Pub Date : 2019-11-21DOI: 10.11648/J.IJFET.20190302.13
Longxiang Li
This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.
{"title":"The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products","authors":"Longxiang Li","doi":"10.11648/J.IJFET.20190302.13","DOIUrl":"https://doi.org/10.11648/J.IJFET.20190302.13","url":null,"abstract":"This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82532346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-13DOI: 10.11648/J.IJFET.20190302.12
J. Stojiljkovic, Z. Stojiljkovic
In this research, three groups of 12 lambs (6 male and 6 female) of the Pirot improved race were examined. The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. Nutrition of the lamb to rejection (40 days) is the mother's milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality hay, which was ad libidum as the concentrate. At the end of the fattening, the lamb is slaughtered by the usual technique. The objectives of this study were 1) to determine the effect of fattening and a gender on sensory properties of baking lamb meat, and 2) to determine the effect of heat processing on sensory attributes and cooking and breaking loss. Losses on the weight of the cooking and baking, between the first and third, as well as between the second and third groups show a significant difference (P<0,01) both in male and female lambs. There are no significant differences for male and female lambs in all three groups in terms of loss mass of meat (%) during the heat treatment. During the cooking, ie, the roasting of the meat, minimal, insignificant, differences in the loss of mass among the male and female lambs were observed. It can be concluded that the gender of lambs has no significant effect on the loss in meat mass during heat treatment. The smell, taste, and softness in all three groups are not significant in male and female lambs. Mean juicy values are significant (P<0.01) higher for the second in relation to the first group in both genders lambs. The sensory characteristics of roasted meat of female lambs in the three groups were assessed with higher grades compared to male lamb meat. Statistically significant differences between the genders in terms of meat taste were determined in the second (P<0.05) and the third (P<0.01) group of lambs. It can be concluded that thermally treated meat of female lambs has better sensory qualities than the male lamb's meat.
{"title":"Losses in Mass and Sensory Properties of Thermally Treated Lamb Meat","authors":"J. Stojiljkovic, Z. Stojiljkovic","doi":"10.11648/J.IJFET.20190302.12","DOIUrl":"https://doi.org/10.11648/J.IJFET.20190302.12","url":null,"abstract":"In this research, three groups of 12 lambs (6 male and 6 female) of the Pirot improved race were examined. The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. Nutrition of the lamb to rejection (40 days) is the mother's milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality hay, which was ad libidum as the concentrate. At the end of the fattening, the lamb is slaughtered by the usual technique. The objectives of this study were 1) to determine the effect of fattening and a gender on sensory properties of baking lamb meat, and 2) to determine the effect of heat processing on sensory attributes and cooking and breaking loss. Losses on the weight of the cooking and baking, between the first and third, as well as between the second and third groups show a significant difference (P<0,01) both in male and female lambs. There are no significant differences for male and female lambs in all three groups in terms of loss mass of meat (%) during the heat treatment. During the cooking, ie, the roasting of the meat, minimal, insignificant, differences in the loss of mass among the male and female lambs were observed. It can be concluded that the gender of lambs has no significant effect on the loss in meat mass during heat treatment. The smell, taste, and softness in all three groups are not significant in male and female lambs. Mean juicy values are significant (P<0.01) higher for the second in relation to the first group in both genders lambs. The sensory characteristics of roasted meat of female lambs in the three groups were assessed with higher grades compared to male lamb meat. Statistically significant differences between the genders in terms of meat taste were determined in the second (P<0.05) and the third (P<0.01) group of lambs. It can be concluded that thermally treated meat of female lambs has better sensory qualities than the male lamb's meat.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85112175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-05DOI: 10.11648/J.IJFET.20190302.11
Kamaldeen Oladimeji Salaudeen, Ariahu Charles Chukwuma, Yusufu M. Ikagu
Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-particles. Soy-protein isolate and cassava starch blends were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different proportions (100: 0%; 80: 20% and 60: 40%). The experiment was conducted using response surface (User-Defined) method on design expert (version 11.1.0) software package. The response values of the membrane such as solubility, water vapor permeability, elongation at break, and puncture strength were best fitted into quadratic model while that of the tensile stress was best fitted into linear model considering their values of predicted R2 and adjusted R2. The optimum formulation for the manufacture of the composite membrane is B4 (70% soy-protein isolate and 30% cassava starch) and P2 (80% glycerol and 20% sorbitol) with the desirability value of 0.039. These optimum formulations provide responses for the membrane parameters as membrane thickness of 0.24mm, vapor permeability of 16.06 g H2O mm m-2 day kPa, membrane solubility of 45.95%, tensile stress of 20.71 MPa, elongation at break of 13.65% and puncture strength of 2.37 kN.
为了获得最佳的基材和增塑剂浓度，在膜的制造过程中必须对配方进行优化。本研究旨在确定食品微颗粒用大豆分离蛋白和木薯淀粉基膜的最佳共混物和增塑剂的最佳组成。制备大豆分离蛋白和木薯淀粉共混物，并按不同比例(100:0%;90年:10%;80年:20%;70年:30%;60:40%;50:50 %和0:100%)。还制备了甘油和山梨醇增塑剂，并按不同比例(100:0%;80: 20%和60:40%)。实验采用响应面(用户自定义)法在design expert(11.1.0版本)软件包上进行。膜的溶解度、水蒸气渗透性、断裂伸长率和穿刺强度响应值考虑其预测R2和调整R2值，最适合拟合二次模型，拉应力响应值最适合拟合线性模型。制备复合膜的最佳配方为B4(70%大豆分离蛋白和30%木薯淀粉)和P2(80%甘油和20%山梨醇)，可取值为0.039。最佳配方的膜厚为0.24mm，透气性为16.06 g H2O mm m-2 day kPa，膜溶解度为45.95%，拉伸应力为20.71 MPa，断裂伸长率为13.65%，穿刺强度为2.37 kN。
{"title":"Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization","authors":"Kamaldeen Oladimeji Salaudeen, Ariahu Charles Chukwuma, Yusufu M. Ikagu","doi":"10.11648/J.IJFET.20190302.11","DOIUrl":"https://doi.org/10.11648/J.IJFET.20190302.11","url":null,"abstract":"Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-particles. Soy-protein isolate and cassava starch blends were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different proportions (100: 0%; 80: 20% and 60: 40%). The experiment was conducted using response surface (User-Defined) method on design expert (version 11.1.0) software package. The response values of the membrane such as solubility, water vapor permeability, elongation at break, and puncture strength were best fitted into quadratic model while that of the tensile stress was best fitted into linear model considering their values of predicted R2 and adjusted R2. The optimum formulation for the manufacture of the composite membrane is B4 (70% soy-protein isolate and 30% cassava starch) and P2 (80% glycerol and 20% sorbitol) with the desirability value of 0.039. These optimum formulations provide responses for the membrane parameters as membrane thickness of 0.24mm, vapor permeability of 16.06 g H2O mm m-2 day kPa, membrane solubility of 45.95%, tensile stress of 20.71 MPa, elongation at break of 13.65% and puncture strength of 2.37 kN.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79450825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-15DOI: 10.32732/JFET.2019.8.1.10
B. Ahmadi, A. Aarabi
In this study, rice pedicle extracts (Oriza sativa. L.) were obtained by high pressure reactor using water, and sodium hydroxide at temperatures of 70, 90, 110 130 °C. The extracts were evaluated for total phenolic content, antioxidant activity and growth inhibition of Escherichia coli and Candida albicans. Their results were compared to Soxhlet extraction by using ethanol (95%v/v). The results showed that the use of different temperatures had a significant effect on the percentage of phenolic compounds, and the alkali method had a significant effect on the amount of phenolic compounds rather than water extraction (128.72 and 51.79 GA/g, respectively). The highest antimicrobial activity levels were obtained in ethanol extracts that the extracts have inhibitory effect on E. coli. None of extracts had inhibitory effect on Candida albicans. The results provided the evidence that the studied rice (Oriza sativa. L.) pedicle extract might be potential sources of phenolic compound, natural antioxidant and antimicrobial agents.
{"title":"Evaluation of Phenolic Compounds, Antioxidant and Antimicrobial Activities of Rice (Oriza Sativa. L.) Pedicle extract (In Vitro)","authors":"B. Ahmadi, A. Aarabi","doi":"10.32732/JFET.2019.8.1.10","DOIUrl":"https://doi.org/10.32732/JFET.2019.8.1.10","url":null,"abstract":"In this study, rice pedicle extracts (Oriza sativa. L.) were obtained by high pressure reactor using water, and sodium hydroxide at temperatures of 70, 90, 110 130 °C. The extracts were evaluated for total phenolic content, antioxidant activity and growth inhibition of Escherichia coli and Candida albicans. Their results were compared to Soxhlet extraction by using ethanol (95%v/v). The results showed that the use of different temperatures had a significant effect on the percentage of phenolic compounds, and the alkali method had a significant effect on the amount of phenolic compounds rather than water extraction (128.72 and 51.79 GA/g, respectively). The highest antimicrobial activity levels were obtained in ethanol extracts that the extracts have inhibitory effect on E. coli. None of extracts had inhibitory effect on Candida albicans. The results provided the evidence that the studied rice (Oriza sativa. L.) pedicle extract might be potential sources of phenolic compound, natural antioxidant and antimicrobial agents.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88238694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-15DOI: 10.32732/JFET.2019.8.1.17
Lanlan Wei, Jian-jun Deng, T. Kang, X. Kang
A method for the determination of Rhodamine B in sausage was developed and validated. After extraction of Rhodamine B with acetonitrile from foodstuffs, a novel electrospun polymer nanofibers packed micro-column was used for cleaning and concentrating of the analyte in the sample. High performance liquid chromatography with fluorescence detection (HPLC-Flu) was used for the determination of Rhodamine B in the sample. The mobile phase was composed of 3.0 g L-1 phosphate buffer and methanol (3:7, volume ratio), and the pH was adjusted to 7. 0 with orthophosphoric acid. The results showed that the standard curve was linear over the validated concentrations range of 2-500 ng g-1, and the limit of detection (LOD) and the limit of quantitation (LOQ) for Rhodamine B spiked samples was 0. 2 ng g-1 and 0. 7 ng g-1, respectively. The average recoveries of Rhodamine B were 90.4% -94.3% for sausage, and the relative standard deviation of the method was from 1.7% to 3.8%. This proposed method was applied to real sample, and there was no Rhodamine B found in sausage.
建立了测定香肠中罗丹明B含量的方法。用乙腈萃取食品中的罗丹明B后，采用一种新型的静电纺聚合物纳米纤维填充微柱对样品中的分析物进行清洗和浓缩。采用高效液相色谱-荧光检测(HPLC-Flu)法测定样品中罗丹明B的含量。流动相为3.0 g L-1磷酸缓冲液与甲醇(体积比3:7)，pH调节为7。0和正磷酸。结果表明，在2 ~ 500 ng g-1的有效浓度范围内，标准曲线呈良好的线性关系，罗丹明B加样的检出限和定量限均为0。2ng g-1和0。分别为7ng g-1。罗丹明B在香肠中的平均加样回收率为90.4% ~ 94.3%，相对标准偏差为1.7% ~ 3.8%。该方法应用于实际样品，在香肠中未检出罗丹明B。
{"title":"Application of Packed-nanofibers Solid-phase Extraction for Determination of Rhodamine B in Sausage","authors":"Lanlan Wei, Jian-jun Deng, T. Kang, X. Kang","doi":"10.32732/JFET.2019.8.1.17","DOIUrl":"https://doi.org/10.32732/JFET.2019.8.1.17","url":null,"abstract":"A method for the determination of Rhodamine B in sausage was developed and validated. After extraction of Rhodamine B with acetonitrile from foodstuffs, a novel electrospun polymer nanofibers packed micro-column was used for cleaning and concentrating of the analyte in the sample. High performance liquid chromatography with fluorescence detection (HPLC-Flu) was used for the determination of Rhodamine B in the sample. The mobile phase was composed of 3.0 g L-1 phosphate buffer and methanol (3:7, volume ratio), and the pH was adjusted to 7. 0 with orthophosphoric acid. The results showed that the standard curve was linear over the validated concentrations range of 2-500 ng g-1, and the limit of detection (LOD) and the limit of quantitation (LOQ) for Rhodamine B spiked samples was 0. 2 ng g-1 and 0. 7 ng g-1, respectively. The average recoveries of Rhodamine B were 90.4% -94.3% for sausage, and the relative standard deviation of the method was from 1.7% to 3.8%. This proposed method was applied to real sample, and there was no Rhodamine B found in sausage.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76099377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-15DOI: 10.32732/JFET.2019.8.1.1
C. Sena, Renata S. Silva, L. A. Junqueira, Daniel D. F. Perreira, P. Albuquerque, A. Kluczkovski, T. Souza, E. Sanches, A. M. Bakry, P. Campelo
The objective of this work is to evaluate the stability of Brazil nut oil emulsions with gum Arabic using ultrasound-assisted homogenization. The emulsions were prepared in a completely randomized design varying the time (2 and 4 min) and the ultrasound power (30 and 40%). The physicochemical properties of the emulsions (pH, conductivity, turbidity, zeta potential, surface tension, rheology and optical microscopy) were evaluated after the homogenization process and 4 hours later. The results showed that more energetic homogenization processes (longer duration and higher ultrasound power) favored the physicochemical properties, keeping the emulsions more stable. Thus, Brazil nut oil emulsions prepared with ultrasound-assisted showed good physic-chemical characteristics that can guarantee good emulsion stability during spray drying, guaranteeing efficiency and protection of the physical and chemical properties of the Brazil nut oil.
{"title":"Ultrasound-Assisted Preparation of Brazil Nut Oil-in-Water Emulsions Stabilized by Arabic Gum","authors":"C. Sena, Renata S. Silva, L. A. Junqueira, Daniel D. F. Perreira, P. Albuquerque, A. Kluczkovski, T. Souza, E. Sanches, A. M. Bakry, P. Campelo","doi":"10.32732/JFET.2019.8.1.1","DOIUrl":"https://doi.org/10.32732/JFET.2019.8.1.1","url":null,"abstract":" The objective of this work is to evaluate the stability of Brazil nut oil emulsions with gum Arabic using ultrasound-assisted homogenization. The emulsions were prepared in a completely randomized design varying the time (2 and 4 min) and the ultrasound power (30 and 40%). The physicochemical properties of the emulsions (pH, conductivity, turbidity, zeta potential, surface tension, rheology and optical microscopy) were evaluated after the homogenization process and 4 hours later. The results showed that more energetic homogenization processes (longer duration and higher ultrasound power) favored the physicochemical properties, keeping the emulsions more stable. Thus, Brazil nut oil emulsions prepared with ultrasound-assisted showed good physic-chemical characteristics that can guarantee good emulsion stability during spray drying, guaranteeing efficiency and protection of the physical and chemical properties of the Brazil nut oil.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"156 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73920318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-15DOI: 10.32732/JFET.2019.8.1.29
V. Baeghbali, M. Niakousari, M. Ngadi
Ultrasound is sound waves with above the human hearing range frequency that is approximately 20 kHz. Application of power ultrasound in combination with other food processing methods including drying, is considered to be an emerging and promising technology. The use of novel non-thermal technologies, such as power ultrasound, is suitable to facilitate the drying of heat sensitive food materials. Ultrasound enhance heat and mas transfer which result in faster moisture removal during drying due to heating, vibration and synergistic effects. These effects could lead to product quality preservation in terms of color, texture, vitamin C and antioxidants content, by the use of milder drying conditions, and in some cases can promote better energy efficiency. In this article, after a brief review on the history of ultrasonic drying, different methods are categorized and combinations of ultrasound with novel drying methods and their effects on phytochemicals are discussed with the focus on the recently published articles. Studies showed that the quality of ultrasonically dried products was usually higher than conventionally dried products. However, the effect of ultrasonic drying on the texture and nutritional value of the products should be further investigated.
{"title":"An Update on Applications of Power Ultrasound in Drying Food: A Review","authors":"V. Baeghbali, M. Niakousari, M. Ngadi","doi":"10.32732/JFET.2019.8.1.29","DOIUrl":"https://doi.org/10.32732/JFET.2019.8.1.29","url":null,"abstract":"Ultrasound is sound waves with above the human hearing range frequency that is approximately 20 kHz. Application of power ultrasound in combination with other food processing methods including drying, is considered to be an emerging and promising technology. The use of novel non-thermal technologies, such as power ultrasound, is suitable to facilitate the drying of heat sensitive food materials. Ultrasound enhance heat and mas transfer which result in faster moisture removal during drying due to heating, vibration and synergistic effects. These effects could lead to product quality preservation in terms of color, texture, vitamin C and antioxidants content, by the use of milder drying conditions, and in some cases can promote better energy efficiency. In this article, after a brief review on the history of ultrasonic drying, different methods are categorized and combinations of ultrasound with novel drying methods and their effects on phytochemicals are discussed with the focus on the recently published articles. Studies showed that the quality of ultrasonically dried products was usually higher than conventionally dried products. However, the effect of ultrasonic drying on the texture and nutritional value of the products should be further investigated.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78010089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-15DOI: 10.32732/JFET.2019.8.1.39
Tighrine Abderrahmane, M. Marzouk, Amir Youcef
We used an accurate and green technique “Dispersive Liquid Liquid Micro Extraction” (DLLME) followed by HPLC-UV analysis for the analysis of benzoates (BA), sorbates (SA), and p-hydroxyl methyl benzoates (MB) in fruits products. We optimized the extraction parameters by the box Behnken design. We validated the method by using the β accuracy profile including the systematic (trueness) and random (intermediate precision) errors. The extraction efficiency varied from 82.98 to 100.8 %. This method was linear with R2s values higher than 0.9752 for all the compounds. The repeatability and intermediate precision were less than 3.18 and 12.02 respectively; whereas, the detection limits were respectively 0.304, 0.306 and 0.153 mg/ ml for BA, SA and MB. This method is therefore reliable to the simultaneous quantification of these preservatives in fruit juices, nectars and jams. The levels of these additives in the samples exceeded 833.97 and 290.67 ppm for BA and SA, respectively; while, MB was not detected.
{"title":"Optimized DLLME Method Coupled to HPLC for Simultaneous Analyses of Benzoates, Sorbates and Methyl p-hydroxyl Benzoates in Fruits Products","authors":"Tighrine Abderrahmane, M. Marzouk, Amir Youcef","doi":"10.32732/JFET.2019.8.1.39","DOIUrl":"https://doi.org/10.32732/JFET.2019.8.1.39","url":null,"abstract":"We used an accurate and green technique “Dispersive Liquid Liquid Micro Extraction” (DLLME) followed by HPLC-UV analysis for the analysis of benzoates (BA), sorbates (SA), and p-hydroxyl methyl benzoates (MB) in fruits products. We optimized the extraction parameters by the box Behnken design. We validated the method by using the β accuracy profile including the systematic (trueness) and random (intermediate precision) errors. The extraction efficiency varied from 82.98 to 100.8 %. This method was linear with R2s values higher than 0.9752 for all the compounds. The repeatability and intermediate precision were less than 3.18 and 12.02 respectively; whereas, the detection limits were respectively 0.304, 0.306 and 0.153 mg/ ml for BA, SA and MB. This method is therefore reliable to the simultaneous quantification of these preservatives in fruit juices, nectars and jams. The levels of these additives in the samples exceeded 833.97 and 290.67 ppm for BA and SA, respectively; while, MB was not detected. ","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88655957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-15DOI: 10.32732/JFET.2019.8.1.22
G. Khiralla
The present study aimed at evaluating the technological properties and the ability of Staphylococcus equorum to inhibit biofilm formation by Staphylococcus aureus and Escherichia coli O157:H7. Seventeen S. equorum strains were isolated from fermented sausage and examined for their ability to grow at 10 or 15 ºC in the presence of 10 or 15% NaCl at pH values of 4.5, 5.0 or 5.5. Technological properties including catalases, superoxide dismutase, lipolytic and proteolytic activities of S. equorum strains were determined. All strains grew under the studied conditions and showed variable activities. The strain S. equorum HMA4 showed good characters of all the studied metabolic properties and had ability to grow under all studied conditions. The antagonistic effect of S. equorum HMA4 against S. aureus or E. coli O157:H7 biofilms was studied under the above conditions. There was a significant increasing in the reduction percentage of biofilm formation at pH 5.0 and 5.5 comparing with those obtained at pH 4.5. The antibiofilm effect of S. equorum HMA4 against E. coli O157:H7 was higher than its effect on biofilm of S. aureus. In conclusion, beside its role in the developing flavor and enhancing the color of the fermented foods, S. equorum HMA4 could be used as a protective starter against some foodborne pathogens in fermented foods.
{"title":"Technological Activities and Antibiofilm Effect of Staphylococcus Equorum Isolated from Fermented Sausage","authors":"G. Khiralla","doi":"10.32732/JFET.2019.8.1.22","DOIUrl":"https://doi.org/10.32732/JFET.2019.8.1.22","url":null,"abstract":"The present study aimed at evaluating the technological properties and the ability of Staphylococcus equorum to inhibit biofilm formation by Staphylococcus aureus and Escherichia coli O157:H7. Seventeen S. equorum strains were isolated from fermented sausage and examined for their ability to grow at 10 or 15 ºC in the presence of 10 or 15% NaCl at pH values of 4.5, 5.0 or 5.5. Technological properties including catalases, superoxide dismutase, lipolytic and proteolytic activities of S. equorum strains were determined. All strains grew under the studied conditions and showed variable activities. The strain S. equorum HMA4 showed good characters of all the studied metabolic properties and had ability to grow under all studied conditions. The antagonistic effect of S. equorum HMA4 against S. aureus or E. coli O157:H7 biofilms was studied under the above conditions. There was a significant increasing in the reduction percentage of biofilm formation at pH 5.0 and 5.5 comparing with those obtained at pH 4.5. The antibiofilm effect of S. equorum HMA4 against E. coli O157:H7 was higher than its effect on biofilm of S. aureus. In conclusion, beside its role in the developing flavor and enhancing the color of the fermented foods, S. equorum HMA4 could be used as a protective starter against some foodborne pathogens in fermented foods.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75027710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-15DOI: 10.32732/JFET.2019.8.1.50
Zigang Tang, T. Kang, X. Kang
Packed-nanofiber solid phase extraction (PFSPE) combined with gas chromatography-flame ionization detector (GC-FID) was developed for the simultaneous determination of five phthalate esters (PAEs) and bisphenol A (BPA) in fruit juice. The PAEs and BPA was concentrated by PFSPE using polystyrene- pyridine (PS-PD) nanofibers as the sorbent, followed determined by GC-FID. Under this modified procedure, satisfied recoveries in fruit juice sample ranging from 81.9% to 109.6% were obtained. And relative standard deviation values (RSD) were ranged from 1.9 % to 9.8% in orange juice sample. The limits of detection (LOD) and the limits of quantification (LOQ) of five PAEs and BPA were ranged from 0.02 μg/mL to 0.30 μg/mL and 0.06 μg/L to 1.10 μg/L, respectively. This established method was successfully applied to detect real fruit juice samples, which were collected in local supermarket. These results demonstrated the applicability of the established PFSPE-based extraction coupled with gas chromatography method for determination of PAEs and BPA in fruit juice products.
{"title":"Determination of Five Phthalate Esters and Bisphenol A in Fruit Juice by Packed-nanofiber Solid Phase Extraction Coupled with Gas Chromatography","authors":"Zigang Tang, T. Kang, X. Kang","doi":"10.32732/JFET.2019.8.1.50","DOIUrl":"https://doi.org/10.32732/JFET.2019.8.1.50","url":null,"abstract":"Packed-nanofiber solid phase extraction (PFSPE) combined with gas chromatography-flame ionization detector (GC-FID) was developed for the simultaneous determination of five phthalate esters (PAEs) and bisphenol A (BPA) in fruit juice. The PAEs and BPA was concentrated by PFSPE using polystyrene- pyridine (PS-PD) nanofibers as the sorbent, followed determined by GC-FID. Under this modified procedure, satisfied recoveries in fruit juice sample ranging from 81.9% to 109.6% were obtained. And relative standard deviation values (RSD) were ranged from 1.9 % to 9.8% in orange juice sample. The limits of detection (LOD) and the limits of quantification (LOQ) of five PAEs and BPA were ranged from 0.02 μg/mL to 0.30 μg/mL and 0.06 μg/L to 1.10 μg/L, respectively. This established method was successfully applied to detect real fruit juice samples, which were collected in local supermarket. These results demonstrated the applicability of the established PFSPE-based extraction coupled with gas chromatography method for determination of PAEs and BPA in fruit juice products.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86889820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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