International Journal of Food Science & Technology最新文献

Escherichia coli is known to easily contaminate noodles and form biofilms during noodle processing. Sheeting was a key step in the processing. The objective of our study was to investigate the influence of sheeting pressure on the viability of E. coli. Our findings revealed a significant reduction in the E. coli count (by 1.46 log CFU g⁻¹), as well as their swimming diameter (by 46.7%) and biofilm formation (by 25.7%) following an additional 20 sheeting treatments. The expression of genes (flhC, flhD, rpoS, csgD and adrA) validated the weakening of E. coli survival due to sheeting pressure. Moreover, the alterations in dough texture properties had adverse effects on the survival of E. coli. These results highlight that sheeting pressure can effectively reduce E. coli viability in dough. The implications of our findings provide valuable insights for minimising microbial contamination in noodle production.

Fuzhuan brick tea (FBT), a post-fermented tea, has been demonstrated to have an antidiabetic effect. However, evidence of its hypoglycemic effect via gut microbiota and intestinal metabolites has been limited. This work aimed to reveal the potential mechanism of FBT against type 2 diabetes mellitus (T2DM) mice by regulating gut flora and short-chain fatty acids (SCFAs). Thus, we established a T2DM mice model induced by streptozotocin and a high-fat diet, and the 16S rDNA gene sequencing analysed gut microbiota changes, while GC/MS detected SCFAs levels in colonic contents. As a result, after being treated with FBT, the biochemical index of mice revealed significant improvement and the levels of colonic SCFAs were enhanced. Through correlation analysis, the key gut microbiota for the hypoglycemic effect of FBT were identified including Cyanobacteria, Alloprevotella, Erysipelatoclostridium, etc. Additionally, the antidiabetic actions of FBT were mediated by the SCFAs-GPR41/43-GLP-1 pathway and alleviating inflammation related to the increased gut barrier with the tight junction proteins (Claudin-1, Occludin and ZO-1). To sum up, our study provides insights into the possible mechanism of FBT in T2DM and might promote the application of FBT as a potential hypoglycemic agent in the future.

There is accumulating evidence that triticale-based foods have potential health benefits. Herein, we milled triticale grains into five components (break flour, reduction flour, coarse bran, fine bran and whole flour) and analysed their nutritional profiles. Our findings revealed that triticale flour has higher content of minerals (2.04 g 100 g⁻¹), insoluble dietary fibre (14.58 g 100 g⁻¹), polyunsaturated fatty acids (1055.3 μg g⁻¹) and vitamin B₉ (0.031 mg 100 g⁻¹) and lower levels of lipids and total essential amino acids than wheat flour. All milling fractions showed higher amounts of unsaturated than saturated fatty acids. Coarse bran and fine bran had the highest mineral and vitamin B content. Break flour has significant amounts of total and essential amino acids, whereas reduction flour has significant amounts of starch and amylose. Break and reduction flour have high mineral bioaccessibility. Thus, milling fractions have unique nutritional properties, which is important for the comprehensive utilisation of triticale.

The study investigates, the potential utilisation of the Garcinia indica linn rind powder as a valuable and healthy ingredient for food industry. Techno-functional properties revealed the functional attributes which is crucial for product development. Characterisation of the powder and extract revealed the physical, chemical, and structural properties through FTIR, HPLC, and SEM. Therefore, moisture content (5.45%), ash content (2.80%), fibre content (7.56%), and fat content (9.54%) were reported in G. indica linn rind. Phytochemical analysis indicated significant levels of phenolic and flavonoid compounds, suggesting antioxidant potential, supported by inhibition in the DPPH assay with IC₅₀ value of 485.1 μg/mL. In-vitro assays revealed inhibitory effects on α-amylase with IC₅₀ value of 58.43 μg/mL and glucose with an IC₅₀ value of 0.39 μg/mL, indicating potential benefits in blood glucose management and weight control. Overall, G. indica rind powder shows promise as a natural ingredient with diverse applications in functional foods and nutraceuticals, offering potential health benefits through innovative product formulations.

This study investigated the feasibility of using sodium caseinate (NaCAS) to improve the properties of electrospun pullulan (PUL) nanofibres. Replacing PUL with 50% NaCAS [50:50(PUL: NaCAS)] resulted in appropriate viscosity for fibre formation (968.93 mPa.s), increased solution conductivity (1682.50 μS cm⁻¹), decreased surface tension (59.55 mN m⁻¹), which led to forming beadles' fibres with the smallest diameter (141.21 nm), highest water contact angles (117°), and highest thermal stability (24.03% residue weight at 600 °C). X-ray diffraction and Fourier-transform infrared spectroscopy analyses provided insights into nanofibres' structural and chemical properties and indicated successful blending of the PUL and NaCAS. Results indicated that replacing PUL with 50% NaCAS improved fibre properties. These findings contribute to the development of novel biopolymer-based nanofibres with potential applications in various industries, including food and bioencapsulation.

Excessive patulin contamination in fruit juice products pose a significant risk to human health. However, there is a notable absence of a comprehensive and long-term survey regarding the contamination of patulin in fruit juices within the Chinese market. The present study revealed a discernible decline in the patulin contamination levels, which were as follows: 60% (33/55), 18.28% (17/93), 0% (0/122), 15.58% (12/77), and 0% (0/63) at various survey time dates (2014, 2016, 2018, 2020, 2022). Among them, 18.18% (in 2014), 6.45% (in 2016), and 3.90% (in 2020) of samples exceeded the maximum limit concentration of 50 μg/L, respectively. Despite the presence of varying levels of patulin contamination, the average daily intake of patulin across all years did not present a discernible risk to human health. This investigation offers valuable insights for evaluating the extent of human exposure to patulin and establishing regulatory measures to ensure the safety of juice products.