Current+Innovation+in+food+ingredient

Current Innovation in food ingredients //Innovation refers to a new way of doing something or a way to deliver a new idea. Innovation is an important topic in the study of economics, business, design, technology, sociology, and engineering. The word "innovation" is often synonymous with the output of the process. Usually, business organisations spend a significant amount of their turnover on innovation i.e. making changes to their established products, processes and services. Innovation is most frequently driven by to improved quality, creation of new market, extension of the product range, improved production processes and etc. // **i) ****Fermented coconut may produce natural flavour compounds ** The study, published in the International Journal of Food Microbiology, suggests the products from coconut cream fermentation by the yeast Kluyveromyces lactis KL71 (K. lactis) could be used as novel flavouring bio-ingredients for in food products. This study has demonstrated the feasibility of producing a sulphur flavour concentrate by yeast fermentation of coconut cream supplemented with L-methionine. This low-cost, natural flavour bioingredient may find applications in foods such as meats, savoury flavour, soups and imitation cheeses   Volatile sulphur flavour compounds (VSFCs) occur in fruits, breads, beers and fermented soybean products, and contribute a wide variety of distinct flavours that can be found in many foods and beverages. Methionol is a potent VSFC that has a powerful sulphur- like odour described by the authors as “soup-like, meaty, boiled potato, vegetable, savoury or toasted cheese.” Methionol is regarded as an off-flavour compound in beer and wine, but is considered as an important component of the aroma profiles in cheeses, particularly in high quality cheddar and camembert. Researchers noted that producing VSFCs from natural sources is a challenge because in general, only very low amounts are formed from any one source. However , recent research has found relatively high concentrations of methionol can be produced naturally through the fermentation of yeast in dairy media.  The new research investigated the production of methionol – and other VSDCs – from yeast fermentation in coconut cream. Eight yeasts were found to produce methionol in coconut cream – with S. cerevisiae showing the highest production, followed by yeast K. lactis. Relative to S. cerevisiae and K. lactis yeasts, the other six yeasts were reported to produce near negligible levels methionol. In addition to methionol, the eight yeasts produced trace amounts of various other VSFCs, including 3-methylthio-1-propene, 3-methylthio-1-propyl acetate, and 3-methylthio-1-propanal. Of these, methional, methionol and phenylethyl acetate were found to have the highest odour potency. The highest methionol production was found in coconut cream adjusted to pH 5.0, with a 57 per cent increase in methionol compared to pH-unadjusted coconut cream. The optimum temperature for production was determined to be 33 °C, whilst linear increases in production were observed as L-methionine concentration increased from 0.05 per cent to 0.15 per cent, where they reached optimum levels and began to level off. The product of coconut cream fermentation by Kluyveromyces lactis KL71 may be considered as a novel, plant-based, natural and complex flavouring bioingredient in food applications. **ii) ****<span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 9.5pt; line-height: 115%;">Soy sauce and red wine marinades may reduce microbial spoilage and oxidation of meat, according to new a new study. **

<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">The research, published in Food Microbiology, suggests <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">marinating fresh meat in <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; text-decoration: none; textunderline: none;">[|soy] <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> sauce or red <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; text-decoration: none; textunderline: none;">[|wine] <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> based marinades can reduce microbe levels, and halt the development of rancid odours and flavours <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">. The data presented in this study showed that the tested <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">marinades were effective against the proliferation of <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; text-decoration: none; textunderline: none;">[|meat spoilage] <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> microorganisms and also resulted in reduced lipid oxidation. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Microbial growth and metabolic activities are an important cause of spoilage in fresh meat. Such spoilage may occur as visible growth, textural changes or through the development of off-odours and off-flavours. The rapid rate of microbial growth on fresh meats means it has <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">a limited <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; text-decoration: none; textunderline: none;">[|shelf life] <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> that can often be further reduced by inappropriate temperature conditions during distribution and storage <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">. <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Marination is the process of soaking or injecting meat with a solution in order to flavour and tenderize products. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> In addition, shelf life of fresh meat has been suggested increase using marination processes, because the acidic or alkaline nature of the solution and the antimicrobial or antioxidant activities of some marinade additives can act to preserve meat or reduce bacterial growth. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">The new study investigated the effect of soy sauce and red wine based marinades on spoilage microflora during the storage of raw beef. Beef was marinated in soy sauce base – both with and without added lactic acid – and a red wine base – with and without 0.5 per cent oregano essential oil. <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Meat marinated in sterile saline solution for 24 hours increased the total viable count of microflora, <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> reported the researchers. In contrast, they noted that <span style="color: #c0504d; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">marination with wine and soy sauce decreased total viable counts.

//<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">i get the information above from [].. //

//<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">There is many interesting articles and recent news that related to food science and food ingredient.. //

//<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">anyone who is interested can visit to this web..happy study..^^ //