journal
MENU ▼
Read by QxMD icon Read
search

Journal of Food Science

journal
https://www.readbyqxmd.com/read/28498489/application-of-edible-films-containing-oregano-origanum-vulgare-essential-oil-on-queso-blanco-cheese-prepared-with-flaxseed-linum-usitatissimum-oil
#1
Cristhiam Gurdian, Alexander Chouljenko, Kevin Mis Solval, Charles Boeneke, Joan M King, Subramaniam Sathivel
Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune-inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is known for its antimicrobial and antioxidant properties, but due to its intense flavor compounds it may not be suitable for direct incorporation into QB...
May 12, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28494101/stability-enhancement-of-ocimum-sanctum-linn-essential-oils-using-stearic-acid-in-aluminum-carboxymethyl-cellulose-film-coated-gelatin-microcapsules
#2
Pakamon Chitprasert, Narisara Ngamekaue
Holy basil essential oils (HBEO) can be used in many food applications due to antioxidant and antimicrobial attributes, but they are susceptible to degradation upon storage. Therefore, a protective system is required to extend their shelf life. HBEO was microencapsulated by coacervation using gelatin and the microcapsules were subsequently coated with stearic acid (1%, 2%, and 3%) in carboxymethyl cellulose emulsions. The results showed that HBEO contents decreased with increasing stearic acid concentrations from 76% to 59%...
May 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28494096/physicochemical-properties-and-antioxidant-capacity-of-chinese-olive-canarium-album-l-cultivars
#3
Qiang Chang, Ming-Hua Su, Qing-Xi Chen, Bi-Yu Zeng, Hui-Hua Li, Wei Wang
In this study, the physicochemical characteristics and antioxidant potentials of 10 Chinese olive cultivars were investigated. Considerable differences were found between cultivars in weight, edible yield, water content, size, shape, total soluble solids, and total titratable acidity. The major sugars and organic acids in all the cultivars were glucose, fructose, and malic acid. Phenolics were the most abundant antioxidants (1174.0 to 1799.6 mg gallic acid equivalents/100 g fresh weight). Twelve phenolic compounds were identified and quantified by UPLC-MS/MS...
May 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28494094/effect-of-different-extrusion-parameters-on-dietary-fiber-in-wheat-bran-and-rye-bran
#4
Annica A M Andersson, R Andersson, Anette Jonsäll, Jörgen Andersson, Helena Fredriksson
Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties...
May 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28494093/study-on-the-removal-of-cadmium-in-rice-using-microbial-fermentation-method
#5
Ling Zhang, Qunying Lei, Yuliang Cheng, Yunfei Xie, He Qian, Yahui Guo, Yi Chen, Weirong Yao
This work mainly examined how to remove cadmium in rice by fermentation, the removal mechanisms, and the quality of fermented rice in order to utilize cadmium-contaminated rice. The fermentation time, temperature, liquid ratio, inoculant levels, and number of washes were varied to optimize the efficiency of cadmium removal. The optimum fermentation process, in which the rate of cadmium removal from the rice is 80.84%, required an inoculant amount of 0.1%, a liquid ratio of 1:1, a period of 60 h at 37 °C, and subsequently washed with water 4 times...
May 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28494091/fermentation-characteristics-and-aromatic-profile-of-plum-wines-produced-with-indigenous-microbiota-and-pure-cultures-of-selected-yeast
#6
Uroš Miljić, Vladimir Puškaš, Vesna Vučurović, Ana Muzalevski
The aim of this study was to assess and compare fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of different selected yeast. Experiments were carried out with plum (Prunus domestica L.) varieties of different fruit ripening times (Čačanska rana, Čačanska lepotica, and Požegača). Wine fermentations were conducted by the activity of indigenous microbiota, commercially available Saccharomyces cerevisiae and Saccharomyces bayanus yeast strains and joint activity of Schizosaccharomyces pombe and S...
May 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28493317/attachment-and-biofilm-formation-by-selected-strains-of-salmonella-enterica-and-entrohemorrhagic-escherichia-coli-of-fresh-produce-origin
#7
Ran Han, Yaa Asantewaa Kafui Klu, Jinru Chen
This study compared the abilities of selected Salmonella enterica and enterohemorrhagic Escherichia coli (EHEC) strains of fresh produce origin to form biofilms on polystyrene surface and to attach to alfalfa and bean sprouts. Each of the 7 S. enterica and 4 EHEC inocula (2 mL; 10(7) CFU/mL) was placed in 6 different broths in 24-well polystyrene tissue culture plates at 28 °C for 1 to 7 d. Developed biofilms were quantified using the crystal violet binding assay. In a separate experiment, alfalfa and mung bean sprouts (5 g) were exposed to 25 mL inocula (10(7) CFU/mL) of S...
May 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28493309/effect-of-nanoemulsified-and-microencapsulated-mexican-oregano-lippia-graveolens-kunth-essential-oil-coatings-on-quality-of-fresh-pork-meat
#8
Elvia Hernández-Hernández, César Y Lira-Moreno, Isabel Guerrero-Legarreta, Graciela Wild-Padua, Prospero Di Pierro, Blanca E García-Almendárez, Carlos Regalado-González
Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolens Kunth) incorporated into active coatings (ACs) spread on fresh pork meat as free (FEO), nanoemulsified (NEO), and microencapsulated (MEO) essential oil (EO), on its microbiological, physicochemical and sensory properties during 15 d at 4 ± 1 °C. Thymol and γ-terpinene were identified in the EO. In vitro effect of 2.85 mg EO/cm(2) was tested against Brochothrix thermosphacta, Micrococcus luteus, Lactobacillus plantarum, Pseudomonas fragi, and Salmonella Infantis...
May 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28493294/commercial-mineral-enhanced-dairy-by-products-as-sodium-replacers-antioxidants-and-calcium-fortifiers-in-sausages
#9
Anne Maren Engeloug, Gu Yi, Bjørg Egelandsdal, Anna Haug, Berit Nordvi
Sausages are perceived as high in Na and with a too high Na:K ratio. Frankfurter type sausages are regarded as important contributors of sodium in the diet and thereby of health risks. Surplus products from the dairy industry are various mineral powders enriched in either potassium, calcium, or phosphate and include various amounts of lactose. Sausages were produced at 3 sodium levels (equivalent to 13, 15, and 17 g NaCl/kg sausage) using 4 different milk ingredients (a dried skimmed milk powder, a calcium enriched milk powder, a potassium enriched powder, and a lactose enriched powder)...
May 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28493276/analytical-characterization-of-the-hydrolysis-of-barley-malt-macromolecules-during-enzymatic-degradation-over-time-using-af4-mals-ri
#10
Heinrich Rübsam, Thomas Becker, Martina Gastl
The changes on the molecular weight distribution (MWD) and particle size distribution (PSD) during hydrolysis of barley malt in isothermal mashing procedures were determined using asymmetrical flow field flow fractionation coupled to multiangle laser light scattering and refractive index (AF4/MALS/RI). Mash/trials were focused on amylolytic starch degradation. Therefore, temperatures (65, 70, and 75 °C) were selected according to α- and β-amylases range of activity. Samples were produced by triplicate, tracking amylolytic processes over time periods from 10 to 90 min in each mash/trial...
May 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28488794/apoptotic-activity-of-lactobacillus-plantarum-dgk-17-fermented-soybean-seed-extract-in-human-colon-cancer-cells-via-ros-jnk-signaling-pathway
#11
Imran Khan, Sun Chul Kang
Fermented food has been always possesses upper hand compared to normal food due to its antibacterial, antioxidant, and anticancer properties. Soybeans, which have high nutritional value, are widely consumed in Korea. In this study, soybean seed powder fermented with Lactobacillus plantarum DGK-17, which was previously isolated from kimchi, showed anticancer potential. Fermented soybean extract (FSE) resulted in morphological changes, reduction of cancer cell colony formation and apoptotic cell death of HCT-116 colon cancer cells in a dose-dependent manner, and IC50 value of 111 μg...
May 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28488775/effects-of-sorbic-acid-chitosan-microcapsules-as-antimicrobial-agent-on-the-properties-of-ethylene-vinyl-alcohol-copolymer-film-for-food-packaging
#12
Shuaifeng Hu, Jie Yu, Zhe Wang, Li Li, Yunfei Du, Liping Wang, Yuan Liu
This paper discusses the possibility of using sorbic acid-chitosan microcapsules (S-MPs) as an antibacterial component of active ethylene vinyl alcohol copolymer (EVOH) film. S-MPs with a diameter of approximately 1 to 4 μm showed a sorbic acid loading capacity of 46.5%. Addition of S-MPs (3%, w/w) increased the tensile strength, haze, oxygen, and water vapor barrier properties, as well as reduced the elongations at break and transmittance of S-MPs-EVOH (S-MP-EVOH) film. Antibacterial tests showed that the inhibitory capacity of S-MP-EVOH film against Salmonella Enteritidis and Escherichia coli was higher than that against Listeria monocytogenes...
May 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28485539/encapsulation-of-active-compounds-in-fruit-and-vegetable-juice-processing-current-state-and-perspectives
#13
REVIEW
Barbara Speranza, Leonardo Petruzzi, Antonio Bevilacqua, Mariangela Gallo, Daniela Campaniello, Milena Sinigaglia, Maria Rosaria Corbo
The production of value-added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nano-encapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources...
May 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28485497/metal-contents-bioaccumulation-and-health-risk-assessment-in-wild-edible-boletaceae-mushrooms
#14
Liping Sun, Weidan Chang, Changjun Bao, Yongliang Zhuang
Eight wild edible Boletaceae mushrooms (227 samples) and their soils were collected from 40 locations, Yunnan province, China. Four essential metals (Fe, Mg, Zn, and Cu) and 2 toxic metals (Pb and Cd) were determined. The results showed that Boletaceae mushrooms have abundance of 4 essential metals. The highest Pb mean value was 0.70 mg/kg DW, lower than legal limits, but Cd contents significantly exceeded legal limits. Generally, bioconcentration factor (BCF) indicated that Zn and Cu were easily bioaccumulated by mushrooms...
May 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28485486/in-vitro-digestion-and-fermentation-of-microencapsulated-tributyrin-for-the-delivery-of-butyrate
#15
Joseph D Donovan, Laura Bauer, George C Fahey, Youngsoo Lee
Butyrate possesses negative sensory qualities and is most effectively utilized in the intestine to provide energy to the colonocyte for the maintenance of intestinal health. Butyrate has also shown promise in the treatment of intestinal disorders and diseases such as short bowel syndrome, inflammatory bowel disease, and colon cancer. To modify sensory properties, intestinal release, and butyrate production capabilities, tributyrin (TB) was microencapsulated in whey protein isolate (WPI)-based and gamma-cyclodextrin (GC)-based materials...
May 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28471493/effects-of-vinification-techniques-combined-with-uv-c-irradiation-on-phenolic-contents-of-red-wines
#16
Hande Tahmaz, Gökhan Söylemezoğlu
Red wines are typically high in phenolic and antioxidant capacity and both of which can be increased by vinification techniques. This study employed 3 vinification techniques to assess the increase in phenolic compounds and antioxidant capacity. Wines were obtained from Boğazkere grape cultivar by techniques of classical maceration, cold maceration combined with ultraviolet light (UV) irradiation, and thermovinification combined with UV irradiation and changes in phenolic contents were examined. Total phenolic and anthocyanin contents and trolox equivalent antioxidant capacity of wines were measured spectrophotometrically and phenolic contents (+)-catechin, (-)-epicatechin, rutin, quercetin, trans-resveratrol, and cis-resveratrol were measured by High Pressure Liquid Chromatography with Diode Array Detection (HPLC-DAD)...
May 4, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28471491/solution-blow-spinning-of-food-grade-gelatin-nanofibers
#17
Fei Liu, Roberto J Avena-Bustillos, Cristina Bilbao-Sainz, Rachelle Woods, Bor-Sen Chiou, Delilah Wood, Tina Williams, Wallace Yokoyama, Gregory M Glenn, Tara H McHugh, Fang Zhong
The primary advantage of nanofibers over larger diameter fibers is the larger surface area to volume ratio. This study evaluated solution blow spinning (SBS) processing conditions for obtaining food-grade gelatin nanofibers from mammalian and fishery byproducts, such as pork skin gelatins (PGs) and high molecular weight fish skin gelatin (HMWFG). HMWFG had a highest intact collagen structure compared to PGs. PGs with different Bloom values, solution viscosities, and surface tensions were compared with HMWFG for their ability to produce nanofibers through SBS...
May 4, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28471056/essential-oil-bioactive-fibrous-membranes-prepared-via-coaxial-electrospinning
#18
Zhi-Cheng Yao, Si-Cong Chen, Zeeshan Ahmad, Jie Huang, Ming-Wei Chang, Jing-Song Li
A novel antimicrobial composite material was prepared by encapsulating orange essential oil (OEO) in zein prolamine (ZP) via the coaxial electrospinning (ES) technique. By manipulating process parameters, the morphological features of ZP/OEO fibers were modulated. Fine fibers with diameters ranging from 0.7 to 2.3 μm were obtained by regulating ZP solution concentration and process parameters during the ES process. Optimal loading capacity (LC) and encapsulation efficiency (EE) of OEO in fibrous ZP mats were determined to be 22...
May 4, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28471052/supplementation-with-triptolide-increases-resistance-to-environmental-stressors-and-lifespan-in-c-elegans
#19
Sung-Jin Kim, Sun-Mi Beak, Sang-Kyu Park
Triptolide is a major active compound found in Tripterygium wilfordii., also known as Thunder God Vine. Triptolide has been shown to have anti-inflammatory and anticancer activities. In this study, we examined the effect of dietary supplementation with triptolide on response to environmental stressors and lifespan in vivo using Caenorhabditis elegans as a model system. Treatment with 50 mg/L of triptolide in the growth media increased resistance to oxidative stress and reduced the generation of intracellular reactive oxygen species...
May 4, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28471049/oil-bodies-extracted-from-high-fat-and-low-fat-soybeans-stability-and-composition-during-storage
#20
Qiu Ling Wang, Chun Li Cui, Lian Zhou Jiang, Yue Liu, Xin Ting Liang, Jun Cai Hou
Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, stable, and pre-emulsified oil for addition into appropriate food systems. In this study, OBs were obtained by aqueous extraction from the mature seeds of 2 soybean crop cultivars, high-fat soybean and low-fat soybeans. The compositions of the extracted OBs were analyzed during storage at room temperature up to 14 d (pH = 7)...
May 4, 2017: Journal of Food Science
journal
journal
21106
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"