Microencapsulated curcumin (MEC) that has been by spray-dried has the potential to improve curcumin stability during storage. In the present work, curcumin was encapsulated using soy lecithin and gum Arabic, and different ultrasound energy inputs (UE) for emulsion homogenisation were applied before spray-drying. The microencapsulation yield (MY), microencapsulation efficiency (ME), solubility, powder morphology, and curcumin degradation in the accelerated test were determined. The UE at 70 kJ/kg caused a 2.2-fold increase in the ME of the powder as compared to the control sample. Furthermore, increasing UE from 70 to 175 kJ/kg led to a decrease in particle size, MY, and ME by 32, 15, and 8.9%, respectively. The stability of MEC under different pH conditions was in the order of pH 2 > 7 > 9. Furthermore, MEC showed an improvement in curcumin stability after 30 days of light exposure at 70°C. In general, a lower UE energy showed better performance in terms of curcumin protection and stable morphology of the MEC powder. However, higher UE energy could create smaller particles, and increase product solubility.
{"title":"Effect of ultrasound homogenisation on the stability of curcumin microencapsulated by spray-drying","authors":"Hoang Le Tan, Vinh Tien Nguyen","doi":"10.47836/ifrj.30.4.06","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.06","url":null,"abstract":"Microencapsulated curcumin (MEC) that has been by spray-dried has the potential to improve curcumin stability during storage. In the present work, curcumin was encapsulated using soy lecithin and gum Arabic, and different ultrasound energy inputs (UE) for emulsion homogenisation were applied before spray-drying. The microencapsulation yield (MY), microencapsulation efficiency (ME), solubility, powder morphology, and curcumin degradation in the accelerated test were determined. The UE at 70 kJ/kg caused a 2.2-fold increase in the ME of the powder as compared to the control sample. Furthermore, increasing UE from 70 to 175 kJ/kg led to a decrease in particle size, MY, and ME by 32, 15, and 8.9%, respectively. The stability of MEC under different pH conditions was in the order of pH 2 > 7 > 9. Furthermore, MEC showed an improvement in curcumin stability after 30 days of light exposure at 70°C. In general, a lower UE energy showed better performance in terms of curcumin protection and stable morphology of the MEC powder. However, higher UE energy could create smaller particles, and increase product solubility.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lactobacillus rhamnosus GG (LGG) is an acceptable probiotic strain that can live and grow at a gastrointestinal acidic pH and on a bile-rich medium. The influence of spray-drying microencapsulation of LGG on the physicochemical parameters and survivability was investigated in the present work. LGG was spray-dried with three different maltodextrin concentrations (6, 12, and 18% w/v). The inlet and outlet air temperatures of the spray-dryer were kept at 170 ± 5°C and 75 ± 5°C, respectively. The physicochemical parameters (moisture content (wet basis), water activity, and colour), viability (colony forming unit/g), and simulated gastrointestinal digestion were all investigated. Only 18% MD was selected on the basis of moisture content and log CFU/g. The total soluble solids (TSS) of 16.28 ± 0.93 °Brix were obtained using 18% MD. The end product had a moisture content of 5.40 ± 0.20%, and a water activity of 0.32 ± 0.02 aw, which were acceptable. The L*, a*, and b* of the final product were 95.14 ± 0.19, -2.33 ± 0.02, and 7.17 ± 0.13, respectively. The spray-dried powder had final probiotic viability of around 108 CFU/g. Based on the study, maltodextrin at 18% (w/v) concentration can be considered as an ideal formulation with acceptable powder characteristics for shielding probiotic microorganisms from harmful conditions of spray-drying.
{"title":"Effect of different concentrations of thermoprotectant on microencapsulation of Lactobacillus rhamnosus GG by spray-drying, and its effect on physicochemical properties and viability","authors":"Sachin Kumar, Sourabh Kumar, Swati Mitharwal, Abhishek Chandra, Prabhat Kumar Nema","doi":"10.47836/ifrj.30.4.22","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.22","url":null,"abstract":"Lactobacillus rhamnosus GG (LGG) is an acceptable probiotic strain that can live and grow at a gastrointestinal acidic pH and on a bile-rich medium. The influence of spray-drying microencapsulation of LGG on the physicochemical parameters and survivability was investigated in the present work. LGG was spray-dried with three different maltodextrin concentrations (6, 12, and 18% w/v). The inlet and outlet air temperatures of the spray-dryer were kept at 170 ± 5°C and 75 ± 5°C, respectively. The physicochemical parameters (moisture content (wet basis), water activity, and colour), viability (colony forming unit/g), and simulated gastrointestinal digestion were all investigated. Only 18% MD was selected on the basis of moisture content and log CFU/g. The total soluble solids (TSS) of 16.28 ± 0.93 °Brix were obtained using 18% MD. The end product had a moisture content of 5.40 ± 0.20%, and a water activity of 0.32 ± 0.02 aw, which were acceptable. The L*, a*, and b* of the final product were 95.14 ± 0.19, -2.33 ± 0.02, and 7.17 ± 0.13, respectively. The spray-dried powder had final probiotic viability of around 108 CFU/g. Based on the study, maltodextrin at 18% (w/v) concentration can be considered as an ideal formulation with acceptable powder characteristics for shielding probiotic microorganisms from harmful conditions of spray-drying.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abdulrahim Abubakar Mohamed, Ismail Fitry Mohammad Rashedi, Ashari Rozzamri, Jamilah Bakar
Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80°C using methyl cellulose (MC) as the foaming agent at concentrations of 0.0, 0.5, 1.0, and 1.5% w/w. The objective was to determine the effect of drying temperature and amount of foaming agent incorporated on the physicochemical and functional properties of the powdered samples. Fish powders had a water activity (aw) of < 0.40, which significantly increased (p < 0.05) with increasing MC concentrations and drying temperatures. Protein solubility (PS) and water holding capacity (WHC) were inversely correlated with the drying temperature (r = -0.943 and -0.749, respectively). Emulsification property had a strong inverse correlation with MC (r = -0.839) as compared to temperature (r = 0.462). The TBARS and FFA values of the fish powders dried at 70°C were significantly lower than at 80°C (p < 0.05). No significant differences were obtained in their fat and ash contents, except for crude protein, which was significantly higher in the fish powder dried at 70°C. Drying at 70°C resulted in overall superior powder properties, with 0.5% MC being the best treatment.
{"title":"Foam-mat dried Japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties","authors":"Abdulrahim Abubakar Mohamed, Ismail Fitry Mohammad Rashedi, Ashari Rozzamri, Jamilah Bakar","doi":"10.47836/ifrj.30.4.19","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.19","url":null,"abstract":"Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80°C using methyl cellulose (MC) as the foaming agent at concentrations of 0.0, 0.5, 1.0, and 1.5% w/w. The objective was to determine the effect of drying temperature and amount of foaming agent incorporated on the physicochemical and functional properties of the powdered samples. Fish powders had a water activity (aw) of < 0.40, which significantly increased (p < 0.05) with increasing MC concentrations and drying temperatures. Protein solubility (PS) and water holding capacity (WHC) were inversely correlated with the drying temperature (r = -0.943 and -0.749, respectively). Emulsification property had a strong inverse correlation with MC (r = -0.839) as compared to temperature (r = 0.462). The TBARS and FFA values of the fish powders dried at 70°C were significantly lower than at 80°C (p < 0.05). No significant differences were obtained in their fat and ash contents, except for crude protein, which was significantly higher in the fish powder dried at 70°C. Drying at 70°C resulted in overall superior powder properties, with 0.5% MC being the best treatment.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Huangjiu usually causes excessive intoxication. Although the primary components, including β-benzyl ethanol, isopentanol, histamine, and phenethylamine are linked to intoxication, the underlying mechanism remains obscure. The present work thus analysed the effects of oral treatment of these components, particularly histamine, and discovered which of these components induced oxidative stress and inflammatory cytokine responses in mice serum and cerebrum. Lipopolysaccharide levels were elevated, and the gut microbiota was recomposed. Additionally, the catabolic pathway of the brain-derived neurotrophic factor was investigated. The correlation analysis revealed a possible correlation between gut microbiota changes and neurotransmitter imbalance. Based on the findings, histamine might alter the gut microbiota composition, affect the inflammatory LPS accumulation, and modulate the gut-brain axis, thus leading to an increase in oxidative stress, inflammatory response, and neurotransmitter imbalance in the brain. The present work provided a baseline for future research into the effects of Huangjiu, and enhanced our understanding of treating and preventing associated inflammatory diseases.
{"title":"Histamine-regulated brain-derived neurotrophic factor (BDNF) catabolism by specific gut microbiota in mice","authors":"Qiaoqiao Luo, Ruoyu Shi, Yutong Liu, Libo Huang, Wei Chen, Chengtao Wang","doi":"10.47836/ifrj.30.4.10","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.10","url":null,"abstract":"Huangjiu usually causes excessive intoxication. Although the primary components, including β-benzyl ethanol, isopentanol, histamine, and phenethylamine are linked to intoxication, the underlying mechanism remains obscure. The present work thus analysed the effects of oral treatment of these components, particularly histamine, and discovered which of these components induced oxidative stress and inflammatory cytokine responses in mice serum and cerebrum. Lipopolysaccharide levels were elevated, and the gut microbiota was recomposed. Additionally, the catabolic pathway of the brain-derived neurotrophic factor was investigated. The correlation analysis revealed a possible correlation between gut microbiota changes and neurotransmitter imbalance. Based on the findings, histamine might alter the gut microbiota composition, affect the inflammatory LPS accumulation, and modulate the gut-brain axis, thus leading to an increase in oxidative stress, inflammatory response, and neurotransmitter imbalance in the brain. The present work provided a baseline for future research into the effects of Huangjiu, and enhanced our understanding of treating and preventing associated inflammatory diseases.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"172 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chibuzo Stanley Nwankwo, Faithful O. Ulu, Endurance O. Okpomor, James T. Mbachiantim, Chigozie Francis Okoyeuzu, Irene E. Carew, Dereje Belay, David C. Ike, Abebe Teshome
This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, phenolic acids) which make them predisposed to microbial proliferation, although nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage activities of microorganisms can be minimised with spices when they are used in place of chemical flavouring and preservatives. Several natural preservatives or spices of organic or natural origin could improve the quality attributes of zobo tea and drinks, and reduce both microbial diversity and density. Some of the widely utilised and potential spices include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals. The overall effects are highly dependent on the biological composition of natural additives and synergistic or antagonistic effects between roselle calyces and the additives used. If properly packaged, zobo can be kept longer than zobo drinks, thus resulting in a product with longer shelf life. The use of natural additives in zobo production would go a long way towards enriching both the zobo tea and drinks, and subsequently replenishing the lack of nutrients.
{"title":"Natural spices and flavour substitution in zobo tea and drink production: A review","authors":"Chibuzo Stanley Nwankwo, Faithful O. Ulu, Endurance O. Okpomor, James T. Mbachiantim, Chigozie Francis Okoyeuzu, Irene E. Carew, Dereje Belay, David C. Ike, Abebe Teshome","doi":"10.47836/ifrj.30.4.02","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.02","url":null,"abstract":"This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, phenolic acids) which make them predisposed to microbial proliferation, although nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage activities of microorganisms can be minimised with spices when they are used in place of chemical flavouring and preservatives. Several natural preservatives or spices of organic or natural origin could improve the quality attributes of zobo tea and drinks, and reduce both microbial diversity and density. Some of the widely utilised and potential spices include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals. The overall effects are highly dependent on the biological composition of natural additives and synergistic or antagonistic effects between roselle calyces and the additives used. If properly packaged, zobo can be kept longer than zobo drinks, thus resulting in a product with longer shelf life. The use of natural additives in zobo production would go a long way towards enriching both the zobo tea and drinks, and subsequently replenishing the lack of nutrients.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ouiam El Galiou, Safae Azzouz, Soumaya Ahadaf, Mostafa Lamhamdi, Said Zantar, Abdelhay Arakrak, Mohammed Bakkali, Amin Laglaoui
The aim of the present work was to investigate the effect of adding autochthonous lactic acid bacteria strains (LAB) to Moroccan goat’s milk cheese, focusing on its microbiological and biochemical evolution during the ripening process, as well as on the product’s sensorial properties. We prepared three types of cheese: (i) a control cheese (CNT) made by adding a starter culture composed of a strain of Lactococcus lactis subsp. lactis var. diacetylactis and a strain of Lactobacillus lactis subsp. lactis; (ii) a cheese (“LP”) made with the same lactococcal starter culture, and adding a strain of Lactobacillus plantarum as an adjunct culture, and (iii) a cheese (“LPC”) made with the same lactococcal starter culture, and adding Lactobacillus paracasei as an adjunct culture. The counts of most bacterial groups decreased as the cheeses matured, except for lactic acid bacteria, which increased during ripening. Throughout the ripening period, LP cheese showed the highest values for total nitrogen, soluble nitrogen, and soluble nitrogen in 12% TCA. On the 60th day of ripening, the highest contents of diacetyl and acetoin were recorded in LPC cheese. A significant difference in FFA was observed among the LP, LPC, and CNT cheeses, thus indicating a change in lipolysis extension (C4:0-C18:3 FFA) that might be influenced by the starter employed. These suggested that both adjunct strains could produce high-quality Moroccan goat cheese. However, the addition of Lactobacillus paracasei culture had the particular advantage of improving aroma intensity and overall cheese quality. Moreover, the lipolysis process increased continually until the end of the ripening period, thereby confirming that the ripening phase is the main factor that affects these cheeses’ sensory properties. The cheeses made with adjunct cultures had the typical taste of Moroccan goat cheese, presented an acceptable flavour, and fulfilled the usual sensory requirements.
{"title":"Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripening","authors":"Ouiam El Galiou, Safae Azzouz, Soumaya Ahadaf, Mostafa Lamhamdi, Said Zantar, Abdelhay Arakrak, Mohammed Bakkali, Amin Laglaoui","doi":"10.47836/ifrj.30.4.17","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.17","url":null,"abstract":"The aim of the present work was to investigate the effect of adding autochthonous lactic acid bacteria strains (LAB) to Moroccan goat’s milk cheese, focusing on its microbiological and biochemical evolution during the ripening process, as well as on the product’s sensorial properties. We prepared three types of cheese: (i) a control cheese (CNT) made by adding a starter culture composed of a strain of Lactococcus lactis subsp. lactis var. diacetylactis and a strain of Lactobacillus lactis subsp. lactis; (ii) a cheese (“LP”) made with the same lactococcal starter culture, and adding a strain of Lactobacillus plantarum as an adjunct culture, and (iii) a cheese (“LPC”) made with the same lactococcal starter culture, and adding Lactobacillus paracasei as an adjunct culture. The counts of most bacterial groups decreased as the cheeses matured, except for lactic acid bacteria, which increased during ripening. Throughout the ripening period, LP cheese showed the highest values for total nitrogen, soluble nitrogen, and soluble nitrogen in 12% TCA. On the 60th day of ripening, the highest contents of diacetyl and acetoin were recorded in LPC cheese. A significant difference in FFA was observed among the LP, LPC, and CNT cheeses, thus indicating a change in lipolysis extension (C4:0-C18:3 FFA) that might be influenced by the starter employed. These suggested that both adjunct strains could produce high-quality Moroccan goat cheese. However, the addition of Lactobacillus paracasei culture had the particular advantage of improving aroma intensity and overall cheese quality. Moreover, the lipolysis process increased continually until the end of the ripening period, thereby confirming that the ripening phase is the main factor that affects these cheeses’ sensory properties. The cheeses made with adjunct cultures had the typical taste of Moroccan goat cheese, presented an acceptable flavour, and fulfilled the usual sensory requirements.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fritillaria hupehensis (Hubeibeimu) widely grows in the mid-western zones of China. In the present work, we investigated the physicochemical compositions, antioxidant abilities, and thermal properties of the bulbs of F. hupehensis dehydrated by heat-pump drying (HD), vacuum drying (VD), natural drying (ND), freeze drying (FD), and microwave drying (MD). Total contents of nucleosides and nucleobases in F. hupehensis flours ranged from 727.64 to 1,654.25 μg/g, and total free amino acids ranged from 88.03 to 128.21 mg/g. FD flour had high contents of total nucleosides and nucleobases, and free amino acids. MD flour had low contents of total starch, amylose, protein, nucleosides and nucleobases, and VB1 and VB2, and high levels of total phenolic content (TPC) and antioxidant abilities. Furthermore, MD flour facilitated gelatinisation, while FD flour displayed opposite trend. HD flour had high total starch content, while ND flour weakened the bitter taste due to the percentage of sweet and bitter taste of amino acids.
{"title":"Impact of drying methods on physicochemical properties of Fritillaria hupehensis (Hubeibeimu) flours","authors":"Qi Lu, Shujing Xue, De Yang, Lu Li","doi":"10.47836/ifrj.30.4.07","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.07","url":null,"abstract":"Fritillaria hupehensis (Hubeibeimu) widely grows in the mid-western zones of China. In the present work, we investigated the physicochemical compositions, antioxidant abilities, and thermal properties of the bulbs of F. hupehensis dehydrated by heat-pump drying (HD), vacuum drying (VD), natural drying (ND), freeze drying (FD), and microwave drying (MD). Total contents of nucleosides and nucleobases in F. hupehensis flours ranged from 727.64 to 1,654.25 μg/g, and total free amino acids ranged from 88.03 to 128.21 mg/g. FD flour had high contents of total nucleosides and nucleobases, and free amino acids. MD flour had low contents of total starch, amylose, protein, nucleosides and nucleobases, and VB1 and VB2, and high levels of total phenolic content (TPC) and antioxidant abilities. Furthermore, MD flour facilitated gelatinisation, while FD flour displayed opposite trend. HD flour had high total starch content, while ND flour weakened the bitter taste due to the percentage of sweet and bitter taste of amino acids.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Restricted data on the transmission of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) reactive IgG antibodies by breast milk to infants, born to mothers who did not know if they had coronavirus disease 2019 (COVID-19), are presented. The objective of the present work was to demonstrate the existence of specific IgG antibodies against the SARS‐CoV‐2 virus in the milk of breastfeeding mothers in the suburban area of Şanlıurfa, Türkiye. This retrospective analysis examined the medical records of maternal and neonatal data for all 51 newborns to 50 mothers from September to October 2020. The present work was approved by the local medical ethics committee. Written informed consent was obtained from the mothers. Testing SARS-CoV-2 reactive IgG was performed using ELISA assay. SARS-CoV-2 reactive IgG were detected in 58% of breast milk. Over the past year, SARS-CoV-2 reactive IgG identified in breast milk of mothers without symptoms of viral respiratory infection (self-reported diagnosis) was 12.5 times lower than mothers with symptoms. The IgG responses were different between symptomatic and asymptomatic mothers’ and infants’ samples. These results propose that along with the COVID-19 pandemic, breastfeeding could be safe, and the existence of SARS-CoV-2-reactive IgG antibodies in breast milk could provide passive immunity to breastfed infants, and keep them safe against COVID-19 infection.
{"title":"Is there a reactive IgG antibody for severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in maternal breast milk?","authors":"Serap Kılıç Altun, Sevil Erdenliğ Gürbilek, Mehmet Emin Aydemir, Hisamettin Durmaz","doi":"10.47836/ifrj.30.4.05","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.05","url":null,"abstract":"Restricted data on the transmission of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) reactive IgG antibodies by breast milk to infants, born to mothers who did not know if they had coronavirus disease 2019 (COVID-19), are presented. The objective of the present work was to demonstrate the existence of specific IgG antibodies against the SARS‐CoV‐2 virus in the milk of breastfeeding mothers in the suburban area of Şanlıurfa, Türkiye. This retrospective analysis examined the medical records of maternal and neonatal data for all 51 newborns to 50 mothers from September to October 2020. The present work was approved by the local medical ethics committee. Written informed consent was obtained from the mothers. Testing SARS-CoV-2 reactive IgG was performed using ELISA assay. SARS-CoV-2 reactive IgG were detected in 58% of breast milk. Over the past year, SARS-CoV-2 reactive IgG identified in breast milk of mothers without symptoms of viral respiratory infection (self-reported diagnosis) was 12.5 times lower than mothers with symptoms. The IgG responses were different between symptomatic and asymptomatic mothers’ and infants’ samples. These results propose that along with the COVID-19 pandemic, breastfeeding could be safe, and the existence of SARS-CoV-2-reactive IgG antibodies in breast milk could provide passive immunity to breastfed infants, and keep them safe against COVID-19 infection.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xinyue Liang, Yiheng Wu, Fanghua Wang, Yonghua Wang
Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of different addition levels and marinating times on the characteristics of fried beef meatballs. By combining 10 g/kg cranberry powder with 60 mg/kg NaNO2, the highest a* value (13.34) and the lowest cooking loss (28.05%) were obtained. Results from low-field NMR indicated that the relaxation time T2b in three fruit and vegetable powder-added groups was significantly lower than that of the control. T2b values and the pH both exhibited a decreasing trend as the amount of fruit and vegetable powder additions increased. Concerning different marinating times by using cranberry powder on the properties of fried beef meatballs, marinating for 12 h displayed the best effect. The present work provided a potential solution for nitrite substitution in fried beef meatballs.
{"title":"Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs","authors":"Xinyue Liang, Yiheng Wu, Fanghua Wang, Yonghua Wang","doi":"10.47836/ifrj.30.4.14","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.14","url":null,"abstract":"Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of different addition levels and marinating times on the characteristics of fried beef meatballs. By combining 10 g/kg cranberry powder with 60 mg/kg NaNO2, the highest a* value (13.34) and the lowest cooking loss (28.05%) were obtained. Results from low-field NMR indicated that the relaxation time T2b in three fruit and vegetable powder-added groups was significantly lower than that of the control. T2b values and the pH both exhibited a decreasing trend as the amount of fruit and vegetable powder additions increased. Concerning different marinating times by using cranberry powder on the properties of fried beef meatballs, marinating for 12 h displayed the best effect. The present work provided a potential solution for nitrite substitution in fried beef meatballs.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. P. Milintha Mary, B. Kumaravel, G. Nagamaniammai, S. Karishma, M. M. Essa, M. W. Qoronfleh, L. Chacko
There is growing interest in food quality and safety, thus creating the demand for the development of highly sensitive devices to detect freshness and quality of perishable food. The development of on-package dual sensor and smart packaging systems is gaining momentum at the end of the supply chain management, regarding the quality of packed marine products. The colour change provides a clear indication of the quality to the consumers. Simultaneously, the manufacturers can track the quality of the packed marine products, at any point in time, to take an appropriate call depending on the quality. The on-package double sensors were built dependent on two pH pointers, and applied to screen the freshness of marine products. Methyl red (MR) and bromocresol purple (BCP) are commonly used pH indicators to detect the freshness of marine products. Once the marine products start spoiling, the MR changes from red to yellow, while the BCP changes from yellow to purple, based on the pH. Therefore, the label can be used as a simple and practical freshness indicator to continuously monitor and detect the quality of packaged products by data capturing, and also collecting it by cloud computing and the internet of thinking (IoT).
{"title":"Biosensors as freshness indicator for packed animal and marine products: A review","authors":"T. P. Milintha Mary, B. Kumaravel, G. Nagamaniammai, S. Karishma, M. M. Essa, M. W. Qoronfleh, L. Chacko","doi":"10.47836/ifrj.30.4.03","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.03","url":null,"abstract":"There is growing interest in food quality and safety, thus creating the demand for the development of highly sensitive devices to detect freshness and quality of perishable food. The development of on-package dual sensor and smart packaging systems is gaining momentum at the end of the supply chain management, regarding the quality of packed marine products. The colour change provides a clear indication of the quality to the consumers. Simultaneously, the manufacturers can track the quality of the packed marine products, at any point in time, to take an appropriate call depending on the quality. The on-package double sensors were built dependent on two pH pointers, and applied to screen the freshness of marine products. Methyl red (MR) and bromocresol purple (BCP) are commonly used pH indicators to detect the freshness of marine products. Once the marine products start spoiling, the MR changes from red to yellow, while the BCP changes from yellow to purple, based on the pH. Therefore, the label can be used as a simple and practical freshness indicator to continuously monitor and detect the quality of packaged products by data capturing, and also collecting it by cloud computing and the internet of thinking (IoT).","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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