Food Science and Technology International最新文献

Tomato sensory analysis typically involves assessing different fruits, and the inherent intra- and inter-fruit variability poses experimental challenges. To address this, blending emerges as a sampling protocol to minimize panelist experimental error. This study delves into intra-(locule/pericarp) and inter-fruit heterogeneity, examining the efficacy of blended samples in assessing sweetness and acidity. Results reveal a higher acidity (22.2%) and sweetness perception (10.3%) in locular tissue, influenced by elevated titratable acids (TA) and soluble solids (TSS). The observed locular-to-fruit weight ratios (6-31%) might impact overall taste intensity. Fruit-to-fruit variation was high among the 16 varieties studied for TA, TSS, and dry matter. The use of blending to construct an "average" sample, increased sweetness (23%) and acidity perception (17%) without affecting sample ordering. Our results underscore the need to integrate locular relative weight into tomato phenotyping protocols and highlight the potential of blended samples in sensory analysis of traits related to the non-volatile fraction.

Salmonella outbreaks associated with chocolate consumption are periodically reported. To address this issue, essential oils (EOs) have been proposed to be effective against foodborne pathogens. In addition, EOs constituents appear to modify the lipid phase of the product, leading to an improvement in quality. This study aimed to investigate the antimicrobial potential of EOs from Thymus vulgaris EO (TvEO) and the combination of T. vulgaris and Cymbopogon citratus EO (TvCcEO) in dark chocolate against S. Typhimurium ATCC 14028, as well as their influence on the technological properties during storage. The findings indicate that the EOs had no significant impact on the reduction of the target microorganism. Furthermore, the polymorphic transition from unstable crystals to the most stable form was detected in the chocolate control sample and chocolate with TvEO from 21 days of storage, while the transition in chocolate with TvCcEO was detected from 30 days of storage. Moreover, the addition of EOs reduced the chocolate's tensile strength and retarded the development of fat bloom from 62 days of storage. Therefore, these findings could prove valuable for future research investigating the potential of EOs in chocolate with the aim of delaying fat bloom development or inhibiting microbial growth.

This study investigated the applicability of the biodegradable films and coatings prepared from gelatin extracted from jellyfish Acromitus flagellatus using two extraction methods; conventional hot water extraction and microwave-assisted extraction, for the preservation of strawberries under refrigerated storage (4 °C), compared to biodegradable films and coatings prepared from analytical grade cold water fish skin gelatin and porcine skin gelatin. After 21 days of storage, uncoated strawberries (control group) exhibited visual decay and fungal attacks while coated or film-wrapped strawberries exhibited a better appearance. Coating or wrapping with gelatin films significantly reduced the weight loss of strawberries and the changes in color, hardness, moisture content, pH, titratable acidity, and total soluble solids of coated/film-wrapped fruits during storage were minimal compared to the uncoated fruits. Of the treated groups, the weight loss of gelatin-coated strawberries was significantly lower compared to the fruits wrapped with corresponding gelatin films, in all gelatin types. Furthermore, strawberries coated or wrapped with jellyfish gelatin-based films exhibited comparable properties to the fruits that were coated or wrapped with other two types of gelatin films, indicating the potential use of gelatin extracted from jellyfish in biodegradable films or coating applications in the food industry.

This study investigated silver nanoparticle (SNP)/titanium dioxide polyethylene films as chemical preservative substitutes to increase the shelf life of oil cake. The research examined three types of packaging films: standard low-density polyethylene (LDPE), LDPE with 3% SNP, and LDPE with 5% SNP, and assessed their impact on oil cake shelf life. Analysis of packaging films included scanning and transmission electron microscopy (SEM and TEM), and Fourier-transform infrared spectroscopy. The study evaluated the effects of SNP on chemical and microbial stability on oil cakes in different storage days (1st, 15th, 30th, and 37th days) at 25 °C. Parameters such as moisture content, water vapor permeability, water activity, peroxide, fat acidity, texture, and microorganisms were studied. The results demonstrated that SNP-containing films can extend the shelf life of oil cake up to 37 days, marked by a significant decrease in microbial growth, particularly mold, compared to conventional packaging films. Notably, films with 5% SNP concentrations exhibited the highest efficacy in preserving the quality of the oil cake. Higher concentrations of SNP led to an increased reduction in microbial load and enhanced mold control while maintaining favorable quality assessment indices throughout the storage period from day 1 to day 30. Remarkably, oil cake packaged with a 5% SNP polymer film displayed the most promising outcomes, extending shelf life up to 30 days at 25 °C.

Guayabo plantain (GP) starch was chemically modified by acetylation to evaluate its role as a stabilizer and emulsifier in low-fat dressings. Native starch (NS) from GP was chemically modified starch (MS), and its functional properties, such as water absorption index, water solubility index, swelling power, gelatinization temperature (T_g), were evaluated. Additionally, functional groups and morphology were identified using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy. Low-fat dressings were prepared using NS and MS at two concentrations, 2% and 3% (NS2, NS3, MS2, MS3), and the stability of the dressings was evaluated over a storage period of 28 days at 4 °C ± 2.0 °C. The percentage of acetylation and the degree of substitution obtained were 2.48% and 0.01, respectively, complying with current regulations. MS showed a higher amylose content (23.62 ± 1.89%) than NS (16.01 ± 0.43%). The T_g of MS decreased, and the appearance of bands at 1012 and 1723 cm^-1 in the FT-IR spectra suggested a modification in the functional characteristics of starch due to acetylation. Emulsions of MS at 2% and 3% (MS2 and MS3) showed a smaller droplet size and higher interfacial dispersion. However, MS3 had higher viscosity, which contributed to an increase in hydrophobicity and delays in flocculation and subsequent coalescence. This research study provides useful information on the use of 3% MS dressings in new food formulations, reducing fat content while preserving functional characteristics, thus ensuring greater stability.

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.

Nutritional and therapeutic properties of yoghurts can be enhanced by incorporating bioactive food components. The present study was focused on formulating a finger millet flour incorporated set yoghurt to deliver the inherent health benefits of finger millet to consumers in a ready-to-eat way. Ten yoghurt samples were formulated incorporating different percentages of finger millet flour. Physicochemical and microbiological properties of the yoghurts were evaluated. When considering organoleptic properties, 7% finger millet flour incorporated yoghurt was selected as the most preferable yoghurt among the tested finger millet flour incorporated yoghurts. It was complying with the physicochemical requirements and microbiological limits mentioned in the Sri Lanka Standard - Specification for yoghurts. Incorporation of 7% finger millet flour enhanced the nutritional composition of the yoghurt in terms of total dietary fibers (1.04%), total phenolic content (54.09 mg Gallic acid equivalents/100 g of yoghurt), total flavonoid content (8.00 mg Quercetin equivalents/100 g of yoghurt) and antioxidant properties including ABTS radical scavenging activity (190.81 mg Trolox equivalents/100 g of yoghurt) without affecting the sensory properties. Since it was formulated without adding gelatine, the 7% finger millet flour incorporated yoghurt is suitable for lacto-vegetarians. When stored in a refrigerator at 4 °C, the 7% finger millet flour incorporated yoghurt could be stored satisfactorily for four weeks. The finger millet flour incorporated yoghurt is capable of not only fulfilling the consumer demands for finger millet-based ready-to-eat foods and diversified yoghurt products, but also delivering additional health benefits, beyond the basic nutritional functions of a yoghurt, to consumers.

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.

Given that mung beans constitute a significant nutrient source in many cultures, it is worthwhile to investigate ways to improve their nutritional and functional properties. The effect of fermentation of mung beans by Bacillus subtilis subsp. natto was investigated in various reactor designs, including static, shaking flasks, and soft elastic tubular reactors (SETR). The results showed that all three processes might affect the substrate, resulting in changes in the protein and carbohydrate fractions. We noticed an increase in soluble protein and serine levels, which we attribute to the proteases produced during fermentation. Through XRD, FTIR, and DSC analyses, it was also discovered that whereas static and shaking flask fermentation might raise relative crystallinity and peak temperature, fermentation performed on the SETR decreased these values. It was also possible to notice that SETR might induce a change in the particle size distribution of the substrate through a complex impact of mechanical forces, mixing, and microbial activity, which could be helpful to some aspects of the process. To summarize, fermentation of mung beans by Bacillus. subtilis subsp. natto could be an attractive approach for producing a food ingredient with various functional and nutritional properties. Furthermore, the SETR has been shown to be a viable technique for dealing with high solid load substrates, whether as the reactor for the entire process or as a first stage/pre-treatment step, and its applicability in bioprocesses should be explored further.