{"title":"Extractable and Non-Extractable Polyphenols of Dried Persimmon 'Ichida Gaki' and their in vitro Bile Acid Binding Activity","authors":"Y. Hamauzu, R. Kawabata","doi":"10.5891/jafps.44.245","DOIUrl":"https://doi.org/10.5891/jafps.44.245","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129178733","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}
A. Horinishi, Ryo Yukimoto, Kohei Higashide, K. Kishida, H. Mori, Y. Ozaki
The phenolic composition of fruit from the new cultivar of Japanese apricot (Prunus mume Sieb. et Zucc.), 'Tsuyuakane', was investigated. Comparison of phenolic contents among 'Tsuyuakane' and its parental cultivars suggested that the high level of anthocyanins in 'Tsuyuakane' is inherited from one of its parental varieties, 'Kasaharahatankyo', and its high level of chlorogenic acid derivatives is likely inherited from the other parental variety, 'Yousei-ume'. One of the characteristic phenolic compounds found in the fruit of 'Tsuyuakane' was neochlorogenic acid. Exogenous ethylene treatment of the fruit, which is known to increase the red color intensity of 'Tsuyuakane' fruit, increased not only anthocyanin levels but also neochlorogenic acid content. The existence of acetylated sucrose esters of hydroxycinnamates was suggested by LC-MS analysis. Moreover, the inhibitory effects of 'Tsuyuakane' phenolic compounds (TAP) on rat small intestinal disaccharidases and their suppressive effects on postprandial blood glucose levels in rats were evaluated. TAP inhibited maltase, glucoamylase, and sucrase in vitro. TAP delayed postprandial blood glucose level elevation when rats were fed with starch, however, no significant effect was observed upon administration with maltose or sucrose.
{"title":"Characterization of Phenolics in the Flesh Tissue of 'Tsuyuakane', a Red Flesh Type of Japanese Apricot (Prunus mume Sieb. et Zucc.) and its Effect on Postprandial Blood Glucose Levels in Rats","authors":"A. Horinishi, Ryo Yukimoto, Kohei Higashide, K. Kishida, H. Mori, Y. Ozaki","doi":"10.5891/jafps.43.153","DOIUrl":"https://doi.org/10.5891/jafps.43.153","url":null,"abstract":"The phenolic composition of fruit from the new cultivar of Japanese apricot (Prunus mume Sieb. et Zucc.), 'Tsuyuakane', was investigated. Comparison of phenolic contents among 'Tsuyuakane' and its parental cultivars suggested that the high level of anthocyanins in 'Tsuyuakane' is inherited from one of its parental varieties, 'Kasaharahatankyo', and its high level of chlorogenic acid derivatives is likely inherited from the other parental variety, 'Yousei-ume'. One of the characteristic phenolic compounds found in the fruit of 'Tsuyuakane' was neochlorogenic acid. Exogenous ethylene treatment of the fruit, which is known to increase the red color intensity of 'Tsuyuakane' fruit, increased not only anthocyanin levels but also neochlorogenic acid content. The existence of acetylated sucrose esters of hydroxycinnamates was suggested by LC-MS analysis. Moreover, the inhibitory effects of 'Tsuyuakane' phenolic compounds (TAP) on rat small intestinal disaccharidases and their suppressive effects on postprandial blood glucose levels in rats were evaluated. TAP inhibited maltase, glucoamylase, and sucrase in vitro. TAP delayed postprandial blood glucose level elevation when rats were fed with starch, however, no significant effect was observed upon administration with maltose or sucrose.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134285193","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}
K. Kaetsu, S. Morikawa, T. Isobe, Kenji Nakamura, K. Abe
{"title":"Effects of Fertilizer Application Method and Nutrient Medium on Bitterness and Quality of Cucumbers (Cucumis sativus L. cv. Kema)","authors":"K. Kaetsu, S. Morikawa, T. Isobe, Kenji Nakamura, K. Abe","doi":"10.5891/jafps.36.227","DOIUrl":"https://doi.org/10.5891/jafps.36.227","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134552103","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}
{"title":"Study on the Acceptability of Castella Made from Cellulose Powder","authors":"Arisa Shinohara, T. Kawano, Xia Zhang","doi":"10.5891/jafps.45.3","DOIUrl":"https://doi.org/10.5891/jafps.45.3","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133904559","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}
Shintaro Okamoto, Takahiro Orikasa, Sakiko Hatanaka, T. Komoda, Junichiro Saito, C. Togashi, Y. Muramatsu, S. Koide, T. Shiina, A. Tagawa
{"title":"Evaluation of Quality Change in the Far-infrared Drying of Komatsuna Leaves Using Cumulative Temperature as an Indicator","authors":"Shintaro Okamoto, Takahiro Orikasa, Sakiko Hatanaka, T. Komoda, Junichiro Saito, C. Togashi, Y. Muramatsu, S. Koide, T. Shiina, A. Tagawa","doi":"10.5891/jafps.39.311","DOIUrl":"https://doi.org/10.5891/jafps.39.311","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117162907","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}
T. Noguchi, Koji Shiono, Daiki Oka, H. Noguchi, K. Takano
Not only gluten but also gliadin plays an important role in improving the baking quality of wheat. The property changes and bread improving effects resulting from the formation of S-S bonds were analyzed by investigating the action of PDI-ERO 1 on Glia A. Although the time required to form wheat flour dough is short and the gas-leakage rate from the dough was reduced, the addition of non-treated Glia A to the dough did not have a significant e 妊 ecton the specific volume of bread. Dough containing TaPDI-TaEROl-treated Glia A has a higher extent of S S bond formation and a reduced gas-leakage rate than that containing non 】 treatedGlia A ; moreover, the specific volume of the bread significantly increased compared to that formed by dough containing non-treated Glia A. TaPDI processing increased intramolecular S-S bond formation in gliadin, and hence, decreased the surface hydrophobicity of Glia A. To confirm the effect of gliadin on dough formation and baking quality, it is suggested that surface hydrophobicity of gliadin has a large influence on the baking quality. (Received
{"title":"The Action of the SS Bond Formation Due to the PDI-ERO1 to Wheat Gliadin (Glia.A) on the Dough Formation and Baking Quality","authors":"T. Noguchi, Koji Shiono, Daiki Oka, H. Noguchi, K. Takano","doi":"10.5891/jafps.42.9","DOIUrl":"https://doi.org/10.5891/jafps.42.9","url":null,"abstract":"Not only gluten but also gliadin plays an important role in improving the baking quality of wheat. The property changes and bread improving effects resulting from the formation of S-S bonds were analyzed by investigating the action of PDI-ERO 1 on Glia A. Although the time required to form wheat flour dough is short and the gas-leakage rate from the dough was reduced, the addition of non-treated Glia A to the dough did not have a significant e 妊 ecton the specific volume of bread. Dough containing TaPDI-TaEROl-treated Glia A has a higher extent of S S bond formation and a reduced gas-leakage rate than that containing non 】 treatedGlia A ; moreover, the specific volume of the bread significantly increased compared to that formed by dough containing non-treated Glia A. TaPDI processing increased intramolecular S-S bond formation in gliadin, and hence, decreased the surface hydrophobicity of Glia A. To confirm the effect of gliadin on dough formation and baking quality, it is suggested that surface hydrophobicity of gliadin has a large influence on the baking quality. (Received","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121628183","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}
{"title":"Analysis of the Ability of Cumin to Suppress Verocytotoxin by Enterohemorrhagic Escherichia coli O157","authors":"Niro Takemasa, K. Yokoigawa","doi":"10.5891/jafps.38.217","DOIUrl":"https://doi.org/10.5891/jafps.38.217","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124112731","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}
K. Abe, Kiyonori Ooshimo, Satoshi Eguti, Y. Nishioka
This study examined the influences of atmosphere received streamer discharge on maintaining the quality and controlling microorganisms of vegetables（１４ items）and fruits（６ items）. In this study, ２ treatment conditions were compared to a control condition under storage temperature at ２０℃ : Control : Normal air, -Treatment I : Streamer discharge atomosphere, -Treatment II : Air containing ozone（０．１ ppm）. Parsley, myoga ginger （ Zingiber mioga Rosc.）, spinach, eggplant, small tomatoes, cucumber, lemon, orange, sudachi （ Citrus sudachi Hort. ）, and cherries showed less change in appearance during ３ days storage. Green onion, lettuce, and garden pea （ Pisum sativum L. ） demonstrated wilting, and bean sprouts decayed by the second day. There was no difference in these observations among the control and the ２ treatment conditions for any of the １４ items. Perilla（shiso, Perilla frutescens Britt.）, bell peppers, haricot beans（ Phaseolus vulgaris L.）, Kyoho grapes, and Delaware grape did not differ in appearance between the control and treatment I during ３ days storage. However, with treatment II, the following changes were identified and quality loss wasobvious : perilla developed brown spots, bell peppers showed browning of the calyx, haricot beans demonstrated browning, Kyoho and Delaware grape shows browning of the peduncle. Florets of broccoli（ Brassica oleraces var. botrytis ）in control and treatment II developed yellowing, an increase in the number of microorganisms and contents of free amino acids, and decrease in the contents of ascorbic acid and chlorophyll, in contrast, treatment I delayed these changes on broccoli florets.
{"title":"Influences of Streamer Discharge Atmosphere on the Keeping Quality and Microorganisms Control of Vegetables and Fruits","authors":"K. Abe, Kiyonori Ooshimo, Satoshi Eguti, Y. Nishioka","doi":"10.5891/jafps.39.283","DOIUrl":"https://doi.org/10.5891/jafps.39.283","url":null,"abstract":"This study examined the influences of atmosphere received streamer discharge on maintaining the quality and controlling microorganisms of vegetables（１４ items）and fruits（６ items）. In this study, ２ treatment conditions were compared to a control condition under storage temperature at ２０℃ : Control : Normal air, -Treatment I : Streamer discharge atomosphere, -Treatment II : Air containing ozone（０．１ ppm）. Parsley, myoga ginger （ Zingiber mioga Rosc.）, spinach, eggplant, small tomatoes, cucumber, lemon, orange, sudachi （ Citrus sudachi Hort. ）, and cherries showed less change in appearance during ３ days storage. Green onion, lettuce, and garden pea （ Pisum sativum L. ） demonstrated wilting, and bean sprouts decayed by the second day. There was no difference in these observations among the control and the ２ treatment conditions for any of the １４ items. Perilla（shiso, Perilla frutescens Britt.）, bell peppers, haricot beans（ Phaseolus vulgaris L.）, Kyoho grapes, and Delaware grape did not differ in appearance between the control and treatment I during ３ days storage. However, with treatment II, the following changes were identified and quality loss wasobvious : perilla developed brown spots, bell peppers showed browning of the calyx, haricot beans demonstrated browning, Kyoho and Delaware grape shows browning of the peduncle. Florets of broccoli（ Brassica oleraces var. botrytis ）in control and treatment II developed yellowing, an increase in the number of microorganisms and contents of free amino acids, and decrease in the contents of ascorbic acid and chlorophyll, in contrast, treatment I delayed these changes on broccoli florets.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124701299","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}
K. Zushi, A. Mori, A. Arita, N. Ganeko, K. Kondo, H. Kimura, K. Fujita, H. Shiratsuchi
In this study ， we investigated the changes in the sugar ， organic acid ， amino acid ， ascorbic acid and carotenoid contents of citrus ‘ Shiranuhi' fruit stored at 5 0 C and packaged in polyethylene film for 5 months. Fruit weight slightly decreased during the storage. A significant reduction in organic acid content was observed with no significant change in sugar conten t. Consequently ， sugar-acid ratio increased significantly during the storage. Sucrose content showed no change during the storage ， whereas glucose and fructose contents decreased. The organic acids detected were citric acid and malic acid. Both citric acid and malic acid contents decreased during the storage. Asparagine ， arginine and aspartic acid were the major amino acids detected. No significant change in total amino acid content was observed throughout the storage; however ， the changes in the amounts of all amino acids tested differed. A small change in L-ascorbic acid content was observed during storage with a decrease in dehydroascorbic acid conten t. s-Carotene and β-cryptoxanthin were the main carotenoids detected. No significant change inβ-cryptoxanthin content was observed.β-Carotene content increased markedly and ， after five months of storage ， reached a value approximately threefold higher than that at the initial storage time.
{"title":"Changes in Sugar, Organic Acid, Amino Acid, Ascorbic Acid and Carotenoid Contents of Citrus 'Shiranuhi' Fruit during Cold Storage","authors":"K. Zushi, A. Mori, A. Arita, N. Ganeko, K. Kondo, H. Kimura, K. Fujita, H. Shiratsuchi","doi":"10.5891/jafps.35.301","DOIUrl":"https://doi.org/10.5891/jafps.35.301","url":null,"abstract":"In this study ， we investigated the changes in the sugar ， organic acid ， amino acid ， ascorbic acid and carotenoid contents of citrus ‘ Shiranuhi' fruit stored at 5 0 C and packaged in polyethylene film for 5 months. Fruit weight slightly decreased during the storage. A significant reduction in organic acid content was observed with no significant change in sugar conten t. Consequently ， sugar-acid ratio increased significantly during the storage. Sucrose content showed no change during the storage ， whereas glucose and fructose contents decreased. The organic acids detected were citric acid and malic acid. Both citric acid and malic acid contents decreased during the storage. Asparagine ， arginine and aspartic acid were the major amino acids detected. No significant change in total amino acid content was observed throughout the storage; however ， the changes in the amounts of all amino acids tested differed. A small change in L-ascorbic acid content was observed during storage with a decrease in dehydroascorbic acid conten t. s-Carotene and β-cryptoxanthin were the main carotenoids detected. No significant change inβ-cryptoxanthin content was observed.β-Carotene content increased markedly and ， after five months of storage ， reached a value approximately threefold higher than that at the initial storage time.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"204 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124584047","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}
{"title":"Effects of Cutting and Blanching on the Chlorophyll and Ascorbic Acid Contents in Some Vegetables","authors":"K. Abe, K. Kaetsu, N. Achiwa","doi":"10.5891/jafps.39.207","DOIUrl":"https://doi.org/10.5891/jafps.39.207","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124165868","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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