Food Science and Technology International最新文献

Ohmic heating is an emerging direct thermal technology, which uses electricity to heat food products volumetrically. Ohmic heating provides thermal and non-thermal effects like electropermeabilization to inactivate microorganisms. In this study, ohmic heating was used to inactivate Byssochlamys fulva in tomato juice. The main and interaction effects of initial pH (3.5 and 4.5) and voltage gradient (15 and 20 V/cm) were investigated on mold inactivation during ohmic heating at 88, 93, and 98 °C for 20, 10 and 5 min, respectively. The pH, acidity, total soluble solids, and D_value were compared. The results showed that pH and voltage gradient had significant effects on D_value and Z_value (p < 0.05). In order to model the survival behavior of Byssochlamys fulva, due to the nonlinearity of the curves, Weibull model gave more accurate estimation compared to classical first-order model.

The research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) at various concentrations (0.5-2.0% w/w) and preparing a honey gel matrix (HGM) through high-shear homogenization. This approach serves as a substitute for fat-based filling materials commonly used in bakery products. The study encompassed an investigation of the rheological characteristics (steady and dynamic), total phenolic content (TPC), antioxidant activity, and baking stability of the HGMs. The concentration of the gums used significantly influenced the transformation of honey into the HGM and its stability. Notably, the XG-HGM demonstrated greater shear thinning behavior and higher consistency compared to the GG-HGM. Herschel Bulkley and power law models were found to be the best-fitted models for XG-HGM and GG-HGM, respectively. Furthermore, both XG-HGM and GG-HGM exhibited a higher viscous component (G″) than an elastic component (G') at low concentrations, up to 1% (w/w) for XG-HGM and 1.5% (w/w) for GG-HGM; however, this behavior reversed beyond those concentrations (G' > G″). The XG-HGM exhibited lower temperature sensitivity compared to GG-HGM, indicating better stability under varying heat conditions. Moreover, both TPC and antioxidant activity decreased with increasing concentrations of both gums. The XG-HGM achieved the highest baking stability index, reaching 95.23% at a 2% concentration. This modified HGM formulated with XG demonstrated superior consistency, color retention, and exceptional baking stability, making it a promising candidate for application as a filling material in the bakery sector. Its improved stability and quality can facilitate the development of a wide range of baking products in the food industry.

Hyperuricemia, a condition characterized by elevated levels of uric acid in the blood, is known as a risk factor for gout disease. In this study, we isolated a total of 72 MRS-grown colonies and evaluated their purine nucleosidase (PNase) activity. Among the isolated bacteria, Levilactobacillus (L.) brevis LAB42 displayed the highest PNase activity. Our findings also indicate that PNase activity can vary among lactic acid bacterial strains and during different growth phases. Based on the kinetics study, LAB42 consistently exhibits the highest PNase activity. Due to its ability to attach to Caco-2 cells and its resistance to acidic environments and bile exposure, L. brevis LAB42 was chosen for further studies and showed that with the right combination of additives, it has the potential to be an appropriate starter for milk fermentation.

This study aimed to assess the potential use of grains (amaranth, millet, and quinoa) as immobilizing matrices on the metabolic activity of Lactiplantibacillus plantarum and evaluate the viability of the probiotic immobilized in millet during simulated oro-gastrointestinal digestion (OGI) and storage. Firstly, different grains, sterilization and immobilization times were assessed. Secondly, Lp. plantarum was immobilized in millet and its viability and metabolic activity were assessed during non-refrigerated long-term storage and OGI. Metabolic activity was higher with 15 min. of grain sterilization and 72 h of immobilization. Lp. plantarum in millet showed the highest count. Millet grains were able to maintain the high population (>7 log CFU/g) and the metabolic activity of Lp. plantarum during up to 150 d of storage and conferred a protective effect on entrapped probiotic cells during OGI. Millet is a promising immobilizing matrix for the addition of probiotics in dry food products.

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.