Showing papers in "Journal of Food Science in 2013"
TL;DR: Consumers should obtain nutrients and bioactive compounds from a wide variety of whole foods for optimal nutrition and health well-being, not from expensive dietary supplements.
Abstract: There is strong scientific evidence suggesting that regular consumption of fruits and vegetables is negatively associated with risk of developing chronic diseases The 2010 Dietary Guidelines for Americans recommend at least 9 servings of fruits and vegetables a day based on a 2000 kcal diet However, the average person in the United States consumes 36 servings of fruits and vegetables per day In order to achieve the goal of at least 9 servings, we should continue educating Americans about the health benefits of fruits and vegetables and recommend consumers to eat a wide variety of fruits and vegetables The key is to increase the amount up to 9 to 13 servings of fruits and vegetables a day in all forms Fresh, cooked, and processed fruits and vegetables including frozen and canned, 100% fruit juices, 100% vegetable juices, and dried fruits are all considered as servings of fruits and vegetables A wide variety of fruits and vegetables provide a range of nutrients and different bioactive compounds including phytochemicals (phenolics, flavonoids, and carotenoids), vitamins (vitamin C, folate, and provitamin A), minerals (potassium, calcium, and magnesium), and fibers More and more evidence suggests that the health benefits of fruits and vegetables are attributed to the additive and synergistic interactions of the phytochemicals present in whole foods by targeting multiple signal transduction pathways Therefore, consumers should obtain nutrients and bioactive compounds from a wide variety of whole foods for optimal nutrition and health well-being, not from expensive dietary supplements
402 citations
TL;DR: G gelatin films-containing thymol can be used as safe and effective source of natural antioxidant and antimicrobial agents with the purpose of evaluating their potential use as modern nano wound dressing.
Abstract: UNLABELLED The aim of this study was to determine the properties of gelatin films incorporated with thymol. Gelatin films were prepared from gelatin solutions (10% w/v) containing thymol (1, 2, 4, and 8% w/w), glycerol (25% w/w) as plasticizer, and glutaraldehyde (2% w/w) as cross-linker. Cross-likened films showed higher tensile strength, higher elongation at break, lower Young's modulus, lower water solubility, lower swelling, lower water uptake, and lower water vapor permeability. Incorporation of thymol caused a significant decrease in tensile strength, increase in elongation at break, decrease in Young's modulus, increase in water solubility, decrease in swelling and water uptake, and increase in water vapor permeability slightly. The films incorporated with thymol exhibited excellent antioxidant and antibacterial properties. The antibacterial activity of the films containing thymol was greatest against Staphylucoccus aureus followed by Bacillus subtilis followed by Escherichia coli and then by Pseudomonas aeruginosa. Thus, gelatin films-containing thymol can be used as safe and effective source of natural antioxidant and antimicrobial agents with the purpose of evaluating their potential use as modern nano wound dressing. PRACTICAL APPLICATION This study clearly demonstrates the potential of gelatin films incorporated with thymol as natural antioxidant and antimicrobial nano film. Such antimicrobial films exhibited excellent mechanical, physical, and water activities and could be used as antibacterial nano wound dressing against wounds burn pathogens.
181 citations
TL;DR: Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW mixtures did induce formation of a fat globule network in ice ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications.
Abstract: The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications.
129 citations
TL;DR: The development of films from fruit purees head to a new strategy for plastic processing from natural resources, with small fractions of chitosan nanoparticles enhancing mechanical and thermal stability broadening potential film applications.
Abstract: Puree prepared from over-ripe peeled bananas was used as raw material for films processing in a laboratory padder. Pectin and glycerol as plasticizer were added in small concentrations and chitosan nanoparticles (88.79 ± 0.42 nm medium size) incorporated at 0.2% (dry weight basis) as reinforcement material. The mechanical properties, water vapor transmission, thermal stability, and scanning electron microscopy of fractured film surfaces were characterized. Both pectin and glycerol demonstrated an important role in promoting elongation and film handability as was expected. The incorporation of nanoparticles promoted noticeable improvement of the mechanical properties and acted in reducing the water vapor permeation rate, by 21% for films processed with pectin and up to 38% for films processed without pectin, when compared to the control (puree films with no pectin and nanoparticles additions). Microscopic observation revealed a denser matrix when nanoparticles are incorporated into the films.
Practical Application: The development of films from fruit purees head to a new strategy for plastic processing from natural resources. The over-ripe or even waste banana can be adequately prepared for batch films processed with reasonable mechanical and barrier properties, suitable for applications in the food segment. The addition of small fractions of chitosan nanoparticles, form nanocomposites enhancing mechanical and thermal stability broadening potential film applications.
111 citations
TL;DR: An overview of the aquaculture production in the whole world is presented, raising the particularities in Brazil, highlighting the importance of the use of veterinary drugs in this system of animal food production, and addressing the potential risks arising from their indiscriminate use.
Abstract: Aquaculture has become an important source of fish available for human consumption. In order to achieve greater productivity, intensive fish cultivation systems are employed, which can cause greater susceptibility to diseases caused by viruses, bacteria, fungi, and parasites. Antimicrobial substances are compounds used in livestock production with the objectives of inhibiting the growth of microorganisms and treatment or prevention of diseases. It is well recognized that the issues of antimicrobial use in food animals are of global concern about its impact on food safety. This paper present an overview of the aquaculture production in the whole world, raising the particularities in Brazil, highlighting the importance of the use of veterinary drugs in this system of animal food production, and address the potential risks arising from their indiscriminate use and their impacts on aquaculture production as they affect human health and the environment. The manuscript also discusses the analytical methods commonly used in the determination of veterinary drug residues in fish, with special issue for fluroquinolones residues and with emphasis on employment of LC-MS/MS analytical technique.
105 citations
TL;DR: H-NMR analysis showed that organic acids as well as bioactive substances were produced during the kimchi fermentation, and Leuconostoc strains and Lactobacillus sakei were identified as the producers of mannitol and GABA, respectively.
Abstract: Kimchi is often stored for a long period of time for a diet during the winter season because it is an essential side dish for Korean meals. In this study pH, abundance of bacteria and yeasts, bacterial communities, and metabolites were monitored periodically to investigate the fermentation process of kimchi for 120 d. Bacterial abundance increased quickly with a pH decrease after an initial pH increase during the early fermentation period. After 20 d, pH values became relatively stable and free sugars were maintained at relatively constant levels, indicating that kimchi fermentation by lactic acid bacteria (LAB) was almost completed. After that time, a decrease in bacterial abundance and a growth in Saccharomyces occurred concurrently with increased free sugar consumption and production of glycerol and ethanol. Finally, after 100 d, the growth of Candida was observed. Community analysis using pyrosequencing revealed that diverse LAB including Leuconostoc citreum, Leuconostoc holzapfelii, Lactococcus lactis, and Weissella soli were present during the early fermentation period, but the LAB community was quickly replaced with Lactobacillus sakei, Leuconostoc gasicomitatum, and Weissella koreensis as the fermentation progressed. Metabolite analysis using (1) H-NMR showed that organic acids (lactate, acetate, and succinate) as well as bioactive substances (mannitol and gamma-aminobutyric acid (GABA)) were produced during the kimchi fermentation, and Leuconostoc strains and Lactobacillus sakei were identified as the producers of mannitol and GABA, respectively.
103 citations
TL;DR: It is suggested that while biological interventions such as competitive exclusion and certain chemical treatments appear to be similar to 20000 ppm calcium hypochlorite for seed disinfection, physical methods especially high pressure may be more effective than the reference standard regardless of the type of bacteria or seed.
Abstract: Microbial contamination of sprouts by Salmonella and Escherichia coli O157 : H7 has been a common cause of foodborne diseases and a continuing challenge to the sprout industry. Seed disinfection treatment has been recommended as a major intervention step in a multihurdle approach to reduce the risk of illness associated with contaminated sprouts. U.S. Food and Drug Administration cited 20000 ppm calcium hypochlorite as an example treatment in its recommendation for seed treatment and this treatment has been considered the reference standard for seed disinfection treatment for over a decade. However, promising new disinfection treatments have emerged in recent years. In this study, we summarized published data and compared the efficacies of different disinfection methods in the reduction of microbial contamination on seeds. Our findings suggest that while biological interventions such as competitive exclusion and certain chemical treatments appear to be similar to 20000 ppm calcium hypochlorite for seed disinfection, physical methods especially high pressure may be more effective than the reference standard regardless of the type of bacteria or seed. The combination of 2 or more treatments, sequentially or simultaneously, may further improve disinfection results. Since treatments with high levels of chemical disinfectants, especially 20000 ppm calcium hypochlorite, can pose environmental and worker safety risks, alternative intervention approaches should be considered. Additional studies to confirm the greater efficacy of certain physical and combined seed disinfection treatments and to identify other effective management strategies are needed to further improve sprout safety.
98 citations
TL;DR: Coatings containing nanoemulsions of LO have the potential to inhibit Salmonella and E. coli O157:H7 contamination of plums and may extend plum shelf life and also retarded the changes in lightness and the concentration of phenolic compounds in plums during storage.
Abstract: Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage at 4 and 25 °C were investigated. The emulsions used for coating were produced by mixing a carnauba wax-based solution (18%, w/w) with LO at various concentrations (0.5% to 4.0%, w/w) using dynamic high pressure processing at 172 MPa. The coatings were evaluated for their ability to inhibit the growth of Salmonella Typhimurium and Escherichia coli O157:H7 and their ability to preserve various physicochemical qualities of plums. Uniform and continuous coatings on plums, formed with stable emulsions, initially inhibited S. Typhimurium and E. coli O157:H7 by 0.2 to 2.8 and 0.8 to 2.7 log CFU/g, respectively, depending on the concentration of LO and the sequence of coating. The coatings did not significantly alter the flavor, fracturability, or glossiness of the plums. The antimicrobial effects of the coatings against S. Typhimurium and E. coli O157:H7 were demonstrated during storage at 4 and 25 °C. The coatings reduced weight loss and ethylene production by approximately 2 to 3 and 1.4 to 4.0 fold, respectively, and also retarded the changes in lightness and the concentration of phenolic compounds in plums during storage. The firmness of coated plums was generally higher than uncoated plums when stored at 4 °C and plum respiration rates were reduced during storage. Coatings containing nanoemulsions of LO have the potential to inhibit Salmonella and E. coli O157:H7 contamination of plums and may extend plum shelf life.
Practical Application
This research explored the potential of a carnauba wax and lemongrass oil nanoemulsion coating to increase microbial safety and shelf life of plums. The data presented in this paper, demonstrating the effects of the nanoemulsion coating on the inhibition of foodborne pathogens and the physicochemical properties of stored plums, would be useful for the formation of nanoemulsion coatings for fruit applications.
94 citations
TL;DR: Ultra-high-pressure-homogenization (UHPH) is an emerging technology, a potential alternative to conventional heat treatments, and specific UHPH conditions could produce commercial sterilization of almond beverage.
Abstract: UNLABELLED The effects of ultra-high-pressure homogenization (UHPH) at 200 and 300 MPa, in combination with different inlet temperatures (55, 65, and 75 °C) on almond beverages with lecithin (AML) and without lecithin (AM), were studied. UHPH-treated samples were compared with the base product (untreated), pasteurized (90 °C, 90 s), and ultra-high-temperature (UHT, 142 °C, 6 s) samples. Microbiological analysis, physical (dispersion stability, particle size distribution, and hydrophobicity), and chemical (hydroperoxide index) parameters of special relevance in almond beverages were studied. Microbiological results showed that pressure and inlet temperature combination had a significant impact on the lethal effect of UHPH treatment. While most UHPH treatments applied produced a higher quality of almond beverage than the pasteurized samples, the combination of 300 MPa and 65 and/or 75 °C corresponded to a maximum temperature after high pressure valve of 127.7 ± 9.7 and 129.3 ± 12.6 °C, respectively. This temperature acted during less than 0.7 s and produced no bacterial growth in almond beverages after incubation at 30 °C for 20 d. UHPH treatments of AML samples caused a significant decrease in particle size, resulting in a high physical stability of products compared to conventional heat treatments. UHPH treatment produced higher values of hydroperoxide index at day 1 of production than heat-treated almond beverage. Hydrophobicity increased in AML-UHPH-treated samples compared to AM and conventional treatments. PRACTICAL APPLICATION Ultra-high-pressure-homogenization (UHPH) is an emerging technology, a potential alternative to conventional heat treatments. It is a simple process consisting of single step. When liquid food (almond beverage in this study) passes through the high-pressure valve, a very good stability and reduction of microorganisms is achieved, both effects due to the particle breakdown. Specific UHPH conditions could produce commercial sterilization of almond beverage.
89 citations
TL;DR: A proposed approach to designing soluble aggregates with improved thermal stability for beverage applications is presented.
Abstract: Forming whey proteins into soluble aggregates is a modification shown to improve or expand the applications in foaming, emulsification, gelation, film-formation, and encapsulation Whey protein soluble aggregates are defined as aggregates that are intermediates between monomer proteins and an insoluble gel network or precipitate The conditions under which whey proteins denature and aggregate have been extensively studied and can be used as guiding principles of producing soluble aggregates These conditions are reviewed for pH, ion type and concentration, cosolutes, and protein concentration, along with heating temperature and duration Combinations of these conditions can be used to design soluble aggregates with desired physicochemical properties including surface charge, surface hydrophobicity, size, and shape These properties in turn can be used to obtain target macroscopic properties, such as viscosity, clarity, and stability, of the final product A proposed approach to designing soluble aggregates with improved thermal stability for beverage applications is presented
85 citations
TL;DR: Physiological drop of citrus fruits may be a good resource of bioactive compounds including flavonoid, phenolic acids, limonoids, synephrine, and a good material of nutraceuticals.
Abstract: The phytochemical content and the antioxidant activity (AA) of physiological drop of the main citrus species grown in China were investigated. Among the flavonoids, hesperidin was found mostly in mandarin and sweet orange, naringin was found mostly in sour orange, pummelo, grapefruit and a hybrid (Gaocheng), narirutin was found in most varieties, neohesperidin was found in Gaocheng and Huyou, and nobiletin and tangeretin were found in most varieties. Hydroxycinnamic acids were the main phenolic acids present, ferulic acid and caffeic acid were the dominant in most cases. There was a greater amount of free (extractable) than bound (insoluble) phenolic acids. Levels of limonoids were higher in Foyou, Eureka lemon, and Gaocheng than those in the other cultivars. The highest level of synephrine was found in Ponkan and Weizhang Satsuma. AA was highest in Ponkan and Weizhang Satsuma and lowest in Huyou, pummel, and lemon. These results suggest that physiological drop of citrus fruits have good potential as sources of different bioactive compounds and antioxidants.
Practical Application: Physiological drop of citrus fruits may be a good resource of bioactive compounds including flavonoids, phenolic acids, limonoids, synephrine, and a good material of nutraceuticals.
TL;DR: The results showed that mushroom wastes, which are cheaper than other sources, could be an important, new, alternative source of prebiotics.
Abstract: The bases or stipes of mushrooms are normally discarded as low-economic value animal feed and compost There are no known reports on deriving polysaccharides from these mushroom wastes for use as prebiotics This study showed that the relatively low concentration (01% to 05%) of polysaccharides from Lentinula edodes stipe, Pleurotus eryngii base, and Flammulina velutipes base can enhance the survival rate of Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium longum subsp longum during cold storage The polysaccharides had synergistic effects with the peptides and amino acids from a yogurt culture to maintain probiotics above 10(7) CFU/mL during cold storage, and they also had significant protective effects on these probiotics in simulated gastric and bile juice conditions to achieve beneficial effects in the host These results showed that mushroom wastes, which are cheaper than other sources, could be an important, new, alternative source of prebiotics
TL;DR: It is revealed that rice bean is a nutritionally rich legume as compared to many other legumes of the category and could be advocated for consumption as well as for inclusion in crop improvement programs.
Abstract: Rice bean, a less known and underutilized legume, has emerged as a potential legume because of its nutritional potential. The nutritional quality of rice bean is higher as compared to many other legumes of Vigna family. In the present study, 16 diverse rice bean genotypes were evaluated for major nutritional constituents viz; protein content, total lipids, dietary fiber, total carbohydrates, vitamins, minerals, protein fractions, amino acid, and fatty acid profile. The protein content to the extent of 25.57% was observed in the genotype BRS-2 with in vitro digestibility of 54.23%. The fatty acid profile revealed the higher percentage of unsaturated fatty viz., linoleic and linolenic acid, which are nutritionally desirable in the diet. Albumins (6.13% to 7.47%) and globulins (13.11% to 15.56%) constituted the major portion of proteins. Anti-nutritional factors were in the range of: total phenolics (1.63% to 1.82%), total tannins (1.37% to 1.55%), condensed tannins (0.75% to 0.80%), hydrolysable tannins (0.56% to 0.79%), trypsin inhibitor (24.55 to 37.23 mg/g), phytic acid (7.32 to 8.17 mg/g), lipoxygenase activity (703 to 950 units/mg), and saponin content (1.2 to 3.1 mg/100 g). The oligosaccharides associated with the production of flatulence viz., raffinose, stachyose, and verbascose were in the limits of 1.66% to 2.58%, 0.94% to 1.88%, and 0.85% to 1.23%, respectively. In vitro protein digestibility up to 55.57% was observed in rice bean genotypes. The present study has revealed that rice bean is a nutritionally rich legume as compared to many other legumes of the category. Among different genotypes BRS-2 was observed superior and could be advocated for consumption as well as for inclusion in crop improvement programs.
Practical Application: Rice bean is nutritionally rich legume, but despite its nutritional excellence, it has been put in underutilized category. Because of this and several other reasons the people are not aware of its nutritional benefits. Moreover, the complete nutritional details are also not available on this pulse. The present study gives the vivid description of nutritional attributes of this legume for making people aware of its nutritional excellence and provoking improved work in rice bean.
TL;DR: It is demonstrated that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleOGel.
Abstract: The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel.
TL;DR: There was a high correlation between instrumental measurements and their sensory perception; however, the sensory attribute measurements explained cultivar characteristics better than instrumental measurements alone.
Abstract: A generic descriptive analysis using 11 judges provided 16 sensory attributes that described the aroma, flavor, and texture characteristics of 7 nectarine and peach cultivars selected for their predominant sensory attributes. Simultaneously, the "in-store" acceptability of these cultivars was evaluated by 120 consumers from northern California. The relationships among instrumental measurements (flesh firmness, ripe soluble solids concentration (RSSC), and ripe titratable acidity (RTA), sensory panel descriptors, and consumer hedonic responses were studied. In these cultivars, RSSC was the only instrumental measurement significantly related to overall liking. Cultivars with medium acidity and/or flavor/aroma were liked "very much," and consumer willingness to pay more was correlated with overall liking without regard to cultivar. Cluster analysis revealed 3 segments that were associated with ethnicity and consumer preferences within each segment. Sweetness was the main driver of liking for 2 consumer clusters; however, for the 3rd cluster, the perception of fruit aromas described as grassy/green fruit and pit aromas were the main drivers of liking. There was a high correlation between instrumental measurements and their sensory perception; however, the sensory attribute measurements explained cultivar characteristics better than instrumental measurements alone. Sweetness correlated positively with overall liking and consumer acceptance.
TL;DR: Fish size-related changes in Hg concentrations determined high THQ and EWI values relatively to larger size fish consumption of these species, except for red mullet, suggesting potential health human risk.
Abstract: UNLABELLED Mercury (Hg), cadmium (Cd), and lead (Pb) were quantified in muscle tissue of 5 species of demersal fish (european conger eel, rosefish, brown ray, blackbellied angler, and red mullet) commonly consumed in Italy. In all species studied, Hg was the most abundant element, followed by Pb and Cd, which exhibited comparable levels. Cd and Pb concentrations did not differ either within individuals of the same species or among various species examined, whereas Hg accumulation was species-specific. Significant positive correlations between Hg concentrations and fish length for the 5 characterized species were observed. From a public health standpoint, Pb concentrations were under the legal limit for human consumption indicated by European Regulation, whereas Hg and Cd content occurred at levels exceeding the respective critical values in most of the samples examined. The estimated weekly intakes (EWIs) as well as the target hazard quotients (THQs) for Cd and Pb indicated that fish were safe for human consumption, whereas major concern was related to Hg. Fish size-related changes in Hg concentrations determined high THQ and EWI values relatively to larger size fish consumption of these species, except for red mullet, suggesting potential health human risk. A continuous surveillance system of Hg content in fishery products, especially in certain species that for physiological reasons concentrate Hg more easily than others is crucial for consumer health protection. PRACTICAL APPLICATION The present article deals with metal (Hg, Cd, and Pb) concentrations in commercially important demersal fish from Mediterranean Sea. The dietary intakes of these elements have been estimated and the dietary exposure assessment was calculated. This kind of study will help the consumers to make an informative choice when buying fish.
TL;DR: A 90% (ethanol:distilled water--90:10) gradient solvent was identified as one of the best gradient solvents for the effectual extraction of bioactive components from M. oleifera leaves and the presence of multiflorin-B and apigenin is reported for the 1st time.
Abstract: Free radicals trigger chain reaction and inflict damage to the cells and its components, which in turn ultimately interrupts their biological activities. To prevent free radical damage, together with an endogenous antioxidant system, an exogenous supply of antioxidant components to the body in the form of functional food or nutritional diet helps undeniably. Research conducted by the Natl. Inst. of Health claimed that Moringa oleifera Lam possess the highest antioxidant content among various natural food sources based on an oxygen radical absorbent capacity assay. In this study, a 90% (ethanol:distilled water—90:10) gradient solvent was identified as one of the best gradient solvents for the effectual extraction of bioactive components from M. oleifera leaves. This finding was confirmed by various antioxidant assays, including radical scavenging activity (that is, 1, 1-diphenyl-2-picrylhydrazyl, H2O2, and NO radical scavenging assay) and total antioxidant capacity (that is, ferric reducing antioxidant power and molybdenum assay). High-performance liquid chromatography (HPLC) fingerprints of the 90% gradient extract visually showed few specific peaks, which on further analysis, using HPLC–DAD–ESI–MS, were identified as flavonoids and their derivatives. Despite commonly reported flavonoids, that is, kaempferol and quercetin, we report here for the 1st time the presence of multiflorin-B and apigenin in M. oleifera leaves. These findings might help researchers to further scrutinize this high activity exhibiting gradient extract and its bio-active candidates for fruitful clinical/translational investigations.
TL;DR: The PLGA encapsulation improved delivery of hydrophobic antimicrobial to the pathogens in aqueous media and showed an initial burst effect for both types of PLGA followed by a more gradual release of CBE from the polymer matrix.
Abstract: Nanoencapsulation of active compounds using poly-(d,l-lactide-co-glycolide) (PLGA) is commonly used in the pharmaceutical industry for drug delivery and may have important applications in the food industry. Control of growth of foodborne bacteria with the goals of reducing the number of foodborne illness outbreaks, assuring consumers a safer food supply remains a priority in the food industry. Natural antimicrobials are an excellent way to eliminate pathogens without introducing chemical preservatives that consumers may find undesirable. Cinnamon bark extract (CBE) is an effective pathogen inhibitor isolated from cinnamon spice. PLGA nanoparticles containing CBE were produced using an emulsion-solvent evaporation method and characterized for size, polydispersity, morphology, entrapment efficiency, in vitro release and pathogen inhibition. PLGA with 2 different ratios of lactide to glycolide (65:35 and 50:50) were used to determine how polymer composition affected nanoparticle characteristics and antimicrobial potency. The size of the nanoparticles ranged from 144.77 to 166.65 nm and the entrapment efficiencies of CBE in 65:35 PLGA and 50:50 PLGA were 38.90% and 47.60%, respectively. The in vitro release profile at 35 °C showed an initial burst effect for both types of PLGA followed by a more gradual release of CBE from the polymer matrix. Both types of PLGA nanoparticles loaded with CBE were effective inhibitors of Salmonella enterica serovar Typhimurium and Listeria monocytogenes after 24 and 72 h at concentrations ranging from 224.42 to 549.23 μg/mL. The PLGA encapsulation improved delivery of hydrophobic antimicrobial to the pathogens in aqueous media.
TL;DR: Results of the study represent a solution for possible application of essential oil of C. cassia in different food systems due to its strong inhibitory effect against tested Aspergillus species.
Abstract: Antifungal activity of Allium tuberosum (AT), Cinnamomum cassia (CC), and Pogostemon cablin (Patchouli, P) essential oils against Aspergillus flavus strains 3.2758 and 3.4408 and Aspergillus oryzae was tested at 2 water activity levels (aw : 0.95 and 0.98). Main components of tested essential oils were: allyl trisulfide 40.05% (AT), cinnamaldehyde 87.23% (CC), and patchouli alcohol 44.52% (P). The minimal inhibitory concentration of the plant essential oils against A. flavus strains 3.2758 and 3.4408 and A. oryzae was 250 ppm (A. tuberosum and C. cassia), whereas Patchouli essential oil inhibited fungi at concentration > 1500 ppm. The essential oils exhibited suppression effect on colony growth at all concentrations (100, 175, and 250 ppm for A. tuberosum; 25, 50, and 75 for C. cassia; 100, 250, and 500 for P. cablin essential oil). Results of the study represent a solution for possible application of essential oil of C. cassia in different food systems due to its strong inhibitory effect against tested Aspergillus species. In real food system (table grapes), C. cassia essential oil exhibited stronger antifungal activity compared to cinnamaldehyde.
TL;DR: Diets, which were mixed with encapsulated thyme oil, expressed high insect repellent efficacy over 90% for 4 wk and microcapsules showed the sustained release properties for a long time.
Abstract: Microcapsules containing thyme oil were prepared by in situ polymerization, using melamine-formaldehyde prepolymer as a wall material and 3 different emulsifiers (pluronic F-127, tween 80, and sodium lauryl sulfate [SLS]). The general characteristics and release behavior of microcapsules, and their repellent effect against insects were investigated. The morphology of microcapsules using SLS was spherical shape with smooth surface. Microcapsules began to degrade at 150 °C. The particle size ranged from 1 to 10 μm and the loading efficiency of thyme oil was clearly affected by the emulsifier type. The highest loading efficiency appeared in microcapsules using SLS, which have good thermal resistance and smooth surface. The release rate of thyme oil from microcapsules was not only dependent on the storage temperature but also emulsifier type and microcapsules showed the sustained release properties for a long time. Diets, which were mixed with encapsulated thyme oil, expressed high insect repellent efficacy over 90% for 4 wk.
TL;DR: In this article, the authors evaluated the predictive value of rheological and particle size measurements concerning sensory appearance and texture attributes in 13 differently composed stirred yogurt systems, with a focus on graininess, viscosity, and creaminess.
Abstract: UNLABELLED Yogurts differing in fat content, protein content, and casein to whey protein ratio were produced, and structurally as well as sensorially examined. The objective of the current research was to evaluate the predictive value of rheological and particle size measurements concerning sensory appearance and texture attributes in 13 differently composed stirred yogurt systems, with a focus on graininess, viscosity, and creaminess. Structural and sensory analyses showed large differences in texture properties between the tested yogurt systems. Both data sets were correlated by means of multivariate statistical methods. Sensory graininess was highly correlated with particle size-related parameters, sensory viscosity was highly correlated with destructive rheological parameters, and creamy perception was highly correlated with particle size-related parameters and destructive rheological parameters but was not as well described by any oscillatory parameter. Best predictive ability (r(2) > 0.89) was found for creaminess combining particle size related- and destructive rheological parameters tested within this study. PRACTICAL APPLICATION Knowing the instrumental parameters describing sensory textural attributes provides important information for having a better understanding of the underlying processes during consumer's perception. Knowledge about the sensory behavior of a product and its oral processing imparts an opportunity to fasten the product development process. By means of yogurt systems instrumental parameters derived from particle size analysis and rheological measurements were correlated with sensory attributes in order to determine the main factors leading to the mouthfeel sensations grainy, viscous, and creamy of semisolid milk products.
TL;DR: Strawberry coating, with antifungal composite based solution, was the disappearance of gray mold infection signs in 90% of the contaminated fruits after 7 d of storage, treated fruits had a fresh-like appearance at the end of storage.
Abstract: Botrytis cinerea Pers, the gray mold fungus, is among the most dangerous plant pathogens that cause great losses in agricultural crops. The botryticidal activities of nanosized silver (nano Ag), fungal chitosan (CTS) irradiated fungal chitosan (IrCTS), and nano Ag-IrCTS composite were investigated. All of the examined materials exhibited powerful antifungal activity against B. cinerea. The most effective compound was nano Ag-IrCTS composite with a minimal inhibitory concentration of 125 μg/mL. The microscopic examination, of treated B. cinerea with the composite, revealed that an obvious alteration in mycelial shape was appeared accompanied and moderate lysis in fungal hyphae. With the prolongation of treatment, most of the fungal mycelia were lysed into small and elastic fragments. The consequence of strawberries coating, with antifungal composite based solution, was the disappearance of gray mold infection signs in 90% of the contaminated fruits after 7 d of storage, treated fruits had a fresh-like appearance at the end of storage. Coating with nano Ag-IrCTS solution could be highly recommended regarding its efficiency in prohibiting B. cinerea growth, preventing gray mold decay and enhancing the overall quality of coated strawberry fruits.
TL;DR: The cakes presented statistically significant increase of hardness, elasticity, and decrease of volume development as fat replacement increased above 65%.
Abstract: Fat was replaced at 35% to 100% in cakes by maltodextrin (dextrose equivalent = 3), inulin (high performance and granulated), oligofructose, citrus pectin, and microparticulated protein. Fat replacement by 35% did not induce significant differences in general. Above 65% fat replacement resulted in statistically significant (P < 0.05) decreased viscosity (except for pectin) that was followed by statistically significant decrease in air incorporation and broader bubble size distribution. The starch gelatinization temperature showed a statistically significant increase when fat was replaced by fructose oligosaccharides. The cakes presented statistically significant increase of hardness, elasticity, and decrease of volume development as fat replacement increased above 65%. Also cakes with increased fat replacement received lower scores on taste and flavor, whereas at total fat replacement they were evaluated as not acceptable. Nevertheless, at 65% fat replacement, the samples presented acceptable textural, physical, and sensorial attributes.
SIDI1
TL;DR: Strawberry tree honey was the most effective as antioxidant along with cardoon and heather honeys and this ability was strongly correlated with the amounts of phenols and flavonoids and not with the levels of vitamin C or proline.
Abstract: The present study evaluated the physicochemical characteristics and antioxidant activity of 13 commercial honeys from diverse floral origin, produced in Portugal. The values of electrical conductivity of cardoon and pennyroyal honeys were superior to the maximum limits defined by European legislation. Citrus, strawberry tree, and 1 sample of lavender honeys had values of diastase activity below those determined by European legislation. Strawberry tree, pennyroyal, and cardoon honeys had the highest amounts of potassium that coincided with the highest electrical conductivity. Strawberry tree honey was the most effective as antioxidant along with cardoon and heather honeys. This ability was strongly correlated with the amounts of phenols and flavonoids and not with the levels of vitamin C or proline.
TL;DR: With the least starch hydrolysis rate and the largest RS content, stir-fried rice would be a desirable way of preparing rice for food to reduce postprandial blood glucose and insulin responses and to improve colon health of humans.
Abstract: This study aimed to understand effects of different cooking methods, including steamed, pilaf, and traditional stir-fried, on starch hydrolysis rates of rice. Rice grains of 3 varieties, japonica, indica, and waxy, were used for the study. Rice starch was isolated from the grain and characterized. Amylose contents of starches from japonica, indica, and waxy rice were 13.5%, 18.0%, and 0.9%, respectively. The onset gelatinization temperature of indica starch (71.6 °C) was higher than that of the japonica and waxy starch (56.0 and 56.8 °C, respectively). The difference was attributed to longer amylopectin branch chains of the indica starch. Starch hydrolysis rates and resistant starch (RS) contents of the rice varieties differed after they were cooked using different methods. Stir-fried rice displayed the least starch hydrolysis rate followed by pilaf rice and steamed rice for each rice variety. RS contents of freshly steamed japonica, indica, and waxy rice were 0.7%, 6.6%, and 1.3%, respectively; those of rice pilaf were 12.1%, 13.2%, and 3.4%, respectively; and the stir-fried rice displayed the largest RS contents of 15.8%, 16.6%, and 12.1%, respectively. Mechanisms of the large RS contents of the stir-fried rice were studied. With the least starch hydrolysis rate and the largest RS content, stir-fried rice would be a desirable way of preparing rice for food to reduce postprandial blood glucose and insulin responses and to improve colon health of humans.
TL;DR: The potential of Carum and Ferula oil especially Carum oil as natural antioxidant and antimicrobial agent is demonstrated and these oils could be used as safe and effective natural antioxidants to improve the oxidative stability of fatty foods during storage and to preserve foods against food burn pathogens.
Abstract: UNLABELLED Carum copticum and Ferula assafoetida have several medicinal properties including antispasmodic, carminative, sedative, analgesic, and antiseptic. Reactive oxygen species (ROS), reactive nitrogen species (RNS), hydrogen peroxide (H(2) O(2) ), and thiobarbituric acid reactive substances (TBARS) scavenging activities of Carum and Ferula oils along with their antibacterial and antifungal activities were examined. Thymol (40.25%), γ-terpinene (38.7%) and p-cymene (15.8%) were detected as the main components of Carum oil while, β-pinene (47.1%), α-pinene (21.36%), and 1, 2-dithiolane (18.6%) were the main components of Ferula oil. Inhibitory concentrations (IC50) for total radical scavenging were between 40 and 60 and 130 and 160 μg/mL of Carum and Ferula oil, respectively. Minimal inhibitory concentration (MIC) for Salmonella typhi, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Aspergillus niger, and Candida albicans were 78 ± 8, 65 ± 7, 14 ± 3, 5 ± 2, 5.6 ± 1.3, and 8.8 ± 2.2 μg/mL of Carum oil, respectively. MIC for S. typhi, E. coli, S. aureus, B. subtilis, A. niger, and C. albicans were >200, >200, 125 ± 17, 80 ± 12, 85 ± 5, and 90 ± 11 μg/mL of Ferula oil, respectively. Accordingly, Carum and Ferula oils could be used as safe and effective natural antioxidants to improve the oxidative stability of fatty foods during storage and to preserve foods against food burn pathogens. PRACTICAL APPLICATION This study clearly demonstrates the potential of Carum and Ferula oil especially Carum oil as natural antioxidant and antimicrobial agent. The chemical composition of essential oils was identified. Thus, identification of such compounds also helps to discover of new antioxidant, antibacterial and antifungal agents for potential applications in food safety and food preservation.
TL;DR: This research indicates that ultrasound treatment can assist the extraction of antioxidants from B. juncea meal by reducing both the temperature and time requirement without significant degradation of the primary antioxidants present.
Abstract: Brassicaceae oilseeds provide feedstocks for the biofuels industry, but value-added coproducts are necessary to supply financial incentives for increased production. Our objective was to use high-intensity ultrasound to optimize extraction of antioxidants from mustard (Brassica juncea) seed meal. The ultrasound-assisted extraction (UAE) variables included temperature, solvent-to-material ratio, sonication duration, and EtOH concentration. Extracts were analyzed for total phenolics content (TPC), antioxidant activity, and sinapine content. Conventional extraction using water and 70% EtOH (v/v) at 80 °C for 3×30 min yielded 7.83 ± 0.07 and 8.81 ± 0.17 mg sinapic acid equivalents (SAE)/g meal, respectively. UAE extraction at 40 °C for 30 min yielded similar phenolics content (8.85 ± 0.33 mg SAE/g meal) as conventional hot ethanolic extraction, but required less time and lower temperature. The highest TPC (13.79 ± 0.38 mg SAE/g meal) was in the 7-d aqueous extracts. Sonicated solutions of pure sinapine and sinapic acid showed 1st-order reaction kinetics with greater degradation of isolated compounds than those present in extracts. Sinapine contained in extracts showed insignificant (P < 0.05) degradation after 30 min of sonication. Our research indicates that ultrasound treatment can assist the extraction of antioxidants from B. juncea meal by reducing both the temperature and time requirement without significant degradation of the primary antioxidants present.
TL;DR: The results suggest that the Andean berries, particularly R. glaucus, are suitable raw materials to produce wines with an in vitro antioxidant capacity that is comparable to red grape wines.
Abstract: Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin-Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS-spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high-performance liquid chromatography with diode-array detection (HPLC-DAD). Apples wines (n = 40) had the lowest TPC (608 ± 86 mg/L) and AA (2.1 ± 0.3 mM Trolox). Blueberry wines (n = 12) had high TPC (1086 ± 194 mg/L) and moderate AA (5.4 ± 0.8 mM) but very low TMA (8 ± 3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n = 10) had the highest TPC (1265 ± 91 mg/L) and AA (12 ± 1 mM). Ellagitannins were the major phenolics (1172 ± 115 mg/L) and correlated well with AA (r = 0.88). Within anthocyanins (TMA 73 ± 16 mg/L), cyanidin-3-rutinoside (62%) and cyanidin-3-glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n = 8) showed intermediate characteristics (TPC 999 ± 83 mg/L, AA 6.2 ± 0.7 mM, TMA 35 ± 22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries, particularly R. glaucus, are suitable raw materials to produce wines with an in vitro antioxidant capacity that is comparable to red grape wines.
TL;DR: Oxidatively modified SPHs had a lower intrinsic fluorescence intensity but similar solubility when compared to nonoxidized samples, suggesting structural changes due to •OH stress may impact the ingredient interaction and functionality ofSPHs in food products.
Abstract: Antioxidant activity of soy protein (SP) and its hydrolyzed peptides has been widely reported. During scavenging of radicals, these antioxidative compounds would be oxidatively modified, but their fate is not understood. The objective of this study was to evaluate the structural characteristics of SP hydrolysates (SPHs), compared to intact SP, when used to neutralize hydroxyl radicals (•OH). SPHs with degree of hydrolysis (DH) 1 to 5 were prepared with Alcalase. Antioxidant activity of SPHs was confirmed by lipid oxidation inhibition measured with thiobarbituric acid-reactive substances, ability to scavenge 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radicals, and ferrous ion chelation capability. Oxidation of SPHs was initiated by reaction with •OH generated from 0.1 mM FeCl(3) , 20 mM H(2) O(2) , and 1.0 mM ascorbate. After oxidative stress, carbonyl content of SPHs increased by 2- to 3-fold and sulfhydryl groups decreased by up to 42% compared to nonoxidized samples (P < 0.05). Methionine, histidine, and lysine residues were significantly reduced as a result of inactivating •OH (P < 0.05). Attenuated total reflectance-Fourier transform infrared and circular dichroism spectroscopy suggested the conversion of helical structure to strands and turns. Oxidatively modified SPHs had a lower intrinsic fluorescence intensity but similar solubility when compared to nonoxidized samples. These structural changes due to •OH stress may impact the ingredient interaction and functionality of SPHs in food products.
TL;DR: Aloe vera gel containing 0.5% cysteine was most effective in delaying browning and the reduction of microbial populations among the treatments and suggest that an Aloe verA gel coating can be used for maintaining the quality of fresh-cut apples.
Abstract: Fresh-cut apples are easily susceptible to browning and microbial spoilage. In this study, an edible coating prepared from Aloe vera gel containing antibrowning solution was applied to preserve the quality of fresh-cut apples during storage. Fresh-cut apples were treated with both an Aloe vera gel and an Aloe vera gel containing 0.5% cysteine and then stored at 4 °C for 16 d. The color, firmness, weight loss, soluble solid content, titratable acidity, microbial analysis, and sensory evaluation were analyzed during storage. Fresh-cut apples coated with the Aloe vera gel showed delayed browning and reduced weight loss and softening compared to the control. The Aloe vera gel coating was also effective in reducing the populations of the total aerobic bacteria and yeast and molds. In particular, Aloe vera gel containing 0.5% cysteine was most effective in delaying browning and the reduction of microbial populations among the treatments. These results suggest that an Aloe vera gel coating can be used for maintaining the quality of fresh-cut apples.