Food Science and Technology International最新文献

Chemical oxidizers and redox enzymes have traditionally been used to enhance the quality of baked goods. However, consumers now seek natural and clean-label ingredients, avoiding those with chemical-sounding names. Honey, a natural source of glucose oxidase (GOX), represents a promising alternative to purified enzymes for baking purposes. This study aimed to evaluate the effect of honey on the molecular structure and microstructure of gluten proteins in sourdough fermented by different lactic acid bacteria (LAB) strains. Four wheat-rye (1:1) sourdoughs were prepared, each supplemented with honey and inoculated with a different LAB strain. Additionally, two uninoculated doughs, one with honey (honey dough) and the other without (control dough), were prepared under identical conditions. Electronic paramagnetic resonance spectroscopy revealed the presence of hydrogen peroxide in honey solutions, indicating its role as an active source of GOX. Raman spectroscopy showed that honey addition altered the molecular structure of gluten by increasing the proportion of random coils at the expense of α-helix structures. This change is likely attributed to the competition between honey sugars and gluten proteins for water molecules in this system. Moreover, honey led to a decrease in the free sulfhydryl content of gluten compared to the control dough, suggesting an increase in disulfide crosslinking points. These enhanced protein-protein interactions were observed in scanning electron microscopy micrographs as a coarse gluten network composed of interconnected strands and fibrils. All LAB strains exhibited optimal acidification (pH < 4.3) in honey-supplemented sourdoughs, promoting the hydrolysis of gluten proteins into smaller fragments. Overall, honey-supplemented sourdoughs showed a gradual increase in the β-sheet content while decreasing the proportion of random coils over time. This trend suggests that the polypeptide fragments interacted through interchain hydrogen bonds, leading to a more ordered structure, which likely contributes to providing dough with good baking aptitude.

The growing consumption of salad dressings has driven the use of emulsion technology to develop foods with low oil content while maintaining high nutritional value. This study aimed to formulate emulsions using buriti (Mauritia flexuosa) and sunflower oils, stabilized by a double-layer system of soy protein and high-methoxyl pectin. These emulsions, rich in carotenoids and low in fat, were applied to low-fat salad dressings and as fat substitutes in chocolate cakes. Composition results showed carotenoid concentrations of up to 76.44 μg/g in salad dressings and 253.55 μg/g in vegetable creams. Both products exhibited pseudoplastic rheological behavior with weak gel viscoelastic properties. Variations in the buriti oil-to-sunflower oil ratio did not affect the rheological properties of the creams, but increasing total oil content increased their consistency index, whereas the creams with 50% oil displayed viscoelastic behavior. Cakes made with fat substitutes were firmer than those made with oil and had increased adhesiveness due to higher water content. Overall, the results demonstrated that it is possible to reduce calorie content and enhance vitamin levels without significantly altering the texture parameters of cakes or the rheological properties of dressings, meeting the market demand for low-fat products.

The composition and cooking quality of rice varieties vary highly. Preparation and cooking techniques may lead to thiamine degradation. In this study, rice meals were prepared with three different rice varieties grown in Türkiye (Baldo, Osmancik, and Cammeo), four different fats (sunflower oil, margarine, butter, and olive oil), and two different cooking methods (Salma and Roasted), and thiamine amount and sensory attributes were investigated. Thiamine levels of raw rice were measured as 0.399 ± 0.0210, 0.299 ± 0.0010, and 0.303 ± 0.0070 mg/100 g in Baldo, Osmancik, and Cammeo, respectively. The thiamine amount varied between 0.038 ± 0.0020 and 0.176 ± 0.0020 mg/100 g in rice meals, and the highest value was observed in Osmancik rice cooked with margarine using the Roasted method. Descriptive sensory analysis (DSA) assessed 8 taste attributes. Salma-cooked samples had a higher intensity of starchy and butter taste than the Roasted-cooked ones. Roasted-cooked rice meals had a higher intensity of sweet, salty, margarine, olive oil, sunflower oil, and roasted taste than the Salma-cooked samples.

As consumer demand for nutritious snacks rises, rice cookies are gaining attention for their gluten-free nutrient profile, and ultrasound-assisted treatment has emerged as a promising nonthermal alternative for nutrient retention of food ingredients. Edible insects, such as Cirina butyrospermi treated with ultrasound could offer a promising approach to developing nutrient-rich ingredients for food supplementation. This study evaluated the effects of different treatment methods (ultrasonic treatment, boiling treatment, and partial boiling-partial ultrasonic treatment) on C. butyrospermi and baking temperatures (120 °C, 140 °C, and 160 °C) on some quality attributes (spread ratio (SR), thickness, protein content, mineral composition (calcium, zinc, and iron), and in vitro protein digestibility) of rice cookies. The results revealed that treatment methods significantly influenced the cookies' quality attributes. Boiling treatment enhanced in vitro protein digestibility, while ultrasound treatment resulted in higher protein and mineral content. The effects of these processing conditions varied, with protein content ranging from 18.01% to 20.47%, SR (5.63-6.26), thickness (0.90-1.00 cm), in vitro protein digestibility (83.65-90.54%), calcium (46.19-58.63 mg/100 g), zinc (8.26-10.53 mg/100 g), and iron (3.68-4.86 mg/100 g). The optimum processing conditions are ultrasound treatment and a baking temperature of 148 °C, which produced rice cookies with superior protein content, enhanced digestibility, and higher essential mineral levels. This study highlights the treatment potential of C. butyrospermi in functional cookie development, paving the way for sustainable and nutrient-rich food innovations.

Kombucha is a fermented beverage with a slightly acidic taste, flavor, and natural carbonation. It has gained popularity due to its health benefits. Traditional kombucha is prepared by fermentation of black tea and sucrose. Today, kombucha products do not have a standard composition and there is a growing demand. Therefore, the purpose of this research was to produce kombucha with hibiscus and two different sweeteners (apple juice concentrate and sucrose), to examine physicochemical properties, ethanol and vitamin B12 contents, to identify volatiles, and to study its compatibility in spherification. Fermentation resulted in a pH drop. Decrease in brix of kombucha with apple juice concentrate was seen whereas brix of kombucha with sucrose did not change. While density and fermentation rate of apple juice concentrate containing sample were higher than those of the sucrose containing one, beverage yields were similar. Negligible color changes were encountered during fermentation. Ethanol, vitamin B12, and carbon dioxide levels were determined as 1.08-1.12 g/L, 0.054-0.071 µg cyanocobalamin/100 g, and 0.40-0.43 g/L, respectively. Decanoic acid, octanoic acid, and lauric acid were the major volatiles. Kombucha spheres with apple juice concentrate had higher diameter and weight whereas spheres with sucrose had more uniform surface and less color change.

Sweetened dahi, or misti doi, is a traditional fermented dairy product known for its light brown caramelized colour, tangy taste, and smooth texture. Despite its increasing popularity due to its unique taste and nutritional benefits, ensuring consistent quality remains a challenge, particularly due to the variability in processing conditions and fermentation methods employed by traditional producers and modern industries. This study explored the impact of caramels, packaging materials, and various fermentation methods on sweetened dahi production. Results indicated that dahi prepared in polypropylene cups with artificial liquid caramel demonstrated superior textural, sensorial, and colourimetric attributes. An advanced incubator (AI) offered precise control over pH, temperature, and fermentation time, leading to consistent fermentation and superior texture. AI yielded the best overall product with a distinct caramelized colour and optimal texture. The superior overall quality of the product was attributed to the uniform temperature distribution achieved through controlled air velocity within the chamber, combined with the use of polypropylene cups and artificial caramel. This combination provides a replicable method for producing high-quality dahi with consistent attributes, appealing to consumer preferences. These insights can guide dairy producers in scaling up production while ensuring product uniformity, sensory excellence, and market competitiveness.

In this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.

The demand for gluten-free foods has increased due to health-based issues and lifestyle choices. This study aimed to develop a gluten-free cookie with enhanced nutritional value. For this reason, the composite flour from corn flour (CF) and lentil flour (LF) was prepared for cookie formulation. To eliminate the possible negative impact of LF on the sensorial properties of the cookie, lemon peel powder (LPP) was incorporated into the cookie formulation. The effects of the LF level of composite flour and the incorporation level of LPP on the physical, textural, and sensorial properties of the cookie were investigated via response methodology. The optimal levels were found as 16 g LF and 1 g LPP for 100 g composite flour. The physical, textural, and sensorial properties, proximate composition, vitamin C and total phenolic contents, and antioxidant capacity of the developed cookie and control cookies were determined. The developed cookie had a higher nutritional value than the control cookie made from CF in terms of protein, dietary fibre, ash, and vitamin C. Moreover, it presented higher total phenolic content and radical scavenging activity. According to these results, the developed cookie can be proposed for a gluten-free diet.

Using barberry (Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated. The most favorable nanofibers (NFs) were obtained from a solution containing 18% (w/w) zein under constant voltage. The surface morphology, size, and color-changing properties of electrospun NFs derived from zein polymers containing different concentrations of BARP (16, 18, and 20%) under various electrical fields (20, 22, and 24 kV) were evaluated. The Fourier-transform infrared spectroscopy analysis confirmed the interaction of BARP within the zein-based NFs. The results indicated that the concentration of BARP had a noticeable impact on the physicochemical properties of the NFs. Furthermore, efficacy of the appropriately fabricated halochromic label was evaluated for monitoring the packed rainbow trout fillet during refrigerated storage. On the 10^th day, a noticeable visual color turned from pink to pale yellow was observed in response to pH variations. Additionally, the TVN value confirmed the effectiveness of halochromic electrospun labels for non-invasive assessment of fish fillet quality.

High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.