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Journal of Food Science

Jianming Luo, Zheng Wei, Shengyu Zhang, Xichun Peng, Yu Huang, Yali Zhang, Jiang Lu
Tons of grape pomace which still contained a rich amount of plant polyphenols, is discarded after winemaking. Plant polyphenols have multi-functional activities for human body. In this study, polyphenols of pomaces from Muscadinia rotundifolia "Noble" and Vitis vinifera "Cabernet Sauvignon" were extracted and fractionated, and then they were analyzed with LC-MS and the inhibitory effects on breast cancer cells were compared. The inhibition on MDA-MB-231 cells of fractions from "Noble" was further evaluated...
March 22, 2017: Journal of Food Science
K H Bi, L Zhang, X G Qiao, Z X Xu
In this article, the effects of sugars and amino acids on furan formation via the Maillard reaction in low-moisture model systems were investigated. Glucose and alanine are important furan precursors, and the effects of the heating temperature, heating time, and molar ratio of glucose to alanine on furan formation were studied in glucose/alanine model system by response surface methodology. The heating temperature greatly affected furan formation. The maximum furan concentration was obtained with a glucose-to-alanine molar ratio of 0...
March 22, 2017: Journal of Food Science
Alice Fujita, Volnei Brito Souza, Luis Daniel Daza, Carmen Silvia Fávaro-Trindade, Daniel Granato, Maria Inés Genovese
Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray-drying process of commercial camu-camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin-Ciocalteu's reducing capacity were measured)...
March 22, 2017: Journal of Food Science
Alpana Thorat, Krystin N Marrs, Mohamed K Ghorab, Vincent Meunier, Laurent Forny, Lynne S Taylor, Lisa J Mauer
The effects of coformulating amorphous maltodextrins (MDs) and crystalline fructose, a deliquescent solid, on the moisture sorption, deliquescence point (RH0 ), and glass transition temperature (Tg ) behaviors were determined. Moisture sorption profiles of binary fructose:MD mixtures and individual ingredients were generated using controlled relative humidity (RH) desiccators and by dynamic vapor sorption techniques. Blends exhibited synergistic moisture uptake at RHs below the RH0 of fructose, attributed to partial dissolution of fructose in plasticized MD matrices without a significant reduction in the RH0 of the undissolved fructose...
March 20, 2017: Journal of Food Science
David M Phinney, John C Frelka, Anita Wickramasinghe, Dennis R Heldman
Food freezing is a preservation process that works by lowering temperature while simultaneously decreasing water activity. It is accepted that although freezing preserves foods, it generally has a negative effect on textural quality. This research investigated the texture response of potatoes (Solanum tuberosum) as a function of time to freeze (defined as the time for the center temperature to reach -20 °C) and thawing process. Potatoes slices (6 mm) were blanched then frozen in an ethanol/carbon dioxide bath, a pilot scale high velocity air freezer (HVAF) and a still air freezer to achieve various times to freeze...
March 20, 2017: Journal of Food Science
Rengin Reis, Mohammad Charehsaz, Hande Sipahi, Asiye Işın Doğan Ekici, Çağlar Macit, Hatice Akkaya, Ahmet Aydın
Energy drinks (ED) are containing large doses of metabolic stimulants and its use with ethanol has increased dramatically among young adults. In this study, we examined the effects of ED exposure either alone or in combination with ethanol on oxidative stress parameters including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and lipid peroxidation parameter malondialdehyde (MDA) in rat. Some histopathological findings were also evaluated. ED exposure led to a dose-dependent increase in liver MDA compared to the control indicating oxidative damage...
March 17, 2017: Journal of Food Science
BoRa Yi, HaeJung Ka, YongJun Kwon, HyungSeok Choi, Sunghwa Kim, Jisu Kim, Mi-Ja Kim, JaeHwan Lee
The effects of quercetin and rutin on the oxidative stability of oil-in-water (O/W) emulsions were tested under riboflavin (RF) photosensitization in the presence or absence of FeCl2 . The degree of oxidation in O/W emulsions was determined by headspace oxygen content, conjugated dienes, and lipid hydroperoxides. Quercetin chelated more metal than did rutin in iron catalyzed O/W emulsions. Generally, 0.1 mM quercetin and rutin was oxidative while 0.5 and 1.0 mM quercetin and rutin was antioxidative in O/W emulsions under RF photosensitization...
March 14, 2017: Journal of Food Science
Maria Lúcia G Monteiro, Eliane T Mársico, Anna Carolina V da C S Canto, Bruno R C da Costa-Lima, Marion P da Costa, Fernanda M Viana, Teofilo J P da Silva, Carlos A Conte-Junior
The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm(2) ) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV-C treatment increased (P < 0.05) a(*) values and protein oxidation in a dose-dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L(*) values and lipid oxidation were not influenced (P > 0...
March 14, 2017: Journal of Food Science
Marzanna Hęś, Artur Szwengiel, Krzysztof Dziedzic, Joanna Le Thanh-Blicharz, Dominik Kmiecik, Danuta Górecka
This study investigated the effect of antioxidants on lipid stability of frozen-stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180-d storage of meat products, lipid oxidation (peroxide and 2-thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results were compared with butylated hydroxytoluene (BHT). The addition of antioxidants decreased lipid oxidation in stored meatballs. The highest ability to control peroxide and TBARS values was demonstrated for buckwheat hull extract...
March 8, 2017: Journal of Food Science
Alessandra Marti, Parisa Abbasi Parizad, Mauro Marengo, Daniela Erba, Maria Ambrogina Pagani, Maria Cristina Casiraghi
Gluten replacement in gluten-free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions...
March 8, 2017: Journal of Food Science
Min Hyeock Lee, Hyun-Sun Seo, Hyun Jin Park
An antimicrobial capsule releasing thyme oil was developed using modified halloysite nanotubes (HNTs). In order to increase the pore volume, HNTs were treated with 5.0 mol/L NaOH solution, which resulted in the encapsulation of more thyme oil molecules inside the HNTs. The morphology of the raw HNTs and NaOH-treated HNTs (N-HNTs) was characterized using transmission electron microscopy and nitrogen adsorption-desorption analysis. The loading capacity increased from 180.7 ± 12.7 to 256.4 ± 16.7 mg thyme oil/g HNT after the NaOH treatment...
March 8, 2017: Journal of Food Science
Vanja Todorovic, Marina Milenkovic, Bojana Vidovic, Zoran Todorovic, Sladjana Sobajic
Many factors can influence antioxidative and antimicrobial characteristics of plant materials. The quality of cocoa as functional food ingredient is influenced through its processing. The main aim of this study was to test if there is difference in polyphenol content, antioxidant capacity, and antimicrobial activity between nonalkalized and alkalized cocoa powders. To estimate polyphenol and flavonoid content in cocoa samples the spectrophotometric microassays were used. Flavan-3ols were determined with reversed-phase high-performance liquid chromatography (RP-HPLC)...
March 8, 2017: Journal of Food Science
J C Banach, S Clark, B P Lamsal
Milk protein concentrate powder with 85% protein (MPC85) was jet-milled to give 2 particle size distributions (that is, JM-Coarse and JM-Fine) or freeze-dried (FD), in order to improve the functional properties of MPC85 for use in high-protein nutrition (HPN) bars. Volume-weighted mean diameter decreased from 86 μm to 49, 22, and 8 μm in FD, JM-Coarse, and JM-Fine, respectively (P < 0.05). The MPC85 powders modified by jet-milling and freeze-drying were significantly denser than the control MPC85 (P < 0...
March 7, 2017: Journal of Food Science
Cécile Pétel, Philippe Courcoux, Noémie Génovesi, Jocelyn Rouillé, Bernard Onno, Carole Prost
This paper presents a new variant of the free sorting method developed to analyze the relationship between dried sourdough (DSD) and corresponding DSD-bread (bread) odors. The comparison of DSD and bread sensory characteristics is complicated due to their specific features (for example, acidity for DSD and a characteristic "baked bread" aroma for breads). To analyze them at the same time, this study introduces a new variant of the free sorting method, which adds an association task between DSD and bread after those of free sorting and verbalization...
March 7, 2017: Journal of Food Science
Geyang Wu, Carolyn F Ross, Craig F Morris, Kevin M Murphy
Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. To compare the sensory properties of these quinoa varieties, a common sensory lexicon needs to be developed. Thus, the objective of this study was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. A trained panel (n = 9) developed aroma, taste/flavor, texture, and color descriptors to describe the sensory properties of 21 quinoa varieties. In addition, texture of the cooked quinoa was determined using a texture analyzer...
March 7, 2017: Journal of Food Science
Kyung-A An, Muhammad Sajid Arshad, Yunhee Jo, Namhyeok Chung, Joong-Ho Kwon
This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses...
March 7, 2017: Journal of Food Science
Sephora Baugreet, Ruth M Hamill, Joseph P Kerry, Sinéad N McCarthy
The aim of this review is to describe the factors contributing to diminished food intake, resulting in nutritional deficiencies and associated health conditions in older adults and proposes food innovation strategies to mitigate these. Research has provided convincing evidence of a link between healthy eating patterns and healthy aging. There is a need to target new food product development (NPD) with functional health benefits specifically designed to address the particular food-related needs of older consumers...
March 7, 2017: Journal of Food Science
F Barreca, G D Cardinali, E Borgese, M Russo
Many productive processes are characterized by inadequate protocols of sanitation that increase the possibility of proliferation of microbial contaminants, especially on surfaces. The use of this method for evaluating the degree of floor cleanability in agri-food companies is important not only to reduce the risk of contamination of products, but also to provide companies with a tool to identify critical issues. The method is based on the usage of bicinchoninic acid assay (BCA) in a solution at a 1:50 ratio of Cu(2+) /BCA, which is ideal for detecting the amount of proteins contained in wheat flour residues on industrial flooring...
March 7, 2017: Journal of Food Science
Mi-Hwa Lee, Fan-Zhu Li, Jiyeon Lee, Jisu Kang, Seong-Il Lim, Young-Do Nam
Fermented soybean foods contain nutritional components including easily digestible peptides, cholesterol-free oils, minerals, and vitamins. Various fermented soybean foods have been developed and are consumed as flavoring condiments in Asian regions. While the quality of fermented soybean foods is largely affected by microorganisms that participate in the fermentation process, our knowledge about the microorganisms in soybean pastes manufactured in Northeast China is limited. The current study used a culture-independent barcoded pyrosequencing method targeting hypervariable V1/V2 regions of the 16S rRNA gene to evaluate Korean doenjang and soybean pastes prepared by the Hun Chinese (SPHC) and Korean minority (SPKM) populations in Northeast China...
March 2, 2017: Journal of Food Science
Sol Ji Choi, Mun Yhung Jung
We have developed a simple and fast sample preparation technique in combination with a gas chromatography-tandem mass spectrometry (GC-MS/MS) for the quantification of 2-methylimidazole (2-MeI) and 4-methylimidazole (4-MeI) in colas and dark beers. Conventional sample preparation technique for GC-MS requires laborious and time-consuming steps consisting of sample concentration, pH adjustment, ion pair extraction, centrifugation, back-extraction, centrifugation, derivatization, and extraction. Our sample preparation technique consists of only 2 steps (in situ derivation and extraction) which requires less than 3 min...
March 2, 2017: Journal of Food Science
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