Pub Date : 2024-03-26DOI: 10.17113/ftb.62.02.24.8155
Che John, R. Maharaj
Research background. While the use of chemical preservatives in meats may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequentially, many persons have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. Considering the bioactive components present in West Indian bay leaf and turmeric essential oils, these oils present promising potential for their use as novel, green preservatives in the meat industry. Experimental approach. Raw chicken breast samples (28 g) were each treated with different doses (0.5 mL, 1 mL and 1.5 mL) of individual West Indian bay leaf and turmeric and a combination of the two essential oils (1:1 mixture of both oils to make up each of the 0.5 mL, 1 mL and 1.5 mL doses). Physicochemical, microbiological, and sensory evaluations were performed on the fresh and treated samples stored for 14 days at 4 ⁰C. Results and conclusions. The bay leaf oil exhibited a higher yield and total phenolic content while the turmeric oil had a higher total flavonoid content. The most effective treatments when compared to the control significantly (p<0.05) minimized the pH rise by 13.9 % (bay leaf oil 1.5 mL), reduced texture loss by 44.8 % (combination oil 1.5 mL) and reduced protein loss by 98.9 % (bay leaf oil 1 mL). Most treated samples exhibited reduced microbial loads, with the turmeric oil displaying highest efficacy against lactic acid bacteria, yeasts and moulds. Treated samples had significantly higher (p<0.05) final day sensory scores than the control, with the combination 1.5 mL dose proving to be the most effective, as the storage life of the chicken breast sample was extended by 6 days. Novelty and scientific contribution. This study has shown for the first time, that the essential oils from turmeric and West Indian bay leaf can extend the shelf life of raw chicken breast and highlights the potential of the oils as natural preservative agents in lieu of synthetic alternatives.
{"title":"Effect of West Indian Bay Leaf (Pimenta racemosa) and Turmeric (Curcuma longa) Essential Oils on Preserving Raw Chicken Breasts","authors":"Che John, R. Maharaj","doi":"10.17113/ftb.62.02.24.8155","DOIUrl":"https://doi.org/10.17113/ftb.62.02.24.8155","url":null,"abstract":"Research background. While the use of chemical preservatives in meats may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequentially, many persons have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. Considering the bioactive components present in West Indian bay leaf and turmeric essential oils, these oils present promising potential for their use as novel, green preservatives in the meat industry.\u0000Experimental approach. Raw chicken breast samples (28 g) were each treated with different doses (0.5 mL, 1 mL and 1.5 mL) of individual West Indian bay leaf and turmeric and a combination of the two essential oils (1:1 mixture of both oils to make up each of the 0.5 mL, 1 mL and 1.5 mL doses). Physicochemical, microbiological, and sensory evaluations were performed on the fresh and treated samples stored for 14 days at 4 ⁰C.\u0000Results and conclusions. The bay leaf oil exhibited a higher yield and total phenolic content while the turmeric oil had a higher total flavonoid content. The most effective treatments when compared to the control significantly (p<0.05) minimized the pH rise by 13.9 % (bay leaf oil 1.5 mL), reduced texture loss by 44.8 % (combination oil 1.5 mL) and reduced protein loss by 98.9 % (bay leaf oil 1 mL). Most treated samples exhibited reduced microbial loads, with the turmeric oil displaying highest efficacy against lactic acid bacteria, yeasts and moulds. Treated samples had significantly higher (p<0.05) final day sensory scores than the control, with the combination 1.5 mL dose proving to be the most effective, as the storage life of the chicken breast sample was extended by 6 days.\u0000Novelty and scientific contribution. This study has shown for the first time, that the essential oils from turmeric and West Indian bay leaf can extend the shelf life of raw chicken breast and highlights the potential of the oils as natural preservative agents in lieu of synthetic alternatives.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140379285","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 : 2024-03-26DOI: 10.17113/ftb.62.02.24.8308
Ayşen Yağmur Burgazlı, Ghada Tagorti, B. Yalçın, Merve Güneş, Berfin Eroğlu, Eda Delik, Burcu Emine Tefon Öztürk, Bülent Kaya
Research background. Kombucha is a fermented beverage with several health benefits; however, to improve its antioxidant activity, new raw materials consisting of hop, madimak, and hawthorn were included in the present study. Experimental approach. The Drosophila Somatic Mutation and Recombination Test (SMART) was used to evaluate the antigenotoxic potential of black tea kombucha and three-flavoured kombuchas (hop, madimak, and hawthorn) against H2O2- and K2Cr2O7-induced genotoxicity. Furthermore, a lifespan assay was performed to assess the effects of kombuchas on Drosophila longevity. Results and conclusions. According to the results obtained from the SMART assay, hop-flavoured kombucha attenuated genotoxicity induced by H2O2, and madimak-flavoured kombucha reduced genotoxicity induced by H2O2 and K2Cr2O7. Black tea kombucha and hop-flavoured kombucha prolonged the lifespan of Drosophila after H2O2 and K2Cr2O7 exposure. Novelty and scientific contribution. Hop-flavoured kombucha is a promising antioxidant that protects the genome and extends the lifespan of Drosophila. This study sheds light on novel beverages that can combat aging and protect against genotoxicity.
{"title":"Antigenotoxic and Lifespan-Promoting Effects of Flavoured Kombuchas on Drosophila melanogaster","authors":"Ayşen Yağmur Burgazlı, Ghada Tagorti, B. Yalçın, Merve Güneş, Berfin Eroğlu, Eda Delik, Burcu Emine Tefon Öztürk, Bülent Kaya","doi":"10.17113/ftb.62.02.24.8308","DOIUrl":"https://doi.org/10.17113/ftb.62.02.24.8308","url":null,"abstract":"Research background. Kombucha is a fermented beverage with several health benefits; however, to improve its antioxidant activity, new raw materials consisting of hop, madimak, and hawthorn were included in the present study.\u0000Experimental approach. The Drosophila Somatic Mutation and Recombination Test (SMART) was used to evaluate the antigenotoxic potential of black tea kombucha and three-flavoured kombuchas (hop, madimak, and hawthorn) against H2O2- and K2Cr2O7-induced genotoxicity. Furthermore, a lifespan assay was performed to assess the effects of kombuchas on Drosophila longevity.\u0000Results and conclusions. According to the results obtained from the SMART assay, hop-flavoured kombucha attenuated genotoxicity induced by H2O2, and madimak-flavoured kombucha reduced genotoxicity induced by H2O2 and K2Cr2O7. Black tea kombucha and hop-flavoured kombucha prolonged the lifespan of Drosophila after H2O2 and K2Cr2O7 exposure.\u0000Novelty and scientific contribution. Hop-flavoured kombucha is a promising antioxidant that protects the genome and extends the lifespan of Drosophila. This study sheds light on novel beverages that can combat aging and protect against genotoxicity.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140379417","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 : 2024-03-26DOI: 10.17113/ftb.62.02.24.8244
A. Soyuçok, B. Kılıç, Gülden Başyiğit Kılıç
Research background. Ginseng is a medicinal herb that has anti-inflammatory, anti-diabetic, anti-cancer, anti-obesity, cardio protective, antioxidant and antimicrobial features. However, there is lack of information in previous reports regarding effects of ginseng extract (GE) on the shelf life and quality features of muscle foods. Thus, it is essential to determine the effects of GE on meat model system to provide a valuable insight for improving the shelf life and quality in muscle foods. Experimental approach. After determining in vitro antioxidant activity of GE, the antioxidant effect of GE on cooked ground beef was investigated. In vitro antioxidant activity was assigned by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyzes, whereas lipid oxidation formation, chemical, microbiological and textural changes were determined during 30 days storage. Cooking loss (CL), proximate composition and textural features were measured after thermal processing. pH, CIE color parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold counts were evaluated during refrigerated storage. Results and conclusions. The mean FRAP ((4.66±0.21) mmol Fe+2/g GE), DPPH (IC50=(12.11±0.09) mg/mL) and TPC ((146.00±2.40) mg GAE/g GE) values of GE exhibited potential antioxidant capacity. GE addition increased CL (p<0.05). GE incorporation did not influence the proximate composition of ground beef. GE addition caused a decline in pH (p<0.05). Ground beef samples containing 1 % or higher GE had lower TBARS in comparison with control (p<0.05). Furthermore, LPO levels of ground beef containing GE were found to be lower than those found in control after 30 days storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold were not evidenced in all groups except control which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. Novelty and scientific contribution. Results revealed that GE has an important activity in controlling lipid oxidation and may be implemented in the meat industry to provide prolonged shelf life and microbial stability.
研究背景。人参是一种药材，具有抗炎、抗糖尿病、抗癌、抗肥胖、保护心血管、抗氧化和抗菌等功能。然而，关于人参提取物（GE）对肌肉食品保质期和质量特性的影响，以往的报告中缺乏相关信息。因此，有必要确定人参提取物对肉类模型系统的影响，以便为改善肌肉食品的保质期和质量提供有价值的见解。实验方法。在确定了通用电气的体外抗氧化活性后，研究了通用电气对熟碎牛肉的抗氧化效果。体外抗氧化活性通过铁还原抗氧化能力（FRAP）、1,1-二苯基-2-苦基肼（DPPH）清除和总酚含量（TPC）分析来确定，而脂质氧化形成、化学、微生物和纹理变化则在 30 天的贮藏期间进行测定。在冷藏贮藏期间，对 pH 值、CIE 颜色参数、硫代巴比妥酸活性物质（TBARS）、脂质过氧化物（LPO）、需氧中温菌总数、大肠菌群总数、酵母和霉菌计数进行了评估。结果和结论通用电气的平均 FRAP 值（（4.66±0.21）毫摩尔 Fe+2/克通用电气）、DPPH 值（IC50=（12.11±0.09）毫克/毫升）和 TPC 值（（146.00±2.40）毫克 GAE/克通用电气）显示出潜在的抗氧化能力。添加通用电气会增加 CL（p<0.05）。添加 GE 不会影响碎牛肉的近似成分。添加 GE 会导致 pH 值下降（p<0.05）。与对照组相比，含 1% 或更高 GE 的碎牛肉样品 TBARS 更低（p<0.05）。此外，贮藏 30 天后，发现含 GE 的碎牛肉的 LPO 水平低于对照组（p<0.05）。除对照组在贮藏结束时有 3.35 log CFU/g 的需氧中嗜性细菌外，其他各组均未发现需氧中嗜性细菌、总大肠菌群、酵母菌和霉菌。新颖性和科学贡献。研究结果表明，GE 在控制脂质氧化方面具有重要活性，可用于肉类行业，以延长保质期和微生物稳定性。
{"title":"Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Efficiency on Lipid Oxidation Inhibition and Physicochemical Properties in Cooked Ground Beef During Refrigerated Storage","authors":"A. Soyuçok, B. Kılıç, Gülden Başyiğit Kılıç","doi":"10.17113/ftb.62.02.24.8244","DOIUrl":"https://doi.org/10.17113/ftb.62.02.24.8244","url":null,"abstract":"Research background. Ginseng is a medicinal herb that has anti-inflammatory, anti-diabetic, anti-cancer, anti-obesity, cardio protective, antioxidant and antimicrobial features. However, there is lack of information in previous reports regarding effects of ginseng extract (GE) on the shelf life and quality features of muscle foods. Thus, it is essential to determine the effects of GE on meat model system to provide a valuable insight for improving the shelf life and quality in muscle foods. \u0000Experimental approach. After determining in vitro antioxidant activity of GE, the antioxidant effect of GE on cooked ground beef was investigated. In vitro antioxidant activity was assigned by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyzes, whereas lipid oxidation formation, chemical, microbiological and textural changes were determined during 30 days storage. Cooking loss (CL), proximate composition and textural features were measured after thermal processing. pH, CIE color parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold counts were evaluated during refrigerated storage. \u0000Results and conclusions. The mean FRAP ((4.66±0.21) mmol Fe+2/g GE), DPPH (IC50=(12.11±0.09) mg/mL) and TPC ((146.00±2.40) mg GAE/g GE) values of GE exhibited potential antioxidant capacity. GE addition increased CL (p<0.05). GE incorporation did not influence the proximate composition of ground beef. GE addition caused a decline in pH (p<0.05). Ground beef samples containing 1 % or higher GE had lower TBARS in comparison with control (p<0.05). Furthermore, LPO levels of ground beef containing GE were found to be lower than those found in control after 30 days storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold were not evidenced in all groups except control which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. \u0000Novelty and scientific contribution. Results revealed that GE has an important activity in controlling lipid oxidation and may be implemented in the meat industry to provide prolonged shelf life and microbial stability.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140378038","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 : 2024-03-20DOI: 10.17113/ftb.62.01.24.8230
M. Novak, Nenad Marđetko, A. Trontel, Mladen Pavlečić, Zora Kelemen, Lucija Perković, Vlatka Petravić Tominac, B. Šantek
Research background. An innovative integrated bioprocess system for bioethanol production from raw sugar beet cossettes (SBC) and arabitol from remaining exhausted sugar beet cossettes (ESBC) was studied. This integrated three-stage bioprocess system is an example of the biorefinery concept to maximise the use of raw SBC for the production of high value-added products such as sugar alcohols and bioethanol. Experimental approach. The first stage of the integrated bioprocess system was simultaneous sugar extraction from SBC and its alcoholic fermentation to produce bioethanol in an integrated bioreactor system (vertical column bioreactor and stirred tank bioreactor) containing a high-density suspension of yeast Saccharomyces cerevisiae (30 g/L). The second stage was the pretreatment of ESBC with dilute sulfuric acid to release fermentable sugars. The resulting liquid hydrolysate of ESBC was used in the third stage as a nutrient medium for arabitol production by non-Saccharomyces yeasts (Spathaspora passalidarum CBS 10155 and Spathaspora arborariae CBS 11463). Results and conclusions. The obtained results show that the efficiency of bioethanol production increased with increasing temperature and prolonged residence time in the integrated bioreactor system. The maximum bioethanol production efficiency (87.22 %) was observed at a time of 60 min and a temperature of 36 °C. Further increase in residence time (above 60 min) did not result in the significant increase of bioethanol production efficiency. Weak acid hydrolysis was used for ESBC pretreatment and the highest sugar yield was reached at 200 °C and residence time of 1 min. The inhibitors of the weak acid pretreatment were produced below bioprocess inhibition threshold. The use of the obtained liqiud phase of ESBC hydrolysate for the production of arabitol in the stirred tank bioreactor under constant aeration clearly showed that S. passalidarum CBS 10155 with 8.48 g/L of arabitol (YP/S=0.603 g/g and bioprocess productivity of 0.176 g/(L·h)) is a better arabitol producer than Spathaspora arborariae CBS 10155. Novelty and scientific contribution. An innovative integrated bioprocess system for the production of bioethanol and arabitol was developed based on the biorefinery concept. This three-stage bioprocess system shows great potential for maximum use of SBC as a feedstock for bioethanol and arabitol production and it could be an example of a sustainable ‘zero waste’ production system.
研究背景。研究了一种创新的综合生物工艺系统，该系统利用未加工的甜菜块根（SBC）生产生物乙醇，并利用剩余的废甜菜块根（ESBC）生产阿拉伯糖醇。该综合三阶段生物工艺系统是生物精炼概念的一个范例，最大限度地利用原料 SBC 生产糖醇和生物乙醇等高附加值产品。实验方法。综合生物工艺系统的第一阶段是从 SBC 中同时提取糖分，并在含有高密度酵母悬浮液（30 克/升）的综合生物反应器系统（垂直柱生物反应器和搅拌罐生物反应器）中进行酒精发酵，生产生物乙醇。第二阶段是用稀硫酸预处理 ESBC，以释放可发酵糖。第三阶段将 ESBC 的水解液用作非酵母菌（Spathaspora passalidarum CBS 10155 和 Spathaspora arborariae CBS 11463）生产阿拉伯糖醇的营养培养基。结果和结论研究结果表明，生物乙醇的生产效率随着综合生物反应器系统温度的升高和停留时间的延长而提高。在停留时间为 60 分钟、温度为 36 °C 时，生物乙醇生产效率最高（87.22 %）。进一步延长停留时间（60 分钟以上）并未显著提高生物乙醇的生产效率。ESBC 预处理采用弱酸水解法，在 200 °C 和停留时间为 1 分钟时，糖产量最高。弱酸预处理产生的抑制剂低于生物工艺抑制阈值。将获得的 ESBC 水解产物液相用于恒定通气条件下搅拌罐生物反应器中的阿拉伯糖醇生产，结果表明，S. passalidarum CBS 10155 的阿拉伯糖醇产量为 8.48 g/L（YP/S=0.603 g/g，生物工艺生产率为 0.176 g/（L-h）），比 Spathaspora arborariae CBS 10155 的阿拉伯糖醇生产率更高。新颖性和科学贡献。基于生物精炼概念，开发了一种生产生物乙醇和阿拉伯糖醇的创新型集成生物工艺系统。该三阶段生物工艺系统显示了最大限度地利用 SBC 作为生物乙醇和阿拉伯糖醇生产原料的巨大潜力，可作为可持续 "零废物 "生产系统的范例。
{"title":"Development of an Integrated Bioprocess System for Bioethanol and Arabitol Production from Sugar Beet Cossettes","authors":"M. Novak, Nenad Marđetko, A. Trontel, Mladen Pavlečić, Zora Kelemen, Lucija Perković, Vlatka Petravić Tominac, B. Šantek","doi":"10.17113/ftb.62.01.24.8230","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8230","url":null,"abstract":"Research background. An innovative integrated bioprocess system for bioethanol production from raw sugar beet cossettes (SBC) and arabitol from remaining exhausted sugar beet cossettes (ESBC) was studied. This integrated three-stage bioprocess system is an example of the biorefinery concept to maximise the use of raw SBC for the production of high value-added products such as sugar alcohols and bioethanol. \u0000Experimental approach. The first stage of the integrated bioprocess system was simultaneous sugar extraction from SBC and its alcoholic fermentation to produce bioethanol in an integrated bioreactor system (vertical column bioreactor and stirred tank bioreactor) containing a high-density suspension of yeast Saccharomyces cerevisiae (30 g/L). The second stage was the pretreatment of ESBC with dilute sulfuric acid to release fermentable sugars. The resulting liquid hydrolysate of ESBC was used in the third stage as a nutrient medium for arabitol production by non-Saccharomyces yeasts (Spathaspora passalidarum CBS 10155 and Spathaspora arborariae CBS 11463). \u0000Results and conclusions. The obtained results show that the efficiency of bioethanol production increased with increasing temperature and prolonged residence time in the integrated bioreactor system. The maximum bioethanol production efficiency (87.22 %) was observed at a time of 60 min and a temperature of 36 °C. Further increase in residence time (above 60 min) did not result in the significant increase of bioethanol production efficiency. Weak acid hydrolysis was used for ESBC pretreatment and the highest sugar yield was reached at 200 °C and residence time of 1 min. The inhibitors of the weak acid pretreatment were produced below bioprocess inhibition threshold. The use of the obtained liqiud phase of ESBC hydrolysate for the production of arabitol in the stirred tank bioreactor under constant aeration clearly showed that S. passalidarum CBS 10155 with 8.48 g/L of arabitol (YP/S=0.603 g/g and bioprocess productivity of 0.176 g/(L·h)) is a better arabitol producer than Spathaspora arborariae CBS 10155. \u0000Novelty and scientific contribution. An innovative integrated bioprocess system for the production of bioethanol and arabitol was developed based on the biorefinery concept. This three-stage bioprocess system shows great potential for maximum use of SBC as a feedstock for bioethanol and arabitol production and it could be an example of a sustainable ‘zero waste’ production system.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140224214","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 : 2024-03-01DOI: 10.17113/ftb.62.01.24.8154
Athanasia Panitsa, Theano Petsi, M. Kanellaki, A. Koutinas, P. Kandylis
Research background. Nitrite salts are among the most used preservatives in meat products as they ensure their safe consumption. Despite their positive effects on food safety and stability, many side effects on human health have been reported, leading to the need to reduce their use. Therefore, the aim of this study is to produce veal products with low nitrite content through low diffusion of potassium nitrite and to study their microbiological characteristics. Experimental approach. Edible tubular cellulose from leaf celery was produced and KNO2 was encapsulated in this material. This was achieved in two ways: by impregnation of tubular cellulose in a KNO2 solution under stirring and using starch gel as a stabilizer. Two samples of impregnated cellulose were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. Similarly, two samples of cellulose with starch gel were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. The KNO2 diffusion in different depths of the meat was measured and its effect on the microbiological characteristics of the meat was evaluated. Τhe experiment was carried out in duplicate. Results and conclusions. A satisfactory percentage of about 70 % of the initially encapsulated amount of KNO2 was diffused in the meat, while the rest remained in the pores of the delignified leaf celery. The migrating amount of KNO2 proved to be effective in preserving meat, as the microbiological load decreased significantly (especially within the first 12 h, from a decrease of 0.6 log CFU/g up to 2.4 log CFU/g). Novelty and scientific contribution. The demand for meat products with low nitrite content is constantly increasing and the results of the present study are promising for the development of this technology in scale-up systems and on an industrial scale. This innovative approach could lead to products with controlled diffusion of the preservatives.
{"title":"Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content","authors":"Athanasia Panitsa, Theano Petsi, M. Kanellaki, A. Koutinas, P. Kandylis","doi":"10.17113/ftb.62.01.24.8154","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8154","url":null,"abstract":"Research background. Nitrite salts are among the most used preservatives in meat products as they ensure their safe consumption. Despite their positive effects on food safety and stability, many side effects on human health have been reported, leading to the need to reduce their use. Therefore, the aim of this study is to produce veal products with low nitrite content through low diffusion of potassium nitrite and to study their microbiological characteristics. \u0000Experimental approach. Edible tubular cellulose from leaf celery was produced and KNO2 was encapsulated in this material. This was achieved in two ways: by impregnation of tubular cellulose in a KNO2 solution under stirring and using starch gel as a stabilizer. Two samples of impregnated cellulose were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. Similarly, two samples of cellulose with starch gel were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. The KNO2 diffusion in different depths of the meat was measured and its effect on the microbiological characteristics of the meat was evaluated. Τhe experiment was carried out in duplicate. \u0000Results and conclusions. A satisfactory percentage of about 70 % of the initially encapsulated amount of KNO2 was diffused in the meat, while the rest remained in the pores of the delignified leaf celery. The migrating amount of KNO2 proved to be effective in preserving meat, as the microbiological load decreased significantly (especially within the first 12 h, from a decrease of 0.6 log CFU/g up to 2.4 log CFU/g). \u0000Novelty and scientific contribution. The demand for meat products with low nitrite content is constantly increasing and the results of the present study are promising for the development of this technology in scale-up systems and on an industrial scale. This innovative approach could lead to products with controlled diffusion of the preservatives.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140403956","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}
{"title":"AI in Scholarly Communication.","authors":"Zrinka Pongrac Habdija","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002455/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140850787","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}
{"title":"Report on the Progress of the Journal Food Technology and Biotechnology.","authors":"Iva Grabarić Andonovski","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002452/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140855819","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 : 2024-03-01DOI: 10.17113/ftb.62.01.24.8134
R. Palamutoğlu, Cemal Kasnak, Buket Özen Ünaldı, Sabire Duman, Ayşegül Türk Baydır
Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs. Experimental approach. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed. Results and conclusions. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p>0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p>0.05). The hardness value of samples decreased significantly (p<0.001) with >75 % fat replacement. Novelty and scientific contribution. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments.
{"title":"Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs","authors":"R. Palamutoğlu, Cemal Kasnak, Buket Özen Ünaldı, Sabire Duman, Ayşegül Türk Baydır","doi":"10.17113/ftb.62.01.24.8134","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8134","url":null,"abstract":"Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs.\u0000Experimental approach. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed.\u0000Results and conclusions. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p>0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p>0.05). The hardness value of samples decreased significantly (p<0.001) with >75 % fat replacement.\u0000Novelty and scientific contribution. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140403097","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 : 2024-01-10DOI: 10.17113/ftb.62.01.24.8349
Raushan Kumar, Nimisha Sharma, A. K. Dubey, R. Sharma, S. Sethi, G. P. Mishra, Sandeep Mathur, Hatkari Vittal, Mukesh Shivran, Neha Sharma
Research background. There is substantial diversity in newly developed Pummelo × Sweet orange citrus hybrids. Most of the hybrids showed decreased peel thickness and high juice recovery but there is dearth of information regarding fruit quality parameters and molecular characterization. Therefore, the current investigation aimed to ascertain the variation in antioxidants and other biochemical properties for fresh juice of 24 new Pummelo × Sweet orange citrus hybrids (Citrus maxima [Burm. f.] Osbeck × Citrus sinensis [L.] Osbeck) and parental genotypes along with molecular characterization using acidity specific markers. Experimental approach. The correlation and inheritance estimate for fruit juice ascorbic acid, total phenols, total flavonoids, total antioxidants, pH, TSS, sugar, titratable acidity and sensory evaluation was carried out. Molecular characterization of these hybrids was carried out using de novo generated acidity specific SSR markers. Results and conclusions. The main biochemical constituents in the Pummelo × Sweet orange hybrids fruit juice were observed in the range of ascorbic acid (40.00–58.13 mg/L), total phenols (40.67–107.33 mg GAE/100 g), total antioxidants (2.03-5.49 DPPH µmol Trolox/g), total flavonoids (23.67–59.33 mg QE /100 g), and other biochemical constituents TSS (7.33-11.33 °Bx), total sugar (2.10-5.76 %), reducing sugar (1.69–2.78 %), non-reducing sugar (0.39–3.17 %), acidity (1.00–2.11 %). The Pummelo × Sweet orange hybrids evaluated were differed significantly for the above parameters in fruit juice. The hybrids SCSH 17-9, SCSH 13-13, SCSH 11-15 and SCSH 3-15 were found to have superior antioxidant properties in terms of these parameters. A higher heritability (≥80 %), also estimated for all the biochemical properties in the juice. Molecular characterization of Pummelo × Sweet orange hybrids showed that >50 % hybrids grouped with parents with medium acidity level. Both molecular and biochemical parameters-based clustering showed that interspecific hybrids exhibit transgressive segregation with enhanced antioxidants that help in alleviating the health problems. Novelty and scientific contribution. These newly developed Pummelo × Sweet orange citrus hybrids fruits are a valuable source of quality antioxidants of healthy diets. Identifying trait-linked markers that enable selection during the seedling stage is immensely advantageous to citrus breeders due to the prolonged period of juvenility when the characteristic features of a mature tree are not evident.
{"title":"Fruit Quality Assessment of Novel Hybrid Pummelo × Sweet Orange and Its Molecular Characterization Using Acidity Specific Markers","authors":"Raushan Kumar, Nimisha Sharma, A. K. Dubey, R. Sharma, S. Sethi, G. P. Mishra, Sandeep Mathur, Hatkari Vittal, Mukesh Shivran, Neha Sharma","doi":"10.17113/ftb.62.01.24.8349","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8349","url":null,"abstract":"Research background. There is substantial diversity in newly developed Pummelo × Sweet orange citrus hybrids. Most of the hybrids showed decreased peel thickness and high juice recovery but there is dearth of information regarding fruit quality parameters and molecular characterization. Therefore, the current investigation aimed to ascertain the variation in antioxidants and other biochemical properties for fresh juice of 24 new Pummelo × Sweet orange citrus hybrids (Citrus maxima [Burm. f.] Osbeck × Citrus sinensis [L.] Osbeck) and parental genotypes along with molecular characterization using acidity specific markers.\u0000Experimental approach. The correlation and inheritance estimate for fruit juice ascorbic acid, total phenols, total flavonoids, total antioxidants, pH, TSS, sugar, titratable acidity and sensory evaluation was carried out. Molecular characterization of these hybrids was carried out using de novo generated acidity specific SSR markers.\u0000Results and conclusions. The main biochemical constituents in the Pummelo × Sweet orange hybrids fruit juice were observed in the range of ascorbic acid (40.00–58.13 mg/L), total phenols (40.67–107.33 mg GAE/100 g), total antioxidants (2.03-5.49 DPPH µmol Trolox/g), total flavonoids (23.67–59.33 mg QE /100 g), and other biochemical constituents TSS (7.33-11.33 °Bx), total sugar (2.10-5.76 %), reducing sugar (1.69–2.78 %), non-reducing sugar (0.39–3.17 %), acidity (1.00–2.11 %). The Pummelo × Sweet orange hybrids evaluated were differed significantly for the above parameters in fruit juice. The hybrids SCSH 17-9, SCSH 13-13, SCSH 11-15 and SCSH 3-15 were found to have superior antioxidant properties in terms of these parameters. A higher heritability (≥80 %), also estimated for all the biochemical properties in the juice. Molecular characterization of Pummelo × Sweet orange hybrids showed that >50 % hybrids grouped with parents with medium acidity level. Both molecular and biochemical parameters-based clustering showed that interspecific hybrids exhibit transgressive segregation with enhanced antioxidants that help in alleviating the health problems.\u0000Novelty and scientific contribution. These newly developed Pummelo × Sweet orange citrus hybrids fruits are a valuable source of quality antioxidants of healthy diets. Identifying trait-linked markers that enable selection during the seedling stage is immensely advantageous to citrus breeders due to the prolonged period of juvenility when the characteristic features of a mature tree are not evident.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139627345","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 : 2024-01-07DOI: 10.17113/ftb.62.01.24.8196
Dien Quang Long, Thi Mien Trieu, T. Tran, N. Ton, V. Le
Research background. Watermelon rind, a by-product of watermelon juice processing, contains high amounts of dietary fiber and phenolics with antioxidant capacity. The use of agro-industrial by-products would improve the economic benefits as well as reduce the environmental emissions. The goal of this research was to examine the impacts of particle size of watermelon rind powder on the quality of high-fiber pasta. Experiment approach. Three samples of watermelon rind powder passed through three sieves with aperture sizes of 400, 210, and 149 μm were determined for their nutritional, physical and physicochemical quality. Wheat durum semolina and watermelon rind powder (90:10 by mass) were then mixed and used to make pasta. Nutritional, textural, and cooking quality, sensory acceptability, in vitro glycemic index, and antioxidant bioaccessibility of high-fiber pasta added with watermelon rind powder with different particle size means were evaluated and compared. Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fiber and total phenolic contents of watermelon rind powder were enhanced by 35 and 15%, respectively while its insoluble dietary fiber content was decreased by 21%. Decrease in sieve aperture size from 410 to 149 µm for watermelon rind powder reduced phenolic bioaccessibility of the fortified pasta from 63 to 57% but enhanced its predicted glycemic index from 50 to 69; such decrease also lowered the pasta hardness by 13% but improved its elongation rate and tensile strength by 13 and 40%, respectively. The finer the watermelon rind powder particles, the longer the optimal cooking time, the greater the water absorption index, and the less the cooking loss of the supplemented pasta. Consumers did not notice any significant difference in the overall acceptability among all pasta samples. Novelty and scientific contribution. Particle size of watermelon rind powder had great impacts on nutritional, textural and cooking quality of the fortified pasta. Particularly, the predicted glycemic index and antioxidant bioaccessibility of high-fiber pasta were significantly affected by the particle size of dietary fiber material used in the recipe.
{"title":"Quality of High-Fiber Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes","authors":"Dien Quang Long, Thi Mien Trieu, T. Tran, N. Ton, V. Le","doi":"10.17113/ftb.62.01.24.8196","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8196","url":null,"abstract":"Research background. Watermelon rind, a by-product of watermelon juice processing, contains high amounts of dietary fiber and phenolics with antioxidant capacity. The use of agro-industrial by-products would improve the economic benefits as well as reduce the environmental emissions. The goal of this research was to examine the impacts of particle size of watermelon rind powder on the quality of high-fiber pasta.\u0000Experiment approach. Three samples of watermelon rind powder passed through three sieves with aperture sizes of 400, 210, and 149 μm were determined for their nutritional, physical and physicochemical quality. Wheat durum semolina and watermelon rind powder (90:10 by mass) were then mixed and used to make pasta. Nutritional, textural, and cooking quality, sensory acceptability, in vitro glycemic index, and antioxidant bioaccessibility of high-fiber pasta added with watermelon rind powder with different particle size means were evaluated and compared.\u0000Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fiber and total phenolic contents of watermelon rind powder were enhanced by 35 and 15%, respectively while its insoluble dietary fiber content was decreased by 21%. Decrease in sieve aperture size from 410 to 149 µm for watermelon rind powder reduced phenolic bioaccessibility of the fortified pasta from 63 to 57% but enhanced its predicted glycemic index from 50 to 69; such decrease also lowered the pasta hardness by 13% but improved its elongation rate and tensile strength by 13 and 40%, respectively. The finer the watermelon rind powder particles, the longer the optimal cooking time, the greater the water absorption index, and the less the cooking loss of the supplemented pasta. Consumers did not notice any significant difference in the overall acceptability among all pasta samples.\u0000Novelty and scientific contribution. Particle size of watermelon rind powder had great impacts on nutritional, textural and cooking quality of the fortified pasta. Particularly, the predicted glycemic index and antioxidant bioaccessibility of high-fiber pasta were significantly affected by the particle size of dietary fiber material used in the recipe.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139449090","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}
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