Pub Date : 2024-12-30DOI: 10.1016/j.afres.2024.100684
Ridokunda Sivhada, Willem Boshoff, Angeline van Biljon, Maryke Labuschagne
In the race to overcome the severe effects of climate change on crop production, yield and disease resistance are often prioritised while neglecting the nutritional quality. Wheat stripe rust constrains the photosynthetic functioning of plant leaves, which affects the supply and movement of assimilation products. Bread wheat quality is influenced by genetic and environmental effects and their interactions. The end-use quality of wheat is largely determined by specific gluten protein composition and molecular weight distribution. In this study, the effect of the presence and absence of stripe rust on gluten protein fractions in Avocet near-isogenic lines with resistance genes Yr9, Yr10, and Yr15 was determined, compared to the stripe rust susceptible Avocet S. The results highlights a relationship between the presence of the stripe rust disease, disease resistance genes and protein quality, therefore, breeding programs should consider this relationship when aiming to enhance resistance breeding as this can affect the end-use quality of wheat. Although effects of the resistance genes were not consistent, significant variations in the different protein fractions were noted.
{"title":"The impact of wheat stripe rust in the presence of resistance genes Yr9, Yr10, and Yr15 on gluten proteins: Insights from size-exclusion high-performance liquid chromatography analysis","authors":"Ridokunda Sivhada, Willem Boshoff, Angeline van Biljon, Maryke Labuschagne","doi":"10.1016/j.afres.2024.100684","DOIUrl":"10.1016/j.afres.2024.100684","url":null,"abstract":"<div><div>In the race to overcome the severe effects of climate change on crop production, yield and disease resistance are often prioritised while neglecting the nutritional quality. Wheat stripe rust constrains the photosynthetic functioning of plant leaves, which affects the supply and movement of assimilation products. Bread wheat quality is influenced by genetic and environmental effects and their interactions. The end-use quality of wheat is largely determined by specific gluten protein composition and molecular weight distribution. In this study, the effect of the presence and absence of stripe rust on gluten protein fractions in Avocet near-isogenic lines with resistance genes <em>Yr9, Yr10</em>, and <em>Yr15</em> was determined, compared to the stripe rust susceptible Avocet S. The results highlights a relationship between the presence of the stripe rust disease, disease resistance genes and protein quality, therefore, breeding programs should consider this relationship when aiming to enhance resistance breeding as this can affect the end-use quality of wheat. Although effects of the resistance genes were not consistent, significant variations in the different protein fractions were noted.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100684"},"PeriodicalIF":0.0,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The use of engineered nanomaterials is widely distributed throughout the whole food chain to improve yield, durability, taste, and appearance of commercialized food. Moreover, nanotechnology stepped into the world of food packaging, granting better conservation of foods, avoiding bacterial contaminations, or reducing the spoiling of nutritive substances. All these improvements, however, need to be achieved in a ‘safe’ way, thus there is a wide and constantly updated legislation that deals with the possible toxicity of these additions by posing some limitation to the percentage of nanosized elements added and to their composition. Thus, the characterization of the nanomaterials ‘in situ’, e.g., directly inside the biological matrix, is of paramount importance, to measure the real concentration of the nanomaterials as well as their distribution and unwanted local modification of the biological matrix. Here we review the main high-resolution techniques that are currently used for these characterizations in combination with the most up-to-date analytical methods, i.e., X-ray (X-ray microscopy and X-ray diffraction), scanning microscopies (electron microscopy and atomic force microscopy), optical spectroscopies (infrared spectroscopy and Raman spectroscopy), and mass spectrometry, discussing their benefits and drawbacks. Some important results are reported and their applications are discussed not only in the characterization of nanosized objects deliberately added to the food and food packaging to improve their properties, but also in the characterization of unwanted nano-sized and micro-sized objects that originate from possible environmental contamination that can happen at every step of the food chain starting from water. Among them, the characterization of micro- and nano-plastics and some nanosized metallic pollutants using these analytical techniques is discussed.
{"title":"Analytical methods for nanomaterials investigation in food and food-related materials","authors":"Daniele Passeri , Pierfrancesco Atanasio , Anacleto Proietti , Chiara Mancini , Flavio Cognigni , Giancarlo La Penna , Luca Buccini , Marco Rossi , Anna Chiara Turco , Marilena D'Amato , Angela Sorbo , Simone Dinarelli , Giulia D'Ettorre , Federica Aureli","doi":"10.1016/j.afres.2024.100675","DOIUrl":"10.1016/j.afres.2024.100675","url":null,"abstract":"<div><div>The use of engineered nanomaterials is widely distributed throughout the whole food chain to improve yield, durability, taste, and appearance of commercialized food. Moreover, nanotechnology stepped into the world of food packaging, granting better conservation of foods, avoiding bacterial contaminations, or reducing the spoiling of nutritive substances. All these improvements, however, need to be achieved in a ‘safe’ way, thus there is a wide and constantly updated legislation that deals with the possible toxicity of these additions by posing some limitation to the percentage of nanosized elements added and to their composition. Thus, the characterization of the nanomaterials ‘in situ’, e.g., directly inside the biological matrix, is of paramount importance, to measure the real concentration of the nanomaterials as well as their distribution and unwanted local modification of the biological matrix. Here we review the main high-resolution techniques that are currently used for these characterizations in combination with the most up-to-date analytical methods, i.e., X-ray (X-ray microscopy and X-ray diffraction), scanning microscopies (electron microscopy and atomic force microscopy), optical spectroscopies (infrared spectroscopy and Raman spectroscopy), and mass spectrometry, discussing their benefits and drawbacks. Some important results are reported and their applications are discussed not only in the characterization of nanosized objects deliberately added to the food and food packaging to improve their properties, but also in the characterization of unwanted nano-sized and micro-sized objects that originate from possible environmental contamination that can happen at every step of the food chain starting from water. Among them, the characterization of micro- and nano-plastics and some nanosized metallic pollutants using these analytical techniques is discussed.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100675"},"PeriodicalIF":0.0,"publicationDate":"2024-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-28DOI: 10.1016/j.afres.2024.100681
Kjersti Aaby, Josefine Skaret, Ingunn Berget, Paula Varela
Lingonberries are associated with several health benefits and have a distinct flavour, but the berries are also bitter, astringent and sour. Addition of a sweetener, traditionally sucrose, is necessary to increase palatability of lingonberry products. Meanwhile, there is a goal to reduce sugar consumption. Alternative sweeteners may, however, have different sensory profiles compared to sucrose. The aim of the study was to understand the changes in the sensory profiles of lingonberry juice sweetened with high intensity sweeteners (sucralose, aspartame or acesulfame K) alone or in combination (1/1), compared to sucrose (10 %). The sensory profiles of the lingonberry nectars were evaluated by quantitative descriptive analysis (QDA) and temporal-check-all-that-apply (TCATA). According to both QDA and TCATA results, the nectars sweetened with aspartame and the blend of aspartame and acesulfame K were most like the nectar with sucrose. These beverages were characterised by more sweet taste, fullness and sour flavour and less pungent sensation, acidic taste, and astringency than the other nectars. The nectars that differed most from the reference were those sweetened with sucralose, acesulfame K and the blend of aspartame and sucralose. The nectar with the blend of acesulfame K and sucralose had a similar temporal profile to the sucrose sweetened juice but was evaluated differently in the QDA. QDA and TCATA provided complementary insights, with QDA identifying static attributes and TCATA capturing dynamic changes in sensory perception over time.
{"title":"The interplay of different sensory attributes in lingonberry nectars with sucrose and high intensity sweeteners","authors":"Kjersti Aaby, Josefine Skaret, Ingunn Berget, Paula Varela","doi":"10.1016/j.afres.2024.100681","DOIUrl":"10.1016/j.afres.2024.100681","url":null,"abstract":"<div><div>Lingonberries are associated with several health benefits and have a distinct flavour, but the berries are also bitter, astringent and sour. Addition of a sweetener, traditionally sucrose, is necessary to increase palatability of lingonberry products. Meanwhile, there is a goal to reduce sugar consumption. Alternative sweeteners may, however, have different sensory profiles compared to sucrose. The aim of the study was to understand the changes in the sensory profiles of lingonberry juice sweetened with high intensity sweeteners (sucralose, aspartame or acesulfame K) alone or in combination (1/1), compared to sucrose (10 %). The sensory profiles of the lingonberry nectars were evaluated by quantitative descriptive analysis (QDA) and temporal-check-all-that-apply (TCATA). According to both QDA and TCATA results, the nectars sweetened with aspartame and the blend of aspartame and acesulfame K were most like the nectar with sucrose. These beverages were characterised by more sweet taste, fullness and sour flavour and less pungent sensation, acidic taste, and astringency than the other nectars. The nectars that differed most from the reference were those sweetened with sucralose, acesulfame K and the blend of aspartame and sucralose. The nectar with the blend of acesulfame K and sucralose had a similar temporal profile to the sucrose sweetened juice but was evaluated differently in the QDA. QDA and TCATA provided complementary insights, with QDA identifying static attributes and TCATA capturing dynamic changes in sensory perception over time.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100681"},"PeriodicalIF":0.0,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-28DOI: 10.1016/j.afres.2024.100680
Oluwatobi Victoria Obayomi , Abiola Folakemi Olaniran , Stephen Olugbemiga Owa
Childhood malnutrition is one of the major public health challenges in low- and middle-income countries. In this study, fonio and date flour blends were prepared and the effect of organic processing methods (fermentation and malting) and fortification on nutrient composition, structural and thermal stability was investigated. The fonio flour samples were subjected to different treatments: fonio flour sample (FFS control), fermented fonio flour (FFF), fermented fonio flour with thirty percent date fruit powder (FFDF), malted fonio flour (MFF) and malted fonio flour with thirty percent date fruit powder (MFDF). The results showed significant changes in the proximate composition. The protein content ranged from 1.77 in FFS to 3.13 % in MFF, while the fat content fat content increased significantly with the addition of date fruit, reaching 1.10 % in MFDF. The dietary fiber content also increased, with MFDF having the highest value (1.50 %). The ash content ranged from 0.77 % in FFF to 2.03 % in MFDF, and carbohydrates decreased from 86.4 in FFS to 81.46 % in MFDF. The mineral analysis showed that the addition of malt and dates significantly increased the mineral content. The calcium content increased from 130.00 in FFS to 206.67 mg/100 g in MFDF, while the iron content increased from 5.27 in FFS to 9.60 mg/100 g in MFDF. Magnesium content ranged from 33.33 in FFS to 85.00 mg/100 g in MFDF, and zinc content increased from 0.04 in FFS to 0.17 mg/100 g in MFDF. Fourier transform infrared (FTIR) spectra showed changes and enhancements in band intensities, while scanning electron microscopy (SEM) revealed changes in microstructure due to fermentation and malting. X-ray diffraction showed that the combination of malting and enrichment with date powder increased the loss of crystallinity due to enzymatic hydrolysis and the amorphous nature of the date components. TG-DTA analyzes showed remarkable variations in degradation temperature. These results suggest that fermentation, malting and fortification with date fruit powder significantly improve the nutrient and mineral profiles as well as the structure and thermal stability of fonio flour, and thus represent a valuable strategy to improve the quality of fonio-based foods.
{"title":"Influence of malting and fermentation on the nutritional composition, thermal stability, structural and physicochemical properties of a gluten-free flour blend of Digitaria exilis (Fonio) and date fruits","authors":"Oluwatobi Victoria Obayomi , Abiola Folakemi Olaniran , Stephen Olugbemiga Owa","doi":"10.1016/j.afres.2024.100680","DOIUrl":"10.1016/j.afres.2024.100680","url":null,"abstract":"<div><div>Childhood malnutrition is one of the major public health challenges in low- and middle-income countries. In this study, fonio and date flour blends were prepared and the effect of organic processing methods (fermentation and malting) and fortification on nutrient composition, structural and thermal stability was investigated. The fonio flour samples were subjected to different treatments: fonio flour sample (FFS control), fermented fonio flour (FFF), fermented fonio flour with thirty percent date fruit powder (FFDF), malted fonio flour (MFF) and malted fonio flour with thirty percent date fruit powder (MFDF). The results showed significant changes in the proximate composition. The protein content ranged from 1.77 in FFS to 3.13 % in MFF, while the fat content fat content increased significantly with the addition of date fruit, reaching 1.10 % in MFDF. The dietary fiber content also increased, with MFDF having the highest value (1.50 %). The ash content ranged from 0.77 % in FFF to 2.03 % in MFDF, and carbohydrates decreased from 86.4 in FFS to 81.46 % in MFDF. The mineral analysis showed that the addition of malt and dates significantly increased the mineral content. The calcium content increased from 130.00 in FFS to 206.67 mg/100 g in MFDF, while the iron content increased from 5.27 in FFS to 9.60 mg/100 g in MFDF. Magnesium content ranged from 33.33 in FFS to 85.00 mg/100 g in MFDF, and zinc content increased from 0.04 in FFS to 0.17 mg/100 g in MFDF. Fourier transform infrared (FTIR) spectra showed changes and enhancements in band intensities, while scanning electron microscopy (SEM) revealed changes in microstructure due to fermentation and malting. X-ray diffraction showed that the combination of malting and enrichment with date powder increased the loss of crystallinity due to enzymatic hydrolysis and the amorphous nature of the date components. TG-DTA analyzes showed remarkable variations in degradation temperature. These results suggest that fermentation, malting and fortification with date fruit powder significantly improve the nutrient and mineral profiles as well as the structure and thermal stability of fonio flour, and thus represent a valuable strategy to improve the quality of fonio-based foods.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100680"},"PeriodicalIF":0.0,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-27DOI: 10.1016/j.afres.2024.100679
Neris Özen, Wenjuan Mu, Esther D. van Asselt, Leonieke M. van den Bulk
The number of scientific articles published in the domain of food safety has consistently been increasing over the last few decades. It has therefore become unfeasible for food safety experts to read all relevant literature related to food safety and the occurrence of hazards in the food chain. However, it is important that food safety experts are aware of the newest findings and can access this information in an easy and concise way. In this study, an approach is presented to automate the extraction of chemical hazards from the scientific literature through large language models. The large language model was used out-of-the-box and applied on scientific abstracts; no extra training of the models or a large computing cluster was required. Three different styles of prompting the model were tested to assess which was the most optimal for the task at hand. The prompts were optimized with two validation foods (leafy greens and shellfish) and the final performance of the best prompt was evaluated using three test foods (dairy, maize and salmon). The specific wording of the prompt was found to have a considerable effect on the results. A prompt breaking the task down into smaller steps performed best overall. This prompt reached an average accuracy of 93 % and contained many chemical contaminants already included in food monitoring programs, validating the successful retrieval of relevant hazards for the food safety domain. The results showcase how valuable large language models can be for the task of automatic information extraction from the scientific literature.
{"title":"Extracting chemical food safety hazards from the scientific literature automatically using large language models","authors":"Neris Özen, Wenjuan Mu, Esther D. van Asselt, Leonieke M. van den Bulk","doi":"10.1016/j.afres.2024.100679","DOIUrl":"10.1016/j.afres.2024.100679","url":null,"abstract":"<div><div>The number of scientific articles published in the domain of food safety has consistently been increasing over the last few decades. It has therefore become unfeasible for food safety experts to read all relevant literature related to food safety and the occurrence of hazards in the food chain. However, it is important that food safety experts are aware of the newest findings and can access this information in an easy and concise way. In this study, an approach is presented to automate the extraction of chemical hazards from the scientific literature through large language models. The large language model was used out-of-the-box and applied on scientific abstracts; no extra training of the models or a large computing cluster was required. Three different styles of prompting the model were tested to assess which was the most optimal for the task at hand. The prompts were optimized with two validation foods (leafy greens and shellfish) and the final performance of the best prompt was evaluated using three test foods (dairy, maize and salmon). The specific wording of the prompt was found to have a considerable effect on the results. A prompt breaking the task down into smaller steps performed best overall. This prompt reached an average accuracy of 93 % and contained many chemical contaminants already included in food monitoring programs, validating the successful retrieval of relevant hazards for the food safety domain. The results showcase how valuable large language models can be for the task of automatic information extraction from the scientific literature.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100679"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-26DOI: 10.1016/j.afres.2024.100669
Dominique Moreno-Ayala , María Dolores Muy-Rangel , José Basilio Heredia , Diego Alonso Gastelum-Chavira , Josefina León-Félix , Octavio Valdez Lafarga , José Benigno Valdez-Torres
In the search for added value for mango and peanut production in the state of Sinaloa, México; as well as the fulfillment of market demand for nutritious, easy-to-handle, and sensorial attractive foods, a study was conducted to optimize the preparation of a mango bar with walnuts under different processing conditions and ingredient mixtures, using Ataulfo mango pulp as the base material. A three-component mixture design was applied: mango (74–88 %), peanut (7–20 %), and walnut (1–5 %), with extreme vertices and two process variables (temperature and time). An optimized mango bar with dehydrated fruit was made under conditions of 60 °C for 3 h and a mixture of 85.8, 8.7, 3.5, and 2 % mango, peanut, walnut, and almond, respectively. The mango bars showed good microbiological quality, aw values of <0.6, significant protein, dietary fiber, minerals, and carotenoid content of 19 µg/g. The dehydrated mango bar with dried fruits is a ready-to-eat and easy-to-handle food alternative.
{"title":"Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand","authors":"Dominique Moreno-Ayala , María Dolores Muy-Rangel , José Basilio Heredia , Diego Alonso Gastelum-Chavira , Josefina León-Félix , Octavio Valdez Lafarga , José Benigno Valdez-Torres","doi":"10.1016/j.afres.2024.100669","DOIUrl":"10.1016/j.afres.2024.100669","url":null,"abstract":"<div><div>In the search for added value for mango and peanut production in the state of Sinaloa, México; as well as the fulfillment of market demand for nutritious, easy-to-handle, and sensorial attractive foods, a study was conducted to optimize the preparation of a mango bar with walnuts under different processing conditions and ingredient mixtures, using Ataulfo mango pulp as the base material. A three-component mixture design was applied: mango (74–88 %), peanut (7–20 %), and walnut (1–5 %), with extreme vertices and two process variables (temperature and time). An optimized mango bar with dehydrated fruit was made under conditions of 60 °C for 3 h and a mixture of 85.8, 8.7, 3.5, and 2 % mango, peanut, walnut, and almond, respectively. The mango bars showed good microbiological quality, a<sub>w</sub> values of <0.6, significant protein, dietary fiber, minerals, and carotenoid content of 19 µg/g. The dehydrated mango bar with dried fruits is a ready-to-eat and easy-to-handle food alternative.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100669"},"PeriodicalIF":0.0,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-26DOI: 10.1016/j.afres.2024.100677
Ulfah Amalia, Putut Har Riyadi, Apri Dwi Anggo
Terasi is a fermented shrimp paste that is generally produced from whole small shrimp in Indonesia. In this study, we examined the utilization of the shrimp head of Litopenaeus vannamei to develop a new product, powdered Terasi, as a food seasoning in Indonesian culinary. Three separate samples were prepared by grouping Terasi based on the different fermentation times consisting of 3 days (A), 9 days (B), and 18 days (C). Chemical characteristics of Terasi were examined by water, protein, lipid, ash content, and antioxidant activity using DPPH. In addition, the safety of Terasi was evaluated by counting viable count and water activity (Aw). The acceptability of powdered Terasi resulting from this research was assessed based on sensory evaluation. This study showed that the production of powdered Terasi with shrimp heads as the primary component led to a significant rise in antioxidant activity on day 9 of fermentation and an additional nutritional improvement, with higher protein (38.4 ± 0.9 % to 47.5 ± 0.9 %). In sensory evaluation, Terasi C received the most acceptance from panelists based on the appearance, taste, aroma, and texture. In conclusion, the powdered Terasi's manufacture using head shrimp as a raw material is safe and has the potential to be a new model of shrimp by-products’ utilization, and its results can be recognized as a source of beneficial products.
{"title":"Utilizing shrimp heads to create powdered TERASI with varying fermentation durations and its antioxidant potential","authors":"Ulfah Amalia, Putut Har Riyadi, Apri Dwi Anggo","doi":"10.1016/j.afres.2024.100677","DOIUrl":"10.1016/j.afres.2024.100677","url":null,"abstract":"<div><div><em>Terasi</em> is a fermented shrimp paste that is generally produced from whole small shrimp in Indonesia. In this study, we examined the utilization of the shrimp head of <em>Litopenaeus vannamei</em> to develop a new product, powdered <em>Terasi,</em> as a food seasoning in Indonesian culinary. Three separate samples were prepared by grouping <em>Terasi</em> based on the different fermentation times consisting of 3 days (A), 9 days (B), and 18 days (C). Chemical characteristics of <em>Terasi</em> were examined by water, protein, lipid, ash content, and antioxidant activity using DPPH. In addition, the safety of <em>Terasi</em> was evaluated by counting viable count and water activity (Aw). The acceptability of powdered <em>Terasi</em> resulting from this research was assessed based on sensory evaluation. This study showed that the production of powdered <em>Terasi</em> with shrimp heads as the primary component led to a significant rise in antioxidant activity on day 9 of fermentation and an additional nutritional improvement, with higher protein (38.4 ± 0.9 % to 47.5 ± 0.9 %). In sensory evaluation, <em>Terasi</em> C received the most acceptance from panelists based on the appearance, taste, aroma, and texture. In conclusion, the powdered <em>Terasi</em>'s manufacture using head shrimp as a raw material is safe and has the potential to be a new model of shrimp by-products’ utilization, and its results can be recognized as a source of beneficial products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100677"},"PeriodicalIF":0.0,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-25DOI: 10.1016/j.afres.2024.100678
César R. Balcázar-Zumaeta , Jorge L. Maicelo , Alexa J. Pajuelo-Muñoz , Llisela Torrejón-Valqui , Lucas D. Muñóz-Astecker , Miguel Barrena , Ilse S. Cayo-Colca , Efraín M. Castro-Alayo
Raman spectroscopy combined with chemometrics is widely used in food science due to its power of analysis, speed and environmental friendliness. In the search for new cocoa butter alternatives (CBA), the properties of other matrices such as butter and vegetable oils were studied. In the present study, Raman spectroscopy was used to analyze the chemical properties of cocoa butter (CB), cupuassu butter (CUB), passion fruit oil (PFO), sacha inchi oil (SIO) and its blends with the CB at five concentrations. These matrices have spectral differences based on the intensity of the unsaturated fatty acid peaks and the physical state at room temperature. The highest degree of unsaturation was established for PFO. PCA model found clusters between blend types and concentrations with an accuracy of 95.11–96.22 % and 94.37–98.26 %, respectively. PLS was able to predict the concentrations of CUB, PFO and SIO in blends with CB at RMSEP of 0.47 (R2P = 0.49), 0.25 (R2P = 0.85), and 0.48 (R2P = 0.62), respectively. MCR-ALS applied to the Raman chemical images of the blends established mathematical models with an accuracy of 99.06–99.73 %. The distribution maps analysis, relative standard deviation and histograms showed that CB and CUB at 3 % had the best miscibility and therefore can be used as CBA for the manufacture of chocolates.
{"title":"PCA, PLS, and MCR-ALS applied to the analysis of miscibility and quantification of Cupuassu butter, Passion fruit oil and Sacha Inchi oil blended in Cocoa butter","authors":"César R. Balcázar-Zumaeta , Jorge L. Maicelo , Alexa J. Pajuelo-Muñoz , Llisela Torrejón-Valqui , Lucas D. Muñóz-Astecker , Miguel Barrena , Ilse S. Cayo-Colca , Efraín M. Castro-Alayo","doi":"10.1016/j.afres.2024.100678","DOIUrl":"10.1016/j.afres.2024.100678","url":null,"abstract":"<div><div>Raman spectroscopy combined with chemometrics is widely used in food science due to its power of analysis, speed and environmental friendliness. In the search for new cocoa butter alternatives (CBA), the properties of other matrices such as butter and vegetable oils were studied. In the present study, Raman spectroscopy was used to analyze the chemical properties of cocoa butter (CB), cupuassu butter (CUB), passion fruit oil (PFO), sacha inchi oil (SIO) and its blends with the CB at five concentrations. These matrices have spectral differences based on the intensity of the unsaturated fatty acid peaks and the physical state at room temperature. The highest degree of unsaturation was established for PFO. PCA model found clusters between blend types and concentrations with an accuracy of 95.11–96.22 % and 94.37–98.26 %, respectively. PLS was able to predict the concentrations of CUB, PFO and SIO in blends with CB at RMSEP of 0.47 (R<sup>2</sup>P = 0.49), 0.25 (R<sup>2</sup>P = 0.85), and 0.48 (R<sup>2</sup>P = 0.62), respectively. MCR-ALS applied to the Raman chemical images of the blends established mathematical models with an accuracy of 99.06–99.73 %. The distribution maps analysis, relative standard deviation and histograms showed that CB and CUB at 3 % had the best miscibility and therefore can be used as CBA for the manufacture of chocolates.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100678"},"PeriodicalIF":0.0,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-25DOI: 10.1016/j.afres.2024.100676
Tareq Osaili , Zoha Waseem , Fayeza Hasan , Anas A. Al-Nabulsi , Amin N. Olaimat , Marwan Al-Momani , Terezia Hornikova , Mutamed Ayyash , Reyad Obaid , Richard Holley
High-pressure processing (HPP) is of great interest due to the nutritive and environmental concerns arising from thermal treatments. The aims of this review were to i) evaluate the efficiency of HPP on the viability of pathogenic and spoilage-causing microorganisms ii) assess the improvement in shelf life that could occur because of HPP and iii) create a model for predicting microbial reduction in milk/juices/other beverages. A literature search was performed on articles appearing prior to March 12, 2023, using Scopus and PubMed. A regression model using a forward selection technique was applied to predict the microbial reductions. Under optimal processing conditions of pressure, temperature and time, with ideal food characteristics, including good chemical stability, no entrapped air, low pH, and high-water activity (aw), when packed in low gas permeable flexible film under refrigeration, liquid product shelf lives of ≤ 120 d can be anticipated. Gram-negative bacteria and viruses were less resistant towards HPP than Gram-positive bacteria by about 1 log. Microbial reduction in orange juice was greater than in apple juice or milk. HPP followed by refrigeration or freezing or HPP combined with gallic acid/essential oils/aged green tea extract/dimethyl dicarbonate had a greater lethal effect on microorganisms than when HPP was used alone. Inadequate pressure/time parameters may result in sub-lethally injured microorganisms capable of survival. HPP did not kill bacterial spores. Therefore, HPP-treated low-acid foods must be stored and distributed refrigerated to prevent germination and outgrowth by bacterial spores/ sub lethally injured cells. The combination of other additives along with HPP may result in greater microbial reductions.
{"title":"Unleashing the antimicrobial potential of high-pressure processing on beverages, sauces, purées, and milk: A predictive modelling approach","authors":"Tareq Osaili , Zoha Waseem , Fayeza Hasan , Anas A. Al-Nabulsi , Amin N. Olaimat , Marwan Al-Momani , Terezia Hornikova , Mutamed Ayyash , Reyad Obaid , Richard Holley","doi":"10.1016/j.afres.2024.100676","DOIUrl":"10.1016/j.afres.2024.100676","url":null,"abstract":"<div><div>High-pressure processing (HPP) is of great interest due to the nutritive and environmental concerns arising from thermal treatments. The aims of this review were to i) evaluate the efficiency of HPP on the viability of pathogenic and spoilage-causing microorganisms ii) assess the improvement in shelf life that could occur because of HPP and iii) create a model for predicting microbial reduction in milk/juices/other beverages. A literature search was performed on articles appearing prior to March 12, 2023, using Scopus and PubMed. A regression model using a forward selection technique was applied to predict the microbial reductions. Under optimal processing conditions of pressure, temperature and time, with ideal food characteristics, including good chemical stability, no entrapped air, low pH, and high-water activity (a<sub>w</sub>), when packed in low gas permeable flexible film under refrigeration, liquid product shelf lives of ≤ 120 d can be anticipated. Gram-negative bacteria and viruses were less resistant towards HPP than Gram-positive bacteria by about 1 log. Microbial reduction in orange juice was greater than in apple juice or milk. HPP followed by refrigeration or freezing or HPP combined with gallic acid/essential oils/aged green tea extract/dimethyl dicarbonate had a greater lethal effect on microorganisms than when HPP was used alone. Inadequate pressure/time parameters may result in sub-lethally injured microorganisms capable of survival. HPP did not kill bacterial spores. Therefore, HPP-treated low-acid foods must be stored and distributed refrigerated to prevent germination and outgrowth by bacterial spores/ sub lethally injured cells. The combination of other additives along with HPP may result in greater microbial reductions.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100676"},"PeriodicalIF":0.0,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters analyzed included color, texture profile, particle size distribution, melting profiles, polymorphism, microstructure, fat content, protein content, total phenolics, total flavonoids, antioxidant activity, and organoleptic characteristics. The results showed that the combination of OM and SPI ratios, alongside the addition of ESE, significantly influenced the physicochemical and organoleptic characteristics of milk chocolate. During the reformulation of vegan milk chocolate, type VI (β1) polymorphic crystals were obtained, and no fat bloom was observed, signifying the success of the process. Through organoleptic testing, VC1, VC2, and VC5 received the highest preference from panelists. In particular, VC5 was observed to have the best physicochemical and organoleptic characteristics in this study; the reformulation of milk chocolate was suitable for vegan consumers as a non-dairy plant-based product option.
{"title":"Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract","authors":"Rossi Indiarto , Rizal Wahyudi Al-Amin , Mohamad Djali , Edy Subroto , Dimas Rahadian Aji Muhammad , Bangkit Wiguna","doi":"10.1016/j.afres.2024.100674","DOIUrl":"10.1016/j.afres.2024.100674","url":null,"abstract":"<div><div>This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters analyzed included color, texture profile, particle size distribution, melting profiles, polymorphism, microstructure, fat content, protein content, total phenolics, total flavonoids, antioxidant activity, and organoleptic characteristics. The results showed that the combination of OM and SPI ratios, alongside the addition of ESE, significantly influenced the physicochemical and organoleptic characteristics of milk chocolate. During the reformulation of vegan milk chocolate, type VI (β<sub>1</sub>) polymorphic crystals were obtained, and no fat bloom was observed, signifying the success of the process. Through organoleptic testing, VC1, VC2, and VC5 received the highest preference from panelists. In particular, VC5 was observed to have the best physicochemical and organoleptic characteristics in this study; the reformulation of milk chocolate was suitable for vegan consumers as a non-dairy plant-based product option.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100674"},"PeriodicalIF":0.0,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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