International Journal of Food Science & Technology最新文献

Fresh-cut apples are susceptible to enzymatic browning and spoilage. The objective of this study was to evaluate the effect of different coatings on fresh-cut apples and develop a predictive model for their shelf life. The apples were treated with antioxidant peptide from Candida utilis (CUH), carboxymethyl chitosan (CMCS), and composite coatings, and their physicochemical properties were subsequently evaluated. Key factors identified through correlation analysis of shelf life were used as input parameters for a partial least squares regression (PLSR) model to predict the shelf life of fresh-cut apples treated with different coatings. The results indicate that CUH, CMCS, and CUH-CMCS coatings effectively delay the deterioration of fresh-cut apples. Notably, the CUH-CMCS composite coating demonstrated superior performance, showing only a slight 3.50% increase in the browning index (BI) during storage. Minimal changes were observed in weight loss and firmness, while overall total acidity (TA) and pH exhibited slight decreases. Moreover, the levels of ascorbic acid (Vc), polyphenol oxidase (PPO), and peroxidase (POD) were significantly lower compared to the control group, and the total bacterial count increased by no more than 0.7 log CFU g⁻¹. The PLSR model accurately predicted the shelf life of fresh-cut apples treated with different coatings, with $��R_c^2�$ and $��R_p^2�$ values both exceeding 0.90. The research results indicate that the coating and model developed in this study offer a novel approach for preserving and managing fresh-cut apples.

The intricate task of achieving three-dimensional (3D) visual reconstruction of wheat kernels represents a notable challenge within the domain of digital grain analysis, playing a pivotal role in the realms of grain storage, processing, and breeding. However, existing investigations focused on individual kernels predominantly encompass dimensions such as length, width, height, and epidermal texture features, with a tendency to be invasive to the internal organisational structure of the kernel. Non-local mean filtering algorithm is proposed to segment various tissues, and the 2D grey scale images are extracted from X-ray micro-computed tomography (μCT) to reconstruct a meticulous 3D visualisation model of individual wheat grains. Furthermore, building upon this foundation, an exhaustive assessment of morphological and structural parameters pertaining to each facet of the internal organisation of the wheat seed grain is conducted. Notably, these calculated parameters align with data generated by prior researchers，with 80% of the volume of the endosperm, 12% of the pericarp, about 2% of the endosperm and scutellum, and 4% of the pores. The established parameters and resultant 3D visual models serve as foundational components for subsequent in-depth examinations into various physicochemical properties, including quality characteristics, heat, and mass transfer attributes, as well as variations in its morphological structure during breeding, which are pertinent to individual grains. This research contributes valuable insights and methodologies that can propel the advancement of studies in wheat kernel analysis.

To improve the gel properties of natural inulin (FI), in this study, FI was phosphorylated to prepare natural inulin phosphodiester (PDFI). The structures of FI and PDFI were characterised by Fourier transform infrared spectroscopy (FTIR), particle size and scanning electron microscopy. FI and PDFI gels (mass fraction 20%–40%) were prepared and stored for 0–7 days to study their effects on water-holding capacity, rheology and texture properties. The FTIR spectra showed absorption peaks of P-O-C and P=O bonds, indicating that some hydroxyl groups were replaced and phosphorylation was successful. Compared with FI, the specific surface area of PDFI was increased 7.7-fold and the microstructure was smoother. When the fraction of PDFI was 35%, the water-holding rate of PDFI gel was 21.2%, 23.3%, 19.7%, 19.1% and 19.3% higher than FI gel at different storage time, respectively. PDFI gel with higher mass fraction (25%–40%) had lower hardness. Rheological analysis showed that PDFI gels had stronger viscoelastic and solid-like properties. These results reveal native inulin phosphorylation improved gel properties.

Bacteriocins are antimicrobial peptides synthesised ribosomally by Gram-positive or Gram-negative bacteria to gain a competitive advantage. The majority of bacteriocins are derived from Gram-positive bacteria, with lactic acid bacteria being the most common source. Because they are considered ‘natural’, there is currently significant development of bacteriocins for application as food preservative agents. As a preservative agent, bacteriocin activity is highly dependent on purity, down to the amino acid profile and sequence. Therefore, bacteriocin identification is important. Currently, MS is a cutting-edge tool in bacteriocin identification. This method has high selectivity, sensitivity and resolution. To the best of our knowledge, systematic reviews focusing on the application of MS for bacteriocin identification are currently limited. In light of this, the objective of this study is to provide a comprehensive review and summary of MS technologies in bacteriocin research, with a particular focus on the discovery and characterisation of novel sources of bacteriocin. Additionally, studies related to the discovery of bacteriocins from various sources, their role as antimicrobial agents, and their synthesis are emphasised. Thus, this study presents a comprehensive analysis of the advantages, limitations, and future perspectives of the methods employed.

Superfine and regular grinding methods were used to mill mulberry leaves (ML), and the chemical composition and physical characteristics of the powders were investigated. Compared to regular grinding, superfine grinding reduced particle size from 121.44 μm to 18.69 μm. Compared to coarse mulberry leaf (CML), the fine mulberry leaf (FML) powder had a greater water solubility index, soluble dietary fibre content and 1-deoxynojirimycin (DNJ) content. Both types of ML powders were substituted for flour at various percentages (3%, 6%, 9% and 12%), and their effects on the biscuits' textural qualities and sensory assessment were examined. The adhesiveness, cohesiveness and springiness of biscuit doughs were all reduced by ML powder addition, while their hardness was raised. The inclusion of ML powders increased the hardness of the biscuits significantly, whereas only the addition of FML powders decreased their fracturability. Additionally, the DNJ contents in FML biscuits were significantly higher than that in CML biscuits. The sensory assessment revealed that biscuits containing 9% FML powder received the best rating.

Tannins, which are known as anti-nutrient compounds with capability of limiting proteins and minerals bioavailability, are present in Persian gum. Ultrafiltration (UF, polysulfone membrane, 30 and 90 kDa, 1, 2 and 5 bar) and nanofiltration (NF, polysulfone, 400 Da, 2.5 and 5 bar) were used to remove tannin from the soluble fraction of Persian gum. The results revealed that the highest amount of tannin removal was achieved in UF (5 bar) and NF (5 bar). However, the use of the membrane process significantly decreased the apparent viscosity of the permeate, which might have an undesirable effect on the functionality of the gum. The effects of membrane molecular weight cut-off, feed temperature, ultrasound pre-treatment, feed concentration and pH, on the amount of tannic acid reduction, and changes in permeate flux, volume concentration factor difference, tannin reduction efficiency, and permeate apparent viscosity were evaluated. The results showed that total tannin removal efficiency was increased by ultrasound pre-treatment, reduction of feed pH, and higher membrane molecular weight cut-off. Increasing the feed temperature and concentration enhanced the apparent viscosity of permeate, although its value was lower than the control sample.

Functionalities of proteins for the formulation of protein-fortified products are crucial, impacting the use of protein from sustainable sources such as algae. Glycation (the initial step of the Maillard browning reaction) is a standout modification technique explored to improve the functions of the protein in the food matrices. In this study, Chlorella powder was conjugated with inulin using a wet glycation method. It is a quick, scalable and easy method for improving the functionality of food proteins. In this study, conjugation was performed for three different Chlorella to inulin molar ratios (S1:1, S3:1 and S5:1). The solution of each molar ratio was heated at 90°C for 30 min under alkaline state (9.0 pH). Characterisation was conducted employing OPA assay, browning intensity and FTIR spectroscopy techniques. The results suggested glycation achieved the highest for the Chlorella-inulin ratio of 1:1. Glycation extent influenced the solubility of this conjugate significantly (P < 0.05) under an acidic medium. Other functional properties including hydration, moisture uptake, oil-binding and emulsifying activity were also significantly (P < 0.05) enhanced compared to unmodified Chlorella powder. Chlorella conjugate with molar ratio 1:1 also displayed higher antioxidant properties suggesting glycation's role in improving Chlorella powder free radical scavenging capabilities (1.25-fold increase) and reducing power (2.24-fold increase). The total scavenging activity and total reducing power of S1:1 were 2.526 × 10⁻³ and 1.872 × 10⁻³ mg mL⁻¹ mg⁻¹(Trolox Eq.), respectively. The results provide an understanding of different functionalities for glycated conjugates promising utilisation in the food and beverage industry.

This study aimed to substitute egg albumin with eight plant-based protein isolates and xanthan gum for the development of gluten-free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch-only batters, which showed more liquid-like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish-brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten-free muffins.