Journal of Food Research, Issue: Vol.15, No.1

Technological Potential of Indigenous Lactic Acid Bacteria for Controlled Fermentation of Claclo (An Ivorian Ripe Plantain Fritter)

Tue, 14 Oct 2025 04:05:01 +0000

Claclo is a traditional Ivorian fritter made from fermented ripe plantain, whose quality often varies due to uncontrolled fermentation practices. This study aimed to select lactic acid bacteria (LAB) with potential as starter cultures for standardizing claclo production. A total of 22 LAB strains were isolated from raw cow’s milk, fermented cassava mash, and cashew apple juice using standard microbiological methods. Macroscopically, colonies were smooth, beige or white, and varied in size. Microscopically, all isolates were Gram-positive, catalase-negative, and mainly coccobacilli or cocci arranged in chains or clusters, consistent with typical morphological traits of Lactobacillus, Leuconostoc, and Pediococcus, though genus confirmation would require molecular identification. The strains were mesophilic, growing optimally at 30–45 °C, tolerating up to 6.5% NaCl, and showing better growth at pH 9 than pH 4. Nine robust strains were selected for proteolytic activity, and three (LBL5, LBM2, LBC2) were tested in plantain mash fermentation. Strain LBL5 (from raw milk) showed rapid acidification (pH 4.0 in 8 h), high titratable acidity (145 meq/100 g), and growth up to 5×10⁸ CFU/g, with total soluble solids reduced from 19.8 to 6.5 °Brix. LBM2 and LBC2 exhibited slower acidification (final pH ≈ 4.4, titratable acidity 92–95 meq/100 g). These results highlight LBL5 as a promising starter culture for claclo, with potential to improve safety and shelf life while valorizing local microbial biodiversity.

Improving the Physicochemical and Sensory Characteristics of Plantain “Konkondé” towards Adding Value to Traditional Products

Sat, 18 Oct 2025 02:45:15 +0000

These samples of “konkondé” were subjected to textural, calorimetric, sensory and biochemical analysis. The results obtained from theImproving the brittle texture and dark colour of plantain “konkondé” is a lever for meeting consumer demands and promoting this met. The aim is therefore to help add value to plantain “konkondé” by improving its texture and clarity. To this end, cassava flour was used as a binding and clarifying agent for plantain “konkondé” at proportions of 0% (FB), 30% (FBM30) and 50% (FBM50), respectively. The “konkondé” was prepared by cooking with water under kneading until the paste was obtained. statistical analyses showed an increase in elasticity (elasticity FB = 7.59 ± 1.02 mm; elasticity FBM30 = 9.95 ± 0.12 mm and elasticity FBM50 = 11.71 ± 0.06 mm) and clarity (L*FB = 40.7±0.38; L* FBM30 = 51.23±0.66; L* FBM50 = 57.4±0.66) in proportion to the addition of cassava flour. Of these three samples, the “konkondé” FBM30 was the most accepted by panellists with a rating of 7 on a scale of 9. This “konkondé” contains 0.81±0.11% protein; 0.12±0.02% lipid; 0.11±0.01% fibre; 0.69±0.09% ash; 23.19±2.00% carbohydrate and has an energy value of 97.08±2.88%. Its potassium, phosphorus, magnesium, calcium and iron concentrations are 281.99 ± 2.26 mg/100g; 85.51 ± 1.24 mg/100g; 22.90 ± 0.88 mg/100g; 41.42 ± 0.48 mg/100g and 1.77 ± 0.03 mg/100g, respectively. Incorporation of cassava flour improves the texture and colour of plantain “konkondé”

In Vitro Gastrointestinal Digestion and Colonic Fermentation of a Juçara and Apple Juice Blend: Impacts on Phenolic Bioaccessibility and gut microbiota

Mon, 10 Nov 2025 02:38:22 +0000

This study evaluated the sensory and functional quality of a mixed beverage composed of juçara pulp powder and apple juice. Three formulations were developed by varying the amount of juçara added to the juice. The effects of in vitro gastrointestinal digestion and colonic fermentation on the bioaccessibility and recovery of phenolic compounds, changes in antioxidant capacity, and the production of short-chain fatty acids (SCFAs) and ammonia ions were evaluated. After digestion, 31.31% of anthocyanins (5.06 mg cyanidin-3-glucoside and 2.95 mg cyanidin-3-rutinoside per 200g) reached the colon. Fermentation for 24 hours significantly enhanced antioxidant capacity—by 54.54% (ABTS) and 355.69% (ORAC), reaching 21.62 and 1,786.64 μmol Trolox·mL^-1, respectively—indicating strong in situ antioxidant activity. Colonic fermentation also enhanced short-chain fatty acid production (1.69 mmol·L^-1), increased Bifidobacterium spp. counts (0.67 Log cycles), and reduced ammonia levels by 18.83%. The beverage showed good sensory acceptance and purchase intention, highlighting its appeal to consumers. Overall, the combination of juçara and apple juice resulted in a product with nutritional and functional properties, especially due to its antioxidant potential and positive effects on gut microbiota.

Matcha Green Tea Promotes Training-induced Anabolic Response of Skeletal Muscle in Mice

Thu, 13 Nov 2025 04:35:53 +0000

Matcha green tea contains various bioactive compounds, such as catechins and dietary fibers. Daily consumption of matcha green tea enhances exercise-induced adaptations to skeletal muscle hypertrophy and strength in humans. However, interventional studies on the efficacy and mechanism of micro-compounds in muscle adaptation to resistance training are limited. In this study, we examined the effects of matcha green tea on anabolic regulators in the skeletal muscles in association with the gut environment during high-intensity intermittent exercise in mice. Male ICR mice were divided into sedentary, exercise, and matcha groups. The matcha group was orally administered matcha (200 µL, 10 mg of matcha powder/mL) daily. The exercise and matcha groups were subjected to three sets of high-intensity intermittent exercises for 3 min, with intervals of 5 min, five times per week. After 1 or 4 weeks, hindlimb muscle, plasma, and fecal samples were collected. After 1 week of training, the phosphorylation levels of p70S6K (Thr421/Ser424) and pERK (Thr202/Tyr204) in the gastrocnemius muscle were higher in the matcha group than that in the sedentary group. After 4 weeks, the gastrocnemius muscle weight was higher in the matcha group than that in the sedentary group. The abundance of Clostridium coccoides in the feces tended to be higher in the matcha group than that in the exercise group. Furthermore, muscle weight was positively correlated with the abundance of Clostridium coccoides. Matcha green tea consumption with high-intensity intermittent exercise promotes skeletal muscle protein synthesis, which may be associated with the microbiota composition.

Valorization of Fruits Residues in Saba senegalensis (A. DC. Pichon) Juice Processing: Biochemical and Sensory Analysis of the Product

Mon, 17 Nov 2025 02:54:09 +0000

During the small-scale processing of fruit juice from Saba senegalensis, the pericarp, seed and seed coat are considered waste and discarded with environmental pollution involvement. Yet, these agricultural by-products or residues often display obvious exploitable nutritional potentials as minerals and antioxidants. This study aims to contribute to the use of fruit residues from S. senegalensis into the processing products, to enhance the value of this agricultural resource and improve its profitability. After incorporating 2%, 5% and 10% (w/v) of ground dried residues, the S. senegalensis juice was filtered, pasteurized and biochemical and sensory traits assessed compared to the raw juice taken as a control. Results showed that the juice becomes thicker (1.01 to 1.05) and viscous (1.85 to 3.85 mPa.s) and its dry matter and ash contents get increasing (3.92 to 5.43% and 0.08 to 0.22%, respectively) with the incorporation of residues up to 10%. The resulting juices display pH of 2.33 to 2.5, which is friendly against nutrients spoilage by fermentation. The presence of carbohydrates and polyphenols also increases (0.91 to 1.69 g/100 mL and 68.81 to 227.14 mg/100 mL, respectively) with the residue’s incorporation into juices. However, the organoleptic traits of the formulations seem more advantageous for raw juice without residue, especially with a greater trend for hedonic acceptance. Incorporating Saba senegalensis fruit’s residues strengthened the nutritional virtues of processed juices and the use of conventional additives such as table sugar and flavorings could also improve the organoleptic ratings.

Conversing with Others While Eating a School Lunch Affects Eating Enjoyment and Extends the Meal Time

Mon, 22 Dec 2025 13:28:05 +0000

This study sought to investigate whether eating conditions affected the consumption and deliciousness of food. A total of 16 healthy university students were recruited and ate two types of meals (each with 770 kcal) similar to that provided in school lunches under two conditions (e.g., talking vs. silence while eating with group members) in a cross-over design. The amount of food left by the participants and the time needed to finish eating were measured. After eating, participants evaluated the deliciousness and enjoyment of each meal using a visual analog scale. Notably, no significant differences in the eating rate and palatability were observed between the four conditions. However, significant differences in enjoyment and feeding time were observed. These findings highlights the importance of ensuring that sufficient time with other people is spent when eating to realize the benefits of eating in a group.

Effects of Pea Protein-Based Edible Film on the Shelf-Life of Pork Loin Coated with Cricket Powder

Wed, 24 Dec 2025 01:53:10 +0000

Meat is easily spoiled due to high protein and water content. Therefore, this experiment evaluated the effects of pea protein-based (PP) edible film on the shelf-life of pork loin coated with cricket powder. Pork loin portions coated with 2% CP were packed under six edible film treatments: 1) control, 2) PVC, 3) GG (0% PP), 4) 1% PP, 5) 3% PP, and 6) 5% PP. Each treatment was prepared and stored at 3°C for 9 days. All treatments were evaluated for physicochemical (pH, water activity, moisture, ash content, color, and lipid oxidation) and microbiological analysis (AH, Staphylococcus spp., E. coli, Enterobacteriaceae, and Salmonella spp.). The results showed that treatment packed with 5% PP had the lowest (p<0.05) moisture content at 65.46%, and the highest ash content at 1.41% on day 9. Treatments coated with CP and packed with PP edible films had significantly (p<0.05) lower L*, higher a* and b* values. On day 5, samples packed with GG had the lowest AH of 3.56 log CFU/g on day 1 and 6.25 log CFU/g. No E. coli, Enterobacteriaceae, and Salmonella spp. were observed during 9-day storage. In both experiments, samples with 2% CP and packed with pea protein-based edible films increased redness values, decreased lipid oxidation, and decreased aerobic heterotrophs counts compared to the control treatment. Thus, our results suggest that the combination of adding cricket powder and packed with pea protein-based edible film can be used as a biodegradable material to promote sustainability, enhance meat color, decrease undesirable microorganism growth, and prolong shelf-life of pork loin.

Isolation and Characterisation of Lactic Acid Bacteria Isolated from Artisanal Cheese (Tchoukou) from the Niger Republic

Tue, 30 Dec 2025 06:45:04 +0000

Lactic Acid Bacteria (LAB) are industrially essential microorganisms widely used as starter cultures in the production of dairy, meat, cereal, vegetable, and alcoholic beverages. Beyond their technological role, LAB contribute to human health by enhancing gastrointestinal function, producing antioxidant metabolites, inhibiting pathogenic bacteria, and supporting immune activity. Isolation and characterisation are essential steps in evaluating their functional properties.

In this study, LAB were isolated from artisanal cow milk cheese, known locally as Tchoukou, using selective media. Identification relied on phenotypic, biochemical, and genotypic traits. 16S rDNA analysis of isolates from Maradi, Tahoua, and Zinder regions of Niger revealed clustering with Lactobacillus plantarum (76.48%) and Lactococcus garvieae. Phenotypic and biochemical tests confirmed Lactobacillus as rod-shaped, Gram-positive, and Lactococcus as coccoid, Gram-positive. All isolates were catalase-negative and sugar-fermenting, supporting their taxonomic classification. Functional assays showed tolerance to acidic conditions (pH 3.0–3.5) and optimal growth at 37–40 °C. Antibiotic susceptibility testing indicated sensitivity to gentamicin, sulphamethoxazole, chloramphenicol, ampicillin, tetracycline, and co-trimoxazole. Findings highlight the dominance of Lactobacillus in Tchoukou cheese and suggest probiotic potential due to acid tolerance. However, antibiotic sensitivity patterns warrant further functional evaluation for industrial applications.

Reviewer Acknowledgements for Journal of Food Research, Vol. 15 No. 1

Mon, 26 Jan 2026 01:13:23 +0000

Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated.

Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org

Reviewers for Volume 15, Number 1

Alex Augusto Gonçalves, Federal Rural University of Semi-Arid (UFERSA), Brazil

Alfredo C. Benitez-Rojas, Universidad Popular Autónoma del Estado de Puebla, Mexico

Antonello Santini, University of Napoli "Federico II", Italy

Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria

Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal

Gongjian Fan, Nanjing Forestry University, China

Jerish Joyner Janahar, Mississippi State University, USA

Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand

Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain

Khamphone Yelithao, Souphanouvong University, Laos

Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania

Maria Margareth Veloso Naves, Federal University of Goias, Brazil

Mariana de Lourdes Almeida Vieira, Centro Federal de Educação Tecnológica de Minas Gerais, Brazil

Marie Lys Irakoze, Dedan Kimathi University of Technology, Rwanda

Mehana E. E. Hamouda, Alexandria university, Egypt

Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia

Rania I.M. Almoselhy, Agricultural Research Center, Egypt

Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil

Sani Jirasatid, Burapha University, Thailand