International Journal of Food Science最新文献

This study explores the functional role of Propionibacterium shermanii and Lactobacillus acidophilus as starter cultures in the development of semidry fermented and smoked sausages, with a focus on improving product quality and microbiological safety and reducing sodium nitrite levels. Four sausage formulations were prepared: one control without bacterial inoculation and three experimental groups containing different concentrations (0.08%, 0.10%, and 0.15%) of the bacterial blend. Results demonstrated that a 0.10% inoculation level achieved optimal fermentation, lowering the pH to 5.3 within 8 h and facilitating a 40% reduction in sodium nitrite without compromising color stability or safety. The inoculated samples exhibited significant improvements in water-binding and holding capacities, as well as enhanced moisture regulation and accelerated drying. Microbiological analysis revealed effective suppression of spoilage organisms and absence of E. coli, while organoleptic evaluation confirmed superior texture, aroma, and visual appeal in the treated groups. Colorimetric assessment showed increased pinkness and brightness values, especially in the 0.10% group. Amino acid profiling indicated a 24.2% increase in essential amino acid content, including lysine, leucine, and threonine, due to enhanced proteolysis and microbial activity. The added cultures also contributed to a significant reduction in residual nitrite levels and supported nitrosopigment formation. Storage studies confirmed the product's microbiological and physicochemical stability over 20 days under refrigeration. These findings highlight the potential of selected starter cultures as clean-label alternatives to chemical preservatives, offering a promising approach for safer, nutritionally enriched, and high-quality fermented meat products.

This study investigated the impact of various storage temperatures on the viability of four commercial probiotic strains: Lactobacillus acidophilus (LA-1) vegetative cells, Bacillus subtilis 1 spores, ProSilience Bacillus subtilis HU58 (HU58) spores, and Bacillus coagulans GBI-30, 6086 (BC30) spores. These probiotics were incorporated into cookies and crackers, which were then stored at 25°C, 4°C, and -18°C for 12 months. Evaluations were conducted at eight different time points throughout the storage period. Among the probiotics tested, the B. subtilis spores exhibited the greatest stability, showing < 2 log reductions under all conditions over the 12 months. In contrast, LA-1 cells were the least stable, falling below the minimum therapeutic level for probiotic microorganisms in a food product (10⁶ CFU/g) after just 2 months in crackers and 4 months in cookies. BC30 spores were more sensitive to temperature changes than the other Bacillus strains (B. subtilis 1 and HU58), with > 4 log reductions. This study also revealed that different probiotics have distinct optimal storage conditions. However, storage temperature had no significant effect on the viability of B. subtilis 1 spores, BC30 spores, and LA-1 vegetative cells. In contrast, HU58 spores were notably affected by temperature during the final months of storage. Specifically, samples held at 25°C showed significantly higher log reductions compared to those stored at cooler temperatures, highlighting HU58's sensitivity to temperature, particularly with longer storage periods. Throughout the storage period, both BC30 spores and LA-1 cells experienced substantial increases in log reductions. Overall, this study highlights the importance of selecting appropriate storage conditions for different probiotic strains to maintain their viability in food products over extended periods.

Fermented foods play a vital role in global nutrition, and dawadawa, a traditional African locust bean (Parkia biglobosa) fermentation product, is a key dietary component in Northern Ghana. This study investigates the microbial diversity, nutritional composition, and health implications of dawadawa produced across six major communities. The determination of nutritional composition and bacterial communities in dawadawa was conducted using standard spectrometric methods and 16S RNA sequencing, respectively. Proximate analysis revealed significant variations in fat (17.45%-27.70%), protein (36.12%-50.00%), and fiber (6.39%-7.32%) across different locations, with Sunyani samples exhibiting the highest protein content. Mineral analysis showed notable differences in iron (79.60-135.00 mg/kg), zinc (37.75-91.77 mg/kg), and calcium (0.73%-1.61%), suggesting potential nutritional benefits. Microbial profiling using 16S rRNA sequencing identified Bacillus, Staphylococcus, Streptococcus, and Lactobacillus as predominant genera, with Bacillus subtilis being the most abundant species. Domestic dawadawa exhibited higher microbial diversity compared to commercial samples, with greater amplicon sequence variant (ASV) richness. Functional bacterial groups correlated with enhanced protein and mineral bioavailability, supporting dawadawa's role as a probiotic and functional food. Findings highlight the impact of fermentation practices on microbial diversity and nutrient composition, underscoring the importance of preserving traditional methods while optimizing production for food security and sustainability.

This study presents an innovative exploration of non-Saccharomyces yeast strains isolated from fragrant flowers for use in mulberry juice fermentation, aiming to develop nonalcohol fermented beverages with distinctive and complex aroma profiles. Seventy yeast isolates were screened for sugar utilization efficiency and ethanol production. Thirty-six strains that produced more than 20-fold less ethanol than Saccharomyces cerevisiae were selected for volatile compound analysis using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Among these, nine isolates-identified as Hanseniaspora thailandica, Pichia kudriavzevii, and Pichia pijperi-produced a wide range of esters and higher alcohols associated with desirable wine aromas. Notably, H. thailandica strain S64-2 demonstrated the highest aromatic potential, producing elevated levels of isoamyl acetate, phenethyl alcohol, linalool, ethyl acetate, and methyl salicylate-compounds associated with floral and fruity notes. Although H. thailandica S64-2 exhibited ethanol productivity comparable to S. cerevisiae under high-sugar conditions, ethanol concentration was successfully limited to below 0.5% v/v (nonalcoholic beverage standard) through fourfold dilution of the juice and omission of exogenous sugar. A key novelty of this work is to report the fermentation potential of H. thailandica S64-2 in mulberry juice and to provide detailed insights into its volatile profile. Furthermore, the study introduces a new strategy for leveraging indigenous floral yeasts with aroma-enhancing capabilities to develop nonalcoholic fermented beverages with enriched sensory quality. These findings align with emerging consumer demands and offer a sustainable alternative to traditional wine fermentation practices.

Uapaca kirkiana (family Euphorbiaceae), known as wild loquat, is a tropical indigenous fruit tree. The fleshy pulp of the U. kirkiana fruit is eaten fresh or processed into a variety of products, including juices, squashes, wines, sweet beer, porridge, jams and cakes. However, the commercialisation of the fruit wines still remains a challenge due to a lack of consistency in product quality. The purpose of this study was to use response surface methodology (RSM) to optimise the fermentation of wild loquat (U. kirkiana) fruit wine. A study to investigate the relative contributions of two predictor factors (Brix value and yeast quantity) to the quality of wine was conducted using RSM. Design Expert 7 was used for a central composite design (CCD). Thirteen (13) runs of wine were produced as outlined in the CCD for the independent variables. The responses measured included alcohol by volume (ABV percentage), density, real extract (Er), original extract, Plato, real degree of fermentation (RDF), pH, calories and colour. Overall, Brix had the greatest influence on responses, showing substantial correlations whether they were positive or negative. In contrast, yeast and responses tended to have weaker correlations, with the exception of pH, where the converse was true for both independent components. The optimum values of Brix and yeast for the fermentation of U. kirkiana wine were found to be 24.44°Bx and 1 g, respectively. The predicted values for the responses are 11.83% (ABV), 1.00539 g/cm³ (density), 75% (RDF), 5.53 EBC (European Brewery Convention) colour, 350.998 kJ/100 mL or 87 kcal and pH of 3.5. The developed models could predict the quality of wine developed from wild loquat fruit. It was observed that wine samples with high Brix and moderate yeast quantities had more intense flavour characteristics. In contrast, wine samples with extreme (high and low) initial yeast levels exhibited strong off odours and sourness.

Jiaosu is a fermentation product using microorganisms to transform organic materials into bioactive ingredients, which plays an important role in food industry, healthcare, and environmental protection. In this study, 37 microbial strains, including 22 lactic acid bacteria (LABs) and six yeast, were isolated from six different Jiaosu, with three genera (Lactobacillus, yeast, and Bacillus) shared by the five Jiaosu. The strains had the highest frequency of catalase (59.5%), followed by protease (56.8%), β-glucosidase (54.1%), and lipase (40.5%), with lower frequency for cellulase (32.4%), pectinase (24.3%), and amylase (18.9%). Strains MZ3 and YT2 significantly inhibited pathogens Escherichia coli and Staphylococcus aureus, and strains MS2 and MZ3 inhibited Ralstonia solanacearum. DPPH free radical clearance was present in six strains including MZ1, MS4, and GJ2, while 25 strains showed over 60% clearance rate of ABTS, with the highest rate (96.2%) for strains GZ2, GS2, and MZ2. Nine strains were determined to have activities of SOD, POD, and CAT. All 37 strains had the ability to produce IAA, with higher IAA (25-135 μg/mL) for seven strains. Strains MS2, MS4, MJ6, and MJ4 were found to produce siderophores, and strains YH4, JS7, YJ2, and GH1 produced GABA. Fourteen LAB strains had acidic culture solution (pH < 4), and four of which were confirmed to produce organic acids, GABA, and IAA based on LC-MS. Therefore, functional strains were obtained from special Jiaosu, that is, organic acid-producing antagonist Weissella confusa MZ3, GABA, IAA-producing antagonist Pichia kudriavzevii YJ2 and rich hydrolase-synthesis Bacillus amyloliquefaciens GC1 and Lactobacillus plantarum YS2, which might be potential microbial agents to improve the fermentation of Jiaosu.

Curcumin (CUR) is a hydrophobic polyphenol from turmeric with various biological activities. However, its poor water solubility limits its application in food and pharmaceutical fields. Here, the curcumin and mogroside (MOG) self-assembled nanoparticles (CUR-MOG NPs) with well water solubility were successfully prepared. The CUR-MOG NPs were characterized by dynamic light scattering (DLS), transmission electron microscopy (TEM), x-ray diffraction (XRD), UV-visible spectrophotometer, Fourier transform infrared (FTIR) spectroscopy, and thermogravimetric analysis (TGA). The antioxidant activity and HepG2 cell cytotoxicity were further evaluated. CUR-MOG NPs exhibited a particle size of 59.96 ± 0.852 nm with a polydispersity coefficient of 0.077 ± 0.013. The CUR encapsulation efficiency of CUR-MOG NPs was 86.35% ± 0.877%. The XRD, UV-visible spectrophotometer, FTIR, and TGA confirmed that the π-π stacking, hydrophobic interaction, and hydrogen bonding may contribute to the successfully formed self-assembled nanoparticles. Moreover, nanoparticles had significantly enhanced the water solubility of CUR, increasing from 10.7 ng/mL in pure CUR to 1.135 mg/mL in CUR-MOG NPs. The CUR-MOG NPs demonstrated comparable DPPH radical scavenging activity and HepG2 cell cytotoxicity with those of free CUR. CUR-MOG NPs exhibited a superior water-soluble capability, which may serve as a promising system for improving its applications in food and pharmaceutical products.

There is a growing interest in newly formulated meat products, such as crispy chicken, that are both delicious and quick to prepare, especially when coated with high-fiber and/or gluten-free ingredients. In this study, the potential for producing gluten-free crispy chicken was investigated by using corn fiber for predusting, corn flour in liquid coating formulations, and a mixture of dried vegetable powder and buckwheat flour in the outer coating. The effects of these formulations on the textural and physicochemical properties of the chicken were analyzed. The liquid coating components were optimized using response surface methodology (RSM) to achieve ideal viscosity, maximize surface coverage, and minimize deformation during cooking. For this formulation and the control, key parameters were analyzed, including coating adhesion, cooking yield, coating thickness, fat absorption, dietary fiber content, energy, crude protein, carbohydrate, ash, moisture, gluten content, texture, thermal behavior (via differential scanning calorimetry), hydroxymethylfurfural (HMF), thiobarbituric acid reactive substances (TBARS), and microbial quality (Salmonella spp., coliforms, Pseudomonas spp., yeast and mold, and total mesophilic aerobic bacteria) over 11 days of storage, as well as sensory attributes such as color.

This study analyzes the stability of chlorophyll (Chl) from unsold spinach in isotonic beverages, comparing the pigment in its free form with that encapsulated in β-cyclodextrin (β-CD), after determining the inclusion ratio of 1:1. Stability was monitored for 14 days for the crude extract and 30 days for the lyophilized powder under different storage conditions (dark, natural light, and UV light, at 4°C and 25°C). The results prove that both exposure to light, especially UV radiation, and temperature affect the stability of Chl, but encapsulation significantly improves pigment retention. In lyophilized powder form, free Chl is characterized by a slower decline than the wet crude extract, mitigated by the presence of β-CD: After 30 days under the most critical conditions (25°C, UV light), the Chl/β-CD sample retains 30% of the Chl compared to 20% for the free molecule. In this condition, the degradation constant (k) of the encapsulated sample is lower than that of the unencapsulated one (0.0366 days^-1 vs. 0.0612 days^-1 for the powder and 0.399 days^-1 vs. 0.644 days^-1 for the crude extract). The color stability, evaluated using the parameter Δ E, is also improved by encapsulation, confirming the protective effect of β-CDs.

Foléré is a traditional Cameroonian non-alcoholic beverage derived from the calyx of Hibiscus sabdariffa. This study evaluated the nutritional, bioactive, physicochemical and microbiological properties of foléré enriched with tamarind (Tamarindus indica) fruit pulp. The beverage was prepared by boiling hibiscus calyces (1:4 w/v), sweetening with 16% sucrose and enriching with 20 mg/mL tamarind extract followed by pasteurisation (65°C/30 min). The resulting red-pigmented drink had a pH of 2.52, 0.54% total acidity, 13.2°Brix total soluble solids, 1545.67 ppm total dissolved solids and 3092 μS/cm electrical conductivity. Despite the high moisture content (82.63%), it contained appreciable levels of reducing sugars (32.42 mg/L), proteins (0.95 mg/L) and carbohydrates (50.7 mg/L). Bioactive compounds included flavonoids (307.02 mg/L), polyphenols (496.11 mg/L), tannins (366.12 mg/L), ascorbic acid (6.5 mg/100 mL) and anthocyanins (68.22 mg/L). Antioxidant activity was notable with 42.88% DPPH inhibition and 654.58 mg/L FRAP value. Microbiological analysis confirmed an acceptable hygienic quality. These findings highlight the potential of tamarind-enriched foléré as a nutritious, antioxidant-rich alternative to imported beverages. Further studies are recommended to assess the shelf life and long-term safety.