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Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice J. Food Sci. (IF 3.9) Pub Date : 2024-04-19 Sumeyye Atci, Valerie S. McGraw, Gary Takeoka, Vivian C. H. Vu, Tara McHugh, Boris Rubinsky, Cristina Bilbao‐Sainz
Isochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected
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Lactobacillus fermentum WC2020 increased the longevity of Caenorhabditis elegans via JNK‐mediated antioxidant pathway J. Food Sci. (IF 3.9) Pub Date : 2024-04-19 Ximiao Yang, Jianwen Chen, Zhenlin Liao, Zenghui Xia, Huiting Huang, Jieyuxuan Huang, Luoyao Chen, Xiang Fang, Chenghai Gao, Jie Wang
Lactobacillus fermentum can exert antiaging effects, but their roles are strain‐specific, and little is known about the molecular mechanisms in some strains. This study investigated the antiaging effects of L. fermentum WC2020 (WC2020) isolated from Chinese fermented pickles and the underlying mechanism of the action in Caenorhabditis elegans. WC2020 enhanced the mean lifespan of L1‐stage and L4‐stage
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Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties J. Food Sci. (IF 3.9) Pub Date : 2024-04-19 Swasti Mudgal, Narpinder Singh
In this research, parboiling was carried out at different times (5 and 15 min) on germinated paddy rice (GPR) from various basmati and non‐basmati varieties. The results showed that as the parboiling time increased from 5 to 15 min, E, ash content, total dietary fiber, mineral content, cooking time, and textural properties increased while L*, lipid content, total starch, gruel solid loss, water absorption
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Two novel angiotensin‐converting enzyme (ACE) and dipeptidyl peptidase IV (DPP‐IV) inhibiting peptides from tilapia (Oreochromis mossambicus) skin and their molecular docking mechanism J. Food Sci. (IF 3.9) Pub Date : 2024-04-19 Jiayi Chen, Hongwu Ji, Jing Luo, Di Zhang, Shucheng Liu
In the study, papain was used to hydrolyze tilapia (Oreochromis mossambicus) skin to obtain a tilapia skin hydrolysate (TSH) with dual angiotensin‐converting enzyme (ACE) and dipeptidyl peptidase IV (DPP‐IV) inhibitory activities. The resulting TSH was sequentially fractionated by ultrafiltration, size exclusion separation chromatography, and reverse‐phase high‐performance liquid chromatography. Its
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Grape seed proanthocyanidin extract promotes skeletal muscle fiber type transformation through modulation of cecal microbiota and enhanced butyric acid production J. Food Sci. (IF 3.9) Pub Date : 2024-04-19 Yiqiang Li, Xiaoling Chen, Jun He, Ping Zheng, Yuheng Luo, Bing Yu, Daiwen Chen, Zhiqing Huang
The conversion of fast‐twitch fibers into slow‐twitch fibers within skeletal muscle plays a crucial role in improving physical stamina and safeguarding against metabolic disorders in individuals. Grape seed proanthocyanidin extract (GSPE) possesses numerous pharmacological and health advantages, effectively inhibiting the onset of chronic illnesses. However, there is a lack of research on the specific
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Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities J. Food Sci. (IF 3.9) Pub Date : 2024-04-19 Gongping Huang, Yuanyuan Huang, Yu Sun, Tingting Lu, Qingwei Cao, Xiumin Chen
The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant
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Identification of phenolic compounds from fermented Moringa oleifera Lam. leaf supplemented with Fuzhuan brick tea and their volatile composition and anti‐obesity activity J. Food Sci. (IF 3.9) Pub Date : 2024-04-18 Xin Li, Haoyue Han, Ying Ma, Xin Wang, Xin Lü
As a nutritious plant with valuable potential, the Moringa oleifera Lam. (MOL) leaf addition on Fuzhuan brick tea (FBT) for the co‐fermentation (MOL‐FBT) was an industry innovation and a new route to make full use of MOL leaf. After optimization of the extraction conditions, the best conditions for the polyphenols extraction method from MOL‐FBT (MFP) were 60°C for 40 min (1:80, V/W) using response
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Probiotic properties and the ameliorative effect on DSS‐induced colitis of human milk–derived Lactobacillus gasseri SHMB 0001 J. Food Sci. (IF 3.9) Pub Date : 2024-04-12 Xufei Wang, Fang Dong, Gaojie Liu, Lin Ye, Fangfei Xiao, Xiaolu Li, Ting Zhang, Yizhong Wang
Human milk contains a variety of microorganisms that exert benefit for human health. In the current study, we isolated a novel Lactobacillus gasseri strain named Lactobacillus gasseri (L. gasseri) SHMB 0001 from human milk and aimed to evaluate the probiotic characteristics and protective effects on murine colitis of the strain. The results showed that L. gasseri SHMB 0001 possessed promising potential
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Acetylation of the polysaccharide from Houttuynia cordata rhizome and their α‐glucosidase inhibition mechanism J. Food Sci. (IF 3.9) Pub Date : 2024-04-11 Mengyao He, Shuxin Tang, Tingting Xu, Yanan Yuan, Ting Wu, Siyi Pan, Xiaoyun Xu
In this study, the polysaccharide (RHCP) extracted from Houttuynia cordata rhizome was acetylated through the acetic anhydride method. The physicochemical properties of RHCP and its acetylated derivatives (Ac‐RHCP) were determined by infrared spectra, scanning electron microscopy, and Congo red test. Meanwhile, the α‐glucosidase inhibition mechanism of RHCP and Ac‐RHCP was analyzed by inhibition kinetics
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Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (Fe2O3/TiO2) in extra virgin olive oil J. Food Sci. (IF 3.9) Pub Date : 2024-04-11 Mahsa Kheirandish, Majid Javanmard dakheli, Maryam Mizani, Alireza Salehirad
The aim of this study was the synthesis of bimetallic nanoparticles based on Fe2O3/TiO2 and its use in the poly(lactic acid) (PLA) films as an oxygen scavenger in extra virgin olive oil (EVOO) packaging. Bimetallic nanocomposites were prepared by two different precipitation methods (precipitation with ammonia and sodium hydroxide). The characteristics of bimetallic nanoparticles precipitated with sodium
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Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis J. Food Sci. (IF 3.9) Pub Date : 2024-04-11 Olcay Tukel, Ilkin Sengun
The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand‐new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations,
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Quantification of flavonoids, minerals, and pigments present in “Nanicão” bananas during the ripening process J. Food Sci. (IF 3.9) Pub Date : 2024-04-11 Angela Vacaro de Souza, Vitória Ferreira da Silva Favaro, Jéssica Marques de Mello, Felipe André dos Santos, Giseli Boiam Dall'Antonia, Eduardo Festozo Vicente
Banana is one of the most consumed and popular fruits in all regions of the world, being cultivated mainly in tropical countries. It is not only a rich source of vitamins A, C, and B, calcium, iron, potassium, phosphorus, and other vitamins and nutrients, but it also contains several types of antioxidants with high nutritional value. In this context, the current study aimed to quantify the content
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Diversity in the editorial board J. Food Sci. (IF 3.9) Pub Date : 2024-04-11
Last month, I wrote about gender diversity in the editorial board (EB); this month, I'd like to address other aspects of diversity. To help provide perspective, let's look first at the composition of our authors and readers. Many years ago, when JFS began, it was primarily a US journal, with manuscripts originating primarily from North American researchers. These days, JFS is an international journal
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Industrial applications of selected JFS articles J. Food Sci. (IF 3.9) Pub Date : 2024-04-11
It has been compelling to watch the trend of food price inflation in the United States during the past year. In the United States, as in other countries around the world, food and energy account for a large part of household spending with food, typically, accounting for the biggest share. Recently, for the first time in decades in the United States, food price inflation spiked, reaching a high of 13
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Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions J. Food Sci. (IF 3.9) Pub Date : 2024-04-09 Binbin Li, Xufeng Wang, Ping Wang
It is crucial to clarify the stability of Kombucha in the manufacture and storage stages due to the extensive study on the fermented products of Kombucha and the increase in the use of bacterial cellulose (BC). This study aimed to evaluate the stability of Kombucha in different manufacturing and storage temperatures within a certain time period. The stability of microorganisms and BC in Kombucha was
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Postbiotic properties of exopolysaccharide produced by Levilactobacillus brevis M‐10 isolated from natural fermented sour porridge through in vitro simulated digestion and fermentation J. Food Sci. (IF 3.9) Pub Date : 2024-04-09 Qi Wang, Pengfan Liu, Jiawei Peng, Bin Zhao, Jin Cai
The simulated digestion and fermentation characteristics in vitro of exopolysaccharide (EPS) of Levilactobacillus brevis M‐10 were studied to evaluate its postbiotic properties. The simulated digestion results showed that EPS could not be degraded in saliva but could be very slightly degraded in gastric juice and could be degraded in intestinal juice. The results of simulated fermentation demonstrated
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Gelling properties of acid‐induced tofu (soybean curd): Effects of acid type and nano‐fish bone J. Food Sci. (IF 3.9) Pub Date : 2024-04-09 Ramy M. Khoder, Liangzi Zhang, Tao Yin, Ru Liu, Juan You, Lan Wang, Qilin Huang, Huawei Ma
The effects of different types of acid coagulants and nano fish bone (NFB) additives on the characteristics of tofu were investigated using texture analyzers, SEM, FT‐IR, and other techniques. The breaking force and penetration distance, in descending order, were found in the tofu induced by glucono‐d‐lactone (GDL) (180.27 g and 0.75 cm), citric acid (152.90 g and 0.74 cm), lactic acid (123.33 g and
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The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology J. Food Sci. (IF 3.9) Pub Date : 2024-04-05 Hacer Levent, Kübra Aktaş
Black lentils contain protein, carbohydrates, dietary fiber, minerals, and vitamins, as well as phytochemicals and various bioactive compounds. Ultraviolet (UV) radiation and ultrasound (US) methods are innovative technologies that can be used to increase the efficiency of the germination process in grains and legumes. To improve the nutritional value and bioactive compounds of the cookies, black lentils
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Physicochemical and sensorial properties of tomato leathers at different drying conditions J. Food Sci. (IF 3.9) Pub Date : 2024-04-05 Eren Basdemir, Alev Emine Ince, Sakine Kizgin, Baris Ozel, Ozlem Ozarda, Servet Gulum Sumnu, Mecit Halil Oztop
Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70°C due to the Maillard reaction. Lycopene content
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Validation of rubric‐based evaluation for bachelor's theses in a food science and technology degree J. Food Sci. (IF 3.9) Pub Date : 2024-04-05 Ana I. Andrés, María L. Timón, Juan Morillo, Concepción Marín, Juan Florencio Tejeda, Concepción Ayuso
An effective evaluation of a bachelor's thesis (BT) needs the use of valid tools such as rubrics. There are few studies providing a validation of rubrics for these theses and even fewer in the academic field of food science and technology; hence the aim of this study was to validate a rubric for the assessment of relevant competencies in the BT. Ninety‐seven students presented their thesis and 56 teachers
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A study into how thickness, infrared intensity, and airflow affect drying kinetics, modeling, activation energy, and quality attributes of apple slices using infrared dryer J. Food Sci. (IF 3.9) Pub Date : 2024-04-05 Hany S. El‐Mesery, Zicheng Hu, Kwami Ashiagbor, Merit Rostom
Drying is a widely recognized process that reduces the need for storage and shipping weight, keeps free water out of the product, and prolongs its shelf life. An infrared dryer was designed to dry apples under different drying conditions. Apple slices of 6‐, 4‐, and 2‐mm thicknesses were dried at intensities 0.130, 0.225, and 0.341 W/cm2 and airflow 1.0, 0.5, and 1.5 m/s. The dehydrating period was
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Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study J. Food Sci. (IF 3.9) Pub Date : 2024-04-05 Solange M. Saxby, Lianger Dong, Kacie K. H. Y. Ho, Chin N. Lee, Marisa Wall, Yong Li
Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun‐Long, Mana Ulu, Moi, Kauaʻi
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Effects of 2′‐fucosyllactose on the viability of starter cultures and Bifidobacterium strains of human origin in yogurt during refrigerated storage J. Food Sci. (IF 3.9) Pub Date : 2024-04-05 Zifan Xie, Chanwoo Kim, Michael J. Miller, Yong‐Su Jin
2′‐Fucosyllactose (2′‐FL) is postulated to provide health benefits and promote the growth of probiotics. This work was undertaken to study the effects of 2′‐FL on the viability of starter cultures and Bifidobacterium strains of human origin in yogurt during refrigerated storage. Yogurts were produced containing 2′‐FL (0 or 2 g/L) and Bifidobacterium strains of human origin (Bifidobacterium longum subsp
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Gestational supplementation of Bifidobacterium, Lactobacillus, and Streptococcus thermophilus attenuates hepatic steatosis in offspring mice through promoting fatty acid β‐oxidation J. Food Sci. (IF 3.9) Pub Date : 2024-04-05 Hangjun Chen, Qiongmei Wu, Xingyi Chen, Xinxue Yu, Hanqing Zhao, Qiaoli Huang, Yurong Huang, Jinting Wang, Xueyi Huang, Jun Wei, Feng Wu, Xiaomin Xiao, Lijun Wang
Currently, Bifidobacterium, Lactobacillus, and Streptococcus thermophilus (BLS) are widely recognized as the crucially beneficial bacteria in the gut. Many preclinical and clinical studies have shown their protective effects against non‐alcoholic fatty liver disease (NAFLD). However, whether gestational BLS supplementation could alleviate NAFLD in the offspring is still unknown. Kunming mice were given
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Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum: Optimization, purification, structure characterization, and antioxidant activity J. Food Sci. (IF 3.9) Pub Date : 2024-04-05 Hongkun Xue, Lamu Nima, Shuhe Wang, Jiaqi Tan
Ultrasound assisted hot water extraction (UAHWE) was applied to extraction of polysaccharides from Taraxacum mongolicum with hot water as extract solvent. Experimental factors in UAHWE process were optimized by response surface methodology. The optimal extraction parameters to achieve the highest Taraxacum mongolicum polysaccharides (TMPs) yield (12.08 ± 0.14)% by UAHWE were obtained under the ultrasound
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Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate J. Food Sci. (IF 3.9) Pub Date : 2024-04-04 Sukirtha Srivarathan, Sandra Milena Olarte Mantilla, Anh Dao Thi Phan, Olivia R. L. Wright, Yasmina Sultanbawa, Michael E. Netzel
Increased salt (sodium chloride (NaCl)) consumption contributes to high blood pressure, increasing the risk of cardiovascular disease. Reducing the intake of NaCl could result in significant public health benefits. Australian grown halophytes are consumed traditionally by indigenous communities as food and medicine. The importance of halophytes has been recently “rediscovered” due to their salty taste
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Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community J. Food Sci. (IF 3.9) Pub Date : 2024-04-04 Qijian Xu, Qinru Li, Ting Yang, Jiangling Long, Yingying Huang, Yuting Luo, Yangbing Fang, Xuemei Chen, Xiaomei Lu, Tingxiu Zhao, Enyao Ma, Jiamin Chen, Meiqi Wang, Quan Xia
Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile
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Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review J. Food Sci. (IF 3.9) Pub Date : 2024-04-02 Guanghao Wang, Yogesh Kumar
Non‐enzymatic oxidation is a primary factor affecting wine quality during bottling or aging. Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non‐enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron
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Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model J. Food Sci. (IF 3.9) Pub Date : 2024-04-02 Xiaona Liang, Yezhi Qu, Xiurong Gou, Xiuming Hu, Weini Zhou, Jingyan Bai, Rui Qin, Jing Wang, Enjie Diao, Xiujuan Zhou
Bovine casein is a major allergen present in cow milk to induce anaphylaxis. In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergenicity of CN, with the greatest reductions of 68.25% and 50.75%, respectively. In addition, in vivo results
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Simple detection of gluten in commercial gluten‐containing samples with a novel nanoflower electrosensor made of molybdenum disulfide with comparison of the ELISA method J. Food Sci. (IF 3.9) Pub Date : 2024-04-02 Fırat Salman, Adem Zengin, Hilal Çelik Kazici
In this study, a new electrochemical sensor based on molybdenum disulfide (MoS2) nanoflowers/glassy carbon electrode (GCE was created for the sensitive detection of gluten. The prepared nanocatalysts were characterized using scanning electron microscopy with energy dispersive spectroscopy, x‐ray diffraction, and x‐ray photoelectron spectroscopy. The effects of the prepared nanocatalysts, pH value,
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Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics J. Food Sci. (IF 3.9) Pub Date : 2024-04-02 Sirma Yegin, Burak Altinel, Kubra Tuluk
Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation for the first time. Effects of various xylanase concentrations
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Protective effects of sugarcane polyphenol against UV‐B‐induced photoaging in Balb/c mouse skin: Antioxidant, anti‐inflammatory, and anti‐glycosylation Effects J. Food Sci. (IF 3.9) Pub Date : 2024-04-02 Junru Wang, Min Wang, Chengfeng Zhang, Wenhui Li, Tianyu Zhang, Yanv Zhou, Matthew Flavel, Yu Xi, He Li, Xinqi Liu
Although the benefits of sugarcane polyphenol (SP) are well documented, its function in preventing photoaging has not yet been investigated. This study aimed to investigate the protective effects of SP in preventing ultraviolet (UV)‐B‐induced skin photoaging in Balb/c mice, as well as the underlying mechanism. Chlorogenic acid was determined to be the primary component of SP by using high‐performance
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1‐MCP treatment improves the postharvest quality of Jinxiu yellow peach by regulating cuticular wax composition and gene expression during cold storage J. Food Sci. (IF 3.9) Pub Date : 2024-04-02 Keying Qin, Shuai Ge, Guangjian Xiao, Fei Chen, Shenghua Ding, Rongrong Wang
This study aimed to analyze the effect of 1‐methylcyclopropene (1‐MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and gene expression of Jinxiu yellow peach during cold storage. The results showed that 1‐MCP treatment could maintain the postharvest quality of peach fruit as compared to control (CK) during cold storage. The wax crystals of peach fruit were better retained
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Combining transfer learning and hyperspectral imaging to identify bruises of pears across different bruise types J. Food Sci. (IF 3.9) Pub Date : 2024-04-01 Dayang Liu, Huiting Zhang, Feng Lv, Yanrong Tao, Liangkuan Zhu
Mechanical bruise is one of the most crucial factors affecting the quality of pears, which has a huge influence on postharvest transportation, storage, and sale of pears. To rapidly detect early bruises of pears across different bruise types, hyperspectral imaging technology coupled with transfer learning methods was performed in this study.Two transfer learning methods, that is, transfer component
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Microstructural and physicochemical quality maintenance in green bell pepper infected with Botrytis cinerea and treated with thyme essential oil combined with carnauba wax J. Food Sci. (IF 3.9) Pub Date : 2024-04-01 Jordi G. López‐Velázquez, Francisco J. Barraza‐López, Misael O. Vega‐García, Martha E. López‐López, Roberto Gutiérrez‐Dorado, Diana C. Chaidez‐Gastelum, Lidia E. Ayón‐Reyna
Bell pepper presents rapid weight loss and is highly susceptible to gray mold caused by the fungus Botrytis cinerea. The most employed method to control this disease is the application of synthetic fungicides such as thiabendazole (TBZ); however, its continued use causes resistance in fungi as well as environmental problems. For these reasons, natural alternatives arise as a more striking option. Currently
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pH-dependent stability of major betalains in the encapsulated beetroot extracts (Beta vulgaris L.) J. Food Sci. (IF 3.9) Pub Date : 2024-03-29 Diah M. Lukitasari, Renny Indrawati, Rosita D. Chandra, Heriyanto, Yuzo Shioi, Tatas H. P. Botosudarmo
Betalain is a water-soluble pigment contained in Caryophyllales plants. It not only holds potential as a natural food colorant but also offers various health benefits, acting as an antioxidant. This study focused on analyzing the pH-dependent stability of encapsulated betalain pigments extracted from red beetroot (Beta vulgaris L.) using methods such as absorption spectroscopy, HPLC, and LC–MS. The
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Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar J. Food Sci. (IF 3.9) Pub Date : 2024-03-29 Shaojie Yang, Kang Li, Hua Liu, Jian Lu, Hua Yang, Dianhui Wu
The high concentration of citric acid in lemons limits the production of lemon fruit vinegar because it inhibits the metabolism of acetic acid bacteria and reduces the utilization of raw materials. This study aimed to enhance the citric acid tolerance of Acetobacter tropicalis by using complex mutagenesis and adaptive laboratory evolution (ALE) and improving the quality of lemon fruit vinegar. After
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Effect of SO2, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine J. Food Sci. (IF 3.9) Pub Date : 2024-03-29 Yang Zhang, Lu Jiang, Fangfang Zhang, Dezhi Yuan, Lei Yi, Zhuo Min
Conventional methods for inhibiting browning in wine are not suitable for cili (Roxburgh rose) wine, which is naturally rich in ascorbic acid and subject to restrictions on SO2 addition. In this study, the capacity of various additives to suppress the browning of cili wine caused by ascorbic acid degradation was investigated. SO2, pure reduced glutathione (GSH), regular inactive dry yeast (IDY), and
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Effect of high‐hydrostatic pressure on the digestibility of egg yolk and granule J. Food Sci. (IF 3.9) Pub Date : 2024-03-29 Yosra Ben‐Fadhel, Véronique Perreault, Alice Marciniak, Romuald Gaillard, Yves Pouliot, Guillaume Brisson, Alain Doyen
The impact of high hydrostatic pressure (HHP) on protein digestibility of egg yolk and egg yolk granule was evaluated by static in vitro digestion using the standardized INFOGEST 2.0 method. The degree of hydrolysis (DH) and the phospholipid content were determined during digestion, and the protein and peptide profiles were characterized by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis
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The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk J. Food Sci. (IF 3.9) Pub Date : 2024-03-29 Manqi Shi, Qi Zeng, Xiaoxian Hu, Haobo Jin, Xiaohui Lv, Jiaxuan Ma, Rong Chen, Yongguo Jin
Salted egg yolks have a tender, loose, gritty, and oily texture and are commonly employed as fillings in baked goods. This study investigated the formation mechanism of egg yolk gels using three different pickling methods: NaCl, sucrose, and mixed groups. The results revealed that of these pickling methods, egg yolks pickled with the mixture had the lowest moisture content (11.59% at 25°C and 10.21%
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Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production J. Food Sci. (IF 3.9) Pub Date : 2024-03-29 Kang Wang, Chuanyan Pan, Qiong Yang, Qiufeng Ruan, Weijie Chen, Min Lv, Lifang Yang, Zhiming Zou, Huawei Ma
The accurate detection of biogenic amines (BAs) is an important means of ensuring the quality and safety of cephalopod seafood products. In this study, the pre‐column derivatization of high‐performance liquid chromatography (HPLC) was optimized using dansyl chloride (Dns‐Cl) to detect BAs in octopus, cuttlefish, and squid. The reasons for the formation of BAs were investigated by assessing their decarboxylase
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Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation J. Food Sci. (IF 3.9) Pub Date : 2024-03-29 Esra Bölük, Esra Akdeniz, Recep Gunes, Ibrahim Palabiyik, Nevzat Konar, Omer Said Toker
In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four‐parameter Gompertz model was used to interpret the effect of parameters on pre‐crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using
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Effect of addition of wheat bran hydrolysate on bread properties J. Food Sci. (IF 3.9) Pub Date : 2024-03-27 Ali Cingöz, Özlem Akpinar, Abdulvahit Sayaslan
Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough‐kneading water during
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Physical and chemical characteristics of walnut (Juglans regia L.) kernels with different skin lightness J. Food Sci. (IF 3.9) Pub Date : 2024-03-27 Zatil A. Athaillah, Selina C. Wang
Walnuts undergo rigorous grading before being sold to customers. There are multiple parameters used for the grading, including skin lightness. Walnuts with light skin receive superior grades while walnuts with dark skin are given poor grades or even rejected. However, information on the quality and physicochemical properties of walnuts with varying skin lightness levels is minimal. Therefore, we studied
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Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers J. Food Sci. (IF 3.9) Pub Date : 2024-03-27 Emma Nakimera, Leslie Pearl M. Cancio, Gary A. Sullivan, Raziya Sadat, Byron D. Chaves
This study aimed at evaluating the efficacy of a blend of citric acid and hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) against Salmonella and mesophilic aerobic plate counts (APC) on chicken hearts and livers. Samples were inoculated with a five‐serovar cocktail of Salmonella at ca. 4.8 log CFU/g and treated by immersion with a water control (90 s), CP (5% v/v, 30 s), PAA
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Development and characterization of cranberry pomace extract incorporated and vitamin E fortified edible films as an edible separation sheet for fruit leather J. Food Sci. (IF 3.9) Pub Date : 2024-03-27 Jooyeoun Jung, Caroline Christandi Loe, Yanyun Zhao
The separation sheets for fruit leather are traditionally made of plastic film or wax paper, which not only leads to environmental issues but also is inconvenience to consumers. This study evaluated edible fruit leather separation sheets using food polymers, including hydroxypropyl methyl cellulose (HPMC) and incorporation of cranberry pomace water extract (CPE) for providing natural fruit pigment
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Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel J. Food Sci. (IF 3.9) Pub Date : 2024-03-27 Rachel I. Potter, Claire A. Warren, Jungmin Lee, Carolyn F. Ross
Wine faults threaten brand recognition and consumer brand loyalty. The objective of this study was to compare the acuteness of e‐tongue and human sensory evaluation of wine fault development in Riesling wine over 42 days of storage. Riesling wines uninoculated (control) or inoculated with 104 CFU/mL cultures of Wickerhamomyces anomalus, Acetobacter aceti, Lactobacillus brevis, or Pediococcus parvulus
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Vine tea total flavonoids activate the AMPK/mTOR pathway to amelioration hepatic steatosis in mice fed a high‐fat diet J. Food Sci. (IF 3.9) Pub Date : 2024-03-22 Chuting Wang, Fang Yang, Wei Zeng, Xin Chen, Zhenpeng Qiu, Qi Wang, Yan Meng, Guohua Zheng, Junjie Hu
Vine tea (Ampelopsis grossedentata), a traditional Chinese tea, is rich in flavonoids with various biological activities. Our study found that Vine tea total flavonoids (TFs) treatment reduced the body mass and blood lipid levels and improved the hepatic tissue morphology in mice fed the high‐fat diet (HFD). In vivo, TF treatment activated the hepatic adenosine monophosphate‐activated protein kinase
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Effect of indoor dehydration on the chemical composition of Marselan grapes in Heyang of China J. Food Sci. (IF 3.9) Pub Date : 2024-03-22 Qiaomin Chen, Yangyang Bai, Xinyang Liu, Wenxiu Yue, Fuliang Han
Marselan is a red wine grape variety with great brewing prospects. The aim of this study was to investigate the effect of postharvest indoor dehydration on the quality of Marselan grapes. For two consecutive years, the harvested grapes were dehydrated naturally indoors (24–28°C). Fresh grapes were used as a control, and dehydrated samples were taken every 7 days during the period of dehydration until
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Sorghum phytonutrients and their health benefits: A systematic review from cell to clinical trials J. Food Sci. (IF 3.9) Pub Date : 2024-03-22 Lívia de Lacerda de Oliveira, Lúcio Flávio de Alencar Figueiredo
Sorghum is key for global food security due to its genetic variability, resilience, and rich phytonutrient content, which are linked to numerous health benefits. A systematic review assessed the health effects of sorghum by analyzing cell (n = 22), animal (n = 20), and human (n = 7) studies across antioxidant, anti‐inflammatory, obesity, cancer, cardiovascular, and diabetes outcomes. This review, involving
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Availability and properties of commercially produced food products offered in European public universities: A North–South comparison J. Food Sci. (IF 3.9) Pub Date : 2024-03-15 Naiara Martinez-Perez, Liv Elin Torheim, Marta Arroyo-Izaga
To date, there are no studies that have compared university food environments (FEs) with different sociocultural contexts. Therefore, we analyzed differences in the availability and properties of commercially produced foods, in a northern and a southern European university (located in Norway and Spain, respectively). A cross-sectional observational study was conducted at OsloMet—Oslo Metropolitan University
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Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review J. Food Sci. (IF 3.9) Pub Date : 2024-03-15 Desiana Nuriza Putri, Hans De Steur, Joel G. Juvinal, Xavier Gellynck, Joachim J. Schouteten
Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic
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Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat J. Food Sci. (IF 3.9) Pub Date : 2024-03-15 Xiao-Chen Liu, Xinyan Wei, Leif H. Skibsted, Igor Tomasevic, Xianqi Yao, Wei Wang, Weizheng Sun
Calcium peptide chelates are developed as efficient supplements for preventing calcium deficiency. Spent hen meat (SHM) contains a high percentage of proteins but is generally wasted due to the disadvantages such as hard texture. We chose the underutilized SHM to produce peptides to bind calcium by proteolysis and aimed to investigate chelation between calcium and peptides in hydrolysate for a sustainable
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Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions J. Food Sci. (IF 3.9) Pub Date : 2024-03-15 Azam Ashrafi, Hamed Ahari, Gholamhassan Asadi, Abdorreza Mohammadi Nafchi
During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum
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Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch J. Food Sci. (IF 3.9) Pub Date : 2024-03-15 Daheng Yue, Han Zhang, Tiantian Zhang, Cheng Yang, Tongliang Yang, Zihan Qu, Yifu Zhang, Guiyun Chen, Shuhong Li, Ye Chen
The “instant” quality of instant rice noodles is significantly affected by slow rehydration during cooking. This happens as a result of the native rice starch's low ability to gelatinize as well as the high shear and pressure utilized in industries during the widely used extrusion molding process. In order to address this issue, the rice flour was pretreated with mild steam (MS) technology. The results
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Effect of protein–polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoes J. Food Sci. (IF 3.9) Pub Date : 2024-03-15 Yan Li, Zhi Cheng, Jianyou Zhang, Shengke Xu, Yanping Cai, Yuting Ding, Fei Lyu
Mashed potatoes (MP) are famous as ready-to-eat products due to their excellent taste and texture. Problems such as complex injection occur when MP is used as a 3D printing material. To improve the smoothness of MP loading into a 3D syringe barrel and its 3D extrusion printability, the effects of the protein–polysaccharide hybrid gelator developed with different gelatin-B (GB, 2%, 4%, 6%) and κ-carrageenan
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Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole-grain highland barley J. Food Sci. (IF 3.9) Pub Date : 2024-03-15 Lu Liu, Jingwen Xu, Ge Zhang, Nisi Gao, Xuebing Xu, Renyong Zhao
Effects of ultrafine grinding on the nutritional profile, physicochemical properties, and antioxidant activities of whole-grain highland barley (HB) including white highland barley (WHB) and black highland barley (BHB) were studied. Whole-grain HB was regularly ground and sieved through 80 mesh get 80 M powder, and HB was ultrafine grounded and sieved through 80 mesh, 150 mesh, and 200 mesh get 80UMM
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Rhubarb powder: Potential uses as a functional bread ingredient J. Food Sci. (IF 3.9) Pub Date : 2024-03-15 Feriha Göksu, Zeynep Özlü, Sibel Bölek
As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread, color, moisture, total protein, fat content, antioxidant
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Identification of lymph node adulteration in minced pork by comprehensive metabolomics and lipidomics approach based on UPLC/LTQ-Orbitrap MS J. Food Sci. (IF 3.9) Pub Date : 2024-03-13 Wei Wang, Feng Jiang, Wan-Qin Wu, Xiao-Ling Zhu, Hui-xia Wang, Li Zhang, Zhi-yong Fan
The deliberate pork adulteration with lymph nodes is a common adulteration phenomenon, and it poses a serious threat to public health and food safety. An untargeted metabolomics and lipidomics approach based on ultrahigh performance liquid chromatography coupled with linear ion trap quadrupole-Orbitrap high resolution mass spectrometry (MS) was used to distinguish lymph nodes from minced pork. The