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Journal of Food Science and Technology

Z E Martins, O Pinho, I M P L V O Ferreira
The impact of bread fortification with β-glucans and with proteins/proteolytic enzymes from brewers' spent yeast on physical characteristics was evaluated. β-Glucans extraction from spent yeast cell wall was optimized and the extract was incorporated on bread to obtain 2.02 g β-glucans/100 g flour, in order to comply with the European Food Safety Authority guidelines. Protein/proteolytic enzymes extract from spent yeast was added to bread at 60 U proteolytic activity/100 g flour. Both β-glucans rich and proteins/proteolytic enzymes extracts favoured browning of bread crust...
May 2018: Journal of Food Science and Technology
Wipawan Muanghorn, Nattaya Konsue, Hasan Sham, Zainon Othman, Faizal Mohamed, Noramaliza Mohd Noor, Norsyafiqah Othman, Nur Shamin Shyamimi Mohd Noor Akmal, Nurulhuda Ahmad Fauzi, Mary Margaret Packiamuthu Dewaprigam Solomen, Ahmad Faizal Abdull Razis
Effects of food irradiation on allergen and nutritional composition of giant freshwater prawn are not well documented. Thus, this study aimed to investigate the effects of gamma irradiation on tropomyosin allergen, proximate composition, and mineral elements in Macrobrachium rosenbergii . In this study, prawn was peeled, cut into small pieces, vacuum packaged and gamma irradiated at 0, 5, 7, 10 and 15 kGy with a dose rate of 0.5 kGy/h using cobalt-60 as the source, subsequently determined the level of tropomyosin, proximate composition and mineral elements respectively...
May 2018: Journal of Food Science and Technology
Butsadee Iamareerat, Manisha Singh, Muhammad Bilal Sadiq, Anil Kumar Anal
Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging material for meatballs. The cassava starch films incorporated with sodium bentonite and cinnamon oil showed significant antibacterial potential against all test bacteria; Escherichia coli , Salmonella typhimurium and Staphylococcus aureus...
May 2018: Journal of Food Science and Technology
Hitoshi Horie, Asuka Chiba, Shigeo Wada
β-Lactamase-producing bacteria encode enzymes that inactivate β-lactam antibiotics by catalyzing the hydrolysis of the β-lactam ring. Crude soy saponins were observed to have synergistic effects on the antimicrobial activity of β-lactam antibiotics against β-lactamase-producing Staphylococcus aureus strains. Furthermore, the activities of β-lactamases derived from Enterobacter cloacae , Escherichia coli , and S. aureus were decreased significantly in the presence of crude soy saponins. This inhibitory effect was also observed against the New Delhi metallo-β-lactamase 1 (NDM-1), an enzyme whose activity is not inhibited by the current β-lactamase inhibitors...
May 2018: Journal of Food Science and Technology
Miguel Angel Duarte-Vázquez, Carlos Raúl García-Ugalde, Blanca Erika Álvarez, Laura Mariana Villegas, Blanca Estela García-Almendárez, Jorge Luis Rosado, Carlos Regalado
Beta-casein (BC) in cow's milk occurs in several genetic variants, where BC A1 (BCA1) and BC A2 (BCA2) are the most frequent. This work deals with a method based on modified polyacrylamide gel electrophoresis using urea PAGE to discriminate BCA1 and BCA2 variants from Holstein Friesian (HF) and genetically selected Jersey A2/A2 (JA2) cow's milk. Two well defined bands were obtained from BC fraction of HF milk, while that of JA2 showed a single band. Proteins from these bands were sequenced by HPLC-quadrupole linear ion trap/mass spectrometry, resulting in BCA1 and BCA2 separation from the BC fraction of HF milk, whereas BCA2 was the only constituent of JA2 fraction...
May 2018: Journal of Food Science and Technology
G Nishanthan, P A D A Kumara, M D S T de Croos, D V P Prasada, D C T Dissanayake
Processing and its impacts on proximate composition and fatty acid profile of six sea cucumber species; Bohadschia marmorata, Stichopus chloronotus, Holothuria spinifera, Thelenota anax, Holothuria scabra and Bohadschia sp. 1 collected from the northwest coast of Sri Lanka were analyzed. Sea cucumbers are processed into bêche - de - mer by both domestic and industrial level processors following the similar steps of cleaning, evisceration, first boiling, salting, second boiling and drying. However, domestically processed bêche - de - mer always reported a higher percentage of moisture, crude ash, crude fat and lower percentage of crude protein than industrially processed products...
May 2018: Journal of Food Science and Technology
Bárbara Teixeira, Helena Vieira, Rogério Mendes
Changes in added polyphosphates throughout the processing of dried salted cod in industrial environment were evaluated. As consumers purchase both dried salted cod and desalted cod, domestic and industrial desalting processes were performed. After brining, total phosphates increased to 11.6 and 16.6 g P2 O5 /kg in cod processed with 3 and 6% of polyphosphates, respectively. During dry-salting, total phosphates decreased in both cases to ca. 5 g P2 O5 /kg, suggesting that most polyphosphates were drained with the water released...
May 2018: Journal of Food Science and Technology
M B Anusha, Naveen Shivanna, G Phani Kumar, K R Anilakumar
The human body on exposure to high-altitude, undergoes many physiological challenges. The cardiopulmonary reserves are favoured against the digestive system. Hence, the efficiency of digestion is compromised to a great extent, which leads to anorexia, hypophagia, epigastralgia, dyspepsia, nausea, and peptic ulcers. The present study was focused on in vitro digestive influence of selected food ingredients viz. cardamom, carom, cumin, coriander, fennel, fenugreek, ginger, pepper, star anise, turmeric, papaya, orange, pineapple, liquorice, valerian, and tarragon on the activities of digestive enzymes of rat pancreas, duodenum, and small intestine...
May 2018: Journal of Food Science and Technology
Suqin Zhu, Haohao Wu, Caili Zhang, Jinxin Jie, Zunying Liu, Mingyong Zeng, Changyun Wang
Shewanella baltica and Acinetobacter are among the predominant spoilage bacteria in refrigerated shrimp ( Litopenaeus vannamei ). S. baltica are incapable of producing acyl-homoserine lactone (AHL) quorum sensing signals, but can respond to environmental AHLs. In this paper, Acinetobacter was found to produce three AHLs, i.e. N -butanoyl-l-homoserine lactone (C4-HSL), N -(3-oxohexanoyl)-l-homoserine lactone (O-C6-HSL) and N -(3-oxooctanoyl)-l-homoserine lactone (O-C8-HSL), according to thin-layer chromatography using the bioreporter Agrobacterium tumefaciens A136...
May 2018: Journal of Food Science and Technology
Mara C Romero, Ricardo A Fogar, Fabiana Rolhaiser, Verónica V Clavero, Ana M Romero, María A Judis
The goal of this study was to develop a fish-based product suitable for people with celiac disease. Water and gluten-free flours (rice, corn, amaranth or quinoa) were added to improve cooking yield, texture parameters and as an aid in improving quality attributes such as taste and juiciness. Cooking yields of patties containing gluten-free flours were higher than control and maximum values ranged between 91 and 93%. Hardness was higher in patties made with amaranth or quinoa flour, whereas cohesiveness and springiness were higher in patties made with corn and rice flour, respectively...
May 2018: Journal of Food Science and Technology
Hesheng Liu, Chengcheng Wang, Xiangyang Qi, Jian Zou, Zhida Sun
Siraitia grosvenorii (Swingle) is one kind of medical and edible plants with various health-promoting properties. Recently, its hypoglycemic and antidiabetic activities have been reported, but the underlying mechanism remains to be explored. The current study was aimed to investigate the antioxidant and antiglycation activities of mogroside extract (MGE) from Siraitia grosvenorii (Swingle). The results showed that compared to glycated BSA, MGE at middle (125 μg/mL) and high dose (500 μg/mL) significantly inhibited BSA glycation evidenced by decreased fluorescent AGEs formation, protein carbonyls and Nε -(carboxymethyl) lysine (CML) level at 500 μg/mL by 58...
May 2018: Journal of Food Science and Technology
Sambanduram Samarjit Singh, Surajit De Mandal, Esther Lalnunmawii, Nachimuthu Senthil Kumar
Utonga - kupsu , Hentak and Ngari are traditional fermented fish products produced by the Manipuri people living in the North-Eastern part of India. The present study was designed with the aim to isolate, identify and characterize the microorganisms present in these fermented foods. Bacterial pure cultures were isolated using serially diluted samples and were further identified by conventional biochemical tests and Sanger sequencing of 16s rRNA gene. Results show that the number of bacterial count in Nutrient agar and Starch casein agar was 14-20 and 10-16 CFU/g, respectively...
May 2018: Journal of Food Science and Technology
Adriana María Descalzo, Sergio Aníbal Rizzo, Adrien Servent, Luciana Rossetti, Marc Lebrun, Carolina Daiana Pérez, Renaud Boulanger, Christian Mestres, Dominique Pallet, Claudie Dhuique-Mayer
This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, β-cryptoxanthin, β-carotene and γ-tocopherol were detected in the yogurt, and remained stable during 12 days of refrigeration...
May 2018: Journal of Food Science and Technology
Qing Peng, Mimin Zhang, Long Gao, Ojokoh Eromosele, Yu Qiao, Bo Shi
Alginate oligosaccharides (AOs) are linear oligosaccharides with alternating sequences of mannuronic acid (M) and guluronic acid (G) residues. AOs can be used as a safe elicitor to induce glyceollins, which have many human health benefits, in soybean seeds. In this research, four AO fractions with different chemical structures and molecular weights were separated, purified, and then characterized by NMR spectroscopy and ESI-MS. With a 4,5-unsaturated hexuronic acid residue (△) at the non-reducing terminus, the structures of these four AO fractions were △G, △MG, △GMG and △MGGG, which exhibited glyceollin-inducing activities of 1...
May 2018: Journal of Food Science and Technology
Minoli Anuththara Gunasinghe, Sang Moo Kim
Sea squirts accumulate vanadium compounds with potent antidiabetic activity, which are involved in immune defense. In this study, vanadium concentrations of fresh blood plasma, intestine, and muscle of the sea squirt Halocynthia roretzi were 6.3, 3.7 and 2.1 mg/kg respectively. Two vanadium binding proteins (VBPs) from blood plasma and intestine were purified through (NH4 )2 SO4 precipitation, and DEAE-Sepharose ion exchange and Sephacryl S-200 HR gel filtration chromatography, in that order. The purity and yield of the intestine and blood plasma vanadium binding proteins, VBPintestine and VBPblood plasma, were 13...
May 2018: Journal of Food Science and Technology
Jui Lodh, Kaushik Khamrui, Writdhama G Prasad
Adverse health effects of synthetic anti-oxidants have necessitated the use of natural anti-oxidants in food products. However, their incorporation may result into undesirable changes in physico-chemical and sensory attributes of the product. Hence, the present investigation was undertaken to prepare anti-oxidant rich ghee using curcumin (yellow pigment found in turmeric) as the natural anti-oxidant. Effects of varying curcumin levels (160-350 ppm), heating temperature (110-120 °C) and duration (16-22 min) on anti-oxidant, chemical and sensory attributes of ghee were studied...
May 2018: Journal of Food Science and Technology
P M Izquierdo-Cañas, R López-Martín, E García-Romero, L González-Arenzana, S Mínguez-Sanz, P Chatonnet, A Palacios-García, A Puig-Pujol
In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO2 for the control of spoilage microorganisms in the winemaking process. The results showed that KAgC at a dose of 1 g/L provided effective control against the development of B. bruxellensis and acetic acid bacteria. In wines artificially contaminated with an initial population of B. bruxellensis at 104 CFU/mL, a concentration proven to produce off flavors in wine, only residual populations of the contaminating yeast remained after 24 days of contact with the additive...
May 2018: Journal of Food Science and Technology
Yubin Wang, Wu Li, Wenqian Cai, Yue Ma, Yong Xu, Xiaoyan Zhao, Chao Zhang
Drip loss of fresh-cut watermelon has become a concern for both producers and consumers. The effect of visible light exposure on the drip loss of fresh-cut watermelon was evaluated. Visible light treatments of 3000 and 10 Lux were applied to fresh-cut watermelon at 4 °C during the shelf life for 5 days, with light exposure of 150 Lux as the control. The drip loss of the fresh-cut watermelon at 3000 Lux was 74.8% of that at 150 Lux on the fifth day, and the moisture evaporation at 3000 Lux was 1.89 times that at 150 Lux...
May 2018: Journal of Food Science and Technology
Ashun Chaudhary, Sonika Choudhary, Upendra Sharma, Adarsh Pal Vig, Bikram Singh, Saroj Arora
Natural foods are used in many folks and household treatments and have immense potential to treat a serious complication and health benefits, in addition to the basic nutritional values. These food products improve health, delay the aging process, increase life expectancy, and possibly prevent chronic diseases. Purple head Brassica oleracea L. var. italica Plenck is one of such foods and in current studies was explored for chemical compounds at different development stages by gas chromatography-mass spectrometry...
May 2018: Journal of Food Science and Technology
Fahad Y Al-Juhaimi, Syed A Shahzad, Ali S Ahmed, Oladipupo Q Adiamo, Isam A Mohamed Ahmed, Omer N Alsawmahi, Kashif Ghafoor, Elfadil E Babiker
This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product...
May 2018: Journal of Food Science and Technology
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