International Journal of Food Science & Technology最新文献

Making noodles based on broken rice (BR) is a green approach to promote the utilisation of rice byproducts (the underutilised bio-materials with vast annual production). In this study, BR of Indica, Japonica and Glutinous varieties were semi-dry milled to yield flour (BRI, BRJ and BRG). They were substituted for wheat flour at the level of 10% to prepare W-BRI, W-BRJ and W-BRG noodles respectively. Among three varieties, BRG showed greatest whiteness, highest relative crystallinity and lowest pasting viscosities. Substitution of all BR flours decreased percentage of α-helix but increased β-sheet in fresh noodles. BRG substitution markedly enhanced the binding tightness of water to gluten or starch. Owing to the strongest swelling power and lowest pasting temperature (59.1 °C) of BRG, W-BRG noodles showed shortest cooking time and highest cooking yield (190.64%). All noodles were sensorily acceptable, among which W-BRG noodles had the greatest softness and least stickiness. W-BRJ noodles presented more uniform and tightly packed microstructure, which might explain their lowest cooking loss (6.65%) and greater springiness. W-BRI dough sheet had the most viscoelastic, and its noodles had the highest cohesiveness (0.65). Selective utilisation of rice variety is crucial for producing noodles with characteristic quality.

Wheat is the most important crop in the world mainly because of the feature of its storage protein, gluten, such as stretching and extending, that can hold the produced gas. However, some people have immunoreactivity against wheat gluten, which is generally called gluten disorder. Coeliac disease (CD) and non-coeliac gluten sensitivity are types of gluten disorders. Several food processing techniques have been used to reduce gliadin immunoreactivity such as using thermal processing, fermentation, high-pressure processing and pulsed light with different wheat products such as wheat flour, flatbread and gluten suspension. CD is the most known gluten disorder; therefore, this review will focus on the reduction effect of food processing on it. Gluten consists of gliadins and glutenin; the allergic effect of gliadins is well known, and several epitopes were identified, which are usually used to follow gluten immunoreactivity. Till now, consuming a gluten-free diet is the only way for people who are suffering from gluten disorder. Up to now, all the attempts to reduce the immunoreactivity of gliadin (IRG) by food processing have not fully succeeded. The main techniques used to follow the target epitopes are enzyme-linked immunosorbent assay (ELISA), western blot, LC–MS/MS, etc. The fermentation process and adding enzymes are the most promising food processing in terms of reducing IRG. Worth mentioning that using different techniques gave different gliadin reductions; beyond that, using different ELISA kits gave different reductions. Combining different techniques is recommended to monitor the IRG reduction by using the most effective method till now.

The effects of hydrostatic thawing (HT), flowing water thawing (FT), ultrasonic thawing (UT), microwave thawing (MT), and microwave-combined ultrasonic thawing (MUT) on the quality of yellowtail fillets were investigated via thawing time, physicochemical quality, water retention, microstructure and water migration distribution. The results showed that MUT had a shorter thawing time, second only to microwave thawing (MT) and significantly shorter than other thawing methods. Moreover, MUT could retain a better performance of the samples, such as colour, texture, water retention and moisture distribution, and prevent damage to the microstructure. In addition, freshness analysis showed that pH, total volatile saline nitrogen and K values were optimal for MUT. Therefore, MUT could be a viable thawing method that increases the thawing rate of yellowtail fillets while maintaining their quality characteristics.

This research explores the development of high-moisture meat analogues (HMMA) by blending wheat gluten (WG) and rice protein (RP) with pea protein isolate (PPI) in a twin-screw extruder under high-moisture extrusion conditions. The study investigates the effects of incorporating RP and WG with PPI on textural, rheological and colour properties, as well as the underlying protein–protein interactions through protein solubility. From the compositional analysis of these secondary ingredients, there was no significant difference between them. However, results from the extrusion indicated that WG-PPI showed good fibration and higher instrumental anisotropy than RP-PPI blend extrudates. RP-PPI blends exhibit inferior textural and rheological properties, attributed to RP's limited crosslinking ability within the protein matrix. This has resulted in a poor structure and lower textural values at higher incorporation of RP (50%) in the pea protein matrix. This was due to the insoluble protein fraction of the RP resulting in a non-melting in the extrusion barrel. These findings underscore the importance of understanding protein interactions in developing optimised HMMA formulations, paving the way for further exploration into developing modified RP with improved physiochemical properties which can be integrated into meat analogues.

Brown stain is a major problem for tuna during storage. This study aimed to investigate the impact of antioxidants on myoglobin oxidation and the promotion of metmyoglobin (MetMb) reduction in tuna slices. Response surface methodology (RSM) was used to optimise the formula of the compound antioxidant in yellowfin tuna (YFT) slices, with the percentage of MetMb as the response value. The ratios of ε-polylysine, sodium lactate and D-sodium ascorbate were 0.43%, 2.21% and 2.71%, respectively. The interactions between sodium lactate and D-sodium ascorbate had a greater impact on the percentage of MetMb. Then, verification experiments were conducted, and the results revealed that the samples treated with compound antioxidants had higher a* values, total sulfhydryl content, Ca²⁺-ATPase activity, total reducing activity (TRA) and MetMb-reducing activity (MRA) and lower percentages of MetMb and carbonyl contents than did the control samples. It also helps to maintain the stability of the NADH/NAD⁺ ratio, which contributes to facilitating MetMb reduction. The results showed that the compound antioxidant significantly inhibited myoglobin oxidation, promoted the reduction of MetMb in tuna slices and significantly enhanced the myoglobin stability of refrigerated YFT slices.

Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre-treatment and calcium impregnation. Freezing pre-treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre-treatment, calcium impregnation led to decreased browning. More than 15-fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre-treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off-season availability of perishable guava in the form of crisps.

Nitrite in meat products exerts multiple functions in terms of safety and quality, but it has been related to an increased risk of health issues, and alternatives have been investigated. In this study, Italian-style salamis were prepared with nitrite and ascorbate (CNO₂), without nitrite and ascorbate (C0) and without nitrite and with ascorbate, green tea, grape seed and olive extracts (C0A). The products showed specific features in terms of peptides, free amino acids and volatiles, according to the technology applied for their production. The variations in peptides and free amino acids are likely due to process modifications, as the applied temperature and the time needed for pH decrease. Most volatile compounds, whether generated by known biochemical pathways or by ingredients (spices), differed between salami groups. The changes detected in the chemical parameters analysed provide some insights into the impact on product characteristics due to the process changes applied to replace nitrite removal.

Algae and field crops can innovate and improve pasta; however, incorporation of high-fibre materials can weaken the protein-starch matrix. This study's aim was to verify how ratios of xanthan gum (XG) and linseed flour (LF) would influence physical, sensory attributes and bioactivity of pasta supplemented with algae. Fucus vesiculosus and Chlorella vulgaris were incorporated into durum wheat along with LF or XG. Samples were evaluated for optimal cooking time (OCT), cooking loss, colour variation, texture profile analysis (TPA), sensory evaluation, total phenolic content and antioxidant activity. XG increased cooking time and cooking loss. The phenolic content and antioxidant activity were highest in samples with LF. TPA showed texture is influenced by incorporation of algae. Sensory analysis showed that LF-enriched pasta had better acceptance. Observations in biochemical composition and physical parameters revealed the potential to formulate dry or fresh pasta with a better nutritional content.