M. Nüesch-Inderbinen, K. Zurfluh, Simone Buess, R. Stephan, Sift Desk Journals Open Access Journals
To determine whether MCR-producing Enterobacteriaceae are present in poultry meat at retail level, 128 fresh meat samples from Switzerland (n=40), Germany (n=69), Hungary (n=6), Denmark (n=6), Austria (n=2), and Italy (n=5), obtained from retail stores were analyzed. The plasmid-mediated colistin resistance gene mcr-1 was detected by PCR in 33 (25.8%) meat samples (5 samples originating from Italy and 28 samples originating from Germany). Thereof, 12 mcr-1 harbouring E. coli were obtained from 12 samples (10 from Germany and two from Italy) by subculturing for further characterization. Despite repeated subculturing, the remaining 21 samples were discarded due to mixed growth with Proteus spp., which possess intrinsic resistance to polymyxins. The isolates belonged to various sequence types (ST) and clonal complexes (CC), including E. coli of the endemic avian and human pathogenic CC10, CC23, and CC155. Further STs included ST156, ST1431 and ST3519, which are associated with humans and animals. Our data highlight the importance of surveillance of retail poultry meat from different countries in context of the global dissemination of MCR-producing E. coli.
{"title":"Assessment of the occurrence of MCR producing Enterobacteriaceae in Swiss and imported poultry meat","authors":"M. Nüesch-Inderbinen, K. Zurfluh, Simone Buess, R. Stephan, Sift Desk Journals Open Access Journals","doi":"10.15436/JFST.1.4.5","DOIUrl":"https://doi.org/10.15436/JFST.1.4.5","url":null,"abstract":"To determine whether MCR-producing Enterobacteriaceae are present in poultry meat at retail level, 128 fresh meat samples from Switzerland (n=40), Germany (n=69), Hungary (n=6), Denmark (n=6), Austria (n=2), and Italy (n=5), obtained from retail stores were analyzed. The plasmid-mediated colistin resistance gene mcr-1 was detected by PCR in 33 (25.8%) meat samples (5 samples originating from Italy and 28 samples originating from Germany). Thereof, 12 mcr-1 harbouring E. coli were obtained from 12 samples (10 from Germany and two from Italy) by subculturing for further characterization. Despite repeated subculturing, the remaining 21 samples were discarded due to mixed growth with Proteus spp., which possess intrinsic resistance to polymyxins. The isolates belonged to various sequence types (ST) and clonal complexes (CC), including E. coli of the endemic avian and human pathogenic CC10, CC23, and CC155. Further STs included ST156, ST1431 and ST3519, which are associated with humans and animals. Our data highlight the importance of surveillance of retail poultry meat from different countries in context of the global dissemination of MCR-producing E. coli.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"134 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77539474","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. Brusa, Bigeon Giselda, Brusa Victoria, Pellicer Karina, C. Julio, Sift Desk Journals Open Access Journals
Background: One of the foodborne diseases of high incidence in the Latin American region is Staphylococcal intoxication, due to food contaminated with enterotoxins produced mainly by Staphylococcus aureus. The aim of this study was to enumerate, isolate and characterize S. aureus enterotoxigenic in Paraguay cheeses obtained at markets in Paraguayan cities. Methods: Three hundred eighty-two cheese samples were analyzed according to ISO 6888-1. Biochemical test, enterotoxin production ability and genotype characterization by PCR multiplex were performed to isolate. Results: Eight point thirty-seven percent of samples contained typical colonies of coagulase-positive S. aureus. Fourteen strains had the gene encoding enterotoxin A. Conclusion: The presence of coagulase-positive S. aureus in the cheese samples revealed a latent state of staphylococcal food poisoning outbreaks in Paraguay. Type A enterotoxigenic S. aureus is the most frequent isolation in this type of products, and multiplex PCR method is an effective and fast identification technique.
{"title":"COAGULASE POSITIVE ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS COUNT IN PARAGUAY SEMI-HARD CHEESE","authors":"V. Brusa, Bigeon Giselda, Brusa Victoria, Pellicer Karina, C. Julio, Sift Desk Journals Open Access Journals","doi":"10.15436/JFST.1.4.4","DOIUrl":"https://doi.org/10.15436/JFST.1.4.4","url":null,"abstract":"Background: One of the foodborne diseases of high incidence in the Latin American region is Staphylococcal intoxication, due to food contaminated with enterotoxins produced mainly by Staphylococcus aureus. The aim of this study was to enumerate, isolate and characterize S. aureus enterotoxigenic in Paraguay cheeses obtained at markets in Paraguayan cities. Methods: Three hundred eighty-two cheese samples were analyzed according to ISO 6888-1. Biochemical test, enterotoxin production ability and genotype characterization by PCR multiplex were performed to isolate. Results: Eight point thirty-seven percent of samples contained typical colonies of coagulase-positive S. aureus. Fourteen strains had the gene encoding enterotoxin A. Conclusion: The presence of coagulase-positive S. aureus in the cheese samples revealed a latent state of staphylococcal food poisoning outbreaks in Paraguay. Type A enterotoxigenic S. aureus is the most frequent isolation in this type of products, and multiplex PCR method is an effective and fast identification technique.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"113 5 Suppl 1 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88497196","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}
The food industry is the second largest manufacturing sector in Italy, not only for economic, but also for the role played in the social, environmental and cultural development of the country. Total employment offered by this sector is around 2.5 million workers. These companies are mostly family-run, which often give rise to aggregations industrial highly competitive in the international arena thanks to factors such as originality, flexibility, speed and attention to detail. A particularly important role is played by the canning sector, which allows you to eat all year round vegetables collection only in a certain season. Italy is the third largest producer of tomatoes in the world and the collection of tomatoes destined for canning industrial takes place once a year, in the summer months. The 'La Doria SpA Group' is the first Italian producer of peeled and chopped tomatoes and legumes preserved and the second largest producer of juices and fruit drinks. This article aims to analyze the process of growth and internationalization of the food processing sector, analyzing the expansion of this company on the basis of data from field surveys, with attention to the role of Information and Communications Technology. As we’ll see the 'La Doria Spa Group', despite its size, has established itself successfully in the international context, thanks to export orientation, working relationships and acquiosition policy.
{"title":"Internationalization of food system:The case of canning industry","authors":"R. Manzo, Sift Desk Journals Open Access Journals","doi":"10.15436/JFST.1.4.3","DOIUrl":"https://doi.org/10.15436/JFST.1.4.3","url":null,"abstract":"The food industry is the second largest manufacturing sector in Italy, not only for economic, but also for the role played in the social, environmental and cultural development of the country. Total employment offered by this sector is around 2.5 million workers. These companies are mostly family-run, which often give rise to aggregations industrial highly competitive in the international arena thanks to factors such as originality, flexibility, speed and attention to detail. A particularly important role is played by the canning sector, which allows you to eat all year round vegetables collection only in a certain season. Italy is the third largest producer of tomatoes in the world and the collection of tomatoes destined for canning industrial takes place once a year, in the summer months. The 'La Doria SpA Group' is the first Italian producer of peeled and chopped tomatoes and legumes preserved and the second largest producer of juices and fruit drinks. This article aims to analyze the process of growth and internationalization of the food processing sector, analyzing the expansion of this company on the basis of data from field surveys, with attention to the role of Information and Communications Technology. As we’ll see the 'La Doria Spa Group', despite its size, has established itself successfully in the international context, thanks to export orientation, working relationships and acquiosition policy.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"180 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75463185","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}
Terai Haruhiko, M. Inaba, H. Terai, Y. Nakajima, N. Fukui, Y. Suwa, R. Yamamoto, Takaaki Ueno r n, Sift Desk Journals Open Access Journals
Background: Abound™ is a nutritional supplement containing β-hydroxy-β-methylbutyrate, Lglutamine, and L-arginine (HMB/Gln/Arg). In recent years, the effects of these nutrients in promoting wound healing have been reported. Here we report our experience of using this supplement for the treatment of chronic oral mucosal diseases. Methods： We clinically investigated the effects of HMB/Gln/Arg on 9 cases of chronic oral mucosal diseases such as oral lichen planus and recurrent aphthous stomatitis. Results: Improvement in subjective symptoms was observed in 7 out of 9 cases of oral mucosal diseases. Conclusion: We found that the use of this supplement was effective in the treatment of 7 out of 9 cases of chronic oral mucosal diseases. Thus, we believe that HMB/Gln/Arg use should be considered as a treatment option.
{"title":"Usefulness of oral administration of the specialized amino acid supplement consisting of β-hydroxy-β-methylbutyrate, L-arginine and L-glutamine (Abound™) for chronic soft tissue diseases in the mouth","authors":"Terai Haruhiko, M. Inaba, H. Terai, Y. Nakajima, N. Fukui, Y. Suwa, R. Yamamoto, Takaaki Ueno r n, Sift Desk Journals Open Access Journals","doi":"10.15436/JFST.1.4.2","DOIUrl":"https://doi.org/10.15436/JFST.1.4.2","url":null,"abstract":"Background: Abound™ is a nutritional supplement containing β-hydroxy-β-methylbutyrate, Lglutamine, and L-arginine (HMB/Gln/Arg). In recent years, the effects of these nutrients in promoting wound healing have been reported. Here we report our experience of using this supplement for the treatment of chronic oral mucosal diseases. Methods： We clinically investigated the effects of HMB/Gln/Arg on 9 cases of chronic oral mucosal diseases such as oral lichen planus and recurrent aphthous stomatitis. Results: Improvement in subjective symptoms was observed in 7 out of 9 cases of oral mucosal diseases. Conclusion: We found that the use of this supplement was effective in the treatment of 7 out of 9 cases of chronic oral mucosal diseases. Thus, we believe that HMB/Gln/Arg use should be considered as a treatment option.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"17 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75717731","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. Oloyede, M. ObuotorE., I. Obisesan, Sift Desk Journals Open Access Journals
This study evaluated the influence of NPK fertilizer on the proximate content and antioxidant profile of pumpkin leafy vegetable. The vegetable was raised at the Teaching and Research Farm, Obafemi Awolowo University, Nigeria in 2010 for two seasons and the following NPK fertilizer rates were applied: 0, 50, 100, 150, 200 and 250 kg/ha and replicated six times. Six composite samples from the six replications were analyzed in duplicates for proximate content and antioxidant profile. For the antioxidant assays, crude extract was obtained from cold extraction of each of the samples with 80% methanol and evaporated to dryness. The hydrogen donating or radical scavenging of the extract was determined using the stable radical DPPH (2, 2-diphenyl-2-picrylhydrazyl hydrate). Total phenol content was determined by the method of Singleton and Rossi using the Folin – Ciocalteau reagent in alkaline medium while total flavonoid content was determined using AlCl3 method as described by Lamaison and Carnet. The proanthocyanidin content was determined using a modified method of Porter et al, using the AlCl / Butan – 1-0l assay method while the total anthocyanin content of the test samples was determined using the pH differential method of Fuleki and Francis as described by Guisti and Wrolstad. Crude protein, Carbohydrate, Ash, Crude fibre, Ether extract (fat) and Moisture contents were determined using the routine chemical analytical methods of Association of Official Agricultural Chemists (AOAC). The chemical compositions analyzed were reduced significantly when fertilizer rate exceeded 100 kg NPK/ha. The proximate values in pumpkin leaves are 23.8, 0.18, 1.65, and 2.16 g/100g for protein, fat, ash and crude fibre respectively. Fertilizer rates from 150 – 250 kg/ha reduced these values by 10 – 40%. With the increase in fertilizer rates from 100 kg – 250 kg/ha, antioxidant activities was reduced by 19%, phenol by 57% and flavonoid by 65%. For the food value and bioactive compounds of pumpkin to be retained, NPK fertilizer application should not exceed 100 kg/ha if it must be applied.
{"title":"PROXIMATE CONTENT AND ANTIOXIDANT PROFILE OF PUMPKIN (Cucurbita pepo L.) LEAFY VEGETABLE AS INFLUENCED BY NPK FERTILIZER","authors":"F. Oloyede, M. ObuotorE., I. Obisesan, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.4.1","DOIUrl":"https://doi.org/10.25177/jfst.1.4.1","url":null,"abstract":"This study evaluated the influence of NPK fertilizer on the proximate content and antioxidant profile of pumpkin leafy vegetable. The vegetable was raised at the Teaching and Research Farm, Obafemi Awolowo University, Nigeria in 2010 for two seasons and the following NPK fertilizer rates were applied: 0, 50, 100, 150, 200 and 250 kg/ha and replicated six times. Six composite samples from the six replications were analyzed in duplicates for proximate content and antioxidant profile. For the antioxidant assays, crude extract was obtained from cold extraction of each of the samples with 80% methanol and evaporated to dryness. The hydrogen donating or radical scavenging of the extract was determined using the stable radical DPPH (2, 2-diphenyl-2-picrylhydrazyl hydrate). Total phenol content was determined by the method of Singleton and Rossi using the Folin – Ciocalteau reagent in alkaline medium while total flavonoid content was determined using AlCl3 method as described by Lamaison and Carnet. The proanthocyanidin content was determined using a modified method of Porter et al, using the AlCl / Butan – 1-0l assay method while the total anthocyanin content of the test samples was determined using the pH differential method of Fuleki and Francis as described by Guisti and Wrolstad. Crude protein, Carbohydrate, Ash, Crude fibre, Ether extract (fat) and Moisture contents were determined using the routine chemical analytical methods of Association of Official Agricultural Chemists (AOAC). The chemical compositions analyzed were reduced significantly when fertilizer rate exceeded 100 kg NPK/ha. The proximate values in pumpkin leaves are 23.8, 0.18, 1.65, and 2.16 g/100g for protein, fat, ash and crude fibre respectively. Fertilizer rates from 150 – 250 kg/ha reduced these values by 10 – 40%. With the increase in fertilizer rates from 100 kg – 250 kg/ha, antioxidant activities was reduced by 19%, phenol by 57% and flavonoid by 65%. For the food value and bioactive compounds of pumpkin to be retained, NPK fertilizer application should not exceed 100 kg/ha if it must be applied.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"26 23-24 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83503303","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. Munitz, S. Resnik, María I. T. Montti, M. B. Medina, Sift Desk Journals Open Access Journals
Azoxystrobin, boscalid, cyprodinil, fludioxonil and pyraclostrobin are fungicides commonly used in Argentina against different fungus contaminations in the blueberry field. The presence of these fungicides was investigated in 50 samples of blueberry fruit and 15 samples of blueberry juice purchased in Argentina. Fungicide residues were determined by solid-phase microextraction (SPME) coupled to gas chromatography with micro-electron capture and nitrogen phosphorous detector. The average concentrations of azoxystrobin were 48 g/kg in blueberry fruit. Average of boscalid were 43 and 239 g/kg, of cyprodinil 1581 and 852 g/kg, of fludioxonil 1077 and 2842 g/kg, and of pyraclostrobin 578 and 3414 g/kg, in fruits and juice respectively. The higher concentrations of fungicides were found in those cases where the time between the application of the compound and the fruit’s commercialization was shorter than the fungicide’s half-life.
{"title":"Occurrence of fungicide residues on Argentinean blueberry fruit and juice samples.","authors":"M. Munitz, S. Resnik, María I. T. Montti, M. B. Medina, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.3.5","DOIUrl":"https://doi.org/10.25177/jfst.1.3.5","url":null,"abstract":"Azoxystrobin, boscalid, cyprodinil, fludioxonil and pyraclostrobin are fungicides commonly used in Argentina against different fungus contaminations in the blueberry field. The presence of these fungicides was investigated in 50 samples of blueberry fruit and 15 samples of blueberry juice purchased in Argentina. Fungicide residues were determined by solid-phase microextraction (SPME) coupled to gas chromatography with micro-electron capture and nitrogen phosphorous detector. The average concentrations of azoxystrobin were 48 g/kg in blueberry fruit. Average of boscalid were 43 and 239 g/kg, of cyprodinil 1581 and 852 g/kg, of fludioxonil 1077 and 2842 g/kg, and of pyraclostrobin 578 and 3414 g/kg, in fruits and juice respectively. The higher concentrations of fungicides were found in those cases where the time between the application of the compound and the fruit’s commercialization was shorter than the fungicide’s half-life.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"2012 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87971304","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}
To elucidate ozone action mechanism, cell suspensions of E. coli 8099 and S. faecalis ATCC29212 were initially exposed to ozone for 5 min, and then treated with sodium dodecyl sulfate, sodium hydroxide, and proteinase K. those of S. faecalis were 7.95±2.81%–55.85±1.43%. After ozone pre-treatment, OD600 value of E. coli cells, sequently treated with SDS, NaOH, and PK, decreased by 8.83±1.86%, 34.72±0.42%, and 10.42±2.08%, respectively. And that of S. feacalis decreased by 2.85±3.63%, 71.30±1.08%, and 7.00±2.47%, respectively. Therefore, ozone pre-treatment made E. coli cells be sensitive to SDS and NaOH, not susceptible to PK. It was confirmed by transmission electron microscopy of E. coli cells. To S. faecalis, ozone pre-treatment activated the effects of SDS, NaOH, and PK on cells. ATP loss from S. faecalis cells indicated that ozone damaged cell membrane and increased membrane permeability. Because SDS-, NaOH-, and PK-induced cell lyses were respectively due to protein denaturation, cell membrane damage, and the reactions between PK and proteins or conjugated proteins, it was concluded that protein changes and cell membrane damage generated by ozone are responsible for E. coli and S. faecalis inactivation. Results showed that, after ozone treatment, OD600 reduction rates of E. coli cells were 6.11±1.29%–7.06±1.23%.
{"title":"Alteration in Escherichia coli and Streptococcus faecalis cells induced by ozone","authors":"Yong-qing Zhang, Qing-ping Wu, Jumei Zhang, Xiu-hua Yang, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.3.4","DOIUrl":"https://doi.org/10.25177/jfst.1.3.4","url":null,"abstract":"To elucidate ozone action mechanism, cell suspensions of E. coli 8099 and S. faecalis ATCC29212 were initially exposed to ozone for 5 min, and then treated with sodium dodecyl sulfate, sodium hydroxide, and proteinase K. those of S. faecalis were 7.95±2.81%–55.85±1.43%. After ozone pre-treatment, OD600 value of E. coli cells, sequently treated with SDS, NaOH, and PK, decreased by 8.83±1.86%, 34.72±0.42%, and 10.42±2.08%, respectively. And that of S. feacalis decreased by 2.85±3.63%, 71.30±1.08%, and 7.00±2.47%, respectively. Therefore, ozone pre-treatment made E. coli cells be sensitive to SDS and NaOH, not susceptible to PK. It was confirmed by transmission electron microscopy of E. coli cells. To S. faecalis, ozone pre-treatment activated the effects of SDS, NaOH, and PK on cells. ATP loss from S. faecalis cells indicated that ozone damaged cell membrane and increased membrane permeability. Because SDS-, NaOH-, and PK-induced cell lyses were respectively due to protein denaturation, cell membrane damage, and the reactions between PK and proteins or conjugated proteins, it was concluded that protein changes and cell membrane damage generated by ozone are responsible for E. coli and S. faecalis inactivation. Results showed that, after ozone treatment, OD600 reduction rates of E. coli cells were 6.11±1.29%–7.06±1.23%.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"392 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91076215","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}
Y. Benchikh, C. Paris, H. Louaileche, Céline Charbonne, M. Ghoul, L. Chebil, Sift Desk Journals Open Access Journals
In the present study, we investigated the effect of ripening stage on the physicochemical characteristics, phenolic profile, and antioxidant activity of carob (Ceratonia siliqua L.) pulp. Total soluble solids, maturity index, and sugar content of carob pulp increased at the ripe stage, whereas titratable acidity, protein, total phenolic contents, and antioxidant activity decreased. Analysis of phenolic compounds of three carob varieties (Wild, Sisam, and Fleshy) has been carried out by HPLC-DAD-MS. Gallic acid and its derivatives including monogalloylglucoside, digalloyl-glucoside, tetragalloyl-glucoside, and tetragalloylglucoside were the main identified phenolic compounds in the studied carob varieties. Gallotannin contents were higher in the extract of green carob pulp than in the ripe one.
{"title":"Comparative characterization of green and ripe carob (Ceratonia siliqua L.): physicochemical attributes and phenolic profile","authors":"Y. Benchikh, C. Paris, H. Louaileche, Céline Charbonne, M. Ghoul, L. Chebil, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.3.1","DOIUrl":"https://doi.org/10.25177/jfst.1.3.1","url":null,"abstract":"In the present study, we investigated the effect of ripening stage on the physicochemical characteristics, phenolic profile, and antioxidant activity of carob (Ceratonia siliqua L.) pulp. Total soluble solids, maturity index, and sugar content of carob pulp increased at the ripe stage, whereas titratable acidity, protein, total phenolic contents, and antioxidant activity decreased. Analysis of phenolic compounds of three carob varieties (Wild, Sisam, and Fleshy) has been carried out by HPLC-DAD-MS. Gallic acid and its derivatives including monogalloylglucoside, digalloyl-glucoside, tetragalloyl-glucoside, and tetragalloylglucoside were the main identified phenolic compounds in the studied carob varieties. Gallotannin contents were higher in the extract of green carob pulp than in the ripe one.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"3 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88750998","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. Barbuti, Elena Dalzini, M. Frustoli, Elena Cosciani-Cunico, M. Grisenti, P. Daminelli, Sift Desk Journals Open Access Journals
{"title":"Listeria monocytogenes on cured meat products. A case study on Speck (a typical Italian smoked ham) according to EC Regulation 2073/2005","authors":"S. Barbuti, Elena Dalzini, M. Frustoli, Elena Cosciani-Cunico, M. Grisenti, P. Daminelli, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.3.2","DOIUrl":"https://doi.org/10.25177/jfst.1.3.2","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"35 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74570590","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}
The relation between age gelation and proteolytic activity was investigated in this study, as proteolysis is considered to be one of the principal factors that cause gelation. Two different methods for measuring the proteolytic activity of milk samples were applied; the measurement of absorbance at 280 nm and the trinitrobenzene sulfonic acid (TNBS) method. The milk samples used were raw and UHT cow’s and goat’s milk. Proteolysis was also induced in UHT milk by inoculating cells of four different strains of Pseudomonas fluorescens into the milk and the changes taking place were observed. It has been found that the proteolytic activity of raw milk was not affected by a refrigerated storage for 10 days and only after this period it was gradually increased. The higher proteolytic activity of goat’s milk in comparison with cow’s milk during storage and its increased susceptibility to gelation were also established. Furthermore, the importance of storage temperature and the different effect of the four strains of P. fluorescens on proteolytic activity and pH of the UHT milk were shown. Finally, it has been demonstrated that there is a certain level of proteolytic activity in milk that leads to gelation when it is exceeded.
{"title":"Detecting a rapid method for measuring the proteolytic activity of raw and UHT milk.","authors":"I. Sakaridis, M. Lewis","doi":"10.25177/jfst.1.2.4","DOIUrl":"https://doi.org/10.25177/jfst.1.2.4","url":null,"abstract":"The relation between age gelation and proteolytic activity was investigated in this study, as proteolysis is considered to be one of the principal factors that cause gelation. Two different methods for measuring the proteolytic activity of milk samples were applied; the measurement of absorbance at 280 nm and the trinitrobenzene sulfonic acid (TNBS) method. The milk samples used were raw and UHT cow’s and goat’s milk. Proteolysis was also induced in UHT milk by inoculating cells of four different strains of Pseudomonas fluorescens into the milk and the changes taking place were observed. It has been found that the proteolytic activity of raw milk was not affected by a refrigerated storage for 10 days and only after this period it was gradually increased. The higher proteolytic activity of goat’s milk in comparison with cow’s milk during storage and its increased susceptibility to gelation were also established. Furthermore, the importance of storage temperature and the different effect of the four strains of P. fluorescens on proteolytic activity and pH of the UHT milk were shown. Finally, it has been demonstrated that there is a certain level of proteolytic activity in milk that leads to gelation when it is exceeded.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"104 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79195484","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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