In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.
{"title":"Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave.","authors":"Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini","doi":"10.1177/10820132231182099","DOIUrl":"10.1177/10820132231182099","url":null,"abstract":"<p><p>In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"397-406"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9674124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-01Epub Date: 2022-12-13DOI: 10.1177/10820132221144482
Sara Simões, Rafaela Santos, Isabel Sousa, Catarina Prista, Anabela Raymundo
As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.
{"title":"Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy.","authors":"Sara Simões, Rafaela Santos, Isabel Sousa, Catarina Prista, Anabela Raymundo","doi":"10.1177/10820132221144482","DOIUrl":"10.1177/10820132221144482","url":null,"abstract":"<p><p>As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"418-427"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10337275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-10DOI: 10.1177/10820132241259055
Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, Maiqui Izidoro, Hebert Teixeira Cândido, Jaciene Lopes de Jesus Assis, Luciana Alves de Oliveira
Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.
芒果含有多种有益健康的成分,此外还是食品工业潜在的淀粉来源。然而,由于不符合商业标准,大量果实在田间损失,造成食物损失和环境破坏。在此,我们对从两个栽培品种果实的不同部位获得的芒果粉和淀粉的理化特性进行了评估。与果肉粉相比,芒果皮粉的蛋白质、纤维、矿物质、类胡萝卜素、抗坏血酸和抗氧化活性含量更高,此外,黄变指数、持水和持油能力也更高,可用作功能性面粉。淀粉含量较高的果肉粉显示出的特性使其成为软烘焙和无麸质产品的潜在配料。芒果淀粉的形状有圆形和椭圆形,呈双峰分布。所有淀粉都呈现出 A 型结晶模式。果肉淀粉显示出更高的峰值粘度和分解度,具有较低的后退性,可用作增稠剂或胶凝剂。果仁淀粉具有较高的热稳定性,可用于调味汁、烘焙、乳制品和罐头食品。
{"title":"Exploring differences in the physicochemical and nutritional properties of mango flours and starches.","authors":"Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, Maiqui Izidoro, Hebert Teixeira Cândido, Jaciene Lopes de Jesus Assis, Luciana Alves de Oliveira","doi":"10.1177/10820132241259055","DOIUrl":"https://doi.org/10.1177/10820132241259055","url":null,"abstract":"<p><p>Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241259055"},"PeriodicalIF":2.3,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141295894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Brewer's spent grain (BSG), one of the main byproducts of brewing, has been widely used in the food industry due to its high nutritional components of dietary fiber, proteins, polysaccharides, and polyphenols. This study investigated the influence of wheat brewer's spent grain (WBSG) on the physicochemical properties of dough and steamed bread-making performance. The incorporation of WBSG in wheat flour significantly increased water absorption, development time, and degree of softening while decreasing the stability time of blending dough. Excessive WBSG up to 20% restricted the dough formation. WBSG contributed to the remarkable increase of pasting viscosities, pasting temperature, and immobilized water proportion in doughs. For all doughs, storage moduli (G') were higher than viscous moduli (G″). WBSG addition resulted in higher moduli values and the formation of highly networked gluten structure, finally leading to the lower specific volume, spread ratio, and elasticity of bread. Lightness (L*) of bread decreased with increasing WBSG while redness (a*) and total color difference (ΔE) augmented. Low WBSG addition (≤5%) could endow steamed bread with the appearance of a chocolate-like color and pleasant malt flavor, which is acceptable for most consumers. Nevertheless, the improvement of nutritional and functional characteristics of steamed bread incorporated with WBSG should be more focused in the future.
{"title":"Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads.","authors":"Yuqi Zhang, Xueyan Wei, Jiao Bao, Kang Xu, Xiaoyan Chen, Mengmeng Guo","doi":"10.1177/10820132241260453","DOIUrl":"https://doi.org/10.1177/10820132241260453","url":null,"abstract":"<p><p>Brewer's spent grain (BSG), one of the main byproducts of brewing, has been widely used in the food industry due to its high nutritional components of dietary fiber, proteins, polysaccharides, and polyphenols. This study investigated the influence of wheat brewer's spent grain (WBSG) on the physicochemical properties of dough and steamed bread-making performance. The incorporation of WBSG in wheat flour significantly increased water absorption, development time, and degree of softening while decreasing the stability time of blending dough. Excessive WBSG up to 20% restricted the dough formation. WBSG contributed to the remarkable increase of pasting viscosities, pasting temperature, and immobilized water proportion in doughs. For all doughs, storage moduli (G') were higher than viscous moduli (G″). WBSG addition resulted in higher moduli values and the formation of highly networked gluten structure, finally leading to the lower specific volume, spread ratio, and elasticity of bread. Lightness (<i>L</i>*) of bread decreased with increasing WBSG while redness (<i>a</i>*) and total color difference (Δ<i>E</i>) augmented. Low WBSG addition (≤5%) could endow steamed bread with the appearance of a chocolate-like color and pleasant malt flavor, which is acceptable for most consumers. Nevertheless, the improvement of nutritional and functional characteristics of steamed bread incorporated with WBSG should be more focused in the future.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241260453"},"PeriodicalIF":2.3,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141283410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-05DOI: 10.1177/10820132241257280
Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida, Janiele Ferreira da Silva, Camila Sampaio Mangolim, Solange de Sousa, Leonardo Augusto Fonseca Pascoal
The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.
{"title":"Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork.","authors":"Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida, Janiele Ferreira da Silva, Camila Sampaio Mangolim, Solange de Sousa, Leonardo Augusto Fonseca Pascoal","doi":"10.1177/10820132241257280","DOIUrl":"https://doi.org/10.1177/10820132241257280","url":null,"abstract":"<p><p>The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of <i>L</i>* and <i>a</i>*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241257280"},"PeriodicalIF":2.3,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141261431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-01Epub Date: 2023-03-27DOI: 10.1177/10820132231165541
Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues Dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha
The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against S. Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against S. aureus. The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting S. Typhimurium growth after 12 h and S. aureus after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable S. Typhimurium or S. aureus cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam.
本研究的目的是评估肉桂醛(CIN)和山梨酸钾(P.S.)单独或混合使用在体外和苹果酱中对鼠伤寒沙门氏菌和金黄色葡萄球菌的抗菌效果。体外抗菌活性通过最低抑菌浓度(MIC)和最低杀菌浓度(MBC)、时间杀灭试验和分数抑菌浓度指数的测定进行了研究。CIN 的 MIC 和 MBC 为 312 μg/mL。P.S. 对伤寒杆菌的 MIC 和 MBC 分别为 2500 和 5000 μg/mL;对金黄色葡萄球菌的 MIC 和 MBC 分别为 10,000 和 20,000 μg/mL。这两种化合物结合使用可产生协同效应(12 个月后,金黄色葡萄球菌的生长速度为 FIC)。12 小时后伤寒杆菌的生长和 24 小时后金黄色葡萄球菌的生长。在苹果酱的储存过程中,对亚抑制浓度的 CIN 和 P.S. 对细菌菌株的作用进行了评估。此外还进行了理化和感官分析。在添加了 CIN + P.S. 的苹果酱中,储存第三天时没有发现可培养的伤寒杆菌或金黄色葡萄球菌细胞。添加 CIN 和 P.S. 不会影响果酱的理化特性,感官评估结果显示果酱得分高于 7.0。亚抑制浓度的 CIN 和 P.S. 可有效控制食源性致病菌,并延长苹果酱的保质期。
{"title":"Synergistic inhibition of <i>Salmonella</i> Typhimurium and <i>Staphylococcus aureus</i> in apple jam by cinnamaldehyde and potassium sorbate.","authors":"Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues Dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha","doi":"10.1177/10820132231165541","DOIUrl":"10.1177/10820132231165541","url":null,"abstract":"<p><p>The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against <i>Salmonella</i> Typhimurium and <i>Staphylococcus aureus in vitro</i> and in apple jam. Antimicrobial activity <i>in vitro</i> was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against <i>S.</i> Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against <i>S. aureus</i>. The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting <i>S.</i> Typhimurium growth after 12 h and <i>S. aureus</i> after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable <i>S.</i> Typhimurium or <i>S. aureus</i> cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"384-394"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9246976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, we extracted proteins from four edible insect species (Acheta domesticus, Gryllus bimaculatus, Holotrichea sp., and Gryllotalpa orientalis), then evaluated their chemical and functional properties and used the extracts to prepare seasoned rice noodles. The four insect species contained 67-69% moisture, 13-18% protein, 6-10% fat, and 4-5% ash. The insect protein concentrate (IPC) contained 73-77% protein, and had high water solubility and emulsion stability (80-88%), moderate emulsion ability (56-65%), but low water- and oil-holding capacity (19% and 8-9%, respectively). The distinctive amino acid components in the IPC were glutamic acid and aspartic acid. In order to improve the nutritional and textural qualities of seasoned rice noodles, the IPC was added at rates of 0, 2, 4, 6, 8, and 10% by weight of rice flour. The results showed that the cooking weight was not significantly different from plain rice noodles; however, the 8% IPC fortified rice noodles had the highest tensile strength, whereas the lightness, yellowness, and redness decreased with an increase in insect protein content. This study demonstrates success in using 2-8% of IPC in rice noodles as a stabilizing or thickening agent.
{"title":"Properties of insect protein concentrate and potential application in seasoned rice noodles.","authors":"Chutima Thongkaew, Jittra Singthong, Sukanya Klangsinsirikul","doi":"10.1177/10820132221144481","DOIUrl":"10.1177/10820132221144481","url":null,"abstract":"<p><p>In this study, we extracted proteins from four edible insect species (<i>Acheta domesticus</i>, <i>Gryllus bimaculatus</i>, <i>Holotrichea</i> sp., and <i>Gryllotalpa orientalis</i>), then evaluated their chemical and functional properties and used the extracts to prepare seasoned rice noodles. The four insect species contained 67-69% moisture, 13-18% protein, 6-10% fat, and 4-5% ash. The insect protein concentrate (IPC) contained 73-77% protein, and had high water solubility and emulsion stability (80-88%), moderate emulsion ability (56-65%), but low water- and oil-holding capacity (19% and 8-9%, respectively). The distinctive amino acid components in the IPC were glutamic acid and aspartic acid. In order to improve the nutritional and textural qualities of seasoned rice noodles, the IPC was added at rates of 0, 2, 4, 6, 8, and 10% by weight of rice flour. The results showed that the cooking weight was not significantly different from plain rice noodles; however, the 8% IPC fortified rice noodles had the highest tensile strength, whereas the lightness, yellowness, and redness decreased with an increase in insect protein content. This study demonstrates success in using 2-8% of IPC in rice noodles as a stabilizing or thickening agent.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"307-316"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10337276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-01Epub Date: 2023-06-13DOI: 10.1177/10820132221133144
Mahtab Moradi Digehsara, Rahim Naghshiband Hassani, Nasser Mahna, Silvana Nicola
Rapid postharvest quality deterioration of button mushroom as fruit body surface browning brings about senescence development and limits its distribution potential and postharvest storage. In this investigation, 0.5 mM of NaHS as the optimum concentration for H2S fumigation was applied to retain the quality of Agaricus bisporus mushrooms concerning some qualitative and biochemical attributes evaluation throughout 15 storage-day at 4 °C and 80-90% relative humidity. In H2S fumigated mushrooms, pileus browning index, weight loss and softening decreased, concomitant with higher cell membrane stability as revealed by subsidiary electrolyte leakage, malondialdehyde (MDA) and H2O2 contents compared to the control during the cold storage period. H2S fumigation boosted total phenolics, as presented by the enhanced phenylalanine ammonia-lyase (PAL) activity and total antioxidant scavenging activity, while polyphenol oxidase (PPO) activity diminished. Moreover, in H2S fumigated mushrooms not only peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR) and glutathione peroxidase (GPx) activities but also ascorbic acid and glutathione (GSH) contents increased, even though glutathione (GSSG) content declined. The raised endogenous H2S level prompted by greater cystathionine ß-synthase (CBS), cystathionine ?-lyase (CSE), cysteine synthase (CS), L-cysteine desulfhydrases (LCD) and D-cysteine desulfhydrases (DCD) enzymes activities until 10d in fumigated mushrooms. In general, the increase in endogenous H2S biogenesis promoted by H2S fumigation in button mushrooms resulted in retarding senescence development, maintaining redox balance by boosting multiple enzymatic and non-enzymatic antioxidants defense parameters.
{"title":"Enhanced H<sub>2</sub>S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage.","authors":"Mahtab Moradi Digehsara, Rahim Naghshiband Hassani, Nasser Mahna, Silvana Nicola","doi":"10.1177/10820132221133144","DOIUrl":"10.1177/10820132221133144","url":null,"abstract":"<p><p>Rapid postharvest quality deterioration of button mushroom as fruit body surface browning brings about senescence development and limits its distribution potential and postharvest storage. In this investigation, 0.5 mM of NaHS as the optimum concentration for H<sub>2</sub>S fumigation was applied to retain the quality of <i>Agaricus bisporus</i> mushrooms concerning some qualitative and biochemical attributes evaluation throughout 15 storage-day at 4 °C and 80-90% relative humidity. In H<sub>2</sub>S fumigated mushrooms, pileus browning index, weight loss and softening decreased, concomitant with higher cell membrane stability as revealed by subsidiary electrolyte leakage, malondialdehyde (MDA) and H<sub>2</sub>O<sub>2</sub> contents compared to the control during the cold storage period. H<sub>2</sub>S fumigation boosted total phenolics, as presented by the enhanced phenylalanine ammonia-lyase (PAL) activity and total antioxidant scavenging activity, while polyphenol oxidase (PPO) activity diminished. Moreover, in H<sub>2</sub>S fumigated mushrooms not only peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR) and glutathione peroxidase (GPx) activities but also ascorbic acid and glutathione (GSH) contents increased, even though glutathione (GSSG) content declined. The raised endogenous H<sub>2</sub>S level prompted by greater cystathionine ß-synthase (CBS), cystathionine ?-lyase (CSE), cysteine synthase (CS), L-cysteine desulfhydrases (LCD) and D-cysteine desulfhydrases (DCD) enzymes activities until 10d in fumigated mushrooms. In general, the increase in endogenous H<sub>2</sub>S biogenesis promoted by H<sub>2</sub>S fumigation in button mushrooms resulted in retarding senescence development, maintaining redox balance by boosting multiple enzymatic and non-enzymatic antioxidants defense parameters.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"293-306"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9982965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was conducted to determine whether the macroalgae Ulva papenfussi and Ulva nematoidea could be alternatives for preventing Litopenaeus vannamei vibriosis caused by the bacterium Vibrio parahaemolyticus. Phytochemical screening was performed on methanolic extracts to qualitatively determine the main groups of bioactive compounds, previous to an in vitro antibacterial test against V. parahaemolitycus. Phenols, polyphenols, flavonoids, and the high presence of carbohydrates were found in both macroalgae. U. papenfussi showed more presence of lipids and alkaloids than U. nematoidea. Macroalgae extracts prepared (v:v) with a 1:1 methanol: dichloromethane solvent was used for the in vitro test using the disc diffusion method (MDD). Filter paper discs impregnated with 1.0, 1.5, 2.0, 3.0, and 4.0 mg of the extracts showed antibacterial activity against V. Parahaemolitycus in a dose-dependent manner in both macroalgae. The inhibition zone varied significantly (p < 0.05) from 8.33 ± 0.12 to 11.41 ± 0.73 mm for 1 to 3 mg of extract levels, respectively. In conclusion, both macroalgae have antibacterial activity in their crude extracts against this bacteria. It is suggested to evaluate it as a feed additive for L. vannamei. This study is the first report on a phytochemical screening and antibacterial activity of these macroalgae against V. parahaemolyticus.
{"title":"Phytochemical screening and antibacterial assessment of two macroalgae <i>Ulva papenfussi</i> and <i>Ulva nematoidea</i> (Chlorophyta) against the bacterium <i>Vibrio parahaemolyticus</i>.","authors":"Jessie Vargas Cárdenas, Jorge Chávez Pérez, Nancy Martínez Ordinola, Ivan Soto Rodríguez, Luis Otavio Brito, Silvio Ricardo Maurano Peixoto, Alfredo Olivera Galvez","doi":"10.1177/10820132231165540","DOIUrl":"10.1177/10820132231165540","url":null,"abstract":"<p><p>This study was conducted to determine whether the macroalgae <i>Ulva papenfussi</i> and <i>Ulva nematoidea</i> could be alternatives for preventing <i>Litopenaeus vannamei</i> vibriosis caused by the bacterium <i>Vibrio parahaemolyticus</i>. Phytochemical screening was performed on methanolic extracts to qualitatively determine the main groups of bioactive compounds, previous to an <i>in vitro</i> antibacterial test against <i>V. parahaemolitycus</i>. Phenols, polyphenols, flavonoids, and the high presence of carbohydrates were found in both macroalgae. <i>U. papenfussi</i> showed more presence of lipids and alkaloids than <i>U. nematoidea</i>. Macroalgae extracts prepared (v:v) with a 1:1 methanol: dichloromethane solvent was used for the <i>in vitro</i> test using the disc diffusion method (MDD). Filter paper discs impregnated with 1.0, 1.5, 2.0, 3.0, and 4.0 mg of the extracts showed antibacterial activity against <i>V. Parahaemolitycus</i> in a dose-dependent manner in both macroalgae. The inhibition zone varied significantly (<i>p</i> < 0.05) from 8.33 ± 0.12 to 11.41 ± 0.73 mm for 1 to 3 mg of extract levels, respectively. In conclusion, both macroalgae have antibacterial activity in their crude extracts against this bacteria. It is suggested to evaluate it as a feed additive for <i>L. vannamei</i>. This study is the first report on a phytochemical screening and antibacterial activity of these macroalgae against <i>V. parahaemolyticus</i>.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"352-360"},"PeriodicalIF":1.8,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9561646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-01Epub Date: 2023-01-26DOI: 10.1177/10820132231153496
Jenifer Ines Engelmann, Bruna Silva de Farias, Andrei Vallerão Igansi, Patrick Peres Silva, Tito Roberto Santana Cadaval, Marcos Alexandre Gelesky, Valéria Terra Crexi, Luiz Antonio de Almeida Pinto
Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA+DHA contents around 57% (w/w), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w/v) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected (p < 0.05) the particle size. In addition, chitosan concentration significantly affected (p < 0.05) the zeta potential of nanocapsules emulsion. Based on the results of physical and oxidative stabilities, the nanocapsules were stable for 30 days under refrigeration temperature (7 °C), and with 1.5-2% chitosan resulted in improved protection against oil oxidation. The nanocapsules produced with 2% chitosan and 10,000 rpm showed the lowest variations of polydispersity index and nanocapsules size after 30 days of storage (221.8 ± 3.0 nm). These conditions can be considered the most suitable to produce nanocapsules of PUFA concentrates from tuna oil using chitosan as wall material. These nanocapsules showed physical characteristics and oxidative stability, which could enable their application in the food industry, representing an important source of EPA and DHA fatty acids.
采用不同的壳聚糖浓度(1.0%、1.5%、2.0%,w v-1)和搅拌速度(10,000、15,000、20,000 rpm),通过乳化工艺制备了含有金枪鱼油浓缩多不饱和脂肪酸(PUFA)的壳聚糖纳米胶囊,其中 EPA 和 DHA 的含量约为 57% (w w-1)。评估了这些参数对粒度和 zeta 电位的影响。物理稳定性和氧化稳定性用于测量贮藏期间的产品质量。壳聚糖浓度、搅拌速度及其相互作用对产品的质量有明显影响(p p
{"title":"Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil.","authors":"Jenifer Ines Engelmann, Bruna Silva de Farias, Andrei Vallerão Igansi, Patrick Peres Silva, Tito Roberto Santana Cadaval, Marcos Alexandre Gelesky, Valéria Terra Crexi, Luiz Antonio de Almeida Pinto","doi":"10.1177/10820132231153496","DOIUrl":"10.1177/10820132231153496","url":null,"abstract":"<p><p>Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA<i> </i>+<i> </i>DHA contents around 57% (w/w), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w/v) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected (<i>p</i> < 0.05) the particle size. In addition, chitosan concentration significantly affected (<i>p</i> < 0.05) the zeta potential of nanocapsules emulsion. Based on the results of physical and oxidative stabilities, the nanocapsules were stable for 30 days under refrigeration temperature (7 °C), and with 1.5-2% chitosan resulted in improved protection against oil oxidation. The nanocapsules produced with 2% chitosan and 10,000 rpm showed the lowest variations of polydispersity index and nanocapsules size after 30 days of storage (221.8 ± 3.0 nm). These conditions can be considered the most suitable to produce nanocapsules of PUFA concentrates from tuna oil using chitosan as wall material. These nanocapsules showed physical characteristics and oxidative stability, which could enable their application in the food industry, representing an important source of EPA and DHA fatty acids.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"317-328"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10623701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}