Milk protein is beneficial for the health of infants and is mainly derived from bovine, sheep, goat or camel milk. High Fischer ratio peptides usually comprise two to nine amino acid residues. The ratio is computed as a molar ratio between branched-chain amino acids (BCAAs) over aromatic amino acids (AAAs) with various claimed health-promoting functions. In this Lilliput review, the classification and nutritional functions of milk proteins are discussed, the physiological functions and preparation methods of high Fischer ratio peptides are introduced, and the application of oligopeptide with unique amino acid composition and physiological functions in infant formula milk powder are reviewed. The development status of relevant industry is also summarized with future prospects. It is concluded that application of high Fischer ratio peptides prepared from milk protein in infant formula food is of great significance and requires further studies.
{"title":"Producing high Fischer ratio peptides from milk protein and its application in infant formula milk powder","authors":"Tongxin Shi, You Li","doi":"10.15586/QAS.V13I1.808","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.808","url":null,"abstract":"Milk protein is beneficial for the health of infants and is mainly derived from bovine, sheep, goat or camel milk. High Fischer ratio peptides usually comprise two to nine amino acid residues. The ratio is computed as a molar ratio between branched-chain amino acids (BCAAs) over aromatic amino acids (AAAs) with various claimed health-promoting functions. In this Lilliput review, the classification and nutritional functions of milk proteins are discussed, the physiological functions and preparation methods of high Fischer ratio peptides are introduced, and the application of oligopeptide with unique amino acid composition and physiological functions in infant formula milk powder are reviewed. The development status of relevant industry is also summarized with future prospects. It is concluded that application of high Fischer ratio peptides prepared from milk protein in infant formula food is of great significance and requires further studies.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41571947","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}
P. Mahmoudi, Z. Khoshkhoo, A. A. Basti, P. M. Shotorbani, A. Khanjari
The probiotic yogurt, with additional essential oil researches, has increased recently. Bunium persicum Boiss is a critical medicinal wild growing plant in Iran dry areas. In this study, Lactobacillus acidophilus was exposed to stress with B. persicum essential oil (BEO), NaCl, bile salts, and their combinations by 50 minimum inhibitory concentration (MIC) and then inoculated to the yogurt samples, which were stored at 4°C for 28 days. Indepen-dent parameters in this article are BEO 500 and 1000 ppm that the physicochemical, sensory properties, and L. acidophilus of viability in yogurt samples were assessed within the time. A steady increase in syneresis percent-age and acidity was observed, while pH values were reduced in all samples. The L. acidophilus survival decreased during storage time in all treatments. In addition, sensory scores showed a reduction trend in the samples. The survival rate of probiotic bacteria is also impacted by redox potential. Increasing the oxidation and resuscitation potential and increasing the hydrogen peroxide concentration due to the bacteria metabolic activity are among the factors that reduce the probiotic bacteria population in yogurt during storage. The most viability of L. acidophilus under stress with BEO compared with other stress treatments may be due to slight changes in pH during this period than in the stress treatments. Generally, it can be argued that the usage of BEO, NaCl, and bile salts at a MIC of 50% in yogurt stored in the refrigerator for 21 days provided a suitable environment for the storage and transmission of L. acidophilus, as recommended to the consumer and, therefore, the current results confirmed that the addition of probiotic and these materials improved the physicochemical and sensory characteristics of yogurt.
{"title":"Effect of Bunium persicum essential oil, NaCl, Bile Salts, and their combinations on the viability of Lactobacillus acidophilus in probiotic yogurt","authors":"P. Mahmoudi, Z. Khoshkhoo, A. A. Basti, P. M. Shotorbani, A. Khanjari","doi":"10.15586/QAS.V13I1.858","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.858","url":null,"abstract":"The probiotic yogurt, with additional essential oil researches, has increased recently. Bunium persicum Boiss is a critical medicinal wild growing plant in Iran dry areas. In this study, Lactobacillus acidophilus was exposed to stress with B. persicum essential oil (BEO), NaCl, bile salts, and their combinations by 50 minimum inhibitory concentration (MIC) and then inoculated to the yogurt samples, which were stored at 4°C for 28 days. Indepen-dent parameters in this article are BEO 500 and 1000 ppm that the physicochemical, sensory properties, and L. acidophilus of viability in yogurt samples were assessed within the time. A steady increase in syneresis percent-age and acidity was observed, while pH values were reduced in all samples. The L. acidophilus survival decreased during storage time in all treatments. In addition, sensory scores showed a reduction trend in the samples. The survival rate of probiotic bacteria is also impacted by redox potential. Increasing the oxidation and resuscitation potential and increasing the hydrogen peroxide concentration due to the bacteria metabolic activity are among the factors that reduce the probiotic bacteria population in yogurt during storage. The most viability of L. acidophilus under stress with BEO compared with other stress treatments may be due to slight changes in pH during this period than in the stress treatments. Generally, it can be argued that the usage of BEO, NaCl, and bile salts at a MIC of 50% in yogurt stored in the refrigerator for 21 days provided a suitable environment for the storage and transmission of L. acidophilus, as recommended to the consumer and, therefore, the current results confirmed that the addition of probiotic and these materials improved the physicochemical and sensory characteristics of yogurt.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45210276","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}
Agricultural development has become a requisite to meet the food security of an increasing world population under changing climate for eliminating poverty and hunger. Recently, scientists recognized that human wellness and healthy life are going to face challenges in the near future because of the vulnerability of agriculture and nat-ural resources. It is due to imbalance and unnecessary use of synthetic agricultural inputs in traditional farming systems. Therefore, improved agricultural technology has to ensure, in traditional farming, safe agricultural produce and bringing down of environmental pollution. Recently, nanotechnology (NT) has been recognized as a promising next-generation technology in the field of agriculture. As an environment-friendly and economically viable tool, the potentiality of nanomaterials (NMs), such as nanosensors, nanopesticides, nanofertilizers, nanocarriers, nanochips, and nano-packaging, has shown great prospect in improving safe agricultural productivity and upholding of environmental safety. Because the use of NMs decreases imbalance and unconscious utilization of synthetic fertilizers and pesticides, this minimizes the loss of nutrients and lead to improved agricultural productivity thru the smooth distribution of fertilizers and pesticides, and also improving water and nutrient effi-ciency. The current review concentrates on the utilization of NT for agricultural sustainability and environmental safety.
{"title":"Nanobiotechnology for agricultural sustainability, and food and environmental safety","authors":"N. H. Madanayake, A. Hossain, N. Adassooriya","doi":"10.15586/QAS.V13I1.838","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.838","url":null,"abstract":"Agricultural development has become a requisite to meet the food security of an increasing world population under changing climate for eliminating poverty and hunger. Recently, scientists recognized that human wellness and healthy life are going to face challenges in the near future because of the vulnerability of agriculture and nat-ural resources. It is due to imbalance and unnecessary use of synthetic agricultural inputs in traditional farming systems. Therefore, improved agricultural technology has to ensure, in traditional farming, safe agricultural produce and bringing down of environmental pollution. Recently, nanotechnology (NT) has been recognized as a promising next-generation technology in the field of agriculture. As an environment-friendly and economically viable tool, the potentiality of nanomaterials (NMs), such as nanosensors, nanopesticides, nanofertilizers, nanocarriers, nanochips, and nano-packaging, has shown great prospect in improving safe agricultural productivity and upholding of environmental safety. Because the use of NMs decreases imbalance and unconscious utilization of synthetic fertilizers and pesticides, this minimizes the loss of nutrients and lead to improved agricultural productivity thru the smooth distribution of fertilizers and pesticides, and also improving water and nutrient effi-ciency. The current review concentrates on the utilization of NT for agricultural sustainability and environmental safety.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44459697","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}
Jens Begemann, Saman Ostovar, C. Schwake-Anduschus
Thorn Apple or Jimson Weed (Datura stramonium) is a tropane alkaloid containing widespread pest plant growing in central Europe. This pest predominantly occurs in millet, buckwheat and maize cultivation. Therefore, sound cleaning of these crops is just as pivotal as reliable analytics. The cleaning of millet at laboratory scale with commercial mechanical cleaning devices, such as sieves, indented separators or table sorters without using colour sorters, reduces the dark coloured Datura seed content by up to 99%. Nevertheless, the few remaining Datura seeds (up to one nut per 30 kg) could lead to an exceedance of the European Union (EU) limit values for tropane alkaloids in baby food. However, plant material other than seeds or even invisible abrasion of Datura seeds can contaminate the millet during harvest, handling, cleaning processes or crop transportation. Contamination originating from adhesive dust can be removed by dehulling the kernels, and a reduction below the EU detection limit could be achieved.
{"title":"Facing tropane alkaloid contamination in millet","authors":"Jens Begemann, Saman Ostovar, C. Schwake-Anduschus","doi":"10.15586/QAS.V13I2.888","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.888","url":null,"abstract":"Thorn Apple or Jimson Weed (Datura stramonium) is a tropane alkaloid containing widespread pest plant growing in central Europe. This pest predominantly occurs in millet, buckwheat and maize cultivation. Therefore, sound cleaning of these crops is just as pivotal as reliable analytics. The cleaning of millet at laboratory scale with commercial mechanical cleaning devices, such as sieves, indented separators or table sorters without using colour sorters, reduces the dark coloured Datura seed content by up to 99%. Nevertheless, the few remaining Datura seeds (up to one nut per 30 kg) could lead to an exceedance of the European Union (EU) limit values for tropane alkaloids in baby food. However, plant material other than seeds or even invisible abrasion of Datura seeds can contaminate the millet during harvest, handling, cleaning processes or crop transportation. Contamination originating from adhesive dust can be removed by dehulling the kernels, and a reduction below the EU detection limit could be achieved.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47317422","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}
Jinle Wang, F. Zhao, Zuo-Ma Cairang, Xiao-yi Li, J. Kong, Shitong Zeng, Meilin Zhang, Zhen-xin Zhao, Xiao-ping Zhang
Common carp is a fish species of economic importance in China; traditionally it is mostly salt-fermented. In the fermenting process, the bacterial community of spontaneously fermented fish is important for its flavour and quality. However, very few studies have been conducted about the relationship between bacterial community and development of flavour involved in the salt-fermentation of carp. Therefore, we explored this relationship by determining the flavour components, including amino acids, and changes in volatile flavour and bacterial metabolite. Samples were taken during fermentation on the days 0, 10, 20, 30, 40 and 50. The second-generation 16S recom-binant DNA (rDNA) sequencing was performed to analyze the composition of bacteria. Contents of amino acids were determined by reverse-phase high-performance liquid chromatography combined with ultraviolet detection. The volatile components were analyzed with solid-phase microextraction–gas chromatography-mass spectrometry. Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, and Staphylococcus were the dominant bacteria. The bidirectional orthogonal partial least squares approach was used to analyze the correlation between bacterial succession and flavour component dynamics. This study would help to better understand the role of bacteria in the fermented fish meat flavour and support the industrial production of fermented fish.
{"title":"Correlation between the bacterial community and flavour of fermented fish","authors":"Jinle Wang, F. Zhao, Zuo-Ma Cairang, Xiao-yi Li, J. Kong, Shitong Zeng, Meilin Zhang, Zhen-xin Zhao, Xiao-ping Zhang","doi":"10.15586/qas.v13i3.908","DOIUrl":"https://doi.org/10.15586/qas.v13i3.908","url":null,"abstract":"Common carp is a fish species of economic importance in China; traditionally it is mostly salt-fermented. In the fermenting process, the bacterial community of spontaneously fermented fish is important for its flavour and quality. However, very few studies have been conducted about the relationship between bacterial community and development of flavour involved in the salt-fermentation of carp. Therefore, we explored this relationship by determining the flavour components, including amino acids, and changes in volatile flavour and bacterial metabolite. Samples were taken during fermentation on the days 0, 10, 20, 30, 40 and 50. The second-generation 16S recom-binant DNA (rDNA) sequencing was performed to analyze the composition of bacteria. Contents of amino acids were determined by reverse-phase high-performance liquid chromatography combined with ultraviolet detection. The volatile components were analyzed with solid-phase microextraction–gas chromatography-mass spectrometry. Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, and Staphylococcus were the dominant bacteria. The bidirectional orthogonal partial least squares approach was used to analyze the correlation between bacterial succession and flavour component dynamics. This study would help to better understand the role of bacteria in the fermented fish meat flavour and support the industrial production of fermented fish.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104610","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}
Previous studies have only focused on the bioaccessibility of single pesticide/metal without considering the potential impact of post-uptake interactions on bioaccessibility of pesticides/metals in the human digestive system. Hence, the influences of chromium (Cr) speciation on neonicotinoids bioaccessibility were investigated and the potential health risk based on the oral bioaccessibility was evaluated. Bioaccessibility of four neonicotinoids in apple and pear was measured using three common in vitro methods (SBRC, PBET, and IVG). Bioaccessibility of neonicotinoids in apple and pear varied between in vitro methods, which may reflect the difference of determination parameters (i.e., pH values, incubation time, and constituents). The neonicotinoids bioaccessibility was remarkably reduced by 17.21–81.21% and 11.61–73.70% with the addition of Cr(III) and Cr(VI), respectively. Risk assessment based on the hazard quotient (HQ) with bioaccessibility revealed that exposure to pesticide residues in the tested fruits were all below levels that might pose a health risk. These findings are of theoretical value for the safety evaluation of pesticide residues on food.
{"title":"Bioaccessibility and health risk of neonicotinoids in apple and pear samples as affected by in vitro digestion","authors":"Jia-Yu Wang, Dong Wei, Yanwu Deng, Wenxiao Feng, Qun Gao, Yan-hong Shi, Jinjing Xiao","doi":"10.15586/qas.v13i3.946","DOIUrl":"https://doi.org/10.15586/qas.v13i3.946","url":null,"abstract":"Previous studies have only focused on the bioaccessibility of single pesticide/metal without considering the potential impact of post-uptake interactions on bioaccessibility of pesticides/metals in the human digestive system. Hence, the influences of chromium (Cr) speciation on neonicotinoids bioaccessibility were investigated and the potential health risk based on the oral bioaccessibility was evaluated. Bioaccessibility of four neonicotinoids in apple and pear was measured using three common in vitro methods (SBRC, PBET, and IVG). Bioaccessibility of neonicotinoids in apple and pear varied between in vitro methods, which may reflect the difference of determination parameters (i.e., pH values, incubation time, and constituents). The neonicotinoids bioaccessibility was remarkably reduced by 17.21–81.21% and 11.61–73.70% with the addition of Cr(III) and Cr(VI), respectively. Risk assessment based on the hazard quotient (HQ) with bioaccessibility revealed that exposure to pesticide residues in the tested fruits were all below levels that might pose a health risk. These findings are of theoretical value for the safety evaluation of pesticide residues on food.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.15586/qas.v13isp1.942
Z. Ameri, M. Hoodaji, M. Rajaei, M. Ataabadi
This study investigated the possibility and efficiency of absorbing chromium (VI) (Cr [VI]) ions from the polluted solutions by employing the chemically modified adsorbents (alkali, biochar, and acid rice bran), focusing on the possible impacts of the solution’s pH values, adsorbent’s dosages, concentrations, and contact times. The colori-metric method was used for Cr determination by employing an ultraviolet/visible spectrophotometer. The scanning electron microscope and Fourier transform infrared spectroscopy were used to analyze the characteristics of the modified adsorbents. The findings indicated that the optimized acid, biochar, alkali, and unmodified rice bran removal efficiency for Cr (VI) were 94.50%, 94.27%, 88.60%, and 90.18%, respectively. The increase of adsorbent dosage up to 2 g/L led to a rise in removal effectiveness (82.06%). Furthermore, the highest removal efficiency was obtained (94%) at the pH of 2.0, the contact duration of 100 min, Cr (VI) concentration of 50 mg/L, and dosage of 2 g/L, which was statistically the optimal condition for the modified rice bran. The adsorption kinetics was agreeably suited to pseudo-second-order, whereas the Freundlich isotherm equation was also suitably expounded the study’s findings. The findings implied that the acid and biochar rice bran performed remarkably in the reme-diation of the wastewater compared with alkali rice bran for reuse for industrial, agricultural, and environmental purposes.
{"title":"Optimizing modified rice bran for treating aqueous solutions polluted by Cr (VI) ions: isotherm and kinetics analyses","authors":"Z. Ameri, M. Hoodaji, M. Rajaei, M. Ataabadi","doi":"10.15586/qas.v13isp1.942","DOIUrl":"https://doi.org/10.15586/qas.v13isp1.942","url":null,"abstract":"This study investigated the possibility and efficiency of absorbing chromium (VI) (Cr [VI]) ions from the polluted solutions by employing the chemically modified adsorbents (alkali, biochar, and acid rice bran), focusing on the possible impacts of the solution’s pH values, adsorbent’s dosages, concentrations, and contact times. The colori-metric method was used for Cr determination by employing an ultraviolet/visible spectrophotometer. The scanning electron microscope and Fourier transform infrared spectroscopy were used to analyze the characteristics of the modified adsorbents. The findings indicated that the optimized acid, biochar, alkali, and unmodified rice bran removal efficiency for Cr (VI) were 94.50%, 94.27%, 88.60%, and 90.18%, respectively. The increase of adsorbent dosage up to 2 g/L led to a rise in removal effectiveness (82.06%). Furthermore, the highest removal efficiency was obtained (94%) at the pH of 2.0, the contact duration of 100 min, Cr (VI) concentration of 50 mg/L, and dosage of 2 g/L, which was statistically the optimal condition for the modified rice bran. The adsorption kinetics was agreeably suited to pseudo-second-order, whereas the Freundlich isotherm equation was also suitably expounded the study’s findings. The findings implied that the acid and biochar rice bran performed remarkably in the reme-diation of the wastewater compared with alkali rice bran for reuse for industrial, agricultural, and environmental purposes.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104787","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}
As an emerging nonthermal technology, cold plasma has been used to inactivate endogenous enzymes that are responsible for enzymatic browning reaction of fruits and vegetables. This study aimed to investigate the inactivation effect of dielectric barrier discharge (DBD) plasma on horseradish peroxidase (HRP), a typical plant peroxi-dase. The results showed that DBD plasma caused inactivation of HRP in a time-and discharge power-dependent manner. The HRP activity decreased by 32.5, 50.6, 65.5, and 75.4%, respectively, after 2, 4, 6, and 8 min of exposure to DBD plasma at 57.6 W. The efficacy of DBD plasma for HRP inactivation was enhanced on increasing the dis-charge power from 6.0 to 57.6 W. Intrinsic fluorescence spectra showed that DBD plasma induced obvious structural changes in HRP. DBD plasma also caused fragmentation and carbonylation of HRP as well as the oxidative degradation of heme, which might be due to the reactive species in plasma. After DBD plasma exposure at 43.0 W for 8 min, there was approximately an 8.4-fold increase in surface hydrophobicity of HRP. After exposure to DBD plasma, the aggregation of HRP was observed by using atomic force microscopy analysis. In conclusion, DBD plasma causes structural changes and chemical modification of HRP, which may be responsible for the loss of enzymatic activity. These data contribute to the application of cold plasma in the control of enzymatic browning of food products during processing and storage.
{"title":"Effect of dielectric barrier discharge (DBD) plasma on the activity and structural changes of horseradish peroxidase","authors":"Shanshan Dong, Yunfang Ma, Yunfei Li, Qisen Xiang","doi":"10.15586/qas.v13i3.934","DOIUrl":"https://doi.org/10.15586/qas.v13i3.934","url":null,"abstract":"As an emerging nonthermal technology, cold plasma has been used to inactivate endogenous enzymes that are responsible for enzymatic browning reaction of fruits and vegetables. This study aimed to investigate the inactivation effect of dielectric barrier discharge (DBD) plasma on horseradish peroxidase (HRP), a typical plant peroxi-dase. The results showed that DBD plasma caused inactivation of HRP in a time-and discharge power-dependent manner. The HRP activity decreased by 32.5, 50.6, 65.5, and 75.4%, respectively, after 2, 4, 6, and 8 min of exposure to DBD plasma at 57.6 W. The efficacy of DBD plasma for HRP inactivation was enhanced on increasing the dis-charge power from 6.0 to 57.6 W. Intrinsic fluorescence spectra showed that DBD plasma induced obvious structural changes in HRP. DBD plasma also caused fragmentation and carbonylation of HRP as well as the oxidative degradation of heme, which might be due to the reactive species in plasma. After DBD plasma exposure at 43.0 W for 8 min, there was approximately an 8.4-fold increase in surface hydrophobicity of HRP. After exposure to DBD plasma, the aggregation of HRP was observed by using atomic force microscopy analysis. In conclusion, DBD plasma causes structural changes and chemical modification of HRP, which may be responsible for the loss of enzymatic activity. These data contribute to the application of cold plasma in the control of enzymatic browning of food products during processing and storage.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104661","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 vegetables, Chinese kale and Pakchoi, which are popular among the Thai people, are found to have problems with residues of pesticide. The pesticide residues in both Kale and Pakchoi were chlorpyrifos and cypermethrin. This research was to study the efficiency of pesticide residue reduction in Chinese kale and Pakchoi samples by using various household wash processing. The process included washing with normal water, 0.10% NaCl, baking soda, water flowing, and blanching. Pesticide residues were extracted from Chinese kale and Pakchoi to determine the amount of chlorpyriphos and cypermethrin residue by using analytical tools such as Gas Chromatography— Flame Photometric Detector (FPD) and Gas Chromatography—Electron Capture Detector (ECD). The results showed that the household processes for reducing the chlorpyrifos residue in Chinese kale and Pakchoi were the following: residues were reduced by 52.70–65.41%, 58.33–62.14%, 59.46–80.52%, and 46.04–62.85% when washed with normal water, 0.10% NaCl, baking soda, and water flowing through, respectively. Similarly, the household processes for reducing cypermethrin residue in Chinese kale and Pakchoi were the following: residues were reduced by 51.13–66.29%, 33.75–45.65%, 38.14–63.64%, and 44.88–61.63% when washed with normal water, 10% NaCl, baking soda, and water flowing through, respectively. Also, blanching reduced the chlorpyrifos residue by 37.96–50.44% and the cypermethrin residue by 47.86–52.42%. Therefore, while washing vegetables by soaking and dissolving substances, baking soda is the most effective when used for washing for at least 15 min to reduce the residue of pesticides. The consumers should be provided vegetables that are cleaned and have had a proper washing for removing pesticide residues and toxic residues.
{"title":"The efficiency of various household processing for removing chlorpyrifos and cypermethrin in Chinese kale and Pakchoi","authors":"Phannika Tongjai, Surat Hongsibsong, R. Sapbamrer","doi":"10.15586/qas.v13i3.913","DOIUrl":"https://doi.org/10.15586/qas.v13i3.913","url":null,"abstract":"The vegetables, Chinese kale and Pakchoi, which are popular among the Thai people, are found to have problems with residues of pesticide. The pesticide residues in both Kale and Pakchoi were chlorpyrifos and cypermethrin. This research was to study the efficiency of pesticide residue reduction in Chinese kale and Pakchoi samples by using various household wash processing. The process included washing with normal water, 0.10% NaCl, baking soda, water flowing, and blanching. Pesticide residues were extracted from Chinese kale and Pakchoi to determine the amount of chlorpyriphos and cypermethrin residue by using analytical tools such as Gas Chromatography— Flame Photometric Detector (FPD) and Gas Chromatography—Electron Capture Detector (ECD). The results showed that the household processes for reducing the chlorpyrifos residue in Chinese kale and Pakchoi were the following: residues were reduced by 52.70–65.41%, 58.33–62.14%, 59.46–80.52%, and 46.04–62.85% when washed with normal water, 0.10% NaCl, baking soda, and water flowing through, respectively. Similarly, the household processes for reducing cypermethrin residue in Chinese kale and Pakchoi were the following: residues were reduced by 51.13–66.29%, 33.75–45.65%, 38.14–63.64%, and 44.88–61.63% when washed with normal water, 10% NaCl, baking soda, and water flowing through, respectively. Also, blanching reduced the chlorpyrifos residue by 37.96–50.44% and the cypermethrin residue by 47.86–52.42%. Therefore, while washing vegetables by soaking and dissolving substances, baking soda is the most effective when used for washing for at least 15 min to reduce the residue of pesticides. The consumers should be provided vegetables that are cleaned and have had a proper washing for removing pesticide residues and toxic residues.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104650","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}
Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with stor-age time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.
{"title":"Quality changes and shelf life of salted duck egg white meringue stored in alternative packages at two temperatures","authors":"P. Noonim, K. Venkatachalam","doi":"10.15586/qas.v13i3.947","DOIUrl":"https://doi.org/10.15586/qas.v13i3.947","url":null,"abstract":"Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with stor-age time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104722","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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