Frontiers in food science and technology最新文献

{"title":"Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef","authors":"A. Purohit, Ankanksha Kumari, Anupam Roy, A. Mohan","doi":"10.3389/frfst.2022.960471","DOIUrl":"https://doi.org/10.3389/frfst.2022.960471","url":null,"abstract":"Dielectric properties of ground beef as affected by the variation of fat content (73/27, 80/20, and 85/15 lean/fat) and temperature (0–90 °C) were determined using a parallel plate LCR meter and liquid test fixture at the radiofrequency (RF) of 27.12 MHz. The values of dielectric constant (ε′) and dielectric loss factor (ε'') of ground beef significantly increased with temperature (p < 0.05) whereas the values of penetration depth (dp) decreased with temperature (p < 0.05) up to the respective points of local extrema. Values of both ε′ and ε'' were significantly lower (p < 0.05) for the leaner blend 85/15 and conversely, penetration depth was significantly higher (p < 0.05) for the leaner blend. As temperature increased beyond the point of maximum for ε′ and ε'' and point of minimum for dp, there was no significant difference in the dielectric properties between the different lean/fat blends. Predictive equations of second order in temperature and fat content were developed for the dielectric properties which explained 74, 93, and 98% variation in ε′, ε'', and for dp respectively, based on R 2 values. The dielectric properties and their fitted models can be utilized for designing pilot and mass scale RF processes for heating ground beef.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45245929","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}

{"title":"Identification of amadori products and oligosaccharide-glycated amino acids in brewer’s spent grain extract","authors":"Martina Minestrini, S. Charton, M. Iken, Y. Larondelle, J. Renaut, J. Hausman, K. Sergeant","doi":"10.3389/frfst.2022.968865","DOIUrl":"https://doi.org/10.3389/frfst.2022.968865","url":null,"abstract":"Brewer’s spent grain (BSG) is the most abundant by-product of the brewery industry. Its accessibility and chemical composition allow this material to be recycled for new applications mainly targeting the food industry, based on the health-promoting properties of phenolics in BSG extracts. This study investigates the major compounds identified in food-grade extracts from BSG by UHPLC-ESI-MS/MS analyses, with a focus on the presence of Amadori products. These fructosyl-derivatives are identified for most of the proteinogenic amino acids but for instance also for gamma-aminobutyric acid. While previously proposed to be formed, we show that Amadori products are formed by reaction of amino acses, with a focus on the presence of Amadori products. These fructosyl-derivatives are identified for most of the proteinogenic amino acids but for instance also for gamma-aminobutyric acid. While previously proposed to be formed, we show that Amadori products are formed by reaction of amino acids with oligosaccharides up to five hexoses. Moreover, the same glycation pattern was also observed for other nitrogen-containing compounds such as phosphatidylethanolamine lipids. The presence of these Maillard reaction products and glycated forms of amino-compounds, due to heat-treatment during brewing or stabilization of BSG prior to further processing, may impact the valorization of this by-product and should thus be considered in future studies.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42537907","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}

{"title":"A benefit-cost analysis approach for determining the optimal processing of micronutrient-enriched cowpea leaf soup mixes","authors":"Joshua Ombaka Owade, G. Abong’, M. Okoth, A. Mwang’ombe","doi":"10.3389/frfst.2022.874557","DOIUrl":"https://doi.org/10.3389/frfst.2022.874557","url":null,"abstract":"Cost-effective techniques are usually recommended in the dissemination and adoption of postharvest processing technologies of food products. Due to limited value addition practices for cowpea leaf, the Fruits and Vegetables for All Seasons Project undertook a study to bridge the gap in the seasonal availability of the vegetable in the arid and semi-arid lands (ASALs) of Kenya through the production of cowpea leaf soup mix. However, the adoption of these techniques has an economic perspective that guides decision-making. This study utilized a two-stage linear programming methodology using NutriSurvey and the analytic hierarchy process in a seven-step hierarchy for the production of a cowpea leaf soup mix of an optimal nutrition and sensory quality. The optimal inclusion level of cowpea leaves into the soup mix was 49%. With an R 2 of 61.36%, consistency, taste, and mouthfeel were the greatest determinants of the acceptability of cowpea leaf soup mixes. The incorporation of blanching in solar drying and sun drying were the least costly options with priority vectors of 0.08 and 0.09 (CR < 0.1) respectively, whereas, in the use of mechanized processing techniques such as oven drying, priority vectors of 0.10–0.19 had higher maximum benefits than the local processing technique of sun-drying that had a priority vector of 0.08 (CR < 0.1). The benefit-cost ratio was maximal without extrusion, with the solar-drying pathway having the highest benefit-cost ratio of 1.5. The study found that resource-intensive pathways yielded maximum benefits in the retention of quality. However, with the exclusion of extrusion, the benefit-cost ratio of the processes improved.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45139696","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}

{"title":"An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods","authors":"Dalin Ly, S. Mayrhofer, K. Domig","doi":"10.3389/frfst.2022.892319","DOIUrl":"https://doi.org/10.3389/frfst.2022.892319","url":null,"abstract":"The development of indigenous starter cultures for producing fermented foods that meet the expectations of Cambodians is necessary to preserve the country’s food supply. In this study, the safety of 46 lactic acid bacteria strains based on the phenotypic antibiotic susceptibility to clinically relevant antibiotics was assessed. The antibiotic susceptibility of 39 lactobacilli and seven pediococci isolated from Cambodian fermented foods to 16 antibiotics was studied according to ISO 10932/IDF 233. The results were interpreted based on the minimal inhibition concentrations obtained, using differently defined breakpoints and concentration distributions as well as data from the scientific literature. Applying only breakpoints, the results demonstrated two Lactiplantibacillus pentosus, three Companilactobacillus futsaii, three Levilactobacillus namurensis and seven Pediococcus pentosaceus strains with acquired resistance. However, considering further information, one Companilactobacillus futsaii, one Limosilactobacillus fermentum and respectively three Lactiplantibacillus pentosus and Levilactobacillus namurensis strains would possess an acquired resistance. The genetic background for the absence of transmissible antibiotic resistances in lactic acid bacteria strains intended for food application must be confirmed by molecular methods for potential starter cultures.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42722580","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}

{"title":"Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree","authors":"Xuan-En Yang, Haoyue Ding, Sijia Luo, Xiaojun Sun, Niu Wang, Yongtao Wang","doi":"10.3389/frfst.2022.911283","DOIUrl":"https://doi.org/10.3389/frfst.2022.911283","url":null,"abstract":"High hydrostatic pressure (HHP, 400 MPa/10 min and 500 MPa/8 min) and thermal processing (TP, 90°C/2 min) were comparatively evaluated by examining their impacts on microorganisms, physicochemical characteristics (TSS, pH, color, ascorbic acid, total phenols, total anthocyanins, and particle size distribution), antioxidant activity, endogenous enzyme activity, and sensory quality of the anthocyanin-rich fruit puree during 20 days of storage at 4°C. The count of total aerobic bacteria (TAB) in HHP treated samples was less than 2.02 log10CFU/mL, and yeasts and molds (Y&M) were not detected during storage. Compared with TP treated samples, the total anthocyanins, total phenols, ascorbic acid, antioxidant capacity, and color of HHP treated ones were better maintained. Principal component analysis (PCA) also proved that the original quality of puree could be better preserved by HHP after treatment and during storage. However, the activity of polyphenol oxidase (PPO) and pectin meth esterase (PME) in HHP treated samples were not inactivated totally. In sum, better quality parameters were observed in HHP treated samples, so HHP was a potential way to be applied to fruit puree.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41956665","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}

{"title":"Investigation of LED Light Qualities for Peppermint (Mentha x Piperita L.) Cultivation Focusing on Plant Quality and Consumer Safety Aspects","authors":"J. Tabbert, H. Schulz, A. Krähmer","doi":"10.3389/frfst.2022.852155","DOIUrl":"https://doi.org/10.3389/frfst.2022.852155","url":null,"abstract":"To understand how peppermint responds to different LED light qualities during the early vegetative phase, peppermints were illuminated with three different LED light conditions (RB = Red/Blue, RGB = Red/Green/Blue, SUN = artificial sunlight closely resembling the terrestrial sunlight spectrum between 380 and 780 nm) in an automated vertical cultivation system. RB resulted in compact growth, whereas both green-containing lighting conditions induced excessive stem and side branch elongations and significant leaf expansions. Although peppermint plants achieved marketable appearances regardless of lighting condition, essential oil (EO) compositions with highly elevated amounts of pulegone and menthofuran did not meet consumer safety requirements. Both artificial SUN and RB spectra showed lower concentrations of pulegone in the EO at 41 and 43%, respectively, than detected under RGB at more than 49%. Reasons for this undesirable EO composition are discussed as a result of the lighting conditions applied and the early harvest time, leading to an incomplete reduction of pulegone to menthone during biosynthesis. Based on these findings, aromatic peppermint cultivation under LEDs can be improved to meet regulatory requirements and highlights the need for analytical quality controls regarding consumer safety to evaluate the applicability of LED lighting for fresh herb productions.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44633238","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}

{"title":"Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations","authors":"Yhonattan Nicolás López Bermúdez, Juan Felipe Aldana Heredia, A. Sánchez-Camargo, M. Hernández-Carrión","doi":"10.3389/frfst.2022.893795","DOIUrl":"https://doi.org/10.3389/frfst.2022.893795","url":null,"abstract":"Production of tomato-based products generates 5% of waste, composed mainly of peel. This has a significant amount of carotenoids, such as lycopene, and an appropriate amount of total dietary fiber (TDF). Both carotenes and dietary fiber are known to have functional effects on the human body. Therefore, the aim of this research was mainly divided into two parts. First, organic tomato peel obtained by a local processing industry was characterized in terms of percentage of macronutrients such as dietary fiber, protein, and ash, as well as total carotenoid content. Second, two valorization alternatives of these compounds as potential functional additives in food processing were proposed. The first one included carotenoid extraction using ultrasound-assisted extraction (UAE), the encapsulation of the enriched carotenoid extract using spray-drying technology, and its subsequent analysis of powder properties. The second one evaluated the potential use of TDF tomato peel as a replacement for fat and flour in four formulations of cookies. Each formulation was assessed using physicochemical, texture, sensory, and theoretical proximal analyses. The results revealed that UAE optimization was performed using a solvent ratio of 80:20 ethyl acetate:ethanol and 2.5% w/v of solvent:biomass ratio. The recovery percentage of total carotenoid content was 89.08%. The TDF content was 49.46 (3.91) g/100 g on a dry basis. For encapsulation, the drying yield and encapsulation efficiencies were 67.3% (0.5) and 58.1% (0.8), respectively. Sensory analysis showed no significant difference between the means for the control cookie and the 30% fat replacement cookie. Moreover, these 30% fat replacement cookies had the highest purchase intention by the consumers. This study presented a solution for unused tomato peel industrial byproducts, promoting the design of new functional food products with a high content of carotenes and dietary fiber, thereby increasing nutritional and health benefits for consumers.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46425590","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}

{"title":"Carbon Isotope Discrimination as an Indicator of Vine Water Status is Comparable in Grape Must, Wine, and Distilled Wine Spirits","authors":"M. Gowdy, Sébastien Julliard, Marina Frouin, Xavier Poitou, Agnès Destrac Irvine, C. van Leeuwen","doi":"10.3389/frfst.2022.936745","DOIUrl":"https://doi.org/10.3389/frfst.2022.936745","url":null,"abstract":"Measurement of carbon isotope discrimination (δ13C) in berry juice sugars provides an integrative indicator of grapevine water status during berry ripening. Characterizing vine water status during this critical period is useful because it has an important effect on the quality of grapes and the resulting wine. The δ13C of the sugar in grapes is also strongly correlated to the δ13C of the ethanol that results when they are fermented into wine. This then provides a means of estimating from a sample of wine the vine water status that existed during the corresponding berry ripening period, and can be used to establish relations between vine water status and specific sensory attributes of wine quality. The same would be possible for evaluating the sensory attributes of wine spirit (eau de vie) if it was understood how the δ13C signal was affected by the distillation process. In this study, the δ13C in eau de vie, produced by a double distillation process similar to that used in the Cognac region of France, was measured and compared to its source wine and parent grape must. A strong relationship was found between the δ13C of grape must and subsequent wine and eau de vie, suggesting the latter can indeed be used to estimate the vine water status that existed during the corresponding berry ripening period. In this way, future studies of sensory attributes of eau de vie can be linked to vine water status during berry ripening, such as has been done previously for wine.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44213430","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}

{"title":"Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour","authors":"L. Bello‐Pérez, Jesus A. Cabello-Vazquez, R. Carmona‐García, O. Patiño-Rodríguez, J. Álvarez-Ramírez","doi":"10.3389/frfst.2022.881714","DOIUrl":"https://doi.org/10.3389/frfst.2022.881714","url":null,"abstract":"Semolina pasta with improved nutritional properties is increasingly demanded by consumers. High protein content and low starch digestibility are features desired for a functional pasta. In this work, amaranth flour was used for 50% supplementation of semolina in pasta preparation. Raw amaranth flour increased protein from 11.7 g/100 g to about 14.0 g/100, dietary fiber from 6.8 g/100 g to about 8.0–10.0 g/100 g. However, raw amaranth flour deteriorated the texture of cooked pasta by increasing hardness from 15.7 to 52.8 N and reducing cohesiveness from 0.71 to 0.55. Pregelatinizations at 50 and 100% were explored to reduce the adverse effects of raw amaranth flour. The gelatinized amaranth flour mimicked the texture of semolina pasta, although cooking loss increased from 3.3 g/100 g to about 9.2 g/100 g, and the water absorption showed a marked reduction from 116.4% to about 80.0–84.0%. The in vitro starch digestibility was similar for pasta made with semolina and pasta containing pregelatinized starch, although digestibility decreased from 95 to 85% for raw amaranth flour. Overall, the results showed that amaranth flour offered advantages and drawbacks for the formulation of pasta with improved nutritional features.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45855938","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}

{"title":"Valorization of Persimmon Fruit Through the Development of New Food Products","authors":"Sepide Hosseininejad, Cristina M. González, I. Hernando, G. Moraga","doi":"10.3389/frfst.2022.914952","DOIUrl":"https://doi.org/10.3389/frfst.2022.914952","url":null,"abstract":"Persimmon (Diospyros kaki Thunb.) fruits are among the most widely cultivated fruit crops worldwide, they are widespread in Asian countries and Europe, and their production is increasing along with the demand of consumers. Persimmon is a good source of nutrients and bioactive compounds, especially dietary fiber, carotenoids, and phenolic compounds, among other bioactive phytochemicals. However, persimmon is among the fruits, with a significant postharvest loss over the last few years. The cultivation of persimmon has a limited shelf life; it is a seasonal fruit and is perishable and difficult to store and transport; therefore, many persimmons are discarded. Currently, there is an increase in the valorization of the discarded persimmon fruits to generate opportunities and create a more sustainable system, in line with a possible circular economy. Therefore, in this review, we aim to compile an updated and brief revision of persimmons’ main chemical and bioactive compounds and the potential use of persimmon surpluses and by-products in developing new food products.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43496568","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}