Applied Food Research最新文献

The composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaerobic fermentation and carbonic maceration) were determined. Palmitic, stearic, oleic, linoleic, linolenic, and arachidic acids and 10 important attributes of the coffee such as fragrance/aroma, flavour, aftertaste, acidity, body, balance, overall, uniformity, clean cup, sweetness, and total score were evaluated. The FA composition and sensory scores following the Specialty Coffee American Association protocols were used to differentiate 19 coffee samples based on the processing method. Principal component analysis (PCA) effectively differentiated coffees processed by spontaneous methods from those processed by induced methods. Notably, Peruvian coffee processed by carbonic maceration exhibited the highest linoleic acid content, while the same coffee processed naturally showed the highest palmitic acid content. All coffee samples scored 10 points for uniformity, clean cup, and sweetness. The highest total scores for the spontaneous processing methods were 88.75 (washed Kenyan) and 87.75 (washed Ethiopian) but ranged from 82.75 to 85.00 for the other coffees. For the best specialty coffees processed by induced methods, scores ranged from 87.25 to 88.00 in seven out of nine coffees. Coffees from different geographical areas processed with innovative methods, such as anaerobic fermentation, carbonic maceration, and high-scoring spontaneously processed coffees, were among the highest qualities.

Persian gum (PG) is a novel natural exudate gum and the main challenge regarding PG is tannin content of gum which limits its application in food and pharmaceutical industries. In fact, tannins are known as anti-nutrient compounds because they limit bioavailability of proteins and minerals. Hence, in this study, the effect of microwave radiation (180, 450, 600 W for 5 min), autoclaving (121 °C for 20 min), boiling (5, 10 and 15 min) and soaking either in water or saline solutions (mono- and divalent salts) was evaluated to remove tannins from Persian gum. Moreover, the effect of tannin removal on the physicochemical properties was investigated by evaluation of rheological properties (flow behavior and viscoelastic tests), zeta potential and Fourier transform infrared spectroscopy (FTIR) data. Our outcomes demonstrated that the highest tannin removal efficiency found to be 75.67 ± 0.25, 74.32 ± 0.54 and 67.08 ± 0.19 % which belonged to soaking in water (180 min), soaking in CaCl₂ solution (1% w/v, 90 min) and boiling (15 min) treatments of brownish PG granules, respectively (p < 0.05). Interestingly, removal of tannin increased apparent viscosity of PG dispersion. Based on oscillatory tests, boiling treatment caused exhibition of solid-like behavior, in contrast to control sample. Tannin removal reduced zeta potential and the lowest reduction belonged to the gums soaked in water (from -32.3 to -28.7 mV); however, formation of ion-bridging in the presence of CaCl₂ caused a remarkable decrease. FTIR analysis declared that in the boiled sample, a decrease was detected in vibration intensity within the range of 3200–3500 cm⁻¹ (-OH groups) which can be due to heat degradation. Findings of the present research confirmed that soaking in water is a low-cost and practical method for tannin removal of PG, which almost had no negative effect on physiochemical properties of gum.

The current study aims to investigate a prediction model from reflection values and the spectral angle mapper (SAM) obtained from hyperspectral imaging (HSI) technology for the detection of three types of foreign materials – a branch, a knife, and rubber – that are associated with the various fruit-processed products. The study found that the maximum and minimum reflection values in the 900 to 1700 nm range for juices (apple, grape, tomato) and jams (strawberry, peach, tomato) differed depending on the presence or absence of physical hazards. The presence of physical hazards was also confirmed by the color difference in the SAM image. The partial least squares discriminant analysis model (PLS-DA) and logistic regression implemented on the Jupyter Notebook platform through the Anaconda prompt provided accuracy, F1 score, specificity, and sensitivity based on the confusion matrix. The maximum value was 100.0 %, while the minimum value was 97.6 % of the result of the PLS-DA modeling in the testing set. Logistic regression modeling also had a similar result: the maximum value was 100.0 %, while the minimum value was 97.8 % in the testing set. The sensitivity value in the testing set, which is a meaningful result for detecting physical hazards, was a maximum of 100.0 % for both PLS-DA and logistic regression. Results from the current study suggest that the reflection value and SAM data obtained through hyperspectral imaging could build a big data platform for early determination of physical hazards during agricultural product processing.

Approximately 5 % of all seeds at a seed company are discarded because of their underutilization. Bitter gourd contains a large number of seeds that are discarded, which are difficult to treat and cause severe environmental pollution. However, these seeds are a rich source of bioactive metabolites (such as glycosides, saponin, alkaloids, triterpenes, steroids, dietary fibers, essential oils, and saturated and unsaturated fatty acids) with antioxidant, antimicrobial properties, and health-promoting effects. So, it is important to find ways to treat this waste and use it in various food products and health-promoting effects to benefit humans and prevent environmental pollution as per Goal 12 (responsible consumption and production) of 17 sustainable development goals (SDGs) set by the United Nations. This review discussed the extraction of different functional compounds by using traditional and modern extraction techniques, nutraceutical and food applications, as well as the toxicological effects of the bitter gourd seeds, aiming to give a new research direction to the researchers of concerned fields to find more potential applications of this natural waste. Both in vivo and in vitro study results showed that bitter gourd seeds in powder, extract, and oils can be used as antioxidant and antitumor agents and showed antidiabetic, anti-obesity, antibacterial, anti-inflammatory, and anticancer activities. Bitter gourd seeds also have healthy and technological compounds that could be used in food industries to improve food products' quality, stability, and nutritional characteristics. Bitter gourd seeds can also be used to purify drinking water. Further studies are needed to find more applications of this natural by-product in developing functional and nutritious foods.

The dairy sector is constantly innovating in response to the critical issues connected to sustainability and healthiness and to the increasing consumer demand for products with nutritional benefits. This study aimed to develop an innovative fermented dessert made from donkey milk (FDMD) added with oat flour (OF) and wheat germ oil (WGO). Different concentrations of OF and WGO (8, 10, and 12, and 3, 5, and 7 % w/w) were tested to optimize texture and, for this purpose, D-optimal mixture design was used. The best structural formulation obtained (11.5% w/w of OF and 3.5% w/w of WGO) was fortified with two further ingredients including dark chocolate 3% w/w, and pomegranate extract rich in ellagic acid (0.5 w/w, FDMD-A, and 1% w/w, FDMD-B) for improving flavor and nutritional properties. The quality and safety characteristics of the product during 30 days of storage were evaluated. The application of the Design of Experiment (DoE) proved successful in achieving the desired structural characteristics using 11.5% w/w OF and 3.5% w/w WGO. The addition of pomegranate extract did not negatively influence the textural and rheological characteristics of the samples, instead acting positively on the stability of the product during storage. Moreover, it had an impact on total polyphenol content and antioxidant activity, showing better results at 1% level of fortification (FDMD-B). The shelf-life study demonstrated that both formulations were microbiologically safe and stable and were appreciated by the panel involved in the sensory analysis. Finally, poor proteolysis took place during the 30-day storage period, indicating that the two samples did not significantly change over the 30 days of storage.

The effects of different contents of mung bean on microstructure, cooking property, hypoglycemic activity and in vitro starch digestion of extruded buckwheat noodles were studied. The results demonstrated that as the increase of mung bean content, the cooking loss of the noodles decreased from 19.26 % to 14.59 %, the estimated glycemic index (eGI) decreased from 85.17 to 69.66, and the content of resistant starch (RS) content increased from 39.32 % to 55.45 %; Furthermore, the α-glucosidase and α-amylase inhibitory activities were significantly enhanced; however, the overall sensory attributes did not change significantly. Afterwards, XRD and FTIR analyses revealed that the addition of mung bean promoted the formation of starch-lipid complexes and improved the short-range structural order of starch; Additionally, scanning electron microscopy (SEM) results indicated that as the content of mung bean increased, the pores within the extruded buckwheat noodle gradually became smaller, and the number of pores increased gradually, contributing a more complete network structure, which favors the formation of gels with enhanced mechanical properties. In conclusion, the comprehensive quality of extruded buckwheat noodles with the addition of mung bean was effectively improved.