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Characterization of ‘Honeycrisp’ and ‘McIntosh’ Apple Juice Quality in Relation to Delayed Cooling Treatments 延迟冷却处理对“蜜脆”和“麦金托什”苹果汁品质的影响
Pub Date : 2012-08-10 DOI: 10.2174/1874256401206010012
Jing Gao, H. Rupasinghe
In order to examine the influence of delayed cooling on juice quality, seven and three days of delayed cooling were applied to 'Honeycrisp' and 'McIntosh' apples, respectively. After the delayed cooling treatment, apples were stored in refrigerated air (RA) and in three different controlled atmospheres (CA) for six months. Titratable acidity (TA) de- creased over the storage period due to the delayed cooling treatment for both 'Honeycrisp' and 'McIntosh' apples. Lower TA was detected in RA-stored apples compared to CA-stored fruit. In addition, the lowest TA of the juice samples was detected when 'McIntosh' apples were stored in RA with no delayed cooling treatment.
为了检验延迟冷却对果汁品质的影响,分别对“蜜脆”和“麦金托什”苹果进行了7天和3天的延迟冷却。经过延迟冷却处理后,苹果在冷藏空气(RA)和三种不同的控制气氛(CA)中储存了6个月。“蜜脆”和“麦金托什”苹果的可滴定酸度(TA)在储存期间由于延迟冷却处理而下降。与ca贮藏的水果相比,ra贮藏的苹果中TA含量较低。此外,当“麦金托什”苹果在没有延迟冷却处理的情况下储存在RA中时,果汁样品的TA最低。
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引用次数: 3
Extraction and Characterization of Proanthocyanidins from Grape Seeds 葡萄种子中原花青素的提取及性质研究
Pub Date : 2012-06-26 DOI: 10.2174/1874256401206010005
Sean X. Liu, Elizabeth White
Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the- se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain- ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them. Proanthocyanidins are polyphenolic compounds that can be found in the plant physiology of several plant species, are mainly concentrated in tree barks and outer skins of seeds. Grape seeds are one of the richest sources of proanthocyanidins (2). Public awareness of the antioxidant and free radical-scavenging abilities of these phenolic com- pounds results largely from the potential of these compounds to increase human health in many ways. Reductions in cardi- ovascular disease, cerebrovascular diseases, and cancer mor- tality are just some of the noticeable examples associated with these phenolic compounds (3-5). Recent advances in the field of nutraceuticals have shown that the compounds found in grapes exhibit even more benefits than initially be- lieved. This paper aims at reviewing these compounds found in the anatomy of the grape seeds and current methods of separation and characterization of proanthocyandins.
葡萄籽含有许多多酚类化合物,对健康有潜在的促进作用。在这些化合物中有原花青素,也被称为缩合单宁,它是黄烷醇的一类。黄烷醇的基本结构单元是由C-C键连接在一起的多羟基黄烷-3-醇单元。它们在植物中分布广泛,但葡萄籽的含量很高。本文研究了从葡萄籽中提取原花青素的提取纯化工艺,以及对原花青素进行表征的分析方法和工具。原花青素是多种植物生理中存在的多酚类化合物,主要集中在树皮和种子外皮中。葡萄籽是原花青素最丰富的来源之一(2)。公众对这些酚类化合物的抗氧化和清除自由基能力的认识主要源于这些化合物在许多方面促进人体健康的潜力。减少心血管疾病、脑血管疾病和癌症发病率只是与这些酚类化合物相关的一些显著例子(3-5)。营养保健品领域的最新进展表明,葡萄中发现的化合物比最初认为的更有益处。本文综述了葡萄籽中发现的原花青素类化合物及其分离鉴定方法。
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引用次数: 44
Analysis of Garlic Cultivars Using Head Space Solid Phase Microextrac-tion/Gas Chromatography/Mass Spectroscopy 顶空固相微萃取/气相色谱/质谱分析大蒜品种
Pub Date : 2012-04-06 DOI: 10.2174/1874256401206010001
J. Clemente, Jack D. Williams, Marlene Cross, C. C. Chambers
Garlic has been widely used throughout history as a food additive for both its flavor and medicinal effects. The actual sulfide compounds found in garlic as well as the potential health benefits associated with garlic have been extensively studied. It has been shown that garlic preparation, growing conditions and cook- ing techniques, have a profound effect on the compounds present and the medicinal qualities afforded. Con- sidering the number of garlic cultivars available and the large focus on growing food organically, differentia- tion between different garlic cultivars would be useful. Using SPME and GC-MS the sulfur compounds pre- sent in a variety of garlic types where identified and quantified. Principal component analysis enabled the dif- ferentiation of the cultivars studied and in one case the differentiation of Organic and Non-Organically grown soft neck garlic.
在历史上,大蒜作为一种食品添加剂被广泛使用,因为它具有风味和药用作用。在大蒜中发现的硫化物以及与大蒜相关的潜在健康益处已经得到了广泛的研究。研究表明,大蒜的制备、生长条件和烹调技术对其所含化合物和所提供的药用品质有深远的影响。考虑到大蒜品种的数量和对有机种植食物的重视,区分不同的大蒜品种将是有用的。利用SPME和GC-MS对多种大蒜中存在的硫化合物进行了鉴定和定量。主成分分析使所研究品种得以区分,其中有机软颈蒜和非有机软颈蒜得以区分。
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引用次数: 20
Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage 脂褐素样物质参与荔枝果实采后贮藏过程中果皮褐变
Pub Date : 2011-12-07 DOI: 10.2174/1874256401105010047
Shaoyu Yang, Linyan Feng, E. Yang, Yulong Chen, Xinhong Dong, X. Su, Yue-ming Jiang
Litchi (Litchi chinensis Sonn.) is a subtropical fruit of high commercial value in international trade. However, litchi fruit after harvest can rapidly lose their bright red skin color and turn brown with increasing storage time at ambient temperature. Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the oxidation of phenolics. In this study, the contents of lipofuscin-like substance in relation to the levels of anthocyanins and (-)- epicatechin, and browning index of litchi fruit during storage were investigated. In a storage period from 72 to 144 h, the relative content of lipofuscin-like substance increased by 51.1% while the contents of (-)-epicatechin and anthocyanins decreased by 41.2 and 98.1%, respectively, and the obvious accumulation of lipofuscin-like substance of pericarp tissue of litchi fruit was related to the reduced contents of anthocyanins and (-)-epicatechin. Furthermore, the increase in the con- tent of lipofuscin-like substance was significantly related to the increased browning index. It is suggested that lipofuscin- like substance could be one of the final products from the browning reaction of litchi fruit during storage.
荔枝(Litchi chinensis Sonn.)是一种在国际贸易中具有很高商业价值的亚热带水果。然而,荔枝果实在收获后会迅速失去其鲜红的表皮颜色,并随着储存时间的增加而变成褐色。荔枝果实采后褐变主要是由于花色苷的降解和酚类物质的氧化。研究了荔枝果实贮藏过程中脂褐素样物质含量与花青素和表儿茶素含量的关系以及褐变指数。在贮藏72 ~ 144 h期间,脂褐素样物质的相对含量增加了51.1%,而(-)-表儿茶素和花青素的含量分别减少了41.2%和98.1%,荔枝果皮组织中脂褐素样物质的明显积累与花青素和(-)-表儿茶素含量的减少有关。脂褐素样物质含量的增加与褐变指数的增加有显著关系。认为脂褐素样物质可能是荔枝果实贮藏过程中褐变反应的最终产物之一。
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引用次数: 2
Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices 复杂基质中胰蛋白酶抑制活性的定量测定
Pub Date : 2011-11-18 DOI: 10.2174/1874256401105010042
R. Spelbrink, P. Gerrits, C. Mooij, M. Giuseppin
A quantitative assay using azocasein was developed to measure trypsin inhibitory activity in emulsions and other complex systems that are refractory to analysis. The method was tested for reproducibility on pure protein solutions as well as protein-containing material rich in fats and sugars, with special attention to emulsions. In the clean situation, the overall relative standard deviation was less than 6% while for the more complex systems it was less than 16%. The proce- dure proved robust against deliberate variations of temperature, incubation time and substrate concentration.
利用偶氮酪蛋白进行定量分析,以测量乳剂和其他难以分析的复杂系统中的胰蛋白酶抑制活性。该方法在纯蛋白质溶液以及富含脂肪和糖的含蛋白质物质上进行了重复性测试,特别注意乳剂。在清洁情况下,总体相对标准偏差小于6%,而对于更复杂的系统,其相对标准偏差小于16%。实验证明,该方法对温度、孵育时间和底物浓度的刻意变化具有稳稳性。
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引用次数: 9
Improvement of Efficiency and Environmental Impact of a Low-Cost Food Dehydrator 低成本食品脱水机的效率和环境影响的改进
Pub Date : 2011-10-07 DOI: 10.2174/1874256401105010037
T. Bowser, R. Frazier, Raghavendra Rao Kakarala
Energy use and carbon emissions are important factors in food industry and in food dehydration in particular. A low-cost, small-scale dehydrator was tested to determine the impact of ventilation waste heat recovery (VHR) on its en- ergy efficiency and carbon footprint. Cilantro, an important cash crop, was dried under three ventilation conditions while product moisture loss and energy use in the dehydrator were recorded. The ventilation conditions were: without VHR, with VHR, and with VHR and exhaust recirculation. Coefficient of performance (COP) for dehydrator operation under each operating condition was 0.135, 0.187, and 0.194 respectively. Tonnes of carbon dioxide equivalent produced when operating the dehydrator were 20.0, 13.1, and 18.0 for the same conditions. COP of the dehydrator increased 39% when a VHR system was added and carbon emissions equivalent was reduced by 35%. Product drying time was also reduced when the VHR system was added to the dehydrator, increasing the amount of production time available.
能源使用和碳排放是食品工业特别是食品脱水的重要因素。对一种低成本的小型脱水机进行了测试,以确定通风余热回收(VHR)对其能源效率和碳足迹的影响。芫荽是一种重要的经济作物,在三种通风条件下进行了干燥,并记录了产品的水分损失和脱水机的能量消耗。通风条件为:无VHR、有VHR、有VHR和排气再循环。各工况下脱水机运行性能系数(COP)分别为0.135、0.187和0.194。在相同条件下,操作脱水机时产生的二氧化碳当量吨数分别为20.0吨、13.1吨和18.0吨。添加VHR系统后,脱水机的COP提高39%,碳当量减少35%。当VHR系统添加到脱水机时,产品干燥时间也缩短了,增加了可用的生产时间。
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引用次数: 5
Microbiological Characteristics of ''Mhom'', a Thai Traditional Meat Sausage 泰国传统肉肠“Mhom”的微生物特征
Pub Date : 2011-05-30 DOI: 10.2174/1874256401105010031
W. Samappito, B. Leenanon, R. Levin
A Thai traditional meat sausage, namely Mhom, is a popular fermented meat product in the northeastern region of Thailand and yet little scientific information about Mhom is known. Seventy-one isolates of lactic acid bacteria were isolated from Mhom made in four provinces i.e. Chaiyaphum (CP), Khonkaen (KK), Maha Sarakham (MK), and Kalasin (KS). It was found that pHs of Mhom coded CP1, CP2, KK, MK and KS were 4.74, 4.94, 4.77, 4.30 and 4.76, respec- tively, and % total acidity as lactic acid was 1.16, 0.78, 1.56, 0.94, and 0.86, respectively. In addition, the total lactic acid bacteria in the products were 6.0 x 10 6 , 7.8 x 10 6 , 5.4 x 10 6 , 6.4 x 10 6 and 1.0 x 10 7 cfu/g for Mhom coded CP1, CP2, KK, MK and KS, respectively. The bacterial isolates were then subjected to biochemical tests using the API 50 CH and they were identified as Lactobacillus curvatus, L. delbrueckii, L. acidophilus, L. paracasei, L. brevis, L. pentosus, L. mesenter- oides, L. plantarum, L. farciminis, Carnobacterium divergens, Pediococcus pentosaceus and Enterococcus. These strains of lactic acid bacteria found in Mhom may play significant roles in the ripening process resulting in unique sensory char- acteristics in the end products. They were naturally selected from the product microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The lactic acid bacteria isolated and identified could be used as starters in Mhom production to obtain a more uniform sensory quality in the end products without undesirable flavors and microorganisms that may often be found in a natural fermentation in Mhom and the products could also be consumed safely.
泰国传统的肉肠,即Mhom,是泰国东北部地区流行的发酵肉制品,但关于Mhom的科学信息却很少。从Chaiyaphum (CP)、Khonkaen (KK)、Maha Sarakham (MK)和Kalasin (KS) 4个省分离到71株乳酸菌。结果表明,Mhom编码CP1、CP2、KK、MK和KS的ph值分别为4.74、4.94、4.77、4.30和4.76,总酸度占乳酸的百分比分别为1.16、0.78、1.56、0.94和0.86。Mhom编码CP1、CP2、KK、MK和KS的乳酸菌总数分别为6.0 × 10.6、7.8 × 10.6、5.4 × 10.6、6.4 × 10.6和1.0 × 10.7 cfu/g。用API 50ch对分离的细菌进行生化检测,鉴定为弯曲乳杆菌、德尔布鲁氏乳杆菌、嗜酸乳杆菌、副干酪乳杆菌、短乳杆菌、戊糖乳杆菌、中间乳杆菌、植物乳杆菌、farciminis乳杆菌、发散肉杆菌、戊糖乳球菌和肠球菌。在姆姆发现的这些乳酸菌菌株可能在成熟过程中发挥重要作用,从而在最终产品中产生独特的感官特征。它们是根据在生态位的普遍条件下最具竞争力的能力从产品微生物群中自然选择出来的。分离和鉴定的乳酸菌可作为姆姆酒生产中的发酵剂,使最终产品的感官质量更加均匀,没有姆姆酒自然发酵中常见的不良风味和微生物,产品也可以安全食用。
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引用次数: 8
Formulation and Sensory Acceptance of Cereal-Bars Made with Almonds of chichá, sapucaia and gurguéia Nuts 用奇哈<e:1>杏仁、苏普卡亚杏仁和古古海珊坚果制成的谷物棒的配方和感官接受度
Pub Date : 2011-05-26 DOI: 10.2174/1874256401105010026
Michelle Garcêz de Carvalho, José Maria Correia da Costa, M. D. C. P. Rodrigues, P. H. M. Sousa, E. Clemente
The new trends for consumption of healthy, innovative and practical food have led to the growth of cereal-bar market in recent years. In the native Brazilian flora, there are some species still unknown, which have high potential for nut market, such as chicha, sapucaia and gurgueia. The aim of the present study was to produce cereal bars from those nuts, supplemented with pineapple peel. Cereal-bars made with chicha, sapucaia and gurgueia nuts were prepared by us- ing three formulations as follows: A, B and C, respectively, which differ according to the proportions of vegetal fat and pineapple peel powder used in the processing system. It was verified, by using the global appearance parameter, that among the different formulations tested, formulation B obtained the highest rate for the attribute 'acceptability'. Chicha and sapucaia cereal-bars were, in general, more accepted than gurgueia nut cereal-bar. It was observed that the use of al- monds of chicha, sapucaia and gurgueia nuts, and pineapple peel is feasible to produce nutritional cereal-bars.
近年来,健康、创新和实用食品消费的新趋势导致了谷物棒市场的增长。在巴西本土植物区系中,有一些尚不为人所知的品种,如chicha、sapucaia和gurgueia,具有很高的坚果市场潜力。目前研究的目的是用这些坚果制作麦片棒,并添加菠萝皮。根据加工系统中所使用的植物脂肪和菠萝皮粉的比例不同,采用A、B、C三种配方分别制备了核桃、皂角果和石榴果的谷物棒。通过使用全局外观参数验证,在测试的不同配方中,配方B获得了属性“可接受性”的最高比率。总的来说,樱桃果燕麦棒比坚果燕麦棒更受欢迎。研究结果表明,利用核桃、皂荚果、石榴果和菠萝皮等原料制作营养谷物棒是可行的。
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引用次数: 21
Extract of Phenolics From Pomegranate Peels 石榴皮中酚类物质的提取
Pub Date : 2011-04-19 DOI: 10.2174/1874256401105010017
Zhenbin Wang, Z. Pan, Haile Ma, G. Atungulu
The effects of different solvents, temperature conditions, solvent-solid ratios and particle sizes on solid-solvent extraction of the total phenolics, proanthocyanidins and flavonoids herein also referred to as antioxidant from pomegran- ate marc peel (PMP) was studied. Water, methanol, ethanol, acetone, and ethyl acetate extraction efficiencies at extraction times of 0.17 to 10 min, extraction temperatures of 25 to 95°C, ratios of solvent/solid of 5:1 to 50:1 and particle sizes of 10 to 40 mesh were evaluated. At 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, methanol gave the highest extract yield of the total phenolics (8.26%), followed by water (5.90%), ethanol (1.55%), acetone (0.37%), and ethyl acetate (0.18%), respectively. However, at an extraction temperature of 95°C, the total phe- nolics extract yield with water was 11.15% for particle size of 40 mesh, solvent/solid ratio of 15:1, and extraction time of 2 min. Despite the lowest extract yield at extraction temperature of 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, ethyl acetate extraction gave the highest content of the total phenolics (20.24%), proanthocyanidins (2.65%) and flavonoids (3.92%) in the extract. The DPPH antioxidant activity of extracts had a linear relationship with the total phenolics content in the extracts (R 2 =0.9779). This study revealed that water extraction, which has the economic and safety merits, can be used as an environmentally friendly method for producing antioxidants from the PMP.
研究了不同溶剂、温度条件、料固比和粒径对从石榴酸果皮中提取总酚类、原花青素和黄酮类抗氧化剂的影响。对水、甲醇、乙醇、丙酮和乙酸乙酯在提取时间0.17 ~ 10 min、提取温度25 ~ 95℃、溶剂/固比5:1 ~ 50:1、粒径10 ~ 40目时的提取效率进行了评价。在40°C、料液比15:1、提取时间240 min、提取粒度40目条件下,甲醇对总酚的提取率最高(8.26%),其次是水(5.90%)、乙醇(1.55%)、丙酮(0.37%)和乙酸乙酯(0.18%)。然而,提取温度为95°C,总检——nolics用水提取收益率是11.15%颗粒大小40网、溶剂/固体比例15:1,和提取时间2分钟。尽管提取最低收益率在40°C萃取温度,溶剂/固体比例15:1,提取时间为240分钟,颗粒大小40网、乙酸乙酯提取了总酚醛树脂的含量最高(20.24%),原花青素(2.65%)和类黄酮提取物(3.92%)。提取物的DPPH抗氧化活性与总酚含量呈线性关系(r2 =0.9779)。研究表明,水提法可作为一种经济、安全的环保型方法,从PMP中提取抗氧化剂。
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引用次数: 162
Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction 逸出气体分析红外光谱(EGA FT-IR)评价奶酪挥发分的研究
Pub Date : 2011-03-30 DOI: 10.2174/1874256401105010010
M. Povolo, G. Cabassi, Mauro Profaizer, S. Lanteri
The analysis of volatile compounds for food products characterization is currently performed by gas chroma- tographic separation, often coupled with mass spectrometry. In our research the possibility of the application of the Fou- rier-transform infrared spectroscopy (FT-IR) technique to the cheese volatile fraction evaluation was investigated. An Evolved Gas Analysis (EGA) FT-IR prototype, developed to detect some volatile molecules released from bottle grade PET, was used. The preliminary step of the work was devoted to the set up of the best analytical conditions and instru- mental parameters for cheese analysis. Thirty nine samples of PDO Bitto cheeses were analysed by both EGA FT-IR and Solid Phase Microextraction/Gaschromatography/Mass Spectrometry (SPME/GC/MS) technique. Satisfactory correla- tions were observed between the FT-IR spectra and the most abundant compounds detected by SPME/GC/MS. Even though some aspects of the analytical conditions need to be improved, the results obtained are promising for a possible application of EGA FT-IR in the evaluation of volatile fraction of foods.
目前,用于食品表征的挥发性化合物的分析是通过气相色谱分离进行的,通常与质谱联用。本研究探讨了傅里叶变换红外光谱(FT-IR)技术在奶酪挥发分评价中的应用可能性。使用了一种用于检测瓶级PET释放的挥发性分子的演化气体分析(EGA) FT-IR原型机。工作的初步步骤是建立奶酪分析的最佳分析条件和仪器参数。采用EGA FT-IR和固相微萃取/气相色谱/质谱(SPME/GC/MS)技术对39份PDO Bitto奶酪样品进行了分析。FT-IR光谱与SPME/GC/MS检测到的丰度最高的化合物具有较好的相关性。虽然分析条件的某些方面需要改进,但所得结果为EGA FT-IR在食品挥发性成分评价中的应用提供了可能。
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引用次数: 3
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