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Food Research International

Rubén Domínguez, Francisco J Barba, Belén Gómez, Predrag Putnik, Danijela Bursać Kovačević, Mirian Pateiro, Eva M Santos, Jose M Lorenzo
Spoilage of meat products during processing, distribution and exposure in the markets have an important negative impact on meat industry from an economic point of view. Two of the main problems of meat and products during processing and subsequent storage are lipid oxidation and deterioration due to microorganism growth. In this context, several packaging alternatives have been developed by meat industry in order to limit these losses and to extend the meat products´ shelf life. Over the last years, the use of active packaging has been proposed as an alternative to traditional packaging...
November 2018: Food Research International
Filipe Corrêa Guizellini, Gustavo Galo Marcheafave, Miroslava Rakocevic, Roy Edward Bruns, Ieda Spacino Scarminio, Patricia Kaori Soares
In this study two cultivars of Coffea arabica L., Bourbon (reference) and IPR101 (crossing) were analyzed. The extracts were prepared according to a simplex centroid design with four components, ethanol, ethyl acetate, dichloromethane, and hexane. Multiway data were obtained by HPLC-DAD analysis of the fifteen different mixtures for each cultivar. The PARAFAC methodology was used to investigate the chromatographic fingerprint. For both cultivars, Factor 1 was able to discriminate mixtures containing ethyl acetate as solvent...
November 2018: Food Research International
Giovana Jamar, Aline Boveto Santamarina, Gabriela Correia Dias, Deborah Cristina Landi Masquio, Veridiana Vera de Rosso, Luciana Pellegrini Pisani
Dietary habits exert a strong influence on gut microbial composition and may result in an imbalance of gut microbes, representing a predisposition to obesity and metabolic disorders. We aimed to investigate a potential relationship between gut bacterial species and metabolic parameters and dietary intake. Bacterial DNA was extracted from feces of 34 obese subjects with and without metabolic syndrome (MS and n-MS group, respectively). We then used real-time polymerase chain reaction (qPCR) for quantifying specific sequences to Akkermansia muciniphila, Bifidobacterium spp...
November 2018: Food Research International
Amir Ismail, Bruna L Gonçalves, Diane V de Neeff, Bárbara Ponzilacqua, Carolina F S C Coppa, Henning Hintzsche, Muhammad Sajid, Adriano G Cruz, Carlos H Corassin, Carlos A F Oliveira
Aflatoxins are highly toxic compounds produced as secondary metabolites by some Aspergillus species, whose occurrence have been reported predominantly in several types of foods of low moisture content, while aflatoxin biotransformation products have been reported mainly in milk and milk products. This review deals with the occurrence of aflatoxins in some of the major food products in the last 5 years including regulatory aspects, and recent advances in detoxification strategies for contaminated foods. Aflatoxin contamination in cereals including corn and peanut is still a public health problem for some populations, especially in African countries...
November 2018: Food Research International
Camila Eckert, Wendell Dall Agnol, Danieli Dallé, Vanessa Garcia Serpa, Mônica Jachetti Maciel, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza
In this study, lactic acid bacteria with probiotic potential, including Lactobacillus plantarum ATCC8014, L. paracasei ML33 and L. pentosus ML82, were encapsulated with whey-alginate-pectin (WAP) or whey permeate-alginate-pectin (PAP) by an extrusion process using vibrational technology, with the resulting microparticles assessed for their resistance to adverse conditions. The aim was to assess the effect of the encapsulation wall materials on the viability of microorganisms, the encapsulation, refrigerated storage and simulated gastrointestinal tract conditions, the kinetic parameters of acidification, and the morphology of microparticles...
November 2018: Food Research International
Carolina Galarza Vargas, Jeferson Delgado da Silva Junior, Thallita Kelly Rabelo, José Cláudio Fonseca Moreira, Daniel Pens Gelain, Eliseu Rodrigues, Paula Rossini Augusti, Alessandro de Oliveira Rios, Simone Hickmann Flôres
Rice bran is obtained from the rice polishing process, and this by-product contains many bioactive compounds. In this study, the composition of phenolic compounds from red and black rice brans was determined by HPLC-DAD-MS. Additionally, the neuroprotective ability of these brans in SH-SY5Y cells insulted with hydrogen peroxide (H2 O2 ) was evaluated. The phenolic constituents of rice bran were separated into hydrophilic and pellet fractions. The major phenolic compound in both samples was ferulic acid. Cyanidin 3-glucoside was the main anthocyanin in black rice bran...
November 2018: Food Research International
Harmonie M Bettenhausen, Lindsay Barr, Corey D Broeckling, Jacqueline M Chaparro, Christian Holbrook, Dana Sedin, Adam L Heuberger
Beverage quality in the brewing industry is heavily influenced by ingredient properties. The contribution of raw ingredients such as yeast and hops to beer flavor is well understood. However, the influence of barley genotype and/or environment on flavor (the malt 'source') is largely unexplored. Here, a study was performed to determine (i) if there are metabolite differences among six commercial malt sources, (ii) if differences in malt chemistry are reflected in the chemistry of the beer, and (iii) if the differences in the beer chemistry impact sensory attributes of beer, through flavor and flavor stability...
November 2018: Food Research International
Anusree Maneesh, Kajal Chakraborty
Four previously undescribed antioxidative O-heterocyclic analogues, characterized as 3″-isopropyl-3c-{3b-[(2-oxo-3,4-dihydro-2H-chromen-3-yl) methyl] butyl}-2″-butenyl-3'-hydroxy-2'-(2'b-methoxy-2'-oxoethyl)-3', 4'-dihydro-2H-pyran-4'-carboxylate (1), 2c-methylbutyl-6-[6c-(benzoyloxy)propyl]-6-methyl-tetrahydro-2H-pyran-2-carboxylate (2), 6-{6b-[3'-(5'a-methyl propyl)-3', 4'-dihydro-2H-pyran-6'-yl] ethyl}-tetrahydro-2H-pyran-2-one (3) and 7-(7c-methylpentyl)-hexahydro-2H-chromen-2-one (4) were isolated from the ethylacetate:methanol fraction of the brown seaweed Sargassum wightii...
November 2018: Food Research International
María Freire, Susana Cofrades, Jara Pérez-Jiménez, Joaquín Gómez-Estaca, Francisco Jiménez-Colmenero, Ricard Bou
The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty acids and different emulsifiers (sodium caseinate, SC; whey protein isolate, WPI and isolated soy protein, ISP), were cold gelled after adding a natural extract rich in condensed tannins (CT). The GEs were characterized and their oxidative stability evaluated during storage (4 °C). All GEs formulated presented a solid-like structure showing generally excellent emulsion stability, which improved in GEs with the addition of CT...
November 2018: Food Research International
Sergio Álvarez-Pérez, José L Blanco, Rafael J Astorga, Jaime Gómez-Laguna, Belén Barrero-Domínguez, Angela Galán-Relaño, Celine Harmanus, Ed Kuijper, Marta E García
The presence and genetic diversity of Clostridium difficile and C. perfringens along the slaughtering process of pigs reared in a free-range system was assessed. A total of 270 samples from trucks, lairage, slaughter line and quartering were analyzed, and recovered isolates were toxinotyped and genotyped. C. difficile and C. perfringens were retrieved from 14.4% and 12.6% of samples, respectively. The highest percentage of positive samples for C. difficile was detected in trucks (80%) whereas C. perfringens was more prevalent in cecal and colonic samples obtained in the slaughter line (85% and 45%, respectively)...
November 2018: Food Research International
Hilda Nyambe-Silavwe, Gary Williamson
There is increasing evidence that consumption of polyphenol and phenolic-rich foods and beverages have the potential to reduce the risk of developing diabetes type 2, with coffee a dominant example according to epidemiological evidence. One of the proposed mechanisms of action is the inhibition of carbohydrate-digesting enzymes leading to attenuated post-prandial blood glucose concentrations, as exemplified by the anti-diabetic drug, acarbose. We determined if the phenolic, 5-caffeoylquinic acid, present in coffee, apples, potatoes, artichokes and prunes, for example, and also selected free phenolic acids (ferulic acid, caffeic acid and 3,4-dimethoxycinnamic acid), could inhibit human salivary α-amylase and rat intestinal maltase activities, digestive enzymes involved in the degradation of starch and malto-oligosaccharides...
November 2018: Food Research International
Fanny Coffigniez, Aurélien Briffaz, Christian Mestres, Julien Ricci, Pascaline Alter, Noel Durand, Philippe Bohuon
The endogenous alpha-galactosidase activity of cowpea seeds was characterized and modelled assuming Michaelian behavior. The aim is to use the resulting knowledge to optimize alpha-galactoside degradation during the soaking-cooking process. In this study, the alpha-galactosidase enzyme from Wankoun cowpea was extracted and its enzymatic activity was analyzed as a function of temperature, pH and the presence of some inhibitors. Enzymatic activity was optimal around 35 °C and a pH of 5.8. Activation and inactivation energy was evaluated at 50 ± 3 and 103 ± 9 kJ...
November 2018: Food Research International
André Barroso Heibel, Marcela de Sá Barreto da Cunha, Clara Tamy Seó Ferraz, Sandra Fernandes Arruda
Dietary phytochemicals may improve glucose metabolism while iron excess seems to be associated to impaired glucose homeostasis and insulin responses. This study investigated the effect of tucum-do-cerrado (Bactris setosa Mart.) consumption on the carbohydrate metabolism and redox response in rats supplemented or not with dietary iron. Male wistar rats were treated with one of the following diets: CT: control diet (AIN- 93G); +Fe: iron-enriched diet; Tuc: control diet +15% tucum-do-cerrado or Tuc + Fe: iron-enriched diet +15% tucum-do-cerrado...
November 2018: Food Research International
Kevin Kantono, Nazimah Hamid, Daniel Shepherd, Yi Hsuan Tiffany Lin, Charlotte Brard, Gianpaolo Grazioli, B Thomas Carr
This study highlights the effect of music on flavour dynamics under three different environmental conditions (laboratory, immersive, and natural eating environment). Music valence, the pleasantness of three environments, as well as participants' affective state and emotional responses to chocolate gelato while listening to music, were all measured. The perception of chocolate gelato flavour across the different eating environments was measured using the Temporal Check All That Apply (TCATA) method under disliked, neutral, and liked music conditions, and a control (silent) condition...
November 2018: Food Research International
Maria J Mota, Rita P Lopes, Sérgio Sousa, Ana M Gomes, Ivonne Delgadillo, Jorge A Saraiva
Lactobacillus reuteri is a lactic acid bacterium able to produce several relevant bio-based compounds, including 1,3-propanediol (1,3-PDO), a compound used in food industry for a wide range of purposes. The performance of fermentations under high pressure (HP) is a novel strategy for stimulation of microbial growth and possible improvement of fermentation processes. Therefore, the present work intended to evaluate the effects of HP (10-35 MPa) on L. reuteri growth and glycerol/glucose co-fermentation, particularly on 1,3-PDO production...
November 2018: Food Research International
Nicole Kfoury, Eugene Baydakov, Yuriy Gankin, Albert Robbat
Climatic conditions affect the chemical composition of edible crops, which can impact flavor, nutrition and overall consumer preferences. To understand these effects new data analysis software capable of tracking hundreds of compounds across years of samples under various environmental conditions is needed. Our recently developed mass spectral (MS) subtraction algorithms have been used with spectral deconvolution to efficiently analyze complex samples by 2-dimensional gas chromatography/mass spectrometry (GC-GC/MS)...
November 2018: Food Research International
Gabriele Rocchetti, Luigi Lucini, Antonio Gallo, Francesco Masoero, Marco Trevisan, Gianluca Giuberti
The purpose of this preliminary study was to discriminate the chemical fingerprints of Protected Designation of Origin (PDO) Grana Padano cheeses from non-PDO "Grana-type" cheeses by means of an untargeted metabolomic approach based on ultra-high-pressure liquid chromatography coupled to quadrupole time-of-flight mass spectrometer (UHPLC/QTOF-MS). Hierarchical cluster analysis and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed discriminating PDO vs. non-PDO cheeses...
November 2018: Food Research International
G Roca-Domènech, R Cordero-Otero, N Rozès, M Cléroux, A Pernet, R Mira de Orduña
Strains of Schizosaccharomyces pombe are being increasingly investigated with regards to their grape winemaking potential either in combination with the typical production yeast, Saccharomyces cerevisiae, or in monoseptic fermentations. Their ethanol tolerance and ability to degrade L-malic acid is oenologically convenient but contrasts with the comparatively high acetic acid and acetaldehyde formation potential which is considered undesirable, especially in white winemaking. The purpose of this work was to investigate the performance of a selected S...
November 2018: Food Research International
Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, Maria Fiorenza Caboni, Andrea Gianotti, Alessandra Bordoni, Francesco Capozzi
Over the past years, researchers and food manufacturers have become increasingly interested in olive polyphenols due to the recognition of their biological properties and probable role in the prevention of various diseases such as inflammatory bowel disease. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food. In this study, the aqueous extract of olive pomace was characterized and used to supplement human intestinal cell in culture (Caco-2)...
November 2018: Food Research International
Carolien Buvé, Bram Neckebroeck, Annelien Haenen, Biniam Kebede, Marc Hendrickx, Tara Grauwet, Ann Van Loey
An integrated science-based approach, combining analytical and sensorial data and different data analysis methods, proved successful to study the impact of storage time, storage temperature and oxygen availability on strawberry juice volatiles and allowed to get a multi-perspective view on these changes. An untargeted GC-MS approach showed that the volatile fraction of shelf-stable strawberry juice clearly changed during ambient storage and that oxygen availability (linked to the type of bottle) had a limited effect...
November 2018: Food Research International
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