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Food science and technology research
Society for Food Science and Technology
Food science and technology research

Society for Food Science and Technology

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1344-6606

Food science and technology research/Journal Food science and technology researchSCI
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    Coarse-grained dynamics simulation of the grain-filled structure of rice balls

    MAKOTO MIURATATSUYA ISHIIYUKO TANAKATOMOKA YANATA...
    169-183页
    查看更多>>摘要：Rice is eaten as an aggregate of rice grains, and its perceived texture during oral processing changes with every chew. Mass production of rice balls with controllable food texture is still difficult because the relationship between the rice grain-packing structure and mechanical properties and food texture of rice balls is still unknown. This study aims to clarify the causal relationships between (1) the molding conditions of the rice ball and grain-filling structure, (2) the grain-filling structure and its texture, and (3) the mechanical properties of the rice ball and its texture. Using a rice grain-packing structure model which reflects the physical and chemical properties of the rice grains and balls in a coarse-grained dynamics simulation, changes in the packing structure during compression were observed, and the relationship between the rice grain-packing structure and mechanical properties of the rice balls was clarified. Furthermore, the behavior of rice grains during actual rice mass compression was successfully simulated using the developed rice grain-filling model. Our measurements and simulation results pave the way for an industrial method of producing rice balls with arbitrary food textures.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Visualization of fine marbling in Japanese Black beef using X-ray computed tomography

    SHUJI UEDAYUKIKO NAMATAMECHIAKI KITAMURAYUKA TATEOKA...
    185-193页
    查看更多>>摘要：Japanese Black beef is highly regarded for its pronounced marbling, attributed to intramuscular fat deposits that enhance tenderness and impart a distinctive sweet flavor. Conventional methods like chemical and color analysis provide limited insights into the spatial distribution and detailed structure of adipocytes. This study used microcomputed tomography (micro-CT) to visualize the microstructure of marbling in Japanese Black beef, with findings validated through histological and polarized imaging analyses.Fresh beef samples were chemically fixed and analyzed by micro-CT. The analysis revealed fine intricate marbling patterns and disruptions in the extracellular matrix. Histological validation showed a correlation with the micro-CT data, and polarized imaging analysis confirmed collagen fiber fragmentation and twisting within the intramuscular fat. The results demonstrate the potential utility of micro-CT as a nondestructive tool for analyzing the microstructure of marbling in Japanese Black beef, offering valuable advancements in meat science and quality assessment.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Immunostimulatory effects of three traditional Okinawan vegetable extracts on activation of macrophage-like cells, and tumor growth suppression by Crepidiastrum lanceolatum Nakai in mice

    JUNICHI NAGATAMIZUHO TOBIMATSUGOKI MAEDA
    195-204页
    查看更多>>摘要：To clarify the effects of traditional Okinawan vegetable extracts on the activation of immunocompetent cells, we prepared methanol extracts from lyophilized powders of Crepidiastrum lanceolatum Nakai (hosoba-wadan), Peucedanum japonicum Thunb. (botan-bofu) and Artemisia indica Willd. var. orientalis (Pamp.) H. Hara (nishi-yomogi). We examined nitric oxide and cytokine production and phagocytosis of macrophage-like J774.1 cells following stimulation with extracts as activation indices. Moreover, we investigated the effect of the hosoba-wadan extract on tumor growth in tumor-bearing mice. IL-6 and TNF-a production and incorporation of microbeads in the 3 fig/mL hosoba-wadan extract group were significantly higher than in the other groups. We also observed that intraperitoneal administration (30 mg/mouse) of the hosoba-wadan extract significantly suppressed tumor growth compared with the saline group. Moreover, the hosoba-wadan extract resulted in significant increases of serum TNF-a and IFN-y concentrations in the mice. These results suggest that the hosoba-wadan extract activated immunocompetent cells and enhanced host immunity.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Analysis of syneresis phenomenon of surimi gel due to freezing and thawing

    JIAMIN YANGKANA MONTADAITARO ISHIKAWATOMOYUKI FUJII...
    205-213页
    查看更多>>摘要：The aim of study is to clarify the effects of freezing and thawing on the drip loss and structural properties of surimi gels. The gel sample was subjected to repeated freeze-thaw cycles to measure drip loss, and the contents of free water, holding water, and bound water were determined. The results showed that rapid freezing with liquid nitrogen effectively reduced the free water content compared to slow freezing at -25°C. Infrared (IR) and small-angle X-ray scattering (SAXS) analyses of gels subjected to freezing and thawing were conducted. The IR analysis results revealed that although minimal changes in protein secondary structure were observed, the molecular network of water in the gel structure was altered. The SAXS results indicated changes in the nanoscale structure when gels were subjected to repeated freeze-thaw cycles. The study concluded that the main factors affecting the water-holding capacity during freeze-thaw cycling are changes in the water molecular state and water-solid interactions in the gel, rather than changes in the protein structure.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Anti-obesity effects of two Korean whole wheat cultivars in high-fat diet-induced obese mice

    HUIJIN HEOSEONGHWA HONGJINHEE PARKKYEONG-HOON KIM...
    215-221页
    查看更多>>摘要：This study compared the anti-obesity effects of whole wheat extracts from 'Shinmichal' and 'Saekeumkang' in mice fed a high-fat diet to evaluate their potential benefits in obesity management. 'Shinmichal' and 'Saekeumkang' treatment groups showed significant reductions in body weight gain. Histological analysis revealed that 'Shinmichal' and 'Saekeumkang' reduced lipid accumulation in epididymal adipose and liver tissues, with significant decreases in levels of hepatic total cholesterol (TC) and triglycerides (TG). Both cultivars significantly improved serum levels of glucose, TC, TG, and lipoprotein. Additionally, both wheat varieties led to reductions in the atherosclerosis index and coronary risk factor, indicating a lower risk of cardiovascular problems. The 'Shinmichal' and 'Saekeumkang' Korean wheat cultivars exhibit significant anti-obesity effects, including reduced body weight gain, lipid accumulation, and improved blood biochemical parameters. Both wheat varieties may be effective dietary supplements for the prevention of obesity, underscoring the value of domestic wheat production in addressing health issues.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori

    KENSAKU TAKARAAZUSA SOGAKOTOMI IREISHUNPEI TOGUCHI...
    223-232页
    查看更多>>摘要：Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a volatile aroma compound with various desirable odors, including sweet, honey-like, and caramel-like. In this study, sotolon was quantified in 44 commercial awamori, an Okinawan rice-based distilled alcoholic beverage. Sotolon was detected at concentrations up to 20.5 pg/L, and awamori stored in earthenware jars had a significantly higher sotolon content than that in non-earthenware jars (p < 0.0001). Additionally, sotolon precursors (diacetyl, acetoin, acetaldehyde, and 2-oxobutyric acid) were present at concentrations of 0.13-1.48, 0.24-4.70, 77.50-332.50, and 0.16-0.96 mg/L, respectively, and showed no notable differences between storage vessels or periods. Moreover, Al and Cu were considerably higher in earthenware-jar-stored awamori, whereas Al, Cu, Fe, and Mn were markedly higher in aged awamori. These results suggest the possibility of mineral elution catalyzing the oxidation of sotolon precursors in earthenware jars and provide a foundation for further research on the mechanism of sotolon generation in awamori.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Evaluation of root preprocessing methods for Ethiopian cassava varieties on HCN, functional properties, and sensory quality: An implication for injera, porridge, and cookie making

    EDEN LEKA LENCHAKEBEDE ABEGAZTADESSE FIKRE TEFERRABERUK BERHANU DESALEGN...
    233-245页
    查看更多>>摘要：The aim of this study is to improve the safety and taste of cassava-based products, including injera, porridge, and cookies, currently consumed in Ethiopia. A full factorial design was used to evaluate the functional properties and hydrogen cyanide content of cassava powders from four cassava varieties (Chichu, Hawassa-4, Quite, and Kello) preprocessed in four processing methods (anaerobic fermentation, blanching, submerged fermentation, and without preprocessing). A randomized block design was used to assess the sensory properties of products. The result showed that the Chichu cassava variety powder, prepared using submerged fermentation, had the lowest HCN content (2.5 ppm). Superior injera sensory qualities were demonstrated for injera produced from submerged fermentation as a preprocessing technique for Hawassa-4 and Chichu cassava varieties. For cookies, unprocessed cassava powder was preferred, while submerged fermentation was recommended for porridge preparation. These findings offer valuable insights for optimizing both safety and sensory quality in cassava-based food products.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Microbial community of raw flour, baker's yeast, and dough with different bread-making methods

    RUN WANGSHIORI UENOTOMOKO KANEMOTOMAHO HARADA...
    247-259页
    查看更多>>摘要：To elucidate the changes in the microbiota associated with different bread-making methods, we analyzed the abundance and composition of bacterial flora at each production stage using the straight dough (SD) and sponge dough (SPD) methods. This analysis was also conducted on flours of various origins and grades as well as on baker's yeast produced using different methods. The results of amplicon sequencing suggested that the flora in flour was mainly affected by the flour grade and origin, and flora in yeast was mainly affected by production method in baker's yeast. In contrast, the bacterial flora in SD and SPD differed and also changed during fermentation, but the differences and changes were minimal. In summary, it was suggested that the effect of the bacteria derived from raw flour and baker's yeast on the quality of each bread was small for both bread production methods.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties

    KIYOTA SAKAIMASAMICHI OKADASHOTARO YAMAGUCHI
    261-269页
    查看更多>>摘要：An unresolved challenge for plant-based meat analog (PBMA) products is their low umami taste. This study aimed to develop novel methods to produce glutamic acid (Glu) and Glu-rich peptides using protease (PR) and protein-glutaminase (PG). The effects of the combination of PR and PG (PR + PG) on umami component production in soy-based protein and PBMA patties were examined and compared with those of the general enzymatic method using PR and glutaminase (PR + GT). The Glu content of PR + PG-treated soy proteins was significantly higher than that of PR+ GT-treated proteins. In addition, PR + PG-produced peptides contained a higher proportion of acidic amino acids. Moreover, sensory evaluations revealed that PR + PG treatment significantly enhanced the umami taste of PBMA patties and decreased the bitter taste of PBMA patties compared to PR + GT. These findings suggest that the PR + PG treatment may be better suited than PR + GT treatment for the production of umami components in PBMA products.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology

    Heat-inactivated Bacillus subtilis subsp. natto strain QOL (QOL bacillus natto) improves depression-like behavior caused by social defeat stress in mice

    NAOKI NAKAMURAJUNKO YANAGIDA
    271-277页
    查看更多>>摘要：Recently, it has been reported that postbiotics containing inactivated microbial cells may improve depression symptoms via the gut-brain axis. In this study, the effects of heat-inactivated Bacillus subtilis subsp. natto strain QOL (QOL bacillus natto), one of the postbiotics, in a mouse model of social defeat stress were investigated. Results of the tail suspension test revealed that QOL bacillus natto supplementation improved immobility time, a quantitative indicator of depressive-like behavior, in mice subjected to 10 days of social defeat stress. These results suggest that QOL bacillus natto supplementation is useful for preventing and improving depressive symptoms caused by chronic psychological stress.
      原文链接:
    • NETL
    • NSTL
    • Japanese Soc Food Sci & Technology