Journal of Food Science and Technology最新文献

Milk and dairy products are the most common and widely consumed foods. At the same time, milk is often contaminated with pathogenic microorganisms by endo- and exogenous ways, which can cause various defects in raw materials and finished products. Recently, new techniques have been developed for monitoring microbiological indicators of milk, which are characterized by simplicity, ease of use and high reliability. In addition, the analysis time using the new techniques is significantly reduced compared to traditional ones. The review considers the microflora of milk and ways of its contamination with pathogenic microorganisms, as well as new methods for monitoring microbiological indicators that will be useful for specialists in the dairy industry.

Pyrodextrins are polysaccharides with the potential to be used as food additives, standing out for their nutritional interest associated with their behaviour as soluble dietary fiber. Being isolated from a gluten-free cereal, it is possible to add them to products suitable for individuals with coeliac disease. In the present study, the impact of the spray drying process of sorghum pyrodextrins obtained by pyroconversion of beer mashing residues, is investigated. The operating conditions for laboratory-scale drying are optimised to produce a stable powdered material for storage. The response surface methodology was used for different drying air inlet temperatures (150–250 °C), feed flow rates (20–80%) and drying airflow rates (20–80%). To characterise the spray-dried sorghum pyrodextrins, their water activity, moisture content, colour, particle size distribution and glass transition temperature were analysed. It was verified that the operational variables evaluated had an impact on the characteristic parameters of sorghum pyrodextrin powders. The optimal drying conditions determined a drying air temperature of 181.9 °C, feed flow rate at 23% and drying airflow rate at 78%, allowing powders with stability suitable for conservation to be obtained. The utilisation of a substantial waste from another process enhances efficiency and contributes to sustainability.

The deterioration of food freshness, particularly meat, due to bacterial growth is a major concern for food safety. This study aimed to detect the growth of the harmful bacteria using machine learning algorithms and analyze the influence of other bacteria on harmful bacteria growth through explainable artificial intelligence method analysis. Using genetic sequencing to study bacterial diversity, bacterial composition in pork meat samples was analyzed. Bacteria with relative abundances below the sensitivity thresholds of 0.1%, 0.25%, and 0.5%, which indicate their presence percentages in the samples, were excluded from the dataset for evaluation. This approach enabled a focus on more dominant bacterial populations and was utilized to assess the growth of harmful bacteria alongside traditional culture-based methods. Statistical tests revealed significant relationships between bacterial species, notably a negative correlation between one type of bacteria often found in meat spoilage and another potentially harmful type (correlation coefficient: (-0.385, p < 0.05)). Machine learning algorithms, particularly a prediction model based on probabilities, showed marked improvement in performance when the day variable of testing was included, achieving an accuracy rate of 0.89 for the most stringent dataset (0.5%). In addition, an explainable artificial intelligence analysis indicated that a high presence of bacteria associated with spoilage was linked to a reduction in the growth of harmful bacteria on specific laboratory growth media. Integrating genetic sequencing method, machine learning algorithms, and explainable artificial intelligence analysis offers valuable insights into bacterial growth dynamics, representing a breakthrough in predictive food safety. This approach contributes significantly to the development of effective food safety and quality assurance strategies within the food industry by enhancing quality control, extending product shelf life, and reducing financial losses associated with spoilage and recalls.

The wild yeast Saccharomyces eubayanus (parental of the lager brewing hybrid yeast) has been intensively studied for brewing applications since its discovery in Patagonia (Argentina), and then in other parts of the world. In this work, cultures of this non-conventional yeast in different physiological conditions were tested in terms of viability and vitality, to understand its behavior and provide tools for biomass quality assessment for brewing. Four dyes were analyzed, and alkaline methylene violet turned out to be the most accurate for S. eubayanus viability measurements. Regarding vitality, cultures in exponential and stationary phases presented shorter lag phase and greater acidification power, indicating a better metabolic state; contrary to what was observed in cultures under starvation and refrigerated for 30 days (stressed); however, these presented the highest subsequent fermentation rate. In addition, culture medium for propagation was optimized from malt extract. Plackett–Burman design allowed identifying the most influential factors for biomass production: yeast extract and acid casein peptone, which were optimized by applying a CCD-RSM. Finally, scaling-up (20 L) allowed the obtention of S. eubayanus starter cultures with an adequate biomass quantity and quality for being transferred to the brewing industry.

Seaweed extract has been applied in many crops to improve plant growth, mitigate plant stress, and enhance fruit quality. Ascophyllum nodosum is a macroalgae that is source of phytohormones, minerals, polysaccharides and antioxidant compounds. These elements can enhance food nutritional value, contributing to human health. The objective was to analyze the potential of Ascophyllum nodosum extract (ANE) applications in tomato, to improve physicochemical and bioactive compounds during storage. Tomato plants were cultivated divided into three treatments, foliar and soil applications of ANE (0.2%), and control. Intermediate fruits were harvested and stored for 16 days at 10 ± 1 °C and 90 ± 5% RH to evaluate some postharvest parameters. At harvest, ANE applications increased bioactive compounds, including total polyphenols content (TPC), lycopene, vitamin C and antioxidant activity (AA), as well as chemical parameters like soluble solids and pH. During storage, color parameters, β-carotene, total acidity and firmness tended to decrease as storage time increased. However, TPC, lycopene, vitamin C, AA and weight loss increased during storage. Tomatoes were positively affected by ANE applications on almost every day of storage evaluated, improving their postharvest physiology. Therefore, ANE can be used to extend tomato shelf life and is a great source of beneficial compounds, which are responsible for increasing tomato quality.

Tocopherol content and composition (α-, γ-) in Brassica juncea seeds are normally determined using wet chemistry methods, which are time-consuming, labor-intensive, and hazardous to human health. We attempted the development and validation of the first near-infrared reflectance spectroscopy (NIRS) model as a quick alternative. A total of 356 B. juncea seed samples were collected from a germplasm diversity set of 178 B. juncea genotypes. These were evaluated over the course of two crop seasons (2019–20 and 2020–21) and scanned by NIRS. Modified Partial least square (MPLS) method was used to regress their reference values against spectral transformations. The development of a reliable NIRS calibration equation was made possible by the availability of a wide range of variation for α-tocopherol (11.18–84.6 mg/kg) and γ-tocopherol (57.27–255.5 mg/kg) in the seeds of diversity panel. A model with the highest coefficient of determination (RSQ) was identified for strong association between NIRS-predicted values and ultra-performance liquid chromatography (UPLC)-based reference values. The newly developed model exhibited RSQ of 0.786, 0.896, 0.906 for α-, γ-, and total tocopherols, respectively. This model was further validated using external set of samples and the results confirmed the robustness of the equation with high RSQ values.

Dysphagia, a prevalent condition among older adults, poses significant challenges to safe food consumption and nutritional adequacy, increasing the risk of malnutrition and aspiration. This study aimed to assess dysphagia severity, nutritional status, swallowing quality of life, and food consumption patterns in geriatric dysphagia patient in care homes. A cross-sectional study was conducted with 53 individuals aged 60–90 years across 12 care homes in Tamil Nadu, India. Dysphagia severity was assessed using Eating Assessment Tool (EAT-10). Nutritional status was assessed using the Mini Nutritional Assessment (MNA) tool. The Swallowing Quality of Life Questionnaire (SWAL-QOL) was used to assess quality of life related to deglutition. Dietary intake was evaluated using the 24-h dietary recall method with caregiver assistance. Among the 53 participants, high dysphagia risk (71–82%) and malnutrition prevalence (28–36%) were observed. Aspiration risk increased from 18 to 29% with advancing age. SWAL-QOL scores declined with age (p = 0.026). Cereal consumption was 20% higher, while the consumption of pulses (42.9–51%), fruits (12–29%), and vegetables (12.8–14%) was lower than the Recommended Dietary Allowance (RDA). These results highlights the necessity of integrating culturally appropriate texture-modified diets, nutrient-dense formulations, and hydration strategies to mitigate dysphagia-related risks and improve life quality.

Dysphagia is a swallowing disorder characterized by mild to severe pain during food ingestion. Patients with dysphagia require special care and food that meet the patient’s requirements of nutrition and ease of swallowing which can be achieved by texture-modified diets. Texture modification is important for improving swallow safety and control and preventing aspiration, pneumonia, and choking. 3D printing is the leading technology in today’s era and is widely used for the texture modification of food for patients with swallowing disorders. 3D printing is fast, reliable, and customizable and has the potential to fabricate unappealing and tasteless food into different colours, textures, and shapes. Our discussion brings to review the present and future of 3D printing in preparing texture-modified diets for dysphagia. The challenges associated with dysphagia diets that can be overcome by 3D printing have also been discussed. The review also focuses on the IDDSI framework for determining the suitability of food for dysphagic patients. The key factors such as the material used, and viscosity have been discussed along with various pre-existing literature. The key challenges with the food industry and future research areas have also been discussed.

Kiwifruit is an edible berry that is gaining relevance in the markets. Its nutritional qualities, that include high content of ascorbic acid (AsA), tocopherols and other antioxidants, make it attractive for consumers. Fruit size is an important issue for consumers and producers, because it defines the fruit price. The aim of this work was to evaluate the postharvest life of two different kiwi fruit sizes, small and large fruits, combined with the treatment of an ethylene signal inhibitor, 1-methylcyclopropene (1-MCP), under storage at 3 ºC for up to six months. Large fruits showed an earlier respiration peak (two months) than small fruits. After four months from harvest, the amount of AsA in small fruits was higher than that of large fruits, independently from the 1-MCP treatment. On the other side, the application of 1-MCP delayed the loss of firmness in small and large fruits but did not affect quality parameters such as soluble solids or total titratable acidity. Small kiwifruits showed a greater weight loss while large fruits showed a decrease in the total sugars when they were treated with 1-MCP. Small fruits increased the AsA and malic acid content, presenting nutritional attributes that could improve the consumers’ diet. This report provides evidence that different fruit sizes should be separated at harvest time and sold at different shelf-life stages.

This manuscript provides a comprehensive overview of the use of gamma rays, electron beams, and X-rays to improve the safety and quality of cheese. It examines the sources, energy levels, penetration depths, and applications, focusing on the nutritional and safety benefits as well as potential health concerns. Microbial dynamics in cheese are discussed, showing how irradiation doses influence bacterial counts and cheese characteristics. Gamma rays are suitable for bulky cheeses due to their high penetration depth, while electron beams are ideal for surface treatments due to their limited penetration depth. X-rays offer a good balance between penetration depth and energy efficiency. Consumer perception and legal aspects are also addressed, with market acceptance and retail impact assessed. The review demonstrates that irradiation can reduce contamination, extend shelf life, and preserve sensory properties, making it a promising tool for cheese processing. Future research should explore the long-term effects on texture and flavour as well as the economic feasibility of large-scale production, helping the industry to meet the demand for nutritious dairy products.