NFS Journal最新文献_第2页

Effect of Ficus religiosa leaves extract on agromorphological and physicochemical features of tomato cultivated in rainy and dry seasons from far north region of Cameroon 榕叶提取物对喀麦隆远北地区旱雨栽培番茄土壤形态及理化特征的影响

IF 3.3 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-10-16 DOI: 10.1016/j.nfs.2025.100249

Victor Koda , Jean Paul Bayang , Alain Félix Wassouo , Bienvenue Gnowé Bawané , Honoré Wangso , Moïse Diguir , Bénoît Bargui Koubala , Elias Nchiwan Nukenine

Postharvest losses of tomatoes during production by insect pests constitute a call for researchers worldwide. To further manage tomato pests and diseases, Ficus religiosa leaves extract was used comparatively to synthetic insecticide in dry and rainy seasons, where growth parameters of tomato plants and physicochemical characterization of fruits were assessed. The experiment was conducted under field conditions at market garden site of Dowedou village with furrow irrigation during the offseason (29–45 °C) and in rainy season (20–37 °C). The solutions of chemical insecticide, aqueous leaves extract of Ficus religiosa and water were applied twice per day using a maintained pressure sprayer very early in the morning (5.30 a.m) and late in the evening (6.00 p.m) on each subplot of tomato planted. The results showed that Ficus religiosa leaves extract was rich of bioactive compounds such as flavonoids and tannins which differed significantly (P < 0.05) according to solvent. The number of leaves, flowers and fruits was less in plant with applied Ficus religiosa extract like synthetic insecticide. In rainy season, Ficus religiosa extract recorded the highest yield (72 %) followed by synthetic insecticide (64 %). In rainy and dry seasons, the higher amount of carbohydrates (4.4 and 4.9 gEG/100 g) was shown by tomato plants treated with Ficus religiosa extract whereas, the less value of carbohydrates was revealed in fruits of untreated tomato plants (3.4 and 2.7 gEG/100 g, respectively). According to proteins content, the applied synthetic insecticide on tomato plants cultivated in both seasons have fruits with high level (4.8 and 5.8 gEBSA/100 g) than fruits of tomato plants treated with Ficus religiosa extract (4.2 and 5.3 gEBSA/100 g). Moreover, lycopene was the abundant carotenoid in tomato fruits produced without or applied treatment. Total polyphenols content of fruits produced in dry season varied from untreated tomato plants (55 mgGaE/100 g) to tomato plants with applied chemical substance (190 mgGaE/100 g) while in the rainy season, tomato plants treated with Ficus religiosa leaves extract have fruits with high level followed by chemical treatment (274 mgGaE/100 g). Generaly, Ficus religiosa extract produced fruits with low potential antioxidant activities evaluated by the DPPH (109 and 140 mgET/100 g) and FRAP (271 and 379 mgET/100 g) methods in both seasons. Ficus religiosa leaves extract is an alternative treatment to control tomato pests and diseases. Therefore, characterization of the individual bioactive compounds in the Ficus religiosa leaves extract need to perform in the future.

番茄在生产过程中因虫害造成的采后损失是全世界研究人员面临的一个挑战。为进一步防治番茄病虫害，在旱季和雨季以榕叶提取物为对照剂合成杀虫剂，对番茄植株的生长参数和果实的理化特性进行了评价。试验于淡季（29-45°C）和雨季（20-37°C）在道窝村菜市场园地进行，采用沟灌方式。以化学杀虫剂、榕叶水提液和水为溶液，每天2次，分别于清晨（5时30分）和傍晚（6时）用保压喷雾器喷施于番茄每个小区。结果表明，榕叶提取物中黄酮类化合物和单宁类化合物含量因溶剂不同而差异显著（P < 0.05）。施用榕叶提取物和合成杀虫剂的植株叶片、花朵和果实数量较少。雨季，榕叶提取物产量最高（72%），其次是合成杀虫剂（64%）。在雨季和旱季，榕叶提取物处理的番茄果实碳水化合物含量较高（4.4和4.9 gEG/100 g），而未经处理的番茄果实碳水化合物含量较低（分别为3.4和2.7 gEG/100 g）。从蛋白质含量来看，两季施用合成杀虫剂的番茄果实（4.8和5.8 gEBSA/100 g）均高于用榕叶提取物处理的番茄果实（4.2和5.3 gEBSA/100 g）。此外，番茄红素是番茄果实中丰富的类胡萝卜素。旱季番茄果实总多酚含量从未处理番茄（55 mgGaE/100 g）到施用化学物质番茄（190 mgGaE/100 g）不等，雨季用榕叶提取物处理后的果实总多酚含量较高（274 mgGaE/100 g）。在两个季节，用DPPH（109和140 mgET/100 g）和FRAP（271和379 mgET/100 g）方法评价榕提取物的潜在抗氧化活性较低。榕叶提取物是防治番茄病虫害的一种替代药剂。因此，对榕叶提取物中单个生物活性化合物的表征需要在未来进行。

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引用次数: 0

Phenolic composition, volatile profile, and in vitro antioxidative potential of hydroethanolic flower extracts of Sambucus nigra L. as a valuable food ingredient 黑参花水乙醇提取物的酚类成分、挥发性特征及体外抗氧化潜力

IF 3.3 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-09-29 DOI: 10.1016/j.nfs.2025.100248

Jaroslawa Rutkowska , Monika Godlewska , Agata Antoniewska-Krzeska , Agnieszka Nawirska-Olszańska

Elderberry (Sambucus nigra L.) flowers contain a variety of nutrients and bioactive compounds, and are appreciated in traditional medicine for the treatment of infections. This study aimed to investigate the proper ethanol concentration (20–80 %) in hydroethanolic solvent to obtain Sambucus nigra L. flower extracts rich in bioactive compounds (phenolic and volatiles) and their corresponding antioxidative potential. Extraction yield ranged from 4.8 % to 24.5 % in water and 70 % ethanol extracts, respectively. A higher number of phenolic compounds (41) were identified in hydroethanolic extracts than in water one (31). Hydroethanolic extracts distinguished from water extract with a variety and content of flavonoids (15–19, and 9 compounds, respectively) and a lower number of phenolic acids (10–15 and 20, respectively). The contents of kaempferol dihexoside 1, rutin, and caffeoylquinic acid dominated in the phenolic profile of hydroethanolic extracts. The concentration of ethanol, 20 % and 40 % resulted in efficient extraction of volatiles, 28 and 20 compounds. The l-isoleucine, methyl ester, β-ocimene, citronellol, and citronellyl acetate were assayed as the most important aroma contributors identified in all variant extracts. The enhancement of ethanol in solvent (from 20 % to 80 %) resulted in a 2.5-fold increase in the scavenging activity of DPPH^•, a 2-fold increase in the scavenging ABTS^•+ radicals, and about a 2-fold increase in reducing power activity measured by FRAP. Results of the study indicate that using a hydroethanolic solvent with 80 % ethanol concentration is the most suitable to obtain Sambucus nigra L. flowers extract rich in phenolic compounds and high antioxidative potential.

接骨木（Sambucus nigra L.）花含有多种营养成分和生物活性化合物，在传统医学中用于治疗感染。本研究旨在探讨在乙醇浓度为20 ~ 80%的条件下，黑参花提取物中酚类物质和挥发物的含量及其抗氧化活性。水提物和70%乙醇提物的提取率分别为4.8% ~ 24.5%。在氢乙醇提取物中发现的酚类化合物（41）比在水提取物中发现的多（31）。水浸提物与水浸提物的区别在于，水浸提物中黄酮类化合物（15 ~ 19种）和酚酸（10 ~ 15种和20种）的含量和种类较多。山奈酚二己外苷1、芦丁和咖啡酰奎宁酸在氢乙醇提取物的酚类成分中含量占主导地位。乙醇浓度分别为20%和40%，可有效提取挥发物28种和20种。l-异亮氨酸、甲酯、β-辛烯、香茅醇和香茅乙酸酯是所有变体提取物中最重要的香气贡献者。当溶剂中乙醇含量从20%增加到80%时，DPPH•的清除活性增加了2.5倍，ABTS•+自由基的清除活性增加了2倍，FRAP测定的还原力活性增加了约2倍。研究结果表明，采用乙醇浓度为80%的氢乙醇溶剂可获得富含酚类化合物和高抗氧化潜力的黑参花提取物。

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引用次数: 0

An in-depth analysis of commercial, shock, and acoustic-extra-freezing techniques in fruit preservation 深入分析商业、冲击和声学额外冷冻技术在水果保鲜中的应用

IF 3.3 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-09-26 DOI: 10.1016/j.nfs.2025.100247

Katrin Oldenburg , Michael Nelles , Fabien Schultz , Leif-Alexander Garbe

The development of innovative freezing technologies is becoming increasingly important in the food sector to ensure product quality while minimizing nutrient loss and structural degradation. Conventional methods like commercial and shock freezing have known limitations, particularly regarding cell integrity and sensory characteristics. In response, new approaches such as Acoustic Extra Freezing (AEF)—a commercial device that uses “acoustic” elastic waves to influence the crystallization process—are being explored as potential alternatives.

This study aims to evaluate the impact of the novel AEF technology on the preservation quality of plant-based products, specifically blueberries and grapes. The core objective is to compare AEF with conventional commercial freezing and industrial shock freezing in terms of texture, color, and sensory performance—both after freezing and subsequent thawing.

Blueberries and grapes were subjected to three freezing techniques: standard commercial freezing, shock freezing, and AEF (Acoustic Extra Freezing). Thawing was conducted using three methods: traditional refrigeration, water bath thawing, and the integrated thawing function of the AEF device. Sensory analyses, texture measurements, and microscopic evaluations were conducted to assess cell integrity and visual appearance post-treatment.

Fresh fruit samples clearly exhibited superior quality across all parameters (texture, color, and sensory). Among frozen variants, shock freezing preserved sensory and structural properties best. The AEF method, despite its theoretical advantage of producing more uniform ice crystals, did not outperform conventional techniques. In fact, fruits treated with AEF showed more pronounced structural degradation and color migration in the microscopic analysis. Sensory evaluation also revealed off-flavors and texture softening in AEF-treated samples, particularly after thawing with the same system.

While the AEF technology represents an innovative approach to acoustic-assisted freezing, the current findings suggest that it requires substantial optimization before practical application. The discrepancy between theoretical expectations (e.g., finer ice crystal formation) and experimental outcomes highlights the need for systematic refinement of process parameters. Future studies should focus on optimizing energy input, pulse modulation, and thawing protocols to unlock the full potential of this promising non-thermal preservation technique for high-quality fruit products.

创新冷冻技术的发展在食品领域变得越来越重要，以确保产品质量，同时最大限度地减少营养损失和结构退化。传统的方法，如商业冷冻和冲击冷冻都有已知的局限性，特别是在细胞完整性和感官特性方面。作为回应，新的方法，如声学额外冷冻（AEF）——一种利用“声学”弹性波来影响结晶过程的商业设备——正在作为潜在的替代方案被探索。本研究旨在评估新型AEF技术对植物性产品（特别是蓝莓和葡萄）保鲜质量的影响。核心目标是比较AEF与传统商业冷冻和工业冲击冷冻在质地、颜色和感官性能方面的差异，包括冷冻后和随后的解冻。蓝莓和葡萄接受了三种冷冻技术：标准商业冷冻、冲击冷冻和AEF（声学额外冷冻）。采用传统制冷、水浴解冻和AEF装置综合解冻三种方式进行解冻。感官分析，纹理测量和显微评价进行评估细胞完整性和视觉外观后处理。新鲜水果样品在所有参数（质地、颜色和感官）上都明显表现出优越的品质。在冷冻变种中，冲击冷冻保存感官和结构性能最好。尽管AEF方法在理论上具有生产更均匀冰晶的优势，但它的性能并不优于传统技术。事实上，AEF处理的果实在显微分析中表现出更明显的结构降解和颜色迁移。感官评价还显示，在aef处理的样品中，风味和质地软化，特别是在用相同的系统解冻后。虽然AEF技术代表了一种声学辅助冷冻的创新方法，但目前的研究结果表明，在实际应用之前，需要对其进行大量优化。理论预期（例如，更细的冰晶形成）与实验结果之间的差异突出了系统改进工艺参数的必要性。未来的研究应集中在优化能量输入、脉冲调制和解冻方案上，以充分发挥这种有前途的高品质水果非保温技术的潜力。

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引用次数: 0

Corrigendum to “Bulgarian yogurt relieved symptoms and distress and increased fecal short-chain fatty acids in healthy constipated women: A randomized, blinded crossover controlled trial” [NFS Journal, Volume 22, March 2021, Pages 20–31] “保加利亚酸奶缓解了健康便秘妇女的症状和痛苦，增加了粪便短链脂肪酸：一项随机、盲法交叉对照试验”的勘误表[NFS Journal， vol . 22, March 2021, Pages 20-31]

IF 3.3 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-08-23 DOI: 10.1016/j.nfs.2025.100243

Rata Khuropakhonphong , Kanyawee Whanmek , Sasiumphai Purttiponthanee , Wimonphan Chathiran , Warangkana Srichamnong , Chalat Santivarangkna , Dunyaporn Trachootham

引用次数: 0

Protective effects of immature Citrus nippokoreana fruit extract on TNF-α/IFN-γ-induced intestinal epithelial barrier disruption 鲜柑桔果实提取物对TNF-α/IFN-γ诱导的肠上皮屏障破坏的保护作用

IF 3.3 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-08-21 DOI: 10.1016/j.nfs.2025.100242

Ulfah Dwi Kurniawati , Chi Heung Cho , Young Sung Jung , Mingyeong Kim , Ho-Young Park , Sang-Hoon Lee

This study investigated the protective effects of immature Citrus nippokoreana fruit extract (CFE) against tumor necrosis factor (TNF)-α/interferon (IFN)-γ-induced barrier disruption in human intestinal epithelial cells. CFE demonstrated anti-inflammatory effects by suppressing the increased production of the proinflammatory cytokines interleukin (IL)-1β, IL-6, IL-8, and monocyte chemoattractant protein (MCP)-1. Moreover, CFE maintained barrier integrity, which was evidenced by its ability to prevent reductions in trans-epithelial electrical resistance (TEER) and increments in fluorescein isothiocyanate (FITC)-dextran permeability. The protective activity of CFE was supported by the preservation of the expression and localization of the tight junction proteins zonula occludens (ZO)-1, occludin, and claudin-1. CFE prevented nuclear factor (NF)-κB activation and translocation, myosin light chain kinase (MLCK) upregulation, and myosin light chain II (MLC-2) phosphorylation. The presence of flavonoids, namely didymin, sinensetin, eriocitrin, naringin, narirutin, and hesperidin, was confirmed in CFE. These findings indicate that CFE can serve as a protective agent for maintaining intestinal barrier integrity by suppressing inflammation and preserving tight junctions.

本研究探讨了柑桔未成熟果实提取物（CFE）对肿瘤坏死因子(TNF)-α/干扰素(IFN)-γ-诱导的人肠上皮细胞屏障破坏的保护作用。CFE通过抑制促炎细胞因子白细胞介素(IL)-1β、IL-6、IL-8和单核细胞化学引诱蛋白(MCP)-1的增加而显示出抗炎作用。此外，CFE保持了屏障的完整性，这可以通过其防止跨上皮电阻（TEER）的降低和异硫氰酸荧光素(FITC)-葡聚糖渗透性的增加来证明。CFE的保护作用是由于紧密连接蛋白ZO -1、occludin和claudin-1的表达和定位得以保存。CFE可抑制核因子(NF)-κB活化和易位、肌球蛋白轻链激酶（MLCK）上调和肌球蛋白轻链II （MLC-2）磷酸化。在CFE中证实了黄酮类化合物的存在，即双草胺、三叶草苷、苦皮苷、柚皮苷、narirutin和橙皮苷。这些发现表明，CFE可以作为一种保护剂，通过抑制炎症和保持紧密连接来维持肠道屏障的完整性。

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引用次数: 0

Exploring the pros and cons of plant-based egg alternatives – A review 探索植物性鸡蛋替代品的利弊-综述

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-07-19 DOI: 10.1016/j.nfs.2025.100241

Ahmadullah Zahir , Shazia Akhter

The global population is projected to surpass 10 billion by 2050, intensifying the demand for agricultural food production to nourish this expanding number. Amidst rising climate change, pollution, and global crises, the increasing need for plant-based food items, including plant-based eggs, presents a viable path for environmental protection and health enhancement, fostering the development and adoption of plant-based egg alternatives. The food industry's growing interest in these egg substitutes is influenced by several factors, including consumer preference, reduced allergen content, improved food safety, healthier nutritional profiles, greater ease of handling and storage, enhanced functionality, cost-effectiveness with reduced price volatility, and a focus on environmental sustainability. These alternatives are commonly derived from various plant-based ingredients, including mung beans, chickpeas, soy, and various starches. Despite the market's expansion, significant challenges for researchers include ensuring the versatility and superior rheological and nutritional properties of these substitutes. Additionally, it is crucial to consider antinutritional factors and allergens present in the plant compounds used for egg alternatives when developing these products. This review will assess the advantages and disadvantages of plant-based egg substitutes, examining key aspects, including nutritional value, environmental impact, taste and texture, cost, and their effect on consumer acceptance and overall health.

到2050年，全球人口预计将超过100亿，这将加大对农业粮食生产的需求，以养活这一不断增长的人口。随着气候变化、污染和全球危机的加剧，对植物性食品（包括植物性鸡蛋）的需求日益增加，为环境保护和增进健康提供了一条可行的途径，促进了植物性鸡蛋替代品的开发和采用。食品行业对这些鸡蛋替代品日益增长的兴趣受到几个因素的影响，包括消费者偏好、减少过敏原含量、提高食品安全、更健康的营养状况、更容易处理和储存、增强功能、降低价格波动的成本效益，以及对环境可持续性的关注。这些替代品通常来源于各种植物性成分，包括绿豆、鹰嘴豆、大豆和各种淀粉。尽管市场在扩大，但研究人员面临的重大挑战包括确保这些替代品的多功能性和优越的流变学和营养特性。此外，在开发这些产品时，考虑用于鸡蛋替代品的植物化合物中存在的抗营养因子和过敏原是至关重要的。本综述将评估植物性鸡蛋替代品的优缺点，审查关键方面，包括营养价值、环境影响、味道和质地、成本以及它们对消费者接受度和整体健康的影响。

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引用次数: 0

Comparing methods for the analysis of peptides from in vitro digestion for evaluating the digestibility of plant proteins 比较体外消化多肽分析方法对植物蛋白消化率的评价

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-07-11 DOI: 10.1016/j.nfs.2025.100240

Benno F. Zimmermann , Eva Maria Daniels , Marieke Katharina Leurs , Linus Rode , Ute Schweiggert-Weisz

In this article, two analytical topics and one nutritional topic are covered. 1. Analytical: the effects of formic acid and trifluoroacetic acid (TFA) at different concentrations in size exclusion chromatography (SEC) for peptide analysis were evaluated. 2. Analytical: three methods for the analysis of peptides after in vitro digestion according to the INFOGEST protocol were compared: photometric quantification after OPA derivatization, SDS–PAGE and SEC. 3. Nutritional: using the most suitable and optimized analytical method, the digestibility of nine protein concentrates from plants and two animal proteins was evaluated.

The results are as follows: 1. Alternative additives or low TFA concentrations compromise peak resolution. 2. When the digestibility of proteins is evaluated, it is necessary to determine the small peptides that are bioaccessible. This was possible only by SEC. 3. The digestibility of plant proteins – as determined by SEC after in vitro digestion – was found to be in the same range or higher than that of animal proteins.

在这篇文章中，包括两个分析主题和一个营养主题。1. 分析：评价了不同浓度的甲酸和三氟乙酸（TFA）在尺寸排除色谱（SEC）中对多肽分析的影响。2. 分析：根据INFOGEST方案，比较了三种分析体外消化后肽的方法：OPA衍生化后的光度法、SDS-PAGE法和SEC法。营养方面：采用最适合和优化的分析方法，对9种植物浓缩蛋白和2种动物浓缩蛋白的消化率进行了评价。研究结果如下：1。替代添加剂或低TFA浓度损害峰分辨率。2. 当评估蛋白质的消化率时，有必要确定生物可及的小肽。这只有通过第3条才有可能。植物蛋白的消化率——用体外消化后的SEC测定——与动物蛋白的消化率相同或更高。

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引用次数: 0

A comparative review on novel-assisted extraction techniques for retrieving protein from some potential plant sources 从一些潜在植物源中提取蛋白质的新辅助提取技术的比较综述

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-06-26 DOI: 10.1016/j.nfs.2025.100239

Paul Ndubuisi Anyiam , Suphat Phongthai , Passakorn Kingwascharapong , Jaksuma Pongsetkul , Wanli Zhang , Young Hoon Jung , Saroat Rawdkuen

Global protein demand is rising as populations grow and consumers seek sustainable and nutritious alternatives. Plant-based proteins are favored for their consumer acceptance, lower environmental impact, and health benefits. However, the main challenge in extracting high-quality and functional plant proteins for food applications is to select the most suitable extraction method. Conventional protein extraction methods (acid-alkaline and salt extraction) have several drawbacks. Novel-assisted extraction techniques such as enzyme-assisted, ultrasound-assisted, microwave-assisted, high-pressure-assisted, and pulse electric field-assisted extractions, have proven effective in enhancing the yield of high-quality protein. This review examines recent data on novel protein extraction technologies from six promising plant protein sources under optimized conditions, focusing on their yield, protein quality, and functional properties, as well as mechanisms, drawbacks and future perspectives compared to conventional techniques. The final section explores recent trends in enriching foods with protein isolated from some potential plant sources, highlighting their ability to improve food quality and tackle protein deficiencies. The available data indicate that under optimized conditions, cell-disruptive techniques have the potential to improve protein recovery, and functional properties from plant sources, while minimizing environmental pollution. Given the recent surge in interest in alternative plant-based proteins, this review will offer insights and references for future research and development in plant-based protein processing.

随着人口增长和消费者寻求可持续和有营养的替代品，全球蛋白质需求正在上升。基于植物的蛋白质因其消费者接受度，对环境影响较小和健康益处而受到青睐。然而，为食品应用提取高质量和功能性植物蛋白的主要挑战是选择最合适的提取方法。传统的蛋白质提取方法（酸碱和盐提取）有几个缺点。新的辅助提取技术，如酶辅助、超声辅助、微波辅助、高压辅助和脉冲电场辅助提取，已被证明在提高高质量蛋白质的产量方面是有效的。本文综述了在优化条件下从六种有前途的植物蛋白来源中提取蛋白质的新技术的最新数据，重点介绍了它们的产量、蛋白质质量和功能特性，以及与传统技术相比的机制、缺点和未来展望。最后一节探讨了用从某些潜在植物来源分离的蛋白质来丰富食品的最新趋势，强调了它们提高食品质量和解决蛋白质缺乏问题的能力。现有的数据表明，在优化的条件下，细胞破坏技术有可能提高蛋白质的回收率和植物来源的功能特性，同时最大限度地减少环境污染。鉴于近年来对替代植物蛋白的兴趣激增，本文综述将为植物蛋白加工的未来研究和发展提供见解和参考。

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引用次数: 0

Editorial: Food-to-food fortification: Where food science and nutrition join forces to create locally sustainable and effective nutritional solutions 社论：食品到食品强化：食品科学和营养联合起来创造当地可持续和有效的营养解决方案

IF 3.3 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-06-13 DOI: 10.1016/j.nfs.2025.100234

Johanita Kruger , Mario Ferruzzi

引用次数: 0

Effects of plasmin on camel and bovine model cheeses: Protein degradation, texture, and rheology 纤溶蛋白对骆驼和牛模型奶酪的影响：蛋白质降解、质地和流变学

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-06-13 DOI: 10.1016/j.nfs.2025.100235

Santhoshani Warakaulle , Delphine Vincent , Basim Abu-Jdayil , Mutamed M. Ayyash , Afaf Kamal-Eldin

This study investigated the effects of plasmin addition on the physicochemical, textural, and rheological properties throughout the ripening process of cheeses made of camel and bovine milk. Model cheeses were produced with varying plasmin concentrations (0, 0.15, 0.3, and 0.6 U/100 mL milk) to assess changes in physicochemical attributes, casein hydrolysis, hardness, and rheological behavior. Three-way ANOVA demonstrated that the type of milk, plasmin level, ripening duration, and their interactions significantly influenced titratable acidity (%), pH, concentrations of free amino groups, and hardness (p < 0.05). Urea-PAGE analysis revealed changes in CM and BM cheeses during storage, most notably a reduction in the intensity of the β-casein band indicating progressive proteolysis. Ripening resulted in elevated concentrations of free amino groups in both camel and bovine milk cheeses (p < 0.05). The proteolysis of casein during ripening, subsequently leads to increased water retention, which contributes to softer cheese and reduction in both G´ and G´´ values over time.

本研究考察了在驼奶和牛奶制成的奶酪成熟过程中，加入纤溶酶对其理化、质地和流变学特性的影响。用不同的纤溶酶浓度（0、0.15、0.3和0.6 U/100 mL牛奶）制作模型奶酪，以评估其理化属性、酪蛋白水解、硬度和流变行为的变化。三因素方差分析表明，牛奶类型、血浆蛋白水平、成熟时间及其相互作用显著影响可滴定酸度（%）、pH、游离氨基浓度和硬度(p <；0.05)。尿素- page分析显示CM和BM奶酪在储存过程中发生了变化，最明显的是β-酪蛋白带强度的降低，表明蛋白质水解正在进行。成熟导致骆驼奶和牛奶奶酪中游离氨基浓度升高(p <；0.05)。成熟过程中酪蛋白的蛋白质水解，随后导致水分潴留增加，这有助于奶酪变软，并随着时间的推移降低G ‘和G ’值。

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引用次数: 0