Food Science and Technology International最新文献

This study aims to develop a multigrain probiotic biscuit and evaluate the effect of erythritol as a sugar replacer on the rheological properties of dough, along with the physicochemical and organoleptic properties of biscuits. The higher viscoelasticity of dough was observed at a 25% sugar replacement level with erythritol, and the calorific value of biscuits was significantly (p < 0.05) reduced from 415.12 to 404.69 Cal/100 g with increasing in the sugar replacement from 0% to 75%. The biscuits with higher concentrations of erythritol showed reduced water activity (a_w) and higher hardness values. From Pearson's correlation analysis, it was observed that the probiotic viability had a positive relation with moisture, fat, energy, a_w, and diameter and a negative association with the protein and fiber content of biscuits. The 25% replacement of sugar with erythritol showed a higher probiotic count (> 7 log CFU/g) and improved physicochemical and sensory properties during the storage period, which was further confirmed by the principal component analysis. So, it was recommended that the partial replacement of sugar with erythritol up to 25% is desirable for developing low-calorie bakery products without any alteration in the functional groups and improving the internal structure of the biscuits.

Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation. Sensory acceptance results showed that all bars had good acceptance scores (>6.42) and presented different sensory profiles. The cereal bar containing 15% of coarse GSF had good sensory acceptance with attributes "few dark spots," "light color," and "softer," with desirable sensory characteristics and from the nutritional point of view with high fiber content and bioactive compounds and it was considered the best formulation. Therefore, the incorporation of wine by-products in cereal bars showed excellent acceptability and the possibility of insertion in the market.

This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing the protein gel structure, increasing the gel strength and textural quality, and reducing the cooking loss. High-pressure treatment resulted in a decrease of α-helix and an increase of β-sheet in the protein, forming a dense gel structure, which enhanced the gel strength and the percentage of bound water. The superior hydrophilicity of nanocellulose and its cross-linking with protein increased the percentage of bound water in the gel, which improved the water-holding capacity and mechanical properties. Therefore, the best gel quality was obtained by adding nanocellulose and treating it with high pressure combined with two-stage heating.

This study examined the feasibility of applying surface dielectric barrier discharge cold plasma (SDBDCP) to partially hydrogenate crude soybean oil. The oil sample was treated for 13 h using SDBDCP at 15 kV with 100% hydrogen gas under room temperature and atmospheric pressure. Fatty acid composition, iodine value, refractive index, carotenoid content, melting point, peroxide value, and free fatty acids content (FFA) were investigated during SDBDCP treatment. Analysis of fatty acid composition demonstrated an increase in the content of saturated and monounsaturated fatty acids (from 41.32% to 55.3%) and a decrease in the content of polyunsaturated fatty acids (from 58.62% to 40.98%), which resulted in a reduction of the iodine value to 98.49 over the treatment time. Also, the fatty acid profile indicated that the total detected level of trans-fatty acids was very low (0.79%). After a 13-h treatment, the samples showed a refractive index of 1.4637, melting point of 10 °C, peroxide value of 4.1 meq/kg, and FFA content of 0.8%. In addition, the results revealed a 71% decline in the carotenoid content of the oil sample due to the saturation of their double bonds. Therefore, these findings suggest that SDBDCP can be effectively used for hydrogenation along with bleaching oil.

The use of microalgae as a source of food and pharmaceutical ingredients has garnered growing interest in recent years. Despite the rapid growth of the nutraceutical market, knowledge about the potential of bioactive molecules from microalgae remains insufficient. The present study aimed to investigate the biotechnological potential of the green microalga Desmodesmus armatus isolated from a semi-arid region of Brazil. The algal biomass was characterized in terms of gross biochemical composition, exopolysaccharide content, enzymatic inhibition capacity, and antioxidant, antibacterial, and hemolytic activities from solvents of different polarities (water, ethanol, acetone, and hexane). D armatus biomass had 40% of crude protein content, 25.94% of lipids, and 25.03% of carbohydrates. The prebiotic potential of exopolysaccharides from D armatus was demonstrated, which stimulated the growth of Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum bacteria strains. Moreover, the enzyme inhibition capacity for the proteases chymotrypsin (34.78%-45.8%) and pepsin (16.64%-27.27%), in addition to α-amylase (24.79%) and lipase (31.05%) was confirmed. The antioxidant potential varied between the different extracts, with 2,2-diphenyl-1-picrylhydrazyl sequestration values varying between 17.51% and 63.12%, and those of the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method between 6.82% and 22.89%. In the antibacterial activity test, only the ethanolic extract showed inhibition against Listeria sp. (at minimum inhibitory concentration [MIC] = 256 µg mL^-1). This fraction also presented the highest significant levels of hemolysis (31.88%-52.45%). In summary, the data presented in the study suggest the presence of biocompounds with biotechnological and nutraceutical potential in the D armatus biomass. Future studies may evaluate the inclusion of this biomass in foods in order to increase their biological value.

In this study, malt was produced from quinoa seeds using different ultrasound treatment with different intensities (20%, 60%, and 100%), ultrasound times (5, 10, and 15 minutes), and soaking times (2, 6, and 10 hours) at a frequency of 20 kHz. The seeds were soaked in water at 25 °C during exposure to ultrasound waves. The results showed that an increase in soaking time led to a higher malting yield and percentage of soluble solids (°Brix), followed by a downward trend. This trend was intensified by longer exposure to ultrasound waves at higher intensities. The interaction effect of ultrasound wave and soaking time on physicochemical properties showed a downward trend, followed by an upward trend in cold-water and hot-water extract yields, reducing sugar, soluble nitrogen, color, and Kolbach index, with increasing levels of the variables. Finally, quinoa malt treated with an ultrasound intensity of 100% for 15 minutes and soaked for 6hours exhibited the best physicochemical characteristics.

In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6.23-7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2-4%.

The Patagonian wild berry Ribes magellanicum has promising applications in food and nutrition due to its flavor and the presence of health-promoting bioactive compounds. Relevant chemical, physicochemical, and structural characteristics of the fruit for its utilization as food were investigated. The average moisture content was 79.3% while protein, lipids, sugars, and crude fiber amounted to 7.4, 5.8, 64.3, and 14.5 g/100 g dry fruit, respectively. Average values of fruit diameter, number of seeds, juice yield, soluble solids, and pH were determined as 5 mm, 17, 59.2%, 15.5 °Brix, and 4.3, respectively. Total phenolic compounds amounted to 2543 mg/100 g dry weight, anthocyanins to 561 mg C3G/100 g dry weight, and carotenoids to 43.3 mg/100 g oil. ORAC and DPPH values were 36.0 and 15.8 mmol TE/100 g dry weight, respectively. Linoleic acid predominated in a lipid profile that exhibited a good ω-6/ω-3 ratio (1.37). The structure of the berry consisted of a skin (exocarp) and a pulp (mesocarp) that contained many seeds representing 54% of the weight of the berry. These characteristics of R. magellanicum are similar to other wild Patagonian berries that have found applications as foods due to their convenience and the presence of abundant bioactive compounds.

Most of the plants used for human consumption comprise various peptides with health benefits, such as antihypertensive, antioxidant, anti-inflammatory, anticancer, and immunomodulatory capacity. The intake of plant-based bioactive peptides is important in the prevention of some chronic diseases. Also, peptides show positive effects on lipid metabolism and mineral absorption and act as analgesic, antithrombotic, antiatherosclerotic, and opioid agents; it is pertinent to mention that peptides quite often exhibit multiple bioactivities. Bioactive peptides are released by the hydrolysis of digestive enzymes, that is, pepsin, chymotrypsin, trypsin, or by in vitro producers using specific enzymes, pH, and temperature. These peptides comprise hydrophobic amino acids, positive charge and are resistant to digestive hydrolysis by peptidases and proteases. Small peptides with a dipeptide of proline-proline at their C terminal are more resistant to gastrointestinal enzymes; otherwise, large peptides are active outside the intestinal epithelium. This review is focused on three selected ancient crops from Latin America, amaranth, chia, and quinoa, because of their outstanding nutritional and agronomic characteristics that provide a broad of functional compounds with high antioxidant, anti-inflammatory, immunomodulatory, antidiabetic, antihypertensive, anticancer, and antiobesity capacity.

Fermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the production of kombucha and evaluate its effects on the physicochemical and sensory properties, antioxidant capacity, and microbiological profile. The kombucha was developed with green tea and the addition of Tommy mango peel flour (10% and 20%). The kombuchas were evaluated in the first fermentation (aerobic) and at the end of the second fermentation (anaerobic), the granulometry and colorimetry of the flour and the antioxidant profile were evaluated. Microbiome analysis was performed by 16S DNA extraction. For sensory analysis, an affective test was performed for global evaluation, flavor, texture, and oral perception. The results showed that the total phenolic content was 4.86 mg EAG/mL in F1, 8.79 mg EAG/mL in F2 with 10% mango peel flour, and 8.83 ± 0.54 mg EAG/mL in F2 with 20% mango peel flour, evidencing a significant increase in the second fermentation with the addition of the flour. In addition, the antioxidant activity was also higher in the second fermentation. The values obtained were F1 = 15.27 µmol TE/mL; F2 with 10% FCMT = 18.80 µmol TE/mL; and F2 with 20% FCMT = 26.76 µmol TE/mL. These findings indicate that the antioxidant capacity increases significantly during the second fermentation, directly correlating with the amount of mango peel flour added. The most abundant bacterial genera were Liquorilactobacillus nagelii (72%), Acetobacter (13%), and Komagataeibacter (12%) and for fungi (90%) Brettanomyces/Dekkera bruxellensis. The beverage obtained different levels of acceptance among consumers and non-consumers only in terms of flavor, proving to be a good alternative for the food industry for applying a mango byproduct to drinks.