Catálogo de publicaciones - revistas

<jats:sec><jats:title>Abstract</jats:title><jats:p>The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time. Moreover, the addition and type of oils and fats influenced the crust density of bread samples and dough expansion. Furthermore, numerous fine bubbles were present in bread samples without oils and fats, whereas the size and number of bubbles increased and decreased in bread samples containing oils and fats, respectively. The band concentrations of insoluble proteins at approximately 39, 41, and 48 kDa in freeze‐dried bread samples without oils and fats were significantly lower than those containing oils and fats. Thirty volatile compounds were detected in all bread samples tested, and the number was high in the following order: bread samples with butter, shortening, and coconut oil, and without oils and fats. However, sensory evaluation showed no significant differences among all bread samples tested. Therefore, it was suggested that bread containing coconut oil had the same characteristics as that containing butter and shortening.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Butter and shortening are usually used in bread making, although bread prepared with coconut oil can possess the same characteristics as that containing them. Therefore, this study evaluated the characteristics of bread prepared with coconut oil and revealed that use of coconut oil enabled a vegan bread with reduced environmental impact because coconut oil is a vegetable‐derived oil that does not require the cutting of tropical rainforests.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>In the food industry, the phycobiliprotein phycocyanin acts as a color pigment or the functional part of the superfood “<jats:italic>Spirulina</jats:italic>.” It is industrially extracted from <jats:italic>Arthrospira platensis</jats:italic>. Current scientific research is focusing on finding complex partners with the potential to stabilize phycocyanin against its sensitivity toward heating and pH changes. Less attention is paid to the factors that influence complexation. This study focuses on the mixing ratio of phycocyanin with pectin. Phycocyanin concentration was fixed, and the mixing ratios ranged from 0.67 to 2.50 (pectin:phycocyanin). All samples were analyzed for their color, size, microscopic structure, zeta potential, and sedimentation stability before and after heating at 85°C. It was found that increasing the pectin content fostered the initial interactions with the protein and chromophore, resulting in a color shift from blue to turquoise. The size of the complexes decreased from several micrometers to nanometers with increasing pectin concentration. Those smaller complexes that were formed at a mixing ratio of 2.5 showed a higher colloidal stability over a period of ∼2 days. It is suggested that at a low mixing ratio (0.67), phycocyanin cannot be completely entrapped within the complexes and attaches to the complex surface as well. This results in aggregation and precipitation of the complexes upon heating. With increasing aggregation and consequently size as well as density of the complexes, sedimentation was accelerated.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Under acidic conditions, as found in many foods and beverages (e.g., soft drinks, hard candy), phycocyanin tends to agglomerate and lose its color. Specifically heating, triggers denaturation, causing phycocyanin to aggregate and lose vital protein–chromophore interactions necessary to maintain a blue color. To prevent precipitation of the phycocyanin‐pectin complexes, increasing the amount of pectin to a ratio of at least 2.0 is effective. This illustrates how adjusting the mixing ratio improves stability. Conversely, lower mixing ratios  induce color precipitation, valuable in purification processes. Thus, practical use of biopolymer‐complexes, requires determination of the optimal mixing ratio for the desired effect.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>This systematic review paper aims to discuss the trend in quality assessment properties and constituents of honey at different storage conditions and confer the possible whys and wherefores associated with the significant changes. Initially, a literature search was conducted through Google Scholar, ScienceDirect, PubMed, and Scopus databases. In total, 43 manuscripts published between 2001 and 2023 that met the inclusion and exclusion criteria were chosen for the review. As an outcome of this review, prolonged honey storage could deteriorate sensory, nutritional, and antioxidant properties and promote fermentation, granulation, microbial growth, carcinogenicity, organotoxicity, and nephrotoxicity. This systematic review also recognized that diastase activity, invertase activity, 5‐hydroxymethylfurfural content, proline content, sugar content, amino acids, and vitamins could be used as indicators to distinguish fresh and stored honey based on the significant test (<jats:italic>p</jats:italic>‐value) in the reported studies. However, all the reported studies used the simplest approach (one‐way ANOVA) to identify the significant differences in the analyzed parameter during the storage period and none of them reported an approach to identify the most influential parameter at different storage conditions. In conclusion, orthogonal partial least squares discriminant analysis (supervised multivariate statistical tool) has to be employed in future studies to find the most influential parameter and could be used to potent chemical markers to distinguish fresh and stored honey because this analysis is incorporated with S‐plot, variable importance of projection, and one‐way ANOVA, which can produce the most accurate and precise results rather solely depending on one‐way ANOVA.</jats:p>

<jats:title>Abstract</jats:title><jats:p><jats:italic>Salmonella</jats:italic> has been associated with numerous outbreaks from contaminated food products, including emulsions. Emulsions are influenced by emulsifier type and oil presence, which can have varying degrees of stress or protection on bacteria. Although our previous research has shown that emulsifier solutions, rather than emulsions, provide a protective effect on <jats:italic>Salmonella typhimurium</jats:italic> after thermal treatment, the underlying mechanism remains unclear. This study selected <jats:italic>S. typhimurium</jats:italic> as the model microorganism and utilized the same emulsifiers (Tween 20, Tween 80, Triton X‐100) to create emulsifier solutions and emulsions with the same oil fraction (60% (v/v)) to examine their effect on the expression of nine selected genes (rpoE, rpoH, otsB, proV, fadA, fabA, dnaK, ibpA, ompC) associated with stress response. Specifically, the study observed variations in gene expression under normal and thermal stress at 55°C. After 20‐h incubation, Triton X‐100 emulsion caused an upregulation of stress‐related genes, rpoE, otsB, and fabA, suggesting stressful environment. After thermal treatment, <jats:italic>S. typhimurium</jats:italic> in Triton X‐100 solution showed a longer 5‐log reduction time with increased proV and decreased fabA and ompC expression, suggesting enhanced thermal protection compared to its emulsion. Conversely, Tween 80 solution increased fabA and ompC expression, indicating greater membrane fluidity and passive diffusion, potentially reducing thermal resistance. However, according to the upregulation of ibpA, this effect was likely mitigated by the overproduction of heat shock proteins. Notably, Triton X‐100 environments exhibited the most significant gene expression changes after heat treatment, whereas Tween 80 without oil was the most inhospitable for bacterial survival. These findings inform bacterial responses under various conditions, aiding food safety strategies.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>To investigate the differences in physicochemical parameters of compounds that are metabolized from different precursors and contribute to the aroma perception of icewine, odor‐active compounds in icewine were identified by gas chromatography–olfactometry (GC–O) analysis combined with comprehensive two‐dimensional GC and time‐of‐flight mass spectrometry (GC  ×  GC–TOFMS) analysis, and the molecular descriptors of these odor‐active compounds were calculated by computational chemistry software. The distribution pattern of these odorants classified by their precursors and their olfactory perception was visualized on the basis of their molecular descriptor differences. The results showed that the odorants sourced from different precursors could be clearly separated from each other based on their molecular descriptors, which belonged to blocks such as constitution indices and 2D matrix‐based descriptors. The results also showed that honey and cooked potatoe descriptions or peach and smoke descriptions have quite different molecular descriptors. This study should contribute to future research that relates to computational chemistry‐based aroma perception and prediction in fermented beverages.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The results obtained from this study may be useful for the construction of a classification system of various odor‐active compounds in a given product and may provide a molecular solution for the determination of different perceptual dimensions of an odor mixture.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Chemical preservatives are ubiquitously used to suppress the growth of or kill microorganisms across numerous industries, including the food industry. Utilizing yeast functional genomic techniques, genes and their functions can be observed at a genomic scale to elucidate how environmental stressors (e.g., chemical preservatives) impact microbial survival. These types of chemical genomics approaches can reveal genetic mutations that result in preservative resistance or sensitivity, assist in identification of preservative mechanism of action, and can be used to compare different preservatives for rational design of preservative mixtures. In this proof‐of‐concept study, we performed deletion and high‐copy genetic expression screens to identify mutants that confer drug resistance to sodium benzoate, potassium sorbate, rosemary extract, and Natamax. By observing overlapping mutant genes between genetic screens, we were able to identify functional overlap between chemical preservatives and begin to explain mechanisms of action for these compounds.</jats:p>

<jats:title>Abstract</jats:title><jats:p><jats:italic>Hibiscus sabdariffa</jats:italic> has gained increasing attention from consumers as a natural, healthy food ingredient, leading to a myriad of available products, yet there is a lack of understanding of the quality and chemical diversity among commercially available hibiscus products. Here, we conducted a survey on the chemistry of 29 hibiscus products (calyces, beverages, and extracts). UHPLC‐DAD and UHPLC‐QQQ/MS methods with high sensitivity and selectivity were developed to evaluate the chemical profiles pertaining to the sensory attributes (color and taste). Two major anthocyanins (delphinidin‐3‐sambubioside and cyanindin‐3‐sambubioside), eight organic acids, and 23 phenolic acids were identified and quantified in hibiscus market products. The results showed that hibiscus samples contained &lt; 0.001–2.372% of total anthocyanins, 0.073–78.002% of total organic acids, and 0.001–1.041% of total phenolic acids, and demonstrated significant variations in market products. This is the first time that an in‐depth organic acid profiling was conducted on hibiscus products using UHPLC‐QQQ/MS. This method can also be extended to chemical profiling, sensory analysis, quality control, authentication, and standardization of other natural products.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Honey bee pollen (HBP) is a hive product produced by worker bees from floral pollen grains agglutination. It is characterized by its excellent nutritional and bioactive composition, making it a superior source of human nutrition. This study aimed to evaluate the monofloral bee pollen samples, including <jats:italic>Cistus, Crataegus monogyna, Cyanus, Elaeagnus angustifolia</jats:italic>, <jats:italic>Papaver somniferum, Quercus, Salix, Sinapis, and Silybum</jats:italic> from Türkiye according to palynological analysis, antioxidant activity, phenolic profiles, and color. The phenolic profiles were detected using ultra‐high performance liquid chromatography coupled with tandem mass spectrometry. Bee pollens were categorized into monofloral, bifloral, and multifloral, underscoring the significance of confirming the botanical source of them depending on palynological analyses. Total phenolic content (TPC) of bee pollens ranged from 4.5 to 14.4 mg gallic acid/g HBP. The samples exhibited antioxidant activity for 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS •<jats:sup>+</jats:sup>) ranging from 94.9 to 233.5 µmol trolox/g HBP, whereas lower values were seen for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH•) ranging from 25.86 to 70.81 µmol trolox/g HBP. A yellowish‐red tint color was also displayed for whole samples, whereas only <jats:italic>E. angustifolia</jats:italic> bee pollen indicated a darker color (<jats:italic>L*</jats:italic> = 31.6). Among the phenolic compounds, luteolin, kaempferol, isorhamnetin, rutin, and genistein were the most abundant, and their profiles varied across the samples. It was also observed that TPC, antioxidant activities, and polyphenol composition were higher in samples containing pollen grains of <jats:italic>P. somniferum, Quercus, Plantago</jats:italic>, and <jats:italic>E. angustifolia</jats:italic> species.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The increasing number of new findings on honey bee pollen is crucial to food science and technology. In this sense, this study offers a robust method for verifying the authenticity and quality of 11 monofloral bee pollens, which is crucial for the food industry. It also identifies potential sources of high‐quality pollen, benefiting producers, and consumers seeking superior bee pollen products.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study of the impact of these different protein precipitation protocols on the SPC protein composition and physical properties is still lacking. Here, SPCs were prepared via three different protocols, that is, isoelectric (pH 3.5–5.5), aqueous ethanol (50%–70% [v/v]), and Ca<jats:sup>2+</jats:sup> ion (5–50 mM) based precipitations, and analyzed for (protein) composition, protein thermal properties, dispersibility, and water‐holding capacity. SPCs precipitated at pH 5.5 or by adding 15 mM Ca<jats:sup>2+</jats:sup> ions had a lower 7S/11S globulin ratio (∼0.40) than that (∼0.50) of all other SPC samples. Protein in SPCs obtained by isoelectric precipitation denatured at a significantly higher temperature than those in ethanol‐ or Ca<jats:sup>2+</jats:sup>‐precipitated SPCs. Precipitation with 50%–60% (v/v) ethanol resulted in pronounced denaturation of 2S albumin and 7S globulin fractions in SPCs. Additionally, increasing the precipitation pH from 3.5 to 5.5 and increasing the Ca<jats:sup>2+</jats:sup> ion concentration from 15 to 50 mM caused a strong decrease of both the dispersibility of the protein in SPC and its water‐holding capacity at pH 7.0. In conclusion, this study demonstrates that the SPC production process can be directed to obtain ingredients with versatile protein physicochemical properties toward potential food applications.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study demonstrates that applying different protein precipitation protocols allows obtaining SPCs that vary widely in (protein) composition and physical properties (such as protein dispersibility and water‐holding capacity). These varying traits can greatly influence the suitability of SPCs as functional ingredients for specific applications, such as the production of food foams, emulsions, gels, and plant‐based meat alternatives. The generated knowledge may allow targeted production of SPCs for specific applications.</jats:p></jats:sec>