Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Volume 30, Issue 4
Displaying 1-10 of 10 articles from this issue
Food Technology and Engineering
Original papers
  • Motohiro Shima, Narumi Inada
    2024Volume 30Issue 4 Pages 439-446
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: April 04, 2024
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    The square root autocatalytic equation used to describe the initial process of lipid oxidation was investigated from the viewpoint of the kinetic theory of radical polymerization. The oxidation processes of linoleic acid were investigated from 5 °C to 40 °C, and the oxidation rate constants of the equation were estimated. The Arrhenius plot of the oxidation rate constants of linoleic acid was compared with that of glyceryl trilinoleate, and these were parallel within the investigated concentration and temperature ranges. It showed that the rate constant of oxidation of linoleic acid was faster than that of glyceryl trilinoleate and suggested that the difference was mainly ascribed to the frequency factor.

  • Sijie Zhang, Risa Kuramoto, Weiguo Wu, Daisuke Hamanaka
    2024Volume 30Issue 4 Pages 447-456
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: May 15, 2024
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    The effect of ultraviolet C (UV-C) radiation on the physicochemical properties and the bacterial diversity of fresh-cut cabbage was investigated over 12 days of storage at 5 °C. The color index (L*, a* and b*), decrease in weight, and content of soluble sugar, chlorophyll, ascorbic acid, total phenol, and malondialdehyde were measured. The structure of the bacterial community was also clarified by high-throughput sequencing analysis. After irradiation, the weight loss of fresh-cut cabbage during storage was reduced, and the content of antioxidant-related components, such as total phenols, ascorbic acid, and malondialdehyde, was increased. The results showed that the dominant phylum of bacteria in fresh-cut cabbage was Proteobacteria, and the dominant genus was Pseudomonas. A β-diversity analysis showed that the composition of the bacterial community of the irradiated and control treatments was different.

Notes
  • Ocen M. Olanya, S. Mukhopadhyay, D.O. Ukuku, B.A. Niemira, J. Uknalis
    2024Volume 30Issue 4 Pages 457-465
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: April 05, 2024
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    Salmonella contamination of post-harvest produce has been a persistent problem worldwide. We determined the effects of storage temperature (5 and 25 °C), lauric acid amide pyrrolidine (LAPY), a bacterial competitor (Bacillus subtilis) and produce rinse on attachment and survival of Salmonella on produce. Produce types but not storage temperature influenced the strength of Salmonella attachment (SR-values). SR-values were significantly (p < 0.05) greater on pistachio and soybean seed (0.53–0.76) than on alfalfa and carrot (0.10–0.13). LAPY resulted in significantly (p < 0.05) greater Salmonella reduction on alfalfa, pistachio and soybean (2.10–3.00 logs), but not on carrot (< 1.50 log). Produce rinse with peptone water significantly (p < 0.05) reduced Salmonella attachment and bacteria populations. Mitigation of Salmonella attachment by selective post-harvest decontamination measures may limit Salmonella survival and enhance produce safety.

  • Kiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
    2024Volume 30Issue 4 Pages 467-477
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: April 03, 2024
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    An unresolved issue with plant-based meat analog (PBMA) products is their lower texture and juiciness than animal-derived meat products. Almost all commercial PBMA patties are constructed using methylcellulose (MC). Thus, this study aimed to develop better formulations of binding systems for PBMA patties that simulate the physical properties of beef patties than MC binder. We investigated the formulations of binding systems using crosslinking-catalyzed enzymes (transglutaminase [TG] and laccase [LC]) and 2–4 % carbohydrate binders (MC and sugar beet pectin [SBP]). Texture profile analysis using a rheometer and sensory scores by nine panelists revealed that TG-catalyzed PBMA patties with 3 % MC and LC-catalyzed PBMA patties with 4 % SBP were similar to beef patties than PBMA patties constructed with any MC concentration. These findings suggest that binding systems using crosslinking-catalyzed enzymes and carbohydrate binders could bridge the gap in physical properties between the current MC-based PBMA and beef patties.

Food Science and Chemistry
Original paper
  • Nuntanut Popuang, Takenobu Ogawa, Takashi Kobayashi, Kentaro Matsumiya ...
    2024Volume 30Issue 4 Pages 479-489
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: May 20, 2024
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    Dehydration often causes severe aggregation of biomacromolecules, leading to the loss of their physicochemical and biological properties. Given that cellulose is a useful biomass, we examined how the dehydration and rehydration processes of a cellulose nanofiber (CNF) suspension in the presence of trehalose affects the functionality of CNFs. Trehalose dihydrate was added to a CNF suspension, which was then subjected to either hot air- or freeze-drying. Upon re-hydration, the distribution of particle size, biophysical behavior, morphology, and chemical structure of the CNF fibrous network was completely reconstituted using the freeze-dried samples in the presence of 3 wt% trehalose. However, the CNF fibrous network was not fully recovered for the air-dried samples, even in the presence of a higher concentration of trehalose. The results suggest that freeze-drying in the presence of trehalose is a promising method for facilitating the dehydration and redispersal of CNFs in water to maintain a fine CNF network.

Technical paper
  • Hiroharu Natsume, Shogo Okamoto, Hikaru Nagano
    2024Volume 30Issue 4 Pages 491-499
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: April 01, 2024
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    The temporal dominance of sensations (TDS) method allows us to record temporal changes in multiple sensations during an experience, such as eating food. A trajectory plot is used to visualize the experimental results of the TDS method and is useful for comprehending multidimensional sensory transitions in a low-dimensional principal component space. Castura et al. (2023) proposed an approach to statistically compare multiple food products in such spaces. We rectify the hypothesis-testing method of that approach and modify the visualization method, such that the periods in which the products are statistically different from each other are easily recognized. The developed method helps us understand when and how a food product feels different from others during the eating experience and can contribute to designing new products by focusing on their time-series experience.

Notes
  • Chiraporn Ananchaipattana, Susumu Okamoto, Yasuhiro Inatsu
    2024Volume 30Issue 4 Pages 501-508
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: March 18, 2024
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    Although some Bacillus (B.) species have been reported to produce bacteriocins, their study and application are limited. In this study, we partially purified and characterized bacteriocins from two Bacillus strains isolated from Thai fermented soybeans. Then, we evaluated the effectiveness of one of the bacteriocins in controlling the growth of a Gram-positive spoilage bacterium (LactoBacillus plantarum) in soybean curd (tofu) and a pathogen (Listeria monocytogenes) in an edible cricket. In five candidate Bacillus strains, one B. subtilis strain (T8434) and one B. velezensis (T8448) strain produced heat-resistant bacteriocins that were effective in controlling the growth of several Gram-positive bacteria. Partially purified bacteriocins produced by these strains were heat stable (95 °C for 10 min), were sensitive to proteinase K digestion, harbored a negative charge at neutral pH, and were smaller than 10 kDa in molecular mass. The bacteriocins suppressed the growth of inoculated spoilage lactic acid bacteria (LAB), which is LactoBacillus plantarum in soybean curd (tofu) and inoculated pathogenic Gram-positive bacteria (Listeria monocytogenes) in the edible cricket for 7 and 2 days at 10 °C, respectively. The Bacillus bacteriocins were considered to have the potential to control the growth of Gram-positive spoilage and pathogenic bacteria in solid foods.

  • Sana Yamashita, Junpei Tanaka, Takanori Tsuda
    2024Volume 30Issue 4 Pages 509-513
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: March 26, 2024
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    We previously demonstrated that dietary ferulic acid (FA) (10 g FA/kg diet) significantly suppressed white adipose tissue (WAT) deposits and body weight gain via induction of beige adipocyte formation in mice. However, a lower dose of FA (2 g FA/kg diet) did not significantly suppress fat deposits or induce beige adipocyte formation due to low bioavailability. In the present study, we found that administration of α-cyclodextrin-FA complex (CD-FA) to mice significantly elevated the FA concentration in plasma and inguinal WAT. In particular, CD-FA administration significantly increased the intact form of FA in plasma, suggesting that it can be expected to enhance the induction of beige adipocyte formation at a lower dose. However, a CD-FA-supplemented diet (12.4 g CD-FA/kg, including 2.0 g FA/kg) did not significantly induce beige adipocyte formation. To reduce the required functional dose of FA, the further development of bioavailable FA formulations should be investigated.

  • Jiao Wu, Yinan Zhao, Shan Zhao, Jinglin Gao, Shijie Wang
    2024Volume 30Issue 4 Pages 515-519
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: April 26, 2024
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    Bee bread is a natural product rich in bee pollen which has biological properties for the treatment of benign prostatic hyperplasia (BPH). Whether bee bread from Lepidotrigona flavibasis, a dominant stingless bee species in China, inhibits the development of BPH remains unclear. In this study, we evaluated the inhibitory effects of extracts of bee bread from L. flavibasis (BBLF) on testosterone propionate (TP)-induced BPH in mice by prostate index, histopathological examination, and biochemical parameter analysis. The mice were assigned randomly to four groups with 12 mice for each group: control, TP group (12.5 mg/kg), TP + BBLF group (300 mg/kg), and TP + longbishu capsule group (450 mg/kg). When compared to TP group, TP + BBLF group exhibited significant reduction in prostate index and slightly relieved some symptoms like thickening and elongation of glandular epithelia. For steroid hormones and proinflammatory cytokines, the levels of estradiol (E2), interleukin-1β (IL-1β), and interleukin-6 (IL-6) in serum significantly decreased in TP + BBLF group compared to TP group. Our results elucidated that BBLF exhibited a significant inhibitory activity on TP-induced BPH, suggesting its potential capacity for antiproliferative and anti-inflammatory properties.

  • Michiyo Kumagai, Yuka Hosoda, Takako Koriyama, Midori Kasai
    2024Volume 30Issue 4 Pages 521-529
    Published: 2024
    Released on J-STAGE: July 19, 2024
    Advance online publication: May 02, 2024
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    The temperature dependence of vegetable hardening due to preheating was found to be similar for Japanese radishes, carrots and potatoes. The hardening phenomenon occurred slightly at 50–55 °C and markedly at 60–70 °C, especially at 65 °C, and decreased at 80 °C. However, temperature dependence of the cell membrane damage that triggered hardening was different across the vegetables, as revealed by the measurements of eluted potassium ions and electrical properties. The highest heat sensitivity of the cell membrane was observed in carrots while the lowest was in potatoes. The maximum hardening at 65 °C was confirmed by a complete loss of cell membrane integrity, followed by adequate leakage of intracellular potassium ions, resulting in high PME activity despite the effect of heat inactivation. A sample size of 1 cm cubic used this study was beneficial for distinguishing the effect of different temperatures, because the inner temperature quickly matched the preheating temperature.

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