journal
MENU ▼
Read by QxMD icon Read
search

Journal of Food Science

journal
https://www.readbyqxmd.com/read/28103406/evaluation-of-the-ability-of-polyphenol-extracts-of-cocoa-and-red-grape-to-promote-the-antioxidant-response-in-yeast-using-a-rapid-multiwell-assay
#1
Ana Peláez-Soto, María Teresa Fernández-Espinar, Patricia Roig, José Vicente Gil
Saccharomyces cerevisiae has been used as a model organism to study the capacity of cocoa and red grape extracts to trigger an antioxidant response. A methodology adapted to microtiter plates has been developed to monitor yeast growth after culture preincubation with food ingredients and exposure to oxidative stress by hydrogen peroxide and menadione. This methodology proved effective in measuring the ability of cocoa and red grape extracts to promote an antioxidant response in yeast, and also the prospect of conducting dose-response studies...
January 19, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28103396/a-feasibility-study-on-monitoring-residual-sugar-and-alcohol-strength-in-kiwi-wine-fermentation-using-a-fiber-optic-ft-nir-spectrometry-and-pls-regression
#2
Bingqian Wang, Bangzhu Peng
This work aims to investigate the potential of fiber-optic Fourier transform-near-infrared (FT-NIR) spectrometry associated with chemometric analysis, which will be applied to monitor time-related changes in residual sugar and alcohol strength during kiwi wine fermentation. NIR calibration models for residual sugar and alcohol strength during kiwi wine fermentation were established on the FT-NIR spectra of 98 samples scanned in a fiber-optic FT-NIR spectrometer, and partial least squares regression method. The results showed that R(2) and root mean square error of cross-validation could achieve 0...
January 19, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28103395/influence-of-lipid-content-in-a-corn-oil-preparation-on-the-bioaccessibility-of-%C3%AE-carotene-a-comparison-of-low-fat-and-high-fat-samples
#3
Ziyuan Xia, David Julian McClements, Hang Xiao
Some individuals with fat maldigestion have compromised digestive systems, which causes the incomplete hydrolyzation of ingested lipids within the gastrointestinal tract (GIT). We studied the influence of high-fat (20%) and low-fat (4%) contents on the bioaccessibility of a highly hydrophobic nutraceutical (β-carotene) through a simulated GIT model consisting of mouth, stomach, and small intestine phases. The low-fat and high-fat values were chosen to simulate low-fat and high-fat diets. The triglycerides in the low-fat system were fully digested, whereas those in the high-fat system were only partially digested, thereby mimicking the digestive systems of individuals who exhibit fat maldigestion...
January 19, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28103393/the-correlation-between-in-vitro-antioxidant-activity-and-immunomodulatory-activity-of-enzymatic-hydrolysates-from-selenium-enriched-rice-protein
#4
Yong Fang, Xi Chen, Peizhu Luo, Fei Pei, Benard Muinde Kimatu, Kunlun Liu, Mengjia Du, Weifen Qiu, Qiuhui Hu
The antioxidant and immunomodulatory activities of selenium-enriched rice protein hydrolysates (Se-PH) were evaluated by a cellular antioxidant activity test and macrophage proliferation and phagocytosis assays, respectively. The results showed that trypsin hydrolysate provided the highest proliferation rate of 60.91% at a concentration of 100 μg/mL. Moreover, a remarkable rise in the phagocytosis rates for trypsin hydrolysate (64.1%) and pepsin-trypsin hydrolysate (54.5%) was observed when the sample concentrations were increased to 50 μg/mL...
January 19, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28103390/physicochemical-property-and-oxidative-stability-of-whey-protein-concentrate-multiple-nanoemulsion-containing-fish-oil
#5
Jae-Young Hwang, Ho-Kyung Ha, Mee-Ryung Lee, Jin Wook Kim, Hyun-Jin Kim, Won-Jae Lee
The objectives of this research were to produce whey protein concentrate (WPC) multiple nanoemulsion (MNE) and to study how whey protein concentration level and antioxidant type affected the physicochemical properties and oxidative stability of fish oil in MNE. The morphological and physicochemical characteristics of MNE were investigated by using transmission electron microscopy and particle size analyzer, respectively. The oxidative stability of fish oil in MNEs was assessed by measuring peroxide value (PV), p-anisidine value, and volatile compounds...
January 19, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28099768/effects-of-metmyoglobin-reducing-activity-and-thermal-stability-of-nadh-dependent-reductase-and-lactate-dehydrogenase-on-premature-browning-in-ground-beef
#6
Blanchefort A Djimsa, Anupam Abraham, Gretchen G Mafi, Deborah L VanOverbeke, Ranjith Ramanathan
Premature browning is a condition wherein ground beef exhibits a well-done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear. The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH-dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in-vitro...
January 18, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28099767/a-comparative-study-of-phenolic-antioxidant-activity-and-flavonoid-biosynthesis-related-gene-expression-between-summer-and-winter-strawberry-cultivars
#7
Doori Park, Yeri Park, Young Hun Lee, Ik-Young Choi, Kyong Cheul Park, Sang Un Park, Byung Sup Kim, Young Rog Yeoung, Nam Il Park
Strawberry (Fragaria ananassa Duch.) possesses good antioxidant properties. Phenolic compounds in strawberries, such as anthocyanins and ellagic acid, mainly act as antioxidants. This study aimed to compare the phenolic content and expression patterns of genes involved in flavonoid biosynthesis between summer and winter strawberry cultivars affected by seasonal variation, degree of ripeness, and genotype. Antioxidant activity and the total content of phenols and flavonoids decreased with fruit ripening. Most notably, summer strawberry cultivars showed higher antioxidant activity than winter cultivars...
January 18, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28099766/high-salinity-relaying-to-reduce-vibrio-parahaemolyticus-and-vibrio-vulnificus-in-chesapeake-bay-oysters-crassostrea-virginica
#8
Salina Parveen, Michael Jahncke, Sara Elmahdi, Helen Crocker, John Bowers, Chanelle White, Stephanie Gray, Amanda C Morris, Kathy Brohawn
Cases of Vibrio infections in the United States have tripled from 1996 to 2009 and these infections are most often associated with the consumption of seafood, particularly oysters (Crassostrea virginica). Information is needed on how to reduce numbers of Vibrio parahaemolyticus and Vibrio vulnificus in bi-valve molluscan shellfish (for example, oysters). The purpose of this study was to evaluate the effectiveness of high salinity relaying or treatment in recirculating aquaculture systems (RASs) as methods to reduce the abundance of V...
January 18, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28098943/a-survey-of-the-peptide-profile-in-prato-cheese-as-measured-by-maldi-ms-and-capillary-electrophoresis
#9
Débora Parra Baptista, Francisca Diana da Silva Araújo, Marcos Nogueira Eberlin, Mirna Lúcia Gigante
In this study, we describe the characterization of the peptide profile in commercial Prato cheese by matrix-assisted laser desorption ionization mass spectrometry (MALDI-MS) and capillary electrophoresis (CE). Ten commercial Prato cheese brands were characterized via their physicochemical composition and subjected to fractionation according to solubility at pH 4.6. The pH 4.6 insoluble fraction was evaluated by CE, whereas MALDI-MS was applied to the fraction soluble at pH 4.6 and in 70% ethanol. CE revealed a characteristic pattern of hydrolysis, with formation of para-κ-casein, hydrolysis of αs1 -casein at the Phe23 - Phe24 bond, and hydrolysis of β-casein...
January 18, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28098940/characterization-of-date-deglet-nour-seed-free-and-bound-polyphenols-by-high-performance-liquid-chromatography-mass-spectrometry
#10
Sameera Sirisena, Dimitrios Zabaras, Ken Ng, Said Ajlouni
Date (Pheonix dactylifera L.) seeds are a valuable and abundant by-product with various potential food applications. Free polyphenols (FPPs) and bound polyphenols (BPPs) of date seeds from Deglet Nour variety grown in Australia were investigated using high-performance liquid chromatography-mass spectrometry. The FPP fraction contained the following main phenolic compounds per gram of date seed powder; procyanidin B1 (499.8 ± 7.8 μg), procyanidin B2 (288.6 ± 6.1 μg), catechin (167.6 ± 2.1 μg), epicatechin (39...
January 18, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071811/extraction-of-epigallocatechin-gallate-and-epicatechin-gallate-from-tea-leaves-using-%C3%AE-cyclodextrin
#11
Lu Cui, Yuxuan Liu, Ting Liu, Yahong Yuan, Tianli Yue, Rui Cai, Zhouli Wang
Use of organic solvents to extract phenolic compounds from plants may result in environmental pollution and cause health problems in persons. Replacing organic extraction solvents by green extracting agents without affecting the extraction yield is one of the most pressing problems to be solved. The aim of this study is to evaluate the capacity of β-cyclodextrin (β-CD) to recover phenolic compounds from tea leaves. The extract obtained using the ethanol/water mixture presented the highest total phenolic content, followed by those obtained using β-CD solution and water...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071804/differential-scanning-calorimetry-analysis-of-the-effects-of-heat-and-pressure-on-protein-denaturation-in-soy-flour-mixed-with-various-types-of-plasticizers
#12
Meera Kweon, Louise Slade, Harry Levine
The effects of heat and pressure on protein denaturation in soy flour were explored by an experimental design that used pressure (atmospheric to 600 MPa), temperature (room to 90 °C), time (1 to 60 min), and type of aqueous plasticizer (NaCl, sucrose, betaine, and lactobionic acid (LBA)) as factors. When 50% (w/w) soy flour-water paste was high hydrostatic pressure (HHP)-treated for 20 min at 25 °C, the treatment at 200 MPa showed a small effect on denaturation of only the 7S soy globulin, but the treatment at 600 MPa showed a significant effect on denaturation of both the 7S and 11S soy globulins...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071803/effects-of-catechol-o-methyl-transferase-inhibition-on-anti-inflammatory-activity-of-luteolin-metabolites
#13
Sang Keun Ha, Jin-Ah Lee, Eun Jung Cho, Inwook Choi
Although luteolin is known to have potent anti-inflammatory activities, much less information has been provided on such activities of its hepatic metabolites. Luteolin was subjected to hepatic metabolism in HepG2 cells either without or with catechol O-methyl transferase (COMT) inhibitor. To identify hepatic metabolites of luteolin without (luteolin metabolites, LMs) or with COMT inhibitor (LMs+CI), metabolites were treated by β-glucuronidase and sulfatase, and found that they were composed of glucuronide and sulfate conjugates of diosmetin in LMs or these conjugates of luteolin in LMs+CI...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071802/essential-oils-against-pathogen-and-spoilage-microorganisms-of-fruit-juices-use-of-versatile-antimicrobial-delivery-systems
#14
Valentina Trinetta, Mark T Morgan, John N Coupland, Umut Yucel
Essential oils (EO) are increasingly used as natural antimicrobial compounds, however the effect of delivery system to enhance their antimicrobial activity has not been widely studied. Limonene (0 to 10 μL/mL) was added to microbial suspensions (∼10(5) CFU/mL) of selected foodborne pathogens (Listeria monocytogenes Scott A, Salmonella enterica Typhimurium, Escherichia coli and Staphylococcus aureus), and spoilage microorganisms (Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida albicans). S...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071801/formation-and-characterization-of-green-tea-extract-loaded-liposomes
#15
Damla Dag, Mecit Halil Oztop
Green tea extract was encapsulated into liposomes to enhance bioavailability and stability of catechins by protecting their functional properties simultaneously. Encapsulation was achieved by dispersing 1% (w/v) soy lecithin through high pressure homogenization (microfluidization) and ultrasonication. Effects of homogenization type and pH of the dispersing medium on the physical properties and stability of the liposomes during 1-mo storage period were investigated. Mean particle size, total phenolic content by Folin-Ciocalteu method and antioxidant activity by 2-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing-antioxidant power methods, and transmission electron microscopy (TEM) experiments were conducted for characterization...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071800/influence-of-fermentation-process-on-the-anthocyanin-composition-of-wine-and-vinegar-elaborated-from-strawberry
#16
Ruth Hornedo-Ortega, M Antonia Álvarez-Fernández, Ana B Cerezo, Isidoro Garcia-Garcia, Ana M Troncoso, M Carmen Garcia-Parrilla
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071796/influence-of-package-visual-cues-of-sweeteners-on-the-sensory-emotional-profiles-of-their-products
#17
Wisdom Wardy, Pitchayapat Chonpracha, Napapan Chokumnoyporn, Sujinda Sriwattana, Witoon Prinyawiwatkul, Wannita Jirangrat
Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweeteners (sucralose, stevia, saccharin, aspartame, and sucrose) under 2 eliciting conditions: control (brand name only) and informed (brand name/packet image), to assess impact of the packet color. For a given condition, 5 identical tea samples each labeled with a sweetener type were rated for sweetness and overall liking (9-point) and emotions (5-point)...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071793/antioxidant-effect-of-natural-table-olives-phenolic-extract-against-oxidative-stress-and-membrane-damage-in-enterocyte-like-cells
#18
Gabriele Serreli, Alessandra Incani, Angela Atzeri, Alberto Angioni, Marco Campus, Emanuele Cauli, Roberto Zurru, Monica Deiana
The phenolic fraction of a naturally fermented cultivar of table olives, "Tonda di Cagliari," was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH). TBH exposure resulted in an alteration of cellular redox status, with an increase in reactive oxygen species (ROS) and a decrease in reduced glutathione (GSH) level. A loss of the epithelial integrity, as indicated by the decrease of the transepithelial electrical resistance value, was also observed over time, together with an intense lipid peroxidation process...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071792/thermal-stability-improvement-of-rice-bran-albumin-protein-incorporated-with-epigallocatechin-gallate
#19
Zhongkai Zhou, Jingjing Xu, Yuqian Liu, Demei Meng, Xiaoli Sun, Hong Yi, Yunjing Gao, Guoyu Sun, Padraig Strappe, Chris Blanchard, Rui Yang
Rice bran albumin protein (RAP) is sensitive to thermal changes and tends to degrade when exposed to high-temperature processing. In this work, RAP-epigallocatechin-3-gallate (EGCG) complex (RAPE) was prepared and the thermal stability was evaluated. Fluorescence results showed that EGCG could interact with RAP with a binding number n of 0.0885:1 (EGCG:RAP, w/w) and a binding constant K of 1.02 (± 0.002) ×10(4) /M, suggesting both hydrogen bonding and van der Waals forces played an important role. FTIR analysis demonstrated that EGCG could induce secondary structural changes in RAP above a ratio of 1...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28071787/interaction-of-whey-proteins-with-phenolic-derivatives-under-neutral-and-acidic-ph-conditions
#20
Yanyun Cao, Youling L Xiong
Integration of gallic acid (GA) and its derivative epigallocatechin gallate (EGCG; 20, 120, and 240 μmol/g, protein basis) into whey protein isolate (WPI) at room temperature and pH 3.0 and pH 7.0 was investigated. At pH 7.0, both phenolics caused significant structural changes and EGCG induced greater digestibility of WPI. Total sulfhydryl in WPI decreased from 28.6 to 7.6 μmol/g and surface hydrophobicity declined by nearly 50% with 240 μmol/g EGCG at pH 7.0. Similar but less appreciable changes were produced by GA and at pH 3...
January 10, 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"