Journal of Food Science最新文献

The gelation properties of surimi gels are a critical quality attribute for processed seafood products. This study systematically assessed the impact of textured soybean protein (TSP) on gel strength, rheological properties, microstructural characteristics, and protein-protein interactions of surimi gels using texture profile analysis, dynamic oscillatory rheometry, scanning electron microscopy (SEM), and surface hydrophobicity measurements. The results indicate that supplementation of 10% wet-based papain-treated TSP (TSPp) significantly enhances the gel strength (p < 0.05) and water-holding capacity of surimi gels. This improvement is primarily attributed to the role of TSPp particles as active fillers that reinforce the myofibrillar protein network, as well as hydrophobic interactions between the polar groups of TSPp and fish myosin, which facilitate protein cross-linking. The optimal functionality is achieved with the addition of 10% TSPp, as evidenced by an increase in breaking force compared to the control group. However, the inclusion of excessive TSPp (>20%) has a detrimental effect on network continuity, due to the dilution of myofibrillar proteins. Moreover, the correlation analysis demonstrated significantly positive relationships between gel strength, disulfide bond content, and surface hydrophobicity. The findings of this study demonstrate that TSPp can serve as a viable plant-based modifier for surimi gels, providing a sustainable alternative to animal-derived additives without compromising textural properties.

The metal content and molecular characterization of aquafaba (chickpea cooking water) from various sources: commercial samples packaged in glass jars cooked chickpeas (GJC), tin cans cooked chickpeas (TCC), or BPA-free cans (BFCP), and home-prepared samples using Mexican-origin cooked chickpea (MEXC) or Turkish-origin cooked chickpeas(TURC) chickpeas were comparatively investigated. The concentrations of Al, As, Ca, Cd, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Sr, and Zn in each aquafaba sample were analyzed using ICP OES after a microwave-assisted acid digestion. Additionally, the aquafaba samples’ spectroscopic properties were characterized using FT-IR, ultraviolet-visible region (UV-Vis), and molecular fluorescence spectroscopy (MFS). Different packaging materials and preparation methods were examined to evaluate their influence on the chemical composition of aquafaba. The results showed that aquafaba's mineral profile and potentially toxic elements levels vary with packaging type and chickpea origin. Notably, sodium and potassium were the most abundant minerals in all samples. Potassium and magnesium levels were higher in the GJC and BFCP samples, whereas sodium was highest in the TCC samples. The accuracy of the method was further corroborated through analysis of a certified reference material (CRM), Estuarine sediment 1646a. The measured concentration ranges in the samples were as follows: Al: 0.011–0.101, As: BDL, Ca: 1.292–8.459, Cd: BDL, Cu: 0.133–0.236, Fe: 0.051–0.213, K: 14.534–37.547, Mg: 1.974–6.478, Na: 0.743–183.277, Ni: 0.091–0.101, Pb: BDL, Sr: 0.003–0.043, and Zn: 0.003–0.078 mg/L (BDL: below detection limit) spectroscopic analyses (FT-IR and UV-Vis) revealed a similar basic chemical structure for all samples, although their fluorescence properties differed significantly. These findings highlight the importance of monitoring potentially toxic elements in aquafaba for food safety and indicate that production and storage conditions can substantially affect product quality.

Practical Applications

This study presents a comparative assessment of aquafaba (chickpea cooking water) obtained from different sources. Various packaging types and preparation methods (commercial and homemade) are examined to demonstrate how production and storage conditions affect the chemical composition of aquafaba. The results highlight the importance of monitoring potentially toxic elements to ensure food safety and maintain product quality.

Sea buckthorn serves a dual purpose as a food and medicinal source. This study compared the flavonoid content, antioxidant activity, and anti-fatigue effects of sea buckthorn puree (SBP), sea buckthorn flavonoid (SBF), and sea buckthorn leaf tea extract (SBLTE). The flavonoid contents of rutin, quercetin, kaempferol, and isorhamnetin were determined using high-performance liquid chromatography. Antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2ʹ-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS⁺), and hydroxyl (OH·) radical scavenging assays. Anti-fatigue activity in mice was evaluated through weight-bearing swimming experiments. Moreover, correlation analysis among ingredients, antioxidant activity, and anti-fatigue activity was performed. SBF exhibited the lowest EC₅₀ value of 0.198 ± 0.005 mg/mL for the DPPH assay, whereas SBLTE exhibited the lowest EC₅₀ values of 4.56 ± 0.08 and 0.101 ± 0.00 mg/mL for ABTS⁺ and OH· radicals, respectively. All samples prolonged the exhaustive swimming time of mice (extension rate: 34.14 ± 2.78% to 82.99 ± 21.60%), with SBF exhibiting the highest superoxide dismutase (705.20 ± 21.28 U/mgprot). SBF exhibited the lowest lactic acid (7.63 ± 0.31 mmol/L) and lactate dehydrogenase (882.36 ± 5.10 U/L) levels. SBLTE exhibited the highest catalase activity (1204.80 ± 37.02 U/mgprot) and the lowest blood urea nitrogen value (11.22 ± 0.16 mg/dL). SBF and SBLTE groups exhibited the lowest creatine kinase levels at 857.69 ± 35.75 and 913.83 ± 33.68 U/L, respectively. Histological analysis indicated improved liver structure, and Pearson correlation revealed strong associations between radical scavenging and antioxidant enzyme levels. They could serve as key components in developing functional anti-fatigue foods.

Practical Applications

Sea buckthorn puree, leaf tea, and flavonoids are convenient, commercially available beverages with strong antioxidant and anti-fatigue activities. The results of this study can serve as product descriptions and provide useful guidance for consumers.

ABSTRACT

To valorize protein-rich bovine bone, a meat processing by-product, this study investigated the effect of ultrasonic pretreatment on the Maillard reaction (MR) of bovine bone hydrolysates. The underlying mechanism was elucidated by analyzing the hydrolysate microstructure, peptide molecular weight distribution, and free amino acid content. Furthermore, the extent of the reaction and the flavor characteristics of the resulting Maillard reaction products (MRPs) were evaluated. The results indicated that ultrasonic treatment significantly disrupted the spatial structure of the bovine bone protein compared to the control, thereby increasing the proportion of low molecular weight peptides (<500 Da) to 70.96%. This structural alteration intensified the MR. Concurrently, the free amino acid consumption rate reached 59.15%, which significantly promoted the formation of key flavor compounds. Moreover, ultrasonic treatment enhanced the sourness, saltiness, and overall intensity of the MRPs while reducing bitterness. The increase in volatile compounds such as furfural (1.53 µg/L), benzaldehyde (4.64 µg/L), and 2-methyl-3-furanthiol (0.65 µg/L) improved the overall flavor profile of the MRPs. Consequently, ultrasonic treatment enhances the utilization of flavor precursors, advances the progression of the MR, and provides a theoretical foundation for developing high-quality, functional bone-derived seasonings.

This study investigated the impact of tea polyphenol extract (TPE) on soy protein isolate-stabilized emulsions in a simulated gastrointestinal model. Drop shape analysis was utilized to assess the interfacial behavior of the soy protein isolate (SPI) with added TPE in situ during the bile salts displacement and the upper gastrointestinal digestion. The interaction between SPI and TPE led to significantly low surface hydrophobicity (H0) of 781.6 (p < 0.05), a large particle size of 156.42 nm (p < 0.05), and a more negative charge of -18.7 mV (p < 0.05) with the 0.04% TPE addition. A thick interfacial layer of 2.33 mg/m² (p < 0.05) was shown in the SPI-stabilized emulsion with TPE addition. The SPI-TPE layer exhibited enhanced resistance to bile salt displacement only in the simulated intestinal model. Additionally, TPE addition decreased the release rate of free fatty acid (FFA) to 26.8% during simulated gastrointestinal digestion without bile salts. However, bile salts were able to counteract the inhibitory effect of TPE on lipid digestion. A better understanding of the upper gastrointestinal digestion of protein-stabilized emulsion is valuable for food innovation purposes.

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.