JournalTOCs

Food Science and Technology International
Journal Prestige (SJR): 0.509

Citation Impact (citeScore): 1
Number of Followers: 3

Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1082-0132 - ISSN (Online) 1532-1738
Published by Sage Publications

[1176 journals]

Effect of Aloe vera gel coating on organoleptic and nutritional quality of
minimally processed carrot
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  Authors: Adrián Leon, Verónica Logegaray, Victoria Casajús, Mauro Perini, Antonella Barriga Lourenco, Corel Salinas, Andrea Reyes Jara, Pedro Civello, Mirta Galelli, Gustavo Martínez, Alejandra Picallo, Diana Frezza
  Abstract: Food Science and Technology International, Ahead of Print.
  Demand for fresh vegetables has led to development studies in postharvest area mainly focused on minimizing and look for alternatives to chemical additives for food preservation. The use of natural derived edible coatings emerges as a promising alternative for maintaining quality of vegetables. The objective of this study was to evaluate the effect of Aloe vera gel in minimally processed carrot during postharvest storage. Samples with different degrees of processing were immersed in Aloe vera gel, packaged polyolefin bags, and stored in refrigerated chambers at 5 °C for 12 days. Different organoleptic and quality parameters were evaluated. In general, the samples treated with Aloe vera gel showed less quality loss and a lower increment in the bleaching index. Moreover, sensory analysis allowed to establish that carrots processed in slices and shredded and coated with the gel had a more flavorful taste and higher moisture content. Aloe vera treatment did not influence the microbiological growth of bacteria and fungi during storage. Regarding nutritional quality, the treated samples showed a higher accumulation or lower degradation of phenols, flavonoids, and carotenoids, probably generating in this way, a higher antioxidant capacity in these samples. Finally, Aloe vera gel treatment did not influence sugar dynamics in any of the samples. It can be concluded that the treatment with Aloe vera gel allows maintaining a better organoleptic and nutritional quality of carrots with different degrees of processing during refrigerated storage.
  Citation: Food Science and Technology International
  PubDate: 2023-09-08T07:21:16Z
  DOI: 10.1177/10820132231199509
Effect of chitosan coating, carbon dots and ultrasound treatment on
microorganisms and physicochemical quality of fresh-cut lettuce
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  Authors: Jianhua Yao, Liang Zhang, Kai Fan
  Abstract: Food Science and Technology International, Ahead of Print.
  The effect of chitosan (CH) coating, carbon dots (CDs) and ultrasound (US) treatment on microorganisms and the physicochemical quality of fresh-cut (FC) lettuce was investigated. FC lettuces were treated by US and dipped into CD/CH coating, then packed and stored for 15 d at 4°C. Results presented that CD/CH coating exhibited a superior effect on the depressing growth of aerobic plate count, mould and yeast, the decrease of respiratory rate, the inhibition of peroxidase and polyphenol oxidase activities, the maintenance of ascorbic acid and chlorophyll contents, the reduction of mass loss, the restriction of water distribution in US-treated FC lettuce. This exhibited that CD/CH coating effectively kept the microbial and physicochemical quality of FC lettuce.
  Citation: Food Science and Technology International
  PubDate: 2023-09-04T06:01:26Z
  DOI: 10.1177/10820132231199508
Postharvest shelf life extension of minimally processed kale at ambient
and refrigerated storage by use of modified atmosphere
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  Authors: Antonella Barriga Lourenco, Victoria Casajús, Romina Ramos, Facundo Massolo, Corel Salinas, Pedro Civello, Gustavo Martínez
  Abstract: Food Science and Technology International, Ahead of Print.
  Kale is becoming an important vegetable worldwide, mainly due to its nutritional properties. Kale leaves can be marketed whole, although minimal processing is also in demand. In this article, it was analyzed the effect of packaging in a modified atmosphere of fresh-cut kale leaves stored at 20 °C and 4 °C. Kale leaves were cut into 4 × 4 cm strips and stored in low-density polyethylene bags. Samples processed in the same way but stored in PVC were used as controls. Leaves kept in a modified atmosphere showed a delay in color change with Hue values from about 130 to 120 under PMA against 130 to 100 in control group (CTR) leaves. Chlorophyll degradation was also delayed in both storage temperatures. Samples stored under PMA showed about two times the levels of total chlorophylls with respect to CTR samples at the end of the storage. No changes in total sugar content were detected during storage and no differences were detected between control and modified atmospheres stored samples. Samples maintained in a modified atmosphere showed a lower decrement in soluble proteins and a lower rate of RUBISCO degradation at both temperatures. The relation of RUBISCO content PMA/CTR ranged from 1 to about 3 toward the end of storage No changes in phenols content were found when comparing control and treated samples. However, flavonoid and the antioxidant contents increased in samples stored in modified atmospheres with respect to their controls. We demonstrated that storage in modified atmospheres could be an adequate and simple methodology to extend postharvest life of this minimally processed product at both ambient and refrigerated storage.
  Citation: Food Science and Technology International
  PubDate: 2023-08-23T05:12:37Z
  DOI: 10.1177/10820132231195379
Improved antioxidant properties of pork patties by replacing fat with
resveratrol-loaded MP-CS complex stabilized pickering emulsion
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  Authors: Mingru Wang, Lei Ma, Peng Xie, Cuiping Li, Xiaoxi Yang, Yumiao Lang
  Abstract: Food Science and Technology International, Ahead of Print.
  The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.
  Citation: Food Science and Technology International
  PubDate: 2023-08-18T08:31:29Z
  DOI: 10.1177/10820132231196202
Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against
food-borne pathogens inoculated in kofte
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  Authors: Gulden Kilic, Berna Ozturk, Aysegul Kirmizigul Peker, Ilkin Yucel Sengun
  Abstract: Food Science and Technology International, Ahead of Print.
  This study aimed to investigate the antimicrobial effects of various concentrations of dried koruk pomace (1%, 1.5%, and 2%) used in kofte formulations. To detect the inactivation effect of dried koruk pomace on food-borne pathogens, kofte samples were separately inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium at high and low levels. During the storage period, E. coli O157:H7, L. monocytogenes, and S. Typhimurium counts of the samples inoculated with high levels were decreased in the range of 1.1–1.3 log CFU/g, 0.1–0.2 log CFU/g and 1.1–1.2 log CFU/g, respectively. When low inoculum levels were used, E. coli O157:H7 and S. Typhimurium counts of the samples were reduced to an undetectable level at the beginning and after 2 months of storage, respectively. Although L. monocytogenes counts of the samples were reduced to an undetectable level immediately, the counts were increased during storage till the end of the fifth month. The results indicated that dried koruk pomace was more effective in eliminating E. coli O157:H7 and S. Typhimurium than L. monocytogenes inoculated in kofte. The results suggest that using dried koruk pomace in kofte formulations is an effective method to improve the safety of the products, especially when low levels of contamination occur.
  Citation: Food Science and Technology International
  PubDate: 2023-08-16T05:57:25Z
  DOI: 10.1177/10820132231195142
Effect of ozone treatment on microbial and quality alteration of onions
during 2 months storage
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  Authors: Budiyono Budiyono, Muhammad Nur, Suhartono Suhartono, Apoina Kartini, Fauzi Muh, Ade Ika Susan, Eva Sasmita
  Abstract: Food Science and Technology International, Ahead of Print.
  Storing and preserving onion using pesticides is common in Brebes District. The study determined the use of ozone to reduce microorganisms and to maintain the onion quality during months of post-harvesting. There were three chambers with 2.5 m3 in size, and with a capacity of 20 kg onion used for this study. Each chamber received different treatment for 2 months; chamber I: no treatment; chamber II: pesticide; chamber III: ozone. The ozone treatment maintained better temperature and humidity for preservation. Ozone treatment was also observed to maintain low level of mass damage (1.8%) as compared to control and pesticide (6.5% and 2.4%). The protein, ash, fat and vit B1 of onions were remained high in ozone-treated chamber. Total Plate Count (CFU/mL) and the Mold Yeast Count (colonies/mL) decreased on day 30 and 60 after pesticides and ozone treatment. This study showed the importance of ozone treatment to maintain better quality of onion after months of storage as compared to pesticide treatment. Therefore, ozone can be a potential use to replace the pesticide for preservation at post-harvesting.
  Citation: Food Science and Technology International
  PubDate: 2023-08-14T07:06:29Z
  DOI: 10.1177/10820132231194109
Incorporating an upcycled orange fibre on flan formulation: Impact on
sensory properties
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  Authors: Claudia Perez-Pirotto, Isabel Hernando, Sonia Cozzano, Ana Curutchet, Patricia Arcia
  Abstract: Food Science and Technology International, Ahead of Print.
  Fruit by-products are a valuable source of ingredients, in the formulation of what is known by “upcycled foods”. Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre “flan” like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.
  Citation: Food Science and Technology International
  PubDate: 2023-08-11T06:18:41Z
  DOI: 10.1177/10820132231193474
Ultrasonication and thermosonication applied in the processing of jalapeno
pepper (Capsicum annuum var. annuum) sauce
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  Authors: Carla A F Artilha-Mesquita, Ana P Stafussa, Letícia M Rodrigues, Evandro Silva, Eduardo J Pilau, Grasiele S Madrona
  Abstract: Food Science and Technology International, Ahead of Print.
  Ultrasonication is one of the non-thermal physical methods that can be used on foods and when used in synergy with temperature (thermosonication), this technique proves to be more effective, thus reducing the duration and intensity of heat treatment and the consequent damage to the foods. This work aimed to use the technique of ultrasonication and thermosonication in the processing of jalapeno pepper sauces in comparison with pasteurization. Two types of sauces were produced, one with pre-cooking (a) and the other without cooking (b), and the influence of time and temperature was analyzed by applying ultrasonication and thermosonication. Times of 15 and 30 min and temperatures of 25 and 65 °C were used. Both treatments stood out for their effectiveness when compared to the traditional method (pasteurization 65 °C and 30 min). The results demonstrate that, in general, the sauces are good sources of phenolic compounds (141.83 ± 0.10 mg gallic acid equivalent/100 g), flavonoids (50.40 ± 0.30 mg quercetin equivalent/100 g) and carotenoids (2.39 ± 0.07 mg β-carotene/100 g). The sauces had an increase in carotenoids by about 25% (thermosonicated at 15 and 30 min and pre-cooked) and in antioxidant activity (ferric reducing antioxidant power) with about 12% and 13% (thermosonicated at 30 min with and without cooking, respectively) in relation to control (pasteurization). On comparing thermosonication with ultrasound process total phenolics had improved by around 14% and flavonoids by 55%. At the first time, capsantin, capsaicin, dihydrocapsaicin, and nordihydrocapsaicin were identified by ultra-high performance liquid chromatography-MS/MS (UHPLC-MS/MS). Finally, as both treatments demonstrate efficiency (thermosonication at 15 and 30 min), the use of 15 min is indicated as feasible by the reduced process time and in preventing the loss of bioactive compounds in the sauces when compared to the pasteurization treatment.
  Citation: Food Science and Technology International
  PubDate: 2023-08-09T06:40:48Z
  DOI: 10.1177/10820132231193988
Application of biodegradable colorimetric films based on purple tomatoes
anthocyanins loaded chitosan and polyvinyl alcohol in pork meat
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  Authors: Li Yana, Chen Zhiwei, Zhang Yunuo, Wu Jingxi
  Abstract: Food Science and Technology International, Ahead of Print.
  A series of biodegradable colorimetric films were prepared by using chitosan and polyvinyl alcohol as matrix, in which, the weight ratio of chitosan: Polyvinyl alcohol was 100: 0, 80: 20, 50: 50, 20: 80, or 0: 100, with addition of 10% (w/w, relative to chitosan) anthocyanins extracted from purple tomatoes (purple tomatoes anthocyanin) as pigment. The aim of this study was to observe the effect of weight ratio (chitosan: Polyvinyl alcohol) on the mechanical properties, contact angle, swelling rate, pH sensitivity, antioxidant properties of chitosan-polyvinyl alcohol/purple tomatoes anthocyanins films, and the antibacterial activity of films produced for pork packaging. In addition, the films as a smart colorimetric indicator for monitoring the freshness of pork was investigated. The results showed that as the ratio of chitosan to polyvinyl alcohol decreases, the elongation at break, hydrophilicity, and swelling rate of the films increased especially from 16.5% to 174.2% for elongation at break and 93.0° to 53.8° for water contact angle, however, the tensile strength decreased from 67.3 to 24.7 MPa. With decreasing of chitosan: Polyvinyl alcohol, the antibacterial activity on pork was decreased, and the antioxidant properties of films increased first then decreased. Fourier transform infrared spectroscopy indicated there were interactions among chitosan, polyvinyl alcohol, and purple tomatoes anthocyanins. The color response of films was depended on pH, as well as the immersion time. The longer immersion resulted in a more pronounced color change. The color changed from purplish red (pH 2–4) to green (pH 5–10) to yellow (pH 10–12). In monitoring the freshness of pork, the film showed a nice visual color change, indicating a potential application in smart packaging. These bio-based materials may be useful alternatives to synthetic plastics for food applications such as active and smart packaging, thereby improving the environmental friendliness and sustainability of the food supply.
  Citation: Food Science and Technology International
  PubDate: 2023-08-09T06:40:08Z
  DOI: 10.1177/10820132231193616
Effect of pulsed electric field treated on quality of curd
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  Authors: Birwal Preeti, Menon Rekha Ravindra, M Shivaram, Deshmukh P. Gajanan, Azad Mandeep Singh
  Abstract: Food Science and Technology International, Ahead of Print.
  Pulsed electric field (PEF) is a potential pre-treatment technique to improve the quality of milk by reducing its microbial load. The present study aims at addressing this issue with respect to a popular fermented dairy product, that is, curd. Milk was treated with high voltage and frequency (55 kV and 90 Hz) square waves of pulse width 900 µs for 100 s. Curd samples were prepared with conventional heat treatment (CHT), PEF-treated milk subjected to CHT (PT-CHT), and PEF-treated milk (PT). PT samples resulted in curd with higher acidity (0.17 ± 0.005% LA) and microbial load (6.65 ± 0.27 log CFUg−1), while the PT-CHT samples resulted in curd with better whey holding capacity. The firmness recorded for CHT, PT-CHT, and PT was 1.15 ± 0.05, 1.32 ± 0.04, and 0.91 ± 0.03 N, respectively. PT-CHT showed a higher viscosity index, that is, 0.207 ± 0.005 g. Sensorial properties showed the acidic nature of PT-curd with greater syneresis and softer texture resulted in its poorer sensory scores for texture. Shelf-life analysis showed no significant difference between curd prepared using the CH and PT-CHT up to 12 days. The study demonstrated the potential of employing PEF with CHT for improving the texture and shelf life of curd without impacting its quality.
  Citation: Food Science and Technology International
  PubDate: 2023-08-09T06:39:08Z
  DOI: 10.1177/10820132231193479
Evaluation of bioactivities of Pistacia vera L. hull extracts as a
potential antimicrobial and antioxidant natural source
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  Authors: Gamze Seker, Meltem Yesilcimen Akbas
  Abstract: Food Science and Technology International, Ahead of Print.
  Pistacia vera L. hull, a the major byproduct of pistachio processing, is a source of functional compounds with antioxidant and antimicrobial activities. The extraction of these natural compounds from pistachio hulls and their use instead of synthetic chemicals has gained great attention. In this work, the phytochemical contents and antioxidant and antimicrobial activities of pistachio hull ethanolic (PVE) and aqueous (PVD) extracts obtained by microwave-assisted extraction (MAE) were investigated. Gallic acid (1.9 and 1.5 mg g−1 dw), quercetin (0.025 and 0.009 mg g−1 dw), total phenolic (23.3 and 14.7 mg GAE g−1 dw) and flavonoid (5.0 and 2.9 mg QE g−1 dw) contents and antioxidant activities (SC50 0.63 and 0.56 mg mL−1) of PVE and PVD extracts were determined, respectively. The extracts exhibited antimicrobial effects against Enterococcus faecalis, Staphylococcus aureus, Streptococcus uberis, Bacillus cereus, and Bacillus subtilis. Minimal inhibitory concentrations (MICs, 0.8–49.0 and 9.6–82.5 mg mL−1) and the minimal bactericidal concentrations (MBCs, 1.3–99.1 and 15.5–150.0 mg mL−1) of PVE and PVD extracts were determined, respectively. Kill curves revealed that PVE and PVD extracts could inhibit the growth of bacteria. It was shown that PVE and PVD extracts could represent a good economical source of functional and bioactive compounds.
  Citation: Food Science and Technology International
  PubDate: 2023-08-08T09:55:17Z
  DOI: 10.1177/10820132231193478
Antilisterial activity of cinnamon essential oil, pomegranate extract, or
strawberry tree extract against Listeria monocytogenes in slices of
dry-cured ham and pork loin
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  Authors: Luciana Ruschel dos Santos, Alberto Alía, Irene Martin, Carla Patrícia Freitas, Laura Beatriz Rodrigues, Jucilene Sena dos Santos, Karen Apellanis Borges, Thales Quedi Furian, Juan J Córdoba
  Abstract: Food Science and Technology International, Ahead of Print.
  Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of Listeria monocytogenes in meat, researchers have investigated natural preservatives with antilisterial effects. However, in vivo application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to in vitro studies. This study aimed to evaluate the in vivo antimicrobial activity of cinnamon essential oil, pomegranate, and strawberry tree extracts in slices of dry-cured ham and pork loin against L. monocytogenes. Fragments of sterile dry-cured ham were inoculated with 100 μL cinnamon oil 0.5%, pomegranate, or strawberry crude extract. After 10 min, 100 μL of L. monocytogenes serotype 4b (104 colony-forming unit [CFU]/mL) was inoculated, and samples were incubated at 7 °C for 7 d to simulate the processing and storage temperature conditions of dry-cured meat products. L. monocytogenes was detected and quantified. Only strawberry extract presented significant differences (P
  Citation: Food Science and Technology International
  PubDate: 2023-07-27T07:56:53Z
  DOI: 10.1177/10820132231190103
Effect of ultrasound pretreatment and soaking time on Quinoa malting
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  Authors: Arezu Eftekhari Yazdi, Ahmad Pedram Nia, Fariba Naghi Pour, Amirhosein Elhami Rad, Mohammad Reza Saeidi Asl
  Abstract: Food Science and Technology International, Ahead of Print.
  In this study, malt was produced from quinoa seeds using different ultrasound treatment with different intensities (20%, 60%, and 100%), ultrasound times (5, 10, and 15 minutes), and soaking times (2, 6, and 10 hours) at a frequency of 20 kHz. The seeds were soaked in water at 25°C during exposure to ultrasound waves. The results showed that an increase in soaking time led to a higher malting yield and percentage of soluble solids (°Brix), followed by a downward trend. This trend was intensified by longer exposure to ultrasound waves at higher intensities. The interaction effect of ultrasound wave and soaking time on physicochemical properties showed a downward trend, followed by an upward trend in cold-water and hot-water extract yields, reducing sugar, soluble nitrogen, color, and Kolbach index, with increasing levels of the variables. Finally, quinoa malt treated with an ultrasound intensity of 100% for 15 minutes and soaked for 6hours exhibited the best physicochemical characteristics.
  Citation: Food Science and Technology International
  PubDate: 2023-07-24T08:40:18Z
  DOI: 10.1177/10820132231189530
Effects of barley seedling powder on rheological properties of dough and
quality of steamed bread
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  Authors: Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen, Ning Xin
  Abstract: Food Science and Technology International, Ahead of Print.
  In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2–10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33–123), dough stability (9.37–12.63 min), and dough development time (6.23–7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat ﬂour fortiﬁed with BSP at 2–4%.
  Citation: Food Science and Technology International
  PubDate: 2023-07-19T06:01:02Z
  DOI: 10.1177/10820132231188988
Probiotication in multigrain dough and biscuits with the incorporation of
erythritol: Evaluation of techno-functional properties using chemometric
approach
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  Authors: Sourav Misra, Pooja Pandey, Hari Niwas Mishra
  Abstract: Food Science and Technology International, Ahead of Print.
  This study aims to develop a multigrain probiotic biscuit and evaluate the effect of erythritol as a sugar replacer on the rheological properties of dough, along with the physicochemical and organoleptic properties of biscuits. The higher viscoelasticity of dough was observed at a 25% sugar replacement level with erythritol, and the calorific value of biscuits was significantly (p
  Citation: Food Science and Technology International
  PubDate: 2023-07-18T07:42:49Z
  DOI: 10.1177/10820132231188631
Effect of different types of electrolyzed water on drying characteristics
and quality of Spondias dulcis in oven drying
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  Authors: Sibel Bölek, Muhammed A Göktaş, Feyza Tosya, Feriha Göksu, Özge Dinç
  Abstract: Food Science and Technology International, Ahead of Print.
  Due to its less adverse impact on the environment as well as human health, electrolyzed water, a non-thermal method, has been recognized to be a promising alternative as a new disinfectant for the food industry, which does not change odor, texture, and flavor of foods. Spondias dulcis fruit is rich in bioactive compounds, vitamins and minerals, which are known to have many beneficial effects on health. Fresh S. dulcis has a short shelf life and drying is an option to preserve the fruit. In this study, the effects of electrolyzed water treatment on the quality characteristics of dried S. dulcis were investigated. Slices of fruit treated with four different electrolyzed waters (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, and Catholyte Na2CO3) were dried in a conventional oven at 70 °C. Color, Browning index, antioxidant characteristics, texture profile, rehydration capacity, pH, and Fourier transform infrared spectroscopy analyzes of dried S. dulcis were performed. The samples treated with electrolyzed water prior to drying showed higher antioxidant activity (59.46 ± 0.09), total phenolic content (287.00 ± 1.76), and rehydration capacity (4.52 ± 0.05) compared to the control samples. The findings of the current study showed that electrolyzed water treatment could prevent the browning of dried S. dulcis fruits and preserve bioactive compounds as well as chemical properties.
  Citation: Food Science and Technology International
  PubDate: 2023-07-18T06:08:09Z
  DOI: 10.1177/10820132231186168
Production of fermented milk analogs using subcritical water extraction of
rice by-products and investigation of its physicochemical, microbial,
rheological, and sensory properties
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  Authors: Fatemeh Raiesi Ardali, Anousheh Sharifan, Seyed M E Mosavi, Amir M Mortazavian, Behrooz Jannat
  Abstract: Food Science and Technology International, Ahead of Print.
  Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by Lactobacillus casei and Lactobacillus plantarum, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel–Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel–Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of Lactobacillus plantarum and Lactobacillus casei remained at 106–108 colony forming unit/ml after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, Lactobacillus plantarum drinks provided the highest overall acceptability among other samples on the 28th day.
  Citation: Food Science and Technology International
  PubDate: 2023-07-10T07:04:01Z
  DOI: 10.1177/10820132231186170
Red wine processing-derived Brazilian Alicante bouschet grape skin as a
promising ingredient for cereal bars production
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  Authors: Allien Monique Rosa Machado, Melicia Cintia Galdeano, Daniela de Grandi Castro Freitas de Sá, Erika Fraga de Souza, Marcela de Alcantara, Sidinea Cordeiro de Freitas, Renata Valeriano Tonon
  Abstract: Food Science and Technology International, Ahead of Print.
  Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation. Sensory acceptance results showed that all bars had good acceptance scores (>6.42) and presented different sensory profiles. The cereal bar containing 15% of coarse GSF had good sensory acceptance with attributes “few dark spots,” “light color,” and “softer,” with desirable sensory characteristics and from the nutritional point of view with high fiber content and bioactive compounds and it was considered the best formulation. Therefore, the incorporation of wine by-products in cereal bars showed excellent acceptability and the possibility of insertion in the market.
  Citation: Food Science and Technology International
  PubDate: 2023-07-06T06:00:09Z
  DOI: 10.1177/10820132231186442
Accessing the biotechnological potential of a novel isolated microalga
from a semi-arid region of Brazil
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  Authors: Alysson de Sá P Lima, Thiago B Cahú, Danielli M M Dantas, Bruno O Veras, Carlos Y B Oliveira, Rayanna S Souza, Laenne B S Moraes, Francisca C O Silva, Maria I F Araújo, Alfredo O Gálvez, Ranilson B Souza
  Abstract: Food Science and Technology International, Ahead of Print.
  The use of microalgae as a source of food and pharmaceutical ingredients has garnered growing interest in recent years. Despite the rapid growth of the nutraceutical market, knowledge about the potential of bioactive molecules from microalgae remains insufficient. The present study aimed to investigate the biotechnological potential of the green microalga Desmodesmus armatus isolated from a semi-arid region of Brazil. The algal biomass was characterized in terms of gross biochemical composition, exopolysaccharide content, enzymatic inhibition capacity, and antioxidant, antibacterial, and hemolytic activities from solvents of different polarities (water, ethanol, acetone, and hexane). D armatus biomass had 40% of crude protein content, 25.94% of lipids, and 25.03% of carbohydrates. The prebiotic potential of exopolysaccharides from D armatus was demonstrated, which stimulated the growth of Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum bacteria strains. Moreover, the enzyme inhibition capacity for the proteases chymotrypsin (34.78%–45.8%) and pepsin (16.64%–27.27%), in addition to α-amylase (24.79%) and lipase (31.05%) was confirmed. The antioxidant potential varied between the different extracts, with 2,2-diphenyl-1-picrylhydrazyl sequestration values varying between 17.51% and 63.12%, and those of the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method between 6.82% and 22.89%. In the antibacterial activity test, only the ethanolic extract showed inhibition against Listeria sp. (at minimum inhibitory concentration [MIC] = 256 µg mL−1). This fraction also presented the highest significant levels of hemolysis (31.88%–52.45%). In summary, the data presented in the study suggest the presence of biocompounds with biotechnological and nutraceutical potential in the D armatus biomass. Future studies may evaluate the inclusion of this biomass in foods in order to increase their biological value.
  Citation: Food Science and Technology International
  PubDate: 2023-07-06T05:59:09Z
  DOI: 10.1177/10820132231186171
Production of partially hydrogenated soybean oil with low trans-fatty
acids using surface dielectric barrier discharge cold plasma
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  Authors: Zoha Chahardehi Sirati, Maryam Gharachorloo, Hamidreza Ghomi Marzdashti, Reza Azizinezhad
  Abstract: Food Science and Technology International, Ahead of Print.
  This study examined the feasibility of applying surface dielectric barrier discharge cold plasma (SDBDCP) to partially hydrogenate crude soybean oil. The oil sample was treated for 13 h using SDBDCP at 15 kV with 100% hydrogen gas under room temperature and atmospheric pressure. Fatty acid composition, iodine value, refractive index, carotenoid content, melting point, peroxide value, and free fatty acids content (FFA) were investigated during SDBDCP treatment. Analysis of fatty acid composition demonstrated an increase in the content of saturated and monounsaturated fatty acids (from 41.32% to 55.3%) and a decrease in the content of polyunsaturated fatty acids (from 58.62% to 40.98%), which resulted in a reduction of the iodine value to 98.49 over the treatment time. Also, the fatty acid profile indicated that the total detected level of trans-fatty acids was very low (0.79%). After a 13-h treatment, the samples showed a refractive index of 1.4637, melting point of 10°C, peroxide value of 4.1 meq/kg, and FFA content of 0.8%. In addition, the results revealed a 71% decline in the carotenoid content of the oil sample due to the saturation of their double bonds. Therefore, these findings suggest that SDBDCP can be effectively used for hydrogenation along with bleaching oil.
  Citation: Food Science and Technology International
  PubDate: 2023-07-03T04:42:38Z
  DOI: 10.1177/10820132231186172
Effect of dual physical modifications on structural and functional
properties of gluten and whey protein: Ultrasound and microwave
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  Authors: Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini
  Abstract: Food Science and Technology International, Ahead of Print.
  In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.
  Citation: Food Science and Technology International
  PubDate: 2023-06-22T06:19:42Z
  DOI: 10.1177/10820132231182099
Effects of nanocellulose combined with high pressure on the textural,
structural, and gel properties of Nemipterus virgatus sausage
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  Authors: Hong He, Wanying Wu, Qingfei Dong, Fengping An, Qun Huang, Hongbo Song
  Abstract: Food Science and Technology International, Ahead of Print.
  This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing the protein gel structure, increasing the gel strength and textural quality, and reducing the cooking loss. High-pressure treatment resulted in a decrease of α-helix and an increase of β-sheet in the protein, forming a dense gel structure, which enhanced the gel strength and the percentage of bound water. The superior hydrophilicity of nanocellulose and its cross-linking with protein increased the percentage of bound water in the gel, which improved the water-holding capacity and mechanical properties. Therefore, the best gel quality was obtained by adding nanocellulose and treating it with high pressure combined with two-stage heating.
  Citation: Food Science and Technology International
  PubDate: 2023-06-16T12:31:35Z
  DOI: 10.1177/10820132231183027
Enhanced H2S biogenesis followed by its postharvest application retarded
senescence development by promoting multiple antioxidant protection
systems in button mushroom during cold storage
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  Authors: Mahtab Moradi Digehsara, Rahim Naghshiband Hassani, Nasser Mahna, Silvana Nicola
  Abstract: Food Science and Technology International, Ahead of Print.
  Rapid postharvest quality deterioration of button mushroom as fruit body surface browning brings about senescence development and limits its distribution potential and postharvest storage. In this investigation, 0.5 mM of NaHS as the optimum concentration for H2S fumigation was applied to retain the quality of Agaricus bisporus mushrooms concerning some qualitative and biochemical attributes evaluation throughout 15 storage-day at 4°C and 80–90% relative humidity. In H2S fumigated mushrooms, pileus browning index, weight loss and softening decreased, concomitant with higher cell membrane stability as revealed by subsidiary electrolyte leakage, malondialdehyde (MDA) and H2O2 contents compared to the control during the cold storage period. H2S fumigation boosted total phenolics, as presented by the enhanced phenylalanine ammonia-lyase (PAL) activity and total antioxidant scavenging activity, while polyphenol oxidase (PPO) activity diminished. Moreover, in H2S fumigated mushrooms not only peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR) and glutathione peroxidase (GPx) activities but also ascorbic acid and glutathione (GSH) contents increased, even though glutathione (GSSG) content declined. The raised endogenous H2S level prompted by greater cystathionine ß-synthase (CBS), cystathionine '-lyase (CSE), cysteine synthase (CS), L-cysteine desulfhydrases (LCD) and D-cysteine desulfhydrases (DCD) enzymes activities until 10d in fumigated mushrooms. In general, the increase in endogenous H2S biogenesis promoted by H2S fumigation in button mushrooms resulted in retarding senescence development, maintaining redox balance by boosting multiple enzymatic and non-enzymatic antioxidants defense parameters.
  Citation: Food Science and Technology International
  PubDate: 2023-06-14T06:26:31Z
  DOI: 10.1177/10820132221133144
Prioritization of vegetable-borne biological hazards in Argentina using a
multicriteria decision analysis tool
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  Authors: Victoria Brusa, Magdalena Costa, Juan M. Oteiza, Lucía Galli, Patricia A. Barril, Gerardo A. Leotta, Marcelo Signorini
  Abstract: Food Science and Technology International, Ahead of Print.
  Vegetables, especially those eaten raw, have been implicated in several foodborne disease outbreaks. Since multiple vegetable matrices and hazards are involved, risk managers have to prioritize those with the greatest impact on public health to design control strategies. In this study, a scientific-based risk ranking of foodborne pathogens transmitted by leafy green vegetables in Argentina was performed. The prioritization process included hazard identification, evaluation criteria identification and definition, criteria weighting, expert survey design and selection and call for experts, hazard score calculation, hazard ranking and variation coefficient, and result analysis. Regression tree analysis determined four risk clusters: high (Cryptosporidum spp., Toxoplasma gondii, Norovirus), moderate (Giardia spp., Listeria spp., Shigella sonnei), low (Shiga toxin-producing Escherichia coli, Ascaris spp., Entamoeba histolytica, Salmonella spp., Rotavirus, Enterovirus) and very low (Campylobacter jejuni, hepatitis A virus and Yersinia pseudotuberculosis). Diseases caused by Norovirus, Cryptosporidium spp. and T. gondii do not require mandatory notification. Neither viruses nor parasites are included as microbiological criteria for foodstuff. The lack of outbreak studies did not allow to accurately identify vegetables as a source of Norovirus disease. Information on listeriosis cases or outbreaks due to vegetable consumption was not available. Shigella spp. was the main responsible for bacterial diarrhea, but it has not been epidemiologically associated with vegetable consumption. The quality of the available information for all hazards studied was very low and low. The implementation of good practice guidelines throughout the entire vegetable production chain could prevent the presence of the identified hazards. The current study allowed the identification of vacancy areas and could help reinforce the need for performing epidemiological studies on foodborne diseases potentially associated with vegetable consumption in Argentina.
  Citation: Food Science and Technology International
  PubDate: 2023-06-12T09:58:16Z
  DOI: 10.1177/10820132231180640
Effects of different types of electrolyzed waters on rheological
characteristics of dough and quality properties of bread
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  Authors: Sibel Bölek, Feyza Tosya, Özge Dinç
  Abstract: Food Science and Technology International, Ahead of Print.
  Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, Catholyte Na2CO3) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic content, texture profile analysis, and micrographic analysis of bread samples were performed. Electrolyzed water affected quality characteristics of dough and bread samples significantly (p
  Citation: Food Science and Technology International
  PubDate: 2023-06-07T05:45:58Z
  DOI: 10.1177/10820132231170288
The influence of conching time on the sensory profile and consumer
acceptance of milk chocolates enriched with freeze-dried blueberry
(Vaccinium spp.)
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  Authors: Raquel L de Freitas, Pedro P.C Augusto, Valdecir Luccas, Helena M.A Bolini
  Abstract: Food Science and Technology International, Ahead of Print.
  Conching is a processing stage of industrial chocolate manufacture that is essential to the development of the sensory and rheological properties of the finished product. It promotes the physicochemical changes leading to flavor, aroma, and flowability refinement by continuously heating, aerating, shearing, and homogenizing chocolate mass during an extended time length. Conching duration is a key processing parameter that depends on the type of chocolate, the quality of primary ingredients, the conche's configuration, and the desired sensory outcome in the chocolate. Shorter cycles are often beneficial to manufacturers, due to increased productivity and reduced energy consumption, but they may be insufficient to fully develop chocolate's desired sensory properties. The present study aimed to shed light on the trade-off between product quality and process efficiency by assessing if varying conching durations were associated with statistically significant differences in the sensory profile and consumer acceptance of milk chocolates with freeze-dried blueberry. Samples were produced under an alternative method of conching prior to ball mill refining, with times investigated being 6, 12, 24, 36, 48, and 72 h, and were subsequently submitted to Quantitative Descriptive Analysis and consumer acceptance test. No statistically significant differences in either sensory profiles or consumer acceptance ratings of samples were observed, with the exception of hedonic values for aroma, indicating that a 6-h conching cycle was already enough to develop the sensory properties of the milk chocolate with freeze-dried blueberry. The feasibility of shorter conching times suggests a potential for energy saving and increased productivity in the production of milk chocolates following the conching prior to ball mill refining concept.
  Citation: Food Science and Technology International
  PubDate: 2023-06-06T06:41:01Z
  DOI: 10.1177/10820132231179764
Influence of hydrocolloids and natural emulsifier in the physical
stability of UHT oat beverage
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  Authors: Youhui Zhang, Yu Kong, Yanjun Yan, Feng Gao, He Ma, Changjin Liu
  Abstract: Food Science and Technology International, Ahead of Print.
  This study aimed to improve the physical stability of ultra-high temperature (UHT) oat beverage by adding hydrophilic colloids (guar gum [GG] and xanthan gum [XG]) and a natural emulsifier (soluble soybean polysaccharide [SSPS]). The stability of the oat beverage was characterized by particle size, zeta potential, rheological properties, Fourier-transform infrared (FTIR) spectroscopy, backscattered light intensity (ΔBS), and microstructure. The results indicated that XG reduced the average particle size and size distribution of the beverage, indicating that XG could prevent particle aggregation. GG increases the apparent viscosity of the oat beverage without affecting the zeta potential. When SSPS was added to the oat beverage, it increased the absolute value of the zeta potential and the infrared absorption peak intensity, while the average particle size and backscattered light intensity (ΔBS) decreased, resulting in a more uniform microstructure. The zeta potential reached a maximum value of 32.12 when GG, XG, and SSPS were combined, indicating that the physical stability of the oat beverage was effectively improved when all three were present simultaneously. This study may provide some suggestions for the industrial production of low-viscosity cereal beverages with good stability.
  Citation: Food Science and Technology International
  PubDate: 2023-06-02T07:23:49Z
  DOI: 10.1177/10820132231176875
Characterization and qualitative evaluation of cassava starch-chitosan
edible food wrap enriched with culinary leaf powders for eco-friendly food
packaging applications
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  Authors: Mohandas Prithiviraj, Abhilash Sasidharan, Bindu Murali Krishna, Sarsan Sabu, Kappat Valiyapeediyekkal Sunooj, Kiliyanamkandy Anoop, Johnsy George
  Abstract: Food Science and Technology International, Ahead of Print.
  Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated. The thickness of the films ranged from 0.198 ± 0.12 to 0.372 ± 0.27 mm. Tensile strength was reported to be the highest (40.71 ± 1.21 MPa) in the curry leaf powder incorporated sample. Maximum elongation at break was reported by bay leaf powder incorporated (5.8 ± 1.59%) sample. The Young's modulus values were observed to be increasing along with the concentration of chitosan. Maximum seal strength values were reported by curry leaf powder incorporated film with 0.8% chitosan (2.93 ± 0.22 N/mm). The leaf powder incorporated samples reported a higher flavonoid content compared to the control. The color analysis (L*, a*, b*) of the films was identical to the natural leaf color. The SEM images indicated a rough texture for the leaf powder incorporated films. The FTIR evaluation confirmed the presence of the respective functional groups. The statistical evaluation done by statistical package for social sciences software showed that all the data were significantly different (P ≤ 0.05.). The study demonstrated the potential of incorporation of leaf powder and chitosan to enhance the properties of starch-based edible packaging.
  Citation: Food Science and Technology International
  PubDate: 2023-06-02T06:54:50Z
  DOI: 10.1177/10820132231179492
Synergistic effect of ultrasound and citric acid treatment on functional,
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  Authors: Adebola O Oladunjoye, Ishola K Olawuyi, Taofeek A Afolabi
  Abstract: Food Science and Technology International, Ahead of Print.
  A novel approach in promoting the valorisation of fruit waste as potential bio-ingredients in food applications is gaining research attention in recent times. In the present study, hog plum bagasse (HPB) treated with citric acid alone (0.12 dm3, 99.0% purity) and in synergistic treatment with ultrasound (40 KHz, 400 W, 0.348 W/cm3, 60 min, 80 °C). Treated samples were evaluated for proximate and lignocellulose composition, functional, bioactive, structural, morphology and microbial properties, while the untreated samples served as control. HPB showed varied proximate values with treatment effect. Notably, a significant reduction (42.06%) was observed in fibre content. A similar reduction was observed in the hemicellulose and lignin fraction but improved the yield of the cellulose component. Furthermore, treatment increased bulk density (0.120–0.131 g/cm3), water absorption capacity (5.60–6.35 g/g), swelling power (8.85–9.94 g/g) and solubility index (1.01–2.32%) but reduced oil absorption capacity (7.50–4.15 g/g). All colour parameters were reduced with treatment, while the total phenolic compound and antioxidant capacity of treated bagasse improved by 24.70% and 45.37%. Fourier transform infra-red spectroscopy alterations were observed in the absorption spectra with treatment, while scanning electron microscopestructure in treated samples showed cavity formation. Also, the microbial population was reduced to a non-detectable level after treatment. Ultrasound-assisted treatment of HPB holds a valorisation potential for its food application by relevant agro-based industries.
  Citation: Food Science and Technology International
  PubDate: 2023-06-01T06:44:33Z
  DOI: 10.1177/10820132231176579
Regulation of fructose levels on carbon flow and metabolites in yeast
during food fermentation
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  Authors: Dongdong Xie, Yanan Lei, Yingqi Sun, Xing Li, Jiaxin Zheng
  Abstract: Food Science and Technology International, Ahead of Print.
  In this study, the effects of fructose levels on yeast growth, metabolic pathways and products, and redox status were investigated by simulated dough medium. The results showed that yeast was subjected to oxidative stress and damage under both sugar-free and high-fructose conditions. Yeast has a strong ability to metabolize pentose phosphate, trehalose, and tricarboxylic acid under sugar-free conditions. In the high fructose environment, yeast preferentially produced trehalose and glycerol in the early stage and gradually increased the metabolism of pentose phosphate in the later stage. Compared with the low fructose concentration, yeast had stronger pentose phosphate and tricarboxylic acid cycle (TCA) metabolism to ensure nicotinamide adenine dinucleotide phosphate (NADPH) and adenosine triphosphate (ATP) content in higher fructose levels. Therefore, sugar-free and high fructose levels affected the growth of yeast cells and yeast responded to fructose levels by regulating the metabolic carbon flow of glycolysis, pentose phosphate, trehalose, and TCA.
  Citation: Food Science and Technology International
  PubDate: 2023-06-01T05:44:08Z
  DOI: 10.1177/10820132231179495
Antibacterial, bacteriolytic, and antibiofilm activities of the essential
oil of temu giring (Curcuma heyneana Val.) against foodborne pathogens
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  Authors: Abdi Wira Septama, Aprilia Nur Tasfiyati, Eldiza Puji Rahmi, Ibrahim Jantan, Rizna Triana Dewi, Amit Jaisi
  Abstract: Food Science and Technology International, Ahead of Print.
  Foodborne pathogens may cause foodborne illness, which is among the major health problems worldwide. Since the therapeutic options for the treatment of the disease are becoming limited as a result of antibacterial resistance, there is an increasing interest to search for new alternatives of antibacterial. Bioactive essential oils from Curcuma sp become potential sources of novel antibacterial substances. The antibacterial activity of Curcuma heyneana essential oil (CHEO) was evaluated against Escherichia coli, Salmonella typhi, Shigella sonnei, and Bacillus cereus. The principal constituents of CHEO are ar-turmerone, β-turmerone, α-zingiberene, α-terpinolene, 1,8-cineole, and camphor. CHEO exhibited the strongest antibacterial activity against E. coli with a MIC of 3.9 µg/mL, which is comparable to that of tetracycline. The combination of CHEO (0.97 µg/mL) and tetracycline (0.48 µg/mL) produced a synergistic effect with a FICI of 0.37. Time-kill assay confirmed that CHEO enhanced the activity of tetracycline. The mixture disrupted membrane permeability of E. coli and induced cell death. CHEO at MIC of 3.9 and 6.8 µg/mL significantly reduced the formation of biofilm in E. coli. The findings suggest that CHEO has the potential to be an alternative source of antibacterial agents against foodborne pathogens, particularly E. coli.
  Citation: Food Science and Technology International
  PubDate: 2023-05-23T05:43:57Z
  DOI: 10.1177/10820132231178060
Impact of ultrasonication and blanching as a pre-treatment on quality
parameter of dried and rehydrated bitter gourd
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  Authors: Ankita Kishor Walawalkar, Venkata Giridhar Poosarla, Nagaveni Shivshetty
  Abstract: Food Science and Technology International, Ahead of Print.
  Vegetables are owed to the restriction of seasonal availability and regional abundance; it becomes essential that vegetables are preserved safely during the off-season. These existing demands look for dried products with high nutritional and organoleptic properties similar to fresh products. This study aimed to investigate the effect of ultrasonication and blanching before hot air drying on the quality attributes of bitter gourd (Momordica charantia). Dried samples were rehydrated to find the efficiency of pre-treatment and physicochemical properties. M. charantia slices were pre-treated with ultrasonication and blanched and dried at two different temperatures, 50 °C and 60 °C. M. charantia pre-treated using ultrasonication and dried at 60 °C reduces the drying time to 50% and rehydration time to 40% compared to untreated samples. Physico-chemical analysis of ultrasonicated samples revealed to have better retention of moisture (dried − 3.6%, rehydrated – 88%), Colour ΔE (dried – 9.07, rehydrated – 1.6), ascorbic acid (dried – 513, rehydrated – 310 mg/100 g), phenol (dried – 302, rehydrated – 231 GAE mg/100 g) and β-carotene (dried – 68 µg/100 g, rehydrated – 39 µg/100 g) compared to blanching.
  Citation: Food Science and Technology International
  PubDate: 2023-05-23T05:42:58Z
  DOI: 10.1177/10820132231177324
Effect of ultrasound processing on rheological properties and color of
green food products
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  Authors: Manolya Eser Oner
  Abstract: Food Science and Technology International, Ahead of Print.
  Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R2 values>0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 °C, 15 °C, and 25 °C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 °C, 13.08 to 36.78 Pa.s at 15 °C, and 14.55 to 26.75 Pa.s at 25 °C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 °C to 25 °C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color.
  Citation: Food Science and Technology International
  PubDate: 2023-05-23T05:41:58Z
  DOI: 10.1177/10820132231176872
Processing of verjuice by ultrasound-assisted microwave heating: An
assessment on the enzyme activity retention, technological parameters, and
bioactive properties
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  Authors: Esra Gençdağ, Ahmet Görgüç, Sena Anakiz, Fatih Mehmet Yilmaz
  Abstract: Food Science and Technology International, Ahead of Print.
  The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining
  Citation: Food Science and Technology International
  PubDate: 2023-05-19T07:51:24Z
  DOI: 10.1177/10820132231176580
Effect of fat replacement by flaxseed flour on the quality parameters of
pork meatballs
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  Authors: Ping Dong, Lan Xiao, Wenjiao Fan, Huizhen Yang, Chengjian Xu, Mingfeng Qiao, Kaixian Zhu, Huachang Wu, Jing Deng
  Abstract: Food Science and Technology International, Ahead of Print.
  To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs.
  Citation: Food Science and Technology International
  PubDate: 2023-05-11T03:42:28Z
  DOI: 10.1177/10820132231173158
Development of stability, antioxidant, and antimicrobial properties of
biopolymeric chitosan- modified starch nanocapsules containing essential
oil
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  Authors: Maryam Hasani, Seyed Mahdi Ojagh, Mohammad Amir Hasani, Shirin Hasani
  Abstract: Food Science and Technology International, Ahead of Print.
  Lemon essential oil (LEOs) is used as a bioactive compound with unique health properties as a medicine or dietary supplement. Nevertheless, essential oils are chemical compounds sensitive to light, oxidation, and thermal processes. Therefore, encapsulation technique can be a good way to protect them from degradation and evaporation. In current study, biopolymeric nanocapsules containing lemon essential oils (LEOs) were prepared by the emulsion method. The nanocapsules were characterized by their particle size and Encapsulation efficiency (%) ranged from 339.3 to 553.3 nm and 68.09% to 85.43%, respectively. Long-term storage (30 days) under different temperatures (4°C, 25°C, and 40°C) conditions showed that nanocapsules stored at 4°C were more stable than samples stored at higher temperatures. DPPH and ABTS free radical scavenging activity were measured to evaluate the values of antioxidant activity of LEOs and nanocapsules. The free LEO and nanocapsules were investigated for its antibacterial activity against common Gram-positive and Gram-negative pathogenic microorganisms (Staphylococcus aureus and Escherichia coli) using disk diffusion followed by the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Our results indicated that the encapsulated LEOs had a significant antioxidant and antibacterial activities, as compared to the free LEO. The LEOs nanocapsules in CS and Hicap can be suggested as an important natural alternative with suitable stability, antioxidant, and antibacterial properties to overcome the challenges associated with the direct application of these bioactive compounds in food.
  Citation: Food Science and Technology International
  PubDate: 2023-05-09T05:44:37Z
  DOI: 10.1177/10820132231168449
The combined effect of supercritical carbon dioxide and mild temperatures
on pectin methylesterase inactivation in orange juice
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  Authors: Thais Madoglio Sultani, Ana Carolina Pereira Francisco, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus
  Abstract: Food Science and Technology International, Ahead of Print.
  Pectin methylesterase (PME) is the target-enzyme in orange juice processing, and its inactivation preserves the original juice’s cloud, a valuable quality attribute for consumers. This study was primarily undertaken to evaluate the combination of supercritical carbon dioxide (SC-CO2) and mild temperatures on PME inactivation in the juice. Physicochemical and color parameters were also evaluated. Pressures (P) in the range of 74 to 351 bar, temperatures (T) between 33°C and 67°C, and holding times (t) varying from 20 to 70 min were tested using a central composite rotational design. Determination of PME activity, pH, titratable acidity, soluble solids, ratio, lightness, °hue and chroma in freshly extracted/raw and treated juice samples, and total color difference (TCD) between raw and treated juice were carried out. The percentage of PME reduction widely ranged from 13.7% to 91.8%. The variable P had a significant effect (p ≤ 0.05) on TCD and acidity variation. T exhibited a significant effect on the PME reduction, TCD, and soluble solids variation; however, t impacted on the soluble solids variation only. The interaction between P and t (P.t) affected the soluble solids and acidity variation, and T.t affected TCD. The combination of SC-CO2 and mild temperatures is potentially capable of inactivating PME in orange juice.
  Citation: Food Science and Technology International
  PubDate: 2023-05-02T06:02:52Z
  DOI: 10.1177/10820132231172363
Biodegradable sodium alginate films incorporated with lycopene and
β-carotene for food packaging purposes
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  Authors: Diego Santiago Tupuna-Yerovi, Helena Schmidt, Alessandro de Oliveira Rios
  Abstract: Food Science and Technology International, Ahead of Print.
  Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and β-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was no significant difference (p > 0.05) in film thickness (45 ± 1 μm) of sodium alginate films with carotenoids. Nevertheless, the low quantity of carotenoids was enough to promote significant variations in the tensile properties of films. The films with lycopene or β-carotene showed lower tensile strength and elongation at break than control films. The carotenoid incorporation promoted a reduction (p
  Citation: Food Science and Technology International
  PubDate: 2023-05-02T06:01:53Z
  DOI: 10.1177/10820132231172362
Lactic acid bacteria as an adjunct starter culture in the development of
metabiotic functional turmeric (Curcuma longa Linn.) beverage
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  Authors: Ritika Modi, ParamPal Sahota
  Abstract: Food Science and Technology International, Ahead of Print.
  Turmeric (Curcuma longa) is a highly nutritious rhizomatous herbaceous plant with remarkable chemical composition and biologically active compounds. This study aimed to evaluate the turmeric, ginger and lemon blend as a fermentable substrate by lactic acid bacteria to develop a fermented nondairy beverage. Results showed that turmeric blend (turmeric 2%w/v, ginger 1.5% v/v, 5% v/v) was an excellent matrix for lactic acid bacteria growth and fermentation dramatically increased total phenolic, flavonoid content and antioxidants capacities impacting the color and sensory properties. Moreover, the formulated fermented turmeric blend was stable for more than 90 days at 4°C with a healthy bacterial population and nutraceutical stability. Turmeric beverage also inhibited the growth of Caco-2 and MOLT 4 cancerous cell lines in a dosage and time-reliant manner. This way, lactic acid fermentation can be considered as an appropriate tool for developing turmeric based novel bio-intervention with enhanced bioactivity and antagonistic efficacy against recurring food-borne pathogen in this post-antibiotic era.
  Citation: Food Science and Technology International
  PubDate: 2023-04-27T05:04:17Z
  DOI: 10.1177/10820132231173021
Effect of calcium levels on structure and function of mitochondria in
yeast under high glucose fermentation
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  Authors: Dongdong Xie, Yingqi Sun, Xing Li, Shuncheng Ren
  Abstract: Food Science and Technology International, Ahead of Print.
  In this study, the effects of calcium levels on structure and function of mitochondria under high glucose environment were studied. In the high glucose environment, yeast growth capacity was inhibited, and intracellular reactive oxygen species (ROS) content was increased from 6 h to 12 h, while ROS content was reduced in group with 1 × 10−1 and 1 g/L CaCl2 level from 24 h to 36 h. Exogenous calcium addition had a significant effect on the elevation of intracellular Ca2+ and cytochrome C content in yeast from 6 h to 12 h; mitochondrial membrane potential decreased with the increase of CaCl2 level under high glucose levels. Mitochondrial swelling of yeast was influenced by high glucose levels and showed a regulatory dynamic change by Ca2+ levels. Isocitrate dehydrogenase activity increased in 1 × 10−3 g/L CaCl2 level from 6 h to 12 h, α-ketoglutarate dehydrogenase activity increased with an increase in CaCl2 level from 6 h to 24 h. Calcium affected the structure and function of mitochondria by regulating the intracellular signal, enzymes in tricarboxylic acid cycle, and cytochrome system of yeast under high glucose stress.
  Citation: Food Science and Technology International
  PubDate: 2023-04-24T06:00:43Z
  DOI: 10.1177/10820132231170409
Physicochemical, calorimetric and texture profile characteristics of
various gluten-free flours
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  Authors: Juan Manuel Santamaría Gómez, Yolanda Salinas-Moreno, Roberto Sigüenza López, Héctor Silos Espino, Irma Guadalupe López, Alejandra Chávez Rodríguez, Isaac Andrade González
  Abstract: Food Science and Technology International, Ahead of Print.
  It is important to understand how the composition and structure of proteins from other flours differ from proteins in wheat, in order to have a better option to substitute gluten products with gluten-free food products. The aim of this study was the characterization of gluten-free flours and comparison of their rheological and calorimetric properties against wheat flour, for its use as gluten-free alternative. Chemical composition analysis, water solubility index (WSI), water absorption index (WAI), texture and calorimetric profile were determined. The closest WAI to wheat flour (1.45 g gel/g sample) was corn flour (2.41 g gel/g sample), while the WSI of chickpea flour was 5.51% approaching that of wheat flour of 5.88%. The hardness and adhesiveness values closest to wheat (1.65 kgf and 0.03 mJ) were amaranth flour with 0.85 kgf and 0.01 mJ, respectively. The phenolic content and antioxidant capacity were higher in the corn and bean flours with 244.4 mg GAE/100 g, 148 mg GAE/100 g and 190 mg AAE/100 g and 170 mg AAE/100 g, respectively. The combination of these non-conventional flours can be an innovative source of gluten-free formulas.
  Citation: Food Science and Technology International
  PubDate: 2023-04-24T05:03:11Z
  DOI: 10.1177/10820132231166723
Development of prediction software to describe total mesophilic bacteria
in spinach using a machine learning-based regression approach
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  Authors: Meral Yildirim-Yalcin, Ozgun Yucel, Fatih Tarlak
  Abstract: Food Science and Technology International, Ahead of Print.
  The purpose of this study was to create a tool for predicting the growth of total mesophilic bacteria in spinach using machine learning-based regression models such as support vector regression, decision tree regression, and Gaussian process regression. The performance of these models was compared to traditionally used models (modified Gompertz, Baranyi, and Huang models) using statistical indices like the coefficient of determination (R2) and root mean square error (RMSE). The results showed that the machine learning-based regression models provided more accurate predictions with an R2 of at least 0.960 and an RMSE of at most 0.154, indicating that they can be used as an alternative to traditional approaches for predictive total mesophilic. Therefore, the developed software in this work has a significant potential to be used as an alternative simulation method to traditionally used approach in the predictive food microbiology field.
  Citation: Food Science and Technology International
  PubDate: 2023-04-19T05:14:57Z
  DOI: 10.1177/10820132231170286
Assessment of physicochemical parameters, bioactive compounds, biological
activities, and nutritional value of the most two commercialized pollen
types of date palm (Phoenix dactylifera L.) in Morocco
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  Authors: Saad Salhi, Mouad Chentouf, Hasnaâ Harrak, Abdellatif Rahim, Cansel Çakir, Dilaycan Çam, Mehmet Öztürk, Naima Hamidallah, Jean-François Cabaraux, Bouchra El Amiri
  Abstract: Food Science and Technology International, Ahead of Print.
  The pollen of date palm (Phoenix dactylifera L.) is known for its nutritional value and implications as a health-promoting component. Due to its low cost, date palm pollen crushed with its spadix is more widely commercialized and used in Morocco than pure date palm pollen free of spadix. Thus, this study aimed to assess the physicochemical and phytochemical parameters, biological activities, and nutritional value of the two pollen types: Pure date palm pollen and date palm pollen crushed with its spadix. Various physicochemical parameters were determined, including humidity, water activity (aw), total soluble solids, ash content, and color parameters (L*, a*, b*, C*ab, and hab). Additionally, the phenolic compound profiles were analyzed, and the in vitro antioxidant, enzyme inhibitory, and antidiabetic activities were assessed for both pure date palm pollen and date palm pollen crushed with its spadix. Furthermore, the nutritional value was evaluated by determining protein and carbohydrate contents, and mineral and fatty acid profiles. The results have revealed that pure date palm pollen had higher humidity, aw, L*, and hab color parameters than date palm pollen crushed with its spadix, but lower total soluble solid and ash contents. The main phenolic compounds in pure date palm pollen were ellagic acid, rutin, fisetin, and quercetin, whereas date palm pollen crushed with its spadix contained mainly catechin, chlorogenic acid, p-coumaric acid, ferulic acid, and rutin. Moreover, pure date palm pollen showed greater in vitro antioxidant activity, while date palm pollen crushed with its spadix had higher enzyme inhibitory and antidiabetic activities. PDPS was the richest source of proteins, carbohydrates, minerals, and saturated fatty acids, while date palm pollen crushed with its spadix was a better source of unsaturated fatty acids, which are mainly represented by linoleic acid. In conclusion, although date palm pollen crushed with its spadix is the most widely consumed type, its nutritional value is lower than that of pure date palm pollen. Thus, pure date palm pollen could potentially serve as a better source of many bioactive compounds, making it a viable supplement for various health applications.
  Citation: Food Science and Technology International
  PubDate: 2023-04-17T06:42:04Z
  DOI: 10.1177/10820132231168914
Effects of different cooking methods on the proximate composition and
physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking
and freezing cycle
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  Authors: Sumit Kumar Verma, P Ganesan, Pankaj Kishore, S Remya, CO Mohan, Pandurengan Padmavathy, Nagarajan Muralidhran, J Bindu
  Abstract: Food Science and Technology International, Ahead of Print.
  Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90°C till the core temperature of the product reaches 85°C using hot water, steam, and microwave (400W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values.
  Citation: Food Science and Technology International
  PubDate: 2023-04-12T04:48:08Z
  DOI: 10.1177/10820132231166972
Analysis and health risk assessments of heavy metals and nitrate migration
into pickle beverages
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  Authors: Elif Feyza Topdas, Gursel Isci, Elif Dagdemir
  Abstract: Food Science and Technology International, Ahead of Print.
  This research aimed to investigate the levels of heavy metals (lead, cadmium, inorganic arsenic, and aluminium) and nitrate contaminants in pickle beverages sold in the Turkey market produced from various fruits and vegetables. In addition, carcinogenic and noncarcinogenic risk assessments of exposure resulting from oral consumption of these beverages have also been made. The heavy metal concentrations in 22 pickle beverages were found to be in the range of 0.369 to 119.181 for Al, 0.136 to 6.561 for iAs, 0.020 to 1.326 for Cd, and 0.118 to 3.632 µg/L for Pb, while the nitrate concentrations were
  Citation: Food Science and Technology International
  PubDate: 2023-04-04T08:12:40Z
  DOI: 10.1177/10820132231166724
Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus
in apple jam by cinnamaldehyde and potassium sorbate
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  Authors: Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha
  Abstract: Food Science and Technology International, Ahead of Print.
  The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against S. Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against S. aureus. The compounds combined exhibited a synergistic effect (FIC
  Citation: Food Science and Technology International
  PubDate: 2023-03-28T06:36:23Z
  DOI: 10.1177/10820132231165541
Phytochemical screening and antibacterial assessment of two macroalgae
Ulva papenfussi and Ulva nematoidea (Chlorophyta) against the bacterium
Vibrio parahaemolyticus
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  Authors: Jessie Vargas Cárdenas, Jorge Chávez Pérez, Nancy Martínez Ordinola, Ivan Soto Rodríguez, Luis Otavio Brito, Silvio Ricardo Maurano Peixoto, Alfredo Olivera Galvez
  Abstract: Food Science and Technology International, Ahead of Print.
  This study was conducted to determine whether the macroalgae Ulva papenfussi and Ulva nematoidea could be alternatives for preventing Litopenaeus vannamei vibriosis caused by the bacterium Vibrio parahaemolyticus. Phytochemical screening was performed on methanolic extracts to qualitatively determine the main groups of bioactive compounds, previous to an in vitro antibacterial test against V. parahaemolitycus. Phenols, polyphenols, flavonoids, and the high presence of carbohydrates were found in both macroalgae. U. papenfussi showed more presence of lipids and alkaloids than U. nematoidea . Macroalgae extracts prepared (v:v) with a 1:1 methanol: dichloromethane solvent was used for the in vitro test using the disc diffusion method (MDD). Filter paper discs impregnated with 1.0, 1.5, 2.0, 3.0, and 4.0 mg of the extracts showed antibacterial activity against V. Parahaemolitycus in a dose-dependent manner in both macroalgae. The inhibition zone varied significantly (p
  Citation: Food Science and Technology International
  PubDate: 2023-03-27T07:56:21Z
  DOI: 10.1177/10820132231165540
An emerging application of gamma irradiation in reducing higher levels of
hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the
microbial and nutritional quality
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  Authors: Aya Y Mostafa, Adel ZM Badee, Shahinaz A Helmy, Serag A Farag, Mohamed E Abdel Aziz
  Abstract: Food Science and Technology International, Ahead of Print.
  Date syrup is a very rich nutritional and medicinal product. It can be used alone or mixed with other food products. Now, it is widely used as a natural sweetener instead of harmful sugar in several food products. However, date syrup contains higher levels of 5-hydroxyl methyl furfural (5-HMF) (heat-induced toxicant). HMF is normally formed during processing via Maillard reaction as a result of heating. Thus, the present study aims at investigating the effect of gamma irradiation in reducing HMF content and improving the quality properties of date syrup. Date syrup samples (commercial) were irradiated at different doses (15, 20 and 25 kGy). HMF content was determined using the HPLC method. The obtained results showed that γ-irradiation reduced the toxic compound (HMF) in date syrup, where irradiation dose (20 kGy) recorded the lowest HMF level (1956.40 mg/kg) with a reduction percentage of 46.96% compared to the non-irradiated sample. While the non-irradiated sample revealed the highest level of HMF and bacterial growth. Therefore, γ-irradiation is considered an effective treatment that reduces HMF using a particular dose (20 kGy) and prevents microbial growth (20–25 KGy). Furthermore, it may increase the nutritional value by increasing minerals’ bioavailability (15 kGy).
  Citation: Food Science and Technology International
  PubDate: 2023-03-27T07:55:22Z
  DOI: 10.1177/10820132231165545
Potential applications of Rhodomyrtus tomentosa leaf extract as natural
anti-staphylococcal additive in food systems: Efficacy and in vivo safety
evaluation
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  Authors: Acharaporn Issuriya, Kawinsak Jatutasri, Sineenart Sanpinit, Sasitorn Chusri, Supayang Piyawan Voravuthikunchai, Thammarat Kaewmanee, Sathianpong Phoopha, Korakot Wichitsa-nguan Jetwanna, Surasak Limsuwan
  Abstract: Food Science and Technology International, Ahead of Print.
  This work aimed to explore the potential use of Rhodomyrtus tomentosa ethanol leaf extract (RTEL) as an alternative food preservative agent for controlling the growth of Staphylococcus aureus. Antibacterial activities against food-isolated S. aureus were performed using disc diffusion and broth microdilution assays, followed by evaluating in vivo subacute oral toxicity of the extract. Salad dressing was used as a food model to study bactericidal properties and consumer acceptability. RTEL remarkably inhibited S. aureus with minimum inhibitory concentrations (MICs) ranging from 7.81–62.5 µg/mL. Repeated oral doses (5, 50, and 300 mg/kg RTEL) for 28 days did not affect any of the measured toxicity parameters. The no-observed-adverse-effect-level (NOAEL) of RTEL was noted as more than 300 mg/kg body weight/day. The utilization of RTEL (12.5 mg/mL) in the vinaigrette salad dressing did not affect the consumer acceptability of the product, remarkably killed the pathogen within 3–9 h of exposure. The results indicated that RTEL is safe and effective as a natural anti-staphylococcal controlling agent that could be utilized in food systems. Further work is required on the effects of enterotoxin production, an important virulence factor of S. aureus responsible for food-borne disease.
  Citation: Food Science and Technology International
  PubDate: 2023-03-24T05:46:12Z
  DOI: 10.1177/10820132231165667
Eradication of multiple-species biofilms from food industrial and domestic
surfaces using essential oils
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  Authors: Anita Vidács, Erika Beáta Kerekes, Miklós Takó, Csaba Vágvölgyi, Judit Krisch
  Abstract: Food Science and Technology International, Ahead of Print.
  Microbial biofilm formation represents a serious problem for both food industry and households. Natural biofilms are formed mostly by multiple species, and show resistance against most of the usual sanitizers. In this study, the effects of cinnamon (Cinnamomum zeylanicum), marjoram (Origanum majorana) and thyme (Thymus vulgaris) essential oils (EOs) and their main components (cinnamaldehyde, terpinene-4-ol, and thymol) were investigated on four-species biofilms of Escherichia coli, Listeria monocytogenes, Pseudomonas putida and Staphylococcus aureus. Minimum bactericide concentration (MBC) and killing time were determined by means of the microdilution method. MBC of the investigated EOs and components was between 0.5 mg/mL (cinnamaldehyde) to 25 mg/mL (terpinene-4-ol). Killing times for the four-species suspension were 5 or 10 min, time spans usable in the food industry. For eradication of the mixed-population biofilm from stainless steel (SS), polypropylene (PP), tile and wood surfaces, EO- or EO component-based disinfectant solutions were developed, and their effects were compared to a peracetic acid-based industrial sanitizer (HC-DPE). Total eradication of biofilms (99.9%) was achieved, with solutions containing cinnamon and thyme EO and EO components, from SS and PP, but not from tile or wood surfaces. Apparently, cinnamon EO, terpinene-4-ol and thymol have better disinfectant activity than HC-DPE.
  Citation: Food Science and Technology International
  PubDate: 2023-03-24T04:54:31Z
  DOI: 10.1177/10820132231165543
Aloe Vera and Nopal mucilage on the reduction of agglomeration during
spray drying and storage of blackberry and raspberry extracts
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  Authors: Isaac Andrade González, Arturo Moisés Chávez Rodríguez, Alejandra Chávez Rodríguez, Mayra I Montero Cortes, Vania S Farías Cervantes
  Abstract: Food Science and Technology International, Ahead of Print.
  The objective of this investigation was to evaluate the influence of two carrier agents, Nopal and Aloe Vera mucilage on the physicochemical properties and stability of blackberry and raspberry powders obtained by spray drying. A pilot scale spray dryer with a feed flow of 20 L/h and an atomization speed of 28,000 rpm was used. The inlet and outlet air temperatures were from 180 to 80°C, respectively. Yield, moisture content, water activity, hygroscopicity index, solubility time, volumetric density, stability diagrams, micrographs, and particle temperature were evaluated. The highest yields for blackberry extract were 75% with a concentration of 2.5% (w/v) Nopal mucilage, while raspberry extract yielded 65% with a concentration of 5% (w/v) Nopal mucilage. The increase in the concentration of the carrier agent presented an increase in the values of humidity, water activity, volumetric density, and solubility when Nopal mucilage was used as a carrier agent in both blackberry and raspberry extracts. Furthermore, when Aloe Vera mucilage was used as a carrier agent, these same values decreased with increasing concentration. The storage conditions of the powders obtained should be stored at temperatures below 20°C and water activities below 0.4. In addition, the stability diagrams show the particle conditions that should not be exceeded during spray drying.
  Citation: Food Science and Technology International
  PubDate: 2023-03-14T07:23:43Z
  DOI: 10.1177/10820132231161229
Solid state fermentation of mung beans by Bacillus subtilis subsp. natto
on static, shaking flask and soft elastic tubular reactors
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  Authors: He Lyu, Saartje Hernalsteens, Haihua Cong, S-Y Quek, Xiao dong Chen
  Abstract: Food Science and Technology International, Ahead of Print.
  Given that mung beans constitute a significant nutrient source in many cultures, it is worthwhile to investigate ways to improve their nutritional and functional properties. The effect of fermentation of mung beans by Bacillus subtilis subsp. natto was investigated in various reactor designs, including static, shaking flasks, and soft elastic tubular reactors (SETR). The results showed that all three processes might affect the substrate, resulting in changes in the protein and carbohydrate fractions. We noticed an increase in soluble protein and serine levels, which we attribute to the proteases produced during fermentation. Through XRD, FTIR, and DSC analyses, it was also discovered that whereas static and shaking flask fermentation might raise relative crystallinity and peak temperature, fermentation performed on the SETR decreased these values. It was also possible to notice that SETR might induce a change in the particle size distribution of the substrate through a complex impact of mechanical forces, mixing, and microbial activity, which could be helpful to some aspects of the process. To summarize, fermentation of mung beans by Bacillus. subtilis subsp. natto could be an attractive approach for producing a food ingredient with various functional and nutritional properties. Furthermore, the SETR has been shown to be a viable technique for dealing with high solid load substrates, whether as the reactor for the entire process or as a first stage/pre-treatment step, and its applicability in bioprocesses should be explored further.
  Citation: Food Science and Technology International
  PubDate: 2023-03-13T08:16:30Z
  DOI: 10.1177/10820132231162167
The effect of okra (Abelmoschus esculentus l.) Powder Addition on
Qualities of Gluten-free Chiffon Cake
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  Authors: Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen, Wen-Chieh Sung
  Abstract: Food Science and Technology International, Ahead of Print.
  Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p
  Citation: Food Science and Technology International
  PubDate: 2023-03-13T08:15:31Z
  DOI: 10.1177/10820132231162164
The potential of UVC decontamination to prolong shelf-life of par-baked
bread
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  Authors: Els Debonne, Margaux Thys, Mia Eeckhout, Frank Devlieghere
  Abstract: Food Science and Technology International, Ahead of Print.
  The effect of UVC (254 nm) treatment on the mould-free shelf-life of par-baked wholemeal, rye and six-grain bread was examined. Currently, these breads are par-baked, wrapped in high-density polyethylene (HDPE)-foil and transported or stored at room temperature for a couple of days before being full-baked and sold/consumed. Generally, after five days, these breads show signs of mould spoilage. A shelf-life increase in one or more days would already offer immense economical and logistic benefits for the baker or retailer. In this study, the parameters fluence rate (irradiation intensity), fluence (UV dose), distance to the UV-lamp (DTL) and number of layers of a common wrapping HDPE-foil (20 µm) were diversified. The breads were subjected to a UVC treatment (0–2502 mJ/cm²), packed and stored at room temperature for a period of 15 days (21.5 ± 0.8°C). Similar as for the breads, agar plates with mould spores of Aspergillus niger, Aspergillus montevidensis and Penicillium roqueforti were UVC treated (0–1664 mJ/cm²) and checked daily for visible mould growth during 15 days (25°C). Aspergillus niger showed the strongest resistance towards UVC, a fluence of 800 mJ/cm² was needed to inhibit growth during 15 days of storage, whereas for P. roqueforti and A. montevidensis, respectively, UV levels of 291 and 133 mJ/cm² were found sufficient. Furthermore, the shelf-life of wholemeal, rye and six-grain bread can be prolonged from 5 to 6, 8 and 9 days, respectively, using 2502 mJ/cm². The effect of higher UVC dosage on shelf-life reached a maximal level and was strongly impacted by the wide spread on data of mould-free shelf-life. The main factors influencing the potential of UV decontamination were the rough bread surface, differences in DTL, the possibility of post-contamination and UV permeability of packaging materials.
  Citation: Food Science and Technology International
  PubDate: 2023-03-13T06:59:11Z
  DOI: 10.1177/10820132231162170
Effect of different fibre addition on cookie dough and texture
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  Authors: Alice Gruppi, Gianluca Giuberti, Guillermo Duserm Garrido, Giorgia Spigno
  Abstract: Food Science and Technology International, Ahead of Print.
  Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture, colour and particle size) features and added to a cookie recipe. The doughs were prepared using sunflower oil and white wheat flour was substituted with 5% (w/w) of the selected fibre ingredient. The attributes of the resulting doughs (colour, pH, water activity and rheological tests) and cookies (colour, water activity, moisture content, texture analysis and spread ratio) were compared to control doughs and to cookies made with refined flour and whole flour formulation. The selected fibres consistently impacted dough rheology and, consequently on, the spread ratio and the texture of the cookies. While the viscoelastic behaviour of the control dough made with refined flour was maintained in all sample doughs, adding fibre decreased loss factor (tan δ), except for ARO-added dough. Substitution of wheat flour with fibre decreased the spread ratio except for the PSY addition. The lowest spread ratio values were observed for CIT-added cookie, which were similar to whole flour cookies. The addition of phenolic-rich fibres positively affected the in vitro antioxidant activity of the final products.
  Citation: Food Science and Technology International
  PubDate: 2023-03-09T06:52:00Z
  DOI: 10.1177/10820132231162475
Growing conditions of Saccharomyces boulardii for the development of
potentially probiotic mead: Fermentation kinetics, viable cell counts and
bioactive compounds
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  Authors: Handray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, João Vitor dos Santos, Carolina Pinheiro, Eduardo Galvão Leite das Chagas, Marina Vieira de Carvalho, Igor Viana Brandi, Eliana Setsuko Kamimura
  Abstract: Food Science and Technology International, Ahead of Print.
  Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of S. boulardii for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30°Brix and initial concentration of 0.030 g/L of S. boulardii obtain potentially probiotic mead with viable yeast cells of 6.53 Log10 CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, S. boulardii has a potential for the development of probiotic mead.
  Citation: Food Science and Technology International
  PubDate: 2023-03-08T07:01:39Z
  DOI: 10.1177/10820132231162683
Preparation and nutritional characterisation of protein concentrate
prepared from foxtail millet (Setaria italica)
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  Authors: Niharika Sachdev, Sangeeta Goomer, Laishram Rajender Kumar Singh, Rimpy Kaur Chowhan
  Abstract: Food Science and Technology International, Ahead of Print.
  Plant-based protein sources as a sustainable alternative to animal sources are highly relevant for food and dietary supplements industries. Plant proteins are becoming popular as an eco-friendly source for meeting global protein requirements due to their importance in nutrition, management of metabolic diseases, biological activities, functionality in processed food products and their low carbon footprints. We applied biochemical protein extraction protocol and prepared protein concentrate from an underutilised cereal, foxtail millet, with plausible applications in foods and supplements. Herein efforts were utilised to obtain foxtail millet protein (FMP) concentrate by means of standardisation of processes of extraction cum isolation. The conditions including flour to solvent ratio, extraction-precipitation pH, dissolution time, etc. were optimised to significantly improve protein yield and recovery. The FMP concentrate prepared was also analysed for nutritional composition, bioactive compounds, amino acid content and digestion properties in comparison to packaged brown rice protein concentrate. The protein concentrate prepared was found to have high digestibility, rich in essential amino acids with good phenolic and flavonoid content, thereby making it a potential sensory and antioxidant additive for food/pharmaceutical applications.
  Citation: Food Science and Technology International
  PubDate: 2023-03-07T05:47:39Z
  DOI: 10.1177/10820132231159819
Effect of γ-polyglutamic acid on the physicochemical properties of
soybean protein isolate-stabilized O/W emulsion
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  Authors: Xinhua Xie, Bei Zhang, Bobo Zhang, Hongshuai Zhu, Lei Qi, Chao Xu, Lilin Cheng, Zhilu Ai, Qingshan Shi
  Abstract: Food Science and Technology International, Ahead of Print.
  An increased interest has been observed in the application of soybean protein isolate (SPI) into O/W emulsion because of the amphipathic characteristics of SPI. However, at pH around 4.5, SPI was almost lost its hydrophilic characteristic, thus greatly limiting its application in emulsion under an acidic environment. Therefore, this drawback of SPI needs to be urgently solved. This study aims to investigate the effect of γ-polyglutamic acid (γ-PGA) on physicochemical properties of SPI-stabilized O/W emulsion. The results suggested that the interaction between γ-PGA and SPI improved the SPI solubility in solution, and increased emulsifying properties of SPI in the pH range of 4.0–5.0 via electrostatic interaction. Meanwhile, the charge neutralisation between SPI emulsions with γ-PGA was confirmed via ζ-potentiometry. With the presence of γ-PGA in emulsion at pH 4.0 and 5.0, the electrostatic complexation between SPI and anionic γ-PGA exhibited decreased the viscosity of SPI emulsion, which might be related to the phenomenon as indicated by the confocal laser scanning microscope measurements. Therefore, the electrostatic complexation between SPI and γ-PGA suggested that the promising potential of γ-PGA to be used in SPI-stabilized O/W emulsion under an acidic environment.
  Citation: Food Science and Technology International
  PubDate: 2023-03-02T06:05:53Z
  DOI: 10.1177/10820132231158278
Analysis of antioxidant potential of fruit and vegetable juices available
in Serbian markets
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  Authors: Vanja Šeregelj, Vesna Tumbas Šaponjac, Lato Pezo, Jovana Kojić, Biljana Cvetković, Nebojsa Ilic
  Abstract: Food Science and Technology International, Ahead of Print.
  Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value and high content of bioactive compounds. Commercial fruit and vegetable juices available in Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, and antioxidant activity. Relative antioxidant capacity index was used for the ranking of the juices according to antioxidant capacity, while antioxidant effectiveness of phenolic compounds contained in juice samples was investigated depending on phenolic antioxidant coefficients. Principal component analysis was applied to study the data structure. In addition, a multi-layer perceptron model was used for modeling an artificial neural network model (ANN) for prediction antioxidant activity (DPPH, reducing power, and ABTS) based on total phenolic, total pigments, and vitamin C content. The obtained ANN showed good prediction capabilities (the r2 values during training cycle for output variables were 0.942). Phenolic, pigments, and vitamin C contents showed a positive correlation with the investigated antioxidant activity. The consumption of commercial berry fruit juices available in Serbian markets may deliver great health benefits through the supply of natural antioxidants.
  Citation: Food Science and Technology International
  PubDate: 2023-02-21T05:22:20Z
  DOI: 10.1177/10820132231158961
Phenolic content and oxidative stability of chocolates produced with
roasted and unroasted cocoa beans
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  Authors: İnci Cerit, Omca Demirkol, Ayşe Avcı, Betül Sena Arkan
  Abstract: Food Science and Technology International, Ahead of Print.
  The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) values], phenolic compounds, caffeine, oxidative stability [free fatty acid, peroxide, conjugated dienes, conjugated trienes, and thiobarbituric acid reactive substances (TBARS)], Fourier transform infrared (FTIR), and differential scanning colorimetry (DSC) analysis of both cocoa beans and chocolate samples were analyzed. According to the results, the TPC of URB (24.96 mg gallic acid equivalent (GAE)/g sample) was higher than roasted beans (21.32 mg GAE/g sample). Similar results were also seen in the TPC of chocolate samples. Although roasting did not affect the DPPH scavenging activity and caffeine content of cocoa beans, it decreased FRAP and CUPRAC values. (-)-Epicatechin and chlorogenic acid values were higher in unroasted bean and chocolate samples, but the amount of gallic acid increased with the roasting process. Free fatty acid, peroxide, conjugated dienes, conjugated trienes, and TBARS results of unroasted samples were lower than roasted ones, indicating better oxidative stability. The melting temperatures of cocoa beans changed with roasting while it was similar between chocolate samples. Composition of the beans and the chocolate samples were qualitatively determined with FTIR.
  Citation: Food Science and Technology International
  PubDate: 2023-02-17T06:09:56Z
  DOI: 10.1177/10820132231154429
Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment
for microwave drying of beetroot (Beta vulgaris)
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  Authors: Habibe Memis, Fevzi Bekar, Cagri Guler, Aybike Kamiloğlu, Naciye Kutlu
  Abstract: Food Science and Technology International, Ahead of Print.
  The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R2 > 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.
  Citation: Food Science and Technology International
  PubDate: 2023-01-31T07:02:21Z
  DOI: 10.1177/10820132231153501
Effect of cold-pressed hazelnut cake incorporation on the quality
characteristic of meat emulsion system and its potential application for
frankfurter-type beef sausages
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  Authors: İlyas Atalar, Osman Gül, Abdullah Kurt, Furkan Türker Saricaoğlu, Hüseyin Gençcelep
  Abstract: Food Science and Technology International, Ahead of Print.
  This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4°C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.
  Citation: Food Science and Technology International
  PubDate: 2023-01-27T04:56:57Z
  DOI: 10.1177/10820132231153710
Emulsion filled gel with oleogels as oil fraction to enhance nutritional
properties of baked products (muffins)
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  Authors: Alfonso Totosaus, Edith Santos-Atenco, Ofelia G Meza-Márquez, María E Rodriguez-Huezo, Norma Güemes-Vera
  Abstract: Food Science and Technology International, Ahead of Print.
  In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods.
  Citation: Food Science and Technology International
  PubDate: 2023-01-27T04:55:37Z
  DOI: 10.1177/10820132231153500
Chitosan-based nanocapsules by emulsification containing PUFA concentrates
from tuna oil
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  Authors: Jenifer Ines Engelmann, Bruna Silva de Farias, Andrei Vallerão Igansi, Patrick Peres Silva, Tito Roberto Santana Cadaval, Marcos Alexandre Gelesky, Valéria Terra Crexi, Luiz Antonio de Almeida Pinto
  Abstract: Food Science and Technology International, Ahead of Print.
  Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA + DHA contents around 57% (w w−1), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w v−1) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected (p
  Citation: Food Science and Technology International
  PubDate: 2023-01-27T04:54:28Z
  DOI: 10.1177/10820132231153496
Green alternative for sodium metabisulfite substitution: Comparison of
bacterial and fungal proteases effect in hard biscuit making
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  Authors: Farzad Saberi, Fatemeh Kouhsari, Nicola Gasparre
  Abstract: Food Science and Technology International, Ahead of Print.
  Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct strains (bacterial and fungal), were selected and their effects on the dough thermomechanical performances, texture, and structure of the hard biscuits were compared with those obtained from the sodium metabisulfite. Doughs treated with fungal protease showed higher stability during mixing and higher consistency throughout the heating stage. On the other hand, bacterial protease had the greatest weakening effect on protein with a marked reduction of starch gelatinization. Doughs processed with fungal enzymes reached similar values to those containing sodium metabisulfite. In terms of hardness, no significant (p < 0.05) differences were found between biscuits made with bacterial protease and sodium metabisulfite. Analysis of the volumetric characteristics highlighted that bacterial enzymes gave higher values of specific volume and surface area. Regarding the structure of the hard biscuits, sodium metabisulfite produced a more uniform structure with fewer and smaller pockets as compared with the samples treated with proteases.
  Citation: Food Science and Technology International
  PubDate: 2023-01-23T07:06:23Z
  DOI: 10.1177/10820132231152279
Ice cream with sucralose, stevioside, and erythritol as sugar substitutes:
Sensory profile and customer preference
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  Authors: Men Long, Yanling Wei, Shoukui Tao, Yejing Wu, JingYi Wang, Di Zhou, Huazhen Cai, Ge Zhan
  Abstract: Food Science and Technology International, Ahead of Print.
  Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream.
  Citation: Food Science and Technology International
  PubDate: 2023-01-18T06:15:08Z
  DOI: 10.1177/10820132221150534
A comparative study of electrical and conventional pre-treatments for
quality assessment of hot air dried green bell pepper
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  Authors: Nihal Turkmen Erol, Bige Incedayi, Ferda Sari, Omer Utku Copur
  Abstract: Food Science and Technology International, Ahead of Print.
  In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 °C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57–2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25–722.55 µg/g DM. The bioaccessibility of TP after in-vitro digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.
  Citation: Food Science and Technology International
  PubDate: 2023-01-13T06:04:59Z
  DOI: 10.1177/10820132221132903
Effect of non-thermal ultraviolet and ultrasound technologies on
disinfection of meat preparation equipment in catering industry
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  Authors: Semra Kayaardı, Müge Uyarcan, Işıl Atmaca, Dilay Yıldız, Duygu Benzer Gürel
  Abstract: Food Science and Technology International, Ahead of Print.
  In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100–400 nm), specifically the UV-C region (200–280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.
  Citation: Food Science and Technology International
  PubDate: 2023-01-12T06:13:49Z
  DOI: 10.1177/10820132221151097
Potential antimicrobial activity of camel milk as a traditional functional
food against foodborne pathogens in vivo and in vitro
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  Authors: Amro Abdelazez, Sherif Melak, Heba Abdelmotaal, Garsa Alshehry, Huda Al-jumayi, Eman Algarni, Xiang-Chen Meng
  Abstract: Food Science and Technology International, Ahead of Print.
  Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which all have antimicrobial activity against foodborne pathogens. The study aims to investigate the potential antimicrobial activity of raw camel milk against foodborne pathogens in both in vitro agar well diffusion and infected mice, especially Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium and Escherichia coli, particularly in societies that rely on consuming camel milk in its raw form. A total of eighty C57BL/6 mice were divided into ten groups and gavaged with or without camel milk for two consecutive weeks. A blood plasma analysis and serum insulin levels were measured. Histological investigations of the liver, pancreas, kidney, spleen, lung and testicles were also performed. In both in vivo and in vitro studies when compared to other pathogenic bacteria, E. coli was the most affected by raw camel milk, with a significant clear zone of 2.9 ± 0.13 cm in vitro and in all measured parameters in vivo (p
  Citation: Food Science and Technology International
  PubDate: 2023-01-09T06:34:58Z
  DOI: 10.1177/10820132221146322
Development of novel heat-treated sausage with Pleurotus ostreatus: Low
energy, enhanced bioactivity, reduced amount of meat and fat
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  Authors: Cemhan Doğan
  Abstract: Food Science and Technology International, Ahead of Print.
  The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.
  Citation: Food Science and Technology International
  PubDate: 2023-01-02T11:30:36Z
  DOI: 10.1177/10820132221147079
Evaluation of the effects of canning variables on the mineral composition
of canned cowpeas (Vigna unguiculata l. Walp) using multi-response
analysis
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  Authors: Wagna Piler Carvalho dos Santos, Rita Maria Weste Nano, Fábio Santos de Oliveira, Lucas Costa Maia, Katia Elizabeth de Souza Miranda, Iasmin Araújo Lobão Campos
  Abstract: Food Science and Technology International, Ahead of Print.
  This study aims to investigate the effects of canning variables (cooking time, storage time, volume of vinegar, salt and sugar) on the mineral composition of canned cowpea (Vigna unguiculata (L.) Walp) and which conditions provide optimised preservation of the mineral content of the grains. Different formulations of canned cowpeas were produced following two levels factorial experimental design using five variables. A set of 11 different formulations were evaluated using the desirability function with essential minerals (Ca, Cu, Fe, Mn, Mg, P and Zn) as the response. The optimal multi-response conditions for higher mineral retention were: 360 days of storage at 30 ± 5°C (ST2), 30 ml of vinegar, 9.0 g of NaCl, 18 min of cooking time, and 9.0 g, 19.5 g or 30 g of sugar (the effect of the sugar content at the evaluated range was not significant at 95% confidence level).
  Citation: Food Science and Technology International
  PubDate: 2023-01-02T11:29:16Z
  DOI: 10.1177/10820132221146593