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Food Research International

Habtu Shumoy, Sara Lauwens, Molly Gabaza, Julie Vandevelde, Frank Vanhaecke, Katleen Raes
Tef [Eragrostis tef (Zucc.) Trotter], an ancient cereal mainly produced in Ethiopia, is increasingly getting higher acceptance in the global market because it is gluten free and has high iron content. The aim of this study was to evaluate the in vitro dialysability of Fe and Zn in a backslop fermented gluten free flat bread known as injera. The traditional fermentation caused up to 49-66% reduction of phytic acid (PA). Molar ratios of PA:Fe and PA:Zn decreased from 14 to 1 and from 63 to 19, respectively, after 120h of fermentation...
December 2017: Food Research International
Romy Gleyse Chagas Barros, Julianna Karla Santana Andrade, Marina Denadai, Maria Lucia Nunes, Narendra Narain
The agroindustrial residues have been recognized as important sources of some prominent chemical compounds and hence a viable strategy of obtaining bioactive compounds could be applied to them. The present study was aimed to investigate the presence of bioactive compounds and the antioxidant activity of some Brazilian exotic fruits (achachairu, araçá-boi, bacaba) residues. The antioxidant capacity of fruit residues was evaluated by ORAC, FRAP and ABTS assays. The contents of total phenolic compounds, flavonoids, chlorophylls and carotenoids were determined...
December 2017: Food Research International
Qi Deng, Yuehua Pu, Lijun Sun, Yaling Wang, Yang Liu, Rundong Wang, Jianmeng Liao, Defeng Xu, Ying Liu, Riying Ye, Zhijia Fang, Ravi Gooneratne
Shewanella putrefaciens biofilm formation is of great concern for the shrimp industry because it adheres easily to food and food-contact surfaces and is a source of persistent and unseen contamination that causes shrimp spoilage and economic losses to the shrimp industry. Different concentrations of an antimicrobial lipopeptide, the fermentation product of Bacillus subtilis, AMPNT-6, were tested for the ability to reduce adhesion and disrupt S. putrefaciens preformed biofilms on two different contact surfaces (shrimp shell, stainless steel sheet)...
December 2017: Food Research International
Se Hyang Hong, Jin Mo Ku, Hyo In Kim, Chang-Won Ahn, Soo-Hyun Park, Hye Sook Seo, Yong Cheol Shin, Seong-Gyu Ko
No abstract text is available yet for this article.
December 2017: Food Research International
T Van Hecke, P L Ho, S Goethals, S De Smet
Here we tested the potential of ten culinary herbs (basil, oregano, rosemary and thyme) and spices (black pepper, cayenne pepper, cumin, curcuma, garlic and sweet paprika) to limit oxidation during cooking of a high-fat beef product, and during its subsequent in vitro gastrointestinal digestion. The herbs and spices were added separately at 0.5% and 1% (w/w), either during meat processing before heating of the product or after heating of the meat as a seasoning. Lipid oxidation was evaluated by malondialdehyde, 4-hydroxy-2-nonenal and hexanal quantification in the meat products and gastrointestinal digests...
December 2017: Food Research International
Bing Gong, Meijuan Xu, Bei Li, Hao Wu, Yu Liu, Guoquan Zhang, Shaohui Ouyang, Wenhao Li
The effects of repeated heat-moisture treatment (RHMT) and continuous heat-moisture treatment (CHMT) on structural, physicochemical and digestibility properties of red adzuki bean starch have been investigated and compared. The results showed that the starch granules had many rupture and scallops and some of the polarization cross disappeared after CHMT and RHMT. The crystal type of CHMT and RHMT starches changed from C-type to A-type. The pasting temperatures and gelatinization transition temperatures of CHMT and RHMT starches increased, while the pasting viscosities (peak, trough, breakdown, final and setback viscosity), solubility and swelling power of CHMT and RHMT starches decreased compare to native starch...
December 2017: Food Research International
Masahiro Umehara, Koji Yanae, Hiroko Maruki-Uchida, Masahiko Sai
(-)-Epigallocatechin-3-O-gallate (EGCG), the major catechin present in green tea, exhibits potent antioxidant activity. We thereby investigated the presence of unknown components bearing the (-)-epigallocatechin (EGC) moiety in fresh tea leaf samples. Initially, liquid chromatography tandem mass spectrometry (LC-MS/MS) was employed to examine fresh tea leaves of the Yabukita, the most popular tea cultivar in Japan, which suggested the presence of the EGC phenylpropanoid derivatives, (-)-epigallocatechin-3-O-p-coumaroate (EGCpCA) and (-)-epigallocatechin-3-O-caffeoate (EGCCA)...
December 2017: Food Research International
Fáver Gómez-Narváez, Yaqueline Medina-Pineda, José Contreras-Calderón
Maillard reaction (MR) was assessed in 10 powdered whey samples. Initial stages of MR were evaluated using furosine, intermediate stages with hydroxymethylfurfural (HMF) and absorbance at 284nm, advanced stages with color parameters (CIELab color) and final stages with browning index; additionally, insolubility, pH and water activity (Aw) were measured. Principal component analysis (PCA) and cluster analysis (CA) were used to establish the heat damage of samples based on relations between variables. Three principal components were found which explained 79...
December 2017: Food Research International
Thais C Brito-Oliveira, Marina Bispo, Izabel C F Moraes, Osvaldo H Campanella, Samantha C Pinho
The objective of this study was to investigate the feasibility of producing cold-set emulsion filled gels (EFG), using soy protein isolate (SPI) and xanthan gum (XG) and incorporating curcumin-loaded solid lipid microparticles (SLM). For this purpose, the formulation GXG (15%, w/v SPI, 0.1%, w/v XG and 5mM CaCl2) was selected for the production of EFG. A comparative study on the rheological and microstructural properties of non-filled gels and EFG revealed that SLM stabilized with Tween 80-Span 80 behaved as active fillers in the gel matrix, increasing the Young's modulus from 1...
December 2017: Food Research International
C D Hickey, B W K Diehl, M Nuzzo, A Millqvist-Feurby, M G Wilkinson, J J Sheehan
The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Cheddar-style cheese was investigated. Buttermilk or buttermilk powder addition resulted in significant increases in total phospholipid content and their distribution throughout the cheese matrix. Addition of 10% buttermilk powder resulted in higher phospholipid content, moisture, pH and salt in moisture levels, and lower fat, fat in dry matter, L...
December 2017: Food Research International
Luana Haselein Maurer, Andriely Moreira Bersch, Roberta Oliveira Santos, Simone Cezar Trindade, Eduarda Lasch Costa, Marcelle Moreira Peres, Carlos Augusto Malmann, Mauricio Schneider, Vivian Caetano Bochi, Claudia Kaehler Sautter, Tatiana Emanuelli
Ultraviolet light type C (UV-C) was studied as a tool to increase enzymatic and non-enzymatic antioxidant defenses and phytochemical levels in 'Isabel' grapes (Vitis labrusca×Vitis vinifera L.). Grapes were exposed to 0, 0.5, 1.0, 2.0, or 4.0kJm-2 UV-C and stored for 1, 3, or 5days post-treatment. One day after UV-C irradiation, the activities of grape antioxidant enzymes and thiols were increased, especially at 1.0 and 2.0kJm-2. These doses increased total phenolic content by almost 20%, while 0.5 and 4.0kJm-2 had no effects...
December 2017: Food Research International
Miriam Zanoletti, Alessandra Marti, Mauro Marengo, Stefania Iametti, M Ambrogina Pagani, Stefano Renzetti
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating...
December 2017: Food Research International
Dacheng Kang, Yuhe Jiang, Lujuan Xing, Guanghong Zhou, Wangang Zhang
The objective of this study was to evaluate the effects of ultrasound on the number of Escherichia coli O157:H7 and vegetative cells of Bacillus cereus in brining and beef during the curing processing. The mechanisms of the inactivation for the pathogens were preliminarily explored. The ultrasound intensity (2.39, 6.23, 11.32 and 20.96Wcm-2) and sonication time (30, 60, 90 and 120min) at 10°C were assessed in brine and meat. Plate count data indicated that 20.96Wcm-2 for 120min was the optimal treatment for bacterial reductions...
December 2017: Food Research International
Hye-Jin Kim, Dongwook Kim, Mooha Lee, Aera Jang
The anti-inflammatory effects of boiled pork meat (BPM) and hot water extracts of pork meat (WPM) on splenocyte proliferation and T cell cytokine regulation in BALB/c mice were evaluated. The proliferation of splenocytes in high concentration WPM groups was significantly higher than the control stimulated by LPS and Con A. In the white blood cells, WPM groups had significantly higher counts of lymphocytes and lower counts of neutrophils than the control (p<0.05). The Th1 (IFN-γ, TNF-α, IL-2) and Th2 (IL-4, IL-5, IL-10) cytokine levels in high-concentration WPM groups were higher than those in the control...
December 2017: Food Research International
Givaldo Souza da Silva, Kirley Marques Canuto, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Madson Moreira Nascimento, Guilherme Julião Zocolo, Janclei Pereira Coutinho, Raildo Mota de Jesus
Paullinia cupana, commonly known as guarana, is an Amazonian fruit whose seeds are used to produce the powdered guarana, which is rich in caffeine and consumed for its stimulating activity. The metabolic profile of guarana from the two largest producing regions was investigated using UPLC-MS combined with multivariate statistical analysis. The principal component analysis (PCA) showed significant differences between samples produced in the states of Bahia and Amazonas. The metabolites responsible for the differentiation were identified by orthogonal partial least squares discriminant analysis (OPLS-DA)...
December 2017: Food Research International
Claudia I Gamboa-Gómez, Luis E Simental-Mendía, Rubén F González-Laredo, Esteban J Alcantar-Orozco, Victor H Monserrat-Juarez, Julio C Ramírez-España, Jose Alberto Gallegos-Infante, Martha R Moreno-Jiménez, Nuria E Rocha-Guzmán
The aim of this study was to evaluate the anti-hyperglycemic and antioxidant effects of oak leaves infusions and fermented beverages from Quercus convallata and Q. arizonica in vitro and in vivo. Female C57BL/6 mice fed with high saturated fat and fructose diet-induced obesity were treated with oak leaves beverages (200 μL/per day equivalent to 15mg of lyophilized sample/Kg of body weight for infusions and 31mg of lyophilized sample/Kg of body weight for fermented beverages) for 3months and an oral glucose tolerance test (OGTT) was performed...
December 2017: Food Research International
Xingli Tang, Opeyemi J Olatunji, Yifeng Zhou, Xilin Hou
Allium tuberosum (AT) is traditionally used for treating nocturnal emissions, abdominal pain, diarrhea, sexual dysfunction and asthma. This study aimed at investigating the antidiabetic and hepatoprotective activities of the butyl alcohol fraction from the methanolic extract of A. tuberosum. For the antidiabetic activity, rats were induced with diabetes by intraperitoneal injection of 150mg/kg alloxan and treated for 30days with AT extract (100, 200 and 400mg/kg). Animals were sacrificed after the study and the fasting blood glucose (FBG), triglyceride (TG), total cholesterol (TC), HDL, malondialdehyde (MDA) catalase, superoxide dismutase and glutathione levels were determined...
December 2017: Food Research International
Mao-Ke Liu, Yu-Ming Tang, Xiao-Jiao Guo, Ke Zhao, Xin-Hui Tian, Ying Liu, Wan-Chun Yao, Bo Deng, Dao-Qun Ren, Xiao-Ping Zhang
The pit mud (PM) in fermentation cellar is a complex ecosystem that hosts diverse microbial communities that contribute to the production of Chinese strong-flavor Baijiu (CSFB). However, the microbial ecology of PM, particularly the extent of their phylogenetic novelty remains poorly understood. Here we conducted Illumina MiSeq sequencing to explore the diversity and novelty patterns of PM bacterial communities from Luzhou Laojiao cellars in use for 40 and 400years. High diversity indices were found in the PM with 16 phyla and 105 genera...
December 2017: Food Research International
Panagiotis T Kanellos, Andriana C Kaliora, Athanasios D Protogerou, Nikolaos Tentolouris, Despina N Perrea, Vaios T Karathanos
Based on the existing data in grapes and wine, the aim of the present study was to investigate the probability that raisins improve clinical features and markers of oxidative stress, inflammation and arterial function in healthy smokers. Thirty-six apparently healthy smokers were recruited to an open-label and randomized, controlled, 4-week prospective intervention. All participants were reported to consume less than the recommended amount of five servings fruits and vegetables daily. Participants in the intervention were instructed to consume raisins equal to five fruit servings (90g/d)...
December 2017: Food Research International
Jing Luo, Linlin Guo, Yunan Huang, Chao Wang, Chengkui Qiao, Rongli Pang, Jun Li, Tao Pang, Ruiping Wang, Hanzhong Xie, Jinbao Fang
Kiwifruits are rich in nutrients beneficial to humans. Because forchlorfenuron (CPPU)-treatment after full bloom can enlarge fruit size, and significantly increase the income of farmers, it has been extensively used. However, CPPU might also influence fruit sugar and acid content, and storage performance. This study analyzed the differences in volatile emissions between CPPU-treated and water-treated kiwifruits after two, four, six, or eight days of storage, and differential gene expression related to these compounds using high-throughput sequencing...
December 2017: Food Research International
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