101087","DOIUrl":"10.1016/j.focha.2025.101087","url":null,"abstract":"<div><div>This study aimed to evaluate the effect of adding fresh nopal on the properties of corn dough during the preparation of tortillas. Key properties analyzed included water retention capacity, texture, elasticity, and viscosity. All corn dough enriched with nopal at 2, 4, 6, and 8% fresh nopal produced tortillas. Proximal composition, insoluble, soluble, and total dietary fiber were analyzed following the recommended methods in the bibliography. Solid-state rheometry and viscoelastic properties (elastic and viscous moduli) were used to establish apparent viscosity profiles. Dough hardness was evaluated using a Swick/Roell Z005 universal testing machine. Fresh nopal contained 12.5% crude protein, 2.5% ash, and 48–51% moisture. Nopal-enriched corn flour maintained dough workability at the maximum fresh nopal content of 8%. Dough viscosity ranged from 2500 to 3200 mPa-s, indicating suitability for tortilla production. Additionally, the corn dough exhibited predominantly elastic behavior, supporting its potential for high-quality tortilla manufacturing.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101087"},"PeriodicalIF":0.0,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145268838","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 and functional properties of rainbow trout (Oncorhynchus mykiss) skin gelatin in comparison to commercial bovine gelatin 虹鳟鱼(Oncorhynchus mykiss)皮肤明胶的理化和功能特性与商品牛明胶的比较
Food chemistry advances Pub Date : 2025-08-13 DOI: 10.1016/j.focha.2025.101088
Muhammad Usman , Joe Mac Regenstein , Hafiz Ubaid Ur Rahman , Amna Sahar , Rana Muhammad Aadil , Amna Tariq , Ieaman Fatima , Ahmad Bilal , Lili He
{"title":"Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) skin gelatin in comparison to commercial bovine gelatin","authors":"Muhammad Usman ,&nbsp;Joe Mac Regenstein ,&nbsp;Hafiz Ubaid Ur Rahman ,&nbsp;Amna Sahar ,&nbsp;Rana Muhammad Aadil ,&nbsp;Amna Tariq ,&nbsp;Ieaman Fatima ,&nbsp;Ahmad Bilal ,&nbsp;Lili He","doi":"10.1016/j.focha.2025.101088","DOIUrl":"10.1016/j.focha.2025.101088","url":null,"abstract":"<div><div>Gelatin from rainbow trout skin was extracted, and its physicochemical, structural, and morphological properties were compared with commercially available bovine gelatin. The average yield of rainbow trout skin gelatin (RTSG) was 2.5% on a wet basis. RTSG had a low protein content (71%) and moisture level (9%). The imino acid (proline and hydroxyproline) content of RTSG was quite lower (12%) as compared to BG (18%). RTSG had lower gel strength (104 g), which falls under the medium bloom category (100–200 g). The low gel strength of RTSG is due to lower hydroxyproline content than commercial bovine gelatin. RTSG scanning electron microscopy results revealed a rough and coarser gel structure, which is in line with the low gel strength. FTIR spectra of both RTSG and BG gelatin showed major bands in the amide regions. Overall, the present results revealed that rainbow trout skin gelatin with poor gelling properties does not match commercial bovine gelatin and cannot be used in food where high gel strength is required. However, it may find new applications and can be applied to such food products where fast dissolution is required in the mouth or can be used for the clarification process in wine, beer, or fruit juice.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101088"},"PeriodicalIF":0.0,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144885841","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
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