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A zero-order emission system was applied to address the variation in emission wavelengths between analytes. Also, it assists to compensate for the drop in emission intensity resulted from the changes in analyte excitation wavelength. So, a high performance liquid chromatography-fluorescence detector (HPLC-FLD) with zero order emission mode was used for the simultaneous estimation of rhodamine B (RhB) and eosin Y (EsY) based on their native fluorescence. The presented method is considered the first fluorescence method for simultaneous determination of RhB and EsY. The efficiency of the developed method was tested by determining the two dyes in a high matrix sample, chili sauce. Under the optimum condition, a linear calibration graphs for RhB and EsY in range of 0.5 -300 ng/mL with r = 0.9994 and 0.9991, respectively, were acquired. The limits of detection for RhB and EsY were 0.344 ng/mL (0.355 ng/g) and 0.215 ng/mL (0.222 ng/g), respectively. The recovery percentage and relative standard deviation of two analytes were obtained in the range of 98.38-101.86% and 0.83-1.66%, respectively. RhB was detected only in one chili sauce sample at a concentration of 0.388 ng/mL while EsY was not found in any sample. [ABSTRACT FROM AUTHOR]

Currently, there is a growing interest in valorizing agro-food byproducts having interesting bioactives with functional and health properties. This paper deals with the use of apple pomace (AP), the most abundant by-product of apple juice industry, to formulate a novel value-added mayonnaise (AP mayo). The effect of AP on the chemical and rheological characteristics, microbiological quality, and sensory attributes of the new product was studied during a 30-day storage at refrigerated temperature. A comparison with two commercial mayo samples was also carried out. The results highlighted that the AP mayo showed a total phenol content of 2.12 mg gallic acid equivalents (GAE)/g, and improved antioxidant properties (DPPH radical-scavenging activities 2.47 mg TE/g; 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt, ABTS 3.18 mg TE/g; ferric reducing antioxidant power, FRAP 2.78 mg TE/g). After 30 days, it was more stable than the other two mayo. Moreover, AP mayo showed even higher overall acceptability scores by the assessors than the commercial samples. The results confirm that the addition of AP represents a valid approach to increase the health properties of spreads and sauces, satisfying the demand of health-conscious consumers, even those who prefer plant-based foods. The proposed healthy mayonnaise confirm the AP is a multifunctional ingredient with interesting potential applications in the formulation of new spreads/sauces with antioxidant properties. [ABSTRACT FROM AUTHOR]

In order to investigate the effects of moromi Staphylococcus spp. on the fermentation of high-salt liquid-state soy sauce, three Staphylococcus spp. (JL04, JL15, and JL17) with good acid-producing performance were screened from high-salt liquid-state moromi using acid-production as an index, which were identified as S. comdimenti, S. piscifermen- tans and S. carnosus, respectively. The three strains were added to the 15th day high-salt liquid-state moromi for a 60 days fermentation, and analysis of the changes for reducing sugar, total acid and ammonia nitrogen during the fermentation process showed that all three strains could accelerate the utilization of reducing sugar in moromi and increase the content of total acid and ammonia nitrogen. Among them, the total acid of fermented soy sauce added with JL04 was the highest, which was 15.61 g/L; and the ammonia nitrogen of fermented soy sauce added with JL17 was the highest, which was 9.31 g/L. HPLC quantitative analysis for 6 organic acids in the fermented soy sauce added with JL04, JL15 and JL17 increased by 37.53%, 24.06% and 25.90%, respectively, compared with the control group, and the main organic acids were acetic acid, lactic acid and succinic acid. PC -MS analysis for the volatile flavor compounds of soy sauce fermented by three strains showed that the content of esters was significantly increased, among which JL04 increased by 116.09%, mainly acetates and lactates, and it was positively correlated with the increase of corresponding organic acids. Sensory scores showed that the addition of three strains could enhance the aroma and taste of soy sauce. The three strains screened from high-salt liquid-state moromi had the characteristics of accumulating organic acids and promoting the synthesis of corresponding esters. They could be used in soy sauce fermentation as flavor bacteria to impart suitable sour taste, enrich taste, and enhance aroma. [ABSTRACT FROM AUTHOR]

The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were made with or without shell at 1:2:1 ratio (salt:fish:sea urchin) plus a control fish sauce at 1:3 ratio (salt:fish). All sauces were fermented at 40–50 °C for 20 days, where for the first 7 days the preparation remained in a static phase. During their fermentation, pH, salt concentration, aw, TVB-N, TMA, total nitrogen, formaldehyde nitrogen, amino nitrogen, and ammonium nitrogen, as well as aerobic mesophiles and lactic acid bacteria were monitored. The fermentation of the experimental sauces proved to follow an evolution rather similar to the control sauce. The whole and shelled sea urchins provided the necessary microbial and enzymatic load to trigger an adequate hydrolysis of the fish and the production of total nitrogen (16.0–17.6 g/L), formaldehyde nitrogen (15.1–16.0 g/L), and amino nitrogen (0.7–0.8 g/L) of the same order as the control sauce, despite the lower fish content. According to TMA (9.2–13.1 mg N/100 g), VBT (40.0–47.2 mg N/100 g) contents, and pH levels (5.41–5.46), no deviation of the fermentation process was observed under the experimental conditions (salt content, temperature, and agitation after the static phase). Quantitative descriptive analysis (QDA) sensory revealed that the use of sea urchin results in high quality products characterized by their aromas of crustaceans and mollusks. The present study investigates the potential use of shelled and even whole sea urchin as an ingredient for the preparation of high quality fish sauces. [ABSTRACT FROM AUTHOR]

Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high‐intensity ultrasound (HIUS) and high‐pressure homogenization (HPH) are two emerging emulsification methods that are cost‐effective, green, and environmentally friendly and have gained significant attention. HIUS‐induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH‐induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins‐polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier‐stable food emulsions, (e.g., proteins, polysaccharides, and protein–polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein–polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization‐induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer‐based protein–polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean‐label, and improved eco‐friendly colloidal systems for food emulsion. Practical Application: Utilizing complex particle‐stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle‐related diseases by the scientific community, industries, and consumers. [ABSTRACT FROM AUTHOR]

Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The purpose of this study is to compare olive oil and rosehip sauce as fillers in anchovy marinades. The study investigated the effects of rosehip sauce on the quality of marinated anchovies stored at 4°C. Anchovy were marinated with 4% acetic acid and 12% NaCl, put into plastic jars, filled with either olive oil or rosehip sauce and stored at 4°C. Changes in sensory attributes were determined during the process, and the following chemical parameters were monitored: total phenolic content (mg/100 g GAE), total volatile basic nitrogen (mg/100 g), pH, peroxide value (meq/kg) and thiobarbituric acid (mg MDA/kg). Values of total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) increased during the storage. Higher values of TVB-N, TBA and PV were found in samples with olive oil than those with rosehip sauce. Samples with rosehip sauce demonstrated better oxidative stability. Rosehip sauce samples had higher appearance, odor, color and texture scores than olive oil samples. [ABSTRACT FROM AUTHOR]

Fish sauce is a special flavored condiment formed by traditional fermentation of low-value fish in coastal areas, which are consumed and produced in many parts of the world, especially in Southeast Asia. In the process of fish sauce fermentation, the diversity of microbial flora and the complex metabolic reactions of microorganisms, especially lipid oxidation, carbohydrate fermentation and protein degradation, are accompanied by the formation of flavor substances. However, the precise reaction of microorganisms during the fersmentation process is difficult to accurately control in modern industrial production, which leads to the loss of traditional characteristic flavors in fermented fish sauces. This paper reviews the manufacturing processes, core microorganisms, metabolic characteristics and flavor formation mechanisms of fermented fish sauces at home and abroad. Various methods have been utilized to analyze and characterize the composition and function of microorganisms. Additionally, the potential safety issues of fermented fish sauces and their health benefits are also reviewed. Furthermore, some future directions and prospects of fermented fish sauces are also reviewed in this paper. By comprehensive understanding of this review, it is expected to address the challenges in the modern production of fish sauce thereby expanding its application in food or diet. [ABSTRACT FROM AUTHOR]

The stacking fermentation process plays a vital role in the production of sauce-flavour baijiu. The aim of this paper is to elucidate the effects of environmental variables on the fungal communities of different layers of fermented grains (zaopei) during the sixth round of stacking and the changes in volatile flavour substances during this process. The composition of the fungal communities in different layers during the stacking fermentation process was analysed. Principal coordinate analysis (pCoA) showed that the dominant fungal communities in different layers differed significantly with the stacking fermentation process. The dominant fungal genera were Thermoascus , Thermomyces and Issatchenkia. The total content of flavouring substances in the surface layer of zaopei were higher, but the types of flavouring substances were less than in the inner layer. The relationship between temperature, moisture content, acidity, starch content and reducing sugar content and microbial community was analysed by Redundancy analysis. The results showed that the correlation between microbial communities and physicochemical indexes in different layers of zaopei varied. The core fungal genera in the surface layer were mainly influenced by acidity, and the microorganisms in the inner layer were more strongly correlated with temperature. Spearman correlation coefficient revealed the correlation between fungal community and volatile flavour substances, and the results showed that microorganisms in different layers of zaopei have different correlations with flavour substances. This study contributes to the understanding of the evolution of different layers fungal communities during the stacking of sauce-flavour baijiu and their relationship with volatile aroma substances. [ABSTRACT FROM AUTHOR]

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The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping® test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making. [ABSTRACT FROM AUTHOR]

Direct iodization in fish sauce, soy sauce, and seasoning sauces plays a crucial role in optimizing the iodine intake of Thailand's people. However, determining the iodine content to ensure that these sauces meet the standard of Thailand's Food and Drug Administration (FDA) is challenging. In this study, all local laboratories equipped with inductively coupled plasma–mass spectrometry (ICP-MS) and with experience in iodine analysis by any analytical method were invited to participate in a hands-on training workshop and two rounds of interlaboratory comparison. The aim was to improve laboratory performance and assess the potential for iodine monitoring for mandatory direct-iodized sauces. All target laboratories participated in this study. The hands-on training workshop harmonized the analytical method and increased the capacity of participating laboratories. Most laboratories (7/8) achieved satisfactory performance for six test samples based on interlaboratory comparison. Samples were extracted by tetramethylammonium hydroxide (TMAH), with the presence of 6% 2-propanol, 0.01% triton X-100, internal standard, and iodine determination in direct-iodized sauces by ICP-MS. The reproducibility standard deviation (SL), after the removal of outlier results for iodine content, was 7–22% iodine at a level of 0.03–4.81 mg/L. Moreover, the Thai FDA's judgment range for official control activities should expand the range of 2–3 mg per 1 L (ppm) by at least 22%. [ABSTRACT FROM AUTHOR]

Artocarpus heterophyllus Lam. (Family Moraceae), is a tropical tree, native to India and common in Asia, Africa, and several regions in South America. The fruit is commonly known as jackfruit which is one of the largest edible fruits in the world. Jackfruits comprises a wide range of nutrients, including minerals, carbohydrates, volatile compounds, proteins, and vitamins. The fruit, bark, leaves, and roots are endowed with therapeutic attributes and are utilized in the many traditional medicinal systems for the management of various ailments. Fruit and seeds are commonly used to prepare various food items, including sauce, ice creams, jams, jellies, and marmalades. Due to unique texture, jackfruit is becoming a popular meat substitute. Based on preclinical studies, jackfruit exhibits antimicrobial, antioxidant, anti-melanin, antidiabetic, anti-inflammatory, immunomodulatory, antiviral, anthelmintic, wound-healing, and antineoplastic activities. Clinical studies reveal that the leaves possess antidiabetic action in healthy and insulin-independent diabetic individuals. Despite numerous health benefits, regrettably, jackfruit has not been properly utilized in a marketable scale in areas where it is produced. This review delivers an updated, comprehensive, and critical evaluation on the nutritional value, phytochemical profiling, pharmacological attributes and underlying mechanisms of action to explore the full potential of jackfruit in health and disease. [ABSTRACT FROM AUTHOR]

The efficacy of phage magnetic separation combined with fluorescent quantitative polymerase chain reaction (qPCR) for rapid detection of Salmonella in the food matrix was verified. The specific phage of Salmonella typhimurium (ATCC14028), T102, was used as a molecular recognition element and was first coupled with carboxylated magnetic beads to prepare a phage T102-magnetic beads complex. Salmonella was specifically isolated and enriched by the phage T102-magnetic beads complex from the food matrix and then quantified by qPCR. The detection limit of this rapid detection method for Salmonella was 100 colony-forming units CFU/mL (0.1 CFU/PCR). The method had high specificity, with a linear range of 1x10²~1x109 CFU/mL and a coefficient of variation of 2.1%. The overall detection procedure takes 6 h. Three hundred batches of food safety samples were tested and compared with the "National Standard for Food Safety, Food Microbiology Inspection, Salmonella Inspection" (GB 4789.4-2016). No positive samples were detected, and the results were consistent with the results of the GB 4789.4-2016 standard method. This method provides a reference for the application of phage-coupled magnetic nanoparticles in the detection of foodborne pathogens. [ABSTRACT FROM AUTHOR]

Entomophagy is directly connected with culture, explaining why it is commonly rejected in Western countries. Due to increased meat consumption in recent years with its associated negative impacts on health and sustainability, the development of products based on alternative protein sources has become urgent. The larval form of Tenebrio molitor (mealworm) has the potential to substitute meat as it requires less resources and produces less emissions compared to other forms of meat production. Therefore, in this project we have aimed to develop pasta sauces with differing mealworm contents based on a common meat sauce and to test the acceptance with 91 consumers in Austria. Three sauces (100% mealworm, 50% mealworm and 50% meat, 100% meat) were developed and tested using a 9-point hedonic scale for acceptance, and the CATA (Check-All-That-Apply) method was integrated to also receive descriptive information. The analysis of the liking data revealed that the liking for the hybrid sauce with meat and mealworm content was comparable to the meat sauce (6.9 ± 1.8. vs. 6.5 ± 1.8, p > 0.05). Less liked was the sauce with the highest mealworm content (5.7 ± 1.8, p < 0.05). The CATA analysis demonstrated the strongest positive effects on the mean in terms of how much the products were liked for the attribute "fleshy" (0.8). On the other hand, the attributes "brownish" (−0.9) or "mushy" (−1.0) had the strongest negative effects on the mean of the liking of products. We have seen that meat cannot be substituted by mealworm immediately and completely. The results suggest a stepwise substitution and the further adaptation of products regarding the (negative and positive effecting) attributes to increase consumer acceptance. [ABSTRACT FROM AUTHOR]