Journal of Food Science and Technology最新文献

Growing interest in product development with specific alternative ingredients by partial replacement paved the way. The study aims to optimize and develop the nutrient-rich khoa by partial replacement with sunflower seed milk and groundnut milk and evaluate the biochemical, physicochemical, specific properties and sensory of the product. The optimized ratio is 50% whole milk, 30% sunflower seed milk, 20% groundnut milk. The biochemical composition (g/100 g) of plant-based milk khoa is 21 ± 0.5 carbohydrate, 14 ± 0.9 crude protein, 12 ± 0.7 crude fat, 2.66 ± 0.8 total ash, 0.34 ± 0.8 crude fibre 50 ± 0.8 moisture and 0.432 ± 0.7 FFA %. Incorporation shows higher antioxidant activity and acidity with decreased pH. Partial replacement of sunflower seed and groundnut extracts at different levels had a significant (p < 0.05) effect on the colour values of khoa, texture profile analysis shows no significant difference (p > 0.05). one of the positive findings: fatty acid profile (g/100 g)- 5.07 monounsaturated fatty acids, 4.29 polyunsaturated fatty acids, 4.89 saturated fatty acids and trans fat is below the level of quantification. FTIR, SEM, and GC-MS are analyzed. The khoa is stored under refrigerated conditions (5 ± 2℃) to maintain its sensory (9-point hedonic scale) and physicochemical characteristics.

This study aimed to develop novel gelatin nanofibers loaded with Lactarius deliciosus extract for food packaging via the electro-assisted solution-blown spinning technique. Gelatin nanofibers loaded with four different concentrations of extract were fabricated with centrifugal spinning and subsequently cross-linked. Nanofibers were characterized by morphological, chemical, thermal, and bioactivity aspects. Nanofibers exhibited antioxidant activity determined by DDPH and ABTS methods with increasing extract ratio. In addition, the nanofibers had antimicrobial activity against E. coli, S. aureus and B. cereus in relation to the mushroom extract they contained. The developed nanofibers have the potential to be used in the active edible packaging of fresh foodstuffs to extend the shelf life, as well as provide a robust solution to reduce synthetic plastic pollution.

The present study aimed to fabricate a double emulsion stabilized with flaxseed mucilage containing vitamin D. The hazelnut milk ice cream was prepared with a 5 µg/100 g vitamin D double emulsion. The storage resistance and the in vitro release of vitamin D as well as the sensory characteristics were assessed. The results indicated that the highest vitamin release rate in the simulated intestinal situation for vitamin D occurs in a double emulsion structure. The observation affirmed no remarkable variations in the magnitude of vitamin D retention during 28 days of storage (p˃0.05). The content of vitamin D in fortified hazelnut ice cream samples showed that the content of released vitamin D during in vitro simulated stomach and simulated small intestinal circumstances were about 4% and 94.8% of the initial content of vitamin D, respectively. Sensory evaluation by approach using text highlighting technique implies no remarkable variations between control and fortified hazelnut ice cream samples in various properties. Still, the purchase intention of control and enriched samples showed significant differences. After reading the highlighted text, an important difference was observed between purchase intention before and after reading the highlighted text.

This study investigated the effects of different treatments such as hot water blanching and potassium metabisulphite (KMS) treatment after blanching, along with various air-drying temperatures on pea processing waste. The drying process was conducted using a laboratory tray dryer at temperatures of 50 °C, 60 °C, and 70 °C, as well as their combinations, for various durations. The equilibrium moisture content decreased with increasing drying air temperature owing to higher moisture diffusivity. The Logarithmic model showed the best fit to the drying data, exhibiting R² values ranging from 0.979 to 0.999. Chemical analysis of proximate composition, bioactive composition, chlorophyll content, and color (L*, a*, b*) was conducted to determine the optimal time-temperature combination. The results indicate that pea pods treated with KMS and dried at 60 °C for 5 h resulted in the highest retention of polyphenols (9%), ascorbic acid (20%), and chlorophyll content (17%) compared to blanched samples. Moreover, antioxidant content increased by 37–40% in pre-treated and dried pea pod powder relative to fresh pea pod. Additionally, pre-treatment process effectively preserved the color of pea pods, making it a desirable ingredient for various food products. This study contributes valuable insights into the optimization of pea processing waste utilization in the food industry.

The need for sustainable production of beverages has increased the interest in non-diary milk to produce yogurt. The functional profile of probiotic yogurt made from tiger-nut-date-palm milk (TNDPM) fermented with Lactiplantibacillus plantarum LB113 and Pediococcus pentosaceus L35 was investigated. Lactic Acid Bacteria (LAB) isolated from the natural fermentation of TNDPM were screened for their technological, probiotic, and safety potentials. Antioxidants and organoleptic attributes of the probiotic yogurt were investigated. The LAB from the fermentation process exhibited adequate production of metabolites, tolerance to simulated gastrointestinal conditions, and was considered safe. The yogurt fermented with a combination of L. plantarum LB113 and P. pentosaceus L35 had the highest DPPH scavenging activity (83.04%), ferric-reducing antioxidant function (0.66 mM FeSO₄), total phenolic content (56.08 mg/100 mL GAE) and total flavonoid content (4.10 mg/mL rutin). The sensory evaluation of the yogurt revealed that the overall sensory properties were influenced by the concentration of date palm milk (DPM) and the specific LAB strains used for fermentation. The beverage with a 20% concentration of DPM fermented with L. plantarum LB113 had the highest sensory attributes. The functional profile of this beverage makes it a promising option for individuals seeking a plant-based probiotic yogurt with potential health benefits.

Cuxá, a sauce from Roselle (Hibiscus sabdariffa L.) leaves, is a traditional dish in Maranhão, Brazil. This study evaluated foam-mat drying for cuxá powder production using albumin (ALB) and an emulsifier mixture (EMB) as foaming agents. Foam characteristics, density, stability, and overrun were evaluated. The effects of ALB, EMB, and drying temperatures (60, 70, 80 °C) on drying kinetics, color, total phenolic content, and powder morphology were examined. EMB resulted in higher air incorporation compared to ALB. Increased drying temperature led to faster drying times (regardless of foaming agent) and higher effective diffusion coefficients of water (1.12 × 10^–9 to 1.97 × 10^–9 m² s⁻¹). ALB influenced cuxá powder color, reducing vividness but maintaining a hue similar to the cuxá sauce for both ALB and EMB powders. Total phenolic content ranged from 4.96 (EMB, 60 °C) to 2.46 mg g⁻¹ (ALB, 80 °C) and decreased with higher temperatures. ALB exhibited superior phenolic compound retention (74.8–71.1%), highlighting its potential for preserving heat-sensitive compounds during drying.

Novel and emerging pathogens, enduring contamination, antibiotic resistance, an environment that is always changing, and the complexity of food production systems all contribute to the worsening of foodborne illness. It has been proposed that bacteriophages can serve as both fast food-borne pathogen detection tools and natural food preservatives in a variety of foods. Phages, like many other antimicrobial interventions used in food production systems, are not a cure-all for issues related to food safety, though. Consequently, phage-based biocontrol has a generally narrower antibacterial spectrum than most antibiotics, even though it can be promising in the fight against foodborne infections. Among the difficulties phage-based biocontrol techniques encounter are forming phage-insensitive single-cell variations and creating potent cocktails. To better understand when and where phage-based applications can be successfully implemented at the production and processing levels, this review focuses on phage-based applications at crucial control points in food production systems.

This study aimed to evaluate the impact of combining edible gelatin coatings with lactic acid bacteria, and bifidobacteria on the quality, shelf-life, and sensory attributes of processed cooked chicken breast during 45 days of cold storage. Physicochemical analyses, survival rate of microorganisms, microbiological quality, sensory features, tissue properties, and weight loss were evaluated. These samples maintained acceptable sensory attributes up to day 45, while control samples exhibited significant quality degradation by day 30. Key quality indicators monitored over the 45-day storage period at 4 °C showed no significant changes in water activity (p > 0.05), and although pH levels decreased, this change was not statistically significant (p > 0.05). Additionally, lipid oxidation was reduced (p < 0.05), and weight loss was minimized in the coated samples compared to the control. The viable populations of bifidobacteria and lactic acid bacteria demon-strated good survival rates after 45 days, with no significant differences in pH and water activity values be-tween treated and untreated samples (p > 0.05). The type of bacteria used in the coating did not significantly affect its performance in reducing oxidation, nor did the coating affect the crispiness of the samples.

Artificial sweeteners with almost zero calories are in high demand in the food and beverage industries due to an increase in diabetes and obesity cases throughout the globe. They vary in their chemical structures and sweetness intensity. The health concerns linked to the consumption of these additives have always been a matter of heated debate. Aspartame being 200 times sweeter than sucrose is one of the most commonly used artificial sweeteners worldwide, capturing a huge market size. India is projected to be the largest market for such additives in the Asia–Pacific region, with many multinational giants investing in the country. There has been an equal number of researches that support as well as reject this claim in recent years. Several studies on Aspartame and its metabolic by-products like diketopiperazine carcinogenicity and a recent declaration of Aspartame as a possible carcinogen to human beings the International Agency for Research on Cancer (IARC) has put aspartame consumption into reconsideration. This bitterness added to the sweetness of Aspartame is also going to impact the market of aspartame and artificial sweeteners. The review highlights the carcinogenic and other health-deteriorating aspects of aspartame along with the possible socio-economic impact of recent findings on the market.

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