ACS food science & technology最新文献

The finger millet seed coat and endosperm are rich in phytonutrients, and processing these components through thermal methods can influence their metabolite composition. This study evaluated their phenolic profiles using ultraperformance liquid chromatography-electrospray ionization-high-resolution mass spectrometry (UPLC-ESI-HRMS/MS), identifying 30 phytochemical compounds, including 17 phenolic acids and 13 flavonoids. Novel compounds such as ellagic acid glucoside and 3-hydroxycoumarin were found in the seed coat, while the endosperm contained 3-hydroxycoumarin, ellagic acid glucoside, and genistin. Drum drying resulted in the appearance of ferulic acid-4-glucoside quercetin-3-(6′-malonylglucoside) and gallocatechin, but there was a disappearance of caffeoyl aspartic acid and apigenin-7-glucoside from both seed coat and endosperm extracts. Despite processing, the catechin content decreased by only 13%. Drum drying decreased the total dietary fiber (TDF) in the seed coat (25%) but increased it in the endosperm (14%). 2,2′-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity decreased in the seed coat (30%) but increased in the endosperm (18%). Total antioxidant activity was unaffected. These results suggest that drum-dried finger millet fractions offer potential as functional foods with enhanced nutritional and antioxidant properties.

This paper presents a cactus-like NiO nanostructure-based chemiresistive gas sensor for monitoring saltwater fish freshness. The sensing material was synthesized via a low-temperature, facile hydrothermal method. The cubic crystal system and cactus-like morphology of the synthesized material were revealed using X-ray diffraction and a field emission scanning electron microscope. The sensing material was integrated with gold interdigitated electrodes for gas sensing measurements. The operating temperature of the sensor was optimized to be 250 °C. The fabricated sensor was more sensitive toward trimethylamine (TMA). A response of 56% was obtained in the presence of 10 ppm trimethylamine with the response and recovery times being 30 and 205 s, respectively. The experimental limit of detection of the sensor was 100 ppb. The sensor was exposed to vapors emitted from saltwater or marine fish. Fish samples were categorized according to the storage conditions of room temperature and deep fridge. The sensing measurements were performed with fish samples at a time interval of 24 h. Initially, the response of the sensor to a fresh sample was around 10%. After that, the response of the sensor increased with time. This study suggests a simple method for detecting marine fish freshness using chemiresistive sensing technology in a sensitive and efficacious manner.

In this study, the effect of replacing animal fat with argan oil on the quality properties of bologna-type chicken sausage was evaluated by physicochemical and textural analysis. For this purpose, five different treatments (T1, 100% beef fat; T2, 75% beef fat + 25% argan oil; T3, 50% beef fat + 50% argan oil; T4, 25% beef fat + 75% argan oil; and T5, 100% argan oil) were used in bologna-type sausage production. Replacing animal fat with argan oil by up to 50% increased the pH values of the sausages. As the ratio of argan oil used in production increased, the TBARS value and L* value increased, while the a* value decreased. Using argan oil in bologna-type chicken sausages decreased the SFAs and increased the amounts of oleic and linoleic acids. Substitution of animal fat up to 50% with argan oil increased the hardness, cohesiveness, and chewiness values of the sausages. However, adhesiveness and springiness were not significantly affected by the use of argan oil (P > 0.05). It was concluded that replacing animal fat with 25% argan oil was possible in bologna-type chicken sausage production and using argan oil at a maximum of 50% would be appropriate.

Forest honey is a prime nontimber forest product (NTFP) with the potential to generate income in rural areas across the (sub-)tropics. In the Afrotropics, if beekeeping and honey production from Apis mellifera are under active development, harvesting of stingless bee honey from wild nests is still ongoing, and very little is known about its chemical properties. To fill this gap, we collected 21 samples of A. mellifera honey and 21 samples of stingless bee honey from eight localities in Burkina Faso. The chemical composition of the samples was characterized using ¹H NMR spectroscopy. Our results showed that stingless bee honey composition differed from that of A. mellifera honeys with a lower sugar content and a higher acid content due to different fermentation processes, producing a honey with a higher functional chemodiversity. The greater functional diversity in stingless bee honey may influence synergistic interactions between its compounds, thereby amplifying the beneficial properties of the honey. Our results provide a chemical characterization of Afrotropical stingless bee honey, highlighting the complexity of this natural medicine whose properties remain underinvestigated.

Pretreatment processing is essential for removing or reducing antinutrients in Dioscorea pentaphylla. This study evaluated the efficacy of various pretreatment processes in reducing antinutrients in Dioscorea pentaphylla, specifically soaking for 4, 8, and 12 h; boiling for 5, 15, and 25 min; and steaming at 121 °C for 5, 15, and 25 min. The reduction rates were observed as follows: phytate (53–65%), oxalate (18–55%), tannin (74–91%), saponin (78–85%), trypsin inhibitors (52–91%), and α-amylase inhibitors (40–70%). Additionally, pretreatments significantly diminished the levels of total phenolics (33.50–70.87%), flavonoids (44.92–67.41%), and antioxidant activities (49.20–64.95%). Structural characterization via XRD, FTIR, and SEM revealed notable alterations in flour morphology, particularly under boiling conditions. Boiling for 25 min emerged as the most effective pretreatment for antinutrient reduction, substantially impacting the size and shape of starch granules, as evidenced by SEM analysis.

From the industrial angle, the global perception of a sparkling drink is largely conditioned by its level of dissolved CO₂ ruled by the so-called Henry’s equilibrium in sealed bottles or cans. In this critical review, the main empirical or semiempirical models developed in the past decades aimed at determining the solubility of CO₂ in aqueous mixtures of compositions relevant to the sparkling drinks industry are compiled, from simple sparkling waters and soft drinks to more complex sparkling alcoholic beverages, such as beers or sparkling wines. The focus was therefore on the combined action of temperature, sugar, and ethanol on the solubility of CO₂ in solution. Depending on the formulation of their products, Research & Development engineers in the sparkling beverage industry in the broad sense thus have a summary document that allows them to anticipate and predict certain important elements, such as (1) the CO₂ pressure and dissolved CO₂ reached in their packaged beverages, (2) the shelf life of their packaged beverage, (3) the critical concentration of dissolved CO₂ below which a beverage no longer produces bubbles in tasting glasses, as well as (4) the total number of bubbles likely to form in a glass.

The effect of egg white protein (EWP) on the quality of flatbread made from wheat and mixed flour was studied. Different concentrations of EWP 0, 2, 4, 6, and 8% (w/w) were used. We observed that the addition of EWP decreased the flatbread’s moisture content, water activity, springiness, cohesiveness, and resilience but increased color, dynamic moduli, hardness, and chewiness. Low-field nuclear magnetic resonance data revealed increased bound water as the EWP concentration increased. Scanning electron microscopy observed more orderly and denser structures of flatbreads with EWP. Fourier transform infrared spectroscopy revealed that such an influence was possibly due to improved protein–starch interaction. Furthermore, 8% EWP in the flatbread improved in vitro protein digestibility from 88.47% to 91.3% for wheat flour and 83.46% to 88.53% for mixed flour. In conclusion, this study can potentially enhance the mining of bread diversity and expand egg protein usage in various contexts.

The present work aimed to identify the major antioxidants present in honey, propolis, and pollen from Jataí (Tetragonisca angustula angustula) and Mandaçaia (Melipona quadrifasciata quadrifasciata Lep.) bees and relate them with plant species. Pollen showed antioxidant activity up to 10 times greater than honey and up to 8 times greater than propolis, with the Jataí bee presenting higher values for DPPH in honey and pollen and the Mandaçaia bee in propolis samples. Total phenolic contents presented similar results. A greater variety of saccharides was found in honey by ultrahigh performance liquid chromatography with high-resolution mass spectrometry. Saccharides, terpenoids, lignans, phenolic compounds, and flavonoids were found in propolis, while flavonoids were major in pollen. Mandaçaia bee pollen resulted in more kaempferol and p-coumaric acid by high-performance liquid chromatography ultraviolet visibility than Jataí. In contrast, Jataí bee pollen showed more quercetin than Mandaçaia. These findings suggest that bees may have visitedDaucus carota, Anethum graveolens, and Raphanus sativus L. for pollination.

This study evaluates the concentration effect of green tea (GT), black tea (BT), and coffee (CF) polyphenols in set yogurt syneresis and its physicochemical attributes during refrigerated storage. All polyphenol-added yogurts showed a significantly lower (p < 0.05) syneresis than the control. High polyphenol concentrations significantly reduced syneresis, except in CFY, indicating that the percentage of syneresis reduction depends on the polyphenol type and its concentration. Treated yogurts showed a significantly higher (p < 0.05) viscosity than the control, indicating polyphenol–milk–protein matrix formation. In conclusion, adding natural polyphenols reduces syneresis in set yogurt while maintaining its physicochemical properties.