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Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-03-15 Cem Baltacıoğlu, Oktay Keskin, Hande Baltacıoğlu, Erdal Ağçam
In this study, powder colorant was obtained from red cabbage ( Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant
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Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-03-15 Batuhan Bursa, Huri İlyasoğlu
The demand for gluten-free foods has increased due to health-based issues and lifestyle choices. This study aimed to develop a gluten-free cookie with enhanced nutritional value. For this reason, the composite flour from corn flour (CF) and lentil flour (LF) was prepared for cookie formulation. To eliminate the possible negative impact of LF on the sensorial properties of the cookie, lemon peel powder
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Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-02-28 Supriya Priyadarsani, Priyadarsini Sanghamitra, Gaurav Kumar, Nabaneeta Basak, Sutapa Sarkar, Krishnendu Chattopadhyay
The first high-protein rice variety of India, CR Dhan 310, developed at ICAR-NRRI, Cuttack is being selected for the study. It contains 10.1% protein in milled rice as compared to 6–7% protein content in the milled rice of any other normal variety. It has intermediate amylose content (25.1%), medium bold grains rich in protein (10.1%) The significant changes in properties of raw and parboiled rice
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Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart packaging Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-02-20 Faezeh Sadat Aliakbari, Mahboobeh Kashiri, Behrouz Ghorani, Morteza Khomeiri, Seid Mahdi Jafari
Using barberry ( Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were
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Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-01-27 Cengiz Caner, Kübra Tiryaki, Çiğdem Uysal Pala, Muhammed Yüceer
This research focuses on the effectiveness of electrolyzed water ( 50 and 100 ppm for 3 min), ultrasonication (80 W for 3 min), and their combinations on fresh strawberries, which are then packaged using microperforated film to enhance their storage stability. The gas composition in the headspace, pH, soluble solids, color (L*, a*, b*, and ΔE* values), anthocyanins, total phenolics, and texture profile
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Antibacterial ZnO@CeO2 nanocrystals: Prospective material for control of foodborne pathogens Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-01-23 Abdulaziz Yahya Al-Ghamdi
Foodborne microbial infections are leading cause of many deadly illnesses. As a result, there is an anticipated need for the development of innovative packaging materials with effective antibacterial potential. This article describes preparation and characterization of innovative ZnO@CeO2 nanocrystals through a facile hydrothermal method, as well as their outstanding antibacterial properties. The ZnO@CeO2
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Inactivation of Byssochlamys fulva during ohmic heating of tomato juice Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-01-19 Mahsa Mokhtari, Nafiseh Zamindar, Mohammadali Zia, Monir Doudi, Nafiseh Ghasemi Sepero
Ohmic heating is an emerging direct thermal technology, which uses electricity to heat food products volumetrically. Ohmic heating provides thermal and non-thermal effects like electropermeabilization to inactivate microorganisms. In this study, ohmic heating was used to inactivate Byssochlamys fulva in tomato juice. The main and interaction effects of initial pH (3.5 and 4.5) and voltage gradient
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Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-01-19 Yuan Tian, Wuqi Zhao, Zhenrong Liu, Mengke Jia, Qingan Zhang, Guitian Gao, Zhong Zhang
The work aims to optimize the process of cold plasma for fresh-cut kiwifruit. The effects of discharge times, treatment voltages, and slice thickness as well as the interaction between them were investigated. Factor analysis was used to screen out the characteristic indices of fresh-cut kiwifruit. Design-Expert software was used to design three-factor response surface tests and find the optimal parameters
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Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-01-18 Mariem Somrani, Juan-Pablo Huertas, Asunción Iguaz, Hajer Debbabi, Alfredo Palop
This study delves into an exploration of the antimicrobial and antibiofilm properties of the essential oils (EOs) of cinnamon, garlic, and onion on Salmonella Enteritidis. Firstly, disc diffusion and minimum inhibitory concentration (MIC) techniques were employed to assess the antibacterial activity of the EOs. Additionally, the study explored the effect of these EOs on both initial cell attachment
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Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-01-09 Somayeh Mashayekh, Rezvan Pourahmad, Behrouz Akbari-Adergani, Mohammad Reza Eshaghi
The purpose of this study was to ascertain how probiotic culture affected the physicochemical, textural, and microbiological characteristics of probiotic soy cheese during storage. Moreover, the release of bioactive peptides during fermentation and storage was examined. Each cheese sample was made from one of the probiotic cultures of Lactobacillus acidophilus, Lacticaseibacillus casei, and Bifidobacterium
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Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products Food Sci. Technol. Int. (IF 2.3) Pub Date : 2024-01-05 Marilia Silva Malvezzi Karwowski, Yasmine Sayuri Kassuia, Daniela Góes Turchenski, Ana Carolina Camargo de Oliveira Aust, Renata Ernlund Freitas de Macedo
This study aimed to assess the potential use of grains (amaranth, millet, and quinoa) as immobilizing matrices on the metabolic activity of Lactiplantibacillus plantarum and evaluate the viability of the probiotic immobilized in millet during simulated oro-gastrointestinal digestion (OGI) and storage. Firstly, different grains, sterilization and immobilization times were assessed. Secondly, Lp. plantarum
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Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-11-23 María Inés Valdez-Narváez,Eva Grau-Fuentes,Natalia Morató,Raquel Garzón-Lloría,Dolores Rodrigo
Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of
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Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-11-09 Gabriela Davidovich-Young,Eric Wong-González,Ruth De la Asunción-Romero,Marta Bustamante-Mora
Minimally processed vegetables are washed and subsequently disinfected by immersion in water solutions with antimicrobials which reduce the initial pathogenic or spoilage microbial load. Chlorine remains one of the most widely used disinfectants for vegetables and hence the importance of studying its properties. The aim of this study was to evaluate the effect of peeling, cutting, and shredding on
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Effect of coating using beeswax and sodium nitroprusside on chlorophyll stability and quality factors of lime during cold storage. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-11-09 Mohadeseh S M Hoseini,Jafar M Milani,Ali Motamedzadegan,Hassan YousefniaPasha
Lime (Citrus floridana) is a quickly perishable fruit, limiting its shelf life because of reduced chlorophyll content and post-harvest quality under different storage conditions. To increase chlorophyll stability as well as other quality factors of limes, they were coated with beeswax in 0.1 wt.% and sodium nitroprusside in three various concentrations (0.1, 0.2, and 0.4 mM) at 25 °C for 3 min and
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Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-11-07 Magdalena Montowska,Klaudia Kotecka-Majchrzak,Natalia Kasałka-Czarna,Beata Mikołajczak,Anita Spychaj,Anna Grygier
This research aimed to evaluate the quality characteristics of cooked and vacuum-packed meatballs reformulated with cold-pressed hempseed oil as a partial pork substitute (0.8%, 2.5%, 4.2%, and 7.5%) during 12 days of storage. The water activity, cooking, and storage losses increased with a higher content of hemp oil (P < 0.05). The total saturated fatty acids were reduced by 37.6%, whereas the polyunsaturated
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Improvement of nutritional properties of regular and gluten-free cakes with composite flour. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-11-05 Tekmile Cankurtaran-Kömürcü,Nermin Bilgiçli
This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18
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Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-11-05 Charan Singh,Nitin Kumar,Nirav Umeshbhai Joshi,Chandani Popaliya,Ravi Kumar,Maulik Ramani,Neha,Vikash Kumar
Ultraviolet-C (UV-C) radiation has been identified as a promising method for enhancing the shelf life of fruits and vegetables by reducing microbial count and boosting their defence mechanisms. In this study, the impact of UV-C radiation on the physical, biochemical, and microbial properties of sapota fruits was investigated by subjecting them to different doses (2.5, 5, 7.5, and 10 kJ m-2; 12 ± 1°C;
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Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-11-03 Yuniwaty Halim,Diandra Tirta Kusuma,Hardoko Hardoko,Ratna Handayani
Noodle analog is a non-gluten-based noodle. Noodle analog made from rice flour is known to have less desirable physical characteristics, such as a harder and less chewy texture. The addition of guar gum as a hydrocolloid and egg in this research was done to improve the rice-flour-based noodle analog characteristics. The aim of this research was to determine the best guar gum and egg concentration to
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Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-29 Demet Apaydın,Göksel Tırpancı Sivri,Ahmet Ş Demirci
The objective of the present study was to assess the inactivation kinetics of γ-irradiation of selected foodborne pathogens in instant soup. Escherichia coli O157:H7 (ATCC 25922), Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 2592), and Bacillus cereus (ATCC 11778) were inoculated into instant soup and irradiated at various doses of 0 (control), 0
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Identification of common cricket (Acheta domesticus) proteins, extracted by acid and alkaline methods. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-17 J P Urbina,C Marin,D Rodrigo,G González-Tejedor
Edible insects currently represent an interesting alternative protein source to the animal ones. The objective of the present wok is to characterize proteins isolated from common cricket (Acheta domesticus). Powder samples of this insect-based flour were obtained using two extraction methods, i.e. acid and alkaline. Subsequently, the proteins isolated have been characterized. The fractionation of proteins
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Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-16 Yavuz Yüksel,Mustafa Kiralan,Mohamed Fawzy Ramadan
This study investigated the application of black cumin meal (BCM) obtained from cold-pressing Nigella sativa seeds in bread baking. The effect of BCM on bread rheological traits and its nutritional value were investigated. Zeleny sedimentation, falling number, Farinograph, and Extensograph values in flour mixed with BCM (2.5%, 5%, 7.5%, and 10%) were evaluated. In addition, mineral content, protein
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Utility of heating pattern with variable air temperature in drying; effects on drying time, energy consumption, and product quality. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-16 Reza Hossein Nia,Habibeh Nalbandi,Sadegh Seyedlou,Saeedeh Alizadeh Salteh
Drying with variable air temperature is a technique to decrease the drying time, preserve quality and maintain the nutritional components of products. The aim of this study was to find the effect of different heating patterns with variable air temperatures on the drying time, energy consumption and the quality of garlic as well as investigate the critical times to change the air temperature. The constant
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Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-13 Marielle Maria de Oliveira Paula,Ana Paula Rocha de Moura,Adelaide Florência Mateus Buchili,Elídio Zaidine Maurício Zitha,Débora Mara de Jesus Cassimiro,Alcinéia de Lemos Souza Ramos,Eduardo Mendes Ramos
The quest for healthiness has driven the meat industry to seek solutions to reduce or replace saturated animal fat. The replacement (partial or total) of animal fat by polyunsaturated vegetable oils rich in omega fatty acids has gained prominence in terms of making a product healthier. However, an obstacle to this strategy is the effects on the sensory characteristics of the products, which may be
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Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-11 Ana Fuentes,Eva Tormo,Jose M Barat,Isabel Fernández-Segovia
The aims of the present work were to evaluate consumers' perceptions and purchasing habits in relation to fruit and vegetables and to determine the importance of the production type, price and geographical origin of such products for consumers' purchasing decisions. For this purpose, an online consumer survey was conducted to determine Spanish people's opinions and consumption habits in relation to
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Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-10 Sadia Benfedala,Antonio Valero,Fatiha Brahmi,Amine Belbahi,Ourdia-Nouara Kernou,Nawel Adjeroud-Abdellatif,Amina Abbou,Khodir Madani
In the present study, the efficiency of the combined effect of microwave irradiation treatments together with salt concentration was assessed against Escherichia coli and Staphylococcus aureus. Microbial survival has been modeled through a one-step Weibull equation considering the non-isothermal profiles during the heating treatments. Three sodium chloride concentrations 0.5%, 3.5%, and 8.5% (w/v)
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Functional properties and sensory profile of coffee prepared by different brewing methods. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-06 Jenny A Barrera López,María Hernández Carrión
Coffee is one of the main sources of antioxidants in the diet of many countries. The purpose of this research was to assess the effect of different brewing methods, particle size, and coffee quality on the total phenolic content, antioxidant capacity (AC), and sensory profile of the beverage. The brewing methods yielded differences in taste with higher bitterness in immersion methods. However, the
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Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-10-06 Mahmoud Koushesh Saba,Hosain Darvishi,Lolav Zarei,Ommol Banin Sogvar
The shelf-life of fresh-cut apples is limited because of their high water loss, deterioration rate, and surface browning. In this research, the effects of ultrasonic, ultrasonic + carboxymethyl cellulose (CMC) 1% coatings, ultrasonic + ascorbic acid (AA) 2%, and combination of ultrasonic + AA 2% and CMC 1% on fresh-cut apples were studied. Physicochemical, antioxidant properties, and microbial stability
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Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-09-08 Adrián Leon,Verónica Logegaray,Victoria Casajús,Mauro Perini,Antonella Barriga Lourenco,Corel Salinas,Andrea Reyes Jara,Pedro Civello,Mirta Galelli,Gustavo Martínez,Alejandra Picallo,Diana Frezza
Demand for fresh vegetables has led to development studies in postharvest area mainly focused on minimizing and look for alternatives to chemical additives for food preservation. The use of natural derived edible coatings emerges as a promising alternative for maintaining quality of vegetables. The objective of this study was to evaluate the effect of Aloe vera gel in minimally processed carrot during
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Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-09-03 Jianhua Yao,Liang Zhang,Kai Fan
The effect of chitosan (CH) coating, carbon dots (CDs) and ultrasound (US) treatment on microorganisms and the physicochemical quality of fresh-cut (FC) lettuce was investigated. FC lettuces were treated by US and dipped into CD/CH coating, then packed and stored for 15 d at 4°C. Results presented that CD/CH coating exhibited a superior effect on the depressing growth of aerobic plate count, mould
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Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-22 Antonella Barriga Lourenco,Victoria Casajús,Romina Ramos,Facundo Massolo,Corel Salinas,Pedro Civello,Gustavo Martínez
Kale is becoming an important vegetable worldwide, mainly due to its nutritional properties. Kale leaves can be marketed whole, although minimal processing is also in demand. In this article, it was analyzed the effect of packaging in a modified atmosphere of fresh-cut kale leaves stored at 20 °C and 4 °C. Kale leaves were cut into 4 × 4 cm strips and stored in low-density polyethylene bags. Samples
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Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-18 Mingru Wang,Lei Ma,Peng Xie,Cuiping Li,Xiaoxi Yang,Yumiao Lang
The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a*
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Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-15 Gulden Kilic,Berna Ozturk,Aysegul Kirmizigul Peker,Ilkin Yucel Sengun
This study aimed to investigate the antimicrobial effects of various concentrations of dried koruk pomace (1%, 1.5%, and 2%) used in kofte formulations. To detect the inactivation effect of dried koruk pomace on food-borne pathogens, kofte samples were separately inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium at high and low levels. During the storage period
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Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-14 Budiyono Budiyono,Muhammad Nur,Suhartono Suhartono,Apoina Kartini,Fauzi Muh,Ade Ika Susan,Eva Sasmita
Storing and preserving onion using pesticides is common in Brebes District. The study determined the use of ozone to reduce microorganisms and to maintain the onion quality during months of post-harvesting. There were three chambers with 2.5 m3 in size, and with a capacity of 20 kg onion used for this study. Each chamber received different treatment for 2 months; chamber I: no treatment; chamber II:
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Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-10 Claudia Perez-Pirotto,Isabel Hernando,Sonia Cozzano,Ana Curutchet,Patricia Arcia
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by "upcycled foods". Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre "flan" like puddings. Four different formulations were
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Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-08 Li Yana,Chen Zhiwei,Zhang Yunuo,Wu Jingxi
A series of biodegradable colorimetric films were prepared by using chitosan and polyvinyl alcohol as matrix, in which, the weight ratio of chitosan: Polyvinyl alcohol was 100: 0, 80: 20, 50: 50, 20: 80, or 0: 100, with addition of 10% (w/w, relative to chitosan) anthocyanins extracted from purple tomatoes (purple tomatoes anthocyanin) as pigment. The aim of this study was to observe the effect of
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Effect of pulsed electric field treated on quality of curd. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-08 Birwal Preeti,Menon Rekha Ravindra,M Shivaram,Deshmukh P Gajanan,Azad Mandeep Singh
Pulsed electric field (PEF) is a potential pre-treatment technique to improve the quality of milk by reducing its microbial load. The present study aims at addressing this issue with respect to a popular fermented dairy product, that is, curd. Milk was treated with high voltage and frequency (55 kV and 90 Hz) square waves of pulse width 900 µs for 100 s. Curd samples were prepared with conventional
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Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-08 Carla A F Artilha-Mesquita,Ana P Stafussa,Letícia M Rodrigues,Evandro Silva,Eduardo J Pilau,Grasiele S Madrona
Ultrasonication is one of the non-thermal physical methods that can be used on foods and when used in synergy with temperature (thermosonication), this technique proves to be more effective, thus reducing the duration and intensity of heat treatment and the consequent damage to the foods. This work aimed to use the technique of ultrasonication and thermosonication in the processing of jalapeno pepper
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Evaluation of bioactivities of Pistacia vera L. hull extracts as a potential antimicrobial and antioxidant natural source. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-08-08 Gamze Seker,Meltem Yesilcimen Akbas
Pistacia vera L. hull, a the major byproduct of pistachio processing, is a source of functional compounds with antioxidant and antimicrobial activities. The extraction of these natural compounds from pistachio hulls and their use instead of synthetic chemicals has gained great attention. In this work, the phytochemical contents and antioxidant and antimicrobial activities of pistachio hull ethanolic
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Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-27 Luciana Ruschel Dos Santos,Alberto Alía,Irene Martin,Carla Patrícia Freitas,Laura Beatriz Rodrigues,Jucilene Sena Dos Santos,Karen Apellanis Borges,Thales Quedi Furian,Juan J Córdoba
Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of Listeria monocytogenes in meat, researchers have investigated natural preservatives with antilisterial effects. However, in vivo application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to in vitro studies. This study aimed to evaluate
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Effect of ultrasound pretreatment and soaking time on Quinoa malting. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-24 Arezu Eftekhari Yazdi,Ahmad Pedram Nia,Fariba Naghi Pour,Amirhosein Elhami Rad,Mohammad Reza Saeidi Asl
In this study, malt was produced from quinoa seeds using different ultrasound treatment with different intensities (20%, 60%, and 100%), ultrasound times (5, 10, and 15 minutes), and soaking times (2, 6, and 10 hours) at a frequency of 20 kHz. The seeds were soaked in water at 25°C during exposure to ultrasound waves. The results showed that an increase in soaking time led to a higher malting yield
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Effects of barley seedling powder on rheological properties of dough and quality of steamed bread. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-18 Xiaohuang Cao,Md Nahidul Islam,Dandan Lu,Congying Han,Lei Wang,Mingxiong Tan,Yuan Chen,Ning Xin
In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6
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Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-18 Sourav Misra,Pooja Pandey,Hari Niwas Mishra
This study aims to develop a multigrain probiotic biscuit and evaluate the effect of erythritol as a sugar replacer on the rheological properties of dough, along with the physicochemical and organoleptic properties of biscuits. The higher viscoelasticity of dough was observed at a 25% sugar replacement level with erythritol, and the calorific value of biscuits was significantly (p < 0.05) reduced from
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Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-17 Sibel Bölek,Muhammed A Göktaş,Feyza Tosya,Feriha Göksu,Özge Dinç
Due to its less adverse impact on the environment as well as human health, electrolyzed water, a non-thermal method, has been recognized to be a promising alternative as a new disinfectant for the food industry, which does not change odor, texture, and flavor of foods. Spondias dulcis fruit is rich in bioactive compounds, vitamins and minerals, which are known to have many beneficial effects on health
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Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-10 Fatemeh Raiesi Ardali,Anousheh Sharifan,Seyed M E Mosavi,Amir M Mortazavian,Behrooz Jannat
Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented
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Accessing the biotechnological potential of a novel isolated microalga from a semi-arid region of Brazil. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-05 Alysson de Sá P Lima,Thiago B Cahú,Danielli M M Dantas,Bruno O Veras,Carlos Y B Oliveira,Rayanna S Souza,Laenne B S Moraes,Francisca C O Silva,Maria I F Araújo,Alfredo O Gálvez,Ranilson B Souza
The use of microalgae as a source of food and pharmaceutical ingredients has garnered growing interest in recent years. Despite the rapid growth of the nutraceutical market, knowledge about the potential of bioactive molecules from microalgae remains insufficient. The present study aimed to investigate the biotechnological potential of the green microalga Desmodesmus armatus isolated from a semi-arid
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Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-05 Allien Monique Rosa Machado,Melicia Cintia Galdeano,Daniela de Grandi Castro Freitas de Sá,Erika Fraga de Souza,Marcela de Alcantara,Sidinea Cordeiro de Freitas,Renata Valeriano Tonon
Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was
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Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-07-02 Zoha Chahardehi Sirati,Maryam Gharachorloo,Hamidreza Ghomi Marzdashti,Reza Azizinezhad
This study examined the feasibility of applying surface dielectric barrier discharge cold plasma (SDBDCP) to partially hydrogenate crude soybean oil. The oil sample was treated for 13 h using SDBDCP at 15 kV with 100% hydrogen gas under room temperature and atmospheric pressure. Fatty acid composition, iodine value, refractive index, carotenoid content, melting point, peroxide value, and free fatty
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Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-06-21 Sayeh Mastani,Fereshte Bahmanyar,Saeedeh Shojaee-Aliabadi,Leila Mirmoghtadaie,Seyede Marzieh Hosseini
In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins
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Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-06-15 Hong He,Wanying Wu,Qingfei Dong,Fengping An,Qun Huang,Hongbo Song
This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing
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Enhanced H2S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-06-13 Mahtab Moradi Digehsara,Rahim Naghshiband Hassani,Nasser Mahna,Silvana Nicola
Rapid postharvest quality deterioration of button mushroom as fruit body surface browning brings about senescence development and limits its distribution potential and postharvest storage. In this investigation, 0.5 mM of NaHS as the optimum concentration for H2S fumigation was applied to retain the quality of Agaricus bisporus mushrooms concerning some qualitative and biochemical attributes evaluation
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Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-06-12 Victoria Brusa,Magdalena Costa,Juan M Oteiza,Lucía Galli,Patricia A Barril,Gerardo A Leotta,Marcelo Signorini
Vegetables, especially those eaten raw, have been implicated in several foodborne disease outbreaks. Since multiple vegetable matrices and hazards are involved, risk managers have to prioritize those with the greatest impact on public health to design control strategies. In this study, a scientific-based risk ranking of foodborne pathogens transmitted by leafy green vegetables in Argentina was performed
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Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-06-06 Sibel Bölek,Feyza Tosya,Özge Dinç
Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, Catholyte Na2CO3) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic
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The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.). Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-06-05 Raquel L de Freitas,Pedro P C Augusto,Valdecir Luccas,Helena M A Bolini
Conching is a processing stage of industrial chocolate manufacture that is essential to the development of the sensory and rheological properties of the finished product. It promotes the physicochemical changes leading to flavor, aroma, and flowability refinement by continuously heating, aerating, shearing, and homogenizing chocolate mass during an extended time length. Conching duration is a key processing
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Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-06-02 Youhui Zhang,Yu Kong,Yanjun Yan,Feng Gao,He Ma,Changjin Liu
This study aimed to improve the physical stability of ultra-high temperature (UHT) oat beverage by adding hydrophilic colloids (guar gum [GG] and xanthan gum [XG]) and a natural emulsifier (soluble soybean polysaccharide [SSPS]). The stability of the oat beverage was characterized by particle size, zeta potential, rheological properties, Fourier-transform infrared (FTIR) spectroscopy, backscattered
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Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-06-01 Mohandas Prithiviraj,Abhilash Sasidharan,Bindu Murali Krishna,Sarsan Sabu,Kappat Valiyapeediyekkal Sunooj,Kiliyanamkandy Anoop,Johnsy George
Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated
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Effect of ultrasound processing on rheological properties and color of green food products. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-05-22 Manolya Eser Oner
Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing
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Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-05-22 Ankita Kishor Walawalkar,Venkata Giridhar Poosarla,Nagaveni Shivshetty
Vegetables are owed to the restriction of seasonal availability and regional abundance; it becomes essential that vegetables are preserved safely during the off-season. These existing demands look for dried products with high nutritional and organoleptic properties similar to fresh products. This study aimed to investigate the effect of ultrasonication and blanching before hot air drying on the quality
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Antibacterial, bacteriolytic, and antibiofilm activities of the essential oil of temu giring (Curcuma heyneana Val.) against foodborne pathogens. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-05-22 Abdi Wira Septama,Aprilia Nur Tasfiyati,Eldiza Puji Rahmi,Ibrahim Jantan,Rizna Triana Dewi,Amit Jaisi
Foodborne pathogens may cause foodborne illness, which is among the major health problems worldwide. Since the therapeutic options for the treatment of the disease are becoming limited as a result of antibacterial resistance, there is an increasing interest to search for new alternatives of antibacterial. Bioactive essential oils from Curcuma sp become potential sources of novel antibacterial substances
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Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties. Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-05-19 Esra Gençdağ,Ahmet Görgüç,Sena Anakiz,Fatih Mehmet Yilmaz
The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining <10% pectin
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Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs Food Sci. Technol. Int. (IF 2.3) Pub Date : 2023-05-11 Ping Dong, Lan Xiao, Wenjiao Fan, Huizhen Yang, Chengjian Xu, Mingfeng Qiao, Kaixian Zhu, Huachang Wu, Jing Deng
To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty ac...