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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 : 2024-03-16 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 : 2024-03-16 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 : 2024-03-16 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 : 2024-03-16 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 : 2024-03-16 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 : 2024-03-16 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 : 2024-03-16 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 : 2024-03-16 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
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Bacteriostasis of nisin against planktonic and biofilm bacteria: Its mechanism and application J. Food Sci. (IF 3.9) Pub Date : 2024-03-13 Ying Shi, Tao Wen, Feng Zhao, Jia Hu
Food safety incidents caused by bacterial contamination have always been one of the public safety issues of social concern. Planktonic cells, viable but non‐culturable (VBNC) cells, and biofilm cells of bacteria can coexist in food or food processing, posing more serious challenges to public health and safety by increasing bacterial survival and difficulty in detection. As a non‐toxic, no side effect
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Wallace melon juice fermented with Lactobacillus alleviates dextran sulfate sodium‐induced ulcerative colitis in mice through modulating gut microbiota and the metabolism J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 Junwei Zhang, Yu Zhong, Danfeng Wang, Jiangxiong Zhu, Yun Deng, Yuncheng Li, Cong Liu, Ji‐Li‐Te Wang, Minyan Zhang
Fermented foods have shown promise in preventing or treating ulcerative colitis (UC) via regulating intestinal flora and correcting metabolic disorders. However, the prevention effect of fermented Wallace melon juice (FMJ) on UC is unclear. In this study, the effects of FMJ on dextran sodium sulfate (DSS)‐induced UC were investigated via 16S rRNA sequencing and non‐targeted metabolomics. The results
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Industrial applications of selected JFS articles J. Food Sci. (IF 3.9) Pub Date : 2024-03-11
Traditional barcodes have long been a fixture on food packaging, communicating product information to supermarket scanners. But a new technology is poised to transform these static codes into more interactive portals, offering a wealth of data directly to consumers through their smartphones as well as providing increased product information data to distributors and retailers. In an international initiative
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Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterization J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 Carla Bonifacino, Débora N. López, Gonzalo G. Palazolo, Luis A. Panizzolo, Cecilia Abirached
A fraction of rice bran (RB), generated during the brown rice polishing, is utilized to extract oil, resulting in defatted RB (DRB). The aim of this study was to optimize the emulsification conditions to enhance the value of this byproduct by formulating potential vegan dressings and characterizing them. Enzymatic hydrolysis of the starch present in DRB yields the DRB concentrate (DRBC). A central
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Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 Melisa A. Molina, Amanda Cazzaniga, Sonia C. Sgroppo, Laura B. Milde, Pedro D. Zapata, Maria I. Fonseca
In this study, we pursued the heterologous expression of the xylanase gene from Trichoderma atroviride, a native fungus in the province of Misiones, and used it to enhance the textural properties of baked goods through varying enzymatic concentrations. This marks the inaugural exploration into its functionality in the context of bread production. The recombinant xylanase exhibited improved activity
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Predictive modeling of Salmonella spp. growth behavior in cooked and raw chicken samples: Real‐time PCR quantification approach and model assessment in different handling scenarios J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 Fia Noviyanti, Mari Mochida, Susumu Kawasaki
The increasing prevalence of Salmonella contamination in poultry meat emphasizes the importance of suitable predictive microbiological models for estimating Salmonella growth behavior. This study was conducted to evaluate the potential of chicken juice as a model system to predict the behavior of Salmonella spp. in cooked and raw chicken products and to assess its ability to predict cross‐contamination
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Diversity in the Editorial Board: Gender issues J. Food Sci. (IF 3.9) Pub Date : 2024-03-11
In recent years, the issues of diversity, equity, and inclusion (DEI) in the workplace have been a major concern in the United States, and a growing focus in other countries as well. New requirements are popping up all over the place, from the diversity activity/learning experience now required in my campus annual report to diversity statements required for faculty searches and even grad student applications
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Effect of dehydration and pulsed light treatment on decontamination of minced onions: Microbial safety and physicochemical properties J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 P. Gomathi Padma Priya, Srinivasan Savitha, Snehasis Chakraborty, Bhaskar N. Thorat
Microbial contamination of dehydrated onion products is a challenge to the industry. The study focused on opting for a suitable drying condition for minced onion and exploring the decontamination efficacy of pulsed light (PL) treatment conditions for the dehydrated product. The minced onions were hot air dried at 55–75°C for 280 min. The drying condition selected was 195 min at 75°C with a final water
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Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste) J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 Na Li, Shengchao Lin, Wenjia Sun, Min Xu, Ping Liu, Zhenming Che
The effects of a reduced‐salt substitute (composed of NaCl, sodium gluconate, KCl, L‐histidine, and L‐lysine) applied in the fermentation of traditional Pixian douban (PXDB) were explored in this study according to sensory quality, physicochemical characteristics, color, colony count, and the contents of free amino acids (FAAs), organic acids, and volatile flavor compounds. The results showed that
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Effect of gastrointestinal digestion on the stability, antioxidant activity, and Caco‐2 cellular transport of pigmented grain polyphenols J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 Borkwei Ed Nignpense, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Grain polyphenols are known to possess several health properties. However, their digestive stability and intestinal absorption have not been fully elucidated. This study investigated the fate of pigmented grain polyphenols in the digestive system. Purple rice, purple barley, purple wheat, and blue wheat extracts were subjected to simulated gastric and intestinal phase digestion, followed by Caco‐2
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Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet‐based beverage J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 Shivangi Mishra, Rakhi Singh, Ashutosh Upadhyay, Barjinder Pal Kaur, Shruti Shukla
Millets are gaining attention as a superfood due to their higher nutritional value and cost‐effectiveness. In this regard, extraction condition for the development of finger millet‐based beverage was optimized using a central composite design. Soaking time (X1) and temperature (X2) in the range of 5–10 h and 40–60°C, respectively, were the independent variables taken for three responses, namely, yield
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Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation J. Food Sci. (IF 3.9) Pub Date : 2024-03-11 Lei Wen, Jingrong Jiang, Jia Zheng, Hong Wang, Min Huang, Xuyan Zong, Li Li
In this study, microcapsule beads‐0–3‐layers (M‐0–3 indicates microencapsulated beads with 0, 1, 2, and 3 layers) were prepared, their properties were measured and characterized, and the effects of M‐0–3 on solid‐state fermentation were investigated. The results showed that in a liquid environment, the releasing glucoamylase activities of M‐0–3 were 55.77%, 47.67%, 45.85%, and 42.87% in 360 h, respectively
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Shelf‐life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell‐free supernatant of Streptococcus thermophilus FUA 329 during cold storage J. Food Sci. (IF 3.9) Pub Date : 2024-03-08 Shuangshuang Zhao, Yingying Bian, Gewen Zhang, Guang Yang, Xiaoyue Hou, Jiajin Gui, Shuting Mu, Shu Liu, Yaowei Fang
Seafood is highly perishable and has a short shelf‐life. This study investigated the effect of chitosan and alginate (CH‐SA) coating combined with the cell‐free supernatant of Streptococcus thermophilus FUA329 (CFS) as a preservative on the quailty of white shrimp (Litopenaeus vannamei) refrigerated at 4° for 0, 3, 6, 9, 12, 15 days. Freshly shrimps were randomly divided into four groups: the CFS group
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Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities J. Food Sci. (IF 3.9) Pub Date : 2024-03-07 Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, Josivanda Palmeira Gomes, Maria de Fátima Dantas de Medeiros, Márcia Regina da Silva Pedrini
The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns
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The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality J. Food Sci. (IF 3.9) Pub Date : 2024-03-07 Duygu Baskaya‐Sezer
Sour cherry pomace is the largest byproduct of sour cherry processing with more than 0.4 million tonnes per year. In this study, sour cherry pomace powder (SCPP) has been treated individually or by a combination of microwave (MW), enzymatic hydrolysis, and high pressure to increase soluble dietary fiber (SDF) content. Then, the untreated or treated forms of SCPP, their SDF, and insoluble dietary fiber
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Consumer perception and acceptance of edible packaging for various food products J. Food Sci. (IF 3.9) Pub Date : 2024-03-04 Sage Taylor, Ann Colonna, Jooyeoun Jung, Jessica Gutierrez, Yanyun Zhao
Excessive use of single‐use plastic packaging presents an imminent threat to the environment. One of the emerging solutions is using edible food packaging. However, there is lack of consumer information toward edible packaging. This study evaluated consumer attitude, acceptability, and purchase intent of three types of edible food packaging: muffin liner, cranberry pomace fruit leather wrap, and powdered
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Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage J. Food Sci. (IF 3.9) Pub Date : 2024-03-04 Wilaiwan Karbsri, Ali Hamzeh, Jirawat Yongsawatdigul
Changes in the lipid oxidation and volatile compounds of a variety of tilapia tissues (Oreochromis niloticus) including the muscle, gills, and skin during ice storage were investigated by evaluating peroxide values (PVs), lipoxygenase (LOX) activity, fatty acid (FA) composition, and volatile substances. LOX activity and PV were determined in the gills, skin, and muscles throughout 9 days of storage
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Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H2O2‐induced oxidative stress J. Food Sci. (IF 3.9) Pub Date : 2024-02-27 Wang Jingyun, Ma Zehao, Yu Hongyan, Liu Xingyu, Cao Doudou, Lu Shiling
This study sought to purify and identify antioxidant peptides from sheep (Ovis aries) plasma protein hydrolysates and assess their protective impacts on H2O2‐induced Caco‐2 cells. The purification process involved reversed high‐performance liquid chromatography, anion‐exchange chromatography, and Sephadex G‐25. Three peptides, namely Trp‐Glu‐Glu‐Pro‐Ala‐Met (WEEPAM), Ser‐Leu‐His‐Phe‐Met‐Glu (SLHFME)
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Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins J. Food Sci. (IF 3.9) Pub Date : 2024-02-27 Ayse Karadag, Kubra Ozkan, Osman Sagdic
In this study, pigmented pectin (grape pectin, GP) was extracted from the peels of black Isabel grapes. This highly methoxylated GP was composed mainly of galacturonic acid, arabinose, and other neutral monosaccharides. Its red color was ascribed to the anthocyanin content, and the main contribution was from malvidin‐3‐O‐glucoside. To improve the yield and color properties of spray‐dried Isabel grape
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Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications J. Food Sci. (IF 3.9) Pub Date : 2024-02-26 Muhammad H. Alu'datt, Taha Rababah, Doa'a G. F. Al‐u'datt, Sana Gammoh, Sharifa Alkandari, Ahmed Allafi, Mohammad Alrosan, Stan Kubow, Haneen K. Al‐Rashdan
Nigella sativa is one of the nutraceuticals that has gained popularity and studied extensively in recent decades as it is considered a safe medicinal plant for use as a dietary supplement. N. sativa contains a wide variety of bioactive substances, which include polyphenols, volatile oils (thymoquinone and p‐cymene), proteins, and peptides. The biological attributes of N. sativa include antioxidant
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Sorghum and health: An overview of potential protective health effects J. Food Sci. (IF 3.9) Pub Date : 2024-02-26 Anita Stefoska‐Needham
Whole‐grain sorghum foods may elicit health‐promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently
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Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications J. Food Sci. (IF 3.9) Pub Date : 2024-02-26 Muhammad H. Alu'datt, Taha Rababah, Saleh Al‐ali, Carole C. Tranchant, Sana Gammoh, Mohammad Alrosan, Stan Kubow, Thuan‐Chew Tan, Salsabeel Ghatasheh
Despite long‐standing uses in several food and medicine traditions, the full potential of the leguminous crop fenugreek (Trigonella foenum‐graecum L.) remains to be realized in the modern diet. Not only its seeds, which are highly prized for their culinary and medicinal properties, but also its leaves and stems abound in phytochemicals with high nutritional and health promoting attributes. Fenugreek
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A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace J. Food Sci. (IF 3.9) Pub Date : 2024-02-23 Jamal Amyoony, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Obesity and obesity‐related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt‐reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after
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Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour J. Food Sci. (IF 3.9) Pub Date : 2024-02-23 Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Oluwafemi Ayodeji Adebo, Janet Adeyinka Adebo, Abdulrahman Opeyemi Sonibare, Jessica Nevan Abbah, Nahemiah Danbaba, Folasade Maria Makinde, Jon Wilkin, Oluwaseun Peter Bamidele
This study investigated the impact of bioprocessing techniques (germination, solid‐state fermentation, the combination of germination, and solid‐state fermentation) on the physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour
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Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes J. Food Sci. (IF 3.9) Pub Date : 2024-02-23 Fei Ren, Ming Liu, Bin Tan
Soybean paste, a traditional fermented condiment, exhibits distinct quality attributes by its microbial communities. This study employed Illumina sequencing and LC–MS to scrutinize the bacterial biota and metabolome of highly preserved (HP) and easily spoiled (ES) soybean pastes. Firmicutes were prevalent in both pastes, with HP showcasing greater microbial α‐diversity compared to ES pastes. Bacillus
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Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein J. Food Sci. (IF 3.9) Pub Date : 2024-02-23 Ravinder Singh, Maria Guerrero, Michael T. Nickerson, Filiz Koksel
Utilizing lentil protein as a novel ingredient for producing texturized vegetable proteins (TVPs) can provide new opportunities for the production of next‐generation hybrid meat products. TVPs from lentil protein isolate were manufactured using low‐moisture extrusion cooking at different combinations of screw speed (SS), feed moisture content (MC), and barrel temperature (BT) profile. In total, seven
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Metabolomic profiling of the nutritional components of chicory leaves following heat processing J. Food Sci. (IF 3.9) Pub Date : 2024-02-23 Wataru Kobayashi, Ayumi Tomizawa, Misaki Kurawaka, Masako Abe, Akio Watanabe, Sonoko Ayabe
Chicory (Cichorium intybus L.; witloof) is a crisp bitter leafy vegetable, popularly used in western cuisine in salads and soups (leaves) and as an alternative to coffee (roasted roots). In this study, we explored the effect of heat processing under various temperatures and for different durations on the nutritional composition of chicory leaves using gas chromatography–mass spectrometry (GC/MS) and
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The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling J. Food Sci. (IF 3.9) Pub Date : 2024-02-23 Yilin Lin, Siwei Liang, Yehui Zhang, Yigang Yu
(−)‐Epigallocatechin‐3‐gallate (EGCG) has been shown antibacterial activity against Campylobacter jejuni; however, the relevant antibacterial mechanism is unknown. In this study, phenotypic experiments and RNA sequencing were used to explore the antibacterial mechanism. The minimum inhibitory concentration of EGCG on C. jejuni was 32 µg/mL. EGCG‐treated was able to increase intracellular reactive oxygen
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In silico guided pre‐treatment of sugarcane juice with natural inhibitors of polyphenol oxidase (PPO) is a new and effective strategy for development of spray‐dried formulation J. Food Sci. (IF 3.9) Pub Date : 2024-02-21 Jaya Chendrayan Kanagaraj, Shilpa B. Jana, Sandesh J. Marathe, Rekha S. Singhal
Sugarcane juice is a popular beverage and is also processed to produce sugar. The polyphenol oxidase (PPO) in sugarcane juice causes enzymatic browning and makes the process of sugar production complex and cumbersome. Storage of sugarcane juice is also hampered by the high sugar content and rapid microbial fermentation. The present research assessed the potential of lemon juice (LJ) and ginger extract
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Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon J. Food Sci. (IF 3.9) Pub Date : 2024-02-21 Ahmet Polat, Onur Taskin, Nazmi Izli
Persimmons contribute positively to human health. Although off‐season utilization typically presents a challenge due to permissions’ perishable nature, it may become feasible through the implementation of appropriate drying methods. In this study, round sliced samples were dried to assess drying kinetics, modeling potential, color attributes, rehydration capacity, energy consumption (EC), cost index
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Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds J. Food Sci. (IF 3.9) Pub Date : 2024-02-21 Marina Ikuse, Jana K. Richter, Girish M. Ganjyal
The ability to modulate direct expanded product structures improves the versatility and range of product applications. The effect of nucleating agents, namely, talc and calcium carbonate (CC), on the expansion characteristics of pea starch extrudates as impacted by screw speed was explored. Pea starch blends with increasing levels of nucleating agents (0.25%, 1%, and 2%) at 18% moisture (w.b.) were
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Camellia oil exhibits anti‐fatigue property by modulating antioxidant capacity, muscle fiber, and gut microbial composition in mice J. Food Sci. (IF 3.9) Pub Date : 2024-02-21 Shiying Huang, Huiyu Sun, Dai Lin, Xinjue Huang, Ruiran Chen, Minli Li, Jialing Huang, Fuchuan Guo
Camellia seed oil (CO) has high nutritional value and multiple bioactivities. However, the specific anti‐fatigue characteristics and the implied mechanism of CO have not yet been fully elucidated. Throughout this investigation, male C57BL/6J mice, aged 8 weeks, underwent exhaustive exercise with or without CO pretreatment (2, 4, and 6 mL/kg BW) for 28 days. CO could extend the rota‐rod and running
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Facile synthesis of gold nanostars for the duplex detection of pesticide residues in grapes using SERS J. Food Sci. (IF 3.9) Pub Date : 2024-02-21 Kairui Zhai, Lin Sun, Trang H. D. Nguyen, Mengshi Lin
In recent years, concerns have been raised regarding the contamination of grapes with pesticide residues. As consumer demand for safer food products grows, regular monitoring of pesticide residues in food has become essential. This study sought to develop a rapid and sensitive technique for detecting two specific pesticides (phosmet and paraquat) present on the grape surface using the surface‐enhanced
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Upcycling Romaine lettuce outer leaves by infrared blanching and hot air drying J. Food Sci. (IF 3.9) Pub Date : 2024-02-19 Roberto J. Avena‐Bustillos, Noah Klausner, Rebecca Milczarek, David M. Alemán‐Hidalgo, Eli Terán‐Cabanillas, Hongye Wang, Luxin Wang, Tara H. McHugh, Ronald P. Haff
Romaine lettuce outer leaves, as opposed to the more commonly marketed heart, are typically discarded and present an opportunity for upcycling as dried powders. Duquesne Romaine lettuce was evaluated to quantify and compare quality attributes of fresh outer and heart leaves, dried powders following hot air drying, and dried powders following an infrared (IR) blanching pretreatment before drying. Attributes
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Preparation of red jujube powder with high content of Amadori compounds and higher antioxidant activity by controlling the Maillard reaction J. Food Sci. (IF 3.9) Pub Date : 2024-02-19 Cheng Yang, Shuo Li, Chenyan Li, Jing Li, Rundongdong Shi, Jialing Cao, Lianfu Zhang
Amadori compounds (ACs) are stable compounds produced in the early stage of the Maillard reaction (MR) with health benefits such as immunomodulatory, antithrombosis, and tumor‐preventive effects. Jujube is a medicinal and edible fruit in China. It is rich in free amino acids and reducing sugar, but traditionally, little attention was paid to the formation of ACs when jujube was processed, neither the
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Transcriptomic analysis reveals ozone treatment delays kiwifruit postharvest softening by modulating cell wall metabolism J. Food Sci. (IF 3.9) Pub Date : 2024-02-19 Yan Wang, Yaoxing Niu, Lixia Ye, Yubing Shi, Anwei Luo
Kiwifruit ripening and senescence after harvesting are closely related to its economic value. Transcriptome analysis and biochemical parameters were used to investigate the differences in gene expression levels and the potential regulation of cell wall metabolism in kiwifruit treated with ozone, thereby regulating fruit softening and prolonging postharvest life. Compared to the control group, the activities
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Microwave irradiation of guar seed flour: Effect on anti‐nutritional factors, phytochemicals, in vitro protein digestibility, thermo‐pasting, structural, and functional attributes J. Food Sci. (IF 3.9) Pub Date : 2024-02-19 Sakshi Manikpuri, Ankan Kheto, Rachna Sehrawat, Khalid Gul, Winny Routray, Lokesh Kumar
Guar seed flour (GSF) has a high amount of carbohydrates, proteins, phytochemicals, and anti‐nutritional factors (ANFs), which limits its use. To address this issue, the current study was undertaken to understand the effect of microwave (MW) irradiation on ANFs, phytochemicals, in vitro protein digestibility (IVPD), and functional attributes of GSF at varying power density (Pd: 1–3 W/g) and duration
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A rapid method for identification of Lanxangia tsaoko origin and fruit shape: FT‐NIR combined with chemometrics and image recognition J. Food Sci. (IF 3.9) Pub Date : 2024-02-19 Gang He, Shao‐bing Yang, Yuan‐zhong Wang
Lanxangia tsaoko’s accurate classifications of different origins and fruit shapes are significant for research in L. tsaoko difference between origin and species as well as for variety breeding, cultivation, and market management. In this work, Fourier transform‐near infrared (FT‐NIR) spectroscopy was transformed into two‐dimensional and three‐dimensional correlation spectroscopies to further investigate
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Preparation and characterization of nisin‐loaded chitosan nanoparticles functionalized with DNase I for the removal of Listeria monocytogenes biofilms J. Food Sci. (IF 3.9) Pub Date : 2024-02-19 Xin Hu, Xueying Du, Mingwei Li, Jing Sun, Xiangfei Li, Xinyi Pang, Yingjian Lu
Listeria monocytogenes biofilms represent a continuous source of contamination, leading to serious food safety concerns and economic losses. This study aims to develop novel nisin‐loaded chitosan nanoparticles (CSNPs) functionalized with DNase I and evaluate its antibiofilm activity against L. monocytogenes on food contact surfaces. Nisin‐loaded CSNPs (CS‐N) were first prepared by ionic cross‐linking
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Calcium absorption by Alaska pollock surimi protein hydrolysate promotes osteoblast differentiation J. Food Sci. (IF 3.9) Pub Date : 2024-02-19 TaeKil Eom, Taek‐Jeong Nam
The calcium‐binding capacity and osteoblast proliferation and differentiation were studied in Alaska pollock surimi hydrolysate (APSH) using a system that mimics the gastrointestinal digestive system. Evaluation of the calcium absorption–promoting ability of APSH revealed that the best calcium‐binding ability was achieved after hydrolysis with a combination of pepsin, α‐chymotrypsin, and trypsin, and
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An AI update J. Food Sci. (IF 3.9) Pub Date : 2024-02-15
There has been a lot of discussion this past year on the impact of AI on scholarly publishing. Early last year, we added a statement to our Instructions to Authors that AI tools cannot be claimed as authors. We also include this statement: “Use of AI tools in the experimental design, data collection, analysis, writing, and/or development of graphics or images must be disclosed in the Methods and/or
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Industrial applications of selected JFS articles J. Food Sci. (IF 3.9) Pub Date : 2024-02-15
When ChatGPT was first released in November 2022, I was dubious about the claims being made for how it would transform the work of knowledge workers. Now, after reading about it and using it for various business processes, I am wondering just how transformative it will be and which areas it will transform most. One area in which artificial intelligence (AI) tools are already having an impact is scientific
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Effects of the protective and therapeutic effect of yogurt enriched with Citrus sinensis essential oil against ibuprofen-induced gastric ulcer in elderly rats J. Food Sci. (IF 3.9) Pub Date : 2024-02-13 Zübeyde Polat, Zeki Erol, Halil Yalçın, Mehmet Özbek, Harun Karaca
The aim of this study was to evaluate the effect of Citrus sinensis essential oil (EO) on the proximate composition of yogurt over a 28-day shelf life and to investigate the therapeutic and prophylactic effects of functional yogurt on ibuprofen-induced gastric ulcers in a rat model. It was observed that the yogurt group containing C. sinensis EO had higher acidity, total solids, and ash values. Histologic
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Structural characterization and calcium absorption-promoting effect of sucrose-calcium chelate in Caco-2 monolayer cells and mice J. Food Sci. (IF 3.9) Pub Date : 2024-02-13 Qian Du, Ruiyan Wang, Zeyuan Deng, Jianqun Zhou, Nan Li, Wenwen Li, Liufeng Zheng
Sucrose emerges as a chelating agent to form a stable sucrose-metal-ion chelate that can potentially improve metal-ion absorption. This study aimed to analyze the structure of sucrose-calcium chelate and its potential to promote calcium absorption in both Caco-2 monolayer cells and mice. The characterization results showed that calcium ions mainly chelated with hydroxyl groups in sucrose to produce
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Recent advances in the use of composite titanium dioxide nanomaterials in the food industry J. Food Sci. (IF 3.9) Pub Date : 2024-02-11 Xixi Mao, Changlong Hao
Titanium dioxide (TiO2) nanomaterials have attracted significant attention due to their good biocompatibility and potential for multifunctional applications. In the last few years, there has been growing interest in the use of TiO2 nanomaterials in the food industry. However, a systematic review of the synthesis methods, properties, and applications of TiO2 nanomaterials in the food industry is lacking
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A physicochemical evaluation of ossein–hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids J. Food Sci. (IF 3.9) Pub Date : 2024-02-11 Vanessa Ricas Biancardi, Marcus Vinícius da Silva Ferreira, Antônio Renato Bigansolli, Karine Moura de Freitas, Everaldo Zonta, Maria Ivone Martins Jacintho Barbosa, Louise Emy Kurozawa, José Lucena Barbosa Junior
Bovine bone is an animal-origin matrix rich in type I collagen (COL I) and it necessitates prior demineralization and makes COL I available. This study investigated the ossein–hydroxyapatite physicochemical properties evaluation as a result of processing and solubilization by acids and revealed the bone matrix demineralization and making COL I available. The tibia residue from bovine sources was processed
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Purification, characterization, and in vitro digestion of novel antioxidant peptides from chicken blood hemoglobin J. Food Sci. (IF 3.9) Pub Date : 2024-02-11 Suye Wang, Xiaoyi Mao, Rui Zhang, Yurong Gao, Dunhua Liu
The study aimed to purify and characterize antioxidant peptides from chicken blood hemoglobin hydrolysate. The fraction M2 (< 3 KDa) with the strongest antioxidant activity was isolated by ultrafiltration, and its DPPH (1,1-diphenyl-2-picryl-hydrazyl radical) free radical scavenging rate, ABTS [2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate)] free radical scavenging rate, and iron ion chelation
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Electrospun nanofibers based on zein and red onion bulb extract (Allium cepa, L.): Volatile compounds, hydrophilicity, and antioxidant activity J. Food Sci. (IF 3.9) Pub Date : 2024-02-11 Elder Pacheco da Cruz, Juliani Buchveitz Pires, Estefani Tavares Jansen, Felipe Nardo dos Santos, Laura Martins Fonseca, Helen Cristina dos Santos Hackbart, Marjana Radünz, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of red onion extract by electrospinning is an alternative to mask this odor and protect its bioactive compounds. The main objective of this study was to encapsulate red onion bulb extract (ROE) in different concentrations into
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Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques J. Food Sci. (IF 3.9) Pub Date : 2024-02-11 Cem Baltacıoğlu, Hande Baltacıoğlu, İlhami Okur, Mehmet Yetişen, Hami Alpas
The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, 60, and 90 s; ultrasonic-assisted extraction (UAE) at 100% amplitude for periods of 5, 10, and 15 min; and high-pressure processing (HPP) at pressures of 400 and 500 MPa for durations
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Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice J. Food Sci. (IF 3.9) Pub Date : 2024-02-08 Ronghua Chen, Min Yu, Bo Jiang, Jingjing Chen
Cold-pressed sugarcane juice (SCJ) is a beverage rich in vitamins, carbohydrates, and antioxidants. Various sterilization methods impact fruit juice's appearance, nutrients, and flavor. Hence, this study aims to assess how different sterilization techniques affect the flavor, appearance, and nutritional value of SCJ. Freshly prepared SCJs were subjected to two sterilization methods: pasteurization