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Journal of Food Science and Technology

Quansheng Chen, Min Chen, Yan Liu, Jizhong Wu, Xinyu Wang, Qin Ouyang, Xiaohong Chen
Fourier transform near-infrared spectroscopy (FT-NIR) coupled to chemometric algorithms such as back propagation (BP)-AdaBoost and synergy interval partial least square (Si-PLS) were deployed for the rapid prediction taste quality and taste-related components in black tea. Eight main taste-related components were determined via chemical analysis and Pearson correlations. The achieved chemical results of the eight taste-related components in black tea infusion were predicted based on 160 tea samples obtained from different countries...
October 2018: Journal of Food Science and Technology
Gavirangappa Hithamani, Harshini Medappa, Arugakeerthy Chakkaravarthi, Kulathooran Ramalakshmi, Karumanchi Srisaila Mallikarjuna Srinivasa Raghavarao
Enzymatic browning is a major factor affecting the quality of sugarcane juice, mainly due to the activities of polyphenol oxidase (PPO) and peroxidase (POD). Effect of bentonite (0-1%, w/v) on the activities of these enzymes, when employed alone and also in combination with acidulants, was determined. Bentonite alone could reduce the activities of PPO and POD enzymes to 160 and 24.2 u/mL, respectively. The PPO and POD activity was completely inhibited below pH 4.1 when ascorbic acid was used alone or in combination with bentonite...
October 2018: Journal of Food Science and Technology
Kübra Ertan, Meltem Türkyılmaz, Mehmet Özkan
Effects of various sweeteners (sucrose, maltose syrup and honey) on individual anthocyanins, colour and turbidity in sour cherry (SCN) and strawberry nectars (SN) were investigated during 168 and 42 days of storage at 20 °C, respectively. In SCN, major anthocyanin was cyanidin-3-glucosylrutinoside (cyd-3-glu-rut), followed by cyanidin-3-rutinoside (cyd-3-rut), cyanidin-3-glucoside (cyd-3-glu) and cyanidin-3-sophoroside (cyd-3-soph). Maltose syrup increased stabilities of cyd-3-glu-rut (8%) and cyd-3-rut (4%), while honey reduced stabilities of all anthocyanins in SCN...
October 2018: Journal of Food Science and Technology
Mayanka Walia, Pawan Kumar, Bikram Singh, Vijai K Agnihotri
Potentilla atrosanguinea , native to Himalayan region, is well known for its curative effects in traditional medicinal system. An ultra performance liquid chromatography-diode array detection method for the quantification of constituents of root part of P. atrosanguinea has been developed along with antioxidant activity evaluation. A simple and sensitive quantification method developed for seven compounds however only four compounds; p -coumaric acid (4), rutin (7), tiliroside (14) and kaempferol (16) were quantified as others were in lesser amount...
October 2018: Journal of Food Science and Technology
Arti Pandey, Attar Singh Chauhan, Devendra Jaganath Haware, Pradeep Singh Negi
Neolamarckia cadamba , commonly known as Kadamba, is one of the economically important trees, which is being exploited for paper, pulp and wood industries, however uses of its fruits are not reported. In the present investigation the N. cadamba fruits were analysed for their proximate and mineral content at different stages of maturity, and the ripe fruit was used for nectar preparation. Proximate analysis of the ripe edible fruit showed that it is rich in fat (2.4%) and proteins (2.1%), and has calorific value of 103...
October 2018: Journal of Food Science and Technology
Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma
The present study was carried out to evaluate the effect of developed acidity and subsequent neutralization of milk (cow/buffalo) on heat induced protein-protein interactions occurring at various stages during khoa preparation. Protein-protein interactions were studied in terms of surface hydrophobicity (Fmax ), sulfhydryl (-SH) group and SDS PAGE. As milk progressed to boiling stage, increase in Fmax and decrease in -SH content was observed. Khoa prepared from cow milk had comparatively higher values for Fmax and lower values for -SH group...
October 2018: Journal of Food Science and Technology
Rachna Sehrawat, Prabhat K Nema
Pungency is important characteristics of onion and during processing it is generally reduces. Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and product benefits. It results in better retentions of bioactive components. So, in current study onion slices were dried using low pressure superheated steam, and compared with vacuum and hot air drying at different temperature in NIFTEM advance drying unit. Among the selected models, Page's model gave a better prediction and satisfactorily described drying characteristics of onion slices...
October 2018: Journal of Food Science and Technology
Anand Prakash, Paramasivam Nithyanand, Vellingiri Vadivel
Aqueous extract of nut by-products (cashewnut shell, coconut shell, and peanut hull) were studied for their physicochemical properties, antibacterial activity and food preservation potential in an artificially inoculated fresh-cut fruit (papaya) model. Physicochemical characteristics revealed the colour, odor, nearly neutral pH (6.67-6.83), high water solubility (69.18-82.63%) and total phenolic content (1130.54-2403.41 mg GAE/100 g) of the extracts. The antibacterial property of the extracts evaluated by zone of inhibition assay revealed that cashew nut shell extract had a strong inhibition effect on Escherichia coli (18 mm), Listeria monocytogenes (18 mm), and Salmonella enterica (16 mm)...
October 2018: Journal of Food Science and Technology
Jiangfeng Song, Gang Wu, Chunquan Liu, Dajing Li
The effect of exogenous spermine on chilling injury (CI) and antioxidant defense system of immature vegetable soybean ( Glycine max L.) during cold storage were investigated. Freshly harvested immature soybeans were treated with 0.8 mmol/L spermine at room temperature for 20 min and then stored at 5 ± 1 °C or 1 ± 1 °C and 85-95% relative humidity for up to 60 days. Results showed that exogenous spermine alleviated the CI, delayed the gradual decreasing activities of superoxide dismutase (SOD) and catalase, and maintained a favourable balance in reactive oxygen species levels at storage period...
October 2018: Journal of Food Science and Technology
Sorivan Chhem-Kieth, Peter Bæk Skou, Rene Lametsch, Erik Torngaard Hansen, Jorge Ruiz-Carrascal
This study investigates the potential of novel heme-ligand complexes, derived from heme-iron isolated from porcine hemoglobin by enzymatic hydrolysis, to use as pigments for meat products. Five alternatives to sodium nitrite were identified as possible heme ligands and stabilizing agents of the red conformation of heme. The effects of 4-methylimidazole, methyl nicotinate, pyrrolidine, piperidine, pyrazine and sodium nitrite (as comparative benchmark) on the color of heme-iron extract and pure hemin standard were studied in solution...
October 2018: Journal of Food Science and Technology
Min Li, Daxiang Li, Yuling Tai, Chenchen Gu, Yasai Song, Weiting Jiao, Jingming Ning, Chaoling Wei, Xungang Gu, Chi-Tang Ho, Jamal U Ddin Hajano, Xiaochun Wan
We describe a novel analytical method for quantification of free amino acids in tea using variable mobile phase pH, elution gradient and column temperature of reversed-phase high-performance liquid chromatography (RP-HPLC). The study of mobile phase pH 5.7 was chosen to simultaneous quantification of 19 free amino acids in tea, while it improved maximum resolution of glutamine, histidine and theanine. Elution gradient was adapted for enhancing the solution of free amino acids, mainly because of adjustment of mobile phase A and B...
October 2018: Journal of Food Science and Technology
Yanyan Wu, Yongkai Ma, Laihao Li, Xianqing Yang
The aim of this study was to establish a system for the efficient expression and purification of new subtype of antioxidant peptide from Pinctada fucata meat (NPFMAP), which is designed by molecular modification technology based on the sequence of purified and identified antioxidant peptide from Pinctada fucata meat (PFMAP, Gly - Ala - Gly - Leu - Pro - Gly - Lys - Arg - Glu - Arg ), and to better understand the relationship between structure and antioxidant activity. Meanwhile, gene codon usage was optimized and the glutathione S -transferase (GST) tag of pGEX-6P-1 was added to facilitate expression and purification NPFMAP in Escherichia coli ...
October 2018: Journal of Food Science and Technology
Carlos David Grande-Tovar, Annalisa Serio, Johannes Delgado-Ospina, Antonello Paparella, Chiara Rossi, Clemencia Chaves-López
Chitosan-based coatings and films have been widely studied, demonstrating to be an efficient and eco-friendly approach to extend the shelf life of food products. The effect of incorporating Thymus capitatus essential oil (TCEO) at different concentrations (0.5, 1.0, and 1.5% w/w) on physical, mechanical and antimicrobial properties of chitosan films was studied. The antimicrobial activity of the films was evaluated by agar diffusion method, against 23 spoiling microorganisms isolated from tuna and swordfish (ten Shewanella baltica , one S...
October 2018: Journal of Food Science and Technology
C A Pensamiento-Niño, C A Gómez-Aldapa, B Hernández-Santos, J M Juárez-Barrientos, E Herman-Lara, C E Martínez-Sánchez, J G Torruco-Uco, J Rodríguez-Miranda
The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0-10 g/100 g) in taro flour, feed moisture content (FMC = 16-30 g/100 g) and extrusion temperature (zone 4 of extruder) (T = 80-150 °C) using a single-screw extruder with a compression screw ratio of 3:1. Increasing FMC values decreased the torque, pressure, specific mechanical energy (SME), expansion index (EI), water solubility index and pH values and increased the residence time, bulk density (BD), hardness and total colour difference...
October 2018: Journal of Food Science and Technology
Rekha Sharma, Sonika Ahlawat, R A K Aggarwal, Ajit Dua, Vivek Sharma, M S Tantia
This study was planned to identify differences in the milk metabolite composition of Indian (Sahiwal), exotic (Holstein-Friesian) and their crossbred cows in intensive system of management. To mimic the management system of ancient India, indigenous cattle under extensive system (zero input) were also included. Holstein-Friesian (HF) had significantly higher amount of saturated fatty acids (SFA, 76.3%) as compared to the crossbred (73.3%) and Sahiwal (68.0%). HF had the highest concentration (42.7%) of hypercholesterolemic fatty acids and the maximum value (68...
October 2018: Journal of Food Science and Technology
Jing-Nan Ren, Man Dong, Yuan-Yuan Hou, Gang Fan, Si-Yi Pan
The present study focused on the effect of olive oil on Ostwald ripening of flavor nanoemulsions. The release of the aroma compounds from the nanoemulsion system was also investigated. The results showed that the droplets size of the nanoemulsions decreased sharply first and then kept stable with the increase of Tween 80. The optimum surfactant/cosurfactant (Km) ratio was determined at 7:1. The average particle size of nanoemulsion was 39.22 nm. The polydispersity index (PDI) was 0.242 nm, and the particle size distribution was in the range of 20-150 nm at the optimum Km...
October 2018: Journal of Food Science and Technology
Aldjia Taoudiat, Djamel Djenane, Zoulikha Ferhat, Giorgia Spigno
This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux). Control and enriched EVOO was analysed after 30, 60 and 90 days for various parameters. Bio-enrichment of EVOO with EO combined with packaging in brown glass enabled maintenance of the highest amounts of chlorophyll and carotenoids after 90 days of accelerated photo-oxidation...
October 2018: Journal of Food Science and Technology
Fahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, Kashif Ghafoor, Elfadıl E Babiker, Oladipupu Q Adiamo, Omer N Alsawmahi
Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, Yağlık and Sarıulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 °C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, varied with drying temperature. The contents of minor total phenolics in Gemlik, Kalamata and Sarıulak leaves were 1457.6, 1899.3 and 2179.8 mg GAE/100 g, respectively when dried at 60 °C...
October 2018: Journal of Food Science and Technology
T Ringer, L Damerow, M M Blanke
Ripening of dessert banana ( Musa sap. ) is associated with changes in colour (green to yellow starting from the cente), softening, and surface features. These have mostly been investigated using distinct technologies. Hence, here changes in surface features were examined with two novel, non-invasive techniques: a luster sensor and a 3D profilometer. The profiler measures the 3D surface characteristics of an area, rather than a single profile line, and corrects data for curvature of the fruit. The luster sensor detected an increase in glossiness from stage 3 (green) to stage F7a (ripe) of ca...
October 2018: Journal of Food Science and Technology
Karolina Miśkiewicz, Ewa Nebesny, Justyna Rosicka-Kaczmarek, Dorota Żyżelewicz, Grażyna Budryn
The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170 °C in dry or humid (90%) air using 0.1, 0.2, or 0.5% of rosemary extract, and were compared to control samples without the extract. Acrylamide concentration in the obtained products ranged from 22.49 to 28.38 µg kg-1 ...
October 2018: Journal of Food Science and Technology
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