Food Science and Technology International最新文献

This study was intended to develop yoghurt products incorporated with flaxseed mucilage (FM), flaxseed oil (FO) and free or encapsulated Lacticaseibacillus casei probiotics. FM (0.9%) and sodium alginate (2%) were used as wall materials for encapsulating L. casei. Different physicochemical and sensory properties of the yoghurt, as well as the L. casei survival, were determined during 21 days of storage at 4 °C. Based on the results, FM showed a stimulatory effect on the growth of probiotics and thus, significantly decreased the Log reduction of the probiotics during storage (P < 0.05). Moreover, encapsulating probiotics significantly decreased the Log reduction during storage in comparison with the free bacteria (P < 0.05). Incorporating FM and free probiotics significantly increased the acidity and decreased the pH of the samples; while encapsulating L. casei successfully prevented the acidity increment in probiotic fortified yoghurt products (P < 0.05). The addition of FM significantly improved the water holding capacity of the yoghurt (P < 0.05). Incorporating either free L. casei, FO or FM significantly reduced the flavor and overall acceptance scores; while, the addition of L. casei in the encapsulated form did not significantly alter the overall acceptance scores of the yoghurt samples (P < 0.05).

The incidence of celiac disease is increasing, therefore the demand for gluten-free products that also satisfy the nutritional requirements of celiac individuals is rising. Thus, the objective of the present work was to develop a gluten-free nutritionally balanced wafer formulation with a high content of antioxidants. First, the animal fat used in the traditional formulation was successfully replaced by high oleic sunflower. Second, the antioxidant content of several flavourings (cinnamon/honey/anise/vanilla) was measured and their addition to a gluten-free wafer formulation was evaluated. Third, multivariate statistical tools were used to select the formulation that properly mimicked the characteristics of a gluten-containing wafer. According to the results, anise and cinnamon were the most suitable flavourings to prepare gluten-free wafers, and the sensory analysis concluded that these formulations were highly acceptable (means>6.7 on the hedonic scale). Finally, the storage time analysis indicated that the texture of the gluten-free wafers was more susceptible to water absorption than gluten-containing wafers. Besides, cinnamon wafers presented a higher bioaccessible antioxidant capacity than anise wafers (43.5 ± 0.1 mg Trolox/g and 18.8 ± 0.9 mg Trolox/g respectively) (p < 0.05), which remained stable for four months. This indicates that during its shelf life, the product could be consumed with its beneficial effects intact.

In the present study, the effect of marinade solutions of ginger extract in conjunction with citric acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, ginger extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking (P ≤ 0.05). There was no significant difference in cooking loss amongst all samples (P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices (P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls (P ≤ 0.05).

The effects of soaking and cooking on the physicochemical properties and bioactive compounds of two parboiled and non-parboiled rice cultivars (BRRI-28 and Katari bhog) were investigated in this study. Total phenolic content (TPC) increased significantly (p ≤ 0.5) after soaking, while total flavonoid content (TFC) and proanthocyanidin content (PC) decreased significantly (p ≤ 0.5) compared to untreated rice samples. TPC increased by around 23% and 20% in parboiled BRRI 28 and Katari bhog rice extracts, respectively, due to the cooking process, while TFC and PC decreased significantly. DPPH radical scavenging increased whereas reducing power activity decreased after soaking and cooking in parboiled BRRI 28. After processing, the protein, starch, and amylose content of all samples decreased in the majority of cases. After being soaked, all samples L * and b * values increased as compared to raw rice samples. As a result, it can be concluded that the treatment of soaking and cooking of parboiled rice (BRRI-28) was suitable to improve the antioxidant properties as compared to non-parboiled rice.

In this work, the in vitro antioxidant and antimicrobial potential of hydroalcoholic extracts from the peel and seeds of jatobá fruit and the synergistic effect of their combination against pathogenic bacteria were evaluated. The 80% ethanol fruit seed extract showed a greater antioxidant potential and higher total phenolic content (5135.61 GAE/100 g dry residue) than the maximum value obtained from peel extract using 50% ethanol (2614.74 1 GAE/100 g dry residue). Moreover, 70% and 80% ethanol seed extracts inhibited most bacteria, especially Pseudomonas aeruginosa, with the lowest values of minimum inhibitory concentration (1.0 and 8.0 mg/mL), when compared with extracts from peel. Combining the 70% ethanol extracts from peels and seeds reduced their inhibitory concentration by about 4 to 32 times against Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Staphylococcus aureus, P. aeruginosa and Salmonella enteritidis, when compared to each extract alone. Extracts from the peel and seeds of the jatobá fruit showed potential as natural antioxidants and antimicrobials.

This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5 °C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective to preserve physicochemical quality, regarding rheology and texture, since ultra and thermosonicated samples had their consistency increased when compared to the pasteurized sample over 30 days, a desirable factor for a fruit nectar. Samples treated more intensely with ultrasound and temperature (Pasteurized, U 25 °C/60 min and T 60 °C/ 30 min) showed higher soluble solids content. The sample U 25 °C/60 min increased its brightness, reduced its firmness and also its consistency after 30 storage days. For all samples there was an increase in carotenoids content and a maintenance of viscosity and cohesiveness (texture) over 30 days, thus indicating that the used treatments can be feasible instead of pasteurization, maintaining the shelf life of cagaita nectar in the time evaluated.

The first high-protein rice variety of India, CR Dhan 310, developed at ICAR-NRRI, Cuttack is being selected for the study. It contains 10.1% protein in milled rice as compared to 6-7% protein content in the milled rice of any other normal variety. It has intermediate amylose content (25.1%), medium bold grains rich in protein (10.1%) The significant changes in properties of raw and parboiled rice on processing were studied at statistical differences of p ≤ 0.05. These properties included physical, optical, antioxidant and rheological properties which changed with different processing techniques. All the three processes namely, puffing, popping and flaking increased the dimensions as compared to the raw rice. Peak viscosity measurements demonstrated the breakdown of starch molecules, with white rice having the greatest value (4145 cP) and popped rice having the lowest value (2017 cP) as a result of the starch granules being gelatinized during the production of popped rice. Highest anthocyanin content (2.93 mg/100 g) was observed in puffed rice, phenolic content (347.93 mg/100 g) was highest in popped rice and flaked/flattened rice showed highest flavonoid content (127.12 mg/100 g) indicating that tertiary processing of rice obtained higher values of phytochemicals when compared to the plain high-protein rice. This indicates that the processed products of rice can be consumed directly as ready-to-eat or can be used in preparation of other functional foods to combat malnutrition and build nutritional security. The study indicates that processing could improve the nutritional quality of the rice products.

Using barberry (Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated. The most favorable nanofibers (NFs) were obtained from a solution containing 18% (w/w) zein under constant voltage. The surface morphology, size, and color-changing properties of electrospun NFs derived from zein polymers containing different concentrations of BARP (16, 18, and 20%) under various electrical fields (20, 22, and 24 kV) were evaluated. The Fourier-transform infrared spectroscopy analysis confirmed the interaction of BARP within the zein-based NFs. The results indicated that the concentration of BARP had a noticeable impact on the physicochemical properties of the NFs. Furthermore, efficacy of the appropriately fabricated halochromic label was evaluated for monitoring the packed rainbow trout fillet during refrigerated storage. On the 10^th day, a noticeable visual color turned from pink to pale yellow was observed in response to pH variations. Additionally, the TVN value confirmed the effectiveness of halochromic electrospun labels for non-invasive assessment of fish fillet quality.

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.

Foodborne microbial infections are leading cause of many deadly illnesses. As a result, there is an anticipated need for the development of innovative packaging materials with effective antibacterial potential. This article describes preparation and characterization of innovative ZnO@CeO₂ nanocrystals through a facile hydrothermal method, as well as their outstanding antibacterial properties. The ZnO@CeO₂ nanocrystals used were prepared using precursors zinc acetate and cerium nitrate at 180°C. Various sophisticated physicochemical parameters were used to assess nanocrystals. The antibacterial activity was examined using minimum inhibitory concentration technique against four major foodborne pathogenic bacteria, namely Staphylococcus aureus (Gram positive), Escherichia coli, Salmonella typhimurium and Klebsiella pneumoniae (Gram negative) at four distinct concentrations (0-400 µg/mL). The in vitro cell compatibility test was done on fibroblasts. According to our findings, the lowest concentration of ZnO@CeO₂ nanocrystals limiting development of tested strains is 100 µg/mL. Additionally, the results show that the combination of ZnO and CeO₂ can be synergistic, resulting in ZnO@CeO₂ nanocrystals with enhanced antibacterial activity. To summarize, unique ZnO@CeO₂ nanocrystals with a high surface-to-volume ratio with outstanding antibacterial activity and no harmful impact to mouse fibroblasts were shaped. The ZnO@CeO₂ can be utilized to competently suppress microbial growth spoiling the food and could be utilized as economical and efficient future packaging material for food industries.