Article
Food Science & Technology
Josephine Ampofo, Filipa S. Grilo, Sue Langstaff, Selina C. Wang
Summary: The impact of storage temperature and time on the quality of Chandler and Howard walnut cultivars was evaluated. The study found significant changes in free fatty acids, peroxides, oxidative stabilities, and phenolic compounds. Storage conditions play a crucial role in maintaining the sensory and nutritional attributes of walnuts during postharvest management.
Article
Food Science & Technology
Isiguzoro O. Onyeoziri, Pablo Torres-Aguilar, Bruce R. Hamaker, John R. N. Taylor, Henrietta L. de Kock
Summary: Pearl millet flour, especially wholegrain flour, is prone to developing rancid aromas and flavors during storage. Grain decortication alone does not affect the aroma and flavor profile of porridge, while extrusion cooking enhances cereal-like attributes and stabilizes the flour. The extrusion process may lead to Maillard reactions, immobilizing aroma compounds in the matrix and preventing rancidity in stored flour.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Firdous Kouser, Sunil Kumar, Hina F. Bhat, Abdo Hassoun, Alaa El-Din A. Bekhit, Zuhaib F. Bhat
Summary: This study aimed to develop a bioactive edible film using carrageenan and A. vera gel to improve the storage quality of kalari, a popular Himalayan cheese. The addition of 1% A. vera gel resulted in decreased moisture content, transparency, solubility, and water vapor transmission rate, as well as increased thickness and density of the film. The film displayed antimicrobial properties, reduced lipid oxidation, and improved microbial quality and sensory quality of the cheese during refrigerated storage.
Article
Food Science & Technology
Zhenying Liu, Liang Xu, Pingping Song, Cui Wu, Bo Xu, Zhuojun Li, Zhimao Chao
Summary: This study comprehensively evaluated the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS) before and after rancidity during storage. The rancid samples of ZSS showed significant changes in sensory properties, physicochemical characteristics, and volatile compounds. Increased acid value and the presence of short-chain organic acids were identified as important indicators of rancidity in ZSS.
Article
Food Science & Technology
Adriana Juan-Polo, Ana Beltran Sanahuja, Maria Monedero Prieto, Carmen Sanchez Reig, Arantzazu Valdes Garcia, Salvador E. Maestre Perez
Summary: The shelf life of peanuts is determined by their susceptibility to lipid oxidation. This study aimed to accelerate the oxidation process using UV radiation. Results showed that after 3 days of UV irradiation, the oxidation process had just started as indicated by the tocopherol content. Furthermore, the aldehydes content increased significantly after 3 and 7 days of UV irradiation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ma Belen Linares, Irene Penaranda, Celia Ma Iniesta, Macarena Egea, Ma Dolores Garrido
Summary: Spiced edible gels and films were produced as part of a technological strategy to enhance the quality of pork from entire male pigs by reducing boar taint and improving meat texture. The results showed that these products had good physical-chemical and mechanical characteristics, providing stability to incorporate spices and condiments into the meat effectively. The use of hydrocolloids in the films also improved meat texture.
FOOD HYDROCOLLOIDS
(2022)
Article
Agronomy
Ruchir Priyadarshi, Zohreh Riahi, Jong-Whan Rhim
Summary: The bioactive pectin/pullulan binary blend film combined with grape seed extract demonstrated antimicrobial and antioxidant properties, as well as UV blocking and gas barrier capabilities. When applied to peanuts, this edible coating was able to prolong shelf life effectively.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
M. Kulma, P. Skvorova, D. Petrickova, L. Kourimska
Summary: Our recent questionnaire survey investigated Czech respondents' acceptance of insects and found different preferences for consuming whole and ground insects. To examine the impact of species and size on insect acceptance, we assessed small and large species from the orders Blattodea, Coleoptera, and Orthoptera in their whole form and as ground meals in white bread and chocolate cookies. Hedonic ranking test results showed that Tenebrio molitor was the most preferred choice. In the paired preference test, smaller insects were favored for Orthoptera and Coleoptera, while larger cockroaches were rated higher than smaller ones. Overall acceptability of insect meal in food products was higher than that of whole insects. Only bread containing Tenebrio molitor and Gryllus assimilis meals were comparable to the control, while no significant differences were found among the cookie samples. In conclusion, species rather than size had a greater influence on the acceptance of whole insects, and all tested meals can be used to fortify confectionary products without affecting consumer liking.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Chemistry, Applied
Helin Li, Fang Li, Xiaojuan Wu, Wei Wu
Summary: Protein emulsion prepared from rice bran protein (RBP) isolated from rice bran (RB) stored for different periods showed that moderate oxidation could enhance stability, while excessive oxidation weakened it. Additionally, increased storage time altered the flexibility and aggregation of proteins at the emulsion interface.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
Yan Zhang, Mengzhu Wang, Xuping Zhang, Zhihao Qu, Yuan Gao, Qi Li, Xiuzhu Yu
Summary: Edible oils are prone to oxidation during processing, transport, storage, and consumption, which can reduce their quality and safety. Therefore, analyzing the oxidation of edible oil is crucial. This review summarizes the mechanisms, conventional indexes, and applications of analytical methods for determining the oxidation of oil, and discusses the challenges and future perspectives in this field.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Edilayane da Nobrega Santos, Thamyres Cesar de Albuquerque Sousa, Deocleciano Cassiano de Santana Neto, Cristiani Viegas Brandao Grisi, Valquiria Cardoso da Silva Ferreira, Fabio Anderson Pereira da Silva
Summary: Research showed that adding 4% of Acerola cherry bagasse extract to gelatin film can effectively inhibit changes in the quality of beef patties, effectively prolonging their shelf life.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jookyeong Lee, Changguk Boo, Seong-jun Hong, Eui-Cheol Shin
Summary: This study found that chemical parameters of soybean and canola oils increased with repeated frying, with canola oil being more stable and of better quality. The volatile component ethyl butyrate showed strong positive correlations with sourness, umami, and sweetness, while umami had strong positive correlations with sourness and saltiness.
Article
Food Science & Technology
Hongbo Sun, Xinnan Liu, Yue Huang, Xiaojing Leng
Summary: This study investigates the effects of cellulose nanocrystals on whey protein isolate films with natural colorants under freeze-thaw conditions. The results show that freeze-thaw treatment reduces the strength and increases the permeability of the films. The oral tactility and visual effect produced by the films can affect people's preference.
Article
Food Science & Technology
Belen Garcia-Gomez, Nerea Fernandez-Canto, M. Lourdes Vazquez-Oderiz, Maruxa Quiroga-Garcia, Nieves Munoz-Ferreiro, M. Angeles Romero-Rodriguez
Summary: By using Quantitative Descriptive Analysis and conducting sensory acceptance tests with consumers, this study identified the key sensory attributes for Galician bread to be moist bread crumb, large cells, and non-uniform alveolation. The research demonstrates that applying artisanal production processes and using indigenous flour in the recipe significantly improves the acceptance of the bread.
Article
Food Science & Technology
Laras Putri Wigati, Ata Aditya Wardana, Jakia Sultana Jothi, Sergio Leonard, Tran Thi Van, Xirui Yan, Fumina Tanaka, Fumihiko Tanaka
Summary: This study investigated the impact of an edible coating on mandarins to prevent biochemical degradations and minimize color changes. The best-performing coating was found to be PS5EO3, composed of 5% pregelatinized corn starch, 3% basil essential oil, and 0.5% cellulose nanofiber. Mandarins coated with PS5EO3 showed significant suppression of quality losses, with the lowest citric acid loss (10.45%) and maintained color stability.
