International Journal of Food Science最新文献

In this study, wheat flour characterized by a high content of nonstarch polysaccharides was fortified with enzymes and then subjected to low temperature (up to 85°C) extrusion cooking treatment. Conventional enzymatic hydrolysis with cellulase and cellulase-xylanase blend, as well as extrusion and hybrid enzymatic-extrusion treatments, was tested under variable conditions. Extrusion of wheat flour was applied at 23%-27% initial moisture at the temperature range of 40°C-80°C. Proximate composition, polysaccharide content, and its fractions, as well as rheological and technofunctional properties, were tested. Extruded and hybrid-modified wheat flour showed a significant decrease in fat, ash, insoluble fiber content, gelatinization beginning temperature, dough stability, starch gelatinization, amylase activity, starch retrogradation, and gluten performance index, whereas increased hydration capacity, max viscosity, setback, protein weakening, and solvent retention capacity were evidenced in the presence of all tested solvents. Soluble and insoluble fractions of nonstarch polysaccharides were, however, significantly different, especially if the hybrid cellulase-xylanase-extrusion method was applied to wheat flour. Moreover, the crystalline structure of wheat flour changed significantly after extrusion and hybrid treatments. In addition, the microstructure showed a significant agglomeration of the extruded flours due to starch gelatinization and formation of melted phase in all extruded and hybrid-treated flours, with visible fibrous particles coming from the outer layers of wheat grains as polysaccharide fractions. Extruded wheat flour, characterized by increased viscosity, hydration, and solvent retention ability, can be used as a "clean label" improver in mixtures for various bakery products, especially bread.

In view of bioprospecting the Rodriguan lime (Citrus aurantifolia Swingle) as a novel antioxidant and antimicrobial for the food industry, its bioactivities were compared with those of the Mauritian pamplemousses (Citrus maxima) and the Rodriguan grapefruit (Citrus × paradisi Macfad). The Rodriguan lime, "Limon Rodrigues," is also known as the Mexican lime (Citrus aurantiifolia, Swingle) or key lime. All citrus peel extracts tested in the study-namely, the Rodriguan lime, Mauritian pamplemousses, and Rodriguan grapefruit-exhibited comparable antioxidant activity in the ferric reducing antioxidant power (FRAP) (14.50 ± 3.11, 12.96 ± 0.97, and 14.77 ± 1.47) and CUPRAC (cupric reducing antioxidant capacity) (0.71 ± 0.20, 0.50 ± 0.04, and 0.59 ± 0.11) assays. The Rodriguan lime extract had the lowest overall minimum inhibitory concentration (MIC) of 5-10 mg/mL against Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, Bacillus cereus, and Lactobacillus plantarum. Although the Rodriguan grapefruit peel had the highest total phenolic content (64.53 ± 3.25 mg GAE/g extract) (p < 0.05), its total flavonoid content was not significantly different from that of the Rodriguan lime peel (p > 0.05). LC-MS data revealed that the Rodriguan grapefruit extract possessed the highest overall concentration of flavonoids (4821.1 mg RE/kg) and coumarins (13476 mg CE/kg), although the Rodriguan lime peel extract exhibited a relatively unique flavonoid and coumarin profile. Citrus flavonoids and coumarins exhibit diverse biological functions, including antidiabetic, antimicrobial, antifungal, hypotensive, antioxidant, carminative, antibacterial, larvicidal, antiviral, uricosuric, antiyeast, antihepatotoxic, and antimutagenic activities. Additionally, they demonstrate significant anticancer, cardiovascular-protective, and neuroprotective properties. These multifunctional bioactive compounds highlight the potential of citrus-derived substances in therapeutic and preventive health applications. Given its broad antimicrobial spectrum and diverse phytochemicals, the Rodriguan lime extract shows potential for applications in the functional food and nutraceutical industries.

The use of films in the food industry is very widespread, with a focus on improving the quality of packaging films using nanoparticles and essential oils. The aim of this study was to optimize the formulation of hydroxypropyl methylcellulose (HPMC) film by combining nanoclay and dill essential oil (DEO). The ideal values of nanoclays and essential oils were determined through response surface design and Design Expert software. The results showed that the responses of water vapor permeability and tensile strength of the film were affected by input factors (amount of nanoclay and amount of essential oil), and the final model was estimated to be 4.26 wt% of nanoclay and 1.70 V/w of DEO. The optimal film was produced and compared with the samples of HPMC film containing nanoclay and the control sample (film without nanoclay and DEO). The optimal sample had the lowest rupture force (428 N), the lowest water vapor permeability (146.91 g.m/m².s.Pa∗10¹¹), the lowest solubility in water (24.12%), and the highest antioxidant and antimicrobial activity (75 DPPH) compared to the other samples. In the second stage of the study, raw egg samples were coated with an optimal HPMC film, and their qualitative properties were investigated. It was observed that egg samples coated with optimal layer had the lowest weight loss (4%) and egg white pH (8.7), while the Haugh index (5.56) and egg yolk index (8.3) had the highest value in samples coated with optimal layer. The sensory evaluation of egg samples showed that the optimal samples had the highest score in flavor coefficient (5.3). Based on the results of this study, it can be stated that the use of HPMC film containing nanoclay and DEO has a significant positive effect on improving the quality properties of eggs (p < 0.05).

In large-scale cooking environments, such as hospital catering, the risk of food contamination due to improper handling escalates with numerous personnel's involvement. Given the critical nature of hospital settings, ensuring stringent adherence to food safety protocols is imperative to prevent adverse health outcomes. This study aims to evaluate food safety knowledge and awareness concerning safe food handling practices among Qatar hospital catering staff, enhancing patient safety and improving healthcare quality. A cross-sectional survey utilizing a validated self-administered questionnaire was conducted among food handlers employed by Hamad Medical Corporation between November 13 and December 7, 2023. The questionnaire was distributed across various hospital facilities. The study involved 366 participants, 60.9% exhibiting good knowledge, 30.1% satisfactory, and 9% lacking adequate food safety knowledge. Similarly, 95.9% of participants exhibited good, 3% demonstrated satisfactory, and 1.1% displayed inadequate awareness regarding safe food handling practices. Significant disparities in total knowledge scores were observed across marital status categories (p = 0.043) and job positions (p = 0.002). Furthermore, variations in total awareness scores about safe food handling practices were noted among different categories of years of experience (p = 0.009) and job positions (p = 0.016). Although overall knowledge and awareness among hospital catering staff in Qatar were commendably high, periodic refresher courses are recommended to sustain adherence to best practices. Additionally, continuous oversight and qualitative research to observe actual food handling behaviours are crucial for maintaining optimal food safety standards, complementing self-reported practices.

The present study analyzed the nutritional composition, antinutrient, and mineral composition of fresh Arisaema schimperianum tuber and flour popularly consumed in southern Ethiopia. Tubers and flour were subjected to laboratory analysis for moisture, crude protein, total ash, crude fiber, crude fat, total carbohydrate, gross energy, and minerals: Ca, Fe, Mn, Zn, and P. Antinutritional factors (phytate, oxalate, and tannin) were determined following standard procedures. The flours were prepared separately from sun-dried (SD), freeze-dried (FD), and oven-dried (OD) tubers. Fresh tubers and flour from SD, FD, and OD Arisaema schimperianum had the following compositions: moisture content of 86.77%, 13.19%, 13.95%, and 11.29%, respectively; crude protein of 1.44%, 2.22%, 2.9%, and 1.93%, respectively; total ash of 4.4%, 5.85%, 5.45%, and 6.18%, respectively; crude fiber of 2.36%, 2.51%, 2.72%, and 3.11%, respectively; crude fat of 1.93%, 2.37%, 2.68%, and 3.23%, respectively; total carbohydrate of 5.6%, 76.06%, 75.05%, and 78.11%, respectively; gross energy of 44.97%, 334.36%, 312.08%, and 349.23%, respectively. The Ca content (mg/100 g) of fresh and flour (SD, FD, and OD) was found to be 94.15, 44.26, 60.00, and 50.53, respectively; the Fe content (mg/100 g) was 15.84, 6.17, 9.37, and 6.05; the Zn content was 7.64, 5.20, 6.14, and 6.13; the P content was 56.11, 43.02, 48.44, and 40.12; and the Mn content was 1.91, 1.49, 1.76, and 0.97. No significant differences in Zn content were observed between the OD and FD products. The phytate contents (mg/100 g) of the fresh tuber and SD, FD, and OD flour were 32.18, 18.98, 20.26, and 15.51, respectively. Oxalate (mg/100 g) was 22.05, 6.66, 9.96, and 6.19, while tannin (mg/100 g) was found to be 14.03, 7.39, 8.11, and 6.42, respectively. In conclusion, fresh tuber and flour from Arisaema schimperianum are nutritious and rich in phosphorus, calcium, and iron. However, drying before milling reduced the mineral content and antinutritional factors while increasing the proximate values, except for the moisture content.

The study was conducted to determine the rigor mortis in common carp Cyprinus carpio, weighing 1100 ± 163 g and measuring 37.5 ± 1.87 cm in total length. Immediately after catching, the fish were killed by a blow to the head, followed by washing with tap water, before being placed in six insulated boxes, either at the ambient temperature (25 ± 3°C) or at a chilled temperature of (0°C). The rigor mortis and biochemical changes were monitored at regular times to measure the rigor mortis index (%), pH, and chemical composition. The rate of rigor mortis index in fish kept at ambient temperature was 100% within 10 h after fishing, while it was 100% after 20 h in fish kept at a chilled temperature. During the later postmortem changes, pH slightly increased to reach a value of 7.2 for fish kept at ambient temperature and 7 for fish kept at a chilled temperature. The results also showed nonsignificant differences (p > 0.05) in the chemical composition of fish before and after rigor mortis. Therefore, it was considered that the development of rigor mortis in common carp occurring more rapidly at ambient temperature than at chilled temperature.

As awareness of the link between diet and health grows, people are increasingly prioritizing functional foods that offer additional health benefits beyond basic nutrition. Ashwagandha, scientifically known as Withania somnifera (WS), is a perennial plant which belongs to the family Solanaceae, which grows abundantly in subtropical regions of the world. Ashwagandha is a renowned Ayurvedic herb with diverse applications in global dietary supplements and traditional medicines. It has extensive medicinal potential in traditional Indian systems such as (Ayurvedic, Unani, and Siddha) and contemporary medicine, recognized as the "Indian ginseng." WS is a dietary additive composed of various phytochemicals and active compounds such as withanolides, polyphenols, flavonoids, alkaloids, which exhibit therapeutic properties, including anti-inflammatory, anticancer, antistress, antioxidant, antimicrobial, antidiabetic, cardioprotective, hypoglycemic, hepatoprotective, immunomodulatory, and rejuvenating effects. WS has been scientifically proven to be highly effective against numerous neurological and psychological disorders. The incorporation of ashwagandha into food enhances the biological activity of the food as well as enhances the functional properties, making it a valuable functional food with potential health benefits. This review provides an updated analysis of WS, emphasizing its bioactive compounds, extraction techniques, and functional food applications. Unlike previous studies that primarily focused on its medicinal properties, this review highlights integration into food systems, addressing technological challenges, stability, and commercial viability. Additionally, it compiles advancements in analytical techniques, offering insights into enhancing bioavailability and sensory optimization, thereby bridging traditional herbal use with modern food science.

Hemp seed oil is a valuable source of unsaturated fatty acids. However, its high degree of unsaturation makes it highly susceptible to oxidation, which can compromise its quality and nutritional value. Enhancing its stability can be achieved by incorporating antioxidant compounds naturally present in the seeds. A deeper understanding of the interactions between the extraction process and the oil's composition would provide valuable insights for optimizing both its stability and bioactive properties. In this context, this study was aimed at investigating and optimizing the microwave-assisted extraction of hemp seed oil, enriched with bioactive compounds, using response surface methodology. Three extraction factors were investigated: microwave power (600, 750, and 900 W), cosolvent percentage (0%, 5%, and 10% ethanol relative to hexane), and extraction time (5, 10, and 15 min). Several responses were studied, including oil yield, total phenolic content (TPC), total tocopherols, oxidative stability index (OSI), chlorophylls, carotenoids, quality indices (peroxide value and conjugates [diene and triene]), and color (L∗, a∗, b∗, C∗⁣_ab, and h _ab). The optimum extraction conditions were 800 W, 7.5% EtOH, and 13.60 min, reaching a maximum yield of 30.69%. The resulting oil showed a high OSI (28.60 h) and a richness in TPC, tocopherols, carotenoids, and chlorophylls (88.55, 510.64, 27.21, and 99.68 mg/kg oil, respectively) along with an acceptable oxidation quality and intense color parameters (L∗ = 33.54, a∗ = -4.01, and b∗ = 3.17). Furthermore, a detailed analysis of phenolic compounds using HPLC-DAD/ESI-MS was carried out on microwave-extracted oils. The finding showed that both variables (power and %EtOH) resulted in notable fluctuations in the phenolic profile of the extracted oil. The contents of phenolic acids (13.48 mg/kg), hydrocinnamic acid amides (9.97 mg CTE/kg), and lignanamides (16.18 mg CTE/kg) identified in the hemp seed oil were highest under 600 W, 10% ethanol, and 10 min.

Pasta is widely consumed, and incorporating certain components can transform it into a functional food with health advantages. These components include antioxidants, dietary fiber, and enzyme inhibitors associated with a decreased risk of various health issues. The Malus domestica variety Annurca is abundant in bioactive compounds, making it a suitable candidate for producing functional foods. We developed durum wheat tagliatelle enriched with dried and powdered Annurca pulp or peels at two distinct supplementation levels (3% and 6%) on a laboratory scale. The in vitro ability to inhibit digestive enzymes and the predicted glycaemic value of the enriched pasta were evaluated. Every formulation demonstrated inhibition of α-amylase, α-glucosidase, cholesterol esterase, and lipase in vitro. All the samples exhibited a low predicted glycaemic index (pGI), ranging from 41.25 to 45.76. These low pGI values indicate that fortified pasta has a lower impact on blood sugar levels and a slower digestion rate. The predicted glycaemic indices for pasta enriched with 3% or 6% pulp flour were 18.7% and 26.7% lower, respectively, than those for control pasta with durum wheat semolina alone. The reductions were similar for peel-enriched pasta at 3% and 6% (24.4% and 24.7%, respectively). Our in vitro results indicate that Annurca apple-fortified pasta has lipid- and glucose-lowering effects. Adding Annurca fruit flour with valuable and functional compounds could be relevant for obtaining pasta with potential health benefits.

Oxidation in fishmeal (FM) can generate sufficient heat to potentially trigger combustion, making it essential to assess its risk of self-ignition before transport to prevent fires. Ethoxyquin, commonly used to mitigate this risk, has been banned in some markets due to its genotoxicity, driving the search for alternative antioxidants. The traditional method to evaluate this risk, the SW-846 1050 test, is costly and time-consuming. We used the simpler and cheaper OXITEST method to assess the oxidative stability of FM by comparing oxygen consumption in FM with and without antioxidants. Fresh FM without antioxidants was used, which was stored at -30°C for 6 months. FM contained 7.2% moisture, 18.8% ash, 64.3% protein, and 9.7% crude fat; of the lipids, 75% were neutral, and 25% were phospholipids. The fatty acid profile of the lipids revealed high levels of EPA and DHA, with a DHA/EPA ratio greater than 1, which makes the FM more prone to oxidation compared to anchovy oil. Initial results demonstrated oxygen consumption in FM samples, although the inflection point (IP) was not detected. In a second step, after optimizing the sample volume (50 g), temperature (80°C), and time (4 h), oxygen consumption was evaluated by OXITEST in FM samples with increasing concentrations of ethoxyquin, demonstrating an inverse correlation between concentrations of ethoxyquin and oxygen consumption (Pearson's linear). Finally, we evaluated FM samples with various commercial antioxidants and compared the area under the curve for oxygen pressure versus time using FM alone as a negative control and FM with 750 ppm of ethoxyquin as the positive control. OXITEST measurements revealed differences in the rate of oxygen pressure loss among the studied agents, offering a comparative measure of antioxidant efficiency. The OXITEST method can be employed as a rapid and cost-effective method to evaluate oxidative stability and the effectiveness of antioxidants in FM.