Sensory Quality Scores Research Articles

Research on rapid determination methods for main compositions and sensory quality of pumpkins based on hyperspectral imaging technology

Rapid detection of pumpkin quality is of great significance for pumpkin production and breeding. In this study, hyperspectral imaging technology was utilized to facilitate the rapid detection of moisture content, starch content, and sensory quality in pumpkins, as well as to investigate their distribution within the pumpkin. The hyperspectral imaging data acquired from pumpkin slices was extracted and averaged. The models for moisture content and starch content in pumpkin built under Multiple Scatter Correction (MSC) pretreatment and Ridge regression proved to be the best ones, whose determination coefficients for cross-validation (R2cv) were 0.968 and 0.869, and the root mean square error for cross-validation (RMSEcv) were 1.142 and 0.365, respectively. Based on the moisture and starch values of pumpkin slices predicted by these models, the sensory quality scores of pumpkin slices can be further estimated. The sensory quality evaluation equation of pumpkin has a correlation of 0.934 to the sensory quality score of pumpkin obtained from the cooking experiment. Additionally, distribution maps summarizing the moisture, starch, and sensory quality of the pumpkin slices were generated, which could well reflect the spatial distribution characteristics of pumpkin quality indexes.

Comparative analysis of the qualities of traditional and sous-vide marinated duck drumsticks.

The sous-vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous-vide marinated (SVM) duck drumsticks by analyzing the sensory-related, nutritional, storage-related, and in vitro digestive-related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L* and a* values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t-test, p<0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p<0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p<0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p<0.05). In conclusion, the SVM technology could significantly improve the sensory-related qualities, reduce the loss of nutrients, and improve the storage-related qualities of duck drumsticks. This study provided theoretical reference for the high-value application of SVM technology in duck meat.

Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil.

In order to investigate the relationship between the occurrence of the "grubby" sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, and 100% olive fly infestations and subjected to analysis of the basic chemical quality parameters, fatty acids and volatiles, and sensory analysis by the Panel test. A 100% olive fly infestation reduced the basic chemical quality of the oil, while the fatty acid composition was not affected in any case. The overall sensory quality score and intensity of the positive sensory attributes decreased, while the intensity of the "grubby" defect increased proportionally to the degree of infestation. The occurrence and intensity of this defect were clearly causally related to the concentrations of 3-methylbutanal, 2-methylbutanal, β-ocimene, ethyl 2-methylbutyrate, dimethyl sulfoxide, 4-methyl-5H-furan-2-one, α-farnesene, 6-methyl-5-hepten-2-one, 1-octanol, E-2-nonen-1-ol, benzeneacetaldehyde, heptanal, and octanal, implying that the perception of "grubby" comes from their joint contribution to the overall olive oil flavour. In addition to contributing to the understanding of the chemical origin of "grubby", the results obtained could potentially be used to develop strategies to support sensory analysis in the classification of olive oil quality and the confirmation of the presence of this sensory defect in oil samples.

Preparation of Pleurotus eryngii protein baked food by 3D printing

Studying the structural stability and quality changes of 3D printed food in the post-processing process is an important aspect to promote the popularization and application of 3D printing technology. Pleurotus eryngii protein (PEP) and potato whole powder (PWP) were used as raw materials in this work to investigate the effect of internal structure and processing time on 3D printed samples, and baking was used as a post-processing method. The results indicated that the 3D printing ink with 20% PEP presented suitable viscosity, fluidity, and mechanical strength, ensuring the best 3D printing performance. The 3D-printed samples with 95% fill ratio demonstrated minimal weight loss and size shrinkage till 30 min of baking, compared with mould samples, highlighting the superior product appearance preservation and production advantages of 3D printing technology in baked food. As the baking time increased, the color of the baked food was darker, while the hardness of the upper and lower surfaces and moisture binding force increased, and internal softness decreased. Optimal results were achieved after baking for 20 min at an upper temperature of 150 °C and a lower temperature of 120 °C, resulting in the highest sensory quality score of 81.67 out of 100. This research prepared PEP-PWP printed food that was resistant to post-treatment collapse to a greater extent, which shed new light on the development of healthy and aesthetically pleasing baked foods.

Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

Rays are usually caught for their high-value fins, but their flesh is also in demand in Philippine tribal areas. Compared to other commercial marine fish in the local market of Bongao, Tawi-Tawi, Philippines, stingrays are not very expensive, but they are high in protein. Fish flakes are a popular snack food made from intermediate moisture fish. This study evaluated sweet and spicy fish flakes made using dried stingray meat with the aid of white cane vinegar (T1) and water (T2) as pre-treatments. The newly developed fish flakes were evaluated by 100 panelists, particularly faculty and students. The results showed that the color, odor, texture, and general acceptability scores of sweet and spicy dried fish flakes did not differ significantly (P&amp;gt;0.05) between the two treatments. However, the taste scores showed a significant difference (P&amp;lt;0.05) in terms of sweetness. The sweetness score of sweet and spicy dried fish flakes pre-treatment with water (4.33 ± 0.09) was significantly higher than those pre-treatment with vinegar (3.99 ± 0.09). Moreover, the sensory quality scores suggest that either of the two treatments can be used to formulate this new fishery product. However, this new product requires further analysis, especially on shelf life, proximate and microbial analyses.

Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics.

In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolomics analysis. Sensory evaluation results showed higher sensory quality scores for the black tea in S69-S66, due to better freshness, sweeter taste, and a sweet and even floral and fruity aroma. Additionally, 65 non-volatile components were identified using Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry (UPLC-Q-TOF/MS). Among them, the content increase of amino acids and theaflavins was found to promote the freshness and sweetness of black tea. The aroma of tea was analyzed using combined Solvent Assisted Flavor Evaporation-Gas Chromatography-Mass Spectrometry (SAFE-GC-MS) and Headspace-Solid Phase Micro Extract-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), and 180 volatiles were identified, including 38 variable importance in projection (VIP) > 1 (p < 0.05) and 25 Odor Activity Value (OAV) > 1 volatiles. Statistical analysis revealed 11 volatiles as potential major aroma differential metabolites in black tea with a different sun withering degree, such as volatile terpenoids (linalool, geraniol, (E)-citral, and β-myrcene), amino-acid-derived volatiles (benzeneethanol, benzeneacetaldehyde, and methyl salicylate), carotenoid-derived volatiles (jasmone and β-damascenone), and fatty-acid-derived volatiles ((Z)-3-hexen-1-ol and (E)-2-hexenal). Among them, volatile terpenoids and amino acid derived volatiles mainly contributed to the floral and fruity aroma quality of sun-withered black tea.

Use of cinnamon and Bacillus subtilis probiotics in the diet of broiler chickens

The present study was carried out to evaluate the effect of cinnamon and Bacillus subtilis on the growth, meat characteristics, and lipid profiles of broiler chickens. In experiments 1 and 2, a total of 320 day-old broiler chicks were assigned to D1 (control), D2 (4 g cinnamon/kg), D3 (6 g cinnamon/kg), D4 (8 g cinnamon/kg) with four replicates, and D1 (control), D2 (0.4 g B. subtilis (BS)/kg), D3 (0.6 g BS/kg), D4 (0.8 g BS/kg), D5 (6 g cinnamon/kg) with three replicates, and 10 chicks/replication for 35 and 30 days, respectively. In experiment 1, no significant difference was observed among diets for growth and meat yield. However, test diets performed better than the control diet in terms of water-holding capacity of meat (WHCM), cooking loss of meat (CLM), blood lipids profiles (BLP), sensory quality score (SQS) ( p &gt; 0.05), and flavor ( p &lt; 0.05). In experiment 2, there was no significant difference among diets for growth, meat yield, WHCM, CLM, and BLP of the bird ( p &gt; 0.05), except for SQS ( p &lt; 0.001). Notwithstanding, the D5 tended to increase growth, meat yield, WHCM, and SQS, and decrease CLM and BLP. Thigh meat showed higher SQS than breast meat in both experiments. Therefore, the 6 g cinnamon/kg diet may be used for producing a safe, quality, and cost-effective broiler.

Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times

Colored highland barley (CHB) contains various bioactive constituents and thus has excellent potential for roasting into functional beverages. This study aimed to investigate the differences in brewing characteristics, physicochemical components, and antioxidant activities of the infusions of CHB roasted at 6.0 min, 9.0 min, and 12.0 min. The roasted CHB (RCHB) components were primarily leaching after three steeping times, with the highest persistence of the roasted black cultivar during brewing. Roasting treatment of CHB endowed characteristic aromas and taste to their infusions, and the roasted white cultivar infusions showed relatively higher sensory quality scores. The infusions brewed with CHB roasted at 6.0 min generally revealed higher releases of β-glucan and lower antioxidant activities, whereas 9.0 min and 12.0 min roasting of CHB were beneficial for leaching total sugar, protein, polyphenols, flavonoids, and free amino acids in their infusions, among which polysaccharides and polyphenols might contribute to their elevated antioxidant activities. Furthermore, the antioxidant activities of the infusions brewed with white and black cultivars were susceptible to roasting, resulting in apparent increases and decreases in their abilities, respectively. These results suggested that the RCHB infusions were potential candidates for cereal beverages and functional foods.

Evaluation of precooling methods for shelf-life enhancement of pear (Pyrus spp.) fruits under ambient storage

Patharnakh pear fruits were freshly harvested at the physiological maturity during second week of July and subjected to different precooling treatments, viz. Hydrocooling (HC), Forced Air Cooling (FAC) and Evaporative Cooling (EC). The effect of these methods on fruit shelf-life and quality attributes under ambient conditions was investigated during the year 2021–22 at Punjab Horticultural Post harvest Technology Centre, Punjab Agricultural University, Ludhiana, Punjab. In all treatments, temperature of fruit pulp was regularly checked with digital pulp thermometer until a constant temperature was accomplished. Thereafter, the fruits were packed in corrugated fibre board boxes of 2 kg capacity and stored at ambient conditions (28–32°C and 70–80% relative humidity). The stored samples were assessed, periodically, at 5 days interval till 20 days for physiological and biochemical parameters. The results of the study revealed that FAC maintained lower physiological weight loss, spoilage and retained higher fruit firmness, sensory quality score, juice TSS, total sugars, acidity, vitamin C and total phenolic content during storage compared to the control. This method is an effective approach for maintaining the post-harvest shelf-life of perishable pear fruits for about 15 days in comparison to 10 days in the untreated control fruits.

Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition.

For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

Characterization of Fruit Quality Traits and Biochemical Properties in Different Myanmar Mango Cultivars during Ripening Stages

Here, we characterized the changes in fruit quality and biochemical parameters in four Myanmar mango cultivars from ripening stage 1 to 4 at ambient temperature. Total soluble solids, total sugars, and reducing and non-reducing sugar content increased, whereas titratable acidity decreased with increasing storage time in all cultivars. ‘Sein Ta Lone’ showed the highest consumer acceptability, with maximum sensory quality scores owing to its unique characteristics. ‘Hin Thar’ and ‘Ma Chit Su’ also had better quality and sensory attributes than ‘Yin Kwae’. Sugar/acid ratios in all cultivars ranged from 23 to 50, the standard sugar/acid ratios in high-quality mango fruits. The total phenolic content (TPC) and antioxidant activity among cultivars ranged from 8.20 to 14.96 mg gallic acid equivalents and 19.52 to 26.79 mg vitamin C equivalents antioxidant capacity, respectively, per 100 g of fruit extract throughout the storage. ‘Hin Thar’ was the richest in phytochemical compounds. A significant positive correlation was found between total phenolic activity and 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of fruits, showing that TPC exhibited linear relationships with the antioxidant activities of each mango variety during the different stages of ripening.

Establishment of a rapid detection model for the sensory quality and components of Yuezhou Longjing tea using near-infrared spectroscopy

Quantitative prediction models for sensory quality scores, total catechins, and caffeine based on near-infrared spectroscopy were established for different quality grades of Yuezhou Longjing tea. One-way ANOVA and multiple comparison test analyses were first conducted on the obtained sensory quality scores and physical and chemical quality indices to check the accuracy and reliability of the experimental data. There were significant differences in the sensory quality, total catechins, and caffeine of different grades of tea. Secondly, the obtained near-infrared spectrum data were preprocessed, and then the competitive adaptive reweighted sampling (CARS) and variables combination population analysis combined with iterative retained information variable algorithm (VCPA-IRIV) were used to screen the optimal characteristic wavenumbers of each quality index. Along with principal component analysis (PCA) to establish prediction models for the partial least squares regression (PLSR), support vector regression (SVR), and random forest algorithm (RF). The results showed that the best predictive models for sensory scores, total catechins, and caffeine were VCPA-IRIV + SVR, VCPA-IRIV + RF, and CARS + SVR, and the relative percent deviation (RPD) were 2.485, 2.584, and 2.873, respectively. Indicates that the model has good predictive performance. In conclusion, it is feasible to evaluate the quality of Yuezhou Longjing tea with near-infrared spectroscopy.

Inoculum size of co-fermentative culture affects the sensory quality and volatile metabolome of fermented milk over storage

Lacticaseibacillus paracasei PC-01 is a probiotic candidate isolated from naturally fermented yak milk in Lhasa, Tibet, and it has been shown to possess excellent milk fermentation properties. This study used Lacticaseibacillus paracasei PC-01 as a co-fermentation strain to investigate the effect of inoculum size with a commercial starter in milk fermentation on the product flavor and profile of volatile metabolites over 28 d of cold storage. Lacticaseibacillus paracasei PC-01 was allowed to ferment in pasteurized milk with or without the commercial starter (YF-L904) at 42°C until the pH decreased to 4.5. The finished fermented milks were stored at 10°C for 28 d. Milk samples were taken at hour 0 (before fermentation) and then at d 1, 14, and 28 of cold storage. Different inoculum sizes of Lacticaseibacillus paracasei PC-01 had no significant effect on pH or titratable acidity during storage of fermented milk. Viable counts of strain PC-01 continued to increase during cold storage of the fermented milk. Generally, as storage of fermented milk proceeded, the overall sensory quality score decreased in all groups. However, the overall sensory scores of PC-01-M were generally higher than those of other groups, suggesting that a medium dose of Lacticaseibacillus paracasei PC-01 had the most obvious effect of slowing the decline in sensory quality of fermented milk during storage. Changes in sensory scores and consumer preferences were accompanied by increases in both the quantity and variety of key volatile metabolites in fermented milk during fermentation, post-ripening (d 1), and storage. Major differentially abundant metabolites, including acetaldehyde, methyl ketones, medium-chain and short-chain fatty acids, 2,3-butanedione, and acetoin, were enriched in fermented milks rated highly in the sensory evaluation. Our data confirmed that the inoculum size of co-fermentative culture affected the sensory quality and volatile metabolome of fermented milk over storage, and an optimal range of co-fermentative culture was titrated in this work.

Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt.

Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as Pediococcus pentosaceus (1–5, 1–7), Enterococcus faecium (1–19), and Lactobacillus plantarum (1–12, 1–15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with L. plantarum were more condensed and textural integrity than those with P. pentosaceus and E. faecium. Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1–12 and 1–15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability.

Antimicrobial property of Pichia pastoris-derived natto peptide against foodborne bacteria and its preservative potential to maintain pork quality during refrigerated storage.

Pork spoilage caused by foodborne bacteria contamination always leads to substantial economic loss in the meat industry. The toxicity and drug resistance of chemical preservatives have raised public concerns about their safety and stability. In this study, natto peptide from Pichia pastoris was prepared using DNA recombinant technology. It showed an excellent antibacterial effect against Gram‐positive and ‐negative bacteria, with minimum inhibitory concentrations (MICs) ranging from 6 to 30 μg/ml. Of note, natto peptide exhibited low cytotoxicity and hemolytic activity. The application of natto peptide on pork during refrigerated storage dramatically decreased the growth of Staphylococcus spp., Escherichia spp., and Pseudomonas spp. The bactericidal properties remained in force when natto peptide was used in pork models contaminated with artificial bacteria. Moreover, the application of natto peptide (90 μg/ml) inhibited the increase in pH variation and drip loss, decreased the generation of total volatile basic nitrogen (TVB‐N) and thiobarbituric acid reactive substances (TBARS), and maintained a high sensory quality score during pork storage. These results implied that P. pastoris‐derived natto peptide could extend the storage time of pork, and it has the potential to be a promising antiseptic biopreservative to replace chemical preservatives.

Postharvest quality assessment of apple during storage at ambient temperature

In this study, the physical and chemical quality attributes of apples were measured experimentally during the storage after harvesting, using well-defined procedures and techniques. Overall quality index (OQi) models were formulated in terms of measured quality attributes. Firmness (F) and total soluble solids (TSS) varied from 11.88 ± 0.25 to 7.68 ± 0.24 N and 14.1 ± 0.1 to 12.7 ± 0.1 % Brix, respectively, whereas acidity and density varied from 0.163 ± 0.003 to 0.081 ± 0.001 % and 0.995 ± 0.003 to 0.951 ± 0.004 gm/cm3, respectively. The gloss values at 45° and 60° angles of incidence were found to be in the range of 7.9 ± 0.2 to 4.1 ± 0.3 and 6.8 ± 0.1 to 2.5 ± 0.3, respectively whereas, the Hunter color values L, a, b were found to be in the range of 51.75 ± 1.33 to 57.01 ± 0.98, 24.20 ± 0.86 to 30.12 ± 1.13, and 19.53 ± 1.61 to 22.96 ± 1.12, respectively. Formulated models were validated with the sensory scores. OQi predicted by the Model ML2 was found to be in consonance with the variation in the sensory overall quality scores. The OQi, as per the model ML2, was estimated as the ratio of the product of the constant C (265.5), acidity (A), and firmness (F) to the mod of the product of Hunter color values a and b. Finally, the predicted values of OQi were correlated with the measured quality parameters to check the possibility of predicting OQi non-destructively by using any one of those measured attributes during the storage.

Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability

The quality and preservability of fresh-cut fruits can be improved by osmotic dehydration (OD). In this study, the impact of Strained Yoghurt Whey (SY Whey) (along with other osmotic solutes) on mass transfer kinetics (water loss, solid gain, water activity decrease), quality attributes (color, texture, sensory characteristics, vitamin C), and microbial stability during OD and subsequent refrigerated storage (5–15 °C) of OD-processed pumpkin cuts was studied. The effect of temperature (35–55 °C), time (10–240 min), and type of osmotic solvent was evaluated to select the optimal processing conditions (55 °C–120 min; WL: 9-99-10.86 g w./g i.d.m. SG: 1.47–1.79 g s./g i.d.m., aw: 0.89). The use of SY Whey vs. water as solvent enhanced the mass transfer phenomena increasing the solids uptake diffusion coefficient by 20%. Water and whey osmosed samples were of similar quality (32–38% increase of hardness, total sensory quality score: 7.9–8.2/9.0, vitamin C content: 77–81 mg/100 g). At all studied storage temperatures, ODSY Whey samples presented lower quality degradation rates compared to the respective ODWater samples (e.g., almost half for hardness change). The shelf life of both OD processed pumpkin cuts exceeded 90 days at 5–15 °C (no microbial growth) supporting the applicability of SY whey as novel osmotic solvent.

Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach.

In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol, α-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054mg/L) and chlorogenic acid (1.307mg/L) and flavonoids such as catechine (0.882mg/L), quercetin (0.499mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774mg/L) and quercetin-3-O-rhamnoside (0.614mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.

Low temperature and high velocity assisted fluidized bed drying characteristics of bee pollen as bioactive food

AbstractThis study reveals the low temperature high velocity (LTHV) assisted fluidized bed drying can preserve to the bioactive components of bee pollen. LTHV assisted fluidized bed drying characteristics of bee pollen. For this purpose, 100 g of the raw bee pollen samples are used to the investigation of drying characteristics at 4, 10, 24, and 40°C, ~40–50 humidity (%) and 6 m/s air velocity. In this regard, moisture loss, dimensionless mass loss, equilibrium moisture content, drying rate, drying time, mass shrinkage, some product characteristics, and sensory quality characteristic were investigated. Finally, the best drying air temperature was selected as 10°C because the bee pollen samples had the best drying performance and sensory quality scores. LTHV assisted fluidized bed drying can be used for bioactive bee pollen drying.Practical applicationsThe LTHV assisted fluidized bed drying is a new drying application that preserve to the sensitive food and bioactive food component. This method is usable for sensitive drying applications as medical and bioactive product production applications for the highest quality and safety production.

Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Bio-control of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats

In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens.In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture.Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 °C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1β, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.