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Food Research International

Juan S Serrano-León, Keityane B Bergamaschi, Cristiana M P Yoshida, Erick Saldaña, Miriam M Selani, Juan D Rios-Mera, Severino M Alencar, Carmen J Contreras-Castillo
This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period...
June 2018: Food Research International
Yijin Yang, Yongjun Xia, Xiangna Lin, Guangqiang Wang, Hui Zhang, Zhiqiang Xiong, Haiyan Yu, Jianshen Yu, Lianzhong Ai
Producing alcoholic beverages with novel flavor are desirable for winemakers. We created fermenting yeast with superior ethanol tolerance and fermentation activity to improve the flavor profiles of Chinese rice wine. Strategies of ethanol domestication, ultraviolet mutagenesis (UV) and protoplast fusion were conducted to create yeast hybrids with excellent oenological characteristic. The obtained diploid hybrid F23 showed a cell viability of 6.2% under 25% ethanol, whereas its diploid parental strains could not survive under 20% ethanol...
June 2018: Food Research International
Yumeng Zhang, Lin Chen, Yuanqi Lv, Shuangxi Wang, Zhiyao Suo, Xingguang Cheng, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng
High levels of polyphenols can interact with myofibrillar proteins (MPs), causing damage to a MP emulsion gel. In this study, β-cyclodextrins were used to reduce covalent and non-covalent interaction between epigallocatechin-3-gallate (EGCG) and MPs under oxidative stress. The loss of both thiol and free amine groups and the unfolding of MPs caused by EGCG (80 μM/g protein) were significantly prevented by β-cyclodextrins, and the structural stability and solubility were improved. MP emulsion gel treated with EGCG (80 μM/g protein) had the highest cooking loss (68...
June 2018: Food Research International
Yin Zhu, Hai-Peng Lv, Chen-Yang Shao, Suyoung Kang, Yue Zhang, Li Guo, Wei-Dong Dai, Jun-Feng Tan, Qun-Hua Peng, Zhi Lin
A chestnut-like aroma is widely considered an important indicator of an excellent-quality green tea; however, the key odorants responsible for chestnut-like aroma have never been systematically studied and remain unknown. In this study, the aroma components of green teas and Chinese chestnuts were analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS), and 58 compounds were identified as common aroma components among green teas, boiled Chinese chestnuts, roasted Chinese chestnuts and raw Chinese chestnuts...
June 2018: Food Research International
Viviane Cristina Toreti Theodoropoulos, Mariana Amarante Turatti, Ralf Greiner, Gabriela Alves Macedo, Juliana Azevedo Lima Pallone
The objective of this study was to evaluate in vitro bioaccessibility of calcium (Ca), iron (Fe) and zinc (Zn) in soy drink after phytase treatment and correlate it with the content of myo-inositol phosphates. Samples of commercial soy drink products and one sample produced in the laboratory by maceration were evaluated. Phytase was applied using 300 U per liter in 60 min considering the phosphate release. The content of myo-inositol tris-, tetrakis-, pentakis and hexakisphosphate was not observed after phytase treatment...
June 2018: Food Research International
A Stasi, G Songa, M Mauri, A Ciceri, F Diotallevi, G Nardone, V Russo
Consumers' food choices are often driven by reasons of which consumers are not fully aware. Decision-making about food is influenced by a complex set of emotions, feelings, attitudes, and values that are impossible to assess simply by asking consumers their opinions. Indeed, traditional techniques, such as self-reports or interviews, mainly allow the measurement of conscious and rational reactions to a product or advertising. Recently, there has been a rapidly growing interest in the multidisciplinary field of "neuromarketing," which takes advantage of neuroscientific techniques to study consumer behavior...
June 2018: Food Research International
Adriano Mollica, Gokhan Zengin, Marcello Locatelli, Carene Marie Nancy Picot-Allain, Mohamad Fawzi Mahomoodally
Allium species have been widely used for culinary and medicinal purposes. This study attempts for the first time to investigate into the enzyme inhibitory potential of different plant parts of Allium scorodoprasum L. subsp. rotundum (L.) Stearn, also known as wild garlic or leek in Turkey. The antioxidant and enzyme inhibitory potential of the flower, stem, and bulb extracts of A. scorodoprasum were assessed using in vitro bio-assays. The phenolic composition of the different plant parts was also established...
June 2018: Food Research International
Nicola Caporaso, Martin B Whitworth, Chenhao Cui, Ian D Fisk
We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14...
June 2018: Food Research International
Carla Kühn, Tobias von Oesen, Franziska S Hanschen, Sascha Rohn
Isothiocyanates (ITC) play an important role in health promotion and cancer prevention due to their anti-bacterial, anti-inflammatory, and anti-cancerogenic properties. However, ITC are highly reactive so that a reaction with further food components is very likely. For example, a reaction of ITC with nucleophilic amino acid side chains of proteins such as cysteine and lysine can occur, reducing the bioavailability of indispensable amino acids and protein functions may be altered. Therefore, it is of great interest to investigate the fate of ITC in the food matrix...
June 2018: Food Research International
Saravanan Shanmugam, Isla Alcântara Gomes, Marina Denadai, Bruno Dos Santos Lima, Adriano Antunes de Souza Araújo, Narendra Narain, Maria Terezinha Santos Leite Neta, Mairim Russo Serafini, Lucindo José Quintans-Júnior, Parimelazhagan Thangaraj
The diabetic key enzymes inhibition, nutritional, antioxidant activity and bioactive compounds identification of Passiflora subpeltata fruit pulp were investigated. Fifteen polyphenolic compounds including protocatechuic acid, ferulic acid, vanillic acid, epicatechin, p-coumaric acid, cinnamic acid, eriodictyol and quercetin-3-glucoside were identified in the pulp of this species by using UHPLC-QqQ-MS/MS analysis. The total carbohydrates and crude protein contents in fruit pulp were 2.62 mg glucose equivalent/g sample fruit pulp and 8...
June 2018: Food Research International
Long Sheng, Yibo Wang, Jiahui Chen, Jie Zou, Qi Wang, Meihu Ma
The effects of high-intensity ultrasound (20 kHz) at varying power pre-treatments (90, 120, 240, 360 and 480 W for 10 min) on foaming and structural properties of egg white were studied in this paper. The highest foaming ability (260.00%) was obtained after 360 W ultrasound treatment which was 4.9-fold to the control group. The lower viscosity and surface tension, and higher protein solubility indicated that the protein was easier to attach to the gas-liquid interface and generate molecular rearrangement...
June 2018: Food Research International
Alvaro Lezaeta, Edmundo Bordeu, Eduardo Agosin, J Ricardo Pérez-Correa, Paula Varela
We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample...
June 2018: Food Research International
Inamullah Hakeem Said, Selin Gencer, Matthias S Ullrich, Nikolai Kuhnert
Dietary phenolic compounds are often transformed by gut microbiota prior to absorption. This transformation may modulate their biological activities. Many fundamental questions still need to be addressed to understand how the gut microbiota-diet interactions affect human health. Herein, a UHPLC-QTOF mass spectrometry-based method for the quantification of uptake and determination of intracellular bacterial concentrations of dietary phenolics from coffee and tea was developed. Quantitative uptake data for selected single purified phenolics were determined...
June 2018: Food Research International
Atul Kumar, Jatinder Paul Singh Gill, Jasbir Singh Bedi, Manmeet Manav, Mohd Javed Ansari, Gurjeet Singh Walia
In the present study, sensory and physicochemical properties of raw honey samples originating from different floral sources of India were investigated. Sensory analysis was carried out by quantitative descriptive analysis method. Samples having higher scores for flowery aroma, amber colour together with less crystallization were perceived to be more desirable with greater acceptability. The values obtained for electrical conductivity (0.28-1.0 mS/cm), moisture content (18.37-22%), HMF content (3.65-23.16 mg/kg), free acidity (14...
June 2018: Food Research International
Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
No abstract text is available yet for this article.
June 2018: Food Research International
G Boué, L A Wasiewska, E Cummins, J-P Antignac, B Le Bizec, S Guillou, J-M Membré
Tap water is used in France to reconstitute powder infant formula, although it is not sterile and possibly contaminated by microbiological and chemical hazards. The present study aims to quantify risks of using tap water in France for the preparation of infant formula, during the first six months of life. Cryptosporidium and arsenic were selected as hazards of greatest concern in microbiology and chemistry, respectively. A probabilistic model was developed using French (when available) and European (alternatively) data...
June 2018: Food Research International
Juliana C Baldin, Paulo E S Munekata, Euder C Michelin, Yana J Polizer, Poliana M Silva, Thais M Canan, Manoela A Pires, Silvia H S Godoy, Carmen S Fávaro-Trindade, Cesar G Lima, Andrezza M Fernandes, Marco A Trindade
The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadella were prepared: without dye (Control), with cochineal carmine (Carmine) and with the addition of 2% MJE. We determined the chemical composition of mortadella, along with pH, instrumental color, lipid oxidation, microbiological characteristics (Escherichia coli, Staphylococcus aureus, Salmonella, sulphite-reducing Clostridium, aerobic mesophiles, aerobic psychrotrophics and lactic acid bacteria) and sensory acceptance during storage at 4 °C for 56 days...
June 2018: Food Research International
J Comaposada, B Marcos, R Bou, P Gou
Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings...
June 2018: Food Research International
Wieslaw Wiczkowski, Ewa Romaszko, Dorota Szawara-Nowak, Mariusz K Piskula
The influence of the matrix of red beetroot products and interindividual variability on betacyanins bioavailability in humans was studied. In a randomized crossover study 12 volunteers consumed red beet juice and crunchy slices containing betanin and isobetanin. Betalains were analyzed by the HPLC-DAD-MS. Urine samples examined after the consumption of both products contained not only native betacyanins but also their aglycones. In case of juice, the highest betacyanins urine excretion rate was observed within the first 2 h (64 nmol/h), while in case of crunchy slices within the period of 2-4 h (66 nmol/h)...
June 2018: Food Research International
Ramesh Kumar Saini, So Hyun Moon, Young-Soo Keum
Globally, the amount of food processing waste has become a major concern for environmental sustainability. The valorization of these waste materials can solve the problems of its disposal. Notably, the tomato pomace and crustacean processing waste presents enormous opportunities for the extraction of commercially vital carotenoids, lycopene, and astaxanthin, which have diverse applications in the food, feed, pharmaceuticals, and cosmetic industries. Moreover, such waste can generate surplus revenue which can significantly improve the economics of food production and processing...
June 2018: Food Research International
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