Food Science and Technology International最新文献

Ice cream, a desirable frozen dairy product, has great potential for improving human health and nutrition. In this study, a dual strategy based on binary system, whey protein concentrate (WPC) and Opuntia fruit powder (OFP) hydrogle, was evaluted for reducing the health risks associated with excessive sugar consumption while enhancing the techno-functional properties of free added sugar (FAS) ice cream. The physico-chemical properties of WPC/OFP hydrogel at different ratios (100:0, 80:20, 60:40, and 50:50) were determined. The colored hydrogel (CH) with high viscosity (WPC/OFP 60:40) was chosen as a promising candidate for producing high-protein free added ice cream sugar (HPFAS) at varying concentrations (0, 8, 12, and 16%). Our results indicated that an increase in CH content correlated with a rise in apparent viscosity and overrun of ice cream. Moreover, the addition of CH significantly improved the hardness and melting resistance of HPFAS ice creams. Sensory evaluation revealed that FAS sample with 12% CH (S₀-CH₁₂) was similar to the control one. This study demonstrated that HPFAS ice cream containing 12% CH displayed a lower glycemic index (50.12 ± 10.13%) compared to the control sample with added sugar (S₁₀₀-CH₀) (85.12 ± 6.19%). Furthermore, the overall acceptance of ice cream significantly decreased with incorporating the highest content of CH (S₀-CH₁₆). Our finding confirmed that incorporating 12% CH has great potential in the reformulation in FAS to improved techno-functional properties while preserving palatability.

To improve the rice-based bread (control) quality, the effects of partial substitution of rice flour with modified quinoa flour (10%-30%) on technological and sensorial bread attributes were investigated. An online survey revealed consumer interest in the proposed bread. Protein and fiber contents in breads exceeded the control values up to 22% and 125%, respectively. All of breads overcame control specific volume (1.46 ± 0.05 ml/g) by 6%-10%. Due to the quinoa fiber, breads presented a softer cell structure than control with greater cell area fraction (28.9%-37%) and cell density (52-69 cell/cm²). With increasing percentage of quinoa, color difference (ΔE) increased linearly (9-22.8), lightness (L*) decreased (73.3-62.8) and a* values increased denoting a higher proportion of red in the crumb. Breads with 10% and 25% quinoa had better texture, they obtained more positive evaluations than the control for taste (70%-86% "vs" 66%), odor (63%-75% "vs" 66%), color (74%-83% "vs" 78%) and texture (69%-70% "vs" 44%). The close relationship between sensory and instrumental measurements was evidenced by correlation analysis. Quinoa addition enhanced the nutritional and sensorial bread profiles as well as affected its technological quality, providing a distinctive crumb color and acceptable bread volume and crumb cell structure.

Recent disease outbreaks linked to leafy vegetable crops have highlighted Yersinia enterocolitica as a significant foodborne pathogen. Because this pathogen can enter the horticultural supply chain through various stages, it is difficult to completely eliminate. This study aims to assess the synergistic effects of ultrasound (US) treatment (25 kHz, 200 W for 10-60 min), used in combination with chlorine dioxide (ClO₂) (10, 30, 50, 70, and 100 ppm of Cl₂), on the reduction of Y. enterocolitica (7.44 ± 0.18 log CFU/g) in leaf mustard. After 30 min of US treatment, a reduction of over 1 log CFU/g was noted, with a maximum decrease of 1.89 log at 60 min. Chlorine dioxide alone achieved a reduction of 1.19 log CFU/g at 100 ppm. Separately, these two types of treatment resulted in reductions of 0.39-1.89 (with US) and 0.16-1.19 (with ClO₂) log CFU/g, respectively. Treatment by using US and ClO₂ in combination was the most effective in reducing the Y. enterocolitica counts on leaf mustard, resulting in log reductions of ≥5.0 log CFU/g. Microbial counts of 1.14, 1.35 and 2.28 log CFU/g against Y. enterocolitica in leaf mustard were obtained by using the synergistic combinations of 50 min US/100 ppm ClO₂, 60 min US/70 ppm ClO₂, and 60 min US/100 ppm ClO₂, respectively. Quality assessments showed no significant differences in the Brix content (4.8-5.1 °Brix), or hardness (1504.7-1634.0 g/cm²) compared to the controls (p > 0.05). Therefore, these results suggest that the combination of US and ClO₂ can potentially be used in the kimchi industry to effectively inactivate Y. enterocolitica without causing the quality of leaf mustard to deteriorate.

Contamination with the hepatitis A virus (HAV) represents a significant etiological factor in acute hepatitis, occasionally progressing to liver failure. HAV transmission is primarily linked to the consumption of HAV-polluted water and food. The effectiveness of dielectric barrier discharge (DBD) plasma on the infectivity reduction of a HAV strain on edible seaweed Ulva lactuca was evaluated under varying treatment durations (control, 10, 30, and 60 min), and its impact on the quality of the seaweed was also examined. To identify infectious and non-infectious virus components, HAV was exposed using RT-qPCR with propidium monoazide/sarkosyl. HAV was decreased in seaweed when compared control to DBD (0.37 -1.43 log₁₀copy number/µL) and in non-PMA reduction titers were (0.37, 0.42, and 0.54 log₁₀copy number/µL) and PMA + Sarkosyl-treated group (0.64, 0.68, and 1.43 log₁₀copy number/µL), respectively. The acidity (pH) and Hunter color assessments of control and DBD-treated seaweed exhibited no significant disparities (P > 0.05). These outcomes indicate the potential applicability of PMA/RT-qPCR in detecting HAV infectivity without compromising the quality of seaweed subsequent to DBD treatment. HAV infectivity was significantly reduced in the foods after DBD treatment for 60 min, indicating potential for commercial application. With further optimization, DBD plasma has the potential to be utilized by food processors as a nonthermal method for inactivating foodborne viruses.

Environmental impact of the meat industry and the adverse effects of excessive meat consumption, has prompted the search for sustainable and healthy protein alternatives. This study assessed the physical and textural properties and nutritional profile of two meat analogues processed by high-moisture extrusion, including Llaska (Cladophora crispata) (AL) and Cushuro (Nostoc sphaericum) (AC) flours. Color was evaluated by digital image analysis; textural profile analysis (TPA) was determined by compression tests. The nutritional profile was determined by proximate analysis, spectrophotometric, and chromatographic techniques. AL and AC were green and dark brown, respectively. The luminosity and hue of AC are similar to chicken meat. TPA shows that ALs had a greater degree of hardness and texturization than ACs. AL and AC, processed at a temperature of 135 °C and moisture level of 75% and 65%, respectively, exhibited textures comparable to that of chicken meat. Nutritionally, ACs showed higher antioxidant capacity (∼15,382 μMol Trolox/100 g), ∼30 times higher than chicken meat. Amino acid profiles indicate that both samples provide essential amino acids comparable to chicken meat, which are indispensable in a healthy diet. Consequently, these algae have potential to enrich the nutritional profile of meat analogues as a possible healthy and sustainable alternative to conventional meats.

Herbal teas are ingested for various purposes and by diverse populations across the globe. There is a growing recognition among individuals of the advantages associated with the use of this beverage, leading to a heightened demand for the manufacture of herbal tea derived from therapeutic plants. Spices on the other hand add flavour to food but could pose harm if it is high in phytates and oxalates. The objective of this study was to develop natural spices and herbal tea with health beneficial properties using Solanum nigrum and Solanum torvum berries. Herbal tea samples from S. nigrum were prepared by sorting berries, maceration, divided into two (fermenting at 18 °C and non-fermenting) and dried at 60 °C for 12 h in a hot oven. Spices from S. torvum and S. nigrum were prepared by removing the berries from the stalk, freeze-drying and smooth milling into fine powder. In addition, antinutrient, phytochemical and sensory evaluation studies were conducted on these spices and herbal teas. A nine-point hedonic scale was utilized for the purpose of conducting a consumer acceptability sensory evaluation test using 101 untrained panelists. Data was then analyzed by t-test, one-way analysis of variance (ANOVA) and the level of significance (p < 0.05) was assessed using Tukey's and Dunnett's multiple comparison tests. The panellists expressed a favourable perception towards Solanum nigrum unripe unfermented green herbal tea (6.65 ± 2.08) as compared to the other formulated teas due to the components working together in a way that produces a nice tea sample. Both Solanum nigrum and Solanum torvum spices contained various levels of catechins, saponins, flavonoids, oxalates, phytates and tannins comparable to literature. The herbal tea samples exhibited a range of catechin content, varying from 0.255 to 0.756 mg/g. The antioxidant activity of the various herbal tea samples ranged from 66.37 ± 0.24 to 78.53 ± 0.18 µg/mL GAE as determined by the DPPH free radical assay Fermented black herbal teas recorded higher total phenols (2.80 ± 0.09), total flavonoids (21.84 ± 1.84) and showed greater antioxidant activity (78.53 ± 0.18) as compared to the unfermented green herbal teas. The process of fermentation resulted in a decrease in pH from 7.22 to 6.53 within a period of 12 h. The Total Titratable Acidity (TTA) grew as the fermentation period progressed, whereas the Total Soluble Solids (TSS) decreased. Phytates were the least antinutrients among the two Solanum species accounting for 0.02 mg/100 g and 0.03 mg/100 g in S. torvum berries (STBs) and (S. nigrum berries) SNBs respectively.

A growing market for seaweed products has emerged in the last 20 years, with microalgae and their extracts representing a source of high-value chemicals. In this study, antioxidative and anti-inflammatory activities of lipid fraction extract from Chlorella vulgaris (Chlorella) and Arthrospira platensis (Spirulina) on Normal Human Dermal Fibroblasts (NHDF cells) were evaluated. Treatments with Chlorella and Spirulina lipid extracts in NHDF cells at 0.1, 0.5, and 1% significantly protect UVA-induced damage by decreasing oxidative stress in the form of reactive oxygen species (ROS) but do not display any significant protection from HEV-induced damage. Chlorella or Spirulina lipid extracts at 0.1 and 0.5% display significant anti-inflammatory effects by inhibiting the 2-propanol-induced IL-6 expression on NHDF cells in vitro but showed no decrease in TNF-α expression. Chlorella and Spirulina lipid extracts present antioxidant and anti-inflammatory activity on NHDF cells.

Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.

The combination of Saccharomyces cerevisiae and Rhizopus oligosporus liquid inoculum has been successfully used to ferment soybeans into tempeh that contains β-glucan. However, using the liquid inoculum of these two microbes as a starter is impractical; so, developing an instant tempeh dry inoculum in powdered form, called the Mosaccha inoculum powder, for ease of use is necessary. This study aimed to determine the best concentration of instant Mosaccha inoculum powder to produce high-quality Mosaccha tempeh. The study used a Complete Randomized Block Design with seven different levels of instant Mosaccha inoculum powder percentage, ranging from 0.3% to 1.8% (w/w). A commercial tempeh inoculum, RAPRIMA, amounting to 0.2%, was used as control. Then, the microbiological (total mold and total yeast) and sensory (color, aroma, texture, and taste) properties were evaluated. The data obtained was analyzed statistically using analysis of variance (ANOVA) and Honestly Significant Difference (HSD) tests at the 5% level. The results showed that the percentage of instant Mosaccha inoculum powder significantly affected the microbiological and sensory properties of Mosaccha tempeh. A concentration of Mosaccha inoculum powder between 0.6% to 1.8% could produce good quality Mosaccha tempeh, but the best Mosaccha tempeh was produced with 1.5% instant Mosaccha inoculum powder, which met the Indonesian National Standards (SNI) 3144:2015, had a very favorable taste, and contained 0.49% β-glucan. Therefore, Mosaccha inoculum in powdered form can be developed and used as a starter in making high-quality tempeh that contains β-glucan.

Effectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of Angelino fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in "Angelino" plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.