Applied Food Research最新文献

Protein Energy Malnutrition is a public health challenge that negatively affects young children in developing countries. Formulation of foods fortified with edible insects is a potentially sustainable approach to increase the protein quality in the diet of young children. Biscuits are a suitable fortification vehicle as they are popular among young children and have an extended shelf life. The aim of this study was to evaluate the effect of fortifying wheat and wheat-sorghum flours with Ruspolia differens powder (RDP) on sensory characteristics and acceptability of biscuits. Ten biscuit formulations were made by replacing part wheat and wheat-sorghum flours with 5, 15, 25, and 40 % RDP. Sensory evaluation was conducted using a descriptive panel to characterize the ten biscuit formulations, a Check-All-That-Apply questionnaire, and intent to buy. Principal component analysis for 38 attributes for biscuits scored by a descriptive sensory panel revealed that the first two principal components explained 82 % of the total variation where principal component 1 accounted for 60 % due to the cereal component, while 22 % (principal component 2) was due to concentration of grasshopper powder. Cluster analysis identified three distinct groups of consumers with similar biscuit preferences. The drivers of liking and intent to purchase biscuits are wheat based, with vanilla aroma and flavor, sweet flavor and baked biscuit aroma with a light colour. Compositing the biscuits with RDP imparts positive consumer attributes of crunchy texture and baked aroma. These protein rich biscuits have the potential to be used as a supplementary food because of the positive consumer attributes.

In the absence of refrigerated storage, coating materials may offer effective alternatives for preserving egg shelf life. Durian rind, rich in pectin, seals eggshell pores, while nisin, a natural antimicrobial peptide, helps reduce bacteria. This study investigated the effectiveness of durian rind pectin combined with nisin to preserve egg quality and reduce bacterial contamination. Eggs were divided by treatment: (1) uncoated or control; (2) durian rind pectin coated; and (3) coated with durian rind pectin and nisin. All eggs were kept at room temperature (25–30 °C) for five weeks and evaluated weekly for weight loss, Haugh unit (HU), yolk index (YI), egg white pH, and total bacterial count on eggshells and egg content. Results were that durian rind pectin coating, with or without nisin, significantly reduced weight loss (8.5–8.7 % in coated eggs versus 10.5 % in uncoated eggs by day 35); maintained Grade A HU until day 28 (uncoated eggs dropped to Grade B by day 14); and preserved a higher YI with a lower egg white pH compared to uncoated eggs. The total bacterial count on eggshells was lowest in eggs coated with durian rind pectin and nisin (4.06 log₁₀ CFU/mL), compared to durian rind pectin alone (5.15 log₁₀ CFU/mL) and uncoated eggs (5.85 log₁₀ CFU/mL) at day 35. These findings suggest that durian rind pectin coating may extend egg shelf life up to 28 days by maintaining a Grade A HU and an egg white pH under 9.2. Adding nisin enhances antibacterial activity, reducing bacterial count on eggshells.

The provision of food by cafeterias is an opportunity to promote health through a balanced diet and safe food, offering the prospect of sustainably developing the well-being a community and the local economy. This study assessed the hygiene conditions of an institutional cafeteria. The presence of foodborne pathogens and indicators of general hygiene in 143 food and environmental samples were analyzed using the TEMPO and VIDAS food safety testing machines. All food samples tested negative for Salmonella sp., and Staphylococcus aureus counts were below the GCC Standardization Organization (GSO) limit. Escherichia coli was detected at level above the set limit in six food samples. Sixteen food samples showed aerobic bacterial counts above the set limit. Total coliforms and Enterobacteriaceae were each detected above the set limits in eight food samples. Yeasts and molds were detected above the set limit in 14 food samples. Coliform bacteria, S. aureus, and mold were detected on the hands and white coats of cafeteria workers and on work surfaces, machines, and cutting boards. The hygiene conditions of the cafeteria are not suitable for food preparation, and to improve hygienic conditions in cafeterias, regular inspection of food and food preparation facilities is strongly recommended.

Date palm fruit (Phoenix dactylifera L.) is a well-known fruit that has become increasingly popular among consumers due to its pleasant flavor, nutrient-dense content, and nutraceutical characteristics. Date seeds are the main by-product of date fruit consumption and processing. Date seeds are usually incorporated in animal feed; however, their application in human contexts, such as food products, remains minimal. Nonetheless, they contain significant amounts of bioactive phenolic compounds, primarily flavonoids, which possess potential health benefits. The current study investigated and compared the phenolic profile, antioxidant, and antibacterial activities of aqueous extracts of nine different date seeds varieties. The phenolic profile, analyzed using high-performance liquid chromatography (HPLC-DAD-ESI-MS), showed that total phenolic compounds ranged from 1.05 to 1.24 mg/g in Reziz and Naghal varieties, respectively, with flavan-3-ols predominating in all varieties. Results of the ABTS and DPPH assays revealed that the antioxidant activities against free radicals were directly correlated with the overall phenolic content, particularly for caffeic acid. Indeed, all date seeds possessed antibacterial capabilities, with a stronger effect observed on Listeria monocytogenes than Escherichia coli. Additionally, date seeds demonstrated a promising source of oil rich in oleic and lauric acids, both of which are considered beneficial for health. According to our findings, date seeds are a significant source of bioactive compounds, which renders them ideal candidates for potential inclusion in human diets as food additives and nutraceuticals.

Carbon dots (C-dots) have gained significant attention for their applications in the food industry due to their unique optical and biological properties. In this study, C-dots were synthesized from lemon peel using a hydrothermal method and their effects on beef fillets were investigated via aerosolization. Particle size analysis revealed an average C-dot size of 7.55 nm, and transmission electron microscopy confirmed the spherical shape of the dots. The radical scavenging assay indicated an antioxidant capacity with a 50 % scavenging effect of 0.66 mg/mL. Low cytotoxicity on L929 mouse fibroblasts was observed at concentrations below 0.5 mg/mL, suggesting good biocompatibility. Beef fillets were treated with C-dots at two concentrations (5 and 10 mg/mL) by aerosolization. Quality indicators (pH, total volatile basic nitrogen, thiobarbituric acid value, psychrophilic and mesophilic bacterial counts, and sensory evaluation) were measured during 15 days of refrigerated storage and showed concentration-dependent control of microbial growth and inhibition of oxidation in meat samples with 10 mg/mL proving more effective than 5 mg/mL. Both concentrations delayed spoilage by at least three days. Despite minimal color changes, sensory analysis revealed improved odor scores (characterized by smoky notes) in C-dot-treated samples. This improvement, likely due to the prevention of off-odors, led to higher overall acceptability ratings compared with the control group. These findings suggest that C-dots synthesized from lemon peel could extend the shelf life of beef fillets, and aerosolization of C-dots offers a method to reduce the amount of C-dots required while maintaining or improving the quality of beef fillets during storage.

Pulses have good nutritional, functional, and biological properties and are easily accessible to low-income people. The aim of this work was to study the physical characteristics of the grain as well as the chemical and antioxidant properties of defatted flour from five pulse cultivars (three cultivars of Bambara groundnuts, one of soybean, and one of cowpea) cultivated in the Far North region (Cameroon) and then discuss the therapeutic involvement. Geometric and gravimetric analysis showed that Bambara groundnut cultivars exhibited adequate physical properties. The proximate composition analysis revealed that defatted soybean flour (42.18 %) and Bambara groundnut cultivars (23.58–27.61 %) presented high protein content. High total polyphenolic content was also found in Bambara groundnuts (90.75–103.13 mg GAE/100 g DM), followed by cowpea (96.98 mg GAE/100 g DM). Flavonoid content was noteworthy in soybean flour (61.39 mg EQ/100 g DM). DPPH radical scavenging activity was high in soybean flour (17.61 µg TE/100 g DM), followed by the Bambara groundnuts (14.58–17.41 µg TE/100 g DM). In addition, ferric-reducing antioxidant power (FRAP) was important in Bambara groundnut defatted flour (40.78–43.80 µg TE/100 g DM). The correlation was significant between the physical characteristics, chemical composition, and antioxidant activity of defatted flour. The correlation between total polyphenolic and flavonoid content and antioxidant properties underlined the importance of these compounds in the protection against free radicals and, therefore, in the prevention of metabolic diseases. The high protein and polyphenolic content of these pulse-defatted flours make them a promising raw material for the production of ingredients with biological properties.

Lately, the inclusion of oleogels has emerged as an alternative strategy for the preparation of chocolate. The present study used Lycium barbarum seed oil-based oleogel through a combination of glyceryl monostearate and vegetable wax as gelling factor, and partially replaced cocoa butter for the preparation of chocolate. To further explore the storage stability of the oleogel chocolate, we measured the white index of the chocolate every five days, and also observed the surface morphology of the chocolate using 3D laser focusing microscopy. Then, we characterized the stability of resulting oleogel-chocolate stored at different temperature conditions using differential scanning calorimetry and X-ray diffraction. Our data showed that the polycrystalline morphology of the chocolate changed during storage, and the temperature differences led to variations in white index and surface roughness. The presence of oleogel attenuated the migration of liquid oils and fats in the chocolate system, and increased the stability of the chocolate system as well as relatively improved the frosting phenomenon of the chocolate. This study provides innovative avenue for the preparation of chocolates with lower saturated fatty acid content, higher storage stability, and improved nutritional value.