Journal of Food Science and Technology最新文献

The interest in insects as food has increased in the latest years. Their use as low-moisture food ingredients has led to study their behavior during storage. The moisture sorption isotherms of Mexican edible insect᾽s flours (cricket-Acheta domesticus, mealworm-Tenebrio molitor, superworm-Zophoba morio, grasshopper-Sphenarium purpurascens, escamol-Liometopum apiculatum) were determined through the dynamic method. Mathematical models were used for fitting the adsorption and desorption curves and Akaike Information Criteria (AIC_i) was used to evaluate their performance. Hysteresis was determined quantitatively. The samples presented a BET Type II behavior; for adsorption and desorption, GAB and Peleg᾽s were the models with the best fitting according to the AIC_i, respectively. GAB (R² ≥ 0.991) was used to determine M₀, with values ranging between 4.14 (superworm-adsorption) and 6.40 gH₂O/100 g d.s. (mealworm-desorption). Also, escamol desorption GAB C value was up to 12.6 times higher than the one observed in adsorption, being this one the less stable sample. The lowest areas of hysteresis were observed for cricket (1.32) and grasshopper (1.63), resulting in stable materials; this agreed with the C values of GAB. More studies are needed for the establishment of processing conditions of insects, information required for local producers to increase the insect market in Mexico and in the world.

Menaquinone-7 has gained popularity due to its beneficial effects on health, there is an increased demand for its production among various sectors. In this study, vitamin MK-7 was produced from Bacillus cereus isolated from fermented Glycine max (soy bean). This study includes isolation, screening of bacteria capable of producing Menaquinone – 7 [MK-7] and production of MK-7 was optimized using one factor optimization method. Different food samples including both fermented and non-fermented ones were collected from Vellore district and a total of 30 strains were isolated for the study. All of these were subjected for the screening of MK-7 using HPLC. This quantitative analysis determined that the bacterial strain KMV07, which was isolated from fermented soybean was identified as the producer of MK-7. Among the isolated strains, KMV07 showed a significant potency in MK-7 production with a yield of 16.74 ± 1.21 mg/L. Based on the morphology, biochemical and molecular identification, the strain was identified as Bacillus cereus (KMV07). The objective of the research was to increase the production of MK-7 by the strain KMV07. Using different parameters, one factor optimization was done in-order to increase the production. This study indicated that maximum production was achieved under culture conditions when maltose and tryptone were used as carbon and nitrogen sources, with a pH of 8, an inoculum size of 3 mL (8.25 × 10⁶ CFU/mL) and an incubation time of 120th h. This study implies that Bacillus cereus (KMV07) isolated from Glycine max could be a suitable candidate for the increased production of MK-7.

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.

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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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.

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.

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.