Showing papers in "MOJ Food Processing & Technology in 2015"

Development and Evaluation of a Smart Packaging for the Monitoring of Ricotta Cheese Spoilage

Abstract: Colorimetric Smart packaging pH indicator offers a potential use that could allow consumer evaluation of the food quality. In this study, it was developed a film based on chitosan, gelatin, PVA and red cabbage extract for food quality monitoring. Films were characterized by Thickness and swelling index. Proofof-Concept application tests were conducted with Ricotta cheese for evaluated the potential use in the food spoilage. The results show that indicator film has high hydration capacity and during application in cheese, the film did not visually indicated color change after 7 days refrigeration storage.

Detection of vegetable oil and animal depot fat adulteration in anhydrous milk fat (Ghee) using fatty acid composition

Abstract: Two type of adulterants i.e. soybean oil (SO) and buffalo depot fat (BDF) along with pure cow and buffalo milk fats, collected and prepared after every two months of interval for a complete one year, were analyzed for their fatty acid composition using gas liquid chromatography. Both the adulterants were added individually at 5, 10 and 15 percent levels (v/v) as well as in their combinations at 5+5 (10), 10+10 (20) and 15+15 (30) percent levels (v/v) in both types of milk fat separately. It was observed that soybean oil consisted of high amount (51.86 percent) of linoleic (C 18:2 ) acid, while buffalo depot fat possessed high content (49.17 percent) of oleic (C18:1) acid. Milk fats from both the species of cow and buffalo were found containing more of myristic (C 14:0 ), palmitic (C 16:0 ), stearic (C 18:0 ) and oleic (C 18:1 ) acids. The results revealed that the SO was detected even at 5 percent level using linoleic (C18:2) acid as marker, while BDF was detectable at 5 percent level using oleic (C 18:1 ) acid as the base. When the ratios of some fatty acids (C14:0/C16:0, C14:0/C18:1, C14:0/C18:2, C16:0/C18:1, C16:0/C18:2 and C18:0/ C 18:2 ) were calculated for detecting adulteration, it was noticed that two fatty acid ratios (C 14:0 /C 18:1 and C 14:0 /C 18:2 ) were found more useful in detecting adulteration in maximum number (78 percent) of samples. Whereas, on the basis of the ratios of sum of C 4:0 to C 14:1 / sum of C 15:0 to C 20:0 fatty acids and vice-versa, addition of both the adulterants at all the levels (added individually as well as in their combinations) in both the milk fats was easily detected.

Bioaccessibility of Bioactive Compounds and Antioxidant Capacityfrom Orange Peel after Pulsed Electric Fields and High Voltage Electrical Discharges

Abstract: In the present study changes of bioactive compounds and antioxidant capacity in orange peel treated by pulsed electric fields (PEF), high voltage electrical discharges (HVED) at two equivalent energy inputs (55-364 kJ/kg) as well as relative bioaccessibility was evaluated. PEF treatment led to decrease in ascorbic acid when energy input increased. Moreover TPC after PEF and HVED treatments increased significantly with higher energy input applied. By contrast, HVED at 364 kJ/kg diminished carotenoids content. The relative bioaccessibility of carotenoids after HVED (55 kJ/kg)was 75.3%. When increasing the energy input from 55 to 364 kJ/kg in HVED the bioaccessibility percentage of carotenoids increased in a 82.5%. On the other hand TPC bioaccessibility for PEF at lower energy input was 40.7%. However increasing the energy input to 364 kJ/kg led to decrease of the TPC independently of treatment applied. Consequently, results indicated that non thermal treatments such as (PEF, HVED) can enhance the release of bioactive compounds and total antioxidant capacity after in vitrogastrointestinal digestion in orange peel. However, further research is required tooptimize processing conditions. In the present study changes of bioactive compounds and antioxidant capacity in orange peel treated by pulsed electric fields (PEF), high voltage electrical discharges (HVED) at two equivalent energy inputs (55-364 kJ/kg) as well as relative bioaccessibility was evaluated. PEF treatment led to decrease in ascorbic acid when energy input increased. Moreover TPC after PEF and HVED treatments increased significantly with higher energy input applied. By contrast, HVED at 364 kJ/kg diminished carotenoids content. The relative bioaccessibility of carotenoids after HVED (55 kJ/kg)was 75.3%. When increasing the energy input from 55 to 364 kJ/kg in HVED the bioaccessibility percentage of carotenoids increased in a 82.5%. On the other hand TPC bioaccessibility for PEF at lower energy input was 40.7%. However increasing the energy input to 364 kJ/kg led to decrease of the TPC independently of treatment applied. Consequently, results indicated that non thermal treatments such as (PEF, HVED) can enhance the release of bioactive compounds and total antioxidant capacity after in vitro gastrointestinal digestion in orange peel. However, further research is required tooptimize processing conditions.

Antimicrobial Activity of Onion and Ginger against two Food Borne Pathogens Escherichia Coli and Staphylococcus Aureus

Abstract: The purpose of this project was to investigate the antimicrobial effect of phytochemicals extracted from onion and ginger (fresh and boiled) at different concentrations, against Escherichia coli and Staphylococcus aureus using different methods (MIC, MBC, Disk and well diffusion). This project was chosen because onion and ginger are very common spices and have been claimed to contain several antimicrobial agents.

The Effect of Non-Stunned and Stunned Halal Slaughter Method on Broiler Breast Meat Quality

Abstract: Purpose: This study was designed to investigate the effect of pre-slaughter treatment, i.e. stunned vs. non-stunned, on the quality attributes of Halal broiler breast meat. Design/Methodology/Approach: Samples of non-stunned broiler breast meat (n=10) and stunned broiler breast meat (n=10) which have undergone the Halal slaughter method were analysed on the quality parameters of protein solubility, emulsion activity index, emulsion stability index, pH, water holding capacity (drip loss and cooking loss), texture (shear force textural analysis), meat colour (L, a, b analysis) and sensory evaluation. The results were then analysed for statistical differences using the Mann-Whitney Test on SPSS. Findings: The study revealed that stunned meat had a significantly higher protein solubility compared to non-stunned meat (p<0.05). However, no significant differences were found between the two samples for emulsion activity index, emulsion stability index, pH and water holding capacity. Texture analysis revealed that cooked samples of stunned meat was significantly tougher than cooked samples of non-stunned meat (p<0.05). This correlated with sensory analysis where the non-stunned meat was preferred on overall. Non-stunned meat samples exhibited significantly lower lightness (L*) and yellowness values (b*) and significantly higher redness (a*) and Chroma (C*) values as compared to stunned meat (p<0.05). Research limitations/Implications: Further analysis on glycogen content, lactic acid content and measurements of proteolytic activity (cathepsins and calpains) could be undertaken to further support the study. A trained panel using a scoring method with a bigger sample group could be undertaken for more detailed sensory analysis. Originality/Value: There are studies comparing different stunning methods on broiler meat quality but no present study comparing non-stunning and stunning on Halal broiler meat quality.

Food decontamination using nanomaterials

Abstract: Submit Manuscript | http://medcraveonline.com MOJ Food process Technol 2015, 1(2): 00011 process costs and operational complications are limiting factors for such combination. New disinfection methods and media are needed to overcome the disadvantages of the current technologies [3]. Nanomaterials are emerging and promising fungicidal, algicidal, and bactericidal media that could be applied for the disinfection of food products. The objective of this article is to review the potential use of nanomaterials for the decontamination of food materials and to define potential research needs for the application of nanomaterials as food decontaminants.

Electrohydrodynamic Atomization Assisted Encapsulation of Bioactive Compounds

Abstract: Electrohydrodynamics atomization (Electrospraying) is a versatile technique to produce microspheres or beads from various materials by means of electrical forces. Electrospraying has numerous advantages over traditional methods in encapsulation: there is high encapsulation efficiency without unfavorable denaturation of bioactive molecules and an enhanced control over the size distribution of particles. This technique could be used for encapsulating bioactive molecules such as proteins, enzymes, vitamins, polyphenols, drugs and sensitive ingredients, for lots of purposes such as masking the bitter test of compounds, sustained releasing, the stability of compounds during process or shelf life of foods, etc. Living cells and spores could be encapsulated by this method for bioenvironmental purposes. Beads can be made by a wide range of food grade and natural biodegradable polymers including alginate, starch, carrageenan, chitosan zein, etc., which makes their use suitable in the development of new foods with enhanced properties and characteristics. Encapsulation by this method also achieves the ability of sustained and controlled release of bioactive compounds by foods, and increasing the effectiveness of such compounds along the time.

Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking

Abstract: Vitamin D is one of the essential vitamins required by our body. It is vital for keeping our bone structure Stronger. For people living in countries where there is a shortage of sunlight vitamin D supplement is very crucial. For instance, in northern European countries (e.g., as in Finland) the oral intake of vitamin D either from dietary source or from supplementing tablets is very important. This study aimed to analyze the stability of vitamin D2 in the bread baking process and investigates its impact on bread quality. Bio-enriched yeast which contains vitamin D2 was added to the wheat dough for enrichment purpose, and natural fresh yeast was used for the fermentation process. To analyze the stability of vitamin D2 in the baking process:Different mixing intensities, variable cooking temperature-time combinations, and two different storage conditions were examined. The results of the study have shown that changing the mixing conditions, the baking temperature/time combinations and the storage conditions did not affect the stability of the vitamin D2. Quality wise low specific volume bread and evenly distributed crumb textures were obtained in all baking protocols.

Development of freeze dried fruit lassi (Indian fruit yoghurt) powders using D-optimal mixture design

Abstract: D-optimal mixture design with 2 factors at 5 levels was used for blend optimization of two fruit lassi (Indian yoghurt drink) powders. The responses studied were overall acceptability and acidity of the formulations. The lassi: Pine apple juice and lassi: Musk melon pulp ratios selected on the basis of response analysis was 49:51 and 72:28 respectively. In both lassi powders 0.15% Carboxy methyl cellulose and 8.5 % sugar were found to be acceptable. The level of juice/ pulp in the blend had significant effect on the quality of lassi powders. Freeze dried fruit lassi powders were analysed for proximate composition, physico-chemical and flow properties. pH, acidity of the reconstituted drinks were estimated. The freeze dried mixes had good colour, light weight and were instantly soluble in water. These products offer a healthful combination of dairy and fruit components with the added advantage of culture organisms and low lactose.

Effect of frying temperature on amount of oil uptake of potato French fries

Abstract: Fat uptake and characteristics crispy texture are main quality parameters of fried potato products such as the most popular French fries and potato crisps They are formed during the frying conditions were taken under investigation Quality of frying oils as well as fatty acid composition and degree of degradation affect fat uptake and texture of fried potato products such as French fries and potato crisps are discussed The kind and quality of frying medium as well as frying parameters temperature influence fat uptake and texture of fried potato Texture of products correlated with fat content and composition of frying medium Higher frying temperature decrease hardness of French fries and potato crisps which exhibit more crispy and delicate texture in composition with products fried at lower temperature In this research the effect of frying temperature at temperatures deg C and deg C for less of oil uptake of French fries were studied Results showed that temperature of frying deg C had more fat uptake than deg C By this respect the highest and lowest of oil uptake were and which related deg C and deg C frying temperature Thermal conductivity coeffient were and w mc for temperature deg C and deg C respectively this difference were significant p lt Thickness of crust and oil were and mm for temperatures deg C and deg C respectively that were significant difference p lt At last temperature of frying deg C at minute were recommended for low fat French fries potato production

Isolation and characterization of lytic bacteriophages as an alternative to prevent pseudomonas spp in poultry industry

Abstract: The Pseudomonas genus is a big problem mainly for the poultry food industry. The shelf life of chicken carcasses stored under refrigeration is limited by the appearance of undesirable odors and sliminess surface generated primarily by Gram negative bacteria. Due to the subsequent emergence of resistant bacteria, is necessary proving new alternatives as guaranty the microbiological quality of foods and human health. Bacteriophages or phages are viruses of bacteria that use resources of bacteria for their replication and killing bacteria “naturally”, showing them as a potential tool for bacteria biocontrol in food industry. In this study, 11 bacteriophages were isolated from the exudate product of defrost of chicken carcasses using as host strains Pseudomonas aeruginosa (ATCC 25619) and Pseudomonas fluorescens (ATCC 13525). This study also aimed at the purification, quantification and morphological and molecular characterization of phages (RFLP). Bacteriophage can be found in all types of environments, it was possible to perform isolation and purification and achieve concentrations of 1011 PFU/ml, which demonstrated a broad spectrum of action on different bacteria of the family Enterobacteriaceae. Bacteriophages were classified as belonging to the order of Caudovirales and families Podoviridae and Myoviridae. Bacteriophages showed similar morphology, but some showed different genetic profiles. Bacteriophages can be found in the chicken carcasses and the fact that they are regulators of bacterial growth letting their use as antimicrobial agents to prevent spoilage bacteria as P. fluorescens and pathogens as P. aeruginosa as evidenced in this study. So, bacteriophage with specificity for Pseudomonas can be an interesting instrument for promoting the expansion of the shelf life of chicken products due to their ability to infect this microorganism.

Development, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder

Abstract: Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C) The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial characteristics like total plate count, and sensory chrematistics The response surface methodology was applied to study the effect and for optimization of these ingredients The moisture content of sausage samples prepared with different levels of fat and SMP ranged between 589 % to 62615 % in fresh condition After 28 days of refrigerated storage (0°C), moisture content of emulsion sausage ranged between 4762 % - 5297 % The protein content of emulsion sausage was in range of 2015 % to 2587 % The values of TBA number of emulsion sausage were found in the range of 0323 to 0358 There was slight decrease in pH of emulsion sausage during refrigerated storage (0°C) There was apparent increase in fat and protein content of emulsion sausage samples during refrigerated storage (0°C) mainly due to the loss in moisture content The total plate count of emulsion sausage was found in the range of 372 - 402 in fresh condition After 28 days of refrigerated storage (0°C) the values of TPC of emulsion sausage samples was found in the range of 697 -7245 log cfu/g, this indicated the spoilage condition of emulsion sausage samples The storage study revealed that the sausage samples came to spoilage end after 28 days of refrigerated storage It was measured by the total plate count of these samples Therefore shelf life of the samples was found to be 21 days under refrigerated condition (0°C)

The Correlation Research on Yak Meat Texture Profile Analysis (Tpa) And Freshness Parameters During Refrigerated Storage

Abstract: The possible relationships of yak meat using PLSR between freshness and TPA parameters during cold storage were studied. Texture profile analysis (TPA) and freshness measurements of yak meat under the 4°C stored 0d, 2d, 4d, 6d, 8d, 10d and 12d were also performed. In addition, partial least squares regression analysis was carried out to find a correlation between the freshness data and TPA parameters. Significant (p<0.05) correlations among the freshness data and adhesiveness, cohesiveness, Springiness, chewiness and resilience were observed, Multivariate Regression analysis indicated that predictive regression equations of every parameters with all equations Fitting coefficient R2 greater than 0.800. Validation test R2 greater than 0.900, which showed a clear correlation between yak meat chemical changes and its texture properties during refrigeration. The results in this study could be used to explore the Texture profile analysis (TPA) important for using the TPA parameters rapidly evaluates yak meat freshness.

Evaluation of the stability of industrialized food emulsions, using rheology and digital image processing

Abstract: The development of industrialized dressings is an arduous task, it is necessary to ensure their stability and their sensory and rheological properties. For this, knowledge and experience are necessary in identifying the ingredients and processes that will ensure a quality product for the consumer. In the present work, viscosity and stability were analyzed by digital image processing of six salad dressings being them: three different brands with lemon flavor; three of the same brands with different flavors (Homemade, Italian and Rose); and lemon flavored dressing prepared in the laboratory. The image processing analysis showed that the process of stability loss in commercial lemon sauces tends to occur by molecular diffusion because it presented a linear growth curve over the time of storage. The samples of Rose and Italian sauce had minimal loss of stability, not allowing to distinguish the mechanism of destabilization. However, the homemade dressing presented a flocculation process, whereas in the lemon dressing prepared in the laboratory was not identified the mechanism of loss of stability. Regarding the rheological characteristics, all sauces studied presented pseudoplastic behavior and it was possible to observe an increase in viscosity of the dressings containing modified starch.

Planning the Experiment of Treated Melon Slices during the Drying

Abstract: The analysis of planning the experiment of treated melon slices during the drying will help in decision of such matters as creation of large powered equipments and effective methods of drying automation of control and regulation of drying process

Production of mixture more resistance from some vegetable oils for frying process

Abstract: Olive sunflower oils and binary oil mixtures were continuously heated at C for hr Aliquots of potato chips were fried in the aforementioned oil samples Effect of deep fat frying on these blends was studied by assessing the changes in percent fat absorption and physico chemical properties during repeated frying process four times The physico chemical properties like refractive index color smoke point acid value peroxide value polar content and oxidative stability by Rancimat method and fatty acid composition of olive sunflower oils and binary oil mixtures were evaluated In addition organoleptic tests were performed on fried chips Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorized good In general the results suggest that olive oil alone and in mixtures with sunflower oil have to ban its use in frying process

Effect of CMC levels on amount of oil uptake of potato French fries

Abstract: The objective of this study was to apply coating on potato at levels 1.5 % of carboxy methyl cellulose (CMC) in order to reduce oil uptake in fried potato strips. With increase of consumer conscious, demand for low fat products has been increased. Concentration aqueous suspension of CMC with 1 and 1.5% were provided with batch number OC445231401 with code RG20 6 NE, UK. It was tested to select appropriate formulation for coating application. Potato varieties of local Greek were coated and uncoated samples were fried in temperature 180 °C for 10 minute with local sunflower oil. The obtained results showed that: 1) The effect of coating with CMC due to their barrier properties, lead to decrease in potato weight loss of strips during frying and by respect to the % oil uptake at coated samples with 1.5% CMC were less than blank sample and CMC 1%. Percentage of weight loss potato was 24 and 12% for CMC 1% and CMC 1.5%. Thermal conductivity coefficients were 552 and 560 watt/mk for above levels of CMC. But this different were not significant, while, Crust of thickness was siginificant and 4) the best coating were 1.5% CMC for low fat french fries potato production.

Evaluation of β-Galactosidase Activity of Commercial Probiotic Supplements Available in the Local Market in Greensboro, North Carolina

Abstract: The objective of this study was to evaluate the ?-galactosidase activity of commercial probiotic supplements available in the market. Fifteen different supplements (15) were included in the study. Two capsules of each supplement were transferred into 10 ml fresh, sterile MRS broth and incubated at 37 °C for 10-12 h to allow bacterial cells to recover from any environmental stressors. Aliquots from each supplement (100µl) were then inoculated into batches of 10ml TPY broth with lactose (induced) or glucose (un-induced) and incubated for 14 hr. at 37°C. After bacterial growth reached the mid log phase (optical density 0.7-0.9; 610 nm), the ?-gal activity was determined using o-nitrophenyl-?-D-galactoside (ONPG) as a substrate. The activity of ?-gal in the uninduced group ranged between 0 and 600 Miller units, whereas activity in the induced group ranged from 0 to 1300Miller units. These findings indicate that ?-gal activity in the tested supplements varies. This would mean that commercially available probiotic supplements exhibit different degrees of activity, and consumers should be aware of this variability when choosing probiotic supplements that purportedly confer health benefits.

Development of a novel microbicide for control of foodborne pathogens

Abstract: Submit Manuscript | http://medcraveonline.com MOJ Food Process Technol 2015, 1(1): 00003 chemicals, levulinic acid and sodium dodecyl sulfate (SDS) can inactivate all bacteria as tested. Results revealed that a solution with 0.5% levulinic acid and 0.05% SDS provided a ca. 7 log CFU/ ml reduction of E. coli O157:H7, S. Enteritidis, and S. Typhimurium DT104 within 1 min (processing time). Its effect as a rinse solution to remove E. coli O157:H7 and Salmonella was confirmed with romaine lettuce and poultry skin [1]. The advantage of levulinic acid over other organic acids is its characteristics; including it does not produce corrosion, its safety to human, and it can keep the quality of treated produce.

Effect of Ratio Oil to Potato on Amount of Oil uptake and Quality of Potato French Fries

Abstract: In deep fat fried products health should be addressed to meet consumer demand .the soft and moist interior together with crispy crust are desirable characteristics of most fried food. In this study the effect of ratio oil to potato on amount of oil uptake of potato strips at two size were investigated. Results showed that ratio oil to potato 20:1 lead to increase in potato loss of strips during frying among other ratios (33% oil uptake %). Oil to potato 10:1 had the lowest amount of fat content (24% oil uptake %). By this study, the highest and lowest loss weight percent were 44% and 34% which related to ratio 20 and 10 respectively. Significant differences in texture of several ratio were observed. Ratio 20 was the most texture of fried potato, but from view of oil uptake %, ratio of 10 was the best for two sizes of french fries potato.

Action and its applications in food preservation

Abstract: Action the product of Energy times Time a very interesting physical quantity has found application in fields of Physics such as Quantomechanics the Planck constant having dimensions of Action Well known is also the Principle of the Least Action followed by several phenomena in Physics and Chemistry However in other fields action has not found the attention such an important concept deserves In this paper the concept of thermal action is coined in a suitable way so that applications are enabled in the field of Thermal Treatment of Foods The obtained isodrastic curves following the analysis describe the death kinetics of pathogenic bacteria with a potential application also in the field of the survival of probiotic bacteria in functional food products

Food as preventive medicine

Abstract: [2]. Formation of thrombus is a very complicated physiological process which involves many factors. Fibrinolytic enzymes can degrade fibrin clot into fibrin degradation products. Based on their mode of action fibrinolytic enzymes can be grouped as plasminogen activators (indirect type), where they activate plasminogen into plasmin; whereas the other group plasmin like proteins (direct type) can act directly on thrombus or fibrin clot [3,4]. Anticoagulants such as various inhibitors of coagulation process and thrombolytic agents are used for the prevention and treatment of thrombosis [5]. Clinically, most of the thrombolytic agents used are tissue-type plasminogen activator (t-PA), a urokinase-type plasminogen activator (u-PA), and streptokinase from bacterial origin [2]. Although they are widely applied, these thrombolytic agents have undesirable side effects such as excessive bleeding caused by proteolytic degradation of other blood proteins, low specificity towards fibrin and are relatively expensive [4]. Therefore, researchers are actively searching for novel thrombolytic agents from different sources. Fibrinolytic enzymes are studied from different sources such as microorganisms [3], insects [6], polychaetes [7], earthworms [8], snake venoms [9], fermented foods [5] and mushrooms [10].

Effect of potato starch on the antioxidant properties of Morinda citrifolia spray dried micro particles

Abstract: The aim of this study was to evaluate the influence of spray drying conditions on MorindaCitrifolia (Mengkudu) micro particles using potato starch (2% wt) as the encapsulation or coating agent by different ratios, Mcore/Mwall (1:1, 1:2 and 1:4) at different inlet temperatures (90, 100, 110, 120, 130 and 140°C). Evaluation on the spray dried Mengkudu powders was done using DPPH radical, total phenolic and particle size analysis. From the results, it is clear that the DPPH radical scavenging activity and total phenolic content was slightly higher at 120°C for ratio 1:1. The results indicates that the mean size of micro particles obtained was in the range of 1-25 µm.