Journal of Food Science and Technology最新文献

This experiment aimed to encapsulate Ferulago angulata essential oil (FEO) into the zein nanofibers through an electrospinning approach and evaluate their application in retarding the lipid oxidation of butter oil during accelerated shelf-life storage. The main constituents of FEO were α-pinene (35.08%), followed by limonene (21.85%) and ɣ-terpinene (8.03%), respectively. Based on the results of scanning electron microscopy, the obtained electrospun nanofibers were cylindrical, uniformly disordered network structures with smooth surfaces and good continuity. The study findings showed that zein + FEO 1% and zein + FEO 1.5% nanofiber mats had better inhibitory effects to improve the oxidative stability of butter oil during accelerated storage for 24 days compared to the samples enriched with butylated hydroxytoluene 100 mg/Kg (P < 0.05). At the end of the study period, the peroxide value, thiobarbituric acid-reactive substances, p-anisidine value, and acid value of treated butter oils with zein + FEO 1% and zein + FEO 1.5% nanofiber mats were in the range of 0.79–1.03 meq oxygen/Kg, 0.35–0.45 MDA/Kg, 1.36–1.66, and 0.53–0.65 mg KOH/g, respectively.

The use of foods to color other foods (coloring food) should be considered in food production. In this study, freeze-dried canistel (Pouteria campechiana (Kunth) Baehni) pulp underwent a photostability test. A blue LED light with a maximum intensity of 420 nm was utilized to induce photodegradation of the pulp. After irradiation, the samples were analyzed using photoacoustic spectroscopy. Different concentrations (2%, 4%, and 6%) of the pulp were employed as coloring food in ice cream, and the ice cream was thoroughly characterized. Photoacoustic spectroscopy provided valuable insights into dehydrated canistel pulp, revealing two stages of photoreaction involving carotenoids (violaxanthin and ξ-carotene) and demonstrating photostability under visible LED irradiation. The ice cream made with natural food dye produce elevated levels of bioactive compounds and retained a stable color throughout storage. All ice creams exhibited thixotropy. Ice creams with higher pulp concentrations displayed greater resistance to shear stress and, in sensory tests, received the highest scores, attributed to their intense yellow color. Dehydrated canistel pulp holds significant potential for use as food coloring in the industry due to its photostability.

Microencapsulation of oil samples such as flaxseed oil, blended oils such as flaxseed-sesame oil and flaxseed-rice bran oil rich in omega-3 and omega-6 fatty acids was carried out through spray drying technique. During this study, emulsions were prepared and homogenized at 1000 rpm to prepare the stable emulsion. About 8% (w/w) of oils were encapsulated with maltodextrin as wall material and Tween 20 as an emulsifier, yielding a polyunsaturated fatty acid (PUFA) microencapsulated oil powder. The physical properties of powders were calculated based on the bulk density and tapped density observations. Apart from these, Carr’s index (C) and Hausner’s ratio evaluated to study the flow properties of microencapsulated powders ranged between 30 and 39 for Carr’s index and 1.40–1.64 for Hausner ratio, respectively. The results of moisture content stated that oil-encapsulated powders exhibited higher shelf life due to lower moisture content values of 2–4%. Encapsulation efficiency of 73%, 60%, and 80% was achieved for flaxseed oil powder, flaxseed-sesame oil powder, and flaxseed-rice bran oil powder, respectively. Powders high in PUFA such as omega-3 and omega-6 are beneficial for addressing variety of health issues, that can be used most convenient way to receive important nutrients in our period of health issues.

Betel leaves have deep roots in India's cultural heritage and have long been known for their use in traditional diets as a masticatory agent. These leaves contain beneficial compounds like antimicrobials, antioxidants, and anticancer properties. This study aims to investigate how betel leaf essential oil (BLEO) can act as a preservative for orange, grape, watermelon, and sugarcane juices. To make sure BLEO doesn't affect the taste, a sensory study was done using fuzzy logic analysis to determine the right concentration. Physicochemical and microbial properties in control and BLEO-treated juices were evaluated at weeks 0 and 2. Results showed that the addition of BLEO in fruit juices yielded a significant reduction in microbial populations, in total plate count and yeast and mold count. The decrease in free radical scavenging activity observed in BLEO-treated juices was comparatively less pronounced than in the control. GC–MS analysis has identified the bioactive compounds present in BLEO, revealing high concentrations of bioactive compounds. The observation of the study demonstrates the remarkable potential of BLEO to serve as a natural preservative in a diverse range of fruit juices.

Thermoplastic extrusion is important in processing a wide variety of food products. In this paper, the effects of different extrusion conditions, addition of vegetable oil and the food matrix itself on the physical and sensory characteristics of corn snacks and meat analogs were evaluated. Cysteine and butyric acid (cheese aroma precursors) and thiamine (a meat aroma precursor) were added to corn grits and soy protein concentrate, respectively, before extrusion. For each matrix, three combinations of moistures of the raw material and extrusion temperatures were used and, after extrusion, vegetable oil was added to one portion of each product and not to another one. The extrusion conditions and the addition of oil affected the physical properties and sensory characteristics of corn snacks more while they had less influence on the properties of the meat analogs. There were similar correlations between the physical and sensory variables, independent of the food matrix used. The sensory acceptance stood out for samples from intermediate and less severe extrusion conditions and with added oil, showing that these factors have an impact on the physical properties and sensory characteristics, with little effect from the food matrix.

Egg yolk lipids are important components in egg yolk. Compared with proteins, minerals, vitamins and pigments in egg yolk, there is a lack of systematic research on extraction methods and characteristics of yolk lipid. Therefore, in this study, the extraction of egg yolk lipids by supercritical CO₂ fluid extraction (SFE), subcritical propane extraction (SPE) and ethanol solvent extraction (SE) was studied, and the differences in composition and physicochemical properties of the three yolk lipids were analyzed. The egg yolk lipids extracted by SFE had the advantages of high unsaturated fatty acid content, low saponification value, acid value, peroxide value, and high content of neutral lipids such as triglyceride and cholesterol, but the polar phospholipids were completely retained in the yolk powder. The efficiency of lipid extraction of SPE was the highest among all the three methods, but the extraction capacity to the polar phospholipid was in the middle of the three methods. The efficiency of lipid extraction of SE was low, but the extraction capacity to the polar phospholipid was the highest. Suitable extraction methods could be selected based on the specific application requirements of egg yolk lipids and low-fat egg yolk powders.

This study aimed to evaluate the quality and oxidative stability of chicken burger and mortadella prepared with fillets affected by white striping (WS) myopathy as compared with products prepared with normal fillets (control). There were no differences in pH, L*, or b* between treatments (WS vs. control); however, water holding capacity was higher in control burgers and mortadellas. In burgers, the use of WS fillet led to an increase in lipid content and a reduction in moisture content. Mortadella formulations were similar in terms of proximate composition. Addition of WS fillets did not influenced water activity in any of the products. Differences (p < 0.05) were observed for texture profile: WS burgers had 35% lower firmness and 32% lower chewiness than control burgers, and WS mortadellas had lower resilience. Cooking yield and shrinkage were similar between WS and control burgers. As for lipid oxidation, it was found that WS burgers were more stable than control formulations. Mortadella formulations showed a similar behavior of lipid oxidation during storage, with higher values observed after 65 days of storage in both treatments. Utilization of WS fillets for the preparation of burgers and mortadellas is a viable alternative that does not compromise product quality or oxidative stability.

Moisture, fats and fatty acids of 14 pelagic and demersal fishes were measured by conventional chemical analysis to relate these with the proton relaxation using Low Frequency Nuclear Magnetic Resonance (LF-NMR). Artificial intelligence was used to assess the predictability of composition using six relaxation parameters of LF-NMR. Multiple linear regression showed significant prediction for moisture (W) (P < 0.00001), total fat (F) (P < 0.0001), ω-6 fatty acid (O6) (P < 0.001), saturated fats (SF), fatty acids (FA), mono-unsaturated fatty acids (MU) and ω-3 fatty acid (O3) (P < 0.01). However, the highest regression coefficient was observed for water (R²: 0.490) and the lowest was observed for SF (R²: 0.224). The low regression coefficients indicated strong non-linear relationships exited between LF-NMR parameters and composition. However, decision tree showed higher regression coefficients for all compositions considered in this study (R²:0.780–0.694). In addition, it provided simple decision rules for the prediction of composition. General Regression Neural Network provided the highest prediction capability (R²:0.847–1.000 for training and 0.506–0.924 for validation).

The use of plastics in the manufacturing of food products is of concern as microplastics (MPs, 1 µm to 5 mm) find their way into food which poses risks to human health. This study is the first to report detection of MPs in selected staple food products in the Philippines, specifically sea salt, white and brown sugar, fish sauce, and rice. Raman microspectroscopy was used to identify the MPs and pigment additives. The mean MP concentration was 471 MPs kg⁻¹ with 71% identified as polyvinyl chloride (PVC) for salt, 20 MPs kg⁻¹ with 67% polyethylene terephthalate (PET) for white sugar, 67 MPs kg⁻¹ with 77% polypropylene (PP) for brown sugar, 3 MPs L⁻¹ for fish sauce, and 5 MPs kg⁻¹ with 100% PET for cooked rice. For sea salt, the highest MP contamination found was PVC that is likely from the processing of this product. This implies the need for careful use of PVC materials in their manufacture. For sugar, rice, and fish sauce, the likely contamination is from plastic packaging. The present findings provide estimation of human consumption of MPs from food items and insights on the use of plastic materials in the manufacturing processes.

Hydrodynamic cavitation (HC) is thought weaken the allergenicity of beer gluten proteins. However, the mechanism of action has not been thoroughly studied. In this study, an HC device was used to treat wheat gliadin and two specific celiac-toxic peptides, P1 and P2. FT-IR, MFS, HPLC, and CD were used to monitor the structural characteristics of gliadin and the two peptides. HC reduced the abundance of the coeliac toxic peptides P1 and P2 in solution and the contents of secondary structure β-turns and PPII, which are related to reduced allergen immunoreactivity. This meant that both the primary and secondary structures of P1 and P2 were affected by HC, leading to fewer allergic reactions. This study was focused on the impact of HC on the secondary structures of allergens produced from gluten raw materials, and it has positive implications for reducing product allergenicity.