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}
Bibiana Silva, Luciano Valdemiro Gonzaga, Heloísa França Maltez, Kátia Bennett Samochvalov, Roseane Fett, Ana Carolina Oliveira Costa
SummaryThis study investigated the variation in mineral elements in bracatinga (Mimosa scabrella Bentham) honeydew honeys produced biannually over three consecutive harvest years. The aim was to assess the relationship between the year of production and the concentration of fourteen rare earth elements and six trace elements analysed using ICP‐MS. The concentrations of the twenty elements varied (P < 0.001) among all the honey samples. The dominant rare earth elements were Eu, followed by Nd and La, while Pd and Au were the major trace elements. Cluster analysis (CA) and linear discriminant analysis (LDA) were performed using all the elements identified. The LDA categorised (83.3% accuracy) the bracatinga honeydew honey samples according to their harvest year. Discriminant functions, influenced by Ce, Tb, and Th, show distinct elemental patterns in bracatinga honeydew honeys, varying with harvest year. This reflects fluctuations in yearly climatic conditions and is important to guarantee accurate characterisation.
{"title":"Exploring the impact of harvest year on the mineral composition of Mimosa scabrella Bentham honeydew honey from Santa Catarina (Brazil) using ICP‐MS and chemometric tools","authors":"Bibiana Silva, Luciano Valdemiro Gonzaga, Heloísa França Maltez, Kátia Bennett Samochvalov, Roseane Fett, Ana Carolina Oliveira Costa","doi":"10.1111/ijfs.17251","DOIUrl":"https://doi.org/10.1111/ijfs.17251","url":null,"abstract":"SummaryThis study investigated the variation in mineral elements in bracatinga (<jats:italic>Mimosa scabrella</jats:italic> Bentham) honeydew honeys produced biannually over three consecutive harvest years. The aim was to assess the relationship between the year of production and the concentration of fourteen rare earth elements and six trace elements analysed using ICP‐MS. The concentrations of the twenty elements varied (<jats:italic>P</jats:italic> < 0.001) among all the honey samples. The dominant rare earth elements were Eu, followed by Nd and La, while Pd and Au were the major trace elements. Cluster analysis (CA) and linear discriminant analysis (LDA) were performed using all the elements identified. The LDA categorised (83.3% accuracy) the bracatinga honeydew honey samples according to their harvest year. Discriminant functions, influenced by Ce, Tb, and Th, show distinct elemental patterns in bracatinga honeydew honeys, varying with harvest year. This reflects fluctuations in yearly climatic conditions and is important to guarantee accurate characterisation.","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":"141531300","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}
Vikas Dadwal, Manoj S. Aroor, Robin Joshi, Mahesh Gupta
SummaryThe use of cutting‐edge omics technology to edible fruits has transformed the disciplines of fruit biology, pre‐ and post‐harvest investigations, metabolite biosynthesis and the identification of novel therapeutic fruit bioactives for health by leveraging varied omics data. Combining modern analytical chromatography tools (LC, GC) with mass spectrometry has significantly improved our ability to examine complex fruit tissues or extracted components, advancing our understanding of the fruit metabolome. Studies aiming at understanding the full metabolome and future quality characteristics have concentrated on quantifying the number of metabolites in edible fruit species and cultivars from diverse geographical locations. These studies have also helped to develop new databases for precise and comprehensive qualitative analysis of metabolites, allowing for the analysis of metabolite biosynthesis pathways to identify differences in metabolites among developed hybrids, metabolite origins and potential derivatives. Bioactive metabolite information is currently being utilised to manage illnesses, provide nutrition and creation of novel food products. Furthermore, this research has helped us better understand fruit quality and how metabolites interact with biological systems. In conclusion, this review emphasises the importance of metabolomics approaches in studying fruit metabolomes in the context of current research perspectives.
{"title":"Recent progress in metabolomics research: insights into fruit metabolome, harvesting techniques and health‐promoting bioactives","authors":"Vikas Dadwal, Manoj S. Aroor, Robin Joshi, Mahesh Gupta","doi":"10.1111/ijfs.17308","DOIUrl":"https://doi.org/10.1111/ijfs.17308","url":null,"abstract":"SummaryThe use of cutting‐edge omics technology to edible fruits has transformed the disciplines of fruit biology, pre‐ and post‐harvest investigations, metabolite biosynthesis and the identification of novel therapeutic fruit bioactives for health by leveraging varied omics data. Combining modern analytical chromatography tools (LC, GC) with mass spectrometry has significantly improved our ability to examine complex fruit tissues or extracted components, advancing our understanding of the fruit metabolome. Studies aiming at understanding the full metabolome and future quality characteristics have concentrated on quantifying the number of metabolites in edible fruit species and cultivars from diverse geographical locations. These studies have also helped to develop new databases for precise and comprehensive qualitative analysis of metabolites, allowing for the analysis of metabolite biosynthesis pathways to identify differences in metabolites among developed hybrids, metabolite origins and potential derivatives. Bioactive metabolite information is currently being utilised to manage illnesses, provide nutrition and creation of novel food products. Furthermore, this research has helped us better understand fruit quality and how metabolites interact with biological systems. In conclusion, this review emphasises the importance of metabolomics approaches in studying fruit metabolomes in the context of current research perspectives.","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":"141518074","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 synthesis of octenyl succinic anhydride‐modified starch was achieved through a fluidised bed activated by jet milling with graded revolution rates of 1200, 1800, 2400, 3000, and 3600 rpm. This study investigated the changes in the structural, physicochemical, and application properties of modified starch after jet milling. The results showed that modified starch can be synthesised using a one‐step jet milling process. The degree of substitution increased with a decrease in the starch particle size, resulting in a rough granule morphology. Structural analysis revealed that crystalline areas were destroyed in the modified starches. In the Fourier‐infrared spectrum, typical peaks appeared at 1724 and 1573 cm−1 upon introduction of the octenyl succinic anhydride group, whereas a new sodium peak appeared in the XPS spectrogram. The 1H‐NMR spectrum indicated that the esterification reaction mainly occurred on OH2 groups. The emulsification properties of the modified starch were significantly enhanced and increased with the crushing strength. The octenyl succinic anhydride‐modified starch has potential as a wall material for microcapsules, with good embedding rate and thermal stability. This novel synthesis method represents an innovative method for the synthesis of OSA‐starches.
{"title":"Jet milling‐activated direct synthesis of octenyl succinic anhydride modified starch: an analysis of structural and application properties","authors":"Shuangjing Lang, Chunguang Sui, Lidong Wang","doi":"10.1111/ijfs.17268","DOIUrl":"https://doi.org/10.1111/ijfs.17268","url":null,"abstract":"SummaryThe synthesis of octenyl succinic anhydride‐modified starch was achieved through a fluidised bed activated by jet milling with graded revolution rates of 1200, 1800, 2400, 3000, and 3600 rpm. This study investigated the changes in the structural, physicochemical, and application properties of modified starch after jet milling. The results showed that modified starch can be synthesised using a one‐step jet milling process. The degree of substitution increased with a decrease in the starch particle size, resulting in a rough granule morphology. Structural analysis revealed that crystalline areas were destroyed in the modified starches. In the Fourier‐infrared spectrum, typical peaks appeared at 1724 and 1573 cm<jats:sup>−1</jats:sup> upon introduction of the octenyl succinic anhydride group, whereas a new sodium peak appeared in the XPS spectrogram. The <jats:sup>1</jats:sup>H‐NMR spectrum indicated that the esterification reaction mainly occurred on OH<jats:sub>2</jats:sub> groups. The emulsification properties of the modified starch were significantly enhanced and increased with the crushing strength. The octenyl succinic anhydride‐modified starch has potential as a wall material for microcapsules, with good embedding rate and thermal stability. This novel synthesis method represents an innovative method for the synthesis of OSA‐starches.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141502911","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}
SummaryBaicalein is a functional flavonoid that has been intensively studied for its health benefits. Loading baicalein in oil‐in‐water (O/W) emulsions could provide advantages for its application in foods. This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures. Rice bran oil (RBO) and coconut oil (CCO), classified as long‐chain triglycerides and medium‐chain triglyceride, were used in the homogenisation process at 600–1200 bar. The rice bran oil‐in‐water emulsion loaded with baicalein (RBOb/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface‐weighted mean diameter (d3,2) of 220 nm. The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil‐in‐water emulsion loaded with baicalein (CCOb/W). The RBOb/W and CCOb/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days. The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage. The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies. These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO. High baicalein retention of 91–98% was observed in the RBOb/W emulsions. This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention. It would be useful information to produce functional ingredients for the food industry.
{"title":"The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil‐in‐water emulsion loaded baicalein","authors":"Witcha Treesuwan, Khemmapas Treesuwan, Aunchalee Aussanasuwannakul","doi":"10.1111/ijfs.17284","DOIUrl":"https://doi.org/10.1111/ijfs.17284","url":null,"abstract":"SummaryBaicalein is a functional flavonoid that has been intensively studied for its health benefits. Loading baicalein in oil‐in‐water (O/W) emulsions could provide advantages for its application in foods. This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures. Rice bran oil (RBO) and coconut oil (CCO), classified as long‐chain triglycerides and medium‐chain triglyceride, were used in the homogenisation process at 600–1200 bar. The rice bran oil‐in‐water emulsion loaded with baicalein (RBO<jats:sup>b</jats:sup>/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface‐weighted mean diameter (<jats:italic>d</jats:italic><jats:sub>3,2</jats:sub>) of 220 nm. The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil‐in‐water emulsion loaded with baicalein (CCO<jats:sup>b</jats:sup>/W). The RBO<jats:sup>b</jats:sup>/W and CCO<jats:sup>b</jats:sup>/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days. The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage. The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies. These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO. High baicalein retention of 91–98% was observed in the RBO<jats:sup>b</jats:sup>/W emulsions. This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention. It would be useful information to produce functional ingredients for the food industry.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518075","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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