Hasil untuk "Food processing and manufacture"

Mehmet Zahid Malasli

Since cherries are a seasonal product, it is not possible to obtain them at all times of the year. Due to their high moisture content, they cannot be stored for long periods of time. For these reasons, the drying of sweet cherries is of great importance in preventing product losses and preserving market value. In this study, cherries were dried with different solar energy using passive (without fan; P1), active (with three fan speed; F1, F2, F3) and open (exposed to the sun) methods in order to extend the shelf life and provide access in all seasons. The kinetics of the drying processes, energy consumption parameters, thermophysical properties and their effects on color parameters were investigated. Drying rate in drying processes changed in the range of 6.09–13.98 × 10−4 g moisture/g dry matter min. It was determined that effective moisture diffusion values ranged between 1.43 × 10−8–9.62 × 10−9 m2/s. The highest average specific heat, thermal conductivity, thermal diffusivity and specific mass of the dried samples were obtained at activated type-F1 fan speed. The dry product closest to fresh according to all color values was determined in the open drying method. According to the results, it is recommended that solar drying at a single fan speed (F1) be prioritized as a promising approach for sweet cherry drying in future applications and studies, while further optimization of active systems can improve specific moisture extraction rate (SMER) and specific energy consumption (SEC) performance.

Yuwei WU, Yu TIE, Zhixing TANG et al.

Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid fermentation) of Sichuan bran vinegar, and the strains were identified by biochemical tests and 16S rRNA sequencing. The fermentation properties of these strains were studied, and the 5 Bacillus strains with great fermentation performance were discovered. They were identified as Paenibacillus cookii BA-6, Bacillus velezensis BA-9, Bacillus tropicus BB-5, Bacillus subtilis BB-13, and Calidifontibacillus erzurumensis BC-11. The five strains grew well at 30~40 ℃ and pH5~7 (OD600=0.23~0.52), with a certain degree of tolerance for environmental factor. Some of the Bacillus strains had a strong ability to hydrolyze protein (proteolytic ring of B. velezensis BA-9: 3.7±0.3) and starch (starch hydrolysis ring of P. cookie BA-6: 3.8±0.5). The simulated solid-state fermentation of inoculation with Bacillus and Acetobacter was carried out to investigate their potential use in industrial bran vinegar fermentation. Results showed that inoculation of P. cookie BA-6, B. velezensis BA-9, and C. erzurumensis BC-11 could increase total acid, lactic acid, acetic acid, and volatile flavor compounds content (e.g., phenyl ethanol, benzyl alcohol, isopentanol, and guaicol), further raise the overall fermentation quality of the Cupei. Overall, the 5 strains of Bacillus identified in the study were beneficial for the formation of flavor compounds during the Cupei fermentation of bran vinegar. The study provides a theoretical foundation for enhancing the quality of Sichuan bran vinegar.

Samantha N. Atkinson, Caron Dean, Victoria L. Woyach et al.

Childhood and adolescent obesity and its associated morbidities are increasing in part due to the ingestion of diets high in fat (HFD). Changes in the gastrointestinal microbiome have been associated with these morbidities, including insulin resistance, cardiovascular disease, and inflammatory states. The use of dietary probiotics may mitigate these microbiome-associated morbidities and improve health during maturation. Using our established model of obesity in rats consuming an HFD from weaning, we examined the gut microbiome with a single-strain probiotic in the drinking water [<i>Lactiplantibacillus plantarum</i> 299v (Lp299v, LP299V^®)] of adolescent and adult rats. Our main finding was a differential effect of HFD and probiotic on the gut microbiome that was associated with maturation (adolescence vs. adulthood). Specifically, probiotic treatment of adolescent rats on an HFD led to alterations in the enrichment of the gut microbiome, which were associated with the morbidities of obesity, while adult rats under the same conditions exhibited minimal changes, demonstrating differences in plasticity associated with maturation. Of particular relevance in this regard is the fact that <i>Oscillospiraceae</i> and <i>Lachnospiraceae,</i> associated with beneficial short-chain fatty acid production, were enriched in adolescent rats on an HFD and treated with Lp299v. Our data suggest that the use of probiotics in childhood and adolescence may improve health in adulthood by potentially affecting the developing gastrointestinal microbiome.

Elyse S. Czapalay, Yasamin Soleimanian, Jarvis A. Stobbs et al.

Cellulosic scaffolds filled with oil were designed to replicate animal adipose tissues. Many plants are structured as polysaccharide-based cellular solids. They maintain their integrity after drying, can serve as a scaffold for incorporating fat, and do not lose integrity upon heating, thus resembling native adipose tissue. Carrots, broccoli, and asparagus were freeze-dried and subsequently filled with peanut oil, its glycerolysis product (GP), and the oleogel of this GP. Oleogel-filled scaffolds displayed high oil binding capacity (≥95%), and an oil loss resembling that of adipose tissue. In addition, the texture of oleogel-filled asparagus and broccoli tissue closely resembled that of beef and pork adipose tissues, respectively. Plant scaffolds closely emulated the temperature-dependent rheological behavior of adipose tissue. These new materials could significantly improve the quality of plant-based meat analogues, such as burgers and sausages, by preventing the thermal softening of the material upon cooking and excessive oil loss.

Sunniva B. Sheffield, Taylor A. Hoefer, John E. Petersen

Positive relationships have been documented between the amount of biochar added to soils and various aspects of plant growth and fertility such as root, shoot, and fruit production. However, these effects depend on biochar source materials, soil characteristics and species of plant examined. This makes it impossible to systematically compare and generalize findings across previous studies that have used different soils and biochar. We conducted a novel investigation to assess the effects of a single source of biochar (hazelnut wood), in a constructed organic soil, on the different plant tissues in three functionally distinct species: tomatoes (Solanum lycopersicon), green beans (Phaseolus vulgaris), and willow (Salix sp.). Five levels of biochar soil amendment were assessed: 0% (control), 3, 9, and 26% by dry weight. We found a highly significant positive relationship between biochar concentration and total plant biomass (roots + shoots + fruits) in all species, with no significant difference in total biomass response among species. Fruit production increased with increased biochar in both beans and tomatoes. However, tomatoes exhibited significant differences in response among plant tissues; fruit production and shoot biomass increased significantly with biochar, but root tissue did not. Bean germination success increased significantly with biochar concentration. Date of first flowering was earlier with increasing soil biochar in beans but not in tomatoes. Control over both sources of biochar and soil composition in this experiment enables us to conclude that biochar addition can have different impacts on different plants and, in some cases, species-specific impacts on different plant tissues and other measures of fertility. Our results are contrary to prior research that found inhibiting effects of biochar at levels comparable to our 26% treatment. Biochar impacts on soil properties such as CEC and percent base cation saturation do not explain our findings, leading us to conclude that microbial interaction with biochar is an important factor that may explain the positive impacts of soil biochar on plant fertility observed. Further research that repeats this experiment in other soil types, with other biochar sources, and with other plant species is necessary to determine the generalizability of these important findings.

ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin

Soy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties. Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and medicine industries. However, freezing can cause changes in the secondary and tertiary structures of soy protein and further affect the functional properties of soy protein such as emulsification and gelation properties, limiting the application of soy protein in frozen foods. At present, understanding the effect of freezing on soy protein and improving its freezing stability has become a research focus, and several methods such as ultrasound, glycosylation and enzymatic crosslinking have been adopted to improve the freezing stability of soy protein. In order to gain a better understanding of the effect of freezing on functional properties of soy protein, this article focuses on the effect of freezing on the emulsification and gelation properties and structure of soy protein, and it summarizes and analyzes the methods used to improve the freezing stability of soy protein products and their mechanisms in order to provide a theoretical basis for the application of soy protein in frozen foods and the improvement of food quality.

Xiaoyan LIU, Yuehua YE, Weidong BAI et al.

The effects of glutamine transaminase (TGase), hydroxypropyl distarch phosphate (HDP), gellan gum and their complex (THG) on the water distribution and protein conformation of low-salt tilapia surimi gel prepared with microwave and ultrasound were analyzed. In addition, the effects of different exogenous substances on the characteristics of low-salt tilapia fish cake were explored through in vitro digestion experiment. The results showed that compared with the control group, THG increased the bound water and immovable water of surimi to 98.71% and 14.75%, respectively, and significantly decreased the free water content (P<0.05). Moreover, THG promoted the transformation of α-helix to β-folding, β-turning and random curling structures. TGase and THG (0.4%) played important roles on gastric emptying rate, protein digestibility and protein hydrolysis degree of low-salt tilapia cake. THG significantly promoted protein decomposition into aggregates with smaller particle size (P<0.05). After the digestion of stomach and duodenum, color of the THG group products was more transparent and clear. And it could be observed by the laser confocal microscope that the red fluorescence highlights of the THG group were significantly reduced, indicating that proteins had been fully digested. Hence, compared with a single exogenous substance, THG not only promoted the binding of water molecules and proteins and induced the change of protein conformation, but also facilitated the exposure of hydrophobic protein groups and the interaction between proteins, and promoted the digestion and absorption of surimi products in the stomach and duodenum. This project provided a theoretical reference for the research on the gel properties of tilapia surimi and the development and application of tilapia fish cake.

Fan Zhang, Xue-de Wang, Ke Li et al.

This study developed a novel and green method to produce fragrant sesame oil using microwaves and subcritical extraction (SBE). Sesame seeds were microwaved at 540 W for 0–9 min before subcritical propane extraction at 40 °C and 0.5 MPa. SBE caused less deformation to the cellular microstructure of sesame cotyledons while dramatically improving oil yield (96.7–97.1 %) compared to screw processing (SP) (53.1–58.6 %). SBE improved extraction rates for γ-tocopherol (381.1–454.9 μg/g) and sesame lignans (917.9–970.4 mg/100 g) in sesame oil compared to SP (360.1–443.8 μg/g and 872.8–916.8 mg/100 g, respectively). Microwaves generated aroma-active heterocyclics and phenolics faster than hot-air roasting in sesame oil with a better sensory profile. SBE had a higher extraction rate for aroma-active terpenes, alcohols, and esters while reducing the concentrations of carcinogenic PAHs and HCAs in sesame oil. The novel combination process of microwaves and subcritical extraction is promising in producing fragrant sesame oil with superior qualities.

LIU Chao, ZHAO Liangzhong, WANG Yaoqiong et al.

Objective: Obtaining hhigh-yield pprotease-pproducing bacterial resources through fermentation of advantageous protease-producing strains derived from Shiping stinky tofu. Methods: Single-factor and response surface experiments were used to optimize the culture medium and fermentation conditions. Using casein as the substrate, the effects of temperature, pH, metal ions and organic reagent on the protease activity and stability of strain JX-11 were investigated using enzymology techniques. Results: One strain of high-producing proteinase-secreting bacteria, JX-11, was isolated from Shiping stinky tofu, identified as <i>Chryseobacterium pennipullorum</i>. The optimal conditions for protease production by JX-11 strain were found to be temperature at 23.0 ℃, glucose content at 6.7 g/L, peptone content at 15.0 g/L, pH 6.4. Under these conditions, the protease activity was (39.16±3.24) U/mL. The optimal temperature for extracellular protease of JX-11 strain was 30 ℃, and it had good stability in the range of 10～40 ℃. The optimal pH was 7.0, and it had good stability in the range of pH 6.0～9.0. Mn²⁺ significantly increased the activity of JX-11 protease. The relative activity was increased by 4.33 times compared with the blank group. Zn²⁺, Cu²⁺, and K⁺ all inhibited the enzyme activity, Na⁺, Mg²⁺, and Ca²⁺ had no significant effect. Glycerol can promote the activity of the enzyme, but ethanol and acetone have little effect on it. Tween 80, acetic acid, methanol and EDTA inhibited the activity of the enzyme, among which EDTA hadd the most obvious inhibition, which further proved that the enzyme was a metalloprotease. Conclusion: A high-producing protease-secreting bacterial strain is obtained from Shiping stinky tofu, which has good application prospects.

Maria Carmela Ferrante, Raffaelina Mercogliano

GUO Yu, WEN Shi-yu, NI Ce et al.

<b>Objective:</b> This study aimed to improve the utilization value of scallop processing by-products, by analyzing the antioxidant activity of its protein hydrolysates. <b>Methods:</b> The processing by-products of <i>Argopecten irradians</i> were used as raw materials, and the proteins were extracted by alkali extraction and acid precipitation, alkali extraction and ammonium sulfate precipitation and low temperature ethanol denaturation precipitation. Then the proteins were analyzed by SDS-PAGE. Pepsin, flavourzyme, dispase and alcalase were used to hydrolyze the protein, and the antioxidant activities of the hydrolysate products were analyzed. The molecular weight distribution, amino acid composition and hydroxyproline content of dispase hydrolysates were further analyzed. <b>Results:</b> The purity of protein obtained by alkaline ammonium sulfate precipitation method was the highest, reaching 91.16%, with the optima electrophoretic results. All the four hydrolysates had DPPH, ABTS, hydroxyl radical scavenging ability and reducing ability, and the dispase hydrolysate showed the highest antioxidant ability, especially hydroxyl radical scavenging rate, which reached （77.24±1.87）%. The hydrolysate of dispase contained 15 kinds of amino acids such as aspartic acid, with a total content of 84 g/100 g, and the content of hydroxyproline reached （11.82±0.09）%. <b>Conclusion:</b> The protein obtained from the by-products of scallop processing by alkaline extraction and ammonium sulfate precipitation, and its dispase hydrolysates have optimal antioxidant activity and high nutritional value, which can be further developed as antioxidant functional food.

Ajay Kumar, Shaik Abdul Hussain, Writdhama Prasad et al.

Gary S. Kleppel, Douglas A. Frank

For more than 10 million years, large, herd forming ruminants have thrived as parts of sustainable grazing ecosystems. Conversely, since their domestication 8,000–11,000 years ago, cattle, sheep, and goats have often exhibited dysfunctional relationships with the ecosystems they inhabit. A considerable literature, developed over decades, documents the negative impacts of animal agriculture and associated activities (e.g., feed production) on grassland ecosystems. Coincident with the accumulating data documenting the impacts of “conventional” animal agriculture, has been a growing interest in restoring functionality to agricultural grazing ecosystems. These “regenerative” protocols often seek to mimic the structure and functions of wild grazing ecosystems. The objectives of this paper were two-fold: First to review the literature describing the structure and some key functional attributes of wild and agricultural grazing ecosystems; and second, to examine these attributes in conventionally and regeneratively managed grazing ecosystems and, assuming the wild condition to be the standard for sustainable grazer-environment relationships, to ascertain whether similar relationships exist in conventionally or regeneratively managed agricultural grazing ecosystems. Not unexpectedly our review revealed the complexity of both wild and agricultural grazing ecosystems and the interconnectedness of biological, chemical, and physical factors and processes within these systems. Grazers may increase or decrease system functionality, depending upon environmental conditions (e.g., moisture levels). Our review revealed that biodiversity, nitrogen cycling, and carbon storage in regenerative grazing systems more closely resemble wild grazing ecosystems than do conventional grazing systems. We also found multiple points of disagreement in the literature, particularly with respect to aboveground primary production (ANPP). Finally, we acknowledge that, while much has been accomplished in understanding grazing ecosystems, much remains to be done. In particular, some of the variability in the results of studies, especially of meta-analyses, might be reduced if datasets included greater detail on grazing protocols, and a common definition of the term, “grazing intensity.”

Clara Medina-García, Clara Medina-García, Sharmada Nagarajan et al.

Literatures on social innovation, collective agency and multi-actor collaboration stress the importance of action research and joint problematization to research ongoing processes of collaboration and transformation to advance both theory and practice in these fields. In this paper we analyze our experience building a transdisciplinary action research (TAR) trajectory between 2020 and 2021 to investigate socially innovative multi-actor collaborations (IMACs) and urban governance innovation trajectories in the city of Leuven (Belgium). We specifically focus on (1) how we involved a wide array of researchers, stakeholders and practitioners in the TAR trajectory; (2) how we enacted joint problematization and action, ensuring that all facilitative leadership roles were taken care of; (3) the challenges that the specific COVID context posed on TAR and the innovative tools and approaches we took to adapt under such circumstances; and (4) how our TAR contributed to the ongoing IMACs in Leuven. Discussing our experience in relation to issues raised in action research literature, we summarize key dimensions, roles and tasks necessary in TAR to enable facilitative leadership and multi-actor collaboration and successfully drive joint problematization and transformative change. We conclude that our TAR trajectory in Leuven became a case study of IMAC in itself, and so learnings from our TAR directly dialogue with and inform our empirical analysis of the performance of IMACs too. Through this realization and the analysis of our experience, we get to broader question the role of action research and researchers in urban governance innovation.

Carola Grebitus, Lauren Chenarides, Rebecca Muenich et al.

Urban agriculture offers the opportunity to provide fresh, local food to urban communities. However, urban agriculture can only be successfully embedded in urban areas if consumers perceive urban farming positively and accept urban farms in their community. Success of urban agriculture is rooted in positive perception of those living close by, and the perception strongly affects acceptance of farming within individuals' direct proximity. This research investigates perception and acceptance of urban agriculture through a qualitative, exploratory field study with N = 19 residents from a major metropolitan area in the southwest U.S. Specifically, in this exploratory research we implement the method of concept mapping testing its use in the field of Agroecology and Ecosystem Services. In the concept mapping procedure, respondents are free to write down all the associations that come to mind when presented with a stimulus, such as, “urban farming.” When applying concept mapping, participants are asked to recall associations and then directly link them to each other displaying their knowledge structure, i.e., perception. Data were analyzed using content analysis and semantic network analysis. Consumers' perception of urban farming is related to the following categories: environment, society, economy, and food and attributes. The number of positive associations is much higher than the number of negative associations signaling that consumers would be likely to accept farming close to where they live. Furthermore, our findings show that individuals' perceptions can differ greatly in terms of what they associate with urban farming and how they evaluate it. While some only think of a few things, others have well-developed knowledge structures. Overall, investigating consumers' perception helps designing strategies for the successful adoption of urban farming.

I M. Pochitskaya, A. P. Laktionova, V. L. Roslik

The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate.

Crăciun Isabela

An important role in human nutrition is played by fats, both of plant and animal origin. Fats are a category of foods rich in liposoluble vitamins and fatty acids. They are widely used in nutrition, in cosmetics, in the content of creams as well as in pharmaceutical products, in the form of dietary supplements, such as capsules with oils rich in fatty acids and the addition of liposoluble vitamins. The objective of this paper was to study the content in vitamins and fatty oils of two vegetable oils (wheat germ and sea buckthorn oils) and an animal oil (fish oil). The results show that these oils are rich in liposoluble vitamins, omega-3 fatty acids and omega-6 fatty acids. Hence, these oils can be used successfully in daily nutrition as substitutes for synthetic vitamins.

Patrick Mullie, Philippe Autier, Mathieu Boniol et al.

Abstract Background In prospective studies, sugar-sweetened beverages (SSB) have been associated with weight increase. However, most prospective studies examine changes in body weight over time according to amounts of SSB intake at baseline, generally without considering changes over time in SSB, energy intake and physical activity. The objective of the present study was to examine how SSB intakes influence changes in weight, according to the way SSB intakes are analysed. Methods For a prospective cohort study with two nutritional assessments in time, 46 Flemish municipalities were selected by clustered random sampling. Within these municipalities, a random sample of men and women between 18 and 75 years of age was selected and invited to participate. In total, 562 middle-aged Belgian adults were tested in 2002 and 2012 for the same anthropometric, lifestyle, nutrition and physical activity parameters. The main outcome measured were weight changes from 2002 to 2012 were analysed according to various ways to parametrise SSB intakes in 2002 and changes in SSB, energy intake, and physical activity from 2002 to 2012. Results In a multivariable model including age, sex, the best predictors of weight changes were the weight at baseline (P < 0.001), then the change in energy intake (p = 0.068). No association was found with SSB intake at baseline (P = 0.267) and the change in SSB intake (P = 0.130). Conclusions Results of prospective studies on SSB intake and body weight depend much on the way SSB intakes are analysed, and on the inclusion of changes in energy intake and physical activity in analyses.

Claudio Schuftan

Jasna Mrvčić, Tatjana Prebeg, Lidija Barišić et al.

Zinc is an essential trace element in all organisms. A common method for the prevention of zinc deficiency is pharmacological supplementation, especially in a highly available form of a metalloprotein complex. The potential of different microbes to bind essential and toxic heavy metals has recently been recognized. In this work, biosorption of zinc by lactic acid bacteria (LAB) has been investigated. Specific LAB were assessed for their ability to bind zinc from a water solution. Significant amount of zinc ions was bound, and this binding was found to be LAB species-specific. Differences among the species in binding performance at a concentration range between 10–90 mg/L were evaluated with Langmuir model for biosorption. Binding of zinc was a fast process, strongly influenced by ionic strength, pH, biomass concentration, and temperature. The most effective metal-binding LAB species was Leuconostoc mesenteroides (27.10 mg of Zn2+ per gram of dry mass bound at pH=5 and 32 °C, during 24 h). FT-IR spectroscopy analysis and electron microscopy demonstrated that passive adsorption and active uptake of the zinc ions were involved.