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Journal of Food Science

Chiung-Hung Chang, Jin-Bin Wu, Jai-Sing Yang, Yen-Ju Lai, Chiu-Hsian Su, Chi-Cheng Lu, Yuan-Man Hsu
Geniposide and genipin have been found in Gardenia jasminoides Ellis, a traditional Chinese medicine that exhibits multiple biological functions. However, no report showing the effects of geniposide and genipin on gastric protection in Helicobacter pylori infections in vitro and in vivo has been done. In this study, we clarified how geniposide and genipin suppress H. pylori-mediated inflammation in gastric AGS cells and C57BL/6 mice. Our results demonstrated that genipin shows a strong ability to inhibit H...
November 14, 2017: Journal of Food Science
Ye-Seul Kim, Jeung-Hee Lee
Combined fractions (H2 O and 30% and 50% ethanol) of crude rapeseed cake extracts with 80% ethanol were hydrolyzed with NaOH solution. The hydrolyzed extract showed significantly higher contents of total phenolics (41.8 mg SAE/g) and sinapic acid (425.8 mg/g), as well as higher 1,1-diphenyl-2-picryl-hydrazyl radical-scavenging capacity (91.98 RSC%) than the crude extract (P < 0.05). Antimicrobial activity of the hydrolyzed extract was remarkably higher than that of the crude extract against selected Gram-positive and Gram-negative bacteria as well as yeast, as determined by the minimum inhibitory concentration method...
November 14, 2017: Journal of Food Science
Yaozhou Zhu, Charles A Sims, Harry J Klee, Paul J Sarnoski
The objective of this study was to characterize the flavor of a premium Florida tomato variety that has significant potential for producing a high quality processed juice product. A high-quality Florida plum tomato variety (Garden Gem), and a typical grocery-store plum tomato variety (Roma) were thermally processed into tomato juices without any additives. The 2 pilot products and a popular commercially available tomato juice (low sodium with sugar and flavor added) were compared using sensory evaluation and instrumental analysis...
November 14, 2017: Journal of Food Science
John C Frelka, David M Phinney, Macdonald P Wick, Dennis R Heldman
The use of kinetic models is an evolving approach to describing quality changes in foods during processes, including storage. Previous studies indicate that the oxidation rate of myoglobin is accelerated under frozen storage conditions, a phenomenon termed reverse stability. The goal of this study was to develop a model for meat pigment oxidation to incorporate the phenomenon of reverse stability. In this investigation, the model system was an aqueous extract from beef which was stored under a range of temperatures, both unfrozen and frozen...
November 14, 2017: Journal of Food Science
Minmin Tang, Qiuyu Xia, Brendan J Holland, Hui Wang, Yufeng Zhang, Rui Li, Hongxing Cao
This study selected 5 methods, including boiling, hot air drying, high-pressurized steam, freezing, and microwave radiation to pretreat fresh oil palm fruit before solvent extraction of the oil. Using fresh fruit as a control, the pretreatment methods were compared for the effects on the activity of the 2 main enzymes in the fruit and some physicochemical properties of the crude palm oil. The results indicated, although all the 5 pretreatments could inactivate lipase and peroxidase in the treated flesh significantly (P < 0...
November 14, 2017: Journal of Food Science
Shuang Chen, Sha Sha, Michael Qian, Yan Xu
This study investigated the aroma contribution of volatile sulfur compounds (VSCs) in Moutai liquors. The VSCs were analyzed using headspace solid-phase microextraction-gas chromatography-pulsed flame photometric detection (HS-SPME-GC-PFPD). The influences of SPME fibers, ethanol content in the sample, pre-incubation time, and extraction temperature and time on the extraction of VSCs were optimized. The VSCs were optimally extracted using a divinylbenzene/carboxen/polydimethylsiloxane fiber, by incubating 10 mL diluted Chinese liquor (5% vol...
November 13, 2017: Journal of Food Science
Yulong Zhang, Ping Hu, Lijiao Lou, Jianlong Zhan, Min Fan, Dan Li, Qianwei Liao
Lactobacillus curvatus (SR6) and Lactobacillus paracasei (SR10-1) were assessed for their antioxidant activities and inoculated into sausages to investigate their effects on quality during fermentation. The results showed that L. curvatus SR6 had better DPPH• scavenging activity (59.67% ± 6.68%) and reducing power (47.31% ± 4.62%) and L. paracasei SR10-1 had better OH• scavenging activity (285.67% ± 2.00%) and anti-lipid peroxidation capacity (63.89% ± 0.93%). The superoxide dismutase activity of the cell culture fluid was greater than 47...
November 13, 2017: Journal of Food Science
Fernanda S Ferreira, Geni R Sampaio, Laura M Keller, Alexandra C H F Sawaya, Davy W H Chávez, Elizabeth A F S Torres, Tatiana Saldanha
The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying...
November 10, 2017: Journal of Food Science
Aigerim Bepeyeva, Joao M S de Barros, Hanady Albadran, Aitbek K Kakimov, Zhaynagul Kh Kakimova, Dimitris Charalampopoulos, Vitaliy V Khutoryanskiy
Gel beads were prepared by extrusion of various types of pectin into 0.15 M calcium chloride. Size, morphology, and textural properties of 3 types of beads were evaluated and it was established that the use of 3 w/v % amidated pectin provides the optimal characteristics suitable for encapsulation of live bacteria. Lactobacillus casei NCIMB 30185 (PXN37) was encapsulated into calcium pectinate gel through the extrusion of a live bacteria dispersion in 3 w/v % pectin into a solution of calcium chloride. The capsules were then additionally coated with chitosan...
November 10, 2017: Journal of Food Science
Y Zhai, I M Pérez-Díaz
Reformulation of calcium chloride (CaCl2 ) cover brine for cucumber fermentation was explored as a mean to minimize the incidence of bloater defect. This study particularly focused on cover brine supplementation with calcium hydroxide (Ca[OH]2 ), sodium chloride (NaCl), and acids to enhance buffer capacity, inhibit the indigenous carbon dioxide (CO2 )- producing microbiota, and decrease the solubility of the gas. The influence of the cover brine formulations tested, on the cucumber fermentation microbiota, biochemistry, CO2 production, and bloating defect was studied using metagenetics, HPLC analysis, a portable gas analyzer and bloater index, respectively...
November 10, 2017: Journal of Food Science
Lena Gálvez Ranilla, Ashish Christopher, Dipayan Sarkar, Kalidas Shetty, Rosana Chirinos, David Campos
Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084 on probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum and the gastric cancer-related pathogen Helicobacter pylori was evaluated. The free and bound phenolic composition was also determined by ultra-performance liquid chromatography...
November 10, 2017: Journal of Food Science
Tae Jin Kim, Jaehyuk Choi, Kil Won Kim, Soon Kil Ahn, Sun-Hwa Ha, Yongsoo Choi, Nam Il Park, Jae Kwang Kim
Peppers are widely consumed in Korea; the varietal development of peppers with increased content of beneficial plant metabolites is, therefore, of considerable interest. This requires a comprehensive understanding of the metabolic profile of pepper plants and the factors affecting this profile. To this end, we determined the content of various metabolites, such as hydrophilic and lipophilic compounds, phenolic acids, carotenoids, and capsaicinoids in peppers of various colors (green, red, pale green, and violet peppers) and in a high-pungency (green) pepper...
November 10, 2017: Journal of Food Science
Zhen Zhang, Fang Liu, Caian He, Yueli Yu, Min Wang
Application of an aqueous two-phase system (ATPS) coupled with ultrasonic technology for the extraction of phloridzin from Malus micromalus Makino was evaluated and optimized by response surface methodology (RSM). The ethanol/ammonium sulfate ATPS was selected for detailed investigation, including the phase diagram, effect of phase composition and extract conditions on the partition of phloridzin, and the recycling of ammonium sulfate. In addition, the evaluation of extraction efficiency and the identification of phloridzin were investigated...
November 10, 2017: Journal of Food Science
Ying Yang, Xiaohe Wang, Chengying Zhao, Guifang Tian, Hua Zhang, Hang Xiao, Lili He, Jinkai Zheng
Citrus peels, by-products in large quantity, are rich in various functional and beneficial components which have wide applications. Chemical analysis of these components in citrus peels is an important step to determine the usefulness of the by-products for further applications. In this study, we explored Raman microscopy for rapid, nondestructive, and in situ chemical mapping of multiple main functional components from citrus peels. The relative amount and distribution in different locations (flavedo, albedo, and longitudinal section) of 3 main functional components (essential oils, carotenoids, and flavonoids) in citrus peels were systematically investigated...
November 8, 2017: Journal of Food Science
Manee Luangtana-Anan, Sitthiphong Soradech, Suthep Saengsod, Jurairat Nunthanid, Sontaya Limmatvapirat
The aim of this investigation was to develop the high moisture protective ability and stable pectin through the design of composite films based on varying shellac concentrations. A film casting method was applied to prepare a free film. The moisture protective properties and mechanical properties were investigated. The findings was the composite films exhibited the reductions in the hydrophilicity, water vapor permeability, and the moisture content compared with pectin films. The single and composite films were then study for their stability at 40 °C and 75% RH for 90 d...
November 7, 2017: Journal of Food Science
Erick Paul Gutiérrez-Grijalva, Miguel Angel Angulo-Escalante, Josefina León-Félix, J Basilio Heredia
Oregano phenolic compounds have been studied for their anti-inflammatory properties. Nonetheless, after ingestion, the gastrointestinal environment can affect their antioxidant stability and thus their bioactive properties. To evaluate the effect of in vitro gastrointestinal (GI) digestion on the phenolic compounds of 3 species of oregano (Hedeoma patens, Lippia graveolens, and Lippia palmeri), the total reducing capacity, total flavonoid content, and antioxidant capacity were evaluated before and after in vitro GI digestion...
November 7, 2017: Journal of Food Science
Hwabin Jung, Won Byong Yoon
The effect of water activity (aw ) or the relative humidity (RH) on the tensile rupture properties of dried laver (DL) associated with structures formed with phycocolloids was investigated. The morphological characteristics of tensile ruptured DL samples at various relative humidities were evaluated by multifractal analysis. The RH of the microclimate was controlled from 10% to 90% at 25 °C using supersaturated salt solutions. The sorption isotherm of DL was experimentally obtained and quantitatively analyzed using mathematical models...
November 7, 2017: Journal of Food Science
Hyun-Wook Kim, Derico Setyabrata, YongJae Lee, Owen G Jones, Yuan H Brad Kim
The objective of this study was to determine the effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. As an initial marker of functionality, protein solubility, water absorption, emulsifying capacity, and gel formation ability of house cricket flour were determined at pH (2 to 10) and NaCl concentrations (0 to 2.10 M). Control emulsion was formulated with 60% lean pork, 20% back fat, and 20% ice. Six treatment emulsions were prepared with replacement of lean pork and/or back fat portions with spray-dried house cricket flour at 5% and 10% levels, based on a total sample weight...
November 2, 2017: Journal of Food Science
Ingo Abreu, Neil C Da Costa, Alfred van Es, Jung-A Kim, Uma Parasar, Mauricio L Poulsen
Cold pressed orange oils contain predominantly d-limonene (approximately 95%) and various other lower concentration monoterpenes, sesquiterpenes, sinensals plus 3 key aliphatic aldehydes: hexanal, octanal. and decanal. The aldol self-condensation products or "dimers" for each aldehyde have been postulated as being present at low concentrations in the oil. However, to date only the hexanal dimer has been previously reported. In this paper, cold pressed Valencia orange oil was fractionally distilled/folded and analyzed by GC and high resolution GC-MS to detect these compounds on 2 different capillary column phases...
November 2, 2017: Journal of Food Science
Soon Kiat Lau, Harshavardhan Thippareddi, Jeyamkondan Subbiah
Radiofrequency (RF) heating was simulated for improving the microbial safety of a shell egg immersed in deionized water using a finite element model. A regression equation that relates the top electrode voltage to the gap between the electrodes and vertical position of the egg was also developed. The root mean squared errors between the simulation and validation results ranged from 0.76 to 2.86 °C. Concentrated heating occurred in the yolk in all the investigated configurations, with some configurations reaching close to 60 °C in the yolk after 20 min of RF heating...
November 2, 2017: Journal of Food Science
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