Journal of Food Science and Technology最新文献

Solo-bulb black garlics (SBBG) are novel foods rich in nutritional and functional ingredients. However, certain process contaminants formed during thermal processing of SBBG raise safety concerns. This study investigated the formations of 5-hydroxymethyl-2-furfural (5-HMF) and acrylamide, as well as the browning degree of SBBG during a 12-day aging period. Both 5-HMF and acrylamide contents exhibited exponential increases, with their formations well simulated by pseudo-first-order kinetic models. 5-HMF formation showed a significant positive correlation with fructose content (p < 0.05), while acrylamide formation was strongly associated with asparagine content (p < 0.01). Browning degree correlated significantly with acrylamide accumulation and asparagine content (p < 0.01), but not with 5-HMF (p > 0.05). These results indicate that fructose and asparagine accumulations play critical roles on 5-HMF and acrylamide formations in SBBG, respectively, and acrylamide accumulation promotes SBBG browning. Notably, acrylamide level in SBBG exceeded those reported in some commonly consumed foods, which is a concern considering the daily consumption of this food.

Food packaging is now synonymous with the use of plastic, which causes unwanted environmental pollution. Jute is a naturally renewable plant-based fiber that is highly suitable for packaging high-quality grains. However, it has the limitations of poor oxygen and water vapor barrier properties and faces stringent competition with plastic alternatives to the extent that compels government mandatory regulations to use jute bags for food packaging. This review examines how well jute bags store and preserve product quality while causing the least amount of deterioration compared with the chemical composition and nutritional and sensory qualities of freshly stored various food materials, such as pulses, fruits, dried fruits, seeds, and coffee. The analysis revealed that jute bags work best for wheat, maize, chili, and tea seeds when combined with a single/multiple inner layers of less water- and oxygen-permeable low-density polyethylene (polyline) plastic. The application of functional treatments to jute bags results in water and pest resistance and enhances the barrier properties for improved storage of food grains. The improved antibacterial characteristics of jute fabric, which can stop or delay the growth of microbes on a product's surface, are highly desirable in the food packaging industry. The secondary or lesser-used application of jute involves the development of pulp and paper films for food packaging. The mechanical properties of jute-based paper match the minimum tensile strength requirement (20 MPa) of film packaging for various food packaging applications. The barrier properties of such films may also be enhanced by the application of functional coatings. Greater research attention from industry and researchers might eradicate the limitations of jute bag packaging, allowing for a larger deployment of this material for food packaging applications in place of less environmentally friendly plastic.

Fish is widely used as a food source and provides an exceptional supply of protein, vitamins, fatty acids, and minerals. The geometric increase in the human population has increased the demand for sufficient food. While fresh fish meat is widely consumed, there is also a growing demand for various processed fish products. However, fish is highly perishable and begins to deteriorate rapidly. Therefore, the fish should be processed immediately. Common preservation methods include salting, drying, chilling, smoking, and canning, all of which help prolong fish shelf life. Innovation in this field has opened new dimensions to aquaculture products. These processed products can be transported efficiently across the globe, and they are less prone to damage compared to fresh fish meat. However, they also have some drawbacks. Unhygienic conditions during processing facilitate entry of various impurities into these products. In some cases, the materials used for canning are of low quality and may begin to degrade over time. Comparative analysis also indicates variability in nutrient composition of fresh and processed products. Various preservation strategies alter nutritional content specially that of protein significantly. The consumption of packaged food products has also led to various diseases. There should be a proper check and balance during processing to avoid complications. The aim of this research focuses on the effectiveness and challenges of various fish preservation methods, their impact on nutrient quality, and the potential health risks associated with processed fish products.

Graphical abstract

Minas Frescal cheese (MFC) is a Brazilian cheese with a pH close to neutrality, low sodium content, high moisture, and unripened. Unsatisfactory hygienic practices and inappropriate handling can compromise the safety of the MFC, allowing it to be contaminated by spoilage microorganisms and pathogens. Pink pepper is the fruit of Aroeira (Schinus terebinthifolius Raddi). It has essential oils that present bioactive compounds with antimicrobial properties. Microencapsulation of pink pepper essential oil (PPEO) can help preserve and increase the functionality of PPEO which can be affected by light and heat and add flavor to foods. The objective of this study was to characterize the chemical composition of PPEO, evaluate its antimicrobial activity against Bacillus cereus, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli and verify the effect of its addition in microencapsulated form (MPPEO) in MFC on antimicrobial activity upon S. aureus and sensory acceptance. Among the PPEO constituents analyzed (95.36%), the major constituent was δ-carene (44.56%). PPEO showed an inhibitory effect on the multiplication of all foodborne pathogens. MPPEO reduced the S. aureus count by 1.53 log cycles after 30 days of MFC storage under refrigeration. MPPEO can control the S. aureus population without affecting the sensory acceptance of MFC.

Introduction

This study focused on optimizing the fermentation conditions of Shatavari plant-based roots using an artificial neural network and response surface methodology. The aim was to identify the optimal independent variables and corresponding responses by comparing experimental and predicted responses. The experimentation was validated using a genetic algorithm, determining the best temperature, pH, and inoculum parameters.

Material and methods

In this study, we used the Shatavari (Asparagus racemosus Willd.) plant's root as their primary raw material and subjected it to treatment with α amylase and gluco-amylase enzyme (EC 232-885-6) which exhibited a remarkable activity level ranging from 8000 to 12,000 U/mg The resulting hydrolysate was fermented using Saccharomyces cerevisiae (NCIM 2428) culture. To determine the optimal combination of input variables a Central Composite Rotatable Design was implemented, facilitated by the Design Expert software (Version 11.0.3.0 by Stat-Ease Inc.),.

Result and conclusion

The optimal conditions for the experiment were found to be a temperature of 32 °C, pH of 4.0, and inoculum concentration of 10% (v/v). The Artificial Neural Network (ANN) model was able to successfully predict the response variables with a marginal relative error rate of 8.722% and 24.312% for ethanol production and antioxidant activity, respectively. The fermented Shatavari-based low-alcohol Nutra beverage contained only fructose. The validation of Shatavari juice using the ANN model showed an enhanced ethanol yield of 3.21% and 421.47 μg/L antioxidant activity during fermentation. The experimental and predicted outcomes from the Artificial Neural Network—Genetic Algorithm (ANN-GA) model matched, proving its predictive precision.

Cryo-concentration and/or freeze concentration (FC) is a best suitable alternative method to evaporation and membrane for concentrating liquid foods. Due to maintenance of low temperature and non-availability of vapor-liquid interfaces the quality of finished product is high. The main aim of freeze concentration process is to reduce the volume of water in a product while preserving its flavor, nutrients, and aroma. This method helps to maintain the integrity of thermolabile compounds, which might be lost through other concentration methods like evaporation. Freeze concentration can also be concluded as a highly effective and gentle method for concentrating liquids, particularly in the food and beverage industry. By freezing and removing water, the product preserves the original organoleptic and nutritional value of the product, which is compromised by heat-based conventional concentration techniques. By understanding the principle of freeze concentration, large and easily separated ice crystals can grow in liquid food which further aids in concentration of liquid by maintaining optimum concentration process in shorter period. Review summarizes different types and methods of cryo-concentration or freeze concentration, its process and application to improve quality of foods.

A blend of phenolic extracts from jabuticaba (Plinia jaboticaba), jussara (Euterpe edulis), and blueberry (Vaccinium myrtillus) has been proposed as a viable approach for incorporating bioactive compounds into food products. In this study, concentrated phenolic extracts from these three fruits were combined to formulate a mixture with a high content of phenolic compounds, total anthocyanins, and antioxidant capacity. The anthocyanins profile of the fruits was analyzed by HPLC/MS. The phenolic extracts were blended based on a mixture experimental design (M1−M10). Multiple regression models were applied to evaluate the relationships between the mixture components and the response variables, which included the content of anthocyanins and phenolic compounds, antioxidant capacity, and color parameters. The blueberry extract exhibited the greatest diversity of anthocyanins, with cyanidin-3-glycoside was the majority. The M9 mixture, containing 0.2167:0.5667:0.2167 (v/v/v) of jabuticaba: jussara: blueberry extracts, presented the highest total anthocyanins, total phenolics and antioxidant capacity. The resulting mixtures were predominantly purple, largely influenced by the jussara extract. The M2 blend, with the highest proportion of the jussara extract, exhibited color values of a* 0.43 and h* -56.51. The combination of jussara, jabuticaba, and blueberry extracts led to an increased in the concentration and diversity of anthocyanins and other phenolic compounds.

Wine is an alcoholic beverage made from fermented grapes or other fruits. The fermentation process occurs when yeast consumes sugars in the fruit and converts them into alcohol and carbon dioxide. Wine has been produced for thousands of years, with different regions developing distinct varieties based on the local grapes, climate, and production techniques. Key types of wine include red, white, rosé, sparkling, and fortified wines. In addition to its cultural and culinary significance, wine contains compounds like antioxidants, which have been studied for potential health benefits when consumed in moderation. The flavor, aroma, and texture of wine are influenced by factors such as grape variety, soil, climate (terroir), and aging processes. Wine tasting is a highly specialized field, focusing on characteristics like body, tannins, acidity, and finish.

Celiac disease, or gluten intolerance, is a well-known condition that is recognised worldwide. Sensitive individuals can develop intestinal mucosa inflammation by consuming gluten-free foods. Beer typically contains gluten because it is produced from barley and wheat malts. Alternative cereals can create gluten-free beer, and enzymes such as specific proteases can break down and significantly reduce gluten content, allowing these products to be labelled Gluten-Free. In this research, a proline-specific endopeptidase enzyme was subjected to two immobilisation methods aimed at reusing both enzyme complexes for multiple cycles and lowering the costs of the gluten-free beer process. The main results indicated that the enzymes could be used for at least three cycles.

Camel milk (CM) from dromedary and bactrian camels is notable for its exceptional nutritional and therapeutic properties. Rich in essential nutrients, CM has been used for centuries in regions like the Middle East and Africa to address illnesses. CM composition makes it easily digestible. However, processing challenges such as poor milk stability and weak curd formation hinder its broader commercial adoption. Recent advancements, including optimized heat treatments, enzymatic innovations, and tailored dairy processing techniques, offer promising solutions. Additionally, CM composition, which closely resembles human milk and contains bioactive compounds, positions it as a suitable alternative for individuals with specific dietary needs. While its allergenic potential remains low compared to bovine milk, rare cases of CM allergy have been reported. Its rich composition of bioactive compounds and antioxidants has been studied across various conditions. CM anti-cancer potential, CM supplementation has shown to improve cardiovascular health, thus improving overall metabolic health. Collectively, these findings underscore the multifaceted therapeutic potential of camel milk in various health conditions, warranting further research and clinical application. This review explores CM growing market, regulatory landscape, nutritional and therapeutic potential, and strategies to enhance its commercial viability, emphasizing its expanding role in global health and nutrition.