International Journal of Food Science & Technology最新文献

Electrolyte drinks contain charged minerals and are easily accessible in the market. It has become popular for the food and beverage industry to add nutrients and/or active ingredients to electrolyte drinks and market them as functional beverages. This study aims to determine the interactive effects of electrolyte drinks added caffeine, glucose, and B-group vitamins (FED) on cognitive, mood index, and nutritional parameters. A total of 34 university students participated in this randomised, single-blind, and placebo-controlled study. Participants in the intervention group consumed 500 mL of FED, while participants in the control group consumed 500 mL of an electrolyte drink (ED). Baseline and post-intervention data on cognitive performance, mood index, blood glucose, blood pressure, heart rate, and urine specific gravity were measured. Results indicated no significant differences (P > 0.05) in post-intervention cognitive performance scores for simple reaction time, choice reaction time, verbal paired associates, visual paired associates, and digit symbol matching between the FED and ED groups. Levels of fatigue, confusion, and total mood disturbance (TMD) were significantly reduced (P < 0.05) by 46.50%, 62.75%, and 9.54%, respectively, following FED consumption. Post-intervention data indicated no differences between the FED and ED groups in blood pressure, heart rate, and urine specific gravity, except for the blood glucose parameter, in which the blood glucose level of the FED group was significantly greater (P < 0.05) than that of the ED group. This study indicates that FED consumed in a realistic dose can reduce fatigue, confusion, and TMD. Further studies with a higher caffeine dosage, but within the safe range, could be conducted to investigate the cognitive enhancement potential of FED.

This study explores using pitomba peel and seeds to obtain a natural extract with high antioxidant capacity, employing extraction techniques with eutectic solvents combined with agitation and temperature control. The analysis revealed that, for the extraction with pitomba peel residues, the average levels of phenolic compounds did not show significant differences except for the extraction with ethanol. In contrast, the extractions performed with pitomba seeds showed significant differences, with the combination of choline chloride with lactic acid and choline chloride with glycerol providing the highest phenolic compound values. For flavonoids, the highest amount was obtained with the extraction using L-proline and levulinic acid for the pitomba peel and ethanol and choline chloride with levulinic acid for the pitomba seeds. The results of the DPPH and FRAP assays indicate that, for antioxidant activity, the highest DPPH value was achieved with the extraction of pitomba peel using choline chloride with glycerol. In contrast, for pitomba seeds, elevated values were found with choline chloride with glycerol and choline chloride with levulinic acid. In the FRAP assay, the averages between L-proline with levulinic acid and choline chloride with glycerol were not significantly different, showing high values. For pitomba seeds, the averages between ethanol and choline chloride with glycerol were also not significantly different and showed the highest obtained values. The results demonstrate that the extracts obtained from pitomba residues are rich in valuable compounds for potential applications in the food and pharmaceutical industries. They highlight the significant levels of flavonoids extracted from pitomba peel and seeds and emphasise the effectiveness of deep eutectic solvents (DES), particularly choline chloride with glycerol, in the extraction process.

This study investigates the impact of germination and ozone treatment on the nutritional and bioactive properties of grains of two amaranth varieties. The study focused on the proximate composition, antioxidant activity, phenolic and flavonoid content, and amino acid profile of untreated and treated grains of two amaranth varieties. Germination significantly increased the protein content by 18.5%, crude fibre by 25.7%, and total phenolic content by 34.2% compared to the control. Ozone treatment further enhanced these properties, with a notable increase in antioxidant activity by 41.8% and total flavonoid content by 29.6%. The amino acid profile analysis revealed a significant rise in essential amino acids, particularly lysine, which increased by 22.4% following the combined treatment. These findings suggested that the combined application of germination and ozone treatment significantly enhances the nutritional quality and bioactive properties of amaranth, making it a superior ingredient for functional food products. The results indicated that these processes could be effectively utilised to boost the health benefits of amaranth, contributing to the development of nutrient-rich food products.

Cascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post-harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market.

The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken-MCP, beef-MBP, mutton-MMP and buffalo-MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties.

An expanding list of marine species has been identified and evaluated for their potential bioactivity and nutritional values. Most attention is directed toward utilising protein-rich by-products of fish processing for their bioactive functionalities, which can aid in minimising waste and add value to underutilised resources. Milt and roe, the reproductive constituents of fish, are known to contain a high concentration of nutritional content. Bioactive peptides derived from these constituents have shown several biological activities including antihypertensive, antibacterial, anticoagulant, anti-inflammatory, anti-obesity, anti-cancer, and antioxidant activities. These peptides are commonly extracted by enzymatic hydrolysis and purified by different chromatographic methods according to their mass, molecular size, and composition. This review discusses the approaches to produce, purify, and characterise the protein hydrolysates from fish milt and roe and delves into the compositions of the nutraceutical compounds derived from milt and roe. The review also highlights the bioactive properties of the milt and roe-derived peptides that can have potential applications in the food, nutraceutical, pharmaceutical, and cosmeceutical industries.

The functional attributes of enzymatically derived horsegram protein hydrolysates from dehulled horsegram were investigated in this study. Hydrolysates were produced using commercial proteases, namely Alcalase® 2.4L and Protex 6L, at varying degrees of hydrolysis (DH) – specifically, 5%, 8%, and 10%. Maximum DH reached 11% with Alcalase® 2.4L and 11.5% with Protex 6L. Optimal hydrolysis conditions entailed a dehulled horsegram concentration of 2.5% (w/v), an enzyme–substrate ratio (E/S) of 0.001% for Alcalase® 2.4L and 0.002% for Protex 6L, at 55 °C and 60 °C, respectively, for 5 h, maintaining a pH of 7.5. Enhanced solubility was observed across a wide pH range (2–10), with HG-PH exhibiting an increase from 21% to 56%. Analysis of functional properties revealed a significant elevation (P < 0.05) in both water holding and oil holding capacities with increasing DH. Emulsion activity decreased from 0.5 to 0.1 in proportion to DH increase. Conversely, foaming capacity (FC) showed a positive correlation with the hydrolysis extent, rising from 24% to 98%. However, foam stability decreased across all samples, declining from 84% to 12%. These findings underscore the potential of incorporating these hydrolysates into diverse food applications, capitalising on their heightened solubility, water and oil holding capacities, and foam-forming characteristics. The comprehensive array of functional properties exhibited by HG-PH renders it a promising ingredient for integration into food product formulations.

Toast is a nutrient-rich consumer staple with a unique taste. However, retrogradation affects its storage quality and shelf life. Therefore, in this study, we aimed to investigate the effects of enzymes on the baking quality of wheat dough and the storage quality of baked bread. Fungal α-amylase (FAM), lipase (LIP), and maltose amylase (MAM) were added to wheat dough under quadruple fermentation to evaluate their effects on the quality of wheat dough and toasted bread during storage. FAM reduced the water absorption and stability of wheat flour, whereas LIP and MAM improved its properties. Moreover, all three enzymes increased the fermentation height and gas-holding capacity of the dough, resulting in toast with a larger specific volume and low hardness. Toast containing 15 mg kg⁻¹ MAM had the highest number of air holes and the best elasticity. Furthermore, 9 mg kg⁻¹ FAM, 45 mg kg⁻¹ LIP, and 15 mg kg⁻¹ MAM retarded the retrogradation of toast during storage, reduced its hardness, and decreased the short-range order and relative crystallinity. These findings indicate that enzymes can delay retrogradation in toast to extend its shelf life. These results further suggest that enzymes inhibit recrystallisation to delay toast ageing. Thus, this study provides theoretical references for the practical application of enzymes in bakery products.

To conform to the trend of whole-food diets in recent years, whole potato powder has been used for the processing of extruded vermicelli. The effects of different additives, such as NaCl, citric acid and ethanol, on the cooking quality and sensory quality of whole potato vermicelli obtained via twin-screw extrusion were investigated. The colour, gelatinisation properties, water absorption, cooking loss, texture profile analysis, scanning electron microscopy analysis and correlation analysis of the whole potato vermicelli were determined and discussed. The brightness of the whole potato vermicelli increased from 52.0 to 55.4 at 1% NaCl addition and increased from 52.0 to 54.9 at 0.8% citric acid addition, and the water absorption of the whole potato vermicelli increased from 83.1% to 159.1% at 0.4% citric acid addition and increased from 83.1% to 258.9% at 8% ethanol addition. The cooking loss of the whole potato vermicelli decreased from 5.3% to 5.1% at 8% ethanol addition, indicating that ethanol could improve the cooking quality of whole potato vermicelli. The texture properties of the whole potato vermicelli decreased with the addition of ethanol, and the ΔH of the whole potato vermicelli decreased from 3.7 to 1.8 J g⁻¹ at 0.8% citric acid addition and decreased from 3.7 to 1.5 J g⁻¹ at 8% ethanol addition, respectively. Moreover, the addition of ethanol was negatively correlated with the max force, break distance, stretching work, hardness, adhesiveness and chewiness of the whole potato vermicelli. The addition of NaCl was positively correlated with the peak gelatinisation temperature. All three additives affected the microstructure of the whole potato vermicelli, including roughening the cross section and increasing the number of pores. In this study, NaCl improved the gelatinisation properties of whole potato vermicelli, citric acid and ethanol improved the water absorption of the whole potato vermicelli, and citric acid improved the anti-browning effects of the whole potato vermicelli.