International Journal of Food Science & Technology最新文献

The study explores the enhanced functional and bioactive properties of Konjac Glucomannan Hydrolysate (KGMH) by partially degrading Konjac Glucomannan (KGM) using β-mannanase over 60 min. KGM concentrations (40% and 50% w/w) were treated with 200–300 U g⁻¹ of the enzyme over 60 min. The hydrolysis of KGM was monitored by colorimetry, with DP values ranging from 4.20 to 6.16 for 40% KGM and 4.10 to 4.60 for 50% KGM. MALDI-TOF-MS analysis confirmed typical oligosaccharides with DP values from 2 to 9 and some acetyl substitutions. The optimal conditions of 40% KGM with 250 U g⁻¹ enzyme and varying hydrolysis times produced KGMHs with a wide range of DPs, demonstrating in vitro antioxidant and anti-glycation activities. The results showed significant bioactivities (P < 0.05) positively correlated with lower DP values. This study emphasises the potential of KGMH as a novel functional food ingredient, highlighting its bioactive properties and the significant impact of DPs on the biological functionality of saccharides.

This study aimed to isolate and characterise zinc-chelating peptides from tilapia (Oreochromis niloticus) protein hydrolysate. The hydrolysate was fractionated using a multi-ultrafiltration technique, yielding peptide fractions with molecular weights between 0.5 and 5 kDa. These fractions were further purified using immobilised metal ion affinity chromatography (IMAC-Zn²⁺) and reverse high-performance liquid chromatography (RP-HPLC). Among the fractions obtained, the peptide fraction F211 exhibited a zinc-binding capacity of 76.26 ± 2.46 mg g⁻¹. Sequence analysis indicated that zinc binding occurred at amino acids on the F21 peptide and at valine or glutamate residues on the F22 peptide fraction. Structural characterisation revealed that amino nitrogen and oxygen atoms from carboxylate groups were the primary binding sites for Zn²⁺. Additionally, the zinc–peptide complex demonstrated strong thermal stability, which is significant for potential applications in food processing and storage, where maintaining the integrity of nutritional supplements under varying temperature conditions is crucial. These findings provide a feasible approach for the separation and purification of zinc-binding peptides from tilapia protein hydrolysates and contribute to the understanding of the binding mechanisms between zinc and peptides.

This study examined the impact of CO₂ on the quality of onions stored at 23 °C for 6 weeks, focussing on bioactive compounds, antioxidant capacity, individual anthocyanins, flavonoids and anthocyanin biosynthesis during the storage period. The findings revealed that a 20% CO₂ treatment was markedly more effective than the control in maintaining higher levels of phenolics, flavonoids, flavanols and anthocyanins. Moreover, the 20% CO₂ treatment preserved significantly higher quantities of individual anthocyanins and flavonoids compared to the control. Throughout storage, the 20% CO₂ treatment significantly boosted the activity of enzymes related to anthocyanin biosynthesis and sucrose metabolism relative to the control groups. In summary, the innovation of this study lies in the use of CO₂ to maximise anthocyanin and flavonoid content in stored onions, which are usually diminished by extended storage at room temperature. This method could help extend the shelf life of onions while preserving their quality attributes.

To 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.

Cereals and pseudo cereals (CPC) constitute the main staple diet of the global population. These are great source of carbohydrate, however, ignored as a potential source of protein. Cereals and Pseudo cereals can provide adequate amount of protein if taken in right quantity. Concerns over foods security, nutritional deficiencies, chronic hunger, and sustainability have brought attention to sustainable and alternative sources of protein derived from food and its byproducts. This review explains the extraction of protein from different cereals and pseudo cereals sources, novel extraction techniques, e.g., microwave assisted, ultrasound, pulsed electric field or high-pressure processing etc., as well as pre-treatment efficiencies of the recovery of protein, effects of process parameters on the amount of protein extractions, its isolations and possible utilisation in diversified fields. Commercial attempts have been made to extract and use the protein from CPC, but they remain largely underutilised and generally applicable to a small-scale level. According to the current investigation, protein extraction from CPC is not only an extensive integration of extraction perspectives, process parameters, yield potential and quality, but also should focus on the nutritional aspects, functionality and bioavailability of the separated protein as a desirable dietary component is in the near future.

The 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.

The 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.

Porang 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.

Milk 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.