Josemar Gonçalves Oliveira Filho, A. C. Lemes, Ricardo Cruz Filho, Rafaiane M. Guimarães, Kamylla Oliveira, Gabriel Santana, E. Danesi, M. Egea
The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100 g) and fiber contents (1.31 to 12.29 g/100 g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100 g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics.
{"title":"Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?","authors":"Josemar Gonçalves Oliveira Filho, A. C. Lemes, Ricardo Cruz Filho, Rafaiane M. Guimarães, Kamylla Oliveira, Gabriel Santana, E. Danesi, M. Egea","doi":"10.15586/QAS.V13I2.850","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.850","url":null,"abstract":"The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100 g) and fiber contents (1.31 to 12.29 g/100 g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100 g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"46-55"},"PeriodicalIF":4.0,"publicationDate":"2021-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46353601","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}
Shitapan Bai-Ngew, Treethip Chuensun, S. Wangtueai, Suphat Phongthai, K. Jantanasakulwong, P. Rachtanapun, V. Sakdatorn, Warinporn Klunklin, J. Regenstein, Y. Phimolsiripol
This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several beneficial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noodles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.
{"title":"Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life","authors":"Shitapan Bai-Ngew, Treethip Chuensun, S. Wangtueai, Suphat Phongthai, K. Jantanasakulwong, P. Rachtanapun, V. Sakdatorn, Warinporn Klunklin, J. Regenstein, Y. Phimolsiripol","doi":"10.15586/QAS.V13I2.882","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.882","url":null,"abstract":"This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several beneficial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noodles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"25-33"},"PeriodicalIF":4.0,"publicationDate":"2021-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44121656","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}
This article reports a study of the degradation of roasted sesame hulls cellulosic polysaccharides contribution to the Maillard and caramelization reaction. In the present study, cellulosic polysaccharides were extracted from sesame hulls before and after roasting at various temperatures (160, 180, 200, and 220 °C). The structural variations of the cellulosic polysaccharides were elucidated by using the techniques: scanning electron microscope (SEM), high-performance anion-exchange chromatography, Fourier transform (FT-IR) spectrometer, carbon-13 nuclear magnetic resonance (CP/MAS 13C-NMR), and thermal gravimetric analysis. The pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) characterized and verified the chemical composition obtained from the polysaccharide degradation during roasting. The sugar analysis results showed that galacturonic acid, xylose, and rhamnose were more easily degraded than arabinose, galactose, glucose, and mannose. The morphology of the cellulosic polysaccharides shows irregular dispersed globular fragments after roasting by SEM observation. FT-IR and CP/MAS 13C-NMR spectra indicated the crystalline structure and linkages of the cellulose did not break down in comparison to amorphous cellulose that partly degraded. Abundant acetic acid and 3-furaldehyde were among the polysaccharide degradation products identified by Py-GC/MS. These chemical compounds were likely the significant contributors to caramelization and the Maillard reaction in sesame seed roasting.
{"title":"Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures","authors":"Yongzhi Yao, Wen-Yue Wang, Li-Yan Chen, Hua‐Min Liu, Ruiying Yan, Shan Li, Xue‐de Wang","doi":"10.15586/QAS.V13I2.876","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.876","url":null,"abstract":"This article reports a study of the degradation of roasted sesame hulls cellulosic polysaccharides contribution to the Maillard and caramelization reaction. In the present study, cellulosic polysaccharides were extracted from sesame hulls before and after roasting at various temperatures (160, 180, 200, and 220 °C). The structural variations of the cellulosic polysaccharides were elucidated by using the techniques: scanning electron microscope (SEM), high-performance anion-exchange chromatography, Fourier transform (FT-IR) spectrometer, carbon-13 nuclear magnetic resonance (CP/MAS 13C-NMR), and thermal gravimetric analysis. The pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) characterized and verified the chemical composition obtained from the polysaccharide degradation during roasting. The sugar analysis results showed that galacturonic acid, xylose, and rhamnose were more easily degraded than arabinose, galactose, glucose, and mannose. The morphology of the cellulosic polysaccharides shows irregular dispersed globular fragments after roasting by SEM observation. FT-IR and CP/MAS 13C-NMR spectra indicated the crystalline structure and linkages of the cellulose did not break down in comparison to amorphous cellulose that partly degraded. Abundant acetic acid and 3-furaldehyde were among the polysaccharide degradation products identified by Py-GC/MS. These chemical compounds were likely the significant contributors to caramelization and the Maillard reaction in sesame seed roasting.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"13-24"},"PeriodicalIF":4.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49426720","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}
Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.
{"title":"Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition","authors":"M. Zielińska‐Dawidziak","doi":"10.15586/QAS.V13I2.836","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.836","url":null,"abstract":"Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"1-12"},"PeriodicalIF":4.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48333885","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 aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1107.2 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 20%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.
{"title":"Deep fried wheat chips added with potato peel flour—Effect on quality parameters","authors":"Aysun Durmaz, F. Yuksel","doi":"10.15586/QAS.V13I1.844","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.844","url":null,"abstract":"The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1107.2 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 20%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"115-124"},"PeriodicalIF":4.0,"publicationDate":"2021-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47073941","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}
X. Gan, Baowei Yang, Xiaofei Wang, Y. Dong, Yujie Hu, Jin Xu, Fengqin Li
A total of 620 samples collected from two factories in China producing powdered infant formula (PIF) between July and November 2016 were analyzed for Cronobacter. Antimicrobial susceptibility, pulsed-field gel electropho-resis (PFGE), and biofilm formation of Cronobacter were carried out. The results showed that 2.26% samples were positive for Cronobacter among the 33 isolates that were identified. All Cronobacter isolates were susceptible to 12 antimicrobial agents tested except one isolate which showed intermediate resistance to Chloramphenicol. PFGE analysis showed that nine clusters comprising the 33 isolates were identified, among which C8, C4, and C5 were the predominant types. All 33 isolates were capable of forming biofilm, and particularly, C. malonaticus isolates showed a good biofilm-forming ability at both 28°C and 37°C. The results illustrated that it is necessary for PIF manufactures to develop control measures for reducing Cronobacter contamination and its associated foodborne illness among infants.
{"title":"Contamination, persistence and dissemination of Cronobacter during the production of powdered infant formula in China in 2016","authors":"X. Gan, Baowei Yang, Xiaofei Wang, Y. Dong, Yujie Hu, Jin Xu, Fengqin Li","doi":"10.15586/QAS.V13I1.842","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.842","url":null,"abstract":"A total of 620 samples collected from two factories in China producing powdered infant formula (PIF) between July and November 2016 were analyzed for Cronobacter. Antimicrobial susceptibility, pulsed-field gel electropho-resis (PFGE), and biofilm formation of Cronobacter were carried out. The results showed that 2.26% samples were positive for Cronobacter among the 33 isolates that were identified. All Cronobacter isolates were susceptible to 12 antimicrobial agents tested except one isolate which showed intermediate resistance to Chloramphenicol. PFGE analysis showed that nine clusters comprising the 33 isolates were identified, among which C8, C4, and C5 were the predominant types. All 33 isolates were capable of forming biofilm, and particularly, C. malonaticus isolates showed a good biofilm-forming ability at both 28°C and 37°C. The results illustrated that it is necessary for PIF manufactures to develop control measures for reducing Cronobacter contamination and its associated foodborne illness among infants.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"105-114"},"PeriodicalIF":4.0,"publicationDate":"2021-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44713725","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 purpose of this study was to identify the ideal storage period for frozen minced beef products and to under-stand key factors affecting their quality. Frozen minced beef products with 10 and 15% of fat content were kept at ?5, ?15, and ?23°C, and over a 6-month period, they were assessed for moisture content (MC), peroxide values (POV), acid values (AV), 2-thiobarbituric acid (TBA) value, total volatile basic nitrogen content (TVB-N), and the sensory test in order to identify the effect on quality. This helped to determine their appropriate storage duration at a given temperature. Multiple regression analysis was used to assess the correlations between storage tempera-ture, fat meat percentage, characteristic factors, and overall acceptance (OA). Five months for ?23°C, 4 months for ?15°C, and 2 months for ?5°C met 3.7 points or more of OA, in accordance with global sensory analysis stan-dards, and were determined as acceptable frozen storage durations. The very high multiple regression analysis R2 (0.97–0.99) verified the correlation between the characteristic factors and OA. In addition, TVB-N, MC, and POV, respectively, were the main quality factors affecting OA at ?5, ?15, and ?23°C (R2 > 0.8). These findings may prove useful and practical for manufacturers to improve storage and distribution practices in maintaining the quality of frozen minced beef products.
{"title":"Effects of fat meat and storage temperature on the qualities of frozen minced beef products","authors":"Hyeong-Su Lee, Y. Park, Sa‐Ouk Kang","doi":"10.15586/QAS.V13I1.817","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.817","url":null,"abstract":"The purpose of this study was to identify the ideal storage period for frozen minced beef products and to under-stand key factors affecting their quality. Frozen minced beef products with 10 and 15% of fat content were kept at ?5, ?15, and ?23°C, and over a 6-month period, they were assessed for moisture content (MC), peroxide values (POV), acid values (AV), 2-thiobarbituric acid (TBA) value, total volatile basic nitrogen content (TVB-N), and the sensory test in order to identify the effect on quality. This helped to determine their appropriate storage duration at a given temperature. Multiple regression analysis was used to assess the correlations between storage tempera-ture, fat meat percentage, characteristic factors, and overall acceptance (OA). Five months for ?23°C, 4 months for ?15°C, and 2 months for ?5°C met 3.7 points or more of OA, in accordance with global sensory analysis stan-dards, and were determined as acceptable frozen storage durations. The very high multiple regression analysis R2 (0.97–0.99) verified the correlation between the characteristic factors and OA. In addition, TVB-N, MC, and POV, respectively, were the main quality factors affecting OA at ?5, ?15, and ?23°C (R2 > 0.8). These findings may prove useful and practical for manufacturers to improve storage and distribution practices in maintaining the quality of frozen minced beef products.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"93-104"},"PeriodicalIF":4.0,"publicationDate":"2021-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41489847","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}
Front-face synchronous fluorescence spectroscopy (FFSFS) was applied for the rapid and noninvasive recognition of Belgian and Netherlandish Trappist beers against non-Trappist beers. The front-face synchronous fluorescence spectra at wavelength intervals (??) of 30 and 60 nm for 80 bottles of beer, including 41 Trappist and 39 non-Trap-pist beers, were acquired in a 5 × 10 mm fused-quartz cuvette settled in a traditional right-angle sample compartment. The discrimination model was constructed by either principal component analysis (PCA) combined with linear discriminant analysis (LDA) or partial least squares-discriminant analysis (PLS-DA). Both PCA–LDA and PLS-DA models were validated by full (leave-one-out) cross-validation and k-fold cross-validation (k = 5). The PCA–LDA model presents reliable discrimination performance, with the cross-validated sensitivity (true positive rate) and specificity (true negative rate) in the range of 82.9–85.4% and 71.8–76.9%, respectively. The misclassification mainly occurs to a small portion of ambiguous Trappist and non-Trappist samples such as Abbey beers, which are rather similar to Trappist beers.
{"title":"Rapid and nondestructive identification of Belgian and Netherlandish Trappist beers by front-face synchronous fluorescence spectroscopy coupled with multiple statistical analysis","authors":"J. Tan, Ming-Fen Li","doi":"10.15586/QAS.V13I1.839","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.839","url":null,"abstract":"Front-face synchronous fluorescence spectroscopy (FFSFS) was applied for the rapid and noninvasive recognition of Belgian and Netherlandish Trappist beers against non-Trappist beers. The front-face synchronous fluorescence spectra at wavelength intervals (??) of 30 and 60 nm for 80 bottles of beer, including 41 Trappist and 39 non-Trap-pist beers, were acquired in a 5 × 10 mm fused-quartz cuvette settled in a traditional right-angle sample compartment. The discrimination model was constructed by either principal component analysis (PCA) combined with linear discriminant analysis (LDA) or partial least squares-discriminant analysis (PLS-DA). Both PCA–LDA and PLS-DA models were validated by full (leave-one-out) cross-validation and k-fold cross-validation (k = 5). The PCA–LDA model presents reliable discrimination performance, with the cross-validated sensitivity (true positive rate) and specificity (true negative rate) in the range of 82.9–85.4% and 71.8–76.9%, respectively. The misclassification mainly occurs to a small portion of ambiguous Trappist and non-Trappist samples such as Abbey beers, which are rather similar to Trappist beers.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"83-92"},"PeriodicalIF":4.0,"publicationDate":"2021-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45550779","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}
Niu Yubao, Wei Shiyu, L. Huan, Yong‐zhen Zang, Cao Yuxue, Zhu Rongguang, Zheng Xia, Yao Xuedong
The purpose of this research is to investigate the kinetics of nutrient quality (Vitamin C (Vc), reducing sugar and total acidity) change of winter jujube slices that under different drying temperatures (55, 60, 65 and 70?) and different air velocities (3, 6 and 9m/s) during the air-impingement drying process. Results showed that the content of Vc, reducing sugar and total acidity decreased with increasing drying time. Furthermore, analysis of variances indicated that the drying temperature, air velocity and time had a significant effect on the loss of Vc, reducing sugar and total acidity (p<0.05). Zero order, first order and Weibull models were used to fit the experimental data, Weibull model was considered as the most suitable one to the degradation kinetics of Vc, reducing sugar and total acidity in dried samples at different temperatures and air velocities. According to the Arrhenius formula, the activation energy of Vc, reducing sugar and total acidity degradation kinetics were 63.78 kJ/mol, 36.48 kJ/mol and 153.51 kJ/mol, respectively. This research can provide some references for enhancing dried products quality in the jujube drying industry.
{"title":"The kinetics of nutritional quality changes during winter jujube slices drying process","authors":"Niu Yubao, Wei Shiyu, L. Huan, Yong‐zhen Zang, Cao Yuxue, Zhu Rongguang, Zheng Xia, Yao Xuedong","doi":"10.15586/QAS.V13I1.824","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.824","url":null,"abstract":"The purpose of this research is to investigate the kinetics of nutrient quality (Vitamin C (Vc), reducing sugar and total acidity) change of winter jujube slices that under different drying temperatures (55, 60, 65 and 70?) and different air velocities (3, 6 and 9m/s) during the air-impingement drying process. Results showed that the content of Vc, reducing sugar and total acidity decreased with increasing drying time. Furthermore, analysis of variances indicated that the drying temperature, air velocity and time had a significant effect on the loss of Vc, reducing sugar and total acidity (p<0.05). Zero order, first order and Weibull models were used to fit the experimental data, Weibull model was considered as the most suitable one to the degradation kinetics of Vc, reducing sugar and total acidity in dried samples at different temperatures and air velocities. According to the Arrhenius formula, the activation energy of Vc, reducing sugar and total acidity degradation kinetics were 63.78 kJ/mol, 36.48 kJ/mol and 153.51 kJ/mol, respectively. This research can provide some references for enhancing dried products quality in the jujube drying industry.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"73-82"},"PeriodicalIF":4.0,"publicationDate":"2021-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48444708","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}
Javid Ghasemi, M. Moradi, Sayed Hossein Karparvarfard, M. Golmakani, A. Khaneghah
The thin-layer drying kinetics of lemon verbena leaves were studied by using a solar cabinet dryer at air tempera-ture (at three levels of 30, 40, and 50°C), air velocity (at three levels of 2, 2.5, and 3 m/s), and mesh tray size (3, 6, and 10 mm). A completely randomized factorial design was used to analyze the effect of independent factors on drying time and essential oil yield. Results showed that all experiments have shorter drying time and higher essen-tial oil content than the shade-drying method. Also, the best drying conditions that led to an optimal essential oil yield (1.73 mL/g DM) involved a lower temperature (30°C) and velocity (2 m/s) and a mesh size of 10 mm. A good adaptation between the experimental and the predicted moisture content was observed, whereby the statistical criteria of R2, root mean square error, and k2 were calculated as 0.99, 0.08, and 0.01, respectively. Practical applicationsIn the current study, the effect of different drying states such as air velocity and drying temperature was studied on the drying behaviors and essential oil contents of lemon verbena leaves. The obtained results can lead us to a suitable drying condition that can be used in the subsequent designation of systems. Also, a mathematical model for the pre-diction of the leaves’ drying kinetics was constructed and evaluated, which could be approached in the drying systems.
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