Abstract The metabolic mechanism of branched-chain amino acids of yeast and the effect of addition of branched-chain amino acids on aroma quality of pineapple wine were investigated. The results showed that adding 400 mg L−1 leucine, isoleucine and valine could increase adenosine triphosphate content, aminotransferase activity and total aroma compounds content of yeast by 80.30 %, 39.94 % and 100.67 % at most, respectively. The total aroma compounds content of pineapple wine fermented with the addition of 400 mg L−1 leucine, 400 mg L−1 isoleucine and 800 mg L−1 valine was increased by 53.80 %, 27.62 %, and 10.70 %, respectively. These results indicated that branched-chain amino acids could promote the growth of yeast to accumulate more adenosine triphosphate content and increased the activity of aminotransferases, thus promoting the entry of amino acids into the Ehrlich pathway to participate in the synthesis of higher alcohols and esters, and improving the aroma and overall quality of pineapple wine.
{"title":"Mechanism study on improving aroma quality of pineapple wine by branched-chain amino acids addition","authors":"Mengdi Peng, Huacheng Wang, Shaojie Yang, Dianhui Wu, Hua Yang, Jian Lu","doi":"10.1515/ijfe-2023-0219","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0219","url":null,"abstract":"Abstract The metabolic mechanism of branched-chain amino acids of yeast and the effect of addition of branched-chain amino acids on aroma quality of pineapple wine were investigated. The results showed that adding 400 mg L−1 leucine, isoleucine and valine could increase adenosine triphosphate content, aminotransferase activity and total aroma compounds content of yeast by 80.30 %, 39.94 % and 100.67 % at most, respectively. The total aroma compounds content of pineapple wine fermented with the addition of 400 mg L−1 leucine, 400 mg L−1 isoleucine and 800 mg L−1 valine was increased by 53.80 %, 27.62 %, and 10.70 %, respectively. These results indicated that branched-chain amino acids could promote the growth of yeast to accumulate more adenosine triphosphate content and increased the activity of aminotransferases, thus promoting the entry of amino acids into the Ehrlich pathway to participate in the synthesis of higher alcohols and esters, and improving the aroma and overall quality of pineapple wine.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"10 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139438881","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}
G. K. Dhillon, Monika Mahajan, Amardeep Kour, Kamaljit Kaur
Abstract The purpose of present study is to develop a nutritionally enriched and low GI (glycemic index) Indian flatbread using nutritionally balanced crops. To achieve this goal, whole wheat flour was supplemented with different levels of oyster mushroom powder (OMP) – 5 %, 10 %, 15 %, and 20 %, along with pearl millet flour (PMF) – 10 %, 20 %, 30 %, and 40 %, resulting in a range of formulations for the study. The prepared formulations were evaluated for their chemical, physical, pasting, texture, predicted GI, resistant starch and sensory properties along with color analysis. The protein and fiber content in formulated flatbread increased with increase in percentage of OMP and PMF from 5–20 % and 10–40 % respectively. The pasting properties showed a significant (p < 0.05) reduction in peak, breakdown, trough, final and setback viscosities of composite flour. However, no significant effect on dough handling was observed due to change in pasting behaviour. Furthermore, in vitro protein digestion studies (IVPD%) indicated improved protein quality in formulated flatbread. The whole wheat flour supplementation has also reduced starch hydrolysis rate by decreasing composite flatbread’s predicted glycemic response (pGI) from 82 in control wheat bread to 61–50 in formulated flatbread. Colour attributes of enriched flatbread showed a darker colour than control, however, it was preferred by the panellists at OMP (15 %) and PMF (30 %) substitution by obtaining an overall acceptability score of 7.3 out of 9.0. Practical application: The present study will be very helpful for a diabetic patient to take the best composition of flatbread in their diet to effectively manage their rise in blood glucose level.
{"title":"Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread","authors":"G. K. Dhillon, Monika Mahajan, Amardeep Kour, Kamaljit Kaur","doi":"10.1515/ijfe-2023-0167","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0167","url":null,"abstract":"Abstract The purpose of present study is to develop a nutritionally enriched and low GI (glycemic index) Indian flatbread using nutritionally balanced crops. To achieve this goal, whole wheat flour was supplemented with different levels of oyster mushroom powder (OMP) – 5 %, 10 %, 15 %, and 20 %, along with pearl millet flour (PMF) – 10 %, 20 %, 30 %, and 40 %, resulting in a range of formulations for the study. The prepared formulations were evaluated for their chemical, physical, pasting, texture, predicted GI, resistant starch and sensory properties along with color analysis. The protein and fiber content in formulated flatbread increased with increase in percentage of OMP and PMF from 5–20 % and 10–40 % respectively. The pasting properties showed a significant (p < 0.05) reduction in peak, breakdown, trough, final and setback viscosities of composite flour. However, no significant effect on dough handling was observed due to change in pasting behaviour. Furthermore, in vitro protein digestion studies (IVPD%) indicated improved protein quality in formulated flatbread. The whole wheat flour supplementation has also reduced starch hydrolysis rate by decreasing composite flatbread’s predicted glycemic response (pGI) from 82 in control wheat bread to 61–50 in formulated flatbread. Colour attributes of enriched flatbread showed a darker colour than control, however, it was preferred by the panellists at OMP (15 %) and PMF (30 %) substitution by obtaining an overall acceptability score of 7.3 out of 9.0. Practical application: The present study will be very helpful for a diabetic patient to take the best composition of flatbread in their diet to effectively manage their rise in blood glucose level.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"39 17","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139129440","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. A. Akinola, Oluwafemi Ayodele George, John Ogbemhe, Oluwafemi Ipinnimo, O. Oribayo
Abstract Refractance window drying (RWD) is a preferred drying technique due to its suitability for heat-sensitive products. Although this drying technique appears promising, it is yet largely unexplored. In this study, the authors provide a review of the existing milestones on RWD using a sample of 40 articles from 2000 to date to quantify the state of investigations across multiple studies and establish specific areas needing further attention. Results show that experimental analyses constitute about 53–59 % of the reported cases, followed by a literature review 24–28 %. Furthermore, 17 % of the total study cases was observed across all modelling categories, with machine learning (ML) techniques constituting only about 8 %. Driven by the outcome, this study thus utilized three ML techniques to model the moisture ratio (MR) of 1.5–4.5 mm thick yam slices, operated over the range of 65–95 °C temperature in an RWD chamber. Unlike the routine procedures, the yam thickness versus air temperature effects on moisture ratio were investigated to determine the more significant factor as well as the air velocity effect or its lack thereof on MR. To investigate the validity window for the entire dataset, all data points were considered, with a training-testing ratio of 7:3 used in each case. For scenario one, prediction based on the yam thickness effect showed a greater influence on the MR. The air velocities at 0.5–1.5 m/s had little effect on MR as compared to the case where air velocity was ignored (i.e., the control case in this study). Also, model accuracy for all tested samples has been determined to be better than 93 %. Insight from this study is to guide in the future design of RW dryers for direct measurement of the moisture ratio of harvested root tubers at various conditions.
摘要 折射窗干燥（RWD）是一种首选的干燥技术，因为它适用于热敏性产品。虽然这种干燥技术看起来很有前景，但在很大程度上还未得到开发。在本研究中，作者利用 2000 年至今的 40 篇文章样本，对现有的 RWD 阶段性成果进行了回顾，以量化多项研究的调查状况，并确定需要进一步关注的具体领域。结果显示，实验分析约占报告案例的 53-59%，其次是文献综述，占 24-28%。此外，在所有建模类别中，机器学习（ML）技术仅占研究案例总数的 8%。在这一结果的推动下，本研究采用了三种 ML 技术来模拟 1.5-4.5 毫米厚的山药切片的水分比 (MR)，并在 RWD 室的 65-95 °C 温度范围内进行操作。与常规程序不同的是，研究了山药厚度和气温对水分比的影响，以确定更重要的因素以及气流速度对水分比的影响或不影响。为了研究整个数据集的有效性窗口，考虑了所有数据点，每种情况下的训练测试比例为 7:3。在方案一中，基于山药厚度效应的预测对磁共振的影响更大。与忽略气流速度的情况（即本研究中的对照情况）相比，0.5-1.5 m/s 的气流速度对 MR 的影响很小。此外，所有测试样本的模型精确度均优于 93%。这项研究的启示将为今后设计 RW 干燥机提供指导，以便在各种条件下直接测量收获块根的水分比。
{"title":"Quantitative review and machine learning application of refractance window drying of tuber slices","authors":"A. A. Akinola, Oluwafemi Ayodele George, John Ogbemhe, Oluwafemi Ipinnimo, O. Oribayo","doi":"10.1515/ijfe-2023-0203","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0203","url":null,"abstract":"Abstract Refractance window drying (RWD) is a preferred drying technique due to its suitability for heat-sensitive products. Although this drying technique appears promising, it is yet largely unexplored. In this study, the authors provide a review of the existing milestones on RWD using a sample of 40 articles from 2000 to date to quantify the state of investigations across multiple studies and establish specific areas needing further attention. Results show that experimental analyses constitute about 53–59 % of the reported cases, followed by a literature review 24–28 %. Furthermore, 17 % of the total study cases was observed across all modelling categories, with machine learning (ML) techniques constituting only about 8 %. Driven by the outcome, this study thus utilized three ML techniques to model the moisture ratio (MR) of 1.5–4.5 mm thick yam slices, operated over the range of 65–95 °C temperature in an RWD chamber. Unlike the routine procedures, the yam thickness versus air temperature effects on moisture ratio were investigated to determine the more significant factor as well as the air velocity effect or its lack thereof on MR. To investigate the validity window for the entire dataset, all data points were considered, with a training-testing ratio of 7:3 used in each case. For scenario one, prediction based on the yam thickness effect showed a greater influence on the MR. The air velocities at 0.5–1.5 m/s had little effect on MR as compared to the case where air velocity was ignored (i.e., the control case in this study). Also, model accuracy for all tested samples has been determined to be better than 93 %. Insight from this study is to guide in the future design of RW dryers for direct measurement of the moisture ratio of harvested root tubers at various conditions.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" 41","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139144283","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}
Zhonghua An, Yitong Wang, Mengran Wu, Haotian Zheng, Xuelin Feng, Yiming Jiang, Yanling Gong
Abstract Atractylodes chinensis volatile oil (ACVO) microcapsules were prepared with chitosan as parietal material. The optimal conditions for encapsulation were investigated by the Response Surface Method (RSM). ACVO microcapsules were characterized by scanning electron microscopy (SEM), particle size analyzer and Fourier Transform infrared spectroscopy (FTIR), respectively. In vitro release properties of ACVO microcapsules were investigated at pH 1.5 and 7.4, respectively. The effects of ACVO microcapsules on the length of rat gastric smooth muscle cells (GSMC), mRNA and protein expression of calmodulin (CaM) and myosin light chain kinase (MLCK) were investigated. Results showed that under optimal conditions, encapsulation efficiency (EE) was 82.19 %. ACVO microcapsules were spherical with a particle size of 1100 nm. ACVO microcapsules had a good release profile at pH 1.5, and the cumulative release within 72 h reached 85.32 %. Cell experiments showed that ACVO microcapsules (0.02, 0.04 μg/mL) had no effect on cell activity, while induced GSMC to contract, and improved the mRNA, protein expressions of CaM and MLCK in GSMC.
{"title":"Preparation of the microcapsules of Atractylodes chinensis volatile oil and its effect on gastric smooth muscle cell contraction","authors":"Zhonghua An, Yitong Wang, Mengran Wu, Haotian Zheng, Xuelin Feng, Yiming Jiang, Yanling Gong","doi":"10.1515/ijfe-2023-0092","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0092","url":null,"abstract":"Abstract Atractylodes chinensis volatile oil (ACVO) microcapsules were prepared with chitosan as parietal material. The optimal conditions for encapsulation were investigated by the Response Surface Method (RSM). ACVO microcapsules were characterized by scanning electron microscopy (SEM), particle size analyzer and Fourier Transform infrared spectroscopy (FTIR), respectively. In vitro release properties of ACVO microcapsules were investigated at pH 1.5 and 7.4, respectively. The effects of ACVO microcapsules on the length of rat gastric smooth muscle cells (GSMC), mRNA and protein expression of calmodulin (CaM) and myosin light chain kinase (MLCK) were investigated. Results showed that under optimal conditions, encapsulation efficiency (EE) was 82.19 %. ACVO microcapsules were spherical with a particle size of 1100 nm. ACVO microcapsules had a good release profile at pH 1.5, and the cumulative release within 72 h reached 85.32 %. Cell experiments showed that ACVO microcapsules (0.02, 0.04 μg/mL) had no effect on cell activity, while induced GSMC to contract, and improved the mRNA, protein expressions of CaM and MLCK in GSMC.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"16 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139153747","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}
Abstract In the present study, aroma components, textural, rheological and sensory qualities of yogurts produced using YC-350 and ABT-2 starter cultures and combinations of goat/cow milk were investigated during the storage period. For this purpose, aroma components were analyzed by GC-MS, textural analyses by TA.XTplus Texture Analyzer and rheological analyses by Anton Paar MCR 102 rheometer. The effects of goat/cow milk combinations and variety of starter culture on aroma components, textural, rheological and sensory properties of yogurt samples were found significant (p < 0.01). Also, the storage period significantly (p < 0.01) affected all parameters tested except cohesiveness, resilience, and appearance. While it was found that the use of cow milk in the experimental yogurt samples increased the acetaldehyde content, it was found that it had varying effects on the diacetyl content, acetoin content, and textural and rheological analysis parameters. It was determined that the content of diacetyl and acetoin reduced with the progression of the storage times. In the sensory evaluations, the use of goat milk had positive effects on the parameters of appearance and consistency by spoon, and the use of probiotic culture (ABT-2) had positive effects on the parameters of consistency by mouth and overall acceptability.
{"title":"Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations","authors":"Murat Emre Terzioğlu, İ. Bakirci","doi":"10.1515/ijfe-2023-0171","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0171","url":null,"abstract":"Abstract In the present study, aroma components, textural, rheological and sensory qualities of yogurts produced using YC-350 and ABT-2 starter cultures and combinations of goat/cow milk were investigated during the storage period. For this purpose, aroma components were analyzed by GC-MS, textural analyses by TA.XTplus Texture Analyzer and rheological analyses by Anton Paar MCR 102 rheometer. The effects of goat/cow milk combinations and variety of starter culture on aroma components, textural, rheological and sensory properties of yogurt samples were found significant (p < 0.01). Also, the storage period significantly (p < 0.01) affected all parameters tested except cohesiveness, resilience, and appearance. While it was found that the use of cow milk in the experimental yogurt samples increased the acetaldehyde content, it was found that it had varying effects on the diacetyl content, acetoin content, and textural and rheological analysis parameters. It was determined that the content of diacetyl and acetoin reduced with the progression of the storage times. In the sensory evaluations, the use of goat milk had positive effects on the parameters of appearance and consistency by spoon, and the use of probiotic culture (ABT-2) had positive effects on the parameters of consistency by mouth and overall acceptability.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"88 s1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138995222","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}
Abstract The aim of the study was to investigate the effect of cranberry fruit powder (CFP) on the physicochemical and bioactive properties of yogurt. The addition of CFP before fermentation enhanced the amount of total flavonoid, proanthocyanidin, antioxidant capacity and elastic modulus of yogurt compared with the control. In the experiment of ulcerative colitis (UC) in mice, the levels of TNF-α, IL-6, and IL-1β were statistically lower in the CFPY group than that of DSS group. Moreover, the histological lesions of UC mice were significantly ameliorated in the CFPY group. The pH value decreased significantly, but the sugar content, water holding capacity, susceptibility to syneresis improved a little during storage at 4 °C. The bacterial counts were more than the minimum recommended daily dose (6 log CFU/g) in CFP yogurt. The findings suggest that addition of CFP into yogurt is a promising option of producing novel yogurts with nutrition value and bioactivity.
{"title":"Probiotic set-yogurt fortified with cranberry fruit powder: physicochemical properties and health effect on ulcerative colitis in mice","authors":"Jingxin Ruan, Yufeng Li, Jun’an Zheng, Min Yu, Weihao Sun, Xiuyan Wei, Xiangrong Zhang","doi":"10.1515/ijfe-2023-0026","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0026","url":null,"abstract":"Abstract The aim of the study was to investigate the effect of cranberry fruit powder (CFP) on the physicochemical and bioactive properties of yogurt. The addition of CFP before fermentation enhanced the amount of total flavonoid, proanthocyanidin, antioxidant capacity and elastic modulus of yogurt compared with the control. In the experiment of ulcerative colitis (UC) in mice, the levels of TNF-α, IL-6, and IL-1β were statistically lower in the CFPY group than that of DSS group. Moreover, the histological lesions of UC mice were significantly ameliorated in the CFPY group. The pH value decreased significantly, but the sugar content, water holding capacity, susceptibility to syneresis improved a little during storage at 4 °C. The bacterial counts were more than the minimum recommended daily dose (6 log CFU/g) in CFP yogurt. The findings suggest that addition of CFP into yogurt is a promising option of producing novel yogurts with nutrition value and bioactivity.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"164 ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139173650","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}
Siyu Zhang, Lina Yang, Yuchang Nie, He Liu, Danshi Zhu
Abstract Owing to the convenient and rapid process of producing frozen dough steamed buns, it is rapidly gaining popularity in the Chinese market. However, frozen dough steamed bun products have several issues, such as volume reduction, flavour changes and digestion-related issues, owing to limitations in technology and craft. The quality of frozen dough steamed buns has improved consistently in recent years, and several manufacturers have focused on front-end processes, such as selection of raw and supplementary materials and application of ameliorants. This review summarises and expounds on the effects of steaming, freezing and reheating on the quality of frozen dough steamed buns, providing a reference for the exploration and improvement of technologies for producing frozen dough steamed buns in the future.
{"title":"Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns","authors":"Siyu Zhang, Lina Yang, Yuchang Nie, He Liu, Danshi Zhu","doi":"10.1515/ijfe-2023-0228","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0228","url":null,"abstract":"Abstract Owing to the convenient and rapid process of producing frozen dough steamed buns, it is rapidly gaining popularity in the Chinese market. However, frozen dough steamed bun products have several issues, such as volume reduction, flavour changes and digestion-related issues, owing to limitations in technology and craft. The quality of frozen dough steamed buns has improved consistently in recent years, and several manufacturers have focused on front-end processes, such as selection of raw and supplementary materials and application of ameliorants. This review summarises and expounds on the effects of steaming, freezing and reheating on the quality of frozen dough steamed buns, providing a reference for the exploration and improvement of technologies for producing frozen dough steamed buns in the future.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"24 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138971460","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}
Yixi Yang, Shaotang Xu, Y. Bao, Qian Zhou, Bowen Zhang, Rui Li, Yuanmou Tang, Jian Li
Abstract Due to the adverse effects of synthetic chemical antioxidants, natural plant extracts, such as Penthorum chinense Pursh extract, have been demonstrated to possess antioxidative properties in Chinese sausages. Nevertheless, some physicochemical properties remain obscure. This study sought to determine the direct relationships between changes in pH, moisture, water activity, total viable count, color traits, volatile flavor compounds, and sausage quality. Therefore, P. chinense Pursh extract (PCPE) were added to Chinese sausage instead of synthetic chemical antioxidants. The results proved that the PCPE could reduce the a w value and stabilize the pH and moisture. The total number of bacterial colonies in the 0.1 % and 0.3 % sample groups was 7 % lower than that in the blank group on the 35th day. The PCPE could also maintain an acceptable appearance in Chinese sausage; the 0.3 % PCPE group presented a better final a* value, and the 0.1 % PCPE group had a better b* value. Additionally, eight volatile flavor compounds (ROAV > 0.1), contributing to the flavor of Chinese sausage, were identified in the 0.3 % PCPE group by the ROAV analysis. Overall, the P. chinense Pursh extract could be a potential alternative to synthetic chemical antioxidants in the production of Chinese sausages.
{"title":"Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage","authors":"Yixi Yang, Shaotang Xu, Y. Bao, Qian Zhou, Bowen Zhang, Rui Li, Yuanmou Tang, Jian Li","doi":"10.1515/ijfe-2023-0173","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0173","url":null,"abstract":"Abstract Due to the adverse effects of synthetic chemical antioxidants, natural plant extracts, such as Penthorum chinense Pursh extract, have been demonstrated to possess antioxidative properties in Chinese sausages. Nevertheless, some physicochemical properties remain obscure. This study sought to determine the direct relationships between changes in pH, moisture, water activity, total viable count, color traits, volatile flavor compounds, and sausage quality. Therefore, P. chinense Pursh extract (PCPE) were added to Chinese sausage instead of synthetic chemical antioxidants. The results proved that the PCPE could reduce the a w value and stabilize the pH and moisture. The total number of bacterial colonies in the 0.1 % and 0.3 % sample groups was 7 % lower than that in the blank group on the 35th day. The PCPE could also maintain an acceptable appearance in Chinese sausage; the 0.3 % PCPE group presented a better final a* value, and the 0.1 % PCPE group had a better b* value. Additionally, eight volatile flavor compounds (ROAV > 0.1), contributing to the flavor of Chinese sausage, were identified in the 0.3 % PCPE group by the ROAV analysis. Overall, the P. chinense Pursh extract could be a potential alternative to synthetic chemical antioxidants in the production of Chinese sausages.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"6 1","pages":"619 - 630"},"PeriodicalIF":1.6,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139214874","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}
Abstract The objective of this study is to stochastically assess the inactivation probabilities of four common foodborne pathogens (Listeria, Salmonella, Escherichia coli, and Campylobacter) in chicken meat during ohmic heating (OH) in a salt solution. A mechanistic model was used to accomplish this, coupling heat transfer, laminar fluid flow, and the electric field, and solved numerically using COMSOL Multiphysics® v5.6. The 3D model represented 1000 particles randomly placed on the meat’s surface to determine the 7-log reduction of bacterial load probability. These particles are virtual representatives of bacterial colonies in the model. The influence of uncertain input parameters (specific heat capacity and electrical conductivity) and OH conditions (salt concentration of the heating medium, applied voltage, and heating time) was explained using logistic regression. The same analysis was repeated for the slowest heating point of chicken meat, as well. According to the findings, cold spots are observed at the corners of the meat piece during OH, requiring additional attention to the meat surface temperature to prevent under-processing. Sensitivity analysis revealed that the applied voltage and brine concentration are the main factors affecting the inactivation probabilities of pathogenic bacterial cells on the chicken meat surface. Salmonella and Listeria may require higher electrical conductivity of chicken meat and longer processing times. The developed model enables predicting inactivation probabilities of microorganisms that can be found on the outer surface by measuring the core temperature of the meat. However, especially for bacteria with higher heat resistance, it is better to consider the cold spot temperature found in the corners of the food material during OH.
{"title":"Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat","authors":"Sebahattin Serhat Turgut, A. H. Feyissa","doi":"10.1515/ijfe-2023-0022","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0022","url":null,"abstract":"Abstract The objective of this study is to stochastically assess the inactivation probabilities of four common foodborne pathogens (Listeria, Salmonella, Escherichia coli, and Campylobacter) in chicken meat during ohmic heating (OH) in a salt solution. A mechanistic model was used to accomplish this, coupling heat transfer, laminar fluid flow, and the electric field, and solved numerically using COMSOL Multiphysics® v5.6. The 3D model represented 1000 particles randomly placed on the meat’s surface to determine the 7-log reduction of bacterial load probability. These particles are virtual representatives of bacterial colonies in the model. The influence of uncertain input parameters (specific heat capacity and electrical conductivity) and OH conditions (salt concentration of the heating medium, applied voltage, and heating time) was explained using logistic regression. The same analysis was repeated for the slowest heating point of chicken meat, as well. According to the findings, cold spots are observed at the corners of the meat piece during OH, requiring additional attention to the meat surface temperature to prevent under-processing. Sensitivity analysis revealed that the applied voltage and brine concentration are the main factors affecting the inactivation probabilities of pathogenic bacterial cells on the chicken meat surface. Salmonella and Listeria may require higher electrical conductivity of chicken meat and longer processing times. The developed model enables predicting inactivation probabilities of microorganisms that can be found on the outer surface by measuring the core temperature of the meat. However, especially for bacteria with higher heat resistance, it is better to consider the cold spot temperature found in the corners of the food material during OH.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"27 21","pages":"593 - 604"},"PeriodicalIF":1.6,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139267355","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}
Subhajit Mandal, Md. Latifur Rahman, Priya Das, Gouhar Jahan Ashraf, T. K. Dua, Paramita Paul, G. Nandi, Ranabir Sahu
Abstract The present work was designed to investigate the effect of maceration, ultra-sound, and microwave-assisted extraction on free, esterified, and bound phenolics of Tulaipanji rice (Oryza sativa L.) flour. Antioxidant activity was measured by DPPH, ABTS, SOD, and reducing power assays. HPTLC analysis was performed for identification and quantification of phenolics in different extracts. Total phenolic (TPC) and total flavonoid contents (TFC) were found significantly high (p < 0.05) in microwave-assisted extraction of bound phenolics compared with other methods. Microwave-assisted extracts showed highest DPPH radicals, ABTS radicals, SOD, and reducing power activity. Further, Pearson’s correlation study exhibited a significant positive correlation within % yield, TPC, and TFC. Significant negative correlation was found within % yield, TPC, TFC, and antioxidant activity. The study found that extractive value, antioxidant activity, and phenolic contents varied with the extraction methods. Microwave-assisted extraction technique showed the best performance for extraction as compared to other methods.
{"title":"Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice","authors":"Subhajit Mandal, Md. Latifur Rahman, Priya Das, Gouhar Jahan Ashraf, T. K. Dua, Paramita Paul, G. Nandi, Ranabir Sahu","doi":"10.1515/ijfe-2023-0177","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0177","url":null,"abstract":"Abstract The present work was designed to investigate the effect of maceration, ultra-sound, and microwave-assisted extraction on free, esterified, and bound phenolics of Tulaipanji rice (Oryza sativa L.) flour. Antioxidant activity was measured by DPPH, ABTS, SOD, and reducing power assays. HPTLC analysis was performed for identification and quantification of phenolics in different extracts. Total phenolic (TPC) and total flavonoid contents (TFC) were found significantly high (p < 0.05) in microwave-assisted extraction of bound phenolics compared with other methods. Microwave-assisted extracts showed highest DPPH radicals, ABTS radicals, SOD, and reducing power activity. Further, Pearson’s correlation study exhibited a significant positive correlation within % yield, TPC, and TFC. Significant negative correlation was found within % yield, TPC, TFC, and antioxidant activity. The study found that extractive value, antioxidant activity, and phenolic contents varied with the extraction methods. Microwave-assisted extraction technique showed the best performance for extraction as compared to other methods.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"60 6","pages":"631 - 640"},"PeriodicalIF":1.6,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139269151","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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