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Food Research International

Svein Ottar Olsen, Ho Huy Tuu
This study uses the subscales of Consideration of Future Consequences (CFC) to explore the effects of future (CFC-future) and immediate (CFC-immediate) on convenience food consumption among teenagers in Vietnam. Furthermore, we investigate the mediating and dual role of hedonic and healthy eating values in the relationships between CFCs and convenience food consumption. Survey data from 451 teenagers in Central Vietnam and structural equation modelling were used to test the relationships in a proposed theoretical model...
September 2017: Food Research International
María José Grande Burgos, María Del Carmen López Aguayo, Rubén Pérez Pulido, Antonio Galvez, Rosario Lucas
Parsley can be implicated in foodborne illness, yet chopped parsley is used as an ingredient or garnish for multiple dishes. The aim of the present study was to determine the effect of two different treatments on the bacterial diversity of parsley: (i) coating with a pectin-EDTA solution containing the circular bacteriocin enterocin AS-48, and (ii) treatment by high hydrostatic pressure (HHP) at 600MPa for 8min. Control and treated parsley were stored in trays at 5°C for 10days. Both treatments reduced viable counts by 3...
September 2017: Food Research International
Solène Le Maux, Alice B Nongonierma, Richard J FitzGerald
β-Lactoglobulin hydrolysates (βlgHs) were generated using elastase at enzyme-to-substrate ratios (E:S) of 0.5, 1.0 and 1.5% in order to reach target degree of hydrolysis (DH) values of 9 and 13%. The impact of different E:S during manufacture on hydrolysates having similar DHs was assessed. Samples with similar DHs generated with different E:S showed comparable molecular mass distribution profiles and in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activities (p>0.05). Liquid-chromatography tandem mass spectrometry (LC-MS/MS) analysis showed that 62 and 84% of the peptides identified were common within hydrolysates having a similar DH of 9 or 13%, respectively...
September 2017: Food Research International
Hannes Patzke, Sabrina Zimdars, Nadine Schulze-Kaysers, Andreas Schieber
Alk(en)ylresorcinols (AR), a class of phenolic lipids, are regarded as antifungal compounds showing high potential for the use in plant protection, especially against Fusarium head blight (FHB). In view of the very limited knowledge of the activity of single AR against Fusarium species, the antifungal effect of crude extracts, fractions and isolated homologues from wheat and rye bran was determined. It was shown that the saturated AR are the active compounds in the extracts, whereas the presence of unsaturated molecules leads to an antagonistic effect...
September 2017: Food Research International
Natalia Vila-López, Ines Küster-Boluda, Francisco Sarabia-Sánchez
Packaging is a relevant tool when adolescents and young adults search for low-fat and healthy foods. However, the power of a packaging is not homogenous. In this framework, two main objectives guide our work: (i) to investigate to what extent visual cues (size, colors, images etc.) are more important than informational cues (label); (ii) to analyze if adolescents and young adults pay equal attention to both packaging cues. 590 adolescents between 12 and 18years of age were interviewed at the door of both public and private schools...
September 2017: Food Research International
Emrah Kirtil, Damla Dag, Selen Guner, Kubra Unal, Mecit H Oztop
Liposomes are lipid bilayer vesicles that can be used as encapsulation systems for bioactive agents to provide increased protection against environmental stresses (such as pH or temperature extremes). Time Domain Nuclear Magnetic Resonance (TD-NMR) that is based on differentiation of specimen contents with respect to magnetic relaxation rates provides detailed information on amount, state and distribution of water and oil and provide reproducible results on the samples. These make TD-NMR particularly suitable for time-dependent monitoring of emulsion system dynamics...
September 2017: Food Research International
Surendiran Gangadaran, Sukhinder Kaur Cheema
We have previously reported that sea cucumber (SC) inhibits fat accumulation and insulin resistance in 3T3-L1 cells. The present study investigated the anti-obesity and cardio-protective effects of SC freeze-dried gut powder using C57BL/6 as an animal model. Male mice were fed a normal chow diet, a high fat diet (HFD) or a HFD enriched with 2.5, 5 or 7.5% SC gut powder for 4, 8 and 12weeks. Diets enriched with SC caused a significant reduction in body weight gain and fat weight, compared to the HFD, without affecting food intake...
September 2017: Food Research International
Raphaela Araujo Mantovani, Ana Cristina Pinheiro, António Augusto Vicente, Rosiane Lopes Cunha
The effect of pH (3 and 7) and varied energy density of a high-pressure homogenization process on the stability of oil-in-water (O/W) emulsions stabilized by whey protein fibrils was evaluated. A dynamic digestion model comprising the simulation of stomach, duodenum, jejunum and ileum, has been used to evaluate O/W emulsions' behavior under gastrointestinal (GI) conditions. The emulsions did not separate phases during the storage period (7 days). The emulsions stabilized by whey protein fibrils were stable under simulated gastric conditions but were destabilized in the simulated intestinal conditions...
September 2017: Food Research International
Yingqun Nian, Ming Zhao, Colm P O'Donnell, Gerard Downey, Joseph P Kerry, Paul Allen
Raman spectroscopy and chemometrics were investigated for the prediction of eating quality related physico-chemical traits of Holstein-Friesian bull beef. Raman spectra were collected on the 3rd, 7th and 14th days post-mortem. A frequency range of 1300-2800cm(-1) was used for partial least squares (PLS) modelling. PLS regression (PLSR) models for the prediction of WBSF and cook loss achieved an R(2)CV of 0.75 with RMSECV of 6.82 N and an R(2)CV of 0.77 with RMSECV of 0.97%w/w respectively. For the prediction of intramuscular fat, moisture and crude protein content, R(2)CV values were 0...
September 2017: Food Research International
Cheryl Chung, Alexander Sher, Philippe Rousset, David Julian McClements
There is a growing demand for use of natural ingredients in food manufacturing. This study utilized a natural emulsifier, quillaja saponin (1%) to fabricate non-dairy model creamer emulsions (containing 10% medium chain triglycerides oil). Varying homogenization conditions, ranging from a high-shear mixer to passing through a microfluidizer at 20,000psi, were applied to fabricate emulsions. The effect of particle size on the appearance, tristimulus color coordinates, and electrical characteristics of the model creamers and white coffee drinks were investigated...
September 2017: Food Research International
Sabrina da Silva Sabo, Noelia Pérez-Rodríguez, José Manuel Domínguez, Ricardo Pinheiro de Souza Oliveira
Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of industrial waste, not only because of its abundant annual global production but also because it is a notable source of environmental pollution. However, cheese whey can serve as a raw material for the production of biocomposites. In this context, in this study, we assayed the production of a bacteriocin-like inhibitory substance (BLIS) and lactate by culturing Lactobacillus plantarum ST16Pa in hydrolyzed fresh cheese whey...
September 2017: Food Research International
Xing-Nuo Li, Jianghao Sun, Haiming Shi, Lucy Liangli Yu, Clark D Ridge, Eugene P Mazzola, Christopher Okunji, Maurice M Iwu, Tchimene Kenne Michel, Pei Chen
The baobab (Adansonia digitata L.) is a magnificent tree revered throughout Africa and is becoming recognized for its high nutritional and medicinal values. Despite numerous reports on the pharmacological potential, little is known about its chemical compositions. In this study, four hydroxycinnamic acid glycosides (1-4), six iridoid glycosides (5-10), and three phenylethanoid glycosides (11-13) were isolated from the dried baobab fruit pulp. Their structures were determined by means of spectroscopic analyses, including HRMS, (1)H and (13)C NMR and 2D experiments (COSY, HSQC, HMBC, and ROESY)...
September 2017: Food Research International
Paola Maresca, Giovanna Ferrari, Bruno Ricardo de Castro Leite Júnior, Leticia Maria Zanphorlin, Luma Rossi Ribeiro, Mário Tyago Murakami, Marcelo Cristianini
Dynamic high pressure (DHP) has been investigated as an innovative suitable method to induce protein modifications. This work evaluated the effect of DHP (up to three passes at 100, 150 and 200MPa, with an inlet temperature of 20°C) on functional and structural properties of bovine serum albumin (BSA). Results indicated that DHP process applied up to an energy limit of 100MPa increased the protein foaming capacity (FC) (p<0.05 - increase up to 63% after 1 pass at 100MPa) and the utilization of multiple passes at high pressure promoted a reduction in this property (p<0...
September 2017: Food Research International
Daniel Caballero, Trinidad Pérez-Palacios, Andrés Caro, José Manuel Amigo, Anders B Dahl, Bjarne K ErsbØll, Teresa Antequera
This work firstly investigates the use of MRI, fractal algorithms and data mining techniques to determine pork quality parameters non-destructively. The main objective was to evaluate the capability of fractal algorithms (Classical Fractal algorithm, CFA; Fractal Texture Algorithm, FTA and One Point Fractal Texture Algorithm, OPFTA) to analyse MRI in order to predict quality parameters of loin. In addition, the effect of the sequence acquisition of MRI (Gradient echo, GE; Spin echo, SE and Turbo 3D, T3D) and the predictive technique of data mining (Isotonic regression, IR and Multiple linear regression, MLR) were analysed...
September 2017: Food Research International
Gianluca Picariello, Leonardo Sciammaro, Francesco Siano, Maria Grazia Volpe, Maria Cecilia Puppo, Gianfranco Mamone
Seed germ of South American algarrobo (Prosopis species) and European carob (Ceratonia siliqua) contains nutritionally interesting proteins, lipids and phenolics. Using reversed phase-HPLC-diode array detector and nanoflow-HPLC coupled to tandem mass spectrometry (MS/MS), we comparatively characterized and semi-quantified flavonoids from germ of three Argentinean algarrobo (Prosopis alba, Prosopis nigra and Prosopis ruscifolia) and one European carob species. The patterns of glycosylated flavonoids were very similar each other, confirming the taxonomic parentage of the species and supporting their functional similarity on a molecular basis, in view of the use of seed germ flour (SGF) for food applications...
September 2017: Food Research International
Amel Hamdi, Sara Jaramillo-Carmona, Raja Srairi Beji, Rabeb Tej, Sonia Zaoui, Rocío Rodríguez-Arcos, Ana Jiménez-Araujo, Mounir Kasri, Mokhtar Lachaal, Najoua Karray Bouraoui, Rafael Guillén-Bejarano
The ethanolic extracts from the leaves, pericarps and rhizomes of Asparagus albus L. were investigated for their phytochemical composition, antioxidant (DPPH and FRAP assays), anti-microbial against human pathogenic isolates and cytotoxic (human colon carcinoma HCT-116 cells) activities. The highest flavonoid content was obtained in the leaf extract followed by the pericarp but there were no flavonoids detected in the rhizome. However, the rhizome had a high concentration of saponins. Flavonoid and saponin profiles were similar to those previously described for the triguero Huetor Tajar asparagus landrace...
September 2017: Food Research International
Christina Dietz, Matthijs Dekker, Betina Piqueras-Fiszman
Matcha tea is gaining popularity throughout the world in recent years and is frequently referred to as a mood-and-brain food. Previous research has demonstrated that three constituents present in matcha tea, l-theanine, epigallocatechin gallate (EGCG), and caffeine, affect mood and cognitive performance. However, to date there are no studies assessing the effect of matcha tea itself. The present study investigates these effects by means of a human intervention study administering matcha tea and a matcha containing product...
September 2017: Food Research International
Débora Kono Taketa Moreira, Juliana Neves Rodrigues Ract, Ana Paula Badan Ribeiro, Gabriela Alves Macedo
The objective of this work was to produce structured lipids (SLs) from olive oil (O), soybean oil (S), and fully hydrogenated crambe oil - FHCO (C) mixtures by enzymatic interesterification, comparing Lipozyme TL IM and Rhizopus sp. performances as catalysts, and to evaluate their physical and chemical modifications. Among other blends (OC 90:10 w/w and SC 90:10 w/w), OSC (45:45:10, w/w), presented the most nutritionally interesting amounts of mono- and polyunsaturated fatty acids, as well as behenic acid. Interesterification caused an increase in crystallization time and a decrease in the solid fat content in all blends...
September 2017: Food Research International
Soumaya Bourgou, Iness Bettaieb Rebey, Khawla Mkadmini, Hiroko Isoda, Riadh Ksouri, Wided Megdiche Ksouri
In this work, LC-ESI-TOF-MS and GC-EI-MS were used to assess the potential of Artemisia herba alba as a source of health-promoting constituents. Besides, the antioxidant, the antimicrobial and the cytotoxic potentials were evaluated. A total of 86 metabolites, including C-glycosylated and methylated flavones, quinic acid derivatives, coumarins, sesquiterpenes lactones, terpenoids, fatty acids, carbohydrates, organic acids and alkaloids were identified, sixty five of them were reported for the first time in A...
September 2017: Food Research International
Paula Varela, Lucía Antúnez, Ingunn Berget, Denize Oliveira, Kasper Christensen, Leticia Vidal, Tormod Naes, Gastón Ares
Projective mapping (PM), one of the most holistic product profiling methods in approach, is increasingly being used to uncover consumers' perception of products and packages. Assessors rely on a process of synthesis for evaluating product information, which would determine the relative importance of the perceived characteristics they use for mapping them. Individual differences are expected, as participants are not instructed on the characteristics to consider for evaluating the degree of difference among samples, generating different perceptual spaces...
September 2017: Food Research International
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