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1-Methylcyclopropene Alleviates Postharvest Chilling Injury of Snap Beans by Enhancing Antioxidant Defense System. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Na Lv, Cai-Ping Wang, Hong-Tao Zhou, Chang-Jie Guo, Hao-Yan Zhang, Da-Yong Ren
Chilling injury is a major disorder affecting the quality of tropical and subtropical vegetables during low temperature storage. Snap bean (Phaseolus vulgaris L.) is sensitive to chilling injury. The main purpose of the present study is to investigate the alleviating effects of 1-methylcyclopropene (1-MCP) on chilling injury of snap bean. In addition, the related mechanisms were also detected from
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Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods§. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Daniel Berdejo, Diego García-Gonzalo, Nadia Oulahal, Rositsa Denkova-Kostova, Vesela Shopska, Georgi Kostov, Pascal Degraeve, Rafael Pagan
Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made foods involves the evaluation of individual components, including bioactive substances derived from waste products of other productions, such as essential
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Effects of Soluble Dietary Fibre on Exercise Performance and Perception of Fatigue in Young Basketball Players. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Edin Hadžić, Antonio Starcevic, Tomislav Rupčić, Jurica Zucko, Toni Čvrljak, Ira Renko, Damir Knjaz, Dario Novak
In this study, we investigated the effects of soluble dietary fibre on improving neuromuscular and cardiovascular endurance and perception of fatigue in a closely monitored group of basketball players. Prebiotics have been sidelined in sports nutrition and their effect on performance remains poorly investigated and understood.
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Bioactive Compounds from Artichoke and Application Potential. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Thais Feiden, Eunice Valduga, Jamile Zeni, Juliana Steffens
Cynara cardunculus L. var. scolymus, known as the artichoke, originated in the Mediterranean region and is now cultivated in several countries. The artichoke has leaves, a stem, and a head, also called a floral capitulum, covered with green and pointed bracts. It is rich in polyphenols, flavonoids, anthocyanins, phenolic compounds, inulin, coumarins, terpenes, dietary fibre, enzymes, polysaccharides
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Corrigendum to: Impact of Successive Exploitation of a Saccharomyces pastorianus Starter Culture on Saccharide Uptake Dynamics from Wort (Published: Food Technol. Biotechnol. 59 (1) 16-23 (2021) https://doi.org/10.17113/ftb.59.01.21.6899). Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Miha Ocvirk, Nataša Kočar Mlinarič, Iztok Jože Košir
[This corrects the article DOI: 10.17113/ftb.59.01.21.6899.].
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Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 İrem Karaçoban, Nermin Bilgiçli, Elif Yaver
Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds. However, it also contains a high amount of phytic acid, which is an antinutrient and reduces the bioavailability of minerals and proteins. To improve the nutritional quality of teff, the phytic acid content
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Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina, Bogdan Goranov
There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances.
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Development and Comparison of Alternative Methods for the Purification of Adalimumab Directly from Harvested Cell Culture Fluid. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Dorottya Vaskó, Júlia Domján, Bence Szűcs, László Bakk, Péter Hajdinák, György Marosi, Zsombor K Nagy, Edit Hirsch, Csaba Fehér
Protein A affinity chromatography is a well-established method currently used in the pharmaceutical industry. However, the high costs usually associated with chromatographic separation of protein A and the difficulties in continuous operation make the investigation of alternative purification methods very important.
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Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.). Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Valentina Crosetti, Agustín Sola, Gabriela Grigioni, María José Torres
A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing. However, it was indicated that lyophilisation is a better alternative to preserve the coagulant properties of plant extracts over a longer period of time, as it is a more controllable, stable and hygienic
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Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts§. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Sandra Balbino, Daniela Cvitković, Hanna Skendrović, Verica Dragović-Uzelac
Herbs and spices used in traditional medicine are nowadays increasingly used in combinations to create functional food formulations aimed at treating specific symptoms and disorders. Among herbs originating from the Mediterranean region, extracts of myrtle (Myrtus communis L.), bay leaf (Laurel nobilis L.) and fennel (Foeniculum vulgare Mill.) are traditionally used for gastrointestinal disorders.
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Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Natthakan Rungraeng, Kazuhisa Ohtaguchi, Teerin Chysirichote
One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product after fermentation to enhance the quality of fish sauce for consumer safety, manufacturer exportability and domestic sales
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Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content§. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Valentina Nikolić, Slađana Žilić, Marijana Simić, Vesna Kandić, Primož Titan
The consumption of whole grain cereal flour contributes to increased intake of dietary fibre and phenolic compounds beneficial to human health. However, whole grain flour also has some disadvantages, such as poor baking properties and lower technological quality. Applying ultrasonic and hydrothermal treatments can provide new opportunities to modify and improve the baking and biofunctionality of flour
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Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Reza Janipour, Seyed Shahram Shekarforoush, Samira Ghorbani, Hamid Reza Gheisari
Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition and medicine. The aim of the present study is to investigate the sensory and physicochemical properties of probiotic ice cream containing fig syrup and to evaluate the
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Corrigendum to: Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities (Published: Food Technol. Biotechnol. 60 (3) 375-385 (2022) https://doi.org/10.17113/ftb.60.03.22.7456). Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-11-29 Jaya Vejayan, Rupbansraaj Bathmanathan, Sharifah Aminah Tuan Said, Srikumar Chakravarthi, Halijah Ibrahim
[This corrects the article DOI: 10.17113/ftb.60.03.22.7456.].
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Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Rita Lousada Falcão,Valentina Pinheiro,Cátia Ribeiro,Isabel Sousa,Anabela Raymundo,Maria Cristiana Nunes
Research background The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation
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Enzymatic Pretreatment of Plant Cells for Oil Extraction. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Hanna Vovk,Kwankao Karnpakdee,Roland Ludwig,Tamara Nosenko
Oil from oilseeds can be extracted by mechanical extraction (pressing), aqueous extraction, or by extraction with organic solvents. Although solvent extraction is the most efficient method, organic solvents are a potential hazard to the life and health for workers as well as to the environment, when solvent vapours are released and act as air pollutant with a high ozone-forming potential. Pressing
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Effects of Banana (Musa spp.) Bract Flour on Rats Fed High-Calorie Diet. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Isabela Rezende Ferreira,Valfredo de Almeida Santos Junior,Édina Caroline Ferreira Almeida,Felipe Francisco Bittencourt Junior,Ariany Carvalho Dos Santos,Virginia Demarchi Kappel Trichez,Elisvania Freitas Dos Santos,Mariana Manfroi Fuzinatto,Priscila Neder Morato
Research background The extensive cultivation of bananas (Musa sp.) is related to producing tons of residues, such as leaves, pseudostems and bracts (inflorescences). The banana bract is a commercially interesting residue due to its dietary fibre content and high antioxidant potential. With this in mind, this study evaluates the effects of administering banana bract flour in animal models fed a cafeteria
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Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Gabriela Aguiar Campolina,Maria das Graças Cardoso,Alex Rodrigues-Silva-Caetano,David Lee Nelson,Eduardo Mendes Ramos
The meat and meat product industry has evolved according to the needs of the market. Consumers are increasingly seeking quality in food. Thus, the concern regarding the excessive use of additives such as preservatives and antioxidants has driven research towards natural, healthy and safe substitutes. Essential oils and plant extracts have been shown to be a good option for resolving this problem. They
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How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead? Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Larissa Simão,Bruna Rafaela da Silva Monteiro Wanderley,Michelly Pontes Tavares Vieira,Isabel Cristina da Silva Haas,Renata Dias de Mello Castanho Amboni,Carlise Beddin Fritzen-Freire
Mead is a fermented alcoholic beverage that is made from honey diluted in water and commonly with the addition of other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, yeast strain and prefermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not
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Investigation of SARS-CoV-2 Detection Method Applicability and Virus Occurrence in Food and Food Packaging. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Zdenko Mlinar,Deni Kostelac,Ivančica Kovaček,Ana Klobučar,Vanja Tešić,Vedran Prahin,Jadranka Frece
Research background While it is clear that SARS CoV-2 coronavirus is the primary respiratory virus, there are no entirely clarified ways of transmission. Foodborne transmission has remained an unexplained path. Therefore, the goals of this paper are to examine and present an assessment of the most appropriate of the four selected kits for RNA extraction for the testing and detection of SARS-CoV-2 on
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Thymol-Loaded Polymeric Nanoparticles Improve the Postharvest Microbiological Safety of Blueberries. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Syarifah Ab Rashid,Woei-Yenn Tong,Chean-Ring Leong,Wen-Nee Tan,Chee-Keong Lee,Mohd Razealy Anuar,Siew-Hway Teo,Siti Khalida Abdull Lazit,Jun-Wei Lim,Nur Amiera Syuhada Rozman
Research background The presence of Yersinia enterocolitica on raw food products raises the concern of yersiniosis as most of the berries are consumed raw. This is a challenging issue from the food safety aspect since it could increase the occurrence of foodborne diseases among humans. Thus, it is crucial to implement an effective sanitation before the packaging. Experimental approach This study aims
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Ficus deltoidea Leaf Alters Oxidative Stress, Protein Homeostasis and Ubiquitin-Proteasome Pathways in Fatty Acid-Induced Cell Line. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Noor Nazirahanie Abrahim,Norhaniza Aminudin,Puteri Shafinaz Abdul-Rahman
Research background Ficus deltoidea (mistletoe fig) is a shrub well known among locals in Malaysia primarily for its treatment of toothaches, colds and wounds. The aim of this study is to determine the potential of leaves, sourced from three different varieties of F. deltoidea, to exhibit antioxidant activity, a reduction of lipid concentration, and protein expression in steatosis-induced liver cell
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Effect of Rhodiola rosea Rhizome and Punica granatum Fruit Peel on the Metabolic Processes and Physiological Activity of Rats Fed with Excessively Fat Diet. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Maryna Lieshchova,Viktor Brygadyrenko
Research background Rhodiola rosea (golden root) and Punica granatum (pomegranate), as well as a number of other species of medicinal plants, exert an array of biological effects: adaptogenic, antioxidant and anti-inflammatory. However, there are not enough contemporary studies of their influence on metabolic processes, especially in cases of imbalanced diet. Lipid dysregulation is the main reason
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The Occurrence of Folate Biosynthesis Genes in Lactic Acid Bacteria from Different Sources. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-06-01 Fenny Amilia Mahara,Lilis Nuraida,Hanifah Nuryani Lioe,Siti Nurjanah
Research background Lactic acid bacteria (LAB) are known to produce folate. However, this ability is highly strain-dependent. Folate synthesis in specific LAB strains is affected by the availability of folate, which can be consumed by other LAB under certain conditions. Moreover, differences in folate synthesis capabilities are related to the presence of folate biosynthesis-related genes and regulation
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Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Dubravka Novotni, Ljiljana Nanjara, Lucija Štrkalj, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić
Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some extent, although it offered limited benefits for bread making. This study aims to investigate the effects of adding proso millet bran depending on its particle size and xylanase
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Low-Molecular-Mass Fragments of Collagen Improve Parameters Related to Mass and Inflammation of the Adipose Tissue in the Obese Rat. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Olesia Kalmukova, Nataliia Raksha, Tetiana Vovk, Tetiana Halenova, Mykola Dzerzhynsky, Dinko Mitrecic, Olexiy Savchuk, Ludmila Ostapchenko
Despite clearly recognized links between increased body mass and increased risk for various pathological conditions, therapeutic options to treat obesity are still very limited. The aim of the present study is to explore the effect of low-molecular-mass collagen fragments obtained from the scales of Antarctic wild marine fish on rats' visceral and subcutaneous white adipose tissue in a high-calorie
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Role of Acetic Acid Bacteria in Food and Beverages. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Natália Norika Yassunaka Hata, Monica Surek, Daniele Sartori, Rodrigo Vassoler Serrato, Wilma Aparecida Spinosa
Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB convert ethanol, sugars and polyols into various organic acids, aldehydes and ketones via oxidative fermentation. These metabolites are produced during a succession of
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FTO Gene Polymorphisms at the Crossroads of Metabolic Pathways of Obesity and Epigenetic Influences. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Ana-Marija Popović, Ana Huđek Turković, Kristina Žuna, Višnja Bačun-Družina, Ivica Rubelj, Martina Matovinović
In this review, we summarize the current state of knowledge on the fat mass and obesity-associated (FTO) gene and its role in obesity. The FTO-encoded protein is involved in multiple molecular pathways contributing to obesity as well as other metabolic complexities. This review emphasizes the epigenetic influence on the FTO gene as a new approach in the treatment and management of obesity. Several
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Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Xiaomin Tang, Xiaoyu Yin, Majida Al-Wraikat, Yaqiong Zhang, Saiping Zhou, Yingxue Tang, Yanyan Zhang, Junfeng Fan
The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the in vivo hepatoprotective effects of pure melanoidin obtained from it.
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Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Nor Shariffa Yussof, Tan Chin Ping, Tan Tai Boon, Uthumporn Utra, Muhammad Ezzudin Ramli
Various approaches have been used to present functional lipids including lycopene in a palatable food form to consumers. However, being highly hydrophobic, lycopene is insoluble in aqueous systems and has a limited bioavailability in the body. Lycopene nanodispersion is expected to improve the properties of lycopene, but its stability and bioaccessibility are also affected by emulsifier type and environmental
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Jack Bean (Canavalia ensiformis) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Endah Puspitojati, Muhammad Nur Cahyanto, Yustinus Marsono, Retno Indrati
High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated yet. This study identified and characterised ACE-inhibitory peptides from jack bean tempeh produced by small intestine absorption using the everted
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Characterization and Energy Densification of Mayhaw Jelly Production Wastes Using Hydrothermal Carbonization. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Viral Sagar, MeiLan Hardin, Narendra Kumar, Joan G Lynam
Mayhaw jelly, made from mayhaw berries from the southern United States, is a popular food product that on processing produces a berry pomace waste. Little information is available in the literature about this waste or how to valorize it. This study investigated this food production waste and its possibilities for conversion to a biofuel.
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Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Burcu Emine Tefon Öztürk, Berfin Eroğlu, Eda Delik, Mustafa Çiçek, Esra Çiçek
Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained great importance. In this study, three different traditional medicinal plants, namely hop (Humulus lupulus L.), madimak (Polygonum
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Biohydrogen Production in Microbial Electrolysis Cell Operating on Designed Consortium of Denitrifying Bacteria. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Putty Ekadewi, Rita Arbianti, Cristina Gomez, Tania Surya Utami
This study provides insight into the use of a designed microbial community to produce biohydrogen in simple, single-chamber microbial electrolysis cells (MECs). The ability of MECs to stably produce biohydrogen relies heavily on the setup and microorganisms working inside the system. Despite having the most straightforward configuration and effectively avoiding costly membranes, single-chamber MECs
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1H NMR-Based Metabolomics Approach Revealing Metabolite Variation of Black Turmeric (Curcuma caesia) Extracts and Correlation with Its Antioxidant and α-Glucosidase Inhibitory Activities. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Nurul Najiha Ain Ibrahim, Nurkhalida Kamal, Ahmed Mediani, Azliana Abu Bakar Sajak, Soo Yee Lee, Khozirah Shaari, Hafeedza Abdul Rahman
Curcuma species (Zingiberaceae) are well known medicinal herbs in India and Southeast Asia. Despite various findings reporting their beneficial biological activities, very little information has been recorded on the Curcuma caesia. Thus, this study aims to determine the phenolic content, antioxidant and α-glucosidase inhibitory activity of both rhizome and leaves of C. caesia.
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Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-5-18 Ivelina Vassileva, Vesselin Baev, Galina Yahubyan, Elena Apostolova-Kuzova, Angel Angelov, Miglena Koprinarova
Sourdough is a spontaneously formed, complex microbial ecosystem of various lactic acid bacteria (LAB) and yeast which, by producing specific metabolites, determines the quality of the baked products. In order to design and control the sourdough with preferred nutritional characteristics, it is crucial that the LAB diversity of the product of interest be elucidated.
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Road to Sustainability: How Can An Academic Journal Contribute to Sustainable Development Goals. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-03-01 Iva Grabarić Andonovski
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Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Tomislav Pavlešić, Sanja Poljak, Dijana Mišetić Ostojić, Ivana Lučin, Christian A Reynolds, Daniela Kalafatovic, Lara Saftić Martinović
The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds.
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Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Miljana Djordjević, Rita Ambrus, Nikola Maravić, Senka Vidović, Dragana Šoronja-Simović, Jovana Petrović, Zita Šereš
By tailoring dietary fibre's structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibre, inulin
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Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić
Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce.
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Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Bambang Kuswandi, Faridatul Hasanah, Dwi Koko Pratoko, Nia Kristiningrum
Fish freshness and quality monitoring are of high importance for consumers, retailers and fishing industry. Therefore, developing novel approaches that are simple, fast, non-destructive and inexpensive to monitor fish freshness in real time is of great value. One alternative is using Intelligent or smart packaging to monitor the freshness or conditions of packaged fish.
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Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Sara Jaquelina Longhi, María Carolina Martín, María Gabriela Merín, Vilma Inés Morata de Ambrosini
Wine yeasts are a heterogeneous microbial group with high enzymatic potential that makes them a useful tool in winemaking. With a better understanding of their oenological properties, selection procedures can be optimised to obtain more efficient strains. The present study aims to isolate and select yeasts from wine grape surface by studying their production of enzymes that hydrolyse plant cell wall
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Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev
Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On
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Determination of Curcuminoids, Piperine, Boswellic Acids and Andrographolides in Food and Dietary Supplements by HPLC. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Edvin Brusač, Mario-Livio Jeličić, Biljana Nigović, Daniela Amidžić Klarić, Ana Mornar
As use of functional food and herbal combination products is ever increasing, methods for quality control of such preparations are necessary. Moreover, low quality of products can cause either lack of benefit or harm to the consumer. In this work, determination of three curcuminoids, piperine, six boswellic acids and three andrographolides, often used in combination products, was carried out in raw
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The Effects of a High-Fat/Cholesterol Diet on the Intestine of Rats Were Attenuated by Sparassis latifolia Polysaccharides. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Xin Wei, Yuan Gao, Feier Cheng, Shaojun Yun, Mingchang Chang, Jinling Cao, Yanfen Cheng, Cuiping Feng
Sparassis latifolia polysaccharides can regulate lipids and cholesterol in serum and liver. However, little is known about the regulation mechanism of the polysaccharides on cholesterol metabolism and especially the causal relationship with gut microbiota regulation. This study will provide a theoretical basis for the cholesterol-lowering mechanism of S. latifolia polysaccharides and further development
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Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Farahnaz Karami, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, Alireza Pourhossein, Ahmad Bagheri, Reza Khodarahmi
Food by-products such as onion peels and olive leaves are rich in bioactive compounds applicable as natural and low-cost sources of antioxidants. Still, these compounds mainly exist in glycosylated form. Often, hydrolysis of glycoside compounds increases their antioxidant activity and health benefits. However, not many studies have been done concerning the β-glucosidase effect, specifically from Aspergillus
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Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Sanja Stojanović, Jelena Stepanović, Bojana Špirović Trifunović, Nataša Duduk, Biljana Dojnov, Bojan Duduk, Zoran Vujčić
Inulinases are used for fructooligosaccharide production and they are of interest for both scientific community and industry. Black aspergilli represent a diverse group of species that has use for enzyme production, in particular some species are known as potent inulinase producers. Finding new potential producers from the environment is as important as improving the production with known strains.
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Chemical Composition and Biological Activity of Essential Oil and Extract from the Seeds of Tropaeolum majus L. var. altum. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Ivana Vrca, Dina Ramić, Željana Fredotović, Sonja Smole Možina, Ivica Blažević, Tea Bilušić
Plant Tropaeolum majus L. (garden nasturtium) belongs to the family Tropaeolaceae and contains benzyl glucosinolate. The breakdown product of benzyl glucosinolate, benzyl isothiocyanate (BITC), exhibits various biological activities such as antiproliferative, antibacterial and antiinflammatory. In order to optimize the content of biologically active volatile compounds in plant extract and essential
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Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2023-2-24 Marcos Aurélio Dahlem Júnior, Wendell Dall Agnol, Natália Neitzke, Adriani Cristina Felipe Dos-Santos, Vanessa Mendonça Esquerdo, Daniel Neutzling Lehn, Luiz Antonio de Almeida Pinto, Claucia Fernanda Volken de Souza
Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to the high organic load. Cheese whey and whey permeate can be reused as wall materials to form chia oil microcapsules, which act as a barrier to prooxidants. This study aims to
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Quality Factors of Commercial Snail Fillets as Affected by Species. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Efkarpia Kougiagka, Chrysoula Apostologamvrou, Persephoni Giannouli, Marianthi Hatziioannou
This study fulfils a need for investigation of a quality profile of snail fillets. Edible snails are a famous food product consumed worldwide and treated as delicacy. Nutritional value, colour and textural properties, such as hardness, are critical factors that impact consumer acceptance of the product. Hardness of snail meat is affected by its native original microstructure.
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Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Bei Zhang, Xizhi Jiang, Gaiqun Huang, Xiangdong Xin, Thomas Attaribo, Yueyue Zhang, Ning Zhang, Zhongzheng Gui
Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages.
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Novel Vigna subterranea (L.) Verdc Soluble Dietary Fibre-Starch Nanocomposite: Functional and Antioxidant Characteristics. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Yvonne Maphosa, Victoria Adaora Jideani, Daniel Imwansi Ikhu-Omoregbe
Bambara groundnut (Vigna subterranea (L.) Verdc.) is a great source of soluble dietary fibre and starch. Bambara groundnut soluble dietary fibre is rich in bioactive compounds, namely, uronic acids (11.8%) and hydrolysable polyphenols (expressed as gallic acid equivalents (GAE) 20 mg/g), with crucial physiological and functional benefits. The industrial use of native starch is limited because of the
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Growth of Methylobacterium organophilum in Methanol for the Simultaneous Production of Single-Cell Protein and Metabolites of Interest. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Ana Cristina Pantoja Simões, Rodrigo Pimentel Fernandes, Maysa Silva Barreto, Gabriela Bouça Marques da Costa, Mateus Gomes de Godoy, Denise Maria Guimarães Freire, Nei Pereira
This study aims to monitor the growth of the methylotrophic bacteria Methylobacterium organophilum in a culture medium with methanol as a carbon source and to verify the production of unicellular proteins and other biomolecules, such as carotenoids, exopolysaccharides and polyhydroxyalkanoates, making them more attractive as animal feed.
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Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Luana Carvalho da Silva, Rachel Menezes Castelo, Huai N Cheng, Atanu Biswas, Roselayne Ferro Furtado, Carlucio Roberto Alves
In addition to being used in food, fuel and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established method for the preservation of oil against degradation, controlled release of active ingredients, protection against
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Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Đurđa Krstić, Tomislav Tosti, Saša Đurović, Milica Fotirić Akšić, Boban Đorđević, Dušanka Milojković-Opsenica, Filip Andrić, Jelena Trifković
Considering the importance of consumption of berry fruits with proven health-beneficial properties and difficulties in quality control of products of specific botanical and geographic origin, a fingerprint method was developed, based on advanced data analysis (pattern recognition, classification), in order to relate the variability of nutrients in the selected cultivars to primary metabolite profile
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Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Valerija Vujčić Bok, Ivana Šola, Gordana Rusak
Citrus limon (L.) Burm lemon juice is rich in many important natural chemical components (flavonoids, citric acid and vitamin C) and its use in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverages have been investigated, but there is very little information about their ability to modulate the digestive behaviour of polyphenols. The goal of this study is
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Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Jaya Vejayan, Rupbansraaj Bathmanathan, Sharifah Aminah Tuan Said, Srikumar Chakravarthi, Halijah Ibrahim
Morinda citrifolia L. (noni), Ananas comosus L. cv. Sarawak (pineapple) and Mangifera indica L. cv. Apple (mango) represent fruits capable of coagulating milk and forming a curd. Plant-derived milk coagulants have antidiabetic phytochemicals that enrich the curd. Hence this work evaluates the dual benefits of the fruits in coagulating milk and the antidiabetic activities found in the obtained curd
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Capsanthin-Loaded Micelles: Preparation, Characterization and in vitro Evaluation of Cytotoxicity Using MDA-MB-231 Breast Cancer Cell Line. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Velmurugan Shanmugham, Ravi Subban
Breast cancer is one of the most common cancers and remains a major cause of morbidity and mortality among women worldwide. In developed countries, breast cancer as a multifactorial disease is a major health concern, and its incidence is constantly rising in low and middle-income countries. Numerous studies have demonstrated that phytochemicals such as carotenoids inhibit breast cancer growth and induce
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Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Ngoc Doan Trang Nguyen, Thi Thuy Huong Phan, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Dinh Le Tam Vo, Van Viet Man Le
By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommended value that is claimed to bring positive health effects. Enzymatic treatment could be an efficient method for modifying insoluble
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Free Radical Scavenging, Redox Balance and Wound Healing Activity of Bioactive Peptides Derived from Proteinase K-Assisted Hydrolysis of Hypophthalmichthys molitrix Skin Collagen. Food Technol. Biotechnol. (IF 2.4) Pub Date : 2022-11-3 Daniela Ilie, Andreea Iosageanu, Oana Craciunescu, Ana-Maria Seciu-Grama, Catalina Sanda, Florin Oancea
Various protocols for enzymatic hydrolysis of fish by-products are increasingly tested to ensure value-added products with functional and biological properties important for food, cosmetic and medical applications. In addition, they attempt to minimize waste from industrial processing and environmental requirements. This study aims to establish an efficient protocol based on two-step enzymatic hydrolysis