Journal of Food Science最新文献

Extraction of starch from waste is also an effective way to recover resources and provide new sources of starch. In this study, starch was isolated from white kidney bean residue, chickpea residue, and tiger nut meal after protein or oil extraction, and the morphology of starch particles was observed to determine their physicochemical properties and in vitro digestibility. All these isolated starches had unique properties, among which white kidney bean starch (KBS) had a high amylose content (43.48%), and its structure was better ordered. Scanning electron microscopy revealed distinct granular morphologies for the three starches. KBS and chickpea starch (CHS) were medium-granular starches, whereas tiger nut starch was a small granular starch. Fourier transform infrared spectroscopy analysis confirmed the absence of significant differences in functional groups and chemical bonds among the three starch molecules. In vitro digestibility studies showed that CHS is more resistant to enzymatic degradation. Overall, these results will facilitate the development of products based on the separation of nonconventional starches from waste.

Interspecific American-European hazelnut (Corylus americana × C. avellana) hybrids are being developed for the Upper Midwest region of the United States, which have potential economic and ecological benefits. Currently, researchers are working on pre-commercialization initiatives to create a local hazelnut industry. However, a lack of knowledge on the sensory characteristics and consumer acceptability of the hybrid hazelnuts have been identified as potential limitations to production. This study investigated consumer responses to hybrid hazelnuts, employing hedonic ratings and check-all-that-apply (CATA) questions. Twelve roasted hazelnut hybrids were subjected to consumer evaluation for liking (aroma, color, flavor, texture, and overall) and aroma and flavor descriptors. Consumers also evaluated two European hazelnut varieties for comparative purposes. Liking scores were significantly different (p < 0.05) across different hybrid varieties and when comparing specific hybrids with European varieties. CATA sensory profiles specific to different varieties were also observed and discriminating attributes were identified using multiple-response methodologies. Penalty analysis based on CATA further identified the attributes roasty, hazelnut-like, caramel-like, chocolate-like, sweet, and salty as primary drivers of aroma/flavor liking, while earthy, burnt, and bitter were identified as primary drivers of disliking. Overall, unique flavors that impacted liking were found in hybrid hazelnuts and, when compared with European hazelnuts, provided insights for breeding and post-processing strategies to optimize product quality.

It is an annual tradition to acknowledge those papers from each topic in JFS that were most highly cited over the past 3 years, based on Web of Science data pulled in early March. These Tanner Awards acknowledge Fred Wilbur Tanner (1888–1957), the first editor of our founding journal, Food Research. We will also celebrate these authors at the Reviewers’ Reception at IFT FIRST: Annual Event and Expo in July.

Out of 451 articles published in 2021, 129 have been cited 10 or more times.

Winner of JFS overall and the Concise Reviews and Hypotheses in Food Science topic:

Prosser, C. G. (2021). Compositional and functional characteristics of goat milk and relevance as a base for infant formula. Journal of Food Science, 86, 257–265. https://doi.org/10.1111/1750-3841.15574. Cited 51 times.

Congratulations, Dr. Prosser!

Another Concise Review gets an honorable mention for receiving the most citations in the 2-year citation window for Impact Factor calculation:

Jin, M., Wang, X., Ren, T., Wang, J., & Shan, J. (2021). Microplastics contamination in food and beverages: Direct exposure to humans. Journal of Food Science, 86, 2816−2837. https://doi.org/10.1111/1750-3841.15802. Cited 49 times.

Food Microbiology and Safety

Hashemi, S. M. B., & Jafarpour, D. (2021), Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh-cut kiwis. Journal of Food Science, 86, 513–522. https://doi.org/10.1111/1750-3841.15568. Cited 45 times.

Food Engineering, Materials Science, and Nanotechnology

Hosseini, F., Miri, M. A., Najafi, M., Soleimanifard, S., & Aran, M. (2021). Encapsulation of rosemary essential oil in zein by electrospinning technique. Journal of Food Science, 86, 4070−4086. https://doi.org/10.1111/1750-3841.15876. Cited 30 times.

Integrated Food Science

Zhang, J., Van Mullem, J., Dias, D. R., & Schwan, R. F. (2021). The chemistry and sensory characteristics of new herbal tea-based kombuchas. Journal of Food Science, 86, 740–748. https://doi.org/10.1111/1750-3841.15613. Cited 28 times.

Health, Nutrition, and Food

Yang, S., Wang, C., Li, X., Wu, C., Liu, C., Xue, Z., & Kou, X. (2021). Investigation on the biological activity of anthocyanins and polyphenols in blueberry. Journal of Food Science, 86, 614–627. https://doi.org/10.1111/1750-3841.15598. Cited 26 times.

Sensory and Food Quality

Stelick, A., Sogari, G., Rodolfi, M., Dando, R., & Paciulli, M. (2021). Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains. Journal of Food Science, 86, 531–539. https://doi.org/10.1111/175

Food analysis is significantly important in monitoring food quality and safety for human health. Traditional methods for food detection mainly rely on benchtop instruments and require a certain amount of analysis time, which promotes the development of portable sensors. Portable sensing methods own many advantages over traditional techniques such as flexibility and accessibility in diverse environments, real-time monitoring, cost-effectiveness, and rapid deployment. This review focuses on the portable approaches based on carbon dots (CDs) for food analysis. CDs are zero-dimensional carbon-based material with a size of less than 10 nm. In the manner of sensing, CDs exhibit rich functional groups, low biotoxicity, good biocompatibility, and excellent optical properties. Furthermore, there are many methods for the synthesis of CDs using various precursor materials. The incorporation of CDs into food science and engineering for enhancing food safety control and risk assessment shows promising prospects.

The popularity of royal jelly (RJ) as a functional food has attracted attention from various industries, especially nutraceuticals, due to the increasing demand from health enthusiasts. Sebacic acid, 10-hydroxy decanoic acid, and trans-10-hydroxy-2-decanoic acid are the primary medium-chain fatty acids (MCFAs) within RJ responsible for their health benefits. This review aims to consolidate information on these MCFAs’ metabolic relationship and health functionalities in nutraceutical applications. We also investigated the natural characteristics mediated by these MCFAs and their metabolism in organisms. Finally, the production of these MCFAs using conventional (from castor oil) and alternative (from RJ) pathways was also discussed. This review can be a reference for using them as functional ingredients in nutraceutical industries.

The aim of this experiment was to investigate the effect of storage temperature and pH on phenolic compounds of Phyllanthus emblica juice. Juice was stored at different temperatures and pH for 15 days and sampled on 2-day intervals. The browning index (BI, ABS_{420 nm}), pH, centrifugal precipitation rate (CPR), and phenolic compounds were evaluated. The results showed 4°C and pH 2.5 could effectively inhibit browning and slow down pH drop of P. emblica juice. The result of orthogonal partial least square-discriminant analysis showed P. emblica juice stored at 4°C and pH 2.5 still had a similar phenolic composition, but at 20°C, 37°C, and pH 3.5, the score plots were concentrated only in the first 3 days. Additionally, gallic acid (GA) and ellagic acid (EA) were screened out to be the differential compounds for browning of P. emblica juice. The contents of GA, epigallocatechin (EGC), corilagin (CL), gallocatechin gallate (GCG), chebulagic acid (CA), 1,2,3,4,6-O-galloyl-d-glucose (PGG), and EA were more stable at 4°C and pH 2.5. Overall, during storage at 4°C and pH 2.5, it could inhibit the increase of GA and EA and decrease of CL, GCG, CA, and PGG, whereas EGC did not show significant difference between storage conditions. The CPR was higher at 4°C, while pH 2.5 could reduce the CPR. In conclusion, in order to maintain stability of phenolic compounds and extended storage period, the P. emblica juice could be stored at low temperature and adjust the pH to increase the stability of juice system.

Polyvinylpolypyrrolidone (PVPP) is a synthetic, insoluble polymer that can be added to white wines to improve the chemical stability of the final product by precipitating unstable low molecular weight phenolic compounds responsible for visual defects and undesirable flavor characteristics (e.g., excessive bitterness and/or astringency). The objective of this study was to characterize the effects of PVPP on the quality characteristics of Viognier wine when added pre- or post-fermentation as compared to an untreated control wine. Both PVPP-treated wines contained significantly lower concentrations of monomeric phenolics and browning pigments than the control wine (p ≤ 0.05). The addition of PVPP prior to fermentation conferred protection against oxidation of the wine as measured by acetaldehyde concentration (p ≤ 0.05). Analysis of the volatile aroma profile of each wine by headspace solid phase microextraction gas chromatographymass spectrometry (HS-SPME-GC-MS) revealed that the overarching aroma profiles of the PVPP-treated wines were significantly different from the control wine, but there was no difference between wines treated with PVPP pre-fermentation versus those treated post-fermentation. Specifically, statistically significant differences were observed in 9 of the 22 quantified aroma compounds, including those notably associated with the “stone fruit” aroma of Viognier. A negative correlation was identified between aroma compound concentration removal and the hydrophobicity of each compound, suggesting that the observed differences in aroma may be due to adsorption of aroma compounds by PVPP. The findings from this study present risks and benefits to wine quality upon treatment with PVPP at commercially recommended levels, and provide potentially valuable information for industrial wine producers.