Showing papers in "Food Science and Technology International in 2008"

In vitro antioxidant properties of rutin

Abstract: Much work has been carried out in recent years on the beneficial effect of phenolic compounds which act as natural antioxidants and help to neutralize free radicals. We analysed the antioxidant activity of the rutin (quercetin-3-rhamnosyl glucoside) using different assays including: total antioxidant activity and reducing power, hydroxyl radical scavenging assay, superoxide radical scavenging assay, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay and lipid peroxidation assay which uses egg yolk as the lipid-rich source. Total antioxidant capacity was determined by the assay based on the decrease in absorbance of β-carotene by the sample. Rutin exhibited strong DPPH radical scavenging activity. At the concentration of 0.05 mg/ml, ascorbic acid (Vc), butylated hydroxytoluene (BHT) and rutin showed 92.8%, 58.8%, and 90.4% inhibition, respectively. In addition, rutin had effective inhibition of lipid peroxidation. Those various antioxidant activities were compared to standard antioxidants such as BHT and Vc.

Antimicrobial and antioxidant activities of Indian gooseberry and galangal extracts

Abstract: The antimicrobial and antioxidant activities of Indian gooseberry (Phyllanthus emblica Linn) and galangal (Alpinia galanga) extracts were investigated Two different methods (disc diffusion and agar dilution methods) were employed to evaluate the antimicrobial activities of plant extracts against Staphylococcus aureus The minimum inhibitory concentration (MIC) values of Indian gooseberry and galangal extracts were found to be 1397 and 078 mg/ml and the minimum biocidal concentration (MBC) values were 1397 and 234 mg/ml, respectively The antioxidant activities of Indian gooseberry and galangal extracts, which were evaluated by the β-carotene bleaching method, were 864% and 703%, respectively The total phenolic contents of Indian gooseberry and galangal extracts, as determined by the Folin–Ciocalteu method, were 2904±07 and 409±02 mg/g plant extract (in GAE), respectively The GC–MS analysis showed that the main compounds of galangal extract are 1,8-cineole (2095%), β-bisabolene (1316%), β-caryophyllene (1795%) and β-selinene (1056%) On the other hand, the use of high-performance liquid chromatography (HPLC) with UV detection indicated many compounds within the Indian gooseberry extract

Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from Brazil

Abstract: The objective of this work was to characterize exotic fruits (cambuci, araca-boi, camu-camu, jaracatia, araca) and commercial frozen pulps (araca, cambuci, umbu, coquinho, pana, native passion fruit, cagaita) from Brazil in relation to their bioactive compounds contents and antioxidant capacity. Camu-camu (Myrciaria dubia) presented the highest vitamin C and total phenolics contents (397 and 1797 mg/100 gf.w., respectively) and the highest DPPH• scavenging capacity. Coquinho (Butia capitata) also showed a significant vitamin C content (43 mg/100 gf.w.). Among the commercial frozen pulps, cagaita presented the higher DPPH scavenging activity and inhibition of β-carotene bleaching. A good correlation between total phenols and DPPH scavenging activity was found for fruits (r = 0.997) and commercial frozen pulps (r = 0.738). However, no correlation was found for total phenols and inhibition of β-carotene bleaching. Quercetin and kaempferol derivatives were the main flavonoids present in all samples and cyanid...

Rosemary (Rosmarinus officinalis): a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide

Abstract: Rosemary leaf extracts were obtained by supercritical fluid extraction (SFE) and Soxhlet extraction. Their chemical compositions were evaluated by GC-MS. The extracts were analyzed for compounds reported in the literature as showing antimicrobial and antioxidant activities. The rosemary extracts were tested with regard to antioxidant (DPPH radical scavenging and total phenolic content - Folin-Denis reagent), antibacterial (Gram-positive bacteria - Staphylococcus aureus ATCC 25923 and Bacillus cereus ATCC 11778 - and Gram-negative bacteria - Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853) and antifungal (Candida albicans) activities. Antioxidant, antibacterial and antifungal activities of the SFE extracts were confirmed.

High-pressure Food Processing

Abstract: High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressu...

Ohmic Heating and Moderate Electric Field Processing

Abstract: Ohmic heating has been revived in the 1980s and after a brief pause in the 1990s, has reemerged in a number of food processing applications. An offshoot, Moderate Electric Field (MEF) processing has emerged from the recognition that even relatively mild electric fields themselves have significant effects on food and other biological materials. A number of significant research areas have been identified in this connection. In addition, a discussion is provided on priorities for federal research funding, including the need for basic research balanced with industry relevance, availability of pilot facilities for development of new technologies, and potentially, a mechanism for helping inventions survive through the initial ``Valley of Death'' phase.

Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks

Abstract: A formulation containing rice flour, fish powder, menhaden oil and vitamin E was extruded at a feed rate of 10 kg/h using a co-rotating twin-screw extruder. Primary extrusion (independent) variables were temperature (125–145 °C), screw speed (150–300 rpm) and feed moisture (19–23 g/100 g db). Response surface methodology (RSM) was used to study the effects of extrusion conditions on secondary extrusion variables (product temperature, pressure at the die, motor torque, specific mechanical energy input and mean residence time) and physical properties of the extrudates. Second-order polynomial models were computed and used to generate contour plots. Increasing feed moisture and screw speed decreased pressure at the die. Increased screw speed increased product temperature at the die but increased feed moisture lowered it. Increased barrel temperature, feed moisture and screw speed decreased motor torque. Increased screw speed increased specific mechanical energy, while increased feed moisture reduced it. Longer mean residence times were observed at lower screw speeds. Product density increased as feed moisture increased, but decreased with screw speed. Increased feed moisture decreased radial expansion.

Microwave and radio frequency heating

Abstract: This paper brings to perspective issues related to research initiatives for the application of microwave (MW) and radiofrequency (RF) applications in foods. Both MW (300 MHz and 300 GHz) and RF wav...

Teores de proteína e minerais de espécies nativas, potenciais hortaliças e frutas

Abstract: The Metropolitan Region of Porto Alegre (MRPA), Rio Grande do Sul state (Brazil), presents a significant richness of native vegetables and fruits with neglected nourishing potential. Beyond the ethnological indicatives on their uses as food, little is known on these vegetables and fruits, mainly regard to the bromatological composition. Studies reveal that the unconventional food plants are nutritionally richer than domesticated plants. In the aim to evaluate the nourishing potential of the native plants in the MRPA region and to contribute with data on their protein and mineral contents, 69 species distributed in 58 genus and 33 botanical families were selected to the study, totalizing 76 analyses of different edible portions. Besides the N converted in protein, the contents of Ca, Mg, Mn, P, Fe, Na, K, Cu, Zn, S, and B were analyzed. Several species revealed promising contents of protein and minerals with higher values than commercial species with similar uses. Despite of their suitability and abundance in the MRPA region and the significant contents of protein and minerals, the great majority of these species remain unknown or underutilized. Studies and effective incentives to the economical uses of the neglected species could contribute to the conservation, valorization of the indigenous species, and to a more diverse and healthful human diet.

Qualidade nutricional da polpa de bocaiúva Acrocomia aculeata (Jacq.) Lodd.

Abstract: With the aim at stimulating the consumption of natural food from the Brazilian Cerrado (vast tropical savanna ecoregion of Brazil), the contens of moisture, lipid, protein, carbohydrate, ash, fiber, minerals, and main carotenoids were determinated in the bocaiuva Acrocomia aculeata (Jacq.) Lodd. pulp. The edible portion of the fruit (pulp and kernel) corresponded to 50% of the whole fruit. The pulp presented 52.99% of moisture, 8.14% of total lipids, 1.5% of protein, 22.08% of carbohydrates, 1.51% of ash, and 13.76% of fiber. The energetic value was estimated to be 167.67 kcal.100 g-1 of wet pulp, which is higher than the other fruits from this region. Among the minerals examined, potassium was the element in higher concentrations (766.37 ± 18.36 mg.100 g-1) followed by calcium (61.96 ± 2.30 mg.100 g-1) and copper (36.70 ± 0.0 mg.100 g-1). The bocaiuva pulp may be classified as a rich source of copper for children, as a source of zinc and potassium for children, and as a source of copper and potassium for adults according to the dietary recommendation intake of those minerals. The bocaiuva pulp can be considered as rich in β-carotene (49.0 ± 2.0 µg.g-1 of integral pulp), the predominant carotenoid identified in the pulp, which can contribute to the enrichment of the regional diet, in supplementary diet programs, as a natural source of that nutrient as well as of vitamin A, copper, potassium and zinc minerals.

Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study

Abstract: The thermal denaturation and gelation properties of vicilin-rich protein isolates from red bean, red kidney bean and mung beans (further denoted as RPI, KPI and MPI) were investigated by differential scanning calorimetry (DSC) and dynamic oscillatory measurements. The relation between the properties of these proteins to their free sulphydryl (SH)/disulfide bond (SS) contents was also evaluated. DSC analyses showed that many DSC characteristics of major endothermic peak (corresponding to vicilin component), including its denaturation temperature ( T d ), enthalpy changes (Δ H ) and width at half-peak height (Δ T 1/2 ), significantly varied with the type of protein isolates. Furthermore, the heat-induced gelation, including onset of gelation and the development of mechanical moduli, was also dependent on the type of protein isolates. The thermal denaturation of these proteins was nearly unaffected by the presence of reducing agent dithiothreitol (DTT), while the presence of DTT weakened the gel formation. The T d of vicilin components and the mechanical moduli of corresponding formed gels were positively related to their SS contents. Additionally, the formed gels were thermo-irreversible, and heat pretreatment (carried out at temperatures higher than or close to the T d of these vicilins) could improve the gel network formation. These results confirm that vicilin-rich protein isolates from various legumes show different patterns of thermal denaturation and gelation, and these properties are to a great extent related to their SH and/or SS contents.

Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México Caracterização físico-química de amidos de tubérculos cultivados em Yucatán, México

Abstract: Se realizo la evaluacion de las propiedades fisicoquimicas y funcionales de almidones de tuberculos: makal (Xanthosoma yucatanensis), camote (Ipomea batata), yuca (Manihot esculenta Crantz) y sagu (Marantha arundinacea). El tamano promedio de los granulos de almidon vario de 10,6 a 16,5 µm. La amilosa fue de 23,6, 19,6, 17,0 y 22,7%, para el makal, camote, yuca y sagu. Las temperaturas de gelatinizacion fueron de 78,4, 61,3, 65,2 y 74,9 °C, respectivamente. El almidon de yuca fue el que presento mayor poder de hinchamiento y solubilidad. La viscosidad maxima fue para el almidon de yuca. El almidon de camote presento la mayor claridad de gel (51,8%) y el de makal, la menor (10,9%). El almidon de yuca fue el mas elastico (36,2%). Los almidones de makal y de sagu pueden ser utilizados en productos que requieren altas temperaturas de procesamiento. Los almidones de camote y de yuca pueden ser incluidos en sistemas alimenticios como espesantes, estabilizantes y gelificantes en alimentos refrigerados y congelados.

Enzymatic isolation of carotenoid-protein complex from shrimp head waste and its use as a source of carotenoids

Abstract: Nearly 150,000–175,000 Gg of shrimp waste per annum is generated from shrimps-processing companies in India. Shrimp waste is a rich sources of protein, chitin and carotenoids. The extracting carotenoids from shrimp waste by using different proteolytic enzymes gave improved extraction of carotenoids and maximum yield over the traditional, solvent extraction process and SC–CO 2 extraction. Trypsin recovered highest amount of carotenoids from all types of head wastes, but pepsin and papain also showed good recoveries of carotenoids. The percent of recovery varied with the raw materials and the trend was Penaeus indicus > Penaeus monodon (culture)> Metapenaeus monocerous > Penaeus monodon (wild). The loss of carotenoids during processing of frozen carotenoid-protein cake (CPC) to freeze-dried product was noticed in all trials. Astaxanthin was the main stable pigment and its proportion in total carotenoids increased in freeze-dried product with the loss of minor carotenoids such as β -carotene and their derivatives. The predominance of astaxanthin in the carotenoids indicates that the both frozen CPC and freeze-dried CPC are good source of natural antioxidant and also natural carotenoids.

Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods

Abstract: Thermal inactivation kinetic studies are necessary to determine heat resistances of spores in the development of new thermal processes for low-acid shelf-stable products. Most currently available sample holders used for solid and semi solid samples in the kinetic studies take long time to reach the target sample temperature, hence fail to provide isothermal condition. In this research, novel aluminum test cells were developed to facilitate easy loading and unloading samples in a hermetically sealed 1 ml cavity to evaluate the heat resistance of bacterial spores when heated at temperatures above 100 °C. Design of the test cell was governed by minimum come-up time. A finite element model based on the commercial software ‘FEMLAB’ was used to simulate transient heat transfer and finalize the test cell dimensions. Performance of the new test cell was evaluated against capillary and aluminum thermal death time tube methods in characterizing the heat resistance of Clostridium sporogenes PA 3679 spores in a phosphate buffer and mashed potato at 121 °C. D121 values of PA 3679 spores in both the phosphate buffer and mashed potato using the new test cells were not significantly different (P>0.05) from those by the capillary tube method. The results indicated that the new test cell is appropriate for studying the inactivation kinetics of bacterial spores in microbial validation of conventional and novel thermal processes for low-acid shelf-stable foods.

Composição química do feijão caupi (Vigna unguiculata L. Walp), cultivar BRS-Milênio

Abstract: Cowpea is one of the major food cultures of the northeastern region of Brazil. To improve its resistance against plagues and to increase its productivity, a new cultivar (BRS-Milenio) was obtained by genetic improvement. This study aimed at determining the proximate composition, amino acid and fatty acid profiles, mineral constituents and trypsin inhibitory activity of this cultivar. The seed presents (g.100 g –1 ): 24.5 protein, 51.4 carbohydrates, 16.6 insoluble fiber and 2.7 soluble fiber, 2.6 ash; major mineral constituents (mg.100 g –1 ) were:

Perfil lipídico de quatro espécies de peixes da região pantaneira de Mato Grosso do Sul

Abstract: Brazilian rivers have a great diversity of fish, however, little is known about the nutritional potential of most native fish. The present study evaluates the centesimal composition and the fatty acid profile of the muscle tissue of four species of fish: pintado (Pseudoplatystoma coruscans), cachara (Pseudoplatystoma fasciatum), pacu (Piaractus mesopotamicus) and dourado (Salminus maxillosus), from the Miranda River in the pantanal region of Mato Grosso do Sul. Dourado had the highest protein content (21.12%), while pintado had the lowest value (17.90%). There was no difference between the protein levels of cachara and pacu (approximately 18%). Pacu fillets were revealed to be the most caloric and this value did not change when the dry sample was considered. The four fish species presented oleic acid (20.25 to 37.25%) as the predominant fatty acid, followed by palmitic acid (19.96 to 21.37%) and stearic acid (7.39 to 9.82%). Total polyunsaturated fatty acid contents varied from 5.24 in pacu to 17.33% in pintado; and total saturated fatty acids from 32.91 to 38.89%. Cachara, pintado and dourado species presented equal proportions of polyunsaturated fatty acids of the ω-3 family (average of 7.80%) and of the ω-6 family (average of 8.40%), while pacu presented the lowest contents of these fatty acids (1.13 and 4.11%, respectively). All the samples studied presented ω6/ω3 and hypocholesterolemic/hypercholesterolemic (HH) indexes that indicate good nutritional quality. Only pacu presented non-recommended levels in relation to trombogenicity (TI) and polyunsaturated/saturated (P/S) indexes.

Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread

Abstract: Effects of ground flaxseed on bread quality, staling, and in particular on γ-tocopherol and unsaturated fatty acid composition were determined. Ground flaxseed was added in concentrations of 10, 15, 20, and 25% to wheat flour sample. Results showed that the use of ground flaxseed at a 10% level markedly increased loaf volume, specific loaf volume, Dallman degree and retarded bread staling. Oil and γ-tocopherol content and proportion of linolenic acid in fatty acid composition went up as the ratio of flaxseed flour in bread formulation was increased. Oil, γ-tocopherol content, and proportion of linolenic acid in fatty acid varied in the range of 1.48—8.20%, 0.2—0.24 g/kg sample oil, and 50.25—55.55%, respectively in breads enriched with flaxseed flour. During bread staling, the change in peroxide values, γ-tocopherol content, and fatty acid distribution were not significant. Bread samples were tested for crust color appearance, crumb color, shape-symmetry, external appearance, mouth feel, and taste-aroma. ...

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

Abstract: Different solvent systems were applied in order to determine the extraction efficiency of compounds with antioxidant capacity from grape bagasse, an important by-product from wine production. The quantification of total phenolics, anthocyanins, and antioxidant activity was carried out in grape bagasse extracts of Tannat and Ancelota varieties from the region of Videira, state of Santa Catarina. The antioxidant activity was determined by ABTS, FRAP, and β-carotene/linoleic acid system methods. Extracts from acidified aqueous solutions of acetone and ethanol in different concentrations (v/v) showed higher yield in aqueous solutions of acetone 50 and 70% for Tannat variety and acetone/ethanol 50% for Ancelota variety, respectively. The total phenolic contents in acetone 50 and 70% were higher in both varieties while the anthocyanin contents in these varieties were higher in ethanol 50 and 70%. The antioxidant activity was higher in acetone 50 and 70% for Tannat variety and acetone/ethanol 50 and 70% for Ancelota variety by the ABTS method. Regarding the reduction power performed by the FRAP method, it was higher in acetone 70% in both varieties. During the oxidation inhibition power assay, the addition of 100 and 200 µL of ethanolic extracts 50% of Tannat and Ancelota varieties showed higher efficiency since it was almost two times higher than acetonic extracts.

Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feijão comum

Abstract: O feijao comum (Phaseolus vulgaris, L.) e uma fonte rica de nutrientes, porem a presenca de fatores antinutricionais limita seu valor nutricional. Avaliou-se o efeito do processamento domestico no teor de nutrientes e fatores antinutricionais de cinco cultivares de feijao comum: branco (Ouro Branco), negro (Diamante Negro) e marrom rajado (BRS Radiante, Perola e Talisma). Foram utilizadas farinhas de feijoes crus, feijoes cozidos sem maceracao, feijoes cozidos com agua de maceracao e feijoes cozidos sem agua de maceracao, quantificados quanto a composicao centesimal e teores de minerais, taninos e fitatos. Em farinhas de feijoes cozidos com agua de maceracao tambem foi determinada a fibra alimentar total, a soluvel e a insoluvel, e o perfil de aminoacidos. Observou-se que todos os parâmetros quantificados dependeram da cultivar. O processo de cozimento influenciou apenas no teor de taninos e fitatos, provocando a maior reducao de ambos os fatores apos o cozimento sem agua de maceracao. O cozimento tambem provocou um aumento no teor de fibra alimentar insoluvel e reducao de fibra alimentar soluvel em relacao as cultivares cruas. Com base nos escores quimicos corrigidos pela digestibilidade (PDCAAS), a cultivar Perola foi a fonte proteica de mais baixa qualidade e a Talisma foi a de melhor qualidade.

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Abstract: Five blackberry cultivars (Rubus sp.) were evaluated for antioxidant capacity, bioactive compounds and composition. Ascorbic acid levels, consisting of dehydro-ascorbic acid, ranged from 9.8 to 21.4 mg.100 g-1 fresh weight. Cyanidin (66 to 80% of total flavonoids), epicatechin, quercetin and traces of kaempferol were the main flavonoids found in all cultivars. The five cultivars presented high antioxidant capacity in the β-carotene/linoleic acid system, with inhibition similar to the synthetic antioxidant BHT, at a 50 µM concentration. Caingangue cultivar presented high vitamin C and total phenolics content, while Guarani had the highest cyanidin, total anthocyanin and total flavonoids levels and also the highest antioxidant capacity. These cultivars also presented good TSS/TA ratios. From the data, at a quantitative level, blackberry can be considered a good source of bioactive compounds, as well as potentially beneficial to human health.

Preparation and properties of rice starch-chitosan blend biodegradable film

Abstract: Biodegradable blend films from rice starch–chitosan were developed by casting film-solution on leveled trays. The influence of the ratio of starch and chitosan (2:1, 1.5:1, 1:1, and 0.5:1) on the mechanical properties, water barrier properties, and miscibility of biodegradable blend films was investigated. The biodegradable blend film from rice starch–chitosan showed an increase in tensile strength (TS), water vapor permeability (WVP), lighter color and yellowness and a decreasing elongation at the break (E), and film solubility (FS) after incorporation of chitosan. The introduction of chitosan increased the crystalline peak structure of starch film; however, too high chitosan concentration yielded phase separation between starch and chitosan. The amino group band of the chitosan molecule in the FTIR spectrum shifted from 1541.15 cm−1 in the chitosan film to 1621.96 cm−1 in the biodegradable blend films. These results pointed out that there was a molecular miscibility between these two components. The properties of rice starch–chitosan biodegradable blend film and selected biopolymer and synthetic polymer films were compared; the results demonstrated that rice starch–chitosan biodegradable blend film had mechanical properties similar to the other chitosan films. However, the water vapor permeability of rice starch–chitosan biodegradable blend film was characterized by relatively lower water vapor permeability than chitosan films but higher than polyolefin.

Características estruturais e físico-químicas de amidos de mandioquinha-salsa (Arracacia xanthorrhiza)

Abstract: Starch has very important physicochemical properties that depend on its botanical source and structural characteristics. Peruvian carrot starch displays special characteristics, which make it appropriate for industrial application in many processed foods. In this work, starch from two Peruvian carrot varieties, Amarela de Carandai (AC) and Amarela de Senador Amaral (ASA), were isolated and their physicochemical and structural properties were determined. Starch from the ASA variety exhibited granules with a greater average diameter than those from the AC variety and more than double the number of granules with size >20 µm, when compared to the other variety. Starches from both varieties, observed in a Scanning Electron Microscope, showed smooth granule surface with circular and polyhedral shapes for large and small granules, respectively. Molecular size distribution, intrinsic viscosity and degree of cristallinity of starches from both varieties were similar; however, amylose content was higher for the starch from the AC variety. Higher values of viscosity, swelling power and gelatinization temperatures were observed for the starch from the ASA variety, which could be related to the lower amylose content and the higher proportion of large granules exhibited by this starch.

Perfil físico-químico de aguardente durante envelhecimento em tonéis de carvalho

Abstract: The chemical composition of aguardente - Brazilian sugar cane alcoholic drink - under aging during in 20 L oak casks was evaluated for 390 days. Aging sugar cane aguardente in wood casks improves the sensorial quality of the distillate. The concentrations of ethanol, volatile acidity, esters, aldehydes, furfural, higher alcohols (n-propylic, isobutylic and isoamylics), methanol, copper, dry extract, tannins, and color of the aged sugar cane aguardente were analysed at 0, 76, 147, 228, 314, and 390 days of storage. After 390 days of aging the sugar cane aguardente presented higher concentrations of volatile acidity, esters, aldehydes, furfural, higher alcohols, congeners, dry extract, and tannin. Its color became golden. The concentrations of ethanol and methanol did not change and the copper content decreased slightly. The aging of the sugar cane aguardente in oak casks for 390 days changed the chemical composition of the distillate. However, the aged sugar cane aguardente met the quality standards established by Brazilian laws.

Pulsed Ultraviolet Light

Abstract: Pulsed Ultraviolet (UV)-Light is an emerging processing technology, which has a potential to decontaminate food products. The light generated by pulsed UV lamps consists of a continuum broadband spectrum from deep UV to the infrared, especially rich in UV range below 400 nm, which is germicidal. In pulsed UV-light system, UV-light is pulsed several times per second and each pulse lasts between 100 ns and 2ms. The pulsed UV-light has a modest energy input which can yield high peak power dissipation. Many researchers have demonstrated the effectiveness of pulsed UV-light on microbial loads on food surfaces. In this paper, various applications of pulsed UV-light treatment of foods found in the literature as well as future research needs will be discussed.

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

Abstract: The bakery industry demands freshness, healthfulness, and natural ingredients, in order to satisfy increasingly informed consumers The fructooligosaccharides (FOS) are carbohydrates which have shown to be beneficial for health as they stimulate the growth of bifidobacteria in the human colon, eliminate putrefying pathogens, regulate metabolic activities, stimulate immune functions, and improve the bio-availability of nutrients Artichoke (Cynara scolymus, L) has a high content in a FOS called inulin The present study was conducted to evaluate the potential use of globe artichoke leaf and stem meal, as a source of fiber in wheat bread Different bread formulations have been investigated, with the addition of a 3, 6, 9, and 12% of the ingredient Several parameters were measured as color, specific volume, texture (hardness, cohesiveness, springiness, chewiness, and resilience) and moisture A sensory evaluation was also performed to determine the overall acceptability and the texture characteristics of e

Avaliação microbiológica de polpas de frutas congeladas

Abstract: Foram analisadas 98 amostras de polpas de frutas congeladas de 8 sabores diferentes, comercializadas em uma feira livre da cidade de Palmas-TO. Foram determinados o pH das polpas, Numero Mais Provavel de coliformes totais e termotolerantes (NMP.g-1) e Unidades Formadoras de Colonia de bolores e leveduras (UFC.g-1). O pH medio das polpas variou entre 2,5 e 4,8. Apenas 5 amostras (4,3%) apresentaram resultados positivos para coliformes totais e duas confirmaram a presenca de coliformes termotolerantes e E. coli, com valores entre 0,3 e 0,9 NMP.g-1. Noventa por cento das amostras apresentaram contaminacao por bolores e leveduras, sendo que as contagens variaram de < 10 ate 6,2 x 104 UFC.g-1. Dentre as amostras que apresentaram bolores e leveduras, 29,6 % nao se enquadraram nos padroes estabelecidos pela legislacao em vigor.

Nutritional quality of the pulp of bocaiuva Acrocomia aculeata (Jacq.) Lodd.

Abstract: With the aim at stimulating the consumption of natural food from the Brazilian Cerrado (vast tropical savanna ecoregion of Brazil), the contens of moisture, lipid, protein, carbohydrate, ash, fiber, minerals, and main carotenoids were determinated in the bocaiuva Acrocomia aculeata (Jacq.) Lodd. pulp. The edible portion of the fruit (pulp and kernel) corresponded to 50% of the whole fruit. The pulp presented 52.99% of moisture, 8.14% of total lipids, 1.5% of protein, 22.08% of carbohydrates, 1.51% of ash, and 13.76% of fiber. The energetic value was estimated to be 167.67 kcal.100 g-1 of wet pulp, which is higher than the other fruits from this region. Among the minerals examined, potassium was the element in higher concentrations (766.37 ± 18.36 mg.100 g-1) followed by calcium (61.96 ± 2.30 mg.100 g-1) and copper (36.70 ± 0.0 mg.100 g-1). The bocaiuva pulp may be classified as a rich source of copper for children, as a source of zinc and potassium for children, and as a source of copper and potassium for adults according to the dietary recommendation intake of those minerals. The bocaiuva pulp can be considered as rich in β-carotene (49.0 ± 2.0 µg.g-1 of integral pulp), the predominant carotenoid identified in the pulp, which can contribute to the enrichment of the regional diet, in supplementary diet programs, as a natural source of that nutrient as well as of vitamin A, copper, potassium and zinc minerals.

Determinação experimental da viscosidade e condutividade térmica de óleos vegetais

Abstract: This work reports experimental data of thermal conductivity and dynamic viscosity of the following refined vegetable oils: rice, soybean, corn oil, sunflower, cottonseed, and olive oil. Measurements of thermal properties were carried out in a cell coupled to a thermostatic bath in the temperature range of 20-70 °C, using a single-needle stainless steel sensor. It was experimentally observed that the thermal conductivity decreased slightly with increasing temperature for all samples investigated. The gravimetric method was employed for density data acquisition, and revealed no significant difference among the values obtained. The Brookfield apparatus was employed in measuring the dynamic viscosity and it was verified that a raise in temperature led to a sharp decrease for this property for all samples investigated.

Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment

Abstract: Natural sources of antioxidant viz. beet ( Beta vulgaris ), mint ( Mentha spicata L.) and ginger ( Zingiber officinale L.) have been used to fortify sandesh (a heat desiccated product of coagulated milk protein mass called chhana which is in turn a heat and acid coagulated product of milk, analogous to cottage cheese). Three sets of experiments viz. antioxidant activity, peroxide value and ultra-violet absorbance were done to evaluate the effectiveness of natural antioxidants in reducing lipid oxidation in sandesh as compared to synthetic antioxidants like tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) under thermal treatment. Among the natural sources, ginger has the highest antioxidant activity and it was similar to TBHQ and BHA–BHT combined. Results of the antioxidant activity differed from those of the oven test at 63 °C particularly for ginger and BHA–BHT combined. Control sandesh (without any antioxidants) showed the highest peroxide value and ultra-violet absorption. All the natural sources and their combinations significantly improved the oxidative stability of sandesh and their effectiveness was comparable with synthetic antioxidant TBHQ, a combination of BHA and BHT. Among the natural sources, although ginger had the highest antioxidant activity but mint showed better effectiveness in the inhibition of lipid oxidation. Regarding antioxidant activity and lipid oxidation, combination of mint or ginger with beet showed better result as compared to beet alone. Besides, sensory evaluation of freshly prepared natural source fortified sandesh samples was done as compared to control sandesh in order to commercialize the herbal sandesh in market. Sandesh containing beet, ginger, combination of beet with ginger or mint, or combination of mint with ginger were more acceptable to panelist than control sandesh.

Application of bacteriophages for detection and control of foodborne pathogens

Abstract: The incidence of foodborne infectious diseases has increased in many countries The widespread distribution and increasing of foodborne infectious have become one of the public health problems in the world Our awareness regarding hygiene measures in food production has also increased dramatically Research directed to improve food safety has also been taken forward, also exploring novel methods and technologies The extreme specificity of phages renders them ideal candidates for applications designed to increase food safety during the production process Phages are the natural enemies of bacteria, and can be used for biocontrol of bacteria without interfering with the natural microflora or the cultures in fermented products