International Journal of Food Science最新文献

Gluten-free cookie (GFC) made from rice flour is considered a healthy food for people suffering from celiac disease. This study was aimed at developing GFCs supplemented with highly enzyme-resistant mung bean starch (HERS) and evaluating their physical properties, in vitro and in vivo digestibility, and organoleptic profiles. The HERS was used to substitute for rice flour at levels of 15%, 20%, 25%, 30%, 35%, 40%, and 45% in cookie making using stevia as a sugar substitute. The shape and surface of GFCs were identical to those of wheat-based ones, but their color intensity gradually darkened with increasing amounts of HERS. The diameter of rice-based cookies consistently decreased with a higher concentration of HERS added to the dough, whereas their thickness and volume initially increased but then decreased when the concentration of HERS exceeded 30%. However, their spread ratios exhibited an opposite trend to their thickness. Additionally, the hardness of GFCs increased with higher levels of HERS. These results revealed that rice-based cookies substituted with 30% HERS exhibited the most appropriate color, appearance, spread ratio, and hardness among other cookies tested. This particular cookie was selected for further evaluation of digestibility and organoleptic profiles. The cookie contained a high amount of resistant starch (28.6%), a moderate concentration of slowly digestible starch (21.1%), and a low level of rapidly digestible starch (50.3%), resulting in a low glycemic index (51.7%). Furthermore, this product was highly rated, with an average score of 7 on a 9-point scale for all sensory attributes. The rice-based cookies substituted by 30% HERS were recognized as a gluten-free and low-GI product with excellent sensory attributes and health benefits.

Contamination of brined white cheese (BWC) with pathogenic bacteria is a major concern in the Mediterranean region. This study aimed to investigate the survival capability of Staphylococcus aureus in white cheese immersed into different brine solutions (0.0%, 2.5%, 5.0%, 7.5%, and 10.0%) under different temperatures. A cocktail of three strains of S. aureus, were inoculated at ca. 5 log₁₀ CFU/g in BWC. The cheese was stored for 30 days at 4°C, 10°C, or 24°C. The water activity and salt content in cheese ranged between 0.99% and 0.0% in un-brined cheese to 0.96% and 5.2% in the BWC immersed in 10.0% NaCl. The initial pH of cheese was ca. 6.6 and it dropped significantly (p < 0.05) after 30 days, especially under high storage temperature. S. aureus was able to survive in BWC at 4°C throughout the storage period at counts higher than 3.8 log CFU/g. While at 10°C, the counts remained higher than 6.0 log CFU/g. In comparison, at 24°C, S. aureus reached to ca. 9.5 log CFU/g after 15 days of storage. TMC (total mesophilic bacterial count) and yeast and mold counts were significantly (p < 0.05) lower at higher brine concentrations (7.5% and 10.0%) and lower temperature (4°C). However, the TMC and yeast and mold counts reached their maximum levels after 10 and 5 days when BWC was stored at 10°C and 24°C, respectively. S. aureus can survive well in BWC preserved in various brines and different storage temperatures. However, the counts were particularly lower when BWC was kept refrigerated and immersed into 10% brine, emphasizing the necessity of keeping BWC refrigerated and necessitating exploring appropriate preventive measures to reduce the potential risk associated with this pathogen.

In emergency and disaster situations, access to nutritionally adequate, shelf-stable, and acceptable food products becomes a critical public health priority. This study is aimed at developing four biscuit formulations designed to meet the specific dietary needs of vulnerable population groups, including the general population, elderly individuals, children, and those requiring a gluten-free formulation. The biscuits were evaluated for their physical (color and texture), nutritional (protein, fat, ash, carbohydrate, and dietary fiber), and in vitro bioavailability of phenolic content, as well as their sensory acceptability. The biscuit for elderly consumption (BEC) demonstrated the highest ash, fat, protein, and dietary fiber levels, indicating a nutritionally enriched profile suitable for aging populations. Meanwhile, the biscuit for gluten-free formulation (BGF) contained the highest carbohydrate content but exhibited lower levels of key nutrients, reflecting some nutritional limitations. Sensory analyses confirmed acceptable palatability across all formulations, with texture and flavor identified as key drivers of preference. These results highlight the importance of ingredient selection and functional formulation in the development of emergency foods tailored to the diverse nutritional requirements of at-risk populations.

This study was aimed at evaluating the influence of agitation intensity, initial temperature, and total solids content of milk on the inactivation of Escherichia coli and Listeria monocytogenes by UV-C radiation, with emphasis on a UV-C system in batches for human milk. The kinetic parameters of the inactivation of bacteria were estimated by GInaFiT and modeled to obtain a first-order model. Results showed that the initial temperature of the milk influencing only the E. coli inactivation and 4D reductions were achieved with UV-C dose between 42.7 and 54 J/L for E. coli and 29.2 and 48.6 J/L for L. monocytogenes, all under agitation conditions above 550 rpm. The UV-C dose to the first decimal reduction (δ) for both bacteria was approximately fourfold greater at 220 rpm than at 880 rpm. There is a statistically significant interaction between the effects of agitation intensity and total solids content for the prediction models of the p parameter of both bacteria. The intensity of agitation overcame the short penetration depth of UV radiation by exposing bacteria to irradiated areas more frequently in the inactivation of pathogenic bacteria in milk, and this batch UV-C system demonstrated potential for use in human milk processing.

Auricularia polytricha, a nutritious edible wood-rotting mushroom, faces cultivation challenges due to the limited availability of wood chips. It is urgent to find suitable flat substitutes to replace the current material. This study explores the use of 12 types of agricultural waste as alternative growth substrates, analyzing their effects on the physiological and biochemical characteristics of both mycelia and fruiting bodies. The agricultural waste that demonstrated greater suitability for the growth of A. polytricha was then selected as a substrate to evaluate its effect on the nutritional composition and antioxidant capacity of the fruiting bodies. The research findings have highlighted the potential for cotton straw, coix seed straw, and wheat straw to serve as the most efficient substrates in the cultivation of A. polytricha. The utilization of agricultural waste as a growth medium has been found to markedly enhance the activity of enzymes such as laccase, cellulase, and polyphenol oxidase within the mycelia, resulting in a significant reduction of the cultivation cycle by 16 days. These substrates also improved the nutritional composition of fruiting bodies, increasing crude fat, crude protein, total sugars, and mineral contents of iron (Fe) and zinc (Zn) in the fruiting bodies, with increases of 1.6-fold, 2.6-fold, 2.2-fold, fourfold, and sevenfold, respectively. Additionally, the in vitro antioxidant activity of A. polytricha was assessed, revealing an enhancement in the DPPH free radical scavenging ability by up to 36.06%. This study highlights the utilization of agricultural waste to enhance the nutrient profile of A. polytricha, providing innovative approaches for optimizing its production. Additionally, it offers significant insights into advancing technologies related to "transforming wood-rotting mushrooms into agents for straw degradation."

Pla-ra, a traditional Thai fermented fish product, undergoes complex microbial and biochemical transformations that contribute to its unique flavor and aroma. This study investigated the effects of fermentation on the microbiome of pla-ra, focusing on bacteria-fungi interactions. Freshwater fish, combined with salt and roasted rice, were sampled after 1 and 6 months of fermentation. Bacterial and fungal communities in these pla-ra samples were characterized using next-generation sequencing of the 16S rRNA (V3-V4 region) and ITS2 regions, respectively. Results demonstrated that initial bacterial contamination levels were within standard limits, while fungal contamination (estimated by culture) exceeded pla-ra guidelines. Both pH and salinity increased slightly during fermentation. A decrease in bacterial alpha diversity and an increase in fungal diversity during fermentation were observed. Bacterial genera such as Candidatus Hydrogenedens, Bellilinea, and various unclassified Acidobacteria groups declined, while Enhydrobacter, Dermacoccus, and Halanaerobium increased, indicating adaptation to increased salinity. Penicillium, the dominant fungal taxon, has a potential role in flavor development. Importantly, microbial network analysis revealed dynamic interactions, including an inhibitory effect of Penicillium on Dermacoccus and Enhydrobacter, but only early in fermentation. KEGG pathway analysis highlighted upregulation of glycerophospholipid metabolism and downregulation of lipid metabolism. In conclusion, our results demonstrate that pla-ra fermentation decreases bacterial and increases fungal diversity, impacting bacteria-fungi interactions and correlations in ways that may influence taste and smell. This information contributes to optimizing traditional fermentation practices and enhancing product quality and safety.

Purpose: Ocimum basilicum L., a medicinal herb from the Lamiaceae family, has been traditionally used to treat various diseases. Plant extracts are valued in therapeutic medicine for their rich bioactive compounds. Selecting the appropriate extraction method and solvent is crucial for obtaining superior-grade plant extracts. This research is aimed at characterizing the phytochemical profiles and potential biological activities of hydromethanolic (HME) and n-hexane (HE) extracts derived from Ocimum basilicum L. leaves using the soxhlation extraction method.

Methods: Extracts were subjected to physiochemical analysis (FTIR, GC-MS, and TLC/HPTLC), quantitative analysis (total phenolic, flavonoid, and tannin content), antioxidant activity (DPPH, ABTS, NO, and SO assays), toxicity (brine shrimp and hemolysis), and anticancer activity (MTT).

Results: FTIR analysis revealed major functional groups in HME and fewer in HE. GC-MS analysis identified various compounds in HME, including estragole, beta-farnesene, alpha-bergamotene, alpha-copaene, eicosapentaenoic acid, and neophytadiene, while HE contained estragole, 1-heptatriacotanol, alpha-bergamotene, and tau-cadinol. TLC/HPTLC analysis reflects that both extracts contain complex mixtures of bioactive compounds. HME exhibited significantly higher levels of phenolics (122.72 ± 4.02 mg GAE/g), flavonoids (42.47 ± 0.59 mg QE/g), and tannins (30.91 ± 0.31 mg TAE/g) compared to HE (75.94 ± 0.93, 26.65 ± 1.17, and 1.99 ± 0.07 mg/g, respectively). In addition, HME exhibited significantly stronger antioxidant activity, as evidenced by lower IC₅₀ values across all assays (DPPH, ABTS, NO, and SO) compared to HE. Both HME and HE exhibited notable cytotoxic activity against HCT 116, MCF-7, and HeLa cancer cell lines in MTT assays. HE showed significantly greater cytotoxicity than HME at both 24 and 48 h. However, HME showed no toxicity in the brine shrimp lethality assay even at 2000 μg/mL and exhibited no hemolytic activity, highlighting its strong biocompatibility. Conversely, HE presented mild toxicity (LC₅₀ = 992 ± 88.34 μg/mL) and significant hemolytic effects, indicating potential risks to erythrocytes, limiting its therapeutic use unless mitigated.

Conclusion: Integrating metabolomics and pharmacognostic studies provided a comprehensive understanding of Ocimum basilicum L. extracts, highlighting their quality, safety, and medicinal potential.

The application of black pepper extract in dietary supplement formulations is often limited by its inherently poor compressibility, which renders direct compression into tablets problematic. Therefore, the selection of appropriate diluents to enhance the compressibility of black pepper extract is essential. This study employed an augmented simplex lattice design comprising three diluents: microcrystalline cellulose (MCC) PH102, spray-dried lactose (SDL), and dibasic calcium phosphate (DCP). The powder flowability of the black pepper aqueous extract, both alone and in combination with the specified diluents, was evaluated using various parameters: angle of repose, bulk density, tapped density, compressibility index, and Hausner ratio. Subsequently, 600 mg tablet formulations containing 100 mg of black pepper aqueous extract were prepared under a compression pressure of 1500 psi, and the physical characteristics of the resulting tablets, including hardness, friability, and disintegration time (DT), were measured. The findings indicated that SDL exhibited superior flowability compared with MCC and DCP. For tablet formulations, MCC emerged as the most effective diluent, demonstrating optimal parameters: high hardness, low friability, and minimal DT. Specifically, the optimal tablet formulation achieved a hardness ranging from 8.63 to 9.04 kgf, with friability between 0.07% and 0.29%, and DT between 2.73 and 4.42 min. Verification of these results demonstrated predictive accuracy with low residual values. In summary, this investigation highlights the pivotal role of diluents in enhancing the compressibility and overall tablet characteristics of black pepper aqueous extract. Among the evaluated diluents, MCC PH102 proved to be the most effective in promoting the desired tablet properties, thereby facilitating the direct compression of this otherwise poorly compressible substance.

In food-associated environments, foodborne bacteria can form biofilms that are likely to exist as multiple species and are potentially a food safety concern. In this study, we focused on the effects of DNase I and proteinase K on dual-species biofilms containing Campylobacter jejuni and bacterial isolates from food-associated environments. The viable cell counts of C. jejuni differed significantly depending on the counterpart strain in the biofilms. In mature monospecies biofilms, both C. jejuni and Acinetobacter baumannii were susceptible to both enzymes. Acinetobacter baylyi was susceptible only to DNase I, while Staphylococcus epidermidis was susceptible only to proteinase K. Analysis of confocal laser scanning microscopy images of A. baumannii biofilm showed that the protein distribution was consistent with that of the biofilm-embedded cells, whereas it was distinct from the polysaccharide distribution. Among the dual-species biofilms, that of C. jejuni and A. baumannii was the only biofilm susceptible to both enzymes. Combined treatment using DNase I followed by proteinase K was far more effective than DNase I monotherapy against both A. baumannii mono- and dual-species biofilms. Our study suggests that proteins could be a primary target for inactivating biofilm-embedded cells in A. baumannii, and the use of multiple enzymes could be an efficient strategy for biofilm removal.

This study explores the innovative use of ultrasound technology in the production of fruit-based ice creams, focusing on dragon fruit (Hylocereus spp.) and banana (Musa spp.) as primary ingredients. With growing consumer demand for nutritious, natural, and sensory-rich frozen desserts, traditional ice cream production methods often fail to address challenges such as ice crystallization, texture inconsistency, and nutrient degradation. The novelty of this research lies in the application of ultrasound processing to enhance the physicochemical properties of ice cream, including emulsification, ice crystal formation, and nutrient retention, particularly the preservation of sensitive compounds like vitamin C and polyphenols in tropical fruits. Ultrasound waves induce cavitation, which improves the emulsification of fat, reduces ice crystal size, and helps maintain the nutritional integrity of the fruits. The study presents a comprehensive examination of how ultrasonic power, treatment time, and temperature impact the viscosity, texture, and nutritional quality of the final product. By systematically varying ultrasonic power, time, and temperature in a dual tropical fruit dairy matrix (dragon fruit + banana), this study connects cavitation-driven microstructural changes (fat globule breakup, finer ice crystals) with rheology-microstructure-nutrient outcomes in a single framework. The novelty lies in applying ultrasound to stabilize a high-water, pectin- and fiber-rich fruit system while concurrently tracking vitamin C and total phenolics-two labile nutrient classes that typically degrade during freezing and shear. Results delineate a practical processing window that improves viscosity and dispersion while acknowledging nutrient trade-offs at higher powers.