Foods最新文献

Canastra cheese, an artisanal cheese produced in Serra da Canastra-Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of different bacteria and yeasts. Some yeasts already isolated by our research group have been characterized as potential probiotics. Probiotic microorganisms have garnered scientific interest, as improvements in the physical, chemical and sensory characteristics of food products have been reported when these microorganisms are used. In this context, the objective of this work was to evaluate Kluyveromyces lactis and Torulaspora delbrueckii, which were previously isolated from Canastra cheese, as autochthonous starter cultures. Canastra cheese was produced under three different conditions: (1) cheese with "Pingo" (natural starter), (2) cheese with "Pingo" + yeast mixed culture, and (3) cheese with only mixed yeast culture. The results showed that the mixed yeast inoculum significantly influenced the lactic acid bacteria population. Yeast populations remained at around 106 CFU/g after 45 days of maturation. Furthermore, cheeses containing the yeast mixed with inoculum had an initial lactose content reduced by 92.80% compared to cheese produced with "Pingo" (87.70%). The antioxidant activity, evaluated using the ABTS method, showed that cheeses containing the mixed yeast culture had higher percentages of antioxidant activity at 45 days of maturation. The texture profile of the cheeses changed over time. In general, the cheese containing the yeast mixed culture and "Pingo" and the cheese containing "Pingo" had the lowest hardness at 30 days of maturation (5245 and 5404 N, respectively). Among the volatile compounds, 3-methylbutyl octanoate, phenethyl butyrate, phenethyl propionate, isobutyl butanoate and pentyl propionate were found only in cheeses produced with yeast mixed culture. The obtained results demonstrated that the use of autochthones probiotic cultures could improve the cheese characteristics without negatively impacting the traditional physicochemical attributes of Canasta cheese.

This study investigated the physicochemical and emulsifying properties of chickpea protein isolate (CPI)-citrus pectin (CP) conjugates formed via the Maillard reaction across varying reaction durations. CPI and CP were conjugated under controlled dry-heating conditions, and the resulting conjugates were characterized by measuring their particle size, zeta potential, solubility, thermal stability, surface hydrophobicity, and emulsifying properties. The results showed that as reaction duration increased, the particle size and zeta potential of the CPI-CP conjugates increased significantly, reaching a maximum particle size of 1311.33 nm and a zeta potential of -35.67 mV at 12 h. Moreover, the Maillard reaction improved the solubility, thermal stability, and hydrophobicity of the CPI. Glycosylation increased the emulsifying activity index (EAI) and emulsifying stability index (ESI) of the CPI to 145.33 m²/g and 174.51 min, respectively. Optimal emulsions were achieved at a protein concentration of 1.5 wt% and a 10% volume fraction of the oil phase. The Maillard reaction promoted the interfacial protein content and the thickness of the interfacial layer while decreasing the droplet size and zeta potential of the emulsion. Additionally, the emulsion prepared with CPI-CP-12 h showed outstanding long-term stability. These results demonstrate that a moderate Maillard reaction with CP effectively enhances the physicochemical and emulsifying characteristics of CPI.

Sargassum fusiforme, an edible seaweed, plays a crucial role in our daily lives by providing essential nutrients, including minerals, to the human body. The detection of mineral content during different growth stages of S. fusiforme benefits the goals of ensuring product quality, meeting diverse consumer needs, and achieving quality classification. Currently, the determination of minerals in S. fusiforme primarily relies on inductively coupled plasma mass spectrometry and other methods, which are time-consuming and labor-intensive. Thus, a rapid and convenient method was developed for the determination of six minerals (i.e., Na, Mg, Ca, Cu, Fe, and K) in S. fusiforme via near-infrared (NIR) spectroscopy based on chemometrics. This study investigated the variations in minerals in S. fusiforme from different growth stages. The effects of four spectral pretreatment methods and three wavelength selection methods, including the synergy interval partial least squares (SI-PLS) algorithm, genetic algorithm (GA), and competitive adaptive reweighted sampling method (CARS) on the model optimization, were evaluated. Superior CARS-PLS models were established for Na, Mg, Ca, Cu, Fe, and K with root mean square error of prediction (RMSEP) values of 0.8196 × 10³ mg kg^-1, 0.4370 × 10³ mg kg^-1, 1.544 × 10³ mg kg^-1, 0.9745 mg kg^-1, 49.88 mg kg^-1, and 7.762 × 10³ mg kg^-1, respectively, and coefficient of determination of prediction (R_P²) values of 0.9787, 0.9371, 0.9913, 0.9909, 0.9874, and 0.9265, respectively. S. fusiforme demonstrated higher levels of Mg and Ca at the seedling stage and lower levels of Cu and Fe at the maturation stage. Additionally, S. fusiforme exhibited higher Na and lower K at the growth stage. NIR combined with CARS-PLS is a potential alternative for monitoring the concentrations of minerals in S. fusiforme at different growth stages, aiding in the convenient evaluation and further grading of the quality of S. fusiforme.

The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to optimize the production process of meat flavorings for plant-based products using the Taguchi method. The study investigated the effects of sugar type, concentration, and reaction temperature on the Maillard reaction products, sensory characteristics, and volatile organic compounds. The thermal process flavors were obtained from the flavor precursor by heating in a laboratory microwave station at 30 bar for 15 min. The variable factors were the type of sugar (fructose, glucose, xylose), its concentration (25, 50, and 100 mM), and the temperature of the reaction (140, 150, and 160 °C). The study's findings indicated that temperature emerged as the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. Specifically, 25 mM xylose-based flavorings prepared at 140 °C demonstrated the most notable meat flavor and the highest level of acceptability. Moreover, the analysis of volatile organic compounds revealed the presence of a diverse array of substances, including aldehydes, ketones, and alcohols, that are characteristic of meat flavor. A heat map of the volatile content was constructed to facilitate a comparison of the samples. The study demonstrates the effectiveness of the Taguchi method in optimizing the production process of meat flavorings for plant-based products and provides valuable insights for the development of more balanced odor profiles.

Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. "Nitrite-free" (i.e., uncured) organic meat products may contain nitrate from natural sources (e.g., spices and water). We studied the quality of ham and salami (conventional cured; organic cured; organic uncured). Residual nitrite and nitrate, volatile N-nitrosamines, microbial load, surface color, water activity, and pH were determined, considering one week of refrigerated storage in open or unopened packages. Residual nitrite and nitrate in organic, uncured salami were similar to cured salami, presumably from the addition of herbs and spices and nitrate reduction by nitrate reductase from microorganisms. For cooked ham, residual nitrite was significantly lower in the organic, uncured sample, while residual nitrate was not detected. N-nitrosodiphenylamine was detected in all samples at day 0, exceeding, in three out of five cured and both uncured products, the US legal limit of 10 µg/kg of volatile N-nitrosamines in foods. This finding warrants further investigation. The microbial load in salami products was dominated by bacteria from starter cultures. In ham, a slight increase in total aerobic count and lactic acid bacteria during storage was noted. Overall, the microbial quality of the products was as expected for the respective product types.

Due to their lipophilicity and low content, the major sesame oleosin allergens, Ses i 4 and Ses i 5, are challenging to identify using conventional techniques. Then, a novel unlabeled electrochemical immunosensor was developed to detect the potential allergic activity of sesame oleosins. The voltammetric immunosensor was constructed using a composite of gold nanoparticles (AuNPs), polyethyleneimine (PEI), and multi-walled carbon nanotubes (MWCNTs), which was synthesized in a one-pot process and modified onto a glass carbon electrode to enhance the catalytic current of the oxygen reduction reaction. The oleosin antibody was then directed and immobilized onto the surface of the electrode, which had been modified with streptavidin (SPA), through the fragment crystallizable (Fc) region of the antibody. Under optimized conditions, the immunosensor exhibited a linear response within a detection range of 50 to 800 ng/L, with detection limits of 0.616 ng/L for Ses i 4 and 0.307 ng/L for Ses i 5, respectively. The immunosensor demonstrated excellent selectivity and stability, making it suitable for the quantification of sesame oleosins. The comparative analysis of various detection methods for sesame allergens was conducted, revealing that the immunosensor achieved a wide detection range and low limit of detection (LOD). Compared to traditional enzyme-linked immunosorbent assay (ELISA), the immunosensor successfully quantified the allergenicity potential of Ses i 4 and Ses i 5 in roasted sesame seeds at temperatures of 120 °C, 150 °C, and 180 °C. This innovative method offers a new perspective for the rapid quantification of sesame oleosins in foods and real-time monitoring of allergic potential, providing significant advancements in the field of food allergy detection.

Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence. In this pilot study as a first step, each studied botanical, belonging to Piperaceae or aromatic herbs, has been subjected to headspace solid phase micro-extraction (HS-SPME) coupled with gas-chromatography mass spectrometry (GC-MS) analysis to assess their spontaneous volatile emission, representing the complex chemical pattern, which encounters the consumers' olfactory perception. Furthermore, the present investigation, performed on 12 individuals, outlines the administration of a pilot study, merging the typical sensory analysis with emotional data collection and the innovative contribution related to the study around the Autonomic and Central Nervous System activation in consumers, performed using wearable technologies and related signal processing. The results obtained by our study, beyond demonstrating the feasibility of the approach, confirmed, both in terms of emotional responses and biomedical signals, the significant emotional potential of spices and aromatic herbs, most of which featuring an overall positive valence, yet with inter-subjects' variations. Future investigations should aim to increase the number of volunteers evaluated with such an approach to draw more stable conclusions and attempting a customization of product preferences based on both implicit and explicit sensory responses.

This study evaluates the nutritional potential of two cultivated snail species, Acusta despecta and Achatina fulica, sourced from commercial farms in Korea, marking the first comprehensive analysis of A. despecta. The protein content of A. despecta (70.9 g/100 g dry matter) was significantly higher than that of A. fulica (44.2 g/100 g dry matter). Similar trends were observed for ash content (6.3 vs. 4.9 g/100 g dry matter) and crude fiber (2.9 vs. 0.4 g/100 g dry matter). Reflecting the higher protein content, A. despecta contained elevated levels of most amino acids compared to A. fulica. Glutamic acid was the most abundant amino acid, with leucine and lysine being the predominant essential amino acids in both species. The total amino acid content was 57.6 g/100 g dry matter for A. despecta and 40.4 g/100 g for A. fulica. Mineral analysis revealed significantly higher concentrations of minerals in A. despecta, except calcium and magnesium. Notably, A. despecta provided over 100% of the RDA/AI for calcium, phosphorus, copper, and manganese and met 94.5% of the iron RDA for women. These results emphasize the potential of A. despecta as a valuable dietary source for addressing protein and mineral deficiencies, particularly in nutrient-poor diets.

Polysaccharides represent the most abundant biopolymers in agri-food wastes and thus are the most studied polymers to produce biodegradable films for use in packaging. Starch is among the major polysaccharides extracted from food and agricultural waste that have been used as precursor material for film production. Therefore, the present study aimed at producing an active film with antimicrobial properties using starch extracted from cassava waste and oil extracted from cloves. The antimicrobial activity of the produced films was tested against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes. Cassava periderm and cortex were bleached with either NaClO or H₂O₂ before starch aqueous extraction. The active films' antimicrobial effectiveness was assessed by the formation of inhibitory halos around film disc samples in an agar diffusion method. The inhibition zone diameters were statistically similar for all microorganisms, with an average diameter of 11.87 ± 1.62 mm. The films presented an average water vapor permeability of 0.14 g mm/m² h kPa, an average tensile strength of 0.17 MPa and an elongation at break of 32.90%. Based on the determined properties, the produced films were deemed adequate for use in food packaging, in which antimicrobial activity is paramount.

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were Saccharomyces cerevisiae, which are predominantly used in alcohol fermentation, and Lactobacillus in dairy and vegetable fermentation. Typical fermented foods and drinks made from yogurt, cheese, beer, wine, cider, and pickles from vegetables are examples. Although there are risks of contamination and spoilage by pathogenic and undesirable microorganisms, advanced technologies and proper control procedures can mitigate these risks. This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and explains how they are used in food products such as bread, yogurt, beer, and pickles. Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability.