Pub Date : 2019-09-06DOI: 10.25177/JFST.4.7.RA.565
A. Abderahim, N. Brun, A. Napoli, N. Durand, D. Montēt, Sift Desk Journals Open Access Journals
Biochars were produced from cashew nut shell at 400, 600 and 800°C. Production temperature significantly affected biochar properties and consequently the adsorption mechanisms of ochratoxin A. Biochars produced at higher temperatures had significantly higher specific surface areas, resulting in higher OTA adsorption ca-pacities. The isotherms and kinetics of the adsorption were used to identify the adsorption mechanisms. For the kinetics study, experiments were carried out after adjustment of the parameters influencing the system, such as pH, biochar quantity and OTA initial concentration. Experimental results were modelled according to isotherm equations representing Langmuir model and Freundlich model. Langmuir model matched best with the experi-mental data. The chemical surface reaction was fitted to a pseudo-second order equation, with very high re-gression coefficients.
{"title":"Effect of pyrolysis temperature on ochratoxin A adsorption mechanisms and kinetics by cashew nut shell biochars","authors":"A. Abderahim, N. Brun, A. Napoli, N. Durand, D. Montēt, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.4.7.RA.565","DOIUrl":"https://doi.org/10.25177/JFST.4.7.RA.565","url":null,"abstract":"Biochars were produced from cashew nut shell at 400, 600 and 800°C. Production temperature significantly affected biochar properties and consequently the adsorption mechanisms of ochratoxin A. Biochars produced at higher temperatures had significantly higher specific surface areas, resulting in higher OTA adsorption ca-pacities. The isotherms and kinetics of the adsorption were used to identify the adsorption mechanisms. For the kinetics study, experiments were carried out after adjustment of the parameters influencing the system, such as pH, biochar quantity and OTA initial concentration. Experimental results were modelled according to isotherm equations representing Langmuir model and Freundlich model. Langmuir model matched best with the experi-mental data. The chemical surface reaction was fitted to a pseudo-second order equation, with very high re-gression coefficients.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"44 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2019-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78598220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-21DOI: 10.25177/JFST.4.4.RA.479
K. Selim, M. Mostafa, A. Mahmoud, R. Ali, Sift Desk Journals Open Access Journals
This study was conducted to investigate the chemical composition and the storage stability of flaxseeds defatted meal fractions as food ingredients, phenolic contents and antioxidant activity of flaxseed meal extracts. Effect of substitution of wheat flour with different concentrations of defatted flaxseeds meal on rheological and sensory properties of toast bread, and cake was also investigated. The results indicated that flaxseed defatted meal is rich in protein, fiber and minerals and poor in its carbohydrate content comparing with whole wheat flour and wheat flour (72%). it contains 34.65 protein, 37.08 % crude fibers, 5.53% ash, 2.35 % fats and 5.972% moisture. While it had carbohydrate content of 14.408%.The results indicated that there were no significant (P ≤ 0.05) changes in the peroxide values over the 105 day of storage. The results also showed that free fatty acid value was slightly increased during the storage time. Polyphenolic contents were varied from 360.14 to 595.76 mg/100g DW according to the extraction solvent used. The results indicated that the flaxseed meal extracts showed a strong antioxidant activity against 1,1-dipheny-2 -picrylhydrazyl (DPPH) .The effective concentration 50 % (EC50) was 1.323 and 1.981mg/mg DPPH and antiradical efficiency values ware 0.756 and 0.505 for methanol + water and ethanol +water respectively. Rheological properties of the dough's were found to be affected with flaxseed meal addition. The results showed that replacement 5% of wheat flour by flaxseed meal flour increases the water absorption and development time of the dough. While the stability and the energy of the dough was decreased by addition of flaxseed meal. The results of sensory evaluation proved that toast and cake enriched with defatted flaxseed flour up to 10% was acceptable to the consumer.. The results of the sensory evaluation showed that the samples produced by replacement 5% of the wheat flour with defatted flaxseed meal had no significant differences for most of the sensory characteristics.
{"title":"Effect of bioactive compounds of defatted flaxseed meal on rheological and sensorial properties of toast and cake","authors":"K. Selim, M. Mostafa, A. Mahmoud, R. Ali, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.4.4.RA.479","DOIUrl":"https://doi.org/10.25177/JFST.4.4.RA.479","url":null,"abstract":"This study was conducted to investigate the chemical composition and the storage stability of flaxseeds defatted meal fractions as food ingredients, phenolic contents and antioxidant activity of flaxseed meal extracts. Effect of substitution of wheat flour with different concentrations of defatted flaxseeds meal on rheological and sensory properties of toast bread, and cake was also investigated. The results indicated that flaxseed defatted meal is rich in protein, fiber and minerals and poor in its carbohydrate content comparing with whole wheat flour and wheat flour (72%). it contains 34.65 protein, 37.08 % crude fibers, 5.53% ash, 2.35 % fats and 5.972% moisture. While it had carbohydrate content of 14.408%.The results indicated that there were no significant (P ≤ 0.05) changes in the peroxide values over the 105 day of storage. The results also showed that free fatty acid value was slightly increased during the storage time. Polyphenolic contents were varied from 360.14 to 595.76 mg/100g DW according to the extraction solvent used. The results indicated that the flaxseed meal extracts showed a strong antioxidant activity against 1,1-dipheny-2 -picrylhydrazyl (DPPH) .The effective concentration 50 % (EC50) was 1.323 and 1.981mg/mg DPPH and antiradical efficiency values ware 0.756 and 0.505 for methanol + water and ethanol +water respectively. Rheological properties of the dough's were found to be affected with flaxseed meal addition. The results showed that replacement 5% of wheat flour by flaxseed meal flour increases the water absorption and development time of the dough. While the stability and the energy of the dough was decreased by addition of flaxseed meal. The results of sensory evaluation proved that toast and cake enriched with defatted flaxseed flour up to 10% was acceptable to the consumer.. The results of the sensory evaluation showed that the samples produced by replacement 5% of the wheat flour with defatted flaxseed meal had no significant differences for most of the sensory characteristics.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":"707-719"},"PeriodicalIF":3.1,"publicationDate":"2019-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80006958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-13DOI: 10.1007/S13197-019-03613-Z
Perla Marysol Uriarte‐Aceves, P. Sopade, J. G. Rangel‐Peraza
{"title":"Evaluation of wet-milling performance of commercial yellow maize hybrids grown in México and relations with grain physicochemical properties","authors":"Perla Marysol Uriarte‐Aceves, P. Sopade, J. G. Rangel‐Peraza","doi":"10.1007/S13197-019-03613-Z","DOIUrl":"https://doi.org/10.1007/S13197-019-03613-Z","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":"1-16"},"PeriodicalIF":3.1,"publicationDate":"2019-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/S13197-019-03613-Z","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48568964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-21DOI: 10.3969/J.ISSN.2095-6002.2019.01.002
尚艳娥, 杨卫民
{"title":"CAC、欧盟、美国与中国粮食中真菌毒素限量标准的差异分析","authors":"尚艳娥, 杨卫民","doi":"10.3969/J.ISSN.2095-6002.2019.01.002","DOIUrl":"https://doi.org/10.3969/J.ISSN.2095-6002.2019.01.002","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"181 1","pages":"10-15"},"PeriodicalIF":3.1,"publicationDate":"2019-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80228837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Charlie Li, Sift Desk Journals Open Access Journals
{"title":"The Effect of Natural Antioxidant Extracted from Shrimp Shell on Oxidative and Hydrolytic Rancidity of Sable Fish Mince","authors":"Charlie Li, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.5","DOIUrl":"https://doi.org/10.25177/JFST.3.6.5","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"74 1","pages":"527-533"},"PeriodicalIF":3.1,"publicationDate":"2018-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88164661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jianmei Yu, Ivy N. Smith, Guibing Chen, Sift Desk Journals Open Access Journals
This study investigated the feasibility of using grape pomace (GP) as a source of dietary fiber (DF) and polyphenol for extruded corn-based product and evaluated the impacts of GP level on the physical properties and chemical composition of extrudates. A 4x3 two-factor factorial design was used to for extrusion experiment. The two factors were the level of GP inclusion (0, 2.5, 5.0 and 10%) and moisture content (13, 15 and 17%) of the formula. The extrusion was conducted at pre-determined temperature, feeding rate and screw speed using a twin-screw extruder. Data show that adding GP in the formula caused product darkening, decreased product expansion ratio (ER), hardness and brittleness (P<0.05). The feed moisture showed greater impacts on the ER and texture than GP content. Lower feed moisture (≤15%) resulted in crunchy product with better puffy properties at all GP level. Addition of GP increased total dietary fiber and polyphenol contents in dosedependent manner (P<0.0001) and reduced in vitro starch digestibility of extrudate (P<0.05). Therefore, GP has great potential to serve as DF and polyphenol source in extrusion cooking, but the extrusion parameter such as GP content and moisture must be well controlled to minimize the undesirable effect of GP on product.
{"title":"Influence of Grape Pomace Inclusion on Physical and Chemical Properties of Corn-Based Extrudates","authors":"Jianmei Yu, Ivy N. Smith, Guibing Chen, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.4","DOIUrl":"https://doi.org/10.25177/JFST.3.6.4","url":null,"abstract":"This study investigated the feasibility of using grape pomace (GP) as a source of dietary fiber (DF) and polyphenol for extruded corn-based product and evaluated the impacts of GP level on the physical properties and chemical composition of extrudates. A 4x3 two-factor factorial design was used to for extrusion experiment. The two factors were the level of GP inclusion (0, 2.5, 5.0 and 10%) and moisture content (13, 15 and 17%) of the formula. The extrusion was conducted at pre-determined temperature, feeding rate and screw speed using a twin-screw extruder. Data show that adding GP in the formula caused product darkening, decreased product expansion ratio (ER), hardness and brittleness (P<0.05). The feed moisture showed greater impacts on the ER and texture than GP content. Lower feed moisture (≤15%) resulted in crunchy product with better puffy properties at all GP level. Addition of GP increased total dietary fiber and polyphenol contents in dosedependent manner (P<0.0001) and reduced in vitro starch digestibility of extrudate (P<0.05). Therefore, GP has great potential to serve as DF and polyphenol source in extrusion cooking, but the extrusion parameter such as GP content and moisture must be well controlled to minimize the undesirable effect of GP on product.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"49 1","pages":"516-526"},"PeriodicalIF":3.1,"publicationDate":"2018-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76022171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Qinqin Han, Le Jing, Pu Qiao, Jie Li, Mingwei Qin, Xiaomeng Zhang, Yuzhu Song, Jinyang Zhang, Qiang Chen, X. Xia, Sift Desk Journals Open Access Journals
α-amanitin is a polypeptide isolated from the fruiting body of Amanita exitialis. It is the main toxin in wild mushrooms and toxic, often lethal, in animal and humans. In this study, the artificial nucleic acid aptamers targeting α-amanitin were screened by Systematic Evolution of Ligands by Exponential Enrichment (SELEX) in vitro, in order to develop an analytical tool for α-amanitin detection. The specificity of aptamer H06 with α-amanitin was confirmed using Enzyme-Linked OligoNucleotide Assay (ELONA) and Dot blot, and no non-specific was observed. Based on the ELONA platform, the minimum detectable concentration of aptamer H06 for α-amanitin was 8 ng/mL. The circular dichroism (CD) spectroscopy experiment indicated aptamer H06 forms a stem -loop and intramolecular G-quadruplex and it can stable exist in binding buffer and PBS buffer. Moreover, the affinity test showed a strong binding force between α-amanitin and the aptamer H06, with the dissociation constant (KD) of 37.5±5.135 nM. And the accurary of the ELONA assay based on aptame H06 was demonstrated in real mushroom samples. In summary, our data could demonstrate a possibility of the development of apta-based diagnostic platform and detection method for α-amanitin.
{"title":"Selection and characterization of DNA aptamer specially targeting α-amanitin in wild mushrooms","authors":"Qinqin Han, Le Jing, Pu Qiao, Jie Li, Mingwei Qin, Xiaomeng Zhang, Yuzhu Song, Jinyang Zhang, Qiang Chen, X. Xia, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.2","DOIUrl":"https://doi.org/10.25177/JFST.3.6.2","url":null,"abstract":"α-amanitin is a polypeptide isolated from the fruiting body of Amanita exitialis. It is the main toxin in wild mushrooms and toxic, often lethal, in animal and humans. In this study, the artificial nucleic acid aptamers targeting α-amanitin were screened by Systematic Evolution of Ligands by Exponential Enrichment (SELEX) in vitro, in order to develop an analytical tool for α-amanitin detection. The specificity of aptamer H06 with α-amanitin was confirmed using Enzyme-Linked OligoNucleotide Assay (ELONA) and Dot blot, and no non-specific was observed. Based on the ELONA platform, the minimum detectable concentration of aptamer H06 for α-amanitin was 8 ng/mL. The circular dichroism (CD) spectroscopy experiment indicated aptamer H06 forms a stem -loop and intramolecular G-quadruplex and it can stable exist in binding buffer and PBS buffer. Moreover, the affinity test showed a strong binding force between α-amanitin and the aptamer H06, with the dissociation constant (KD) of 37.5±5.135 nM. And the accurary of the ELONA assay based on aptame H06 was demonstrated in real mushroom samples. In summary, our data could demonstrate a possibility of the development of apta-based diagnostic platform and detection method for α-amanitin.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"2 1","pages":"497-508"},"PeriodicalIF":3.1,"publicationDate":"2018-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89934009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Rysz, Magdalena Plewka, K. Kujawski, Sift Desk Journals Open Access Journals
Patients with chronic pancreatitis are at risk of malnutrition and nutrient deficiencies. ddMalnutrition is a huge problem in population, especially in hospitalised patients. Routine assessment and regular monitoring of nutrition status is essential. It is associated with increased rates of morbidity and mortality in hospital patients and significantly increases healthcare costs. The pancreas is a major player in digestion. Normal pancreatic function ensures effective digestion and absorption of nutrients. Chronic pancreatitis refers to a syndrome of long-standing pancreatic injury and because of its role in digestion, chronic pancreatitis is responsible for malnutrition.
{"title":"Nutrition and malnutrition in chronic pancreatitis","authors":"J. Rysz, Magdalena Plewka, K. Kujawski, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.3.5.5","DOIUrl":"https://doi.org/10.25177/jfst.3.5.5","url":null,"abstract":"Patients with chronic pancreatitis are at risk of malnutrition and nutrient deficiencies. ddMalnutrition is a huge problem in population, especially in hospitalised patients. Routine assessment and regular monitoring of nutrition status is essential. It is associated with increased rates of morbidity and mortality in hospital patients and significantly increases healthcare costs. The pancreas is a major player in digestion. Normal pancreatic function ensures effective digestion and absorption of nutrients. Chronic pancreatitis refers to a syndrome of long-standing pancreatic injury and because of its role in digestion, chronic pancreatitis is responsible for malnutrition.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"8 1","pages":"431-439"},"PeriodicalIF":3.1,"publicationDate":"2018-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80964852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. Paschoalin, D. D. S. Baião, Fabricio de Oliveira Silva, J. d'El-Rei, M. Neves, D. Perrone, E. Aguila, V. Paschoalin, Sift Desk Journals Open Access Journals
{"title":"A new functional beetroot formulation enhances adherence to nitrate supplementation and health outcomes in clinical practice","authors":"V. Paschoalin, D. D. S. Baião, Fabricio de Oliveira Silva, J. d'El-Rei, M. Neves, D. Perrone, E. Aguila, V. Paschoalin, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.1","DOIUrl":"https://doi.org/10.25177/JFST.3.6.1","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"6 1","pages":"384-496"},"PeriodicalIF":3.1,"publicationDate":"2018-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76481550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yubin Luo, Y. Bai, Lingshu Zhang, T. Marion, Hui-Zhen Lin, Sift Desk Journals Open Access Journals
{"title":"Can dietary intervention be an auxiliary therapy for Rheumatoid Arthritis","authors":"Yubin Luo, Y. Bai, Lingshu Zhang, T. Marion, Hui-Zhen Lin, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.3.5.3","DOIUrl":"https://doi.org/10.25177/jfst.3.5.3","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"83 1","pages":"1-10"},"PeriodicalIF":3.1,"publicationDate":"2018-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91231751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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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