Food Science and Technology International最新文献

The use of healthy ingredients in meat-based products is gaining popularity. The goal of this study was to use plant proteins to partially replace meat in beef burger compositions. In a lab, ground beef burgers were made with 4%, 9%, and 14% wheat germ flour. The final products' physical, chemical, and microbiological properties were determined. The obtained results indicated that as the amount of replacement with dehydrated wheat germ flour (DWGF) increased, the moisture and crude protein contents of fresh laboratory-made beef burgers decreased significantly. On the other hand, the level of ash and total carbohydrates increased. Also, the results showed that substituting beef with DWGF caused changes in the chemical properties (decreased total volatile nitrogen, trimethylamine, acid value, peroxide value, thiobarbituric value, and cholesterol content), color properties (increased L* while decreasing a* and b*), decreased textural properties, and cooking properties (increased water-holding capacity, water retention, fat retention, cooking yield while decreasing cooking loss) of the burger. Except for threonine and lysine, the majority of necessary amino acids in fresh laboratory-made beef burgers were steadily enhanced as the substitution level increased. For the control sample, the limiting amino acid was valine; for the beef burger using dehydrated wheat germ flour DWGF, the limiting amino acid was threonine. Even at a 9% substation level, the physical and organoleptic properties of a fresh laboratory-made beef burger containing DWGF were not changed fundamentally. As the substation level of DWGF increased, the number of microorganisms gradually reduced and the beef burger with 14% DWGF had the lowest bacterial load.

Pumpkin pulp (Cucurbita maxima Duchesne) is recognized for its antioxidant properties, but its antimicrobial and antibiofilm activities remain insufficiently explored. This study comprehensively characterized the phytochemical profile of C. maxima pulp extract (CmPE) and assessed its potential as a natural antimicrobial agent. High-performance liquid chromatography-mass spectrometry analysis revealed a rich composition of bioactive compounds, including gallic acid, ellagic acid, naringin, morin, and kaempferol. CmPE demonstrated potent antioxidant activity, with IC₅₀ values of 16.6 and 28.5 μg·mL^-1 in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS^•+) assays, respectively. Antimicrobial testing established CmPE's broad-spectrum efficacy, with minimum inhibitory concentration (MIC) values ranging from 15 to 500 μg·mL^-1 against bacteria and yeasts. Furthermore, CmPE reduced biofilm viability by 30% in Staphylococcus saprophyticus and Cryptococcus gattii at MIC, coupled with evidence of microbial plasma membrane damage, as shown in mechanistic studies. These findings underline CmPE's unique combination of antioxidant, antimicrobial, and antibiofilm activities, offering promising nutraceutical applications to address the growing challenge of microbial resistance.

Recent advancements in coffee processing increasingly involve the use of isolated or native microorganisms, such as starter cultures, to enhance desired coffee characteristics and modulate sensory properties. This study employed a participatory research approach, collaborating with coffee producers to investigate the incorporation of homemade starter cultures into coffee bioprocessing. Coffee was processed using both wet and semi-dry methods, with three distinct starter cultures-lactic acid bacteria, yeast combined with fruit, and coffee pulp leachate-evaluated alongside respective controls. Parameters such as titratable acidity, antioxidant capacity, caffeine, trigonelline, theobromine content, and sensory profiles were assessed. Significant differences in antioxidant capacity were observed across the coffee processing methods; notably, coffee roasted using the wet method exhibited significantly higher antioxidant capacity compared to coffee roasted using the semi-dry method. However, no significant differences were found in caffeine content or titratable acidity levels across all methods. All bioprocesses resulted in variations in cupping profiles compared to their respective controls. Considering the specific conditions under which bioprocessing took place, the introduction of starter cultures led to notable changes in coffee transformation processes relative to their control treatments. For instance, the use of yeast and fruit inoculum increased the total score of washed coffee by seven points compared to its control. Similarly, the addition of lactic inoculum to honey-processed coffee led to a three-point increase relative to its control. These results indicate promising advancements in coffee bioprocessing. Importantly, all methods are scalable, cost-effective, and straightforward, offering significant potential for coffee producers.

The knowledge regarding the proximate composition of fish is essential for the effective implementation of preservation and processing practices. This study examined the proximate composition of four commercially important marine fish species of the Bay of Bengal: Carangoides malabaricus (Malabar trevally), Scomberoides commersonnianus (Talang queenfish), Dussumieria acuta (Rainbow sardine), and Sardinella fimbriata (Fringescale sardine). Fresh fishes were collected from the fishing boats of the Teknaf region, and immediately transported to a laboratory under iced (4 °C) condition. Proximate compositions of different body sections, types of muscle, and raw and cooked samples were analyzed. The average moisture, protein, lipid, and ash content were 77.08 ± 1.34%, 20.19 ± 1.76%, 1.39 ± 0.32%, and 1.34 ± 0.08% in Malabar trevally; 77.14 ± 1.15%, 20.27 ± 1.75%, 1.32 ± 0.69%, and 1.27 ± 0.08% in Talang queenfish; 76.16 ± 1.56%, 20.46 ± 1.24%, 1.67 ± 0.08%, and 1.71 ± 0.03% in Rainbow sardine; and 76.10 ± 1.76%, 20.65 ± 1.54%, 1.63 ± 0.05%, and 1.62 ± 0.04% in Fringescale sardine. White muscle contained the highest percentage of moisture and protein. Lipid content was highest in the dark muscle and the highest ash content was not uniform in any type of muscle. Moisture content was highest in the head region, the highest protein, lipid, and ash content varied among body parts. Moisture content was highest in the raw samples, and protein, lipid, and ash content was highest in the fried samples. The proximate composition significantly varied among different muscle, body parts, and raw and cooked samples (p < 0.05). These findings can facilitate processing industries and contribute to increasing the knowledge base of fisheries research.

The quest for healthiness has driven the meat industry to seek solutions to reduce or replace saturated animal fat. The replacement (partial or total) of animal fat by polyunsaturated vegetable oils rich in omega fatty acids has gained prominence in terms of making a product healthier. However, an obstacle to this strategy is the effects on the sensory characteristics of the products, which may be unfavorable to consumers. The objective of this study was to evaluate the lipid reformulation of hamburgers through the total replacement of pork fat with canola, sunflower, and corn oil emulsions. The physical-chemical, technological, and sensory properties analyses were performed. There were no significant changes (P > 0.05) in moisture content, protein content, ash content, pH, weight loss (%), moisture retention (%), or shrinkage (%). However, the lipid content was reduced (P < 0.05) and there was a significant improvement in the fatty acid profile with the application of gelled emulsions. The lipid peroxidation and oxidation also increased (P < 0.05) for the samples with the addition of gelled emulsions, and we observed the same behavior for lipid retention (%). In the sensory evaluation, the samples showed good overall acceptance, with hedonic scores ranging from "like slightly" to "like very much." In addition, through check-all-that-apply questions, we observed that the most positive scores given applied to the treatments were applied to the emulsions. The total replacement of animal fat by gelled emulsions is a promising strategy for producing healthier hamburgers.

Drying with variable air temperature is a technique to decrease the drying time, preserve quality and maintain the nutritional components of products. The aim of this study was to find the effect of different heating patterns with variable air temperatures on the drying time, energy consumption and the quality of garlic as well as investigate the critical times to change the air temperature. The constant air temperatures were 50, 60, and 70 °C, and the variable air temperature included three patterns of 60 °C → 50 °C (I), 70 °C→50 °C (II), and 70 °C (30 minutes) →50 °C (III). Despite preventing garlic slices' color changes in the constant air temperature of 50 °C, the antioxidant contents of the samples reduced significantly (45%), and the drying time was 136 minutes. At the air temperature of 70 °C, the color changes peaked, and the drying time was 65 minutes. The best drying condition was observed among the variable air temperature by pattern III. The drying time and loss of antioxidants were 24% and 45% lower than the one in the constant air temperature of 50 °C; besides, the effective moisture diffusivity was 24% higher. The color changes of these samples were lower compared to other patterns and the final product had acceptable quality and was produced in an optimal time.

In this study, the effect of sodium carboxymethylcellulose (CMC-Na) on the rheological and physicochemical properties of heat-induced ovalbumin (OVA) gels was evaluated. The OVA/CMC-Na composite gels were prepared by heat-induced (85 °C, pH 7.0) a mixture of CMC-Na (0, 0.2, 0.4, 0.8 and 1%) and OVA. The results revealed that the addition of CMC-Na dramatically reduced the springiness and hardness of the composite gels, while slightly enhancing the intermolecular hydrogen bonding interactions, which facilitated the improvement of the softness of the gels. It can be observed by SEM that the added CMC-Na was stacked on the surface of the OVA, resulting in visible "linear bumps". All gel samples exhibited shear-thinning behavior. The apparent viscosity of the composite gels increased with the addition of CMC-Na, and the OVA gel with 1% CMC-Na showed the highest apparent viscosity and the lowest storage modulus (G'). Additionally, low field nuclear magnetic resonance (LF-NMR) measurements indicated that the increasing CMC-Na boosted the water mobility of the composite gel. This study offers a novel approach to the development of ovalbumin-based soft gel foods, especially for certain populations with swallowing difficulties.

The objective of the present study was to assess the inactivation kinetics of γ-irradiation of selected foodborne pathogens in instant soup. Escherichia coli O157:H7 (ATCC 25922), Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 2592), and Bacillus cereus (ATCC 11778) were inoculated into instant soup and irradiated at various doses of 0 (control), 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 4.0, 5.0, and 10.0 kGy using ⁶⁰Co source. The radiation response of these four major foodborne disease pathogens in instant soup was tested. As expected, the pathogen population decreased with increasing irradiation dose. By comparing bacterial resistance in instant soups according to D₁₀ values, E coli O157: H7 was the most radio-resistant bacteria (D₁₀ of 1.580 kGy), followed by Salmonella (D₁₀ of 1.160 kGy), S aureus (D₁₀ of 0.775 kGy), B cereus (D₁₀ of 0.462 kGy). For modeling of inactivation kinetics, both, the conventional first-order linear model and Weibull model were compared and the goodness of fit of these models was investigated. Weibull model produced a better fit to the data. This research has shown that γ-irradiation was effective to eliminate pathogens in instant soup and it can be a great way to assure the microbiological safety of the instant soup.

Noodle analog is a non-gluten-based noodle. Noodle analog made from rice flour is known to have less desirable physical characteristics, such as a harder and less chewy texture. The addition of guar gum as a hydrocolloid and egg in this research was done to improve the rice-flour-based noodle analog characteristics. The aim of this research was to determine the best guar gum and egg concentration to enhance the noodle analog characteristics. The guar gum was added in several concentrations (1.5%, 2%, 2.5%, and 3% w/w), and raw fresh chicken egg was also added in different concentrations (3%, 5%, and 7% w/w). The best noodle analog was obtained with the addition of 3% guar gum and 5% raw fresh chicken egg. This formulation has the lowest adhesiveness value, high elongation, cohesiveness and springiness, with better cooking quality, such as low cooking loss and moderate water absorption. The best noodle analog was then compared to the commercial noodle. The noodle analog had a lower cooking loss, but the wheat flour-based commercial noodle still had better textural properties, such as softer, less adhesive, and springier texture. However, the noodle analog had better cohesiveness and higher tensile strength with a similar elongation compared to wheat flour-based commercial noodle.

Edible insects currently represent an interesting alternative protein source to the animal ones. The objective of the present wok is to characterize proteins isolated from common cricket (Acheta domesticus). Powder samples of this insect-based flour were obtained using two extraction methods, i.e. acid and alkaline. Subsequently, the proteins isolated have been characterized. The fractionation of proteins in the flour of Acheta domesticus by acid or alkaline-based methods, gave rise to isolates with up to 71.6% in protein content. Extraction in an alkaline medium of insoluble proteins (pellet) resulted in the best performance on protein recovery. These isolates present a wide variety of peptides and proteins, having identified the following ones in the pellet fraction obtained with the acid method: myosin heavy-chain isoforms C, E and Miosin heavy chain (Mhc); tropomyosin; troponin; α and β actin, and some enzymes such as the β subunit ATP synthetase. The characterization results provide information which will enable us to predict the possible physicochemical (gel formation, solubility, water retention capacity, etc.) changes that could take place in the cricket protein during processing in the food and feed industry.