Food Science and Technology International最新文献

The work aims to optimize the process of cold plasma for fresh-cut kiwifruit. The effects of discharge times, treatment voltages, and slice thickness as well as the interaction between them were investigated. Factor analysis was used to screen out the characteristic indices of fresh-cut kiwifruit. Design-Expert software was used to design three-factor response surface tests and find the optimal parameters. The results revealed that the quality indices of fresh-cut kiwifruit were the color difference, brittleness, and solid-acid ratio, the established binomial regression equations were significant (P < 0.05). At the optimal level: 26 kV treatment voltage, 120 s discharge times, and 10 mm slice thickness, the optimized test values for the color difference, brittleness, solid-acid ratio and decreased logarithm value of total plate count were 2.25, 128.96 g·s, 18.03 and 2.30 lg(CFU/g), respectively. Cold plasma could significantly improve the inactivation of bacteria in fresh-cut kiwifruit.

The purpose of this study was to ascertain how probiotic culture affected the physicochemical, textural, and microbiological characteristics of probiotic soy cheese during storage. Moreover, the release of bioactive peptides during fermentation and storage was examined. Each cheese sample was made from one of the probiotic cultures of Lactobacillus acidophilus, Lacticaseibacillus casei, and Bifidobacterium lactis. Peptide extracts were prepared from these samples and fractionated using reversed-phase high-performance liquid chromatography. The sample containing L. acidophilus had the highest dry matter and hardness. The samples with L. acidophilus and B. lactis, respectively, had the highest concentrations of lactic acid and acetic acid. During storage the acidity, dry matter, lactic acid, acetic acid, and hardness of the samples increased but the pH, springiness, and cohesiveness reduced (P < 0.05). All samples had a probiotic count greater than 10⁷ CFU/g at the end of the storage. Antibacterial and antioxidant properties were found in the peptide fractions that were extracted from the samples. T2F4 (the fourth fraction separated from L. casei sample) had the greatest functional properties. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis revealed the existence of peptide with a molecular mass of 5-10 kDa. Therefore, produced cheese is regarded as a suitable source of potentially bioactive peptides which can be utilized in food industry.

This study delves into an exploration of the antimicrobial and antibiofilm properties of the essential oils (EOs) of cinnamon, garlic, and onion on Salmonella Enteritidis. Firstly, disc diffusion and minimum inhibitory concentration (MIC) techniques were employed to assess the antibacterial activity of the EOs. Additionally, the study explored the effect of these EOs on both initial cell attachment and 24 h-preformed biofilms. The crystal violet assay was implemented to evaluate biofilm biomass. The findings revealed that cinnamon EO exhibited the highest anti-biofilm activity. Furthermore, initial cell attachment inhibition at MIC ranged between 50 and 65% for the three oils, while inhibition rates on preformed structures were lower than 40% for all EOs at this MIC concentration. The study also found that the effects of these oils were dosage- and time-dependent (p < 0.05), thereby urging the adoption of these natural extracts as effective strategies for combating Salmonella biofilms.

This research focuses on the effectiveness of electrolyzed water (50 and 100 ppm for 3 min), ultrasonication (80 W for 3 min), and their combinations on fresh strawberries, which are then packaged using microperforated film to enhance their storage stability. The gas composition in the headspace, pH, soluble solids, color (L*, a*, b*, and ΔE* values), anthocyanins, total phenolics, and texture profile was evaluated for the 35 days of storage at +4 °C. The lowest weight loss was measured at about 100 ppm electrolyzed water (EW; 0.47%), and the highest one was in the control group (0.57%) after storage. At the end of the storage, O₂ in the headspace decreased from 20.90% to 10.50-8.10% and CO₂ was accumulated from 0.03% to 16.4-14.34%. The results showed that soluble solids decreased (9.95 to 8.48-7.85 °Bx) and pH values increased (3.34 to 3.79-3.91) during storage. At the end of the storage, the total phenolics in the control group decreased by the most during storage (from 1209.09 ppm to 808.00 ppm), whereas the 50 ppm EW group had the highest (931.66 ppm). Further, the significantly highest anthocyanin amount was found to be 143.86 ppm in the 100 ppm EW group at the end of 28 days of storage. The EW can significantly delay the degradation of anthocyanin over the storage period. The sonication at 100 ppm EW damages strawberry tissues, reducing their hardness. The lowest decay rate was found in fruits treated with 100 ppm EW (41.67%), followed by 50 ppm EW (58.33%), compared to the control (75.00%). This study reveals that applications of the 50 ppm EW and also 50 pm EW combined with ultrasonication have great potential in the extending storage stability of the fresh strawberries.

Plant-based fermented milk has gained significant attention as a primary substitute for dairy milk, particularly among individuals with lactose intolerance, milk allergies, and those affected by hypercholesterolemia. Additionally, as plant-based fermented milk becomes more integrated into daily life, market sales have surged, and it has increasingly been associated with sustainability and environmental protection. Due to its nutritional and functional benefits, plant-based fermented milk shows promising development prospects. This article reviews the characteristics of raw materials used in plant-based fermented milk, plant-based milk fermentation protocol, the nutritional value of various plant-based options, and strategies to enhance sensory properties, providing scientific guidance for the development and promotion of high-quality plant-based fermented milk.

Sorghum is often subjected to different pre-treatments to improve its nutritional profile and palatability. However, selecting appropriate treatments and understanding their effects on sorghum are challenging. Therefore, an attempt was made to assess the effect of dry- and hydro-thermal treatments on the proximate, physical and functional properties of raw and germinated sorghum flour. The raw (R) and germinated (G) grains subjected to hydro-thermal treatment by blanching at 93 °C for 600 s, followed by drying to produce raw hydro-thermal treated (RHT) and germinated hydro-thermal treated (GHT) grains. For dry thermal treatment, sorghums were roasted at 150 ± 5 °C for 600 s to obtain raw dry-thermal treated (RDT) and germinated dry-thermal treated (GDT) grains. The dry-thermal treatment increased the bulk density and tapped bulk density, fat, fibre and carbohydrate content. In contrast, the hydro-thermal treatment increased all the physical properties, moisture and fat contents of raw and germinated sorghum flours. The water and oil absorption capacity was highest for raw-dry-thermally treated (229.40%) and germinated (185.40%) flours, respectively, while it was lowest for germinated (223.40%) and raw-hydro-thermally treated (173.65%) flours. The highest and lowest water retention capacity was observed for germinated (205.38%) and raw-dry-thermally treated (150.00%) flours. The FTIR spectra showed increased starch content and functional group activity due to thermal treatment. Dry- and hydro-thermal treatment conditions significantly alter sorghum flour's proximate, physical and functional properties.

Health-conscious consumers are increasingly seeking healthier food options. This research investigated the effect of a xanthan-locust bean gum (XLB) blend on the quality characteristics of low-fat beef frankfurter sausages. Four sausage formulations were prepared with 0.5%, 1%, 1.5%, and 2% XLB blend, each containing 10% fat. A high-fat control (HF) and a low-fat control (LF) sausages were also prepared without XLB blend, containing 20% fat and 10% fat, respectively. The results showed that the moisture content of LF sausages with the XLB blend was slightly higher, while fat, ash, and protein contents were not significantly affected. The inclusion of the XLB blend did not affect the pH and water activity but significantly (p < 0.05) improved emulsion stability in low-fat sausages by reducing total fluid and fat released. The L* and a* color values were not affected (p > 0.05) by treatments or storage time, while b* values on day 28 were lower (p < 0.05) in HF, LF, LF + 0.5%XLB, and LF + 1%XLB compared to LF + 1.5%XLB and LF + 2%XLB. Texture analysis revealed that HF sausages exhibited significantly (p < 0.05) greater hardness and chewiness compared to the LF and XLB-incorporated sausages. Sensory evaluation indicated that incorporating up to 1% XLB blend produced satisfactory results in LF sausage formulations. These findings suggest that the XLB blend can be effectively used to improve the functional and sensory qualities of low-fat beef frankfurters, making them a viable option for healthier meat product formulations.

Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia was aimed in this study. The biomass produced by A. oryzae exhibited higher total lipid (118.54 g/kg) and total essential amino acid (62.05 g/kg) contents improve in comparison to N. intermedia. In contrast, the N. intermedia biomass showed superior bioactive properties, with the highest levels of total phenolics (4.72 mg gallic acid/g dry basis), total flavonoids, (23.85 mg quercetin/dry basis), and antioxidant activities (221.49 mg Trolox/g dry basis). Furthermore, the A. oryzae biomass derived from whey powder significantly enhanced the concentration of 1-octen-3-ol from 15.64 to 129.35 µg/kg, indicating its potential for improving the flavor profiles of food products with a natural mushroom-like aroma. Whey powder fermented with A. oryzae and N. intermedia contained significant amounts of calcium, sodium, and magnesium. The dominant mineral in the supernatant was Mg (7.40-7.90 mg/L) and a distinct fruity aroma was observed especially in the N. intermedia supernatant. These findings highlight the potential of fungal fermentation to convert dairy industry byproducts into nutrient-dense, flavor-enhancing alternatives.

Exopolysaccharides (EPS) are gaining attention as natural additives in foods, pharmaceuticals, and cosmetics. However, limited research exists on EPS from lactic acid bacteria in traditional Nigerian fermented beverages like kunu-zaki. This study characterized the technological and functional properties of EPS produced by Weissella confusa YKDIA1 and YKDIA4 isolated from kunu-zaki. Antioxidant activities were assessed using ABTS⁺, FRAP, total antioxidant capacity (TAC), and DPPH assays, while hypoglycemic potential was evaluated through α-amylase and α-glucosidase inhibition. The results revealed significant antioxidant activities for YKDIA1-EPS and YKDIA4-EPS, including ABTS⁺ (1.61 ± 0.16 mg/ml), FRAP (10.74 ± 0.36 mg AAE/g), TAC (44.19 ± 0.54 mg AAE/g), and DPPH (0.77 ± 0.04 mg/ml). YKDIA4-EPS showed superior inhibitory effects on α-amylase (0.97 ± 0.02 mg/ml) and α-glucosidase (1.25 ± 0.04 mg/ml). Both EPS exhibit antioxidative and antidiabetic activities, suggesting their potential for nutraceutical formulation. Additionally, they possess valuable physical and bioactive properties suitable for various applications. EPS from W. confusa YKDIA1 and YKDIA4 could replace synthetic antioxidants like butylated hydroxytoluene and butylated hydroxyanisole in food, cosmetic, and therapeutic products, providing a safer, natural alternative.

The objective of this study was to enhance the value of dairy byproducts including cheese whey through developing fermented whey beverages using novel isolated lactic acid bacterial strains from human and cow milk. Nine formulations of a fermented whey mango beverage were carried out and compared to non fermented whey supplemented with mango juice on day one or after 10 days of cold storage. Chemical and physicochemical properties, viscosity, antioxidant activity, organic acids profile, and microbiological parameters were evaluated. No significant differences (p ≥ 0.05) were observed in the chemical composition; whereas significant differences (p ≤ 0.05) were observed in pH. Concentration of total phenolic content was ranged from 51 to 125.02 mg GAE/g, while antioxidant activity was significantly increased in fermented whey beverages by C₃ strain (86.7%) compared to control sample (60.52%). Organic acid metabolites especially lactic and acetic acids were present in large amounts in all the fermented whey samples. Furthermore, the fermented whey mango beverages provided a favorable environment for the growth of probiotic bacteria; the bacterial count during the storage period exceeded 7 logs CFU/ml, which was significantly higher than the minimum therapeutic dose, and did not fall below 7 until the end of the period. Sensorially, the addition of probiotic strains C₄, C₈, H₇ and H₉ significantly (p ≤ 0.05) improved the final product's structural qualities, color and sensory acceptance. Overall, the mango beverage has a high potential for being a profitable novel dairy product with several nutritional and bioactive benefits.