Journal of Food Science and Technology最新文献

The probiotic characteristics of yeasts isolated from fermented turnip juices collected from different cities of Türkiye were investigated. Most of the isolates were identified as Pichia kudriavzevii (45%), P. fermentans (20%), P. occidentalis (15%) and P. manshurica (12.5%). Regarding their probiotic properties, all strains showed viability at pH 3 and 4, and 24 strains belonging to P. occidentalis, P. kudriavzevii and Saccharomyces cerevisiae were tolerant to pH 2, 3 and 4. All strains showed tolerance to bile salts (55.92-139.17%), phenol (43.88–130.46%), pepsin (66.32–111.70%) and pancreatin (86.19–116.10%). The proteolytic activity of all but 4 strains ranged from 0.001 to 0.077 mg tyrosine/mL, and they did not exhibit β-galactosidase activity. All strains were viable in the presence of 1.5% NaCl, and approximately 60% were viable in the presence of 10% NaCl. Their cell surface hydrophobicity towards xylene varied between 1.53% and 56.22%. P. kudriavzevii LM4 showed the highest hydrophobicity. The auto-aggregation of the strains varied from 23.01 to 63.91%, while the co-aggregation ability with Salmonella Typhimurium varied from 1.64 to 51.69%, with significant differences between the strains. Thus, the yeast strains from fermented turnip juice exhibit probiotic potential and can be used to develop new probiotic food products or supplements.

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Guava ranks among top five economically important crops of India. However, it records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation and process standardisation for development of guava crisps through atmospheric frying. Three maturity stages based on firmness affected the composition of guava and thereby the quality of crisps. ANOVA, PCA and correlation analysis indicated significant effect of fruit maturity (starch, pectin, solids, sugars, ascorbic acid) and process parameters. 84% variation in data could be explained by the first four PCs together. Colour, browning, fracturability and crispness of crisps were significantly affected by fruit maturity, freezing pre-treatment, and calcium impregnation. Freezing pre-treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. More than 15-fold increase in the calcium content of crisps (524.76 mg/ 100 g) was realised on calcium infusion. Highest ascorbic acid retention (56.7%) and overall acceptability of crisps (7.5) were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre-treatments. The shelf life of guava crisps was 90 days with free fatty acids value < 2%. Thus, nutrient rich guava fruit could be a good candidate for conversion to shelf stable and attractive snacks.

The oil contents of olive fruits sonicated in different debittering solvents were defined to be between 46.45 (water) and 60.44% (NaOH). The oil amount of olive fruits sonicated in NaOH solution was found to be high when compared to the control. Total phenolic and flavonoid amounts of olive fruits sonicated in different debittering solvents were specified between 29.89 (NaOH) and 352.80 mg GAE/100 g (control) to 182.86 (NaOH) and 1232.70 mg/100 g (control), respectively. DPPH radical scavenging capacity results of sonicated olive fruits varied between 2.82 (NaOH) and 9.87 mmol/kg (Brine). Verbascoside and luteolin-7-glucoside amounts of sonicated olive fruits were characterized to be between 56.58 (NaOH) and 107.46 mg/100 g (control) to 73.15 (Lye) and 75.17 mg/100 g (control), respectively. While rutin trihydrate amounts of sonicated olive fruits are assessed between 70.75 (Lye) and 73.98 mg/100 g (water), apigenin-7-glucoside amounts of the olive were defined between 54.81 (Brine) and 56.26 mg/100 g (water).Palmitic acid values of the oils extracted from sonicated olive fruits were assigned between 16.45 (NaOH) and 17.47% (Brine).Oleic and linoleic acid values of the oils obtained from olive fruits sonicated in lye, NaOH, brine and water were stated between 64.35 (NaOH) and 66.47% (control) to 12.60 (Lye) and 14.74% (NaOH), respectively.

Graphical Abstract

In this study, the effect of sonication debittering in lye, NaOH, brine and water on oil contents, bioactive compounds and antioxidant activity values, phenolic compounds and fatty acid compositions of the olive fruits were investigated

The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down. Biodegradable polymers are quickly broken down by bacterial breakdown. Smart packaging has been created to enable consumers to comprehend food conditions in real-time due to the growth of new technologies and consumer desire for wholesome and safe foods. This review highlights and discusses the development, type, and direction of research progress of chitosan research in the application of smart packaging, using bibliometric analysis with time intervals from 2006 to 2023. In 2006, this research began to be developed with India, China, the United States, Iran, and Egypt as the five most influential countries. From the results of keyword analysis, it was found that in addition to studying the general characteristics of smart packaging, there are currently many developments related to smart packaging materials and the effect of adding other materials to the film. The keyword analysis also revealed the current trends and future directions of chitosan research in smart packaging applications, providing valuable insights for researchers and professionals.

The objective of the study was to monitor some physical and chemical changes of UHT whole milk stored under constant and dynamic temperature. UHT milk samples were stored at constant room temperature (25 °C) and at constant abuse temperature (41.5 °C). Dynamic condition was attained by switching the samples between 25 and 41.5 °C with 24 h intervals up to 158 days. Physical and chemical analyses revealed that most dramatic changes obtained in samples stored at 41.5 °C followed by dynamic temperature and 25 °C. The changes in the samples stored dynamically were in between but closer to those of stored at 25 °C. The pH levels reduced, and acidity, electrical conductivity and viscosity increased at the end of the storage period (158 days). Brown color was apparent for the samples stored at 41.5 °C and samples stored dynamically had also darker color than that of the samples stored at 25 °C whereas color of freshly UHT processed milks was indistinguishable from the samples stored at 25 °C. Our results indicate that shelf life studies based on isothermal conditions should be reconsidered for UHT milk since it is almost impossible to attain constant temperature during shipment or storage.

In this study, the cylindrical coordinate drying kinetics, modelling and colour change of Caridean shrimp are studied with using different drying methods of infrared (IR), ultrasound pretreated infrared (US-IR) and microwave (MW). Drying times are found between 285–135, 300–150 and 40–6 min, for the methods of IR, US-IR and MW, respectively and the drying takes place in the falling-rate period. In the modelling, the coefficient of determination (R²) values higher than 0.999 were taken. Alibas method best fitted to experimental data of IR and US-IR and Verma method best fitted to experimental data of MW. Effective moisture diffusion coefficient (D_eff) values are found in the range of 1.81–3.83 × 10^–8 m²/s, 2.80–4.51 × 10^–8 m²/s and 0.121–1.66 × 10^–6 m²/s, for the methods of IR, US-IR and MW, respectively. Activation energy (E_a) value are calculated as 36.71 and 23.33 kJ/mole for IR and US-IR method and 289.9 kW/kg for MW method. Drying time, temperature and power lead to colour changes and the total colour changes are estimated between 33.42–38.28, 32.06–40.13 and 29.08–35.56, for the methods of IR, US-IR and MW, respectively. As a result, dried shrimps can be prepared in a short time with applying modern methods.

This study investigates the impact of ultrasound treatment (20 kHz, 500 W for 15 min) on the quality of cupuaçu ice cream. Four treatments were developed: one non-ultrasonic (Control) and three ultrasonic treatments, with sonication applied to cupuaçu pulp (UP), ice cream mix (UM), and the mix flavored with cupuaçu pulp (UPM). The results demonstrated that ultrasound treatment in the UM and UP samples significantly increased air incorporation (38.04% and 47.11%), leading to a reduction in the melting rate (0.20 and 0.11 g.min⁻¹) and an improvement in hardness (13.96 and 15.6 N), indicating greater structural cohesion compared to the Control (18.89%, 0.56 g.min⁻¹, and 23.99 N, respectively). However, the efficiency of ultrasound on the UPM sample was limited by the high viscosity caused by the fiber content of the cupuaçu pulp. The study suggests that high-intensity ultrasound treatment can improve ice cream quality and production efficiency without compromising product color and stability.

A mixture design approach was used to investigate how different types of glutinous rice impacted the production of sweet fermented rice (Khao-Mak) using a pure culture of Amylomyces rouxii TISTR 3182. White glutinous rice provided the highest total soluble solids (TSS) and alcohol content (24.3 ± 0.35^oBrix and 2.0 ± 0.14%, respectively). The combination of black glutinous rice (88%) with white glutinous rice (12%) gave the highest total phenolic content (TPC) at 120.21 ± 2.20 µg GAE/mL. The optimal combination was chosen for large-scale production, yielding 22.00 ± 0.5^oBrix, 1.63 ± 0.23%, and 102.98 ± 0.76 µg GAE/mL of TSS, alcohol, and TPC, respectively. Thin-layer chromatography (TLC) revealed that the sugar obtained from the fermentation was glucose. Scanning electron microscopy (SEM) showed that growth of the fungal strain hydrolyzed the rice structure during fermentation. The crude extract of sweet fermented rice, fermented using a pure fungal strain culture through a biotechnological approach, suppressed the growth of Staphylococcus aureus DMST 2933 and Salmonella sp. ATCC 13311.

Barnyard millet (Eechinochloa frumentacea L.), minor millet is rich an abundant source fibre content and have many health benefits. Enrichment of bakery good with millet is a trend for the decade for lower consumption of gluten protein. Soy bean is a rich source of protein and thus could be used with nutritive barnyard millet in order to prepare pizza base. The present study aimed to develop a nutritionally rich pearl millet pizza base by optimizing the major ingredients like barnyard millet flour and soy bean flour by using the statistical software, Response Surface. To lead this study, the flours mentioned above were optimized by using Response Surface Methodology and Central Composite Rotatable Design. The sensory parameters and physical attributes were evaluated. It appears from the study that, the statistical design suggested 20 formulations with barnyard millet at different proportion (34–67%) was mixed with soy bean flour to prepare pizza base at 127–194 ℃ of baking temperature and 7–24 min of baking time. The product was evaluated for physical, functional, textural and biochemical properties. Addition of soy flour increased true protein content in the range of 7.36 to 19.12%. Maximum 3.39% of crude fibre was found due to fibres provided by barnyard millet. Hardness was found 16.92 to 37.69 N. The optimum condition for preparation of gluten free pizza base with higher protein, higher crude fibre and lower hardness was 46.56%, 147.56 ℃ and 8.67 min for barnyard millet flour, baking temperature and baking time, respectively. The pizza prepared from barnyard and soy flour was found gluten free with good amount of nutrition.

A functional fermented plant-based product was developed by using raw and roasted pistachio kernels. The product was prepared from aqueous pistachio slurries by heating and fermenting with a lactic culture. Antioxidant, ACE-inhibitory and α-amylase inhibitory activities along with soluble protein and phenolic contents of the products were measured during storage. Raw pistachios exhibited significant antioxidant and ACE-inhibitory activity along with a low level of α-amylase inhibitory activity which were further enhanced by fermentation with the lactic culture. On the other hand, roasting pretreatment resulted in lower soluble protein content, antioxidant activity, phenolic content and consequently lower bioactivity in the end product. Plant-based pistachio products can be manufactured from raw pistachios in order to obtain high antioxidant and ACE-inhibitory activities.