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María Jesús García-Sarrió, María Luz Sanz, Jesús Sanz, Azucena González-Coloma, Ana Cristina Soria
A new microwave assisted extraction (MAE) method using ethanol as solvent has been optimized by means of a Box-Behnken experimental design for the enhanced extraction of bioactive terpenoids from Mentha rotundifolia leaves; 100°C, 5 min, 1.125 g dry sample:10 mL solvent and a single extraction cycle were selected as optimal conditions. Improved performance of MAE method in terms of extraction yield and/or reproducibility over conventional solid-liquid extraction and ultrasound assisted extraction was also previously assessed...
April 14, 2018: Electrophoresis
Manuela M Moreira, M Fátima Barroso, João Vasconcellos Porto, M J Ramalhosa, Jaroslava Švarc-Gajić, Letícia Estevinho, Simone Morais, Cristina Delerue-Matos
Since annually a high amount of wastes is produced in vine pruning, the aim of this study was to evaluate the potential of vine shoots from two Portuguese grape varieties (Touriga Nacional - TN and Tinta Roriz - TR) to be used as a natural source of phenolic compounds. To reach this goal, three techniques were explored, namely microwave-assisted extraction (MAE), subcritical water extraction (SWE) and conventional extraction (CE). The phenolic composition of the extracts, antioxidant and biological activities were evaluated by spectrophotometry and chromatography...
April 10, 2018: Science of the Total Environment
Jiuyan Su, Ji Zhang, Jieqing Li, Tao Li, Honggao Liu, Yuanzhong Wang
This study aimed to determine the contents of main mineral elements of wild Boletus edulis and to assess its edible safety, which may provide scientific evidence for the utilization of this species. Fourteen mineral contents (Ba, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Na, Ni, Sr, V and Zn) in the caps and stipes of B. edulis as well as the corresponding surface soils collected from nine different geographic regions in Yunnan Province, southwest China were determined. The analyses were performed using inductively coupled plasma atomic emission spectrometer (ICP-AES) after microwave digestion...
April 6, 2018: Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes
Bárbara D Neher, Silvana M Azcarate, José M Camiña, Marianela Savio
Arthrospira platensis and Arthrospira maxima are a type of blue-green microalga used as a dietary supplement (Spirulina). A low time-consuming ultrasound-assisted digestion (UAD) of Spirulina supplements for multielemental determination by microwave induced plasma atomic emission spectrometry (MPAES) was performed. Several parameters such as acid concentration (AC), thermostated water bath (TWB), digestion time (DT) and UAD - probe or bath - affecting the digestion process were evaluated through a full factorial design...
August 15, 2018: Food Chemistry
Kyungmo Kang, Yoonjee Chang, Jae Chun Choi, Se-Jong Park, Jaejoon Han
Safety concerns have emerged over the increased use of polypropylene (PP) in food-packaging markets. Some antioxidants in PP can migrate to foods and cause undesirable effects in humans. In this study, migration behaviors of butylated hydroxytoluene (BHT) and Irganox 1010 (I-1010) in PP sheets were determined according to the US FDA migration test conditions. In particular, we tested the effects of severe conditions of food processing and storage, such as autoclave heating (sterilization at about 121 °C), microwave radiation (700 W), and deep freezing (-30 °C) on migration of antioxidants...
March 25, 2018: Journal of Food Science
Shishir V Kumar, Adarsh P Bafana, Prasad Pawar, Ashiqur Rahman, Si Amar Dahoumane, Clayton S Jeffryes
A microwave reaction to convert 99 ± 1% of Ag+ to silver nanoparticles (AgNPs) of size <10 nm within 4.5 min with a specific production rate and energy input of 5.75 mg AgNP L-1 min-1 and 5.45 W mL-1 reaction volume was developed. The glucose reduced and food grade starch stabilized particles remained colloidally stable with less than a 4% change in the surface plasmon resonance band at 425-430 nm at t > 300 days. TEM determined the size of AgNPs, while TEM-EDS and XRD verified elemental composition...
March 23, 2018: Scientific Reports
Sunantha Ketnawa, Malithi Wickramathilaka, Andrea M Liceaga
Two samples of trout frame protein hydrolysates were prepared by Microwave Pretreatment followed by Conventional Enzymatic hydrolysis (MPCE) and Non-Pretreated followed by Microwave-assisted Enzymatic hydrolysis (NPME), respectively, were subjected to simulated gastrointestinal digestion. Changes on degree of hydrolysis, antioxidant activity, molecular weight, and amino acid composition between undigested and after gastrointestinal digestion of peptides were investigated. Comparing to undigested peptides, a breakdown of MPCE and NPME into smaller molecules was observed...
July 15, 2018: Food Chemistry
Petra Ložnjak, Jette Jakobsen
Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D3 , vitamin D2 , and 25-hydroxyvitamin D3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D3 and vitamin D2 in sunflower oil, vitamin D3 in rainbow trout, and vitamin D2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking...
July 15, 2018: Food Chemistry
Bo Ling, Xiaoli Liu, Lihui Zhang, Shaojin Wang
Dielectric heating including microwave (MW) and radio frequency (RF) energy has been regarded as alternative thermal treatments for food processing. To develop effective rice bran (RB) stabilization treatments based on RF and MW heating, dielectric properties (DPs) with dielectric constant (ε') and loss factor (ε″) of RB samples at frequencies (10-3000 MHz), temperatures (25-100 °C), moisture content (MC, 10.36-24.69% w.b.) and three metal salt levels (0.05-2.00%) were determined by an open-ended coaxial probe and impedance analyzer...
March 13, 2018: Scientific Reports
Yuliana Rosas Hernández, Luz Arcelia García Serrano, Daniel Tapia Maruri, Antonio Ruperto Jiménez Aparicio, Brenda Hildeliza Camacho Díaz, Martha Lucia Arenas-Ocampo
About 150 species of Agave genus exist in Mexico, including Agave angustifolia Haw, which is used mainly in the agroindustry for producing alcoholic beverages such as mescal, and for obtaining fructan macromolecules (agavin), during the manufacturing process, a by-product, known as bagasse, is formed. Oaxaca's mescal industry produces about 122,696 tons per year of bagasse (Martinez et al, 2013), likewise, this by-product is also formed in a process where macromolecules are obtained in the Center for Development of Biotic Products-IPN (Centro de Desarrollo de Productos Bioticos-IPN (CeProBi-IPN)) (Patent No...
March 7, 2018: Journal of Agricultural and Food Chemistry
Tomislava Vukušić, Alenka Vesel, Matej Holc, Mario Ščetar, Anet Režek Jambrak, Miran Mozetič
This investigation was focused on the influence of long-living neutral reactive oxygen species on the physico-chemical properties of acryl-coated polypropylene foils for food packaging. Reactive species were formed by passing molecular oxygen through a microwave discharge and leaking it to a processing chamber of a volume of 30 L, which was pumped by a rotary pump. The density of neutral O-atoms in the chamber was tuned by adjustment of both the effective pumping speed and the oxygen leak rate. The O-atom density was measured with a catalytic probe and was between 3 × 1018 and 5 × 1019 m-3 ...
March 3, 2018: Materials
Wenli Wang, Xi Feng, Danni Zhang, Bei Li, Baoguo Sun, Hongyu Tian, Yuan Liu
A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (GC × GC/HR-TOFMS), gas chromatography-mass spectrometry (GC-MS), respectively. A total 165 volatile compounds were identified by GC × GC/HR-TOFMS while only 50 compounds were identified by GC-MS...
February 24, 2018: Meat Science
Nina Naquiah, Md Eaqub Ali, M A Motalib Hossain, Sharmin Sultana, Mohammad Nasir Uddin Ahamad
The demand for crocodile meat is quickly growing because of its exotic and organoleptic appeal and also low content of cholesterol and lipids. Moreover, crocodile oil and blood have been used in alternative medicines for treating asthma and several other ailments since ancient times. Furthermore, crocodile hides have great demand in leather industries. All of these have collectively contributed to the extensive hunting, illegal trading and consequent decline of crocodiles in most parts of the world. To keep space with the growing demands, some crocodile species such as Crocodylus porosus have been raised in farms and its commercial trades have been legalized...
February 15, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Joanna Harasym, Remigiusz Olędzki
Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer's kitchen may lead to significant differentiation of their nutritional value. Therefore, the evaluation of the impact of frequently used cooking methods on a final quality of breakfast cereals meal is needed. The present study investigates how the two different methods of heating, conventional and microwave (MW) assisted, affect the carbohydrate content, profile and resulting glycemic index of so prepared food as well as the antioxidant activity of meals...
February 14, 2018: Nutrients
A F Kuechel, T C Schoenfuss
Nondigestible carbohydrates with a degree of polymerization between 3 and 10 (oligosaccharides) are commonly used as dietary fiber ingredients in the food industry, once they have been confirmed to have positive effects on human health by regulatory authorities. These carbohydrates are produced through chemical or enzymatic synthesis. Polylactose, a polymerization product of lactose and glucose, has been produced by reactive extrusion using a twin-screw extruder, with citric acid as the catalyst. Trials using powdered cheese whey permeate as the lactose source for this reaction were unsuccessful...
February 7, 2018: Journal of Dairy Science
Yu-Ching Kuo, Wen-Qian Heish, Hsi-Ya Huang, Wan-Ling Liu
In this study, activated carbon-organic polymer (AC-polymer) extraction columns were prepared via microwave-assisted polymerization. The AC-polymer was applied in polymer monolith microextraction (PMME) of phenolic acids (PAs) in food samples. Structural characterization using Raman and Fourier transform infrared (FTIR) spectroscopy revealed the successful incorporation of AC into polymer monolith. In contrast to neat polymer in which low extraction efficiency (17.0-57.7%) was observed, the AC-polymer (8 mg AC, 4 cm column length) afforded better extraction efficiency for PAs ranging from 75...
January 31, 2018: Journal of Chromatography. A
J C Atuonwu, S A Tassou
The enormous magnitude and variety of microwave applications in household, commercial and industrial food processing creates a strong motivation for improving the energy efficiency and hence, sustainability of the process. This review critically assesses key energy issues associated with microwave food processing, focusing on previous energy performance studies, energy performance metrics, standards and regulations. Factors affecting energy-efficiency are categorised into source, load and source-load matching factors...
January 23, 2018: Critical Reviews in Food Science and Nutrition
Mengsha Huang, Min Zhang, Bhesh Bhandari
Sterilization is one of the most effective food preservation methods. Conventional thermal sterilization commonly used in food industry usually causes the deterioration of food quality. Flavor, aroma, and texture, among other attributes, are significantly affected by thermal sterilization. However, demands of consumers for nutritious and safe dishes with a minimum change in their original textural and sensory properties are growing rapidly. In order to meet these demands, new approaches have been explored in the last few years to extend the shelf-life of dishes...
January 23, 2018: Critical Reviews in Food Science and Nutrition
Paulina Łukaszewicz, Anna Białk-Bielińska, Joanna Dołżonek, Jolanta Kumirska, Magda Caban, Piotr Stepnowski
The widespread use of tetracyclines (TCs) in animal husbandry is associated with their constant penetration into the environment and the threat they might pose to living organisms. While the literature data on the analysis of these substances in such matrices as food, tissues, or wastewater are quite extensive, there are still only a few methods presented for the determination of these compounds in soil samples. Moreover, among the literature methods for the extraction of TCs from soil samples, microwave-assisted solvent extraction (MAE) was used only once and in combination with liquid chromatography with spectrophotometric detection (LC-UV)...
February 2018: Analytical and Bioanalytical Chemistry
Souvik Kumar Paul, Saikat Chakraborty
Sunn hemp fibre - a cellulose-rich crystalline non-food energy crop, containing 75.6% cellulose, 10.05% hemicellulose, 10.32% lignin, with high crystallinity (80.17%) and degree of polymerization (650) - is identified as a new non-food substrate for lignocellulosic biofuel production. Microwave irradiation is employed to rapidly rupture the cellulose's glycosidic bonds and enhance glucose yield to 78.7% at 160 °C in only 46 min. The reactants - long-chain cellulose, ionic liquid, transition metal catalyst, and water - form a polar supramolecular complex that rotates under the microwave's alternating polarity and rapidly dissipates the electromagnetic energy through molecular collisions, thus accelerating glycosidic bond breakage...
April 2018: Bioresource Technology
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