Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.
谷物和豆类谷物发芽toÂ提高他们的营养和感官品质。本研究考察了对ofÂ发芽onÂ一些谷物和豆类生长的理化性质ofÂ的影响inÂ土耳其。AtÂ末ofÂ萌发48 h和96 h at 24± 1 Â℃，测定萌发后籽粒的碳水化合物、蛋白质、脂肪、膳食纤维、干物质、灰分、总酚含量、抗氧化能力和颜色分析ofÂ。结果表明，萌发过程提高了酚类物质含量ofÂ所有样品。豆科种子对2,2-二苯基-1-吡啶酰肼(DPPH)自由基的清除能力随着萌发而显著增强。萌发过程显著降低了样品的总碳水化合物含量ofÂ。ofÂ大麦和玉米的蛋白质含量显著降低，特别是byÂ萌发48 h ofÂ后蛋白质含量降低。籽粒脂质含量ofÂ降低asÂ发芽进展。ItÂ可能beÂ建议toÂ改善功能特性ofÂ谷物和豆类byÂ发芽及其使用inÂ食品工业。
{"title":"Improving the nutritional quality of cereals and legumes by germination","authors":"Ayşe Seda Şenlik, Derya Alkan","doi":"10.17221/44/2023-cjfs","DOIUrl":"https://doi.org/10.17221/44/2023-cjfs","url":null,"abstract":"<br>Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching","authors":"Irena Němečková, Šárka Trešlová, Eliška Lešková","doi":"10.17221/83/2023-cjfs","DOIUrl":"https://doi.org/10.17221/83/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136132828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu
Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production.
{"title":"Ultra-high-pressure technology for preservation of fresh Aquatic foods: A review","authors":"Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu","doi":"10.17221/87/2023-cjfs","DOIUrl":"https://doi.org/10.17221/87/2023-cjfs","url":null,"abstract":"Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136018670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ±Â 299.82 mg GAE·(100 g)–1, GAE – gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ±Â 311.76 mg GAE·(100 g)–1] and 5 min in stir-frying [2 434.33 ±Â 197.75 mg GAE·(100 g)–1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed.
{"title":"The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)","authors":"Yagmur Demirel Ozbek, Ozlem Saral","doi":"10.17221/114/2023-cjfs","DOIUrl":"https://doi.org/10.17221/114/2023-cjfs","url":null,"abstract":"This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ±Â 299.82 mg GAE·(100 g)–1, GAE – gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ±Â 311.76 mg GAE·(100 g)–1] and 5 min in stir-frying [2 434.33 ±Â 197.75 mg GAE·(100 g)–1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts","authors":"Svetla Maksimova Dyankova, Ayten Osman Solak","doi":"10.17221/94/2023-cjfs","DOIUrl":"https://doi.org/10.17221/94/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136107061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Filip Beňo, Jan Kostlán, Jan Pivoňka, Václav Pohůnek, Rudolf Ševčík
Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 Ă 4 Ă 4 mm); iii) slicing. The results of this work indicate that aw is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P < 0.05). The highest measured values of aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the aw, especially for dry-cured heat-treated products.
{"title":"Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method","authors":"Filip Beňo, Jan Kostlán, Jan Pivoňka, Václav Pohůnek, Rudolf Ševčík","doi":"10.17221/99/2023-cjfs","DOIUrl":"https://doi.org/10.17221/99/2023-cjfs","url":null,"abstract":"Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 Ă 4 Ă 4 mm); iii) slicing. The results of this work indicate that aw is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P < 0.05). The highest measured values of aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the aw, especially for dry-cured heat-treated products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kongyang Wu, Jiafei Huang, Panpan Bu, Hang Gao, Tongxiang Yang, Mingyan Shi, Jianming Han, Yilin Fan
This study aimed to analyse the influence of adding Lycium ruthenicum Murr. fruit (LRF) on physicochemical, sensory characteristics and antioxidant capacity in goat milk yoghurt (GMY) during 21 days of refrigerated storage. Three different yoghurt formulations were processed using varying amounts of added LRF (1.0, 1.5, and 2.0%). LRF supplementation improved some of the physicochemical characteristics and sensory characteristics of GMY. With the increase of LRF addition, the pH of GMY showed a downward trend, and the titrated acidity showed an upward trend. The corresponding number of colonies in the storage period was higher than that of yoghurt without LRF. The addition of a concentration of 1.0–2.0% LRF played a role in the proliferation of lactic acid bacteria, and viscosity and hardness increased with increasing LRF addition. Although the susceptibility to syneresis of GMY showed a downward trend with increasing LRF addition, the scavenging rate of DPPH (2,2-diphenyl-1-picrylhydrazyl), •OH (hydroxyl free radicals), and the reducing power of Fe3+ of the corresponding concentration of GMY increased. In general, GMY with LRF addition can combine the two nutrients and have higher nutritional value, which is a good supplement to the same types of products in the market.
{"title":"Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit","authors":"Kongyang Wu, Jiafei Huang, Panpan Bu, Hang Gao, Tongxiang Yang, Mingyan Shi, Jianming Han, Yilin Fan","doi":"10.17221/77/2023-cjfs","DOIUrl":"https://doi.org/10.17221/77/2023-cjfs","url":null,"abstract":"<br />This study aimed to analyse the influence of adding<i> Lycium ruthenicum</i> Murr. fruit (LRF) on physicochemical, sensory characteristics and antioxidant capacity in goat milk yoghurt (GMY) during 21 days of refrigerated storage. Three different yoghurt formulations were processed using varying amounts of added LRF (1.0, 1.5, and 2.0%). LRF supplementation improved some of the physicochemical characteristics and sensory characteristics of GMY. With the increase of LRF addition, the pH of GMY showed a downward trend, and the titrated acidity showed an upward trend. The corresponding number of colonies in the storage period was higher than that of yoghurt without LRF. The addition of a concentration of 1.0–2.0% LRF played a role in the proliferation of lactic acid bacteria, and viscosity and hardness increased with increasing LRF addition. Although the susceptibility to syneresis of GMY showed a downward trend with increasing LRF addition, the scavenging rate of DPPH (2,2-diphenyl-1-picrylhydrazyl), •OH (hydroxyl free radicals), and the reducing power of Fe<sup>3+</sup> of the corresponding concentration of GMY increased. In general, GMY with LRF addition can combine the two nutrients and have higher nutritional value, which is a good supplement to the same types of products in the market.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136134864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Guo Qingyan, Tang Yurun, Zhao Fan, Liu Ying, Tian Lei, He Zongjun, Guan Tongwei
With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. As a product of the distillation of fermented grains, its production involves many microbial communities. During this time, microbial communities within production have burgeoned and evolved throughout the development history, enhancing unique texture and flavour. Meanwhile, environmental factors are critical constituents in the production, which provide the optimal conditions for processing procedures and various microorganisms, including externally controlled macro-environment and micro-environment of fermentation. By studying the correlation with environmental factors from macro and micro perspectives, we illustrated the bond with environmental symbiotic and holistic patterns of the intrinsic microbial community and fermentation characteristics. This review is essential to study and control the whole ecological conditions of the Baijiu fermentation process, aiming to gain insight into the dynamics of the microorganisms and ensure a traditional fermentation environment for quality control.
{"title":"Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)","authors":"Guo Qingyan, Tang Yurun, Zhao Fan, Liu Ying, Tian Lei, He Zongjun, Guan Tongwei","doi":"10.17221/72/2023-cjfs","DOIUrl":"https://doi.org/10.17221/72/2023-cjfs","url":null,"abstract":"<br>With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. As a product of the distillation of fermented grains, its production involves many microbial communities. During this time, microbial communities within production have burgeoned and evolved throughout the development history, enhancing unique texture and flavour. Meanwhile, environmental factors are critical constituents in the production, which provide the optimal conditions for processing procedures and various microorganisms, including externally controlled macro-environment and micro-environment of fermentation. By studying the correlation with environmental factors from macro and micro perspectives, we illustrated the bond with environmental symbiotic and holistic patterns of the intrinsic microbial community and fermentation characteristics. This review is essential to study and control the whole ecological conditions of the Baijiu fermentation process, aiming to gain insight into the dynamics of the microorganisms and ensure a traditional fermentation environment for quality control.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135413230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE·g –1 ) (GAE – gallic acid equivalent), total flavonoids (3 575.51 ± 465.98 µg rutin·g –1 ), and total anthocyanins (64.98 ± 13.15 µg C3C·g –1 ) after prolonged drying. Additionally, flavour was identified as the most important indicator influencing consumer preference for dried mulberries, and VFD was found to be effective in retaining the natural flavours of mulberries. Although thermal treatment leads to a significant loss of organic compounds, HAD showed good retention of active substances and lower energy consumption in a shorter processing time.
{"title":"Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry","authors":"Baolin Han, Shulin Tian, Rong Fan, Rangfang Chen, Yu Wang, Hucheng Gong, Minghong Bian","doi":"10.17221/82/2023-cjfs","DOIUrl":"https://doi.org/10.17221/82/2023-cjfs","url":null,"abstract":": Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE·g –1 ) (GAE – gallic acid equivalent), total flavonoids (3 575.51 ± 465.98 µg rutin·g –1 ), and total anthocyanins (64.98 ± 13.15 µg C3C·g –1 ) after prolonged drying. Additionally, flavour was identified as the most important indicator influencing consumer preference for dried mulberries, and VFD was found to be effective in retaining the natural flavours of mulberries. Although thermal treatment leads to a significant loss of organic compounds, HAD showed good retention of active substances and lower energy consumption in a shorter processing time.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44850305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Fong-in, Kamonlak Wicharaew, Pattaramon Phalapan, Trakul Prommajak
: This research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment procedures were assessed, including using citric acid, sulphite immersion, peeling and thermal processing, to determine their effects on extraction yield, colour, and the functionality of the resultant dietary fibre. Findings indicated that a pre-treatment method involving aubergine peeling, sulphite solution immersion, and subsequent steaming before extraction produced optimal results, enhancing both whiteness index and water-holding capacity. Experiments were conducted with traditional enzymes supplemented with cellulase, xylanase, and lipase for enzymatic extraction. The addition of lipase notably elevated the extraction yield and water-holding capacity, albeit with an undesired darkening effect on the dietary fibre. In contrast, the application of xylanase emerged as the most effective treatment, delivering the highest overall quality for the derived dietary fibre.
{"title":"Extraction and enzymatic modification of dietary fibre from purple aubergine","authors":"S. Fong-in, Kamonlak Wicharaew, Pattaramon Phalapan, Trakul Prommajak","doi":"10.17221/84/2023-cjfs","DOIUrl":"https://doi.org/10.17221/84/2023-cjfs","url":null,"abstract":": This research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment procedures were assessed, including using citric acid, sulphite immersion, peeling and thermal processing, to determine their effects on extraction yield, colour, and the functionality of the resultant dietary fibre. Findings indicated that a pre-treatment method involving aubergine peeling, sulphite solution immersion, and subsequent steaming before extraction produced optimal results, enhancing both whiteness index and water-holding capacity. Experiments were conducted with traditional enzymes supplemented with cellulase, xylanase, and lipase for enzymatic extraction. The addition of lipase notably elevated the extraction yield and water-holding capacity, albeit with an undesired darkening effect on the dietary fibre. In contrast, the application of xylanase emerged as the most effective treatment, delivering the highest overall quality for the derived dietary fibre.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44486198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：