Journal of Food Science and Technology最新文献

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.

Apple is a deciduous fruit crop commonly grown worldwide in temperate regions, however, systematic exploration of apple cultivars growing in the Indian Himalayan landscape is poorly known. Therefore, present attempts focused on enumerating the nutritional attributes of traditional and commercial apple cultivars growing in major fruit belts of Uttarakhand. A varied range of carbohydrates (1.56–6.58 mg/g), proteins (0.64–3.29 mg/g), iron (2.50–12.33 ppb), manganese (0.06–3.59 ppb), chromium (0.12–0.90 ppb), copper (0.13–0.54 ppb), sodium (0.29–1.93 ppb) and potassium (7.35–28.35 ppb) fresh weight, respectively were recorded. The outcomes of the present study indicate that traditional and commercial apple cultivars growing (> 2200 m asl) in mid to higher altitude regions, namely Khabrar, Satbunga, Mukhwa were good sources of various nutritional constituents. Among cultivars, Rymer, Red Delicious emerged as an affluent source of mineral-nutritional contents, therefore, food industries should use these cultivars for the preparation of nutritional products, which will help reduce the deficiency of malnutrition. Outcomes will be useful for the horticulture department and breeders who are looking for the most promising apple cultivars. Their large-scale cultivation in the Himalayan landscape will benefit the production of fruits, conservation of traditional and commercial apple cultivars, and generate employment opportunities for mountainous communities of Himalaya.

Freshly extracted juice from two different varieties of an under-utilized fruit (Syzygium malaccense) was subjected to various non-thermal treatments, such as ultrasonication (5 and 10 min at 50% amplitude with 30 s pulse lap time) and ozonation (0.1 ppm for 20 min), along with the standard heat treatment (85 °C/10 min). Various treatment’s effect on the microbiological, physicochemical, and bioactive constituents of the juice were studied throughout storage (28 days at 4 °C). Ultrasonication treatment enhanced the bioactive components retention, and higher vitamin C, TPC, DPPH, and ABTS radical scavenging activities were observed in ultrasonicated (5 min) juices compared to others. The ozone treatment showed deleterious effects on wax apple juice, reducing TPC, vitamin C, and flavonoids. Organic acid profiling revealed ascorbic, malic, fumaric, and tartaric acids; major phenolic compounds included catechin, rutin, syringic, vanillic, protocatechuic, gallic, and rosmarinic acids in the fruit juice. Pearson correlation coefficient highlighted positive correlations between these compounds and antioxidant activity in both juices. The present study addresses the scarcity of information on wax apple juice constituents, highlighting its rich organic acids and phenolics content. The results showed that ultrasonication (5 min) treatment emerged as an alternative to thermal treatment, preserving bioactive compounds in wax apple juice.

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.