SummaryTo reduce high humidity, minimise postharvest losses and optimise packaging volume, this study examines the effects of different product‐to‐package volume ratios (G/P) in modified humidity packaging systems using perforated containers and moisture conditioning agents. Strawberries were stored at 20 °C and 50% RH for 7 days with G/P ratios of 1:24, 1:12, 1:6 and 1:4, and their sensory and physicochemical properties were evaluated. The results show that moisture‐controlled packaging effectively preserves strawberry quality compared to non‐humidified packaging. Strawberries with a G/P of 1:24 in humidified packs had the best colour, aroma and texture on day 7. Higher G/P ratios correlated with increased quality deterioration. The lowest deterioration rates were observed in the G/P 1:24 and 1:12 groups, which also had the highest levels of vitamin C (54.72 mg/100 g and 55.40 mg/100 g), anthocyanins (1.086 ΔOD g−1 and 0.966 ΔOD g−1) and flavonoids (0.748 ΔOD g−1 and 0.726 ΔOD g−1). Although hardness, TSS and TA showed no significant correlation, these parameters were better in moderate G/P groups (1:12 and 1:6). These findings suggest that combining perforation with humidifiers in packaging can enhance the storage quality of fruits and vegetables while reducing packaging costs.
{"title":"Investigating the impact of product‐to‐package volume ratio on strawberry quality within modified humidity packaging systems","authors":"Qing Zhang, Jiang Yu, Zhen Wang","doi":"10.1111/ijfs.17532","DOIUrl":"https://doi.org/10.1111/ijfs.17532","url":null,"abstract":"SummaryTo reduce high humidity, minimise postharvest losses and optimise packaging volume, this study examines the effects of different product‐to‐package volume ratios (G/P) in modified humidity packaging systems using perforated containers and moisture conditioning agents. Strawberries were stored at 20 °C and 50% RH for 7 days with G/P ratios of 1:24, 1:12, 1:6 and 1:4, and their sensory and physicochemical properties were evaluated. The results show that moisture‐controlled packaging effectively preserves strawberry quality compared to non‐humidified packaging. Strawberries with a G/P of 1:24 in humidified packs had the best colour, aroma and texture on day 7. Higher G/P ratios correlated with increased quality deterioration. The lowest deterioration rates were observed in the G/P 1:24 and 1:12 groups, which also had the highest levels of vitamin C (54.72 mg/100 g and 55.40 mg/100 g), anthocyanins (1.086 ΔOD g<jats:sup>−1</jats:sup> and 0.966 ΔOD g<jats:sup>−1</jats:sup>) and flavonoids (0.748 ΔOD g<jats:sup>−1</jats:sup> and 0.726 ΔOD g<jats:sup>−1</jats:sup>). Although hardness, TSS and TA showed no significant correlation, these parameters were better in moderate G/P groups (1:12 and 1:6). These findings suggest that combining perforation with humidifiers in packaging can enhance the storage quality of fruits and vegetables while reducing packaging costs.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262678","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}
Maritza Castro‐Salomón, Lilia M. Beltrán‐Barrientos, Aarón F. González‐Córdova, Adrián Hernández‐Mendoza, María J. Torres‐Llanez, Belinda Vallejo‐Cordoba
SummaryThe objective was to evaluate the in vitro inhibition of enzymes related to neurodegeneration (prolyl endopeptidase, PEP; acetylcholinesterase, AChE; butyrylcholinesterase, BChE; lipoxygenase, LOX) and the antioxidant activity from fermented milks (FM) with Lactococcus and Lactobacillus spp. All FM presented antioxidant activity (ABTS and ORAC); however, FM with Lactococcus NRRL B‐50571 (FM‐571) presented higher (P < 0.05) oxidative haemolysis inhibition. Additionally, FM‐571 presented the lowest IC₅₀ for LOX (1.78 mg/mL), PEP (3.16 mg/mL), AChE (3.22 mg/mL) and BChE (2.14 mg/mL). Thus, FM‐571 was selected for in silico analysis for the prediction of binding sites of peptides present in this FM with enzymes active sites. Altogether, thirty peptides showed (P < 0.01) high binding potential to AChE, seventeen to BChE and LOX and sixteen to PEP. Thus, FM‐571 shows potential for the development of dairy products with potential neuroprotective effects.
{"title":"Screening of fermented milks with Lactococcus and Lactobacillus strains isolated from artisanal Mexican cheeses by the evaluation of the in vitro inhibition of enzymes associated to neurodegeneration","authors":"Maritza Castro‐Salomón, Lilia M. Beltrán‐Barrientos, Aarón F. González‐Córdova, Adrián Hernández‐Mendoza, María J. Torres‐Llanez, Belinda Vallejo‐Cordoba","doi":"10.1111/ijfs.17573","DOIUrl":"https://doi.org/10.1111/ijfs.17573","url":null,"abstract":"SummaryThe objective was to evaluate the <jats:italic>in vitro</jats:italic> inhibition of enzymes related to neurodegeneration (prolyl endopeptidase, PEP; acetylcholinesterase, AChE; butyrylcholinesterase, BChE; lipoxygenase, LOX) and the antioxidant activity from fermented milks (FM) with <jats:italic>Lactococcus</jats:italic> and <jats:italic>Lactobacillus</jats:italic> spp. All FM presented antioxidant activity (ABTS and ORAC); however, FM with <jats:italic>Lactococcus</jats:italic> NRRL B‐50571 (FM‐571) presented higher (<jats:italic>P</jats:italic> < 0.05) oxidative haemolysis inhibition. Additionally, FM‐571 presented the lowest IC₅₀ for LOX (1.78 mg/mL), PEP (3.16 mg/mL), AChE (3.22 mg/mL) and BChE (2.14 mg/mL). Thus, FM‐571 was selected for <jats:italic>in silico</jats:italic> analysis for the prediction of binding sites of peptides present in this FM with enzymes active sites. Altogether, thirty peptides showed (<jats:italic>P</jats:italic> < 0.01) high binding potential to AChE, seventeen to BChE and LOX and sixteen to PEP. Thus, FM‐571 shows potential for the development of dairy products with potential neuroprotective effects.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262679","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}
Truong Ngoc Minh, Pham Van Thinh, Hoang Le Tuan Anh, Le Viet Anh, Nguyen Hoang Khanh, Le Van Nhan, Nguyen Quang Trung, Nguyen Tien Dat
SummaryThe objective of this study was to employ multi‐elemental analysis and chemometric multivariate data analysis for identifying the geographical origin of Camellia sinensis cultivated in Vietnam's northeastern region. Ninety‐two tea leaf samples encompassing four distinct varieties were sourced from Bac Can and Thai Nguyen provinces. These samples underwent analysis through Fourier transform infrared (FTIR) spectroscopy and chemometrics, while elemental quantification was achieved via inductively coupled plasma mass spectrometry (ICP‐MS), utilising mixed standards for 26 elements. The FTIR spectra exhibited characteristic peaks, denoting the functional groups of the potential compounds present. ICP/MS analysis identified the presence of 14 elements in the tea samples, revealing significant variations in content across the four varieties. principal component analysis (PCA) of the FTIR data illustrated that the initial two principal components accounted for 91.26% of the total variance, effectively segregating the four green tea varieties into distinct clusters. Conversely, PCA of the ICP‐MS spectra also distinguished the four varieties, albeit Trung Du and Hybrid F1 exhibited a proximate distribution. This closeness may be incidental and not indicative of correlation, considering the limited variable set. Our findings ascertain that ICP/MS and FTIR, augmented by chemometric software, serve as efficacious tools for ascertaining the geographical origins of tea.
摘要 本研究的目的是采用多元素分析和化学计量多元数据分析来确定越南东北部地区种植的山茶的地理来源。研究人员从北苴省（Bac Can）和太原省（Thai Nguyen）采集了 92 份茶叶样本，其中包括四个不同的品种。这些样品通过傅立叶变换红外（FTIR）光谱和化学计量学进行分析，而元素定量则通过电感耦合等离子体质谱法（ICP-MS）实现，使用的是 26 种元素的混合标准。傅立叶变换红外光谱显示出特征峰，表示潜在化合物的官能团。傅立叶变换红外光谱数据的主成分分析（PCA）表明，最初的两个主成分占总方差的 91.26%，有效地将四个绿茶品种分隔成不同的群组。相反，ICP-MS 图谱的 PCA 也将四个品种区分开来，尽管 Trung Du 和杂交 F1 表现出近似分布。考虑到变量集有限，这种接近可能是偶然的，并不表明存在相关性。我们的研究结果表明，ICP/MS 和傅立叶变换红外光谱，再辅以化学计量软件，是确定茶叶地理来源的有效工具。
{"title":"Chemometric classification of Vietnamese green tea (Camellia sinensis) varieties and origins using elemental profiling and FTIR spectroscopy","authors":"Truong Ngoc Minh, Pham Van Thinh, Hoang Le Tuan Anh, Le Viet Anh, Nguyen Hoang Khanh, Le Van Nhan, Nguyen Quang Trung, Nguyen Tien Dat","doi":"10.1111/ijfs.17538","DOIUrl":"https://doi.org/10.1111/ijfs.17538","url":null,"abstract":"SummaryThe objective of this study was to employ multi‐elemental analysis and chemometric multivariate data analysis for identifying the geographical origin of <jats:italic>Camellia sinensis</jats:italic> cultivated in Vietnam's northeastern region. Ninety‐two tea leaf samples encompassing four distinct varieties were sourced from Bac Can and Thai Nguyen provinces. These samples underwent analysis through Fourier transform infrared (FTIR) spectroscopy and chemometrics, while elemental quantification was achieved via inductively coupled plasma mass spectrometry (ICP‐MS), utilising mixed standards for 26 elements. The FTIR spectra exhibited characteristic peaks, denoting the functional groups of the potential compounds present. ICP/MS analysis identified the presence of 14 elements in the tea samples, revealing significant variations in content across the four varieties. principal component analysis (PCA) of the FTIR data illustrated that the initial two principal components accounted for 91.26% of the total variance, effectively segregating the four green tea varieties into distinct clusters. Conversely, PCA of the ICP‐MS spectra also distinguished the four varieties, albeit Trung Du and Hybrid F1 exhibited a proximate distribution. This closeness may be incidental and not indicative of correlation, considering the limited variable set. Our findings ascertain that ICP/MS and FTIR, augmented by chemometric software, serve as efficacious tools for ascertaining the geographical origins of tea.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262871","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}
Túlio Henrique Batista Silva, Débora Parra Baptista, Kívea Kássia de Paiva e Silva, Paulo Henrique Mariano Marfil, Mirna Lúcia Gigante
SummaryMilk proteins are known for their exceptional nutritional and technological attributes, making them a staple in the food industry. Nonetheless, the partial substitution of milk proteins with plant‐based proteins in dairy products may be an effective strategy to meet the increasing consumer demand for a reduction in the consumption of animal‐derived proteins. This study aimed to evaluate the impact of partial substitution (25% and 50%) of milk proteins with pea protein on the manufacturing and technological attributes of high‐protein yogurt during refrigerated storage. The replacement of up to 50% of the milk proteins with pea protein did not alter the fermentation time and all yogurts had a total lactic acid bacteria count greater than 107 CFU g−1 after manufacturing. However, replacing 50% of milk proteins with pea protein affected the pH, syneresis, water holding capacity, consistency, firmness, viscosity index, and cohesiveness of the yogurts. In turn, no effect was observed on the pH, syneresis, water holding capacity, firmness, and cohesiveness of the product after replacing 25% of the dairy base with pea protein (P >0.05). Hence, the findings indicate that substituting 25% of the milk protein with pea protein in high‐protein yogurts can be achieved without compromising the product's stability.
{"title":"Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins","authors":"Túlio Henrique Batista Silva, Débora Parra Baptista, Kívea Kássia de Paiva e Silva, Paulo Henrique Mariano Marfil, Mirna Lúcia Gigante","doi":"10.1111/ijfs.17556","DOIUrl":"https://doi.org/10.1111/ijfs.17556","url":null,"abstract":"SummaryMilk proteins are known for their exceptional nutritional and technological attributes, making them a staple in the food industry. Nonetheless, the partial substitution of milk proteins with plant‐based proteins in dairy products may be an effective strategy to meet the increasing consumer demand for a reduction in the consumption of animal‐derived proteins. This study aimed to evaluate the impact of partial substitution (25% and 50%) of milk proteins with pea protein on the manufacturing and technological attributes of high‐protein yogurt during refrigerated storage. The replacement of up to 50% of the milk proteins with pea protein did not alter the fermentation time and all yogurts had a total lactic acid bacteria count greater than 107 CFU g<jats:sup>−1</jats:sup> after manufacturing. However, replacing 50% of milk proteins with pea protein affected the pH, syneresis, water holding capacity, consistency, firmness, viscosity index, and cohesiveness of the yogurts. In turn, no effect was observed on the pH, syneresis, water holding capacity, firmness, and cohesiveness of the product after replacing 25% of the dairy base with pea protein (<jats:italic>P</jats:italic> >0.05). Hence, the findings indicate that substituting 25% of the milk protein with pea protein in high‐protein yogurts can be achieved without compromising the product's stability.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210061","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}
R. Haryo Bimo Setiarto, Wayan Dewi Adyeni, Ni Nyoman Puspawati, Ata Aditya Wardana, Lutfi Anshory, Tatik Khusniati
SummaryPorang tubers (Amorphophallus oncophyllus) are one of the Araceae family plants, which naturally contain resistant starch (RS). The RS is able to provide health impacts such as reducing the glycaemic index (GI), preventing the formation of gallstones and cardiovascular disease, and increasing mineral absorption. This research aims to improve the RS and prebiotic properties of porang flour through physical, chemical, enzymatic and microbiological modifications. Research methods include modification with physical treatment of autoclaving‐cooling one and two cycles (AC‐1S and AC‐2S), microwave‐cooling (MWC), heat moisture treatment (HMT), annealing (ANN), chemical treatment with acid hydrolysis (HA), enzymatic treatment with pullulanase debranching (DP) and microbiological treatment with combined heating and cooling fermentation (FAC). The results showed that physical, chemical, enzymatic and fermentation modification techniques increased the characteristics of RS and the prebiotic properties of porang flour. The best modification method for porang flour was obtained in the DP treatment with the morphological characteristics of sharp‐surfaced granules, total starch 39.81%, amylose content 3.73%, amylopectin content 36.08%, reducing sugar content 16.31%, power digestibility 43.81%, very rapidly digestible starch (VRDS) 8.59%, rapidly digestible starch (RDS) 11.08%, slowly digestible starch (SDS) 23.60%, RS 56.73%, resistance to gastric acid 98.60%, lactic acid bacteria (LAB) viability 11.87 log cfu/ml, prebiotic effect 3.07, prebiotic index 2.46 and prebiotic activity 1.77.
{"title":"Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour","authors":"R. Haryo Bimo Setiarto, Wayan Dewi Adyeni, Ni Nyoman Puspawati, Ata Aditya Wardana, Lutfi Anshory, Tatik Khusniati","doi":"10.1111/ijfs.17580","DOIUrl":"https://doi.org/10.1111/ijfs.17580","url":null,"abstract":"SummaryPorang tubers (<jats:italic>Amorphophallus oncophyllus</jats:italic>) are one of the Araceae family plants, which naturally contain resistant starch (RS). The RS is able to provide health impacts such as reducing the glycaemic index (GI), preventing the formation of gallstones and cardiovascular disease, and increasing mineral absorption. This research aims to improve the RS and prebiotic properties of porang flour through physical, chemical, enzymatic and microbiological modifications. Research methods include modification with physical treatment of autoclaving‐cooling one and two cycles (AC‐1S and AC‐2S), microwave‐cooling (MWC), heat moisture treatment (HMT), annealing (ANN), chemical treatment with acid hydrolysis (HA), enzymatic treatment with pullulanase debranching (DP) and microbiological treatment with combined heating and cooling fermentation (FAC). The results showed that physical, chemical, enzymatic and fermentation modification techniques increased the characteristics of RS and the prebiotic properties of porang flour. The best modification method for porang flour was obtained in the DP treatment with the morphological characteristics of sharp‐surfaced granules, total starch 39.81%, amylose content 3.73%, amylopectin content 36.08%, reducing sugar content 16.31%, power digestibility 43.81%, very rapidly digestible starch (VRDS) 8.59%, rapidly digestible starch (RDS) 11.08%, slowly digestible starch (SDS) 23.60%, RS 56.73%, resistance to gastric acid 98.60%, lactic acid bacteria (LAB) viability 11.87 log cfu/ml, prebiotic effect 3.07, prebiotic index 2.46 and prebiotic activity 1.77.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210060","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}
Hilal Soyocak, Charalampos Proestos, Charles Brennan, Rizwan Wahab, Fatih Oz, Sadettin Turhan
SummaryThis work aimed to determine the total anthocyanin and phenolic contents and antioxidant capacity of extracts of the black rice's cold, hot and ultrasonic‐assisted extracts and their preservative effect on the storage quality of beef patties. The three extracts exhibited high anthocyanin, phenolic content and antioxidant capacity, and they were used in beef patties at five treatments (negative control without extract, positive control with 0.01% butylated hydroxytoluene (BHT), 7.5% cold extract, 7.5% hot extract and 7.5% ultrasound‐assisted extract). Raw and cooked beef patties were tested at 0, 3, 6, 9 and 12 days of cold storage in aerobically packaged polyethylene containers regarding pH, oxidative stability, antioxidant capacity and microbial quality. While adding black rice extracts did not influence the proximate composition of raw samples (P > 0.05), it slowed down the pH and lipid oxidation during storage and provided pH and thiobarbituric acid reactive substances (TBARS) stability in all final products. The BHT and treatments with extract indicated a higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) value than the negative control. Also, the incorporation of black rice extracts slightly retarded bacterial growth. These results suggest that the black rice extracts at 7.5% can be used effectively to protect beef patties from microbial spoilage and oxidation during cold storage for 12 days.
{"title":"The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties","authors":"Hilal Soyocak, Charalampos Proestos, Charles Brennan, Rizwan Wahab, Fatih Oz, Sadettin Turhan","doi":"10.1111/ijfs.17593","DOIUrl":"https://doi.org/10.1111/ijfs.17593","url":null,"abstract":"SummaryThis work aimed to determine the total anthocyanin and phenolic contents and antioxidant capacity of extracts of the black rice's cold, hot and ultrasonic‐assisted extracts and their preservative effect on the storage quality of beef patties. The three extracts exhibited high anthocyanin, phenolic content and antioxidant capacity, and they were used in beef patties at five treatments (negative control without extract, positive control with 0.01% butylated hydroxytoluene (BHT), 7.5% cold extract, 7.5% hot extract and 7.5% ultrasound‐assisted extract). Raw and cooked beef patties were tested at 0, 3, 6, 9 and 12 days of cold storage in aerobically packaged polyethylene containers regarding pH, oxidative stability, antioxidant capacity and microbial quality. While adding black rice extracts did not influence the proximate composition of raw samples (<jats:italic>P</jats:italic> > 0.05), it slowed down the pH and lipid oxidation during storage and provided pH and thiobarbituric acid reactive substances (TBARS) stability in all final products. The BHT and treatments with extract indicated a higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) value than the negative control. Also, the incorporation of black rice extracts slightly retarded bacterial growth. These results suggest that the black rice extracts at 7.5% can be used effectively to protect beef patties from microbial spoilage and oxidation during cold storage for 12 days.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210062","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}
SummaryThe quality of processed products can be adversely affected by uncontrollable batches of mangoes, which exhibit heterogeneous characteristics. This study aimed to establish predictive models for sugar and organic acid contents (dependent variables) in processed products using the initial compositions of fresh mangoes. Three mango cultivars (cv. ‘Kent’, cv. ‘Keo Romeat’, and cv. ‘Keo Chen’) were classified as low‐density and high‐density groups. Each group of mangoes at the green‐mature, mid‐ripe, and ripe stages was processed into pasteurised purees, dried slices, and mango chips. Prediction models were established using a mix of simple linear regression (SLR) based on the initial content and Analysis of Variance (ANOVA) to identify the impact of qualitative variables (ripening stage, cultivar‐density, and processing technique). In processed mangoes, 13% sucrose content was estimated to accumulate with the three qualitative variables, whereas glucose and fructose contents decreased from their initial levels by 10% and 7%, respectively. Processing techniques can predict the ratio of sugars/acids (S/A) in processed products, regardless of the ripening stage or cultivar‐density. Similar to S/A, citric acid and malic acid contents in mango products were significantly increased by processing techniques. The initial content and processes were insufficient to predict the final contents of the same parameters in processed mangoes; therefore, some models need to include the effects of ripening stage and cultivar‐density to improve the prediction. These relevant explanatory variables contributed significantly to the development of the models, resulting the accuracy of predictive models with normalised root mean square errors (NRMSEs) lower than 10%, except for malic acid (14.04%). In conclusion, it is feasible to estimate the sugar and acidity levels in processed mangoes, offering promising possibilities for ensuring consistent quality of mango‐based products.
{"title":"Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content","authors":"Lyda Chin, Adrien Servent, Sivmey Hor, Hasika Mith, Christophe Bugaud","doi":"10.1111/ijfs.17604","DOIUrl":"https://doi.org/10.1111/ijfs.17604","url":null,"abstract":"SummaryThe quality of processed products can be adversely affected by uncontrollable batches of mangoes, which exhibit heterogeneous characteristics. This study aimed to establish predictive models for sugar and organic acid contents (dependent variables) in processed products using the initial compositions of fresh mangoes. Three mango cultivars (cv. ‘Kent’, cv. ‘Keo Romeat’, and cv. ‘Keo Chen’) were classified as low‐density and high‐density groups. Each group of mangoes at the green‐mature, mid‐ripe, and ripe stages was processed into pasteurised purees, dried slices, and mango chips. Prediction models were established using a mix of simple linear regression (SLR) based on the initial content and Analysis of Variance (ANOVA) to identify the impact of qualitative variables (ripening stage, cultivar‐density, and processing technique). In processed mangoes, 13% sucrose content was estimated to accumulate with the three qualitative variables, whereas glucose and fructose contents decreased from their initial levels by 10% and 7%, respectively. Processing techniques can predict the ratio of sugars/acids (S/A) in processed products, regardless of the ripening stage or cultivar‐density. Similar to S/A, citric acid and malic acid contents in mango products were significantly increased by processing techniques. The initial content and processes were insufficient to predict the final contents of the same parameters in processed mangoes; therefore, some models need to include the effects of ripening stage and cultivar‐density to improve the prediction. These relevant explanatory variables contributed significantly to the development of the models, resulting the accuracy of predictive models with normalised root mean square errors (NRMSEs) lower than 10%, except for malic acid (14.04%). In conclusion, it is feasible to estimate the sugar and acidity levels in processed mangoes, offering promising possibilities for ensuring consistent quality of mango‐based products.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210032","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}
Eda İlhan Başoğlu, Ayşegül Beşir Özgeçen, Nihat Yavuz
SummaryThis study explored the feasibility of 3D food printing with zucchini puree‐rice flour mixtures, focussing on factors impacting print quality for home‐based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 °C, 75 °C and 85 °C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze‐thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85°C printing bed temperature. While freeze‐thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 °C for 20 min after printing caused surface cracks, whereas freeze‐thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing.
摘要本研究探讨了用西葫芦泥-米粉混合物进行三维食品打印的可行性，重点是影响家庭应用打印质量的因素。研究评估了打印变量对样品打印质量的影响，包括填充率（25%、50%、75% 和 100%）和打印床温度（65 °C、75 °C 和 85 °C），以及米粉比例和一般消费者常用的冻融步骤。米粉含量的增加提高了保水性，从而在形状保持和尺寸精度方面改善了可印刷性。较高的印刷表面温度可促进初始层的淀粉凝胶化，从而在中等米粉比例下获得更好的形状保持性和更高的印刷分数。根据尺寸精度和肉眼观察，米粉浆比例为 5:10、100% 填充率和 85°C 印刷床温度下的印刷质量最高。虽然冻融混合物可以保持印刷适性，但会削弱结构，导致粘结和铺展增加。在印刷后，将新鲜样品在 170 °C 下煮沸 20 分钟会导致表面裂纹，而冻融样品则能保持表面光滑。考虑到三维打印前后可能对蔬菜粉混合物采用的典型制备步骤，还需要进一步的研究来优化打印参数。
{"title":"Enhancement of 3D‐printability of zucchini puree by rice flour addition","authors":"Eda İlhan Başoğlu, Ayşegül Beşir Özgeçen, Nihat Yavuz","doi":"10.1111/ijfs.17508","DOIUrl":"https://doi.org/10.1111/ijfs.17508","url":null,"abstract":"SummaryThis study explored the feasibility of 3D food printing with zucchini puree‐rice flour mixtures, focussing on factors impacting print quality for home‐based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 °C, 75 °C and 85 °C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze‐thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85°C printing bed temperature. While freeze‐thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 °C for 20 min after printing caused surface cracks, whereas freeze‐thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210033","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}
Laura Hernández‐García, Xabier Molinos, Paloma Manzanares, Jose F. Marcos, Pedro V. Martínez‐Culebras
SummaryPrevention of fungal contamination and the occurrence of mycotoxins in food and feeds requires the development of new antifungal approaches. The antifungal proteins (AFPs) produced by some fungi provide great potential for the control of contaminating fungi. In the present study, the antifungal activity of the protein PeAfpA from Penicillium expansum was compared with fungicides used in post‐harvest control (imazalil and thiabendazole) and food preservatives (calcium propionate, sodium, sodium benzoate, potassium sorbate, and natamycin), against 23 fungal species belonging to the genera Penicillium, Fusarium, Byssochlamys, Aspergillus and Alternaria. In general, PeAfpA had the lowest minimum inhibitory concentration (MIC) followed by natamycin, the fungicides, and the chemical preservatives. PeAfpA was able to completely inhibit the growth of all tested fungi at concentrations ranging from 0.5 to 8 μg mL−1. In addition, we assessed the effects of PeAfpA in combination with imazalil, thiabendazole, natamycin, or potassium sorbate against four representative fungal species. Our results provide evidence for partial synergistic and additive effects between the protein PeAfpA and the other compounds tested. This study concludes that PeAfpA, alone or in combination with fungicides or food preservatives, has a great potential to prevent fungal contamination and reduce the required dosage of fungicides or chemical preservatives used in food conservation.
{"title":"Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi","authors":"Laura Hernández‐García, Xabier Molinos, Paloma Manzanares, Jose F. Marcos, Pedro V. Martínez‐Culebras","doi":"10.1111/ijfs.17575","DOIUrl":"https://doi.org/10.1111/ijfs.17575","url":null,"abstract":"SummaryPrevention of fungal contamination and the occurrence of mycotoxins in food and feeds requires the development of new antifungal approaches. The antifungal proteins (AFPs) produced by some fungi provide great potential for the control of contaminating fungi. In the present study, the antifungal activity of the protein PeAfpA from <jats:italic>Penicillium expansum</jats:italic> was compared with fungicides used in post‐harvest control (imazalil and thiabendazole) and food preservatives (calcium propionate, sodium, sodium benzoate, potassium sorbate, and natamycin), against 23 fungal species belonging to the genera <jats:italic>Penicillium</jats:italic>, <jats:italic>Fusarium</jats:italic>, <jats:italic>Byssochlamys</jats:italic>, <jats:italic>Aspergillus</jats:italic> and <jats:italic>Alternaria</jats:italic>. In general, PeAfpA had the lowest minimum inhibitory concentration (MIC) followed by natamycin, the fungicides, and the chemical preservatives. PeAfpA was able to completely inhibit the growth of all tested fungi at concentrations ranging from 0.5 to 8 μg mL<jats:sup>−1</jats:sup>. In addition, we assessed the effects of PeAfpA in combination with imazalil, thiabendazole, natamycin, or potassium sorbate against four representative fungal species. Our results provide evidence for partial synergistic and additive effects between the protein PeAfpA and the other compounds tested. This study concludes that PeAfpA, alone or in combination with fungicides or food preservatives, has a great potential to prevent fungal contamination and reduce the required dosage of fungicides or chemical preservatives used in food conservation.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210063","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}
SummaryBlack mulberry extract (BME) is rich in phenolics; however, their health benefits are restricted by their instability and poor absorption in the small intestine. Liposomal BME‐loaded pullulan/pectin nanofibers were developed to enhance the in vitro bioaccessibility of BME. The liposomes with BME (0.8%, w/v), were produced by the thin‐film hydration and ultrasonication method with a size of 76.41 ± 1.23 nm and encapsulated 79.40 ± 0.99%.of the BME. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) images showed that the uniform distribution of liposomes within the defect‐free fiber structure. Liposomal BME loading elevated the mucoadhesiveness of the nanofibers compared to free BME loading. Liposomal BME‐loaded nanofiber demonstrated a nearly two‐fold increase in the bioaccessibility of anthocyanins. The cellular release of all four different anthocyanins by Caco‐2 cells was significantly higher (3.92%–10.50%) in liposomal BME‐loaded nanofiber. Therefore, liposomal nanofibers show great potential as a method for delivering phenolics, specifically anthocyanins.
{"title":"Liposomal black mulberry extract loaded‐nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco‐2 cell model","authors":"Nagihan Kalintas Caglar, Oznur Saroglu, Canan Yagmur Karakas, Cansu Ozel Tasci, Gizem Catalkaya, Rusen Metin Yildirim, Eyup Eren Gultepe, Sukru Gulec, Osman Sagdic, Esra Capanoglu, Ayse Karadag","doi":"10.1111/ijfs.17570","DOIUrl":"https://doi.org/10.1111/ijfs.17570","url":null,"abstract":"SummaryBlack mulberry extract (BME) is rich in phenolics; however, their health benefits are restricted by their instability and poor absorption in the small intestine. Liposomal BME‐loaded pullulan/pectin nanofibers were developed to enhance the <jats:italic>in vitro</jats:italic> bioaccessibility of BME. The liposomes with BME (0.8%, w/v), were produced by the thin‐film hydration and ultrasonication method with a size of 76.41 ± 1.23 nm and encapsulated 79.40 ± 0.99%.of the BME. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) images showed that the uniform distribution of liposomes within the defect‐free fiber structure. Liposomal BME loading elevated the mucoadhesiveness of the nanofibers compared to free BME loading. Liposomal BME‐loaded nanofiber demonstrated a nearly two‐fold increase in the bioaccessibility of anthocyanins. The cellular release of all four different anthocyanins by Caco‐2 cells was significantly higher (3.92%–10.50%) in liposomal BME‐loaded nanofiber. Therefore, liposomal nanofibers show great potential as a method for delivering phenolics, specifically anthocyanins.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210030","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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