Abstract Mushrooms are functional food that substantially has both nutritional and medicinal properties. The mushroom types like button, oyster, shiitake and enoki are consumed worldwide either directly in food or fortified with other food products. The principal purpose of fortification is to maintain the intrinsic properties of the food like taste, appearance, and texture and enhance their nutritional and mineral values. The level of fortification depends on the factors like safety, compatibility, and cost considerations. This paper reviews the possibilities of fortified food products with different mushrooms. The usage of mushrooms, their nutritional profile, suggested composition of mushroom powder and enhanced nutrition of fortified food products like bread, biscuits, cookies, noodles, pasta, soup etc., are discussed. Additionally, mushrooms are valuable material for preparing chutney powders, nuggets, jam, jellies, and the production of indigenous cosmetic items actively uses mushrooms’ bioactive chemicals.
{"title":"Value addition of mushrooms by incorporation in the food products: an overview","authors":"Dhanaraja Dhanapal, Baskar Rajoo","doi":"10.1515/ijfe-2023-0073","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0073","url":null,"abstract":"Abstract Mushrooms are functional food that substantially has both nutritional and medicinal properties. The mushroom types like button, oyster, shiitake and enoki are consumed worldwide either directly in food or fortified with other food products. The principal purpose of fortification is to maintain the intrinsic properties of the food like taste, appearance, and texture and enhance their nutritional and mineral values. The level of fortification depends on the factors like safety, compatibility, and cost considerations. This paper reviews the possibilities of fortified food products with different mushrooms. The usage of mushrooms, their nutritional profile, suggested composition of mushroom powder and enhanced nutrition of fortified food products like bread, biscuits, cookies, noodles, pasta, soup etc., are discussed. Additionally, mushrooms are valuable material for preparing chutney powders, nuggets, jam, jellies, and the production of indigenous cosmetic items actively uses mushrooms’ bioactive chemicals.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135192933","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}
Nils L. Huamán-Castilla, Olivia M. Luque-Vilca, Gregorio Arroyo-Japura, Marcos L. Quispe-Pérez, Nilton C. León-Calvo
Abstract Macroporous resins are employed for the purification of polyphenolic extracts. However, the relationship between the adsorption and desorption and the textural properties remains unexplored. Thus, we evaluated the textural properties of HP-20, XAD-16 and SP-825 resins and their impact on adsorption and desorption of specific polyphenols like gallic acid, epigallocatechin, and procyanidin B2. The HP-20 resin exhibited a type II isotherm with macroporous structure, while XAD-16 and SP-825 resins displayed type IV isotherms, typically associated with mesoporous materials. The HP-20 resin demonstrated superior adsorption capacity and rupture points for epigallocatechin (2.37 mg/g, 124 min) and procyanidin B2 (1.29 mg/g, 136 min) compared to SP-825 and XAD-16. Contrary, the SP-825 resin exhibited the highest adsorption capacity (5.34 mg/g) and rupture point (68 min) for gallic acid. However, the desorption was more efficient when HP-20 resin was used for all specific polyphenols. Therefore, for an efficient purification process is necessary to consider the chemical structure of the polyphenol and the textural properties.
{"title":"Study of the textural properties of non-ionic resins and their influence on polyphenol adsorption and desorption","authors":"Nils L. Huamán-Castilla, Olivia M. Luque-Vilca, Gregorio Arroyo-Japura, Marcos L. Quispe-Pérez, Nilton C. León-Calvo","doi":"10.1515/ijfe-2023-0025","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0025","url":null,"abstract":"Abstract Macroporous resins are employed for the purification of polyphenolic extracts. However, the relationship between the adsorption and desorption and the textural properties remains unexplored. Thus, we evaluated the textural properties of HP-20, XAD-16 and SP-825 resins and their impact on adsorption and desorption of specific polyphenols like gallic acid, epigallocatechin, and procyanidin B2. The HP-20 resin exhibited a type II isotherm with macroporous structure, while XAD-16 and SP-825 resins displayed type IV isotherms, typically associated with mesoporous materials. The HP-20 resin demonstrated superior adsorption capacity and rupture points for epigallocatechin (2.37 mg/g, 124 min) and procyanidin B2 (1.29 mg/g, 136 min) compared to SP-825 and XAD-16. Contrary, the SP-825 resin exhibited the highest adsorption capacity (5.34 mg/g) and rupture point (68 min) for gallic acid. However, the desorption was more efficient when HP-20 resin was used for all specific polyphenols. Therefore, for an efficient purification process is necessary to consider the chemical structure of the polyphenol and the textural properties.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135340611","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}
Federica Cappelletti, Alessandra Papetti, Marta Rossi, Michele Germani
Abstract The total quantity of food waste in Europe has been estimated at around 88 million tons per year. About 42 % is thrown out by households, of which 60 % would be avoidable by increasing users’ awareness. The present paper aims to develop an integrated system to reduce household food waste and improve the end-users’ lifestyle in terms of health and well-being. A smart fridge able to track the stocks, a web application and a set of related services have been designed and prototyped to guide the user in the proper storage of food and support him/her in purchase planning and food preparation. The system was positively evaluated in terms of usability, it is use contributes to both environmental and economic benefits, leading respectively to a reduction of environmental impacts of about 21 % and a yearly savings amounting up to 285 €, in comparison with a traditional system.
{"title":"User centered system design and prototype for household food waste reduction","authors":"Federica Cappelletti, Alessandra Papetti, Marta Rossi, Michele Germani","doi":"10.1515/ijfe-2023-0027","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0027","url":null,"abstract":"Abstract The total quantity of food waste in Europe has been estimated at around 88 million tons per year. About 42 % is thrown out by households, of which 60 % would be avoidable by increasing users’ awareness. The present paper aims to develop an integrated system to reduce household food waste and improve the end-users’ lifestyle in terms of health and well-being. A smart fridge able to track the stocks, a web application and a set of related services have been designed and prototyped to guide the user in the proper storage of food and support him/her in purchase planning and food preparation. The system was positively evaluated in terms of usability, it is use contributes to both environmental and economic benefits, leading respectively to a reduction of environmental impacts of about 21 % and a yearly savings amounting up to 285 €, in comparison with a traditional system.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135340322","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}
Qianhui Yu, Jinfeng Zhang, Yanmin Cui, Xiushan Zhang, Shuning Yang, Xin Huang, Tuoping Li
Abstract Currently, the industrial production of γ-polyglutamic acid (γ-PGA) was mainly based on microbial fermentation, but the decolorization technology still needs to be improved. Therefore, in this study, the optimal decolorization conditions and efficiencies were investigated. As the result, D4006 was an ideal resin for the decolorization of γ-PGA fermentation broth. The optimal decolorization pH value and temperature were pH 3 and 40 °C, respectively; ultrafiltration differential pressure, temperature and time were 0.2 MPa, 40 °C, and 6 h, respectively. Moreover, the combination of D4006 (3 %) resin on the basis of ultrafiltration had a better decolorization effect on γ-PGA fermentation broth, and the decolorization rate reached 96.8 %.
{"title":"Ultrafiltration associated with microporous resin decolorizing the <i>Bacillus subtilis</i> fermentation broth for the production of γ-polyglutamic acid","authors":"Qianhui Yu, Jinfeng Zhang, Yanmin Cui, Xiushan Zhang, Shuning Yang, Xin Huang, Tuoping Li","doi":"10.1515/ijfe-2022-0298","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0298","url":null,"abstract":"Abstract Currently, the industrial production of γ-polyglutamic acid (γ-PGA) was mainly based on microbial fermentation, but the decolorization technology still needs to be improved. Therefore, in this study, the optimal decolorization conditions and efficiencies were investigated. As the result, D4006 was an ideal resin for the decolorization of γ-PGA fermentation broth. The optimal decolorization pH value and temperature were pH 3 and 40 °C, respectively; ultrafiltration differential pressure, temperature and time were 0.2 MPa, 40 °C, and 6 h, respectively. Moreover, the combination of D4006 (3 %) resin on the basis of ultrafiltration had a better decolorization effect on γ-PGA fermentation broth, and the decolorization rate reached 96.8 %.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135585276","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}
Shivani Desai, Srishti Upadhyay, Vijay Singh Sharanagat, Prabhat Kumar Nema
Abstract The present study was focused on microwave-roasting (300–600 W for 5–15 min) on the quality attributes of black pepper. The increase in roasting power and time decreased the lightness, L * (51.85–25.64), and a visible color change from medium light to dark was observed. Roasting reduced the powder density (bulk density – 0.51–0.41 g/cm 3 ; tapped density – 0.70–0.53 g/cm 3 ), flowability, and crystallinity and showed a higher Hausner’s ratio (1.29–1.42), carr’s index (22.43–29.38), compressibility index (0.22–0.30), cohesion index (13.96–34.80 g mm/g), and caking strength (5225.79–12040.44 g mm). All the samples showed stable flow, and the stability was in the range of 1–1.11. Sample roasted at lower roasting levels had higher antioxidant properties viz. , phenolic content (36.20–79.62 mg GAE/100 g), flavonoid content (350.52–566.45 mg QE/100 g), % DPPH scavenging activity (53.97–85.12 %), and ABTS assay (2.33–4.81 mmol TE/100 g), whereas the higher roasting conditions reduced the TFC and % DPPH inhibition. The principal component analysis (PCA) and a simple least square method (SLSM) with maximum desirability were used to develop the correlation and optimize the roasting condition, respectively. Results showed that the roasting time had a prominent effect on different quality attributes compared to roasting power, and the optimum roasting condition for BP is 300 W, 15 min.
{"title":"Physico-functional and quality attributes of microwave-roasted black pepper (<i>Piper nigrum</i> L.)","authors":"Shivani Desai, Srishti Upadhyay, Vijay Singh Sharanagat, Prabhat Kumar Nema","doi":"10.1515/ijfe-2023-0207","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0207","url":null,"abstract":"Abstract The present study was focused on microwave-roasting (300–600 W for 5–15 min) on the quality attributes of black pepper. The increase in roasting power and time decreased the lightness, L * (51.85–25.64), and a visible color change from medium light to dark was observed. Roasting reduced the powder density (bulk density – 0.51–0.41 g/cm 3 ; tapped density – 0.70–0.53 g/cm 3 ), flowability, and crystallinity and showed a higher Hausner’s ratio (1.29–1.42), carr’s index (22.43–29.38), compressibility index (0.22–0.30), cohesion index (13.96–34.80 g mm/g), and caking strength (5225.79–12040.44 g mm). All the samples showed stable flow, and the stability was in the range of 1–1.11. Sample roasted at lower roasting levels had higher antioxidant properties viz. , phenolic content (36.20–79.62 mg GAE/100 g), flavonoid content (350.52–566.45 mg QE/100 g), % DPPH scavenging activity (53.97–85.12 %), and ABTS assay (2.33–4.81 mmol TE/100 g), whereas the higher roasting conditions reduced the TFC and % DPPH inhibition. The principal component analysis (PCA) and a simple least square method (SLSM) with maximum desirability were used to develop the correlation and optimize the roasting condition, respectively. Results showed that the roasting time had a prominent effect on different quality attributes compared to roasting power, and the optimum roasting condition for BP is 300 W, 15 min.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135220370","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 this study, the heating penetration in salmon muscle tissue was evaluated during ohmic heating (OH) at 20 kHz. The electrical conductivities (ECs) in five muscle-tissue sections (fat content from 7.85 to 21.15 %) of salmon were measured under different conditions of applied frequency (50 Hz–20 kHz), temperature (5–70 °C), and direction of the electric current (parallel or series) in relation to the muscle arrangement. Significant differences in the ECs of the five sections were found, especially at high frequencies. A lower fat content and the parallel current direction resulted in higher ECs than a higher fat content and the series current direction. Empirical equations were derived to determine the EC values of all five sections of the salmon fillet based on their temperature dependence. The cooking losses after OH processes were low in the order of parallel < series < minced. These results are of potential value for the design of the OH process for salmon-based products.
{"title":"Electrical conductivity of salmon muscles – analysis of the influence of muscle position and electrical current direction during ohmic heating","authors":"Wen Guo, Yvan Llave, Mika Fukuoka","doi":"10.1515/ijfe-2023-0143","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0143","url":null,"abstract":"Abstract In this study, the heating penetration in salmon muscle tissue was evaluated during ohmic heating (OH) at 20 kHz. The electrical conductivities (ECs) in five muscle-tissue sections (fat content from 7.85 to 21.15 %) of salmon were measured under different conditions of applied frequency (50 Hz–20 kHz), temperature (5–70 °C), and direction of the electric current (parallel or series) in relation to the muscle arrangement. Significant differences in the ECs of the five sections were found, especially at high frequencies. A lower fat content and the parallel current direction resulted in higher ECs than a higher fat content and the series current direction. Empirical equations were derived to determine the EC values of all five sections of the salmon fillet based on their temperature dependence. The cooking losses after OH processes were low in the order of parallel < series < minced. These results are of potential value for the design of the OH process for salmon-based products.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135303494","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 Crops’ health is affected by a varied range of diseases. Convenient and precise diagnosis plays a substantial role in preventing the loss of crop quality. In the past decade, deep learning (DL), particularly Convolutional Neural Networks (CNNs), has presented extraordinary performance for diverse applications involving crop disease (CD) detection. In this study, a comparison is drawn for the three pre-trained state-of-art architectures, namely, EfficientNet B0, ResNet50, and VGG19. An ensembled CNN has also been generated from the mentioned CNNs, and its performance has been evaluated over the original coloured, grey-scale, and segmented dataset. K-means clustering has been applied with six clusters to generate the segmented dataset. The dataset is categorized into three classes (two diseased and one healthy class) of bean crop leaves images. The model performance has been assessed by employing statistical analysis relying on the accuracy, recall, F1-score, precision, and confusion matrix. The results have shown that the performance of ensembled CNNs’ has been better than the individual pre-trained DL models. The ensembling of CNNs gave an F1-score of 0.95, 0.93, and 0.97 for coloured, grey-scale, and segmented datasets, respectively. The predicted classification accuracy is measured as: 0.946, 0.938, and 0.971 for coloured, grey-scale, and segmented datasets, respectively. It is observed that the ensembling of CNNs performed better than the individual pre-trained CNNs.
{"title":"Crop leaf disease detection for beans using ensembled-convolutional neural networks","authors":"Priyanka Sahu, Anuradha Chug, Amit Prakash Singh","doi":"10.1515/ijfe-2023-0055","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0055","url":null,"abstract":"Abstract Crops’ health is affected by a varied range of diseases. Convenient and precise diagnosis plays a substantial role in preventing the loss of crop quality. In the past decade, deep learning (DL), particularly Convolutional Neural Networks (CNNs), has presented extraordinary performance for diverse applications involving crop disease (CD) detection. In this study, a comparison is drawn for the three pre-trained state-of-art architectures, namely, EfficientNet B0, ResNet50, and VGG19. An ensembled CNN has also been generated from the mentioned CNNs, and its performance has been evaluated over the original coloured, grey-scale, and segmented dataset. K-means clustering has been applied with six clusters to generate the segmented dataset. The dataset is categorized into three classes (two diseased and one healthy class) of bean crop leaves images. The model performance has been assessed by employing statistical analysis relying on the accuracy, recall, F1-score, precision, and confusion matrix. The results have shown that the performance of ensembled CNNs’ has been better than the individual pre-trained DL models. The ensembling of CNNs gave an F1-score of 0.95, 0.93, and 0.97 for coloured, grey-scale, and segmented datasets, respectively. The predicted classification accuracy is measured as: 0.946, 0.938, and 0.971 for coloured, grey-scale, and segmented datasets, respectively. It is observed that the ensembling of CNNs performed better than the individual pre-trained CNNs.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134975890","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 herbal tea market is projected to grow at an annual rate of 4.8 %, with the discrimination of these products appearing as an issue of food quality and safety. In this study the Vis/NIR spectroscopy combined with chemometrics was applied for discriminating five popular herbal teas (chamomile, boldo, lemon grass, carqueja, fennel) by using powdered samples. Dynamic sampling was applied for measuring the spectral signatures and different spectral pre-treatments were evaluated aiming at improving the discrimination accuracy. The Partial Least Squares Discriminant Analysis (PLS-DA) achieved high prediction accuracies (77.8–100 %), specificities (89.4–100 %) and sensitivities (66.1–100 %), with detrending and object-wise standardization pre-treatments correctly discriminating 100 % of the samples during the external validation. The Vis/NIR spectroscopy combined with chemometric analysis has great potential to discriminate powdered herbal teas, providing a non-destructive, fast, safe and chemical-free solution for automated quality control procedures in industries of tea processing.
{"title":"Discrimination of powdered herbal teas by Vis/NIR spectral reflectance and chemometrics","authors":"Antonio José Steidle Neto, Daniela C. Lopes","doi":"10.1515/ijfe-2022-0311","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0311","url":null,"abstract":"Abstract The herbal tea market is projected to grow at an annual rate of 4.8 %, with the discrimination of these products appearing as an issue of food quality and safety. In this study the Vis/NIR spectroscopy combined with chemometrics was applied for discriminating five popular herbal teas (chamomile, boldo, lemon grass, carqueja, fennel) by using powdered samples. Dynamic sampling was applied for measuring the spectral signatures and different spectral pre-treatments were evaluated aiming at improving the discrimination accuracy. The Partial Least Squares Discriminant Analysis (PLS-DA) achieved high prediction accuracies (77.8–100 %), specificities (89.4–100 %) and sensitivities (66.1–100 %), with detrending and object-wise standardization pre-treatments correctly discriminating 100 % of the samples during the external validation. The Vis/NIR spectroscopy combined with chemometric analysis has great potential to discriminate powdered herbal teas, providing a non-destructive, fast, safe and chemical-free solution for automated quality control procedures in industries of tea processing.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135537048","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}
Syeda Hira Bukhari, Muhammad Asif Asghar, Farman Ahmed, Suraiya Jabeen
Abstract The current study was designed to predict the response of Aspergillus parasiticus and AFB 1 production as a function of temperature (25, 30, 35, 40 °C), water activity ( a w = 0.57, 0.90, 0.94, 0.96) and growth medium in peanuts and walnuts. The fungal growth, counted as infected nut kernels and AFB 1 content was determined using HPLC. About 100 % kernels of peanut and walnut were infected with A. parasiticus at 30 °C with 0.96 a w . The maximum toxin was quantified at optimal 25 °C × 0.96 a w (4780 μg/kg) in walnuts and 30 °C × 0.96 a w (9100 μg/kg) in peanuts. Whereas, the temperatures (<20 °C or >40 °C) and a w (<0.90) doesn’t provide a sufficient environment for the growth of these entities. Additionally, the sample growth medium was found another major factor that affects toxin production, along with environmental conditions. The regression model and two-way ANOVA indicate that temperature, a w and commodity are the significant predictors ( p < 0.05) for fungal growth and AFB 1 production.
摘要本研究旨在预测花生和核桃中曲霉寄生对温度(25、30、35、40℃)、水分活度(aw = 0.57、0.90、0.94、0.96)和生长介质对afb1产量和afb1产量的影响。采用高效液相色谱法测定真菌生长情况，以侵染果仁计数，测定afb1含量。在30℃、0.96 a / w条件下，花生和核桃仁的寄生率约为100%。核桃在25°C × 0.96 a w (4780 μg/kg)和花生在30°C × 0.96 a w (9100 μg/kg)下的最大毒素定量。然而，温度(<20°C或>40°C)和w (<0.90)不能为这些实体的生长提供足够的环境。此外，除了环境条件外，还发现了影响毒素产生的另一个主要因素是样品生长介质。回归模型和双向方差分析表明，温度、w和商品是显著的预测因子(p <0.05)促进真菌生长和afb1的产生。
{"title":"The production of aflatoxin B<sub>1</sub> by <i>Aspergillus parasiticus</i> in peanuts and walnuts under the influence of controlled temperature and water activity","authors":"Syeda Hira Bukhari, Muhammad Asif Asghar, Farman Ahmed, Suraiya Jabeen","doi":"10.1515/ijfe-2023-0116","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0116","url":null,"abstract":"Abstract The current study was designed to predict the response of Aspergillus parasiticus and AFB 1 production as a function of temperature (25, 30, 35, 40 °C), water activity ( a w = 0.57, 0.90, 0.94, 0.96) and growth medium in peanuts and walnuts. The fungal growth, counted as infected nut kernels and AFB 1 content was determined using HPLC. About 100 % kernels of peanut and walnut were infected with A. parasiticus at 30 °C with 0.96 a w . The maximum toxin was quantified at optimal 25 °C × 0.96 a w (4780 μg/kg) in walnuts and 30 °C × 0.96 a w (9100 μg/kg) in peanuts. Whereas, the temperatures (<20 °C or >40 °C) and a w (<0.90) doesn’t provide a sufficient environment for the growth of these entities. Additionally, the sample growth medium was found another major factor that affects toxin production, along with environmental conditions. The regression model and two-way ANOVA indicate that temperature, a w and commodity are the significant predictors ( p < 0.05) for fungal growth and AFB 1 production.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135536721","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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