Journal of Food Science and Technology最新文献

Bacillus cereus is a common foodborne pathogen associated with cooked rice. The sporicidal effects of Habbatus Sauda (HS), Lemongrass (LM), Black Pepper (BP), Oregano (OR) and Rosemary (RM) essential oils on B. cereus spores were investigated, along with their application in extending the shelf-life of cooked rice when stored at room temperature (30 °C). Various concentrations of each essential oil were used against B. cereus spore suspension, which was heated at different temperatures of 40, 70 and 100 °C for 30 min. Aside from RM, all essential oils effectively reduced > 1 log CFU/mL of B. cereus spores at 5% concentrations. Mixtures of rice, 5% of each essential oil of LM and OR and B. cereus spore suspension were cooked together to test the efficacies of LM and OR for application to cooked rice. LM EO showed higher potential in reducing both the vegetative and spore forms of B. cereus. With regard to this, 5% LM essential oil was applied to cooked rice to extend its shelf-life. The rice cooked together with 5% LM EO and B. cereus spore suspensions were stored at 30 °C for 6 days. The result demonstrated a higher reduction of Total Viable Count (TVC), Spore-former Count (SFC) and B. cereus Count (BC) as compared to the control. In conclusion, essential oils of HS, LM, BP and OR were proven to have a sporicidal effect against B. cereus spores. LM essential oil demonstrated the capability to extend the shelf-life of cooked rice from two days to six days.

Food image recognition has become an essential application in computer vision, with significant implications for dietary management, particularly for individuals with specific dietary restrictions. This paper shows a novel approach for gluten image classification, designed to assist individuals with celiac disease in identifying gluten-containing foods. Our proposed model leverages a Convolutional Neural Network (CNN) architecture, specifically utilizing a EfficientNet pretrained model, to accurately identify and classify food images. In the proposed model We utilized a curated dataset from the Food101 dataset, selecting 20,000 images focused on common food recipes. We used the EfficientNet pretrained model, achieving a training accuracy of 99.02% and a validation accuracy of 98.38%. The model was further evaluated on 2000 test images, obtaining an accuracy of 99%. The data was meticulously labelled to ensure high-quality training as well as testing processes. Our results demonstrate the model’s effectiveness in gluten classification, highlighting its potential utility for celiac patients. This work contributes to the growing field of food image recognition and offers a valuable tool for dietary management in celiac patients.

Green tea is one of the most widely drunk beverages globally; It is made from the processed leaves of the green shrub Camellia sinensis. The background study focused on the contained catechins and their hydrolysis by tannase-producing B.subtilis KMS2-2 strains were investigated. Tannin acyl-hydrolase is an inducible enzyme extensively used in the food industry. These methods focused on investigating the enzyme-mediated biotransformation of tea parts such as flush and shoots. It was shown that the tea cream infusion significantly decreased after the hydrolysis of the enzyme treatment. In the sensory evaluation of the green tea infusion with tannase, the drink was found to be more fragrant, with a favorable and astringent taste. The HPLC analysis revealed that green tea treated with enzymes showed cream formation & also hydrolysis of the catechins. A decrease in the formation of green tea cream & improved DPPH-assay properties have been observed. Also, inhibitions of nitrite-mediated N-nitrosation by individual tea samples was found. The result of enzyme treatment to improve the quality of the tea infusion was found to be most responsible for the formation of the cream. The conclusion suggests that the study mainly indicates that KMS2-2 is produced from a tannase that can be used to improve the beverages and bio-transformation of the tea cream quality of the sample.

An increasing demand for health-promoting foods beyond their nutrients and taste has led to a rise in recognition of probiotic rich fermented food. In this study, the probiotic bacteria isolated from three varieties of traditionally fermented rice water were identified using matrix–assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS). Upon identification, the isolates were characterized for their probiotic properties by evaluating their tolerance ability towards low pH, gastric juice, bile, and haemolytic activity. Four different probiotic species belonging to the Lactic Acid Bacteria (LAB) group were grown during fermentation, namely, Lactococcus lactis, Lactococcus taiwanensis, Lactococcus lactis ssp. lactis, and Lactococcus lactis ssp. tructae. All the isolates showed a higher survival rate at pH 3.0 and 0.3% bile. In simulated gastric juice at pH 2.5, the Lactococcus lactis (36.33%) from raw rice survived up till 60 min. The isolates from raw rice and parboiled white ponni rice maintained survivability in gastric juice at pH 3.0 for 15 min, whereas Lactococcus lactis from raw rice has a better tolerance for up to 60 min. Furthermore, the absence of β-haemolytic activity ensures the avirulent nature of the strain. Therefore, fermented rice water enriched in probiotics will improve the intestinal flora with beneficial bacteria via a symbiotic relationship.

Lutein, a xanthophyll carotenoid has numerous bioactive properties in safeguarding the eye and brain health but exhibits low bioavailability due to its hydrophobicity and poor gastrointestinal stability. To improve lutein bioavailability, a nano-formulation in the form of lutein nano-bilosomes (LNB) was prepared, characterized, assessed for entrapment efficiency (%EE), storage stability, in-vitro gastrointestinal stability and permeation. The prepared LNB was characterized by DLS, TEM and FT-IR and its gastrointestinal stability and permeability were assessed by in-vitro simulated digestion method. The zeta size, polydispersity index and zeta potential were 117.9 nm, 0.246 and − 65 mV respectively. TEM revealed that the LNB were spheroid in shape and 20–50 nm in size. The %EE of the LNB was > 90% with no significant physicochemical changes on storage for up to 8 weeks. The FT-IR analysis showed no degradation of lutein in the LNB. The in-vitro gastrointestinal digestive stability of LNB was > 5 times higher and the intestinal permeation was ~ 70% more than free lutein dispersed in PBS. Thus, the prepared lutein nano-bilosomes seem to be efficient carriers of lutein, suitable for supplementation, nutraceutical development and other dietary interventions for managing oxidative stress related degenerative disorders like AMD, diabetic retinopathy and cataracts.

An alternative gelatin source of mammals is in demand in the food industry. In this paper, the effects of different pretreatment methods on the physicochemical properties, structure and Pickering emulsion stability of Chinese soft-shelled turtle carapace gelatins (TCG) were systematically studied. TCG prepared by alkali pretreatment (Al-TCG) had the highest yield (2.03%). The highest gel strength (369.33 g), viscosity (26.25 mPa·s), and the shortest setting time (1.84 min) were observed in TCG prepared by acid pretreatment (Ac-TCG), while the highest gelling temperature (19.56℃) and melting temperature (28.63℃) were found in TCG prepared by enzyme pretreatment (En-TCG). Ac-TCG and En-TCG exhibited higher amino acid contents and stronger band intensities of the α and β chains. The emulsion stabilized by Al-TCG had superior creaming and droplet stability. Therefore, different pretreatment methods significantly influenced certain properties of TCG by altering its structure. TCG could become a potential substitute for traditional mammalian gelatin in the food industry.

A complex enzyme mixture of papain, neutral protease, and flavor protease was used to treat sesame meal at 50 °C for 3 h, yielding four peptide fractions (PF) with distinct molecular weight distributions of PF1 (> 10 kDa), PF2 (3–10 kDa), PF3 (1–3 kDa), and PF4 (< 1 kDa). L-cysteine and xylose were added to peptide mixtures heated to 120 °C in an oil bath for 120 min to form Maillard reaction product (MRP). PF4 peptides (< 1 kDa) had a substantial impact on pH, color, and browning intensity, whereas PF3 peptides (1–3 kDa) improved the meat-like flavor, mouth fullness, and umami taste. Maillard reaction peptide fraction (MRPF3) exhibited the largest concentration of umami amino acids, the lowest concentration of bitter amino acids, and essential meaty flavor components, according to GC–MS and amino acid analysis of MRPs. Partial least square regression (PLSR) suggested that MRPF3 had the highest sensory qualities due to a stronger umami taste, lower bitter amino acid content, and higher sulfur and nitrogen-containing components.

In this study, TiO₂-based nanocomposites (NCs) were developed for food packaging applications. Three types of CMC-based NCs were fabricated using different proportions of montmorillonite (MMT), TiO₂ and stearic acid modified TiO₂ (SA-TiO₂). The successful synthesis of NC films was confirmed using FTIR, PXRD, and TGA. The morphology and internal structure of the NCs were studied using SEM and TEM, respectively. Stearic acid modification of TiO₂ was evident by FTIR analysis. CMC as the biopolymer creates an intercalated structure, thus making it nearly a semi-crystalline material. Higher thermal stability was observed in the produced films when CMC is incorporated with SA-TiO₂ and MMT. Also, incorporation of MMT and SA-TiO₂ enhanced tensile strength by three folds in comparison to parent CMC (p < 0.05). In addition, results showed that SA-TiO₂ significantly decreased the water vapor permeability (WVP) at freezing condition and swelling capacity by 44.9% and 33.7%, respectively (p < 0.05). Therefore, the synthesized NC films can be identified as a potential candidate for biodegradable food packaging applications.

The demand for high-quality fermented beverages has spurred interest in braggots, a hybrid drink made from malted barley and honey. This study aims to optimize the production process of braggots by investigating the effects of varying proportions of hopped barley malt wort and honey wort (1:0.66, 1:1 and 0.66:1, respectively) on fermentative performance, physicochemical properties, antioxidant capacity, and sensory characteristics of the beverages. The fermentative behavior of the yeast Saccharomyces cerevisiae JP14 was similar throughout fermentation; meanwhile, higher honey concentrations led to beverages with higher volatile acidity and glycerol content, indicating cellular stress. Maturation contributed to the smoothing of the total acidity. All beverages presented high antioxidant activity, mainly those produced with higher concentrations of hopped barley malt. The bioactive potential of this ingredient was reinforced by the higher concentration of phenolic compounds found in the beverages with this ingredient at 1:1 or in excess. Considering that all braggot produced were well accepted between untrained tasters, a higher proportion of malt in the wort is suggested for braggot production, since this ingredient favors the production of beverages with higher antioxidant activity. These findings offer valuable insights for the brewing industry, highlighting the braggots as premium beverages with potential health-benefits.

Blueberry wine is a nutritional wine which aroma is affected severely by the fermenting condition. In this study, the influence of sulfur dioxide on the volatile composition and aroma of blueberry wine was comprehensively explored. The results indicated that in normal blueberry wine (NBW) fermented with sulfur dioxide, the titratable acid (TA) and total soluble solids content (TSSC) decreased slightly, whereas the ethanol, total phenolic, and vitamin C (Vc) contents increased significantly. The amount of volatile compounds declined significantly to 575 compared to 670 in traditional blueberry wine (TBW), and the relative concentrations of alcohols, acids, esters, and aldehydes markedly reduced. The relative odor activity value (ROAV) of 2,3-butanedione was the highest, and the number of the key aroma compounds shrunk obviously. The sweet, green, and fruity odors declined mainly ascribing to the reduction of 2-heptanol, acetic acid hexyl ester and 2-methyl-butanoic acid ethyl ester. The herbal, woody and floral odor mainly attributed to high contents of linalool, cyclohexene, 4-dimethyl-3-cyclohexene-1-ethanol, and ethyl nonanoate. These results indicated that sulfur dioxide retained some nutritional components, while it decreased the variety of the volatile compounds and affected the aroma of blueberry wine.

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