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Role of Cooking Practices on Physicochemical and Sensory Properties of Fresh Sausages 烹调方法对新鲜香肠理化和感官特性的影响
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-12-10 DOI: 10.1155/jfpp/4380614
Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana M. Herrero, Maurício Costa Alves da Silva, Rafael Sepúlveda Fonsêca Trevisan Passos

This study analyzed the effect of different cooking practices on the physicochemical (cooking loss, pH, proximate composition, mineral content, color, and texture) and sensory characteristics of cooked longanizas. Four cooking methods were tested: an air fryer oven (AF; 15 min at 180°C), a convection air mode oven (HD; 15 min at 180°C), a combi-steam mode oven (HW; 15 min at 180°C), and a saturated steam mode oven (HS; 45 min at 90°C). The cooking loss and pH were significantly higher in HS longanizas. The cooking process affects the composition differently. The HS treatment resulted in the lowest (p < 0.05) moisture and the highest (p < 0.05) fat content, while the AF treatment showed significant sodium content. Cooking methods significantly increased L∗ values, with HD showing the highest (p < 0.05) among the cooked treatments. HS longanizas exhibited the lowest (p < 0.05) Kramer shear force (KSF), likely related to the prolonged cooking time. Regarding sensory aspects, no differences were found among the samples.

本研究分析了不同烹饪方法对煮熟龙骨菇的理化特性(蒸煮损失、pH值、近似组成、矿物质含量、颜色和质地)和感官特性的影响。试验了四种烹饪方法:空气炸锅(AF);在180°C下15分钟),对流空气模式烤箱(HD;在180°C下15分钟),一个组合蒸汽模式烤箱(HW;在180℃下15分钟),和一个饱和蒸汽模式烤箱(HS;90°C下45分钟)。蒸煮损失和pH值显著高于其他品种。烹饪过程对成分的影响是不同的。HS处理导致(p <;0.05)水分和最高(p <;AF处理的钠含量显著高于对照组(0.05)。蒸煮方法显著提高了L *值,其中HD最高(p <;0.05)。HS龙葵表现出最低(p <;0.05)克莱默剪切力(KSF),可能与蒸煮时间延长有关。在感官方面,样品之间没有发现差异。
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引用次数: 0
Effect of Prefermentation Treatment on the Bioactive Compounds of Noni (Morinda citrifolia L.) Juice 优先处理对诺丽(Morinda citrifolia L.)活性物质的影响汁
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-12-10 DOI: 10.1155/2024/7605531
Dhailly Araba Arkorful, Francis Appiah, John Owusu, Ebenezer Nartey, Isaac Darban

Morinda citrifolia L. is used as an alternative medicine in different parts of the world for treating various diseases including diabetes and heart diseases. As a functional food with a short shelf life, processing into different forms increases the shelf life while maintaining its biologically active metabolite and reducing pathogens; therefore, processing technology like natural fermentation must be well managed. The effect of prefermentation processing of noni juice extract on total flavonoid content (TFC), total phenolic content (TPC), total antioxidant activity (TAA), and antimicrobial activity for Escherichia coli and Staphylococcus aureus using minimum inhibitory concentration (MIC) was analyzed after subjecting noni fruits to 1%, 2%, and 3% of ascorbic acid and brine treatments and natural fermentation for 40 days, with the aluminum chloride calorimetric method at 420 nm for TFC, Folin–Ciocalteu reagent (FCR) at 650 nm for TPC, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay at 517 nm for TAA, where TFC ranged between 71.7 and 190.0 QE/mL, TPC between 62.6 and 63.7 mg GAE/mL, and TAA between 16.8% and 82.0%. Also, the pretreated noni extracts showed significant antimicrobial activity as compared to the untreated noni extract. In all, the pretreatments employed improved the bioactive compounds analyzed, but with variations.

在世界不同的地方,桑葚被用作治疗各种疾病的替代药物,包括糖尿病和心脏病。作为一种保质期短的功能性食品,加工成不同的形式可以在保持其生物活性代谢物和减少病原体的同时延长保质期;因此,像自然发酵这样的加工技术必须得到很好的管理。采用最小抑制浓度法(MIC)对诺丽果进行预处理,分别用1%、2%和3%的抗坏血酸和卤水处理,自然发酵40 d,用氯化铝量热法测定诺丽果汁提取物的TFC、TFC、TAA以及对大肠杆菌和金黄色葡萄球菌的抑菌活性进行了分析。TPC采用Folin-Ciocalteu试剂(FCR)测定650 nm, TAA采用2,2-二苯基-1-吡啶肼(DPPH)测定517 nm, TFC范围为71.7 ~ 190.0 QE/mL, TPC范围为62.6 ~ 63.7 mg GAE/mL, TAA范围为16.8% ~ 82.0%。此外,与未经处理的诺丽提取物相比,预处理的诺丽提取物显示出显著的抗菌活性。总的来说,所采用的预处理改善了分析的生物活性化合物,但存在差异。
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引用次数: 0
Molecular Docking Analysis, Chemical Composition, and Evaluation of Antibacterial and Insecticidal Activity of Salvia officinalis Essential Oil 鼠尾草精油分子对接分析、化学成分及抑菌杀虫活性评价
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-12-10 DOI: 10.1155/jfpp/9961973
Safaa Rhaimi, Mohamed Taibi, Mariam Barrahi, Hajar El Hartiti, Amine Elbouzidi, Aimad Allali, Asma Barrahi, Reda Bellaouchi, Khalid Chaabane, Mohamed Addi, Abdelkader Zarrouk, Mohammed Ouhssine

Salvia officinalis has been used for so many years as a traditional remedy and still used in pharmaceutical, cosmetics, and food industries, which made it an interesting subject for researcher of natural alternatives. Enhancing the value of Moroccan S. officinalis essential oil, which is grown at Sidi Taibi in the Rabat-Salé-Kénitra Region, was the goal of this project, through analyzing its chemical composition and assessing its insecticidal and antibacterial activities. This latter was estimated by comparison with the antibiotic ceftriaxone. The main components identified by gas chromatography–mass spectrometry (GC-MS) were camphor, eucalyptol (1,8-cineole), α-thujone, β-thujone, ledol, and isoterpinolene with values of 19.72%, 15.64%, 15.05%, 9.74%, 7.27%, and 3.24%, respectively. A study of antibacterial activity revealed that while ceftriaxone seemed useless against the bacteria tested (all the bacteria proved resistant to the antibiotic), the essential oil of S. officinalis showed an inhibitory effect on the four bacteria tested, with MIC values ranging from 1/100 to 1/500 and a CMB value of 1/100. Using several dosages of pure essential oils (0, 1, 5, 10, and 20 μL), fumigant toxicity was ascertained. The mortality rate in individuals of Sitophilus oryzae and Rhyzopertha dominica reached a value of 100% when applying a dose of 10.00 μL/L of air to individuals of S. oryzae during 36 h of exposure and 24 h to individuals of R. dominica. The LC50 was determined at 2.51 and 6.02 μL/L for R. dominica and S. oryzae individuals successively, and the LC95 was determined at 5.45 and 12.61 μL/L of air over 12 h for R. dominica and S. oryzae individuals successively. Molecular docking analysis revealed ledol as a potent inhibitor of three key enzymes involved in the insecticidal effect of S. officinalis essential oil, mainly as an inhibitor of acetylcholinesterase (AChE), γ-aminobutyric acid receptor (GABA), and ryanodine receptor.

鼠尾草作为一种传统的药物已经使用了这么多年,并且仍然用于制药,化妆品和食品工业,这使得它成为天然替代品研究人员的一个有趣的主题。本项目的目标是通过分析摩洛哥马莨菪精油的化学成分并评估其杀虫和抗菌活性,从而提高其价值。摩洛哥马莨菪精油生长在拉巴特-萨尔萨姆-克萨姆尼特拉地区的西迪塔比。后者是通过与抗生素头孢曲松的比较来估计的。经气相色谱-质谱联用(GC-MS)鉴定,其主要成分为樟脑、桉叶油醇(1,8-桉叶油脑)、α-图琼、β-图琼、ledol和异松油烯,分别为19.72%、15.64%、15.05%、9.74%、7.27%和3.24%。一项抗菌活性研究显示,头孢曲松对所测试的细菌似乎无效(所有细菌都被证明对抗生素具有耐药性),而officinalis精油对所测试的四种细菌有抑制作用,MIC值为1/100至1/500,CMB值为1/100。使用不同剂量的纯精油(0、1、5、10和20 μL),确定熏蒸剂的毒性。当空气浓度为10.00 μL/L时,暴露36 h,暴露24 h,稻谷象和稻蛾的死亡率均达到100%。分别在空气中测定了稻瘟病菌和稻瘟病菌个体的LC50分别为2.51和6.02 μL/L, LC95分别为5.45和12.61 μL/L。分子对接分析表明,ledol是山茱萸精油中参与杀虫作用的3种关键酶的有效抑制剂,主要是乙酰胆碱酯酶(AChE)、γ-氨基丁酸受体(GABA)和ryanodine受体的抑制剂。
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引用次数: 0
Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences Its Nutritional Content, Antioxidant Properties, and Sensory Characteristics 在不同发酵阶段添加螺旋藻(Arthrospira fusformis)和平菇(Pleurotus ostreatus)对埃塞俄比亚发酵面饼Injera的营养成分、抗氧化性能和感官特性的影响
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-12-03 DOI: 10.1155/jfpp/2271018
Awoke Zenebe, Abegaz Tizazu, Tadesse Ogato, Abebe Tadesse, Belayhun Tesfaye, Asmamaw Tesfaw

For most Ethiopians, injera is a staple diet, and it is a soft, circular, sour, fermented flat bread that resembles a pancake and is mostly made from teff (Eragrostis tef) and other grains. This study is aimed at evaluating the impact of adding spirulina (Arthrospira fusiformis) and oyster mushrooms (Pleurotus ostreatus) in the three stages of injera fermentation. After baking, the proximate composition, fatty acid profile, mineral analysis, and antioxidant properties were determined. The sensory evaluation of the injera was performed via a 5-point hedonic measurement. Compared with the 7-day fermented and unfermented injera, the 2-day fermented injera with algae and mushrooms contained more protein (119% to 142% increase) and total lipids (30% to 77% increase). Compared with their unfermented and 7-day fermented counterparts, the mushrooms and algae fermented for 2 days presented greater concentrations of methyl esters of pentadecanoic acid, 14-methyl-, 9-octadecenoic acid (Z)-, and 9,12-octadecadienoic acid (Z, Z)-. The percentage of inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical was lower in the methanol extracts of the injera that contained unfermented supplements (39%–43%) than in the methanol extracts of the injera that contained 2- or 7-day fermented supplements (73–77%). The injeras that contained only algae (E4, E7, and E10) were selected as their primary choice by the panelists. Adding supplements such as algae and oysters to the injera increased the nutritional content of the injera.

对大多数埃塞俄比亚人来说,injera是一种主食,它是一种软的、圆形的、酸的、发酵的扁平面包,类似于煎饼,主要由苔麸(Eragrostis tef)和其他谷物制成。本研究旨在评价螺旋藻(Arthrospira fusformis)和平菇(Pleurotus ostreatus)在英氏菌发酵三个阶段的影响。烘烤后,测定其近似组成、脂肪酸谱、矿物分析和抗氧化性能。通过5点享乐测量来进行对injera的感觉评估。与发酵7 d和未发酵的英氏菌相比,藻类和蘑菇发酵2 d的英氏菌蛋白质含量增加119% ~ 142%,总脂质含量增加30% ~ 77%。与未发酵和发酵7 d的蘑菇和藻类相比,发酵2 d的蘑菇和藻类中戊烷酸、14-甲基-、9-十八烯酸(Z)-和9,12-十八烯酸(Z, Z)-的甲酯浓度更高。对DPPH(2,2-二苯基-1-苦味肼基)自由基的抑制率(39% ~ 43%)低于发酵2天或7天的甲醇提取物(73 ~ 77%)。仅含有藻类的injera (E4, E7和E10)被小组成员选为他们的主要选择。在英杰拉中添加藻类和牡蛎等补充剂可增加英杰拉的营养成分。
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引用次数: 0
Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil 不同浓度木参提取物和挥发油对亚麻籽油稳定性的影响
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-28 DOI: 10.1155/jfpp/5593227
Atefeh Matbo, Mohammad Mehdi Ghanbari, Seyed Saeed Sekhavatizadeh, Mehdi Nikkhah

In the present study, Satureja bachtiarica Bunge extract (SBBE) and Satureja bachtiarica Bunge oil (SBBO) were used as effective antioxidants for stabilizing flaxseed oil (FSO). FSOs treated with different concentrations (0.5% and 1%) of SBBE and SBBO were prepared. The acid degree value (ADV), peroxide value (PV), para-anisidine value (pAV), Totox index, conjugated diene acids (CDAs), thiobarbituric acid–reactive substances (TBARS), antioxidant activity (DPPH), and fatty acid profile were measured after 35 days at 40°C. The results showed that SBBO was rich in bioactive compounds, including oxygenated monoterpenes, carvacrol, and γ-terpinene. On the 35th day, the amounts of ADV, PV, pAV, TBARS, Totox, and CDA in the control sample were 1.21 mg/g, 46.80 meq O2/kg, 15.61, 2.43 mg MDA/g, 107.92, and 0.82%, respectively, which were significantly greater than those in the 1% SBBE and SBBO treatments (p < 0.05). The fatty acid profile showed that the content of unsaturated fatty acids (UFAs) in the FSO samples was greater than that of saturated fatty acids (SFAs). The UFA values were between 86.13% and 85.93%. The results of this study showed that SBBE and SBBO (1%) could be used as effective natural antioxidants for increasing the shelf life of FSO.

本研究以小檗提取物(SBBE)和小檗油(SBBO)作为稳定亚麻籽油(FSO)的有效抗氧化剂。制备不同浓度(0.5%和1%)SBBE和SBBO处理的fso。在40℃下加热35 d,测定其酸度值(ADV)、过氧化值(PV)、对茴香胺值(pAV)、Totox指数、共轭二烯酸(CDAs)、硫代巴比妥酸活性物质(TBARS)、抗氧化活性(DPPH)和脂肪酸谱。结果表明,SBBO含有丰富的含氧单萜、香芹酚和γ-萜烯等生物活性化合物。第35天,对照样品的ADV、PV、pAV、TBARS、Totox和CDA含量分别为1.21 mg/g、46.80 meq O2/kg、15.61、2.43 mg MDA/g、107.92%和0.82%,显著高于1% SBBE和SBBO处理(p <;0.05)。脂肪酸谱分析表明,FSO样品中不饱和脂肪酸(UFAs)含量大于饱和脂肪酸(sfa)含量。UFA值在86.13% ~ 85.93%之间。结果表明,sbbbe和SBBO(1%)可作为有效的天然抗氧化剂,延长鱼油的保质期。
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引用次数: 0
Purification of Hemocyanin-Derived Phenoloxidase and Comparison of Its Properties With Polyphenoloxidase in the Shrimp Litopenaeus vannamei 血蓝蛋白衍生酚氧化酶的纯化及其与凡纳滨对虾体内多酚氧化酶的特性比较
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-25 DOI: 10.1155/jfpp/8329966
Hai-Ze Mei, Gang Xu, Ying-Shan He, Shu-Jun Hong, Le-Chang Sun, Yu-Lei Chen, Hong-Ying Liu, Rui-Chang Gao, Min-Jie Cao

Postmortem blackening of shrimp caused by phenoloxidase activity has resulted in enormous economic losses for aquaculture. Apart from polyphenoloxidase, the hemocyanin-derived phenoloxidase also proved its ability in possessing phenoloxidase activity. In this study, the nature of hemocyanin-derived phenoloxidase in Litopenaeus vannamei was explored and analyzed. The results highlighted the purification of a hemocyanin-derived phenoloxidase with a molecular weight of 80 kDa, similar to the molecular weight of expressed polyphenoloxidase. The optimum temperature and pH of this enzyme were 35°C and pH 5.0, in general agreement with natural polyphenoloxidase and expressed polyphenoloxidase. The protein sequence identity and similarity between hemocyanin-derived phenoloxidase and phenoloxidase were 33.8% and 48.3%, respectively. However, hemocyanin-derived phenoloxidase cannot bind to the polyclonal antibody specific to polyphenoloxidase and expressed polyphenoloxidase. The specific enzyme activity of hemocyanin-derived phenoloxidase was 1/4.83 of polyphenoloxidase. This study provided a theoretical basis to further analyses of hemocyanin-derived phenoloxidase and phenoloxidase contributions to shrimp melanosis, respectively.

酚氧化酶活性导致对虾死后变黑,给水产养殖业造成了巨大的经济损失。除多酚氧化酶外,血花青素衍生酚氧化酶也被证明具有酚氧化酶活性。本研究探讨并分析了万年青中血红素衍生酚氧化酶的性质。结果表明,纯化的血蓝素衍生酚氧化酶分子量为 80 kDa,与表达的多酚氧化酶分子量相似。该酶的最适温度和 pH 值分别为 35°C 和 5.0,与天然多酚氧化酶和表达型多酚氧化酶基本一致。血蓝素衍生酚氧化酶与酚氧化酶的蛋白质序列相同度和相似度分别为 33.8%和 48.3%。但是,血蓝素衍生酚氧化酶不能与多酚氧化酶特异性多克隆抗体和表达多酚氧化酶特异性多克隆抗体结合。血蓝素衍生酚氧化酶的比酶活性是多酚氧化酶的 1/4.83。这项研究为进一步分析血青素衍生酚氧化酶和酚氧化酶分别对虾黑色素沉着症的贡献提供了理论依据。
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引用次数: 0
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients 利用响应面方法优化火麻仁奶的生产:提高营养质量和降低抗营养素含量
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-23 DOI: 10.1155/jfpp/6015666
Akriti Thakur, Sonia Morya, Tawfiq Alsulami, Charles Brennan, Gulzar Ahmad Nayik

Plant-based milk is becoming an increasingly important component in developing new food items. Hemp seed has anti-inflammatory effects and a high protein content, which gives health advantages. Hemp milk is a suitable alternative for those with allergies to milk protein and lactose or concerns about cholesterol. However, optimal extraction conditions for hemp milk are not well documented. This study utilized a response surface methodology (RSM) based on a Central composite rotatable design (CCRD) to optimize the variables of soaking time (A), heating time (B), and temperature (C) for hemp milk production. The study measured levels of antinutrients such as phytic acid, tannins, and saponins, as well as nutrients like fat and protein. Regression models were developed to analyze these factors, and their effectiveness was evaluated using a lack of fit test and the coefficient of variation (R2). The study found that soaking duration, extraction time, and temperature had a substantial (p < 0.05) influence on responses. The optimal soaking period, extraction time, and temperature for best hemp seed milk production are as follows: soaking period of approximately 9 h, heating time in a water bath for almost 60 min, and heating temperature of 48°C. The experimental findings confirmed the accuracy of the predicted models within a satisfactory response range. Additionally, the results suggest that the formulated model is effective for enhancing milk production and achieving consistent quality.

植物乳正日益成为开发新食品的重要组成部分。大麻籽具有抗炎作用,蛋白质含量高,有益健康。对于那些对牛奶蛋白和乳糖过敏或担心胆固醇的人来说,大麻奶是一种合适的替代品。然而,大麻乳的最佳提取条件并没有很好的记载。本研究利用基于中央复合可旋转设计(CCRD)的响应面方法(RSM)来优化麻奶生产中的浸泡时间(A)、加热时间(B)和温度(C)等变量。该研究测量了植酸、单宁和皂素等抗营养素以及脂肪和蛋白质等营养素的水平。建立了回归模型来分析这些因素,并使用拟合度检验和变异系数 (R2) 来评估其有效性。研究发现,浸泡时间、提取时间和温度对反应有很大影响(p < 0.05)。生产最佳大麻籽乳的最佳浸泡期、提取时间和温度如下:浸泡期约 9 小时,水浴加热时间近 60 分钟,加热温度 48°C。实验结果证实了预测模型在令人满意的反应范围内的准确性。此外,实验结果表明,所制定的模型能有效提高牛奶产量并实现稳定的质量。
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引用次数: 0
Preservation and Bacteriostasis Effects of Citral Nanoemulsion on Golden Pomfret (Trachinotus ovatus) During Refrigeration 柠檬醛纳米乳液在冷藏期间对金鲳鱼(Trachinotus ovatus)的保鲜和抑菌作用
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-22 DOI: 10.1155/jfpp/9468649
Zhiheng Hu, Yingliang Ge, Yaoxian Chin, Yuyu Hang, Dongxue Wang, Qian Yao, Yaqin Hu, Chunhong Yuan

The objective of this study was to validate the preservation and bacteriostasis effects of a citral nanoemulsion on golden pomfret (Trachinotus ovatus) stored at 4°C, in comparison with sterile saline and blank nanoemulsion without citral addition, aiming at keeping the freshness of T. ovatus and enhancing the quality maintenance technology for aquatic products. The analysis of microbial composition revealed that Shewanella spp. and Pseudomonas spp. were predominant spoilage organisms in T. ovatus (accounting for more than 90% of the total proportion during most storage time), when the citral nanoemulsion treatment led to an abundance decrease of Shewanella spp. and an increase of Pseudomonas spp. The total viable count (TVC) of fish samples treated with citral nanoemulsion consistently exhibited the lowest TVC values, surpassing the limit (7.0 log CFU/g) on Day 10, which was observed with a delay of 2–4 days compared to the other two groups. Meanwhile, the fish samples of the citral nanoemulsion group exhibited significantly reduced levels in total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and K value, with better attributes in texture and sensory evaluation. Furthermore, the Pearson analysis revealed highly significant correlations between TVC and these quality indices (correlation coefficients exceeding 0.9), underscoring the importance of microbial control in T. ovatus. These findings highlighted the potential application of citral nanoemulsion on the preservation and bacteriostasis of T. ovatus during refrigeration.

本研究的目的是验证柠檬醛纳米乳液与无菌生理盐水和不添加柠檬醛的空白纳米乳液相比,对在4°C条件下储存的金鲳鱼(Trachinotus ovatus)的保鲜和抑菌效果,从而保持金鲳鱼的新鲜度,提高水产品的质量保证技术。对微生物组成的分析表明,卵黄鲫鱼中最主要的腐败微生物是雪旺氏菌属和假单胞菌属(在大多数贮藏时间内占总比例的 90% 以上),而柠檬醛纳米乳液处理后,雪旺氏菌属和假单胞菌属的数量减少,而雪旺氏菌属和假单胞菌属的数量增加。经柠檬醛纳米乳液处理的鱼类样品的总存活率(TVC)值一直最低,在第 10 天超过了极限值(7.0 log CFU/g),与其他两组相比延迟了 2-4 天。同时,柠檬醛纳米乳液组的鱼样在总挥发性碱基氮(TVB-N)、硫代巴比妥酸活性物质(TBARS)和 K 值方面的水平明显降低,在质地和感官评价方面的属性更好。此外,皮尔逊分析表明,TVC 与这些质量指标之间存在高度显著的相关性(相关系数超过 0.9),凸显了卵形蘑菇中微生物控制的重要性。这些发现凸显了柠檬醛纳米乳液在冷藏期间对卵菌保存和抑菌的潜在应用。
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引用次数: 0
Pectinase-Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage 果胶酶驱动果胶水解优化,提高红龙果薄荷味饮料的透明度、花青素保留率和消费者吸引力
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-20 DOI: 10.1155/jfpp/9273464
Binh An Pham, Ngoc Duc Vu, Pham Hong Phan, Huynh Bao Long, Tran Bach Long, Van Thinh Pham

This study is aimed at analyzing, evaluating, and optimizing the pectin hydrolysis process to improve the quality of carbonated beverages made from red dragon fruit combined with mint flavor. Red dragon fruit, rich in nutrients and antioxidants, presents challenges in beverage processing due to its high pectin content, which affects clarity and anthocyanin stability. The research investigates the impact of various parameters, including enzyme concentration, hydrolysis time, and temperature, on juice clarity and anthocyanin content. Using a central composite design model, optimal conditions were determined to maximize juice clarity and anthocyanin content. Sensory evaluation during the blending process was also conducted to assess consumer acceptance, focusing on clarity, color, flavor, taste, and total acceptability. The optimum conditions were found to yield maximum clarity (52.763%) and anthocyanin content (224.414 mg C3G/L). Sensory evaluation indicated that 20% dragon fruit juice concentration with 0.12% citric acid, 13°Bx, and 0.30% mint flavor provided the best consumer acceptance. This research demonstrates the potential for producing high-quality, appealing, and nutritious carbonated beverages from red dragon fruit, contributing to healthier and more sustainable consumption trends.

本研究旨在分析、评估和优化果胶水解工艺,以提高红心火龙果与薄荷味结合制成的碳酸饮料的质量。红心火龙果富含营养成分和抗氧化剂,由于果胶含量高,影响透明度和花青素的稳定性,给饮料加工带来了挑战。研究调查了各种参数(包括酶浓度、水解时间和温度)对果汁透明度和花青素含量的影响。利用中心复合设计模型,确定了使果汁透明度和花青素含量最大化的最佳条件。在混合过程中还进行了感官评价,以评估消费者的接受程度,重点是透明度、颜色、风味、口感和总体接受程度。结果发现,在最佳条件下,果汁的透明度(52.763%)和花青素含量(224.414 毫克 C3G/升)最高。感官评估表明,浓度为 20% 的火龙果汁与 0.12% 的柠檬酸、13°Bx 和 0.30% 的薄荷味可提供最佳的消费者接受度。这项研究表明,利用红心火龙果生产高品质、有吸引力且营养丰富的碳酸饮料具有潜力,有助于形成更健康、更可持续的消费趋势。
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引用次数: 0
Innovative Chitosan Edible Coating Incorporated With a Natural Deep Eutectic Solvent and Aloe vera for Extending the Blackberry Shelf Life 创新性壳聚糖食用涂层与天然深共晶溶剂和芦荟的结合,可延长黑莓的保质期
IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-19 DOI: 10.1155/jfpp/9983326
Georgia D. Ioannou, Christos N. Christou, Katerina A. Ioannou, Atalanti Christou, Ioannis J. Stavrou, Theodora Krasia-Christoforou, Constantina P. Kapnissi-Christodoulou

Biodegradable and nontoxic chitosan edible coatings offer a promising alternative to conventional plastic food packaging materials. Recently, there has been significant interest in incorporating green plasticizers into these coatings. Accordingly, response surface methodology was employed to optimize a chitosan coating formulation that integrates Aloe vera extracts and a deep eutectic solvent (choline chloride–citric acid) as a plasticizer. The selection of the optimized formulation was related to quality characteristics of coated blackberries including their weight loss, pH, total phenolic content, total anthocyanin content, and antioxidant activity after 7 days of cold storage. The models demonstrated a high level of significance between the responses and independent variables, with p value less than 0.0001. The optimal coating formulation for blackberry fruits was identified as 2.05% (v/v) aloe rind extract, 1.1% (w/w) aloe gel extract, and 15% (w/w) choline chloride–citric acid. The developed film was characterized by ATR-FTIR and SEM for its intermolecular interactions and surface morphology, respectively, demonstrating good combability of polymer matrix with the plasticizer and aloe extracts. The optimized film was compared to a pure chitosan film in regard to their physical and mechanical properties. The alternative plasticizer choline chloride–citric acid improved the flexibility of the edible packaging by enhancing its mechanical properties, such as tensile strength, elongation at rupture, and elastic modulus. Additionally, the incorporation of this plasticizer and plant extracts slightly increased the transparency of the film. The coating was then applied to blackberry fruits in order to investigate the potential of the developed coating formulation to maximize the shelf life of food products. The results indicated the ability of the coating to extend shelf life and maintain the quality of the fruits.

可生物降解且无毒的壳聚糖可食用涂层为传统塑料食品包装材料提供了一种前景广阔的替代品。最近,人们对在这些涂层中加入绿色增塑剂产生了浓厚的兴趣。因此,我们采用了响应面方法来优化壳聚糖涂料配方,该配方将芦荟提取物和深共晶溶剂(氯化胆碱-柠檬酸)作为增塑剂。优化配方的选择与包衣黑莓的质量特性有关,包括冷藏 7 天后的重量损失、pH 值、总酚含量、总花青素含量和抗氧化活性。模型显示,反应与自变量之间的显著性水平很高,P 值小于 0.0001。黑莓果实的最佳涂膜配方被确定为 2.05%(v/v)芦荟外皮提取物、1.1%(重量比)芦荟凝胶提取物和 15%(重量比)氯化胆碱-柠檬酸。利用 ATR-FTIR 和 SEM 分别对开发的薄膜的分子间相互作用和表面形态进行了表征,结果表明聚合物基质与增塑剂和芦荟提取物具有良好的结合性。将优化后的薄膜与纯壳聚糖薄膜的物理和机械性能进行了比较。替代增塑剂氯化胆碱-柠檬酸提高了可食用包装的机械性能,如拉伸强度、断裂伸长率和弹性模量,从而改善了其柔韧性。此外,这种增塑剂和植物提取物的加入还略微提高了薄膜的透明度。然后将涂层涂抹在黑莓果实上,以研究开发的涂层配方在最大限度延长食品保质期方面的潜力。结果表明,该涂层能够延长保质期并保持水果的品质。
{"title":"Innovative Chitosan Edible Coating Incorporated With a Natural Deep Eutectic Solvent and Aloe vera for Extending the Blackberry Shelf Life","authors":"Georgia D. Ioannou,&nbsp;Christos N. Christou,&nbsp;Katerina A. Ioannou,&nbsp;Atalanti Christou,&nbsp;Ioannis J. Stavrou,&nbsp;Theodora Krasia-Christoforou,&nbsp;Constantina P. Kapnissi-Christodoulou","doi":"10.1155/jfpp/9983326","DOIUrl":"https://doi.org/10.1155/jfpp/9983326","url":null,"abstract":"<p>Biodegradable and nontoxic chitosan edible coatings offer a promising alternative to conventional plastic food packaging materials. Recently, there has been significant interest in incorporating green plasticizers into these coatings. Accordingly, response surface methodology was employed to optimize a chitosan coating formulation that integrates <i>Aloe vera</i> extracts and a deep eutectic solvent (choline chloride–citric acid) as a plasticizer. The selection of the optimized formulation was related to quality characteristics of coated blackberries including their weight loss, pH, total phenolic content, total anthocyanin content, and antioxidant activity after 7 days of cold storage. The models demonstrated a high level of significance between the responses and independent variables, with <i>p</i> value less than 0.0001. The optimal coating formulation for blackberry fruits was identified as 2.05% (<i>v</i>/<i>v</i>) aloe rind extract, 1.1% (<i>w</i>/<i>w</i>) aloe gel extract, and 15% (<i>w</i>/<i>w</i>) choline chloride–citric acid. The developed film was characterized by ATR-FTIR and SEM for its intermolecular interactions and surface morphology, respectively, demonstrating good combability of polymer matrix with the plasticizer and aloe extracts. The optimized film was compared to a pure chitosan film in regard to their physical and mechanical properties. The alternative plasticizer choline chloride–citric acid improved the flexibility of the edible packaging by enhancing its mechanical properties, such as tensile strength, elongation at rupture, and elastic modulus. Additionally, the incorporation of this plasticizer and plant extracts slightly increased the transparency of the film. The coating was then applied to blackberry fruits in order to investigate the potential of the developed coating formulation to maximize the shelf life of food products. The results indicated the ability of the coating to extend shelf life and maintain the quality of the fruits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9983326","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142685373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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Journal of Food Processing and Preservation
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