Journal of Food Science and Technology最新文献

Tocopherol content and composition (α-, γ-) in Brassica juncea seeds are normally determined using wet chemistry methods, which are time-consuming, labor-intensive, and hazardous to human health. We attempted the development and validation of the first near-infrared reflectance spectroscopy (NIRS) model as a quick alternative. A total of 356 B. juncea seed samples were collected from a germplasm diversity set of 178 B. juncea genotypes. These were evaluated over the course of two crop seasons (2019–20 and 2020–21) and scanned by NIRS. Modified Partial least square (MPLS) method was used to regress their reference values against spectral transformations. The development of a reliable NIRS calibration equation was made possible by the availability of a wide range of variation for α-tocopherol (11.18–84.6 mg/kg) and γ-tocopherol (57.27–255.5 mg/kg) in the seeds of diversity panel. A model with the highest coefficient of determination (RSQ) was identified for strong association between NIRS-predicted values and ultra-performance liquid chromatography (UPLC)-based reference values. The newly developed model exhibited RSQ of 0.786, 0.896, 0.906 for α-, γ-, and total tocopherols, respectively. This model was further validated using external set of samples and the results confirmed the robustness of the equation with high RSQ values.

Dysphagia is a swallowing disorder characterized by mild to severe pain during food ingestion. Patients with dysphagia require special care and food that meet the patient’s requirements of nutrition and ease of swallowing which can be achieved by texture-modified diets. Texture modification is important for improving swallow safety and control and preventing aspiration, pneumonia, and choking. 3D printing is the leading technology in today’s era and is widely used for the texture modification of food for patients with swallowing disorders. 3D printing is fast, reliable, and customizable and has the potential to fabricate unappealing and tasteless food into different colours, textures, and shapes. Our discussion brings to review the present and future of 3D printing in preparing texture-modified diets for dysphagia. The challenges associated with dysphagia diets that can be overcome by 3D printing have also been discussed. The review also focuses on the IDDSI framework for determining the suitability of food for dysphagic patients. The key factors such as the material used, and viscosity have been discussed along with various pre-existing literature. The key challenges with the food industry and future research areas have also been discussed.

Kiwifruit is an edible berry that is gaining relevance in the markets. Its nutritional qualities, that include high content of ascorbic acid (AsA), tocopherols and other antioxidants, make it attractive for consumers. Fruit size is an important issue for consumers and producers, because it defines the fruit price. The aim of this work was to evaluate the postharvest life of two different kiwi fruit sizes, small and large fruits, combined with the treatment of an ethylene signal inhibitor, 1-methylcyclopropene (1-MCP), under storage at 3 ºC for up to six months. Large fruits showed an earlier respiration peak (two months) than small fruits. After four months from harvest, the amount of AsA in small fruits was higher than that of large fruits, independently from the 1-MCP treatment. On the other side, the application of 1-MCP delayed the loss of firmness in small and large fruits but did not affect quality parameters such as soluble solids or total titratable acidity. Small kiwifruits showed a greater weight loss while large fruits showed a decrease in the total sugars when they were treated with 1-MCP. Small fruits increased the AsA and malic acid content, presenting nutritional attributes that could improve the consumers’ diet. This report provides evidence that different fruit sizes should be separated at harvest time and sold at different shelf-life stages.

This manuscript provides a comprehensive overview of the use of gamma rays, electron beams, and X-rays to improve the safety and quality of cheese. It examines the sources, energy levels, penetration depths, and applications, focusing on the nutritional and safety benefits as well as potential health concerns. Microbial dynamics in cheese are discussed, showing how irradiation doses influence bacterial counts and cheese characteristics. Gamma rays are suitable for bulky cheeses due to their high penetration depth, while electron beams are ideal for surface treatments due to their limited penetration depth. X-rays offer a good balance between penetration depth and energy efficiency. Consumer perception and legal aspects are also addressed, with market acceptance and retail impact assessed. The review demonstrates that irradiation can reduce contamination, extend shelf life, and preserve sensory properties, making it a promising tool for cheese processing. Future research should explore the long-term effects on texture and flavour as well as the economic feasibility of large-scale production, helping the industry to meet the demand for nutritious dairy products.

This study aimed to develop a plant-based cheese alternative with an improved nutritional profile and a texture similar to traditional Italian Caciotta cow’s cheese. The formulation combined a 1:1 blend of chickpea and oat concentrates (PCs), bamboo fiber (BF), and water. A simplex-centroid mixture design was employed to examine how varying these components (PCs: 10–20 g 100 g⁻¹, BF: 0–10 g 100 g⁻¹, Water: 60–70 g 100 g⁻¹) affected the textural and cutting properties of the product. Two formulations closest to Caciotta in texture were further tested for their nutritional and sensory attributes using the Just About Right scale. Results revealed BF and water levels significantly influenced the texture and cutting parameters. Both formulations exhibited high proteins (9.63–10.21 g 100 g⁻¹) and fibers (12.46–15.63 g 100 g⁻¹), alongside low fats (4.07–4.20 g 100 g⁻¹) and phytic acids (0.40 g/100 g). Despite their grainy and soluble nature and being less elastic and hard than Caciotta, one formulation, PCs: 16.7 g 100 g⁻¹, BF: 6.7 g 100 g⁻¹, and water: 66.7 g 100 g⁻¹, was favored in sensory evaluations. This study highlights bamboo fiber's role in achieving the desired firmness and fiber content, offering a promising path for developing functional foods that imitate the texture and nutritional profile of semi-hard cheeses.

Preparing noodles with high nutritional quality using a composite blend of nano-red rice flour (NRRF) and wheat flour was the aim. Production the red rice by fungus M. purpureus was discussed. Noodle samples were prepared by replacing wheat flour with different concentrations of NRRF and drying them at different temperatures. Protein nutritional quality, physicochemical properties, cooking quality, and sensorial characteristics of prepared noodles were evaluated. The protein nutritional quality was improved by increasing the chemical score, limiting amino acid, protein efficiency ratio, essential amino acid index, and biological value compared to the wheat noodle. Optimal cooking yield, swelling index, and cooking loss values were determined at the predicted optimum NRRF concentrations and drying temperatures using nonlinear regression analysis. The NRRF concentration of 10% and drying temperature ranging between 65 and 70.6 ºC were the optimum conditions for preparing noodles with good cooking quality. No significant differences (P < 0.05) were observed in the overall acceptability of noodle samples prepared with NRRF at a concentration of 10% and drying temperature of 70.6 ºC compared to the control noodles.

This study demonstrates that GroBiotic^®-A, a commercially available prebiotic made from partially autolyzed brewer’s yeast, can significantly enhance the biomass, protein content, and antioxidant activity of Spirulina platensis, which already possesses a rich nutrient profile. The findings demonstrate that these improvements could further increase the productivity of S. platensis used in aquaculture, food production, and health product manufacturing. The effects of GroBiotic^®-A were evaluated by adding it to Zarrouk medium at various concentrations. Positive results were observed for biomass at all concentrations, except at 1 g/l, while the maximum protein level (70.88%) was found in the group supplemented with 0.25 g/l GroBiotic^®-A. The antioxidant capacity was evaluated through the DPPH radical scavenging method, with positive effects observed at all doses. The most effective dosage was 0.25 g/l, showing a value of IC50 at 59.71 µg/ml. The results demonstrate that GroBiotic^®-A can enhance the biomass, protein content, and antioxidant activity in S. platensis cultures, and these benefits can be maximized by optimizing the dosage. Furthermore, this study is the first to investigate the potential of GroBiotic^®-A to improve the nutritional qualities of Spirulina, highlighting its promising role in algae cultivation for enhanced food and health benefits.

In this study, nanoemulsions were prepared for the encapsulation and delivery of volatile flavor compounds found in jackfruit (Artocarpus heterophyllus Lam.). Nanoemulsion was prepared by ultrasonication method using moringa gum as an emulsifier. The formulation was optimized by varying ultrasonication time and aqueous-to-oil ratio. The optimized nanoemulsion were stored at 4 °C and analyzed for phase separation, pH and viscosity for a period of two months. Zeta potential and particle size vary from − 68 mV to -46.8 mV and 180.nm to 295.5 nm respectively, which shows the nanoemulsion was stable during storage. The encapsulation efficiency was determined and stability of compounds were tested after storage using gas chromatography–mass spectrometry (GC-MS). The zeta potential and particle size of the emulsion was analyzed using a dynamic light scattering technique and for seven weeks. The nanoemulsion was characterized using scanning electron microscopy (SEM) for determination of morphology, X-ray diffraction (XRD), Raman spectroscopy and Fourier transform infrared spectroscopy (FTIR). The prepared nanoemulsion showed an encapsulation efficiency of 93%. The prepared nanoemulsion was incorporated into yoghurt, then sensory evaluation and shelf-life analysis were performed for 21 days. The nanoemulsion exhibited higher stability during storage, maintaining the integrity of the encapsulated jackfruit flavor.

This study aimed to develop food bars incorporating macauba kernel cake, a coproduct derived from macauba oil production. The formulations included 10%, 20%, and 30% macauba kernel cake. Subsequent analyses were conducted on the proximate composition, fatty acids profile, color, texture, and sensory properties of the bars. The inclusion of macauba kernel cake increased the fat, ash, and fiber content in the bars. Additionally, there was a notable rise in the levels of lauric, stearic, and oleic acids. Adding up to 20% macauba kernel cake increased the hardness and cohesiveness of the bars while reducing their brittleness. The color analysis revealed a darker appearance with higher concentrations of the ingredient. Sensory analysis demonstrated a high acceptance rate (82.5%) for the sample containing 10% macauba kernel cake, which was also less hard and more brittle compared to other formulations. The developed food bars represent a viable method for enhancing the value of macauba kernel cake, minimizing waste generation. The study provides valuable insights into the utilization of this coproduct in food applications, showcasing its potential benefits in terms of nutrition and sensory appeal.

Almond-based dairy alternatives have gained popularity for their plant-based origins, but they often suffer from low protein content and incomplete amino acid profiles compared to traditional dairy products. This study investigates the enhancement of protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis, focusing on potential cardiovascular health benefits. Lactic acid bacteria (LAB) Case Studies: Enzymatic Treatment of Plant-Based Proteins for Improved Functional Properties strains such as Lactobacillus plantarum and Lactobacillus acidophilus were used to improve sensory properties, enhance nutrient bioavailability, and generate bioactive peptides. These peptides exhibit health-promoting activities such as angiotensin-converting enzyme (ACE) inhibition, antioxidant effects, and anti-inflammatory properties, all of which are critical for cardiovascular health. Enzyme-assisted hydrolysis further improves protein digestibility by breaking down almond proteins into smaller, more absorbable peptides. The dual approach of combining fermentation and enzymatic hydrolysis was found to optimize the production of bioactive peptides while enhancing the overall sensory profile and functionality of almond-based products. The study also highlights the need for further research into optimizing processing conditions, understanding the synergistic mechanisms of LAB fermentation and enzymatic hydrolysis, and validating the cardiovascular benefits of almond-derived bioactive peptides through clinical trials. These findings pave the way for developing functional almond-based products with enhanced nutritional profiles and potential heart-health benefits.