Showing papers in "Cyta-journal of Food in 2016"
TL;DR: In this paper, the chemical composition, composition of the dietary fiber (DF), polyphenol content, antioxidant capacity, and functional properties of PPF were studied and the results showed that PPF with high DF content, high antioxidant capacity and functional characteristics could be used as a functional ingredient for the elaboration of food products.
Abstract: Peel from unripe plantain is obtained when the pulp is used for the next production process as starch isolation or dry flour. Plantain peel flour (PPF) was obtained and its chemical composition, composition of the dietary fiber (DF), polyphenol content, antioxidant capacity, and functional properties were studied. PPF had more relevant amounts of protein, ash, total starch, and total dietary fiber (TDF). The main component of DF was the insoluble fraction, with a higher level of cellulose than hemicellulose and lignin. In the insoluble fraction uronic acid was the most predominant acidic monosaccharide, while mannose was in the soluble fraction. Extractable polyphenols were found in the lowest amount, but showed the highest antioxidant capacity. Water- and oil-holding capacity values increased when the temperature of the test increased. The PPF with high DF content, high antioxidant capacity, and functional characteristics could be used as a functional ingredient for the elaboration of food products.
72 citations
TL;DR: The beneficial properties of beans as a nutraceutical food are presented and it is shown that Phaseolus has a protective effect against cardiovascular diseases and obesity and diabetes.
Abstract: Phaseolus is the most important food legume for human consumption in the world. Its seeds consist mainly of carbohydrates and are a good source of nitrogen and protein. It also contains calcium, magnesium, potassium, phosphorus, copper, iron, zinc, manganese and sulfur. This legume is rich in bioactive components such as enzyme inhibitors, lectins, phytates, oligosaccharides and phenolics, which exhibit metabolic roles in humans and animals. Among the observed biological activities are the antioxidant capacity, the reduction of cholesterol and reduction of low-density lipoproteins, thus Phaseolus has a protective effect against cardiovascular diseases. Also it has shown favourable effects against cancer because of the antimutagenic and antiproliferative properties of their phenolics, lectins and protease inhibitors. Additionally, it has showed effects on obesity and diabetes due to its content of resistant starch and α-amylase inhibitor. Here we present a review of the beneficial properties of beans as a ...
72 citations
TL;DR: In this article, the cooking properties of the patties formulated with Moringa seed flour improved with the flour level and the thiobarbituric acid value was higher for non-formulated pattie than for formulated ones after storage.
Abstract: Meat of beef patties was partially replaced by different levels (0, 2, 4 and 6%) of Moringa seed flour (MSF). The replacement of meat did not significantly (p ≤ 0.05) affect the chemical composition of the patties. The cooking properties of the patties formulated with MSF improved with the flour level. The thiobarbituric acid value was higher for non-formulated patties than for formulated ones after storage. The addition of MSF slightly reduced the pH of raw patties with the storage time. Patties formulated with MSF had significantly (p ≤ 0.05) lower aerobic plate counts throughout the storage period. As the level of MSF increased, the patties had high lightness (L*) and yellowness (b*) values but low redness (a*) values. A relatively low sensory acceptability was noted for MSF-formulated patties and was slightly reduced at longer storage times, but that of non-formulated ones decreased significantly (p ≤ 0.05) at longer storage times. The results indicated that M. oleifera seed flour has a high potential...
70 citations
TL;DR: In this article, the effects of ultrasound on some important physicochemical properties of red wine such as chromatic characteristics (CC), electrical conductivity (EC), pH, titratable acidity (TA), total phenolic compounds (TPCs), and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity (DFRSA) were evaluated.
Abstract: Ultrasound is regarded as a potential alternative method for improving the quality of some wines. This study was initiated with the objective of evaluating the effects of ultrasound on some important physicochemical properties of red wine such as chromatic characteristics (CC), electrical conductivity (EC), pH, titratable acidity (TA), total phenolic compounds (TPCs) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity (DFRSA). The operational parameters assessed were ultrasound power, ultrasound frequency, exposure time and bath temperature. Results illustrated that there were significant changes in CC, EC and TPC while pH and TA hardly changed except for samples treated at high temperatures. DFRSA was correlated to TPC during ultrasonic treatment. Application of principal component analysis to the experimental data suggested that exposure time was the factor with the greatest ability to induce changes on wine. Results suggested that ultrasound may be applied to improve some physico...
54 citations
TL;DR: In this paper, the content of polyphenols and the antioxidative properties were determined in soybean tempeh fermented by four strains of Rhizopus oligosporus, with the highest concentration observed in soybeans.
Abstract: The content of polyphenols and the antioxidative properties were determined in soybean tempeh fermented by four strains of Rhizopus oligosporus. The highest concentration of polyphenols was observe...
53 citations
TL;DR: Storage time and packaging method were found to exert significant effects on the physicochemical parameters determined instrumentally and on sensory attributes of meat evaluated with the semi-consumer scaling method.
Abstract: This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) (CO2/N2 = 3:7) on the physicochemical properties and sensory attributes in chicken breast meat during storage at 2oC±0.5oC for 5, 10 and 15 days. Results showed that storage time influenced the physicochemical properties, except sensory attributes, shear force and shear energy of chicken meat. The extended storage time was causing an increase in the pH value, drip loss and in values of color parameters (L, a* b*) in chicken meat. Moreover, the packaging method affected values of drip loss, cooking loss and shear force. Fresh meat (0 days of storage) was characterized by the highest overall quality assessed with the semi-consumer scaling method. Storage time and packaging method were found to exert significant effects on the physicochemical parameters determined instrumentally and on sensory attributes of meat evaluated with the semi-consumer scaling method.
51 citations
TL;DR: In this article, the nutritional value of five types of dried edible insects currently sold in Korean markets including Tenebrio molitor, Oxya chinensis sinuosa, Bombyx mori, Protaetia brevitarsis seulensis, and Verlarifictorus aspersus was assessed.
Abstract: The objective of this study was to assess the nutritional value of edible insects with a focus on minerals. Proximate analysis and mineral content were analyzed for five types of dried edible insects currently sold in Korean markets including Tenebrio molitor, Oxya chinensis sinuosa, Bombyx mori, Protaetia brevitarsis seulensis, and Verlarifictorus aspersus. On a dry weight basis, the highest content of fat was in Tenebrio molitor and of protein in Oxya chinensis sinuosa. Energy content was highest in Tenebrio molitor at 23.9 MJ/kg dry weight. Protaetia brevitarsis seulensis had the highest concentration of calcium (349.2–2282.0 mg/kg dry weight), of phosphorus (5105.0–8875.1 mg/kg dry weight), and of magnesium (502.2–2522.9 mg/kg dry weight). Zinc and copper concentrations were highest in Verlarifictorus aspersus. Iron, manganese, and molybdenum concentrations were highest in Oxya chinensis sinuosa. Last, the concentration of boron was highest in Tenebrio molitor. Edible insects may be a source o...
45 citations
TL;DR: In this article, the quality characteristics of medium hard wheat flour were investigated after treatment with ozone gas (5 mg/L at 3.3 l/min) as a function of time (0, 0.5, 1.0,1.5 and 2.0 ǫ) in the study.
Abstract: The quality characteristics of medium hard wheat flour were investigated after treatment with ozone gas (5 mg/L at 3.3 L/min) as a function of time (0, 0.5, 1.0, 1.5 and 2.0 h) in the study. Results indicated that the wet gluten content and whiteness of wheat flour increased significantly (P < 0.05) compared with the control. However, α-amylase activity, peak viscosities, hot paste viscosity, and cold paste viscosity decreased significantly (P < 0.05) during oxidation. For the microstructure, starch granules were reduced in size with ozone treatment and all became single starch granules after 1.5 h treatment. Ozone treatment time for 1.0 h had positive effects on quality scores, volume/weight, height, skin color, skin structure, external appearance and internal structure. Ozone treatment was beneficial in wheat flours to obtain improved steamed bread properties.
44 citations
TL;DR: It is suggested that chitosan coating combined with GTE could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit post-mortem melanosis and improve the quality of shrimp during storage in ice.
Abstract: The subject of present study was to evaluate the effect of chitosan coating combined with green tea extract (GTE) on the melanosis formation and quality of Pacific white shrimp (Litopenaeus vannamei) during 9 days of storage in ice. The melanosis formation was significantly inhibited and sensory quality was significantly improved in shrimp treated with chitosan coating, GTE and chitosan coating combined with GTE, compared with the control. The increase in the total bacteria amounts, pH and total volatile basic nitrogen were significantly inhibited in shrimp treated with chitosan coating, GTE and chitosan coating combined with GTE. The melanosis score and total volatile basic nitrogen of shrimp treated by chitosan coating combined with GTE was less than that treated by chitosan coating or GTE alone. These results suggested that chitosan coating combined with GTE could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit post-mortem melanosis and improve the quality of sh...
36 citations
TL;DR: In this article, the chemical composition, antimicrobial, and antioxidant activities of orange essential oil (AN), its folded orange oils (5×, 10×, 20×) and d-limonene (LN) were investigated.
Abstract: In this study, the chemical composition, antimicrobial, and antioxidant activities of orange essential oil (AN), its folded orange oils (5×, 10×, 20×) and d-limonene (LN) were investigated. The results observed in the chemical composition showed a decrease in the major component LN, in contrast to other minor components, which increased their concentration, such as decanal, linalool, and α-terpineol. The antimicrobial activity was determined for foodborne pathogens using the disk diffusion method followed by the minimum inhibitory concentration and minimum bactericidal concentration. Results showed that folded orange oils (5×, 10×, 20×) had better antimicrobial activity than AN and LN. The antioxidant activity was carried out by 2,2ʹ-azinobis-3-ethylbenzthiazoline-6-sulphonate and 1,1-diphenyl-2-picrylhydrazyl methods; folded orange oil 20× presented significantly better results (p ≤ 0.05) than other oils studied. Using folded oils from AN could be a natural alternative in food processing as ingre...
35 citations
TL;DR: In this article, the effects of partial substitution of NaCl with KCl, MgCl2 and CaCl2 on the chemical forces and hardness of heat-induced myofibrillar protein (MP) gel were investigated.
Abstract: The effects of the partial substitution of NaCl with KCl, MgCl2 and CaCl2 on the chemical forces and hardness of heat-induced myofibrillar protein (MP) gel were investigated. Compared with the normal-sodium-level MP gels (0.6 mol/L NaCl), low-sodium-level MP gels (0.4 mol/L NaCl) resulted in weaker disulphide bonds, hydrophobic interactions, electrostatic interactions, and stronger hydrogen bonds. Partial substitution of NaCl with KCl had no significant impacts on the chemical forces. MgCl2 and CaCl2 contributed to stronger hydrophobic interactions, and weaker hydrogen bonds and electrostatic interactions (p < 0.05), while they had no significant impacts on disulphide bonds. Gel hardness was weakened with the low level of sodium, and strengthened with the substitution of NaCl with MgCl2 and CaCl2. The enhancement of gel hardness with the substitution of NaCl with MgCl2 and CaCl2 suggested that stronger attractive forces and weaker repulsive forces contributed to stronger hardness.
TL;DR: In this paper, the effect of drying temperature was investigated on the drying kinetics of debittered and skin-removed apricot kernels, and the thin-layer drying model was also constructed by fitting the eight mathematical models such as Henderson and Pabis, Logarithmic, Midilli et al. and Approximation of diffusion model.
Abstract: In this paper, the effect of drying temperature was investigated on the drying kinetics of the debittered and skin-removed apricot kernels, and the thin-layer drying model was also constructed by fitting the eight mathematical models such as Henderson and Pabis, Logarithmic, Midilli et al. and Approximation of diffusion model, Among them, the Midilli et al. and Approximation of diffusion models were selected to describe the drying characteristics of apricot kernels due to their relatively higher coefficient of determination (R2), and lower chi-square (χ2) and root mean square error (RMSE). Beyond that, the moisture loss and the effective moisture diffusivity (Deff) of the kernels during drying were also described and estimated by Fick’s second law and the data obtained, getting a range of 1.39×10−8 to 3.5×10−8 m2/s, respectively. The temperature dependence of the diffusivity coefficients was described with the activation energy (Ea) value of 16.5 kJ/mol. All these results are beneficial for better...
TL;DR: In this paper, the physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder at the levels of 50, 100, and 150 g/kg were investigated.
Abstract: The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.
TL;DR: The xylanase produced by this fungus presented thermal stability at 75 °C, with maximum activity at 70 °C and pH 6.0, revealing, therefore, great potential for application in different areas.
Abstract: The search for microorganisms able to produce thermostable xylanases with high yield and characteristics desired for industrial applications has been strongly encouraged since such enzymes are widely used in large-scale processes. In the present study, thermophilic fungal strains able to grow at high temperatures (≥55 °C) were isolated from maize silage. The strains were molecularly identified and used for the production of extracellular xylanase by solid-state fermentation using corn cobs as support-substrate material. Species from the genera Rhizomucor and Aspergillus were identified among the isolated strains and these species demonstrated good ability to produce xylanase under solid-state fermentation conditions. Maximal values of enzymatic activity (824 U/g) and productivity (8.59 U/g.h) were obtained with Rh. pusillus SOC-4A (values per g dry weight of fermented medium). The xylanase produced by this fungus presented thermal stability at 75 °C, with maximum activity at 70 °C and pH 6.0, revealing, t...
TL;DR: This review contains descriptions of the relevance of the use of mechanically separated fish meat for the manufacturing of semi- and ready-to-eat (RTE) products for human consumption and an evaluation of their chemical stability.
Abstract: Both the worldwide demand for fish and aquaculture production have increased. Nevertheless, an extensive amount of fish production is destined for animal feed. Fish represents a rich source of nutrients necessary for good health, but it is highly perishable. This review contains descriptions of the relevance of the use of mechanically separated fish meat, which is considered a waste processing, for the manufacturing of semi- and ready-to-eat (RTE) products for human consumption and an evaluation of their chemical stability. Currently, consumers request nontraditional foods without risk to their health. Therefore, the development of innovative and healthy foods has been a challenge, mainly due to lack of knowledge and technology transfer to the industry.
TL;DR: The results suggested that L. brevis HP2 and L. fermentum HP3 are good starter cultures for H. erinaceus fermentation with enriched GA and GABA production, and GA production was significantly influenced by K2HPO4, pH and temperature whereas GABA production was significant influenced by pH andTemperature.
Abstract: Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was employed to exploit and optimize the fermentation condition for the production of L-glutamic acid (GA)- and γ-aminobutyric acid (GABA)-rich fermented H. erinaceus beverage by Lactobacillus brevis HP2 and Lactobacillus fermentum HP3, respectively. Box–Behnken design (BBD) for response surface methodology was employed with cofactor, pH and temperature as independent variables. The results suggested that L. brevis HP2 and L. fermentum HP3 are good starter cultures for H. erinaceus fermentation with enriched GA and GABA production. In this case, GA production was significantly influenced by K2HPO4, pH and temperature whereas GABA production was significantly influenced by pH and temperature. Further thorough and fine optimization is required to fabricate high-quality fermented...
TL;DR: In this article, unsaturated fatty acids (FA) and antioxidant compounds were investigated by the chromatographic and titration methods and peroxidability index (PI) was calculated and cluster analysis was performed.
Abstract: Plant oils are sources of unsaturated fatty acids (FA) and antioxidant compounds. Herbs, spices, and fruit seeds are potential source of oils which may be used as functional food and dietary supplements. FA profile and oxidative quality of oils (n = 28) were investigated by the chromatographic and titration methods. Peroxidability index (PI) was calculated and cluster analysis was performed. Differences in FA content show which of them is responsible for clusters allotment and also for similarities within each cluster. Oils from cluster S1 were characterized by high content of C18:2 n-6, whereas oils from cluster S2 by higher content of C16:1 and C18:1 n-9. Oils from S3 cluster were distinguished by higher amount of C18:3 n-3. A total of 4 of 17 FAs detected in all samples significantly differed among clusters. Novel oils may be an interesting functional food component, but detailed analysis is needed to confirm their applicability and human health influence.
Abstract: In this study, edible coating (WPIG) was produced by using 1.5% (w/v) sorbitol + 5% (w/v) whey protein isolate (WPI) + 0.5% (w/v) alginate and 1.5% (v/v) ginger essential oil. Kashar cheese samples were artificially contaminated with Escherichia coli O157:H7 and Staphylococcus aureus at a level of 106 cfu/mL. After coating some of the Kashar samples with edible coating, all samples were stored at 4 °C for 30 days. Antimicrobial activities and selected physical-chemical parameters were assessed on the 1st, 7th, 15th and 30th days of storage. WPI was found to have good water barrier properties, which improved with the addition of 1.5% (v/v) ginger essential oil to the coating, and WPIG was determined to have antimicrobial effects. During storage, Escherichia coli O157:H7 and Staphylococcus aureus levels increased in the control samples, while they decreased in the coated samples.
TL;DR: This is an important report describing the varieties of LAB in this cheese and the identification of its lactic communities could be a source of strains with specific properties.
Abstract: The microbiota of lactic acid bacteria (LAB) from Minas artisanal cheese was evaluated. Samples of Minas artisanal cheese were collected at the farms in the region of Araxa, Brazil, over two seasons. Molecular approaches were used to assess the biodiversity of the isolates. The median value of the counts of LAB ranged from 6.4 to 9.5 log units in cheeses throughout the ripening period, in both seasons. The genera of Lactobacillus, Enterococcus, Pediococcus, and Lactococcus were found. L. plantarum and L. rhamnosus were the prevailing species during both seasons, suggesting they may play a role in the development of the cheese attributes. Enterococcus rivorum was identified in one sample and it was probably the first description in cheeses. This is an important report describing the varieties of LAB in this cheese and the identification of its lactic communities could be a source of strains with specific properties.
TL;DR: In this article, the effect of high-power ultrasound (20 kHz) on the phenolic structure of red wines was evaluated, with different treatment conditions, with times of 1, 3 and 5 minutes and amplitudes of 51, 102 and 153 µm.
Abstract: The article evaluates the effect of high-power ultrasound (20 kHz) on the phenolic structure of red wines, to study the possible applications of this innovative technique in wine aging. Different treatment conditions, with times of 1, 3 and 5 minutes and amplitudes of 51, 102 and 153 µm, were applied. In the experimental conditions the main parameters related to the evolution of red wine phenolic compounds show interesting variations; in particular, we found significant differences on tannins evaluated with some indices of tannins reactivity. On the other hand, free anthocyanins do not undergo changes due to ultrasound application. The preliminary results, which definitely need a depth, nonetheless allow us to hypothesize the application of ultrasound technology to accelerate the aging of red wines, which normally requires (needs) long times in the cellar conditions.
TL;DR: It is suggested that ML leaf extract could be used as potential sources of natural antimicrobial agent in meat products because of its high phenolic and flavonoid contents.
Abstract: This study determined the activities of Bidens pilosa and Moringa oleifera leaf extracts on microbial count of ground beef during 6-day cold storage. Fresh ground beef sample was treated with butylated hydroxytoluene (BHT) (0.2 g/kg), M. oleifera (ML, 1 g/kg) and B. pilosa (BP, 1 g/kg) leaf extracts and compared with the control. The result of the phytochemical contents revealed that ML extract had higher phenolic and flavonoid contents than BP extract (p > 0.05). The antibacterial assay of the extracts revealed an appreciable broad-spectrum activity against tested bacteria with minimum inhibitory concentrations between 0.6 and 10.0 mg/mL. Addition of ML leaf extract to ground beef sample lowered total viable and lactic acid bacteria (p < 0.05) counts than control and BHT treatments at day 3 of storage. These results suggest that ML leaf extract could be used as potential sources of natural antimicrobial agent in meat products.
TL;DR: In this paper, the effects of breed, muscle types, and frozen storage time on the physico-chemical characteristics of the two most important China breeds were considered. Twenty-four lambs of Bashbay and Xinjiang Merino sheep of 7-9 months old were slaughtered and frozen for 1, 7, 15, or 30 days.
Abstract: The effects of breed, muscle types, and frozen storage time on the physico-chemical characteristics of the two most important China breeds were considered. Twenty-four lambs of Bashbay and Xinjiang Merino sheep of 7–9 months old were slaughtered, respectively, and frozen for 1, 7, 15, or 30 days. The meat pH, water holding capacity (WHC), intramuscular fat, cooking loss, myofibrillar fragmentation index (MFI), moisture, shear force (SF), and connective tissue were measured at 24 h postmortem. These physico-chemical characteristics varied with breed and muscle types. Xinjiang Merino had a higher pH (P < 0.001) than Bashbay. M. supraspinatus had a higher pH (P < 0.001) compared to the M. gluteus and M. longissimus dorsi. The total and insoluble collagen and intramuscular fat were higher in Xinjiang Merino. As the time of frozen storage increased from 1 to 15 days, the intramuscular fat, cooking loss, WHC, and MFI in Xinjiang Merino increased gradually. SF and tenderness were improved.
TL;DR: Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.
Abstract: Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the ‘Sertao’ region of the State of Paraiba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertao region of the State of Paraiba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.
TL;DR: In this article, the effects of Cordyceps militaris-fermented chickpea (CFC) and nonfermented Chickpea flour addition on quality (including proximate composition, specific volume, crust and crumb colour, molecular mobility, crumb texture, sensory evaluation) and antioxidant properties of wheat bread, and also compare with these properties on the wheat-only bread.
Abstract: The main aim of the present study was to compare the effects of Cordyceps militaris-fermented chickpea (CFC) and non-fermented chickpea (NFC) flour addition on quality (including proximate composition, specific volume, crust and crumb colour, molecular mobility, crumb texture, sensory evaluation) and antioxidant properties of wheat bread, and also compare with these properties on the wheat-only bread. The wheat flour was partially substituted by NFC and CFC at a level of 50 g/Kg flour basis, respectively. Addition of chickpea flour (both CFC and NFC) to wheat bread showed higher protein, fat content, yellowness index values as well as enhanced the phenolics content and antioxidant activity whereas lower lightness values were observed, and CFC–wheat bread showed higher phenolics and antioxidant activity than NFC–wheat bread. Furthermore, bread incorporated with CFC exhibited higher specific volume and lower crumb hardness than the wheat-only bread but addition of NFC resulted in a negative effect o...
TL;DR: In this paper, the aroma components of six Wujiatai green teas were extracted and identified using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and principal component analysis (PCA) was further used to reveal possible differences in these teas based on their aroma components.
Abstract: In this study, the aroma components of six Wujiatai green teas were extracted and identified using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and principal component analysis (PCA) was further used to reveal possible differences in these teas based on their aroma components. The results showed that, although there are some similarities in the aroma composition and content between Wujiatai green tea and regular green and black teas, the former had its own unique aroma characteristics. We suggest that the ‘baking’ procedure of Wujiatai green tea possibly causes the formation and/or increase of some aroma components, thus resulting in a more durable and prominent aroma characteristic as well as superior quality compared with the other teas investigated in this paper.
TL;DR: Oat β-glucan fiber powder was added to pasta dough at levels of 40, 80, 120, 160, and 200 ǫ/kg as discussed by the authors and the cooking quality was evaluated based on the swelling index, water uptake, and cooking loss measurement.
Abstract: Oat β-glucan fiber powder was added to pasta dough at levels of 40, 80, 120, 160, and 200 g/kg. Pasta was dried at very high temperature and in a vacuum dryer. The cooking quality was evaluated based on the swelling index, water uptake, and cooking loss measurement. Further tests were carried out to determine the color, hardness, adhesiveness, total dietary fiber (TDF), and β-glucan content in pasta. The results showed that vacuum-drying had a significant impact on the cooking quality and physical properties of pasta. Water uptake and swelling index were higher and the cooking loss was lower in vacuum-dried pasta than in pasta dried using very high temperature (VHT) technology. The swelling index, water uptake, and cooking loss were significantly higher in samples with oat β-glucan fiber powder compared to control. Pasta with oat powder was darker, softer, and less sticky than semolina pasta. Lightness of vacuum-dried samples was higher while redness was lower than in conventionally dried samples.
TL;DR: In this article, the phospholipase C (PLC) and water degumming processes were compared, and each was optimized by orthogonal array experimental design; the minimum phosphorus content of PLC was 7.34± 0.39
Abstract: In the present study, the phospholipase C (PLC) degumming and water degumming process were studied, respectively, and each was optimized by orthogonal array experimental design; the minimum phosphorus content of PLC degumming was 7.34 ± 0.39 mg/kg, while that of water degumming was 61.54 ± 1.57 mg/kg. Oxidation stability of different oils were analyzed by testing the induction time, and the induction time of degummed oils were a little shorter than crude oil due to the removal of natural phospholipids which acted as antioxidants. Diacylglycerol and triglyceride analysis results showed that PLC degumming was superior to water degumming in increasing the oil yield and decreasing the neutral oil loss during the degumming process. According to the phospholipids composition analysis of degummed oil gums, it could be concluded that PLC was effective to remove the phosphatidylcholine and phosphatidylethanolamine, while having no activity on phosphatidylinositol or phosphatidic acid.
TL;DR: It was discovered that the immobilized phytase enzyme hydrolyzed the phytic acid at the highest rate (75.02% rate) in wheat, suggesting that immobilized enzyme was quite resistant to temperature, pH and metal ions.
Abstract: Phytase enzyme was purified from the Pinar melkior (Lactarius piperatus) mushroom using ammonium sulfate precipitation and DEAE-sephadex ion exchange chromatography techniques. First, the purified phytase enzyme was covalently bound to the surface of magnetite-CTS NPs in yield of 87%. Then, optimum pHs of the free and immobilized enzymes were determined as 5.0 and 4.0, respectively. Optimum temperature of free and immobilized enzymes was found as 60°C. Also, the effects of some metal ions on activity of free and immobilized phytase enzymes were investigated. Also, research was undertaken as to whether the purified free and immobilized phytase enzyme could hydrolyze the phytic acid in many cereal products or not. And, it was discovered that the immobilized phytase enzyme hydrolyzed the phytic acid at the highest rate (75.02% rate) in wheat. From the findings obtained, that immobilized enzyme was quite resistant to temperature, pH and metal ions.
TL;DR: Bokbunja (Rubus coreanus Miquel) and six other berries were analyzed for physico-chemical properties and antioxidant activities, using four different methods (DPPH•, ABTS•+, FRAP, and reducing power).
Abstract: Bokbunja (Rubus coreanus Miquel) and six other berries were analyzed for physico-chemical properties and antioxidant activities, using four different methods (DPPH•, ABTS•+, FRAP, and reducing power). The total polyphenol, total flavonoid, and total anthocyanin contents of bokbunja were significantly higher than those of other berries, followed by mulberry, blackberry, cranberry, raspberry, wild strawberry, and strawberry. Antioxidant activity assays also showed that bokbunja’s antioxidant activity exceeded that of the other berries. Bokbunja had not only significantly higher levels of kaempferol, quercetin, and ellagic acid but also the highest ellagic acid content (408.57 mg kg−1 fresh weight). The potential antioxidant activities of bokbunja might be ascribed to its high total polyphenol, total flavonoid, and total anthocyanin contents. Ellagic acid may also affect antioxidant activity, although the concentrations of other phenolic compounds such as kaempferol, quercetin, and quercetin-3-O-ruti...
TL;DR: In this article, the authors used stable isotope and multi-element analysis to trace the geographic origin of poultry in four provinces of China, and showed that classification of chicken was improved by combining both types of data, as compared to that using the mineral element data alone.
Abstract: The establishment of appropriate analytical methods to authenticate the geographic origin of poultry meat independent of paper record becomes especially important nowadays. In this study, data were analyzed in terms of both the contents of two stable isotopes (C and N) and 12 mineral elements of chicken samples from four provinces to trace their geographical origin. The results showed that classification of chicken was improved by combining both types of data, as compared to that using the mineral element data alone. The present study demonstrates that it is possible to indicate the poultry origin by applying stable isotope and multi-element analysis, which is an effective tool to trace the geographic origin of poultry.