Catálogo de publicaciones - revistas

<jats:sec><jats:title>Abstract</jats:title><jats:p>In our rapidly changing world, where consumers’ expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within their ingredients were classified using principal component analysis and hierarchical cluster analysis. The study's results have determined that among packaged food products available in Türkiye, 50.1% contain palm oil, 30.4% contain sunflower oil, 16.4% contain canola oil, 14.9% contain cottonseed oil, 17.9% contain cocoa oil, and 12.6% contain coconut oil. In particular, it was determined that palm oil was used in 91% of bakery products, 81% of margarine and shortening products, and 71.3% of ice creams. Consequently, the data obtained in the context of ongoing debates regarding the fat content in packaged foods, especially concerning palm oil usage, will make a valuable contribution to the literature.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Superfine grinding (SG), as an innovative technology, was conducted to improve the physicochemical and structural properties of fruit pulps. Nectarine, apple, and honey peach were selected as the materials. With the increase in SG frequency, the soluble solids content, viscosity, <jats:italic>D</jats:italic>[4, 3], <jats:italic>D</jats:italic>[3, 2], <jats:italic>G</jats:italic>′ and <jats:italic>G</jats:italic>″ of fruit pulps were evidently decreased, whereas the turbidity was increased. The smallest <jats:italic>D</jats:italic>[4, 3] (294.90 µm) and <jats:italic>D</jats:italic>[3, 2] (159.67 µm) were observed in nectarine pulp under SG at 50 Hz. The highest turbidity (266.33) was shown in honey peach pulp under SG at 50 Hz. The active groups of the fruit pulps with SG were exposed by Fourier transform infrared spectroscopy (FT‐IR). Notably, the excessive destruction in structure was confirmed in SG with 50 Hz. With soy protein isolate (SPI) addition, <jats:italic>D</jats:italic>[4, 3] and <jats:italic>D</jats:italic>[3, 2] of complexes decreased, whereas <jats:italic>G</jats:italic>′ and <jats:italic>G</jats:italic>″ increased. The formation of new fruit pulp‐SPI complexes was demonstrated by FT‐IR and LF‐NMR analysis. The dense and uniform structure was found in complexes prepared by SPI and fruit pulp with 30 Hz SG. Especially, apple‐SPI complex with 30 Hz SG showed the highest water‐holding capacity (WHC) (0.75) and adhesiveness (7973.00 g s). A significant correlation between fruit pulps and the complexes was revealed. Taken together, the impact of SG modification on fruit pulps would enhance WHC, rheology, and textural properties of the fruit pulp‐SPI complexes, especially for SG with 30 Hz.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This research provided a comprehensive exploration of the potential of SG technology to modify fruit pulps, solving the diversity of textural customization problems and offering valuable insights for the development of semisolid food products.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>In the global food industry, plant‐based protein isolates are gaining prominence as an alternative to animal‐based counterparts. However, their nutritional value often falters due to insufficient essential amino acids. To address this issue, our study introduces a sustainable protein isolate derived from yeast cells, achieved through high‐pressure homogenization (HPH) and alkali pH‐shifting treatment. Subjected to HPH pressures ranging from 60 to 120 MPa and 1 to 10 cycles, higher pressure and cycle numbers resulted in enhanced disruption of yeast cells. Combining HPH with alkali pH‐shifting treatment significantly augmented protein extraction. Four cycles of HPH at 100 MPa yielded the optimized protein content, resulting in a yeast protein isolate (YPI) with 75.3 g protein per 100 g powder, including 30.0 g of essential amino acids and 18.4 g of branched‐chain amino acids per 100 g protein. YPI exhibited superior water and oil‐holding capacities compared to pea protein isolate, whey protein isolate (WPI), and soy protein isolate. Although YPI exhibited lower emulsifying ability than WPI, it excelled in stabilizing protein‐stabilized emulsions. For foaming, YPI outperformed others in both foaming ability and stabilizing protein‐based foam. In conclusion, YPI surpasses numerous plant‐based protein alternatives in essential amino acids and branched‐chain amino acids contents, positioning it as an excellent candidate for widespread utilization as a sustainable protein source in the food industry, owing to its exceptional nutritional advantages, as well as emulsifying and foaming properties.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study introduces a sustainable protein isolate derived from yeast cells. YPI exhibited considerable promise as a protein source. Nutritionally, YPI notably surpassed plant‐based protein isolates in EAA and BCAA contents. Functionally, YPI demonstrated superior water‐holding and oil‐holding capacities, as well as an effective emulsion and foam stabilizer.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Reuterin is a natural antifungal agent derived from certain strains of <jats:italic>Limosilactobacillus reuteri</jats:italic>. Our previous study revealed that 6 mM reuterin inhibited completely the conidial germination of aflatoxigenic <jats:italic>Aspergillus flavus</jats:italic>. This study investigated the potential molecular mechanism of reuterin in inhibiting <jats:italic>A. flavus</jats:italic> conidial germination, which was pre‐assumed that it correlated to the inhibition of some essential enzyme activity involved in conidial germination, specifically 1,3‐β‐glucan synthase, chitin synthase, and catalases (catalase, bifunctional catalase–peroxidase, and spore‐specific catalase). The complex of 1,3‐β‐glucan synthase and chitin synthase with reuterin had a lower binding affinity than that with the substrate. Conversely, the complex of catalases with reuterin had a higher binding affinity than that with the substrate. It was suggested that 1,3‐β‐glucan synthase and chitin synthase tended to bind the substrate rather than bind reuterin. In contrast, catalases tended to bind reuterin rather than bind the substrate. Therefore, reuterin could be a potential inhibitor of catalases but may not be an inhibitor of 1,3‐β‐glucan synthase and chitin synthase. In this in silico study, we predicted that the potential molecular mechanism of reuterin in inhibiting <jats:italic>A. flavus</jats:italic> conidial germination was due to the inhibition of catalases activities by competitively binding to the enzymes active sites, thus resulting in the accumulation of reactive oxygen species in cells, leading to cells damage.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This in silico study revealed that reuterin is a potential inhibitor of catalases in <jats:italic>A. flavus</jats:italic>, thereby interfering with the antioxidant system during conidial germination. This finding shows that reuterin can be used as an antifungal agent in food or agricultural products, inhibiting conidial germination completely.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>The aim of this study was to clarify the effects of the high‐molecular‐weight glutenin subunits (HMW‐GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the <jats:italic>Glu‐D1</jats:italic> locus on gluten and Chinese steamed bread (CSB) quality. The grain protein content and composition, gluten content and gluten index, farinograph properties, and CSB quality were investigated using four wheat near‐isogenic lines (NILs) carrying HMW‐GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 and 1Dx5+1Dy10 (5+10), respectively. The unextractable polymeric protein (UPP) and glutenin macropolymer (GMP) content, gluten index, dough development time, stability time, and farinograph quality number of four NILs all ranked as 5+10 &gt; 3+12 &gt; 2+12/4+12, such as the gluten index ranked as 5+10(44.88%) &gt; 3+12(40.07%) &gt; 2+12(37.46%)/4+12(35.85%); however, their contributions to the quality of CSB were ranked as 3+12 &gt; 5+10 &gt; 2+12/4+12, such as the specific volume ranked as 3+12(2.64 mL/g) &gt; 5+10(2.49 mL/g) &gt; 2+12(2.36 mL/g)/4+12(2.35 mL/g), which indicated that a suitable gluten strength (3+12) was crucial to making high‐quality CSB. In addition, subunits 4+12 had a similar quality performance to low‐quality subunits 2+12. All these findings suggested that, except for the acknowledged high‐quality subunits 5+10, the introduction of 3+12 at the <jats:italic>Glu‐D1</jats:italic> locus is an efficient way for quality improvement of gluten as well as CSB.</jats:p>

<jats:title>Abstract</jats:title><jats:p>The <jats:italic>Fusarium verticillioides</jats:italic> produces a mycotoxin, that is, fumonisin b1 (Fb1), which commonly infects corn and agricultural commodities. The Fb1 showed hepatotoxicity, neurotoxicity, and carcinogenicity in animals. Hence, the present investigation aimed to evaluate the effect of apocynin (AP) on Fb1‐induced neurotoxic effects and its mechanism in the mice model and cell line. The male Balb/c mice, with the 6.75 mg/kg bwt of Fb1 were injected subcutaneously for 5 days to induce neurotoxicity. A significant elevation of serotonin (5‐HT) was observed in mice treated with Fb1 in the whole brain showing biogenic amines may reflect Fb1 neurotoxicity, but the negatively regulated mechanisms were attenuated by the pretreatment of AP. In addition, AP pretreatment normalized apoptotic changes in histology and immunohistochemistry studies. In Western blotting studies, apoptotic genes were upregulated and oxidative stress genes were downregulated due to Fb1 treatment; while treating with AP, these gene expressions were rectified. Further cell cytotoxicity was investigated by MTT and lactate dehydrogenase (LDH) assays in SH‐SY5Y cell line. MTT and LDH assays indicated the IC<jats:sub>50</jats:sub> value to be 150 µM of Fb1, which was protected by 100 µg of AP. The electron microscopy evaluated the Fb1‐induced apoptotic conditions and its cell morphology recovery by AP. These results suggest that nicotinamide adenine dinucleotide phosphate hydrogen oxidase–mediated reactive oxygen species is the primary upstream signal leading to increased Fb1‐mediated neurotoxicity in mice. The use of the antioxidant AP reversed the toxin‐induced oxidative stress and apoptosis by its antioxidant potency.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Meat and meat products are prone to the microbial and chemical spoilage, due to the high nutritional content. This study investigated the effect of polylactic acid (PLA) films incorporated with ajwain essential oil (AEO) on microbial (total viable count [TVC], psychrotrophic bacterial count [PTC], <jats:italic>Enterobacteriaceae</jats:italic>, <jats:italic>Pseudomonas</jats:italic> spp., yeast and mold (Y&amp;M), and also <jats:italic>Bacillus coagulans</jats:italic> [BCG]), chemical (pH, peroxide value [PV], thiobarbituric acid‐reactive substance [TBARS], and TVN values), and sensorial properties of beef patties, as well as survivability of BCG during refrigerated storage. Results showed that all microbial counts of samples were significantly increased, except BCG, during storage but the lowest TVC of samples was achieved in samples wrapped with PLA‐1% AEO (8 log colony forming units per gram [CFU/g]) at 12th of storage, which is significantly lower than control treatments (10.66 log CFU/g). The best results in all treatments are those wrapped by PLA‐1% AEO in all evaluated characteristics. At the final day of storage, PTC (8.82 log CFU/g), <jats:italic>Enterobacteriaceae</jats:italic> (5.05 log CFU/g), <jats:italic>Pseudomonas</jats:italic> spp. (9.08 log CFU/g), Y&amp;M (4.69 log CFU/g), and also pH (4.5), PV (5.12 meq/kg), TBARS (2.92 MDA/kg), and TVN (14.43 mgN/100 g) values of PLA‐1% AEO treatments were significantly lower than control samples. AEO‐PLA films reduce the survival of BCG in raw patties, which reached 6.19 log CFU/g in PLA‐1% AEO treatments, although increasing the concentration of AEO in packaging PLA films led to the maintenance of BCG viability during the cooking process by increasing the AEO in PLA films. Overall, results showed shelf life of beef patties is extended 3 days more (150%) by wrapping with PLA films incorporated with 1% AEO.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>This study used data from consumer testing, descriptive analysis (DA), and preference mapping to determine the sensory characteristics of pear cultivars from two harvest seasons in the Pacific Northwest (PNW). A trained sensory panel (<jats:italic>n</jats:italic> = 10) used generic DA to evaluate multiple sensory modalities of 22 pear cultivars. Six pears from summer and six from winter season were evaluated by consumers (<jats:italic>n</jats:italic> = 219) to assess their liking of different attributes. Results of the DA showed the trained panel significantly discriminated the summer and winter pears on most of the sensory modalities. To identify the attributes driving consumer acceptability, external preference mapping was applied. Attributes such as <jats:italic>pear aroma</jats:italic>, <jats:italic>pear flavor</jats:italic>, <jats:italic>sweet</jats:italic>, <jats:italic>sour</jats:italic>, and <jats:italic>juicy</jats:italic> were the most contributory attributes to the liking of the summer pears. Conversely, <jats:italic>fermented aroma</jats:italic>, <jats:italic>stemmy–woody aroma</jats:italic>, <jats:italic>fermented flavor</jats:italic>, <jats:italic>stemmy–woody flavor</jats:italic>, and <jats:italic>grainy–gritty</jats:italic> attributes were associated with a reduction in consumer liking. Summer cultivars, “Bartlett,” coded pear 573, and “Seckel” had the broadest preference, satisfying 60% to 80% of the consumers. Seventy‐five percent of the consumers identified winter cultivars “Comice” and “Paragon” as the most appealing. Overall, cluster analysis showed that different pears appeal to different types of consumers; however, summer cultivars like “Bartlett” and “Seckel” and winter cultivars like “Comice” and “Paragon” would appeal to the greatest number of consumers in the PNW market.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Sensory attributes like <jats:italic>pear flavor</jats:italic>, <jats:italic>sweet</jats:italic>, and <jats:italic>juicy</jats:italic>, were important drivers of liking for pear consumers in the Pacific Northwest. These results should prove useful to pear growers and marketers to increase pear consumption in the United States.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Inosine could potentially become a novel antibacterial agent against <jats:italic>Alicyclobacillus acidoterrestris</jats:italic> as low doses of inosine can prevent its contamination. However, until now the antibacterial mechanism of inosine targeting <jats:italic>A. acidoterrestris</jats:italic> is still unknown. In this study, to unravel the mechanism of inosine against <jats:italic>A. acidoterrestris</jats:italic> puzzle, the effects of inosine on bacterial surface hydrophobicity, intracellular protein content, cell membrane damage extent, and permeability of the <jats:italic>A. acidoterrestris</jats:italic> were investigated. The results showed that inosine can effectively inhibit the growth and reproduction of <jats:italic>A. acidoterrestris</jats:italic> by destroying the integrity of cell membrane and increasing its permeability, causing the leakage of intracellular nutrients. Furthermore, the interaction networks of inosine target proteins were analyzed. The interaction networks further revealed that damage to bacterial cell membranes might be relevant to inosine's effect on bacterial DNA replication and cell energy metabolism through regulating nucleotide synthesis and metabolism and the activity of translation initiation factors. Finally, the antibacterial mechanism of inosine against <jats:italic>A. acidoterrestris</jats:italic> was proposed.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low‐moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as <jats:italic>Salmonella</jats:italic> and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well‐written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross‐contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low‐moisture food manufacturing facilities. The introduction of moisture into a low‐moisture food environment increases the likelihood of cross‐contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low‐moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry‐cleaning method is also detailed.</jats:p></jats:sec>