首页 > 最新文献

Journal of Food Science and Technology最新文献

英文 中文
Utilization of rice pasta by-products as the substrate for vinegar fermentation 利用米面副产品作为醋发酵的基质
IF 2.701 Pub Date : 2024-07-15 DOI: 10.1007/s13197-024-06030-z
Sani Jirasatid, Wichamanee Yuenyongputtakal, Narakorn Srisuk, Uraiwan Intamaso, Palatip Chutoam, Pairat Ittarat

The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with Saccharomyces cerevisiae for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation. Further, acetic acid fermentation using Acetobacter aceti at ambient temperature for 20 days led to the production of RPB vinegars with 4.00-4.54% (w/v) of titratable acidity (expressed as acetic acid) (p > 0.05). Significant differences were found among four RPB vinegars in terms of color values (L*, a*, b* and hue angle) (p ≤ 0.05). All RPB vinegars exhibited good sensory acceptance, with the overall acceptability score ranging of 6.0–7.0 (p ≤ 0.05). Total phenolic contents, DPPH radical scavenging activities and xanthine oxidase inhibitory activities of four RPB vinegars varied within the range of 139.78 to 166.34 µg GAE/mL, 41.80 to 50.13% and 82.47 to 87.30% (p ≤ 0.05), respectively, demonstrating their competent functional properties. Overall results suggested that vinegar can be effectively produced from RPBs by fermentation.

{"title":"Utilization of rice pasta by-products as the substrate for vinegar fermentation","authors":"Sani Jirasatid,&nbsp;Wichamanee Yuenyongputtakal,&nbsp;Narakorn Srisuk,&nbsp;Uraiwan Intamaso,&nbsp;Palatip Chutoam,&nbsp;Pairat Ittarat","doi":"10.1007/s13197-024-06030-z","DOIUrl":"10.1007/s13197-024-06030-z","url":null,"abstract":"<div><p>The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with <i>Saccharomyces cerevisiae</i> for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation. Further, acetic acid fermentation using <i>Acetobacter aceti</i> at ambient temperature for 20 days led to the production of RPB vinegars with 4.00-4.54% (w/v) of titratable acidity (expressed as acetic acid) (<i>p</i> &gt; 0.05). Significant differences were found among four RPB vinegars in terms of color values (<i>L</i>*, <i>a</i>*, <i>b</i>* and hue angle) (<i>p</i> ≤ 0.05). All RPB vinegars exhibited good sensory acceptance, with the overall acceptability score ranging of 6.0–7.0 (<i>p</i> ≤ 0.05). Total phenolic contents, DPPH radical scavenging activities and xanthine oxidase inhibitory activities of four RPB vinegars varied within the range of 139.78 to 166.34 <i>µ</i>g GAE/mL, 41.80 to 50.13% and 82.47 to 87.30% (<i>p</i> ≤ 0.05), respectively, demonstrating their competent functional properties. Overall results suggested that vinegar can be effectively produced from RPBs by fermentation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"325 - 335"},"PeriodicalIF":2.701,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141645316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Water uptake by freeze-dried potato and soybean powders: experiments and simulations 冻干马铃薯和大豆粉的吸水率:实验与模拟
IF 2.701 Pub Date : 2024-07-15 DOI: 10.1007/s13197-024-06026-9
Koki Ryo, Xi Yang, Shingo Matsukawa

In this study, the water uptake of potato and soybean powders by capillary action and magnetic resonance imaging (MRI) experiments was investigated. The potato powder exhibited higher water uptake than the soybean powder, a result which was attributed to the different powder compositions. Potato and soybean powders exhibited different wetting, swelling and dispersion behaviors in water. MRI experiments also demonstrated the difference in water uptake between the powders, and indicated the formation of air bubbles, which could hinder water uptake. Numerical simulations based on a gravity-corrected Washburn-model were further performed to elucidate the mechanism of water uptake. The simulations and experiments were in good agreement. We demonstrated that powder swelling, and a dissolution-driven viscosity increases opposed water uptake and produced an eventual plateau. Our results suggest that the model used in our simulation can explain the effects of powder swelling and viscosity changes on water up-take.

{"title":"Water uptake by freeze-dried potato and soybean powders: experiments and simulations","authors":"Koki Ryo,&nbsp;Xi Yang,&nbsp;Shingo Matsukawa","doi":"10.1007/s13197-024-06026-9","DOIUrl":"10.1007/s13197-024-06026-9","url":null,"abstract":"<div><p>In this study, the water uptake of potato and soybean powders by capillary action and magnetic resonance imaging (MRI) experiments was investigated. The potato powder exhibited higher water uptake than the soybean powder, a result which was attributed to the different powder compositions. Potato and soybean powders exhibited different wetting, swelling and dispersion behaviors in water. MRI experiments also demonstrated the difference in water uptake between the powders, and indicated the formation of air bubbles, which could hinder water uptake. Numerical simulations based on a gravity-corrected Washburn-model were further performed to elucidate the mechanism of water uptake. The simulations and experiments were in good agreement. We demonstrated that powder swelling, and a dissolution-driven viscosity increases opposed water uptake and produced an eventual plateau. Our results suggest that the model used in our simulation can explain the effects of powder swelling and viscosity changes on water up-take.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"283 - 291"},"PeriodicalIF":2.701,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141648251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry 印度母亲母乳的营养成分:与母婴人体测量的关系
IF 2.701 Pub Date : 2024-07-10 DOI: 10.1007/s13197-024-06025-w
Suman Kumari-Maurya, Uday S. Annapure, Shavika Gupta

The aim of the study was to determine the nutrient composition of human milk (HM) of Indian mothers and investigate its association with maternal and infant anthropometric measures. Human milk is an ideal source of nutrition for optimum growth and development of infant. Among Indian mothers, HM composition data is scanty, especially during prolonged lactation. Mother-infant dyads (n = 50) comprising of two lactation group (0–6 m, n = 26) and (7–12 m, n = 24) residing in Delhi, India were enrolled. Height, weight, BMI, MUAC and head circumference were measured and compared with reference standard. The macronutrients and micronutrients of HM were analysed using MIRIS analyzer, ICP-AES and HPLC. Correlation plots were generated between HM nutrients and maternal, infant anthropometry. Mean BMI of mothers were 19.6 ± 2.6 (0–6 m) and 21.2 ± 3.7 (7–12 m) kg/m2. Around 26% of mothers were underweight, 28% overweight. Among infants, 26% were underweight, wasted (18%), stunted (34%) and overweight (10%). The macronutrient composition of human milk were similar to reference values (means ± standard deviation). Both lactation group showed similar HM nutrient composition. Significant positive associations (r = 0.3–0.5) were found between maternal height, infant HCZ with HM energy, fat; maternal prepregnancy-weight, MUAC with retinol; maternal MUAC with crude protein.

这项研究旨在确定印度母亲母乳(HM)的营养成分,并调查其与母婴人体测量指标的关系。母乳是婴儿最佳生长发育的理想营养来源。印度母亲的母乳成分数据很少,尤其是在长期哺乳期。研究人员招募了居住在印度德里的母婴二人组(50 人),包括两个哺乳期组(0-6 个月,26 人)和(7-12 个月,24 人)。测量了婴儿的身高、体重、体重指数(BMI)、MUAC 和头围,并与参考标准进行了比较。使用 MIRIS 分析仪、ICP-AES 和 HPLC 分析了 HM 中的宏量营养素和微量营养素。绘制了 HM 营养成分与母亲和婴儿人体测量值之间的相关图。母亲的平均体重指数分别为 19.6 ± 2.6(0-6 m)和 21.2 ± 3.7(7-12 m)kg/m2。约 26% 的母亲体重不足,28% 超重。在婴儿中,26%体重不足,18%消瘦,34%发育不良,10%超重。母乳的宏量营养成分与参考值相似(平均值 ± 标准偏差)。两个哺乳组的 HM 营养成分相似。在母亲身高、婴儿 HCZ 与 HM 能量、脂肪;母亲孕前体重、MUAC 与视黄醇;母亲 MUAC 与粗蛋白之间发现了显著的正相关(r = 0.3-0.5)。
{"title":"Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry","authors":"Suman Kumari-Maurya,&nbsp;Uday S. Annapure,&nbsp;Shavika Gupta","doi":"10.1007/s13197-024-06025-w","DOIUrl":"10.1007/s13197-024-06025-w","url":null,"abstract":"<div><p>The aim of the study was to determine the nutrient composition of human milk (HM) of Indian mothers and investigate its association with maternal and infant anthropometric measures. Human milk is an ideal source of nutrition for optimum growth and development of infant. Among Indian mothers, HM composition data is scanty, especially during prolonged lactation. Mother-infant dyads (n = 50) comprising of two lactation group (0–6 m, n = 26) and (7–12 m, n = 24) residing in Delhi, India were enrolled. Height, weight, BMI, MUAC and head circumference were measured and compared with reference standard. The macronutrients and micronutrients of HM were analysed using MIRIS analyzer, ICP-AES and HPLC. Correlation plots were generated between HM nutrients and maternal, infant anthropometry. Mean BMI of mothers were 19.6 ± 2.6 (0–6 m) and 21.2 ± 3.7 (7–12 m) kg/m<sup>2</sup>. Around 26% of mothers were underweight, 28% overweight. Among infants, 26% were underweight, wasted (18%), stunted (34%) and overweight (10%). The macronutrient composition of human milk were similar to reference values (means ± standard deviation). Both lactation group showed similar HM nutrient composition. Significant positive associations (<i>r</i> = 0.3–0.5) were found between maternal height, infant HCZ with HM energy, fat; maternal prepregnancy-weight, MUAC with retinol; maternal MUAC with crude protein.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"273 - 282"},"PeriodicalIF":2.701,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06025-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.) 烤箱烘焙对大麻籽(Cannabis sativa L.)理化和化学感官特性的影响
IF 2.701 Pub Date : 2024-07-10 DOI: 10.1007/s13197-024-06033-w
Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Moon Yeon Youn, Eui-Cheol Shin

Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness (L*) with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness also tended to increase sharply when roasted at 180 °C. The electronic nose (E-nose) analysis showed that the main terpenes like d-limonene, α-pinene, caryophyllene, and β-pinene that exhibit fresh, herbal, and lemon-like aromas were decreased with increasing roasting time. But the volatile compounds with a sweet aroma produced like 2.5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methyl propanal were increasing with high temperatures (160 °C and 180 °C). This study will provide basic information for developing products using HS.

通过焙烧温度(140 °C、160 °C、180 °C)和时间(初始、3、6、9、12 分钟)分析了大麻籽(HS)的理化特性和风味特征。随着焙烧时间的延长,焙烧后的大麻籽呈现出浅色(L*)。与初始值相比,总黄酮含量(TFC)随烘焙时间的延长而显著降低,总酚含量(TPC)在低温(140 °C)下随烘焙时间的延长而呈下降趋势,但在相对高温(160 °C和180 °C)下,总酚含量随烘焙时间的延长而显著增加。电子舌(E-tongue)分析表明,随着烘焙温度和时间的增加,甜度呈上升趋势,但在 180 °C 下烘焙时,苦度也呈急剧上升趋势。电子鼻(E-nose)分析表明,随着烘焙时间的增加,d-柠檬烯、α-蒎烯、石竹烯和β-蒎烯等主要萜烯类化合物的新鲜、草本和柠檬香气有所减少。但 2.5-二甲基吡嗪、2,3-二甲基吡嗪和 2-甲基丙醛等具有甜香味的挥发性化合物随着高温(160 ℃ 和 180 ℃)的增加而增加。这项研究将为使用 HS 开发产品提供基本信息。
{"title":"Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)","authors":"Hyangyeon Jeong,&nbsp;Sojeong Yoon,&nbsp;Seong Jun Hong,&nbsp;Seong Min Jo,&nbsp;Moon Yeon Youn,&nbsp;Eui-Cheol Shin","doi":"10.1007/s13197-024-06033-w","DOIUrl":"10.1007/s13197-024-06033-w","url":null,"abstract":"<div><p>Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness (<i>L*</i>) with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness also tended to increase sharply when roasted at 180 °C. The electronic nose (E-nose) analysis showed that the main terpenes like d-limonene, α-pinene, caryophyllene, and β-pinene that exhibit fresh, herbal, and lemon-like aromas were decreased with increasing roasting time. But the volatile compounds with a sweet aroma produced like 2.5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methyl propanal were increasing with high temperatures (160 °C and 180 °C). This study will provide basic information for developing products using HS.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"344 - 358"},"PeriodicalIF":2.701,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141585076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of nutrient-rich quinoa fraction composite wheat flour on product development 营养丰富的藜麦部分复合小麦粉对产品开发的影响
IF 2.701 Pub Date : 2024-07-06 DOI: 10.1007/s13197-024-06016-x
R. Madhumathi, K. V. Harish Prashanth, Aashitosh Ashok Inamdar

To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Functional properties also reported higher WAC and swelling power for the quinoa addition to WF. Farinograph data revealed higher Water absorption (72.96 ± 0.02) and dough development time (4.92 ± 0.05) for higher blends than WF. Amylograph results in lower peak viscosity and HPV. DSC onset temperature is higher for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03). DSC data reported that adding quinoa flour showed higher gelatinization temperature and enthalpy. Incorporation of 5–20% quinoa flour with wheat flour gradually decreased the loaf volume of Bread compared to the WF bread, but up to 10% substitution bread becomes acceptable in taste and eating quality, but after 15–20% bread becomes challenging and not acceptable. A blend of nutrient-rich fractions of quinoa flour and WF bread resulted in progress in nutrition and better sensory attributes.

研究以营养丰富的藜麦粉作为新的产品开发来源,面包的特性。在 0%QF 到 20%QF 的不同变化中,分别以 0%、5%、10%、15% 和 20% WQF 混合粉取代小麦粉。理化研究结果表明,混合比例越高,蛋白质和纤维含量越高。功能特性也表明,在 WF 中添加藜麦的 WAC 和膨胀力更高。纤度仪数据显示,较高混合度的藜麦吸水率(72.96 ± 0.02)和面团扩展时间(4.92 ± 0.05)均高于 WF。淀粉图谱显示峰值粘度和 HPV 较低。混合物(20%WQF-55.54 ± 0.13)的 DSC 起始温度高于 WF(49.17 ± 0.03)。DSC 数据显示,添加藜麦粉后,糊化温度和糊化焓均较高。与 WF 面包相比,在小麦粉中添加 5-20% 的藜麦粉会逐渐减少面包的体积,但在 10%以下,面包的口感和食用质量都可以接受,但在 15-20% 之后,面包的口感和食用质量就变得难以接受了。将营养丰富的藜麦粉馏分与 WF 面包混合,可提高面包的营养和感官品质。
{"title":"Effect of nutrient-rich quinoa fraction composite wheat flour on product development","authors":"R. Madhumathi,&nbsp;K. V. Harish Prashanth,&nbsp;Aashitosh Ashok Inamdar","doi":"10.1007/s13197-024-06016-x","DOIUrl":"10.1007/s13197-024-06016-x","url":null,"abstract":"<div><p>To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Functional properties also reported higher WAC and swelling power for the quinoa addition to WF. Farinograph data revealed higher Water absorption (72.96 ± 0.02) and dough development time (4.92 ± 0.05) for higher blends than WF. Amylograph results in lower peak viscosity and HPV. DSC onset temperature is higher for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03). DSC data reported that adding quinoa flour showed higher gelatinization temperature and enthalpy. Incorporation of 5–20% quinoa flour with wheat flour gradually decreased the loaf volume of Bread compared to the WF bread, but up to 10% substitution bread becomes acceptable in taste and eating quality, but after 15–20% bread becomes challenging and not acceptable. A blend of nutrient-rich fractions of quinoa flour and WF bread resulted in progress in nutrition and better sensory attributes.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"134 - 143"},"PeriodicalIF":2.701,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of nutri-functional paneer whey-based kefir drink 开发基于乳清的营养功能性帕纳乳清酸乳饮料
IF 2.701 Pub Date : 2024-06-29 DOI: 10.1007/s13197-024-06023-y
Harisha Devi, Tejinder Pal Singh, Ruby Siwach, Vandana Chaudhary

Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.24 kcal total energy, 8.29 g carbohydrates, 7.19 g sugar, 1.51 g protein, 0.52 g total fat, 0.13 g saturated fat, 0.30 g MUFA, 0.23 g ash, 49.7 mg sodium content, 0.51% (w/w) alcohol and 4.5% (v/v) CO2. Results revealed a notable decline in pH and a rise in acidity during the early stages of storage followed by stabilization thereafter. Additionally a progressive decrement in lactose content and increase in ethanol was reported owing to the fermentation activity of the diverse microflora in kefir culture. The product exhibited antimicrobial as well as antioxidant activity and also remained stable for 12 days under refrigeration. Microbial stability was further strengthened by the absence of E.coli and consistent viable count of lactic acid bacteria and yeast in confirmation with the microbiological standards of fermented milk products. Results indicated that both proteinaceous as well as non-proteinaceous components are responsible for antioxidant activity of the product. Hence, the development of paneer whey-based kefir could relieve hassle of waste management and also provide health benefits.

本研究的重点是利用克菲尔培养基将帕纳乳清生物转化为功能性发酵产品。在试制的 9 种配方(S-1 至 S-9)中,通过发酵添加了 FOS(1%)和 8%精制糖的帕纳乳清而得到的 S-8 被认为是最容易接受的产品。营养分析表明,每 100 克产品的营养成分如下44.24 千卡总能量、8.29 克碳水化合物、7.19 克糖、1.51 克蛋白质、0.52 克总脂肪、0.13 克饱和脂肪、0.30 克 MUFA、0.23 克灰分、49.7 毫克钠含量、0.51%(重量比)酒精和 4.5%(体积比)二氧化碳。结果显示,在贮藏初期,pH 值明显下降,酸度上升,随后趋于稳定。此外,由于克菲尔培养物中多种微生物菌群的发酵活动,乳糖含量逐渐减少,乙醇含量逐渐增加。该产品具有抗菌和抗氧化活性,在冷藏条件下可保持 12 天的稳定性。由于不含大肠杆菌,乳酸菌和酵母菌的存活数量一致,符合发酵乳制品的微生物标准,这进一步增强了产品的微生物稳定性。结果表明,蛋白质和非蛋白质成分都对产品的抗氧化活性起作用。因此,开发基于paneer乳清的酸乳酒可以减轻废物管理的麻烦,还能提供健康益处。
{"title":"Development of nutri-functional paneer whey-based kefir drink","authors":"Harisha Devi,&nbsp;Tejinder Pal Singh,&nbsp;Ruby Siwach,&nbsp;Vandana Chaudhary","doi":"10.1007/s13197-024-06023-y","DOIUrl":"10.1007/s13197-024-06023-y","url":null,"abstract":"<div><p>Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.24 kcal total energy, 8.29 g carbohydrates, 7.19 g sugar, 1.51 g protein, 0.52 g total fat, 0.13 g saturated fat, 0.30 g MUFA, 0.23 g ash, 49.7 mg sodium content, 0.51% (w/w) alcohol and 4.5% (v/v) CO<sub>2</sub>. Results revealed a notable decline in pH and a rise in acidity during the early stages of storage followed by stabilization thereafter. Additionally a progressive decrement in lactose content and increase in ethanol was reported owing to the fermentation activity of the diverse microflora in kefir culture. The product exhibited antimicrobial as well as antioxidant activity and also remained stable for 12 days under refrigeration. Microbial stability was further strengthened by the absence of <i>E.coli</i> and consistent viable count of lactic acid bacteria and yeast in confirmation with the microbiological standards of fermented milk products. Results indicated that both proteinaceous as well as non-proteinaceous components are responsible for antioxidant activity of the product. Hence, the development of paneer whey-based kefir could relieve hassle of waste management and also provide health benefits.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"254 - 263"},"PeriodicalIF":2.701,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06023-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Correction: Peanuts as functional food: a review 更正:作为功能性食品的花生:综述
IF 2.701 Pub Date : 2024-06-29 DOI: 10.1007/s13197-024-06021-0
Shalini S. Arya, Akshata R. Salve, S. Chauhan
{"title":"Correction: Peanuts as functional food: a review","authors":"Shalini S. Arya,&nbsp;Akshata R. Salve,&nbsp;S. Chauhan","doi":"10.1007/s13197-024-06021-0","DOIUrl":"10.1007/s13197-024-06021-0","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2222 - 2222"},"PeriodicalIF":2.701,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142414923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability 探索柚木果实在 RTS 饮料中的潜力:关于制备和稳定性的综合研究
IF 2.701 Pub Date : 2024-06-27 DOI: 10.1007/s13197-024-06017-w
Manoj Prabhakaran, Attar Singh Chauhan, Nandini Prasad Shetty, Y. N. Sreerama

The potential of Carissa spinarum (Cs), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting Cs fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% Cs fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics, flavonoids, DPPH activity) and sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls. HPLC analysis confirmed the retention of bioactive compounds Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid, and Resveratrol in RTS beverages. Sensory evaluation indicated a higher level of acceptance, with overall acceptability ranked as follows on a 9-point hedonic scale: T2 (7.01) > T3 (6.92) > T1 (6.58) > Control (5.46). The study underscores Cs's bioactive potential and promising role in functional beverage development, appealing to health-conscious consumers due to retained nutrition and nutraceuticals during storage, offering convenient and flavorful options.

Carissa spinarum(Cs)是一种未得到充分利用的植物,具有丰富的药用和营养价值,研究人员对其生产即饮饮料(RTS)的潜力进行了探索。研究调查了提取 Cs 果汁的商业加工技术,以及果胶(低含量和高含量)、黄原胶和海藻酸钠等稳定剂对饮料质量的影响。海藻酸钠因其沉淀率和感官可接受性而被选中,并在 RTS 配方中得到进一步优化。将这些含有 10%Cs果汁、不同白利糖度浓度(10(T1)、12(T2)和 14(T3))的配方冷藏(4 ± 0.5 °C)60 天,进行保质期研究,同时进行理化(pH 值、维生素 C、可滴定酸度、总糖、花青素、总酚、类黄酮、DPPH 活性)和感官评估。与对照组相比,处理组在理化稳定性方面有明显改善。高效液相色谱分析证实,RTS 饮料中保留了生物活性化合物花青素-3-葡萄糖苷、绿原酸、丁香酸和白藜芦醇。感官评估表明,人们对 RTS 饮料的接受程度较高,根据 9 点享乐量表,总体接受程度排名如下:T2(7.01);T3(6.92);T1(6.58);对照组(5.46)。这项研究强调了 Cs 的生物活性潜力和在功能饮料开发中的前景,由于在储存过程中保留了营养和营养保健品,对注重健康的消费者很有吸引力,并提供了方便和风味独特的选择。
{"title":"Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability","authors":"Manoj Prabhakaran,&nbsp;Attar Singh Chauhan,&nbsp;Nandini Prasad Shetty,&nbsp;Y. N. Sreerama","doi":"10.1007/s13197-024-06017-w","DOIUrl":"10.1007/s13197-024-06017-w","url":null,"abstract":"<div><p>The potential of <i>Carissa spinarum</i> (<i>Cs</i>), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting <i>Cs</i> fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% <i>Cs</i> fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics, flavonoids, DPPH activity) and sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls. HPLC analysis confirmed the retention of bioactive compounds Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid, and Resveratrol in RTS beverages. Sensory evaluation indicated a higher level of acceptance, with overall acceptability ranked as follows on a 9-point hedonic scale: T2 (7.01) &gt; T3 (6.92) &gt; T1 (6.58) &gt; Control (5.46). The study underscores <i>Cs</i>'s bioactive potential and promising role in functional beverage development, appealing to health-conscious consumers due to retained nutrition and nutraceuticals during storage, offering convenient and flavorful options.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"144 - 154"},"PeriodicalIF":2.701,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization 菠萝(Artocarpus heterophyllus L.)丝的高压加工:质量预测和响应面优化
IF 2.701 Pub Date : 2024-06-26 DOI: 10.1007/s13197-024-06022-z
Suseela Saranya, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Hridyesh Pandey, S. Abdullah

The present work investigates the impact of pressure (P; 300–600 MPa) and holding time (t; 5–20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the P and t had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of P and t increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42–16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.

本研究调查了压力(P;300-600 兆帕)和保温时间(t;5-20 分钟)对柚子丝的质量属性和微生物稳定性的影响。结果显示,压力和保温时间对柚子丝的物理化学和生物活性成分有明显影响。较高水平的 P 和 t 增加了菠萝丝的硬度。在 450 和 600 兆帕的压力下分别加工 20 和 23 分钟后,观察到较好的颜色保持率和较低的颜色偏差。菠萝丝中的抗坏血酸含量从 15.42-16.32 毫克/100 克增加到 15.42-16.32 毫克/100 克,高压处理后,高压处理样品中的总黄酮含量最大增加了约 31%。通过多线性回归分析,所有响应变量都与二度多项式模型拟合良好。600 兆帕/8 分钟的高压加工使柚子丝达到最佳质量,并提高了微生物稳定性,理想值为 0.832。
{"title":"High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization","authors":"Suseela Saranya,&nbsp;Sudheer Kundukulanagara Pulissery,&nbsp;Sankalpa Kallahalli Boregowda,&nbsp;Lakshmi E. Jayachandran,&nbsp;Hridyesh Pandey,&nbsp;S. Abdullah","doi":"10.1007/s13197-024-06022-z","DOIUrl":"10.1007/s13197-024-06022-z","url":null,"abstract":"<div><p>The present work investigates the impact of pressure (<i>P</i>; 300–600 MPa) and holding time (<i>t</i>; 5–20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the <i>P</i> and <i>t</i> had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of <i>P</i> and <i>t</i> increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42–16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"185 - 196"},"PeriodicalIF":2.701,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility 应用热辅助高静水压改性高粱淀粉:多尺度结构、技术功能特性和消化率
IF 2.701 Pub Date : 2024-06-25 DOI: 10.1007/s13197-024-06014-z
Ludmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, Maria Teresa Pedrosa Silva Clerici, Ulliana Sampaio, Serafim Bakalis, Syahrizal Muttakin, Marcelo Cristianini

The effects of high hydrostatic pressure (HHP) (400–650 MPa) and holding temperature (25–50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules. These findings were associated with larger particles, resulting from increased swelling of the granules. The enthalpy changes of crystallite melting decreased from 22.7 (SS) to 0.1–26.9 J/g as a result of increases in pressure and temperature. Measurements of long- and short-range order of SS showed granules have not been completely gelatinized during processing. Water absorption index (1.7–5.4 g/g) and cold viscosity (52.7–94.3 cP) increased as pressure increased, against lowered gel strength (0.80–1.44 N), peak (1394–2735 cP), final (1499–3103 cP) and setback viscosities (233–1288 cP). Increased RS (27.3–35.8%) in processed SS was attributed to the amylose–lipid complex. The process did not affect RDS compared to native SS, but it decreased SDS. Combinations of HHP and temperature demonstrated the potential to produce different versions of physically modified SS suitable for a wide range of applications.

本研究评估了热辅助高压淀粉加工过程中的高静水压(400-650 兆帕)和保温温度(25-50 °C)对高粱淀粉(SS)的多尺度结构(颗粒、结晶和分子)、技术功能特性和消化率的影响。响应面方法证实,加工过程对高粱淀粉改性的影响主要取决于压力水平。随着氢氧化钾的增加,加工后的高粱淀粉会逐渐失去颗粒结构和马耳他十字纹,这表明颗粒内部结构逐渐紊乱。这些发现与颗粒变大有关,因为颗粒的膨胀增加了。随着压力和温度的增加,结晶熔化焓从 22.7(SS)降至 0.1-26.9 J/g。SS 的长程和短程阶次测量结果表明,颗粒在加工过程中尚未完全糊化。吸水指数(1.7-5.4 g/g)和低温粘度(52.7-94.3 cP)随着压力的增加而增加,但凝胶强度(0.80-1.44 N)、峰值粘度(1394-2735 cP)、最终粘度(1499-3103 cP)和后退粘度(233-1288 cP)却有所降低。加工过的 SS 中 RS(27.3-35.8%)的增加归因于直链淀粉-脂质复合物。与原生 SS 相比,加工过程不会影响 RDS,但会降低 SDS。HHP 和温度的组合显示了生产不同物理改性 SS 的潜力,适合广泛的应用。
{"title":"Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility","authors":"Ludmilla de Carvalho Oliveira,&nbsp;Ourania Gouseti,&nbsp;Bill Macnaughtan,&nbsp;Maria Teresa Pedrosa Silva Clerici,&nbsp;Ulliana Sampaio,&nbsp;Serafim Bakalis,&nbsp;Syahrizal Muttakin,&nbsp;Marcelo Cristianini","doi":"10.1007/s13197-024-06014-z","DOIUrl":"10.1007/s13197-024-06014-z","url":null,"abstract":"<div><p>The effects of high hydrostatic pressure (HHP) (400–650 MPa) and holding temperature (25–50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules. These findings were associated with larger particles, resulting from increased swelling of the granules. The enthalpy changes of crystallite melting decreased from 22.7 (SS) to 0.1–26.9 J/g as a result of increases in pressure and temperature. Measurements of long- and short-range order of SS showed granules have not been completely gelatinized during processing. Water absorption index (1.7–5.4 g/g) and cold viscosity (52.7–94.3 cP) increased as pressure increased, against lowered gel strength (0.80–1.44 N), peak (1394–2735 cP), final (1499–3103 cP) and setback viscosities (233–1288 cP). Increased RS (27.3–35.8%) in processed SS was attributed to the amylose–lipid complex. The process did not affect RDS compared to native SS, but it decreased SDS. Combinations of HHP and temperature demonstrated the potential to produce different versions of physically modified SS suitable for a wide range of applications.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"109 - 121"},"PeriodicalIF":2.701,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Journal of Food Science and Technology
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1