Showing papers in "Journal of Food Science in 2003"
TL;DR: Active Packaging (AP) is becoming increasingly significant in the area of consumer demand and market trends as discussed by the authors, and the AM version is of great importance in response to the dynamic changes in current consumer demand.
Abstract: In response to the dynamic changes in current consumer demand and market trends, the area of
Active Packaging (AP) is becoming increasingly significant. Principal AP systems include those that involve
oxygen scavenging, moisture absorption and control, carbon dioxide and ethanol generation, and antimicrobial
(AM) migrating and nonmigrating systems. Of these active packaging systems, the AM version is of great importance.
This article reviews: (1) the different categories of AP concepts with particular regard to the activity of AM
packaging and its effects on food products, (2) the development of AM and AP materials, and (3) the current and
future applications of AM packaging.
787 citations
TL;DR: In this article, the extraction of anthocyanins from black currants using aqueous ethanol was optimized for yield and antioxidant activity, and the process variable having the most effect on the extraction was the solvent to solid ratio, which increased phenolic extraction in the whole range from 0 to 19 L/kg.
Abstract: Extraction of anthocyanins from black currants using aqueous ethanol was optimized for yield and antioxidant activity. The process variable having the most effect on the extraction was the solvent to solid ratio, which increased phenolic extraction in the whole range from 0 to 19 L/kg. Total phenolics increased with ethanol concentration up to a maximum at about 60% and then decreased with further increase in solvent concentration irrespective of the solvent to solid ratio. Temperature only affected the extraction of anthocyanins. Increasing the temperature beyond 30 to 35 °C resulted in degradation of anthocyanins and reduction of yields. Variation in extract composition was not sufficiently large to affect antioxidant activity.
367 citations
TL;DR: Pomegranate peels were powdered and extracted with ethyl acetate, acetone, methanol (MeOH), and water for 1 h each at room temperature as mentioned in this paper.
Abstract: Pomegranate peels were powdered and extracted with ethyl acetate, acetone, methanol (MeOH), and water for 1 h each at room temperature. Radical-scavenging activity of dried ethyl acetate, acetone, MeOH, and water extracts of pomegranate peels were compared with butylated hydroxyanisole at 5, 10, 25, and 50 ppm by high-performance liquid chromatography method using 1, 1-diphenyl-2-picrylhydrazyl. MeOH extract exhibited stronger radical-scavenging effect than others. MeOH extract showed marked reducing power in potassium ferricyanide reduction method. Antibacterial activity of acetone, MeOH, and water extracts was evaluated by pour plate method against a few Gram-positive and Gram-negative bacteria. Acetone extract showed the highest antibacterial activity, followed by MeOH and water extract.
360 citations
TL;DR: Protein content was high in Spirulina samples, whereas Isochrisis had the highest ash content, and PUFA, SFA contents, n-3/n-6 ratios, and eicosapentaenoic acid (EPA)/docosahexaenoic Acid (DHA) ratios were obtained.
Abstract: Nutritional composition was determined for Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana cultures. Data include the proximate composition, energy value, mineral elements, and fatty acid composition. Sixteen strains of these microalgae were obtained as a percentage of total fat. Total PUFA, SFA contents, n-3/n-6 ratios, and eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) ratios were obtained. Protein content was high in Spirulina samples, whereas Isochrisis had the highest ash content. Spirulina is a rich source of γ-linolenic acid (GLA); Chlorella was an important source of PUFAs. Spirulina is a rich source of K, Chlorella is rich in P, and Isochrisis is a good source of Ca and Mg. Se content of Isochrisis is higher than in the other microalgae.
356 citations
TL;DR: The influence of the mean emulsion droplet size on flavor retention during spray drying was studied in this article, where d-Limonene, ethyl butyrate, and ethyl propionate were used as the model flavors.
Abstract: The influence of the mean emulsion droplet size on flavor retention during spray drying was studied. d-Limonene, ethyl butyrate, and ethyl propionate were used as the model flavors. Gum arabic, soybean water-soluble polysaccharides, or modified starch blended with maltodextrin, were used as the wall materials. The increasing emulsion droplet decreased the retention of flavors. The distribution curve containing larger emulsion droplets shifted toward a smaller size after atomization, indicating that the larger emulsion droplets would be changed in size during atomization and result in decreasing flavor retention. For ethyl butyrate and ethyl propionate, the retention had a maximum at the mean emulsion diameter of 1.5 to 2 and 2.5 to 3.5 μm, respectively.
342 citations
TL;DR: It is hypothesize that selected abiotic stress treatments, such as wounding, phytohormones, temperature, ultraviolent light, altered gas composition, heat shock, and water stress, will effect the secondary metabolism of fresh produce and increases the synthesis of phytochemicals with neutraceutical activity or reduce the production of undesirabe compounds.
Abstract: This paper proposes a concept based on applying postharvest abiotic stresses to enhance the neutraceutical content of fresh fruits and vegetables.We hypothesize that selected abiotic stress treatments, such as wounding, phytohormones, temperature, ultraviolent light, altered gas composition, heat shock, and water stress, among others,will effect the secondary metabolism of fresh produce and increases the synthesis of phytochemicals with neutraceutical activity or reduce the synthesis of undesirabe compounds.Controlled stresses may be used as tools by the fresh produce industry to enhance the health benefit properties of fresh-cut or whole fresh produce and by the food processing and dietary suppliment. Industries to obtain healthier processed products or enhance extractable nutraceuutical yields.
323 citations
TL;DR: In this article, an analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155degreesC, 170 degreesC, and 185 degreesC) allowed to distinguish three oil fractions: structural oil (absorbed during frying), penetrated surface oil (suctioned during cooling), and surface oil.
Abstract: Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155degreesC, 170degreesC, and 185degreesC) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil (suctioned during cooling), and surface oil. Results showed that a small amount of oil penetrates during frying because most of the oil was picked up at the end of the process, suggesting that oil uptake and water removal are not synchronous phenomena. After cooling, oil was located either on the surface of the chip or suctioned into the porous crust microstructure, with an inverse relationship between them for increasing frying times.
272 citations
TL;DR: In this paper, the effects of lowering pH by an acidulant (citric acid) on the formation of acrylamide in fried and baked corn chips and in french fries were studied by using a GC/MS.
Abstract: The effects of lowering pH by an acidulant (citric acid) on the formation of acrylamide in fried and baked corn chips and in french fries were studied by using a GC/MS. The 0.2% citric acid treatments induced 82.2% and 72.8% inhibition of acrylamide formation in fried and baked corn chips, respectively. Dipping potato cuts in 1% and 2% citric acid solutions for 1 h before frying showed 73.1% and 79.7% inhibition of acrylamide formation in french fries. In the experiment of heating 1 mL solution containing asparagine and glucose in phosphate buffers, by lowering the pH from 7.0 to 4.0, 99.1% inhibition of acrylamide formation was achieved. This is the first finding of an effective, simple, and practical way to limit the acrylamide formation in real foods.
258 citations
TL;DR: The functional, nutritional, and antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated and the antioxidative acitvity of whole herring FPH was bighest, followed by that of body,.
Abstract: The functional, nutritional, and antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated. All freeze-dried herring fish protein hydrolysate (FPH) powders were light yellow and contained 77% to 87% protein, The degree of hydrolysis was 18.3%, 13%, 13%, and 10.1%, respes. tively, for head, whole fish, body, and gonad after 75 min digestion. All FPH powders had desirable essential amino acid profiles and mineral contents. The emulsilying capacity and stahility of all FPH powders were lower than those of egg alhumin and soy protein; the fat adsorption was comparable to that of egg albumin. The antioxidative acitvity of whole herring FPH was bighest, followed by that of body,. gonad, and head.
248 citations
TL;DR: In this article, protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000-and 5000-molecular-weight cutoff membranes.
Abstract: Quinoa protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000- and 5000-molecular-weight cutoff membranes. Functional properties of the protein concentrate, protein hydrolysate, and membrane permeates were compared at different pH values. Protein solubility of the hydrolysate and membrane permeates were significantly higher (P= 0.05) than that of the protein concentrate. The protein concentrate had a significantly higher (P= 0.05) emulsifying activity index than the protein hydrolysate and membrane permeates. Membrane fractionation of the protein hydrolysate into lower-molecular-weight pep tides significantly reduced (P= 0.05) foaming properties, but it improved radical scavenging activity and the ability to inhibit the activity of angiotensin-converting enzyme.
242 citations
TL;DR: The absorbance of 2,2-diphenyl-1-picrylhydrazyl (DPPH) at 517 nm in methanol and acetone for 120 min at 25 °C under light and in the dark it did not change significantly for 150 min this article.
Abstract: The absorbance of 2,2-diphenyl-1-picrylhydrazyl (DPPH) at 517 nm in methanol and acetone decreased by 20 and 35% for 120 min at 25 °C under light, respectively; in the dark it did not change significantly for 150 min. Decomposition of DPPH under 21% oxygen after 90 min under light was significantly higher than that under 1% oxygen. Absorbance of DPPH in pH 4 buffer solution in methanol, and in pH 10 buffer solution in acetone, decreased by 55 and 80%, respectively, under light for 120 min. The evaluation of antioxidant activity by the changes of DPPH absorbance should be carefully interpreted since the absorbance of DPPH at 517 nm is decreased by light, oxygen, pH, and type of solvent in addition to the antioxidant.
TL;DR: Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color as discussed by the authors.
Abstract: Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light In both cases these effects were minimized by the citrus fiber Citrus fiber at all concentrations made the products harder and less springy and chewy All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores Microbial growth was not modified by citrus fiber during storage
TL;DR: In this paper, a highly branched cyclic dextrin (HBCD) and a maltodextrin of DE18 with sodium caseinate (SC) were tested for their ability to serve as wall materials for microcapsules with proteins.
Abstract: Maltodextrins and a highly branched cyclic dextrin (HBCD) were tested for their ability to serve as wall materials for microcapsules with proteins. HBCD or a maltodextrin of DE18 with sodium caseinate (SC) improved the oxidative stability of encapsulated fish oil; however, the DE18/SC wall system had 2 disadvantages: browning induced by the Maillard reaction and agglomeration. The oil load level and the selection of dextrin strongly affected the outer topography and the inner structure, as well as the ratio of the oil to dextrin on the surface of the microcapsules. It is stated that drying speeds of dextrin and oil load levels were shown to be likely related to the structural difference in the microcapsules.
TL;DR: In this paper, a study was conducted to determine the fatty acid compositions and oxidative stabilities of cold-pressed cranberry, carrot, hemp, and caraway seed oils, and the results showed that cranberry and hemp seed oils exhibited higher α-linolenic acid (18:3n-3) contents with levels of 22 and 19 g/100 g fatty acids, respectively.
Abstract: This study was conducted to determine the fatty acid (FA) compositions and oxidative stabilities of cold-pressed cranberry, carrot, hemp, and caraway seed oils. The cold-pressed cranberry and hemp seed oils exhibited higher α-linolenic acid (18:3n-3) contents with levels of 22 and 19 g/100 g fatty acids, respectively. Cold-pressed carrot seed oil contained about 82% oleic acid and had the lowest total saturated fatty acids among all tested oils. Cold-pressed caraway seed oil had the greatest oxidative stability with an OSI value of 150 hours. In addition, cold-pressed carrot seed oil had the lightest color while hemp seed oil was the darkest among all the oils tested.
TL;DR: In this paper, the effects of commercial-scale pulsed electric field processing on the microbial stability, ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice were studied and compared with those of thermal processing.
Abstract: Effects of commercial-scale pulsed electric field (PEF) processing on the microbial stability, ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice were studied and compared with those of thermal processing. Freshly squeezed orange juice was thermally processed at 90 °C for 90 s or processed by PEF at 40 kV/cm for 97 ms. Both thermally processed and PEF-processed juices showed microbial shelf life at 4 °C for 196 d. PEF-processed juice retained more ascorbic acid, flavor, and color than thermally processed juice (P<0.05). Sensory evaluation of texture, flavor, and overall acceptability were ranked highest for control juice, followed by PEF-processed juice and then by thermally processed juice (P<0.01).
TL;DR: In this article, the authors studied the compression heating of selected fatty and model food materials during high-pressure processing using a specially designed experimental system and found that at an initial temperature of 25 °C, fats and oils showed higher compression heating values (up to 8.7 °C per 100 MPa) compared to 2 to 3 °C for water.
Abstract: Compression heating of selected fatty and model food materials during high-pressure processing was studied using a specially designed experimental system. Commercially available soybean oil, olive oil, beef fat, chicken fat, and salmon fish were studied at different pressures (150 to 600 MPa) and at different initial temperatures (25 to 70 °C). At an initial temperature of 25 °C, fats and oils showed higher compression heating values (up to 8.7 °C per 100 MPa) compared to 2 to 3 °C per 100 MPa for water. Though the compression heating of water depends on its initial temperature, oils have little or no effect of initial temperature.
TL;DR: In this paper, the authors introduced survival analysis concepts to be used in sensory shelf life studies, together with the equations necessary for calculations, and defined the survival function as the probability of consumers accept- ing a product beyond a certain storage time.
Abstract: Survival analysis concepts to be used in sensory shelf life studies were introduced, together with the equations necessary for calculations. The survival function was defined as the probability of consumers accept- ing a product beyond a certain storage time. Censoring phenomena, a key concept in survival analysis, was defined and has been shown to occur in sensory shelf-life data. Concepts and calculations were applied to a data set obtained from 50 consumers who each tasted seven yogurt samples with different storage times, answering "yes" or "no" to whether they would consume the samples. From this censored data set, nonparametric and
TL;DR: In this paper, the inhibitory activity of chitosan-based edible coatings was assessed against two food pathogens (Staphylococcus aureus and Listeria monocytogenes) and 1 strain involved in food alteration (Pseudomonas aeruginosa) on model agar medium and on a real cheese food product.
Abstract: The inhibitory activity of chitosan-based edible coatings was assessed against 2 food pathogens (Staphylococcus aureus and Listeria monocytogenes) and 1 strain involved in food alteration (Pseudomonas aeruginosa) on model agar medium and on a real cheese food product. Colony counting and epifluorescence microscopy methods were conducted, and the results show a nonsignificant influence of the components of the food matrix in the protection of the microbial population against chitosan activity. Numeration on model agar medium showed 100% inhibition of the development of selected Gram-positive bacteria and 77% inhibition on Pseudomonas growth. Chitosan is thought to act through binding to the cytoplasmic membrane surface, and it is possible that the outer membrane protects the Gram-negative cells. Moreover, epifluorescence microscopic results showed a possible chitosan action during a short time duration on the synthesis of nucleic acids and especially on the relative proportion of RNA compared with DNA. This impact was followed by an adaptative mechanism of the cells. Edible chitosan coating could thus be used to increase the microbial lag phase while decreasing the maximum density of selected microorganisms and could have potential application for dairy products preservation.
TL;DR: In this paper, the dielectric properties of 15 vegetables and fruits were measured at 2450MHz from 5 to 130 °C. Equations were developed as a function of temperature, ash, and either moisture content or water activity, and compared to literature equations.
Abstract: The dielectric properties of 15 vegetables and fruits were measured at 2450MHz from 5 to 130 °C. Equations were developed as a function of temperature, ash, and either moisture content or water activity, and compared to literature equations. Dielectric constant of vegetables and fruits decreased with temperature and ash content. However, ash was not a factor in the equations produced separately for fruits. Dielectric loss factor changed quadrically with increasing temperature: first decreasing and then increasing. This transition temperature decreased with ash content. Ash increased the dielectric loss factor. Garlic and potato gave unusual results, which could be explained by the behavior of solutions of inulin and potato starch, respectively.
TL;DR: In this paper, a study was carried out on samples from 52 Arabica coffee plots spread throughout 6 producing regions in Honduras and the aim was to identify environmental and agronomic factors that affect coffee quality.
Abstract: To better know the cup quality of Honduran coffee, a study was carried out on samples from 52 Arabica coffee plots spread throughout 6 producing regions in Honduras The aim was to identify environmental and agronomic factors that affect coffee quality Biochemical and physical characteristics of coffees after roasting were used to link quality descriptors to these variables by means of multiple factor analyses Coffees of superior quality came from the Olancho and El Paraiso regions High altitudes and annual rainfall of under 1500 mm were favorable factors for the sensory quality An optimum roasting time must be sought for each type of coffee, hence for each terroir (Resume d'auteur)
TL;DR: It is demonstrated that pulsed UV light holds promise for eliminating pathogens from alfalfa seeds, and the models developed can be useful predictive tools.
Abstract: Escherichia coli O157:H7-inoculated alfalfa seeds with seed layer thicknesses of 1.02 to 6.25 mm were subjected to pulsed UV light for up to 90 s at a 8-cm distance from the UV strobe. Population reductions higher than 4 log10 colony-forming units (CFU)/g were achieved. For effect of distance from the UV strobe, seeds with 6.25-mm layer thickness were treated 3 to 13 cm from the strobe. Reductions at shorter distances, such as 60 s at 5 cm (1.93 log10 CFU/g) and 60 to 90 s at 8 cm (4.89 log10 CFU/g), were significantly higher (P≤ 0.05). Data from the treatments were used to develop empirical models as a function of distance or layer thickness and treatment time for predicting the population of E. coli O157:H7 during pulsed UV-light treatment. This study demonstrates that pulsed UV light holds promise for eliminating pathogens from alfalfa seeds, and the models developed can be useful predictive tools.
TL;DR: In this article, the antioxidant potency of five major compounds was determined using (1) 2,2-diphenyl-1-picrylhydrazyl free-radical scavenging assay, (2) thiocyanate assay in the linoleic acid model system, and (3) lipoxygenase inhibition assay.
Abstract: Isoflavones and their glycosides were isolated from kudzu root, and formononetin-7-O-glucoside (ononin) was identified from the plant for the first time. Among isolated compounds, the antioxidant potency of 5 major compounds was determined using (1) 2,2-diphenyl-1-picrylhydrazyl free-radical scavenging assay, (2) thiocyanate assay in the linoleic acid model system, and (3) lipoxygenase inhibition assay. The study indicates that 5 compounds act as free-radical scavengers and inhibit both linoleic acid peroxidation and lipoxygenase activity. The 3 different assays for determining antioxidant activity revealed that activity in one test did not necessarily correlate with activity in another test. Arachidonic acid release in the intact HL-29 cancer cell, biochanin A, showed strong inhibition of about 70%, at a concentration of 50 μ.M.
TL;DR: In this paper, the authors measured biogenic amines and polyamines in unripened and ripened cheeses and found that the amine contents varied among different types of ripened cheese, within the same type of cheese, and also within the parts of cheeses.
Abstract: Biogenic amines and polyamines were measured in unripened cheese and 4 types of ripened cheese. The study included cheeses produced from both pasteurized and raw milks. All amines were lower in unripened than in ripened cheeses. The amine contents varied among different types of ripened cheese, within the same type of cheese, and also within the parts of cheeses. The main amines in ripened cheeses were tyramine, cadaverine, and putrescine. The highest concentration of tyramine was found in hard-ripened raw-milk cheeses, while blue cheese had the highest level of cadaverine. Unripened cheeses could be considered as well-tolerated products for histamine- and tyramine-sensitive individuals, whereas the wide variability in biogenic amines makes it difficult to generalize this consideration for all ripened cheeses.
TL;DR: In this article, chemical compositions, physical properties, and suitability for starch noodle making of different granule size fractions from potato and sweet potato starches were studied, and the processibility and the qualities evaluated by objective and subjective methods of both dried and cooked starch noodles made from small-size granule fractions.
Abstract: Chemical compositions, physical properties, and suitability for starch noodle making of different granule size fractions from potato and sweet potato starches were studied. The ash content, amylose content, phosphorus content, gel firmness, and freeze-thaw stability of small-size granule fractions (<20 mum) were significantly different from those of the large-size granule fractions. The processibility and the qualities evaluated by objective and subjective methods of both dried and cooked starch noodles made from small-size granule fractions were significantly better than those made from their initial starch preparations and much better than those made from the large-size granule fractions.
TL;DR: In this paper, molecular size, thermal properties, hydrophobicity, nitrogen solubility, and emulsifying and foaming properties were determined for protein products from heat-stabilized defatted rice bran.
Abstract: Molecular size, thermal properties, hydrophobicity, nitrogen solubility, and emulsifying and foaming properties were determined for protein products from heat-stabilized defatted rice bran. The freeze-dried and spray-dried proteins had molecular sizes between 6.5 to 66.2 kDa; denaturation temperatures of 84.1 and 84.6 °C, enthalpies of 2.5 and 2.37 J/g, hydrophobicities of 20677 and 22611, maximum solubilities of 66.3% and 66.1% at pH 12.0, emulsifying capacities of 0.19 and 0.18, emulsion stabilities of 16.5 and 17.3 min, foam capacities of 4.0 mL and 4.2 mL, and negligible foam stabilities. These results demonstrated that the extracted rice bran protein has potential as a nutraceutical ingredient in food applications.
TL;DR: Most of the physicochemical traits, flavor attributes, and firm texture showed a simple additive inheritance on the contrary to the aroma and other texture traits.
Abstract: In order to analyze the genetic control of fresh-market tomato quality, the genetic variation of quality attributes was analyzed in 45 hybrids and their 13 parental lines, grown in 2 contrasted environments. Fruit quality was assessed by physical measurements, fruit composition, and sensory analyses (descriptive analysis by a trained panel and hedonic tests by randomly chosen consumers). Most of the physicochemical traits, flavor attributes, and firm texture showed a simple additive inheritance on the contrary to the aroma and other texture traits. Specific networks of relationships among traits were shown in hybrids. Consumers perceived significant differences among hybrids and seemed to particularly appreciate the hybrids among old and modern lines.
TL;DR: In this paper, a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off-odor and discoloration of beef patties containing either ascorbic acid, rosemary, oregano, or borage were evaluated for storage stability at 2 ± 1 °C.
Abstract: Beef patties containing either ascorbic acid, rosemary, oregano, or borage were evaluated for storage stability at 2 ± 1 °C, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off-odor and discoloration All of the antioxidants (except ascorbic acid) reduced (p < 001) TBARS formation, which was totally inhibited by borage Myoglobin oxidation and color fading were inhibited (p < 001) by rosemary, oregano, and borage Microbial growth showed insignificant differences among treatments Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4-d period
TL;DR: In this paper, the authors compared amino acid structure and type on the pasting properties and crystallinity of rice starch isolated from flour and found that negatively charged amino acids had a similar effect as that of the positive amino acids for decreasing cooking stability of the starch, but opposite effects on retrogradation tendency.
Abstract: This study compared effects amino acid structure and type on the pasting properties and crystallinity of rice starch isolated from flour. Amino acids were added at 2 and 6% of the starch (dry basis) for RVA analyses. Charged amino acids had more of an influence on pasting properties than neutral amino acids. Our results indicated that the negatively charged amino acids had a similar effect as that of the positive charged amino acids for decreasing cooking stability of the starch, but opposite effects on retrogradation tendency. Charged amino acids increased the crystallinity of the starch, potentially enhancing resistant starch nature.
TL;DR: In this paper, the internal and sensory quality of eggs coated with chitosan was evaluated during a 5-week storage at 25 °C, and the results indicated that the albumen and yolk quality of the coated eggs can be preserved up to 5 wk at 25°C, which is at least 3 wk longer than observed for the control noncoated eggs.
Abstract: Internal and sensory quality of eggs coated with chitosan was evaluated during a 5-wk storage at 25 °C. Three chitosans with high (HMw, 1100 KDa), medium (MMw, 746 KDa), and low (LMw, 470 KDa) molecular weight were used to prepare coating solutions. Coating with LMw chitosan was more effective in preventing weight loss than with MMw and HMw chitosans. The Haugh unit and yolk index values indicated that the albumen and yolk quality of coated eggs can be preserved up to 5 wk at 25 °C, which is at least 3 wk longer than observed for the control noncoated eggs. Based on external quality, consumers could not differentiate the coated eggs from the control noncoated eggs. Overall acceptability of all coated eggs was not different from the control and commercial eggs.
TL;DR: In this paper, three typical types of Chinese sweet potato varieties (XuShu18, SuShu2, andSuShu8) were characterized and compared with starches isolated from potato and mung bean.
Abstract: Starches isolated from 3 typical types of Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) were characterized and compared with starches isolated from potato and mung bean The 3 sweet potato starches differed in granule size; particle size distribution; protein, lipid, and phosphorus contents; pasting behaviors; swelling patterns; and syneresis The retrogradation tendencies, measured both by setback ratio and by syneresis, differed for the 3 starches, although the amylose contents were quite similar (193 to 200%) Physicochemical properties of all 3 types of starches are evidently different from each other and from those of potato and mung bean starches