Article
Food Science & Technology
Ahmed Mohamed Abdeldaiem, Abdelmoneim H. Ali, Nagendra Shah, Mutamed Ayyash, Ahmed Hassan Mousa
Summary: This study prepared yogurt drink supplemented with different levels of roasted barley powder and evaluated its physicochemical properties, rheological parameters, color, and sensory evaluation. The use of barley powder increased yogurt acidity, total phenolic compounds content, antioxidant activity, and water-binding capacity. Yogurt drinks containing barley powder showed lower fat content, pH, and flow behavior index than the control sample. Treatments prepared by using 1.5% and 2% of roasted barley powder had higher averages of texture and flavor, whereas the treatment containing 3% exhibited higher appearance and color scores.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Priyanka Rose Mary, Sarma Mutturi, Mukesh Kapoor
Summary: The combination of PHGG and OPF in low-fat, set-type yogurt showed improved rheological, textural and physicochemical properties. The fortified yogurt had a more structured and compact casein network compared to plain yogurt, demonstrating the potential of dietary fiber fortification for enhancing both functional and health benefits of yogurt.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Dorota Zielinska, Katarzyna Marciniak-Lukasiak, Marcelina Karbowiak, Piotr Lukasiak
Summary: The study found that adding oligofructose and fructose to fermented milk products can increase bacterial populations, alter sensory qualities, and induce changes in physicochemical, rheological, sensory, and microbiological quality attributes during storage.
Article
Food Science & Technology
Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk, Savitri Vatanyoopaisarn, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong
Summary: This study compared the physicochemical properties of yogurt fortified with microencapsulated polyunsaturated fatty acids. The microcapsules were found to distribute evenly in the yogurt and enhance the release of free fatty acids, but also weakened the yogurt structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Khaterehsadat Hashemi, Ebrahim Hosseini
Summary: This study compared the effects of different additives on yogurt drinks, showing that SBAG-SC conjugate has advantages in delaying phase separation and CMC-based drinks exhibit strong shear-thinning responses. The addition of SBAG helps maintain the viability of probiotics.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Ludan Hu, Fuyuan Ding, Weiwei Liu, Yang Cheng, Juncheng Zhu, Liang Ma, Yuhao Zhang, Hongxia Wang
Summary: This study shows that introducing chitooligosaccharide into yogurt can improve its microstructure and mechanical properties, enhance its antioxidant activity and product quality, providing new insights for the development of a variety of high-quality nutritional dairy products.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Dairy & Animal Science
Huaxin Du, Huaigu Yang, Xuping Wang, Fan Zhu, Daobang Tang, Jingrong Cheng, Xueming Liu
Summary: The study demonstrated that adding mulberry pomace to stirred yogurt can improve the physicochemical and textural properties of the product. Mulberry pomace has great potential for use in dairy products due to its ability to enhance color, acidity, and phytochemical content, as well as improve texture.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Polymer Science
Dongdong Li, Mengxuan Lai, Pengjie Wang, Hairan Ma, Hongliang Li, Ran Wang, Xiuying Wu
Summary: This study evaluated the effects of commonly used prebiotics on the structure and properties of yogurt. The results showed that certain prebiotics enhanced the protein network, resulting in improved stability, hardness, and rheology of the gel. These findings contribute to a better understanding of the potential application of prebiotics in yogurt.
Article
Food Science & Technology
Ruihong Dong, Wang Liao, Jianhua Xie, Yi Chen, Guanyi Peng, Jiayan Xie, Nan Sun, Shuai Liu, Chengxiao Yu, Qiang Yu
Summary: The study indicates that ultrasonic-processed soluble dietary fiber and untreated dietary fiber are better choices for improving yogurt quality. Adding these dietary fibers can enhance the stability and functional properties of the yogurt.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Agricultural Engineering
Cunshe Chen, Ping Liu, Mengfei Li, Xin Zhang
Summary: A study was conducted to develop milk products with improved taste and health benefits by blending dairy products and flax oil based on the Budwig diet. The addition of flax oil significantly affected the frictional and rheological properties of the dairy products, and optimal addition ratios were determined through sensory evaluation. The study provides valuable insights for adding flax oil to dairy products in production.
INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING
(2022)
Article
Food Science & Technology
Mahmood A. Hashim, Liudmila A. Nadtochii, Mariam B. Muradova, Alena Proskura, Khalid A. Alsaleem, Ahmed R. A. Hammam
Summary: The study found that adding WPI can significantly increase the water holding capacity of non-fat yogurt, increase firmness and viscosity, improve microstructure, and, in certain proportions, be comparable to full-fat yogurt.
Article
Food Science & Technology
Mahshid Keshavarzi, Anousheh Sharifan, Seyed Ali Yasini Ardakani
Summary: The study found that the addition of Ferulago angulata extract to probiotic yogurt can improve the texture and taste of yogurt, as well as increase the survival rate of probiotic bacteria. Among all the treatments, adding 0.03% essential oil showed the best results in terms of various indicators.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Mengdi Yin, Dongying Yang, Shaojuan Lai, Hongshun Yang
Summary: Fish gelatin modified with xanthan gum is a promising alternative to mammalian gelatin in low-fat yogurt production, showing improved rheological properties. The addition of xanthan gum has a significant impact on the storage modulus in the gel system.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Xin Zhang, Jiajie Yang, Chao Zhang, Houyu Chi, Chongwei Zhang, Jingjing Zhang, Tongtong Li, Libo Liu, Aili Li
Summary: Lactobacillus fermentum HY01 improves the flavor, texture, and storage properties of yak yogurt. The yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 has higher viscosity, lower tan delta value, and higher conjugated linoleic acid content.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, Rana Muhammad Aadil, Nauman Khalid, Allah Bakash Jvaid Lakhoo, Asad Nawaz, Noman Walayat, Rao Sanaullah Khan, Rao Sanaullah Khan
Summary: Evidence shows that the storage period has a significant impact on the quality of yogurt. This study prepared three types of yogurt and evaluated their quality characteristics during different storage periods. The findings indicate that enzymatically hydrolyzed potato powder yogurt exhibits desirable water holding capacity, sensory properties, and improved antioxidant activities during storage.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Letter
Virology
Abdullah, Sher Ali, Fernando A. C. Q. Cancado, Carlos A. F. de Oliveira
JOURNAL OF MEDICAL VIROLOGY
(2023)
Article
Chemistry, Applied
Cristhian Rafael Lopes Francisco, Tatiana Porto Santos, Rosiane Lopes Cunha
Summary: Conjugation of lupin protein with grape seed extract improved the stabilization of oil-in-water emulsions. Both nano and micro particles of the conjugates were able to stabilize the emulsions, with micro particles showing better stability and gel-like behavior. The dominant stabilizing mechanism of the conjugates was Pickering-type, but other mechanisms may also be involved.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Juliana Burger Rodrigues, Ana Silvia Prata, Helena Maria Andre Bollini
Summary: This study successfully encapsulated chia oil using complex coacervation and produced particles that can withstand industrial processing. The resistance of these particles to high temperature treatment was proven, indicating their potential application in food products. This research is important for product development.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Acoustics
Hugo Scudino, Jonas T. Guimara, Rafaella Silva Moura, Gustavo Luis P. A. Ramos, Tatiana C. Pimentel, Rodrigo N. Cavalcanti, Louise A. Sobral, Marcia Cristina Silva, Eliane T. Marsico, Erick A. Esmerino, Monica Q. Freitas, Thiago C. Pereira, Erico M. M. Flores, Adriano G. Cruz
Summary: In Brazil, ultrasound technology has proven to be effective in ensuring the safety and quality of Minas frescal cheese. By combining high-intensity ultrasound with thermal heating, it was possible to achieve higher microbial inactivation, improved storage stability, and increased generation of bioactive compounds.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Helena Maria Andre Bolini, Rafael Sousa Lima, Raquel Linhares de Freitas, Alessandra Cazelatto de Medeiros
Summary: This study aimed to determine the sensory profile and consumer acceptance of blackberry nectar with different sweeteners. The ideal sweetness of sucrose and equivalent sweetness of other sweeteners were determined using ideal scale and magnitude estimation method. Sensory profile was determined through time-intensity analysis with trained panelists and CATA analysis with consumers. Results showed that sucrose, sucralose, and tasteva had a positive impact on sensory profile and consumer acceptance, while stevia had a negative impact.
Article
Chemistry, Applied
Raquel L. de Freitas, Pedro P. C. Augusto, Valdecir Luccas, Helena M. A. Bolini
Summary: Conching is a crucial processing stage in the production of industrial chocolate, contributing significantly to the sensory and rheological properties of the final product. The study aimed to investigate the impact of varying conching durations on the sensory profile and consumer acceptance of milk chocolates with freeze-dried blueberry. Results showed no statistically significant differences in sensory profiles or consumer acceptance ratings, suggesting that a 6-hour conching cycle was sufficient to develop the desired sensory properties of the milk chocolate with freeze-dried blueberry.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Food Science & Technology
Rafael Sousa Lima, Lizandra Mesquita Ramos, Vinicius de Medeiros Sousa, Livia Bordalo Tonucci, Cecilia Tereza Muniz Pereira, Dalva Muniz Pereira, Alessandra Cazelatto de Medeiros, Helena Maria Andre Bolini
Summary: Excess adipose tissue is associated with changes in basic tastes perception, which can affect food choices negatively. This study aimed to investigate the dominance of sweet taste perception in adults with different body mass index (BMI) classifications during the ingestion of passion fruit nectar samples with varying sucrose concentrations. The results showed that overweight and obese individuals had a lower sensory perception of sweet taste and required a higher concentration of sucrose to perceive sweet taste compared to individuals with normal weight.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Food Science & Technology
Beatriz Guevara Guerrero, Kamila de Lima Santos, Eliana Setsuko Kamimura, Carlos Augusto Fernandes de Oliveira
Summary: Exopolysaccharides (EPS) are high-valued biopolymers produced by microorganisms with unique characteristics such as antioxidant, prebiotic, antimicrobial, and biodegradable properties, making them promising for applications in food packaging.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Larissa Ribas Fonseca, Matheus Augusto Silva Santos, Tatiana Porto Santos, Rosiane Lopes Cunha
Summary: Sunflower waxes were used as stabilizers to prepare W/O HIPEs emulsions with a high volume fraction of water dispersed phase and sunflower oil continuous phase. It was found that 0.5% of sunflower wax could stabilize the emulsion, while at least 1.0% of hydrolyzed sunflower wax was required for the same stabilization effect. Increasing wax concentration reduced droplet size, and emulsions structured with sunflower wax showed better kinetic stability for 60 days of storage.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Applied
Cristhian Rafael Lopes Francisco, Marluci Palazzolli Silva, Fernando Divino Oliveira Jr, Tatiana Porto Santos, Rosiane Lopes Cunha
Summary: Plant-based high internal phase oil-in-water emulsions (HIPEs) show promise as fat replacers. Conjugation of plant proteins with phenolic compounds and moderate heat treatment can improve the viscoelastic properties of HIPEs. This study demonstrated that the conjugation of lupin protein with grape seed extract and heat treatment enhanced the viscosity and storage modulus of HIPEs.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Risia C. C. Lacerda, Glenn H. Andersen, Jonas Yde Junge, Ulla Kidmose, Helena M. A. Bolini
Summary: This research compared the acceptance of a plant-based cocoa-flavored ice cream iso-sweetened with different natural sweeteners among Danish and Brazilian consumers. The results showed that Danish consumers rejected samples sweetened with stevia rebaudioside A 95%, stevia rebaudioside A 60%, and a blend of stevia rebaudioside A 95% with xylitol 50%, while Brazilian consumers liked them a little better. The study also highlighted the possibility of reducing sugar content and increasing liking in this plant-based ice cream by replacing sucrose with xylitol.
JOURNAL OF SENSORY STUDIES
(2023)
Review
Food Science & Technology
Sher Ali, Lucas Gabriel Dionisio Freire, Vanessa Theodoro Rezende, Muhammad Noman, Sana Ullah, Abdullah, Gul Badshah, Muhammad Siddique Afridi, Fernando Gustavo Tonin, Carlos Augusto Fernandes de Oliveira
Summary: This review discusses the occurrence levels of mycotoxins in foods and emphasizes the main knowledge gaps on their persistence in the food production system. The article highlights the need for exploring the biochemical and metabolic details relevant to the food sector and public health, and suggests the application of computational modeling and advanced imaging approaches for understanding the relationship between storage fungi, mycotoxins, and stored cereal grains. It also emphasizes the importance of collaborative networks and funding to find effective solutions against mycotoxin persistence in the food system.
Article
Food Science & Technology
Juliana Sarmiento-Santos, Leticia Arca da Silva, Carla A. Monaco Lourenco, Roice Eliana Rosim, Carlos Augusto Fernandes de Oliveira, Sergio Henrique Monteiro, Fernanda Maria Vanin
Summary: This study systematically analyzed commercial and homemade baby foods and found that commercial products generally had better nutritional attributes and were safer in terms of microbiological, pesticide residue standards, and mycotoxin contamination. However, both types of baby foods need improvement.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Sher Ali, Vanessa Theodoro Rezende, Sana Ullah, Esther Lima de Paiva, Fernando Gustavo Tonin, Carlos Humberto Abdullah, Carlos Humberto Corassin, Carlos Augusto Fernandes de Oliveira
Summary: This review introduces the use of foodomics by mass spectrometry and nuclear magnetic resonance spectroscopy for food processing and quality safety concerns. By monitoring the changes in food molecular components during processing, production, storage, and packaging, the food industry can improve processing, preservation, and safety measures.
Review
Food Science & Technology
Esther Lima de Paiva, Sher Ali, Elsa Reis Vasco, Paula Cristina Alvito, Carlos Augusto Fernandes Oliveira
Summary: The introduction of complementary foods is a crucial step in the transition to solid foods for infants, but these foods may contain potentially harmful toxic elements. Understanding the bioaccessibility of these elements is essential for assessing the potential risks to infants. Standardized assessment methods and regulatory guidelines have been established, but there are still research opportunities and significant knowledge gaps.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)