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Journal of the Science of Food and Agriculture

Jasna Mastilović, Dragan Živančev, Eva Lončar, Radomir Malbaša, Nikola Hristov, Žarko Kevrešan
BACKGROUND: Climate changes do not only affect wheat yield, but also its quality. The information on this topic gathered so far is somewhat contradictory and insufficient. Climate changes are also affecting wheat indirectly through their influence on the ecosystem, including insects and fungi that affect the wheat technological quality. The aim of this study has been to examine trends in structural and technological changes of wheat quality under conditions typical of climate changes...
November 17, 2017: Journal of the Science of Food and Agriculture
Wang Fengping, Huijun Zhang, Jin Wengang, Li Lirong
BACKGROUND: In order to investigate the effect of tartary buckwheat polysaccharide (TBP) combined with nisin edible coatings on the preservation of tilapia (Oreochromis niloticus) fillets, fillets were dip treated with different concentrations of TBP (5 g kg(-1) , 10 g kg(-1) , and 15 g kg(-1) ) combined with nisin and stored at 4°C for 12 days. The pH values, thiobarbituric acid (TBA) contents, total volatile base nitrogen (TVB-N) content, total viable count (TVC), surface colors, textures, and sensory properties of the tilapia fillets at storage were all periodically investigated...
November 17, 2017: Journal of the Science of Food and Agriculture
M Bellés, V Alonso, P Roncalés, J A Beltrán
BACKGROUND: The commercialization of thawed lamb packaged in modified atmosphere and maintained on display could serve as an alternative capable of satisfying the requirements of customers as well as distributors. However, previous studies have suggested that lipid oxidation may accelerate post-thawing, as peroxidation occurs during frozen storage, thereby leading to rapid and severe secondary lipid oxidation. The addition of an antioxidant compound either in the lamb diet or in the packaged meat could resolve this problem...
November 16, 2017: Journal of the Science of Food and Agriculture
Maryam Kavosi, Abdorreza Mohammadi, Saeedeh Shojaee-Aliabadi, Ramin Khaksar, Seyede Marzieh Hosseini
BACKGROUND: Purslane seed oil, as a potential nutritious source of omega-3 fatty acid, is susceptible to oxidation. Encapsulation in yeast cells is a possible approach for overcoming this problem. In the present study, purslane seed oil was encapsulated in non-plasmolysed, plasmolysed and plasmolysed carboxy methyl cellulose (CMC)-coated Saccharomyces cerevisiae cells and measurements of oil loading capacity (LC), encapsulation efficiency (EE), oxidative stability and the fatty acid composition of oil-loaded microcapsules were made...
November 14, 2017: Journal of the Science of Food and Agriculture
Nantawat Tatiyaborworntham, Mark P Richards
BACKGROUND: Hemoglobin is a lipid oxidation promoter in fish muscle. Phospholipase A2 (PLA2; EC, is linked to increased resistance to lipid oxidation of frozen-thawed cod fillets via an unknown mechanism. The aims of this study were to investigate the mechanism of hemoglobin-mediated lipid oxidation with a focus on ferryl hemoglobin and methemoglobin, the pro-oxidative hemoglobin species, and to examine how porcine pancreatic PLA2 inhibits hemoglobin-mediated lipid oxidation in washed cod muscle (WCM)...
November 13, 2017: Journal of the Science of Food and Agriculture
Piotr Kulawik, Dani Dordevic, Florian Gambuś, Katarzyna Szczurowska, Marzena Zając
BACKGROUND: The study determined the heavy metal contamination (mercury, cadmium, lead, arsenic and nickel) of nori, restaurant-served sushi and ready-to-eat sushi meals available through retail chains. Moreover the microbiological loads and biogenic amines content in ready-to-eat sushi meals were analysed. RESULTS: All the nori samples contained high levels of Cd (2.122 mg kg(-1) ), Ni (0.715 mg kg(-1) ), As (34.56 mg kg(-1) ) and Pb (0.659 mg kg(-1) ). The studied sushi samples contained high levels of Ni and Pb, reaching 0...
November 13, 2017: Journal of the Science of Food and Agriculture
Emanuela Valle, Luisa Pozzo, Marzia Giribaldi, Domenico Bergero, Maria Silvia Gennero, Daniela Dezzutto, Amy McLean, Giorgio Borreani, Mauro Coppa, Laura Cavallarin
BACKGROUND: Donkey milk is considered a functional food for sensitive consumers, such as children allergic to cow milk. No information is available regarding the effect of farming systems on the quality of donkey milk. The study was aimed at evaluating the effect of the farming system and lactation stage on gross composition, fat-soluble vitamins and fatty acids (FA) in donkey milk. RESULTS: Individual milk samples were collected from lactating jennies (n=53) on the six of the largest farms located in North West Italy...
November 13, 2017: Journal of the Science of Food and Agriculture
Rafael Fagnani, João Paulo Andrade de Araújo, Bruno Garcia Botaro
BACKGROUND: Milk ethanol stability is not only associated with microbiological acidification, but a phenomenon with many variables that influence the balance of soluble salts, mainly the calcium ion activity. On this basis, we wanted to find out more information about milk ethanol stability by studying its relationship with milk's proteins fractions and others major components. The influence of milk composition over the ethanol stability was assessed through a predictive model comprising 180 individual raw milk samples...
November 10, 2017: Journal of the Science of Food and Agriculture
Xiaobin Wang, Chunjiang Zhao, Wenqian Huang, Qingyan Wang, Chen Liu, Guiyan Yang
BACKGROUND: The present study aimed to establish a method for the detection and quantification of azodicarbonamide (ADC) in flour using hyperspectral imaging technology. Hyperspectral images of pure flour, pure ADC, and flour-ADC mixtures with different concentrations of ADC were collected. F values of one-way ANOVA for all possible wavebands within the spectra of the flour and ADC were calculated, and the maximum value indicated that the two wavebands have more significant differences, that is, the optimal two wavebands...
November 10, 2017: Journal of the Science of Food and Agriculture
Blanca Escudero-López, Ángeles Ortega, Isabel Cerrillo, María-Rosario Rodríguez-Griñolo, Rocío Muñoz-Hernández, Hada C Macher, Franz Martín, Dámaso Hornero-Méndez, Pedro Mena, Daniele Del Rio, María-Soledad Fernández-Pachón
BACKGROUND: Alcoholic fermentation of fruits has generated novel products with high concentrations of bioactive compounds and moderate alcohol content. The aim of this study was to evaluate the potential effect on cardiovascular risk factors of the regular consumption by healthy humans of a beverage obtained by alcoholic fermentation and pasteurization of orange juice. RESULTS: Thirty healthy volunteers were enrolled in a randomized controlled study. The experimental group (n=15) drank 500 mL orange beverage (OB) day(-1) for 2 weeks (intervention phase), followed by a 3-week washout phase...
November 9, 2017: Journal of the Science of Food and Agriculture
Maninder Meenu, Paramita Guha, Sunita Mishra
BACKGROUND: Mung bean is a rich source of protein, carbohydrates and fiber content. It also exhibits a high level of antioxidant activity due to the presence of phenolic compounds. Aspergillus flavus and Aspergillus niger are the two major fungal strains associated with stored mung bean that lead to post-harvest losses of grains and also cause serious health risks to human beings. So there is a need to explore an economical decontamination method that can be used without affecting the biochemical parameters of grains...
November 8, 2017: Journal of the Science of Food and Agriculture
Mariana Souza Costa, Diogo Paschoalini Volanti, Maria Victória Eiras Grossmann, Célia Maria Landi Franco
BACKGROUND: Amylodextrins from cassava starch were obtained by acid hydrolysis and their structural, thermal, and morphological characteristics were evaluated and compared to those from potato and corn amylodextrins. RESULTS: Cassava starch was the most susceptible to hydrolysis due to imperfections in its crystalline structure. The crystalline patterns of amylodextrins kept unchanged and crystallinity and peak temperature increased with hydrolysis time, while thermal degradation temperature decreased, independently of treatment time and starch source...
November 6, 2017: Journal of the Science of Food and Agriculture
Alejandra Martínez-Esplá, Pedro J Zapata, Daniel Valero, Domingo Martínez-Romero, Huertas M Díaz-Mula, María Serrano
BACKGROUND: Previous reports have addressed the effectiveness of salicylic acid (SA), acetylsalicylic acid (ASA) and methylsalicylate (MeSA) postharvest treatments on maintaining quality properties along storage in several commodities. However, there is no literature regarding the effect of preharvest treatments with salicylates on plum quality attributes (at harvest or after long term cold storage), which was evaluated on this research. RESULTS: At harvest, weight, firmness, individual organic acids, sugars, phenolics, anthocyanins and total carotenoids were found at higher levels in plums from SA, ASA and MeSA treated trees than in those from controls...
November 6, 2017: Journal of the Science of Food and Agriculture
Maria Bellumori, Lorenzo Cecchi, Annalisa Romani, Nadia Mulinacci, Marzia Innocenti
BACKGROUND: The recovery of phenolic compounds from olive milling is recognized as strategic for producers. The aim of this work was to evaluate the quality and stability of retentates obtained from olive mill wastewaters treated with a membrane filtration system constituted by a micro-, ultra- and nanofiltration followed by a final reverse osmosis, over three crop seasons. Efficiency was evaluated in terms of phenolic amount in the retentates and of organic load in the final discarded waters...
November 6, 2017: Journal of the Science of Food and Agriculture
Luciana Prietto, Vania Zanella Pinto, Shanise Lisie Mello El Halal, Michele Greque de Morais, Jorge Alberto Vieria Costa, Loong-Tak Lim, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
BACKGROUND: pH-sensitive indicator membranes, useful for pharmaceutical, food, and packaging applications, can be formed by encapsulating halochromic compounds within various solid supports. To this end, electrospinning is a versatile technique for the development of these indicators, by entrapping pH dyes within ultrafine polymer fibers. RESULTS: The ultrafine zein fibers, containing 5% (w/v) anthocyanins, had an average diameter of 510 nm. The pH-sensitive membrane exhibited color changes from pink to green, when exposed to acidic and alkaline buffers, respectively...
November 3, 2017: Journal of the Science of Food and Agriculture
Arantxa Rizo, Ana Fuentes, José M Barat, Isabel Fernández-Segovia
BACKGROUND: Food manufacturers need to reduce sodium contents to meet consumer and public health demands. In this study the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process carried out using water vapour permeable bags. RESULTS: Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl)...
November 2, 2017: Journal of the Science of Food and Agriculture
Marc Pignitter, Mathias Zaunschirm, Judith Lach, Laura Unterberger, Antonio Kopic, Claudia Keßler, Julia Kienesberger, Monika Pischetsrieder, Manfred Eggersdorfer, Christoph Riegger, Veronika Somoza
BACKGROUND: The oxidative deterioration of vegetable oils is commonly measured by the peroxide value, thereby not considering the contribution of individual lipid hydroperoxide isomers, which might have different bioactive effects. Thus, the formation of 9- and 13-hydroperoxy octadecadienoic acid (9-HpODE and 13- HpODE), was quantitated after short-term heating and conditions representative of long-term domestic storage in samples of linoleic acid, canola, sunflower and soybean oil, by means of stable isotope dilution analysis-LC-MS/MS...
November 2, 2017: Journal of the Science of Food and Agriculture
R Beghi, V Giovenzana, A Tugnolo, R Guidetti
BACKGROUND: The market for fruits and vegetables is mainly controlled by the mass distribution channel (MDC). MDC buyers do not have useful instruments to rapidly evaluate the quality of the products. Decisions by the buyers are driven primarily by pricing strategies rather than product quality. Simple, rapid and easy-to-use methods for objectively evaluating the quality of postharvest products are needed. The aim of this study was to use visible and near-infrared (vis/NIR) spectroscopy to estimate some qualitative parameters of two low-price products (carrots and tomatoes) of various brands, and to evaluate the applicability of this technique for use in stores...
November 2, 2017: Journal of the Science of Food and Agriculture
M Rodopoulou, C Tananaki, M Dimou, V Liolios, D Kanelis, G Goras, A Thrasyvoulou
BACKGROUND: Pollen analysis of honey is the basic method for the determination of its botanical origin. However, the presence of over-represented pollen in honeys may lead the analysis to false results. This can be more severe if this pollen is present in unifloral under-represented honeys of commercial importance, for instance thyme honey. In this study, we investigated the abundance of over-represented pollen grains on several quality characteristics in honey samples. In particular, we mixed honeys characterised as over-represented, specifically chestnut and eucalyptus, with thyme honeys in different analogies; and we analysed the melissopalynological, organoleptic, physicochemical (water content, electrical conductivity, colour) and volatile characteristics of the blends...
October 30, 2017: Journal of the Science of Food and Agriculture
Behzad Alaeddini, Arash Koocheki, Jafar Mohammadzadeh Milani, Seyed Mohammad Ali Razavi, Babak Ghanbarzadeh
BACKGROUND: Alyssum homolocarpum seed gum (AHSG) solution exhibits high viscosity at low shear rates, and has anionic feature. However there is no information regarding the flow and dynamic properties of this gum in semi dilute solutions. The purpose of the present research was to study the dynamic and steady shear behavior of AHSG at semi diulte region. RESULTS: Viscosity profile demonestrated a shear thinning behavior at all temperatures and concentrations. An increase in the AHSG concentration was acompanied by an increase in the pseudoplasticity degree, whereas by increasing the temperature , the pseudoplasticity of AHSG decreased...
October 30, 2017: Journal of the Science of Food and Agriculture
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