Flour blends produced from pearl millet, green gram, and tigernut pomace were evaluated for their chemical composition and pasting characteristics. Sixteen runs (flour blends) were generated using optimal mixture design of response surface methodology and used for the determination of functional properties. Four blends were thereafter chosen for the evaluation of the proximate composition, antioxidant, and pasting characteristics. The functional properties of the flour blends had significant (p<0.05) Analysis of Variance (ANOVA), R2, and Adjusted R2 values. An increase in green gram and tigernut pomace flours addition resulted in higher values of ash, crude protein, crude fat, crude fiber, carbohydrate and energy values. The antioxidant properties of the flour blends especially in run 13 (85% pearl millet flour, 5% green gram flour and 10% tigernut pomace flour) showed an increase in total phenol, flavonoid and DPPH contents. The pasting profile viscosities were generally low. Pearl millet, green gram and tigernut pomace flour blends could effectively be utilized in the production of complementary food as well as baked products that required low viscosity.
{"title":"Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace","authors":"F. Bello, B. S. Oladeji, Rose I. Tom","doi":"10.37256/fse.3220221655","DOIUrl":"https://doi.org/10.37256/fse.3220221655","url":null,"abstract":"Flour blends produced from pearl millet, green gram, and tigernut pomace were evaluated for their chemical composition and pasting characteristics. Sixteen runs (flour blends) were generated using optimal mixture design of response surface methodology and used for the determination of functional properties. Four blends were thereafter chosen for the evaluation of the proximate composition, antioxidant, and pasting characteristics. The functional properties of the flour blends had significant (p<0.05) Analysis of Variance (ANOVA), R2, and Adjusted R2 values. An increase in green gram and tigernut pomace flours addition resulted in higher values of ash, crude protein, crude fat, crude fiber, carbohydrate and energy values. The antioxidant properties of the flour blends especially in run 13 (85% pearl millet flour, 5% green gram flour and 10% tigernut pomace flour) showed an increase in total phenol, flavonoid and DPPH contents. The pasting profile viscosities were generally low. Pearl millet, green gram and tigernut pomace flour blends could effectively be utilized in the production of complementary food as well as baked products that required low viscosity.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89064819","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}
Xiao Chen, Yan‐Chao Wu, Liu Qian, Yuhong Zhang, Pi-Xian Gong, Hui-jing Li
The fruit-based dietary supplement business is flourishing, and many plant bioactive compounds exhibit beneficial effects on health. Polyphenols, including anthocyanins, proanthocyanidins, flavanols, phenolic acids and flavanols in bilberry, blueberry and chokeberry, are the bio-factors that determine the biological activities of the three berries. Many reports on phenolic compounds and their biological activities in berries have been published. Therefore, it is urgent to make a systematic comparison among them. We reviewed these scientific researches about phenolic substances including their compositions, contents and bioavailability from the bilberry, blueberry and chokeberry. On this basis, the phenolic compounds regarding monomer components and their contents in the three berries were systematically summarized. Variations of anthocyanidins within interspecies and different families were explained. Biological properties including biostability and bioavailability of anthocyanin and prospects for further study on berries were contained.
{"title":"Comparison of Health-Relevant Polyphenolic Component Content and Bioavailability of Bilberry (Vaccinium Myrtillus L.), Blueberry (Vaccinium Sect. Cyanococcus Rydb.) and Chokeberry (Aronia Melanocarpa (Michx.) Elliott)","authors":"Xiao Chen, Yan‐Chao Wu, Liu Qian, Yuhong Zhang, Pi-Xian Gong, Hui-jing Li","doi":"10.37256/fse.3220221450","DOIUrl":"https://doi.org/10.37256/fse.3220221450","url":null,"abstract":"The fruit-based dietary supplement business is flourishing, and many plant bioactive compounds exhibit beneficial effects on health. Polyphenols, including anthocyanins, proanthocyanidins, flavanols, phenolic acids and flavanols in bilberry, blueberry and chokeberry, are the bio-factors that determine the biological activities of the three berries. Many reports on phenolic compounds and their biological activities in berries have been published. Therefore, it is urgent to make a systematic comparison among them. We reviewed these scientific researches about phenolic substances including their compositions, contents and bioavailability from the bilberry, blueberry and chokeberry. On this basis, the phenolic compounds regarding monomer components and their contents in the three berries were systematically summarized. Variations of anthocyanidins within interspecies and different families were explained. Biological properties including biostability and bioavailability of anthocyanin and prospects for further study on berries were contained.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88616779","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}
Shafa'atu Giwa Ibrahim, Nor Aini Mat Noh, Nur Syamimi Zaini, Wan Zunairah Wan Ibadullah, Nazamid Saari, Roselina Karim
Hydration of kenaf seed was studied at 25, 35 45, 55 and 65 °C by the method of weight gain until equilibrium was achieved along with the physicochemical properties of the seed. The results showed that the kenaf seed had a small dimension and brownish surface color. Water absorbed during soaking was a function of soaking time and temperature. Soaking at higher temperatures increased the hydration rate constant and decreased the soaking time needed to reach equilibrium. Sigmoidal, Peleg and Page models effectively described the hydration characteristics of the seed under the soaking temperatures. The half-saturation time; τ, Peleg' s rate constant; K1 and Page rate constant K3 decreased from 199.78-32.97 min, 2.55-0.47 min/% and 3.14-2.74 min/%, respectively, while the sigmoidal rate constant; K increased from 0.85-6.83 min-1 with an increase in soaking temperature from 25-65 °C. The rate of water absorption of the seed at a higher temperature was faster. The temperature dependence of K was explained by the Arrhenius equation, from which activation energy of 71.31 KJ/mol was obtained.
{"title":"Physicochemical Properties and Hydration Kinetics of Kenaf (Hibiscus cannabinus) Seed","authors":"Shafa'atu Giwa Ibrahim, Nor Aini Mat Noh, Nur Syamimi Zaini, Wan Zunairah Wan Ibadullah, Nazamid Saari, Roselina Karim","doi":"10.37256/fse.3220221401","DOIUrl":"https://doi.org/10.37256/fse.3220221401","url":null,"abstract":"Hydration of kenaf seed was studied at 25, 35 45, 55 and 65 °C by the method of weight gain until equilibrium was achieved along with the physicochemical properties of the seed. The results showed that the kenaf seed had a small dimension and brownish surface color. Water absorbed during soaking was a function of soaking time and temperature. Soaking at higher temperatures increased the hydration rate constant and decreased the soaking time needed to reach equilibrium. Sigmoidal, Peleg and Page models effectively described the hydration characteristics of the seed under the soaking temperatures. The half-saturation time; τ, Peleg' s rate constant; K1 and Page rate constant K3 decreased from 199.78-32.97 min, 2.55-0.47 min/% and 3.14-2.74 min/%, respectively, while the sigmoidal rate constant; K increased from 0.85-6.83 min-1 with an increase in soaking temperature from 25-65 °C. The rate of water absorption of the seed at a higher temperature was faster. The temperature dependence of K was explained by the Arrhenius equation, from which activation energy of 71.31 KJ/mol was obtained.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91490296","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}
Effect of High-Pressure with Temperature (HPP+T) and Thermal Processing (TP) were evaluated on the rheological characteristics of mango pulp. Samples were subjected to an equivalent condition of a 5D (5 log reduction) process for HPP+T (600 MPa/6.3 min at 90 °C) and TP (95 °C/10.5 min) to be compared. Storage-modulus (G') and loss-modulus (G'') were modeled according to the oscillatory frequency using the Power-Law. TP and HPP+T showed G' > G'' at all evaluated times. Both processes did not result in significant increases in the elastic and viscous behavior of the mango pulp. The flow behavior of the mango pulp presented a pseudoplastic characteristic with relevant residual tension. The Herschel-Buckley model was used to model the flow curves fitted well (R2 ≥ 0.99) and both processes increased the consistency index of the mango pulp. HPP+T proved to be a promising technology, which in addition to increasing the consistency of the product uses reduced time and temperature.
{"title":"Effect of High-Pressure with Temperature on Mango Pulp: Rheology Evaluation in Comparison with Thermal Process","authors":"Luma Rossi Ribeiro, T. S. Leite, M. Cristianini","doi":"10.37256/fse.3220221392","DOIUrl":"https://doi.org/10.37256/fse.3220221392","url":null,"abstract":"Effect of High-Pressure with Temperature (HPP+T) and Thermal Processing (TP) were evaluated on the rheological characteristics of mango pulp. Samples were subjected to an equivalent condition of a 5D (5 log reduction) process for HPP+T (600 MPa/6.3 min at 90 °C) and TP (95 °C/10.5 min) to be compared. Storage-modulus (G') and loss-modulus (G'') were modeled according to the oscillatory frequency using the Power-Law. TP and HPP+T showed G' > G'' at all evaluated times. Both processes did not result in significant increases in the elastic and viscous behavior of the mango pulp. The flow behavior of the mango pulp presented a pseudoplastic characteristic with relevant residual tension. The Herschel-Buckley model was used to model the flow curves fitted well (R2 ≥ 0.99) and both processes increased the consistency index of the mango pulp. HPP+T proved to be a promising technology, which in addition to increasing the consistency of the product uses reduced time and temperature.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87098717","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}
Hericium mushrooms are well known for their numerous medicinal benefits, of which neuroprotective and anticarcinogenic characteristics are two of the most reported properties. This review summarizes the research advances and techniques used to study these two advantages of Hericium mushrooms reported in the latest 20 years, namely between the years 2001 and 2021. Based on published research, the Hericium-unique compounds (e.g., hericenones and erinacines) and polysaccharides are the main active constituents associated with these two properties. It was reported that about 70 such secondary metabolites were characterized to help prevent or treat neurological and tumor diseases. We have collated the above information in order to provide insights for further studies aiming to maximize the application of Hericium mushrooms as functional ingredients for neuroprotection and anticarcinogenesis.
{"title":"Neuroprotective and Anticarcinogenic Properties of Hericium Mushrooms and the Active Constituents Associated with These Effects: A Review","authors":"Z. Chen, K. Bishop, Jingying Zhang, S. Quek","doi":"10.37256/fse.3120221166","DOIUrl":"https://doi.org/10.37256/fse.3120221166","url":null,"abstract":"Hericium mushrooms are well known for their numerous medicinal benefits, of which neuroprotective and anticarcinogenic characteristics are two of the most reported properties. This review summarizes the research advances and techniques used to study these two advantages of Hericium mushrooms reported in the latest 20 years, namely between the years 2001 and 2021. Based on published research, the Hericium-unique compounds (e.g., hericenones and erinacines) and polysaccharides are the main active constituents associated with these two properties. It was reported that about 70 such secondary metabolites were characterized to help prevent or treat neurological and tumor diseases. We have collated the above information in order to provide insights for further studies aiming to maximize the application of Hericium mushrooms as functional ingredients for neuroprotection and anticarcinogenesis.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90094544","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}
Bandana, Vineet K. Sharma, Sukhwinder Singh, Brajesh Singh, M. Kumar
Bruising of potatoes is the main problem in potato processing industry and is the major cause of consumer dissatisfaction in terms of economic loss. Potato quality is adversely affected by bruise damage. In general practice, when tubers are harvested, handled, packed and transported, it is impossible to prevent them from falling and damage. After falling, external symptoms sometimes are not visible but the damage may affect the nutritional quality. Sorting and grading contribute 0.98 kilograms per quintal giving a percentage of 16.50%. Packaging and storage yield 0.45 and 1.18 kilograms per quintal owing 7.49 and 19.79% respectively. Therefore, the aim of the experiment was to find out the effect of bruising on processing and nutritional quality of processing varieties viz. Kufri Chipsona-1, Kufri Chipsona-3, Kufri Frysona and table purpose varieties viz. Kufri Surya and Kufri Pukhraj by simulating different impacts (control, 30, 60 and 90 cm). Results revealed that all processing varieties resulted in deterioration of chip score due to an increase in reducing sugars concentration after impact (45 and 60 days of storage, ambient storage). Weight dropping to potato tubers from a height of 60 cm and 90 cm and their storage up to 60 DOS (days of storage) gave comparably high reducing sugars. Impact from a height of 30, 60 and 90 cm, irrespective of all the varieties reported having higher phenol content. Reduction in weight loss was directly proportional to the height of impact and quality deteriorated further during storage. Mechanical damage to cell walls, caused loss of quality through texture softening, followed by decreasing texture firmness of potato.
{"title":"Potato Nutritional Quality Loss Due to Bruising: Need Attention During Handling","authors":"Bandana, Vineet K. Sharma, Sukhwinder Singh, Brajesh Singh, M. Kumar","doi":"10.37256/fse.3120221173","DOIUrl":"https://doi.org/10.37256/fse.3120221173","url":null,"abstract":"Bruising of potatoes is the main problem in potato processing industry and is the major cause of consumer dissatisfaction in terms of economic loss. Potato quality is adversely affected by bruise damage. In general practice, when tubers are harvested, handled, packed and transported, it is impossible to prevent them from falling and damage. After falling, external symptoms sometimes are not visible but the damage may affect the nutritional quality. Sorting and grading contribute 0.98 kilograms per quintal giving a percentage of 16.50%. Packaging and storage yield 0.45 and 1.18 kilograms per quintal owing 7.49 and 19.79% respectively. Therefore, the aim of the experiment was to find out the effect of bruising on processing and nutritional quality of processing varieties viz. Kufri Chipsona-1, Kufri Chipsona-3, Kufri Frysona and table purpose varieties viz. Kufri Surya and Kufri Pukhraj by simulating different impacts (control, 30, 60 and 90 cm). Results revealed that all processing varieties resulted in deterioration of chip score due to an increase in reducing sugars concentration after impact (45 and 60 days of storage, ambient storage). Weight dropping to potato tubers from a height of 60 cm and 90 cm and their storage up to 60 DOS (days of storage) gave comparably high reducing sugars. Impact from a height of 30, 60 and 90 cm, irrespective of all the varieties reported having higher phenol content. Reduction in weight loss was directly proportional to the height of impact and quality deteriorated further during storage. Mechanical damage to cell walls, caused loss of quality through texture softening, followed by decreasing texture firmness of potato.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75442566","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}
Devideen Yadav, D. Singh, R. Singh, S. Babu, N. K. Sharma, Deepak Singh, Anita Kumawat, Pushpendra Kumar, M. Mishra
Maize (Zea maize L.) is grown for human food, animal fodder, and chicken feed in India's Northwestern Himalayan Region (NWHR), which covers over 0.33 million hectares of cultivated land. In the NWHR of India, substantial soil erosion is a major challenge in maize production, resulting in low rainfed maize productivity. During the peak rainy season in NWHR, a single maize crop can only cover up to 30% of the land, leaving more bare soil vulnerable to soil erosion. Furthermore, sole maize growing only generates roughly Rs. 30,000-40,000 in net income per hectare field, making maize farming less profitable for farmers. Using a randomized block design with four replications, a field experiment was conducted with five treatments: maize-wheat (control), maize + sweet potato-wheat, maize + colocasia-wheat, maize + ginger, and maize + turmeric to conserve soil and water, increase crop productivity, and farmers profit by introducing soil conserving and high-value crops with rainfed maize cultivation. The authors discussed the developed scientific rainfed maize + sweet potato (Ipomoea batatas [L.] Lam) intercropping technique in NWHR, which had not before been devised for this region. From 8.7 t ha-1 soil loss of sole maize, maize + sweet potato intercropping can minimize it to 1.5 t ha-1 and increase maize grain yield to 3.5 t ha-1 from 3.1 t ha-1. In addition to higher maize production, the system also produced 5.0-7.0 t ha-1 of fresh sweet potato tubers. Thus, intercropping of maize + sweet potato under NWHR can reduce soil erosion while also enhance maize yield and farmers' profit in rainfed conditions.
在印度西北喜马拉雅地区(NWHR)，种植玉米(Zea Maize L.)作为人类食品、动物饲料和鸡饲料，该地区的耕地面积超过33万公顷。在印度西北湿地，严重的土壤侵蚀是玉米生产面临的主要挑战，导致雨养玉米产量低。在西北水利区雨季的高峰期，一种玉米作物最多只能覆盖30%的土地，留下更多易受水土流失影响的裸露土壤。此外，单独种植玉米每公顷田地只能产生大约3万至4万卢比的净收入，这使得玉米种植对农民来说利润较低。采用4个重复的随机区组设计，采用玉米-小麦(对照)、玉米+甘薯-小麦、玉米+甘蓝-小麦、玉米+生姜和玉米+姜黄5种处理，在旱作玉米种植中引入保土高产作物，实现水土保持、提高作物生产力和农民效益。本文讨论了经科学开发的旱作玉米+甘薯[L]。在西北高寒地区，采用了前所未有的间作技术。单株玉米8.7 t ha-1的土壤流失量，玉米+甘薯间作可使土壤流失量降至1.5 t ha-1，玉米产量由3.1 t ha-1提高至3.5 t ha-1。除了提高玉米产量外，该系统还生产了5.0-7.0吨/公顷的新鲜甘薯块茎。因此，在旱作条件下，玉米+甘薯间作在减少水土流失的同时，也能提高玉米产量和农民的收益。
{"title":"Evaluation & Development of Cultivation Techniques of Rainfed Maize + Sweet Potato Inter-Cropping under Indian North-Western Himalaya","authors":"Devideen Yadav, D. Singh, R. Singh, S. Babu, N. K. Sharma, Deepak Singh, Anita Kumawat, Pushpendra Kumar, M. Mishra","doi":"10.37256/fse.3120221214","DOIUrl":"https://doi.org/10.37256/fse.3120221214","url":null,"abstract":"Maize (Zea maize L.) is grown for human food, animal fodder, and chicken feed in India's Northwestern Himalayan Region (NWHR), which covers over 0.33 million hectares of cultivated land. In the NWHR of India, substantial soil erosion is a major challenge in maize production, resulting in low rainfed maize productivity. During the peak rainy season in NWHR, a single maize crop can only cover up to 30% of the land, leaving more bare soil vulnerable to soil erosion. Furthermore, sole maize growing only generates roughly Rs. 30,000-40,000 in net income per hectare field, making maize farming less profitable for farmers. Using a randomized block design with four replications, a field experiment was conducted with five treatments: maize-wheat (control), maize + sweet potato-wheat, maize + colocasia-wheat, maize + ginger, and maize + turmeric to conserve soil and water, increase crop productivity, and farmers profit by introducing soil conserving and high-value crops with rainfed maize cultivation. The authors discussed the developed scientific rainfed maize + sweet potato (Ipomoea batatas [L.] Lam) intercropping technique in NWHR, which had not before been devised for this region. From 8.7 t ha-1 soil loss of sole maize, maize + sweet potato intercropping can minimize it to 1.5 t ha-1 and increase maize grain yield to 3.5 t ha-1 from 3.1 t ha-1. In addition to higher maize production, the system also produced 5.0-7.0 t ha-1 of fresh sweet potato tubers. Thus, intercropping of maize + sweet potato under NWHR can reduce soil erosion while also enhance maize yield and farmers' profit in rainfed conditions.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"2013 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86447689","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}
Durum wheat is one of the most important cereal crops in Morocco. The development of high-yielding varieties of durum wheat is one of the major goals of breeding programs in Morocco. Crop genetic diversity should play an essential role in this context. The objective of this study was to assess the genetic variation among 280 durum wheat accessions conserved at the Moroccan Gene Bank by using twelve agro-morphological characters. All accessions are planted in field conditions and arranged in augmented design. The results showed a large variability among the durum wheat accessions. Analysis of variance demonstrated significant to highly significant differentiation between the accessions for the most traits. The number of plants at the emergence stage, the biomass of the plant at the flowering stage, the chlorophyll content, and the number of spikes showed high genetic advance coupled with high heritability (broad sense). Moreover, highly significant coefficients of correlation were revealed between agro-morphological characters offering the possibility of direct or indirect selection. The first two axes of the principal component analysis explained 45% of the total variation and showed that Moroccan landraces and North American cultivars shared similar morphological characters. However, Moroccan cultivars have shown better agronomic characters. This important agro-morphological variation should be utilized as a gene pool in durum wheat improvement to develop novel varieties with high productivity and the best quality.
{"title":"Assessment of Agro-Morphological Variability in a Durum Wheat Collection Maintained in the Moroccan Gene Bank","authors":"Youssef Chegdali, H. Ouabbou, A. Essamadi","doi":"10.37256/fse.3120221158","DOIUrl":"https://doi.org/10.37256/fse.3120221158","url":null,"abstract":"Durum wheat is one of the most important cereal crops in Morocco. The development of high-yielding varieties of durum wheat is one of the major goals of breeding programs in Morocco. Crop genetic diversity should play an essential role in this context. The objective of this study was to assess the genetic variation among 280 durum wheat accessions conserved at the Moroccan Gene Bank by using twelve agro-morphological characters. All accessions are planted in field conditions and arranged in augmented design. The results showed a large variability among the durum wheat accessions. Analysis of variance demonstrated significant to highly significant differentiation between the accessions for the most traits. The number of plants at the emergence stage, the biomass of the plant at the flowering stage, the chlorophyll content, and the number of spikes showed high genetic advance coupled with high heritability (broad sense). Moreover, highly significant coefficients of correlation were revealed between agro-morphological characters offering the possibility of direct or indirect selection. The first two axes of the principal component analysis explained 45% of the total variation and showed that Moroccan landraces and North American cultivars shared similar morphological characters. However, Moroccan cultivars have shown better agronomic characters. This important agro-morphological variation should be utilized as a gene pool in durum wheat improvement to develop novel varieties with high productivity and the best quality.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"95 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77270063","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}
Harvest time is one of the factors affecting postharvest fruit quality. Under the subtropical condition, greenhouse cultivation allows a year-round harvest. However, the crop should meet the quality and the marketing criteria for overall customer satisfaction. This study aims to determine the impact of the harvest season on the quality characteristics of papaya fruit. For this purpose, two different cultivars (Sel-42 and Tainung) were grown in the greenhouse and harvested in the winter, the summer, the spring, and the autumn of two years. Sampling was carried out at the same visual maturity stage at each season. The two cultivars had soft fruit flesh almost throughout the year, although the fruit harvested in the winter had a better visual appeal in terms of color. Both fruit cultivars harvested in the autumn had higher soluble solids and lower acidity. The highest concentrations of total phenolic content and L-ascorbic acid were observed in the spring and summer season harvested fruits although there was no significant difference between those (P > 0.05). It was concluded that the growth in the greenhouse minimizes the harvest season effects on papaya fruit quality. Thus, greenhouse cultivation is recommended for a higher quality product, especially in a subtropical climate.
{"title":"Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions","authors":"E. Güneş, Hatice Reyhan Öziyci, H. Gübbük","doi":"10.37256/fse.3120221117","DOIUrl":"https://doi.org/10.37256/fse.3120221117","url":null,"abstract":"Harvest time is one of the factors affecting postharvest fruit quality. Under the subtropical condition, greenhouse cultivation allows a year-round harvest. However, the crop should meet the quality and the marketing criteria for overall customer satisfaction. This study aims to determine the impact of the harvest season on the quality characteristics of papaya fruit. For this purpose, two different cultivars (Sel-42 and Tainung) were grown in the greenhouse and harvested in the winter, the summer, the spring, and the autumn of two years. Sampling was carried out at the same visual maturity stage at each season. The two cultivars had soft fruit flesh almost throughout the year, although the fruit harvested in the winter had a better visual appeal in terms of color. Both fruit cultivars harvested in the autumn had higher soluble solids and lower acidity. The highest concentrations of total phenolic content and L-ascorbic acid were observed in the spring and summer season harvested fruits although there was no significant difference between those (P > 0.05). It was concluded that the growth in the greenhouse minimizes the harvest season effects on papaya fruit quality. Thus, greenhouse cultivation is recommended for a higher quality product, especially in a subtropical climate.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76234344","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}
Sarah Hwa In Lee, Marina Resende Pimenta Portinari, Carlos Humberto Corassin, Carlos Augusto Fernandes Oliveira
The ability of some pathogenic bacterial species to form biofilms on surfaces of equipment and utensils is of great concern to the food industry since they represent a continuous source of contamination in food processing environments. In this review, the factors involved in the formation of microbial biofilms are highlighted, along with a discussion on the preventive disinfection procedures recommended to avoid the attachment of microbial cells on surfaces of equipment and utensils in food processing areas. Relevant articles published in the last 10 years (2012-present) were selected in PubMed, Science Direct, and Google Scholar. Methods for assessing the adhesion and biofilm formation ability of strains isolated from surfaces in the food industry environment are also presented.
{"title":"Biofilms from Pathogenic Bacteria in Food Processing Environments: Formation and Preventive Disinfection Procedures","authors":"Sarah Hwa In Lee, Marina Resende Pimenta Portinari, Carlos Humberto Corassin, Carlos Augusto Fernandes Oliveira","doi":"10.37256/fse.3120221122","DOIUrl":"https://doi.org/10.37256/fse.3120221122","url":null,"abstract":"The ability of some pathogenic bacterial species to form biofilms on surfaces of equipment and utensils is of great concern to the food industry since they represent a continuous source of contamination in food processing environments. In this review, the factors involved in the formation of microbial biofilms are highlighted, along with a discussion on the preventive disinfection procedures recommended to avoid the attachment of microbial cells on surfaces of equipment and utensils in food processing areas. Relevant articles published in the last 10 years (2012-present) were selected in PubMed, Science Direct, and Google Scholar. Methods for assessing the adhesion and biofilm formation ability of strains isolated from surfaces in the food industry environment are also presented.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88258866","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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