M. Pintado, G. Voss, L. Valente, Sift Desk Journals Open Access Journals
Okara provide compounds of biological interest such as isoflavones and an increase of aglycone content can be obtained through fermentation with food - grade bacteria. This study aimed to evaluate the effect of fructose and fructooligosaccharides (FOS) on the growth of probiotic bacteria in hydrolyzed (by Cynara cardunculus enzymes) okara beverage, as well as on the antioxidant activity, isoflavones and total phenolic content of fermented okara beverage. Okara beverages were fermented using Bifidobacterium animalis ssp. lactis Bb - 12 and Lactobacillus rhamnosus R11 alone or as mixture of both, at 37 ºC, until it reached a pH value of 4.5. The growth of lac-tobacilli and bifidobacteria was evaluated throughout the fermentation, with increases of viable cells ranging from 1.5 to 3 log CFU/mL. Moreover, okara samples supplemented with a carbon source presented a higher growth rate than their non - supplemented counterpart, as expected. In addition, significant differences in aglycone content and antioxidant activity were observed for the okara samples fermented by different species, with the overall content of isoflavone aglycones increasing, the genistein presented the highest increase (ca. 16 - fold) in the fermented
{"title":"Impact of fructose and fructooligosaccharides supplementation upon the fermentation of hydrolyzed okara and its impact upon bioactive components","authors":"M. Pintado, G. Voss, L. Valente, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.5.2","DOIUrl":"https://doi.org/10.25177/JFST.3.5.2","url":null,"abstract":"Okara provide compounds of biological interest such as isoflavones and an increase of aglycone content can be obtained through fermentation with food - grade bacteria. This study aimed to evaluate the effect of fructose and fructooligosaccharides (FOS) on the growth of probiotic bacteria in hydrolyzed (by Cynara cardunculus enzymes) okara beverage, as well as on the antioxidant activity, isoflavones and total phenolic content of fermented okara beverage. Okara beverages were fermented using Bifidobacterium animalis ssp. lactis Bb - 12 and Lactobacillus rhamnosus R11 alone or as mixture of both, at 37 ºC, until it reached a pH value of 4.5. The growth of lac-tobacilli and bifidobacteria was evaluated throughout the fermentation, with increases of viable cells ranging from 1.5 to 3 log CFU/mL. Moreover, okara samples supplemented with a carbon source presented a higher growth rate than their non - supplemented counterpart, as expected. In addition, significant differences in aglycone content and antioxidant activity were observed for the okara samples fermented by different species, with the overall content of isoflavone aglycones increasing, the genistein presented the highest increase (ca. 16 - fold) in the fermented","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"14 1","pages":"460-472"},"PeriodicalIF":3.1,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90921654","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}
M. Mesías, C. Delgado-Andrade, F. Morales, Sift Desk Journals Open Access Journals
This research was funded by the Ministry of Economy and Competitiveness (Spain) under project SAFEFRYING (AGL2015-46234-R).
本研究由西班牙经济和竞争力部在safefried项目(AGL2015-46234-R)下资助。
{"title":"Evaluation of domestic frying habits and consumer's preferences in Spanish households","authors":"M. Mesías, C. Delgado-Andrade, F. Morales, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.5.1","DOIUrl":"https://doi.org/10.25177/JFST.3.5.1","url":null,"abstract":"This research was funded by the Ministry of Economy and Competitiveness (Spain) under project SAFEFRYING (AGL2015-46234-R).","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"248 1","pages":"1-10"},"PeriodicalIF":3.1,"publicationDate":"2018-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73525354","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}
S. P. Shiao, Robin Johns, Joyce D. Kusuma, Amanda Lie, Sift Desk Journals Open Access Journals
{"title":"Validation of Macro- and Micro-Nutrients including Methyl donors in Social Ethnic Diets using Food Frequency Questionnaire and Nutrition Data System for Research (USDA computerized program)","authors":"S. P. Shiao, Robin Johns, Joyce D. Kusuma, Amanda Lie, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.4","DOIUrl":"https://doi.org/10.25177/JFST.3.4.4","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"14 1","pages":"417-430"},"PeriodicalIF":3.1,"publicationDate":"2018-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79402143","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}
F. Sofi, S. Minieri, F. Sofi, F. Mannelli, D. Gatta, D. Benvenuti, A. Buccioni, Sift Desk Journals Open Access Journals
Milk has a complex highly variable nutritional composition based on the different species and animal breeds, together with the strategy and management of the animal feed. It is the first food consumed by chil-dren, exclusively for the initial months because it contains all the nutrients necessary for body growth and the development of cognitive functions. Considering the Mediterranean diet, cow and goat milk is consumed fresh or used for the production of dairy products, while sheep and buffalo milk is used exclusively for cheese production. In developing countries, sheep milk or milk from particular animal species such as the yak is also used for fresh consumption and is a low - cost food source for consumers. Milk is the only raw food with a complete profile of all nutrients, from proteins to fats, carbohydrates, water, minerals, and vitamins. Several bioactive compounds are present in milk or originate during protein digestion and fat fraction. Thus, milk can be defined as a functional food because it adapts to the definition "any food or food ingredient that can provide a health benefit over the traditional nutrients it contains".
{"title":"NEW TRENDS IN THE BIOACTIVE COMPOUNDS OF MILK: A REVIEW OF THE FUNCTIONAL ACTIVITIES AND PROCESSING EFFECTS","authors":"F. Sofi, S. Minieri, F. Sofi, F. Mannelli, D. Gatta, D. Benvenuti, A. Buccioni, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.1","DOIUrl":"https://doi.org/10.25177/JFST.3.4.1","url":null,"abstract":"Milk has a complex highly variable nutritional composition based on the different species and animal breeds, together with the strategy and management of the animal feed. It is the first food consumed by chil-dren, exclusively for the initial months because it contains all the nutrients necessary for body growth and the development of cognitive functions. Considering the Mediterranean diet, cow and goat milk is consumed fresh or used for the production of dairy products, while sheep and buffalo milk is used exclusively for cheese production. In developing countries, sheep milk or milk from particular animal species such as the yak is also used for fresh consumption and is a low - cost food source for consumers. Milk is the only raw food with a complete profile of all nutrients, from proteins to fats, carbohydrates, water, minerals, and vitamins. Several bioactive compounds are present in milk or originate during protein digestion and fat fraction. Thus, milk can be defined as a functional food because it adapts to the definition \"any food or food ingredient that can provide a health benefit over the traditional nutrients it contains\".","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"2 1","pages":"378-388"},"PeriodicalIF":3.1,"publicationDate":"2018-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76642068","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}
S. Shin, J. Choi, S. J. Lee, S. Kim, P. Vetrivel, S. Ha, Kebede Taye Desta, W. Lee, H. Kim, G. Kim, Sift Desk Journals Open Access Journals
The effect of the harvest season of polyphenol mixtures isolated from Seomae mugwort (SM, Korean Artemisia argyi H. Lé v. & Vaniot) plant was evaluated in terms of the content and antioxidant capacity. The results indicated a clear difference of total phenolic and individual polyphenolic contents in SM depending on harvesting time. The total polyphenol content was highest in SM collected in June (138.64 mg/kg) followed by that in May (125.34 mg/kg) and that in August (82.34 mg/kg). The antioxidant activity of the SM polyphenol mixture was measured in terms of assays like DPPH•, ABTS•+, superoxide anion radical-scavenging activities, and FRAP reducing power. The antioxidant activity order is roughly in accordance with the total polyphenol contents based on the harvest seasons. It was observed that the antioxidant activity depends mainly on the content of hydroxyl cinnamates and flavonoids, which are the major polyphenol compounds.
从艾草(Seomae艾叶，Korean Artemisia argyi H. l v. & Vaniot)植物中分离的多酚混合物的含量和抗氧化能力方面评价了收获季节的影响。结果表明，随着采收时间的不同，SM中总酚和单体多酚含量存在明显差异。总多酚含量以6月最高(138.64 mg/kg)， 5月次之(125.34 mg/kg)， 8月次之(82.34 mg/kg)。通过DPPH•、ABTS•+、超氧阴离子自由基清除能力、FRAP还原能力等指标测定SM多酚混合物的抗氧化活性。根据收获季节，其抗氧化活性顺序大致与总多酚含量一致。结果表明，其抗氧化活性主要取决于肉桂酸羟基和黄酮类化合物的含量。
{"title":"Effect of Harvest Season on Polyphenol Profile and Antioxidant Activities of Seomae Mugwort (Korean Artemisia argyi H. Lé v. & Vaniot)","authors":"S. Shin, J. Choi, S. J. Lee, S. Kim, P. Vetrivel, S. Ha, Kebede Taye Desta, W. Lee, H. Kim, G. Kim, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.2","DOIUrl":"https://doi.org/10.25177/JFST.3.4.2","url":null,"abstract":"The effect of the harvest season of polyphenol mixtures isolated from Seomae mugwort (SM, Korean Artemisia argyi H. Lé v. & Vaniot) plant was evaluated in terms of the content and antioxidant capacity. The results indicated a clear difference of total phenolic and individual polyphenolic contents in SM depending on harvesting time. The total polyphenol content was highest in SM collected in June (138.64 mg/kg) followed by that in May (125.34 mg/kg) and that in August (82.34 mg/kg). The antioxidant activity of the SM polyphenol mixture was measured in terms of assays like DPPH•, ABTS•+, superoxide anion radical-scavenging activities, and FRAP reducing power. The antioxidant activity order is roughly in accordance with the total polyphenol contents based on the harvest seasons. It was observed that the antioxidant activity depends mainly on the content of hydroxyl cinnamates and flavonoids, which are the major polyphenol compounds.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"93 8 1","pages":"389-395"},"PeriodicalIF":3.1,"publicationDate":"2018-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81276033","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}
W. Ishak, N. Hamzaha, N. A. Rahman, Sift Desk Journals Open Access Journals
Presently, there is growing interest to use agricultural wastes as by-products for further exploitation as food additives or supplements. The waste product which is typically thrown into the environment has been revealed to exhibit certain nutritional and pharmacological properties. Some functional compounds have been reported to exert significant nutritional and pharmacological properties such as antioxidant, anticancer, antidiabetic, antimicrobial, etc. Based on recent literature, many reports or studies focused on the utilization and pharmacological effects of some selected agro-industrial by-products. This trend could provide the theoretical basis for further rational development and utilization of the waste for the therapeutic and health purposes.
{"title":"NUTRITIONAL AND PHARMACOLOGICAL PROPERTIES OF AGRO-INDUSTRIAL BY-PRODUCTS FROM COMMONLY CONSUMED FRUITS","authors":"W. Ishak, N. Hamzaha, N. A. Rahman, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.3","DOIUrl":"https://doi.org/10.25177/JFST.3.4.3","url":null,"abstract":"Presently, there is growing interest to use agricultural wastes as by-products for further exploitation as food additives or supplements. The waste product which is typically thrown into the environment has been revealed to exhibit certain nutritional and pharmacological properties. Some functional compounds have been reported to exert significant nutritional and pharmacological properties such as antioxidant, anticancer, antidiabetic, antimicrobial, etc. Based on recent literature, many reports or studies focused on the utilization and pharmacological effects of some selected agro-industrial by-products. This trend could provide the theoretical basis for further rational development and utilization of the waste for the therapeutic and health purposes.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"34 1","pages":"396-416"},"PeriodicalIF":3.1,"publicationDate":"2018-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78764206","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}
C. Kontogiorgis, Deligiannidou Georgia-Eirini, H. Dimitra, Lazari D. Diamanto, C. Theodoros, Papadopoulos Athanasios, Sift Desk Journals Open Access Journals
Background: Nature provides us with all the necessary ingredients to lead a healthy life, while data from ancient civilizations and scientific discoveries support the fact that the use of aromatic plants and herbs due to their therapeutic properties is a neglected healthy habit. Methods: This study examines the antioxidant activity in domestic preparation of four herb beverages Lavender (Lavandula angustifolia), Sage (Salvia officinalis), Tilia (Tilia tomentosa) and Sideritis (Sideritis perfoliata) aiming to investigate the presence of antioxidants in the plants and to define which domestic preparation method of the beverage (decoction/infusion) ensures better antioxidant capacity. In the experimental procedure, herbal decoctions and infusions (boiling time 5 minutes) were extracted with 4 different solvents of increasing polarity (petroleum ether, diaithylether, ethyl acetate, butanol). This process resulted to 10 samples from each herb beverage. Each of them was examined for the TPC via the Folin Ciocalteau method, the interaction with the cationic radical ABTS, the free stable radical DPPH for the determination of antioxidant capacity, the hydroxyl radical scavenging ability, the inhibition of lipid peroxidation of linoleic acid and finally the acceptability of each beverage with respect to the manner of preparation through sensory evaluation in a total number of 40 random volunteers. Results: Τhe results exhibit the characteristics represented by each herb. Comparison and classification between them was also performed. The antioxidant characteristics of the herbs were affected both by the preparation method as well as the extraction solvent. Conclusions: All herbs exhibited high antioxidant capacity. However, not all were positively evaluated during the organoleptic evaluation which raises the question of whether these beneficial herbs would be ANTIOXIDANT CONTRIBUTION OF LAVENDER (Lavandula angustifolia), SAGE (Salvia officinalis), TILIA (Tilia tomentosa) AND SIDERITIS (Sideritis perfoliata) BEVERAGES PREPARED AT HOME. SDRP Journal of Food Science & Technology (ISSN: 2472-6419) DOI: 10.25177/JFST.3.4.5 Research
{"title":"ANTIOXIDANT CONTRIBUTION OF LAVENDER (Lavandula angustifolia), SAGE (Salvia officinalis), TILIA (Tilia tomentosa) AND SIDERITIS (Sideritis perfoliata) BEVERAGES PREPARED AT HOME.","authors":"C. Kontogiorgis, Deligiannidou Georgia-Eirini, H. Dimitra, Lazari D. Diamanto, C. Theodoros, Papadopoulos Athanasios, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.5","DOIUrl":"https://doi.org/10.25177/JFST.3.4.5","url":null,"abstract":"Background: Nature provides us with all the necessary ingredients to lead a healthy life, while data from ancient civilizations and scientific discoveries support the fact that the use of aromatic plants and herbs due to their therapeutic properties is a neglected healthy habit. Methods: This study examines the antioxidant activity in domestic preparation of four herb beverages Lavender (Lavandula angustifolia), Sage (Salvia officinalis), Tilia (Tilia tomentosa) and Sideritis (Sideritis perfoliata) aiming to investigate the presence of antioxidants in the plants and to define which domestic preparation method of the beverage (decoction/infusion) ensures better antioxidant capacity. In the experimental procedure, herbal decoctions and infusions (boiling time 5 minutes) were extracted with 4 different solvents of increasing polarity (petroleum ether, diaithylether, ethyl acetate, butanol). This process resulted to 10 samples from each herb beverage. Each of them was examined for the TPC via the Folin Ciocalteau method, the interaction with the cationic radical ABTS, the free stable radical DPPH for the determination of antioxidant capacity, the hydroxyl radical scavenging ability, the inhibition of lipid peroxidation of linoleic acid and finally the acceptability of each beverage with respect to the manner of preparation through sensory evaluation in a total number of 40 random volunteers. Results: Τhe results exhibit the characteristics represented by each herb. Comparison and classification between them was also performed. The antioxidant characteristics of the herbs were affected both by the preparation method as well as the extraction solvent. Conclusions: All herbs exhibited high antioxidant capacity. However, not all were positively evaluated during the organoleptic evaluation which raises the question of whether these beneficial herbs would be ANTIOXIDANT CONTRIBUTION OF LAVENDER (Lavandula angustifolia), SAGE (Salvia officinalis), TILIA (Tilia tomentosa) AND SIDERITIS (Sideritis perfoliata) BEVERAGES PREPARED AT HOME. SDRP Journal of Food Science & Technology (ISSN: 2472-6419) DOI: 10.25177/JFST.3.4.5 Research","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"5 1","pages":"360-377"},"PeriodicalIF":3.1,"publicationDate":"2018-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76881435","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}
Xiang-qian Liu, Jiao Luo, Xiang Wang, Qin-Peng Zou, Man-Xia Lu, O. Kwon, Hyeong-Kyu Lee, C. Yook, Sift Desk Journals Open Access Journals
High efficiency and less solvent consumption are the essential requirements of high-speed counter current chromatography (HSCCC), especially for the preparation and purification of natural products. In this manuscript, an efficient HSCCC strategy with preparative high performance liquid chromatography (preparative-HPLC) was successfully developed to rapidly separate and purify six lupane-type triterpenoids (including acankoreoside C (1), acangraciliside S (2), acankoreoside B (3), acankoreoside D (4), acantrifoside A (5) and acankoreoside A (6)) from leaves of the Acanthopanax gracilistylus. The effective separation was achieved using ethyl acetate–nbutanol–methanol–water (3:0.3:0.8:4, v/v/v/v) as the two-phase solvent system, in which the mobile phase was eluted at an optimized flow rate of 2.0 mL/min and a revolution speed of 900 rpm. HSCCC preparation was performed on 400 mg of crude sample yielding 5.3 mg of compound 3, 6.4 mg of compound 4, 10.6 mg of compound 5, 35.8 mg of compound 6 with purities of 95.6%, 96.3%, 96.1%, 97.2%, respectively, 17.2 mg of a mixture of compounds 1 and 2, which was further separated by preparative-HPLC yielding 5.9 mg of compound 1, and 4.5 mg of compound 2 with purities of 96.8% and 94.6%, respectively, as determined by HPLC at 210 nm. Their chemical structures were identified by nuclear magnetic resonance (NMR) technology. All compounds were evaluated for their anti-inflammatory activity with lipopolysaccharide (LPS)-induced RAW264.7 cell. The compounds 3 and 4 showed weakly inhibitory effect of nitric oxide (NO) production with low cytotoxicity.
{"title":"Separation of Six Lupane-Type Triterpenoid Saponins from Leaves of Acanthopanax gracilistylus by HSCCC with Preparative-HPLC","authors":"Xiang-qian Liu, Jiao Luo, Xiang Wang, Qin-Peng Zou, Man-Xia Lu, O. Kwon, Hyeong-Kyu Lee, C. Yook, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.3.5","DOIUrl":"https://doi.org/10.25177/JFST.3.3.5","url":null,"abstract":"High efficiency and less solvent consumption are the essential requirements of high-speed counter current chromatography (HSCCC), especially for the preparation and purification of natural products. In this manuscript, an efficient HSCCC strategy with preparative high performance liquid chromatography (preparative-HPLC) was successfully developed to rapidly separate and purify six lupane-type triterpenoids (including acankoreoside C (1), acangraciliside S (2), acankoreoside B (3), acankoreoside D (4), acantrifoside A (5) and acankoreoside A (6)) from leaves of the Acanthopanax gracilistylus. The effective separation was achieved using ethyl acetate–nbutanol–methanol–water (3:0.3:0.8:4, v/v/v/v) as the two-phase solvent system, in which the mobile phase was eluted at an optimized flow rate of 2.0 mL/min and a revolution speed of 900 rpm. HSCCC preparation was performed on 400 mg of crude sample yielding 5.3 mg of compound 3, 6.4 mg of compound 4, 10.6 mg of compound 5, 35.8 mg of compound 6 with purities of 95.6%, 96.3%, 96.1%, 97.2%, respectively, 17.2 mg of a mixture of compounds 1 and 2, which was further separated by preparative-HPLC yielding 5.9 mg of compound 1, and 4.5 mg of compound 2 with purities of 96.8% and 94.6%, respectively, as determined by HPLC at 210 nm. Their chemical structures were identified by nuclear magnetic resonance (NMR) technology. All compounds were evaluated for their anti-inflammatory activity with lipopolysaccharide (LPS)-induced RAW264.7 cell. The compounds 3 and 4 showed weakly inhibitory effect of nitric oxide (NO) production with low cytotoxicity.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"69 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78645079","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}
C. Viguera, Amadeo Gironés‐Vilaplana, R. López, C. García-Viguera, Paula M. Periagob, Sift Desk Journals Open Access Journals
The aim of this work was to determine the effect of different heat treatments ( 1) 90oC and cooled down immediately to a final temperature of 30oC, 2) 90oC during 15s. and immediately cooled down to a final temperature of 30oC, and 3) commercial treatment) on the colour, pH, total soluble solids, antioxidant capacity, and phenolic compounds of three different vegetal food products: 1.carrot, orange and coriander soup (COS); 2.gazpacho (typical Spanish vegetable soup made mainly with tomato, pepper, cucumber, olive oil, vinegar and garlic (GAZ); and 3.tomato, mint and basil soup (TMS). The results showed that the mentioned parameters were influenced by the heat treatments studied in, depending on the temperature and time of each one, and the different products which were applied. COS and TMB showed the highest antioxidant capacity values in their respective commercial samples. However, GAZ treated at 90oC and 90oC/15s. kept the same antioxidant capacity levels that the tank sample (untreated). The colour, pH and total soluble solids parameters remained practically without significant changes produced by the different heat treatments applied, demonstrating that the applied treatments can be more effective than commercial in order to preserve shelf life of these products, and keeping the majority of their crucial properties in these kinds of foods. For that, the results here presented are of significant interest for agro-food industry.
{"title":"Optimization of thermal treatments of cold vegetables soups from Spain to preserve their quality, bioactivity and phytochemical composition","authors":"C. Viguera, Amadeo Gironés‐Vilaplana, R. López, C. García-Viguera, Paula M. Periagob, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.3.1","DOIUrl":"https://doi.org/10.25177/JFST.3.3.1","url":null,"abstract":"The aim of this work was to determine the effect of different heat treatments ( 1) 90oC and cooled down immediately to a final temperature of 30oC, 2) 90oC during 15s. and immediately cooled down to a final temperature of 30oC, and 3) commercial treatment) on the colour, pH, total soluble solids, antioxidant capacity, and phenolic compounds of three different vegetal food products: 1.carrot, orange and coriander soup (COS); 2.gazpacho (typical Spanish vegetable soup made mainly with tomato, pepper, cucumber, olive oil, vinegar and garlic (GAZ); and 3.tomato, mint and basil soup (TMS). The results showed that the mentioned parameters were influenced by the heat treatments studied in, depending on the temperature and time of each one, and the different products which were applied. COS and TMB showed the highest antioxidant capacity values in their respective commercial samples. However, GAZ treated at 90oC and 90oC/15s. kept the same antioxidant capacity levels that the tank sample (untreated). The colour, pH and total soluble solids parameters remained practically without significant changes produced by the different heat treatments applied, demonstrating that the applied treatments can be more effective than commercial in order to preserve shelf life of these products, and keeping the majority of their crucial properties in these kinds of foods. For that, the results here presented are of significant interest for agro-food industry.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"135 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87073178","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}
Xinglian Xu, Chang Qian, S. Xue, Debao Duan, Yufeng Zou, G. Zhou, Sift Desk Journals Open Access Journals
Myosin was extracted immediately from pre-rigor rabbit muscles (PRRMs) after high-pressure (HP) treatment (200 MPa, 25 °C for 15 s) to investigate the effect of pH (5.0, 5.5, 6.0, 6.5 and 7.0) on gel properties under the defined parameters. The water characteristics of the formed gel was modified as the pH altered. Improved water-holding capacity (WHC) was observed as the pH increased away from 5.5 and the highest value was reached at pH 7.0 (P<0.05). Assessment of rheological properties and secondary structures demonstrated that the thermal-induced aggregation of myosin after 50 °C was hindered at pH 6.5 and 7.0, and the unfolding of myosin conformational structures was intensified. Moreover, rapid exposure of buried amino groups in the temperature range between 40 °C and 70 °C occurred at pH 6.5 and 7.0, which contributed the formation of gel. These alternations give partial interpretation to the quality of gels obtained and verified the importance of monitoring the pH when applying HP treatment to the production of meat products.
{"title":"Effect of pH-values on gelation properties of myosin extracted from high-pressure treated pre-rigor rabbit muscle","authors":"Xinglian Xu, Chang Qian, S. Xue, Debao Duan, Yufeng Zou, G. Zhou, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.3.3.2","DOIUrl":"https://doi.org/10.25177/jfst.3.3.2","url":null,"abstract":"Myosin was extracted immediately from pre-rigor rabbit muscles (PRRMs) after high-pressure (HP) treatment (200 MPa, 25 °C for 15 s) to investigate the effect of pH (5.0, 5.5, 6.0, 6.5 and 7.0) on gel properties under the defined parameters. The water characteristics of the formed gel was modified as the pH altered. Improved water-holding capacity (WHC) was observed as the pH increased away from 5.5 and the highest value was reached at pH 7.0 (P<0.05). Assessment of rheological properties and secondary structures demonstrated that the thermal-induced aggregation of myosin after 50 °C was hindered at pH 6.5 and 7.0, and the unfolding of myosin conformational structures was intensified. Moreover, rapid exposure of buried amino groups in the temperature range between 40 °C and 70 °C occurred at pH 6.5 and 7.0, which contributed the formation of gel. These alternations give partial interpretation to the quality of gels obtained and verified the importance of monitoring the pH when applying HP treatment to the production of meat products.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"64 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79515757","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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