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Journal of Food Science

Chalalai Jaisan, Duck Soon An, Dong Sun Lee
Physical gas absorption and release of activated carbon or zeolite were used to attain the desired CO2 concentration profile inside a package of kimchi for its dynamic storage and consumption environment. The CO2 adsorption/desorption behavior of different combinations of physical scavengers in the microporous Tyvek sachet was measured at 0, 10 and 20 °C. A combination of highly permeable microporous Tyvek and much less permeable nylon/polyethylene laminate was also examined as a variable to help control the access of CO2 to the physical CO2 absorber...
November 12, 2018: Journal of Food Science
Rui-Xue Deng, Xiao Yang, Yi-Xiang Wang, Ming-Zhu Du, Xu-Ting Hao, Pu Liu
Ultrasound-assisted extraction (UAE) of total monoterpene glycosides extract (TMGE) from oil peony seed cakes was investigated. The extraction yield was optimized using response surface methodology (RSM). The chemical constituents of the monoterpene glycosides extract were isolated by repeated column chromatography, and the contents of the main isolated monoterpene glycosides in the oil peony seed cakes were determined by HPLC. The optimum conditions were as follows: a liquid-to-solid ratio of 27 mL/g, ultrasonic extraction time of 16 min, ultrasonic extraction temperature of 26 °C, and ethanol concentration of 67%...
November 11, 2018: Journal of Food Science
Xiaofan Jin, Wenxue Chen, Haiming Chen, Weijun Chen, Qiuping Zhong
Mango slurries were fermented with 6 different probiotic microorganisms (Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus casei, Saccharomyces cerevisiae D254, S. cerevisiae DV10, and S. cerevisiae R2) to develop products with higher bioactivity. Changes in pH, reducing sugars, organic acids, and volatile compounds were determined. In addition, total phenolics and antioxidant capacity during fermentation were monitored. Among the strains used, S. cerevisiae D254 exhibited the fastest utilization of sugar in a mango slurry...
November 6, 2018: Journal of Food Science
Zhong-Yuan Liu, Da-Yong Zhou, Xin Zhou, Fa-Wen Yin, Qi Zhao, Hong-Kai Xie, De-Yang Li, Bei-Wei Zhu, Tong Wang, Fereidoon Shahidi
Clam Ruditapes philippinarum was processed by hot-air drying and the changes of its lipids were evaluated by analyzing lipid classes, phospholipid classes, fatty acids, as well as oxidation parameters including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS) value, total oxidation value (TOTOX), and oxidation test (OXITEST). The hot-air drying process reduced the contents of triacylglycerol, phosphatidylcholine, and phosphatidylethanolamine, indicating the hydrolysis of lipids. Meanwhile, the hot-air drying process significantly decreased the proportion of n-6 polyunsaturated fatty acid (PUFA), and consequently increased the PUFA ratio of n-3/n-6...
October 31, 2018: Journal of Food Science
Priyanka Pal, Narpinder Singh, Parmeet Kaur, Amritpal Kaur
ABSTRACT : The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice...
October 29, 2018: Journal of Food Science
Saionara Sartor, Vívian Maria Burin, Carolina Pretto Panceri, Robson Rodrigo Dos Passos, Vinícius Caliari, Marilde T Bordignon-Luiz
The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity...
October 29, 2018: Journal of Food Science
Yianna Y Zhang, Joe Panozzo, Michael S Hall, Said Ajlouni
Australian produced pulse grains are exported worldwide, predominantly to developing countries where severe essential mineral deficiencies putatively subsist. An in vitro digestion model that simulates human gastric, intestinal and colonic digestion and fermentation, was used to examine the bioaccessibility of Fe, Mg, K, Ca, P, Zn, Mn, and Cu in commercially available cultivars of Australian field pea, lentil, and sweet lupin. The hull and dehulled seeds were prepared following a traditional cooking method, and quantities of bioaccessible minerals were assessed at each stage of in vitro digestion using ICP-OES elemental analyses...
October 29, 2018: Journal of Food Science
Ye Zhou, Wei Fan, Fuxiang Chu, Chengzhang Wang, Dong Pei
In this study, a 10-day accelerated storage at 60 °C was carried out to investigate the evolution of volatile profiles of walnut oils from three cultivars (cvs. Santai, Xiangling, Qingxiang). Eighteen volatile oxidation compounds, including three alcohols, 11 aldehydes, one furan, one ketone, and two acids, were identified in all oil samples. Data from the three cultivars were combined and the analysis showed that 2-heptenal and 1-octen-3-ol exhibited the strongest linear correlations with peroxide value (PV), p-anisidine value (p-AnV), and the residual content of total tocopherols (Rtocos )...
October 29, 2018: Journal of Food Science
Yi Gong, Adrian L Kerrihard, Ronald B Pegg
Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw "Desirable" pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS-SPME coupled to GC-MS using stable deuterium-labeled volatiles as internal standards for quantitation. As expected, roasting markedly impacted the volatile profile of pecans: a total of 63 flavor-active compounds were identified in roasted samples, including 9 compounds not detected in raw "Desirable" pecans...
October 22, 2018: Journal of Food Science
Sihui Ma, Andrew Neilson, Jacob Lahne, Gregory Peck, Sean O'Keefe, E Kenneth Hurley, Ann Sandbrook, Amanda Stewart
The term "cider" refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in ciders is the production of sulfur off-aromas by yeast during fermentation. Prefermentation juice clarification has the potential to reduce the occurrence of unwanted sulfur off-aromas. Concerns that prefermentation juice clarification will reduce the yeast assimilable nitrogen (YAN) and polyphenols in the juice have limited the application of this practice by cider makers...
October 22, 2018: Journal of Food Science
Cristina González-Díaz, Diana Gil-González, Carlos Álvarez-Dardet
This study aims at understanding how scientific evidence to substantiate nutrition and health claims in food commercial communication is regulated in Europe and the USA. A literature review was performed on the scientific evidence required by the European Food Safety Authority and the US Food and Drug Administration to substantiate food nutrition and health claims. Studies published in Scopus, Medline, Scirus, and Google Scholar from 2007 to 2012 were reviewed as well as documents released by both agencies...
October 19, 2018: Journal of Food Science
Huanhuan Li, Liyong Luo, Mengjun Ma, Liang Zeng
Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid-phase microextraction method combined with gas-chromatography mass-spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents...
October 19, 2018: Journal of Food Science
Ernesta Malinauskytė, Jovita Ramanauskaitė, Milda Keršienė, Ina Jasutienė, Daiva Leskauskaitė, Tove G Devold, Gerd E Vegarud
This study explored the influence of different emulsification layers as mono- and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. The in vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer. Droplet size was still low in the gastric phase and pseudoplasticity was well preserved (even though viscosity decreased) during in vitro gastrointestinal digestion...
October 18, 2018: Journal of Food Science
Tamara R Marques, Pedro Henrique S Cesar, Mariana A Braga, Silvana Marcussi, Angelita D Corrêa
Agro-industrial wastes are promising sources of phytochemicals for the development of products to be used in health promotion and maintenance. In this study, extracts from acerola bagasse (AB) were characterized by HPLC, and evaluated according to its modulatory action on phospholipases A2 and proteases involved in processes such as inflammation and blood clotting. Snake venoms were used as biological tools once they have high functional and structural homology between their enzymes and human enzymes. Two types of extracts were prepared from AB: aqueous and methanolic...
October 18, 2018: Journal of Food Science
Sohini Roy, Jayaram Chikkerur, Sudhir Chandra Roy, Arindam Dhali, Atul Puroshtam Kolte, Manpal Sridhar, Ashis Kumar Samanta
Nutraceuticals are gaining importance owing to their potential applications in numerous sectors including food and feed industries. Among the emerging nutraceuticals, d-tagatose occupies a significant niche because of its low calorific value, antidiabetic property and growth promoting effects on beneficial gut bacteria. As d-tagatose is present in minute quantities in naturally occurring food substances, it is produced mainly by chemical or biological means. Recently, attempts were made for bio-production of d-tagatose using l-arabinose isomerase enzyme to overcome the challenges of chemical process of production...
October 18, 2018: Journal of Food Science
Ivona Elez Garofulić, Zoran Zorić, Sandra Pedisić, Mladen Brnčić, Verica Dragović-Uzelac
Ultrasound-assisted extraction (UAE) was optimized for fast and effective isolation of blackthorn flower polyphenols. The effects of ethanol concentration (50% and 70%) in extraction solvent, ultrasound amplitude (50%, 75%, and 100%) and extraction time (3, 6, and 9 min) were evaluated. UPLC-MS2 was used to determine phenolic profile of blackthorn flowers extracts. A total of 28 different phenolic compounds were identified, belonging to the classes of hydroxycinnamic acids, flavonol glycosides and flavanols...
October 18, 2018: Journal of Food Science
Michio Ikeda, Masayuki Akiyama, Yuta Hirano, Kazuhiro Miyaji, Yasunori Sugawara, Yuriko Imayoshi, Hisakatsu Iwabuchi, Takeshi Onodera, Kiyoshi Toko
To develop a ready-to-drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal-aroma (RA) odorants were investigated by gas chromatography-olfactometry (CharmAnalysis™) using an RA simulator (RAS). Twenty-nine of 33 odorants detected in the RAS effluent (RAS odorants) were identified. The detected odorants were classified into 19 odor-description groups. The total odor intensity (charm value, CMV) of all coffee RAS odorants decreased approximately 68% following pH adjustment, whereas the total CMV increased 6% to 7% following ultra-high-temperature sterilization...
October 18, 2018: Journal of Food Science
Jung-Hoon Lim, Seok-Min Yoon, Pei-Lei Tan, Siyoung Yang, Sae-Hun Kim, Hyun-Jin Park
This study involves an investigation of the probiotic properties of lactic acid bacteria isolated from Kimchi, and their potential applications in chocolate. Lactobacillus plantarum-LRCC5193 (LP-LRCC5193) demonstrated a significantly higher degree of heat, acid, and bile acid tolerance compared to other Kimchi isolates. The intestinal adhesion assay also revealed that 84.2 log percentage of LP-LRCC5193 adhered to the Caco-2 cells after 2 h of incubation. Furthermore, the lyophilized LP-LRCC5193 maintained 92...
October 16, 2018: Journal of Food Science
Yuanyuan Wu, Shuai Li, Jingxin Song, Bingxue Jiang, ShanShan Chen, Huimin Sun, Xinxin Li
Nano-titanium dioxide (TiO2 ) was modified with the surfactant sodium laurate (SL) via ultrasonic microwave-assisted technology to improve the dispersion of TiO2 in polymer matrices. As revealed by Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy analyses, SL was well adsorbed onto the TiO2 surface through chemical bonding, resulting in SL-modified TiO2 (TiO2 -SLx). The hydrophobicity and dispersibility of TiO2 -SLx increased significantly compared to unmodified nano-TiO2 ...
October 16, 2018: Journal of Food Science
Alpana A Thorat, Laurent Forny, Vincent Meunier, Lynne S Taylor, Lisa J Mauer
Amorphous sucrose is a component of many food products but is prone to crystallize over time, thereby altering product quality and limiting shelf-life. A systematic investigation was conducted to determine the effects of two monosaccharides (glucose and fructose), five disaccharides (lactose, maltose, trehalose, isomaltulose, and cellobiose), and two trisaccharides (maltotriose and raffinose) on the stability of amorphous sucrose in lyophilized two-component sucrose-saccharide blends exposed to different relative humidity (RH) and temperature environmental conditions relevant for food product storage...
October 15, 2018: Journal of Food Science
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