International Journal of Food Science & Technology最新文献

The correct application of by-products produced in the food and dairy industries is essential for attaining sustainability goals and minimising waste. By-products, which used to be viewed as throwaway materials, have lately been recognised as valuable sources. By-products can have significant nutritional, physiological and economic value. This paper addresses the novel techniques and technologies that have been employed to successfully transform these by-products into products with value-added hybrid products; there are also some instances of success mentioned, as well as the trends that will likely have an impact on the sector in the coming years. Through case studies and scientific insights, the reader may discover how businesses and society as a whole can benefit from using by-products. Overall, the goal of this endeavour is to demonstrate the transformative potential of using food and dairy by-products and to serve as an avenue of encouragement and knowledge for researchers, business executives and policymakers interested in increasing the value of by-products in the food and dairy sectors. Despite the fact that there are a few articles on the utilisation of food and dairy by-products, none of them have employed bibliometric analysis to reach insights. The present study is an exemplary instance of looking into the evolution of publication patterns over time, suggesting the need for additional research in this area.

The distinct techno-functional and sensory attributes conferred by milk proteins and fat are fundamental in defining the structure, texture and flavour of dairy products. Thus, reproducing cheese-like characteristics in plant-based alternatives while ensuring consumer acceptance is a major challenge. This study aimed to evaluate the sensory profile of commercial cream cheese and plant-based analogues, quantifying consumer perception and discrimination, and correlating with instrumental texture analysis. For that, two milk-based (MB1 and MB2) and three plant-based products (PB1, PB2 and PB3) were evaluated for their proximate composition, texture profile (spreadability and firmness) and sensory properties by combining Flash Profile method (n = 13), Check-All-That-Apply (CATA) test, and Rate-all-that-apply (RATA) test (n = 102) with global acceptance. Milk-based cream cheeses (MB1 and MB2) did not differ significantly from each other and presented greater spreadability when compared to all plant-based cream cheeses (PB1, PB2 and PB3). The texture parameters of the samples were inversely related: the greater the firmness, the lower the spreadability. All forty-two sensory attributes allowed discrimination of the samples into three distinct clusters, with no difference between the milk-based products. The results of the CATA test showed that the attributes most correlated with the sample MB1 were the most desirable for good acceptance of the product. In turn, PB3 showed lower acceptance scores when compared to the plant-based samples PB1 and PB2, and the attributes rancid flavour, vegetable oil aroma and nut aroma mostly contributed to the lower acceptance of PB3. Milk-based products were very close to the ideal product, presenting a creamy and spreadable texture as key attributes for product characterisation and acceptance. The results of RATA test showed a significant difference (P < 0.05) in the intensity of nineteen sensory attributes. Milk-based cream cheeses were more accepted than their plant-based counterparts. The instrumental assessments of firmness and spreadability exhibited a negative correlation, once they were inversely proportional and strongly correlated to sensory data of firm and spreadable texture, respectively. The sensory characteristics of cream cheese analogues may present a barrier to their acceptance by consumers. Attributes such as coconut and flour flavour, artificial cheese aroma and flavour, and spreadable texture played a key role in differentiating dairy products from plant-based ones, contributing to the lower acceptance of the latter.

This study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encapsulation efficiency (EE), but heat slightly reduced it, though EE remained above 90%. Droplet size decreased with higher PPI. The emulsion was then gelled with different kappa-carrageenan (KC) concentrations (1%–2%) and pH levels (4–7). Gel hardness increased with KC content, while adhesiveness decreased. Springiness, cohesiveness and water-holding capacity (WHC) rose with pH and KC, while meltability decreased. Rheological tests showed stronger gels with higher KC and lower pH. Storage time generally increased gel strength, except at pH 4. This work highlights the interplay between PPI, KC, pH and storage time in shaping the properties of pea protein-based emulsions and gels.

This study investigated the effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo (Phyllostachys violascens) shoots. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were employed to analyse changes in chemical structure, crystallinity and microstructure. Mechanical properties, including modulus of rupture, modulus of elasticity, compressive strength and the bonding strength between bamboo shoot flesh and shell, were also measured. Results indicated that with increasing temperature and treatment duration, hemicellulose and cellulose components in both bamboo shoot shell and flesh degraded, primarily affecting the amorphous regions of cellulose, leading to increased relative crystallinity and alterations in the bamboo shoots' microstructure. The mechanical properties of the bamboo shoots generally decreased with increasing hydrothermal treatment intensity. Optimal softening and minimal mechanical properties were achieved at a hydrothermal treatment temperature of 100 °C for 30 min, with the bonding strength between bamboo shoot shell and flesh reaching a minimum of 3.21 N. These findings provide crucial data support for optimising bamboo shoot processing techniques and developing efficient peeling equipment.

This study aimed to produce chitin nanocrystals (CHNC) from mushroom and investigate their potential application in improving physicochemical properties of starch edible films. Alpha-Chitin was extracted by demineralisation, deproteination, and discoloration treatments of mushroom powder, while CHNC were obtained by acid hydrolysis. Hydrolysis using hydrochloric acid for 120 min at concentration of 3 m was selected as the best conditions for CHNC. X-ray Diffraction Analysis and Transmission Electron Microscopy showed a crystallinity index of 77 ± 1.2% and needle-like morphology for CHNC with an average length of 81 nm and diameter of 19 nm. Chemical, morphological, and thermal properties of CHNC were characterised using FTIR, SEM, and DSC analysis and results indicated an increase of the purity of CHNC after hydrolysis. Different concentrations of CHNC (1, 3, 5, and 7% W/W) were used to produce a nanocomposite green film from corn starch. Quantification of the mechanical properties of the green films documented a direct relationship between CHNC concentration and the samples tensile strength and Young's modulus. However, increasing CHNC concentration resulted in a reduction in the samples' water vapour permeability, water solubility, and moisture absorption. The results of this study are promising, suggesting enhancements in the physicochemical properties of the edible film through CHNC incorporation.

Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose content, thermal properties, morphological structure, functional and crystalline structural that affect bread quality. Microwave-treated rice flour at 600 W showed notable increment in amylose content of 1.03 folds (for both 20% and 30% water content) as compared to untreated rice flour. The microwave treatment destroyed the amorphous region of the rice flour starch, whereas starch crystal structure was slightly increased after treatment. Rice flour maintained its thermal stability even after exposure to high radiation of microwave. The treated rice flour exhibited starch granules with more voids on its surface, indicating the exudation of amylose at higher temperature. The major effect of microwave treatment was observed on the bread for rice flour treated at 800 W with higher specific volume, increase in gas cells pores, softer crumb, low hardness and delayed staling as compared to untreated rice flour. The microwave-assisted treatment shows a significant potential in improving the rice flour quality led to increase the quality of bread.

The gastrointestinal tract serves as a pivotal physical barrier that prevents the translocation of exogenous substances from the intestinal lumen into the systemic circulation. Dysfunction of intestinal barrier function has been implicated in the pathogenesis of several diseases, such as metabolic disorders. Heat shock proteins (HSPs) play a critical role in maintaining the resilience and viability of epithelial cells when exposed to stressors. Evidence suggests that dietary fibre (DF), a known inducer of HSP production, may be a promising candidate for strengthening the intestinal barrier. Understanding the regulation of intestinal HSPs and the protective effect of DF is critical to defending against environmental threats and preserving human health. To date, six DFs—pectin, chicory, psyllium, guar gum, partially hydrolysed guar gum, and xylooligosaccharide—have been reported to have promotive effects on intestinal HSP induction. DF promotes intestinal HSP induction through gut microbiota-dependent and independent mechanisms. DF is fermented by gut microbiota to produce short-chain fatty acids, specifically butyrate and propionate, to promote HSP production. Meanwhile, DF also promotes intestinal HSP induction through direct interaction with intestinal epithelial cells, independent of gut microbiota activity, although the precise mechanism is still unclear. Regulation of intestinal HSP occurs by transcriptional modulation through activation of heat shock transcription factors, primarily heat shock factor 1, or at the post-transcriptional level by modulation of the translation process. This review highlights recent advances in understanding the role of DF in improving intestinal barrier function, with particular emphasis on the regulatory mechanisms of intestinal HSPs.