International Journal of Food Science & Technology最新文献

This research explores the cryoprotective potential of gelatin hydrolysate by determining weight loss and physicochemical changes in the muscle protein of freeze–thawed shrimp. Shrimp treated with gelatin hydrolysate exhibited significantly higher and lower weight gain (9.20%) than those treated with distilled water (0.93%) and mixed phosphates (16.99%), respectively. Gelatin hydrolysate could lower the increasing rate of thawing and cooking loss and freezable water content in freeze–thawed shrimp (P < 0.05) and comparable to those of mixed phosphates treated shrimp (P > 0.05). As the shrimp were subjected to freeze–thawing, gelatin hydrolysate slowed the decline of protein solubility and Ca²⁺-ATPase activity and mitigated the rise of surface hydrophobicity and disulfide bond content. It also delayed the shear force increase. These findings suggest that gelatin hydrolysate could be an effective alternative to traditional cryoprotectants, retarding weight loss and protein denaturation to preserve shrimp quality during freezing and frozen storage.

The flour extraction rate determines the components of wheat flour. However, the correlation between variations in components resulting from flour extraction rate and the protein digestion characteristics remains to be clarified. In this study, digestion characteristic of wheat flour protein influenced by flour extraction rates was investigated. The results indicated that the degree of protein hydrolysis, the number of peptides at the intestinal stage and the digestive rate constant (k) at the gastric stage exhibited a significant increase as the flour extraction rate increased (35%–85%). Moreover, wheat flour with 85% extraction rate presented the highest protein hydrolysis degree (25.85%), the most peptides (n = 79) and the maximum intestinal digestion rate constant (k = 0.0285). Therefore, increasing the flour extraction rate from 75% to 85% can improve the wheat flour protein digestibility in conventional milling, thereby establishing a fundamental basis for nutritional control of flour products.

The inherent poor cooking quality and poor texture of mixed-grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed-grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short-range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed-grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X-ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight-chain and branched-chain starch, which significantly reduces the crystallinity, ordered short-chain structure and enthalpy of pasting of starch in the pasta. These in-depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains.

The aim of this work was to develop ingredients from elderberry pomace (EP) analysing the effect of different drying methods (conventional air-drying (C), freeze-drying (F), and fluidised-bed drying (FB)) on phenolic compounds retention and their bioaccessibility. The dry pomaces were chemically characterised before and after an in vitro gastrointestinal digestion (GID). Cianidin-3-glucoside and rutin were the main phenolic compounds determined by HPLC-DAD. After GID, phenolic content and antioxidant capacity were drastically reduced regardless of the drying process. Freeze-drying better preserved the total polyphenol and monomeric anthocyanin content, and the antioxidant capacity, however, EP-C and EP-FB presented more bioaccessible antioxidant compounds than EP-F. Fluidised-bed drying generated, in a shorter drying time, a more bioaccessible granular product (EP-FB), that could be used directly in ready-to-eat foods. EP-C and EP-F products could be used as functional foods or nutraceutical ingredients. Also, the obtained elderberry products were not cytotoxic against the Caco-2 cell line.

Considering the escalating consumer preference for health-conscious commodities, reptile species' meat can be presented as an alternative animal protein source because of its notable nutritional characteristics. The aim of this study was to evaluate the physicochemical parameters (pH, tenderness, cooking loss, colour and fatty acid profile) and sensory profile of black-and-white Tegu meat. The black-and-white Tegu meat was assessed through to consumer-based sensory Analysis alongside the Yellow Anaconda, Broad-snouted Caiman and broilers through. The samples of reptile species' meat were obtained from sustainable use programs. In terms of physicochemical parameters, the results indicate that black-and-white Tegu meat exhibits moderate brightness, displaying a pale pink/yellowish tone. Oleic acid was the most abundant fatty acid in black-and-white Tegu meat, comprising approximately 22.5%, while the content of polyunsaturated fatty acids was approximately 34%. Regarding overall liking, all four types of meats scored higher than indifference. However, black-and-white Tegu meat presented a lower acceptability (P < 0.001), likely attributed to its dry texture and unpleasant colour, as perceived by consumers. Our findings underscore the need to explore preparation methods for enhancing the sensory characteristics of black-and-white Tegu meat. This will enable its promotion as a healthy food choice in the future. The utilisation of black-and-white Tegu meat as a food source will benefit families participating in the sustainable use and conservation program, the ‘Proyecto Tupinambis’.

This research aimed to explore the influence of nutritional adjustments and storage stability on a functional, reduced-calorie guava jam incorporating Aloe vera. Over two months, comprehensive analysis assessed physicochemical properties, sensory traits, microbial stability, and shelf-life. The addition of Aloe vera gel resulted in significant improvements in pH (3.00 to 3.65), total soluble solids (40.10 to 42.20°Brix), antioxidant activity (36.85% to 81.09%), moisture content (29.48% to 38.82%), water activity (0.78 to 0.84), ash content (0.29% to 0.45%), fat content (0.14% to 0.19%), fibre content (1.05% to 1.86%), and the colour values. Moreover, b* scores for colour indication improved from 15.09 to 18.86. Texture attributes of cohesiveness and firmness improved significantly. Sensory evaluation favoured the T2 variant (20% Aloe vera gel), suggesting it as the optimal formulation. Furthermore, artificial neural networks (ANNs), a technique of machine learning, were utilised to predict guava jam behaviour, with 99% accuracy. The study discovered substantial changes in pH, total soluble solids, antioxidant activity, moisture content, and textural qualities, indicating that Aloe vera supplementation could improve guava jam quality and shelf-life. The results of ANN predictions about antioxidants and cohesiveness provide information about the product's performance during storage.

Wholegrain composite flours are used for bakery products to enhance their nutritional value and to decrease the reliance on wheat importation as well as to ensure food security in most developing countries. This work aimed to optimise oat, maize, barley and wheat flour levels in the development of nutritionally enriched wholegrain pretzels. Composite flour blends were prepared by mechanical mixing of oat flour (OF), barley flour (BF), maize flour (MF) and wheat flour (WF) in the following proportion: WF (100%) (T0 – control), W:B (90:10) (T1), W:M (90:10) (T2), W:O (90:10) (T3), W:B:M:O (85:5:5:5) (T4), W:B:M:O (76:8:8:8) (T5) and W:B:M:O (70:10:10:10) (T6). Wholegrain composite flour mixes were analysed for their proximate composition and antioxidant properties. The fat, protein, ash and moisture content significantly changed (P < 0.05) in all treatments, while the fibre content increased. DPPH radical scavenging activity and total phenolic and flavonoid content showed significant changes compared to the control. A rapid visco analyser determined multigrain flour's rheological and pasting properties, and the values showed significant (P < 0.05) differences for peak viscosity, final viscosity and pasting temperature. The final product was analysed for proximate analysis, texture, colour and sensory evaluation. The increase in moisture, protein, fibre and ash content of the product was observed. Moisture, fat and fibre content of pretzels exhibited significant correlations (P < 0.05) with the sensory parameters. A grouping of the samples in function of the chemical and sensory characteristics was depicted from the principal component analysis. Texture and colour analysis showed significant differences (P < 0.05). Sensory evaluation results showed that the overall score for acceptability found for composite flour mix which contains 10% barley, 10% oat and 10% maize with wheat in a 30:70 ratio was accepted by the consumer. Consumption of wholegrain pretzels as snack food can contribute to a nutritious and balanced diet.

The different extraction methods including hot-water extraction, ultrasound-assisted extraction, and microwave-assisted extraction, enzyme-assisted extraction, ultrasound and microwave-assisted extraction, and ultrasound and enzyme-assisted extraction (UEE) methods were carried out to extract blackberry seed polysaccharides (BSPs). The extraction yield, structure, antioxidant capacity, and glucometabolic enzyme inhibition activities of BSPs were determined in this work. Extraction methods have no influence on the monosaccharide composition of BSPs but affected the molar ratio of monosaccharides. Fourier transform infrared spectroscopy and X-ray diffraction results showed that the extraction method cannot effect on the functional groups and crystal forms of BSPs. The findings also revealed that UEE led to the highest BSP extraction yield (4.56%), highest antioxidant capacities, and highest α-amylase (48.49%) and α-glucosidase (67.33%) inhibitory rates, which may because of the dispersed molecular weight distribution and loose microstructure of BSPs. These results suggest that UEE may be used in the industry to obtain BSPs with high functional activities.

The poor water solubility of flavonoids has always been a bottleneck restricting industrial production and application. The key problem of water-solubility of flavonoids was solved by establishing an alkali substrate-feeding engineering conversion platform using recombinant rhamnosidase. The results showed that the recombinant enzyme had α-L-rhamnosidase activity. Using this enzyme, four kinds of flavonoids such as hesperidin (HSD) were successfully hydrolyzed to products such as hesperetin 7-O-glucoside (HMG). Four key enzyme reaction conditions such as temperature, pH, feed rate and substrate specificity were investigated, and the optimum process parameters of the conversion platform were obtained. That was, under the conditions of temperature 50 °C, pH 6 and feeding speed 0.5 mL min⁻¹, HSD conversion efficiency can reach 8.65 mg min⁻¹. In addition, the changes in enzyme protein structure during basic feeding were elucidated by circular binary chromatography (CD) and fluorescence spectrum. The platform has the advantages of low cost, simple process, green environmental protection, high conversion rate and product purity. This method laid a solid foundation for the resource utilisation of flavonoid glycosides and industrial production.