Journal of Food Science and Technology最新文献

This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.51 and 43.93%. T30P70 exhibited (p < 0.05) water solubility at 38.62%. The film was heat-sealed as a seasoning sachet and tested for solubility at 90–95 °C. The 100% tapioca starch film (T100P0) displayed rapid dissolution (4 min 50 s), indicating potential use in heat-sealed. Seasoning sachets made from T100P0 demonstrated the highest elongation at break and the lowest tensile strength. Biodegradation assessment revealed complete degradation of all four film formulations in soil at ambient temperature within 8 days. This study underscores the promising utilization of tapioca starch in eco-friendly food packaging, providing a sustainable solution to the escalating issue of plastic waste in the environment. Future investigations will concentrate on refining the film and determining its shelf-life concerning film characteristics and packaged foods.

Oat milk has attracted considerable consumer interest because of its high nutritional value, dietary fiber content, and phytochemical content. High-pressure processing (HPP) increases the shelf life of food while maintaining its nutritional value. However, HPP is known to induce rheological changes. Therefore, this study aimed to assess the rheological and microbiological characteristics of oat milk and the effect of HPP on various pressure levels. Oat milk was prepared and then treated with high-pressure processing (300–600 MPa) and heat. Subsequently, it was evaluated for its rheological properties, color, microbial content, and sensory attributes. Oat milk processed at 600 MPa was found to have improved viscosity (0.015–0.99, Pa.s), color, protein content, and homogenization compared to other treatments (p ≤ 0.05). The HPP inactivated mesophilic and psychotropic microorganisms, resulting in a 5-log drop in total microbial counts at 600 MPa. The panelists perceived that the sensory characteristics of the sample treated at 600 MPa were similar to those of samples that had been heat-treated (p < 0.05). High-pressure processing at 600 MPa effectively inhibited vegetative cells without negatively impacting the rheological properties of oat milk, in contrast to heat-treated milk.

Functional properties of different packaging systems were investigated.

All tested materials exhibited good transparency and UV shielding properties.

Tensile properties of mono-material and conventional tray films were comparable.

Alternative materials showed higher barrier properties than conventional solutions.

Alternative solutions have the potential to replace conventional configurations.

Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation(P < 0.01, VIP > 1), and their trends were grouped into 10 subclasses by K-means analysis. Three differential metabolites Choline Alfoscerate, N1-Methyl-4-pyridone-5-carboxamide, and 2-Aminovalienone were shared among the three different pile fermentation periods. The results provided valuable information for understanding the dynamic changes of non-volatile substances during the pile fermentation process of Liupao tea.

Despite the remarkably high antioxidant activity of tocopherols, their applications in the food industry are limited because of their instability under various conditions. Complexes of α-tocopherol (α-TQ) or α-tocopheryl acetate (α-TQA) with β-cyclodextrin (β-CD) or starch were prepared and characterized by UV–vis, IR and thermal analysis. Oxidative stability of α-TQ and α-TQA against H₂O₂ was 74.7 and 88.8% respectively (576 h). However, stability increased to 82.9 and 100% for β-CD and 99.2 and 99.4% for starch complexes respectively, which indicates that starch is an excellent stabilizing host in addition to being an economic material. Stability of α-TQ and α-TQA under light conditions was dependent on their physical state; it was 55.3 and 82.9% (oil) but stability was lowered to 19.4 and 76.5% in solution (2.21 mM). In addition, exposure to UV irradiation decreased their stability to 39.2 and 85.0% as oil and 61.2 and 89.1% in solution respectively. However, the stability of all complexes remained > 99.0% under light and UV conditions. Accordingly, α-TQ, the natural and biologically active form, can be used as complex rather than α-TQA often used because of its higher stability. Docking revealed that both forms fit in β-CD with the side chain taking “U” conformation.