Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (100 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 60)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 22)
Agriculture and Food Sciences Research     Open Access   (Followers: 10)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 3)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 8)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 22)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 20)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 2)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 4)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

        1 2     

Similar Journals
Journal Cover
Food Science and Technology International
Journal Prestige (SJR): 0.509
Citation Impact (citeScore): 1
Number of Followers: 3  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1082-0132 - ISSN (Online) 1532-1738
Published by Sage Publications Homepage  [1174 journals]
  • Preservation of poultry meat using Tetraclinis articulata essential oil
           during refrigerated storage

    • Free pre-print version: Loading...

      Authors: Nidhal Salem, Mouna Boulares, Youkabed Zarrouk, Salma Kammoun, Rim Essid, Mohamed Jemai, Saida Djebbi, Souhir Belloumi, Selim Jalouli, Ferid Limam, Jezia Sriti
      Abstract: Food Science and Technology International, Ahead of Print.
      Current study aims to evaluate the effect of essential oil on the conservation of chicken fillets. Following a screening, Tetraclinis articulata was selected for its antimicrobial (Enterococcus feacalis ATCC 29212, MIC < 0.031 mg/ml) and antioxidant (IC50 = 1000 µg/ml) potentials with no cytotoxicity effect towards murine macrophage cells. The treatment of chicken fillets, especially with 200 ppm of T. articulata essential oil per 100 g of product reduced significantly (p 
      Citation: Food Science and Technology International
      PubDate: 2022-06-21T05:16:09Z
      DOI: 10.1177/10820132221108710
       
  • Effect of cold atmospheric plasma torch distance on the microbial
           inactivation and sensorial properties of ready-to-eat olivier salad

    • Free pre-print version: Loading...

      Authors: Yousef Ramezan, Homayun Hematabadi, Mina Ramezan, Mohammad Reza Khani, Amir Kamkari, Abbas Najafi Tabrizi
      Abstract: Food Science and Technology International, Ahead of Print.
      This study aimed to investigate the effect of the cold atmospheric plasma torch (CAPT) nozzle distance from the surface of Olivier salad and the treatment time in the reduction of microbial load and sensory properties of the product simultaneously. In this study, the CAPT nozzle was placed at 3, 5, and 7 cm distances from the surface of the Olivier salad, and its efficiency in inactivating the microbial population, decimal reduction time (D-value), and sensory evaluation of the product were evaluated. The results showed that reducing the distance and increasing the plasma treatment time (30, 60, 90, and 120 s) both reduced the microbial load of the product. The maximum inactivation and the minimum D-value are related to the 3 cm distance for 120 s, which has been 3.77, 2.91, and 1.52 log CFU/g for Coliform, Total viable count (TVC), mold and yeast, respectively. The lowest D-value was related to Coliform (4.41 s). CAPT treatment had no significant sensible effect on the product's sensory characteristics compared to the control sample. The treated sample at a 3 cm distance for 90 s and the microbial reduction to an acceptable amount and high acceptancy from sensory evaluators were selected as the superior treatment in this study. Also, the results showed that CAPT could be used successfully in ready-to-eat (RTE) products.
      Citation: Food Science and Technology International
      PubDate: 2022-06-21T05:15:57Z
      DOI: 10.1177/10820132221108709
       
  • Effect of partial substitution of wheat flour by quinoa (Chenopodium
           quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and
           bread quality

    • Free pre-print version: Loading...

      Authors: Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz, María Jimena Correa, Dario M. Cabezas, Ritva Repo-Carrasco-Valencia, Christian R. Encina-Zelada
      Abstract: Food Science and Technology International, Ahead of Print.
      Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.
      Citation: Food Science and Technology International
      PubDate: 2022-06-08T05:57:20Z
      DOI: 10.1177/10820132221106332
       
  • Comparison of modelling approaches for the prediction of kinetic growth
           parameters of Pseudomonas spp. in oyster mushroom (Pleurotus ostreatus)

    • Free pre-print version: Loading...

      Authors: Fatih Tarlak, Jean Carlos Correia Peres Costa
      Abstract: Food Science and Technology International, Ahead of Print.
      In predictive microbiology, primary and secondary models can be used to predict microbial growth, usually in a two-step modelling approach. The inverse dynamic modelling approach is an alternative method to direct modelling methods, in which the primary and secondary models are fitted simultaneously from non-isothermal data, minimising experimental effort and costs. Thus, the main aim of the present study was to compare the prediction capabilities of the mathematical modelling approaches used for calculating growth kinetics of microorganisms in predictive food microbiology field. For this purpose, the bacterial growth data of Pseudomonas spp. in oyster mushroom (Pleurotus ostreatus) subjected to isothermal and non-isothermal storage temperatures were collected from previously published growth curves. Temperature-dependent kinetic growth parameters (maximum specific growth rate ‘µmax’ and lag phase duration ‘λ’) were described as a function of storage temperature using the direct two-step, direct one-step and inverse dynamic modelling approach based on Baranyi and Huang models. The fitting capability of the modelling approaches was separately compared, and the one-step modelling approach for the direct methods provided better goodness of fit results regardless of used primary models, which leads the Huang model with being RMSE = 0.226 and R2adj = 0.949 became best for direct methods. Like seen in direct methods, the Huang model gave better goodness of fit results than Baranyi model for inverse method. Results revealed there was no significant difference (p > 0.05) between the growth kinetic parameters obtained from direct one-step modelling approach and inverse modelling approaches based on the Huang model. Satisfactorily statistical indexes show that the inverse dynamic modelling approach can be reliably used as an alternative way of describing the growth behaviour of Pseudomonas spp. in oyster mushroom in a fast and minimum labour effort.
      Citation: Food Science and Technology International
      PubDate: 2022-06-01T05:39:38Z
      DOI: 10.1177/10820132221105476
       
  • Influence of added whey proteins and hydrolysates on rheological and
           textural characteristics of milk chocolate

    • Free pre-print version: Loading...

      Authors: Marica Rakin, Maja Bulatović, Danica Zarić, Tanja Krunić, Ivana Lončarević, Jovana Petrović, Biljana Pajin
      Abstract: Food Science and Technology International, Ahead of Print.
      In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.
      Citation: Food Science and Technology International
      PubDate: 2022-05-30T06:20:12Z
      DOI: 10.1177/10820132221103758
       
  • Impact of pulsed electric field treated milk on quality of paneer and khoa

    • Free pre-print version: Loading...

      Authors: Birwal Preeti, Menon Rekha Ravindra, B. Surendra Nath, Deshmukh Gajanan Panditrao
      Abstract: Food Science and Technology International, Ahead of Print.
      The present work was undertaken to investigate the feasibility of pre-treatment of raw milk with Pulse Electric Field (PEF) treatment before its entry into the processing chain. A custom-designed and fabricated PEF applicator was used for the non-thermal treatment protocol. Raw milk was treated under three treatment protocols, viz., conventionally heat treatment (CHT), PEF treated milk subjected to conventional heat treatment (PT-CHT) and PEF treatment (PT). For the PT protocol, milk was subjected to high voltage (55 kV) square wave of pulse width 900 µs, for 100 s at a frequency of 90 Hz. The treated milk was then converted to two popular products, namely and paneer and khoa, which were evaluated for its physico-chemical, microbiological, sensory quality and shelf stability. Since khoa is a heat desiccated product, it was evaluated only against PT-CHT and CHT treatments. It was observed that PT treatment resulted in paneer with softer body with higher whiteness index, compared to other experimental samples. The PT treatment did not affect the product acceptability and the product had a shelf stability of 12 days under refrigeration, as against 16 days for CHT and PT-CHT treatment. The treatment protocols for milk did not significantly affect the quality and shelf life of khoa. Thus, there is wide future scope to used pulsed electric fields treatment synergistically with conventional heat treatment for inactivation of microorganisms, with better retention of nutritional and physical properties of product which has potential to save considerable amount of energy and time during processing of product.
      Citation: Food Science and Technology International
      PubDate: 2022-05-25T06:59:13Z
      DOI: 10.1177/10820132221102277
       
  • Improvement of probiotic viability through the design of novel
           biomaterials using coffee pulp wastes and Lactobacillus rhamnosus

    • Free pre-print version: Loading...

      Authors: Stephania Rosales Delgado, Andrés Felipe Alzate Arbeláez, Karol Zapata Acosta, Farid B Cortés, Benjamín A Rojano
      Abstract: Food Science and Technology International, Ahead of Print.
      The immobilization of bacteria cells has shown to be an efficient technology to improve cell viability. This study used lyophilized and pulverized coffee pulp (LPC) and LPC functionalized with theobromine at two concentrations, 3.1 w/w and 2.4 w/w named as LPF1 and LPF2, respectively, to immobilize Lactobacillus rhamnosus ATCC 53103 cells (biomaterials) and increase the viability of the cell at storage and gastrointestinal conditions. To characterize the biomaterials, SEM, Dynamic Light Scattering, TGA, , FTIR and Isoeletrc Point measurements (or zeta potential measurements) were carried out. To evaluate the effectiveness of immobilization, cell viability as a function of storage time and under simulated gastrointestinal conditions was evaluated. Regarding the characterization of the materials, the particle sizes were 21.7 to 334.4 nm and they experienced mass losses of less than 10% at 100°C. The FTIR indicated the presence of functional groups related to caffeine, chlorogenic acid, sucrose, arabinogalactans, carbohydrates, and proteins in all biomaterials. The sorption kinetic parameters showed an adsorptive capacity between 3.0 × 109 and 8.0 × 109 CFU.g−1, being LPF1 the best materials to immobilize the cells, associated with LPF1 surface properties. The viability was higher for immobilized cells than for free cells, when left in storage and under simulated gastric conditions. Finally, the biomaterials could be used in the preparation of probiotic diets based on lactobacilli. To the best of our knowledge, this is the first study regarding the use of waste from coffee agribusiness to develop probiotic biocarriers which opens up possibilities for future developments.
      Citation: Food Science and Technology International
      PubDate: 2022-05-13T06:52:37Z
      DOI: 10.1177/10820132221100683
       
  • The effect of crisping, misting, and storage temperature on the survival
           or growth of Listeria monocytogenes and natural psychrotrophic bacteria on
           romaine lettuce

    • Free pre-print version: Loading...

      Authors: Yangjin Jung, Mengqi Guo, Karl R Matthews
      Abstract: Food Science and Technology International, Ahead of Print.
      L. monocytogenes has been linked to fresh produce and detected in the retail environment. This study simulated the retail practices (crisping, misting, and storage) of unbagged whole heads of romaine lettuce to determine the growth of L. monocytogenes and natural psychrotrophic microflora. Three nalidixic acid-resistant strains of L. monocytogenes strains were inoculated to each head of lettuce (≈5 log10 CFU/g). For crisping, 24 heads of romaine lettuce were immersed in tap water or electrolyzed water (EW; free chlorine: 55 ppm) for 5 min, followed by holding at 5○C for 2 h. The water-crisped (WC), EW crisped (EWC), or non-crisped (NC) lettuces were placed in a commercial refrigerated cabinet for misting at 5○C. After 24-h misting, heads of lettuce were placed in perforated drain boxes with cover at 5○C or 15○C. The tap water and EW crisping achieved 1.3 and 2.9 log10 CFU/g reduction of L. monocytogenes, respectively. Approximately 1 log additional reduction of L. monocytogenes in the non-crisped lettuce was shown after misting (p  0.05). Regardless of the storage temperature or misting, L. monocytogenes populations remained significantly (p 
      Citation: Food Science and Technology International
      PubDate: 2022-05-11T07:30:02Z
      DOI: 10.1177/10820132221101265
       
  • Antioxidant and emulsifying properties of a galactose-rich
           heteropolysaccharide from Plinia cauliflora peels

    • Free pre-print version: Loading...

      Authors: Bruna M. Miranda, Viviane O. Almeida, Karla A. Batista, Kátia F. Fernandes, Flávio A. Silva
      Abstract: Food Science and Technology International, Ahead of Print.
      In this study functional properties of a galactose-rich heteropolysaccharide (GH) were accessed. The bands of a galactose-rich polysaccharide were found in FTIR spectra, including those from the fingerprint region. GH was characterized as a dark-red material (L* 25.86 ± 0.75, a* 9.46 ± 1.01, b* 0.65 ± 0.14, Chroma 9.48 ± 1.02) with antioxidant activity of 21.5 ± 0.08, 12.1 ± 0.06 and 0.46 ± 0.04 mmol Trolox Eq mg−1 GH in FRAP, DPPH and ABTS, respectively. GH presented 44.9% of esterification degree and 10.73 ± 0. 01 mg of GAE g−1. The production parameters of GH emulsions (GH concentration, time and ultrasound power) were optimized using a 23 Central Composite Rotatable Design (CCRD). Emulsion droplets presented particle size (d µm) varying from 0.823 ± 0.065 to 1.926 ± 0.151, polydispersity index (PDI) from 0.10 ± 0.05 to 0.40 ± 0.01 and zeta potential from −29.25 ± 3.98 to −33.75 ± 1.77. Finally, the high emulsifying activity (EA) (96.67%) and emulsion stability (ES) (97.44%) allow suggesting that GH is a promising polysaccharide for food applications.
      Citation: Food Science and Technology International
      PubDate: 2022-05-11T07:29:43Z
      DOI: 10.1177/10820132221100684
       
  • Fabrication of active whey Protein isolate/oleic acid emulsion based film
           as a promising bio-material for cheese packaging

    • Free pre-print version: Loading...

      Authors: Mahboobeh Kashiri, Yahya Maghsoudlou, Ali Moayedi
      Abstract: Food Science and Technology International, Ahead of Print.
      Emulsion is a colloidal dispersion for delivering natural antimicrobial, antioxidant, and bioactive compounds to improve the product's quality. The present study aimed to develop the active emulsion film based on whey protein isolate (WPI) by adding oleic acid (OA) (0, 10, and 20% w/w) and green tea extract (GTE) (0 and 0.5% w/v) for cheese packaging. Results showed that the opacity, flexibility, and water barrier properties of WPI hydrogel-based film were significantly increased by adding 10% OA. Active release from emulsion-based films was governed by pH and the nature of food model systems. The minimum release occurred in the acidic food model system. After 5 h exposure in the acid food model system, the obtained release from the active film containing OA 0, 10, and 20% was 52.39, 48.97, and 57.24% of incorporated GTE, respectively. The log reduction value (LRV) of active emulsion film against bacteria was significantly affected by the food model system. Moreover, packed lactic coagulated cheese delivered more phenolic compound of GTE than processed spread cheese. Korsmeyer-Peppas model and Weibull with lag were suggested as appropriate models to forecast the release kinetic of GTE.
      Citation: Food Science and Technology International
      PubDate: 2022-05-03T11:29:03Z
      DOI: 10.1177/10820132221095329
       
  • Effects of different antioxidants combined with high hydrostatic pressure
           on the color and anthocyanin retention of a blueberry juice blend during
           storage

    • Free pre-print version: Loading...

      Authors: Nan Ning, Xiaoqiong Wang, Jiarou Li, Xiufang Bi, Mingyuan Li, Yage Xing, Zhenming Che, Yan Wang
      Abstract: Food Science and Technology International, Ahead of Print.
      Blueberry juice has been found to undergo severe browning after treatment and cold storage, such as processing by high hydrostatic pressure (HHP) at 550 MPa/10 min/25°C followed storage at 4°C for 4 days. This browning may be due to the degradation of anthocyanin (AC) in the berries. Therefore, in this study, gallic acid (GA), ferulic acid (FA), ascorbic acid (VC), citric acid (CA), tea polyphenol (TP) and α-tocopherol (VE) were compared to determine their ability to improve the stability of the AC in HHP-treated blueberry juice. The juice was combined with the six abovementioned antioxidants at different concentrations, then treated by HHP at 550 MPa/10 min/25°C and stored at 4°C for 20 days. Thereafter, the pH levels, degrees °Brix (°Bx), color parameters, total AC content and polyphenol oxidase (PPO) activity of the blueberry juice blend were measured and compared. Gallic acid at 2 g/L was found to be the most effective antioxidant to protect against AC degradation. After storage at 4°C for 20 days, the AC content of the juice with no added antioxidants had decreased by 62.27% with a PPO relative activity of 50.78%, while the AC content of juice supplemented with 2 g/L GA had decreased by 13.42% with a PPO relative activity of 28.13%. The results of this study, thus, suggest that GA can stabilize the structure of AC in blueberry juice and reduce PPO activity, which may be beneficial in guiding the production of blueberry juice with high AC retention.
      Citation: Food Science and Technology International
      PubDate: 2022-05-02T07:13:21Z
      DOI: 10.1177/10820132221098314
       
  • Application of High Hydrostatic Pressure in fresh purple smoothie:
           Microbial inactivation kinetic modelling and qualitative studies

    • Free pre-print version: Loading...

      Authors: Gerardo González-Tejedor, Alberto Garre, Jose A Egea, A Aznar, Francisco Artés-Hernández, Pablo S Fernández
      Abstract: Food Science and Technology International, Ahead of Print.
      The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control. Furthermore, the effects on quality attributes (sensory, total soluble solids content, colour, titratable acidity, pH, vitamin C and total phenolics content) were also monitored. Microbial inactivation was modelled as a function of the HHP intensity using the Geeraerd model. Shoulder and tail effects were observed only for the 300 MPa pressure assayed, supporting a multiple hit kinetic inactivation of critical factors. Increasing the HHP intensity resulted in a faster inactivation with tailing. A strong positive correlation was observed between the pressure level and the inactivation rate (k). Hence, a linear model was used to describe the relationship between both variables. Nevertheless, further data are required to confirm this secondary model. Quality was mostly unaffected by the HHP treatments, except for the vitamin C content, which reported reductions of 26 and 21% after 300 and 350 MPa, respectively. In conclusion, HHP can be a viable technology for processing fruit and vegetable-based smoothies to preserve quality and safety. A pressure of 400 MPa is advisable to ensure an efficient microbial inactivation with the best sensory and nutritional quality retention.
      Citation: Food Science and Technology International
      PubDate: 2022-05-02T07:13:14Z
      DOI: 10.1177/10820132221095607
       
  • Determination of antilisterial effect of some microbial isolates from
           traditional zlatar cheese during the fermentation of soft white cheese

    • Free pre-print version: Loading...

      Authors: Slavica Vesković-Moračanin, Đukić Dragutin, Branko Velebit, Branka Borović, Milan Milijašević, Monika Stojanova
      Abstract: Food Science and Technology International, Ahead of Print.
      The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.
      Citation: Food Science and Technology International
      PubDate: 2022-04-29T05:05:41Z
      DOI: 10.1177/10820132221097871
       
  • The spatial distribution and migration of three typical fungicides in
           postharvest satsuma mandarin (Citrus unshiu Marc.) fruit

    • Free pre-print version: Loading...

      Authors: Yajie Yang, Linchun Mao, Yingjie Zhu, Jingxuan Yu, Zisheng Luo, Xingyu Lin
      Abstract: Food Science and Technology International, Ahead of Print.
      Fungicides are often used to extend the storage time of postharvest satsuma mandarin fruit. In recent years, fungicide residue has become an issue of food safety. This study aimed to investigate the distribution and migration of three typical fungicides (imazalil, prochloraz, thiophanate-methyl) in postharvest satsuma mandarins using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Three fungicides could quickly penetrate satsuma mandarins and their gradient concentrations of residues in the fruit were: carpopodium> mesocarp> epicarp> pulp. However, the residues of three fungicides in the edible pulp were obviously lower than the maximum residue limit (MRL = 5.0 mg kg−1 in China). Residues of the three fungicides decreased in epicarp and carpopodium but increased in mesocarp and pulp during storage. Fungicides could quickly penetrate the fruit, settling primarily in the carpopodium but little in the pulp. Both epicarp and carpopodium were the breakthrough pathways for the fungicides entering the fruit, while epicarp was the main route for the penetration of fungicides. These findings shed new information on the behavior of fungicides and the safety issue of satsuma mandarins.
      Citation: Food Science and Technology International
      PubDate: 2022-04-29T05:04:57Z
      DOI: 10.1177/10820132221096995
       
  • Early postmortem degradation of actin muscle protein in Algerian Sahraoui
           dromedaries

    • Free pre-print version: Loading...

      Authors: Hanane Smili, Yasmine Boudida, Samira Becila, Baaissa Babelhadj, Messaouda Idder, Abdelmajid Chehma, Abdelkader Adamou, Abdelghani Boudjellal, Miguel Angel Sentandreu, Ahmed Ouali
      Abstract: Food Science and Technology International, Ahead of Print.
      The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin proteolysis during the conversion of muscle to meat. Results demonstrated higher pH values in young compared to adult with a polyphasic pH drop profile. While, age did not affect drip loss (DL) and the values at 72 h postmortem varied from 5 to 9%. Western blot revealed that actin proteolysis occurred since 1 h postmortem and that it was affected by age and postmortem time. In particular, the 32 and 25 kDa actin fragments could be potential markers of ongoing meat tenderization.
      Citation: Food Science and Technology International
      PubDate: 2022-04-27T07:52:05Z
      DOI: 10.1177/10820132221097879
       
  • Processing of ketchup by a pilot-scale ultrasonication system: Effects on
           quality properties and microbial inactivation

    • Free pre-print version: Loading...

      Authors: Gulsun Akdemir Evrendilek, Anıl Bodruk, Merve Eda Eker, Furkan Acar
      Abstract: Food Science and Technology International, Ahead of Print.
      Ultrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22–57.5 °C treatment temperature, 90 and 100% amplitude, and 3 and 5 min treatment times) were investigated. Increased temperature and amplitude changed properties of ketchup. Total initial mold and yeast count of 2.40 ± 0.23 log CFU/mL became undetectable with all US treatments. Total initial lactic acid bacteria of 3.91 ± 0.23 log CFU/mL became undetectable at 55 °C with 100% amplitude for 5 min and 57.5 °C with 100% amplitude for 3 and 5 min (P 
      Citation: Food Science and Technology International
      PubDate: 2022-04-26T06:58:04Z
      DOI: 10.1177/10820132221096900
       
  • Experimental investigation and statistical validation of mathematical
           models for hot air drying traits of carrot

    • Free pre-print version: Loading...

      Authors: Abdullah Ahmad Laskar, Mukhtar Ahmed, Aamir Suhail Khan, Mohammad Samir
      Abstract: Food Science and Technology International, Ahead of Print.
      The purpose of this investigation is to analyze the influence of sample shapes or geometry and dryer temperature on drying kinetics of carrot. Three different geometrical shapes including rectangular slab, circular discs and cubical samples, at temperatures of 70 °C, 80 °C and 90 °C, respectively, are dehydrated through hot air convection drying and regression analysis is executed to adjust the outcomes to 4 thin layer drying models. The models were validated by parameters- R2 (0.957–0.999), RMSE (0.0066–0.093), AIC (−209 to −54.6 for Henderson and Pabis model, −74.8 to −11.8 for Wang and Singh model, −91.47 to −22.7 for Newton model and −140 to −46.6 for Page model), BIC (−206 to −54 for Henderson and Pabis model, −72.4 to −10.76 for Wang and Singh model, −90.3 to −20.28 for Newton model and −138 to −43.92 for Page model) and residual errors (−0.03 to 0.03). The statistical analysis indicated that Henderson and Pabis model is best suited for the drying purpose. Fick's second law of diffusion is applied to compute values of effective moisture diffusivity, which was maximum for circular disc samples in all the cases and rose with an increase in dryer temperature. It varied in the range of 3.02 × 10−8 m2/s to 1.86 × 10−6 m2/s whereas the values of activation energies varied from 68.512 kj/mol to 74.256 kj/mol. The results obtained from this study reveals the experimentally determined drying properties of carrot in order to infer that circular disc shapes possess the ability to optimize the drying process in industries.
      Citation: Food Science and Technology International
      PubDate: 2022-04-26T06:57:51Z
      DOI: 10.1177/10820132221093264
       
  • Inactivation kinetics of pathogenic bacteria in persimmon using the
           combination of thermosonication and formic acid

    • Free pre-print version: Loading...

      Authors: Dornoush Jafarpour, Seyed Mohammad Bagher Hashemi, Maryam Mousavifard
      Abstract: Food Science and Technology International, Ahead of Print.
      Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in combination, at three temperatures (40, 50, and 60°C) for the inactivation of pathogens inoculated on persimmon. Results indicated that all nonlinear kinetic models provided a good fit to data; however, the Baranyi showed the best performance in fitting data. The combined treatment of FA and TS had a higher negative impact on the microbial population compared to each treatment alone. The highest lethal impact was observed at 60 °C and in TS-3%FA treatment, which reduced the initial population of Escherichia coli, Salmonella enterica subsp. enterica, and Listeria monocytogenes (8.1 log CFU/mL) to 2.2, 1.6, and 1.3 log CFU/mL, respectively. Hence, the obtained models can be used to predict the inactivation of pathogens in a food model subjected to the combined treatment of thermosonication and FA.
      Citation: Food Science and Technology International
      PubDate: 2022-04-22T06:22:18Z
      DOI: 10.1177/10820132221095718
       
  • Soybean residue (okara) modified by extrusion with different moisture
           contents: Physical, chemical, and techno-functional properties

    • Free pre-print version: Loading...

      Authors: Bruna Yumi Yoshida, Paulo Rogério Catarini da Silva, Sandra Helena Prudencio
      Abstract: Food Science and Technology International, Ahead of Print.
      To increase hydration properties and soluble fiber content, okara with different moisture contents (30, 35, and 40%) was extruded in single-screw equipment, keeping the temperature (120 °C) and screw speed (115 rpm) fixed. The physical, chemical, and techno-functional properties of extruded and non-extruded okara (control) were evaluated. The microstructure, color, chemical composition, and techno-functional properties of okara were altered after extrusion. The extruded samples showed general microstructure aspects similar between them, with an irregular and rough surface, striated parts, orifices, and some agglomerated particles with distorted, compact, and amorphous appearance, different from control. Among the modified samples, okara extruded with 30% moisture showed more intense changes in relation to the samples extruded with 35 and 40% moisture. Based on the results, it can be inferred that okara extruded with 35% moisture is the most suitable. Under this condition, there was an increase of 80% in soluble fiber content, 45% in water absorption and holding capacity and 11% in solid stability in water, the maintenance of swelling and oil absorption and holding capacities and the reduction of protein solubility in water. X-ray diffraction analysis showed that crystalline phase was affected by extrusion.
      Citation: Food Science and Technology International
      PubDate: 2022-04-20T06:22:28Z
      DOI: 10.1177/10820132221095458
       
  • Ifs and buts of non-thermal processing technologies for plant-based
           drinks’ bioactive compounds

    • Free pre-print version: Loading...

      Authors: Francisco J. Salar, Raúl Domínguez-Perles, Cristina García-Viguera, Pablo S. Fernández
      Abstract: Food Science and Technology International, Ahead of Print.
      Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.
      Citation: Food Science and Technology International
      PubDate: 2022-04-20T06:22:07Z
      DOI: 10.1177/10820132221094724
       
  • Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2
           combined with dielectric barrier discharged cold plasma (DBD-CP) on
           acquatic foods

    • Free pre-print version: Loading...

      Authors: Chengjun Shan, Han Wu, Yongsheng Zhu, Jianzhong Zhou, Wenjing Yan, Zhang Jianhao, Xiaoli Liu
      Abstract: Food Science and Technology International, Ahead of Print.
      In this study, a novel bacteriocin Lactocin C-M2 produced by Lactobacillus panis C-M2, combined with dielectric barrier discharged cold plasma (DBD-CP), was used to evaluate the antibacterial effect on aquatic foods. After the purification procedures of ethyl acetate extraction, cation exchange chromatography and semi-preparative liquid phase, the stability of Lactocin C-M2 under DBD-CP environment was determined, and the preservation effect of these two joint treatments was investigated on fresh white fish samples. As revealed by LC-MS/MS and BLAST analysis, Lactocin C-M2 is a new type of class Ⅱ bacteriocin, with a molecular weight of 863.52 Da and the N-terminal sequence MVKKTSAV. Application of Lactocin C-M2 showed significantly stronger inhibitory effect on bacteria than on yeasts and mold. All the tested 10 Gram positive bacteria and 3 Gram-negative bacteria, including Staphylococcus aureus, Shigella flexneri, Bacillus spp, Lactobacillus spp, Escherichia coli, Pseudomonas aeruginosa, and so on, were inhibited. Lactocin C-M2 also presented stable antibacterial activity after exposure to DBD-CP, with the 95% residual activity against Staphylococcus aureus under the 40∼80 kV voltage for 30∼180 s, indicating the possibility of synergistic application. Combined with addition of 0.9 mg/g Lactocin C-M2, the treatment of DBD-CP with voltage at 60 kV for 90 s on fresh white fish (Culter alburnus) could significantly inhibit the microbial growth, the accumulation of volatile nitrogen and histamine during the storage. Therefore, the Lactocin C-M2, used together with the DBD-CP, is effective in food preservation.
      Citation: Food Science and Technology International
      PubDate: 2022-04-18T09:23:38Z
      DOI: 10.1177/10820132221094720
       
  • The effect of high-power ultrasound pretreatment on drying efficiency and
           bioactive compounds of chokeberry (Aronia melanocarpa L.)

    • Free pre-print version: Loading...

      Authors: Ahmet Görgüç, Esra Gençdağ, Kardelen Demirci, Aylin Vayiç, Fatih Mehmet Yılmaz
      Abstract: Food Science and Technology International, Ahead of Print.
      Chokeberry (aronia) fruit is a rich source of bioactive compounds with various health benefits. However, it has a limited shelf life and a firm (tight) structure that makes it difficult for moisture transfer during drying. Therefore, the aim of the study is to investigate the effects of high-power ultrasound pretreatment (550 W, 30 min) and air drying temperature (65, 70 and 75 °C) on the drying rate and bioactive compounds of chokeberry fruit. Accordingly, chokeberries were dried directly or after ultrasound pretreatment, and the retention rate of bioactive properties, i.e., total phenolic, flavonoid and monomeric anthocyanin contents along with antioxidant capacity values, were examined. The required time for drying as well as the activation energy values were significantly lower in ultrasound treated samples. Logarithmic and Midilli models exhibited the best fit for drying kinetics of samples. The pretreatment led to significantly lower moisture content and aw values. Compared to fresh sample, the highest retention rate for some bioactive properties was found in ultrasound pretreated sample dried at 75 °C. The ultrasonication also reduced the electricity consumption (kWh) in all temperature levels of drying operations. As a conclusion, the ultrasound pretreatment prior to drying had dual role by facilitating drying kinetics and by providing higher bioactive contents.
      Citation: Food Science and Technology International
      PubDate: 2022-04-18T01:52:11Z
      DOI: 10.1177/10820132221094787
       
  • The effects of packaging type and storage temperature on some of UHT milk
           quality indexes

    • Free pre-print version: Loading...

      Authors: Atef E. Fayed, Aly Farag El Sheikha, Ali A. Ali, Moustafa A. Hassan
      Abstract: Food Science and Technology International, Ahead of Print.
      The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5 and 25 °C for 3 months and regularly analyzed monthly. During storage, significant increases (p 
      Citation: Food Science and Technology International
      PubDate: 2022-04-08T05:47:37Z
      DOI: 10.1177/10820132221092378
       
  • Effect of classical and molecular production techniques on physical
           properties and volatile compounds of berry ice-creams

    • Free pre-print version: Loading...

      Authors: Mehmet Aydın, Nilgün Özdemir, İlhan Gün
      Abstract: Food Science and Technology International, Ahead of Print.
      This study aims to investigate some chemical, physical, textural, and aroma compounds properties of the ice-cream with berry fruits produced using classical and molecular ice-cream production techniques. No significant difference was determined between the pH, dry solid, fat, protein, ash amounts, and overrun of the samples. However, molecular ice-creams, in particular, have a softer structure since they contain tiny ice crystals, and the first dripping and full melting time was realized in less time. The effect of added fruit variety on the viscosity value of the samples was found to be significant. It was observed that the volatile compound profiles of the ice-creams were affected differently by ice-cream production techniques. The octanoic, hexanoic, and dodecanoic acid were high-value prominent compounds in all the ice creams. Furthermore, the 14 volatile compounds that are effective in the difference between the ice-creams and their production techniques were determined, which is more important in the ice cream aroma. This is the first study on the change of the volatile compounds, hence the aroma compound profile, in molecular ice-cream production technique. And, it was presented as an innovative approach. Therefore, it is thought to be shed new light on future studies.
      Citation: Food Science and Technology International
      PubDate: 2022-04-05T06:37:46Z
      DOI: 10.1177/10820132221092368
       
  • Optimization of process conditions for effective ohmic heating of greater
           lizardfish (saurida tumbil) sausage via response surface methodology

    • Free pre-print version: Loading...

      Authors: S. Shabani, E. Hosseini, G. Asadi, B. Beheshti, Sh. Yousefi
      Abstract: Food Science and Technology International, Ahead of Print.
      In current research, the optimization of ohmic heating on greater lizardfish (Saurida tumbil) sausage variables was carried out using response surface methodology-central composite design (RSM-CCD). The effect of process variables including voltage gradient (15–60 V/cm), time (1–15 min), and temperature (60–90°C) on the microbial properties, pH, peroxide value, water holding capacity (WHC), and cooking loss of the sausages was evaluated. The results showed that the characteristics of the sausages were dependent on the ohmic heating conditions and these properties can be modulated. As per the results, the voltage gradient and temperature has a significant effect on the total plate count (p 
      Citation: Food Science and Technology International
      PubDate: 2022-04-04T08:03:49Z
      DOI: 10.1177/10820132221088623
       
  • Cold plasma technology: An insight on its disinfection efficiency of
           various food systems

    • Free pre-print version: Loading...

      Authors: M S Sriraksha, Surendra Babu Ayenampudi, Mizna Noor, S.N. Raghavendra, Ashok Kumar Chakka
      Abstract: Food Science and Technology International, Ahead of Print.
      Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies.
      Citation: Food Science and Technology International
      PubDate: 2022-03-29T07:46:27Z
      DOI: 10.1177/10820132221089169
       
  • High fiber content snack bars made with maize biomass flour, rice flakes
           and oat flakes: Physicochemical properties and sensory acceptance

    • Free pre-print version: Loading...

      Authors: Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Ana Caroline Mendes da Silva, Marina Costa Garcia, Keyla de Oliveira Ribeiro, Márcio Caliari, Manoel Soares Soares Júnior
      Abstract: Food Science and Technology International, Ahead of Print.
      The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2 repetitions. The different levels of MBF, RF and OF used in the SBs influenced all physicochemical properties evaluated (moisture, water activity, specific volume, hardness and instrumental color). SB4 (containing 14.85:5:10.85% of MBF:RF:OF, respectively) and SB6 (containing 14:8:8% of MBF:RF:OF, respectively) were the closest to the desirable formulation according to the desirability diagram for the physicochemical properties of the SBs. SB1 (containing 20:5:5% of MBF:RF:OF, respectively) was also selected for sensory analysis as it showed the highest MBF content among all formulations. None SBs presented a microbiological risk. The SB6 presented the highest sensory acceptance and purchase intent, highlighting its rich content of dietary fiber (16.45 ± 0.1 g 100 g−1) and protein (7.04 ± 0.02 g 100 g−1) besides its low-calorie characteristic (1421.22 kJ 100 g−1/339.68 kcal 100 g−1). The development of SBs using MBF is feasible in relation to their physicochemical and sensory properties, which can stimulate the sustainable production of new goods from this by-product.
      Citation: Food Science and Technology International
      PubDate: 2022-03-07T11:10:03Z
      DOI: 10.1177/10820132221085154
       
  • Evaluation of packaging systems with O2-absorbers on quality of minimally
           processed soybean sprouts

    • Free pre-print version: Loading...

      Authors: Keli Cristina Cantelli, Mercedes Concórdia Carrão-Panizzi, Francys Kley Vieira Moreira, Juliana Steffens, Jamile Zeni, Clarice Steffens
      Abstract: Food Science and Technology International, Ahead of Print.
      This study evaluated the influence of O2-absorbing sachets into different packages polyethylene terephthalate (PET – E1), low density polyethylene (LDPE – E2), and PET/LDPE (E3) on the quality of minimally processed soybean sprouts (MP-sprouts). The MP-sprouts were stored up to 12 days and characterized for physicochemical, microbiological and sensory attributes. The O2-absorbing sachet showed changes during exposure to the environment by the formation of amorphous iron hydroxide, which was observed by the analysis of functional groups and XRD. The packaging used in the study showed high transmittance and clarity, and low Haze, being a good feature for storing the MP product. All packaging systems showed an increase in the volume of absorbed oxygen (cm3) up to 9 days of storage. The physic-chemical characteristics of the MP-sprouts stored for 12 days were preserved in the different packages, showing no difference regarding the use of the O2-absorbing sachet. The O2-absorbing sachet not influenced the quality of MP-sprouts during the stored (12 days). The best visual aspect was observed in PET package (with and without O2-absorbing sachet) being classified as excellent, without color change. The MP-sprouts also fulfilled the microbiological quality standards and presented 75.11% acceptability and 72.40% purchase intention.
      Citation: Food Science and Technology International
      PubDate: 2022-03-03T03:56:38Z
      DOI: 10.1177/10820132221084863
       
  • Efficacy of modified active packaging with oxygen scavengers for the
           preservation of sliced Iberian dry-cured shoulder

    • Free pre-print version: Loading...

      Authors: Maria Jesús Martín-Mateos, Gonzalo Amaro-Blanco, Raquel Manzano, Ana I. Andrés, Rosario Ramírez
      Abstract: Food Science and Technology International, Ahead of Print.
      The effectiveness of commercial oxygen scavengers was investigated in order to increase the shelf-life of sliced dry-cured Iberian shoulder in MAP (modified atmosphere packaging) for up to 150 days. Five dry-cured shoulders from Iberian pigs were used. Slices of these dry-cured shoulders were randomly packaged in MAP conditions. An active packaging (AP) with oxygen scavengers was evaluated to reduce the level of oxygen within the headspace as close to 0% as possible. AP was compared to a Control Treatment (C) (without scavenger). Sliced dry-cured Iberian shoulder in AP showed lower thiobarbituric acid reactive substances values (TBARS) than control packages after 150 days of storage, and in general, volatile compounds derived from lipid oxidation, increased in C packages, whereas these remained steady in AP. Therefore, AP was effective to decrease the development of lipid oxidation during storage. In contrast, AP was not effective in preserving color changes, although no sensory differences between treatments were appreciated by the panelists.
      Citation: Food Science and Technology International
      PubDate: 2022-02-28T12:26:10Z
      DOI: 10.1177/10820132221082866
       
  • The Effect of Pre- and Postharvest Calcium Gluconate Treatments on
           Physicochemical Characteristics and Bioactive Compounds of Sweet Cherry
           during Cold Storage

    • Free pre-print version: Loading...

      Authors: Derya Erbaş, Mehmet Ali Koyuncu
      Abstract: Food Science and Technology International, Ahead of Print.
      The effects of pre- and postharvest calcium gluconate (Ca-Glu) treatments on some physicochemical characteristics and bioactive compounds of sweet cherry cv. Sweetheart during cold storage were investigated. For preharvest treatments, the Ca-Glu (1%) solution was applied to the cherry trees two times at 21 and 35 days after full bloom stage. Control trees were sprayed with distilled water at the same days. Sweet cherries, sprayed with and without Ca-Glu, were dipped into cold water (4°C) containing calcium gluconate (1%) for 30 s and only in cold water (4°C) as control, after harvest Following each treatment, cherries were placed in plastic boxes and stored at 1 ± 0.5 °C and 90 ± 5% relative humidity for 3 weeks. The weight losses of cherries increased over time but calcium (Ca) treatments, especially pre-and postharvest combination, limited these increases compared to control groups. The best result for suppressing the respiration rate of cherries was also obtained from combined treatment. Moreover, combined treatment delayed the losses of titratable acidity, fruit firmness, decay rate and sensory quality in sweet cherries during storage comparison with the pre or postharvest application of Ca-Glu alone. The effect of Ca-Clu treatments on stem chlorophyll content and antioxidant activity was not significant. Preharvest and combined treatments retarded the loss of ascorbic acid content of cherries compared to postharvest and control treatments. The total phenolic and anthocyanin content increased regularly throughout storage, regardless of treatment; however, Ca treatments delayed the accumulation of these compounds. As a result, the combined Ca-Glu treatment could be a promising method for maintaining some physicochemical characteristics and bioactive compounds in sweet cherries during cold storage.
      Citation: Food Science and Technology International
      PubDate: 2022-02-01T12:35:17Z
      DOI: 10.1177/10820132221077515
       
  • Surface conditioning with bacteriophages reduces biofilm formation of
           Salmonella Heidelberg

    • Free pre-print version: Loading...

      Authors: Bruna Webber, Emanuele S Pottker, Natalie N Rizzo, Adriana SP Núncio, Caroline S Peixoto, Enzo Mistura, Luciana R dos Santos, Laura B Rodrigues, Vladimir P do Nascimento
      Abstract: Food Science and Technology International, Ahead of Print.
      Salmonella remains one of the most common foodborne pathogens worldwide, and its resistance to antimicrobials has increased considerably over the years. In this context, was evaluated the action of three bacteriophages isolated or combined in inhibiting the adhesion and removal of Salmonella Heidelberg biofilm on a polystyrene surface. The bacteriophages UPF_BP1, UPF_BP2, UPF_BP3 and a pool of them were used for biocontrol of Salmonella Heidelberg biofilms on polystyrene surface in the action times of 3, 6 and 9 h. Individual and combined phages exhibited reductions in Salmonella Heidelberg adhesion of up to 83.4% and up to 64.0% in removal of preformed biofilm. The use of synergistic combinations between the phages is the most indicated option due to its potential to reduce biofilms. The use of the bacteriophage pool in surface conditioning is an alternative in the control of Salmonella Heidelberg biofilms.
      Citation: Food Science and Technology International
      PubDate: 2022-01-25T12:55:15Z
      DOI: 10.1177/10820132221074783
       
  • Effect of particle size on composition, physicochemical, functional, and
           structural properties of insoluble dietary fiber concentrate from citrus
           peel

    • Free pre-print version: Loading...

      Authors: Xueying Feng, Ben Yu, Joe M Regenstein, Lufeng Wang
      Abstract: Food Science and Technology International, Ahead of Print.
      To investigate the composition, physicochemical, functional, and structural properties of citrus insoluble dietary fiber concentrate from citrus peel affected by different particle sizes, citrus insoluble dietary fiber concentrate was modified by coarse crush and superfine grinding treatments. The results showed that the contents of hemicellulose and lignin significantly decrease and a significant increase in cellulose and insoluble dietary fiber contents with the reduction in particle size. In addition, the markedly decreased particle size and obviously microstructural changes of citrus insoluble dietary fiber concentrate powder were observed. The color value of citrus insoluble dietary fiber concentrate was observably improved, crystallinity and thermal stability of modified fiber slightly increase with the decrease in particle size, which is due to the partial elimination of hemicellulose and lignin after the treatments. However, water holding capacity, water swelling capacity, and oil holding capacity were found to be lower with the reduction in particle size, which might be attributed to the fact that superfine grinding treatment destroyed the structure integrity, thus causing some soluble components to break away from the cellulose backbone, or due to aggregation of smaller granules. The present study suggested that decreasing the particle size could effectively change some properties of citrus insoluble dietary fiber concentrate, which will provide new perspectives for the application of citrus insoluble dietary fiber concentrate in food products.
      Citation: Food Science and Technology International
      PubDate: 2022-01-25T12:54:38Z
      DOI: 10.1177/10820132211063973
       
  • Factors affecting bacterial community dynamics and volatile metabolite
           profiles of Thai traditional salt fermented fish

    • Free pre-print version: Loading...

      Authors: Rachatida Det-udom, Sarn Settachaimongkon, Chuenjit Chancharoonpong, Porrarath Suphamityotin, Atchariya Suriya, Cheunjit Prakitchaiwattana
      Abstract: Food Science and Technology International, Ahead of Print.
      Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran (Pla-ra) was investigated using classical and molecular approaches. Bacterial population of Pla-ra ranged from 102–106 in solid-state (SSF) and 106–109 CFU/g in submerged (SMF) fermentation types. Halanaerobium spp. and Lentibacillus spp. were the main genera particularly detected when rRNA analysis was applied. Tetragenococcus halophillus were dominant during the final stage in sea salt-recipe samples while Bacillus spp. were found in those rock salt recipes. In contrast, cultural plating demonstrated that Bacillus spp., generally B. amyloliquefaciens, were the dominant genera. In addition, B. pumilus, B. autrophaeus, B.subtilis and B. velezensis shown some relations with rock salt-recipe samples. The main volatile metabolites in all samples were butanoic acid and its derivatives. Key factors affected bacterial profiles and volatile compounds of salt fermented fish were type of salt, addition of roasted rice bran, and fermenting conditions.
      Citation: Food Science and Technology International
      PubDate: 2022-01-21T02:25:22Z
      DOI: 10.1177/10820132221075435
       
  • Development of low-cost edible coatings based on polysaccharides with
           active lactic acid bacteria for the protection of fresh produce modeled
           using fresh cut apples

    • Free pre-print version: Loading...

      Authors: Joni Kusnadi, Tunjung Mahatmanto, Netya Marsheli, Nur Fawzia, Della Eko Rahmawani, Kevin Alexander
      Abstract: Food Science and Technology International, Ahead of Print.
      The loss of fresh produce along the supply chain represents a significant contributor to environmental and economic burden. Although technological advances in distribution and storage have provided a means to reduce the loss of fresh produce, in resource-limited settings, these technologies may not be available. One attractive approach to help address this limitation is to use edible coatings to protect fresh produce from biotic and abiotic factors that cause food deterioration. Here, we developed edible coatings from materials that are cheap and easy to prepare: maize starch, κ-carrageenan, and agar as the matrix; glycerol as the plasticizer; and Lactobacillus plantarum TPB21.12 as the active ingredient. Using fresh cut apples as a model substrate, we found that maize starch coating retained color, agar coating delayed browning, and κ-carrageenan coating decreased mass shrinkage of the fresh cut apples. L. plantarum TPB21.12 remained viable in the edible coating suspensions during storage and was active against Escherichia coli TPB21.8, a model bacterium for biotic factor that causes food spoilage. The simplicity of the edible coating formulation and preparation method offers an attractive approach for applications to help protect fresh produce from deterioration and reduce food loss and waste generation.
      Citation: Food Science and Technology International
      PubDate: 2022-01-19T11:19:18Z
      DOI: 10.1177/10820132221075117
       
  • Evaluating the potential for utilising migratory locust powder (Locusta
           migratoria) as an alternative protein source in peanut-based ready-to-use
           therapeutic foods

    • Free pre-print version: Loading...

      Authors: Olamide Abigael Akande, Matthew Oluwamukomi, Oluwatooyin Faramade Osundahunsi, Oluwole Steve Ijarotimi, Ivan Muzira Mukisa
      Abstract: Food Science and Technology International, Ahead of Print.
      This study aimed at exploring the possibility of substituting powdered milk (PM) with migratory locust powder (MLP) as a cheap and sustainable alternative protein source in peanut-based ready-to-use therapeutic foods used in treatment of malnutrition. The migratory locust is a wide spread and underutilised high protein edible insect. Peanut-based ready-to-use therapeutic foods (RUTFs) were formulated according to the MSF/UNICEF 2013 nutritional standards. Milk powder was substituted with MLP at 5–30% levels. RUTF containing 30% milk powder was used as the control. Nutritional, antioxidant and antinutrients composition of the insect-enriched RUTFs were compared with RUTF containing milk powder only and a standard. The protein content of the insect-enriched RUTFs ranged from 19.58–26.38% exceeding the MSF/UNICEF minimum standard for protein. RUTF with 10% PM and 20% MLP had the highest (p 
      Citation: Food Science and Technology International
      PubDate: 2022-01-18T02:38:53Z
      DOI: 10.1177/10820132211069773
       
  • Effect of Gamma-irradiation on the Physicochemical, Functional, and
           Antioxidant Properties of Unpigmented Brown Whole Rice Flour

    • Free pre-print version: Loading...

      Authors: Naseer Ahmad Bhat, Idrees Ahmed Wani, Neelofar Sultan
      Abstract: Food Science and Technology International, Ahead of Print.
      Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.5 kGy and 5 kGy. Moisture, protein, fat, ash and carbohydrate content of native flour was found as 10 g/100 g, 6.54 g/100 g, 1.54 g/100 g, 1.0 g/100 g, and 81.48 g/100 g, respectively. The hunter color ‘L’, ‘a’, and ‘b’ values of the native brown rice flour sample were found as 81.95, −0.97 and 17.36, respectively and were non-significantly (p ≥ 0.05) affected by gamma irradiation. Apparent amylose content was observed to decrease significantly (p ≤ 0.05) from 29.97 to 20.30 g/100 g with the increase in gamma irradiation dose and moisture content. The pasting properties such as peak viscosity, trough viscosity and final viscosity of all the flour samples decreased significantly (p ≤ 0.05) with the increase in irradiation dose. The functional properties such as water and oil absorption and emulsion capacities were increased while emulsion stability and foaming stability decreased upon irradiation. Irradiation led to an overall increase in the antioxidant activity of rice flours. In general, FTIR spectra revealed a decrease in the absorption intensities of the functional groups. Therefore, it can be concluded that gamma irradiation can be used as a tool to modify the physicochemical properties of rice flours as well as to improve their antioxidant properties.
      Citation: Food Science and Technology International
      PubDate: 2022-01-11T03:15:47Z
      DOI: 10.1177/10820132211069244
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 44.192.114.32
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-