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Food Research International

Vinicius Paula Venancio, Mara Ribeiro Almeida, Lusânia Maria Greggi Antunes
DNA damage and inflammation are promising targets in disease prevention studies. Since these pathways have shown to be modulated by dietary components, investigating the molecular effects of food becomes relevant. This study aimed at investigating the protective effects of cocoplum (Chrysobalanus icaco L.) against doxorubicin (DXR)-induced damage. Rats were treated with cocoplum (100, 200 or 400mg/kg/day) for 14days, associated or not with DXR (15mg/kg b.w.). Tissue-targeted comet assay and the oxidative stress parameters oxidized/reduced glutathione and catalase were investigated in liver, kidney, and heart...
March 2018: Food Research International
Verena B Oliveira, Raquel L B Araújo, Thomas Eidenberger, Maria G L Brandão
Brazil has the greatest vegetal biodiversity in the world, but products derived from native species are not optimally utilized. Oxalis cordata and Xylopia aromatica are two underutilized species whose leaves and fruits, respectively, have been used as food in the 19th century. In this study, we used chemical and in vitro assays to evaluate the potential of these species as functional foods. The inhibitory activity on pancreatic lipase and DPP-IV were evaluated using the crude extracts and fractions ethyl acetate, butanol and water of these two species...
March 2018: Food Research International
Ju Hee Choi, Jin-Yong Kim, Eun Tak Jeong, Tae Ho Choi, Tae Mi Yoon
The purpose of this study was to investigate the applicability of green tea seed (GTS) extract as a natural preservative in food. Food preservative ability and mutagenicity studies of GTS extract and identification of antimicrobial compounds from GTS extract were carried out. The GTS extract showed only anti-yeast activity against Candida albicans with MIC value of 938μg/mL and Zygosaccharomyces rouxii with a MIC of 469μg/mL. The active compounds were identified as theasaponin E1 (1), assamsaponin A (2), and assamsaponin B (3)...
March 2018: Food Research International
Sun-Ho Kim, Nina Petard, Jae-Hee Hong
Cross-cultural communication of "nuttiness" can be problematic because the underlying conceptual elements and words used to describe its features may be largely culture-dependent. The present study was conducted to understand similarities and dissimilarities in the concept of nuttiness and its actual perception in our model food system, soymilk, among similar (Korean and Chinese) and dissimilar (Western) food cultures. In total, 110 Koreans, 103 Chinese, and 93 English-speaking, Western consumers were recruited...
March 2018: Food Research International
Bahar Mehrad, Raheleh Ravanfar, Jonathan Licker, Joe M Regenstein, Alireza Abbaspourrad
β-Carotene is a nutraceutical that acts as a coloring agent and as pro-vitamin A, but its incorporation into foods is limited because of its hydrophobicity and low chemical stability. The aim of this study was to improve the physicochemical stability of β-carotene by encapsulating into solid lipid nanoparticles (SLNPs) containing palmitic acid and corn oil, stabilized using whey protein isolate (WPI). The palmitic acid crystals covered the surface of the oil droplets and formed a solid shell to protect the encapsulated β-carotene...
March 2018: Food Research International
E J Quinto, J M Marín, I Caro, J Mateo, D W Schaffner
Listeria monocytogenes is a well-known food-borne pathogen and is among the bacteria best adapted to grow at low temperatures. Psychrotrophic spoilage microorganisms present in milk and milk products are primarily in the genus Pseudomonas, and their numbers increase during cold storage leading to deterioration and/or spoilage. The nature of the competition in two- or three-species bacterial systems with L. monocytogenes, L. innocua, and P. fluorescens in skimmed milk at 7 or 14°C was studied. The Baranyi growth model was used to estimate the growth rate and the maximum population density of the three microorganisms for each strain in single cultures or in two- or three-strains co-cultures...
March 2018: Food Research International
Elena Roselló-Soto, Mahesha M Poojary, Francisco J Barba, Mohamed Koubaa, Jose M Lorenzo, Jordi Mañes, Juan Carlos Moltó
"Horchata de chufa" is a traditional Spanish beverage produced from tiger nuts (Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable and its conservation by pasteurization and/or adding preservatives is required. Although efficient, conventional thermal treatment for pasteurization induces changes in the nutritional and sensory properties. Replacing conventional pasteurization by non-thermal technologies such as pulsed electric fields, ultraviolet, and high pressure, combined with moderate temperatures (<40°C) allows a reduction of energy consumption, along with the preservation of the most thermo-sensitive molecules...
March 2018: Food Research International
Sajjad Lalegani, Hassan Ahmadi Gavlighi, Mohammad Hossein Azizi, Roghayeh Amini Sarteshnizi
Phenolic compounds as agro-industrial by-products have been associated with health benefits since they exhibit high antioxidant activity and anti-diabetic properties. In this study, polyphenol-rich extract from pistachio green hull (PGH) was evaluated for antioxidant activity and its ability to inhibit α-amylase and α-glucosidase activity in vitro. The effect of PGH extract powder on in vitro starch digestibility was also evaluated. The results showed that PGH had stronger antioxidant activity than Trolox...
March 2018: Food Research International
Pedro Henrique Campelo, Edgar Aparecido Sanches, Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Soraia Vilela Borges
The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials...
March 2018: Food Research International
M S Nascimento, J A Carminati, I C R N Silva, D L Silva, A O Bernardi, M V Copetti
Due to recent foodborne outbreaks, peanuts have been considered a potential risk for Salmonella transmission. For this reason, the aim of this study was to determine the prevalence and contamination load of Salmonella, Escherichia coli and Enterobacteriaceae throughout the peanut supply chain in Brazil. Samples of peanuts and peanut-containing processed products from post-harvest (n=129), secondary processing (n=185) and retail market (n=100) were analyzed. The results showed high Enterobacteriaceae counts in the post-harvest samples...
March 2018: Food Research International
Hayati Samsudin, Rafael Auras, Gary Burgess, Kirk Dolan, Herlinda Soto-Valdez
A two-step solution based on the boundary conditions of Crank's equations for mass transfer in a film was developed. Three driving factors, the diffusion (D), partition (Kp,f) and convective mass transfer coefficients (h), govern the sorption and/or desorption kinetics of migrants from polymer films. These three parameters were simultaneously estimated. They provide in-depth insight into the physics of a migration process. The first step was used to find the combination of D, Kp,f and h that minimized the sums of squared errors (SSE) between the predicted and actual results...
March 2018: Food Research International
Cheryl Chung, Alexander Sher, Philippe Rousset, David Julian McClements
The development of plant-based foods and beverages is becoming increasingly popular because of growing consumer concerns about perceived ethical, health, and environmental issues. The current study examined the influence of oil droplet concentration on the physicochemical properties of oil-in-water (O/W) emulsions stabilized with a plant-based surfactant. Emulsions were utilized as model creamers, which consisted of medium chain triglycerides (MCT) as the oil phase and quillaja saponin as a plant-based surfactant...
March 2018: Food Research International
Maurício Bonatto Machado de Castilhos, Lilian Fachin Leonardo Betiol, Gisandro Reis de Carvalho, Javier Telis-Romero
The effect of the temperature and concentration on rheological behavior of Merlot juice concentrates was assessed using a rheometer over a wide range of temperature (1-66°C) and concentrations (13.6-45.0Brix) at shear rates of 0.84-212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R2=0.99967 and relative error=7.99%). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations, ranging from 0.1766 (13...
March 2018: Food Research International
Rodrigo Otávio Miranda, Maria Emilene Martino Campos-Galvão, Luís Augusto Nero
The use of nisin producers in foods is considered a mitigation strategy to control foodborne pathogens growth, such as Listeria monocytogenes, due to the production of this bacteriocin in situ. However, when the bacteriocin does not reach an adequate concentration, the target bacteria can develop a cross-response to different stress conditions in food, such as acid, thermal and osmotic. This study aimed to evaluate the interaction of a nisin-producing strain of Lactococcus lactis DY-13 and L. monocytogenes in BHI and skim milk, and its influence on general (sigB), acid (gadD2), thermal (groEL) and osmotic (gbu) stress-related genes of the pathogen...
March 2018: Food Research International
Rocío Ríos-Reina, M Lourdes Morales, Diego L García-González, José M Amigo, Raquel M Callejón
High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction "HS-SPME", Headspace stir bar sorptive extraction "HSSE" and Dynamic headspace extraction "DHS") were studied for the analysis of the volatile composition of Spanish PDO wine vinegars...
March 2018: Food Research International
Marta Gallego, Leticia Mora, Milagro Reig, Fidel Toldrá
Antioxidant peptides positively regulate oxidative stress in the human body as well as delay, retard or prevent protein and lipid oxidation in food products. Spanish dry-cured ham has been reported as a good source of bioactive peptides, being SNAAC the most active antioxidant peptide identified to date. In this work, the stability of this peptide against in vitro digestion, heat treatments and different salt concentrations was evaluated using three methods for measuring antioxidant activity: β-carotene bleaching assay, ABTS radical scavenging capacity and ORAC assay...
March 2018: Food Research International
Kamila Ferreira Chaves, Daniel Barrera-Arellano, Ana Paula Badan Ribeiro
Controversial issues regarding the role of trans fatty acids in food have led to progressive changes in the legislation of several countries to include more information for consumers. In response, the industries decided to gradually replace trans fat in various products with the development of fatty bases of equivalent functionality and economic viability to partially hydrogenated fats, causing, however, a substantial increase in the content of saturated fatty acids in foods. Today, the lipid science aims to define alternatives to a problem that is widely discussed by health organizations worldwide: limit the saturated fat content in food available to the population...
March 2018: Food Research International
Ana Laura Tibério de Jesus, Thiago Soares Leite, Marcelo Cristianini
The present study evaluated the effect of high isostatic pressure (HIP) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) from açaí. Açaí pulp was submitted to several combinations of pressure (400, 500, 600MPa), temperature (25 and 65°C) for 5 and 15min. The combined effect of HIP technology and high temperatures (690MPa by 2 and 5min at 80°C) was also investigated and compared to the conventional thermal treatment (85°C/1min). POD and PPO enzyme activity and instrumental color were examined after processing and after 24h of refrigerated storage...
March 2018: Food Research International
Renjie Li, Zhiqiang Hou, Hui Zou, Yongtao Wang, Xiaojun Liao
The activity, structure and morphology of mango soluble acid invertase (SAI) were investigated after high pressure processing (HPP) combined with mild temperature at 50-600MPa and 40-50°C. The activity of mango SAI was efficiently reduced by HPP at 50MPa/45 and 50°C, or 600MPa/40, 45 and 50°C, while it was increased by 10-30% after HPP at 50-200MPa/40°C. Significant antagonistic effect of pressure and temperature on the activity of SAI was observed at 50-400MPa/50°C. The secondary structure of SAI was not influenced by HPP...
March 2018: Food Research International
Yuan Jiang, Mingdi Zhang, Songyi Lin, Sheng Cheng
The composition, structure, and proper positioning of amino acid in a peptide are closely related to its antioxidant activity. In this study, we purified antioxidant peptides from corn protein hydrolysates (CPH) and identified novel antioxidant peptides from fraction CPH2-III as Ala-Gly-Ile/Leu-Pro-Met (AGI/LPM; 487.62Da) and His-Ala-Ile/Leu-Gly-Ala (HAI/LGA; 467.53Da). AGLPM and HALGA exhibited better oxygen radical absorbance capacities than AGIPM and HAIGA did (P<0.05), as assessed using HepG2 cells with the cellular antioxidant activity assay (CAA) and electron spin resonance (ESR) spectroscopy...
March 2018: Food Research International
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