Journal of Food Science最新文献

Aronia juice possesses multiple health benefits; however, unfavorable taste and storage instability limit its large-scale production and consumption. In this study, aronia juice was formulated with 2% (w/w) gum Arabic or 0.5% (w/w) egg white powder, treated with high-pressure processing (HPP) at 600 MPa for 5 min, and stored at 4°C for 12 months. A hedonic test (N = 60) was conducted, and the level of microorganisms, physicochemical properties, phenolic content, and antioxidant capacity during storage were evaluated. The results showed both formulations effectively reduced astringency, enhanced consumer liking, and improved physical and color stability of aronia juice. During storage, aerobic plate count, yeast counts, and mold counts remained below 1 log CFU/mL after HPP treatment. Only slight fluctuations were observed in pH, titratable acidity, °Brix, and °Brix: acid. Nonanthocyanin phenolic compounds and antioxidant capacity remained relatively stable. Overall, aronia juice formulated with gum Arabic or egg white powder and treated with HPP exhibited higher consumer acceptability, good storage stability, and an extended microbial shelf life at 4°C. These findings are valuable in meeting consumer demand for healthy fruit juices with an appealing taste while supporting the development of the aronia berry industry.

Practical Application

This study presents an innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing technology. The technology also could be used for the commercial production of other high-polyphenol juices like aronia berry.

The prevalence of celiac disease in about 1% of the global population has led to the growing demand for gluten-free alternatives. The quality of gluten-free chicken nugget batters made from rice and chickpea flour and xanthan gum (XG) was assessed and compared with traditional wheat flour. A 3 × 4 factorial design within a randomized complete block framework with three replications was used to examine the rheological properties of batters varying in flour type (wheat, rice, chickpea) and XG concentration (0%, 0.05%, 0.075%, 0.1%). Rheological tests revealed that the addition of 0.075% XG significantly increased the viscosity of CF batters from 51 to 165 mPa·s, restoring structure to a level comparable to gluten-containing WF batters. The addition of 0.075% XG increased the batter pickup for each type of flour. Sensory evaluation consisted of two components: a descriptive analysis with trained panelists examining nuggets at both 0% and 0.075% XG concentrations and a consumer acceptability study (n = 145) focused on nuggets formulated with 0.075% XG. Consumer panel results indicated no differences (p = 0.14) in acceptability between gluten-free and gluten-containing nuggets. Rice flour nuggets achieved the highest overall acceptability (6.2), featuring enhanced fracturability and preferred flavor profiles. While descriptive analysis identified earthy, beany, and nutty notes in chickpea flour nuggets, they were accepted by consumers (6.0). Both rice and chickpea flour proved to be viable substitutes for wheat flour in chicken nugget batters. These findings support the potential of gluten-free alternatives in meeting consumer expectations and dietary needs.

Practical Application

This research supports the development of gluten-free fried battered chicken nuggets using rice and chickpea flour. By highlighting xanthan gum's role in enhancing batter stability, it offers manufacturers a scalable solution to meet the needs of consumers with gluten intolerance or celiac disease.

Summary

This study investigates the combined effects of l-asparaginase pretreatment enzyme (10,000 ASNU/L) with three different frying techniques: deep, microwave, and air frying on acrylamide (AA) formation in French fries. Acrylamide content was analyzed using ultra-high performance liquid chromatography coupled with a Diode Array Detector The study reveals that air-fried potatoes contained the highest AA content among the three frying methods without enzyme pretreatment (963.83 µg/kg). In contrast, microwave-fried potatoes had the lowest (785.31 µg/kg). The enzymatic pretreatment significantly reduced AA levels particularly in microwave-fried potatoes, which recorded 482.28 µg/kg and 475.60 µg/kg after 20 and 30 min of enzyme treatment, respectively. These levels are below the reference threshold of 500 µg/kg as defined by Regulation (EU) 2158/2017. This study demonstrates that combining l-asparaginase treatment with microwave frying can effectively mitigate AA levels in French fries by providing a healthier alternative to conventional frying methods.

Practical Application

This study highlights the possibility of developing a safer fried potato products through the combined use of l-asparaginase and microwave frying, effectively by reducing acrylamide levels below regulatory limits effectively. This strategy allows the optimization of frying processes, preserving the sensory quality of food and improving its safety. Furthermore, the proposed approach can be applied at both industrial, by offering innovative solutions for safer food preparation. Companies that adopt these techniques can benefit from regulatory compliance and increase the consumer confidence.

A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavor of radish paocai was evaluated by measuring physicochemical indicators, texture, free amino acids, organic acids, and other parameters using commercial and natural fermentation as controls. The group inoculated with the mixed starter (TS group) matured by day 6, exhibiting significantly higher total acid content compared with the control groups. The lactic and acetic acid levels in the TS group were notably higher at 1.72 ± 0.13 mg/g and 1.32 ± 0.15 mg/g, respectively, than in the natural fermentation (CK) group. Additionally, the mixed starter accelerated the fermentation rate and reduced the bitter amino acid level. A total of 54 volatile flavor compounds were identified across all groups during fermentation. Key flavor substances, such as D-terpene diene, methyl disulfide, dimethyltrisulfide, and 2,4-di-tert-butylphenol, were abundant in radish paocai, enhancing the fermented flavor. Sensory analysis showed that radish paocai fermented with the mixed starter was more distinguishable in flavor. Radish paocai fermented with a mixture of L. plantarum-1 and L. mesenteroides-7 exhibited improved quality and a distinctive, favorable flavor. A mixed starter is recommended for the industrial production of high-quality paocai.

Practical Application

This study revealed the enhancement of quality and flavor of radish paocai by a mixed starter, particularly in terms of extending flavor complexity. The findings support controlled fermentation in the industrial production of paocai.

Mechanical damage during handling and transportation significantly compromises the quality of fresh fruit, highlighting the urgent need for effective cushioning packaging. However, most available cushioning materials are nonbiodegradable, raising environmental concerns. This study aimed to address these issues by developing a novel and eco-friendly cushioning sodium alginate (SA)-based foam, fabricated through a straightforward process combining mechanical foaming and oven drying, with glycerol serving as a plasticizer. The chemical, morphological, thermal, and mechanical properties of the obtained SA-based cushioning foams (SACs) were thoroughly evaluated. The results demonstrated that the SACs exhibited a soft, flexible structure with low densities (12.83–108.39 mg/cm³) and high porosities (90.43%–97.12%), comparable to commercial synthetic foams. Notably, the incorporation of glycerol substantially enhanced the compressive strength and modulus, with the SAC-7.5 achieving improvements of 1280.43% and 1262.12%, respectively, compared to the control. The packaging cushion performance was assessed via drop tests on bananas, where SAC-7.5 provided effective impact protection and maintained key quality attributes of the bananas, including color parameters, weight loss, firmness, and physiological indicators (respiration rate, total soluble solids [TSS], and pH), over 2 days of storage at room temperature. Given its sustainable, nontoxic, and cost-effective production, the developed SAC offers a promising alternative for cushioning packaging in the transportation of fresh fruit.

Practical Application

This study presents an eco-friendly cushioning foam made from sodium alginate (SA), produced through a simple process involving mechanical foaming and oven drying. The resulting foam has comparable cushioning properties to commercial cushioning plastic, offering a possibility for industrial-scale applications as alternative cushioning packaging for fresh fruit transportation.

Rice is a staple food worldwide, yet its nutritional quality is considerably impacted by the milling process, which removes the bran layer and other outer parts containing bioactive compounds. This study aimed to optimize the milling degree of the semi-waxy rice variety “Milyang 387” (M387) to retain key functional components, such as γ-aminobutyric acid (GABA) and γ-oryzanol, while preserving desirable cooking qualities. The study compared the antioxidant capacities, including GABA and γ-oryzanol content, and physicochemical properties, such as amylose content and texture, at varying milling degrees between “Nampyeong” (intermediate) and “M387” (semi-waxy) rice varieties. Results show that milling significantly influenced the bioactive compound content within each variety, with higher degrees of milling leading to reduced bioactive retention. This confirms the effect of milling on nutrient retention rather than varietal differences. A milling degree of approximately 9.5% was identified as optimal, balancing bioactive compound retention with texture characteristics for semi-waxy variety “M387.” “M387” exhibited superior antioxidant capacity and cooking quality at this milling degree, making it a promising candidate for both health-conscious consumers and those seeking high-quality, esthetically pleasing rice. The findings of this study provide a valuable framework for optimizing rice milling practices to retain bioactive compounds while ensuring desirable cooking quality. The optimal milling degree of 9.5% was determined based on its ability to retain higher levels of bioactive compounds compared to higher milling degrees while ensuring desirable cooking texture. These results highlight controlled milling processes in enhancing the nutritional value of rice, supporting the development of processing strategies that maximize health benefits.

Highlights

There is a growing global shift from dairy milk to plant-based milk alternatives (PBMAs) due to environmental, ethical, and health concerns. PBMAs such as oat, soybean, and nut milk are commercially available, whereas millet milk is notable for being allergen-free. Millet is a nutrient-dense and cost-effective option, providing essential amino acids, minerals, and antioxidants. However, factors such as millet type, extraction methods, and processing techniques significantly impact the nutritional quality of the millet milk. A standardized processing pathway is essential to achieve an optimal nutritional profile, yet the lack of such a pathway remains a significant challenge in millet milk production. Therefore, this comprehensive review explores the impact of various preprocessing techniques and extraction methods for millet milk, as well as the application of novel stabilization techniques such as high- and ultrahigh-pressure homogenization, ultrasound, microfluidization, and pulsed electric fields on other PBMAs, proposing their potential for millet milk. Additionally, the existing millet milk processing techniques are compiled to a framework, and the nutritional composition of millet milk is compared to other PBMAs and cow milk. Lastly, the recommendations for future research, focusing on the development and nutritional optimization of millet milk, are presented.