International Journal of Food Science最新文献

Sorghum (Sorghum bicolor L.) is a member of the Poaceae family and is the fifth most important crop globally. Sorghum grains (SGs) are rich in health-promoting macro- and micronutrients and phytochemicals. SGs are commonly consumed as food or as ingredients in food, especially in African countries. Therefore, food products such as ogi, bread and flour have been and are still being developed from SGs to provide nutritional and health benefits. However, the nutritional and prebiotic potential of SGs, especially the pigment pericarps, has not been fully exploited. This review describes micronutrients in different varieties of sorghum and the health benefits of sorghum consumption, especially its interaction with the human gut microbiota. It further provides a comprehensive update on the properties and health benefits of improved sorghum-based food products. Finally, the influence of processing methods on SGs is summarised.

This study has established structure-function relationships of Lycium barbarum polysaccharides (LBPs) relevant to antioxidant and tyrosinase-inhibitory functions in food systems by integrating optimized extraction, stepwise purification, comprehensive structural analysis, and functional verification, offering a novel multimethod approach to explore structure-based mechanisms of bioactivity. Firstly, hot-water extraction optimized at 30 mL/g, 90°C, and 5 h yielded 7.44% ± 0.17% crude LBPs. Secondly, ion-exchange followed by gel-filtration chromatography separated two purified fractions: LBP-1 (115.1 kDa) and LBP-2 (73.5 kDa). LBP-1 exhibited a compact morphology and featured spectral characteristics indicative of a triple-helix structure, along with both α- and β-glycosidic linkages. In contrast, LBP-2 showed a more amorphous configuration without triple-helix features and predominantly β-linkages. Their monosaccharide profiles also differed, with LBP-1 enriched in glucose, mannuronic acid, galacturonic acid, and glucuronic acid, while LBP-2 contained glucose, galacturonic acid, mannuronic acid, and arabinose. Both fractions exhibited in vitro antioxidant and tyrosinase-inhibitory activities, with LBP-2 demonstrating relatively stronger effects. The enhanced performance of LBP-2 may be associated with its dispersed structure and uronic acid-rich β-linked motifs, which increase the accessibility of functional sites. These insights support the potential application of both LBP-1 and LBP-2 in functional foods, with LBP-2 showing greater promise for use in beverages and fresh-cut fruit products requiring natural antibrowning and antioxidant solutions.

The preservation of sensory properties of coffee depends on the quality of the beans, storage conditions, and packaging characteristics. Currently, there is a wide range of packages that preserve bean quality during the postthreshing stages. This research determined the effects of different packaging types and storage conditions on the physical and sensory qualities of green coffee stored for 365 days. Eight packaging materials, consisting of the natural fiber-based materials fique (FN) and paper (P-Mc) and the polyethylene (PE)- and polypropylene (PP)-based materials PE-Max, PE-double, PE-Multi, PP-PVC, PE-EVOH, and PE-PAV, were evaluated in four locations: Manizales (Alto de Letras), Santa Marta, Chinchiná, and a cold room. The temperature and relative humidity in Alto de Letras were constant during the evaluation period, and the sensory quality expressed as the total score SCA (Specialty Coffee Association) was preserved for 365 days in the PE-EVOH, PE-PAV, PE-double, and PP-PVC packages but not in FN. In a broad sense, the SCA score was significantly affected at different storage times, regardless of the kind of packaging for the other locations. In Santa Marta, which is characterized by higher temperature and relative humidity, the SCA score of the samples was affected after 60 days, while in the cold room, the score was affected at 240 days. In Chinchiná, the SCA score decreased throughout the storage time. The environmental storage conditions affected the ability of the different kinds of packaging to preserve coffee quality. Our findings show a new alternative to maintain coffee quality from the farm and during its commercialization chain.

Background: Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncommunicable diseases. New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced-sugar and sugar-free products, often using noncarbohydrate sweeteners. Extensive research was aimed at improving their physical and sensorial properties. However, to the authors' knowledge no publication has taken a holistic approach by integrating all major sensory and functional challenges of sugar reduction in beverages in one structured framework.

Scope and approach: This review addressed these challenges, which included (i) sweetness, (ii) temporal profile in relation to sweetness onset and linger, (iii) masking, (iv) flavour intensity and delivery and (v) mouthfeel enhancement. It firstly discussed the strategy of replacing the sweetness of sugar by utilizing different sweeteners, investigating mechanisms behind the sensory characteristics and solutions and exploring artificial and natural sweeteners and positive allosteric modulators for sweetness. For the temporal profile, methods to measure sweetness onset and linger were investigated. Solutions for masking off-tastes and flavours were discussed, including bitter-blockers, blending of sweeteners, production technologies and flavours with modifying properties. Changes in flavour intensity and delivery were discussed. In the last section, strategies for addressing mouthfeel reduction were summarised including the usage of hydrocolloids, sugar alcohols, fibre syrups and mineral salts.

Key findings and conclusions: Overall, the need for clearer guidelines and fewer restrictions was debated, highlighting conflicting consumer perspectives on the need for healthy, natural and more sustainable products and regulatory barriers around novel solutions. The advancement of scientific knowledge is emphasised, and collaboration between cross-functional teams is discussed as essential to move sugar-free products closer to their sugar-containing counterparts.

Cellulose nanocrystal/polyvinyl alcohol (PVA) films enriched with Eryngium planum extract (EPE) and barberry anthocyanin (BA) were formulated and assessed for their efficacy in enhancing the shelf life of Rutilus frisii kutum filets under refrigerated storage. High-performance liquid chromatography (HPLC) identified rutin, chlorogenic acid, rosmarinic acid, and kaempferol as the dominant polyphenols in EPE. Structural and morphological characterization using Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) revealed successful incorporation and uniform dispersion of bioactives in the nanocellulose-PVA matrix, with nanocomposites displaying spherical morphology (223-508 nm diameter). In addition, a particle size distribution histogram was generated from SEM images to support claims of uniformity. Chemical analyses-pH, thiobarbituric acid reactive substances (TBARSs), and total volatile basic nitrogen (TVB-N)-demonstrated significant preservation of fish quality by films containing EPE and BA, particularly at 3% EPE. Microbiological assessments confirmed reduced bacterial proliferation, with the lowest psychrotrophic, mesophilic, and Enterobacteriaceae counts in 3% EPE-treated samples after 14 days at 4°C. Importantly, treated samples remained below European Union spoilage thresholds (e.g., TVB-N > 25 mg N/100 g and psychrotrophs > 7 log CFU/g) after 14 days, confirming their regulatory relevance. These findings indicate the developed nanocomposite films as promising candidates for active food packaging, significantly extending the shelf life and safety of fish filets.

The use of synthetic chemicals in meat products has raised consumer health concerns, driving increased interest in natural preservatives. This study evaluated the effectiveness of lactic acid (LA) as a natural preservative in raw beef patties, comparing it to sodium metabisulphite (SMB; 450 ppm) and a negative control (NC). Ground beef was treated with varying concentrations of LA (0.125%, 0.25%, 0.375% and 0.5%) and stored at 4^°C ± 1^°C for 20 days. Microbial growth, lipid oxidation, pH, colour, cooking yield and texture were analysed throughout the storage period. Results showed that LA-treated patties significantly inhibited microbial growth (p < 0.05) compared to NC, though SMB exhibited the strongest antimicrobial effect. Lipid oxidation levels in LA-treated patties were comparable to NC (p > 0.05), whereas SMB-treated patties had the lowest oxidation values (p < 0.05). Increasing LA concentrations led to a reduction in pH, whilst colour analysis revealed decreased redness and higher metmyoglobin content in LA-treated samples. Texture profile analysis showed no significant differences in hardness, cohesiveness, gumminess or chewiness amongst treatments; however, springiness was affected (p < 0.05). These findings suggest that LA, at concentrations of 0.125% or higher, can effectively extend shelf life, offering a natural alternative to synthetic preservatives like SMB whilst aligning with consumer preferences for cleaner label meat products.

[This corrects the article DOI: 10.1155/2024/3596783.].

The growing demand for functional foods has led to the exploration of alternative ingredients to enhance the nutritional and sensory qualities of bread. This study investigates rye flour (RF) and basil seed gum powder (BSGP) in functional toast bread, evaluating their impact on chemical composition, dough rheology, texture, and sensory properties. BSGP, extracted from basil seeds, was combined with RF at varying concentrations (0%, 15%, and 25% RF and 0%, 0.5%, and 1% BSGP) to produce six different formulations. Chemical analysis revealed that increasing RF and BSGP concentrations significantly enhanced moisture, ash, fat, and fiber content, with the highest concentrations (T6: 25% RF, 1% BSGP) showing the most substantial improvements. Rheological analysis indicated that BSGP reduced pasting temperature and peak viscosity, while higher RF concentrations increased adhesiveness and brittleness over time. Textural evaluations demonstrated that 1% BSGP optimally maintained springiness, while higher RF levels negatively affected texture, resulting in increased brittleness. Sensory analysis identified the combination of 0.5% BSGP and 15% RF (T3) as the most acceptable, balancing taste, texture, and color. Storage studies revealed that Day 1 samples exhibited higher moisture and springiness, whereas Day 5 samples showed increased hardness, brittleness, and adhesiveness, particularly in formulations with higher BSGP levels. Principal component analysis (PCA) captured these temporal trends, emphasizing the relationship between moisture, elasticity, and firmness. In conclusion, RF and BSGP enhance bread's nutritional and sensory properties but require precise formulation to optimize fresh and stored product quality.

This paper presents an analysis of the polyphenol content, antioxidant capacity, and antiproliferative activity of fucoidans extracted from Sargassum natans and Sargassum fluitans. The results obtained indicated a high total polyphenol content (113 ± 2.3 mg GAE/g), which is probably associated with great antioxidant capacity. Antioxidant activity determined by the DPPH and FRAP methods resulted in 42.21% ± 0.864% inhibition and 1911 ± 71 mM TE/g, respectively. The degree of sulfation for the extracted fucoidans was found to be, using a turbidimetric method with BaCl₂, at 13.2% for S. natans and 15.6% for S. fluitans. In addition, intrinsic viscosity determination allowed molecular weights to be estimated using the Mark-Houwink equation as 26.2 and 18.7 kDa for S. natans and S. fluitans, respectively. The antiproliferative properties of fucoidans extracted from Sargassum were evaluated through the MTT assay on HeLa cervical cancer cells. The study revealed a marked reduction in cell proliferation, most notably at higher concentrations (4000 μg/mL), where the inhibition rate reached 90.80%, with an IC₅₀ value of 1277.79 μg/mL. These findings emphasize the strong antiproliferative effects of Sargassum-derived fucoidans, believed to function through pathways such as apoptosis induction, cell cycle modulation, and suppression of cellular growth. The observed biological activity appears strongly tied to structural characteristics like sulfation patterns and molecular weight, which are critical determinants of fucoidan functionality. This aligns with earlier research highlighting the antitumor and antioxidant properties of fucoidans. Moving forward, in vivo studies will be essential to validate their safety profile and therapeutic potential in animal models. Furthermore, detailed mechanistic investigations should be prioritized to uncover the pathways driving their anticancer effects.

Goji berries (Lycium barbarum L.), a superfruit with a long history of usage in Asian medicine, are gaining recognition for their potential as functional foods because of their high levels of antioxidants, flavonoids, anthocyanins, and phenolic acids. With the growing demand from consumers for clean-label and naturally sourced ingredients, environmentally friendly extraction technologies are now crucial to creating bioactive-rich extracts appropriate for food and nutraceutical applications. Three eco-friendly extraction methods-pressurized water extraction (PWE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)-are thoroughly evaluated in this study to maximize the bioactive compounds' recovery from Goji berry fruits. Water was the only solvent used in all extraction processes, guaranteeing environmental sustainability and food-grade compliance. The solid/liquid ratio, temperature, duration, pressure, and power were all optimized using response surface methodology (RSM). The total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antioxidant activity (DPPH inhibition) of the extracted materials were assessed. Under ideal circumstances, the extracts' rutin contents were ascertained by HPLC analysis. According to the findings, MAE had the highest DPPH inhibition rate (75.942%), whereas PWE had the most TPC (17.753 mg GAE/g extract). The flavonoid content of both techniques was comparable. The UAE produced the best energy-to-bioactivity ratio and the most anthocyanin-rich extracts (3.607 mg C3G/g). UAE is the most ecologically friendly option among the techniques, as evidenced by its highest overall efficiency in terms of bioactive recovery and antioxidant capacity. This is the first study to employ a combined approach of RSM and bioactivity-energy efficiency assessment to optimize and compare water-based PWE, MAE, and UAE methods for Goji berries. These results demonstrate that green extraction technologies can be leveraged to sustainably produce bioactive compounds from functional foods like Goji berries, which have significant applications in food, nutraceuticals, and cosmetics.