Pub Date : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A6
Marius Herold, Sören Morick, O. Hensel, U. Grupa
The aim of this study was to investigate the influence of raw chicken meat content on the rheological properties and 3D printability of minced meat mixtures using different concentrations of raw and cooked chicken meat. The meat mass contained yolk, crushed ice, lean raw meat and cooked meat with a high concentration of connective tissue. The concentrations of raw meat added to cooked meat as a percentage of the total weight of meat were 0; 30; 40; 50; 60; 70 and 100. To determine the rheological properties, amplitude sweep and frequency sweep were carried out with a Rheostress RS 300 (Thermo Fisher Scientific Inc.). Cubes were printed, and the printability and optical impression were evaluated using grades from 1-5. The results showed that rheological properties had a strong influence on the printability of meat mass and it is necessary for G' (storage modulus) at the LVR (linear viscoelastic region) to be higher than 7000 Pa. The complex viscosity |η*| should be higher than 170 Pa, at a shear stress τ = 10 Pa, and a frequency f = 10 Hz used to guarantee sufficient solidity.
{"title":"Influence of Raw Meat Content on 3D-Printing and Rheological Properties","authors":"Marius Herold, Sören Morick, O. Hensel, U. Grupa","doi":"10.7455/IJFS/10.1.2021.A6","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A6","url":null,"abstract":"The aim of this study was to investigate the influence of raw chicken meat content on the rheological properties and 3D printability of minced meat mixtures using different concentrations of raw and cooked chicken meat. The meat mass contained yolk, crushed ice, lean raw meat and cooked meat with a high concentration of connective tissue. The concentrations of raw meat added to cooked meat as a percentage of the total weight of meat were 0; 30; 40; 50; 60; 70 and 100. To determine the rheological properties, amplitude sweep and frequency sweep were carried out with a Rheostress RS 300 (Thermo Fisher Scientific Inc.). Cubes were printed, and the printability and optical impression were evaluated using grades from 1-5. The results showed that rheological properties had a strong influence on the printability of meat mass and it is necessary for G' (storage modulus) at the LVR (linear viscoelastic region) to be higher than 7000 Pa. The complex viscosity |η*| should be higher than 170 Pa, at a shear stress τ = 10 Pa, and a frequency f = 10 Hz used to guarantee sufficient solidity.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"195-202"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47956413","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 : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A2
M. Cornelia, A. Aprilina, Irene Triyanti
Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil concentration in the emulsion affects the perception. The addition of antioxidant and retort processing was needed to overcome the nature of the emulsion that was quite susceptible to oxidation and microbial contamination. Preliminary research determined the optimum concentration of oil and antioxidant based on physical characteristics, the perception/gustation of saltiness, and emulsion oxidative stability and the results were used for further research. The final part of the research determined the effects of retort processing on emulsion stability, the perception of saltiness, and the degree of microbial contamination. Three different oil concentrations (26, 27, and 28%) and three types of antioxidants (natural vitamin E, ascorbyl palmitate and mixed tocopherol) were applied to the instant noodle seasoning oil-in-water emulsions. The results showed that using 28% oil and mixed tocopherol had the most stability, was more viscous, and had optimum salty taste perception, which significantly extended the shelf-life of the emulsion compared with the others. Retort processing for 21.5 minutes in 123.5 °C was applied to the seasoning emulsion with 28% oil content and mixed tocopherol. Although, the microbial contamination was significantly reduced, neither the stability of emulsion nor the perception of salty taste was significantly changed by the process.
{"title":"Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions","authors":"M. Cornelia, A. Aprilina, Irene Triyanti","doi":"10.7455/IJFS/10.1.2021.A2","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A2","url":null,"abstract":"Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil concentration in the emulsion affects the perception. The addition of antioxidant and retort processing was needed to overcome the nature of the emulsion that was quite susceptible to oxidation and microbial contamination. Preliminary research determined the optimum concentration of oil and antioxidant based on physical characteristics, the perception/gustation of saltiness, and emulsion oxidative stability and the results were used for further research. The final part of the research determined the effects of retort processing on emulsion stability, the perception of saltiness, and the degree of microbial contamination. Three different oil concentrations (26, 27, and 28%) and three types of antioxidants (natural vitamin E, ascorbyl palmitate and mixed tocopherol) were applied to the instant noodle seasoning oil-in-water emulsions. The results showed that using 28% oil and mixed tocopherol had the most stability, was more viscous, and had optimum salty taste perception, which significantly extended the shelf-life of the emulsion compared with the others. Retort processing for 21.5 minutes in 123.5 °C was applied to the seasoning emulsion with 28% oil content and mixed tocopherol. Although, the microbial contamination was significantly reduced, neither the stability of emulsion nor the perception of salty taste was significantly changed by the process.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"150-160"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46979264","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 : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A4
P. Valério, Isabella Fonseca Araújo, J. C. Bosch Neto, J. Celayeta, E. C. Cren
Other than the edible oils extracted from the Acrocomia aculeata fruit, there is a growing interest in the palm to generate other high value-added products. Relatively high amounts of carotenoids (up to 378 mg kg-1) have been found in the esculent oils mechanically obtained from the fruit mesocarp. From industrial application perspectives, several processes have been proposed to modify native vegetable oils to yield high functional properties of structured lipids. For interesterified products, the thermal effects of industrial reactors are crucial in reaction mechanisms. The present study has taken into account previously estimated kinetic parameters for the overall disappearances of all-trans β-carotene in the Acrocomia aculeata oil (ko= 2.6 x 10-4 min-1; Ea = 105.0003 kJ mol-1; ΔH = 9.8 x 104 J kg-1) to develop a continuous stirred tank reactor (CSTR) kinetic treatment that obeys first-order kinetics. A system of ordinary dierential equations - mass and energy balances - was solved by the 4th order Runge-Kutta method (GNU Octave software). Under research conditions related to interesterification processing (2 h; 393.15 K), the initial concentration of carotenoids (around 11%) showed no significant decrease. Overall, realistic processing effects and conditions have been assessed, integrating results and knowledge, improving prospects of Acrocomia aculeata as a promising source of high-quality raw material, for producing functional ingredients and food with nutraceutical properties.
除了从Acrocomia acureata果实中提取的食用油外，人们对棕榈生产其他高附加值产品的兴趣也越来越大。在从果实中果皮机械获得的esculent油中发现了相对较高量的类胡萝卜素（高达378 mg kg-1）。从工业应用的角度来看，已经提出了几种方法来改性天然植物油，以产生高功能性的结构化脂质。对于酯交换产物，工业反应器的热效应在反应机理中至关重要。本研究考虑了Acrocomia acureata油中所有反式β-胡萝卜素完全消失的先前估计的动力学参数（ko=2.6 x 10-4 min-1；Ea=105.003 kJ mol-1；ΔH=9.8 x 104 J kg-1），以开发符合一级动力学的连续搅拌釜反应器（CSTR）动力学处理。用四阶龙格-库塔法（GNU Octave软件）求解了一个常微分方程组——质量和能量平衡。在与酯交换处理相关的研究条件下（2小时；393.15K），类胡萝卜素的初始浓度（约11%）没有显著降低。总的来说，已经评估了现实的加工效果和条件，整合了结果和知识，改善了Acrocomia acureata作为优质原料的前景，用于生产具有营养特性的功能成分和食品。
{"title":"Continuous Stirred Tank Reactor: A Process Design for Interesterification of Macauba (Acrocomia aculeata) palm oil","authors":"P. Valério, Isabella Fonseca Araújo, J. C. Bosch Neto, J. Celayeta, E. C. Cren","doi":"10.7455/IJFS/10.1.2021.A4","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A4","url":null,"abstract":"Other than the edible oils extracted from the Acrocomia aculeata fruit, there is a growing interest in the palm to generate other high value-added products. Relatively high amounts of carotenoids (up to 378 mg kg-1) have been found in the esculent oils mechanically obtained from the fruit mesocarp. From industrial application perspectives, several processes have been proposed to modify native vegetable oils to yield high functional properties of structured lipids. For interesterified products, the thermal effects of industrial reactors are crucial in reaction mechanisms. The present study has taken into account previously estimated kinetic parameters for the overall disappearances of all-trans β-carotene in the Acrocomia aculeata oil (ko= 2.6 x 10-4 min-1; Ea = 105.0003 kJ mol-1; ΔH = 9.8 x 104 J kg-1) to develop a continuous stirred tank reactor (CSTR) kinetic treatment that obeys first-order kinetics. A system of ordinary dierential equations - mass and energy balances - was solved by the 4th order Runge-Kutta method (GNU Octave software). Under research conditions related to interesterification processing (2 h; 393.15 K), the initial concentration of carotenoids (around 11%) showed no significant decrease. Overall, realistic processing effects and conditions have been assessed, integrating results and knowledge, improving prospects of Acrocomia aculeata as a promising source of high-quality raw material, for producing functional ingredients and food with nutraceutical properties.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"1 1","pages":"173-184"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48066376","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 : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A7
Heloísa Maria Ângelo Jerônimo, M. Oliveira, Carlos Eduardo Vasconcelos de Oliveira, Natália Ferrão Castelo Branco Melo, Alex Poeta Casali, Antônio Rosendo da Costa, Aryane Ribeiro da Silva, Ricácia de Sousa Silva, Tânia Lúcia Montenegro Stamford
This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.
{"title":"Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)","authors":"Heloísa Maria Ângelo Jerônimo, M. Oliveira, Carlos Eduardo Vasconcelos de Oliveira, Natália Ferrão Castelo Branco Melo, Alex Poeta Casali, Antônio Rosendo da Costa, Aryane Ribeiro da Silva, Ricácia de Sousa Silva, Tânia Lúcia Montenegro Stamford","doi":"10.7455/IJFS/10.1.2021.A7","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A7","url":null,"abstract":"This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"203-220"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49611539","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 : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A1
R. Thomopoulos, Nicolas Salliou, C. Abreu, Vincent Cohen, Timothée Fouqueray
A second nutrition transition seems to be emerging towards more plant-based diets, curbing meat consumption in developed countries at the beginning of the 21st century. This shift suggests that rational arguments tend to influence an increasing number of individuals to adopt vegetarian diets. This work aimed to understand and simulate the impact of different types of messages on the choice to change food diets at the individual level, and the impact of the diffusion of opinions at the collective level. It provided two results: (1) a network of arguments around vegetarian diets is modelled using an abstract argumentation approach. Each argument, formalized by a node, was connected with other arguments by arrows, thus formalizing relationships between arguments. This methodology made it possible to formalize an argument network about vegetarian diets and to identify the importance of health arguments compared to ethical or other types of arguments. This methodology also identified key arguments as a result of their high centrality in being challenged or challenging other arguments. The results of constructing this argument network suggested that any controversy surrounding vegetarian diets will be polarized around such high centrality arguments about health. Even though few ethical arguments appeared in our network, the health arguments concerning the necessity or not of animal products for humans were indirectly connected with ethical choices towards vegetarian diets; (2) an agent-based simulation of the social diffusion of opinions and practices concerning meat consumption is then introduced. The purpose of this simulation was to capture the balance of vegetarian vs. meat-based diets. It contributes to modelling consumer choices by exploring the balance between individual values and external influences such as social pressure, communication campaigns and sanitary, environmental or ethical crises.
{"title":"Reduced Meat Consumption: from Multicriteria Argument Modelling to Agent-Based Social Simulation","authors":"R. Thomopoulos, Nicolas Salliou, C. Abreu, Vincent Cohen, Timothée Fouqueray","doi":"10.7455/IJFS/10.1.2021.A1","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A1","url":null,"abstract":"A second nutrition transition seems to be emerging towards more plant-based diets, curbing meat consumption in developed countries at the beginning of the 21st century. This shift suggests that rational arguments tend to influence an increasing number of individuals to adopt vegetarian diets. This work aimed to understand and simulate the impact of different types of messages on the choice to change food diets at the individual level, and the impact of the diffusion of opinions at the collective level. It provided two results: (1) a network of arguments around vegetarian diets is modelled using an abstract argumentation approach. Each argument, formalized by a node, was connected with other arguments by arrows, thus formalizing relationships between arguments. This methodology made it possible to formalize an argument network about vegetarian diets and to identify the importance of health arguments compared to ethical or other types of arguments. This methodology also identified key arguments as a result of their high centrality in being challenged or challenging other arguments. The results of constructing this argument network suggested that any controversy surrounding vegetarian diets will be polarized around such high centrality arguments about health. Even though few ethical arguments appeared in our network, the health arguments concerning the necessity or not of animal products for humans were indirectly connected with ethical choices towards vegetarian diets; (2) an agent-based simulation of the social diffusion of opinions and practices concerning meat consumption is then introduced. The purpose of this simulation was to capture the balance of vegetarian vs. meat-based diets. It contributes to modelling consumer choices by exploring the balance between individual values and external influences such as social pressure, communication campaigns and sanitary, environmental or ethical crises.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"133-149"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43473834","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 : 2021-02-19DOI: 10.7455/IJFS/10.SI.2021.A3
Wan Zunairah Wan-Ibadullah, Aw Ying Hong, M. Nor-Khaizura, Nor, A. Mustapha, Z. A. N. Hanani, M. R. Ismail‐Fitry, Anis Shobirin Meor Husin
Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specific volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical a w obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.
米糠是膳食纤维的良好来源。在羊角面包中添加米糠会干扰面团的面筋形成，从而影响羊角面包的物理化学性质。用0%、10%和15%的RB测定了添加RB对羊角面包理化性能的影响。此外，乳化剂和酶等添加剂可用于糕点中，以提高羊角面包的理化性能。分别用单甘油二酯双乙酰酒石酸酯（DATEM）和转谷氨酰胺酶（TGase）对0%、10%和15%RB进行添加，研究了添加剂对羊角面包理化性能的影响。RB和DATEM的百分比增加，使比体积显著降低，同时颜色、硬度和耐嚼性显著增加。随着%RB的增加，TGase使颜色、硬度和耐嚼性显著增加，但比体积显著降低。羊角面包的整体吸湿等温线属于III型等温线，也称为Flory-Huggins等温线（J形）。从Guggenheim Anderson de Boer（GAB）方程获得的临界值表明，添加DATEM和TGase对羊角面包的保质期没有积极影响，添加RB对羊角豆的质量特性没有任何显著的积极影响。
{"title":"Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants","authors":"Wan Zunairah Wan-Ibadullah, Aw Ying Hong, M. Nor-Khaizura, Nor, A. Mustapha, Z. A. N. Hanani, M. R. Ismail‐Fitry, Anis Shobirin Meor Husin","doi":"10.7455/IJFS/10.SI.2021.A3","DOIUrl":"https://doi.org/10.7455/IJFS/10.SI.2021.A3","url":null,"abstract":"Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specific volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical a w obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"26-40"},"PeriodicalIF":0.0,"publicationDate":"2021-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49637729","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 : 2021-02-19DOI: 10.7455/IJFS/10.SI.2021.A8
T. Islam, Md. Nazrul Islam, W. Zzaman, M. Billah
An attempt has been made to evaluate antimicrobial, antioxidant and cytotoxicity properties of extracts from onion ( Allium cepa L. ), garlic ( Allium sativum ), leaves of guava ( Psidium guajava ), papaya ( Carica papaya ), tea ( Camellia sinensis ), baen ( Avicennia alba ) and keora ( Sonneratia apetala ), respectively to apply as natural preservatives for tomatoes. The air-dried plant materials of the respective plant species were subjected to ethanol-methanol extraction, concentrated and stored at 4 °C before use. The extracts were dissolved in 95% ethanol for analysis of antioxidant and antimicrobial properties. Of the extracts tested, tea extracts showed the highest zone of inhibition against several pathogenic bacteria ( E. coli 35.0±3.2 mm; P. aeruginosa 29.3±2.6 mm; S. typhi 28.4±2.1 mm and S. pyogenes 27.7±3.7 mm) using the disc diffusion method. In regard to DPPH free radical scavenging assay, keora and guava extracts showed the highest percentage of radical scavenging activity with the values of 89.64± 0.18 and 89.39± 0.88, respectively, which were in agreement with higher total antioxidant capacity (TAC) of these extracts obtained by the phosphomolybdenum method. Brine shrimp lethality bioassay for cytotoxicity assessment showed LC 50 of 132.54 ± 18.99 µ g/mL for the leaf extract of keora which was found to be most toxic among all studied extracts. The initial results indicated that the extracts could be used for food preservative applications based on the antimicrobial, antioxidant and cytotoxicity properties of the tested extracts. However, efficacy, stability and safety issues need to be addressed with both in vitro and in vivo studies.
{"title":"Study of Antimicrobial, Antioxidant and Cytotoxicity Properties of Selected Plant Extracts for Food Preservative Applications","authors":"T. Islam, Md. Nazrul Islam, W. Zzaman, M. Billah","doi":"10.7455/IJFS/10.SI.2021.A8","DOIUrl":"https://doi.org/10.7455/IJFS/10.SI.2021.A8","url":null,"abstract":"An attempt has been made to evaluate antimicrobial, antioxidant and cytotoxicity properties of extracts from onion ( Allium cepa L. ), garlic ( Allium sativum ), leaves of guava ( Psidium guajava ), papaya ( Carica papaya ), tea ( Camellia sinensis ), baen ( Avicennia alba ) and keora ( Sonneratia apetala ), respectively to apply as natural preservatives for tomatoes. The air-dried plant materials of the respective plant species were subjected to ethanol-methanol extraction, concentrated and stored at 4 °C before use. The extracts were dissolved in 95% ethanol for analysis of antioxidant and antimicrobial properties. Of the extracts tested, tea extracts showed the highest zone of inhibition against several pathogenic bacteria ( E. coli 35.0±3.2 mm; P. aeruginosa 29.3±2.6 mm; S. typhi 28.4±2.1 mm and S. pyogenes 27.7±3.7 mm) using the disc diffusion method. In regard to DPPH free radical scavenging assay, keora and guava extracts showed the highest percentage of radical scavenging activity with the values of 89.64± 0.18 and 89.39± 0.88, respectively, which were in agreement with higher total antioxidant capacity (TAC) of these extracts obtained by the phosphomolybdenum method. Brine shrimp lethality bioassay for cytotoxicity assessment showed LC 50 of 132.54 ± 18.99 µ g/mL for the leaf extract of keora which was found to be most toxic among all studied extracts. The initial results indicated that the extracts could be used for food preservative applications based on the antimicrobial, antioxidant and cytotoxicity properties of the tested extracts. However, efficacy, stability and safety issues need to be addressed with both in vitro and in vivo studies.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"95-111"},"PeriodicalIF":0.0,"publicationDate":"2021-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42080976","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 : 2021-02-19DOI: 10.7455/IJFS/10.SI.2021.A4
Anjali Sharma, Prasad Rasane, A. Dey, Jyoti Singh, Sawinder Kaur, Kajal Dhawan, Ashwani Kumar, H. Joshi
A process for preparation of a microgreen and fruit based beverage was optimized using spinach ( Spinacia oleracea ) microgreen, pomegranate ( Punica granatum ), pineapple ( Ananascomosus ) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sedimentation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The optimized beverage had, 17.26 mL 100 mL -1 spinach microgreen juice, 57.07 mL 100 mL -1 pomegranate juice, 1.01 g 100 g -1 sugar and 24.66 mL 100 mL -1 pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron), and vitamins (vitamin C), and bioactive compounds (total phenols and total carotenoids) and had high antioxidant activity (metal chelation activity, free radical scavenging activity and reducing power). The antioxidants and bioactive compounds present in juice were designed to help reduce oxidative stress during inflammatory cases such as arthritis.
{"title":"Optimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage","authors":"Anjali Sharma, Prasad Rasane, A. Dey, Jyoti Singh, Sawinder Kaur, Kajal Dhawan, Ashwani Kumar, H. Joshi","doi":"10.7455/IJFS/10.SI.2021.A4","DOIUrl":"https://doi.org/10.7455/IJFS/10.SI.2021.A4","url":null,"abstract":"A process for preparation of a microgreen and fruit based beverage was optimized using spinach ( Spinacia oleracea ) microgreen, pomegranate ( Punica granatum ), pineapple ( Ananascomosus ) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sedimentation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The optimized beverage had, 17.26 mL 100 mL -1 spinach microgreen juice, 57.07 mL 100 mL -1 pomegranate juice, 1.01 g 100 g -1 sugar and 24.66 mL 100 mL -1 pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron), and vitamins (vitamin C), and bioactive compounds (total phenols and total carotenoids) and had high antioxidant activity (metal chelation activity, free radical scavenging activity and reducing power). The antioxidants and bioactive compounds present in juice were designed to help reduce oxidative stress during inflammatory cases such as arthritis.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"41-56"},"PeriodicalIF":0.0,"publicationDate":"2021-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42473164","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 : 2021-02-19DOI: 10.7455/IJFS/10.SI.2021.A2
Anuj Saklani, R. Kaushik, Prince Chawla, Naveen Kumar, Mukul Kumar
Taro is a plant widely produced in tropical areas for its underground corms and it is used mainly as a vegetable. Its physicochemical, sensory properties and health benefits led to its use in value-added products. The cake is a high value-added bakery product and it needs a lower amount of gluten protein, therefore, taro flour (TF) was supplemented in wheat flour (WF) at different levels (10, 20, 30 and 40%). In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their nutritional and textural quality. The taro-supplemented cake showed higher mineral and fiber content, however, reduced caloric value. It was observed that taro supplementation reduced gluten and protein content and had higher oil and water binding capacity, therefore suitable for cake preparation. Taro cake had improved texture and sensory characteristics in comparison to wheat cake. It can be concluded that addition of taro for cake preparation improves nutrition and quality characteristics, therefore, it can be recommended to use taro for cake preparation.
{"title":"Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake","authors":"Anuj Saklani, R. Kaushik, Prince Chawla, Naveen Kumar, Mukul Kumar","doi":"10.7455/IJFS/10.SI.2021.A2","DOIUrl":"https://doi.org/10.7455/IJFS/10.SI.2021.A2","url":null,"abstract":"Taro is a plant widely produced in tropical areas for its underground corms and it is used mainly as a vegetable. Its physicochemical, sensory properties and health benefits led to its use in value-added products. The cake is a high value-added bakery product and it needs a lower amount of gluten protein, therefore, taro flour (TF) was supplemented in wheat flour (WF) at different levels (10, 20, 30 and 40%). In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their nutritional and textural quality. The taro-supplemented cake showed higher mineral and fiber content, however, reduced caloric value. It was observed that taro supplementation reduced gluten and protein content and had higher oil and water binding capacity, therefore suitable for cake preparation. Taro cake had improved texture and sensory characteristics in comparison to wheat cake. It can be concluded that addition of taro for cake preparation improves nutrition and quality characteristics, therefore, it can be recommended to use taro for cake preparation.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"14-25"},"PeriodicalIF":0.0,"publicationDate":"2021-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41474452","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 : 2021-02-19DOI: 10.7455/IJFS/10.SI.2021.A1
G. O. Ajibola, A. Olapade
Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat flour which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots ( Manihot esculenta Crantz ) and African yam bean seeds (AYB) ( Sphenostylis stenocarpa ) were processed into flours. The ranges of these flours, based on preliminary findings, were computed into a central composite design of Response Surface Methodology (RSM) to obtain 13 flour blends with five central points. The chemical compositions, anti-nutritional factors, and pasting properties of these flour blends were analyzed and measured. By maximizing total β- carotene, protein content, and minimizing fat content, the predicted model indicated the optimum blend of 70.52% cassava flour to 29.48% AYB flour. The best flour blend sample of 69.23% cassava flour to 30.77% AYB flour gave the actual value of total β -carotene 6.76 μg /g, with proximate analysis composition of protein 6.17%, fat 0.82%, moisture 8.95%, ash 1.77%, crude fiber 5.09%, and carbohydrate 82.30%. The anti-nutritional factors of the best blend were 8.21 mg HCN eqv /kg, 1.69 mg phytate/g and 0.37 mg tannin/g.
{"title":"Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation","authors":"G. O. Ajibola, A. Olapade","doi":"10.7455/IJFS/10.SI.2021.A1","DOIUrl":"https://doi.org/10.7455/IJFS/10.SI.2021.A1","url":null,"abstract":"Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat flour which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots ( Manihot esculenta Crantz ) and African yam bean seeds (AYB) ( Sphenostylis stenocarpa ) were processed into flours. The ranges of these flours, based on preliminary findings, were computed into a central composite design of Response Surface Methodology (RSM) to obtain 13 flour blends with five central points. The chemical compositions, anti-nutritional factors, and pasting properties of these flour blends were analyzed and measured. By maximizing total β- carotene, protein content, and minimizing fat content, the predicted model indicated the optimum blend of 70.52% cassava flour to 29.48% AYB flour. The best flour blend sample of 69.23% cassava flour to 30.77% AYB flour gave the actual value of total β -carotene 6.76 μg /g, with proximate analysis composition of protein 6.17%, fat 0.82%, moisture 8.95%, ash 1.77%, crude fiber 5.09%, and carbohydrate 82.30%. The anti-nutritional factors of the best blend were 8.21 mg HCN eqv /kg, 1.69 mg phytate/g and 0.37 mg tannin/g.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"1-13"},"PeriodicalIF":0.0,"publicationDate":"2021-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45739153","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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