Journal of Food Science最新文献

The excessive use of antibiotics in animal production has contributed to the global spread of antimicrobial resistance (AMR), posing a significant public health threat. To evaluate the antimicrobial susceptibility profiles and detect resistance genes in bacterial isolates from chicken, pork, and fish meat samples collected in the State of Paraná, Brazil, between 2017 and 2023. Meat samples (n = 418) were tested for Escherichia coli and Salmonella spp., while Klebsiella spp. (n = 265) and Pseudomonas spp. (n = 262) were included from 2019 onward. Bacterial isolation followed ISO 17604:2015 standards with MALDI-TOF identification. Susceptibility testing was performed using the Kirby-Bauer disk diffusion method. Detection of resistance genes (bla_TEM, bla_SHV, bla_CTX-M, bla_KPC, bla_NDM, bla_OXA-48, bla_VIM, bla_SPM, and mcr-1) was conducted by real-time PCR. Multidrug resistance (MDR) was widespread, particularly in Salmonella spp. and Pseudomonas spp., followed by Klebsiella spp. and E. coli. Extended-spectrum β-lactamase (ESBL) genes were frequent in E. coli and Klebsiella spp., while plasmid-mediated colistin resistance (mcr-1) and carbapenemase (blaKPC) were also identified. Resistance to third-generation cephalosporins and ampicillin was especially high. Sampling across years and animal species may not fully reflect farm-level resistance. The absence of molecular typing limited the ability to track clonal spread of resistant strains. Widespread AMR in foodborne bacteria was observed, with resistance levels often exceeding those reported in European monitoring. These findings underscore the need for strengthened surveillance and coordinated actions across animal and human health sectors.

Tiger nut (Cyperus esculentus L.) is rapidly emerging as a model crop for sustainable food systems for its exceptional nutritional profile as well as the underexplored potential for whole-plant valorization. Previous reviews have cataloged the general composition and application of tiger nut, this review would like to provide a novel and systematic synthesis focusing on three groundbreaking fronts: firstly, the unique molecular regulatory network governing high oleic acid accumulation in tubers. Secondly, the advanced green extraction technologies surpass conventional methods in efficiency and sustainability for obtaining high-quality oil, starch, and protein, while mitigating nutrient degradation. Thirdly, a “zero-waste” utilization framework, detailing how by-products (press cake) could be transformed into high-value products was scarcely integrated into existing literature. This review integrates cutting-edge insights on starch nano-modification, protein functionalization, and the synergistic health effects of bioactive compounds. It not only summarizes existing knowledge, but also charts a strategic roadmap for future research on tiger nuts, emphasizing molecular breeding, circular bioeconomy, and evidence-based health claim validation to unlock the full industrial potential of tiger nuts.

Trial design and new product development (NPD) is a final-year Food Science module where students are assigned to groups for the year to develop new food products. Group work is an outcome of the module. Group work skills development is often overlooked during curriculum design in favor of disciplinary outcomes. This raises the question: how do we best facilitate student learning toward these outcomes? In this study, group work is designed to include learning opportunities to help students to become effective teams working towards a common goal. Two analytical procedures were used to look at the incorporation and integration of group work: (1) thematic analysis of student reflections using the Johnson and Johnson Cooperative Learning framework; and (2) analysis of the NPD curriculum, using the knowledge-action-self framework as a lens. A key finding is that where teamwork is deliberately taught and included as an outcome, a skilled facilitator is needed to help students make sense of situations that they cannot resolve themselves. Furthermore, regular opportunities for reflection, which can help them make sense of their own learning and growth, need to be created. It takes a collective act for the individual to learn to become a team player.

Practical Applications

This research can help universities and educators better prepare Food Science students for real-world careers by teaching them how to work effectively in teams. By integrating teamwork, reflection, and facilitation into the curriculum, students gain valuable interpersonal and problem-solving skills that are essential in modern food industry roles.

The rising demand for animal protein challenges the agricultural sector, and edible insects provide a sustainable alternative. This study investigated the impact of replacing lean beef with cricket (Acheta domesticus) flour on the physicochemical and microbiological characteristics of hybrid meatloaf during refrigerated storage. Four formulations containing 0%, 7.5%, 10%, and 12.5% cricket flour were tested. Higher levels of cricket flour enhanced protein content, improved the mineral profile, and reduced cooking loss. The pH was not affected by the cricket flour addition; however, the storage period decreased the pH of hybrid meatloaves (p < 0.05). Color changes were noted, with hybrid meatloaves becoming darker and browner. Hardness values were initially higher but decreased over storage in hybrid meatloaves, while the control (CM0) exhibited the opposite trend. Storage had a more pronounced effect on lipid oxidation in hybrid meatloaves. However, these treatments exhibited microbiological stability despite having high initial microbial counts. Replacing up to 12.5% of lean beef with cricket flour in hybrid meatloaves was achieved.

In this study, biodegradable active packaging films were developed by incorporating natural zeolite (0, 2.5, 5, and 10% w/w) into a polyvinyl alcohol (PVA)/sodium caseinate (NaCAS) matrix, and their structural properties and postharvest performance for blueberries (Vaccinium corymbosum L. cv. Brigitta) were evaluated. Scanning electron microscope (SEM) revealed that the 5% zeolite film exhibited the most homogeneous dispersion, and mechanical tests showed it had a tensile strength of 16.7 MPa and an elongation of 137.3%. Postharvest trials demonstrated that the packaging type and storage duration significantly influenced fruit quality. By day 48, weight loss had reached 38.1% in the raw film and 35.1% in the 5% zeolite film. Oxygen concentration decreased to 4.0% in the raw film but was maintained at 8.7% in the 5% zeolite film, while CO₂ accumulation was 20.1% and 13.5%, respectively. The total sugar content at the end of storage was higher in the raw films (17.8%) compared to the 5% zeolite films (15.7%). Color analysis showed that the 5% zeolite films had higher brightness and chroma (C) while better preserving the fruit's natural matte appearance. These findings suggest that especially 5% zeolite-reinforced PVA/NaCAS films are promising biodegradable alternatives to conventional plastic films for extending the shelf life of perishable fruits such as blueberries.

Practical Applications

PVA/NaCAS/zeolite films were developed for blueberry protection. The mechanical properties slightly decreased with zeolite addition. 5zeo-CF has been proposed as a potential sustainable active packaging material.

The present research investigates the development of gluten-free turkey nuggets using various concentrations of amaranth flour in the coating material, aiming to address the growing demand of individuals with celiac disease and those seeking healthier, high-quality gluten-free meat products. In this context, the batter and breader were prepared by replacing corn flour with amaranth flour at three different concentrations (30%, 40%, and 50%), while the control group was coated with 100% corn flour. After the formed turkey nugget dough was enrobed with four different formulations of coating formulations, the nuggets were fried at 180°C ± 5°C for 4 min. Coating pick-up and adhesion degree decreased, whereas cooking loss increased, with higher amounts of amaranth flour (p < 0.05). Oil content in the crust region increased as the proportion of amaranth flour rose, likely due to its high fat-holding capacity (p < 0.05). The use of amaranth flour also promoted moisture retention in the core region of nuggets, resulting in juicier products. The color of nuggets shifted from yellow to yellowish-green with increasing amounts of amaranth flour. The increase in amaranth flour content led to a decrease in gumminess, chewiness, and resilience values of the nuggets (p < 0.05), while enhancing moisture retention and resulting in a softer product. Overall, the findings of the study suggest that incorporating up to 30% amaranth flour into batter and breader formulations could be a viable approach for producing healthier gluten-free turkey nuggets as an alternative product for health-conscious and gluten-intolerant consumers.

Dry matter content (DMC) and starch content (StC) are key quality traits in cassava breeding, yet traditional phenotyping methods are time-consuming and limit scalability. This study aimed to develop and compare predictive models for DMC and StC using near-infrared (NIR) spectroscopy, evaluating two devices—a benchtop spectrometer (Büchi NIRFlex N-500; 1000–2500 nm) and a portable device (QualitySpec Trek; 350–2500 nm)—and assessing the influence of sample type (fresh vs. processed). A total of 3,391 cassava clones from the Embrapa breeding program were analyzed from 2018 to 2023. Reference values were obtained via gravimetric analysis (DMCg), oven drying (DMCo), and manual StC extraction. Spectral data were used to train and validate models using Partial Least Squares (PLS), k-Nearest Neighbors (KNN), and eXtreme Gradient Boosting (XGB). PLS consistently delivered the highest predictive accuracy across traits and devices. KNN slightly outperformed PLS for DMCg using the benchtop device, while XGB was comparable to PLS in select scenarios (e.g., StC with the benchtop: 0.88 vs. 0.89; DMCo with the portable: 0.92 vs. 0.95). Processed samples yielded higher model accuracy than fresh ones. The portable NIR device showed better performance with processed samples and even surpassed the benchtop for DMCg and StC in external validation (0.74 and 0.76 vs. 0.71 and 0.72, respectively). Overall, processed sample preparation significantly improved model performance, and the portable spectrometer proved to be a practical, accurate, and scalable alternative for high-throughput phenotyping in cassava breeding.

Citric acid-induced gelation influences the texture of tofu-like gels prepared from plant protein isolates. This study investigated the effects of 0.1% citric acid addition on the texture and microstructural properties of tofu-like gels prepared from soy protein isolate (SPI), chickpea protein isolate (CPI), and mung bean protein isolate (MPI). Texture analysis and puncture tests revealed significant changes. The hardness (g) of the three isolates significantly decreased (SPI from 348.42 to 184.91 g; CPI from 254.38 to 134.41 g; MPI from 181.94 to 82.92 g; P < 0.05). The breaking strength (N/m²) also decreased from 23.71 to 21.42 N/m² for SPI, from 20.93 to 19.44 N/m² for CPI, and from 15.48 to 13.35 N/m² for MPI. Scanning electron microscopy revealed the following microstructural changes: SPI transformed from a uniform tofu-like matrix with a large interstitial gel network to a denser, more ordered network with smaller pores; CPI transformed from a loose structure with dense globules to larger precipitated flocs without network formation; and MPI transformed from fibrous clusters with loose, regular droplets to an irregular, nonuniform, and porous crystalline structure. These findings suggest that citric acid can influence the texture and microstructure of plant protein isolates, rendering the gel softer and more fragile than in its original state without citric acid addition. This study lays the foundation for further investigation of tofu-like gels from different protein sources and highlights the potential for innovative food design by manipulating texture and microstructure using citric acid.

Kombucha has been shown to improve the flavor profile and nutritional value of fermented beverages. In this study, blackberry juice beverage fermented with kombucha consortium (BJBF) was prepared at 28°C and 37°C, and the impact of fermentation temperature on the physicochemical properties and volatile flavor compounds of BJBF was analyzed. Results showed that the counts of acetic acid bacteria and yeast in blackberry juice beverage (BJB) significantly increased after fermentation, and these microorganisms exhibited better growth at 28°C. Compared with unfermented blackberry juice beverage (UBJB), fermentation by the kombucha consortium decreased the pH value and contents of sugar, anthocyanins, citric acid, and malic acid in BJB, while increasing color parameters and contents of lactic acid and acetic acid. In addition, BJBF showed an increased glucuronic acid content, which is a key health-promoting component in the kombucha consortium. Fermentation by the kombucha consortium at 28°C remarkably enhanced the flavor of BJBF, where alcohols, esters, and aldehydes served as key contributors to its characteristic flavor profile. The obtained results indicated kombucha consortium fermentation could effectively enhance the health-promoting potential and flavor profile of BJB, with fermentation temperature and time being identified as crucial factors.