Journal of Food Science and Technology最新文献

As a perishable commodity, fresh pomegranate arils exhibit short postharvest life with high susceptibility to browning. In this experiment, chitosan coating (0 and 1%) enriched with silibinin (0, 1, 10, 100, and 1000 µM) was used to ameliorate browning and maintain nutritional quality of pomegranate arils during storage at 4 °C for 12 days. The results showed that pomegranate arils coated with chitosan 1% enriched with 1 µM silibinin exhibited lower browning index (36.02%) and higher membrane integrity, represented by lower electrolyte leakage (EL; 28.92%) and malondialdehyde (MDA; 35.31%) aggregation. Furthermore, they exhibited higher phenylalanine ammonia-lyase (PAL) and lower polyphenol oxidase (PPO) activity, contributing to higher accumulation of phenolics and anthocyanins. Moreover, higher DPPH scavenging capacity in these arils could be due to higher accumulation of phenolics, anthocyanins, and ascorbic acid. They also exhibited lower H₂O₂ accumulation due to higher activity of catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD). Thus, chitosan 1% coating enriched with 1 µM silibinin not only ameliorates the browning of pomegranate arils but also maintains their nutritional quality.

In this study, ulvan from Ulva rigida was extracted using an enzyme-assisted method and its effects at various concentrations (0.25, 0.5, and 1% w/w) on the quality characteristics and oxidative stability of beef sausage during refrigerated storage were extensively investigated. The results indicated that incorporating ulvan polysaccharide into the sausage formulation significantly reduced cooking loss, with reductions ranging from 9.38 to 26.56% depending on the ulvan concentration (p < 0.05). At the end of storage, ulvan-incorporated sausages exhibited lower peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable count compared to the control sausages (p < 0.05), with reductions of 20–58%, 8–21%, 15–24%, and 15–19%, respectively. Additionally, the incorporation of Ulvan increased moisture content and lightness (L*) while decreasing hardness, redness (a*), and yellowness (b*) values throughout refrigerated storage (p < 0.05). Sensory evaluation indicated that Ulvan extracted via enzymatic methods was acceptable in beef sausage formulations at levels up to 0.5% w/w.

Kiam wood has been well-known as a natural food preservative in Thailand. Nevertheless, antimicrobial properties against spoilage bacteria as well as their application to extend seafood shelf life remain unclear. Therefore, the present study aimed to investigate antimicrobial activities, active compounds responsible for the antimicrobial activities, and their effect on refrigerated white shrimp shelf life. The result showed that ethanolic Kiam wood extract (eKWE) exhibited strong antibacterial activities against Staphylococcus aureus PSU.SCB.16S.41, Shewanella putrefaciens JCM20190, and Shewanella sp. TBRC 5775. Among these tested bacteria, the strongest antimicrobial activity was observed against S. aureus, with MIC and MBC at 32 µg/mL and 128 µg/mL, respectively. The eKWE showed effectiveness in inhibiting bacterial biofilm formation and motility, as well as cell deformities as witnessed by cell-wall damages with numerous pores on the cell surfaces (based on scanning electron microscopic images). When applied in refrigerated white shrimp, eKWE reduces the growth of mesophilic bacteria, psychrophilic bacteria, Pseudomonas, total coliform, and Shewanella counts. The LC/MS analysis revealed that Vaticanol B was the predominant compound and likely played a role in inhibiting bacterial growth in the refrigerated shrimp meat.

The application of pesticides in agriculture and the presence of their residues in food are a global concern. This issue can also be observed in grapes. The purpose of the present study was to investigate the impact of gaseous ozone and UV-C irradiation on the degradation of some pesticides in grape juice. Ozonification resulted in a decrease in the concentration of all the compounds tested. The concentrations obtained were less than 47.5% of the initial concentrations. Additionally, UV-C light treatments led to a complete reduction in the concentration of all pesticides, except for penconazole, which was reduced to 13.2% with a treatment duration of 1800 s. Comparing the UV-C light radiation and ozone application, it was observed that the greatest destruction of pesticides was achieved with UV-C light treatment. The degradation of the studied pesticides followed first-order kinetics. The half-life ranged between 13 and 29 min for the ozone 99% treatment, 19–29 min for the ozone 50% treatment, and 2–12 min for the UV-C treatment. These results demonstrate a reduction in pesticide residues in food, achieving decreases of over 50%, thus lowering the risk to consumer health.

Honey is prepared by bees from natural sugars, which they collected in the form of nectar from different flowers. In the present study, an inclined plate system was developed and evaluated for moisture reduction of honey by recirculating hot water beneath the drying surface and the process conditions were optimized for getting honey with more shelf life. The water temperature and plate inclination were selected as process parameters ranging from 40 to 70 °C and 30–60° respectively. The honey quality during the process was adjudged on the basis of heat sensitive variables such as hydroxymethylfurfural (HMF) content, diastase activity and colour. The experiments were conducted by following full factorial design of experiments with each variable interaction. It was found that HMF and diastase activity after moisture reduction varies from 17.48 to 51.83 mg/kg and 12.5 to 7.7 from 70–40 °C drying temperature respectively. Less colour loss of raw honey was observed at higher process temperature and low plate inclination that varied from 3.64 to 7.97 in terms of L, a,b colour difference. The ambient temperature and relative humidity during the process was 30.5 °C to 34.8 °C and 78.6 to 89.8% respectively. The optimum conditions of process parameters viz. water temperature and plate inclination were found to be 60 °C and 60° respectively that resulted in minimum increment of HMF formation, less loss of diastase activity along with minimum colour change and less energy requirement during the process.

Artisanal Minas cheese (AMC) is a traditional Brazilian cheese that combines particular production techniques and maturation conditions resulting in cheeses with unique sensory properties. The objective was to use multivariate statistical to determine a quality index based on the correlation of sensory and instrumental analyses of AMC. 25 samples were obtained from a cheese contest, which were sensorially evaluated by judges. Composition, lipid oxidation, fatty acid and volatile compound profiles were analyzed. The data were analyzed using principal component analysis (PCA) and canonical correlation analysis (CCA). PCA helped identify the key variables that distinguished different types of cheeses based on their qualities. CCA showed that hardness and lipid oxidation are indicators of the sensorial quality of cheeses, parameters that classified the cheeses in the competition, with the best evaluated having higher levels of these attributes.

Owing to global rise in the milk consumption and demand, generation of milk whey is high, which is being discarded at a substantial volume. This nutritious by-product could be converted into a valuable resource. This study involves synthesis of a functional beverage from milk whey by fermentation with a bioactive EPS producing Lactobacillus plantarum SVP2 strain. In-order to enhance EPS during fermentation, design of experiments approach was utilized. Sucrose and incubation time exhibited curvature among other variables (inoculum and temperature) via OVAT approach, and were consecutively optimized for enhanced EPS production by L. plantarum SVP2 by 2² central composite design method. At optimized conditions of 54.14 g/L sucrose and 52.97 h incubation time, maximum EPS of 98.15 ± 0.18 g/L was attained. Date syrup (15% v/v) sweetened fermented milk whey was stored upto 30 days, and its sensory and rheological properties were tested. It was noted that the cell count, pH and EPS reduced drastically after 15 days of storage. Sensory analysis revealed that the fermented functional drink exhibited yogurt like smell and taste, while from rheological behaviour, shear thinning characteristics were observed. Ingestion of this beverage results in several health benefits from the bioactive EPS produced by Lactobacillus plantarum SVP2.

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