Prediction for quality indices of SO2 pre-treated and dehydrated mango was accessed by NIR-HSI.
Models for predicting TSS and SO2 content achieved R = 0.82; RMSEP = 2.42% and R = 0.83; RMSEP = 56.40 mg/kg, respectively.
Visualization of TSS and SO2 content could be presented by predictive images.
The current study aimed to modify pea protein isolate (PPI) and soy protein isolate (SPI) using Cold Plasma (CP) and to assess the impact of this treatment on protein functionalities. These modified isolates were used to prepare plant-based noodles (PBNs) using a noodle-making machine. SPI and PPI powder were treated at 30 kV (4 and 6 min) and their characteristics like water and oil holding capacities, bulk density, foaming and rheological properties, colour and particle size analysis, and electrophoretic patterns were evaluated. Rheological analysis demonstrated that G′ > G″ for both CP-treated gels, although the G' values for SPI were lower than those for PPI in both native and plasma-treated samples. The CP-treated isolates had larger particle size than native ones. PPI was used as a replacement flour at 10–60% concentration with SPI and other ingredients to prepare noodles. Cooking time (CT), solid loss (SL), and water absorption ratio textural properties of CP-treated noodles were reported. The CT and SL decreased with PPI substitution and based on these characteristics S30/P40 sample was chosen as the best plant-based noodle formulation. The CT and SL for S30/P40 sample were 15 min and 4.91%, respectively. This study suggests that pea protein can be a suitable replacement for soy in noodles to improve cooking and textural characteristics. PBNs can be considered a low glycaemic index food for people with diabetes and cardiovascular disease.
The present study aimed to investigate the mass transfer phenomena during vacuum impregnation of Gulabjamun, specifically the migration of moisture into and fat from the product as well as sugar uptake by the product during soaking at varying levels of soaking syrup concentration (40, 50, and 60°Brix) and soaking time (2, 4, and 6 min). To describe these mass transport phenomena, mathematical models were developed using the one-dimensional transient mass diffusion equation and Crank’s equation. The moisture transfer coefficient was found to decrease with an increase in syrup concentration, i.e., 1.075 × 10–04, 8.729 × 10–05, and 5.097 × 10–05 m/s at syrup concentrations of 40, 50, and 60°Brix, respectively. Conversely, the fat transfer coefficient was observed to increase linearly with syrup concentration from 1.143 to 1.595 × 10–04 m/s, and the sugar transfer coefficient increased with an increase in syrup concentration from 3.179 to 5.257 × 10–05 m/s. The study established that the vacuum process significantly accelerated the mass transport of all evaluated entities. The models were validated at 55°Brix for 5 min at ambient temperature (30 °C) and found to provide an excellent fit to the experimental data.
This study explores the optimization of heat treatments for drying of ginger (Zingiber rubens) with an aim of enhancing its suitability for incorporation in cookies. The investigation focussed on examining the impact of drying temperatures ranging from 40 °C to 100 °C on total phenolic content, antioxidant properties and microstructure characteristics of the ginger powders. Using ginger dried at 60 °C and 80 °C was found to be most suitable with respect to antioxidant activity, physical and sensory characteristics. This can be associated due to the increase of 6-shogaol upto 0.0117 mg/g from 0.0037 mg/g as temperature increases and leading to the development of a sweet and spicy flavour on cookies too. Ginger dried at 40 °C resulted in a low TPC and low antioxidant activity as compared to other variations.
The flavor of chili crisps (CC) was identified as a key factor in consumer acceptance. This research aimed to investigate the impact of different varieties of fresh chili on the volatile flavor compounds (VFC) of CC using analytical methods such as electronic nose (E-nose) and gas chromatography-mass spectrometry (GC–MS). The results showed that oil content, crispiness, ΔE* and production rate of CC was significantly affected by moisture content, soluble protein content and soluble solids content of fresh chilies. ZH crisps had the highest production rate at 19.14%, while HCR had crisped the lowest oil content at 5.41% and DH crisps had the highest crispiness at 2201.46 g. E-nose analysis indicated comparable flavors for HCY, HCR, LS, BDQ and DH crisps, however, significant differences were observed in the flavors of ZP, HCR, LS, and ZH crisps. GC–MS analysis showed that the VFC present in CC fell into the categories including esters, terpenes, alkanes, and aldehydes. This study demonstrated that different varieties of fresh chili had a significant effect on the VFC of CC, providing useful knowledge and basic theory for the processing of CC.
This study explored the impact of green tea addition on bacterial communities in Moutai-flavored Daqu fermentation using high-throughput sequencing, alongside physicochemical and flavor analysis. Significant differences in microbial succession were observed over the 40-day fermentation period among Daqu types with varying tea proportions, resulting in distinct bacterial communities. Sixteen dominant genera, including Bacillus, Kosakonia, and Weissella, were identified, with their relative abundances and succession patterns varying by Daqu type. For example, Kosakonia was more abundant in the original Daqu (25.9%) compared to tea-added Daqu (5.6%-8.7%) (p < 0.05). Acidity, influenced primarily by Sphingomonas (R2 = 7.5%-20.1%), was a key factor. In 30% tea-added Daqu, dominant bacterial shifts were regulated by multiple physicochemical factors. Acid- and heat-producing bacteria responded to acidity and temperature changes, enhancing fermentation. Higher tea proportions increased the richness of flavor compounds, with 30% tea-added Daqu showing the highest richness and improved flavor profile. This study demonstrates that the appropriate addition of green tea optimizes bacterial distribution, regulating acidity and temperature, thus improving Daqu fermentation quality.
This study aimed to evaluate the physicochemical properties of fruit waste flour (FWF) composed of pineapple, acerola, and passion fruit (adapted from the Brazilian Amazon) and its impact on the physicochemical and sensory attributes of edible ice cream. FWF was measured for parameters of the proximate composition, total fibers, total phenolic content, and antioxidant capacity. Three formulations of sorbet-type edible ice cream were developed: one addition with FWF (AFWF), one without FWF (WFWF), and a commercial standard (CS) sample; these were characterized based on the proximate composition, total fibers, pH, total acidity, water activity, instrumental color, and sensory acceptance (flavor, texture, and overall appearance). The FWF had moisture levels compliant with Brazilian regulations for vegetable flours, with values of 14.05 mg GAE/g for total phenolic compounds and 16.62 μmol Trolox/g for antioxidant activity. The AFWF had significant amounts of total protein and crude fiber than other fruit ice creams. Sensory evaluation revealed high consumer acceptance, with principal component analysis (PCA) explaining over 70% of the variability in sensory scores, particularly for flavor. These findings suggest that FWF is a promising nonconventional ingredient for improving the nutritional profile of edible sorbets while contributing to the valorization of fruit by-products.
This study was conducted with the aim of producing micro-tissue from muscle (SBM) and fin (SBF) cell lines of Asian seabass, Lates calcarifer. These two cell lines were developed by explant culture method and sub-cultured for 65 passages for muscle cell line and 73 passages for fin cell line. They were successfully cryopreserved and 85–90% of cells were recovered after storage. Immunotyping results revealed that the cells of muscle and fin showed the presence of myosin, and that these cells might have originated from myoblasts. Amplification of mitochondrial large subunit ribosomal RNA gene specific to L. calcarifer revealed that these cell lines were derived from L. calcarifer. Both cell lines are capable of expressing foreign gene with 12–17% transfection efficiency. Sterilized polymer jelly beads and seaweed biofilm were used as scaffolds to culture muscle and fin cell lines. Cytotoxicity of direct and indirect media extract of both scaffolds was evaluated on SBM and SBF cell lines. Both scaffolds were found to be nontoxic and biocompatible for the growth of muscle and fin cells. Micro-tissue formation was observed on both scaffolds after 30 days of culture of these cell lines. Histological examination of tissue formed on polymer jelly bead showed 8–12 layers of cells on the surface of the beads, whereas more than 50 layers of muscle or fin cells were observed on seaweed biofilm. This low-cost seaweed biofilm is an environmentally biocompatible scaffold that could be used for the production of cell-based fish meat and therapeutic fish proteins.
Chocolate is often used in 3D food printing, however in 3D food printing cold extrusion systems, chocolate often faces the issue of temperature-induced clumping. To address this texture alteration, the method of adding oleogels is employed. This study examines the impact of monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC) oleogels on the thermal and textural properties of 3D printed white and dark chocolates. It compares the effects of adding MAG, SE, and HPMC to dark and white chocolate for 3D printing. Thermal analysis shows distinct melting points: white chocolate with MAG peaks at 29.53 °C, 32.46 °C and 37.08 °C, while dark chocolate with SE peaks at 29.79 °C and 31.78 °C. Texture analysis indicates that white chocolate with 2% SE is harder than with 2% MAG, correlating with their respective melting points. AI image recognition effectively identifies shape variations and defects, achieving recognition rates over 90% for ideal shapes and flagging incomplete extrusions and structural issues. These findings highlight 3D printing's potential in chocolate manufacturing for precise customization and quality control, supported by AI inspection systems. Besides, the method offers a simpler approach for future applications for non-thermal extrusion. Future research could optimize oleogel formulations and expand AI applications to enhance production efficiency and product consistency.
Himalayan walnuts form an important sink of walnut oil. In order to utilize the cull grade walnuts for walnut oil production, the present research was devised to extract oil by maceration extraction (ME), ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) to obtain oils with better process yield and intact techno-functional properties. Among the extraction methods, UAE showed the highest (p ≤ 0.05) oil yield (63.68%) followed by MAE (58.83%) and ME (39.83%). The lowest peroxide value (PV) was observed in ME (1.11 meq O2 kg−1 oil) while as, MAE showed the highest PV (2.0 meq O2 kg−1 oil). The highest polyunsaturated fatty acid (PUFA) content (p ≤ 0.05) was observed in MAE (83.01%). However, the highest monounsaturated fatty acid (MUFA) content (p ≤ 0.05) was observed in UAE (13.74%). ME showed the highest amount (p ≤ 0.05) of tocopherols and bioactive phytosterols. Methanolic extracts of MAE depicted highest activity against DPPH (1,1-(diphenyl-2-picrylhydrazyl ⃰) radical scavenging capacity (345 mg AA/kg oil), ABTS 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid ⃰) (57.93%) and metal chelation (55.38%) Correlation analysis depicted a negative correlation between peroxide value with TPC and TTC (r = − 6759 r = − 6502, − 0.509), however a strong positive correlation was seen between antioxidant properties and minor components (r = 0.8481–0.998). In conclusion, amongst all extraction methods, UAE could be employed for the production of high-quality oil with promising phytochemical profile and nutraceutical potential.
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