International Journal of Food Science & Technology最新文献

The Industria Licorera de Caldas (ILC) stands as a major liquor factory in Colombia, specialising in the production of various rum types including Tradicional, Juan de la Cruz, Carta de Oro, and Reserva Especial. These rums, as congeneric drinks, are known for their rich content of volatile compounds that define their sensory characteristics. To be commercialised, each rum batch must comply with Colombian standard NTC278 which defines rigorous assessment of congener content and various physicochemical parameters. Thus, the ILC has accumulated a vast amount of data over the years. This study conducts a comprehensive analysis of ILC rums, using chemometric techniques and machine-learning classification models such as PCA, KNN, LDA, and RF. The aim was to distinguish between rum types based on parameters specified for standard compliance, streamlining the process without the need for additional or extensive new methodologies. As a result, through PCA data exploration, it was revealed that acetaldehyde, ethyl acetate, and isobutanol levels are instrumental in differentiating rum variants. Similarly, all classification models achieved accuracy levels exceeding 0.83 and precision surpassing 0.93. These findings pave the way for further research in the development of an ILC-specific sensor for rapid and reliable liquor authenticity testing.

This study investigated the effect of five different reheating methods (boiling water, steaming, low-heat microwave at 120 W, medium-heat microwave at 400 W, high-heat microwave at 800 W) on lipid oxidation of silver carp fish cake. The changes of lipid content, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV), volatile flavour components and fatty acid composition were detected. The results indicated that products reheated with medium-heat microwave had higher lipid content, lower TBA, AV and POV value. The medium-heat and high-heat microwave reheated group had larger variety of volatile flavour substances. Moreover, the relative content of hexanal and heptanal related to unpleasant “overcooked taste” was less, and the relative content of 2-heptanone, which contributed to the reduction of fishy odour, was more in medium-heated microwave group. The content of monounsaturated fatty acids in the medium-heat microwave group was higher than other reheating methods, so as the ratio of unsaturated to saturated fatty acids. Considering all indicators, medium-heat microwave reheating is more recommended due to its inhibition of fat oxidation.

Metal contamination in rice grains is a critical global issue, posing serious health risks and affecting food safety, especially in countries like Malaysia where rice is a staple food. This study aimed to assess the effectiveness of various cooking treatments, with a focus on parboiling before absorption cooking (PBA), in reducing metal contamination in Malaysian rice. Metal levels were measured using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), and health risks were assessed following USEPA guidelines. Parboiling before absorption cooking was found to eliminate 77.9% of toxic metals and 68.4% of essential metals while keeping arsenic (As), cadmium (Cd) and lead (Pb) concentrations below permissible limits. Deterministic health risk assessment indicated that PBA reduced hazard index by 84.5% and lifetime carcinogenic risk (LCR) from As exposure by 88.9%. Hazard quotient for nickel (Ni) and zinc (Zn) remained acceptable for all age groups except for As in children, where LCR exceeded permissible limits. Monte Carlo simulations revealed that over 95% of individuals across age groups faced unacceptable non-carcinogenic and carcinogenic risks from As exposure, regardless of cooking method. In conclusion, PBA effectively lowered metal concentrations and health risks, especially for toxic metals in rice. Future studies could enhance risk assessment accuracy by analysing metal bioavailability and speciation of metals particularly As.

The production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by-products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by-products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio-based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value-added food products.

Pasta is a convenient and one of the widely consumed foods due to its affordability, convenience, and shelf-stability. It is generally manufactured using durum wheat semolina, known for its low glycaemic index. Considering the increasing consumption of pasta in developing and underdeveloped countries and its properties as a suitable vector for nutrient fortification, efforts have been made to supplement pasta with nutrients from different sources. Fish is considered one of the important and sustainable protein sources with higher digestibility, and efforts have been made to supplement pasta with proteins from fish and seafood. The review deals with the basic composition of pasta, its production, supplementation with fish protein and the influence of protein supplementation on the quality of pasta.

The aim of this study was to investigate the effects of microbial transglutaminase (MTGase) on the textural properties and meltability of vegan cheese formulated using cashew paste, tapioca starch, coconut oil, and pea protein. The parameters were evaluated at various MTGase concentrations (0.1, 0.25, 0.5, 0.75, and 1%) and different incubation times (30, 60, and 90 min). A MTGase concentration of 0.25% resulted in higher meltability Index of 3.02 ± 0.14 and acceptable hardness of 3479.44 ± 14.49 g at 30 min of incubation time. However, prolonged incubation times were found to adversely affect the texture and meltability of the cheese. A similar adverse effect on texture was observed at an MTGase concentration of 0.1% at 60 and 90 min of incubation. The results revealed that lower MTGase concentrations with longer incubation times produced similar effects as higher MTGase concentrations with shorter incubation times. However, at a lower enzyme concentration of 0.1%, meltability was significantly higher (3.24 ± 0.33, P < 0.05) at 60 min of incubation compared to 90 min. The findings suggest that vegan cheese with improved texture, meltability, and sensory properties can be developed by combining cashew, tapioca starch, coconut oil, and pea protein in a ratio of 50:25:20:10, with 1% each of carrageenan and agar, and 60% water, and incubating the mixture with 0.25% MTGase for 30 min at 40 °C.

To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.

Neltuma ruscifolia, a neglected underutilised species (NUS) within the Fabaceae family, lacks formal commercial recognition, despite its nutritional richness and endemic status. The objective of this study was to evaluate the antioxidant and antiglycating properties, as well as to identify associated bioactive compounds, in extracts (ultrasound and agitation) of different grinding fractions of N. ruscifolia seeds. Bioactivity varied depending on the extraction procedure and milling fraction, with the highest value in ultrasound-extracted residue (exocarp, mesocarp). Some additional polyphenolic compounds (like hydroxybenzoic/ellagic acids) only appeared upon ultrasound-assisted extraction. It was possible to identify some polyphenols (such as chrysin, rutin, kaempferol and cinnamic, coumaric, protocatechuic, ellagic and caffeic acids) that were highly related to the bioactivity. The antioxidant, antiglycating, colourant and technological properties of the extracts different fractions of N. ruscifolia pods are mainly dependent on the selected milling fraction. The extraction method, in a second place, significantly affects the resulting quantity and the type of extracted compounds, defining their potential applications.