Showing papers in "International Journal of Food Properties in 2017"
TL;DR: In this paper, a plant-derived functional foods are gaining considerable attention due to their safety and therapeutic potentials, however, research on plant-based functional foods presents several challenges ranges from hy...
Abstract: Plant-derived functional foods are gaining considerable attention due to their safety and therapeutic potentials. Research on plant-based functional foods presents several challenges ranges from hy...
370 citations
TL;DR: A comprehensive review of studies on PCs with a focus on HDs seeks to find out why some PCs have received such considerable attention all over the world and shows that three countries most involved in research on PCs are USA, China, and India, and found that quercetin, catechin, and kaempferol are the three most studied PCs.
Abstract: “Let food be thy medicine and medicine be thy food” was expressed by Hippocrates more than 2000 years ago and the health benefits of natural food products have been considered for different goals s...
284 citations
TL;DR: The biochemical processes of flavour compound formation by LAB including glycolysis, proteolysis, and lipolysis are summarised, with some key compounds described in detail.
Abstract: Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of flavour compou...
183 citations
TL;DR: Delayed plasma clearance and slow decomposition in liver increases its systemic bioavailability, and makes it a strong therapeutic agent in pharmaceutical studies, and the properties of apigenin have been discussed.
Abstract: Apigenin is being used by humans in the form of plant extract for the treatment of a number of disorders and inflammatory conditions, until its discovery as a core compound. Apigenin, chemically kn...
170 citations
TL;DR: In this article, the density, surface tension and viscosity of five food oils were measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively.
Abstract: Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively. Measurements were pe...
148 citations
TL;DR: Regulatory authorities must take rigorous steps to curtail inappropriate use of numerous drugs for animal use in order to provide safe animal origin food to humans.
Abstract: Poultry meat and eggs are important foods for fulfilling the dietary needs of the ever-growing human population. Efficient poultry production, however, necessitates use of pharmaceutical products, ...
134 citations
TL;DR: In this paper, the phenolic and total flavonoid contents of Turkish thyme extract were determined to be a gallic acid equivalent and a quercetin equivalent, respectively.
Abstract: Like tea, the leaves of Turkish thyme (Thymus vulgaris) can be boiled in water to produce an extract. This is widely used as syrup for the treatment of coughs and bronchitis at alternative medicine clinics in many parts of the world. In the current study, we assessed the phenolic content and antioxidant activity of thyme. The antioxidant activities of both ethanol and aqueous extracts of thyme were determined using various in vitro methods. The total phenolic and total flavonoid contents were determined to be a gallic acid equivalent and a quercetin equivalent, respectively. Finally, the quantities of the phenolic compounds were detected using high-performance liquid chromatography and tandem mass spectrometry. The total phenolic compounds in the aqueous extract and ethanol extracts of Turkish thyme were 256.0 μg gallic acid equivalent/mg dried extract and 158.0 μg gallic acid equivalent/mg dried extract, respectively. Conversely, the total flavonoid compounds in both extracts were 44.2 μg and 36....
120 citations
TL;DR: In this paper, the effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein micelle size and the gelation properties of the pH adjusted and restored samples were investigated.
Abstract: The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein micelle size and the gelation properties of the pH adjusted and restored samples were investigated. The size of casein micelles increased at pH 7.0 and 7.5, then started to decrease above pH 8.5. It is postulated that at pH below 8.5 the casein micelles swell, while elevated pH causes their dissociation. Conversely, the size of casein micelles decreased on acidification to pH 5.5 and increased when the pH dropped below 5.5, due to the shrinkage of casein micelles at lower pH before their aggregation at pH below 5.5. In response to neutralising treated milk back to normal milk pH of 6.6, it was found that the casein micelle size of treated milk with a narrow range of pH change between 6.0 and 7.0 was reversible, while beyond this range the structure of casein micelles became irreversible. The restoration of casein micelle size was followed by the restoration of some parameters such as soluble calcium, ethanol stability, and milk whiteness. Acid-induced gelation did not change the elastic modulus, while rennet-induced gelation was affected by initial milk pH. In reference to the size of reversible range elastic modulus (G’) of acid or rennet gels made from restored milk, the sizes were similar to control milk after 6 h of gelation.
102 citations
TL;DR: In this paper, partial renneting at 4oC for 15 min, followed by inactivation of enzymes by heat at 60oC/3 min (referred as low heat treatment milk) and 85oC /30 min (high heat treatment milks), were investigated to provide a mechanistic understanding of gel formation from partially renneted milk.
Abstract: Acid- and rennet-induced gelation properties of milk with modified casein micelles, produced by partial renneting at 4oC for 15 min, followed by inactivation of enzymes by heat at 60oC/3 min (referred as low heat treatment milk) and 85oC/30 min (high heat treatment milk), were investigated to provide a mechanistic understanding of gel formation from partially renneted milk. Acidification of low heat treatment milk gave firmer gel quality, this was reflected by its high elastic modulus (G′) and hardness. In addition, the high heating condition for enzyme inactivation of high heat treatment milk alone increased the elastic modulus of both the control and renneted milk samples. Gel development of the two milk types (low heat treatment and high heat treatment milks) was different. In contrast with acid gelation, rennet-induced gelation of partially pre-rennet treated milk had no impact on the elastic modulus of low heat treatment milk and the rennet gels were very weak. Similarly, the addition of renn...
95 citations
TL;DR: Honeys were classified into two major groups of those from honey bees (Apis spp.) and Trigona stingless bees (Heterotrigona itama) from its physicochemical and antioxidant properties using hierarchical cluster and principal component analyses.
Abstract: Physicochemical and antioxidant properties of raw honeys from Malaysia were used as markers for determining its entomological source of bee species of Apis dorsata, Apis mellifera, Apis cerana, or ...
94 citations
TL;DR: In this article, headspace solid-phase microextraction/gas chromatography mass spectrometry (HS-SPME/GC-MS) analysis combined with relative odour activity value (ROAV) was used to monitor changes in key volatile...
Abstract: Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) analysis combined with ‘relative odour activity value (ROAV)’ was used to monitor changes in key volatile ...
TL;DR: In this paper, the authors investigated changes of tea polyphenols with different pH (3, 4, 5, 6, and 7) at different temperatures (4, 25, and 100°C).
Abstract: Although tea polyphenols possess a variety of biological activities, the oxidative stability of tea polyphenols limits its application in the diet as preventive medicine. To enlarge biological activity of tea polyphenols, we investigated changes of tea polyphenols with different pH (3, 4, 5, 6, and 7) at different temperatures (4, 25, and 100°C). Changes in transmittance, deterioration, color values, and contents of catechins were evaluated. The results showed that tea polyphenols with a pH of 3–6 remained stable at 4 and 25°C. With increase of temperature, the tea polyphenol solutions became darker and less green, but deeper yellow in color. When the heating temperature was 100°C, a significant reduction in both total catechins and transmittance was observed. Individual catechins undergo epimerization in this process. Not only temperature and pH, but also heating time influenced the epimerization. Total contents of catechins incubated in pH 3, 4, 5, 6, and 7 citrate buffer solutions for 24 h decl...
TL;DR: In this paper, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making, and an attempt has also been done to compare certain rheological and sensory properties of final products arising from some plant and animal-based rennets.
Abstract: Plant rennets hold an important position among various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant- and animal-based rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin, or hieronymain proteases contribute to develop very different textures and flavours, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improved strategies have been developed to produce cheeses with sensory properties c...
TL;DR: This study aimed to shed light on the available literature from last 25 years about different clinical trials which had been carried out on animal and human models regarding possible effects of monosodium glutamate regarding increased hunger, food intake, and obesity in human subjects.
Abstract: Monosodium glutamate is made up of nutritionally indispensable amino acids and used as flavour enhancer worldwide. Monosodium glutamate is believed to be associated with different health problems. ...
TL;DR: Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds.
Abstract: Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due ...
TL;DR: Cross-linked gelatin-polyphenol exhibited a markedly enhanced denaturation temperature and greater thermal stability than gelatin–genipin, and was found to have the most compact surface.
Abstract: The effects of two cross-linking agents (genipin and polyphenol) on the physical properties of gelatin hydrogels were studied to determine the more effective natural cross-linking agent. The highes...
TL;DR: In this paper, the total phenolic, total flavonoids, phenolic compounds, the mineral content, and antioxidant activity of fruit extracts of seven wild species (Crataegus monogyna Jacq, Prunus spin...
Abstract: In this study, the total phenolic, total flavonoids, phenolic compounds, the mineral content, and antioxidant activity of fruit extracts of seven wild species (Crataegus monogyna Jacq., Prunus spin...
TL;DR: The literature pertaining to the nutritional values, bioactive compounds, as well as the biological activities of 16 edible Curcuma species are summarized to open future perspectives for investigations related to their possible use as functional foods and in pharmaceutical applications.
Abstract: Plants belonging to the genus Curcuma are gaining importance globally as one of the significant ingredients in food and traditional medicines. Apart from being considered as nutritionally rich food...
TL;DR: In this paper, the authors consider the utilization of natural antioxidants due to the harmful side effects imparted by sy... and great consideration is paid to the utilisation of NATs to enhance consumer acceptability.
Abstract: Lipid oxidation is among the major flaw-grounding processes in meat and meat-based products that can affect interactions among lipids and proteins, leading to critically undesirable changes. Therefore, it is imperative to control lipid oxidation in meat allied products to enhance consumer acceptability. Moreover, lipid oxidation is somber dilemma visage by the meat processing industry, affects food constituents, leading to detrimental alterations that can impart the deleterious effects on human health upon consumption. Various synthetic (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ)) and natural antioxidants (vitamin C, vitamin A, tocopherols, especially vitamin E, flavonoids particularly quercetin, proteins, and peptides) as well as preservatives are employed to extend the storability of meat and resultants products; however, great consideration is paid to the utilization of natural antioxidants due to the harmful side effects imparted by sy...
TL;DR: In this paper, the authors investigated the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers.
Abstract: The objective of this study was to investigate the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers. ...
TL;DR: In this article, the interaction of essential oils from oranges and lemons on enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin-I-converting enzyme [ACE]) was evaluated.
Abstract: This study was designed to evaluate and compare the interactions of essential oils from orange (Citrus sinensis [L.] Osbeck) and lemon (Citrus limon) peels on enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin-I-converting enzyme [ACE]). The essential oils were obtained from the peels by hydrodistillation and were passed over anhydrous sodium sulphate. The interaction of the oil on α-amylase, α-glucosidase, and ACE activities was subsequently determined. The results revealed that the essential oils inhibited α-amylase and α-glucosidase activities. However, lemon peel (IC50 = 8.16 µg/mL and 7.56 µg/mL) essential oil exhibited stronger inhibitory activity on α-amylase and α-glucosidase activities compared to orange peels (IC50 = 11.51 µg/mL and 11.53 µg/mL), respectively. Similarly, both essential oils reduced the activity of ACE. Moreover, lemon peel (IC50 = 26.17 µg/mL) essential oil showed higher inhibitory effect compared to orange peel (IC50 = 31.79 µg...
TL;DR: In this article, the authors characterized Ipomoea batatas leaf extracts (Soxhlet extract, microwave [MW] extract, and decoction extract) for the first time, and their total flavonoid and phenolic compound contents were measured by spectrophotometric and chromatographic analyses.
Abstract: Ipomoea batatas L. is widely used as a functional food in many countries. In this work, I. batatas leaf extracts (Soxhlet extract, microwave [MW] extract, and decoction extract) were characterized for the first time, and their total flavonoid and phenolic compound contents were measured by spectrophotometric and chromatographic analyses. These extracts were investigated for their antioxidant activities (free radical scavenging and reducing power assays), enzyme inhibitory activities (cholinesterase, tyrosinase, α-amylase, and α-glucosidase) and effects on inflammation pathways. Various bioactive secondary metabolites were identified; among them, chlorogenic acid appeared to be the most abundant. The decoction extract displayed the highest level of phenolics (89.26 mg GAE/g extract) and thus exhibited stronger antioxidant ability than the Soxhlet and MW extracts. Each preparation was tested in in vitro enzymatic assays, which revealed that all three extracts exhibited interesting inhibitory activit...
TL;DR: In this paper, the essential oil of Salvia syriaca was identified using gas chromatography-mass spectrometry and reverse-phase high-performance liquid chromatography diode array detector techniques, respectively.
Abstract: Antidiabetic, anti-Alzheimer, general toxicity, and antioxidant activities of Salvia syriaca were evaluated. Phytochemical composition of the essential oil and methanolic extract of the plant were identified using gas chromatography-mass spectrometry and reverse-phase high-performance liquid chromatography-diode array detector techniques, respectively. Essential oil of S. syriaca exhibited strong cytotoxicity, antioxidant, α-amylase, and α-glucosidase inhibitory activities. Gas chromatography-mass spectrometry analysis showed that spathulenol (87.4%), isospathulenol (7.6%), and bornyl acetate (2.7%) are the major compounds in essential oil. High-performance liquid chromatography analysis indicated that rutin, quercetin, apigenin, rosmarinic acid, and ferulic acid are the most abundant phenolic components. S. syriaca could be considered as a valuable source of bioactive natural compounds for functional foods, medical, and pharmaceutical applications.
TL;DR: In this paper, the phenolic profile and antioxidant activity of 60 Turkish honey samples of nineteen different floral origins were evaluated by ultra-performance liquid chromatography with electrospray ionization coupled to tandem mass spectrometry, providing the identification of 32 phenolic compounds.
Abstract: In this study, phenolic profile and antioxidant activity of 60 Turkish honey samples of nineteen different floral origins were evaluated by ultra-performance liquid chromatography with electrospray ionization coupled to tandem mass spectrometry, providing the identification of 32 phenolic compounds. Thyme (1051.58 mg/kg), pine (994.18 mg/kg), carob (935.03 mg/kg), eucalyptus (814.46 mg/kg), rhododendron (680.71 mg/kg), heather (562.59 mg/kg), cedar (561.83 mg/kg), and euphorbia (501.64 mg/kg) present significantly high phenolic content. Moreover ferulic, homogentisic, gentisic, syringic, 3,4-dihydroxybenzoic, caffeic, vanillic, p-coumaric, 4-hydroxy benzoic, and trans-2-hydroxy cinnamic acids were the most abundant of the determined compounds. The antioxidant activities of the honeys were evaluated by β-carotene-linoleic acid inhibition, DPPH free radical scavenging activity and ABTS+ cation radical scavenging activity which were measured as IC50: 10.87 – 48.23 µg/mL, SC50: 54.33 – 99.40 µg/mL and...
TL;DR: In this article, the authors used soft independent modelling of class analogy (SIMCA) and partial least squares discriminant analysis (PLS-DA) to classify coffee samples into either pure peaberry or pure normal coffee classes using two chemometric methods.
Abstract: Ultraviolet-visible (UV-Vis) spectral information (190–400 nm) was used to classify coffee samples into either pure peaberry or pure normal coffee classes using two chemometric methods: soft independent modelling of class analogy (SIMCA) and partial least squares discriminant analysis (PLS-DA). The spectral data of peaberry and normal coffee were acquired using a UV-Vis spectrometer (Genesys™ 10S UV-Vis, Thermo Scientific, USA). For both supervised discrimination methods, SIMCA and PLS-DA, all samples were correctly classified into their corresponding classes. The SIMCA model classified all samples accurately (100%) into either the peaberry or normal coffee class, even at a 5% confidence level; however, the PLS-DA model also correctly classified all samples (100%). Investigation of the major wavelengths contributing to the classifications using x-loading weights and loading of latent variables (LVs) indicated wavelengths at 230, 250, 270, 310, and 350 nm were important for determination of the cof...
TL;DR: In this paper, the use of infrared spectroscopy combined with chemometrics (multivariate analysis) for quantitative analysis and determination of oil parameters of virgin coconut oil and extra virgin olive oil is discussed.
Abstract: Vegetable oils are major lipid sources with high nutritional and calorific values for human diet. Specifically, virgin coconut oil and extra virgin olive oil are the functional oils widely used in food and pharmaceutical products, either as vehicles or main components. The quality of edible oils is determined by its contents and parameters inherent in vegetable oils. Infrared spectroscopy is an ideal technique for quantitative analysis of vegetable oils as well as for determination of oils parameters as the changes in infrared spectra can be associated with the changes of oils parameters. Infrared spectra in complex samples are difficult to interpret, as a consequence, spectroscopist uses additional tools called with chemometrics to analyse edible oils qualitatively and quantitatively. This article reviews the use of infrared spectroscopy combined with chemometrics (multivariate analysis) for quantitative analysis and determination of oil parameters of virgin coconut oil and extra virgin olive oil...
TL;DR: In this paper, a novel vitamin D3 loaded lipid nanocapsules (LNC) were produced by phase inversion method, which were characterised by particle size, polydispersity index, zeta potential, encapsulation efficiency, and encapsulation load.
Abstract: Lipid nanoparticles are carriers to improve stability, solubility, and efficacy of bioactive compounds. In this paper, novel vitamin D3 loaded lipid nanocapsules (LNC) were produced by phase inversion method. The produced nanocapsules were characterised by particle size, polydispersity index, zeta potential, encapsulation efficiency, and encapsulation load. LNC showed sizes in the range of 31.43 to 36.66 nm. Optimum LNC formulation was selected for further analysis (such as morphological study, analysis of chemical structure, release study, and sensory evaluation). Transmission electron microscopy revealed that particles had approximately spherical shape. The Fourier transform infrared spectra indicated that no adverse reactions occurred between vitamin D3 and lipid nanocapsules. About 9.6% of vitamin released in gastric simulated solution (pH: 1.2), which indicated that LNC can protect vitamin against acidic conditions. Sensory evaluation revealed the potential application of produced vitamin D3 ...
TL;DR: In this paper, the effectiveness of selected cinnamon oil-based film was ascertained by performing a challenge test with cheese as a food model, and the antibacterial efficacies of nanopowders and essential oils were also determined by the decimal reduction concentrations and the minimum bactericidal concentrations for those foodborne pathogens.
Abstract: Polylactide based films were formulated by incorporating polyethylene glycol, selected nanopowders (zinc oxide, silver-copper), and essential oils (cinnamon, garlic, and clove) by solvent casting method. Films were tested against three foodborne pathogens (one gram-positive and two gram-negative) for their antibacterial activity. The effectiveness of selected cinnamon oil-based film was ascertained by performing a challenge test with cheese as a food model. In vitro antibacterial efficacies of nanopowders and essential oils were also determined by the decimal reduction concentrations and the minimum bactericidal concentrations for those foodborne pathogens. It was observed that nanopowders exhibited considerably poorer decimal reduction concentrations and minimum bactericidal concentration values in comparison to the essential oils. Silver-copper alloy nanopowders exhibited lower decimal reduction concentrations and minimum bactericidal concentrations values than ZnO against tested pathogens where...
TL;DR: The combination of essential oils (EOs) is a novel alternative to improve their preservative effects and to reduce their organoleptic impact in food as mentioned in this paper, and the antibacterial combined effect of two EOs combinations through the calculation of the fractional inhibitory concentration index is investigated.
Abstract: The combination of essential oils (EOs) is a novel alternative to improve their preservative effects and to reduce their organoleptic impact in food. In this context, this work aims to investigate the antibacterial combined effect of two EOs combinations through the calculation of the fractional inhibitory concentration index. The combinations tested consists of Lavandula dentata/Origanum majorana EOs and Thymus serpyllum/Origanum majorana EOs. Their chemical compositions were identified by CG/MS analyses. The main compounds of O. majorana EO were (-) - terpinene-4-ol and trans-4-thujanol. Those of L. dentata EO were β-pinene and 1,8-cineole, and those of T. serpyllum EO were p-cymene and γ-terpinene. Regarding the outcomes, results highlighted partial synergistic and additive interactions. Two combinations of marjoram and thyme EOs had antibacterial activities against S. aureus. The first one corresponded to the quarter of the minimum inhibitory concentration of marjoram and half that of thyme. T...
TL;DR: In this article, a concentrated and non-concentrated blood orange juice was compared during frozen storage at −20 °C and the formol number decreased in both blood oranges and concentrated blood oranges during storage.
Abstract: Blood orange juice from Citrus sinensis (L) Osbek cv Moro was compared to a concentrated blood orange juice and both juices were studied during frozen storage at −20 °C. Analyses were conducted on pH (3.33–3.81) and titratable acidity as citric acid (11.14–13.16 g/L). The formol number decreased in both blood orange juice and concentrated blood orange juice during frozen storage, while vitamin C showed a very slight decrease. Scavenging abilities of the juices for the DPPH∙ radical ranged from 53.39% to 42.55% in blood orange juice and from 39.16% to 33.75% in concentrated blood orange juice during frozen storage. Although anthocyanins showed a diminution during storage in both the concentrated and non-concentrated blood orange juice, they were always higher in the non-concentrated juice fruit. Four phenolic acids were detected: gallic, chlorogenic (the highest quantity, 13–27 mg/L), caffeic and ferulic, the latter showed the lowest content. Ten flavonoids were identified, 2 flavonols (rutin and q...