Jihan Kim, Santanu Deb‐Choudhury, Arvind Subbaraj, Carolina E. Realini, Raise Ahmad
SummaryThe emergence of kokumi sensation as a flavour enhancer prompted the search for cost effective and the sustainable production of kokumi flavour substances (KS), including small γ‐glutamyl peptides (GGP) and aromatic free amino acids (FAA). We sought to investigate the potential of mechanically deboned meat (MDM) from beef, mutton, lamb and venison for KS production through enzymatic γ‐glutamylation. Liquid chromatography‐mass spectrometry (LC–MS) and in vitro calcium‐sensing receptor (CaSR) activity assays were utilised to identify GGPs and their kokumi intensity, respectively. The enzymatic method significantly increased GGP and FAA in all MDM samples with differences in individual peptides across the species. Notably, all four sources of MDM activated CaSR in a dose‐dependent manner, displaying varying potency and efficacy levels. Beef, lamb and mutton showed a similar range of higher potency, while venison exhibited lower potency but higher efficacy. The thermal stability of γ‐glutamylated beef samples, used as an exemplar, was confirmed at temperatures of 80 °C, 120 °C and 150 °C. Given these findings, MDM represents a promising substrate for KS production and warrants further investigation to assess its practical applicability for enhancing kokumi flavour in the food industry.
{"title":"Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium‐sensing receptor activity","authors":"Jihan Kim, Santanu Deb‐Choudhury, Arvind Subbaraj, Carolina E. Realini, Raise Ahmad","doi":"10.1111/ijfs.17293","DOIUrl":"https://doi.org/10.1111/ijfs.17293","url":null,"abstract":"SummaryThe emergence of kokumi sensation as a flavour enhancer prompted the search for cost effective and the sustainable production of kokumi flavour substances (KS), including small γ‐glutamyl peptides (GGP) and aromatic free amino acids (FAA). We sought to investigate the potential of mechanically deboned meat (MDM) from beef, mutton, lamb and venison for KS production through enzymatic γ‐glutamylation. Liquid chromatography‐mass spectrometry (LC–MS) and <jats:italic>in vitro</jats:italic> calcium‐sensing receptor (CaSR) activity assays were utilised to identify GGPs and their kokumi intensity, respectively. The enzymatic method significantly increased GGP and FAA in all MDM samples with differences in individual peptides across the species. Notably, all four sources of MDM activated CaSR in a dose‐dependent manner, displaying varying potency and efficacy levels. Beef, lamb and mutton showed a similar range of higher potency, while venison exhibited lower potency but higher efficacy. The thermal stability of γ‐glutamylated beef samples, used as an exemplar, was confirmed at temperatures of 80 °C, 120 °C and 150 °C. Given these findings, MDM represents a promising substrate for KS production and warrants further investigation to assess its practical applicability for enhancing kokumi flavour in the food industry.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sajeel Ahamad, Vidya Ram Sagar, Ram Asrey, Sabina Islam, B. S. Tomar, B. R. Vinod, M. Menaka, Ajeet Kumar
SummaryThe global demand for dehydrated onion is on the rise, driven by the increasing consumer preference for ready‐to‐eat convenience foods. This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre‐treatment and drying conditions. Fresh onion slices were subjected to pre‐treatment using NaCl (3%, 5% and 7%) and KMS (0.3%, 0.5% and 0.7%) solutions for 10 min, followed by tray drying at 50 °C, 60 °C and 70 °C temperatures for varying durations of 14, 12 and 10 h, respectively. Based on physicochemical and functional properties, onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW). Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non‐enzymatic browning (0.36) and moisture content (5.75%). Hence, the optimised treatment of ‘Pusa Shobha’ slices with 5% NaCl + 0.5% KMS, followed by dehydration at 60 °C for 12 h, yields dehydrated onion slices with superior bioactive compounds, sensory acceptability, and enhanced functional properties. The findings of his research offer valuable technology for the food industry, providing a practical and efficient method to produce high‐quality dehydrated onion slices.
{"title":"Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre‐treatments","authors":"Sajeel Ahamad, Vidya Ram Sagar, Ram Asrey, Sabina Islam, B. S. Tomar, B. R. Vinod, M. Menaka, Ajeet Kumar","doi":"10.1111/ijfs.17334","DOIUrl":"https://doi.org/10.1111/ijfs.17334","url":null,"abstract":"SummaryThe global demand for dehydrated onion is on the rise, driven by the increasing consumer preference for ready‐to‐eat convenience foods. This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre‐treatment and drying conditions. Fresh onion slices were subjected to pre‐treatment using NaCl (3%, 5% and 7%) and KMS (0.3%, 0.5% and 0.7%) solutions for 10 min, followed by tray drying at 50 °C, 60 °C and 70 °C temperatures for varying durations of 14, 12 and 10 h, respectively. Based on physicochemical and functional properties, onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g<jats:sup>−1</jats:sup> DW), total flavonoids (28.94 mg QE g<jats:sup>−1</jats:sup> DW), ascorbic acid (12.45 mg 100 g<jats:sup>−1</jats:sup> DW), quercetin (172.88 μg g<jats:sup>−1</jats:sup> DW) and total antioxidant activity (24.59 μmol TE g<jats:sup>−1</jats:sup> DW). Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g<jats:sup>−1</jats:sup> DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non‐enzymatic browning (0.36) and moisture content (5.75%). Hence, the optimised treatment of ‘Pusa Shobha’ slices with 5% NaCl + 0.5% KMS, followed by dehydration at 60 °C for 12 h, yields dehydrated onion slices with superior bioactive compounds, sensory acceptability, and enhanced functional properties. The findings of his research offer valuable technology for the food industry, providing a practical and efficient method to produce high‐quality dehydrated onion slices.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hatice Yazgan, Esmeray Kuley, Yesim Ozogul, Fatih Ozogul, Elena Bartkiene, João Miguel Rocha
SummaryImpacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (Candida albicans, Salmonella paratyphi A, Escherichia coli and Staphylococcus aureus) and fish spoilage bacteria (Enterococcus faecalis, Photobacterium damselae and Pseudomonas luteola). The spread‐plate method was used to monitor bacterial growth in histidine decarboxylase broth (HDB), whereas the rapid high‐performance liquid chromatographic (HPLC) method was used for BA analysis. Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for P. luteola, to 9.54 log CFU (colony‐forming units) mL−1, for S. aureus and C. albicans. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (P < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive S. aureus with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative Salmonella Paratyphi A and E. coli. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (P < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L−1) were produced by S. aureus. In the presence of aqueous or ethanolic garlic extracts, putrescine production by E. faecalis was around 110‐fold lower than that of the control group. Results revealed that both garlic extracts are potent antimicrobials that can control the growth of foodborne pathogens and their harmful BA formation.
摘要研究了大蒜的水提取物和乙醇提取物在抑制细菌生长和某些食源性致病菌（白色念珠菌、副伤寒 A 型沙门氏菌、大肠杆菌和金黄色葡萄球菌）和鱼类腐败菌（粪肠球菌、大肠光杆菌和黄绿假单胞菌）形成生物胺（BA）方面的影响。采用展板法监测组氨酸脱羧酶肉汤（HDB）中细菌的生长情况，而采用快速高效液相色谱法（HPLC）分析 BA。使用 HDB 监测了细菌的生长及其氨和 BA 的产生。结果表明，在 HDB 上，金黄色葡萄球菌和白色念珠菌的细菌生长量在 9.13 至 9.54 log CFU（菌落形成单位）mL-1 之间。大蒜提取物在 HDB 中的存在大大降低了细菌的生长和 BA 的形成（P < 0.05）。大蒜乙醇提取物和水提取物对革兰氏阳性金黄色葡萄球菌的抑制活性最高，分别降低了 1.4 和 1.5 对数，其次是革兰氏阴性的副伤寒 A 沙门氏菌和大肠杆菌。应用大蒜提取物（主要是乙醇提取物）对细菌产生氨气有显著的抑制作用，氨气积累降低了 4-100 倍（P < 0.05）。细菌产生了所有测试的生物碱，主要是多巴胺、γ-氨基丁酸和色胺。金黄色葡萄球菌产生的组胺和酪胺含量最高（61.99 和 36.45 mg L-1）。在大蒜水提取物或乙醇提取物的作用下，粪肠球菌产生的腐胺比对照组低约 110 倍。结果表明，这两种大蒜提取物都是有效的抗菌剂，可以控制食源性病原体的生长及其有害 BA 的形成。
{"title":"The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria","authors":"Hatice Yazgan, Esmeray Kuley, Yesim Ozogul, Fatih Ozogul, Elena Bartkiene, João Miguel Rocha","doi":"10.1111/ijfs.17280","DOIUrl":"https://doi.org/10.1111/ijfs.17280","url":null,"abstract":"SummaryImpacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (<jats:italic>Candida albicans</jats:italic>, <jats:italic>Salmonella paratyphi</jats:italic> A, <jats:italic>Escherichia coli</jats:italic> and <jats:italic>Staphylococcus aureus</jats:italic>) and fish spoilage bacteria (<jats:italic>Enterococcus faecalis</jats:italic>, <jats:italic>Photobacterium damselae</jats:italic> and <jats:italic>Pseudomonas luteola</jats:italic>). The spread‐plate method was used to monitor bacterial growth in histidine decarboxylase broth (HDB), whereas the rapid high‐performance liquid chromatographic (HPLC) method was used for BA analysis. Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for <jats:italic>P. luteola</jats:italic>, to 9.54 log CFU (colony‐forming units) mL<jats:sup>−1</jats:sup>, for <jats:italic>S. aureus</jats:italic> and <jats:italic>C. albicans</jats:italic>. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (<jats:italic>P</jats:italic> < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive <jats:italic>S. aureus</jats:italic> with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative <jats:italic>Salmonella</jats:italic> Paratyphi A and <jats:italic>E. coli</jats:italic>. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (<jats:italic>P</jats:italic> < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L<jats:sup>−1</jats:sup>) were produced by <jats:italic>S. aureus</jats:italic>. In the presence of aqueous or ethanolic garlic extracts, putrescine production by <jats:italic>E. faecalis</jats:italic> was around 110‐fold lower than that of the control group. Results revealed that both garlic extracts are potent antimicrobials that can control the growth of foodborne pathogens and their harmful BA formation.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141503034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sümeyye Sarıtaş, Hatice Duman, Burcu Pekdemir, João Miguel Rocha, Fatih Oz, Sercan Karav
SummaryChocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti‐inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article.
{"title":"Functional chocolate: exploring advances in production and health benefits","authors":"Sümeyye Sarıtaş, Hatice Duman, Burcu Pekdemir, João Miguel Rocha, Fatih Oz, Sercan Karav","doi":"10.1111/ijfs.17312","DOIUrl":"https://doi.org/10.1111/ijfs.17312","url":null,"abstract":"SummaryChocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti‐inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
SummaryIn recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti‐inflammatory properties, immunomodulatory effects, anti‐glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored.
{"title":"Nutritional and functional aspects of fermented algae","authors":"Sümeyye Sarıtaş, Hatice Duman, Sercan Karav","doi":"10.1111/ijfs.17297","DOIUrl":"https://doi.org/10.1111/ijfs.17297","url":null,"abstract":"SummaryIn recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti‐inflammatory properties, immunomodulatory effects, anti‐glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In‐Ha Baek, Ha‐Seong Cho, Nurul Saadah Said, Ibukunoluwa Fola Olawuyi, Kyu‐Rim Kim, Won‐Young Lee
SummaryIn response to the growing interest in plant‐based alternatives and vegan diets, this study aimed to develop novel sweet potato‐based vegan protein bars enriched with rice protein (RP) as an alternative protein source. The vegan protein bars (VPBs) formulated with varying RP content (0–32 g) were evaluated for nutritional, textural, microstructural and sensory properties. Nutritional analysis revealed a proportional increase in protein content (8.94%–21.77%) and energy value (310.29–353.32 kcal/100 g) with increasing RP content. The progressive inclusion of RP significantly (P < 0.05) improved the textural properties of VPBs, notably increasing cohesiveness (0.07%–0.60%), chewiness (8.71–105.02 g) and firmness (1453.80–3444.03 kg cm−2), with all VPBs receiving favourable sensory evaluation scores. Importantly, all VPBs received favourable sensory scores. Microstructural analysis revealed the mechanism for textural enhancement in enriched VPBs, indicating a positive correlation between higher RP content and the number and size of surface clumps. Amino acid profiling indicated over 50% increases in valine content and essential amino acid scores in enriched VPBs compared to those without RP. Moreover, protein‐enriched VPBs exhibited superior antioxidant activity. In conclusion, these findings suggest the potential of sweet potato and RP in developing VPBs, highlighting the value of plant‐based ingredients in vegan food products.
摘要 鉴于人们对植物性替代品和素食的兴趣与日俱增，本研究旨在开发富含大米蛋白质（RP）的新型甘薯素食蛋白棒，作为替代蛋白质来源。研究人员对不同 RP 含量（0-32 克）的素食蛋白棒（VPBs）进行了营养、质地、微结构和感官特性评估。营养分析表明，随着 RP 含量的增加，蛋白质含量（8.94%-21.77%）和能量值（310.29-353.32 千卡/100 克）也成比例增加。逐步添加 RP 能显著改善 VPB 的质地特性（P < 0.05），尤其是增加了粘合度（0.07%-0.60%）、咀嚼感（8.71-105.02 克）和坚固度（1453.80-3444.03 千克/厘米-2），所有 VPB 都获得了良好的感官评价分数。重要的是，所有 VPB 都获得了良好的感官评分。微观结构分析揭示了富集 VPB 纹理增强的机制，表明较高的 RP 含量与表面团块的数量和大小呈正相关。氨基酸分析表明，与不含 RP 的 VPB 相比，富集 VPB 中的缬氨酸含量和必需氨基酸得分增加了 50%以上。此外，富含蛋白质的 VPB 还表现出卓越的抗氧化活性。总之，这些研究结果表明了甘薯和 RP 在开发 VPB 方面的潜力，凸显了植物性成分在素食食品中的价值。
{"title":"Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein","authors":"In‐Ha Baek, Ha‐Seong Cho, Nurul Saadah Said, Ibukunoluwa Fola Olawuyi, Kyu‐Rim Kim, Won‐Young Lee","doi":"10.1111/ijfs.17294","DOIUrl":"https://doi.org/10.1111/ijfs.17294","url":null,"abstract":"SummaryIn response to the growing interest in plant‐based alternatives and vegan diets, this study aimed to develop novel sweet potato‐based vegan protein bars enriched with rice protein (RP) as an alternative protein source. The vegan protein bars (VPBs) formulated with varying RP content (0–32 g) were evaluated for nutritional, textural, microstructural and sensory properties. Nutritional analysis revealed a proportional increase in protein content (8.94%–21.77%) and energy value (310.29–353.32 kcal/100 g) with increasing RP content. The progressive inclusion of RP significantly (<jats:italic>P</jats:italic> < 0.05) improved the textural properties of VPBs, notably increasing cohesiveness (0.07%–0.60%), chewiness (8.71–105.02 g) and firmness (1453.80–3444.03 kg cm<jats:sup>−2</jats:sup>), with all VPBs receiving favourable sensory evaluation scores. Importantly, all VPBs received favourable sensory scores. Microstructural analysis revealed the mechanism for textural enhancement in enriched VPBs, indicating a positive correlation between higher RP content and the number and size of surface clumps. Amino acid profiling indicated over 50% increases in valine content and essential amino acid scores in enriched VPBs compared to those without RP. Moreover, protein‐enriched VPBs exhibited superior antioxidant activity. In conclusion, these findings suggest the potential of sweet potato and RP in developing VPBs, highlighting the value of plant‐based ingredients in vegan food products.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
SummaryStarch is a versatile biomaterial with a wide range of applications across various industrial sectors. Therefore, starch isolation methods play a crucial role in fulfilling the demand for high‐quality starch required for different applications. Waxy maize starch is the most used starch for different food applications. It is isolated using an alkaline extraction method and available in the market at a high price. The traditional process of starch isolation involves labour‐intensive and costly downstream processing that leads to exploring cost‐effective isolation methods for various food applications. Finger millet (Eleusine coracana) is an underutilised cereal crop composed of 65–70% of starch. In the present study, the starch from finger millet is isolated using conventional and ultrasound‐assisted isolation methods to fulfil the current requirement. The isolated finger millet starch was characterised by morphological structure obtained by scanning electron microscopy (SEM), X‐ray diffractogram (XRD), infrared spectrum obtained by Fourier transform infrared spectrometer (FT‐IR), differential scanning calorimetry (DSC) analysis, and rheological analysis. The SEM images confirmed the reduced particle size and uniform grain size distribution in the starch isolated using ultrasound‐assisted isolation. The relative crystallinity of starch isolated using ultrasound‐assisted isolation method (69.05 ± 0.57%) was higher compared to other conventional isolation methods (57.18 ± 0.70%, 67.66 ± 1.00%, and 68.34 ± 0.33% for distilled water soaking, alkali soaking, and sodium bisulphite soaking, respectively). The FTIR analysis confirmed no significant changes in the functional group of starch with respect to different isolation methods. Thermal and rheological analysis of isolated starch using ultrasound‐assisted isolation indicated the lowest gelatinisation enthalpy (45.38 ± 1.67 J/g) and showed the lowest loss factor indicating the most elastic behaviour, respectively.
{"title":"Characterisation of finger millet (Eleusine coracana) starch isolated by conventional and ultrasound‐assisted starch isolation methods","authors":"Shweta Yadav, Sunita Mishra, Kambhampati Vivek, Sabyasachi Mishra","doi":"10.1111/ijfs.17303","DOIUrl":"https://doi.org/10.1111/ijfs.17303","url":null,"abstract":"SummaryStarch is a versatile biomaterial with a wide range of applications across various industrial sectors. Therefore, starch isolation methods play a crucial role in fulfilling the demand for high‐quality starch required for different applications. Waxy maize starch is the most used starch for different food applications. It is isolated using an alkaline extraction method and available in the market at a high price. The traditional process of starch isolation involves labour‐intensive and costly downstream processing that leads to exploring cost‐effective isolation methods for various food applications. Finger millet (<jats:italic>Eleusine coracana</jats:italic>) is an underutilised cereal crop composed of 65–70% of starch. In the present study, the starch from finger millet is isolated using conventional and ultrasound‐assisted isolation methods to fulfil the current requirement. The isolated finger millet starch was characterised by morphological structure obtained by scanning electron microscopy (SEM), X‐ray diffractogram (XRD), infrared spectrum obtained by Fourier transform infrared spectrometer (FT‐IR), differential scanning calorimetry (DSC) analysis, and rheological analysis. The SEM images confirmed the reduced particle size and uniform grain size distribution in the starch isolated using ultrasound‐assisted isolation. The relative crystallinity of starch isolated using ultrasound‐assisted isolation method (69.05 ± 0.57%) was higher compared to other conventional isolation methods (57.18 ± 0.70%, 67.66 ± 1.00%, and 68.34 ± 0.33% for distilled water soaking, alkali soaking, and sodium bisulphite soaking, respectively). The FTIR analysis confirmed no significant changes in the functional group of starch with respect to different isolation methods. Thermal and rheological analysis of isolated starch using ultrasound‐assisted isolation indicated the lowest gelatinisation enthalpy (45.38 ± 1.67 J/g) and showed the lowest loss factor indicating the most elastic behaviour, respectively.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141531302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
David Paz, Marcos Trigo, Sidonia Martínez, Santiago P. Aubourg
SummaryThis study focused on the preparation of lipid concentrates with high contents of bioactive molecules. Different one‐step and two‐step extractions with non‐halogenated solvents (hexane, HX; isopropanol, IP) were carried out on Patagonian squid (Doryteuthis gahi) discards. As a first step, HX extractions (one, two or three times) were carried out. The resulting substrates were extracted with IP (two, three or four times). Analysis of lipid extracts included total lipid, phospholipid (PL) and tocopherol values, and fatty acid (FA) profile. HX extractions led to remarkable α‐ and γ‐tocopherol values (ca. 1400 and 23 mg kg−1 lipids, respectively); no effect (P > 0.05) of the number of HX extractions was observed. IP extracts provided high PL values (383–501 mg kg−1 lipids); the highest average values were detected with four IP extractions after three HX extractions. Values obtained for tocopherols and PLs were higher (P < 0.05) than those obtained by employing the conventional (chloroform/methanol, 1:1) lipid extraction (ca. 496 and 11 mg kg−1 lipids and 400 g kg−1 lipids, respectively). Range values detected for eicosapentaenoic and docosahexaenoic acid values and the ω3/ω6 FA ratio were similar to those obtained by the conventional procedure. A valuable procedure is proposed for obtaining PL‐ and tocopherol‐enriched concentrates from marine waste with non‐halogenated solvents.
{"title":"Bioactive lipid‐enriched concentrates from squid discards by one‐step and two‐step extractions with non‐halogenated solvents","authors":"David Paz, Marcos Trigo, Sidonia Martínez, Santiago P. Aubourg","doi":"10.1111/ijfs.17336","DOIUrl":"https://doi.org/10.1111/ijfs.17336","url":null,"abstract":"SummaryThis study focused on the preparation of lipid concentrates with high contents of bioactive molecules. Different one‐step and two‐step extractions with non‐halogenated solvents (hexane, HX; isopropanol, IP) were carried out on Patagonian squid (<jats:italic>Doryteuthis gahi</jats:italic>) discards. As a first step, HX extractions (one, two or three times) were carried out. The resulting substrates were extracted with IP (two, three or four times). Analysis of lipid extracts included total lipid, phospholipid (PL) and tocopherol values, and fatty acid (FA) profile. HX extractions led to remarkable α‐ and γ‐tocopherol values (ca. 1400 and 23 mg kg<jats:sup>−1</jats:sup> lipids, respectively); no effect (<jats:italic>P</jats:italic> > 0.05) of the number of HX extractions was observed. IP extracts provided high PL values (383–501 mg kg<jats:sup>−1</jats:sup> lipids); the highest average values were detected with four IP extractions after three HX extractions. Values obtained for tocopherols and PLs were higher (<jats:italic>P</jats:italic> < 0.05) than those obtained by employing the conventional (chloroform/methanol, 1:1) lipid extraction (ca. 496 and 11 mg kg<jats:sup>−1</jats:sup> lipids and 400 g kg<jats:sup>−1</jats:sup> lipids, respectively). Range values detected for eicosapentaenoic and docosahexaenoic acid values and the ω3/ω6 FA ratio were similar to those obtained by the conventional procedure. A valuable procedure is proposed for obtaining PL‐ and tocopherol‐enriched concentrates from marine waste with non‐halogenated solvents.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141503033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nkosingiphile L. Nzama, Alain Dufresne, Eric O. Amonsou
SummaryStarch nanocrystals (SNCs) have emerged as promising biodegradable nanomaterial for the enhancement of biopolymer films' properties. Nevertheless, using SNCs alone is difficult due to restricted capacity for nanocrystal integration within the film's matrix. The objective of this study was to enhance the properties of biopolymer films using waxy corn starch nanocrystals supplemented with stearic acid. Cassava starch films containing varying proportions of SNCs (0–20 wt.% starch) and steric acid (2%) were prepared and characterised. The inclusion of stearic acid substantially improved SNC integration from 5% to 15%, yielding nanocomposite films with better tensile strength, thermal stability and barrier properties than those prepared with native starch or starch‐fatty acid alone. The improvement in film properties was attributed to V‐amylose complexes formation, increased crystallinity and hydrophobicity. Microscopy images revealed homogenous film surfaces, depicting greater nanocrystal dispersibility. The supplementation of lipid additives offers a valuable strategy to improve the integration of SNCs in film matrices.
{"title":"Stearic acid enhanced starch nanocrystal integration in cassava starch film","authors":"Nkosingiphile L. Nzama, Alain Dufresne, Eric O. Amonsou","doi":"10.1111/ijfs.17310","DOIUrl":"https://doi.org/10.1111/ijfs.17310","url":null,"abstract":"SummaryStarch nanocrystals (SNCs) have emerged as promising biodegradable nanomaterial for the enhancement of biopolymer films' properties. Nevertheless, using SNCs alone is difficult due to restricted capacity for nanocrystal integration within the film's matrix. The objective of this study was to enhance the properties of biopolymer films using waxy corn starch nanocrystals supplemented with stearic acid. Cassava starch films containing varying proportions of SNCs (0–20 wt.% starch) and steric acid (2%) were prepared and characterised. The inclusion of stearic acid substantially improved SNC integration from 5% to 15%, yielding nanocomposite films with better tensile strength, thermal stability and barrier properties than those prepared with native starch or starch‐fatty acid alone. The improvement in film properties was attributed to V‐amylose complexes formation, increased crystallinity and hydrophobicity. Microscopy images revealed homogenous film surfaces, depicting greater nanocrystal dispersibility. The supplementation of lipid additives offers a valuable strategy to improve the integration of SNCs in film matrices.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141503035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
SummaryIn the storage process, meat is susceptible to external factors that produce corruption and deterioration, affecting consumers' health. Therefore, preparing an indicator membrane that can detect freshness in real time, non‐destructively, and visually is significant. Herein, an indicator membrane was prepared by electrostatic spinning technology using polyvinyl alcohol (PVA) as the substrate and curcumin (CUR) and indigo (IND) as the mixed indicator for freshness detection. When curcumin and indigo were mixed at 3:1 (w/w), CUR was transformed from ketone type to enol type with the gradual increase of pH, and IND underwent electron leaps, which resulted in green, brown, and reddish‐brown colour changes in the solution, and the colour development effect was effectively improved. The characterisation results showed that the average fibre diameter of the PVA/0.8 indicator membrane was 252 nm, the hybrid indicator was successfully loaded in the nanofibres, and the water contact angle was 103.6°, which was hydrophobic. In addition, the indicator membrane was sensitive to trimethylamine (limit of detection 17.38 ppm) and triethylamine (limit of detection 27.77 ppm) but insensitive to saline, ethanol, ethyl acetate, and other contaminants with detection specificity. Finally, the colour of the indicating membrane changes from green to brown during the storage of mutton in the mutton was rotten, indicating that the naked eye can judge the freshness of the mutton. Therefore, the PVA/CUR/IND indicator membrane has excellent potential for application in real‐time and non‐destructive detection of mutton freshness.
{"title":"A visual ratio PVA/curcumin/indigo nanofibre membrane based on natural pigments for detecting mutton freshness","authors":"Lianye Li, Wenbo Li, Wuliang Sun, Yue Dong, Yaxin Yv, Wanting Shi, Wenxiu Sun","doi":"10.1111/ijfs.17313","DOIUrl":"https://doi.org/10.1111/ijfs.17313","url":null,"abstract":"SummaryIn the storage process, meat is susceptible to external factors that produce corruption and deterioration, affecting consumers' health. Therefore, preparing an indicator membrane that can detect freshness in real time, non‐destructively, and visually is significant. Herein, an indicator membrane was prepared by electrostatic spinning technology using polyvinyl alcohol (PVA) as the substrate and curcumin (CUR) and indigo (IND) as the mixed indicator for freshness detection. When curcumin and indigo were mixed at 3:1 (w/w), CUR was transformed from ketone type to enol type with the gradual increase of pH, and IND underwent electron leaps, which resulted in green, brown, and reddish‐brown colour changes in the solution, and the colour development effect was effectively improved. The characterisation results showed that the average fibre diameter of the PVA/0.8 indicator membrane was 252 nm, the hybrid indicator was successfully loaded in the nanofibres, and the water contact angle was 103.6°, which was hydrophobic. In addition, the indicator membrane was sensitive to trimethylamine (limit of detection 17.38 ppm) and triethylamine (limit of detection 27.77 ppm) but insensitive to saline, ethanol, ethyl acetate, and other contaminants with detection specificity. Finally, the colour of the indicating membrane changes from green to brown during the storage of mutton in the mutton was rotten, indicating that the naked eye can judge the freshness of the mutton. Therefore, the PVA/CUR/IND indicator membrane has excellent potential for application in real‐time and non‐destructive detection of mutton freshness.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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