Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%...Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.展开更多
Mycoproteins,derived from the fermentation of filamentous fungi,are becoming increasingly popular as a sustainable protein source with a high nutritional profile,addressing the need for alternative proteins.This revie...Mycoproteins,derived from the fermentation of filamentous fungi,are becoming increasingly popular as a sustainable protein source with a high nutritional profile,addressing the need for alternative proteins.This review examines the role of mycoproteins as a functional ingredient in meat analogue manufacturing,focusing on production methods,nutritional value,and technological properties,while also exploring some innovative food structuring techniques.It compares production methods such as submerged and solid-state fermentation,emphasizing the benefits of using by-products and food waste as substrates to create more sustainable production processes.Additionally,the review discusses the high nutritional value of mycoproteins,which are rich in proteins containing all essential amino acids and fiber,low in fats and carbohydrates,and offer health benefits such as reducing cholesterol and promoting muscle synthesis.Technological aspects are highlighted,including texture,emulsifying,and rheological properties that replicate the sensory characteristics of meat,enhanced by structuring techniques like high moisture extrusion and 3D food printing,which allow to recreate the anisotropic texture of meat muscle fibers.Consumer acceptability is also considered,focusing on sensory attributes such as taste,color and odor,which can be affected by the choice of fungal species,substrates,and fermentation conditions.Safety issues are addressed,including nucleic acid content and potential allergenicity,underscoring the importance of standardized processing protocols.Finally,the review points out research gaps related to process optimization and the scalability of innovative structuring techniques,aiming to unlock the full potential of mycoproteins as an innovative and functional ingredient in sustainable food systems.展开更多
Non-Saccharomyces yeasts offer distinct opportunities for customizing the quality of fruit wine.This study evaluated the oenological potential of Hanseniaspora uvarum X12,which was isolated from greengage,in com-paris...Non-Saccharomyces yeasts offer distinct opportunities for customizing the quality of fruit wine.This study evaluated the oenological potential of Hanseniaspora uvarum X12,which was isolated from greengage,in com-parison with Saccharomyces cerevisiae BV818 in greengage juice.By integrating metabolomics and sensory analysis,it was found that X12 significantly improved the quality of the wine.X12-fermented wines displayed a higher phenolic content.Metabolomic profiling showed that X12 redirected carbon flux towards the production of succinic and citric acids while maintaining the level ofγ-aminobutyric acid(GABA).Simultaneously,specific esters(isoamyl acetate,phenethyl acetate,ethyl hexanoate)were up-regulated,imparting intense fruity and floral notes.Sensory evaluation confirmed that X12-fermented wines were fresher,more harmonious,and richer in sweet fruit,flower,and citrus characteristics.These findings suggest that H.uvarum X12 is a promising starter for crafting premium wines with phenolic integrity and complex aromas.展开更多
The planted coffee areas in Brazil offer distinct environments and coffee varieties,which help in flavor formation.Another factor contributing to its flavor is the implementation of yeast starters isolated from their ...The planted coffee areas in Brazil offer distinct environments and coffee varieties,which help in flavor formation.Another factor contributing to its flavor is the implementation of yeast starters isolated from their environment.The aim was to evaluate the volatile profiles,sensory scores,and attributes of un/blended coffees from 7 regions and a mixture of many areas fermented using the self-induced anaerobiosis fermentation(SIAF)method and inoculated with CCMA0543 Saccharomyces cerevisiae,CCMA0535 Saccharomyces cerevisiae,and CCMA0684 Torulaspora delbrueckii.The SIAF fermentations were performed in 50 L bioreactors.A gas chromatographer-mass spectrometer(GC-MS)was used to evaluate the volatile profiles.The sensory scores and attributes were obtained through the cup test.The yeast CCMA0535 coffees generated more distinctive attributes(coriander,Jasmine flower,mint,red fruit jelly,candy corn,and crystallized orange).The sensory score varied from 86-to 90.25,resulting in high-quality specialty beverages.The O(90.25)and H(90)coffees presented the highest scores.The SIAF fermentations produced high-quality specialty coffees,and the yeasts improved their sweetness,uniformity,clean cup,acidity,and body.展开更多
Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present st...Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat （PRF） and subcutaneous fat （SCF） when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70：30 red clover silage： barley based concentrate, a diet containing sunflower-seed （SS） substituted for barley, and diets containing SS with 15% wheat dried distillers＇ grain with solubles （DDGS-15） or 30% DDGS （DDGS-30）. Hamburgers were made from triceps brachii and either PRF or SCF （80：20 w/w）. Results： Perirenal fat versus SCF hamburgers FA had 14.3% more （P 〈0.05） 18：0, 11.8% less cis （c）9-18：1 （P 〈0.05）, and 1.82% more total trdns （t）-18：1 mainly in the form of tl 1-18：1. During sensory evaluation, PRF versus SCF hamburgers had greater （P 〈0.05） mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased （P 〈0.05） t-18：1 by 2.89% mainly in the form of tl 1-18：1, feeding DGGS-15 diet led to no further changes （P 〉0.05）, but feeding DDGS-30 diet reduced the proportions of （P 〈0.05） of t-18：1 chiefly tl 1-18：1. Feeding SS and DDGS diets had small but significant （P 〈0.05） effects on hamburger sensory attributes and oxidative stability. Conclusions： Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18：2n-6 biohydrogenation products （Le., t11-18：1） with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.展开更多
This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with f...This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.展开更多
As a non-thermal food processing technology,Electron beam(E-beam)irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry.This study evalua...As a non-thermal food processing technology,Electron beam(E-beam)irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry.This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes.The results showed that irradiation caused little effect on the proximate composition,amino acid content,texture,and sensory attributes(P>0.05).However,E-beam increased TBARS(Thiobarbituric acid reactive substances)and lowered vitamin E content in dose-dependently.Irradiation up to 10 kGy significantly decreased unsaturated fatty acid(UFA)content and inhibited the increase in TVB-N(The total volatile basic nitrogen)while reducing cohesiveness and chewiness(P<0.05).E-beam irradiation with 7-10 kGy caused greaterΔE values(ΔE>5)via the significant increase of b*,accompanied by big visual difference in shrimp(P<0.05).A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes.展开更多
Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemze...Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemzeïet characteristics.Eight samples of couscous were characterized in terms of physical properties(particle size and shape distribution,color,and water sorption kinetics),microstructure,cooking quality(swelling index,disintegration degree,water holding capacity,and optimal cooking time),as well as sensory attributes(color,odor,stickiness,firmness,and overall impression).The results showed that size descriptors were similar whatever the fermentation conditions.Couscous particles were generally regular,homogeneous,spherical and non-convex,despite the effect of fermentation time on all shape descriptors except aspect ratio.Increasing fermentation time decreased yellowness,redness and increased browning index.Microstructure highlighted almost the same morphology for all samples.However,vinegar addition seems to increase inter-particle pores and decrease lipid droplets.Fermentation time increased disintegration degree,while vinegar addition caused the reverse effect as well as increasing swelling index(after 3 and 6 months of fermentation)and decreasing cooking time(after 12 months of fermentation).Sensory evaluation showed that increasing the fermentation time increased color,odor,and overall impression,and decreased stickiness.Vinegar addition increased odor and decreased color,firmness and overall impression.Fermentation conditions have an impact on couscous Lemzeïet features by modifying its physical properties,cooking quality and sensory attributes.展开更多
This study aimed to review the nutritional and sensory properties of avocado oil,emphasizing its potential as a healthy ingredient for culinary applications and novel food products.The avocado(Persea americana),a memb...This study aimed to review the nutritional and sensory properties of avocado oil,emphasizing its potential as a healthy ingredient for culinary applications and novel food products.The avocado(Persea americana),a member of the Lauraceae family,is native to Mexico and Central America.It plays a significant role in the global tropical fruit trade.Avocado oil is rich in monounsaturated fatty acids and various bioactive compounds,including phenolic compounds,tocopherols,phytosterols,and plant pigments.These components have demonstrated notable health benefits,such as regulating blood lipids,protecting cardiovascular health,controlling obesity,and exhibiting antioxidant activity.The thermal stability of avocado oil is influenced by various factors,and its distinctive sensory attributes underscore its culinary versatility.However,further investigation is warranted to fully elucidate these aspects.The growing consumer interest in health-conscious foods,combined with the eventual global decline in olive oil production,presents a significant opportunity to promote avocado oil for culinary use.Despite significant progress in characterizing the nutritional profile of avocado oil,further ad-vancements are needed to standardize its quality parameters,including both physicochemical and sensory as-pects.Moreover,avocado oil emerges as a promising complement to olive oil,aligning with the expanding demand for healthier dietary alternatives.展开更多
This study aimed to investigate the impact of intraspecific heterogeneity of Staphylococcus equorum on the physicochemical and aroma characteristics of Chinese fermented sausage.S.equorum strains E-1,NY-3,EH-4,and EH-...This study aimed to investigate the impact of intraspecific heterogeneity of Staphylococcus equorum on the physicochemical and aroma characteristics of Chinese fermented sausage.S.equorum strains E-1,NY-3,EH-4,and EH-6 were selected for their environmental resilience,flavor-enhancing potential,and safety,and each was co-inoculated with Pediococcus pentosaceus TP-1 and Staphylococcus xylosus TS-1 to prepare Chinese fermented sausage.The results demonstrated that,compared with the uninoculated fermented sausages,inoculation with starter cultures significantly decreased the pH,moisture content,and water activity(aw)of the sausages(P<0.05).In particular,the pH declined by approximately 0.14-0.23 units on average,the moisture content decreased by about 0.09-2.5%,and the aw was reduced by 0.004-0.035.Sausage inoculated with S.equorum NY-3,P.pentosaceus TP-1,and S.xylosus TS-1(TNY-3)exhibited the highest fruity,cheesy,and sweet scores,attributed to elevated levels of ethyl esters and aldehydes.TE-1,inoculated with S.equorum E-1,P.pentosaceus TP-1,and S.xylosus TS-1,showed an increased concentration of ethyl ester compounds.Meanwhile,TEH-4 and TEH-6 exhibited higher levels of methyl esters,which have relatively high odor detection thresholds.展开更多
This study investigated the impact of single and sequential inoculation of Schizosaccharomyces pombe(S.pombe)and Saccharomyces cerevisiae(S.cerevisiae)on the sensory attributes and metabolic profiles of pomelo wine.Ou...This study investigated the impact of single and sequential inoculation of Schizosaccharomyces pombe(S.pombe)and Saccharomyces cerevisiae(S.cerevisiae)on the sensory attributes and metabolic profiles of pomelo wine.Our comprehensive assessment included physicochemical determination,sensory evaluation,and metabolite analysis across single and sequential fermentation groups.Results demonstrated that sequential fermentation not only moderated acidity but also enhanced umami and richness,yielding a more balanced flavor profile compared to single strain fermentations.Flavor chemistry analysis revealed that sequential fermentation effectively utilized the strengths of both yeast strains to produce a wider array of aromatic compounds,especially esters,and al-cohols,which are key to pomelo wine’s aroma.The metabolomic analysis further confirmed that amino acid metabolism was the most prominently activated pathway,with sequential fermentation adept at regulating amino acid levels to minimize the formation of potentially harmful byproducts.This approach preserved the desirable flavor characteristics of the wine and enhanced its safety.Overall,this research offers valuable insights into optimizing pomelo wine fermentation techniques to improve its sensory quality and market value.展开更多
The present study aims to screen superior strains exhibiting excellent adaptability and fermentation capacity in ginger juice,with the ultimate objective of developing a lactic acid bacteria-fermented ginger juice bev...The present study aims to screen superior strains exhibiting excellent adaptability and fermentation capacity in ginger juice,with the ultimate objective of developing a lactic acid bacteria-fermented ginger juice beverage that possesses favorable flavor characteristics.Following 24-h fermentation in ginger juice,Lactiplantibacillus plan-tarum AR113,AR117,and Pediococcus pentosaceus AR^(2)43 achieved viable counts of 6.28×10^(8),5.24×10^(8)and 5.32×10^(8)CFU/mL,respectively.The results of sensory attribute evaluation revealed that fermentation significantly enhanced the flavor characteristics of ginger juice.Specifically,the fermentation process notably reduced the browning intensity and pungency of ginger juice,while endowing it with a distinctive fermented flavor profile.GC-MS analysis identified 89 volatile compounds,comprising 12 aldehydes,9 ketones,50 alco-hols,12 esters,and 6 acids.After fermentation with strain AR117,the total aldehyde content of ginger juice decreased from 14.42μg/mL to 7.00μg/mL.In contrast,after fermentation with strains AR113 and AR^(2)43,the total alcohol content increased from an initial 17.77μg/mL to 24.95μg/mL and 24.71μg/mL,respectively.This compositional shift attenuated the pungent grassy notes of ginger juice and imparted softer fruity-floral aromas,thereby significantly enhancing its overall sensory attributes.The present research provides a novel approach for the systematic improvement of the sensory quality of fermented ginger juice,while also offering theoretical guidance for the development of botanical-based fermented products.展开更多
This study investigates dealcoholization approaches,including dialysis(Dia),osmotic distillation(OD),and a hybrid membrane system combining nanofiltration(NF)and OD(NF-OD),for producing dealcoholized white wines(≤0.5...This study investigates dealcoholization approaches,including dialysis(Dia),osmotic distillation(OD),and a hybrid membrane system combining nanofiltration(NF)and OD(NF-OD),for producing dealcoholized white wines(≤0.5%v/v ethanol)in compliance with regulatory standards.Physicochemical results showed an in-crease in density for all dealcoholized wines(DWs).OD showed no significant change in the total dry extract,and an increase in acidity and glycerol content compared to the original wine(OW).In contrast,Dia caused sig-nificant losses in acidity(-63%),glycerol(-45%),and dry extract(-32%),while NF-OD showed intermediate effects.Minerals were best retained in OD and NF-OD,whereas Dia induced severe depletion(>80%loss of K,Ca,Mg).Colour parameters for OD/NF-OD remained stable(ΔE<1),while Dia showed perceptible differences(ΔE=1.30).GC-MS analysis showed more than a 73%reduction in volatile compounds in the produced DWs compared to OW,with esters and higher alcohols being the most affected.Sensory evaluation indicated reduced sweetness,hotness and body/fullness in all DWs,but NF-OD preserved acidity,bitterness,and overall accept-ability comparable to OW,outperforming OD and Dia.NF-OD emerges as the optimal technique for quality preservation.展开更多
The selection of high-performing Saccharomyces cerevisiae strains is essential for enhancing bread quality and addressing the evolving demands of industrial and artisanal baking.In this study,ten wild S.cerevisiae str...The selection of high-performing Saccharomyces cerevisiae strains is essential for enhancing bread quality and addressing the evolving demands of industrial and artisanal baking.In this study,ten wild S.cerevisiae strains were systematically compared with a commercial reference strain(ACY297)to evaluate their fermentation capacity,metabolic traits,and baking performance.The wild isolates exhibited substantial variability in CO_(2)production,carbon source utilization,and sporulation efficiency.Notably,strains ACY34 and ACY36 demonstrated superior gas production and efficient maltose metabolism,making them well-suited for flours with low intrinsic sugar content.Breads fermented with different strains showed significant differences in specific volume(ranging from 3.10 to 4.48 mL/g),textural properties,residual sugars,acidity,and sensory attributes.ACY34 and ACY36 yielded softer,more elastic breads with favorable organic acid profiles and high overall sensory scores,while strains such as ACY42 and ACY44 were constrained by poor sugar utilization.Pearson correlation analysis revealed strong associations between residual glucose and bread quality indicators,underscoring the pivotal role of sugar metabolism in determining loaf structure and texture.These findings highlight the functional potential of select wild S.cerevisiae strains and provide a foundation for their application in developing specialized or premium bakery products.The study also supports future efforts to expand the genetic and phenotypic diversity of baker’s yeast used in commercial settings.展开更多
The consumption of whole grain cereals,pulses and their products,such as biscuits,is associated with protection against nutrition-related non-communicable diseases.Hence,the aim of this study was to evaluate the physi...The consumption of whole grain cereals,pulses and their products,such as biscuits,is associated with protection against nutrition-related non-communicable diseases.Hence,the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and biscuits formulated with biofortified yellow maize(M-f)and cowpea(C-f)composites,as well as the biscuits’sensory attributes.Biscuits,coded M-b,MC-b1,MC-b2,MC-b3,and C-b,were baked from composite flours of M-f and C-f(M-f:C-f,w/w)at the proportions of 100:0,75:25,50:50,25:75,and 0:100,respectively.Refined wheat flour(W-f)and its biscuit(W-b)served as controls.Individually,the final viscosities of M-f(157.36 RVU)and W-f(159.12 RVU)were comparable(p>0.05);but both were significantly higher(p<0.05)than that of C-f(93.15 RVU).Among the composite flours,MC-f2 and MC-f3 had the highest final(175.43 RVU)and peak(65.52 RVU)viscosities,respectively.The total carbohydrate,crude fat,and energy value increased significantly(p<0.05)with increasing proportion of M-f in the composite flours and biscuits,while the crude protein and ash contents increased with an increasing proportion of C-f.The ranges of total carbohydrate,crude fat,and food energy in the biscuits were 51.03(C-b)-68.27%(W-b),12.15(W-b)-19.02%(M-b),and 414.33(C-b)-455.91 kCal/100 g(M-b),respectively.The concentrations of starch,amylose,amylose/amylopectin ratio,starch hydrolysis index(HI),as well as estimated glycaemic index(eGI)of the composite flours and biscuits decreased significantly with an increasing proportion of C-f.Thus,the ranges of starch and eGI in the biscuits were 41.02(C-b)-68.01%(W-b)and 34.99(C-b)-57.19%(W-b),respectively.Crude protein(r=−0.715,−0.696),starch(r=0.966,0.954),amylose(r=0.947,0.931),and amylopectin(r=−0.947,−0.931)significantly correlated with eGI and HI,respectively.The sensory acceptability of the composite biscuits improved as the proportion of C-f increased.Hence,it is concluded that increasing the level of cowpea in biofortified yellow maize-cowpea composite flours and biscuits enhanced their physicochemical and sensory attributes,and reduced their estimated GI.展开更多
This study investigated the transformative effects of incorporating Arabica coffee as a natural additive to improve the overall quality and the sensory properties of date seed coffee.Furthermore,the impact of the free...This study investigated the transformative effects of incorporating Arabica coffee as a natural additive to improve the overall quality and the sensory properties of date seed coffee.Furthermore,the impact of the freeze-drying process was assessed to provide scientific proof of the marketability of this new product.The enrichment of arabica coffee in the(C+DS)sample led to a higher extractable yield,phenolic content,and consequently a higher antioxidant capacity compared to decaffeinated date seed coffee(DS).(C+DS)coffee showed a volatile profile similar to Arabica coffee(C).It is characterized by an abundance of pyrazines,ketones,and furans and a greater number of potent odorants than(DS)coffee,giving a positive note to the drink.Furthermore,the freeze-dried coffees(C-L)released the highest number of volatile compounds.The perception of coffee was investigated throughout the sensory analysis,which confirmed that evaluators accepted the coffee mixture both before and after freeze drying.展开更多
Recently,fermented mushrooms are widely consumed worldwide owing to their nutritional,sensory,and healthpromoting properties.The edible mushrooms are used as food and food flavoring due to their complex pleasant taste...Recently,fermented mushrooms are widely consumed worldwide owing to their nutritional,sensory,and healthpromoting properties.The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma.Four well-known and most commonly included edible mushroom species are Ganoderma lucidum,Morchella esculenta,Lentinula edodes and Hericium erinaceus.Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities,however,they have low oral bioavailability,restricting their therapeutic application.Fermentation is a method of preserving and transforming raw mushrooms into highquality,value-added products by utilizing the technology of microorganisms and enzymes.This study provides a multifaceted review on mushroom fermentation from several perspectives including:1)Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation.2)Production conditions,fermented mushroom in the market,and associated biochemical changes in fermented mushroom products.3)Fermentation effect on bioavailability,sensory,and nutritional value of fermented mushrooms.4)Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein.展开更多
文摘Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.
文摘Mycoproteins,derived from the fermentation of filamentous fungi,are becoming increasingly popular as a sustainable protein source with a high nutritional profile,addressing the need for alternative proteins.This review examines the role of mycoproteins as a functional ingredient in meat analogue manufacturing,focusing on production methods,nutritional value,and technological properties,while also exploring some innovative food structuring techniques.It compares production methods such as submerged and solid-state fermentation,emphasizing the benefits of using by-products and food waste as substrates to create more sustainable production processes.Additionally,the review discusses the high nutritional value of mycoproteins,which are rich in proteins containing all essential amino acids and fiber,low in fats and carbohydrates,and offer health benefits such as reducing cholesterol and promoting muscle synthesis.Technological aspects are highlighted,including texture,emulsifying,and rheological properties that replicate the sensory characteristics of meat,enhanced by structuring techniques like high moisture extrusion and 3D food printing,which allow to recreate the anisotropic texture of meat muscle fibers.Consumer acceptability is also considered,focusing on sensory attributes such as taste,color and odor,which can be affected by the choice of fungal species,substrates,and fermentation conditions.Safety issues are addressed,including nucleic acid content and potential allergenicity,underscoring the importance of standardized processing protocols.Finally,the review points out research gaps related to process optimization and the scalability of innovative structuring techniques,aiming to unlock the full potential of mycoproteins as an innovative and functional ingredient in sustainable food systems.
基金supported by the Foundation of Science and Technology Department of Sichuan Province(No.2024NSFSC1258)the Sichuan University and Dazhou City Strategic Cooperation Project(No.2022CDDZ-14).
文摘Non-Saccharomyces yeasts offer distinct opportunities for customizing the quality of fruit wine.This study evaluated the oenological potential of Hanseniaspora uvarum X12,which was isolated from greengage,in com-parison with Saccharomyces cerevisiae BV818 in greengage juice.By integrating metabolomics and sensory analysis,it was found that X12 significantly improved the quality of the wine.X12-fermented wines displayed a higher phenolic content.Metabolomic profiling showed that X12 redirected carbon flux towards the production of succinic and citric acids while maintaining the level ofγ-aminobutyric acid(GABA).Simultaneously,specific esters(isoamyl acetate,phenethyl acetate,ethyl hexanoate)were up-regulated,imparting intense fruity and floral notes.Sensory evaluation confirmed that X12-fermented wines were fresher,more harmonious,and richer in sweet fruit,flower,and citrus characteristics.These findings suggest that H.uvarum X12 is a promising starter for crafting premium wines with phenolic integrity and complex aromas.
基金supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil(CNPq)Fundacao de Amparoà Pesquisa do Estado de Minas Gerais(FAPEMIG)Coordenacao de Aperfeicoamento de Pessoal de Nível Superior(CAPES).
文摘The planted coffee areas in Brazil offer distinct environments and coffee varieties,which help in flavor formation.Another factor contributing to its flavor is the implementation of yeast starters isolated from their environment.The aim was to evaluate the volatile profiles,sensory scores,and attributes of un/blended coffees from 7 regions and a mixture of many areas fermented using the self-induced anaerobiosis fermentation(SIAF)method and inoculated with CCMA0543 Saccharomyces cerevisiae,CCMA0535 Saccharomyces cerevisiae,and CCMA0684 Torulaspora delbrueckii.The SIAF fermentations were performed in 50 L bioreactors.A gas chromatographer-mass spectrometer(GC-MS)was used to evaluate the volatile profiles.The sensory scores and attributes were obtained through the cup test.The yeast CCMA0535 coffees generated more distinctive attributes(coriander,Jasmine flower,mint,red fruit jelly,candy corn,and crystallized orange).The sensory score varied from 86-to 90.25,resulting in high-quality specialty beverages.The O(90.25)and H(90)coffees presented the highest scores.The SIAF fermentations produced high-quality specialty coffees,and the yeasts improved their sweetness,uniformity,clean cup,acidity,and body.
基金funded by the Alberta Meat and Livestock Agency(ALMA)
文摘Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat （PRF） and subcutaneous fat （SCF） when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70：30 red clover silage： barley based concentrate, a diet containing sunflower-seed （SS） substituted for barley, and diets containing SS with 15% wheat dried distillers＇ grain with solubles （DDGS-15） or 30% DDGS （DDGS-30）. Hamburgers were made from triceps brachii and either PRF or SCF （80：20 w/w）. Results： Perirenal fat versus SCF hamburgers FA had 14.3% more （P 〈0.05） 18：0, 11.8% less cis （c）9-18：1 （P 〈0.05）, and 1.82% more total trdns （t）-18：1 mainly in the form of tl 1-18：1. During sensory evaluation, PRF versus SCF hamburgers had greater （P 〈0.05） mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased （P 〈0.05） t-18：1 by 2.89% mainly in the form of tl 1-18：1, feeding DGGS-15 diet led to no further changes （P 〉0.05）, but feeding DDGS-30 diet reduced the proportions of （P 〈0.05） of t-18：1 chiefly tl 1-18：1. Feeding SS and DDGS diets had small but significant （P 〈0.05） effects on hamburger sensory attributes and oxidative stability. Conclusions： Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18：2n-6 biohydrogenation products （Le., t11-18：1） with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.
文摘This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.
基金The researchers gratefully acknowledge the grants from Hangzhou Global Scientific and Technological Innovation Center of Zhejiang University(Grant number KC2021ZY0B0003).
文摘As a non-thermal food processing technology,Electron beam(E-beam)irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry.This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes.The results showed that irradiation caused little effect on the proximate composition,amino acid content,texture,and sensory attributes(P>0.05).However,E-beam increased TBARS(Thiobarbituric acid reactive substances)and lowered vitamin E content in dose-dependently.Irradiation up to 10 kGy significantly decreased unsaturated fatty acid(UFA)content and inhibited the increase in TVB-N(The total volatile basic nitrogen)while reducing cohesiveness and chewiness(P<0.05).E-beam irradiation with 7-10 kGy caused greaterΔE values(ΔE>5)via the significant increase of b*,accompanied by big visual difference in shrimp(P<0.05).A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes.
文摘Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemzeïet characteristics.Eight samples of couscous were characterized in terms of physical properties(particle size and shape distribution,color,and water sorption kinetics),microstructure,cooking quality(swelling index,disintegration degree,water holding capacity,and optimal cooking time),as well as sensory attributes(color,odor,stickiness,firmness,and overall impression).The results showed that size descriptors were similar whatever the fermentation conditions.Couscous particles were generally regular,homogeneous,spherical and non-convex,despite the effect of fermentation time on all shape descriptors except aspect ratio.Increasing fermentation time decreased yellowness,redness and increased browning index.Microstructure highlighted almost the same morphology for all samples.However,vinegar addition seems to increase inter-particle pores and decrease lipid droplets.Fermentation time increased disintegration degree,while vinegar addition caused the reverse effect as well as increasing swelling index(after 3 and 6 months of fermentation)and decreasing cooking time(after 12 months of fermentation).Sensory evaluation showed that increasing the fermentation time increased color,odor,and overall impression,and decreased stickiness.Vinegar addition increased odor and decreased color,firmness and overall impression.Fermentation conditions have an impact on couscous Lemzeïet features by modifying its physical properties,cooking quality and sensory attributes.
基金CNPQ(Conselho Nacional de Desenvolvimento Científico e Tecnologico,grant 305628/2022-4)FAPEMIG(Fundaçao de Amparoa Pesquisa de Minas Gerais)for the financial support,and CAPES(Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil)for the scholarship.
文摘This study aimed to review the nutritional and sensory properties of avocado oil,emphasizing its potential as a healthy ingredient for culinary applications and novel food products.The avocado(Persea americana),a member of the Lauraceae family,is native to Mexico and Central America.It plays a significant role in the global tropical fruit trade.Avocado oil is rich in monounsaturated fatty acids and various bioactive compounds,including phenolic compounds,tocopherols,phytosterols,and plant pigments.These components have demonstrated notable health benefits,such as regulating blood lipids,protecting cardiovascular health,controlling obesity,and exhibiting antioxidant activity.The thermal stability of avocado oil is influenced by various factors,and its distinctive sensory attributes underscore its culinary versatility.However,further investigation is warranted to fully elucidate these aspects.The growing consumer interest in health-conscious foods,combined with the eventual global decline in olive oil production,presents a significant opportunity to promote avocado oil for culinary use.Despite significant progress in characterizing the nutritional profile of avocado oil,further ad-vancements are needed to standardize its quality parameters,including both physicochemical and sensory as-pects.Moreover,avocado oil emerges as a promising complement to olive oil,aligning with the expanding demand for healthier dietary alternatives.
基金supported by the Scientific Research Program of Serving Local Development by the Department of Education of Shaanxi Province(Industrialization Cultivation Project)(24JC015)the Qin Chuangyuan high-level innovation and entrepreneurship talent program(QCYRCXM-2023-053)+1 种基金the Shaanxi Province Sanqin Talent Introduc-tion Plan Youth Project(SXV20240516)the Shaanxi Province Sanqin Talent Introduction Plan Youth Project(SXV20240521).
文摘This study aimed to investigate the impact of intraspecific heterogeneity of Staphylococcus equorum on the physicochemical and aroma characteristics of Chinese fermented sausage.S.equorum strains E-1,NY-3,EH-4,and EH-6 were selected for their environmental resilience,flavor-enhancing potential,and safety,and each was co-inoculated with Pediococcus pentosaceus TP-1 and Staphylococcus xylosus TS-1 to prepare Chinese fermented sausage.The results demonstrated that,compared with the uninoculated fermented sausages,inoculation with starter cultures significantly decreased the pH,moisture content,and water activity(aw)of the sausages(P<0.05).In particular,the pH declined by approximately 0.14-0.23 units on average,the moisture content decreased by about 0.09-2.5%,and the aw was reduced by 0.004-0.035.Sausage inoculated with S.equorum NY-3,P.pentosaceus TP-1,and S.xylosus TS-1(TNY-3)exhibited the highest fruity,cheesy,and sweet scores,attributed to elevated levels of ethyl esters and aldehydes.TE-1,inoculated with S.equorum E-1,P.pentosaceus TP-1,and S.xylosus TS-1,showed an increased concentration of ethyl ester compounds.Meanwhile,TEH-4 and TEH-6 exhibited higher levels of methyl esters,which have relatively high odor detection thresholds.
基金supported by the Sichuan University-Luzhou Municipal Government cooperation project(2022CDLZ-1).
文摘This study investigated the impact of single and sequential inoculation of Schizosaccharomyces pombe(S.pombe)and Saccharomyces cerevisiae(S.cerevisiae)on the sensory attributes and metabolic profiles of pomelo wine.Our comprehensive assessment included physicochemical determination,sensory evaluation,and metabolite analysis across single and sequential fermentation groups.Results demonstrated that sequential fermentation not only moderated acidity but also enhanced umami and richness,yielding a more balanced flavor profile compared to single strain fermentations.Flavor chemistry analysis revealed that sequential fermentation effectively utilized the strengths of both yeast strains to produce a wider array of aromatic compounds,especially esters,and al-cohols,which are key to pomelo wine’s aroma.The metabolomic analysis further confirmed that amino acid metabolism was the most prominently activated pathway,with sequential fermentation adept at regulating amino acid levels to minimize the formation of potentially harmful byproducts.This approach preserved the desirable flavor characteristics of the wine and enhanced its safety.Overall,this research offers valuable insights into optimizing pomelo wine fermentation techniques to improve its sensory quality and market value.
基金funded by Shanghai Agriculture Applied Technology Development Program,China(Grant No.2024-02-08-00-12-F00040)National Science Foundation for Distinguished Young Scholars of China(No.32025029)+2 种基金the Shuguang Program of Shanghai Education Development Foundation and Shanghai Municipal Education Commission,Jinan“New University 20 Article Projects”:Research and Demonstration of Key Technologies for Functional Probiotic Fermentation(No.2b021GXRC057)Shanghai Education committee scientific research innovation projects,China(No.2101070007800120)Shanghai Engineering Research Center of Food Microbiology(No.19DZ2281100).
文摘The present study aims to screen superior strains exhibiting excellent adaptability and fermentation capacity in ginger juice,with the ultimate objective of developing a lactic acid bacteria-fermented ginger juice beverage that possesses favorable flavor characteristics.Following 24-h fermentation in ginger juice,Lactiplantibacillus plan-tarum AR113,AR117,and Pediococcus pentosaceus AR^(2)43 achieved viable counts of 6.28×10^(8),5.24×10^(8)and 5.32×10^(8)CFU/mL,respectively.The results of sensory attribute evaluation revealed that fermentation significantly enhanced the flavor characteristics of ginger juice.Specifically,the fermentation process notably reduced the browning intensity and pungency of ginger juice,while endowing it with a distinctive fermented flavor profile.GC-MS analysis identified 89 volatile compounds,comprising 12 aldehydes,9 ketones,50 alco-hols,12 esters,and 6 acids.After fermentation with strain AR117,the total aldehyde content of ginger juice decreased from 14.42μg/mL to 7.00μg/mL.In contrast,after fermentation with strains AR113 and AR^(2)43,the total alcohol content increased from an initial 17.77μg/mL to 24.95μg/mL and 24.71μg/mL,respectively.This compositional shift attenuated the pungent grassy notes of ginger juice and imparted softer fruity-floral aromas,thereby significantly enhancing its overall sensory attributes.The present research provides a novel approach for the systematic improvement of the sensory quality of fermented ginger juice,while also offering theoretical guidance for the development of botanical-based fermented products.
文摘This study investigates dealcoholization approaches,including dialysis(Dia),osmotic distillation(OD),and a hybrid membrane system combining nanofiltration(NF)and OD(NF-OD),for producing dealcoholized white wines(≤0.5%v/v ethanol)in compliance with regulatory standards.Physicochemical results showed an in-crease in density for all dealcoholized wines(DWs).OD showed no significant change in the total dry extract,and an increase in acidity and glycerol content compared to the original wine(OW).In contrast,Dia caused sig-nificant losses in acidity(-63%),glycerol(-45%),and dry extract(-32%),while NF-OD showed intermediate effects.Minerals were best retained in OD and NF-OD,whereas Dia induced severe depletion(>80%loss of K,Ca,Mg).Colour parameters for OD/NF-OD remained stable(ΔE<1),while Dia showed perceptible differences(ΔE=1.30).GC-MS analysis showed more than a 73%reduction in volatile compounds in the produced DWs compared to OW,with esters and higher alcohols being the most affected.Sensory evaluation indicated reduced sweetness,hotness and body/fullness in all DWs,but NF-OD preserved acidity,bitterness,and overall accept-ability comparable to OW,outperforming OD and Dia.NF-OD emerges as the optimal technique for quality preservation.
基金funded by National Natural Science Foundation of China(grant No.:32302035)Wuxi Science and Technology Development Fund(grant No.:K20231030)+3 种基金the Fundamental Research Funds for the Central Universities(grant No.:JUSRP124031)China Postdoctoral Science Fund-General Fund(grant No.:2024M751155)China Postdoctoral Science Fund-Special Fund(grant No.:2024T170351)Jiangsu Basic Research Center for Synthetic Biology(grant No.:BK20233003).
文摘The selection of high-performing Saccharomyces cerevisiae strains is essential for enhancing bread quality and addressing the evolving demands of industrial and artisanal baking.In this study,ten wild S.cerevisiae strains were systematically compared with a commercial reference strain(ACY297)to evaluate their fermentation capacity,metabolic traits,and baking performance.The wild isolates exhibited substantial variability in CO_(2)production,carbon source utilization,and sporulation efficiency.Notably,strains ACY34 and ACY36 demonstrated superior gas production and efficient maltose metabolism,making them well-suited for flours with low intrinsic sugar content.Breads fermented with different strains showed significant differences in specific volume(ranging from 3.10 to 4.48 mL/g),textural properties,residual sugars,acidity,and sensory attributes.ACY34 and ACY36 yielded softer,more elastic breads with favorable organic acid profiles and high overall sensory scores,while strains such as ACY42 and ACY44 were constrained by poor sugar utilization.Pearson correlation analysis revealed strong associations between residual glucose and bread quality indicators,underscoring the pivotal role of sugar metabolism in determining loaf structure and texture.These findings highlight the functional potential of select wild S.cerevisiae strains and provide a foundation for their application in developing specialized or premium bakery products.The study also supports future efforts to expand the genetic and phenotypic diversity of baker’s yeast used in commercial settings.
基金The Tertiary Education Trust Fund(TETFund)of the Federal Republic of Nigeria funded this study under the Institution-based Research Grant(KWASUIBR/CSP/250918/VOL5/TETF/0054).
文摘The consumption of whole grain cereals,pulses and their products,such as biscuits,is associated with protection against nutrition-related non-communicable diseases.Hence,the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and biscuits formulated with biofortified yellow maize(M-f)and cowpea(C-f)composites,as well as the biscuits’sensory attributes.Biscuits,coded M-b,MC-b1,MC-b2,MC-b3,and C-b,were baked from composite flours of M-f and C-f(M-f:C-f,w/w)at the proportions of 100:0,75:25,50:50,25:75,and 0:100,respectively.Refined wheat flour(W-f)and its biscuit(W-b)served as controls.Individually,the final viscosities of M-f(157.36 RVU)and W-f(159.12 RVU)were comparable(p>0.05);but both were significantly higher(p<0.05)than that of C-f(93.15 RVU).Among the composite flours,MC-f2 and MC-f3 had the highest final(175.43 RVU)and peak(65.52 RVU)viscosities,respectively.The total carbohydrate,crude fat,and energy value increased significantly(p<0.05)with increasing proportion of M-f in the composite flours and biscuits,while the crude protein and ash contents increased with an increasing proportion of C-f.The ranges of total carbohydrate,crude fat,and food energy in the biscuits were 51.03(C-b)-68.27%(W-b),12.15(W-b)-19.02%(M-b),and 414.33(C-b)-455.91 kCal/100 g(M-b),respectively.The concentrations of starch,amylose,amylose/amylopectin ratio,starch hydrolysis index(HI),as well as estimated glycaemic index(eGI)of the composite flours and biscuits decreased significantly with an increasing proportion of C-f.Thus,the ranges of starch and eGI in the biscuits were 41.02(C-b)-68.01%(W-b)and 34.99(C-b)-57.19%(W-b),respectively.Crude protein(r=−0.715,−0.696),starch(r=0.966,0.954),amylose(r=0.947,0.931),and amylopectin(r=−0.947,−0.931)significantly correlated with eGI and HI,respectively.The sensory acceptability of the composite biscuits improved as the proportion of C-f increased.Hence,it is concluded that increasing the level of cowpea in biofortified yellow maize-cowpea composite flours and biscuits enhanced their physicochemical and sensory attributes,and reduced their estimated GI.
基金supported by the PRIMA(The Partnership For Research And Innovation In The Mediterranean Area)project,Acronym:GreenPalm,entitled‘Development of sustainable date palm-based agrosystems by preserving their biodiversity’and the Grant COOPB20600funded by the Spanish National Research Council(CSIC)State Agency.
文摘This study investigated the transformative effects of incorporating Arabica coffee as a natural additive to improve the overall quality and the sensory properties of date seed coffee.Furthermore,the impact of the freeze-drying process was assessed to provide scientific proof of the marketability of this new product.The enrichment of arabica coffee in the(C+DS)sample led to a higher extractable yield,phenolic content,and consequently a higher antioxidant capacity compared to decaffeinated date seed coffee(DS).(C+DS)coffee showed a volatile profile similar to Arabica coffee(C).It is characterized by an abundance of pyrazines,ketones,and furans and a greater number of potent odorants than(DS)coffee,giving a positive note to the drink.Furthermore,the freeze-dried coffees(C-L)released the highest number of volatile compounds.The perception of coffee was investigated throughout the sensory analysis,which confirmed that evaluators accepted the coffee mixture both before and after freeze drying.
基金Open access funding provided by The Science,Technology&Innovation Funding Authority(STDF)in cooperation with The Egyptian Knowledge Bank(EKB).
文摘Recently,fermented mushrooms are widely consumed worldwide owing to their nutritional,sensory,and healthpromoting properties.The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma.Four well-known and most commonly included edible mushroom species are Ganoderma lucidum,Morchella esculenta,Lentinula edodes and Hericium erinaceus.Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities,however,they have low oral bioavailability,restricting their therapeutic application.Fermentation is a method of preserving and transforming raw mushrooms into highquality,value-added products by utilizing the technology of microorganisms and enzymes.This study provides a multifaceted review on mushroom fermentation from several perspectives including:1)Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation.2)Production conditions,fermented mushroom in the market,and associated biochemical changes in fermented mushroom products.3)Fermentation effect on bioavailability,sensory,and nutritional value of fermented mushrooms.4)Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein.
