Journal of Food Science and Technology最新文献

This work was aimed to investigate the effects of three factors on cookie quality: brewers’ spent grain (BSG) composition [65% malted barley and 35% of unmalted durum (DA) or soft (RI), or emmer (EM) wheats]; geographical origin of the cereals used in brewing (Daunia or Salento); and percentages of BSG in cookie formulation (30 or 40%). A control made of 100% Manitoba flour was produced. Statistical analyses were performed to evaluate the effects of those factors (Analysis of Variance), the possibility to distinguish the various types of cookies (Principal Component Analysis), and the relationships among variables (Pearson Correlation Analysis).The single and interactive effects of the three factors were significant for almost all variables. Cookies with 40% EM spent grains showed the highest ash, dietary fibre, and total phenolic contents but cookies with 30% DA or RI spent grains received the highest overall quality scores due to the higher intensity of their fresh baked flavour and their lower hardness and fibrousness. Based on the nutritional and sensory characteristics, cookies fortified with RI and DA were the best to consume. Although few physicochemical differences can be attributed to geographical origin, a slightly higher overall sensory score was assigned to those produced with Salento cereals. Principal Component Analysis showed a clear separation between the control made of 100% Manitoba flour and the group of fortified cookies. Among the latter, the cookies produced with RI and DA spent grains were indistinguishable from each other due to their similar quality characteristics.

Natto is a functional food, but it produces an unpleasant smell during the fermentation process. To eliminate the unacceptable smell, Lactobacillus bulgaricus and Bacillus subtilis were used to co-ferment soybeans in this study. The optimal conditions of co-fermentation anaerobic fermentation were: fermentation time 20 h, temperature 35 °C, strain ratio 1:1, and inoculum amount 4%. After optimization, fibrinolytic activity, antioxidant activity, polyphenol content, and γ-polyglutamic acid (γ-PGA) yield of Natto were increased by 15.2%, 10.9%, 29.1%, and 72.3%. It also introduced a wealth of probiotics with lactic acid bacteria up to 1.45 X 10¹⁰cfu/g. The co-fermented natto had unique fruity and lactic flavor, and high sensory score based on the flavor and sensory analysis. The activity and value of natto have been increased through co-fermentation, making it possible to improve natto.

Fermentation of milk contributes to an array of organoleptic and nutritional changes, which is largely governed by the metabolic activity of starter cultures. Dahi, a popular traditional fermented milk product of India, varies considerably from its commercial counterparts due to diversity in household production practices and the use of undefined microbial consortia as inoculants. Herein, we investigated the unexplored bacterial signatures and metabolic profiles of traditional Dahi from northern region of India using 16S metagenomics and untargeted gas chromatography-mass spectrophotometry. We found Firmicutes followed by Proteobacteria as the dominant phyla, while Lactobacillus and Streptococcus were the most prevalent lactic acid bacterial genera many species of which also serves as thermophilic starters. Notably, differential abundance of environmental bacteria like Bacilli, Prevotella, Oscillospira, Ruminococcus, and Acinetobacter were also observed in different samples. The study also revealed a total of 62 metabolites belonging to amino acids, fatty acids, sugars, and others metabolic intermediates, which also varied among regions. This highlights different production practices as influenced by milk type, heating methods, container choices and inoculum types leading to distinct microbiota succession and associated metabolites. This study provides valuable insights into the complexities as well as health benefits of indigenous fermented milks particularly Dahi and paves the way for future exploration of novel probiotic strains.

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In this study, the extract and powder obtained from the Reishi mushroom (Ganoderma lucidum) were used in the production of yogurt, and also Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis bacteria were also inoculated. Furthermore, all values were also affected in parallel with the increase in the added ratio. Reishi mushroom powder and extract also increased the samples’ total antioxidant and phenolic values. Among the samples, the highest total phenolic content was found in the 2EA-coded sample with 2.415 mg GAE/g and the lowest in the control sample with 0.630 mg GAE/g. The highest antioxidant activity was determined in the 2PA-coded sample with a value of 0.198. The powder and extract showed a prebiotic effect by contributing positively to the development of probiotic bacteria added to yogurt. The count of probiotic bacteria in yogurts with Reishi mushroom powder and extract increased by approximately 1.4 log cfu/g. Using powder and extract of the Reishi mushroom in yogurt production gave yogurt significant functionality.

In the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0–10–20–30–40 and 50 g 100 g⁻¹) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g⁻¹. The highest acrylamide content (247.54 µg/kg) was obtained using an einkorn flour level of 40 g 100 g⁻¹. Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples (p < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g⁻¹) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality.

Safe and healthy food is the fundamental right of every citizen. Problems caused by foodborne pathogens have always raised a threat to food safety and human health. Centers for Disease Control and Prevention (CDC) estimates that around 48 million people are affected by food intoxication, and 3000 people succumb to death. Hence, it is inevitable that an approach that is efficient, reliable, sensitive, and rapid approach that can replace the conventional analytical methods such as microbiological and biochemical methods, high throughput next-generation sequence (NGS), polymerase chain reaction (PCR), and enzyme-linked immunosorbent assay (ELISA), etc. Even though the accuracy of conventional methods is high, it is tedious; increased consumption of reagents/samples, false positives, and complex operations are the drawbacks of these methods. Microfluidic devices have shown remarkable advances in all branches of science. They serve as an alternative to conventional ways to overcome the abovementioned drawbacks.

Furthermore, coupling microfluidics can improve the efficiency and accuracy of conventional methods such as surface plasma resonance, loop-mediated isothermal amplification, ELISA, and PCR. This article reviewed the progress of microfluidic devices in the last ten years in detecting foodborne pathogens. Microfluidic technology has opened the research gateway for developing low-cost, on-site, portable, and rapid assay devices. The article includes the application of microfluidic-based devices to identify critical food pathogens and briefly discusses the necessary research in this area.

Onion waste extracts (OWEs) had potent antioxidant and antimicrobial activity.

GC-MS analysis revealed the presence of phytochemicals responsible for biological activity of OWEs.

Edible coating containing OWEs had the potential to protect the strawberry quality.

Germinated rice, recognized for its enhanced nutritional and functional properties, is a subject of increasing interest due to its potential health benefits. Ultrasonic low-frequency sound waves (40 kHz) treatment of seeds is a green technology that promises to enhance germination capacity of the grains and functional and biochemical properties through the stimulation of water-oxygen uptake and seed metabolism. Ultrasonication treatment (5, 10 and 15 min) significantly enhanced the protein and total dietary fibre content of (brown rice) BR from different varieties. Results showed that ultrasonication accelerated starch and phytic acid degradation and increased the reduced sugar content via activation of alpha-amylase. Moreover, the ultrasonically treated BR had higher levels of gamma-aminobutyric acid, essential amino acids and other bioactive compounds. Ultrasonicated germinated grain can be utilize further by food industry for making functional foods.

Oil palm empty fruit bunch (OPEFB) is one of the wastes that has high hemicellulose composition and potentially processed into xylitol via biotransformation route. This study explores the effectiveness of ultrafiltration (UF) and nanofiltration (NF) in purifying and concentrating xylitol from OPEFB hydrolysate-fermentation broth. Various UF membranes, including UF1 (MWCO 150 kDa), UF2-Psf (MWCO 20 kDa), and UF2-PVDF (MWCO 50 kDa), were used, along with NF (MWCO 150 Da). Pre-treating the broth before UF was crucial to remove foulants such as microorganisms and macromolecules. While microfiltration (MF) achieved 100% microorganism rejection, its flux declined rapidly, necessitating feed centrifugation before MF. The choice of UF membrane MWCO significantly influenced xylitol retention, with UF2-PSf leading to substantial xylitol loss and UF2-PVDF showed promising results. NF has shown its applicability in concentrating xylitol in the UF permeate as much as 4 times higher, while permeating 90% of the acetic adic in the solution.