Applied Food Research最新文献_第3页

Algal proteins for sustainable nutrition and functional food innovation 藻蛋白可持续营养与功能性食品创新

Applied Food Research Pub Date : 2025-02-25 DOI: 10.1016/j.afres.2025.100752

Fatima Saeed , Khadija Tul Zohra , Kinza Naveed , Aneeqa Zia , Muniba Khaliq , Zahra Noor , Kashaf Khaliq , Muhammad Asif Ali

{"title":"Algal proteins for sustainable nutrition and functional food innovation","authors":"Fatima Saeed , Khadija Tul Zohra , Kinza Naveed , Aneeqa Zia , Muniba Khaliq , Zahra Noor , Kashaf Khaliq , Muhammad Asif Ali","doi":"10.1016/j.afres.2025.100752","DOIUrl":"10.1016/j.afres.2025.100752","url":null,"abstract":"<div><div>In the search for sustainable and nutritious food sources, algal proteins have emerged as a promising option. Algal proteins present a high-protein alternative, with algae offering a rich nutritional profile packed with vitamins, minerals, bioactive compounds, and dietary fibers. This review provides an in-depth exploration of algal proteins' potential as functional food ingredients, highlighting their health benefits, including cardiovascular support, metabolic health, weight management, and antioxidant properties.</div><div>Their functional properties, such as emulsifying, foaming and gelling capabilities make them versatile for use in food applications. The growing acceptance of algal proteins among consumers is revealed through current market trends and applications. This review also addresses the challenges in utilizing algal proteins, such as technological, regulatory, and consumer issues like taste and odor aversion, and suggests strategies for overcoming these obstacles through innovative formulation approaches. However, continued research and advancements are required to fully utilize the potential of algal proteins in functional foods.</div><div>In conclusion, algal proteins are a promising sustainable functional food ingredient, with implications for both the food industry and consumer health. Incorporating algal proteins into food products addresses sustainability concerns while providing nutritional advantages, paving the way for a greener and healthier food future.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100752"},"PeriodicalIF":0.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562576","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

Virtual reality sensory analysis approaches for sustainable food production 可持续粮食生产的虚拟现实感官分析方法

Applied Food Research Pub Date : 2025-02-18 DOI: 10.1016/j.afres.2025.100780

Abdul Hannan Bin Zulkarnain, Attila Gere

{"title":"Virtual reality sensory analysis approaches for sustainable food production","authors":"Abdul Hannan Bin Zulkarnain, Attila Gere","doi":"10.1016/j.afres.2025.100780","DOIUrl":"10.1016/j.afres.2025.100780","url":null,"abstract":"<div><div>This article investigates the integration of virtual reality (VR) sensory analysis into sustainable food production, emphasizing its alignment with the Sustainable Development Goals (SDGs). The exploration begins with examining the escalating importance of sustainable food production and introduces VR sensory analysis as a pioneering solution to address challenges within the industry. This study seeks to redefine how we perceive, produce, and consume food by harmonizing sensory science and sustainability goals. The global context section establishes a connection between critical SDGs and the role of sustainable food production in addressing global challenges, highlighting the pivotal role of technology in achieving these objectives. It then navigates the evolution of sensory analysis, presenting traditional methods' limitations and introducing VR as a transformative approach. Methodology details seamlessly integrating VR sensory analysis into sustainable food production, considering equipment requirements, and emphasizing the symbiotic relationship between VR and sustainable practices. Case studies illustrate successful implementations across diverse food sectors. The contribution to the SDGs section quantifies the impact of VR sensory analysis, demonstrating its potential to achieve resource efficiency and waste reduction. It concludes by exploring future directions and innovations, underscoring the transformative potential of VR sensory analysis in reshaping sustainable food production in harmony with SDGs.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100780"},"PeriodicalIF":0.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453542","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

Kefir alternatives, an innovative source of probiotics: Microbiological, technological, and therapeutical properties 开菲尔替代品，益生菌的创新来源：微生物学，技术和治疗特性

Applied Food Research Pub Date : 2025-02-16 DOI: 10.1016/j.afres.2025.100775

Zuzana Matejčeková, Ľubomír Valík

{"title":"Kefir alternatives, an innovative source of probiotics: Microbiological, technological, and therapeutical properties","authors":"Zuzana Matejčeková, Ľubomír Valík","doi":"10.1016/j.afres.2025.100775","DOIUrl":"10.1016/j.afres.2025.100775","url":null,"abstract":"<div><div>Kefir is a fermented dairy-based drink known for it's numerous health-promoting attributes. To widen kefir's beneficial health properties to a broader group of consumers, research in the area of kefir fermentations based on milk-free raw materials are necessary. Specifically, one of these represents a water kefir-like beverage, an ancient artisanal fermented drink, based on a sucrose medium with fruits, consumed practically all over the world. It's production has primarily occurred in households or on a small scale. Considering the recent market trends and scientific updates, water kefir alternatives could represent an excellent source of probiotics, supporting both healthy consumers and those who avoid dairy. In this review paper, we explained general knowledge about kefir a milk-free alternative, its origin, distribution, production process, microbial diversity and fermentation dynamics, health effects as well potential industrial processing regarding food legislation. This review also offers an updated overview of scientific studies to enhance the current understanding of this topic. The adaptation and good growth of kefir grains in different substrates could result in a wide spectra of unique products with definite sensory features and functional properties. However, the scientific community must follow the rapid progress of innovative probiotic trends, furthermore with a precise understanding of production processes under controlled conditions. Further work is still needed to bring an exact understanding of industry implementation, discussing the stable batches, shelf life and safety, resulting in a product characterized with steady quality at the industrial level.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100775"},"PeriodicalIF":0.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143465546","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

Chemometrics applications in omics studies (Metabolomics, Lipidomics, and Proteomics) for halal authentication in food and pharmaceutical products 化学计量学在组学研究中的应用（代谢组学、脂质组学和蛋白质组学），用于食品和药品的清真认证

Applied Food Research Pub Date : 2025-02-12 DOI: 10.1016/j.afres.2025.100770

Ida Musfiroh , Vevi Maritha , Putri Widyanti Harlina , Muchtaridi Muchtaridi , Nor Kartini Abu Bakar , Abdul Rohman , Dachriyanus Dachriyanus , Nur Kusaira Khairul Ikram , Anjar Windarsih

{"title":"Chemometrics applications in omics studies (Metabolomics, Lipidomics, and Proteomics) for halal authentication in food and pharmaceutical products","authors":"Ida Musfiroh , Vevi Maritha , Putri Widyanti Harlina , Muchtaridi Muchtaridi , Nor Kartini Abu Bakar , Abdul Rohman , Dachriyanus Dachriyanus , Nur Kusaira Khairul Ikram , Anjar Windarsih","doi":"10.1016/j.afres.2025.100770","DOIUrl":"10.1016/j.afres.2025.100770","url":null,"abstract":"<div><div>As awareness of using halal products increases, the halal status of food and pharmaceutical products is receiving heightened attention. Omic-based analytical methods such as Metabolomics, Lipidomics, and Proteomics have been tested to authenticate the halal status of these products. The metabolites, lipids, and amino acids in halal food and pharmaceutical products differ from those in non-halal products. These differences can be used as references for determining halal status. One main challenge in omics-based analysis, is managing the vast amount of data on metabolite, lipid, and amino acid. Advanced analysis techniques are needed to draw conclusions on the halal authenticity of products. This challenge can be addressed through chemometric analysis. Chemometrics can reduce large datasets generated from omics studies into easily understandable visualizations that distinguish between halal and non-halal products. Using PCA, PLS, and LS-SVM analysis, the distinct metabolites, lipids, and amino acids between halal and non-halal products become clearly identifiable. PLS-DA and OPLS-DA can predict potential markers for determining halal status. Validated chemometric methods provide a fast, practical and efficient approach for authenticating the halal status of food and pharmaceutical products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100770"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419797","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

Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications 藜麦：营养和植物化学价值、有益作用和未来应用

Applied Food Research Pub Date : 2025-02-10 DOI: 10.1016/j.afres.2025.100766

Ziyuan Guo , Xiaoqing Deng , Chunyuan Ping , Xiang Li , Daotong Li , Xiaomeng Wu , Xinxin Xiao , Ruixue Kong

{"title":"Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications","authors":"Ziyuan Guo , Xiaoqing Deng , Chunyuan Ping , Xiang Li , Daotong Li , Xiaomeng Wu , Xinxin Xiao , Ruixue Kong","doi":"10.1016/j.afres.2025.100766","DOIUrl":"10.1016/j.afres.2025.100766","url":null,"abstract":"<div><div>Coarse grains are globally prevalent and have attracted the attention of many consumers and researchers. Quinoa (<em>Chenopodium quinoa</em> Willd.) is a pseudocereal native to the Andean region. Quinoa contains nutritional and bioactive components, such as proteins, starch, dietary fibre, fat, polyphenols, and saponins, and has been reported to have antioxidant, antibacterial, anti-inflammatory, anti-cancer, hypoglycaemic, hypolipidaemic, and other biological properties. This review analyses the nutritional and bioactive components of quinoa, as well as their biological activities and mechanisms. It aims to present updated information on the quinoa industry. Compared with major cereals, the development and comprehensive utilization of quinoa by-products are essential for an in-depth exploration of its mechanisms of action and the development of medicinal and edible products. Furthermore, this review discusses potential trends and perspectives for the future use of quinoa. Our objective is to address the challenges and development of quinoa, aiming to provide a theoretical basis and technological support for its processing and application in the food and healthcare industries, and improve the comprehensive utilization of quinoa resources.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100766"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419799","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 sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior 开发减少糖和脂肪的脉冲饼干，改善预测血糖行为

Applied Food Research Pub Date : 2025-02-07 DOI: 10.1016/j.afres.2025.100761

Xinying Suo , Marianna Tagliasco , Matteo Bonfini , Laura Bonfili , Oscar Moreno Araiza , Anna Baggio , Anna Maria Eleuteri , Nicoletta Pellegrini , Elena Vittadini

{"title":"Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior","authors":"Xinying Suo , Marianna Tagliasco , Matteo Bonfini , Laura Bonfili , Oscar Moreno Araiza , Anna Baggio , Anna Maria Eleuteri , Nicoletta Pellegrini , Elena Vittadini","doi":"10.1016/j.afres.2025.100761","DOIUrl":"10.1016/j.afres.2025.100761","url":null,"abstract":"<div><div>Cookies, a trendy snack, are traditionally characterized by a poor nutritional profile (high sugars and fats, low protein and fiber). To improve their nutritional profile, standard wheat “pasta-frolla” cookies were reformulated with 100 % pulse flour (chickpea and lentil), partial sugar reduction with a commercial fiber syrup (Meltec®), and full butter replacement using a structured fiber-sunflower oil-water emulsion (alone or in conjunction). Developed cookies had higher protein and fiber contents, reduced sugar (∼45 - 50 % reduction), and saturated fats (∼77 - 80 % reduction) and also had a lower predicted glycemic index compared to traditional cookies. Water activity and moisture content of the cookies were in line with those of the same product category, while they had a harder texture compared to their full butter counterparts due to the full substitution of butter (alone or in combination with sugar reduction). Lentil cookies showed slightly lower in vitro starch and remarkably higher protein digestibility than the control cookie, and the simultaneous application of sugar and fat substitution did not negatively affect their overall acceptability. The developed products are expected to be a suitable base for the development of snacks for elderly consumers, who are the population niche that, due to health issues, is most likely to be interested in this type of cookies.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100761"},"PeriodicalIF":0.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372741","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

A method for testing indoxacarb residues in three vegetables and the dietary risk assessment 三种蔬菜中茚虫威残留量测定方法及膳食风险评价

Applied Food Research Pub Date : 2025-02-07 DOI: 10.1016/j.afres.2025.100759

Ai Liu , Fengyu Li , Jiacheng Ge , Guodong Si , Xianzheng Han , Yun Gao , Wenli Wang , Li Su , Nan Zou , Wei Mu , Xiaomei Li , Xiuyu Pang

{"title":"A method for testing indoxacarb residues in three vegetables and the dietary risk assessment","authors":"Ai Liu , Fengyu Li , Jiacheng Ge , Guodong Si , Xianzheng Han , Yun Gao , Wenli Wang , Li Su , Nan Zou , Wei Mu , Xiaomei Li , Xiuyu Pang","doi":"10.1016/j.afres.2025.100759","DOIUrl":"10.1016/j.afres.2025.100759","url":null,"abstract":"<div><div>This study focuses on the development and validation of a detection method for indoxacarb residues in three major vegetable crops, Chinese cabbage, cabbage, and tomato, which are widely cultivated worldwide. The method was rigorously validated through field trials and dietary risk assessment. A strong linear response was observed for indoxacarb at the concentrations of 0.0005 - 0.25 mg/L, with a limit of quantitation of 0.01 mg/kg. The half-life of indoxacarb ranged from 4.61 to 6.89 days in Chinese cabbage, 3.06 to 6.21 days in cabbage, and 2.28 to 3.46 days in tomato. The terminal residues were <0.01 - 0.2 mg/kg in Chinese cabbage, <0.01 - 0.15 mg/kg in cabbage, and <0.01 - 0.029 mg/kg in tomato. Dietary risk assessment revealed a low probability of long-term risk (12.9 %) associated with the consumption of these crops. Overall, the study suggests that the use of indoxacarb on these three vegetables is safe for the general population, with minimal risk even under long-term exposure.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100759"},"PeriodicalIF":0.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376676","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

Effects of cultivation systems on the antimicrobial, colour retainment and slice healing properties of consumer ready market samples of cucumber (Cucumis sativus L.) 栽培制度对黄瓜（Cucumis sativus L.）抗菌、保色和切片愈合性能的影响

Applied Food Research Pub Date : 2025-02-06 DOI: 10.1016/j.afres.2025.100754

Marjolein Doesburg-van Kleffens , Jens-Otto Andersen , Carsten Gründemann , Jürgen Fritz

{"title":"Effects of cultivation systems on the antimicrobial, colour retainment and slice healing properties of consumer ready market samples of cucumber (Cucumis sativus L.)","authors":"Marjolein Doesburg-van Kleffens , Jens-Otto Andersen , Carsten Gründemann , Jürgen Fritz","doi":"10.1016/j.afres.2025.100754","DOIUrl":"10.1016/j.afres.2025.100754","url":null,"abstract":"<div><div>A recently developed Stress Storage Test for cucumbers (<em>Cucumis sativus</em> L.) allows analysis of the impact of different cultivation systems on the Antimicrobial (AMP), Colour Retainment (CRP) and Slice Healing Properties (SHP) of cucumbers following harvest. The latter parameter reflects the ability of the sample to develop ‘healing tissue’ after a complete slicing of the cucumber into alternating 15 and 20 mm slices.The aim of this study was to research the effectiveness of the test in differentiating between conventionally (Conv), organically (Org) and biodynamically (Dyn) grown cucumbers. The study was conducted at three independent European laboratories using fresh samples sourced from local markets. The mean values of CRP, AMP and SHP in 3 × 8 experiments were found to be highest for the Dyn cucumbers and lowest for the Conv cucumbers. In 58 to 71 % of the experiments, the Dyn cucumbers demonstrated the best stress storage properties. The Org and Conv cucumbers exhibited the best stress storage properties in 25 to 38 % and 4 to 8 % of the experiments, respectively. In summary, the cucumber Stress Storage Test method showed differences between conventional, organic and biodynamic samples in our investigations, regarding the three stress storage parameters CRP, AMP and SHP. In the majority of cases, the Dyn cucumber samples demonstrated the most favourable outcomes. Further investigations under different growth conditions should be carried out to check the reproducibility of the method.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100754"},"PeriodicalIF":0.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388224","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 and future prospects of 3D printed surimi products: A review 3D打印鱼糜产品的发展与展望

Applied Food Research Pub Date : 2025-02-05 DOI: 10.1016/j.afres.2025.100757

Dieynabou Diao , Ruizhi Yang , Yijin Liu , Yadong Zhao , Meiling Chen , Yan Chen , Bin Zheng , Heng Yen Khong

{"title":"Development and future prospects of 3D printed surimi products: A review","authors":"Dieynabou Diao , Ruizhi Yang , Yijin Liu , Yadong Zhao , Meiling Chen , Yan Chen , Bin Zheng , Heng Yen Khong","doi":"10.1016/j.afres.2025.100757","DOIUrl":"10.1016/j.afres.2025.100757","url":null,"abstract":"<div><div>As one of the dominant seafood products in the global market, consumers appreciate high-quality surimi products for their high nutritional value and unique taste. However, most surimi products on the market need appeal and attractiveness. Recently, the custom design of surimi products using 3D printing technology has been shown to not only make the surimi products more appealing but also to further extend their application in special diets. Although numerous studies have been conducted to optimize surimi inks, control 3D printing parameters, and develop post-processing techniques for 3D-printed surimi products, there are few reviews that collectively summarize the latest advances in the field of surimi 3D printing. This review presents an overview of the progress in 3D printing technology related to surimi and its products to fill the gap. It discusses the suitability of surimi as a 3D printing material, ink properties and printability, and innovative 3D to 6D printing techniques for surimi products. This review provides a basis for developing the application of 3D printing technologies in the food industry.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100757"},"PeriodicalIF":0.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395685","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

Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of Tofu 沸煮、微波和超声波处理对豆腐微观结构、营养和微生物品质的影响

Applied Food Research Pub Date : 2025-02-03 DOI: 10.1016/j.afres.2025.100750

Abiola Folakemi Olaniran , Faith Oluwatoyosi Agaja , Oluwatobi Victoria Obayomi , Seno Isidore Ebong , Adekunbi Adetola Malomo , Olubukola David Olaniran , Oluwakemi Christianah Erinle , Stephen Olugbemiga Owa

{"title":"Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of Tofu","authors":"Abiola Folakemi Olaniran , Faith Oluwatoyosi Agaja , Oluwatobi Victoria Obayomi , Seno Isidore Ebong , Adekunbi Adetola Malomo , Olubukola David Olaniran , Oluwakemi Christianah Erinle , Stephen Olugbemiga Owa","doi":"10.1016/j.afres.2025.100750","DOIUrl":"10.1016/j.afres.2025.100750","url":null,"abstract":"<div><div>Ultrasonic and microwave methods are innovative techniques for enhancing plant-based meat alternatives improving both the products and processes. Tofu is a commonly used meat substitute worldwide and serves as a rich source of both protein and minerals obtained from soybeans. This research examined the effect of application microwave and ultrasonic technologies during production of tofu on the quality attributes and shelf stability compared to boiling a conventional method. The freshly prepared soymilk was divided into three batches, which were then subjected to different pre-treatment methods, namely: boiling, microwave, and ultrasonication, where the Boiled tofu (BTU) served as the control. The findings of the study revealed that ultrasonicated tofu (18 × 10<sup>2</sup>cfu/g) had the least microbial load after 42 days of storage compared to microwaved (28 × 10<sup>3</sup>cfu/g) and boiled tofu (25 × 10<sup>5</sup>cfu/g<em>)</em>. The antioxidant activities and total flavonoid contents (TFC) of tofu samples ranged from 22.2 to 35.5 mg/mL with ultrasonicated tofu (UTU) showing the highest scavenging activity (at 47.40 % and 22.2 mg/mL). The cavitation forces enhanced the homogeneity the protein gel and provide tofu with a denser and even texture. Thus, the applications ultrasonication in the production of Tofu, as it had the lowest microbial population after 42 days of storage, conserved the nutritional value, highest free radical scavenging and the preservation of antioxidant properties in Tofu samples, compared to boiling or microwaving processing method. Thus ultrasonication is a viable options for industrial production for quality and a highly gelatinous Tofu.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100750"},"PeriodicalIF":0.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143233401","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