Applied Food Research最新文献_第10页

Effects of material and softness of the rim of cups on flavor perception

Applied Food Research Pub Date : 2024-12-21 DOI: 10.1016/j.afres.2024.100672

Mai Kamihori , Shinsuke Kitanaka , Kiyoshi Suzuki , Yuichi Itoh

{"title":"Effects of material and softness of the rim of cups on flavor perception","authors":"Mai Kamihori , Shinsuke Kitanaka , Kiyoshi Suzuki , Yuichi Itoh","doi":"10.1016/j.afres.2024.100672","DOIUrl":"10.1016/j.afres.2024.100672","url":null,"abstract":"<div><div>Recently, some researchers have shown that flavor perception varies based on the material and texture of the entire drinking container. However, no research has explicitly focused on how changes in the material and softness of rim of cups affect flavor perception. For example, the lower lip contacts tableware and cutlery during mastication, suggesting that tactile sensations on it might contribute to flavor perception; however, this area remains unexplored. Our study investigates how the material and the firmness of a rim of a cup affect flavor perception based on prior research that indicated that flavor perception can be affected by the weight, thickness, material, and texture of drinking containers. Rims of cups with identical thicknesses but differing materials and softness levels were designed. These rims of cups were attached to 3D-printed cups whose holders’ textures, weights, and thicknesses were standardized. Our results indicated that both flavor perception and the sensation of beverage's temperature are affected by the material and softness of rim of cups. Additionally, the impact of these variables on flavor perception varied with different types of beverages. Based on these findings, it is concluded that using a cold and hard rim of cups is optimal for consuming beverages.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100672"},"PeriodicalIF":0.0,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134301","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

Antifungal and antimycotoxigenic activities of a synthetic zingerone-derivative 4-(4‑hydroxy-3-nitrophenyl)-2-butanone against Aspergillus flavus and Fusarium graminearum

Applied Food Research Pub Date : 2024-12-20 DOI: 10.1016/j.afres.2024.100664

Kwang-Soo Jung , Yubin Lee , Dariimaa Ganbat , Soo Jean Park , Sung-Eun Lee

{"title":"Antifungal and antimycotoxigenic activities of a synthetic zingerone-derivative 4-(4‑hydroxy-3-nitrophenyl)-2-butanone against Aspergillus flavus and Fusarium graminearum","authors":"Kwang-Soo Jung , Yubin Lee , Dariimaa Ganbat , Soo Jean Park , Sung-Eun Lee","doi":"10.1016/j.afres.2024.100664","DOIUrl":"10.1016/j.afres.2024.100664","url":null,"abstract":"<div><div>Fungal infections and mycotoxin contamination in agricultural products and processed foods pose a significant threat to grain safety and human health worldwide, while the emergence of fungal resistance to existing antifungal agents underscores the urgent need for new therapeutic solutions. In this study, zingerone and its 34 synthesized derivatives were evaluated for their antifungal activities against two fungal species, <em>Aspergillus flavus</em> and <em>Fusarium graminearum</em>. Among them, 4-(4‑hydroxy-3-nitrophenyl)-2-butanone (designated as ZN22), where the methoxy group of zingerone is substituted by a nitro group, exhibited the strongest antifungal activity. <em>In vitro</em> antifungal activities were evaluated using agar diffusion, agar dilution, and mycelial growth inhibition assays. In the agar diffusion assay, ZN22 demonstrated potent antifungal activity against <em>F. graminearum</em> compared to <em>A. flavus</em>, showing similar inhibitory effects at concentrations of 50 mg/mL and 10 mg/mL, respectively. The agar dilution assay revealed more profound antifungal activity with significant inhibition at a concentration of 200 mg/L. In addition, it effectively inhibited aflatoxin production via significant downregulation of aflatoxin biosynthesis-related genes, while it enhanced deoxynivalenol production until it completely inhibited fungal mycelial growth. <em>In vivo</em> assay results conducted on cherry tomato fruits were consisted with <em>in vitro</em> results. The percentage of disease incidence treated with ZN22 at 5000, 10,000, and 50,000 mg/L in <em>F. graminearum</em> group and <em>A. flavus</em> group were reduced for 4.98 %, 21.52 %, 55.2 % and 65.37 %, 27.97 %, 48.15 %, respectively. Altogether, ZN22 has potential as a novel preservative in the agricultural and food industries, pending further safety evaluations.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100664"},"PeriodicalIF":0.0,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134250","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

Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products

Applied Food Research Pub Date : 2024-12-20 DOI: 10.1016/j.afres.2024.100657

Halida Rahmania , Gunawan Indrayanto , Anjar Windarsih , David Fernando , Nor Kartini Abu Bakar , Abdul Rohman

{"title":"Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products","authors":"Halida Rahmania , Gunawan Indrayanto , Anjar Windarsih , David Fernando , Nor Kartini Abu Bakar , Abdul Rohman","doi":"10.1016/j.afres.2024.100657","DOIUrl":"10.1016/j.afres.2024.100657","url":null,"abstract":"<div><div>Fats and oils are taken into account as good sources of nutrients with high caloric value. However, the processing of fats and oil-based foods with heat treatment is capable of converting unsaturated fatty acids (USFAs) into trans-fatty acids (TFAs). Some issues were raised by health professionals related to TFA since numerous epidemiological and case-control studies reported that there is a relation between the level of TFA intake and the risk of coronary heart disease; therefore, the availability of reliable analytical techniques capable of detecting and quantifying TFAs, especially in food matrices, is very urgent. Chromatographic-based methods are considered the method of choice for determination of TFAs since these methods can provide the separation of TFAs from other components to get specific and sensitive tools. Furthermore, spectroscopic-based methods, particularly Fourier transform spectroscopy, provide straightforward and dependable methods for identifying and quantitatively analyzing TFAs, as Fourier Transform Infrared (FTIR) spectroscopy can pinpoint specific peaks within TFAs.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100657"},"PeriodicalIF":0.0,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134029","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

Nutritional (mineral content and antioxidant capacity) and organoleptic characterization of lettuce grown in soil amended with blood meal and its hydrolyzate

Applied Food Research Pub Date : 2024-12-19 DOI: 10.1016/j.afres.2024.100663

Victoria Fernández-Tucci , Ana Cervera-Mata , Alejandro Fernández-Arteaga , José Javier Quesada-Granados , María del Carmen Almécija-Rodríguez , Adriana Delgado-Osorio , Miguel Navarro-Moreno , Silvia Pastoriza , Gabriel Delgado , Miguel Navarro-Alarcón , José Ángel Rufián-Henares

{"title":"Nutritional (mineral content and antioxidant capacity) and organoleptic characterization of lettuce grown in soil amended with blood meal and its hydrolyzate","authors":"Victoria Fernández-Tucci , Ana Cervera-Mata , Alejandro Fernández-Arteaga , José Javier Quesada-Granados , María del Carmen Almécija-Rodríguez , Adriana Delgado-Osorio , Miguel Navarro-Moreno , Silvia Pastoriza , Gabriel Delgado , Miguel Navarro-Alarcón , José Ángel Rufián-Henares","doi":"10.1016/j.afres.2024.100663","DOIUrl":"10.1016/j.afres.2024.100663","url":null,"abstract":"<div><div>Hidden hunger is recognized as a global public health issue affecting especially at-risk population in developing countries. Food fortification is an effective tool to combat this problem. In this study, we investigated the re-use of blood meal (BM) and hydrolyzed blood meal (HBM) on Fe-Zn-Cu-Mn-Se levels, antioxidant capacity (AOC) and organoleptic characteristics of baby-lettuces. The experiment involved baby-lettuces’ cultivation on amended soils with BM and HBM in comparison to urea as control. Baby-lettuces without cultivation were also analyzed. Zn content significantly increased with both intervention treatments, while Mn and Se decreased (<em>p</em> < 0.001). Fe diminished with HBM application (<em>p</em> = 0.003). Baby-lettuces had significantly higher content for all minerals. AOC was mainly liberated during the <em>in vitro</em> fermentation process. BM and HBM impact positively on Zn content, without altering organoleptic perception, and total AOC measured by ABTS method in lettuce. Baby-lettuces are important sources for Fe-Cu-Mn in diet.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100663"},"PeriodicalIF":0.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134263","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

Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science

Applied Food Research Pub Date : 2024-12-19 DOI: 10.1016/j.afres.2024.100671

Wanzhong Zhang , Xinglin Han , Deliang Wang , Wei Jiang , Ligang Hao , Yuqi Chen , Feng Zhou , Jianxiang Hu , Xinli Meng

引用次数: 0

Preservative activity of free and nano-encapsulated pomegranate peel extract obtained using cold plasma and ultrasound-assisted method in increasing the shelf life of thigh mutton mince

Applied Food Research Pub Date : 2024-12-19 DOI: 10.1016/j.afres.2024.100668

Maryam Khalili , Ali Najafi , Razie Razavi

{"title":"Preservative activity of free and nano-encapsulated pomegranate peel extract obtained using cold plasma and ultrasound-assisted method in increasing the shelf life of thigh mutton mince","authors":"Maryam Khalili , Ali Najafi , Razie Razavi","doi":"10.1016/j.afres.2024.100668","DOIUrl":"10.1016/j.afres.2024.100668","url":null,"abstract":"<div><div>The aim of this study is to investigate the antioxidant and antimicrobial potential of pomegranate peel extract (PPE) in both free and nano-encapsulated forms in Marv (<em>Salvia macrosiphon</em>) seed gum, in order to extend the shelf life of minced meat. Pomegranate (<em>Punica granatum</em>) peel is the main byproduct of the pomegranate processing factories with potential as a food ingredient to prevent microbial growth and lipid oxidation. In this study, the hydroalcoholic PPE (80 % ethanol/water solution (v/v)), because of its antioxidant and antimicrobial potential, was obtained using ultrasonic-assisted extraction (UAE) and cold plasma (CP) pretreatment. The content of phenolic, flavonoid, and anthocyanin compounds in UAE (298.36 mg GAE/g DM, 109.65 mg QE/g DM, and 6.50 mg cy-3-glu/g DM) was lower than CP-UAE (365.74 mg GAE/g DM, 149.04 mg QE/g DM, and 9.25 mg cy-3-glu/g DM). The antioxidant activity of both extracts which evaluated by DPPH, ABTS, and FRAP methods increased in a concentration-dependent manner. The CP pretreatment has a significant effect on antimicrobial activity against <em>S. aureus</em> and <em>E. coli</em>. Nano-encapsulated PPE was created by adding 7 % PPE (obtained by CP-UAE (400 ppm)) to the 25 % Span 80 and 68 % sunflower oil. The PPE extract obtained using UAE and CP pretreatment at concentration of 400 ppm in two free and encapsulated forms was added to minced mutton meat. During 12 days of storage at 4 °C, the sample treated with PPE exhibited higher quality in terms of lipid oxidation, microbial growth and physical parameters. The results of this study suggested the use of nano-encapsulated PPE in marv seed gum to extend the shelf life of minced mutton meat.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100668"},"PeriodicalIF":0.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134249","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

Butterfat recovery from waste ice cream via churning and clarification – Proof of concept

Applied Food Research Pub Date : 2024-12-19 DOI: 10.1016/j.afres.2024.100665

Rafael A. Garcia, Lorelie P. Bumanlag, Faith Olszewski, Farah Huynh, Changhoon Lee, Benjamin M. Plumier, John A. Renye, Peggy M. Tomasula

{"title":"Butterfat recovery from waste ice cream via churning and clarification – Proof of concept","authors":"Rafael A. Garcia, Lorelie P. Bumanlag, Faith Olszewski, Farah Huynh, Changhoon Lee, Benjamin M. Plumier, John A. Renye, Peggy M. Tomasula","doi":"10.1016/j.afres.2024.100665","DOIUrl":"10.1016/j.afres.2024.100665","url":null,"abstract":"<div><div>Ice cream plants generate some product which will not be sent to retailers for a wide variety of reasons such as packaging or quality defects. This imperfect product is typically fed to animals or discarded. To minimize human food loss and recapture economic value, a practical means to recover the butterfat from this waste material is sought. The present study explores the concept that waste ice cream (WIC) could be churned, just as ordinary cream is churned, to separate the fat as a solid mass.</div><div>Laboratory scale churning was conducted using baffled flasks and shakers inside of incubators; melted ice cream was used in place of WIC. Three differently formulated varieties of ice cream each produced butter when churned. One of these varieties was studied in more detail; it yielded 88–97 % of its total fat as butter when churned at 12–24 °C for 240 min. Churning duration and temperature had important effects on the composition of the butter produced; depending on the choice of these parameters, butters produced were 21–59 % water. Butter with water >43 % was qualitatively very soft. Experimental churning was also conducted in a more traditional churn, at 70 times the scale of the laboratory churns, and it was shown that the process performed similarly. Removing water and solids from the butter through a clarification process yielded product that was >99 % fat, with very limited oxidative or hydrolytic damage.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100665"},"PeriodicalIF":0.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134264","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

Modifying huauzontle protein by heat, ultrasonication and pH shifting: Evaluation of structural/physicochemical/digestibility properties, and effect on emulsion and foam stability

Applied Food Research Pub Date : 2024-12-19 DOI: 10.1016/j.afres.2024.100667

Adriana Herrero-Galindo , Diana I. López-Monterrubio , Consuelo Lobato-Calleros , E. Jaime Vernon-Carter

引用次数: 0

Modeling the growth of Bacillus cereus in Napa cabbage (Brassica rapa subsp. pekinensis) across different sea salt concentrations

Applied Food Research Pub Date : 2024-12-18 DOI: 10.1016/j.afres.2024.100660

Eun Bi Jeon , Sung-Hee Park , Shin Young Park

{"title":"Modeling the growth of Bacillus cereus in Napa cabbage (Brassica rapa subsp. pekinensis) across different sea salt concentrations","authors":"Eun Bi Jeon , Sung-Hee Park , Shin Young Park","doi":"10.1016/j.afres.2024.100660","DOIUrl":"10.1016/j.afres.2024.100660","url":null,"abstract":"<div><div><em>Bacillus cereus</em> is common in nature and can contaminate food through soil and air. Root vegetables like Napa cabbage are especially prone to soil contamination. <em>B. cereus</em> toxins are mainly linked to ready-to-eat foods, such as raw napa cabbage, which poses a risk when consumed salted. This study proposes growth models for <em>B. cereus</em> growing on Napa cabbage as a function of sea salt concentrations (4–14 %). Samples were stored at 10 °C and analyzed at intervals from 2 to 120 h to determine bacterial growth rates at different salt concentrations. At these sea salt concentrations, the primary models fit well (R<sup>2</sup> = 0.98) with the Baranyi model, using a polynomial model to obtain lag time (LT) and specific growth rate (SGR). However, as sea salt concentration increased, the growth of <em>B. cereus</em> decreased. Specifically, no <em>B. cereus</em> growth was observed at concentrations of 12 and 14 %. The LT values were 1.87, 2.87, and 6.04 h, and the SGR values were 0.21, 0.17, and 0.09 log CFU/h at sea salt concentrations of 4, 8, and 10 %, respectively. The suitability of the secondary models for LT and SGR was verified using the mean square error (MSE; <0.01, internal validation, <0.01), bias factor (B<em><sub>f</sub></em>: 1.043–1.214 internal validation, 1.046–1.086 external validation), and accuracy factor (A<em><sub>f</sub></em>; 1.136–1.113 internal validation, 1.147–1.085 external validation). Ultimately, these models can be applied to improve the safety of various cabbage-based products (e.g., Kimchi).</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100660"},"PeriodicalIF":0.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134265","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

Immunomodulatory effects of herbal extract mixture of Boswellia serrata, Commiphora myrrha, and propolis in a forced swimming-induced mouse model of immune dysfunction

Applied Food Research Pub Date : 2024-12-17 DOI: 10.1016/j.afres.2024.100662

Kyung Min Lim , Ju Hye Song , Eun Yeong Lim , Gun-Dong Kim , So-Young Lee , Sang-Hoon Lee , Da Kyoung Lee , Yong-Baik Cho , Hee Soon Shin

{"title":"Immunomodulatory effects of herbal extract mixture of Boswellia serrata, Commiphora myrrha, and propolis in a forced swimming-induced mouse model of immune dysfunction","authors":"Kyung Min Lim , Ju Hye Song , Eun Yeong Lim , Gun-Dong Kim , So-Young Lee , Sang-Hoon Lee , Da Kyoung Lee , Yong-Baik Cho , Hee Soon Shin","doi":"10.1016/j.afres.2024.100662","DOIUrl":"10.1016/j.afres.2024.100662","url":null,"abstract":"<div><div>Excessive exercise can result in a detrimental condition known as overtraining syndrome (OTS), which is characterized by impaired immune function. In this study, we aimed to explore the immunomodulatory properties of YSK-A, a composite herbal substance comprising equal proportions of <em>Boswellia serrata, Commiphora myrrha</em>, and propolis, using a forced swimming (FS)-induced immunocompromised mouse model. <em>Ex vivo</em> experiments showed that YSK-A significantly increased the activity of NK cells against YAC-1 tumor cells compared with its individual components. HPLC analysis for quality control identified KBA, AKBA, furanoeudesma 1,3-diene, cinnamic acid, and galangin as the five primary components of YSK-A. Following sacrifice, improved profiles of molecules related to OTS, immune organ indices, white blood cell proportions in blood, and serum immunoglobulin levels were observed. Furthermore, YSK-A was found to enhance immunocyte function, including cytotoxic effect of splenic NK cells, and proliferation of lymphocytes. Our study suggests that YSK-A exhibits immunomodulatory effects against immune dysfunction.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100662"},"PeriodicalIF":0.0,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134252","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