Food Science and Technology International最新文献

In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, and texture of meatball analogs T1, T2, and T3 and mutton meatballs were thoroughly analyzed. T1 had highest protein (51%) compared to control (19%), T2 (45%), and T3 (36%), but fiber content (1.26%) was less in T1 compared to control (2.86%), T2 (3.33%), and T3 (3.49%). The more is fibrous raw materials; lower will be the hardness of meat analogs. T1 had consistent fracturability, hardness, cohesiveness, and adhesiveness, and was superior in springiness, gumminess, resilience, and chewiness compared to T2, T3, and control. Sensory evaluation results reported that T1 was more consistent with control sample in terms of color, texture, juiciness, and overall acceptability and no significant difference was reported among the two (p > .05). The L* and b* values of T1 were more consistent with control compared to other two. Potato starch, salt, spice mix, coriander leaves, beet root pulp, jackfruit seed powder, rose water, carboxy methyl cellulose and rehydrated mushrooms showed a positive impact on sensory and textural attributes. The Fourier transform infrared (FTIR) spectra revealed that the protein fractions were not affected by the processing conditions. FTIR results confirm the presence of secondary structural components such as α-helix, β-sheet, and β-turn. The interaction between the starchy fibrous material and protein fractions were identified clearly via FTIR. The T1 meat analog was superior in terms of color, organoleptic and textural properties compared to T2 and T3 and more close to mutton meatballs. These results will open up the new horizons in this area and pave the way for the large production and marketing of plant based meat analogs, which will reduces the health and sustainable raising issues from consumption of mutton meat.

This study aimed to evaluate the effect of fat level and meat cut type on burger meat through color, texture, image, and sensory analyses, and to explore the ability of the imaging technique as a complementary tool for consumer quality perception. For this purpose, burger meat samples were prepared by combining pork and beef meat (50/50%) with other nonmeat ingredients. The differences between samples were fat level: around 15 g fat/100 g (code HF) or 10.5 g fat/100 g (code LF); cut types: from cow carcasses (code C) or yearling (code Y). Instrumental color and texture measures analysis, an image analysis, and a sensory evaluation were carried out on samples (raw and cooked) at two times: day 0 and day 1 before expiry dates. The results showed that the samples made with meat from cows presented lower L* and higher a* and b* values than the samples made from yearling. However, the fat level did not affect this parameter. This same pattern was observed for the image measurements. Regarding texture, the samples with higher fat content (and lower moisture content) had higher hardness values. Generally, meat type had no effect on textural parameters. The samples that consumers gave the highest overall acceptance scores were those made of cow meat at both fat content levels. These samples also had the highest raw and cooked color scores. The fat level slightly affected hardness, with the same pattern observed for the instrumental measures of texture. The analyses showed a good correlation between instrumental techniques and sensory evaluation.

The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) was extruded (feed moisture - 18%, screw speed - 250 rpm, barrel temperatures 50 °C-120 °C-120 °C, die hole diameter - 3 mm) and analysed for functional, proximate, textural, structural, pasting, microbiological and sensory properties. With 100% sorghum used as control, lima beans addition significantly (p < 0.05) improved the loose (0.37-0.44 g/ml) and packed (0.63-0.72 g/ml) bulk density, while water (5.00-3.15 g/g) and oil (2.45-1.60 g/g) absorption capacity and expansion ratio (3.11-2.30) decreased, respectively. An increase in protein (12.77-18.00%), crude fibre (2.58-5.17%) and ash content (2.11-3.12%) were observed in the extrudate, while the (L*) colour parameter (54.49-43.62), hardness (180.04-78.36 N) and pasting viscosities reduced with addition of lima beans. The structural micrograph depicted air-trapped bubbles with thick walls after adding lima beans, while a notable decline in microbial count below approved limits was observed after 8 weeks of storage. Sensory scores showed that values obtained were above average with the 90:10 sorghum-lima bean ratio having the highest score. The economic and industrial value of underutilised legumes such as lima bean can be promoted as functional ingredients via extrusion in addressing coeliac disease and alternative sources of protein, especially in developing countries.

An exposure assessment model for industrial use has been developed by using kinetic data from inactivation and growth of Bacillus cereus spores. It can provide a valuable tool for estimating the concentration of B. cereus after a storage period of 24 h at a specified temperature (20 °C) and for an estimation of the percentage of contaminated portions according to the input data of the model. This model considers a rice-derived product that has undergone a standard cooking process at 95 °C for 20 min. According to the results, the presence of chitosan affects the final microbial load after storage, potentially serving as an additional control measure in the event of cold chain abuse or break. Chitosan's antimicrobial properties likely play a role in reducing microbial growth during storage, thereby contributing to enhanced food safety. In practical terms, this suggests that incorporating chitosan into food products, especially those susceptible to microbial contamination like rice derivatives, could help mitigate risks associated with temperature abuse or cold chain disruptions. By acting as a protective barrier against microbial proliferation, chitosan offers a preventive measure to maintain product quality and safety throughout the supply chain. Considering two scenarios, 10⁴ or 10⁷ as initial contamination the model estimated that the 55 and 100% of portions would be respectively contaminated, according to a Performance Criteria of 4 log reductions.

Zinc oxide nanoparticles (ZnONPs) exhibit antimicrobial, antibiofilm, and antioxidant properties, and their green synthesis using exopolysaccharides (EPS) from probiotic bacteria represents a sustainable alternative to conventional chemical reducing agents. In this study, EPS derived from Limosilactobacillus fermentum was employed as a bioreducing and stabilizing agent for the synthesis of EPS-ZnONPs, which were characterized by zeta potential analysis, UV-Vis spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The nanoparticles presented hydrodynamic diameters ranging from 200 to 400 nm and maintained spectral stability in the UV-Vis region for up to 120 days of storage. Antimicrobial and antibiofilm activities were assessed against Escherichia coli and Staphylococcus aureus using a resazurin-based microtiter assay at concentrations ranging from 25 to 1.56 mg/mL. EPS-ZnONPs reduced biofilm formation by 81.65%, 46.39%, and 62.05% at 1× and 2× MIC, respectively, after 24 h of incubation. SEM analysis revealed membrane discontinuities in treated cells, while both microorganisms exhibited increased production of reactive oxygen species, indicating the induction of oxidative stress. Cytotoxicity assays demonstrated that none of the EPS-ZnONPs components exerted toxic effects on Vero CCL-81 cells. Collectively, the eco-friendly synthesis, lack of cytotoxicity, and functional biocompatibility of EPS-ZnONPs support their potential application as antimicrobial agents against foodborne pathogens.

In this study, collagen and inulin were incorporated in soft candy formulations with different ratios. The candies were subjected to textural, chemical, sensory, and correlation analyses in order to evaluate the effects of single or combined use of inulin and collagen on the freshly produced and stored products. Single use of inulin caused decrease in springiness contrary to collagen. Addition of collagen hydrolysate to soft candy formulations increased the pH and softness of the final product directly proportional to the collagen rate. The addition of inulin and collagen (20%) resulted in noticeable lightning in the color of the candies. Combined use with collagen was found to be more effective in promoting the prebiotic activity compared to the use of inulin alone. For Bacillus clausii, the combination of 10% collagen + 50% inulin provided a significantly higher colony growth. While collagen did not negatively affect the taste of confectionery; at 20% ratio the candy was perceived softer and stickier to the teeth. The inclusion of collagen and inulin together in the formulation decreased the sensory scores and slightly lower relative frequency rate was obtained for the "I would definitely buy" category (2-12% less than that of the other candies). The study revealed that if collagen and inulin are included in the formulation together, the confectionery can provide a significant amount of collagen by strengthening the structure with the support of an extra polysaccharide addition, and at the same time, inulin will be beneficial in terms of calorie reduction.

Probiotic encapsulation represents a key strategy for maintaining their viability. Among the various techniques, spray-drying has shown significant potential in the food industry. While alginate has traditionally been used as a carrier, the incorporation of dairy byproducts offers advantages as enhanced encapsulation efficiency, added functionality, and improved sustainability through the valorization of industrial waste. This study examines the impact of carrier composition and fermentation on the viability of probiotics, the antioxidant capacity, and the encapsulation efficiency achieved through spray-drying. Different carrier compositions containing whey, alginate, and whey protein concentrate (WPC) were inoculated with probiotics, subjected to fermentation and spray-drying, and subsequently evaluated for the properties of the probiotic powders. The addition of WPC to the alginate matrix increases probiotic viability and encapsulation efficiency by 5% and antioxidant capacity from 25% to 53%. Fermentation of carriers with probiotics before encapsulation increases probiotic viability (for about 1 log), antioxidant capacity (for more than 20%), and efficiency of the spray-dry encapsulation (for about 20%). The fermented sample with WPC showed a significantly higher number of viable cells after encapsulation and 30 days of storage. Fermentation did not significantly impact product yield which is about 70%, moisture content, or solubility (85%), while the addition of WPC increase moisture content from 3.7% to 4.7%. Additionally, the spray-drying process does not negatively affect the antioxidant capacity of samples. Therefore, the highest antioxidant capacity is shown in a fermented sample with WPC (64.5%). Using adequate carrier and fermentation as pretreatment before spray-dry encapsulation, the viability of probiotics during encapsulation increased from 78 to more than 95%. These findings demonstrate that dairy byproducts, in combination with alginate and fermentation, using spray-drying as the encapsulation technology, provide effective protection for probiotics and represent a promising encapsulation approach.

This study presents a comparative evaluation of the physicochemical and functional properties of protein concentrates derived from faba bean, sunflower meal, and pumpkin seed. The analytical results showed that the faba bean protein concentrate exhibited the highest total protein content (90.02%, dry basis) and the lowest ash content (3.43%, dry basis), indicating a purer composition and greater protein enrichment compared to the other sources. Regarding physical properties, the faba bean concentrate demonstrated the best flowability and lowest cohesiveness, with the lowest Hausner Ratio (1.19) and Carr Index (16.01), suggesting its suitability for efficient handling and processing in powder-based food applications. Protein solubility analyses showed that all concentrates had the lowest solubility at pH 4, near their isoelectric points, but solubility improved significantly at higher pH values up to 10. The faba bean protein maintained over 80% solubility at pH 7 and nearly 90% at pH 10, highlighting its favorable dispersion and structural stability in both neutral and alkaline environments. Similarly, foaming capacity increased with pH values for all samples, with faba bean protein again outperforming the others, achieving 59.93% foaming capacity at pH 10, which is an essential characteristic for aerated food systems. Colorimetric analysis revealed that pumpkin seed protein concentrate had the darkest appearance (L*: 61.20; a*: -7.32), due to retained pigments, whereas the faba bean and sunflower protein concentrates displayed brighter and more neutral tones. Collectively, the findings highlight the superior compositional and functional profile of the faba bean protein concentrate, making it a promising ingredient for use in plant-based beverages, baked goods, and emulsified food products. This study demonstrates that the type of plant and the processing method of the protein are crucial factors in determining the effectiveness of plant-based protein concentrates in food products.

The primary objective of this study was to investigate the effect of adding olive mill wastewater (OMWW) to a diet on the meat composition and sensory profile of broiler chickens. The investigation involved an experiment with 100 broilers that were 45 days old. Meat quality assessments were conducted on the pectoral muscle immediately after slaughter. The study revealed a significant difference in meat composition between the groups, specifically noting variations in mineral matter, carbohydrates, total phenol (TP) components (P = 0.00), and flavonoids (P = 0.03). The identified increase in TP components and flavonoids that are well known for their antioxidant activity explained several positive outcomes. This increased antioxidant content resulted in inhibited lipid peroxidation after storage (as indicated by thiobarbituric acid-reactive substance values; P ≤ 0.0001) and protected meat color from oxidation where significant variations were observed in myoglobin content and the L, a, and b color parameters (P ≤ 0.0001), confirming the stabilizing effect of the OMWW diet on meat color. The sensory profile assessment also showed significant differences between the groups in several attributes: taste: differences were noted in salty taste and metallic taste; odor: variations were observed in fatty, plant, and animal odors. Crucially, the meat from the group fed with OMWW-supplemented diets was significantly preferred by panelists (P = 0.002). A preference test further showed that 65% of panelists found the meat from the OMWW group to be more tasty and tender. Relationship analyses confirmed that the diet supplemented with OMWW positively affected both the meat's biochemical composition and its organoleptic quality, leading to improved oxidative stability and enhanced consumer preference.

Juiciness and hardness are critical attributes of meat quality. In this study, we measured the juiciness and hardness of chicken breasts cooked using the vacuum low-temperature method, the pressure filter paper method, and a rheometer. To improve measurement efficiency and suitability for consumer panels, we employed a chew-stage sensory protocol that collected discrete ratings at three predefined stages (3 chews, 10 chews, and ready for swallowing). In addition, polarized sensory positioning (PSP) was introduced, using chicken breasts cooked at 100 °C for 3 hours as a fixed reference sample. This approach has helped to minimize the perceptual variation among panelists, and it also provided a consistent sensory anchor during evaluation. The results indicated that simultaneously achieving high juiciness and low hardness was challenging because hardness was predominantly influenced by temperature, whereas juiciness was primarily influenced by the cooking duration. Consequently, a perfect balance between juiciness and hardness cannot be achieved at a single temperature or cooking time, requiring tradeoffs based on specific cooking requirements. Sensory evaluation revealed a significant increase in juiciness with increased chewing time (P < 0.05), whereas hardness was not significantly affected. These sensory and physicochemical data suggest that controlling the cooking duration is more crucial than temperature for enhancing the juiciness of chicken breasts. A strong correlation was observed between the sensory ratings of juiciness and hardness and the corresponding physicochemical measurements (juiciness: r = 0.85, P < 0.001; hardness: r = 0.87, P < 0.001), thus confirming the validity of the sensory evaluation method used in this study. This study established a perceived juiciness threshold of 3.5% and a hardness threshold of 16.5 N. Based on the above findings, greater attention should be paid to optimizing the heating time during chicken breast cooking to achieve the desired meat quality and enhance cooking efficiency.