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Journal of Food Science
Resumen/Descripción – provisto por la editorial en inglés
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.Palabras clave – provistas por la editorial
Food chemistry; food engineering; food microbiology; sensory science; food safety; food processing a
Disponibilidad
Institución detectada | Período | Navegá | Descargá | Solicitá |
---|---|---|---|---|
No detectada | desde ene. 1997 / hasta dic. 2023 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN impreso
0022-1147
ISSN electrónico
1750-3841
Editor responsable
John Wiley & Sons, Inc. (WILEY)
País de edición
Estados Unidos
Fecha de publicación
1961-
Cobertura temática
Tabla de contenidos
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods
Claudia Antonino; Graziana Difonzo
; Michele Faccia; Francesco Caponio
<jats:sec><jats:title>Abstract</jats:title><jats:p>Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal‐derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico‐chemical and sensory features as well as the shelf‐life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf‐life, limiting food losses, and creating a food sustainable chain.</jats:p></jats:sec>
Palabras clave: Food Science.
Pp. No disponible
Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice
Jun Wang
; Bocheng Wei; Jing Xu; Han Jiang; Yifei Xu; Chuyan Wang
<jats:sec><jats:label /><jats:p>Lactic acid fermentation is an effective method for improving the quality of black chokeberry. This study aimed to investigate the influence of lactic acid bacteria on the phenolic profile, antioxidant activities, and volatiles of black chokeberry juice. Initially, 10<jats:sup>7</jats:sup> cfu/mL of <jats:italic>Lactiplantibacillus plantarum</jats:italic>, <jats:italic>Lactobacillus acidophilus</jats:italic>, and <jats:italic>Lacticaseibacillus rhamnosus</jats:italic> were inoculated into pasteurized black chokeberry juice and fermented for 48 h at 37°C. All these strains enhanced the total phenolic and total flavonoid contents, with <jats:italic>La. acidophilus</jats:italic> showing the highest total phenolic (1683.64 mg/L) and total flavonoid (659.27 mg/L) contents. Phenolic acids, flavonoids, and anthocyanins were identified using ultrahigh‐performance liquid chromatography–tandem mass spectrometry. The prevalent phenolic acid, flavonoid, and anthocyanin in the lactic‐acid‐fermented black chokeberry juice were cinnamic acid, rutin, and cyanidin‐3‐<jats:italic>O</jats:italic>‐rutinoside, respectively. Furthermore, following fermentation, the DPPH and ABTS scavenging capacity, as well as the reducing power capacity, increased from 59.98% to 92.70%, 83.06% to 94.95%, and 1.24 to 1.82, respectively. Pearson's correlation analysis revealed that the transformation of phenolic acids, flavonoids, and anthocyanins probably contributed to enhancing antioxidant activities and color conversation in black chokeberry juice. A total of 40 volatiles were detected in the fermented black chokeberry juice by gas chromatography–ion mobility spectrometry. The off‐flavor odors, such as 1‐penten‐3‐one and propanal in the black chokeberry juice, were weakened after fermentation. The content of 2‐pentanone significantly increased in all fermented juice, imparting an ethereal flavor. Hence, lactic acid fermentation can effectively enhance black chokeberry products' flavor and prebiotic value, offering valuable insights into their production.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The application of lactic acid bacteria in black chokeberry juice not only enhances its flavor but also improves its health benefits. This study has expanded the range of black chokeberry products and offers a new perspective for the development of the black chokeberry industry.</jats:p></jats:sec>
Palabras clave: Food Science.
Pp. No disponible
Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules
Luodan Liang
; Weiwei Cao
; Linlin Li; Wenchao Liu; Xinyu Wei; Junliang Chen; Guangyue Ren; Xu Duan
<jats:sec><jats:title>Abstract</jats:title><jats:p>Whey protein isolates (WPIs) were treated at 50, 60, 70, and 80°C to obtain thermally modified WPI. Gum arabic (GA) and thermal modification of WPI were used as novel wall materials to improve the quality of <jats:italic>Cornus officinalis flavonoid</jats:italic> (COF) microcapsules using microwave freeze‐drying technique in this study. Results showed that all the thermal modification treatment decreased emulsifying activity index of WPI, whereas the solubility and emulsifying stability index (ESI) of WPI gradually increased with the increase of heating temperature. Compared to the untreated protein, the thermal modification treatment at 70°C increased the solubility and ESI of WPI by 14.91% ± 0.71% and 26.70% ± 0.94%, respectively. The microcapsules prepared with the modified protein at 60°C had the highest encapsulation efficiency (95.13% ± 2.36%), the lowest moisture content (1.42% ± 0.34%), and the highest solubility (84.41% ± 0.91). Scanning electron microscopy images showed that COF microcapsules were uniformly spherical, and the sizes of the microcapsules were in the following order: 12.42 ± 0.37 µm (80°C) > 11.7 ± 0.23 µm (untreated group) > 9.44 ± 0.33 µm (60°C) > 9.24 ± 0.14 µm (50°C) > 7.69 ± 0.29 µm (70°C). In the simulated in vitro digestion experiments, the release rate of COF microcapsules in the gastric digestion phase was less than that in the intestinal digestion phase, and it reached 66.46% at intestinal digestion phase. These results suggested that heated WPI and GA could be an effective nanocarrier to enhance the stability of COF.</jats:p></jats:sec>
Palabras clave: Food Science.
Pp. No disponible
Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation
Shoaib Younas
; Mian Anjum Murtaza
; Muhammad Sajid Manzoor; Ukasha Arqam; Zeshan Ali
; Iram Hafiz
; Muhammad Anees Ur Rehman; Muhammad Imran
<jats:sec><jats:title>Abstract</jats:title><jats:p>This study aimed to evaluate the incorporation effect of probiotic culture (<jats:italic>Lactobacillus acidophilus</jats:italic>) in buffalo milk yogurt on stability and microbial survival rate during storage. In addition, the influence of probiotic culture on blood lipid profiles was investigated for a period of 6 weeks. Yogurt was prepared with buffalo milk with different probiotic concentrations (0, 100, and 50%) and administered to subjects at 300 g/day. All treatments showed a significant difference (<jats:italic>p < 0.05</jats:italic>) in acidity and pH during storage for 21 days at refrigeration temperature, while treatment with 100% probiotic culture (G2) was most prominent. Physicochemical analysis demonstrated a maximum pH decline of 0.60 in G2, followed by 0.56 in the mix cultured (G3). However, increasing trend was observed in acidity, with highest increment of 0.89% followed by 0.54% in G2 and G3, respectively. Storage study of total viable count demonstrated the reduction in the enumeration of microbial population owing to the production of organic acids, while <jats:italic>L. acidophilus</jats:italic> had a high survival rate of 5.25 log 10 CFU/g. Probiotic culture produced significant results in the lipid profile of subjects. Treatments containing probiotic bacteria G2 and G3 showed the lowest total cholesterol (183.57 and 182.85 mg/dL) and low density lipoproteins (LDL) (105.80 106.40 mg/dL), respectively. In terms of high density lipoproteins (HDL), G2 showed a highest increment of 49.82 mg/dL. Results of our study revealed that consumption of probiotic yogurt is beneficial for human health by improvement of blood lipid profiles and reduces cardiovascular patient's percentage around the globe.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Experimental investigation of the effect of probiotic culture addition on the stability of buffalo milk yogurt. Assessment of the potential of <jats:italic>Lactobacillus acidophilus</jats:italic> on blood lipid profiles.</jats:p></jats:sec>
Palabras clave: Food Science.
Pp. No disponible
The impact of live dietary microbes on health: A scoping review
Ajay Iyer
; Arghya Mukherjee
; Beatriz Gómez‐Sala
; Eibhlís M. O'Connor
; John G. Kenny
; Paul D. Cotter
<jats:title>Abstract</jats:title><jats:p>A systematic approach to collect, peruse, and summarize the available information relating to the potential benefits of consuming dietary microbes was pursued in this scoping review. This review focused on the research endpoints, experimental designs, and microbial exposure in experimental as well as observational research work. Using a structured‐ set of keywords, scientific databases were systematically searched to retrieve publications reporting outcomes pertaining to the use of dietary microbes in healthy, nonpatient populations. Searches were further tailored to focus on eight different health categories, namely, “antibiotic associated diarrhoea” (AAD), “gastrointestinal health” (GIH), “immunological health” (ImH), “cardiovascular health and metabolic syndrome” (CvHMS), “cancer prevention” (CanPr), “respiratory health” (ReH), “weight management” (WtMgt), and “urogenital health” (UrGH). Quality of evidence available in each publication was assessed using the Jadad scoring system. The search yielded 228 relevant publications describing 282 experimental cases comprising 62 research endpoints overall. A microbial dose of CFU.day<jats:sup>−1</jats:sup> was associated with non‐negative reported outcomes. Older population groups with a median age of 39 years were associated with positive outcomes. More high‐quality research is required investigating the role of dietary microbes in maintaining general health, particularly in the health categories of UrGH, WtMgt, and CanPr.</jats:p>
Palabras clave: Food Science.
Pp. No disponible
Development of a serum‐free medium for myoblasts long‐term expansion and 3D culture for cell‐based meat
Wenjing Dai; Yawen Chen; Wanli Xiong; Shihao Li; Wen‐Song Tan; Yan Zhou
<jats:sec><jats:title>Abstract</jats:title><jats:p>Cell‐based meat technology provides an effective method to meet the demand for meat, while also posing a huge challenge to the expansion of myoblasts. It is difficult to develop serum‐free medium suitable for long‐term culture and large‐scale expansion of myoblasts, which causes limited understanding of myoblasts expansion. Therefore, this study used C2C12 myoblasts as model cells and developed a serum‐free medium for large‐scale expansion of myoblasts in vitro using the Plackett–Burman design. The serum‐free medium can support short‐term proliferation and long‐term passage of C2C12 myoblasts, while maintaining myogenic differentiation potential well, which is comparable to those of growth medium containing 10% fetal bovine serum. Based on the C2C12 myoblasts microcarriers serum‐free culture system established in this study, the actual expansion folds of myoblasts can reach 43.55 folds after 7 days. Moreover, cell‐based meat chunks were preliminarily prepared using glutamine transaminase and edible pigments. The research results provide reference for serum‐free culture and large‐scale expansion of myoblasts in vitro, laying the foundation for cell‐based meat production.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study developed a serum‐free medium suitable for long‐term passage of myoblasts and established a microcarrier serum‐free culture system for myoblasts, which is expected to solve the problem of serum‐free culture and large‐scale expansion of myoblasts in cell culture meat production.</jats:p></jats:sec>
Palabras clave: Food Science.
Pp. No disponible
Rapid determination of 61 acid dyes in chili paste, hotpot seasoning, and bearnaise using double liquid–liquid extraction and UHPLC‐Q‐Orbitrap‐MS
Shuang Li
; Shubing Chen; Yanan Meng; Shun Zhang; Ting Cai
<jats:sec><jats:title>Abstract</jats:title><jats:p>The aims of this study were to establish a novel method for simultaneously determining 61 acid dyes in chili, hotpot seasoning, and bearnaise sauce using double liquid–liquid extraction (d‐LLE) technology. A mixture of water, methanol, and dichloromethane (1:3:1, v/v/v) was used as the extraction solution, which was actively separated into aqueous and organic phases at a fixed ratio. The clean‐up step was initially completed by discarding the organic phase layer, which contained abundant lipophilic compounds. Subsequently, the aqueous phase was further separated by salting out, which effectively removed interference from the highly hydrophilic compounds. As a result of these two purification steps, the matrix suppression effect was significantly reduced by a minimum of 16.9%.</jats:p><jats:p>Finally, the extract was analyzed using an ultrahigh‐performance liquid chromatography‐quadrupole Orbitrap mass spectrometer (UHPLC‐Q‐Orbitrap‐MS), and the characteristic ion fragments (SO<jats:sub>3</jats:sub><jats:sup>−</jats:sup>, <jats:italic>m</jats:italic>/<jats:italic>z</jats:italic> 79.9557) of the acid dyes were utilized for the preliminary qualitative analysis. The results showed that the 61 acid dyes showed a good linear relationship in the range of 0.01–0.2 µg/mL, and the limit of quantification (LOQ) was 0.01 mg/kg. The average recoveries were 74.3%–99.7%, with relative standard deviations (RSD) ≤10%. The proposed method can rapidly identify and quantify acid dyes in complex foods at a low cost, with high sensitivity and reliability.</jats:p></jats:sec>
Palabras clave: Food Science.
Pp. No disponible
Antioxidant functions of caffeic acid and allylpyrocatechol in supramolecular oxidation of bulk oil: Role of acidic group in the mass transfer network
Mohamad Reza Toorani
<jats:title>Abstract</jats:title><jats:p>Antioxidant activities of caffeic acid (CFA) and allylpyrocatechol (APC) were measured in bulk oil and in emulsion (oil/water) to evaluate the effects of the carboxylic group on the antioxidant function. As an emulsifier, polyglycerol polyricinoleate (PGPR) was added to the bulk oil to assist in promoting the interfacial activity of antioxidants. The antioxidant activity of CFA in the bulk oil was 186.5% higher than that of APC. In the emulsion, however, APC showed 150.3% higher antioxidant activity. PGPR showed a synergistic effect on CFA (>31%) and APC (<18%) which arose from organizing and supporting the formation of oxidation‐microreactors. Water molecules were generated as an oxidation byproduct throughout the oxidation course, and they facilitated the formation of supramolecular structures. Polar imbalance became more prominent in the molecular structure of CFA, due to the presence of the carboxyl group, thereby increasing the effective collisions between the antioxidant molecules and free radicals.</jats:p>
Palabras clave: Food Science.
Pp. No disponible
Apricot polysaccharides as new carriers to make curcumin nanoparticles and improve its stability and antibacterial activity
Chunka Zhou; Chuanqing Huang; Lu Li; Yunong Tian; Jin Zhang; Lin Lin
; Changzhu Li; Yong Ye
<jats:title>Abstract</jats:title><jats:p>Apricot polysaccharides (APs) as new types of natural carriers for encapsulating and delivering active pharmaceutical ingredients can achieve high‐value utilization of apricot pulp and improve the solubility, the stability, and the antibacterial activity of insoluble compounds simultaneously. In this research, the purified APs reacted with bovine serum albumin (BSA) by the Maillard reaction, and with <jats:sc>d</jats:sc>‐α‐tocopheryl succinate (TOS) and pheophorbide A (PheoA) by grafting to fabricate two materials for the preparation of curcumin (Cur)‐encapsulated AP–BSA nanoparticles (CABNs) and Cur‐embedded TOS–AP–PheoA micelles (CTAPMs), respectively. The biological activities of two Cur nano‐delivery systems were evaluated. APs consisted of arabinose (22.36%), galactose (7.88%), glucose (34.46%), and galacturonic acid (31.32%) after the optimized extraction. Transmission electron microscopy characterization of CABNs and CTAPMs displayed a discrete and non‐aggregated morphology with a spherical shape. Compared to the unencapsulated Cur, the release rates of CABNs and CTAPMs decreased from 87% to 70% at 3 h and from 92% to 25% at 48 h, respectively. The antioxidant capacities of CABNs and CTAPMs were significantly improved. The CTAPMs exhibited a better antibacterial effect against <jats:italic>Escherichia coli</jats:italic> than CABNs due to the synergistic photosensitive effect between Cur and PheoA.</jats:p>
Palabras clave: Food Science.
Pp. No disponible