The impact of rosehip seed powder (RSP) fortification (1, 2, and 3%) on some physicochemical characteristics and bacterial survival of set type probiotic yoghurt was evaluated during 21-d storage at 4°C. Textural, microstructural, total phenolic content, antioxidant activity, and sensorial attributes were also assessed in the samples, with and without RSP fortification. Milk was fermented by yoghurt cultures with the inclusion of the probiotic cultures comprising Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The total solid, protein, and total phenolic contents in yoghurts fortified with RSP were significantly higher than control, and an enhancement in the yoghurt's antioxidant capacity and firmness, while a reduction in yoghurt's adhesiveness and syneresis occurred (p < 0.05). However, sensory scores were lower in RSP-fortified yoghurts than in control. Throughout 21-d storage, the yoghurt's titratable acidity increased while its syneresis and pH decreased. The present work also determined that RSP fortification of probiotic yoghurt increased (p < 0.05) in L. acidophilus and B. animalis subsp. lactis growth (up to 8.24 and 8.10 log CFU/g, respectively) as compared to their respective controls (7.84 and 7.83 log CFU/g, respectively), and probiotic counts in yoghurts fortified with RSP remained over 6 log CFU/g at the end of storage. The documented knowledge of fortifying probiotic yoghurts with RSP could inspire the dairy industry to generate a novel synbiotic product while utilising wasted rosehip seeds as processing waste.
{"title":"Probiotic yoghurt fortified with rosehip seed powder: Viability, physicochemical, and sensorial properties","authors":"Basak Gurbuz, Ahmet Şükrü Demirci","doi":"10.47836/ifrj.30.5.08","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.08","url":null,"abstract":"The impact of rosehip seed powder (RSP) fortification (1, 2, and 3%) on some physicochemical characteristics and bacterial survival of set type probiotic yoghurt was evaluated during 21-d storage at 4°C. Textural, microstructural, total phenolic content, antioxidant activity, and sensorial attributes were also assessed in the samples, with and without RSP fortification. Milk was fermented by yoghurt cultures with the inclusion of the probiotic cultures comprising Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The total solid, protein, and total phenolic contents in yoghurts fortified with RSP were significantly higher than control, and an enhancement in the yoghurt's antioxidant capacity and firmness, while a reduction in yoghurt's adhesiveness and syneresis occurred (p < 0.05). However, sensory scores were lower in RSP-fortified yoghurts than in control. Throughout 21-d storage, the yoghurt's titratable acidity increased while its syneresis and pH decreased. The present work also determined that RSP fortification of probiotic yoghurt increased (p < 0.05) in L. acidophilus and B. animalis subsp. lactis growth (up to 8.24 and 8.10 log CFU/g, respectively) as compared to their respective controls (7.84 and 7.83 log CFU/g, respectively), and probiotic counts in yoghurts fortified with RSP remained over 6 log CFU/g at the end of storage. The documented knowledge of fortifying probiotic yoghurts with RSP could inspire the dairy industry to generate a novel synbiotic product while utilising wasted rosehip seeds as processing waste.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"51 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265635","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}
Muhammad Mazahir, Anwaar Ahmed, Muhammad Akram khan, Abida Mariam, Sakhawat Riaz
The present work evaluated the physicochemical and functional characteristics of different indigenous buckwheat varieties grown in Gilgit Baltistan, Pakistan, using grains and milled flour (fine flour, coarse flour, bran, and husk). Results showed that the thousand grain weight, length, width, thickness, arithmetic mean diameter, and geometric mean diameter were found to be highest in common buckwheat. In contrast, the highest mean values for sphericity were observed in Tartary buckwheat. The water absorption capacity, oil absorption capacity, swelling capacity, foaming, and foaming stability were high in common buckwheat as compared to Tartary buckwheat. Results regarding chemical properties revealed that common buckwheat contained higher quantity of protein (14.67%), fat (3.86%), fibre (1.38%), ash (2.24%), and total carbohydrate (65.8%); while Tartary buckwheat contained moisture (13.31%), protein (11.9%), fibre (1.38%), fat (3.57%), ash (2.69%), and total carbohydrate (68.8%). Furthermore, during the comparison of milling factions, it was found that buckwheat husk contained the highest quantity of copper (6.78 mg/100 g) and manganese (32.79 mg/100 g), while fine flour proved to be a rich source of magnesium. The present work identified variability among buckwheat varieties and milling fractions for physicochemical and nutritional traits that could be used to supplement various food products as functional ingredients.
{"title":"Comparative study of physicochemical and functional properties of different buckwheat varieties and their milling fractions","authors":"Muhammad Mazahir, Anwaar Ahmed, Muhammad Akram khan, Abida Mariam, Sakhawat Riaz","doi":"10.47836/ifrj.30.5.14","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.14","url":null,"abstract":"The present work evaluated the physicochemical and functional characteristics of different indigenous buckwheat varieties grown in Gilgit Baltistan, Pakistan, using grains and milled flour (fine flour, coarse flour, bran, and husk). Results showed that the thousand grain weight, length, width, thickness, arithmetic mean diameter, and geometric mean diameter were found to be highest in common buckwheat. In contrast, the highest mean values for sphericity were observed in Tartary buckwheat. The water absorption capacity, oil absorption capacity, swelling capacity, foaming, and foaming stability were high in common buckwheat as compared to Tartary buckwheat. Results regarding chemical properties revealed that common buckwheat contained higher quantity of protein (14.67%), fat (3.86%), fibre (1.38%), ash (2.24%), and total carbohydrate (65.8%); while Tartary buckwheat contained moisture (13.31%), protein (11.9%), fibre (1.38%), fat (3.57%), ash (2.69%), and total carbohydrate (68.8%). Furthermore, during the comparison of milling factions, it was found that buckwheat husk contained the highest quantity of copper (6.78 mg/100 g) and manganese (32.79 mg/100 g), while fine flour proved to be a rich source of magnesium. The present work identified variability among buckwheat varieties and milling fractions for physicochemical and nutritional traits that could be used to supplement various food products as functional ingredients.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265787","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}
Jamu kunyit asam is a herbal health product with the main ingredients of turmeric (Curcuma domestica) and tamarind (Tamarindus indica). The addition of probiotics in jamu kunyit asam will contribute to better-quality fermented drink. The purposes of the present work were (1) to determine the viability and probiotic potential of Lactobacillus plantarum BP102 in jamu kunyit asam, (2) to determine the effect of the addition of L. plantarum BP102 on the antioxidant activity of jamu kunyit asam, and (3) to determine the organoleptic changes of fermented jamu kunyit asam. The probiotic strain L. plantarum BP102 was able to grow in jamu kunyit asam with a density of 107 - 108 CFU/mL, followed by a decrease in pH value after 5-d storage. The L. plantarum BP102 in jamu kunyit asam also showed its character as a probiotic, namely, survival rates at low pH and in the presence of bile salts of 63 - 70 and 73 - 83%. The antioxidant activity of fermented jamu kunyit asam did not show an increase. The addition of L. plantarum BP102 was able to improve the organoleptic quality of fermented jamu kunyit asam, especially in terms of flavour and colour. Therefore, jamu kunyit asam can act as a probiotic carrier of L. plantarum BP102 for the development of fermentation-based functional food products.
{"title":"Evaluation of jamu kunyit asam (Curcuma domestica Val. - Tamarindus indica L.) as probiotic carrier of Lactobacillus plantarum BP102","authors":"Nimasnaini Adhawati, Yoga Dwi Jatmiko","doi":"10.47836/ifrj.30.5.15","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.15","url":null,"abstract":"Jamu kunyit asam is a herbal health product with the main ingredients of turmeric (Curcuma domestica) and tamarind (Tamarindus indica). The addition of probiotics in jamu kunyit asam will contribute to better-quality fermented drink. The purposes of the present work were (1) to determine the viability and probiotic potential of Lactobacillus plantarum BP102 in jamu kunyit asam, (2) to determine the effect of the addition of L. plantarum BP102 on the antioxidant activity of jamu kunyit asam, and (3) to determine the organoleptic changes of fermented jamu kunyit asam. The probiotic strain L. plantarum BP102 was able to grow in jamu kunyit asam with a density of 107 - 108 CFU/mL, followed by a decrease in pH value after 5-d storage. The L. plantarum BP102 in jamu kunyit asam also showed its character as a probiotic, namely, survival rates at low pH and in the presence of bile salts of 63 - 70 and 73 - 83%. The antioxidant activity of fermented jamu kunyit asam did not show an increase. The addition of L. plantarum BP102 was able to improve the organoleptic quality of fermented jamu kunyit asam, especially in terms of flavour and colour. Therefore, jamu kunyit asam can act as a probiotic carrier of L. plantarum BP102 for the development of fermentation-based functional food products.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265791","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}
Rapid and accurate detection of pathogenic microorganism is critical for food safety. Salmonella is one of the common causes of food poisoning. In the present work, polyclonal antibody against the recombinant PagN protein was prepared, and coupled with carboxylated magnetic beads to form immunomagnetic beads (IMBs) for capturing Salmonella, which was then combined with qPCR technology which used the specific primers of invA gene to accurately quantify the number of colonies, thus establishing the IMBs-qPCR method for detection of Salmonella. 0.2 mg IMBs could specifically concentrate Salmonella, with the stable capturing efficiency of 80%, corresponding to the concentrations of 102 - 105 CFU/mL. The minimum detection limit concentration was 101 CFU/mL. The method was applied for detection and enumeration of Salmonella in pork and milk samples, and the capture efficiency of 77.38 and 80.92% were obtained. In summary, the IMBs-qPCR method established herein could effectively detect Salmonella with good specificity and sensitivity. The whole detection time was less than 9 h, which laid a foundation for development of a rapid detection kit for foodborne pathogens.
{"title":"Development of IMBs-qPCR method for detection of foodborne Salmonella","authors":"Ruiqi Sun, Hongwei Cao, Yali Fu, Zheng Tan, Na Liu, Huliang Li, Zhehan Feng, Heng Chi, Deping Hua, Jinhai Huang","doi":"10.47836/ifrj.30.4.15","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.15","url":null,"abstract":"Rapid and accurate detection of pathogenic microorganism is critical for food safety. Salmonella is one of the common causes of food poisoning. In the present work, polyclonal antibody against the recombinant PagN protein was prepared, and coupled with carboxylated magnetic beads to form immunomagnetic beads (IMBs) for capturing Salmonella, which was then combined with qPCR technology which used the specific primers of invA gene to accurately quantify the number of colonies, thus establishing the IMBs-qPCR method for detection of Salmonella. 0.2 mg IMBs could specifically concentrate Salmonella, with the stable capturing efficiency of 80%, corresponding to the concentrations of 102 - 105 CFU/mL. The minimum detection limit concentration was 101 CFU/mL. The method was applied for detection and enumeration of Salmonella in pork and milk samples, and the capture efficiency of 77.38 and 80.92% were obtained. In summary, the IMBs-qPCR method established herein could effectively detect Salmonella with good specificity and sensitivity. The whole detection time was less than 9 h, which laid a foundation for development of a rapid detection kit for foodborne pathogens.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239806","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}
Simone Russo, Elena Cosciani Cunico, Elena Dalzini, Paolo Daminelli, Matteo Ricchi, Norma Arrigoni, Giuliana Cammi
Listeria monocytogenes has been identified on minimally processed fruit and vegetables, and can transmit a severe foodborne disease through the consumption of ready-to-eat (RTE) fresh-cut produce, mostly if the storage conditions are incorrect, and the cold chain is not abided to. The aim of the present work was to evaluate the behaviour of L. monocytogenes in RTE fresh-cut papaya and melon, two low-acid fruits stored in temperature-abuse conditions (10 and 8°C, respectively) during the shelf-life indicated by the producer (7 d). A microbiological challenge test was performed to assess the maximum growth rate (MGR) and the duplication time (Td) of the pathogen, testing three strains separately. We also assessed the behaviour of the indigenous microflora of the fruits. Results demonstrated that papaya and melon were two favourable substrates for L. monocytogenes. The MGR was 0.044 log CFU/g/h with a Td of 6.77 h for papaya, and 0.029 log CFU/g/h with a Td of 10.24 h for melon. The storage of RTE fresh-cut papaya and melon at an abusive temperature above 8°C could encourage the growth of L. monocytogenes with a possible risk to public health.
{"title":"Evaluation of maximum growth rate of Listeria monocytogenes in ready-to-eat fresh-cut papaya and melon","authors":"Simone Russo, Elena Cosciani Cunico, Elena Dalzini, Paolo Daminelli, Matteo Ricchi, Norma Arrigoni, Giuliana Cammi","doi":"10.47836/ifrj.30.4.13","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.13","url":null,"abstract":"Listeria monocytogenes has been identified on minimally processed fruit and vegetables, and can transmit a severe foodborne disease through the consumption of ready-to-eat (RTE) fresh-cut produce, mostly if the storage conditions are incorrect, and the cold chain is not abided to. The aim of the present work was to evaluate the behaviour of L. monocytogenes in RTE fresh-cut papaya and melon, two low-acid fruits stored in temperature-abuse conditions (10 and 8°C, respectively) during the shelf-life indicated by the producer (7 d). A microbiological challenge test was performed to assess the maximum growth rate (MGR) and the duplication time (Td) of the pathogen, testing three strains separately. We also assessed the behaviour of the indigenous microflora of the fruits. Results demonstrated that papaya and melon were two favourable substrates for L. monocytogenes. The MGR was 0.044 log CFU/g/h with a Td of 6.77 h for papaya, and 0.029 log CFU/g/h with a Td of 10.24 h for melon. The storage of RTE fresh-cut papaya and melon at an abusive temperature above 8°C could encourage the growth of L. monocytogenes with a possible risk to public health.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"172 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239981","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}
Cheese is obtained by the coagulation of milk, followed by maturation under the action of microorganisms which are responsible for the development of physicochemical and organoleptic characteristics of cheese. Among various microorganisms, lactic acid bacteria (LAB) play an essential role in establishing sensory characteristics of the cheese. In Cameroon, the effect of isolated LAB on the sensory characteristics of cheese produced from local cow milk has not yet been investigated. Therefore, the present work aimed to isolate LAB and evaluate their influence on the physicochemical and sensory characteristics of locally produced soft cheeses. Four strains of LAB were isolated and identified as Enterococcus sp.1, Enterococcus sp.2, Pediococcus sp., and Leuconostoc sp. These isolates were combined in batches for production of cheeses, including Frm 741 (Enterococcus sp.1 and Enterococcus sp.2), Frm 891 (Enterococcus sp.2 and Leuconostoc sp.), Frm 683 (Pediococcus sp. and Enterococcus sp.1), Frm 425 (Pediococcus sp. and Leuconostoc sp.), Frm 503 (Pediococcus sp. and Enterococcus sp.2), Frm 439 (Leuconostoc sp. and Enterococcus sp.1), and Frm 625 (Enterococcus sp.1, Enterococcus sp.2, Leuconostoc sp., and Pediococcus sp.). Cheese produced from the combination of Enterococcus sp.1 and Enterococcus sp.2 (Frm 741), unlike the others, did not drain properly throughout the production process. However, all products showed excellent microbiological quality in relation to biological contaminants, such as Salmonella, staphylococci, and coliforms. Moreover, cheese Frm 425 was most appreciated by consumers for its sweet taste, yellow colour, pleasant smell, and low acidity (51.7°D). On the other hand, cheese Frm 439 was least appreciated by consumers owing to its bad odour, bitter taste, and high acidity (144.9°D). Taken together, the present work demonstrated that the isolated LAB could be used to produce soft cheese with a natural rind and unique sensory characteristics that are appreciated by Cameroonian consumers.
{"title":"Influence of selected lactic acid bacteria on the sensory characteristics of soft cheese with natural rind","authors":"Renaud Blanchard Okamba Elouti, Tchikoua Roger, Nardis Nkoudou Ze, Jean Justin Essia Ngang","doi":"10.47836/ifrj.30.4.04","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.04","url":null,"abstract":"Cheese is obtained by the coagulation of milk, followed by maturation under the action of microorganisms which are responsible for the development of physicochemical and organoleptic characteristics of cheese. Among various microorganisms, lactic acid bacteria (LAB) play an essential role in establishing sensory characteristics of the cheese. In Cameroon, the effect of isolated LAB on the sensory characteristics of cheese produced from local cow milk has not yet been investigated. Therefore, the present work aimed to isolate LAB and evaluate their influence on the physicochemical and sensory characteristics of locally produced soft cheeses. Four strains of LAB were isolated and identified as Enterococcus sp.1, Enterococcus sp.2, Pediococcus sp., and Leuconostoc sp. These isolates were combined in batches for production of cheeses, including Frm 741 (Enterococcus sp.1 and Enterococcus sp.2), Frm 891 (Enterococcus sp.2 and Leuconostoc sp.), Frm 683 (Pediococcus sp. and Enterococcus sp.1), Frm 425 (Pediococcus sp. and Leuconostoc sp.), Frm 503 (Pediococcus sp. and Enterococcus sp.2), Frm 439 (Leuconostoc sp. and Enterococcus sp.1), and Frm 625 (Enterococcus sp.1, Enterococcus sp.2, Leuconostoc sp., and Pediococcus sp.). Cheese produced from the combination of Enterococcus sp.1 and Enterococcus sp.2 (Frm 741), unlike the others, did not drain properly throughout the production process. However, all products showed excellent microbiological quality in relation to biological contaminants, such as Salmonella, staphylococci, and coliforms. Moreover, cheese Frm 425 was most appreciated by consumers for its sweet taste, yellow colour, pleasant smell, and low acidity (51.7°D). On the other hand, cheese Frm 439 was least appreciated by consumers owing to its bad odour, bitter taste, and high acidity (144.9°D). Taken together, the present work demonstrated that the isolated LAB could be used to produce soft cheese with a natural rind and unique sensory characteristics that are appreciated by Cameroonian consumers.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240216","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}
Jie Zhang, Jianqiu Ye, Xin-Hui Xiao, Ming Wang, Kaimian Li, Jian Chen
In the processing and utilisation of cassava, stems and leaves usually become waste. The tender stems of cassava were analysed by electrospray ionisation high-performance liquid chromatography-tandem mass spectrometry. Using UPLC BEH C18 column (50 × 2.1 mm; i.d.: 1.7 μm), the mobile phases were H2O (0.1% FA) and CH3CN (0.1% FA), the column temperature was 30°C, and the flow rate was 0.30 mL/min. Mass spectrometry was performed by the Waters SYNAPT G2 HDMS system. This gave excellent reproducibility and avoided the interference of some similar substances. A total of 33 compounds were identified in Bzhe samples of cassava tender stems by this method, mainly cyanosides, catechins, flavonoids, glycosides, glycosides, phospholipids, and other components. The present work provided reference value for the development and utilisation of cassava tender stems.
{"title":"UPLC-Q-TOF/MS analysis of chemical constituents of methanolic extract from cassava tender stems","authors":"Jie Zhang, Jianqiu Ye, Xin-Hui Xiao, Ming Wang, Kaimian Li, Jian Chen","doi":"10.47836/ifrj.30.4.09","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.09","url":null,"abstract":"In the processing and utilisation of cassava, stems and leaves usually become waste. The tender stems of cassava were analysed by electrospray ionisation high-performance liquid chromatography-tandem mass spectrometry. Using UPLC BEH C18 column (50 × 2.1 mm; i.d.: 1.7 μm), the mobile phases were H2O (0.1% FA) and CH3CN (0.1% FA), the column temperature was 30°C, and the flow rate was 0.30 mL/min. Mass spectrometry was performed by the Waters SYNAPT G2 HDMS system. This gave excellent reproducibility and avoided the interference of some similar substances. A total of 33 compounds were identified in Bzhe samples of cassava tender stems by this method, mainly cyanosides, catechins, flavonoids, glycosides, glycosides, phospholipids, and other components. The present work provided reference value for the development and utilisation of cassava tender stems.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240600","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}
Tan Phat Dao, Le Phuong Uyen Nguyen, Dang Truong Le, Thi Yen Nhi Tran, Phong Xuan Huynh
The present work aimed to investigate the effect of pectinase supplementation on the quality of red-fleshed dragon fruit juice. Pectinase (400 ppm) was added at different concentrations (0, 1, 3, 5, 7, and 9%) and hydrolysis times (0, 15, 25, 35, and 45 min). The quality of fruit juice was monitored and evaluated by recovery efficiency, pectin content, betacyanin content, viscosity, and total phenolic content. Results showed that pectinase concentration of 5% and hydrolysis time for 25 min produced the highest hydrolysis efficiency (88.16 ± 0.05%), with low residual pectin content (0.49 ± 0.02 g), low viscosity (1.15 ± 0.06 cP), and high betacyanin content (20.06 ± 0.02 mg/100 mL) and total phenolic content (88.68 ± 0.46 mg/100 mL) in the recovered solution. These findings provided essential insights for beverage processing of dragon fruit juice.
{"title":"Effects of pectinase treatment on the quality of red dragon fruit (Hylocereus polyrhizus) juice","authors":"Tan Phat Dao, Le Phuong Uyen Nguyen, Dang Truong Le, Thi Yen Nhi Tran, Phong Xuan Huynh","doi":"10.47836/ifrj.30.4.12","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.12","url":null,"abstract":"The present work aimed to investigate the effect of pectinase supplementation on the quality of red-fleshed dragon fruit juice. Pectinase (400 ppm) was added at different concentrations (0, 1, 3, 5, 7, and 9%) and hydrolysis times (0, 15, 25, 35, and 45 min). The quality of fruit juice was monitored and evaluated by recovery efficiency, pectin content, betacyanin content, viscosity, and total phenolic content. Results showed that pectinase concentration of 5% and hydrolysis time for 25 min produced the highest hydrolysis efficiency (88.16 ± 0.05%), with low residual pectin content (0.49 ± 0.02 g), low viscosity (1.15 ± 0.06 cP), and high betacyanin content (20.06 ± 0.02 mg/100 mL) and total phenolic content (88.68 ± 0.46 mg/100 mL) in the recovered solution. These findings provided essential insights for beverage processing of dragon fruit juice.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240606","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}
Trehalose has been extensively studied in the application of fruit preservation, but little has been reported in cherry tomato preservation. The present work investigated the effects of postharvest trehalose treatment on cherry tomato spoilage rate, antioxidant capacity, and fruit quality through the application of 0.5 and 1% (w/v) trehalose. Our results indicated that trehalose treatment could reduce rot from 44.5 to 18.5%, maintain the fruit flavour and quality, and delay the decrease in antioxidant content. At 15 d postharvest, the diphenyl-picryl hydrazide (DPPH) scavenging capacity, superoxide anion (·O2-) production, and malonaldehyde (MDA) content were 78.1%, 1.04 mmol.min-1.kg-1, and 0.8 μmol.kg-1 in cherry tomato treated with 0.5% (w/v) trehalose, respectively. Trehalose-treated fruits maintained higher antioxidant capacities as compared to the control. Moreover, trehalose treatment increased the activities of superoxidase dismutase (SOD) and ascorbate peroxidase (APX), and inhibited the activity of lipoxygenase (LOX). The expression of encoding antioxidant genes was generally upregulated under trehalose treatment. However, the expression of SlLOX gene was significantly lower during storage, at only one-tenth of the control at 9 d. In conclusion, trehalose treatment had positive effects on decreasing decay incidence by increasing antioxidant capacity in cherry tomato.
{"title":"Trehalose regulates the quality and antioxidant capacity of cherry tomato during postharvest ripening","authors":"Tingting Fan, MingHui Xia, JunXuan Cao, Jing Zhang, Tong Wang, Shuqing Cao","doi":"10.47836/ifrj.30.4.11","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.11","url":null,"abstract":"Trehalose has been extensively studied in the application of fruit preservation, but little has been reported in cherry tomato preservation. The present work investigated the effects of postharvest trehalose treatment on cherry tomato spoilage rate, antioxidant capacity, and fruit quality through the application of 0.5 and 1% (w/v) trehalose. Our results indicated that trehalose treatment could reduce rot from 44.5 to 18.5%, maintain the fruit flavour and quality, and delay the decrease in antioxidant content. At 15 d postharvest, the diphenyl-picryl hydrazide (DPPH) scavenging capacity, superoxide anion (·O2-) production, and malonaldehyde (MDA) content were 78.1%, 1.04 mmol.min-1.kg-1, and 0.8 μmol.kg-1 in cherry tomato treated with 0.5% (w/v) trehalose, respectively. Trehalose-treated fruits maintained higher antioxidant capacities as compared to the control. Moreover, trehalose treatment increased the activities of superoxidase dismutase (SOD) and ascorbate peroxidase (APX), and inhibited the activity of lipoxygenase (LOX). The expression of encoding antioxidant genes was generally upregulated under trehalose treatment. However, the expression of SlLOX gene was significantly lower during storage, at only one-tenth of the control at 9 d. In conclusion, trehalose treatment had positive effects on decreasing decay incidence by increasing antioxidant capacity in cherry tomato.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"112 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239980","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 present work aimed to find a mixed fruit juice powder with high antioxidant activity and sensory score. A two-step fuzzy algorithm and fuzzy toolbox were applied to produce acceptable sensory data for the mixture analysis design. The mixture design was then analysed using two responses of sensory and antioxidant activity, and the optimised beverage consisted of red grape (20.4%), mulberry (75.6%), and strawberry (4.0%). As compared to single fruit juices, the selected mixture yielded high content of phenolic compounds with desirable antioxidant activity and sensory score. Spray- and freeze-drying were then compared for the fruit juice powder production from selected mixed juices formulated with 20% maltodextrin (DE = 20). A significant (p < 0.05) difference was observed between the powder yield (82.0% in comparison to 51.7%), free radical scavenging activity (85.6% in comparison to 75.4%), and total phenolic content (2958.8 in comparison to 2791.4 mg GAE/L) of the freeze- and spray-dryer, respectively. Furthermore, the spray-dried powder was much lighter than the freeze-dried powder, with a lower chroma index, redness, and higher hue angle. Overall, freeze-drying was less destructive than spray-drying in the powder production from the mixed juice.
{"title":"Production of a mixed fruit juice powder using mixture analysis and a fuzzy model","authors":"Hadis Aryaee, Davood Zare, Peiman Ariaii, Saeed Mirdamadi, Shahram Naghizadeh Raeisi","doi":"10.47836/ifrj.30.4.21","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.21","url":null,"abstract":"The present work aimed to find a mixed fruit juice powder with high antioxidant activity and sensory score. A two-step fuzzy algorithm and fuzzy toolbox were applied to produce acceptable sensory data for the mixture analysis design. The mixture design was then analysed using two responses of sensory and antioxidant activity, and the optimised beverage consisted of red grape (20.4%), mulberry (75.6%), and strawberry (4.0%). As compared to single fruit juices, the selected mixture yielded high content of phenolic compounds with desirable antioxidant activity and sensory score. Spray- and freeze-drying were then compared for the fruit juice powder production from selected mixed juices formulated with 20% maltodextrin (DE = 20). A significant (p < 0.05) difference was observed between the powder yield (82.0% in comparison to 51.7%), free radical scavenging activity (85.6% in comparison to 75.4%), and total phenolic content (2958.8 in comparison to 2791.4 mg GAE/L) of the freeze- and spray-dryer, respectively. Furthermore, the spray-dried powder was much lighter than the freeze-dried powder, with a lower chroma index, redness, and higher hue angle. Overall, freeze-drying was less destructive than spray-drying in the powder production from the mixed juice.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239984","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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