International Journal of Food Science最新文献

Arabica coffee plays a crucial role in the Ethiopian economy. Unfortunately, the production of this important crop is severely affected by coffee berry disease (CBD), which is caused by the fungus Colletotrichum kahawae Waller and Bridge. Information regarding the pathogenic variability of Colletotrichum isolates in southern Ethiopia is limited. Consequently, this study is aimed at characterizing and assessing the pathogenicity of representative Colletotrichum isolates from various coffee-producing regions in southern Ethiopia. Eighteen representative isolates of Colletotrichum from the study area, along with one isolate from Gera, were obtained from infected green coffee berries. These isolates exhibited significant variations in their cultural and morphological characteristics, as well as differences in incubation periods and pathogenicity. The findings from the cultural and morphological analysis indicated variability in colony color and type, mycelial growth rates, and conidial production and size. The growth rate of mycelia varied significantly (p < 0.001), with measurements ranging from 2.05 to 4.14 mm per 24 h. Additionally, conidial size exhibited notable differences (p < 0.001), with widths varying from 2.31 to 4.41 μm and lengths spanning from 10.15 to 12.17 μm. Conidial production also showed considerable variation (p < 0.001), ranging from 157.21 to 418.12 conidia/mL. Among the detected 18 isolates, 13 were pathogenic to the susceptible coffee variety 370, displaying differences in disease reaction percentages that ranged from 75.00% to 100.00%. Furthermore, the incubation period showed substantial variation among isolates, ranging from 5.0 to 7.00 days. In conclusion, the aggressive isolate FG should be utilized for screening purposes when assessing coffee germplasms for resistance to CBD in southern Ethiopia.

This study compared two nontargeted analytical techniques-headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS)-to fingerprint the volatile organic compounds (VOCs) of green Coffea arabica beans from Ethiopia, Brazil, Nicaragua, and Guatemala. HS-GC-IMS enabled rapid differentiation of samples, detecting VOC signal regions that effectively clustered samples by origin with minimal preparation. GC × GC-MS offered higher chemical resolution, identifying 98 compounds, including methoxypyrazines, aldehydes, and alcohols, which significantly contributed to interorigin variability. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) confirmed the capacity of both methods to distinguish geographical origins, with hierarchical clustering highlighting region-specific VOC patterns. HS-GC-IMS proved efficient for high-throughput screening, while GC × GC-MS provided molecular insights into potential aroma precursors. Together, these platforms offer a complementary approach to green coffee authentication and quality control.

Fermented dairy products like yoghurt, cheese, and kefir are essential for human nutrition and health. They offer a wide range of biofunctional properties, providing unique flavors along with substantial nutritional and therapeutic benefits. The inclusion of functional microorganisms, including probiotics, in dairy products offers a nutrient-dense matrix that promotes microbial viability, ensuring health advantages. This review explores the impact of microbial strains on the biofunctional properties of fermented dairy products, focusing on their contributions to gut and cardiovascular health, cancer risk reduction, bone density enhancement, weight management, and diabetes control. Special emphasis is placed on fermentation processes involving lactic acid bacteria, particularly their roles in safety assurance and preservation of product quality. This review emphasizes the antimicrobial, hypocholesterolemic, and antioxidant effects of cultured dairy products, highlighting their ability to improve bioavailability and health outcomes. In conclusion, fermented dairy products possess exceptional biofunctional properties that promote human health. To maximize their therapeutic potential for various medical conditions, further research into fermentation methods, microbial strains, and the underlying mechanisms is essential.

Ampelocissus indica (L.) Planch is an unexplored wild grape variety grown in Sri Lanka. This article is aimed at comparing the nutritional, antioxidant, and phytochemical composition of A. indica with the commercial variety Vitis vinifera to evaluate its potential commercial applications. Both grape varieties were collected at their commercial maturity, and the maturity indices, proximate composition, phytochemicals, and antioxidant activities of the grape samples were analyzed according to modified literature procedures after authentication. Statistical analysis of results was carried out using Dunnett's one-way ANOVA method. Significant differences at a 95% confidence level were observed in A. indica samples in carbohydrates, proteins, and fiber contents but not in ash and lipids compared to V. vinifera. Qualitative phytochemical analysis indicated the presence of alkaloids, flavonoids, proanthocyanidins, unsaturated sterols, triterpenes, and phenolic compounds in both berries of A. indica and V. vinifera. Total flavonoid content (TFC), total tannin content (TTC), and total phenolic content (TPC) of A. indica samples ranged between 1.36 ± 0.07 and 4.23 ± 1.28 mg quercetin equivalent/100 g of dried weight of plant material (DW), 0.13 ± 0.04-0.26 ± 0.08 mg of tannic acid equivalent/100 g of DW, and 11.48 ± 4.73-29.09 ± 6.05 mg gallic acid equivalent/100 g of DW, respectively. TFC, TTC, and TPC of A. indica samples exhibited no statistically significant differences (p ≥ 0.05) with those parameters of V. vinifera. The antioxidant activity of A. indica samples was determined using ferric ion-reducing antioxidant power, and 2,2⁣'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays exhibited statistical grouping equality (p ≥ 0.05) with V. vinifera, while 2,2-diphenyl-1-picrylhydrazyl assay did not. The A. indica variety, with its significantly low pH values, lower carbohydrate content, and richness in red pigments, can be recommended for use in acidic, low-sugar functional food industry and natural health products in the pharmaceutical industry.

The demand for dried starter cultures that are specific to indigenous fermented food products is increasing. In most cases, skim milk (SM) powder is used as a cryoprotectant for microbial cell protection during the preparation of starter cultures. However, the extent of cell protection during freeze-drying and the fermentation efficacy of dried cultures are dependent on the type of microbial strain and carrier media, hence the need to investigate the protective effects of alternative carrier media. This study evaluated the fermentation potential of lactic acid bacteria (LAB) preserved in coconut (CCN) powder and SM powder during ting (traditional fermented sorghum) production. Ting was fermented with single and mixed strains of Lactobacillus plantarum and Lactobacillus brevis. The pH, total titratable acidity (TTA), functional groups (Fourier transform infrared spectroscopy [FTIR]), microbial quality, and consumer acceptability were monitored during fermentation. Ting prepared with LAB strains preserved in SM had a more rapid reduction (p > 0.05) in pH and lower final pH than ting prepared with LAB preserved in CCN. Mixed LAB strains showed a rapid reduction in pH of ting compared to single LAB strains and ting prepared with spontaneous fermentation. The highest TTA (3.57%) was observed with mixed LAB after 48 h on both SM and CCN ting. FTIR showed similar functional groups corresponding to O-H and phenolic compounds for both SM and CCN ting. The highest increase in LAB counts (up to 10 log CFU/mL) occurred in ting prepared with mixed strains of both CCN and SM, while the least increase occurred with spontaneously fermented ting. Enterobacteriaceae, yeasts, and molds were not detected in all the fermented samples. With consumer acceptability, CCN ting was the most preferred sample with the highest overall score (6.95), followed by the SM ting sample (5.67). In conclusion, this work indicates that the LAB strains preserved in CCN result in comparable fermentation performance to that of SM and produce ting that is preferred by consumers. Therefore, CCN should be considered as a carrier medium for the development of ting starter cultures.

In a world where consumer preferences continue to pivot toward healthier and eco-conscious choices, jamun (Syzygium cumini) emerges as an underutilized resource with untapped potential. Despite the abundance of phytochemicals, the fruit also encounters postharvest losses, pointing toward extensive processing and additional research for sustainable utilization of food. The review brings together an understanding of existing knowledge on the therapeutic potentials of jamun and its integration into modern food technologies, providing valuable insights for food researchers and healthcare professionals aiming to leverage the health-promoting properties of this remarkable fruit to enhance human well-being. Different extraction techniques, including both traditional and eco-friendly methods, have been studied, demonstrating efficient ways to extract various bioactive compounds from jamun fruit, such as polyphenols, flavonoids, and terpenes. These compounds show antidiabetic, anticancer, anti-inflammatory, and antimicrobial properties, collectively enhancing the health-promoting properties of jamun. The versatility of jamun finds expression across multiple food sectors, spanning from producing wines and bakery items to antioxidant-rich popsicles aligned with contemporary health and sustainability trends which has been discussed. Further research must focus on the utilization of jamun pomace rich in fibers and antioxidants for sustainable food production.

Ecological engineering (EE) has emerged as a promising strategy for managing insect pests in rice ecosystems by reducing dependency on chemical pesticides. However, the survival of parasitoids and predators in rice habitats is often limited due to a lack of refuge and food sources. While pesticides remain the primary method used by farmers to control green leafhoppers (GLHs), the main vectors of the tungro virus, their overuse poses serious risks to both environmental and human health. This study was aimed at evaluating the impact of EE on the population dynamics of GLHs and their natural enemies, the suppression of tungro virus infection, and the maintenance of rice yield. Field experiments were conducted in Sidrap, Indonesia, across three dry seasons (2016, 2017, and 2021) using three treatments: EE with biopesticide (T1), prophylactic insecticide use (T2), and untreated control (T3). The GLH population was significantly lower in T1 compared to T2 and T3, while natural enemy abundance (e.g., spiders, parasitoids, and predatory beetles) was highest in T1, particularly during later growth stages. Tungro incidence was lowest in T1, moderate in T2, and highest in T3, exceeding 13% in control plots. Despite differences in pest pressure and virus infection, rice yield did not differ significantly among treatments, with the highest yield (≈10-11 t/ha) recorded in 2021. These findings suggest that habitat manipulation through EE can suppress tungro vectors, enhance natural enemy populations, and sustain rice productivity without relying on chemical inputs.

Tlayudas, a variant of tortillas, are a highly consumed and low-cost traditional Mexican food, typical of the Oaxaca region. We developed new functional food products from tlayudas (T) containing standardised hydroalcoholic extracts (T + Gl-1 and T + Gl-2) of the medicinal mushroom Ganoderma lucidum (Gl) from Mexico. These products were characterised through physicochemical and sensory properties, analysis of bioactive compounds and hypolipidaemic capacity using an in vivo model (C57BL/6 mice) of hypercholesterolaemia. Tlayudas containing Gl extracts are more resistant (higher cutting force) and have better sensory attributes (appearance, colour, smell, flavour, texture and acceptability). Several nutritional components and functional properties improved significantly in comparison with the control; polyunsaturated fat increased 2.3% (T + Gl-1 and T + Gl-2), total polyphenols increased from 8.2% (T + Gl-1) to 14.2% (T + Gl-2), the antioxidant capacity by oxygen radical absorbance capacity (ORAC) from 7.3% (T + Gl-1) to 16.5% (T + Gl-2) and the content of β-glucans from 16.6% (T + Gl-1) to 100% (T + Gl-2). The heat treatment (ca. 400°C for 6.40 min) of the tlayudas cooking process did not lead to denaturing of G. lucidum compounds, remaining bioactive and stable in the food matrix. Tlayudas containing Gl extracts (T + Gl-1 and T + Gl-2) decreased main serum levels of cholesterol (-21.1% and -27.5%), triglycerides (-15.1% and -25.1%) and LDL-c (-55.4% and -62.7%) in C57BL/6 mice groups studied, as well as levels of glucose (-10.4% and -31.3%) and transaminases (ALT: -40.9% and -49.7%; AST: -36.1% and -34.5%), respectively, compared with the high-cholesterol (HC) diet. Tlayudas containing the Gl-2 extract decreased serum lipids and glucose levels further than the atorvastatin drug. These new functional food products with hypolipidaemic properties could be used to promote healthier diets for preventing cardiovascular and chronic degenerative diseases in target populations.

Beetroot pomace is an underutilised food by-product obtained from the processing of beetroots. However, its rich source of nutrients makes it a potential ingredient for utilisation in rock bun development. The aim of the study was to investigate the nutrient composition and functional properties of freeze-dried beetroot pomace and wheat composite flours, as well as the sensory acceptability of rock buns formulated from these flours. Rock buns were formulated with 95:5, 90:10, 85:15 and 80:20 for wheat flour:freeze-dried beetroot pomace flour (BPF) and 100:0 for the control, respectively. Functional properties and proximate analysis of the flours were determined using standard methods. Sensory evaluation was carried out using a 100 mm visual analogue scale. One-way ANOVA was used to determine significant differences in the mean of the parameters evaluated. Principal component analysis and agglomerative hierarchical clustering exploiting Ward linkage and Euclidean distances were used to establish a visual relationship between the flour samples and some outcome variables. The nutrient composition of composite flour enriched with 20% of BPF showed high fibre, protein and ash content of 1.79%, 11.71% and 2.19%, respectively, compared to the control sample. The swelling power, oil absorption capacity and water absorption capacity increased with increased incorporation of BPF, whilst dispersibility and solubility decreased. The sensory acceptability of the rock buns enriched with 5% and 10% freeze-dried BPF was comparable to the control rock buns formulated from wheat flour only. Rock buns enriched with 10% freeze-dried BPF are nutrient-dense and can compete with control rock buns commercially.

This study pioneers the innovative development and comprehensive characterisation of fusilli pasta enriched with protein hydrolysates derived from underutilised fish by-products (salmon, sea bass and tuna) materials typically discarded during seafood processing despite their significant nutritional potential. Fish hydrolysates were incorporated into durum wheat semolina at 1% and 3% concentrations to evaluate their impact on pasta quality and nutritional profile. Results demonstrated improvements in protein content and Omega-3 fatty acid profile across all enriched formulations compared to control samples. This incorporation significantly influenced technological properties, including optimal cooking time, weight gain, hydration capacity, cooking loss and colour parameters. Molecular weight fractionation revealed bioactive peptides with potential antioxidant properties, primarily in low molecular weight fractions. The microbiological assessment confirmed the absence of enterobacteria, moulds and yeasts in the final pasta products, although high viable microbial counts were detected in the raw hydrolysates. This research demonstrates the feasibility of valorising fish processing by-products to create innovative, nutrient-dense functional foods that align with contemporary consumer demands for sustainable production practices and enhanced nutritional profiles. Furthermore, it establishes a promising approach to circular economy principles within the by-product and pasta manufacturing sectors, potentially reducing waste whilst delivering products with improved health-promoting properties.