Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8260
Kıvılcım Yıldız, Onur Özdikicierler, Pelin Günç Ergönül
3-Monochloropropane-1,2-diol (3-MCPD) and its esters, which have carcinogenic and genotoxic effects, are contaminants induced by high-temperature that have been detected in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identified in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a 'potential carcinogen for humans' in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, i.e. 'probably carcinogenic to humans'. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a 'possible human carcinogen' (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed.
3-氯丙二醇(3-MCPD)及其酯类具有致癌和基因毒性作用,是高温诱发的污染物,已在精炼油和脂肪食品中检测到。氯丙二醇酯是氯化丙醇,1978 年首次在酸水解植物蛋白中被发现,许多食品都把它用作增味剂。缩水甘油酯(GE)是食用油在热处理过程中可能产生的污染物,主要在精炼的除臭阶段形成。国际癌症研究机构已将 3-MCPD 列入 2B 类 "人类潜在致癌物"。缩水甘油也被列为具有诱变和致癌特性的 2A 组物质,即 "可能对人体致癌"。此外,国际癌症研究机构(IARC)已将缩水甘油列为 "可能的人类致癌物"(2A 组)。毒理学研究表明,这些由热处理诱发的基因毒性和致癌污染物会在胃肠道释放,并导致肿瘤的形成。本综述介绍了氯丙二醇和 GE 的形成机制、对人体健康的毒理影响以及检测方法。此外,还讨论了在原油生产、精炼及其他过程中减少和防止氯丙二醇和 GE 生成的最新策略。
{"title":"The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow.","authors":"Kıvılcım Yıldız, Onur Özdikicierler, Pelin Günç Ergönül","doi":"10.17113/ftb.62.03.24.8260","DOIUrl":"10.17113/ftb.62.03.24.8260","url":null,"abstract":"<p><p>3-Monochloropropane-1,2-diol (3-MCPD) and its esters, which have carcinogenic and genotoxic effects, are contaminants induced by high-temperature that have been detected in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identified in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a 'potential carcinogen for humans' in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, <i>i.e.</i> 'probably carcinogenic to humans'. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a 'possible human carcinogen' (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531677/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142574839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8434
Valerija Majetić Germek, Ivana Gobin, Doris Franjković, Marija Marković, Olivera Koprivnjak
Research background: Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little information on the direct contact of virgin olive oil with protein-rich food during long-term storage. In this study, the dynamics of the decline of total phenols in oil used as preservation medium for a traditional (whey cheese skuta) and a modern product (tofu) were compared.
Experimental approach: Pieces of skuta or tofu immersed in virgin olive oil at different food-to-oil mass ratios were stored in the refrigerator for up to 21 days. The oil quality indices, water content and the total count of aerobic mesophilic bacteria in the immersed materials were monitored. To determine the total phenols in the oil, the optimal conditions of the Fast Blue BB test, which is a suitable alternative to the standard method, were tested and selected.
Results and conclusions: The effect of both materials on the indicators of hydrolytic and oxidative deterioration of the oil is almost identical (a gradual decrease), which is most likely due to the continuous release of water from the immersed food. A sharp decrease in total phenols in the oil (by about 50 %) after seven days of storage in contact with both materials indicates a combination of causes (water-to-oil migration and phenol-protein interactions). The form of the rational function is highly representative of the decrease in total phenols during the first seven days of tofu/oil storage, indicating a very rapid interaction with tofu proteins. The preservative effect of virgin olive oil in terms of microbiological spoilage was not observed.
Novelty and scientific contribution: The results of this study contribute to the knowledge on the dynamics of phenol-protein interactions and emphasise the need for further investigations on traditional or newly used protein-rich foods preserved in direct contact with virgin olive oil, taking into account possible changes in the functional, nutritional and sensory properties of phenols and proteins.
{"title":"Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu.","authors":"Valerija Majetić Germek, Ivana Gobin, Doris Franjković, Marija Marković, Olivera Koprivnjak","doi":"10.17113/ftb.62.03.24.8434","DOIUrl":"10.17113/ftb.62.03.24.8434","url":null,"abstract":"<p><strong>Research background: </strong>Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little information on the direct contact of virgin olive oil with protein-rich food during long-term storage. In this study, the dynamics of the decline of total phenols in oil used as preservation medium for a traditional (whey cheese skuta) and a modern product (tofu) were compared.</p><p><strong>Experimental approach: </strong>Pieces of skuta or tofu immersed in virgin olive oil at different food-to-oil mass ratios were stored in the refrigerator for up to 21 days. The oil quality indices, water content and the total count of aerobic mesophilic bacteria in the immersed materials were monitored. To determine the total phenols in the oil, the optimal conditions of the Fast Blue BB test, which is a suitable alternative to the standard method, were tested and selected.</p><p><strong>Results and conclusions: </strong>The effect of both materials on the indicators of hydrolytic and oxidative deterioration of the oil is almost identical (a gradual decrease), which is most likely due to the continuous release of water from the immersed food. A sharp decrease in total phenols in the oil (by about 50 %) after seven days of storage in contact with both materials indicates a combination of causes (water-to-oil migration and phenol-protein interactions). The form of the rational function is highly representative of the decrease in total phenols during the first seven days of tofu/oil storage, indicating a very rapid interaction with tofu proteins. The preservative effect of virgin olive oil in terms of microbiological spoilage was not observed.</p><p><strong>Novelty and scientific contribution: </strong>The results of this study contribute to the knowledge on the dynamics of phenol-protein interactions and emphasise the need for further investigations on traditional or newly used protein-rich foods preserved in direct contact with virgin olive oil, taking into account possible changes in the functional, nutritional and sensory properties of phenols and proteins.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531675/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142574913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8533
Verenice Torres-Salas, Blanca E Hernández-Rodríguez, Javier Vioque-Peña, Julio Girón-Calle, Manuel Alaiz, Arturo Hernández-Montes, Holber Zuleta-Prada
Research background: Authentic Mexican cheeses have potential health benefits, although there are few studies on their bioactive components. In this study, we analysed soluble extracts from añejo cheese from Zacazonapan (Mexico), obtained from two dairies (A and B) that used milk from cows of different breeds and differed in processing.
Experimental approach: The soluble extracts of Zacazonapan añejo cheese during ripening (0, 30, 95 and 180 days) were used to determine proximate composition, amino acid composition, peptide profile, molecular mass profile, antioxidant and antihypertensive activities.
Results and conclusions: The molecular mass of the released protein fragments ranged from 0.10 to 22.43 kDa. During ripening, amino acids such as Pro, His, Tyr, Trp, Met, Cys, Ala, Gly, Leu and Val were present, which are associated with antioxidant activity. The inhibition of β-carotene bleaching was below 50 % at all ripening times. A significant difference between the cheese samples was observed only after 180 days. Amino acids associated with angiotensin-I converting enzyme (ACE-I) inhibition were found in the extracts (Trp, Phe, Tyr, Pro, Lys and Arg). The highest activity was observed in cheese ripened for 180 days (IC50 of cheese A and B was 0.38 and 0.42 mg/mL, respectively).
Novelty and scientific contribution: These results suggest that Zacazonapan añejo cheese is a potential source of antioxidant and antihypertensive peptides, which are influenced by the dairy factor (milk source and production technique) and ripening time. This is relevant as there are no reports of these bioactivities in this type of cheese.
{"title":"Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese.","authors":"Verenice Torres-Salas, Blanca E Hernández-Rodríguez, Javier Vioque-Peña, Julio Girón-Calle, Manuel Alaiz, Arturo Hernández-Montes, Holber Zuleta-Prada","doi":"10.17113/ftb.62.03.24.8533","DOIUrl":"10.17113/ftb.62.03.24.8533","url":null,"abstract":"<p><strong>Research background: </strong>Authentic Mexican cheeses have potential health benefits, although there are few studies on their bioactive components. In this study, we analysed soluble extracts from añejo cheese from Zacazonapan (Mexico), obtained from two dairies (A and B) that used milk from cows of different breeds and differed in processing.</p><p><strong>Experimental approach: </strong>The soluble extracts of Zacazonapan añejo cheese during ripening (0, 30, 95 and 180 days) were used to determine proximate composition, amino acid composition, peptide profile, molecular mass profile, antioxidant and antihypertensive activities.</p><p><strong>Results and conclusions: </strong>The molecular mass of the released protein fragments ranged from 0.10 to 22.43 kDa. During ripening, amino acids such as Pro, His, Tyr, Trp, Met, Cys, Ala, Gly, Leu and Val were present, which are associated with antioxidant activity. The inhibition of β-carotene bleaching was below 50 % at all ripening times. A significant difference between the cheese samples was observed only after 180 days. Amino acids associated with angiotensin-I converting enzyme (ACE-I) inhibition were found in the extracts (Trp, Phe, Tyr, Pro, Lys and Arg). The highest activity was observed in cheese ripened for 180 days (IC<sub>50</sub> of cheese A and B was 0.38 and 0.42 mg/mL, respectively).</p><p><strong>Novelty and scientific contribution: </strong>These results suggest that Zacazonapan añejo cheese is a potential source of antioxidant and antihypertensive peptides, which are influenced by the dairy factor (milk source and production technique) and ripening time. This is relevant as there are no reports of these bioactivities in this type of cheese.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531686/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Research background: The fungus Antrodia cinnamomea, which grows on Cinnamomum kanehirae tree, has many medicinal uses. However, its cultivation using the traditional method of growing on the C. kanehirae tree is costly and time-consuming. A possible alternative method of cultivating A. cinnamomea is to use Pinus morrisonicola Hayata tree, as it contains α-terpineol, which stimulates the synthesis of triterpenoids.
Experimental approach: To compare the cultivation of A. cinnamomea on P. morrisonicola and C. kanehirae, the contents of triterpenoids and antcin were determined using high-performance liquid chromatography. Anti-inflammatory effects of the extracts of each product were investigated in lipopolysaccharide (LPS)-stimulated BV-2 cells. Their mechanisms on mitogen-activated protein kinase (MAPK) signalling pathways (p38, c-Jun N-terminal kinase (JNK) and extracellular signal-regulated kinase (ERK)) were determined using Western blot analysis.
Results and conclusions: The results showed that the cultivation times of A. cinnamomea on P. morrisonicola and traditional C. kanehirae discs were drastically different, lasting 6 and 18 months, respectively. The concentration of triterpenoids in the corresponding fruiting bodies was (70.0±3.0) and (20.0±4.0) mg/mL, respectively. More antcins were produced in the P. morrisonicola culture. Similar anti-inflammatory effect was obtained by both cultures, which is confirmed by the reduced production of IL-1β, IL-6, COX-2 and nitrogen monoxide. Their mechanisms were confirmed by the suppression of MAPK signalling pathways.
Novelty and scientific contribution: Cultivation on P. morrisonicola is an innovative and more cost-effective method for growing A. cinnamomea. The same anti-inflammatory effect is achieved in a shorter production time.
研究背景:生长在 Cinnamomum kanehirae 树上的 Antrodia cinnamomea 真菌有许多药用价值。然而,采用在 C. kanehirae 树上生长的传统方法栽培这种真菌既费钱又费时。另一种可能的肉桂栽培方法是使用松树(Pinus morrisonicola Hayata),因为松树含有α-松油醇(α-terpineol),能刺激三萜类化合物的合成:实验方法:为了比较 A. cinnamomea 在 P. morrisonicola 和 C. kanehirae 上的栽培情况,采用高效液相色谱法测定了三萜类化合物和安替比林的含量。在脂多糖(LPS)刺激的 BV-2 细胞中研究了每种产品提取物的抗炎作用。利用 Western 印迹分析确定了它们对有丝分裂原激活蛋白激酶(MAPK)信号通路(p38、c-Jun N-terminal kinase(JNK)和细胞外信号调节激酶(ERK))的作用机制:结果表明,肉桂属植物在 P. morrisonicola 和传统 C. kanehirae 盘上的培养时间差别很大,分别为 6 个月和 18 个月。相应子实体中三萜类化合物的浓度分别为(70.0±3.0)毫克/毫升和(20.0±4.0)毫克/毫升。P. morrisonicola 培养物中产生了更多的抗菌素。两种培养物都获得了类似的抗炎效果,这可以通过减少 IL-1β、IL-6、COX-2 和一氧化氮的产生得到证实。其机制通过抑制 MAPK 信号通路得到证实:在 P. morrisonicola 上栽培肉桂属植物是一种创新且更具成本效益的方法。在更短的生产时间内实现了相同的抗炎效果。
{"title":"Anti-Inflammatory Effect of Medicinal Fungus <i>Antrodia cinnamomea</i> Cultivated on <i>Pinus morrisonicola</i> Hayata.","authors":"Chien-Wei Hou, Bo-Yun Zhao, Shih-Lun Liu, Yuh-Shuen Chen","doi":"10.17113/ftb.62.03.24.8257","DOIUrl":"10.17113/ftb.62.03.24.8257","url":null,"abstract":"<p><strong>Research background: </strong>The fungus <i>Antrodia cinnamomea</i>, which grows on <i>Cinnamomum kanehirae</i> tree, has many medicinal uses. However, its cultivation using the traditional method of growing on the <i>C. kanehirae</i> tree is costly and time-consuming. A possible alternative method of cultivating <i>A. cinnamomea</i> is to use <i>Pinus morrisonicola</i> Hayata tree, as it contains α-terpineol, which stimulates the synthesis of triterpenoids.</p><p><strong>Experimental approach: </strong>To compare the cultivation of <i>A. cinnamomea</i> on <i>P. morrisonicola</i> and <i>C. kanehirae</i>, the contents of triterpenoids and antcin were determined using high-performance liquid chromatography. Anti-inflammatory effects of the extracts of each product were investigated in lipopolysaccharide (LPS)-stimulated BV-2 cells. Their mechanisms on mitogen-activated protein kinase (MAPK) signalling pathways (p38, c-Jun N-terminal kinase (JNK) and extracellular signal-regulated kinase (ERK)) were determined using Western blot analysis.</p><p><strong>Results and conclusions: </strong>The results showed that the cultivation times of <i>A. cinnamomea</i> on <i>P. morrisonicola</i> and traditional <i>C. kanehirae</i> discs were drastically different, lasting 6 and 18 months, respectively. The concentration of triterpenoids in the corresponding fruiting bodies was (70.0±3.0) and (20.0±4.0) mg/mL, respectively. More antcins were produced in the <i>P. morrisonicola</i> culture. Similar anti-inflammatory effect was obtained by both cultures, which is confirmed by the reduced production of IL-1β, IL-6, COX-2 and nitrogen monoxide. Their mechanisms were confirmed by the suppression of MAPK signalling pathways.</p><p><strong>Novelty and scientific contribution: </strong>Cultivation on <i>P. morrisonicola</i> is an innovative and more cost-effective method for growing <i>A. cinnamomea</i>. The same anti-inflammatory effect is achieved in a shorter production time.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531683/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8350
Gabriel Barbosa Câmara, Giovana Matias do Prado, Paulo Henrique Machado de Sousa, Vanessa Bordin Viera, Helvia Waleska Casullo de Araújo, Amélia Ruth Nascimento Lima, Antonio Augusto Lima Araujo Filho, Ícaro Gusmão Pinto Vieira, Victor Borges Fernandes, Liandra De Souza Oliveira, Larissa Morais Ribeiro da Silva
Research background: In a country where millions of people have nutritional needs, innovative ways of producing food from commonly wasted agro-industrial by-products, can be an important alternative for the production of fermented beverages. In light of this, the aim of this study is to evaluate the potential of fruit by-products from acerola, guava and tamarind for the production of fermented beverages.
Experimental approach: Physicochemical and microbiological parameters, total antioxidant capacity and fermentation kinetics were investigated during the first (at 0, 48, 72, 96 and 168 h) and second fermentation (at 0 and 24 h). The acid profile of fermented beverages was determined by chromatography, and the sensory profile was determined by consumer acceptance test.
Results and conclusions: Physicochemical parameters of all formulations complied with current legislation and were of satisfactory microbiological quality. The reslts of fermentation kinetics showed that both pH and soluble solids content decreased - with an average final pH of 3.12, 2.85 and 2.78 for the acerola, guava and tamarind formulations, respectively - while acidity increased with final values of 0.94, 0.75 and 1 % for the same formulations. Of all formulations, tamarind had the highest total soluble solids content (8.17 g/100 g), and acerola had the highest antioxidant potential determined as Trolox equivalents ((20.0±0.8) μM/g). Organic acids were found in all samples, with mainly glucuronic acid detected in the kombucha beverages. All formulations showed satisfactory sensory acceptability, although the results were better for guava. The fruit by-products can be used as raw materials for the development of alternative kombucha beverages.
Novelty and scientific contribution: As consumers are increasingly selective in their food choices, the development of food products with high nutritional value has increased significantly in recent years. New types of fermentable beverages such as kombucha - using tropical fruit by-products to enhance their chemical composition, sensory properties and nutritional value - have created new opportunities for beverage consumption and offer greater health benefits than the traditional version, where only Camellia sinensis is used. The promotion of these co-products and their respective beverages is an excellent opportunity for sustainability and their commercialisation.
{"title":"Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential.","authors":"Gabriel Barbosa Câmara, Giovana Matias do Prado, Paulo Henrique Machado de Sousa, Vanessa Bordin Viera, Helvia Waleska Casullo de Araújo, Amélia Ruth Nascimento Lima, Antonio Augusto Lima Araujo Filho, Ícaro Gusmão Pinto Vieira, Victor Borges Fernandes, Liandra De Souza Oliveira, Larissa Morais Ribeiro da Silva","doi":"10.17113/ftb.62.03.24.8350","DOIUrl":"10.17113/ftb.62.03.24.8350","url":null,"abstract":"<p><strong>Research background: </strong>In a country where millions of people have nutritional needs, innovative ways of producing food from commonly wasted agro-industrial by-products, can be an important alternative for the production of fermented beverages. In light of this, the aim of this study is to evaluate the potential of fruit by-products from acerola, guava and tamarind for the production of fermented beverages.</p><p><strong>Experimental approach: </strong>Physicochemical and microbiological parameters, total antioxidant capacity and fermentation kinetics were investigated during the first (at 0, 48, 72, 96 and 168 h) and second fermentation (at 0 and 24 h). The acid profile of fermented beverages was determined by chromatography, and the sensory profile was determined by consumer acceptance test.</p><p><strong>Results and conclusions: </strong>Physicochemical parameters of all formulations complied with current legislation and were of satisfactory microbiological quality. The reslts of fermentation kinetics showed that both pH and soluble solids content decreased - with an average final pH of 3.12, 2.85 and 2.78 for the acerola, guava and tamarind formulations, respectively - while acidity increased with final values of 0.94, 0.75 and 1 % for the same formulations. Of all formulations, tamarind had the highest total soluble solids content (8.17 g/100 g), and acerola had the highest antioxidant potential determined as Trolox equivalents ((20.0±0.8) μM/g). Organic acids were found in all samples, with mainly glucuronic acid detected in the kombucha beverages. All formulations showed satisfactory sensory acceptability, although the results were better for guava. The fruit by-products can be used as raw materials for the development of alternative kombucha beverages.</p><p><strong>Novelty and scientific contribution: </strong>As consumers are increasingly selective in their food choices, the development of food products with high nutritional value has increased significantly in recent years. New types of fermentable beverages such as kombucha - using tropical fruit by-products to enhance their chemical composition, sensory properties and nutritional value - have created new opportunities for beverage consumption and offer greater health benefits than the traditional version, where only <i>Camellia sinensis</i> is used. The promotion of these co-products and their respective beverages is an excellent opportunity for sustainability and their commercialisation.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531684/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8409
Fernanda Rezende Abrahão, Jefferson Luiz Gomes Corrêa, Arlley de Brito Magalhães Sousa, Paula Giarolla Silveira, Renata Nepomuceno da Cunha
Research background: There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.
Experimental approach: The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.
Results and conclusions: All mathematical models used to describe the drying process showed a good fit with high R2 values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick's diffusion coefficient (Deff) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.
Novelty and scientific contribution: The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.
{"title":"Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices.","authors":"Fernanda Rezende Abrahão, Jefferson Luiz Gomes Corrêa, Arlley de Brito Magalhães Sousa, Paula Giarolla Silveira, Renata Nepomuceno da Cunha","doi":"10.17113/ftb.62.03.24.8409","DOIUrl":"10.17113/ftb.62.03.24.8409","url":null,"abstract":"<p><strong>Research background: </strong>There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.</p><p><strong>Experimental approach: </strong>The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.</p><p><strong>Results and conclusions: </strong>All mathematical models used to describe the drying process showed a good fit with high R<sup>2</sup> values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick's diffusion coefficient (<i>D</i> <sub>eff</sub>) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.</p><p><strong>Novelty and scientific contribution: </strong>The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531682/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8267
Can Turksever, Duygu Benzer Gurel, Aslı Sahiner, Ozlem Çağındı, Ozlem Kizilirmak Esmer
Research background: Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial activity, a comparison of green extraction technologies including microwave, ultrasound probe and ultrasound bath methods in relation to the maceration technique has not been performed. Also, several parameters such as the extraction temperature, power, extraction mode and extraction time are important parameters for obtaining targeted compounds in the highest amount. For this reason, we aimed to compare various extraction methods including microwave-assisted extraction, ultrasound-assisted extraction with probe, ultrasound-assisted extraction in a water bath and maceration in terms of extraction parameters for obtaining bioactive compounds from artichoke leaves.
Experimental approach: Microwave-assisted extraction at two different power values, ultrasound-assisted extraction with probe in continuous or pulsed mode with two different extraction times each, ultrasound-assisted extraction in a water bath at two different power values with two different extraction times each and maceration with two different times were used for the extraction. The extraction temperature is an important parameter affecting the thermal degradation of bioactive compounds. We used a constant extraction temperature of 50 °C. Total phenolic and total flavonoid content, antioxidant capacity, phenolic compound profile analysis by LC-QTOF-MS and antimicrobial activity by agar diffusion and broth microdilution methods were determined.
Results and conclusions: The bioactive compounds were found to be significantly affected by the parameters used in each extraction method. The microwave-assisted extraction method was more efficient than the other extraction methods at both power values. This method also required the shortest extraction time. The ultrasound-assisted probe extraction method was the second most efficient method. The type of process, continuous or pulsed, did not affect the results, but shortening the extraction time led to lower results. A longer extraction time of the ultrasound-assisted extraction in a water bath method led to better results, similar to the ultrasound-assisted probe extraction, regardless of the used power. The extracts were highly effective against many opportunistic and pathogenic microorganisms.
Novelty and scientific contribution: This study provides valuable insights into the extraction parameters of different extraction methods to obtain bioactive compounds from artichoke leaves, which could have potential applications in the food and pharmaceutical industries.
研究背景:朝鲜蓟叶是食品工业的重要废弃物,具有重要的抗氧化和抗菌能力。虽然有一些文献研究了其抗氧化和抗菌活性,但尚未对绿色萃取技术(包括微波、超声探针和超声浴法)与浸渍技术进行比较。此外,萃取温度、功率、萃取模式和萃取时间等参数也是获得高含量目标化合物的重要参数。因此,我们旨在比较各种萃取方法,包括微波辅助萃取法、探针超声辅助萃取法、水浴超声辅助萃取法和浸渍法的萃取参数,以获得朝鲜蓟叶中的生物活性化合物:实验方法:采用两种不同功率值的微波辅助萃取、两种不同萃取时间的连续或脉冲模式探头超声辅助萃取、两种不同功率值的水浴超声辅助萃取和两种不同时间的浸渍法进行萃取。萃取温度是影响生物活性化合物热降解的一个重要参数。我们采用 50 °C 的恒定提取温度。测定了总酚和总黄酮含量、抗氧化能力、LC-QTOF-MS 的酚类化合物谱分析以及琼脂扩散法和肉汤微量稀释法的抗菌活性:结果和结论:生物活性化合物受每种提取方法所用参数的显著影响。在两种功率值下,微波辅助萃取法比其他萃取法更有效。这种方法所需的提取时间也最短。超声辅助探针萃取法是第二高效的方法。连续或脉冲过程的类型对结果没有影响,但缩短提取时间会导致结果降低。在水浴中延长超声辅助萃取法的萃取时间可获得更好的结果,这与超声辅助探针萃取法类似,与使用的功率无关。这些提取物对许多机会性和病原性微生物非常有效:这项研究为从朝鲜蓟叶中获取生物活性化合物的不同萃取方法的萃取参数提供了有价值的见解,这些萃取方法在食品和制药行业具有潜在的应用价值。
{"title":"Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (<i>Cynara scolymus</i> L.) Leaves.","authors":"Can Turksever, Duygu Benzer Gurel, Aslı Sahiner, Ozlem Çağındı, Ozlem Kizilirmak Esmer","doi":"10.17113/ftb.62.03.24.8267","DOIUrl":"10.17113/ftb.62.03.24.8267","url":null,"abstract":"<p><strong>Research background: </strong>Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial activity, a comparison of green extraction technologies including microwave, ultrasound probe and ultrasound bath methods in relation to the maceration technique has not been performed. Also, several parameters such as the extraction temperature, power, extraction mode and extraction time are important parameters for obtaining targeted compounds in the highest amount. For this reason, we aimed to compare various extraction methods including microwave-assisted extraction, ultrasound-assisted extraction with probe, ultrasound-assisted extraction in a water bath and maceration in terms of extraction parameters for obtaining bioactive compounds from artichoke leaves.</p><p><strong>Experimental approach: </strong>Microwave-assisted extraction at two different power values, ultrasound-assisted extraction with probe in continuous or pulsed mode with two different extraction times each, ultrasound-assisted extraction in a water bath at two different power values with two different extraction times each and maceration with two different times were used for the extraction. The extraction temperature is an important parameter affecting the thermal degradation of bioactive compounds. We used a constant extraction temperature of 50 °C. Total phenolic and total flavonoid content, antioxidant capacity, phenolic compound profile analysis by LC-QTOF-MS and antimicrobial activity by agar diffusion and broth microdilution methods were determined.</p><p><strong>Results and conclusions: </strong>The bioactive compounds were found to be significantly affected by the parameters used in each extraction method. The microwave-assisted extraction method was more efficient than the other extraction methods at both power values. This method also required the shortest extraction time. The ultrasound-assisted probe extraction method was the second most efficient method. The type of process, continuous or pulsed, did not affect the results, but shortening the extraction time led to lower results. A longer extraction time of the ultrasound-assisted extraction in a water bath method led to better results, similar to the ultrasound-assisted probe extraction, regardless of the used power. The extracts were highly effective against many opportunistic and pathogenic microorganisms.</p><p><strong>Novelty and scientific contribution: </strong>This study provides valuable insights into the extraction parameters of different extraction methods to obtain bioactive compounds from artichoke leaves, which could have potential applications in the food and pharmaceutical industries.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531681/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8372
V Sreeja, Deepti Suman, Nasim Vahora, Jashbhai Prajapati
Research background: Prevention, management or cure of diseases through dietary approaches is becoming increasingly important. Research suggests that probiotic, oxalate-degrading Lactobacillus species administered via a milk and cereal food can prevent kidney stones while also addressing nutritional deficiencies and maintaining essential calcium levels. This study investigates the effect of a composite probiotic milk beverage on urolithiatic rats.
Experimental approach: Probiotic milk-barley beverage (PMBB) was prepared by fermentation of milk enriched with barley (Hordeum vulgare) flour using starter culture containing oxalate-degrading probiotic strains (Lacticaseibacillus rhamnosus strains MTCC5945 and MTCC25062, Lactobacillus helveticus MTCC5463 and Lactiplantibacillus plantarum M11). Cumin and common salt were used as flavourings. Unfermented milk-barley base (C) served as control. Wistar rats were divided in four groups (N=6). Normal control (NC) group received normal rat diet, and to induce kidney stones, ethylene glycol (0.75 %) and ammonium chloride (1 %) were administered to the disease control (DC) group, PMBB and control (C) groups for 28 days. PMBB and C groups received 1 mL of probiotic milk and barley beverage and unfermented milk-barley base from day 15 to day 28. Indicators of urolithiasis were studied.
Results and conclusions: PMBB significantly (p<0.05) increased urine output, decreased urine oxalate concentrations and increased creatinine, calcium and uric acid concentrations. Serum parameters such as concentrations of calcium, uric acid, urea and creatinine increased significantly (p<0.05) in DC rats, but decreased significantly (p<0.05) in the PMBB group. In addition, serum concentrations of magnesium and osteopontin decreased more significantly in DC rats than in the PMBB ones. The increase in malondialdehyde and decrease in reduced glutathione concentrations observed in the DC group were significantly lower in the PMBB group. The histomorphology of the kidney tissue of DC rats showed calcium oxalate crystal aggregates in the tubules, indicators of renal injury, tubular dilatation, enlarged urinary space and shrunken glomeruli. The PMBB group showed an improvement in the renal histological architecture. Analysis of the caecal digesta of the rats showed a significantly (p<0.05) higher mass fraction of fatty acids (acetic and propionic) in the treatment group. The results show the potential of PMBB in the dietary control of urolithiasis.
Novelty and scientific contribution: This study focuses on the antiurolithiatic prospect of a composite probiotic milk beverage produced with oxalate-degrading culture. It also points to a new functional food form that shows promising health benefits in nutrition of patients with urolithiasis.
{"title":"Effects of Composite Probiotic Food on Urinary, Serum Biochemical and Oxidative Stress Parameters in a Urolithiatic Rat Model.","authors":"V Sreeja, Deepti Suman, Nasim Vahora, Jashbhai Prajapati","doi":"10.17113/ftb.62.03.24.8372","DOIUrl":"10.17113/ftb.62.03.24.8372","url":null,"abstract":"<p><strong>Research background: </strong>Prevention, management or cure of diseases through dietary approaches is becoming increasingly important. Research suggests that probiotic, oxalate-degrading <i>Lactobacillus</i> species administered <i>via</i> a milk and cereal food can prevent kidney stones while also addressing nutritional deficiencies and maintaining essential calcium levels. This study investigates the effect of a composite probiotic milk beverage on urolithiatic rats.</p><p><strong>Experimental approach: </strong>Probiotic milk-barley beverage (PMBB) was prepared by fermentation of milk enriched with barley (<i>Hordeum vulgare</i>) flour using starter culture containing oxalate-degrading probiotic strains (<i>Lacticaseibacillus rhamnosus</i> strains MTCC5945 and MTCC25062, <i>Lactobacillus helveticus</i> MTCC5463 and <i>Lactiplantibacillus plantarum</i> M11). Cumin and common salt were used as flavourings. Unfermented milk-barley base (C) served as control. Wistar rats were divided in four groups (<i>N</i>=6). Normal control (NC) group received normal rat diet, and to induce kidney stones, ethylene glycol (0.75 %) and ammonium chloride (1 %) were administered to the disease control (DC) group, PMBB and control (C) groups for 28 days. PMBB and C groups received 1 mL of probiotic milk and barley beverage and unfermented milk-barley base from day 15 to day 28. Indicators of urolithiasis were studied.</p><p><strong>Results and conclusions: </strong>PMBB significantly (p<0.05) increased urine output, decreased urine oxalate concentrations and increased creatinine, calcium and uric acid concentrations. Serum parameters such as concentrations of calcium, uric acid, urea and creatinine increased significantly (p<0.05) in DC rats, but decreased significantly (p<0.05) in the PMBB group. In addition, serum concentrations of magnesium and osteopontin decreased more significantly in DC rats than in the PMBB ones. The increase in malondialdehyde and decrease in reduced glutathione concentrations observed in the DC group were significantly lower in the PMBB group. The histomorphology of the kidney tissue of DC rats showed calcium oxalate crystal aggregates in the tubules, indicators of renal injury, tubular dilatation, enlarged urinary space and shrunken glomeruli. The PMBB group showed an improvement in the renal histological architecture. Analysis of the caecal digesta of the rats showed a significantly (p<0.05) higher mass fraction of fatty acids (acetic and propionic) in the treatment group. The results show the potential of PMBB in the dietary control of urolithiasis.</p><p><strong>Novelty and scientific contribution: </strong>This study focuses on the antiurolithiatic prospect of a composite probiotic milk beverage produced with oxalate-degrading culture. It also points to a new functional food form that shows promising health benefits in nutrition of patients with urolithiasis.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531678/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8492
Liliana Celaya, Nicolás Kolb Koslobsky
Research background: The process for producing purified steviol glycosides from Stevia rebaudiana leaves (stevia) generally involves pretreatments, extraction, purification and crystallization. Pre-extraction or defatting can sometimes be a part of this process. It can remove impurities of low polarity, such as chlorophyll and fatty compounds. Nonpolar solvents can be used to defat stevia leaves.
Experimental approach: In this study, we investigated ethyl acetate as a pre-extraction solvent for the defatting of dried and crushed stevia leaves. We compared pure ethyl acetate and water-saturated ethyl acetate as pre-extraction solvents in percolation extraction. We then evaluated the effects of pre-extraction on the concentration and purity of the extracts obtained with ethanol/water solvents.
Results and conclusions: The recovery of nonpolar solvents was 2.3-3.9 % in pure ethyl acetate and 3.4-4.5 % in water-saturated ethyl acetate (from 40 to 60 °C). A low steviol glycoside loss can occur only with water-saturated ethyl acetate (on dry mass basis <0.5 %). In the Soxhlet extraction, the obtained yields were 8.43 with pure ethyl acetate and 10.44 % with water-saturated ethyl acetate. The steviol glycoside loss in the Soxhlet extraction was 10.70 % with water-saturated ethyl acetate. Defatted and non-defatted leaves were extracted with two ethanol/water solvents. Comparison of the results showed higher concentrations of glycoside in the pretreated leaves.
Novelty and scientific contribution: The pre-extraction with ethyl acetate followed by the extraction with ethanol/water solvent lead to a higher concentration of steviol glycosides and a higher purity of the extracts. Ethyl acetate can be used as a pre-extraction solvent for the defatting of stevia leaves in the industrial production of this sweetener.
{"title":"Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of <i>Stevia rebaudiana</i> Bertoni.","authors":"Liliana Celaya, Nicolás Kolb Koslobsky","doi":"10.17113/ftb.62.03.24.8492","DOIUrl":"10.17113/ftb.62.03.24.8492","url":null,"abstract":"<p><strong>Research background: </strong>The process for producing purified steviol glycosides from <i>Stevia rebaudiana</i> leaves (stevia) generally involves pretreatments, extraction, purification and crystallization. Pre-extraction or defatting can sometimes be a part of this process. It can remove impurities of low polarity, such as chlorophyll and fatty compounds. Nonpolar solvents can be used to defat stevia leaves.</p><p><strong>Experimental approach: </strong>In this study, we investigated ethyl acetate as a pre-extraction solvent for the defatting of dried and crushed stevia leaves. We compared pure ethyl acetate and water-saturated ethyl acetate as pre-extraction solvents in percolation extraction. We then evaluated the effects of pre-extraction on the concentration and purity of the extracts obtained with ethanol/water solvents.</p><p><strong>Results and conclusions: </strong>The recovery of nonpolar solvents was 2.3-3.9 % in pure ethyl acetate and 3.4-4.5 % in water-saturated ethyl acetate (from 40 to 60 °C). A low steviol glycoside loss can occur only with water-saturated ethyl acetate (on dry mass basis <0.5 %). In the Soxhlet extraction, the obtained yields were 8.43 with pure ethyl acetate and 10.44 % with water-saturated ethyl acetate. The steviol glycoside loss in the Soxhlet extraction was 10.70 % with water-saturated ethyl acetate. Defatted and non-defatted leaves were extracted with two ethanol/water solvents. Comparison of the results showed higher concentrations of glycoside in the pretreated leaves.</p><p><strong>Novelty and scientific contribution: </strong>The pre-extraction with ethyl acetate followed by the extraction with ethanol/water solvent lead to a higher concentration of steviol glycosides and a higher purity of the extracts. Ethyl acetate can be used as a pre-extraction solvent for the defatting of stevia leaves in the industrial production of this sweetener.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531685/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-01DOI: 10.17113/ftb.62.03.24.8278
Nafly Comilo Tiven, Tienni Mariana Simanjorang
Research background: Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs.
Experimental approach: In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance.
Results and conclusions: The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p<0.01) the moisture, protein and PUFA mass fractions and colour, but decreased (p<0.01) the cholesterol and fat mass fraction of the meatballs. A significant interaction (p<0.01) was observed between the tuna mass fraction and the type of meat, which affected the mass fractions of moisture, protein, cholesterol and fat as well as colour of the meatballs. In particular, increasing the tuna mass fraction to 40 % significantly increased (p<0.01) the moisture mass fraction of the beef meatballs, as well as the protein mass fraction and colour of the beef and chicken meatballs. However, the moisture mass fraction of chicken meatballs and the fat and cholesterol mass fraction of beef and chicken meatballs decreased significantly (p<0.01). In conclusion, replacing 40 % of beef and chicken meatballs with tuna can improve protein content and colour, and reduce fat and cholesterol content.
Novelty and scientific contribution: These results suggest that tuna can be used as a substitute for beef and chicken to produce higher quality meatballs that are rich in protein but low in cholesterol and fat. This approach can also be applied to other processed meat products such as sausages and nuggets to improve their nutritional quality.
{"title":"Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs.","authors":"Nafly Comilo Tiven, Tienni Mariana Simanjorang","doi":"10.17113/ftb.62.03.24.8278","DOIUrl":"10.17113/ftb.62.03.24.8278","url":null,"abstract":"<p><strong>Research background: </strong>Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs.</p><p><strong>Experimental approach: </strong>In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance.</p><p><strong>Results and conclusions: </strong>The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p<0.01) the moisture, protein and PUFA mass fractions and colour, but decreased (p<0.01) the cholesterol and fat mass fraction of the meatballs. A significant interaction (p<0.01) was observed between the tuna mass fraction and the type of meat, which affected the mass fractions of moisture, protein, cholesterol and fat as well as colour of the meatballs. In particular, increasing the tuna mass fraction to 40 % significantly increased (p<0.01) the moisture mass fraction of the beef meatballs, as well as the protein mass fraction and colour of the beef and chicken meatballs. However, the moisture mass fraction of chicken meatballs and the fat and cholesterol mass fraction of beef and chicken meatballs decreased significantly (p<0.01). In conclusion, replacing 40 % of beef and chicken meatballs with tuna can improve protein content and colour, and reduce fat and cholesterol content.</p><p><strong>Novelty and scientific contribution: </strong>These results suggest that tuna can be used as a substitute for beef and chicken to produce higher quality meatballs that are rich in protein but low in cholesterol and fat. This approach can also be applied to other processed meat products such as sausages and nuggets to improve their nutritional quality.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531680/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}