Pub Date : 2024-09-02DOI: 10.1007/s13197-024-06054-5
Valeria Hurtado Cortés, Andrés Felipe Bahamón Monje, Jaime Daniel Bustos Vanegas, Nelson Gutiérrez Guzmán
Advancements in coffee processing technologies have led to improved efficiency in field operations, but challenges still exist in their practical implementation. Various alternatives and solutions have been proposed to enhance processing efficiency and address issues related to safety, standardization, and quality improvement in coffee production. A literature review using SciMAT and ScientoPy software highlighted advancements in fermentation tanks and the emergence of novel fermentation methodologies. However, these innovations lack sufficient scientific evidence. Researchers are now focusing on systematic approaches, such as controlled fermentations and evaluating the influence of microorganisms and process conditions on sensory attributes and coffee composition. Brazil is the leader in coffee bean fermentation research, but the number of published papers in the field has recently decreased. Despite this, efforts continue to improve process control and optimize product quality. The study emphasizes the need for further innovation in coffee fermentation technologies to increase efficiency, sustainability, and profitability while minimizing environmental impact. Implementing these advancements promises a more sustainable and quality-driven future for the coffee industry.
{"title":"Challenges in coffee fermentation technologies: bibliometric analysis and critical review","authors":"Valeria Hurtado Cortés, Andrés Felipe Bahamón Monje, Jaime Daniel Bustos Vanegas, Nelson Gutiérrez Guzmán","doi":"10.1007/s13197-024-06054-5","DOIUrl":"https://doi.org/10.1007/s13197-024-06054-5","url":null,"abstract":"<p>Advancements in coffee processing technologies have led to improved efficiency in field operations, but challenges still exist in their practical implementation. Various alternatives and solutions have been proposed to enhance processing efficiency and address issues related to safety, standardization, and quality improvement in coffee production. A literature review using SciMAT and ScientoPy software highlighted advancements in fermentation tanks and the emergence of novel fermentation methodologies. However, these innovations lack sufficient scientific evidence. Researchers are now focusing on systematic approaches, such as controlled fermentations and evaluating the influence of microorganisms and process conditions on sensory attributes and coffee composition. Brazil is the leader in coffee bean fermentation research, but the number of published papers in the field has recently decreased. Despite this, efforts continue to improve process control and optimize product quality. The study emphasizes the need for further innovation in coffee fermentation technologies to increase efficiency, sustainability, and profitability while minimizing environmental impact. Implementing these advancements promises a more sustainable and quality-driven future for the coffee industry.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-02DOI: 10.1007/s13197-024-06057-2
Bhargav Rajani, A. H. Jana, Ankit Bihola, S. C. Parmar, Adil Shaikh
The investigation was conducted to standardize the manufacturing protocol for Pizza cheese employing ‘dual acidification’ [i.e. glucono-delta-lactone (GDL) plus starter culture (SC)] and studying its impact on the quality characteristics of cheese as affected by milk pre-acidification. The recommended conditions for pre-acidification using GDL during Pizza cheese making were 0.7% GDL (2.0% strength) solution to achieve a milk pH of 6.2. Cheese PreGDL0.7 had the maximum values of fat, protein and ash; such cheese had the least moisture, calcium, yield and recoveries of milk solids. The calcium content, recoveries of milk solids and cheese yield were markedly higher for cheese PreGDL0.5 than control cheese. Cheese PreGDL0.7 was associated with higher values of hardness, cohesiveness, gumminess and chewiness, while springiness and adhesiveness were greater for PreGDL0.5. The total sensory score of cheese PreGDL0.7, evaluated as pizza topping, was somewhat better than the scores of the other two cheeses. Cheese PreGDL0.7 had ‘very good’ shredability, stretched to a maximum height, had superior meltability and controlled fat leakage compared to the other two experimental cheeses. Pre-acidification of milk with GDL was advantageous for cheese making with regard to reduced cheese making time, yield and superior baking properties.
{"title":"Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method","authors":"Bhargav Rajani, A. H. Jana, Ankit Bihola, S. C. Parmar, Adil Shaikh","doi":"10.1007/s13197-024-06057-2","DOIUrl":"https://doi.org/10.1007/s13197-024-06057-2","url":null,"abstract":"<p>The investigation was conducted to standardize the manufacturing protocol for Pizza cheese employing ‘dual acidification’ [i.e. glucono-delta-lactone (GDL) plus starter culture (SC)] and studying its impact on the quality characteristics of cheese as affected by milk pre-acidification. The recommended conditions for pre-acidification using GDL during Pizza cheese making were 0.7% GDL (2.0% strength) solution to achieve a milk pH of 6.2. Cheese PreGDL<sub><b>0.7</b></sub> had the maximum values of fat, protein and ash; such cheese had the least moisture, calcium, yield and recoveries of milk solids. The calcium content, recoveries of milk solids and cheese yield were markedly higher for cheese PreGDL<sub><b>0.5</b></sub> than control cheese. Cheese PreGDL<sub><b>0.7</b></sub> was associated with higher values of hardness, cohesiveness, gumminess and chewiness, while springiness and adhesiveness were greater for PreGDL<sub><b>0.5</b></sub>. The total sensory score of cheese PreGDL<sub><b>0.7</b></sub>, evaluated as pizza topping, was somewhat better than the scores of the other two cheeses. Cheese PreGDL<sub><b>0.7</b></sub> had ‘very good’ shredability, stretched to a maximum height, had superior meltability and controlled fat leakage compared to the other two experimental cheeses. Pre-acidification of milk with GDL was advantageous for cheese making with regard to reduced cheese making time, yield and superior baking properties.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-31DOI: 10.1007/s13197-024-06075-0
C. Nwosu, R. M. O. Kayode, I. C. Ozumba, O. A. Adejumo, B. I. Kayode
The consumer acceptability of pie prepared from African Giant Burrowing Crickets flour was investigated. Crickets were subjected to different drying methods, while cricket sample with the highest quantity of crude protein was used in the development of cricket pie. The developed cricket pie was subjected to sensory evaluation and results were analysed using analysis of variance test (ANOVA). Results showed that drying method significantly affected the proximate and mineral compositions of the cricket samples, with freeze dried samples generally having the highest values. Pie with 15% cricket flour inclusion had the highest general acceptability (7.05) among others and competed favourably with control pie (7.15) which was not significantly different (p ≤ 0.05). Consumer acceptability index shows that all the developed pies scored above average (over 50%) in all the attributes evaluated. Generally, all sensory attributes influenced panellists’ choice of pie. The crude fat, crude protein and crude fibre content of pie with 15% cricket flour inclusion were higher than that of the control sample. The implication of this study to the food industry is that a protein enriched baked product such as pie can be developed using cricket flour, with all sensory characteristics carefully controlled to obtain an acceptable product.
{"title":"Application of dried African giant burrowincg cricket (an underutilized insect) in pie production","authors":"C. Nwosu, R. M. O. Kayode, I. C. Ozumba, O. A. Adejumo, B. I. Kayode","doi":"10.1007/s13197-024-06075-0","DOIUrl":"https://doi.org/10.1007/s13197-024-06075-0","url":null,"abstract":"<p>The consumer acceptability of pie prepared from African Giant Burrowing Crickets flour was investigated. Crickets were subjected to different drying methods, while cricket sample with the highest quantity of crude protein was used in the development of cricket pie. The developed cricket pie was subjected to sensory evaluation and results were analysed using analysis of variance test (ANOVA). Results showed that drying method significantly affected the proximate and mineral compositions of the cricket samples, with freeze dried samples generally having the highest values. Pie with 15% cricket flour inclusion had the highest general acceptability (7.05) among others and competed favourably with control pie (7.15) which was not significantly different (<i>p</i> ≤ 0.05). Consumer acceptability index shows that all the developed pies scored above average (over 50%) in all the attributes evaluated. Generally, all sensory attributes influenced panellists’ choice of pie. The crude fat, crude protein and crude fibre content of pie with 15% cricket flour inclusion were higher than that of the control sample. The implication of this study to the food industry is that a protein enriched baked product such as pie can be developed using cricket flour, with all sensory characteristics carefully controlled to obtain an acceptable product.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-29DOI: 10.1007/s13197-024-06052-7
Enes Kavrut, Çiğdem Sezer, Duried Alwazeer
Packaging aims first to protect the quality and safety of food. Although synthetic packaging is easy and practical to use, it significantly poses many health and environmental hazards. In this context, the need for environmentally and food-friendly packaging is increasing. Edible coatings with many barrier properties cover the food surface like a blanket. This study evaluated content analyses and research trends on the edible coating of foods. For this goal, a bibliometric network analysis of the studies that included the concepts of “edible packaging”, “coating”, and “food” together in the abstracts, keywords, and titles of the articles was carried out. Today, with this network analysis method, it is easier to summarize innovations in edible coating technology and their applicability to foods in a detailed and understandable way. Between 2016 and 2023, bibliometric data consisting of 2131 studies were processed VOSviewer program using the network analysis method. Results revealed that China is the leading country in coatings studies, followed by India. The study shows which foods and methods the coatings are applied.
{"title":"A bibliometric analysis: what do we know about edible coatings?","authors":"Enes Kavrut, Çiğdem Sezer, Duried Alwazeer","doi":"10.1007/s13197-024-06052-7","DOIUrl":"https://doi.org/10.1007/s13197-024-06052-7","url":null,"abstract":"<p>Packaging aims first to protect the quality and safety of food. Although synthetic packaging is easy and practical to use, it significantly poses many health and environmental hazards. In this context, the need for environmentally and food-friendly packaging is increasing. Edible coatings with many barrier properties cover the food surface like a blanket. This study evaluated content analyses and research trends on the edible coating of foods. For this goal, a bibliometric network analysis of the studies that included the concepts of “edible packaging”, “coating”, and “food” together in the abstracts, keywords, and titles of the articles was carried out. Today, with this network analysis method, it is easier to summarize innovations in edible coating technology and their applicability to foods in a detailed and understandable way. Between 2016 and 2023, bibliometric data consisting of 2131 studies were processed VOSviewer program using the network analysis method. Results revealed that China is the leading country in coatings studies, followed by India. The study shows which foods and methods the coatings are applied.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Black glutinous rice grains are hard cooking even though they have been soaked in water for a long period of time. This study aimed to improve the cooking quality of black glutinous rice by the low-pressure cold plasma. The low-pressure cold plasma significantly increased the lightness of the rice grains, especially the oxygen and air plasma. The water uptake of the rice grains was significantly increased after plasma treatment. No difference among the plasmas generated by Ar, Air or O2 gases. SEM examination showed that the surface structure of rice grains changed from smoothness to roughness throughout the break and reduced the contact angle. Air and O2plasma increased the softness and stickiness of cooked rice. Anthocyanin content was significantly increased in the range of 14.59 to 25.97 mg/100g in treated sample than those of untreated (10.72 mg/100 g). Air and O2plasma could modify the surface structure of rice grains due to increased softness and stickiness while reducing hardness. Therefore, low-pressure cold plasma could be a potential innovative technology for improving the cooking quality process while maintaining the nutritional value of black glutinous rice grains.
{"title":"Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology","authors":"Kamonporn Panngom, Patpen Penjumras, Wasinee Panjan, Jirapong Sornsakdanuphap, Pradung Suanpoot, Sukree Yoosuk, Isara Wattananapakasem","doi":"10.1007/s13197-024-06060-7","DOIUrl":"https://doi.org/10.1007/s13197-024-06060-7","url":null,"abstract":"<p>Black glutinous rice grains are hard cooking even though they have been soaked in water for a long period of time. This study aimed to improve the cooking quality of black glutinous rice by the low-pressure cold plasma. The low-pressure cold plasma significantly increased the <i>lightness</i> of the rice grains, especially the oxygen and air plasma. The water uptake of the rice grains was significantly increased after plasma treatment. <i>No difference</i> among the plasmas generated by <i>Ar</i>,<i> Air or O</i><sub><i>2</i></sub> gases. <i>SEM examination</i> showed that the surface structure of rice grains changed from smoothness to roughness throughout the break and reduced the contact angle. <i>Air and O</i><sub><i>2</i></sub><i>plasma increased the softness and stickiness of cooked rice.</i> Anthocyanin content was significantly increased in the range of 14.59 to 25.97 <i>mg/100g</i> in treated sample than those of untreated (10.72 mg/100 g). <i>Air and O</i><sub><i>2</i></sub><i>plasma could modify the surface structure of rice grains due to increased softness and stickiness while reducing hardness. Therefore</i>,<i> low-pressure cold plasma could be a potential innovative technology for improving the cooking quality process while maintaining the nutritional value of black glutinous rice grains.</i></p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-28DOI: 10.1007/s13197-024-06055-4
Ahmet Buğra Yıldız, Kader Tokatlı
The present study was aimed to develop a novel clarification aid using chitosan, replacing the existing clarification techniques/methods which has a predominant importance in the production of sour cherry juice. The effectiveness of chitosan as clarification aid was compared with existing clarification aids, during the storage of the sour cherry juice at 4ºC and 25ºC for six months. Based on preliminary experiments, sour cherry juices were prepared and turbidity, pH, titration acidity, soluble solids content, total anthocyanin, total phenols and antioxidant capacities were estimated from juices prepared from chitosan-based clarification aid and other clarification aids, and comparative analysis was done. Sour cherry juices produced with chitosans as clarification aid showed at least as good properties as the commercial mixture, especially when evaluated in terms of phytochemical properties such as total phenolic content, anthocyanin content, and total antioxidant capacity, at both 4 and 25℃ storages. Chitosan, obtained from recycling waste, has been successfully used to clarify sour cherry juice instead of commercial chemical mixtures. Chitosan has been validated as a valuable alternative to commercial clarification aids.
{"title":"Evaluation of chitosan as clarification aid in production of sour cherry juice and its effect on quality during storage","authors":"Ahmet Buğra Yıldız, Kader Tokatlı","doi":"10.1007/s13197-024-06055-4","DOIUrl":"https://doi.org/10.1007/s13197-024-06055-4","url":null,"abstract":"<p>The present study was aimed to develop a novel clarification aid using chitosan, replacing the existing clarification techniques/methods which has a predominant importance in the production of sour cherry juice. The effectiveness of chitosan as clarification aid was compared with existing clarification aids, during the storage of the sour cherry juice at 4ºC and 25ºC for six months. Based on preliminary experiments, sour cherry juices were prepared and turbidity, pH, titration acidity, soluble solids content, total anthocyanin, total phenols and antioxidant capacities were estimated from juices prepared from chitosan-based clarification aid and other clarification aids, and comparative analysis was done. Sour cherry juices produced with chitosans as clarification aid showed at least as good properties as the commercial mixture, especially when evaluated in terms of phytochemical properties such as total phenolic content, anthocyanin content, and total antioxidant capacity, at both 4 and 25℃ storages. Chitosan, obtained from recycling waste, has been successfully used to clarify sour cherry juice instead of commercial chemical mixtures. Chitosan has been validated as a valuable alternative to commercial clarification aids.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142194006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}