Huang Hu, Zhongyong Yan, Shiyan Li, Zitong Zhu, Wanzheng Li, Jingjing Tai, Hong Zhang
Tailless amphibians belonging to the order Batrachia are a significant component of human consumption. However, there is limited literature on the consumption of these amphibians by humans. Therefore, the present work aimed to examine the presence of drug residues in edible Batrachia, and compare them with other aquatic products. We assessed 22 veterinary drug residues, including 12 sulfonamides (SAs) and ten quinolones (QNs), in various aquatic products, including edible Batrachia. To provide a comparative analysis, we referenced literature from China between 2005 and 2020 regarding SAs and QNs detected in aquatic products. Additionally, we calculated the food safety index (IFS) of antibiotics, and conducted a health risk assessment. The findings revealed that the detection rate, average residual amount, and over-standard rate of antibiotics in edible Batrachia were higher than most other aquatic products. Furthermore, the systematic cluster analysis demonstrated that edible Batrachia could serve as a potential sentinel animal, distinguishing them from several other aquatic products. The total IFS of all residues obtained from different aquatic products in the present work was less than 1, thus indicating their safety in terms of public health. Nevertheless, it is essential to conduct detailed investigations into the maximum residues of certain antibiotics in specific aquatic products that exceed the safety limits to understand their impact on human health.
{"title":"Multiresidue analysis and health risk assessment of sulfonamides and quinolones from edible Batrachia and other aquatic products","authors":"Huang Hu, Zhongyong Yan, Shiyan Li, Zitong Zhu, Wanzheng Li, Jingjing Tai, Hong Zhang","doi":"10.47836/ifrj.30.6.09","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.09","url":null,"abstract":"Tailless amphibians belonging to the order Batrachia are a significant component of human consumption. However, there is limited literature on the consumption of these amphibians by humans. Therefore, the present work aimed to examine the presence of drug residues in edible Batrachia, and compare them with other aquatic products. We assessed 22 veterinary drug residues, including 12 sulfonamides (SAs) and ten quinolones (QNs), in various aquatic products, including edible Batrachia. To provide a comparative analysis, we referenced literature from China between 2005 and 2020 regarding SAs and QNs detected in aquatic products. Additionally, we calculated the food safety index (IFS) of antibiotics, and conducted a health risk assessment. The findings revealed that the detection rate, average residual amount, and over-standard rate of antibiotics in edible Batrachia were higher than most other aquatic products. Furthermore, the systematic cluster analysis demonstrated that edible Batrachia could serve as a potential sentinel animal, distinguishing them from several other aquatic products. The total IFS of all residues obtained from different aquatic products in the present work was less than 1, thus indicating their safety in terms of public health. Nevertheless, it is essential to conduct detailed investigations into the maximum residues of certain antibiotics in specific aquatic products that exceed the safety limits to understand their impact on human health.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"92 22","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954316","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}
Hongju Du, Peng Zhang, Shan Zheng, Yanmin Nie, Wenjing Zhang, Ying Feng, Jun-yu Ning, Guojun Li, Shan Gao
The use of honey as food and medicine is widespread, but insufficient data support that it is safe, especially when consumed in high doses. As a result, the present work aimed to investigate the potential toxicity using a repeated dose oral toxicity study. In the toxicity study, Wistar rats were divided into five groups, and orally administered with distilled water (control), 3, 6, 12, and 24 g/kg body weight (BW)/day of honey for 28 days in a row. Body weight, food consumption, clinical pathology, and histopathology were then examined. Significant suppression of body weight, food consumption, and body weight gain was observed at the dose of 24 g/kg BW in both sexes. Honey administration had no statistically significant effect on any of the haematological parameters. The clinical observations, blood coagulation and biochemical parameters, target organs, or histopathology did not reveal any additional nor other treatment-related adverse effects. Mild pathological changes in hepatic tissues were observed in the control, 12, or 24 g/kg BW dose groups, which were common spontaneous lesions unrelated to honey treatment. In the 24 g/kg BW group, one male rat showed non-specific reactions such as focal basophilic change of renal tubule cells, which were also regarded as spontaneous lesions. Based on these results, the no-observed-adverse-effect level (NOAEL) of honey in this repeat dose oral toxicity study was determined to be 12 g/kg BW in both sexes of Wistar rats.
{"title":"A 28-day subacute oral toxicity study of Apis cerana (Fabricius) honey in Wistar rats","authors":"Hongju Du, Peng Zhang, Shan Zheng, Yanmin Nie, Wenjing Zhang, Ying Feng, Jun-yu Ning, Guojun Li, Shan Gao","doi":"10.47836/ifrj.30.6.11","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.11","url":null,"abstract":"The use of honey as food and medicine is widespread, but insufficient data support that it is safe, especially when consumed in high doses. As a result, the present work aimed to investigate the potential toxicity using a repeated dose oral toxicity study. In the toxicity study, Wistar rats were divided into five groups, and orally administered with distilled water (control), 3, 6, 12, and 24 g/kg body weight (BW)/day of honey for 28 days in a row. Body weight, food consumption, clinical pathology, and histopathology were then examined. Significant suppression of body weight, food consumption, and body weight gain was observed at the dose of 24 g/kg BW in both sexes. Honey administration had no statistically significant effect on any of the haematological parameters. The clinical observations, blood coagulation and biochemical parameters, target organs, or histopathology did not reveal any additional nor other treatment-related adverse effects. Mild pathological changes in hepatic tissues were observed in the control, 12, or 24 g/kg BW dose groups, which were common spontaneous lesions unrelated to honey treatment. In the 24 g/kg BW group, one male rat showed non-specific reactions such as focal basophilic change of renal tubule cells, which were also regarded as spontaneous lesions. Based on these results, the no-observed-adverse-effect level (NOAEL) of honey in this repeat dose oral toxicity study was determined to be 12 g/kg BW in both sexes of Wistar rats.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"52 5","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954553","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}
Parboiling improves rice carbohydrate quality, which is beneficial for diabetes management in Asia. However, parboiling drastically alters cooked rice texture, making it unappealing for Filipinos, who generally prefer tender cooked rice. The present work evaluated the carbohydrate quality and cooked rice hardness of nine local pigmented and non-pigmented rice varieties as affected by parboiling and cooking treatments. The amylose content (AC), retrogradation potential (RP), and resistant starch (RS) content were determined, and the samples with the highest RS were further investigated for their thermal properties and starch morphology. Results showed that parboiling increased RS level by as much as five-fold, particularly in the red rice Minaangan, which had intermediate AC and the highest RP (2,821.5 cP) among the samples. The highest RS, 2.71 ± 0.02 g/100 g, was recorded in parboiled NSIC Rc 222 cooked at 1:2.5 (rice:water). It also produced soft cooked rice, which was significantly better than its non-parboiled counterpart. High proportion of water needed to gelatinise parboiled non-pigmented NSIC Rc 222 was due to higher starch crystallinity as indicated by its gelatinisation enthalpy and intact starch granule. In conclusion, parboiling and cooking at appropriate rice:water ratio of NSIC Rc222 and Minaangan could deliver healthier cooked rice with Filipino preferred textural quality.
{"title":"Parboiling of pigmented and non-pigmented Philippine rice (Oryza sativa L.) cultivars: Textural properties and carbohydrate quality","authors":"J. E. I. Zapater, R. Manaois","doi":"10.47836/ifrj.30.6.21","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.21","url":null,"abstract":"Parboiling improves rice carbohydrate quality, which is beneficial for diabetes management in Asia. However, parboiling drastically alters cooked rice texture, making it unappealing for Filipinos, who generally prefer tender cooked rice. The present work evaluated the carbohydrate quality and cooked rice hardness of nine local pigmented and non-pigmented rice varieties as affected by parboiling and cooking treatments. The amylose content (AC), retrogradation potential (RP), and resistant starch (RS) content were determined, and the samples with the highest RS were further investigated for their thermal properties and starch morphology. Results showed that parboiling increased RS level by as much as five-fold, particularly in the red rice Minaangan, which had intermediate AC and the highest RP (2,821.5 cP) among the samples. The highest RS, 2.71 ± 0.02 g/100 g, was recorded in parboiled NSIC Rc 222 cooked at 1:2.5 (rice:water). It also produced soft cooked rice, which was significantly better than its non-parboiled counterpart. High proportion of water needed to gelatinise parboiled non-pigmented NSIC Rc 222 was due to higher starch crystallinity as indicated by its gelatinisation enthalpy and intact starch granule. In conclusion, parboiling and cooking at appropriate rice:water ratio of NSIC Rc222 and Minaangan could deliver healthier cooked rice with Filipino preferred textural quality.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"28 5","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954786","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}
Chelation of antioxidant chickpea peptides with calcium can improve the absorption rate of calcium in human intestinal tract. In the present work, the optimum enzymatic hydrolysis scheme was determined by a single-factor test with an orthogonal experimental design with the following conditions: material-liquid ratio, 1:15; enzymatic hydrolysis time, 10 min; enzyme-substrate ratio, 1:20 (papain protease); and enzymatic hydrolysis temperature, 60°C. The protein hydrolysate obtained under these conditions had high antioxidant activity. The free radical scavenging rates of •OH, O2-•, DPPH•, and H2O2 were 49.44, 63.64, 66.57, and 57.64%, respectively. The reducing power was 0.75. The optimum conditions for the preparation of calcium chelate from chickpea peptides were determined by an orthogonal optimisation test: the peptide-calcium ratio, 7:1; the chelation temperature, 50°C; the initial pH of the reaction solution, 7.0; the chelation time, 40 min; and the chelation rate, 39.95%. Antioxidant chickpea peptide-calcium chelates could have the potential to induce synergistic physiological effects.
{"title":"Preparation of chickpea peptide-calcium chelates with antioxidant activity","authors":"Wen Shi, Chuangyu Tan","doi":"10.47836/ifrj.30.6.10","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.10","url":null,"abstract":"Chelation of antioxidant chickpea peptides with calcium can improve the absorption rate of calcium in human intestinal tract. In the present work, the optimum enzymatic hydrolysis scheme was determined by a single-factor test with an orthogonal experimental design with the following conditions: material-liquid ratio, 1:15; enzymatic hydrolysis time, 10 min; enzyme-substrate ratio, 1:20 (papain protease); and enzymatic hydrolysis temperature, 60°C. The protein hydrolysate obtained under these conditions had high antioxidant activity. The free radical scavenging rates of •OH, O2-•, DPPH•, and H2O2 were 49.44, 63.64, 66.57, and 57.64%, respectively. The reducing power was 0.75. The optimum conditions for the preparation of calcium chelate from chickpea peptides were determined by an orthogonal optimisation test: the peptide-calcium ratio, 7:1; the chelation temperature, 50°C; the initial pH of the reaction solution, 7.0; the chelation time, 40 min; and the chelation rate, 39.95%. Antioxidant chickpea peptide-calcium chelates could have the potential to induce synergistic physiological effects.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"23 7","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138955210","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}
Physicochemical properties, pungency, anti-nutritional factors, cutting strength, and colour attributes of seven promising garlic varieties were assessed for their potential application. The garlic varieties were found to be slightly acidic (pH 6.08 - 6.77), and contained varying amounts of crude protein, carbohydrate, crude fat, ash, crude fibre, acidity, and total soluble solids (TSS). The pungency factor as pyruvic acid was found to be in the range of 34.84 - 86.69 μmol/mL, whereas anti-nutritional factors such as saponin (6.63 - 13.98 g), phytic acid (0.03 - 0.6 g), and tannin (0.18 - 0.39 gCE) per 100 g on a fresh weight basis were present. The Bhima purple (BP) variety with a purple tinge showed higher saponin content than the other varieties with a whitish tinge. The cutting strength of garlic cloves varied between 17.20 and 104.61 N. Physical and gravimetric properties were estimated and found to be variety-dependent (p ≤ 0.05). Colour attributes like L* (lightness), a* (redness), b* (yellowness), chroma, hue, and browning index were significantly different (p ≤ 0.05) for all the garlic varieties. The minimum hue value, and maximum a* and b* values, browning index (BI), and chroma were found in the BP variety. Principal component analysis as a significant multivariate analysis tool was applied to assess the existence of correlation among the estimated parameters. It was found to be 75.41% of the total variance when considering the first three principals. Haryana garlic-17 (HG-17) variety showed significant quality as it yielded positive correlation with the maximum number of quality attributes.
{"title":"Quality assessment of promising garlic (Allium sativum L.) varieties based on principal component analysis","authors":"Prem Prakash, Kamlesh Prakash","doi":"10.47836/ifrj.30.6.16","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.16","url":null,"abstract":"Physicochemical properties, pungency, anti-nutritional factors, cutting strength, and colour attributes of seven promising garlic varieties were assessed for their potential application. The garlic varieties were found to be slightly acidic (pH 6.08 - 6.77), and contained varying amounts of crude protein, carbohydrate, crude fat, ash, crude fibre, acidity, and total soluble solids (TSS). The pungency factor as pyruvic acid was found to be in the range of 34.84 - 86.69 μmol/mL, whereas anti-nutritional factors such as saponin (6.63 - 13.98 g), phytic acid (0.03 - 0.6 g), and tannin (0.18 - 0.39 gCE) per 100 g on a fresh weight basis were present. The Bhima purple (BP) variety with a purple tinge showed higher saponin content than the other varieties with a whitish tinge. The cutting strength of garlic cloves varied between 17.20 and 104.61 N. Physical and gravimetric properties were estimated and found to be variety-dependent (p ≤ 0.05). Colour attributes like L* (lightness), a* (redness), b* (yellowness), chroma, hue, and browning index were significantly different (p ≤ 0.05) for all the garlic varieties. The minimum hue value, and maximum a* and b* values, browning index (BI), and chroma were found in the BP variety. Principal component analysis as a significant multivariate analysis tool was applied to assess the existence of correlation among the estimated parameters. It was found to be 75.41% of the total variance when considering the first three principals. Haryana garlic-17 (HG-17) variety showed significant quality as it yielded positive correlation with the maximum number of quality attributes.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"76 21","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138957896","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}
Eo Jin Park, Soo Yeon Jung, Su Chan Kim, Dong Sun Lee, D. An
Modified atmosphere packaging (MAP) flushed in high CO2 concentration with high gas barrier layer is often applied to preserve fish at chilled temperatures. Dissolution of CO2 in fish product results in changes from the original CO2 concentration and volume of packages. Maintenance of the desired CO2 concentration under appropriate package volume is required for realising effectiveness in fish preservation and handling through distribution channel. In the present work, mathematical model for estimating package gas compositional changes along with volume decrease was developed by incorporating CO2 dissolution dynamics into gas mass balance equation, and it was then validated by 200 g flounder packages flushed with atmospheres of 30 or 60% CO2 and stored at 5°C. Then, the effect of different modified atmospheres (MAs) on preservation of the flounder fillets was examined for 100 g flounder packages stored at 10°C for 5 d. Package flushed with MA of CO2 60%/O2 30%/N2 10% was the best for preserving flounder fillet preservation, in terms of total aerobic bacteria inhibition and low volatile basic nitrogen content as major quality indexes.
{"title":"Modified atmosphere packaging of flounder fillet: Modelling of package conditions and comparison of different flushing atmospheres for quality preservation","authors":"Eo Jin Park, Soo Yeon Jung, Su Chan Kim, Dong Sun Lee, D. An","doi":"10.47836/ifrj.30.6.14","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.14","url":null,"abstract":"Modified atmosphere packaging (MAP) flushed in high CO2 concentration with high gas barrier layer is often applied to preserve fish at chilled temperatures. Dissolution of CO2 in fish product results in changes from the original CO2 concentration and volume of packages. Maintenance of the desired CO2 concentration under appropriate package volume is required for realising effectiveness in fish preservation and handling through distribution channel. In the present work, mathematical model for estimating package gas compositional changes along with volume decrease was developed by incorporating CO2 dissolution dynamics into gas mass balance equation, and it was then validated by 200 g flounder packages flushed with atmospheres of 30 or 60% CO2 and stored at 5°C. Then, the effect of different modified atmospheres (MAs) on preservation of the flounder fillets was examined for 100 g flounder packages stored at 10°C for 5 d. Package flushed with MA of CO2 60%/O2 30%/N2 10% was the best for preserving flounder fillet preservation, in terms of total aerobic bacteria inhibition and low volatile basic nitrogen content as major quality indexes.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"89 15","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954469","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}
A. Ottombrino, F. Maurano, Ersilia Montesano, Adelia Picariello, Annachiara Oliviero, Mauro Rossi
Nougat is a confectionery foodstuff made of whipped egg white, sugar, honey, and nuts. In a traditional Italian nougat recipe, the mixture is flavoured with vanilla extract, and packed with toasted almonds. Traditional nougat is banned from the diets of diabetics due to high amount of sugar. In the present work, we aimed to develop innovative sugar-free nougat, and compare its textural and sensory properties with those of commercial nougat. Finally, we tested the residual hyperglycaemic effect in non-obese diabetic (NOD) mice, a model of type 1 diabetes. We developed a sugar-free nougat recipe by mixing xanthan gum, erythritol, and inulin with egg white and almonds using conventional industrial instruments. Technical analysis indicated that the structure, in terms of shear force, was comparable with that of traditional chewy nougat. Sensory analysis indicated that flavour and sweetness were preserved, whereas cohesiveness and fracturability changed significantly. Interestingly, the innovative food composition positively influenced two other texture parameters; solubility and adhesiveness. In vivo experiments showed that the number of mice in the group that was fed with experimental nougat that did not develop diabetes was significantly higher than that in the group fed with commercial nougat (66.6% vs. 33.0%; p < 0.05), and not different from that in the group fed without nougat (72.7%; p = 0.37). In conclusion, we produced, on a pilot scale, innovative sugar-free nougat with improved texture and similar sensory properties, in comparison with the traditional product. In vivo, the experimental nougat did not increase the diabetes incidence significantly.
牛轧糖是一种由打发的蛋白、糖、蜂蜜和坚果制成的糖果食品。在传统的意大利牛轧糖配方中，混合物会加入香草精和烤杏仁。传统牛轧糖因含糖量高而被糖尿病患者禁止食用。在本研究中，我们旨在开发创新的无糖牛轧糖，并将其质地和感官特性与商业牛轧糖进行比较。最后，我们还在非肥胖糖尿病（NOD）小鼠（一种 1 型糖尿病模型）身上测试了其残留的高血糖效应。我们使用传统的工业仪器，将黄原胶、赤藓糖醇和菊粉与蛋白和杏仁混合，开发出一种无糖牛轧糖配方。技术分析表明，就剪切力而言，牛轧糖的结构与传统的咀嚼牛轧糖相当。感官分析表明，风味和甜味得到了保留，而内聚力和可碎性则发生了显著变化。有趣的是，创新食品成分还对其他两个质地参数产生了积极影响：可溶性和粘合性。体内实验表明，喂食实验牛轧糖的组别中，未患糖尿病的小鼠数量明显高于喂食商业牛轧糖的组别（66.6% vs. 33.0%；p < 0.05），与未喂食牛轧糖的组别（72.7%；p = 0.37）没有差异。总之，与传统产品相比，我们试制的创新型无糖牛轧糖口感更好，感官特性相似。在体内，实验性牛轧糖没有明显增加糖尿病的发病率。
{"title":"Development of functional nougat without diabetic effects in vivo","authors":"A. Ottombrino, F. Maurano, Ersilia Montesano, Adelia Picariello, Annachiara Oliviero, Mauro Rossi","doi":"10.47836/ifrj.30.6.04","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.04","url":null,"abstract":"Nougat is a confectionery foodstuff made of whipped egg white, sugar, honey, and nuts. In a traditional Italian nougat recipe, the mixture is flavoured with vanilla extract, and packed with toasted almonds. Traditional nougat is banned from the diets of diabetics due to high amount of sugar. In the present work, we aimed to develop innovative sugar-free nougat, and compare its textural and sensory properties with those of commercial nougat. Finally, we tested the residual hyperglycaemic effect in non-obese diabetic (NOD) mice, a model of type 1 diabetes. We developed a sugar-free nougat recipe by mixing xanthan gum, erythritol, and inulin with egg white and almonds using conventional industrial instruments. Technical analysis indicated that the structure, in terms of shear force, was comparable with that of traditional chewy nougat. Sensory analysis indicated that flavour and sweetness were preserved, whereas cohesiveness and fracturability changed significantly. Interestingly, the innovative food composition positively influenced two other texture parameters; solubility and adhesiveness. In vivo experiments showed that the number of mice in the group that was fed with experimental nougat that did not develop diabetes was significantly higher than that in the group fed with commercial nougat (66.6% vs. 33.0%; p < 0.05), and not different from that in the group fed without nougat (72.7%; p = 0.37). In conclusion, we produced, on a pilot scale, innovative sugar-free nougat with improved texture and similar sensory properties, in comparison with the traditional product. In vivo, the experimental nougat did not increase the diabetes incidence significantly.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"77 22","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138957855","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}
Wuhan hot-dry noodles, as one of the traditional Chinese snacks, have been famous in most parts of China for nearly 100 years. Its characteristic, taste, and quick cooking method cater to the needs of many people. However, food safety has become an essential obstacle in developing Wuhan hot-dry noodles. The present work developed evaluation indicators, and selected an entropy method to analyse the food safety problems of Wuhan hot-dry noodles based on the system safety theory. Results showed that the score was 2.59 over 5.00, which meant the performance was below average. This could have been due to poor perception of employees on food safety, primary enterprise management, and less effective and authoritative standards within the industry. Based on the system theory, the present work suggested engineering, education, and enforcement, namely the "3E principle”, to solve the above problems. The key to the "3E principle” is to focus on identifying, controlling, and evaluating hazards around the most critical issues, and solving them in order of importance and urgency. The "3E principle” also emphasises circular processing for better food safety.
{"title":"Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles","authors":"Wei Gao, Lin Li, Yingchun Xue","doi":"10.47836/ifrj.30.6.03","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.03","url":null,"abstract":"Wuhan hot-dry noodles, as one of the traditional Chinese snacks, have been famous in most parts of China for nearly 100 years. Its characteristic, taste, and quick cooking method cater to the needs of many people. However, food safety has become an essential obstacle in developing Wuhan hot-dry noodles. The present work developed evaluation indicators, and selected an entropy method to analyse the food safety problems of Wuhan hot-dry noodles based on the system safety theory. Results showed that the score was 2.59 over 5.00, which meant the performance was below average. This could have been due to poor perception of employees on food safety, primary enterprise management, and less effective and authoritative standards within the industry. Based on the system theory, the present work suggested engineering, education, and enforcement, namely the \"3E principle”, to solve the above problems. The key to the \"3E principle” is to focus on identifying, controlling, and evaluating hazards around the most critical issues, and solving them in order of importance and urgency. The \"3E principle” also emphasises circular processing for better food safety.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"105 16","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138958712","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}
C. López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo, Jorge Gutiérrez-Tlahque
The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.
{"title":"Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics","authors":"C. López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo, Jorge Gutiérrez-Tlahque","doi":"10.47836/ifrj.30.6.18","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.18","url":null,"abstract":"The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"110 28","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138958813","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}
The symbiotic effect of acetic acid bacteria and yeast on bacterial cellulose (BC) synthesis in kombucha was explored. Firstly, the optimal culture ratio of acetic acid bacteria and yeast was optimised through single factor and orthogonal test. The results showed that when Komagataeibacter intermedius:Brettanomyces bruxellensis:Zygosaccharomyces bisporus ratio was 1:10:10, and the inoculation amounts of K. intermedius, B. bruxellensis, and Z. bisporus were 104, 105, and 105 CFU/mL, respectively, the yield of BC was the highest, and the dry basis was 5.51 g/L. It was determined that the metabolites of B. bruxellensis and Z. bisporus could promote the synthesis of BC by K. intermedius. In addition, the composition of yeast filtrate was analysed by amino acid analyser, gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatograph (HPLC). Results showed that 16 amino acids were detected in yeast filtrate, and cysteine was only detected in yeast filtrate. The increase in isoleucine before and after fermentation was the highest, which was 11.64 times that of the control group. The increase in aspartic acid and glycine were second and third, accounting for 60.00 and 41.67%, respectively. The main volatile substances were alcohols, accounting for 84.89%, of which the relative content of ethanol was the highest at 77.35%. The relative contents of 3-methyl-1-butanol and phenylethanol were also high, accounting for 4.13 and 3.14%, respectively. Tartaric, citric, and succinic acids were detected in the yeast filtrate. The chemical species did not change before and after fermentation, but the content decreased. Vitamins B2 and B6 were detected in yeast filtrate, and the species and content did not change significantly before and after fermentation. A theoretical basis for kombucha fermentation and BC synthesis was provided.
{"title":"Symbiosis of acetic acid bacteria and yeast isolated from black tea fungus mimicking the kombucha environment in bacterial cellulose synthesis","authors":"Xiaoyuan Li, Zhizhou Chen, Jiechen Wang, Jianlou Mu, Qianyun Ma, Xiaomeng Lu","doi":"10.47836/ifrj.30.6.13","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.13","url":null,"abstract":"The symbiotic effect of acetic acid bacteria and yeast on bacterial cellulose (BC) synthesis in kombucha was explored. Firstly, the optimal culture ratio of acetic acid bacteria and yeast was optimised through single factor and orthogonal test. The results showed that when Komagataeibacter intermedius:Brettanomyces bruxellensis:Zygosaccharomyces bisporus ratio was 1:10:10, and the inoculation amounts of K. intermedius, B. bruxellensis, and Z. bisporus were 104, 105, and 105 CFU/mL, respectively, the yield of BC was the highest, and the dry basis was 5.51 g/L. It was determined that the metabolites of B. bruxellensis and Z. bisporus could promote the synthesis of BC by K. intermedius. In addition, the composition of yeast filtrate was analysed by amino acid analyser, gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatograph (HPLC). Results showed that 16 amino acids were detected in yeast filtrate, and cysteine was only detected in yeast filtrate. The increase in isoleucine before and after fermentation was the highest, which was 11.64 times that of the control group. The increase in aspartic acid and glycine were second and third, accounting for 60.00 and 41.67%, respectively. The main volatile substances were alcohols, accounting for 84.89%, of which the relative content of ethanol was the highest at 77.35%. The relative contents of 3-methyl-1-butanol and phenylethanol were also high, accounting for 4.13 and 3.14%, respectively. Tartaric, citric, and succinic acids were detected in the yeast filtrate. The chemical species did not change before and after fermentation, but the content decreased. Vitamins B2 and B6 were detected in yeast filtrate, and the species and content did not change significantly before and after fermentation. A theoretical basis for kombucha fermentation and BC synthesis was provided.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"87 2","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139170965","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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