Journal of Food Science and Technology

Alhendi, Abeer S.

doi: 10.1007/s13197-020-04882-9pmid: 34294948

The pulsed light (PL) technique is used for food and surface decontamination widely. The sterilization effect of PL is well known and identified as the photo-chemical effect. Besides, PL is used to inactivate enzymes, reduce the immunoreactivity of proteins, and change protein function properties at a laboratory level. The current study aims to review the effect of PL on proteins by highlighting the differences between proteins in buffer solutions or food systems. Although PL is known as a non-thermal technique, most studies done on food systems, food temperature raised considerably. Therefore, PL inactivated many enzymes in buffer solution non-thermally, while mostly with a high increase in temperature of a food system. PL reduced food allergens several folds in some foods. However, immunoreactivity responses of some protein were increased after PL treatment. Also, the current study covers the conformational changes of proteins that occur because of PL treatment. Therefore, some techniques used to follow proteins structural changes such as polyacrylamide gel electrophoresis (SDS-PAGE), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FTIR), etc. were defined. Studies reported that PL altered proteins structure differently. For example, some studies reported that PL degraded some proteins, while other studies suggested that PL aggregated proteins. Also, there were contrary results regarding α-helix and ß-sheet concentration for the treated proteins. In conclusion, some techniques, such as amino acid sequencing, specially when some small new fragments proteins appeared on SDS-PAGE, should be used to detect the effect of PL on proteins precisely.

Sharma, Anand

doi: 10.1007/s13197-020-04883-8pmid: 34294949

A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might affect normal metabolism and cause adverse human health-related effects. Effective processing becomes necessary to reduce these antinutritional factors before consumption. Optimizing the processing variables during preparation of legume-based traditional foods by using response surface methodology could be a valuable option to reduce antinutrients. The present review focuses on the efficacy of traditional household-scale processing unit operations vis-à-vis the reduction of antinutrients. Optimally prepared products should ensure meeting the consumer demand of improved, healthy, and more nutritious and safe foods. Modeling-based optimization approach will be helpful to define best practices at the small-, medium-, and large scale production alike. It should contribute towards effective utilization of legume resources, and to alleviate malnutrition and associated diseases world-wide.

Marzuki, Sigit Uji; Pranoto, Yudi; Khumsap, Tabkrich; Nguyen, Loc Thai

doi: 10.1007/s13197-020-04789-5pmid: 34294950

In this study, drying kinetics and quality of purple-fleshed sweet potato (PFSP) subjected to microwave-vacuum drying were investigated. The effects of hot water and steam blanching pretreatment on physicochemical characteristics of the dried products were also considered. The samples were dehydrated in a custom-made microwave-vacuum system at different power levels including 450, 600 and 850 W. Hot air drying at 70 °C was also conducted for comparison. The results showed that drying time of PFSP under microwave-vacuum conditions ranged from 6 to 12 min, significantly reduced as compared to that of hot air drying (600 min). The improvement of drying rate was also evidenced by increased effective moisture diffusivity (2.22 × 10−7–4.05 × 10−7 m2/s) of the samples. Drying kinetics of PFSP was best fitted by Page and logarithmic model with R2 ranging from 0.991 to 0.998, and RMSE from 0.016 to 0.030. PFSP dried under microwave-vacuum condition had lower water absorption index and swelling capacity than hot air drying. Color, antioxidant activity and total phenolic content of dried PFSP were also improved under microwave-vacuum drying. The effects of blanching pretreatment on quality of dried PFSP were more dominant in hot air than microwave-vacuum dried samples.

Estrada-Fernández, A. G.; Dorantes-Bautista, G.; Román-Guerrero, A.; Campos-Montiel, R. G.; Hernández-Uribe, J. P.; Jiménez-Alvarado, R.

doi: 10.1007/s13197-020-04790-ypmid: 34294951

The emulsifying properties of Oxalis tuberosa starch (native and chemically modified) were evaluated in Pickering emulsions based on the emulsification index, emulsion stability over time and emulsion morphology. The best conditions of chemical modification were found by esterification of starch with octenyl succinic anhydride (OSA) at a concentration of 3% and a reaction time of 2 h, achieving a degree of substitution of 0.033 ± 0.001. The results obtained using Fourier-transform infrared spectroscopy, a Rapid Visco Analyzer, and differential scanning calorimetry, indicated that the starch underwent a change in its structure and that the insertion of the OSA groups was achieved. The amphipathic characteristics of OSA starch were evaluated by forming oil-in-water emulsions. Various concentrations of OSA-starch granules (1, 2.5 and 5 wt%) were used. A higher concentration of particles produced a smaller droplet size of emulsions (76.5 ± 0.9 μm) compared to those formed at a lower concentration of 1% (92.5 ± 1.0 μm). Therefore, the starch modified with OSA displayed the necessary characteristics to be adsorbed at the oil–water interface, achieving Pickering emulsion stabilization.

Onyeka, Uloma E.; Ibeawuchi, Obinna N.

doi: 10.1007/s13197-020-04792-wpmid: 34294952

Six types of cooking pots with five different food stuffs were used to investigate the influence of cooking pots on macro and micronutrients of cooked foods. A general trend observed was that cooking pot forged from titanium offered best protection (retention) of micronutrients while pitted aluminum pot offered the lowest irrespective of the food sample cooked. Titanium and enamel coated cooking pots required less quantity of water to get food done resulting into a low (68.67%) moisture content for food cooked in such pots in contrast to values as high as 77.89% when other pots were used. Our research evidenced that cooking pot may have impact on people’s morbidity since steady consumption of food cooked in some pots may aggravate, micronutrient malnutrition. Our findings suggest a contrary view to the previous idea of using pressure pot to cook food. Pots that offered low-pressure cooking (82 °C/0.53 bar) was found to preserve the most heat liable nutrients. Our recommendation, therefore, is the use of titanium and enamel coated cooking pots which offered better retention of food nutrients. Cooking may cause changes to food nutrient depending on foodstuff, materials used in forging the pot as well as the fitness of the pot lid.

Pavón-Pérez, Jessy; Henriquez-Aedo, Karem; Salazar, Ricardo; Herrero, Miguel; Aranda, Mario

doi: 10.1007/s13197-020-04793-9pmid: 34294953

Caseins and ovalbumin are frequently used as wine fining agents to remove undesirable compounds like polymeric phenols. Their presence in wines is a subject of concern because may cause adverse effects on susceptible consumers, especially when their presence is not labeled. A key step for its determination is trypsin digestion, which is considered the bottleneck of bottom-up approach workflow because usually requires several hours. To reduce this time, the objective of this work was to carry out a chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies to determine caseins and ovalbumin in wines. The conditions of each accelerated digestion method were optimized using a Response Surface Methodology based on central composite design. The parameters optimized were digestion time and trypsin: protein ratio. The response variable evaluated was digestion yield, which was determined through the peak area of each protein transition determined by liquid chromatography-mass spectrometry. The most effective technique was microwave followed by ultrasound and infrared. Since optimal values of microwave and ultrasound-assisted digestion were the same, the later was chosen considering sample preparation and cost. Applying the proposed approach, a reduction of ca. 140 and 240-fold on digestion time was achieved compared with optimized and non-optimized conventional methods, respectively. With this workflow, both proteins were digested in a single 3 min process allowing its detection by liquid chromatography-mass spectrometry at µg L−1 level, which is ca. 60 times lower than the current limit of 0.25 mg L−1.

Khorshidi, Sonia; Mehdizadeh, Tooraj; Ghorbani, Mahdi

doi: 10.1007/s13197-020-04794-8pmid: 34294954

This study was conducted to investigate the microbial, chemical, and sensory quality of chicken drumsticks vacuum-packaged at 4 °C, using chitosan (CH) coating containing ethanol extracts and the essential oils (EO) of Elettaria Cardamomum. The treatments were stored for 16 days in cold conditions and investigated in three-day intervals. Total volatile base nitrogen analysis showed that, on the 6th day, the uncoated treatment showed unacceptable values, while treatments containing the EO and extracts stayed below the specified level even on the 16th day. In addition, during storage, the Peroxide values for the uncoated sample were higher than the documented for the coated groups. Results of the Thiobarbituric acid reactive substances index revealed that the sample containing the EO of E. Cardamomum is the best treatment. Regarding to pH on the 16th day, the microbial growth in the mixed sample was 0.46 units lower than the control group. Microbial analysis showed that coating significantly reduce the growth of all five groups of bacteria at 4 ± 1 °C; thus, on the 6th day, the differences between mesophiles, Enterobacteriaceae, psychrotrophic, and H2S-producing bacteria with the control group were 4.5, 4.5, 2.5, and 2 logs Cfu/g, respectively (p < 0.05). Furthermore, the lactic acid bacteria growth was completely stopped. Finally, it was found that adding EO and extracts could significantly preserve the sensory quality of the samples. Thus, it was concluded that vacuum-packaged CH coatings enriched with the extract and EO of E. Cardamomum can preserve the quality of chicken drumsticks during storage in refrigerators.

Hidouri, Slah; Errachid, Abdel Hamid; Baussels, Joan; Korpan, Yaroslav I.; Ruiz-Sanchez, Oscar; Baccar, Zouhair M.

doi: 10.1007/s13197-020-04795-7pmid: 34294955

Diamine oxydase and peroxidase have been co-immobilized onto layered double hydroxide (LDH) thin films for the development of real-time histamine biosensors. The chosen LDH materials are Mg2AlCO3, Mg4FeCl and Ca2AlCl. Prepared bi-enzymatic hybrid nanomaterials are capable of detecting histamine through the electrochemical oxidation of H2O2 and are used as the sensitive membrane for potentiometric microelectrode. Histamine biosensors developed in this work have fast response of less than 20 s, are sensitive and selective,with a large dynamic range of 10–8–10–3 M and a limit of detection of less than 10–8 M. The detection limit of the developed bi-enzymatic biosensors is relatively higher than those corresponding with gas and liquid chromatography, which are still considered as the reference methods. Finally, the reproducibility, the specificity and the storage stability of the biosensors were studied.

Chen, Lipin; Yu, Fanqianhui; Sun, Shuhong; Liu, Xiangyu; Sun, Zhongkai; Cao, Wanxiu; Liu, Shengnan; Li, Zhaojie; Xue, Changhu

doi: 10.1007/s13197-020-04796-6pmid: 34294956

To access the nutritional quality of the Ruditapes philippinarum, a comprehensive quality evaluation procedure is always important to be established. In this study, fifteen nutritional quality evaluation indicators of R. philippinarum from 7 months were analyzed, and the most important indicators were determined using a combination of multiple chemometric methods such as correlation analysis (CA), principal component analysis (PCA), and system cluster analysis (SCA). Significant differences in nutritional quality were observed across the 7 months, as per the ANOVA results (P < 0.05). The coefficient of variation values for the fifteen evaluation indicators for R. philippinarum across 7 months was 1.67–43.47%. The CA results revealed that some indicators were correlated to each other within a certain range. Four principal components with eigen-values > 1 were obtained with PCA, and a cumulative contribution of 92.11% was achieved. In addition, four essential quality indicators were extracted using SCA. Using these four indicators, a simple and efficient procedure can be applied for quality control in aquaculture.

Lima, Darlinne Amanda Soares; Santos, Miriane Moreira Fernandes; Duvale, Rayane Lycia Ferreira; Bezerra, Taliana Kênia Alencar; Araújo, Íris Braz da Silva; Madruga, Marta Suely; da Silva, Fábio Anderson Pereira

doi: 10.1007/s13197-020-04797-5pmid: 34294957