International Journal of Food Science最新文献

Peanuts are nutritious, containing antioxidants and health benefiting and promoting bioactives. Moreover, they have excellent amino acid profiles composed of 20 amino acids making them an important ingredient to enhance the quality baked products like muffins. The influence of blend proportion of partially defatted peanut flour (PDPF) at the level of 10%, 15%, 20%, and 25% on dough rheology and quality attributes of muffins made from wheat-PDPF composite flour was studied. The Farinograph and Alveograph properties were significantly (p < 0.05) affected due to the proportion of PDPF. The dough development time (DDT) increased, whereas the water absorption capacity (WAC), stability (S), tenacity (p), dough strength (W), extensibility (L), swelling index (G), elasticity index (Ie), and configuration ratio (P/L) significantly (p < 0.05) decreased with increase in the relative percentage of PDPF. The protein, fat, fiber, and ash content of muffins also increased with increase in the proportion of PDPF. The crumb and crust colors were also significantly influenced where the crust and crumb lightness (L∗) value decreased from 60.3 to 53.8 and from 62.5 to 51.2 with increase in PDPF, respectively. Incorporation of the PDPF improved the sensory evaluation scores for texture, taste, color, flavor, and overall acceptability. In view of relatively high dough rheological properties including WAC (59.9%), stability (10.8 min), L (56 mm), W (108 × 10^-4 J), and high contents of protein (10.5%), fiber (1.8%), and ash (1.9%) coupled with high sensory taste (7.2) and overall acceptability (7.3) scores, PDPF can be incorporated up to 15% for acceptable muffins.

Probiotics are beneficial microorganisms that are used as starter cultures to improve the safety, sensory qualities, and nutritional properties of the final products. Therefore, this study was designed to use selected lactic acid bacteria (LABs) and yeast strains isolated from spontaneously fermented Aliha to improve the quality of the final Aliha. Four LAB strains (Limosilactobacillus fermentum Cm1-24-L1a, Limosilactobacillus fermentum UL, Limosilactobacillus fermentum TCD45.2, and Limosilactobacillus fermentum NBRC 15885) and two yeast strains (Pichia kudriavzevii CY902 and Pichia kudriavzevii CBS 5147 18) were sourced and used to ferment corn malts into probiotic Aliha. The pH, acidity, growth rates, hygiene conditions, nutritional qualities, and sensory properties were determined. The results revealed that strain NBRC 15885 recorded the lowest pH value (2.67) and the highest acid values of 0.71% after 24 h of fermentation. While strain CBS 5147 18 recorded the highest viability rate (4.30 log CFU/mL) after 24 h of fermentation, Aliha fermented by strain UL recorded the second lowest indicator counts for aerobic plate count (APC), Enterobacteriaceae, and fungi, making it the safest. The most nutritious (carbohydrates, crude fibre, proteins, potassium, calcium, and magnesium) Aliha was produced by strains NBRC 15885 and TCD45.2 and the least by strain CY902. However, Aliha fermented by strain UL was highly accepted by the assessors as it recorded the highest values of appearance (4.56), color (4.39), taste (4.63), and overall acceptability (4.99). Hence, the use of defined starter cultures has improved the quality parameters of the beverages produced and therefore must be recommended to the local producers for safer and better Aliha production.

Gelatin is a widely used food additive due to its ability to form gels and provide elastic texture to various food and feed products. This study evaluated the biometric characteristics as well as the physicochemical and functional properties of gelatin derived from waste scales of Puntioplites bulu fish (herbivore), Cyprinus carpio (omnivore), and Channa lucius (carnivore). The scales were first treated with 3% (v/v) glacial acetic acid and extracted with distilled water (1:4, w/v) at 80°C for 4 h. Fulton's condition factor ranged from 1.13 to 3.30. The length-weight relationship showed positive (+) and negative (-) allometric growth patterns. The average gelatin yield (based on wet weight) was 12.35% (P. bulu), 7.13% (C. carpio), and 5.03% (C. lucius). The extracted gelatin had an acidic pH (6.09-6.28). The foaming ability (FA) and foaming stability (FS) values were P. bulu (613.33% and 83.42%), C. carpio (416.67% and 28.3%), and C. lucius (550% and 73.06%). Furthermore, the water holding capacity (WHC) and fat binding capacity (FBC) of fish scale gelatin were 777.33% and 98.33% (P. bulu), 312% and 37.66% (C. carpio), and 967.0% and 207.33% (C. lucius), respectively. The gel strength and viscosity of P. bulu (226.67 g and 4.83 cP), C. carpio (207.33 g and 5.37 cP), and C. lucius (278.33 g and 6.90 cP) were measured. In conclusion, gelatin from fish scale waste at different trophic levels exhibits varied biometric, physicochemical, and functional properties, with potential applications in human and animal food industries.

Fermented kapok seeds, known as kantong in northern Ghana, serve as a traditional food condiment which provides flavor and improves the protein content of soups. In this study, the occurrence of yeasts, lactic acid bacteria (LAB), and other nonspore-forming bacteria in kantong was investigated. Microbial enumeration and phenotypic characterizations on isolated strains were performed. Molecular methods were also employed for grouping and identification of strains, and these included random amplification of polymorphic DNA (RAPD) using Escherichia coli phage-derived M13 primer (M13-PCR typing), repetitive element PCR typing (rep-PCR), and 16S rRNA gene sequencing. After a 48-h fermentation period, microbial load ranged from 4.77 ± 0.11 to 8.9 ± 0.1 log₁₀ CFU/g. The pH of the fermenting condiment decreased from 6.5 to 4.7 during the fermentation period. A total of 190 LAB, 53 enterobacteria, and 39 yeasts were identified at species levels using both phenotypic and molecular methods. The LAB included Pediococcus acidilactici, Weissella paramesenteroides, Pediococcus pentosaceus, Weissella confusa, and Lactiplantibacillus plantarum; the enterobacteria isolated were Acinetobacter baumannii, Klebsiella pneumoniae, Enterococcus faecium, Escherichia coli, and Enterobacter cloacae; and the yeasts identified were Nakaseomyces glabratus, Cyberlindnera fabianii, Pichia kudriavzevii, and Saccharomyces cerevisiae. This work presents fermented kapok seeds as a reservoir of microorganisms, some of which could possess some technological properties which could be harnessed to enhance the nutritional value of Ghanaian foods as well as improve gut health as probiotics. It also reveals the presence of enterobacteria in this spontaneous fermentation, thus impacting the safety of the product and the need for starter culture development.

This study is aimed at enhancing the biomass yield of Lactobacillus acidophilus CM1 by identifying and optimizing critical growth parameters. Using the Plackett-Burman design (PBD), 11 physical and chemical variables were screened, of which pH, temperature, NaCl concentration, and inoculum size were found to significantly influence cell growth (p < 0.05). These statistically significant factors were subsequently optimized using response surface methodology (RSM) with a central composite design (CCD). Optimization led to a 1.45-fold increase in biomass yield, achieving a maximum of 1.948 g/100 mL. ANOVA confirmed model validity with an R ² of 0.9689 and adequate precision of 52.77, indicating a strong predictive capability. The integration of PBD and RSM-CCD proved efficient for minimizing experimental runs while maximizing output, supporting the development of cost-effective cultivation strategies for probiotic production. This approach offers a scalable model for bioprocess optimization in industrial fermentation.

Applicability of dietary fiber concentrates (DFCs) from fruit byproducts in food formulations is limited by the high proportion of insoluble dietary fiber (IDF) and its negative effect on sensory and functional quality. Extrusion modifies dietary fiber composition, impacting technological and physiological functionalities. This research evaluated the effect of wheat flour substitution by unprocessed or extruded orange peel DFC (0%-20%) on the properties of biscuits. Composition, Mixolab analysis, dough extensibility, and solvent retention capacity of composite flours were determined. Proximal composition, sensory acceptance, firmness, and water sorption isotherms of biscuits were evaluated, and Brunauer-Emmet-Teller (BET) equation parameters were estimated. Soluble dietary fiber (SDF) and IDF ratio increased with extrusion from 0.15 to 0.98 (w/w). Extruded DFC 5% and 10% substitution had the least detrimental effect on Mixolab profile, extensibility, and solvent retention capacity. The use of unprocessed orange peel decreased technological characteristics. Proximal composition and sensory acceptance had no statistical difference. Extruded DFC increased the high molecular weight SDF content in biscuits. Textural shelf-life of biscuits showed that extruded DFC at 10% substitution generates a biscuit with similar initial hardness with less change during 10 days of storage. Water adsorption isotherms of biscuits with orange peel DFCs showed a direct increase in values according to the substitution in wheat flour. The BET model had a good fitting to describe the adsorption experimental data. The increase in DFC content in the biscuits favored the moisture retention capacity throughout the aw range of the isotherms. Extruded orange peel DFC could be used to reduce wheat flour used in biscuit formulations without compromising dough machinability and textural quality, with a positive nutraceutical effect due to the increase in TDF, specifically high-weight soluble dietary fiber.

Paraprobiotics are nonvital bacteria that have health benefits. Recently, they have been incorporated into dairy products as supplements to probiotics. The advantages of using paraprobiotics mainly include superior resistance to processing conditions, extended shelf-life, and safer consumption by people with weaker immune systems. In high-protein ice cream, paraprobiotics enhance freezing stability and eliminate the risks of microbial overgrowth and rare adverse effects. They also promote gut health, regulate immune responses, and have anti-inflammatory properties, which are important for children. Moreover, paraprobiotics enhance the functional value of high-protein ice cream by promoting gut health and immune support, making it an ideal functional supplement for athletes and bodybuilders. This review discusses recent developments in high-protein ice cream fortified with paraprobiotics, focusing on product stability, texture, and consumer acceptance while addressing challenges in the sensory quality of the final product.

The overconsumption of salt is a social concern and has consequences for human health. Discretionary salt contributes to salt intake but has received very little attention thus far, and recommendations do not precisely targeted discretionary salt. This study investigated how different culinary practices affect the saltiness of chickens. Chicken breasts were boiled in a standard homestyle bouillon (broth). Table salt was added to the broth or on the plate after cooking. Two salt concentrations, regular (6.5 mmol of Na⁺ per 100 g of cooked chicken) and low (4.1 mmol of Na⁺ per 100 g of cooked chicken), were compared. Additionally, we applied the following flavor treatments: rosemary, smoked bacon, and smoked garlic. The saltiness, sweetness, sourness, bitterness, and overall aroma of the warm chicken samples were evaluated by 158 untrained consumers. Saltiness adequacy was measured on a just-about-right (JAR) scale. Based on the results, no significant differences in saltiness intensity were observed between the two salting practices (p > 0.2). Regarding the flavor additions, a significant odor-induced increase in saltiness was observed when smoked bacon flavoring was combined with salting on the plate (p = 0.02). The JAR results indicated that adding smoked garlic flavoring to the broth allows a 33% reduction in salt content without compromising taste, suggesting that smoked garlic has a strong odor-induced saltiness enhancement effect and may be a viable option for salt reduction strategies. This study provides a basis for improving discretionary salt use practices that can be easily adopted by consumers, potentially aiding in reducing salt intake from chicken dishes without compromising flavor, and offering insights that may apply to other meat types.

In recent years, the development of functional dairy products incorporating plant-based ingredients has gained considerable attention due to growing consumer interest in health-promoting foods. In this regard, the present study is aimed at developing probiotic fermented goat's milk using Lactiplantibacillus plantarum (ATCC 1058) and Lacticaseibacillus casei (ATCC 39392) strains. A key focus was on assessing the impact of rice extract (RE) incorporation on the viability and metabolic activity of these probiotic strains. To achieve this, goat's milk samples were inoculated with a probiotic mixture containing both strains at a concentration of 109 log colony-forming units (CFUs)/mL. Various concentrations of RE (0%, 2%, 4%, and 6%) were introduced to the milk samples. The ensuing fermented milk samples were then refrigerated for 28 days, during which assessments were conducted at 7-day intervals. Parameters under investigation included probiotic viability, acidity, pH, acetic acid content, L-lactic acid content, protein content, reducing sugar levels, Brix degree, viscosity, antioxidant potency, color attributes (brightness, yellowness, and redness), and sensory attributes. The study revealed significant changes in the physicochemical traits of the fermented milk during storage. Notably, acidity, L-lactic acid, acetic acid, and viscosity increased, while pH, reducing sugars, Brix, antioxidant strength, and probiotic levels decreased (p ≤ 0.05). The addition of RE and its increasing concentration intensified these shifts. Importantly, this effect corresponded with improved antioxidant activity and probiotic viability (p ≤ 0.05). The sample with 6% RE displayed the highest antioxidant potency (55.46%) and probiotic count (9.21 log CFU/mL) at the study's end, followed by the 4% RE sample. Furthermore, sensory assessment revealed that the 6% RE sample had the lowest acceptability score, whereas the other samples were well-received. Ultimately, with the provided outcomes, the optimal treatment for producing probiotic fermented milk with desirable functional attributes was determined to be a 4% concentration level of RE.

Due to the increasing rate of cancer and the undesirable consequences of manufactured drugs, there is a growing interest in the development of natural products as potential remedies. Ferulic acid (FA), a phenolic substance, is found naturally present in the Ferula foetida plant's cell walls with therapeutic activities. The objective of this study is to determine the botanical sources, pharmacokinetics, and anticancer activity of FA and its derivatives, focusing on the molecular mechanism by using the data obtained from the literature database. The study's findings suggest that FA demonstrates promising anticancer effects in preclinical pharmacological test methods. The findings of the study exhibit that FA showed promising anticancer activity through underlying mechanisms, including induction of oxidative stress, cytotoxic effect, cell cycle arrest, apoptotic effect, suppression of invasion and migration, antiproliferative effect, autophagy, and genotoxic and mutagenic effect by regulating different molecular pathways like PI3K/AKT, p38/MAPK/ERK, AKT/mTOR, and NF-κB signaling pathways which are involved in cancer development and cell growth. Additionally, this review indicated the pharmacokinetic properties of FA, indicating lower oral bioavailability is affected by the liver's fast conjugation process; this limitation is overcome by applying a nanoformulation of FA. However, additional clinical investigations are recommended to determine the appropriate therapeutic effectiveness, safety, and human dosage.