Journal of Food Science and Technology最新文献

The present study aimed to evaluate the color intensity, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of fresh honey samples. For this study, honey samples were collected from five regions and divided into three sites based on different floral and geographical origins: forest, rural, and urban sites located in North Maharashtra, India. The findings showed that honey samples from the selected sites were significantly different (p < 0.05). The honey samples tested had extra light amber to dark amber color variation with color intensity values of 450 to 907 mAU. The mean value of the TPC of the honey samples ranged from 179.34 to 461.41 mg GAE/kg, while the TFC ranged from 19.29 to 56.52 mg catechin/kg of honey. The ascorbic acid equivalent antioxidant content (AEAC) were ranged from 112.57 to 136.78 mg AEAC/kg of honey.

The findings indicated that honey from forest sites contains the highest phenolic, flavonoid and antioxidant contents with maximum color intensity compared to honey from rural and urban sites. The honey samples showed a strong positive correlation between color intensity, TPC, TFC, and antioxidant activity. As per PCA, the first component explained 73.4% of the variance, which was mostly dominated by TPC, TFC, and AEAC, whereas the second component, with a variance of 23.33%, was dominated by color intensity and color Pfund. Overall, North Maharashtra honey has a high level of antioxidants, suggesting that it could be a useful natural antioxidant source.

Fermented milk is commonly used to preserve live probiotics, but its limited shelf life is a challenge. Tablet forms offer an innovative solution, and recent researches indicate that postbiotics can provide similar benefits to live probiotics. This study aimed to optimize fermented milk preparation using Lacticaseibacillus paracasei SD1 and Lacticaseibacillus rhamnosus SD11 and to assess their effectiveness when incorporated into fermented milk tablets. The study investigated the effects of temperatures (30 °C and 45 °C) for fermented milk preparation using single and combined probiotic strains and then examined anti-bacterial activity, suppression of pro-inflammatory cytokines, growth inhibition of Caco-2 cells, and butyrate concentration. Additionally, fermented milk tablets containing either postbiotics or live probiotics were prepared and evaluated for efficacy and stability. The results demonstrated that fermented milk at 45 °C using a 1:1 combination of L. paracasei SD1 and L. rhamnosus SD11 exhibited probiotic potential in all parameters. As a result, this formulation was selected to prepare fermented milk tablets. The tablets, whether containing postbiotics or live probiotics, effectively inhibited pathogen growth, reduced pro-inflammatory cytokine levels, suppressed Caco-2 cell proliferation, and promoted butyrate production. The beneficial efficacy remained stable for 6 months of storage, and fermented milk tablets maintained probiotic levels above 8 log cells g⁻¹ after 6 months at 4 °C. However, at 25 °C, live probiotic tablets lost viability after 2 months, while postbiotic tablets retained heat-killed cells at 4 log cells g⁻¹ for 6 months. Therefore, fermented milk tablets may be an alternative way to preserve probiotics and their biological benefits for longer.

In this study, we developed fortified milk beverages (FMB) with varying ingredient levels and optimized both ingredient levels and retort processing conditions using conjoint analysis and response surface methodology (RSM). The optimal retort processing conditions were determined through a Box–Behnken design in RSM, identifying 100 °C for 10 min as the preferred combination. This optimized condition yielded FMB with desirable properties, including pH values from 6.57 to 6.30, titratable acidity from 0.140 to 0.170%, total soluble solids from 15.55 to 17.07° Brix, peroxide values from 0.64 to 2.07 meq O₂/Kg, and viscosity from 1.68 to 1.46 cp over 90 days. Significant differences (P < 0.05) were observed between control and fortified samples in terms of moisture, fat, crude fiber, crude protein, and caloric value. During storage, concentrations of docosahexaenoic acid and vitamin A in the FMB decreased to 6.22 and 3.38 mg/200 mL, respectively. Sensory evaluations were conducted on both control and fortified samples throughout their shelf life.

The subject of investigation in this research was the preparation of pointed gourd (Trichosanthes dioica) petha using osmotic dehydration. The primary objective of this study was to explore the use of osmotic dehydration as a method for the preparation of petha from pointed gourd. The process entails using sugar as an osmotic agent for the peeled and deseeded pointed gourd, subjecting it to different temperature conditions (60˚C and 70˚C) in tray dryer. Nevertheless, the effects of the treatments were compared based on nutritional value, total phenolics and as well as textural and sensory properties. The sample (B1) with the highest sensory quality was obtained at pointed gourd treated with sugar solution of 30ºBx at 60˚C for 9 h. Further, the product was characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. The results showed that the osmotic dehydration can be an effective method for enhancing the storage life of product in terms of both sensory as well as nutritional quality.

Seaweeds are a rich source of various bioactive compounds and metabolites. In this study, sulfated polysaccharide, κ-carrageenan has been isolated from red algae, Hypnea valentiae, and developed biodegradable film with the addition of plasticizers, sorbitol and polyethylene glycol (PEG 4000) at varying concentrations of carrageenan (1%, 5% and 7% Carr). The biodegradable film exhibited excellent mechanical properties with increasing carrageenan concentration. The 5% Carr film showed improved water barrier properties, high water contact angle (hydrophobicity), high tensile strength (11.38 MPa) and elongation at break (23.27%) which imparts rigidity and flexibility to the film. The results of FTIR and SEM images revealed that the plasticizers and polysaccharides have been blended properly. Since seaweeds are natural antioxidants the κ-carrageenan based biodegradable films displayed strong radical scavenging activity. The 7% Carr film exhibited 86% of radical scavenging activity in ABTS assay and 5% Carr showed 80% of scavenging activity. The biodegradable films displayed efficient antibacterial activity against gram-negative bacteria, E. coli and gram-positive bacteria, B. subtilis. The developed films exhibited excellent biodegradability, the films samples degraded completely within 84 days of soil burial. The κ-carrageenan based biodegradable film (5% Carr) from red algae, H. valentiae better serves as a versatile food packaging material.

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This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (p < 0.05) in pH and a significant increase (p < 0.05) in water holding capacity and L* parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the a* parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (p < 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (p < 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (p < 0.05) the microorganism count in the meats and received higher texture scores from the panelists (p < 0.05). Furthermore, the purees did not cause any sensory defects.

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A cross-sectional survey research design was chosen to explore the degree of acceptance of Malaysian consumers from various demographic backgrounds towards migratory locust-based food products by using the Food Neophobia Scale (FNS), Insect Phobia Scale (IPS), and Willingness to Consume (WTC) migratory locust-based food products scale. This study chose migrant locusts (Locusta migratoria) due to their high protein content and potential to obtain Halal certification and sustainable production. In this study, 326 questionnaires were distributed online using non-probability sampling methods among Malaysian consumers. The results showed that average mean values for total FNS, IPS, and WTC scores were 35.73 out of 70, 31.05 out of 42, and 4.27 out of 7, respectively. In addition, the correlations between FNS and IPS scores towards WTC scores showed a negative correlation, with the IPS-WTC (− 0.399) correlation being stronger than FNS-WTC (− 0.216). Regarding demographic background, statistically significant variables for total FNS and IPS scores were limited to age group and gender. Overall, it can be concluded that most respondents hold a neutral stance towards introducing migratory locust-based food products in Malaysia, with entomophobia being the most probable reason for consumers’ rejection of migratory locust-based food products.

The research aimed to assess the effectiveness of neutral electrolyzed water, alone or combined with acetic acid and lactic acid, in reducing Listeria monocytogenes and Salmonella enteritidis in chicken breast. The research involved evaluating quality parameters, physical and chemical properties, bacterial count, and sensory characteristics of chicken breast samples over 0, 1, 3, 6, and 9 days. The findings showed that neutral electrolyzed water had better antibacterial activity than distilled water. The inclusion of acetic and lactic acids amplified the inhibitory effect of neutral electrolyzed water, with the most substantial impact on the growth of the target bacteria observed when both acids were utilized together. The treatments had a more pronounced effect on the gram-negative bacteria S. enteritidis (2.85 ± 2.8 log CFU/g) compared to the gram-positive bacteria L. monocytogenes (2.9 ± 1.6 log CFU/g). The physicochemical quality and microbial analysis (e.g., TVB-N, pH, PV, PTC, TVC, and TBA) of chicken samples showed significant changes in samples containing L. monocytogenes compared to samples containing S. enteritidis bacteria. The study concluded that combining neutral electrolyzed water with organic acids (NEW + AA-2 + LA-2) is a promising approach to extend the shelf life of chicken samples due to competitive production costs, safe transportation, low corrosion capacity, and low toxicity.

In response to the emerging demand for alternative protein sources in the food industry, this study explores the incorporation of insect-derived sericin from Bombyx mori in high-protein white bread. The sericin exhibited 91% purity and a unique amino acid profile, rich in serine (~ 29%), aspartic acid (~ 18%), glutamic acid (~ 9%), and threonine (~ 5%). The study investigates the impact of sericin on dough properties, bread structure, nutritional content, and sensory attributes. Optimal dough stability and sensory acceptance were achieved with 5% sericin, 0.010% α-amylase, and 2.5% glycerol monostearate (GMS). While sericin incorporation initially reduced loaf volume (from 378 cc for control to 220 cc with 15% sericin), the addition of α-amylase (0.005 − 0.015%) and GMS paste (2.5%) optimized the bread’s volume and structure, resulting in a 30% increase in protein content compared to the control. The optimized bread exhibited fewer but larger air pockets (162 cells, ~ 55 mm³), indicating improved dough aeration. The integration of mulberry sericin into white bread was successfully achieved through the combined effects of sericin, α-amylase, and GMS paste, ensuring enhanced protein content, improved texture, and sensory acceptability. Therefore, this study provides insights into the potential for utilizing sericin as a sustainable protein source in bread formulations.

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