Pulse starches are known to have a low glycemic index due to their unique starch conformation and high amylose content. Hence, pinto bean starch (PBS) was extracted from pinto beans and added to bread formulations at 0% (control), 5%, 10%, and 15% concentrations. Texture profile analysis (TPA) on the loaves was completed 24 hours after baking. Following TPA, the breads were analyzed to determine their starch hydrolysis profiles and expected glycemic index (eGI). TPA results showed that inclusion of native PBS in bread did not significantly alter textural characteristics (hardness, springiness, and chewiness), except for cohesiveness which was significantly lower in the bread loaves containing PBS (0.52 – 0.54) compared to the control (0.61). The addition of native PBS (eGI = 37.5) significantly reduced eGI in bread loaves by approximately 2%. However, the final eGI was still within the range considered to be high GI (>70). The findings demonstrated that pinto bean starch may be added to bread to reduce eGI without significantly altering textural properties.
{"title":"Effect of Pinto Bean Starch Fortification on Bread Texture and Expected Glycemic Index","authors":"Courtney Simons","doi":"10.5539/jfr.v12n4p11","DOIUrl":"https://doi.org/10.5539/jfr.v12n4p11","url":null,"abstract":"Pulse starches are known to have a low glycemic index due to their unique starch conformation and high amylose content. Hence, pinto bean starch (PBS) was extracted from pinto beans and added to bread formulations at 0% (control), 5%, 10%, and 15% concentrations. Texture profile analysis (TPA) on the loaves was completed 24 hours after baking. Following TPA, the breads were analyzed to determine their starch hydrolysis profiles and expected glycemic index (eGI). TPA results showed that inclusion of native PBS in bread did not significantly alter textural characteristics (hardness, springiness, and chewiness), except for cohesiveness which was significantly lower in the bread loaves containing PBS (0.52 – 0.54) compared to the control (0.61). The addition of native PBS (eGI = 37.5) significantly reduced eGI in bread loaves by approximately 2%. However, the final eGI was still within the range considered to be high GI (>70). The findings demonstrated that pinto bean starch may be added to bread to reduce eGI without significantly altering textural properties.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"2012 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135355085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. A. Doutoum, Denis Erbi, Alhadj Markhous Nazal, Mahamat Al Cherif Hamid, Djamalladine Mahamat Doungous, Haroun Abdoulaye Heissein, Yai Stephanie, A. Tidjani
Fish is a vital source of animal protein and micronutrients for many communities (rural and urban). It could be the cause of serious Toxi-infection with health consequences if handled in unsanitary conditions. The goal of this study aims to assess the hygienic and microbiological quality of dried fish and smoked fish sold in the various markets in the town of Abéché. A total of 30 samples of dried and smoked fish were collected from the vendors surveyed. Germs sought were counted in the laboratory according to the standard method of microbiology. There most of the respondents are female with 96.67%; 93.33% of them are married. The average age of respondents is between 26 and 35 and more than half (56.57%) are uneducated. The average load of dried fish in the three markets is 4.60 X 107 CFU/g for FAMT; 7.33 X 105 CFU/g for CT; 2.87 X 104 CFU/g for CTT; 1 CFU/g for Staphylococcus aureus. On the other hand, for smoked fish, the average varies between 6.81 X 107 CFU/g for FAMT; 2.28 X 106 CFU/g for CT; 1.56 X 105 CFU/g for CTT and 1 CFU/g for yeasts and molds. Enumeration of staphylococci in the three (3) samples gave high values in the range of 14 to 90 CFU/g. Additionally, the level of contamination by total mesophilic aerobic flora is 74.67% for dried fish and 36.33% for smoked fish. Therefore, it is necessary to follow up when fish processing to reduce the level of contamination by flora microbial.
对许多社区(农村和城市)来说，鱼类是动物蛋白和微量营养素的重要来源。如果在不卫生的条件下处理，可能会导致严重的毒素感染，并造成健康后果。本研究的目的是评估在ab ch镇各市场销售的干鱼和熏鱼的卫生和微生物质量。本署在接受调查的商户处共收集了30个干鱼及熏鱼样本。在实验室按照微生物学标准方法对所寻找的细菌进行计数。其中女性以96.67%居多;93.33%的人已婚。受访者的平均年龄在26岁至35岁之间，超过一半(56.57%)的人没有受过教育。三个市场的干鱼平均负荷为4.60 × 107 CFU/g;CT为7.33 X 105 CFU/g;CTT为2.87 × 104 CFU/g;金黄色葡萄球菌1 CFU/g。另一方面，对于熏鱼，FAMT的平均含量为6.81 X 107 CFU/g;CT为2.28 X 106 CFU/g;CTT为1.56 X 105 CFU/g，酵母和霉菌为1 CFU/g。三(3)个样品中葡萄球菌的计数在14至90 CFU/g范围内给出了高值。此外，总中温好氧菌群对干鱼和熏鱼的污染程度分别为74.67%和36.33%。因此，有必要在鱼类加工时进行跟踪，以降低菌群微生物的污染水平。
{"title":"Evaluation of the Hygienic and Microbiological Quality of Dried and Smoked Fish Sold in the Various Markets of the City of Abeche (Chad)","authors":"A. A. Doutoum, Denis Erbi, Alhadj Markhous Nazal, Mahamat Al Cherif Hamid, Djamalladine Mahamat Doungous, Haroun Abdoulaye Heissein, Yai Stephanie, A. Tidjani","doi":"10.5539/jfr.v12n4p1","DOIUrl":"https://doi.org/10.5539/jfr.v12n4p1","url":null,"abstract":"Fish is a vital source of animal protein and micronutrients for many communities (rural and urban). It could be the cause of serious Toxi-infection with health consequences if handled in unsanitary conditions. The goal of this study aims to assess the hygienic and microbiological quality of dried fish and smoked fish sold in the various markets in the town of Abéché. A total of 30 samples of dried and smoked fish were collected from the vendors surveyed. Germs sought were counted in the laboratory according to the standard method of microbiology. There most of the respondents are female with 96.67%; 93.33% of them are married. The average age of respondents is between 26 and 35 and more than half (56.57%) are uneducated. The average load of dried fish in the three markets is 4.60 X 107 CFU/g for FAMT; 7.33 X 105 CFU/g for CT; 2.87 X 104 CFU/g for CTT; 1 CFU/g for Staphylococcus aureus. On the other hand, for smoked fish, the average varies between 6.81 X 107 CFU/g for FAMT; 2.28 X 106 CFU/g for CT; 1.56 X 105 CFU/g for CTT and 1 CFU/g for yeasts and molds. Enumeration of staphylococci in the three (3) samples gave high values in the range of 14 to 90 CFU/g. Additionally, the level of contamination by total mesophilic aerobic flora is 74.67% for dried fish and 36.33% for smoked fish. Therefore, it is necessary to follow up when fish processing to reduce the level of contamination by flora microbial.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77095967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org Reviewers for Volume 12, Number 3 Adele Papetti, University of Pavia, Italy Bernardo Pace, Institute of Science of Food Production (ISPA), National Research Council (CNR), Italy Bojana Filipcev, University of Novi Sad, Serbia Charlotte Atsango Serrem, University of Eldoret, Kenya Cheryl Rosita Rock, California State University, United States Codina Georgiana Gabriela, Stefan cel Mare University Suceava, Romania Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania Diego A. Moreno-Fernández, CEBAS-CSIC, Spain Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Greta Faccio, Independent Scientist, St. Gallen, Switzerland Hatice Reyhan Oziyi, Antalya Bilim University, Turkey Jelena Dragisic Maksimovic, University of Belgrade, Serbia Khamphone Yelithao, Souphanouvong University, Laos Mehana E. E. Hamouda, Alexandria University, Egypt Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia Na-Hyung Kim, Wonkwang University,, Korea Olutosin Otekunrin, Federal University of Agriculture, Nigeria Paolo Polidori, University of Camerino, Italy Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil Soma Mukherjee, The University of Holy Cross, USA Tooba Mehfooz, Iqra University, Pakistan Wesam Al-Jeddawi, Clemson University, USA Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China Y. Riswahyuli, Gadah Mada University, Indonesia
《食品研究杂志》谨向以下人员致谢，感谢他们对本期稿件的同行评审提供的帮助。我们非常感谢他们在保持期刊质量方面的帮助和贡献。《食品研究杂志》正在为该杂志招募审稿人。如果您有兴趣成为审稿人，我们欢迎您加入我们。请与我们联络，索取申请表格:jfr@ccsenet.org第12卷第3号审稿人Adele Papetti，意大利帕维亚大学Bernardo Pace，食品生产科学研究所(ISPA)，国家研究委员会(CNR)，意大利Bojana Filipcev，诺维萨德大学，塞尔维亚Charlotte Atsango Serrem，埃尔多雷特大学，肯尼亚Cheryl Rosita Rock，加州州立大学，美国Codina Georgiana Gabriela, Stefan cel Mare大学Suceava，罗马尼亚Corina-aurelia Zugravu，药学大学Carol Davila，罗马尼亚Diego A. Moreno-Fernández, ceas - csic，西班牙Elsa M Goncalves，国家调查研究所Agrária (INIA)，葡萄牙Greta Faccio，独立科学家，圣加伦，瑞士Hatice Reyhan Oziyi，安塔利亚比利姆大学，土耳其Jelena Dragisic Maksimovic，贝尔格莱德大学，塞尔维亚Khamphone Yelithao, Souphanouvong大学，老挝Mehana E. E. Hamouda，亚历山大大学，埃及Mohd Nazrul Hisham Daud，马来西亚农业研究与发展研究所、马来西亚Na-Hyung Kim、元光大学、韩国Olutosin Otekunrin、联邦农业大学、尼日利亚Paolo Polidori、卡梅里诺大学、意大利Rozilaine A. P. G. Faria、马托格罗索州联邦科学、教育和技术研究所、巴西Soma Mukherjee、圣十字大学、美国Tooba Mehfooz、Iqra大学、巴基斯坦Wesam Al-Jeddawi、克莱姆森大学、美国李兴军、中国国家粮食和物资储备局研究院，Y. Riswahyuli，加达马达大学，印度尼西亚
{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 3","authors":"Bella Dong","doi":"10.5539/jfr.v12n3p85","DOIUrl":"https://doi.org/10.5539/jfr.v12n3p85","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 12, Number 3 \u0000 \u0000Adele Papetti, University of Pavia, Italy \u0000 \u0000Bernardo Pace, Institute of Science of Food Production (ISPA), National Research Council (CNR), Italy \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Charlotte Atsango Serrem, University of Eldoret, Kenya \u0000 \u0000Cheryl Rosita Rock, California State University, United States \u0000 \u0000Codina Georgiana Gabriela, Stefan cel Mare University Suceava, Romania \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Greta Faccio, Independent Scientist, St. Gallen, Switzerland \u0000 \u0000Hatice Reyhan Oziyi, Antalya Bilim University, Turkey \u0000 \u0000Jelena Dragisic Maksimovic, University of Belgrade, Serbia \u0000 \u0000Khamphone Yelithao, Souphanouvong University, Laos \u0000 \u0000Mehana E. E. Hamouda, Alexandria University, Egypt \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Na-Hyung Kim, Wonkwang University,, Korea \u0000 \u0000Olutosin Otekunrin, Federal University of Agriculture, Nigeria \u0000 \u0000Paolo Polidori, University of Camerino, Italy \u0000 \u0000Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil \u0000 \u0000Soma Mukherjee, The University of Holy Cross, USA \u0000 \u0000Tooba Mehfooz, Iqra University, Pakistan \u0000 \u0000Wesam Al-Jeddawi, Clemson University, USA \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China \u0000 \u0000Y. Riswahyuli, Gadah Mada University, Indonesia","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"765 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76924775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marina Talamini Piltz de Andrade, L. Gibbert, Aiane Benevide Sereno, Michelli Bertolazo Silva, Vinicius A. Guilhen, Luely Alves da Silva, T. C. Casagrande, I. Messias-Reason, J. D. F. G. Dias, Claudia Carneiro Hecke Kruger, O. G. Miguel
Obesity is a multifactorial disease, defined by the excessive accumulation of body fat, causing negative consequences for health. Metabolic syndrome (MS) is characterized by the association between abdominal obesity, insulin resistance, hypertension, and hyperlipidemia. Experimental models are essential to elucidate the pathophysiology, development, and treatment of the disease. The objective of the study was to evaluate the effects of maná-cubiu extract (Solanum sessiliflorum Dunal) in experimental models of diet-induced MS. Male Wistar rats received a high-fat, high-calorie diet for 24 weeks, with exception of the healthy control group, which received commercial AIN-93 chow, and both groups were supplied with filtered water. After this period, the animals began to receive daily gavages containing 150 mg of extract/kg or 300 mg of extract/kg for another 8 weeks. The control group received only metformin (150mg/kg). Body weight, bioelectrical impedance (BIA), body circumferences and the Lee index were used to assess body composition. The study was approved by the Ethics Committee under protocol nº 501. The experimental group treated with 150mg/kg of the extract showed weight reduction in the first month of treatment, followed by an average reduction of 54 grams per animal. The group treated with 300mg/kg of the extract suffered weight reduction only after the second month of treatment (on average 9g/animal). This same group and the group treated with metformin were the only ones to reduce the percentage of body fat, comparing the two evaluation moments. The results suggest that maná-cubiu has a potential therapeutic use in obesity, and that the evaluation methods in animal models need to be better standardized.
{"title":"Effect of Solanum Sessiliflorum Dunal (Maná-cubiu) Extract in Diet-induced Metabolic Syndrome in Rats","authors":"Marina Talamini Piltz de Andrade, L. Gibbert, Aiane Benevide Sereno, Michelli Bertolazo Silva, Vinicius A. Guilhen, Luely Alves da Silva, T. C. Casagrande, I. Messias-Reason, J. D. F. G. Dias, Claudia Carneiro Hecke Kruger, O. G. Miguel","doi":"10.5539/jfr.v12n3p77","DOIUrl":"https://doi.org/10.5539/jfr.v12n3p77","url":null,"abstract":"Obesity is a multifactorial disease, defined by the excessive accumulation of body fat, causing negative consequences for health. Metabolic syndrome (MS) is characterized by the association between abdominal obesity, insulin resistance, hypertension, and hyperlipidemia. Experimental models are essential to elucidate the pathophysiology, development, and treatment of the disease. The objective of the study was to evaluate the effects of maná-cubiu extract (Solanum sessiliflorum Dunal) in experimental models of diet-induced MS. Male Wistar rats received a high-fat, high-calorie diet for 24 weeks, with exception of the healthy control group, which received commercial AIN-93 chow, and both groups were supplied with filtered water. After this period, the animals began to receive daily gavages containing 150 mg of extract/kg or 300 mg of extract/kg for another 8 weeks. The control group received only metformin (150mg/kg). Body weight, bioelectrical impedance (BIA), body circumferences and the Lee index were used to assess body composition. The study was approved by the Ethics Committee under protocol nº 501. The experimental group treated with 150mg/kg of the extract showed weight reduction in the first month of treatment, followed by an average reduction of 54 grams per animal. The group treated with 300mg/kg of the extract suffered weight reduction only after the second month of treatment (on average 9g/animal). This same group and the group treated with metformin were the only ones to reduce the percentage of body fat, comparing the two evaluation moments. The results suggest that maná-cubiu has a potential therapeutic use in obesity, and that the evaluation methods in animal models need to be better standardized.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85207269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A study was conducted to compare and analyze the antioxidant mechanism of carnosine to its constituent amino acids (β-alanine and L-histidine) and to imidazole. Concentrations ranging from 5 to 100 mM of carnosine, β-alanine, L-histidine and imidazole were prepared and antioxidant activity assays (TBARS inhibition, metal chelating activity, free radical scavenging activity) were conducted. The TBARS inhibition of carnosine was due to the imidazole ring present in the histidine and with no inhibition contributed to β-alanine. Metal chelating properties of carnosine was also due to the imidazole ring and not to histidine or β-alanine, while free radical scavenging activity of carnosine was attributed to histidine and not due to imidazole or β-alanine. Overall, results demonstrate that β-alanine and the peptide bond between L- histidine and β-alanine do not play a role in the antioxidant activity of carnosine. Furthermore, results show that imidazole has antioxidant properties alone, and therefore, it could be used as an antioxidant in various foods and feed applications.
{"title":"Comparative Study of Antioxidant Activity between Carnosine and Its Amino Acid Constituents","authors":"P. Manhiani, J. Northcutt, Paul L. Dawson","doi":"10.5539/jfr.v12n3p69","DOIUrl":"https://doi.org/10.5539/jfr.v12n3p69","url":null,"abstract":"A study was conducted to compare and analyze the antioxidant mechanism of carnosine to its constituent amino acids (β-alanine and L-histidine) and to imidazole. Concentrations ranging from 5 to 100 mM of carnosine, β-alanine, L-histidine and imidazole were prepared and antioxidant activity assays (TBARS inhibition, metal chelating activity, free radical scavenging activity) were conducted. The TBARS inhibition of carnosine was due to the imidazole ring present in the histidine and with no inhibition contributed to β-alanine. Metal chelating properties of carnosine was also due to the imidazole ring and not to histidine or β-alanine, while free radical scavenging activity of carnosine was attributed to histidine and not due to imidazole or β-alanine. Overall, results demonstrate that β-alanine and the peptide bond between L- histidine and β-alanine do not play a role in the antioxidant activity of carnosine. Furthermore, results show that imidazole has antioxidant properties alone, and therefore, it could be used as an antioxidant in various foods and feed applications.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"1996 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88122222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The unique flavor of peanuts that develops during roasting is the primary driving force for the consumption of peanut products. Although rarely consumed raw, the raw state of the peanut contains the precursors involved in the transformations that lead to the distinct flavor development in roasted peanuts. Volatile compounds extracted from the headspace above raw and roasted peanut samples of the runner and virginia market types by solid phase microextraction were characterized using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. The roasting treatment and peanut market-type each had a significant impact on the types and concentrations of small molecular weight compounds found. Among 361 sample components detected, 290 compounds were found to be significantly different between the raw and roasted treatments (p < 0.05). The roasted samples contained pyrazines, pyrroles, thiazoles, and furans. Alcohols were the primary compounds found in the raw peanut samples. Additionally, 107 compounds were found to differ significantly between roasted runner and virginia-type peanuts. Virginia-type peanuts contained higher levels of linoleic acid oxidation products, such as 2-octenal, hexanal, and 1-octen-3-one. More significant distinctions in volatile compounds were recognized between runner and virginia market types than previously observed. In total, this study reported 119 volatile compounds that have not previously been reported in roasted peanuts, including 11 furans, seven pyrroles, five pyridines, and 12 pyrazines.
{"title":"Volatile Compound Profiles of Raw and Roasted Peanut Seeds of the Runner and Virginia Market-types","authors":"Jacy R. Weissburg, S. Johanningsmeier, L. Dean","doi":"10.5539/jfr.v12n3p47","DOIUrl":"https://doi.org/10.5539/jfr.v12n3p47","url":null,"abstract":"The unique flavor of peanuts that develops during roasting is the primary driving force for the consumption of peanut products. Although rarely consumed raw, the raw state of the peanut contains the precursors involved in the transformations that lead to the distinct flavor development in roasted peanuts. Volatile compounds extracted from the headspace above raw and roasted peanut samples of the runner and virginia market types by solid phase microextraction were characterized using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. The roasting treatment and peanut market-type each had a significant impact on the types and concentrations of small molecular weight compounds found. Among 361 sample components detected, 290 compounds were found to be significantly different between the raw and roasted treatments (p < 0.05). The roasted samples contained pyrazines, pyrroles, thiazoles, and furans. Alcohols were the primary compounds found in the raw peanut samples. Additionally, 107 compounds were found to differ significantly between roasted runner and virginia-type peanuts. Virginia-type peanuts contained higher levels of linoleic acid oxidation products, such as 2-octenal, hexanal, and 1-octen-3-one. More significant distinctions in volatile compounds were recognized between runner and virginia market types than previously observed. In total, this study reported 119 volatile compounds that have not previously been reported in roasted peanuts, including 11 furans, seven pyrroles, five pyridines, and 12 pyrazines.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89869820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Veshe‐Teh Zemoh Ninying Sylvia, F. T. Djikeng, Bernard Tiencheu, H. Womeni, Stephan Martial Kamchoum, V. Loungaing, A. U. Achidi
Soya bean (variety TGX 1835-10E) is a legume commonly produced and consumed in Cameroon. Despite its affordability compared to animal sources of proteins, protein energy malnutrition (PEM) is still observed in the country and especially in rural areas. This can be attributed the way the available soya bean is processed which can easily affect its physicochemical properties and reduce its nutritional value and functional properties. This study was conducted in order to evaluate the effect of different processing methods on the nutritional composition, phytochemical and functional properties of soya bean. The beans were divided into nine groups that were processed differently and analyzed for their total phenolic content, antioxidant activity, oil quality and nutritional composition and the functional properties of their flours. Results showed that the total phenolic content was found to be ranged between 99.84 - 216.85 mg GAE/g and significantly increased with roasting and decreased with boiling treatments. All samples exhibited good antioxidant activity. All treatments altered soya bean oil quality with time. Soaking, boiling, de-hulling and drying considerably reduced the protein (43.49 to 29.93%) and carbohydrate (15.44 to 1.27%) contents of soya bean while soaking, de-hulling, boiling and drying increased its lipid content (11.60 to 15.90%). All treatments significantly reduced the mineral and anti-nutrient (phytate and oxalate) contents of soya bean. The flours exhibited good functional properties, except for emulsion and foaming capacities which significantly decrease with processing. Soya bean can be a good ingredient for food formulation and preparation, both for nutritional and technological purposes.
{"title":"Effects of Different Processing Methods on the Nutritional, Phytochemical and Functional Properties of Soya bean (Glycine max TGX 1835-10E) commonly produced in Cameroon","authors":"Veshe‐Teh Zemoh Ninying Sylvia, F. T. Djikeng, Bernard Tiencheu, H. Womeni, Stephan Martial Kamchoum, V. Loungaing, A. U. Achidi","doi":"10.5539/jfr.v12n3p17","DOIUrl":"https://doi.org/10.5539/jfr.v12n3p17","url":null,"abstract":"Soya bean (variety TGX 1835-10E) is a legume commonly produced and consumed in Cameroon. Despite its affordability compared to animal sources of proteins, protein energy malnutrition (PEM) is still observed in the country and especially in rural areas. This can be attributed the way the available soya bean is processed which can easily affect its physicochemical properties and reduce its nutritional value and functional properties. This study was conducted in order to evaluate the effect of different processing methods on the nutritional composition, phytochemical and functional properties of soya bean. The beans were divided into nine groups that were processed differently and analyzed for their total phenolic content, antioxidant activity, oil quality and nutritional composition and the functional properties of their flours. Results showed that the total phenolic content was found to be ranged between 99.84 - 216.85 mg GAE/g and significantly increased with roasting and decreased with boiling treatments. All samples exhibited good antioxidant activity. All treatments altered soya bean oil quality with time. Soaking, boiling, de-hulling and drying considerably reduced the protein (43.49 to 29.93%) and carbohydrate (15.44 to 1.27%) contents of soya bean while soaking, de-hulling, boiling and drying increased its lipid content (11.60 to 15.90%). All treatments significantly reduced the mineral and anti-nutrient (phytate and oxalate) contents of soya bean. The flours exhibited good functional properties, except for emulsion and foaming capacities which significantly decrease with processing. Soya bean can be a good ingredient for food formulation and preparation, both for nutritional and technological purposes.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74667517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this study was to investigate the applicability of supercritical fluid technology for extraction of avocado oil. The dried avocado fruit pulp (Persea americana Mill.) was extracted by using a semi-pilot supercritical extraction system. Effect of several process parameters, such as CO2 flow rate, particle size, pressure and temperature on total oil yield, free fatty acid, peroxide value, total phenolic and total flavonoid content in oil were assessed. Avocado oil was extracted within the range for flow rate of 10 and 15L/h, particle size of 2.0 and 3.0 mm, temperature of 34, 42 and 50 oC and pressure of 15, 20, 25 and 30 MPa. Kinetic curves clearly exhibited three periods of extraction (constant rate, falling rate and diffusion-controlled). Increasing flow rate, pressure, temperature or reducing particle size brought an increase in the oil yield and extraction rate. Overall, after 150 min of extraction, the oil in dried avocado was almost completely extracted. The oil yield by supercritical CO2 method (58.97%) obtained at 50 oC and 30 MPa was higher than that by Soxhlet method (55.83%). An increase in pressure (at constant temperature) brought an increase in free fatty acid values in oil but decrease in peroxide values and total phenolic content. On the other hand, the effect of temperature on those parameters was opposite. The oil by supercritical CO2 method was of better quality than that by Soxhlet method.
{"title":"Supercritical CO2 Extraction of Oil from Dried Avocado (Persea Americana Mill.) Fruit Pulp: Oil Yield, Solubility, and the Oil Characteristics","authors":"N. Tran, T. Q. Dang","doi":"10.5539/jfr.v12n3p7","DOIUrl":"https://doi.org/10.5539/jfr.v12n3p7","url":null,"abstract":"The purpose of this study was to investigate the applicability of supercritical fluid technology for extraction of avocado oil. The dried avocado fruit pulp (Persea americana Mill.) was extracted by using a semi-pilot supercritical extraction system. Effect of several process parameters, such as CO2 flow rate, particle size, pressure and temperature on total oil yield, free fatty acid, peroxide value, total phenolic and total flavonoid content in oil were assessed. Avocado oil was extracted within the range for flow rate of 10 and 15L/h, particle size of 2.0 and 3.0 mm, temperature of 34, 42 and 50 oC and pressure of 15, 20, 25 and 30 MPa. Kinetic curves clearly exhibited three periods of extraction (constant rate, falling rate and diffusion-controlled). Increasing flow rate, pressure, temperature or reducing particle size brought an increase in the oil yield and extraction rate. Overall, after 150 min of extraction, the oil in dried avocado was almost completely extracted. The oil yield by supercritical CO2 method (58.97%) obtained at 50 oC and 30 MPa was higher than that by Soxhlet method (55.83%). An increase in pressure (at constant temperature) brought an increase in free fatty acid values in oil but decrease in peroxide values and total phenolic content. On the other hand, the effect of temperature on those parameters was opposite. The oil by supercritical CO2 method was of better quality than that by Soxhlet method.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78645282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pauline W. Ikumi, M. Mburu, aniel D Njoroge, N. Gikonyo, Musingi Benjamin M
Chia (Salvia hispanica L.) seeds are gaining popularity among consumers and food processors, particularly in food fortification. Consequently, there has been an increased need to determine the mineral composition of chia seeds cultivated in different regions to ascertain their potential in various food applications. In this study, 20 chia seeds samples obtained from farmers practicing commercial farming of chia seeds in selected areas in Kenya during the two main chia seed planting seasons (April-August 2019) and (September-December 2019) were analyzed for their mineral content using Atomic Absorption Spectrophotometry (AAS). Values of sodium and potassium were determined using a Flame photometer using sodium chloride (NaCl) and potassium chloride (KCl) as the standards, while phosphorus was determined using the Vanodo-molybdate method. Chia seeds samples studied revealed the most predominant minerals as phosphorus (531 to 889 mg/100g), calcium (478 to 589 mg/100g), potassium (343 to 526 mg/100g) and, magnesium (322 to 440 mg/100g). The general linear model (GLM) used to determine the coefficient of variation on all chia seed growing sites showed that calcium, iron, and magnesium are the best-performing chia minerals in Kenya and hence should be the minerals of interest in food fortification using chia seeds.
{"title":"Evaluation of the Mineral Composition of Chia (Salvia Hispanica L.) Seeds from Selected Areas in Kenya","authors":"Pauline W. Ikumi, M. Mburu, aniel D Njoroge, N. Gikonyo, Musingi Benjamin M","doi":"10.5539/jfr.v12n3p1","DOIUrl":"https://doi.org/10.5539/jfr.v12n3p1","url":null,"abstract":"Chia (Salvia hispanica L.) seeds are gaining popularity among consumers and food processors, particularly in food fortification. Consequently, there has been an increased need to determine the mineral composition of chia seeds cultivated in different regions to ascertain their potential in various food applications. In this study, 20 chia seeds samples obtained from farmers practicing commercial farming of chia seeds in selected areas in Kenya during the two main chia seed planting seasons (April-August 2019) and (September-December 2019) were analyzed for their mineral content using Atomic Absorption Spectrophotometry (AAS). Values of sodium and potassium were determined using a Flame photometer using sodium chloride (NaCl) and potassium chloride (KCl) as the standards, while phosphorus was determined using the Vanodo-molybdate method. Chia seeds samples studied revealed the most predominant minerals as phosphorus (531 to 889 mg/100g), calcium (478 to 589 mg/100g), potassium (343 to 526 mg/100g) and, magnesium (322 to 440 mg/100g). The general linear model (GLM) used to determine the coefficient of variation on all chia seed growing sites showed that calcium, iron, and magnesium are the best-performing chia minerals in Kenya and hence should be the minerals of interest in food fortification using chia seeds.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"104 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72892369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org Reviewers for Volume 12, Number 2 Adele Papetti, University of Pavia, Italy Bernardo Pace, Institute of Science of Food Production (ISPA), National Research Council (CNR), Italy Bojana Filipcev, University of Novi Sad, Serbia Charlotte Atsango Serrem, University of Eldoret, Kenya Cheryl Rosita Rock, California State University, United States Codina Georgiana Gabriela, Stefan cel Mare University Suceava, Romania Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania Diego A. Moreno-Fernández, CEBAS-CSIC, Spain Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Greta Faccio, Independent Scientist, St. Gallen, Switzerland Jelena Dragisic Maksimovic, University of Belgrade, Serbia Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain Khamphone Yelithao, Souphanouvong University, Laos Mehana E. E. Hamouda, Alexandria University, Egypt Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia Olutosin Otekunrin, Federal University of Agriculture, Nigeria Soma Mukherjee, The University of Holy Cross, USA Tooba Mehfooz, Iqra University, Pakistan
《食品研究杂志》谨向以下人员致谢，感谢他们对本期稿件的同行评审提供的帮助。我们非常感谢他们在保持期刊质量方面的帮助和贡献。《食品研究杂志》正在为该杂志招募审稿人。如果您有兴趣成为审稿人，我们欢迎您加入我们。请与我们联络，索取申请表格:jfr@ccsenet.org第12卷第2号审稿人Adele Papetti，意大利帕维亚大学Bernardo Pace，食品生产科学研究所(ISPA)，国家研究委员会(CNR)，意大利Bojana Filipcev，诺维萨德大学，塞尔维亚Charlotte Atsango Serrem，埃尔多雷特大学，肯尼亚Cheryl Rosita Rock，加州州立大学，美国Codina Georgiana Gabriela, Stefan cel Mare大学Suceava，罗马尼亚Corina-aurelia Zugravu，罗马尼亚医学和药学大学Carol Davila Diego A. Moreno-Fernández, ceas - csic，西班牙Elsa M Goncalves，国家调查研究所Agrária (INIA)，葡萄牙Greta Faccio，独立科学家，圣加伦，瑞士Jelena Dragisic Maksimovic，塞尔维亚贝尔格莱德大学Jose Maria Zubeldia，被忽视疾病药物倡议HIV和丙型肝炎倡议临床监管顾问，西班牙Khamphone Yelithao, Souphanouvong大学，老挝Mehana E. E. Hamouda，亚历山大大学，埃及Mohd Nazrul Hisham Daud，马来西亚农业研究与发展研究所，马来西亚Olutosin Otekunrin，联邦农业大学，尼日利亚Soma Mukherjee，圣十字大学，美国Tooba Mehfooz，巴基斯坦Iqra大学
{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 2","authors":"Bella Dong","doi":"10.5539/jfr.v12n2p62","DOIUrl":"https://doi.org/10.5539/jfr.v12n2p62","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 12, Number 2 \u0000 \u0000Adele Papetti, University of Pavia, Italy \u0000 \u0000Bernardo Pace, Institute of Science of Food Production (ISPA), National Research Council (CNR), Italy \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Charlotte Atsango Serrem, University of Eldoret, Kenya \u0000 \u0000Cheryl Rosita Rock, California State University, United States \u0000 \u0000Codina Georgiana Gabriela, Stefan cel Mare University Suceava, Romania \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Greta Faccio, Independent Scientist, St. Gallen, Switzerland \u0000 \u0000Jelena Dragisic Maksimovic, University of Belgrade, Serbia \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Khamphone Yelithao, Souphanouvong University, Laos \u0000 \u0000Mehana E. E. Hamouda, Alexandria University, Egypt \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Olutosin Otekunrin, Federal University of Agriculture, Nigeria \u0000 \u0000Soma Mukherjee, The University of Holy Cross, USA \u0000 \u0000Tooba Mehfooz, Iqra University, Pakistan","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77274253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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