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Food Research International

Mária Herminia Ferrari Felisberto, Patricia Satie Endo Miyake, Antonio Ludovico Beraldo, Maria Teresa Pedrosa Silva Clerici
With the objective of widening the use of bamboo in the food industry, the present work aimed to produce and characterize the young bamboo culm flours from varieties Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris as potential sources of fiber and starch. The young culms were collected, cut in three sections (bottom, middle, top), processed into flour, and they were physically, chemically and technologically analyzed. The data were obtained in triplicate and evaluated by means of average differences, using analysis of variance (ANOVA) and Scott-Knott test (p<0...
November 2017: Food Research International
Karen Cristina Guedes Silva, Ana Carla Kawazoe Sato
The influence of the addition of fructooligosaccharide (FOS) in an external gelated alginate/gelatin biopolymer matrix, was evaluated in order to produce biopolymeric structures with functional effects. Solutions were characterized regarding their rheological properties, macrogels regarding their microstructure and mechanical properties and microgels were characterized in relation to their particle size distribution and morphology. Close relationship was found between the microstructure, rheological and mechanical properties of the biopolymeric systems...
November 2017: Food Research International
Xavier F Hospital, Eva Hierro, Jacint Arnau, José Carballo, Juan S Aguirre, Marta Gratacós-Cubarsí, Manuela Fernández
The effect of nitrate and the combination of nitrate/nitrite on Listeria innocua (as surrogate of Listeria monocytogenes). And two selected spoilage microorganisms (Proteus vulgaris and Serratia liquefaciens) was studied in dry-cured ham. Hams were manufactured with different concentrations of curing agents: KNO3 (600 and 150mg/kg) alone or in combination with NaNO2 (600 and 150mg/kg). The addition of 500mg/kg of sodium ascorbate was also evaluated in a batch with 600mg/kg of nitrate and nitrite. The target microorganisms were inoculated by injection in semimembranosus, biceps femoris and in the shank, prior to curing...
November 2017: Food Research International
Maria Elisa Caetano-Silva, Renata Carolina Alves, Guilherme Nunes Lucena, Regina Célia Galvão Frem, Maria Teresa Bertoldo-Pacheco, Juliana Azevedo Lima-Pallone, Flavia Maria Netto
Iron-binding peptides are an alternative for increasing the bioavailability of iron and to decreasing its pro-oxidant effect. This study aimed to synthesize and characterize peptide-iron complexes using FeCl2 or FeSO4 as the iron precursor compounds. Whey protein isolate (WPI), WPI hydrolyzed with pancreatin, and its fractions obtained via ultrafiltration (cut-off 5kDa) were used as ligands. The fluorescence intensity of the ligands significantly decreased as the iron concentration increased as a result of metal coordination with the iron-binding sites, which may have led to changes in the microenvironment of tryptophan...
November 2017: Food Research International
Isabel Clemente, Margarita Aznar, Cristina Nerín
The aim of this work was the study of the main effects of benzyl isothiocyanate (BITC) on A. ochraceus morphology and on its production metabolism of ochratoxins. This compound was evaluated as active agent of an antimicrobial label in food packaging. Microbiological studies showed a slowdown in mould growth when the active material was applied to A. ochraceus and the presence of three different areas of growth. Scanning electron microscopy was successfully used to demonstrate the mode of action of BITC on this strain...
November 2017: Food Research International
Niédila Nascimento Alves, Soraya de Oliveira Sancho, Ana Raquel Araújo da Silva, Stéphane Desobry, José Maria Correia da Costa, Sueli Rodrigues
This study evaluated the influence of spouted bed drying temperature and maltodextrin dextrose equivalent on the probiotic microbial survival during drying and storage period and on physicochemical properties of fermented probiotic orange juice in powder. Probiotic orange juice was spouted bed dried at 60, 70, 80 and 90°C using maltodextrin with a different dextrose equivalent (10, 20, 30 and 39). After drying, the microbial was higher when lower drying temperatures were applied. During the storage, the highest drying temperatures (80 and 90°C) negatively affected the microorganism survival...
November 2017: Food Research International
Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme M Tavares, Antônio Fernandes de Carvalho, Renata Golin Bueno Costa, Carlos Eduardo Rocha de Almeida, Mariana Ramos Almeida, Luiz Fernando Cappa de Oliveira, Pierre Schuck, Ítalo Tuler Perrone
Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability...
November 2017: Food Research International
Haoan Zhao, Ni Cheng, Liangliang He, Guoxia Peng, Xiaofeng Xue, Liming Wu, Wei Cao
A. cerana honey, gathered from Apis cerana Fabricius (A. cerana), has not been fully studied. Samples of honey originating from six geographical regions (mainly in the Qinling Mountains of China) were investigated to determine their antioxidant and hepatoprotective effects against acute alcohol-induced liver damage. The results showed that A. cerana honeys from the Qinling Mountains had high total phenolic contents (345.1-502.1mgGAkg(-1)), ascorbic acid contents (153.8-368.4mgkg(-1)), and strong antioxidant activities in DPPH radical scavenging activity assays (87...
November 2017: Food Research International
Davide Sardella, Ruben Gatt, Vasilis P Valdramidis
Increasing concerns continue to be expressed about health hazards and environmental pollution resulting from the use of conventional fungicides for postharvest disease control. Nanoparticles represent an alternative solution for postharvest disease management. The objective of this work was to assess the physiological effects and the antifungal efficiency of ZnO nanoparticles (ZnO NPs) against a number of fungal contaminants. The efficacy of ZnO NPs was qualitatively and quantitatively assessed against: Penicillium expansum, Alternaria alternata, Botrytis cinerea and Rhizopus stolonifer...
November 2017: Food Research International
Bhaskar Mitra, Åsmund Rinnan, Jorge Ruiz-Carrascal
Structural modifications of pork proteins under an assortment of industrial heat treatments were studied. With raw as control, assorted heat treatments involved were 58, 80, 98 and 160°C for 72min, 118°C for 8min and 58°C for 17h, resembling most common processing procedures. Protein denaturation, surface protein hydrophobicity state and protein aggregation behaviour were investigated. Modifications and molecular chemistry in protein structures were tracked by Fourier Transform Infrared Spectroscopy in order to extract relative proportions of β-sheet, α-helix and residual conformations...
November 2017: Food Research International
Bruno Melgar, Eliana Pereira, M Beatriz P P Oliveira, Esperanza M Garcia-Castello, Antonio D Rodriguez-Lopez, Marina Sokovic, Lillian Barros, Isabel C F R Ferreira
Consumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficus-indica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits...
November 2017: Food Research International
Erick A Esmerino, John C Castura, Juliana P Ferraz, Elson R Tavares Filho, Ramon Silva, Adriano G Cruz, Mônica Q Freitas, Helena M A Bolini
Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained...
November 2017: Food Research International
Geraldo Emílio Vicentini, Heber Amilcar Martins, Luciane Fracaro, Sara Raquel Garcia de Souza, Kassio Papi da Silva Zanoni, Thamara Nishida Xavier Silva, Fernanda Paschoal Blegniski, Flávia Alessandra Guarnier, Jacqueline Nelisis Zanoni
This study was designed to appraise the relationship between enteric neuropathy and oxidative stress in cancer cachexia under l-glutamine-supplemented diet. Total and nitrergic neuronal populations were investigated in jejunum and ileum in four experimental groups: control (C); control l-glutamine-supplemented diet (CG); Walker-256 tumor (TW); and Walker-256 tumor supplemented with l-glutamine (TWG). In addition, local oxidative stress, neuronal nitric oxide synthase (nNOS) enzyme and nitric oxide (NO) levels were evaluated...
November 2017: Food Research International
M E Alañón, R Schumacher, M C Díaz-Maroto, S Gómez-Alonso, M S Pérez-Coello
With the aim of looking for a model of agroecological production, the use of by-products from pyro-bituminous shale as amendment, and its effect on wine amino acids and biogenic amines has been evaluated. Field trials aimed to compare the effect of different doses of conventional and limestone shale from by-products of pyro-bituminous. Four replicates for six different fertilization treatments were arranged in a split plot design during 2009/2010 and 2010/2011 vintage. A chromatographic analysis was carried out to evaluate the impact of fertilization treatments on the amino acid and biogenic amine content of wines produced...
November 2017: Food Research International
J Hughes, F Clarke, P Purslow, R Warner
Most studies have focused on myoglobin regarding meat colour development, with little focus on the contribution of muscle structure and light scattering. Our aim was to investigate the pH-dependent changes in muscle structure, on the light scattering properties of the meat. Beef longissimus thoracis muscles were segregated into light, medium or dark colour groups (n=18). 'Dark' muscles had a high ultimate pH (pHu), lower lightness (L*), redness (a*), higher myoglobin concentration and deoxymyoglobin content compared to other muscles...
November 2017: Food Research International
Claudia Idalid García-Betanzos, Humberto Hernández-Sánchez, Tanía Florencia Bernal-Couoh, David Quintanar-Guerrero, María de la Luz Zambrano-Zaragoza
The objective of this work was to evaluate the application of candeuba wax solid lipid nanoparticles (SLN) and xanthan gum (XG) as coatings on guava, and their effect on the fruit's physicochemical and nutritional parameters, complementing a previous publication carried out by Zambrano-Zaragoza et al. (2013). The concentrations of SLN were selected according to those reported as the most (65g/L) and least (75g/L) efficient in post-harvest life preservation, and were compared to a coating of XG and untreated control samples...
November 2017: Food Research International
Yeon-Ji Kim, Su Hyeon Hwang, Yaoyao Jia, Woo-Duck Seo, Sung-Joon Lee
Chronic alcohol consumption leads to hepatic lipid accumulation and alcoholic fatty liver disease. Previously, we demonstrated that barley sprout extract, which contains saponarin as an active compound, reduces hepatic steatosis. In this study, we investigated the effect of barley sprout extracts (BSE) on hepatic lipid accumulation in a mouse model of alcoholic fatty liver disease. Seven-week-old C57BL/6 mice were fed an alcohol-containing diet (5% ethanol) and a low or high dose of BSE (100 or 200mg/kg body weight, respectively) for 10days...
November 2017: Food Research International
Caifeng Jiao, Liangliang Zhu, Zhenxin Gu
The role of glycogen synthase kinase-3 (GSK-3) in the nitric oxide-guanosine 3',5'-cyclic monophosphate (NO-cGMP)-induced isoflavone production in soybean sprouts was examined. Inhibitors and donors of NO, cGMP, and GSK-3 inhibitor were added to UV-B irradiated sprouts. Results showed that NO, with cGMP, induced the expression of GSK-3 under UV-B radiation. Protein kinase G (PKG) was shown to be involved in NO-cGMP-induced GSK-3 activation. GSK-3 elevated activity and expression levels of chalcone synthase (CHS) and isoflavone synthase (IFS), and increased isoflavone accumulation...
November 2017: Food Research International
Giselda Macena Lira, Caterine Cristine Vasconcelos Quintiliano Cabral, Ítalo Bruno Araújo de Oliveira, Bruno Chacon Figueirêdo, Sarah Janaína Gurgel Bechtinger Simon, Neura Bragagnolo
The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused an 11.6% reduction in the protein content and 28.3% reduction in the ash content. The lipid content increased after cooking (253%) and frying (198%) causing an increase in the caloric value. The total saturated and monounsaturated fatty acids of the cooked king mackerel increased 462% and 248%, respectively, whereas these increases were 418% and 130%, respectively, for the fried king mackerel...
November 2017: Food Research International
Ya Su, Min Zhang, Zhongxiang Fang, Weiming Zhang
In this study, the dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying (MVF) potato chips were analyzed combining with NMR and confocal laser scanning microscopy (CLSM). Results showed that the MVF markedly increased the moisture evaporation kinetics and effective moisture diffusivity compared to vacuum frying (VF). The higher microwave power level (1000W) used achieved higher moisture evaporation rate and higher effective moisture diffusivity, The Logarithmic model exhibited the best fit for the obtained data of MR versus frying time in the MVF...
November 2017: Food Research International
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