Journal of Food Science最新文献

Metagenomics allows a comprehensive insight into the spoilage-associated muscle microbiome shifts in the air-packed and vacuum-packed Indian mackerel. This study explored the microbial composition and diversity of spoilage flora in air-packed (T1M, T2M, and T3M) and vacuum-packed (T4M, T5M, and T6M) Indian mackerel (Rastrelliger kanagurta) stored at 0 ± 2°C (iced), 5 ± 2°C (chilled), and 30 ± 2°C (abused) temperatures through metagenomics, targeting the V1-V9 region of 16s rRNA. Total Volatile Base Nitrogen and Thiobarbituric Acid were analyzed to confirm the spoilage threshold limit, and accordingly, the fish muscle tissue on the spoilage day was selected for microbiome analysis. Metagenomic analysis revealed distinct variation in the relative abundance and spoilage microbiome between the air-packed and vacuum-packed Indian mackerel stored at iced, chilled, and abused temperatures. The predominant bacterial species responsible for spoilage were Cetobacterium ceti, Clostridium polyendosporum, and Gilliamella apicola in vacuum-packed mackerel, whereas Shewanella arctica, S. aquimarina, S. baltica, Staphylococcus xylosus, and Burkholderia cepacia played a major role in the spoilage of air-packed samples. The observed bacterial population dynamics across different temperatures and packaging significantly influenced the microbiome diversity in Indian mackerel. Summing up, this study emphasizes the unique and diverse microbes contributing to spoilage and provides a valuable guide for the flora that need to be controlled for extending the shelf life of Indian mackerel.

The stability and quality retention of probiotic-enriched fruit powders are critical for developing functional non-dairy food products. This study aimed to evaluate the effects of freeze drying (FD), microwave-assisted drying (MW), and hot air drying (AD) on the physicochemical properties, anthocyanin retention, color stability, and probiotic viability of Lactobacillus plantarum in jamun (Syzygium cumini) juice powders during 90-day storage at 25°C and 4°C. Based on pre-experiments and previous studies, 5% egg white protein (EWP) was selected in this study to improve foam properties, thereby enhancing drying efficiency and powder quality. Physical analyses showed that FD powders had low moisture (2.47%), low water activity (aw) (0.21 ± 0.01), high porosity (17.31 ± 1.05%), and solubility (91.67 ± 1.32%), preserving microstructural integrity, whereas AD powders exhibited higher moisture (6.78%), aw (0.57 ± 0.01), and lower solubility (68.78 ± 2.12%). FD samples exhibited minimal anthocyanin degradation and color alteration, retaining 89.55% total anthocyanins (6.67 ± 1.05 mg C3G/g) and 95.31% antioxidant activity, whereas AD powders showed pronounced pigment loss and browning due to extended thermal exposure. Probiotic viability declined under all drying methods, but remained above the functional threshold (≥ 6 log CFU/g) in FD and MW powders; FD sustained >7 log CFU/g after 90 days at 25°C and >8 log CFU/g at 4°C, whereas AD showed the greatest loss (< 6 log CFU/g). Findings of the current study indicate that foam mat FD best preserves quality and bioactivity, while microwave drying (MW) provides acceptable functional retention, representing a viable alternative to conventional techniques.

Practical Applications

This research provides a method for producing shelf-stable, probiotic-rich jamun fruit powders with preserved antioxidants and color, making them suitable for incorporation into functional foods and beverages. The findings support potential industrial applications in the development of non-dairy probiotic supplements, instant drink mixes, or nutraceutical formulations. This approach may benefit consumers seeking plant-based, health-promoting alternatives, particularly those with lactose intolerance or dietary restrictions.

Thermophysical properties of foods, including thermal conductivity (k), specific heat capacity (Cp), density (ρ), and diffusivity (α), are important parameters not only for predicting the temperature distribution during conductive heating or cooling of solid foods to evaluate the survival of foodborne pathogens but also for determining the energy consumption of processing and preservation equipment. In this study, we measured k, volumetric heat capacity (ρCp), and α for raw ground beef, ground pork, ground turkey, chicken breast (5°C–60°C), cured ground beef and cured ground pork (5°C–70°C), and uncured/cured ready-to-eat (RTE) ham (5°C–80°C) using the transient plane-source (TPS) method. At temperatures above 60°C, protein denaturation and fat melting in raw meats significantly affected the measurement of thermal properties. Cured ground meats maintained stability in texture and moisture-holding potential up to 70°C. However, uncured and cured RTE ham were found to be able to maintain the texture even at 80°C due to other ingredients added. The physical properties of the tested items were found to be either constant or temperature-dependent. In general, the k values are 0.2–0.6 W m⁻¹°C⁻¹, ρCp values are 2.0–5.0 MJ m⁻³°C⁻¹ (1 MJ = 10⁶ J), and α [=k/(ρCp)] are 0.5–3.5 × 10⁻⁷ m² s⁻¹. The results may fill the data gap, which is much needed for thermal processing, especially to estimate the foodborne pathogen lethality. More studies are needed to accurately measure the thermal properties of raw meats affected by protein denaturation and fat melting. This study reported the food thermal conductivity (k), volumetric heat capacity (ρCp), and thermal diffusivity (α) for several raw and cured meats on the markets. These thermal properties may be used to design and optimize a heat-conduction thermal processing for foods to achieve better product quality, operation cost savings, and so forth. With those temperature-dependent parameters available, the thermal inactivation of foodborne pathogens in raw and cured meat products may be predicted/evaluated with better accuracy in heating profiles to further enhance the microbial food safety.

This study explores the formulation of mixed fruit leather derived from indigenous fruits—jackfruit, banana, and silverberry—by drying the fruit mixture with citric acid and κ-carrageenan at 60°C for 8 h. The resultant fruit leather exhibits a well-balanced nutritional profile, including protein (4.40–4.47 g), fiber (2.75–3.45 g), carbohydrates (71.67–72.60 g), minerals (2.48%–2.81%), and energy (304.56–307.36 kcal) per 100 g. Rich in essential minerals, the product contains potassium (670.62–675.97 mg), phosphorus (402.57–406.86 mg), calcium (474.38–478.46 mg), sodium (61.88–62.97 mg), magnesium (507.70–511.94 mg), iron (5.22–5.25 mg), selenium (1.40–1.47 mg), manganese (0.71–0.76 mg), copper (1.58–1.71 mg), and zinc (2.00–2.05 mg) per 100 g. It also provides substantial amounts of ascorbic acid (40.15–42.15 mg), carotenoids (692.52–705.58 µg), flavonoids (192.42–199.51 mg), phenols (169.05–194.13 mg), and antioxidant activity (84.19%–86.50%) per 100 g. The addition of 0.4% κ-carrageenan enhanced the fruit leather's physico-chemical, textural, and sensory properties, while improving the retention of micronutrients through its protective gel-like matrix based on experimental findings. This study contributes critical insights into the role of hydrocolloids in fruit leather development, emphasizing their potential to improve the nutritional quality, bioactive compound stability, and consumer appeal of sustainable snack alternatives.

Practical Applications

The formulation of mixed fruit leather with the incorporation of κ-carrageenan presents a viable solution for creating value-added functional snacks using underutilized and seasonal indigenous fruits like jackfruit, banana, and silverberry. It caters to the growing demands of the consumers for ready-to-eat, convenient, and sustainable functional plant-based finger foods. By the convergence of traditional fruit-based food processing and modern hydrocolloid, this study offers solutions from industry to nutrition. The incorporation of κ-carrageenan enhanced the texture, nutrient retention, and antioxidant stability of the final product, making it a soft, chewable, and nutrient-dense snack suitable for all age groups, including children and the elderly.

Okara, a byproduct of tofu or soy milk production, remains underutilized in the food industry due to its rancid aroma and high perishability. Fermentation with lactic acid bacteria (LAB) provides a sustainable and cost-effective approach for its valorization. Herein, we used Lactiplantibacillus plantarum C11 and Weizmannia coagulans C8 and their cocultures to explore the feasibility of fermenting okara for enhancing its functionality and shelf life after initial screening in soy milk. Results indicated that okara is a suitable substrate for bacterial strain growth based on their high viable counts. Fermentation of okara with Lpb. plantarum C11 and the coculture effectively reduced pH, suggesting improved preservability. Furthermore, both fermentations enhanced the permeability of isoflavones in Caco-2 cells through bioconversion into isoflavone aglycones. Moreover, the increased interleukin-8 (Il-8) expression and interleukin-1β (IL-1β) production in inflamed Caco-2 and J774.1 cells, respectively, were markedly reduced by administration of Lpb. plantarum C11–fermented okara. This finding suggests that fermentation of okara, especially with Lpb. plantarum C11, enhances the conversion of isoflavone glucosides into their aglycones, such as genistein, thus exerting anti-inflammatory effects. Hence, this study demonstrated the potential of okara bioactivation using LAB that exerts anti-inflammatory effects and improves its quality and shelf life, which may substantiate and increase its inclusion in functional food development.

Terpenoids are compounds of interest in baijiu due to their potential health benefits, but their endogenous concentrations in strong-flavor baijiu are typically too low to exert significant biological or sensory effects. This study aimed to investigate the effects of fortifying a baijiu base with selected terpenoids at concentrations known to be bioactive in vitro (showing significant antioxidant or anti-inflammatory activities in cell experiments). A total of 49 terpenoid compounds were detected, and through ROAV and OPLS-DA, 8 terpenoids with potential impacts on both flavor and health activity were screened out, including β-caryophyllene and geranylacetone. The results revealed that appropriate fortification enhanced efficacy and positively impacted flavor. These findings suggest targeted fortification can enhance health attributes, but concentration must be carefully controlled.

This study characterizes Montenegrin artisanal Sudžuk sausage by examining its composition, microbiota, and safety-related features using culture-dependent methods and amplicon sequencing. The dominant bacterial taxa were lactobacilli, lactococci, and coagulase-negative cocci, with loads up to 7.82, 7.66, and 4.89 log cfu g⁻¹, respectively. Key species included Latilactobacillus sakei, Pediococcus pentosaceus, Lactiplantibacillus plantarum, and Latilactobacillus curvatus. Among eumycetes, Saccharomyces cerevisiae, Debaryomyces hansenii, and Kurtzmaniella zeylanoides were prevalent. The occurrence of genes associated with antibiotic resistance, including erm(B), tet(K), tet(M), tet(S), tet(W), blaZ, and mecA, and biogenic amines like tyramine, putrescine, histamine, and cadaverine, revealed potential risks associated with artisanal production. Significant variability was observed among the samples in terms of pH (4.96–5.43), moisture content (24.38%–38.14%), peroxide values (8.67–21.50 meq O₂ kg⁻¹ of fat), protein content (18.27–26.73%), total saturated fatty acids (16.11%–21.14%), omega-3 fatty acids (0.13%–0.17%), ash content (3.40%–5.49%), hardness (3.80–28.76), and color parameters (a*: 12.36–15.36; b*: 4.33–10.51). Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry revealed a complex volatilome of 65 compounds, including ketones, esters, and terpenoids, which contribute to the product's flavor. Overall, this study presents the first comprehensive assessment of the safety and quality of Montenegrin Sudžuk.

Practical Applications

This research highlights key features of Montenegrin Sudžuk, providing insights for improving its safety and establishing a standardized production framework. It also facilitates the alignment of Montenegrin food safety regulations with EU standards by supplying physicochemical and microbiological data to serve as quality criteria for fermented sausages.

The partial substitution of wheat flour with plant-based proteins in bread production has garnered increasing attention due to its potential to enhance the nutritional value of bread, meeting consumer demands for novel functional foods. This study evaluated the inclusion of three different alkaline sacha inchi (SI) protein extracts (SI11—pH 11 extraction; usSI11—ultrasound-assisted protein extraction at pH 11; and SI11h—pH 11 extraction at 90°C) to improve the protein quality of traditional wheat bread. The assessment encompassed the dough rheology (Mixolab profile), baking performance, bread protein quality (amino acid profile, in vitro protein digestibility, and PDCAAS), physicochemical attributes (texture profile and color), and bioactivity (in vitro cytotoxicity). Incorporating SI protein resulted in breads that exhibited enhanced protein quality, with protein content and PDCAAS increases of up to 26.4% and 10%, respectively. Notably, the dough rheology, baking performance, and physicochemical attributes of protein-enriched breads did not exhibit significant differences compared to the control wheat bread. In addition, the SI-enriched breads demonstrated to be non-toxic to healthy colon cells (FHC line) and reduced viability of adenocarcinoma cells (Caco-2 line). This study underscores the feasibility of utilizing alkaline-extracted SI protein to produce nutritionally enriched bread while addressing satisfactory baking and physicochemical attributes.

Chuzhou Chrysanthemum polysaccharides (CCPs) are known for their broad-spectrum bioactivities, yet their application in staple food products remains limited. This study aimed to develop and optimize the preparation of reconstituted rice enriched with CCPs, while evaluating its In Vitro antioxidant capacity. Single-factor experiments and a Box–Behnken response surface design were used to optimize extrusion parameters, identifying the ideal conditions as 28.94% moisture content, 253 rpm/min screw speed, and 85°C die temperature, yielding a high comprehensive quality score (73.091). Using these parameters, reconstituted rice (RR) with varying CCP concentrations (0–8%) was produced and evaluated. Comprehensive quality, texture cooking loss demonstrated that 2% CCPs addition achieved the best balance. Structural analyses via scanning electron microscopy, Fourier-transform infrared, and X-ray diffraction revealed that CCPs incorporation disrupted starch crystallinity, promoting a more amorphous network. In Vitro digestion assays followed by ABTS, DPPH, and hydroxyl radical scavenging tests confirmed improved antioxidant activity in CCPs-RR, with a dose–response relationship and a synergistic effect observed at 2% CCPs. These findings support the potential of CCPs as a functional ingredient for developing health-oriented staple foods through extrusion technology.

Wheat bran is an essential by-product of wheat milling process. The dense texture and unpleasant odor of wheat bran restrict its application in food processing. To advance the high-value utilization of wheat bran, this study investigated the effects of co-culture fermentation with Wickerhamomyces anomalus, Pediococcus pentosaceus, and Bacillus natto on its flavor, structure, and processing properties of wheat bran. The results showed that co-culture fermentation significantly reduced the bitterness of raw wheat bran (RWB) (p < 0.05). Furthermore, the co-culture fermentation process resulted in the emergence of volatile aromatic compounds. The electronic nose results confirmed that co-culture fermentation changed the flavor profile of RWB. After fermentation, the dense structure of RWB was destroyed, and the surface exhibited broken structures and holes. Fourier transform infrared spectroscopy (FT-IR) revealed a decline of the intensity of absorption peak at 3402, 2923, and 1040 cm⁻¹ of fermented wheat bran (FWB). The FWB addition effectively preserved the integrity of the gluten network, namely, reduced the free sulfhydryl content of dough from 1.98 to 1.35 µmoL/g (p < 0.05), increased the storage modulus (G′) and loss modulus (G″) compared to RWB addition. Finally, FWB addition improved the specific volume of Chinese steamed bread (CSB) compared to RWB and sterilized wheat bran (SWB) addition. Overall, co-culture fermentation with W. anomalus, P. pentosaceus, and B. natto is a promising method to alter the unpleasant odor and processing properties, thereby improving the employment of wheat bran in food processing.