Imidazole dipeptides are believed to have the ability to alleviate fatigue and improve cognitive function. We developed a production procedure to isolate and purify imidazole dipeptides from animal extracts. The highly purified imidazole dipeptides obtained by this method are almost tasteless, odorless, and free of impurities such as sodium and creatinine, making them functional food ingredients. We conducted a clinical study using the highly purified imidazole dipeptides and found that ingestion of a drink containing three antioxidants: 400 mg imidazole dipeptides, 300 mg ascorbic acid, and 20 mg ferulic acid for 8 weeks improved the oxidative injury of peripheral blood lymphocyte DNA in middle-aged and elderly men. Furthermore, elderly persons with mild cognitive impairment who were given imidazole dipeptides at a daily dose of 1 g for 12 weeks showed improved scores on both the global clinical dementia rating and the mini-mental state test. From these findings, it was suggested that highly purified imidazole dipeptides may be a potential food ingredient for preventing lifestyle-related diseases.
{"title":"Production of Highly Purified Imidazole Dipeptides from Animal Extracts and Development of Foods to Prevent Lifestyle-Related Diseases","authors":"Kenichiro Sato, Shigenobu Shiotani, N. Yanai","doi":"10.11301/JSFE.20578","DOIUrl":"https://doi.org/10.11301/JSFE.20578","url":null,"abstract":"Imidazole dipeptides are believed to have the ability to alleviate fatigue and improve cognitive function. We developed a production procedure to isolate and purify imidazole dipeptides from animal extracts. The highly purified imidazole dipeptides obtained by this method are almost tasteless, odorless, and free of impurities such as sodium and creatinine, making them functional food ingredients. We conducted a clinical study using the highly purified imidazole dipeptides and found that ingestion of a drink containing three antioxidants: 400 mg imidazole dipeptides, 300 mg ascorbic acid, and 20 mg ferulic acid for 8 weeks improved the oxidative injury of peripheral blood lymphocyte DNA in middle-aged and elderly men. Furthermore, elderly persons with mild cognitive impairment who were given imidazole dipeptides at a daily dose of 1 g for 12 weeks showed improved scores on both the global clinical dementia rating and the mini-mental state test. From these findings, it was suggested that highly purified imidazole dipeptides may be a potential food ingredient for preventing lifestyle-related diseases.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46374213","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}
G. Do, S. Sase, R. Kobayashi, Masugu Sato, Yeonghwan Bae, Tatsuro Maeda, S. Ueno, T. Araki
College of Bioresource Science, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan 2 Japan Synchrotron Radiation Research Institute, 1-1-1 Kouto, Sayo, Hyogo 679-5198, Japan College of Life Science and Natural Resources, Sunchon National University, 255 Jungangro, Suncheon, Jeollanamdo 57922, Korea Faculty of Health and Medical Science, Teikyo Heisei University, 2-51-4 Higashi-Ikebukuro, Toshima, Tokyo 170-8445, Japan Faculty of Education, Saitama University, 255 Shimo Okubo, Sakura, Saitama 338-8570, Japan Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo, Tokyo 113-8657, Japan
{"title":"Determining the Internal Structure of Ice Cream Using Cryogenic Microtome Imaging and X-ray Computed Tomography","authors":"G. Do, S. Sase, R. Kobayashi, Masugu Sato, Yeonghwan Bae, Tatsuro Maeda, S. Ueno, T. Araki","doi":"10.11301/JSFE.20568","DOIUrl":"https://doi.org/10.11301/JSFE.20568","url":null,"abstract":"College of Bioresource Science, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan 2 Japan Synchrotron Radiation Research Institute, 1-1-1 Kouto, Sayo, Hyogo 679-5198, Japan College of Life Science and Natural Resources, Sunchon National University, 255 Jungangro, Suncheon, Jeollanamdo 57922, Korea Faculty of Health and Medical Science, Teikyo Heisei University, 2-51-4 Higashi-Ikebukuro, Toshima, Tokyo 170-8445, Japan Faculty of Education, Saitama University, 255 Shimo Okubo, Sakura, Saitama 338-8570, Japan Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo, Tokyo 113-8657, Japan","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49348150","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}
One of the methodologies for avoiding the deterioration of labile food and biological substances during drying is to embed the labiles in amorphous matrix of sugar. In a series of the authors ’ studies, various sugars were first compared for the stabilizing effect on proteins in freeze-drying as well as the physicochemical properties in the amorphous state. Based on the experimental results, three generally accepted hypotheses on the protein stabilization by amorphous sugar matrix (water substitution hypothesis; glassy state hypothesis; partition effect) were merged into the compromised one. Next, in order to further improve the protein stabilization technique, the remaining enzyme activities after freeze-drying in the presence of various classes of substances were analyzed. The combination of disaccharide with polysaccharide(s), certain types of surfactants ( e.g. , sugar esters), and proteinaceous substances were found to exhibit markedly high protein stabilizing effect. Furthermore, the amorphous-sugar-based matrix was applied to homogeneously encapsulating oil droplets and nanoparticles during freeze-drying, which successfully avoided the aggregation of the particulates and the dropout from the resulting dried objects. The application of amorphous sugar matrix was expanded to the solid dispersion of hydrophobic flavors at molecular level, by utilizing the finding on the over-saturation of sugars in an organic solvent.
{"title":"Study on the Stabilization Technique by Encapsulation of Biomolecules Such Food Proteins","authors":"K. Imamura","doi":"10.11301/JSFE.20579","DOIUrl":"https://doi.org/10.11301/JSFE.20579","url":null,"abstract":"One of the methodologies for avoiding the deterioration of labile food and biological substances during drying is to embed the labiles in amorphous matrix of sugar. In a series of the authors ’ studies, various sugars were first compared for the stabilizing effect on proteins in freeze-drying as well as the physicochemical properties in the amorphous state. Based on the experimental results, three generally accepted hypotheses on the protein stabilization by amorphous sugar matrix (water substitution hypothesis; glassy state hypothesis; partition effect) were merged into the compromised one. Next, in order to further improve the protein stabilization technique, the remaining enzyme activities after freeze-drying in the presence of various classes of substances were analyzed. The combination of disaccharide with polysaccharide(s), certain types of surfactants ( e.g. , sugar esters), and proteinaceous substances were found to exhibit markedly high protein stabilizing effect. Furthermore, the amorphous-sugar-based matrix was applied to homogeneously encapsulating oil droplets and nanoparticles during freeze-drying, which successfully avoided the aggregation of the particulates and the dropout from the resulting dried objects. The application of amorphous sugar matrix was expanded to the solid dispersion of hydrophobic flavors at molecular level, by utilizing the finding on the over-saturation of sugars in an organic solvent.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45226480","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}
The solubility of carthamus red, red pigment from safflower, in aqueous ethanol largely depended on the ethanol concentration, and it was the highest near 60 and 70% (v/v) ethanol. Discoloration of carthamus red in aqueous ethanol was monitored under temperature-programmed heating conditions where the temperature of test solution raised linearly with time to evaluate the activation energy and frequency factor. The activation energy and frequency factor did not depend on the ethanol concentration, suggesting that ethanol does not affect the discoloration mechanism. The activation energy was 78±5 kJ/mol. The increase in absorbance at 390 nm during discoloration of carthamus red correlated with the decrease in absorbance at 520 nm. This fact also suggests no effect of ethanol on discoloration mechanism of carthamus red.
{"title":"Discoloration Kinetics of Carthamus Red in Aqueous Ethanol","authors":"S. Adachi, Y. Miyagawa","doi":"10.11301/JSFE.20576","DOIUrl":"https://doi.org/10.11301/JSFE.20576","url":null,"abstract":"The solubility of carthamus red, red pigment from safflower, in aqueous ethanol largely depended on the ethanol concentration, and it was the highest near 60 and 70% (v/v) ethanol. Discoloration of carthamus red in aqueous ethanol was monitored under temperature-programmed heating conditions where the temperature of test solution raised linearly with time to evaluate the activation energy and frequency factor. The activation energy and frequency factor did not depend on the ethanol concentration, suggesting that ethanol does not affect the discoloration mechanism. The activation energy was 78±5 kJ/mol. The increase in absorbance at 390 nm during discoloration of carthamus red correlated with the decrease in absorbance at 520 nm. This fact also suggests no effect of ethanol on discoloration mechanism of carthamus red.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49285852","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. Nguyen, Hop Van Duong, T. Nguyen, Mai Thi Ngoc Dinh, M. H. Nguyen
Recent studies in lactic acid bacteria (LAB) biofilm formation have reported that the functional properties of LAB are associated with biofilm formation. In this study, Pediococcus acidilactici and Lactobacillus plantarum showed the ability to form a biofilm on a solid surface under static conditions. The morphology of LAB on MRS-CR agar showed that both P. acidilactici and L. plantarum could produce exopolysaccharide (EPS) on the cell surface which mainly contributed to forming the biofilm o f single and co-culture strains on solid surfaces. Under the flow condition, cell motility played an important role in supporting the cell to overcome the repulsive force to reach and interact with the surface. As a result, the L. plantarum and co-culture cells with higher motility caused a noticeably thicker biofilm on the glass surface compared to the P. acidilactici strain. Moreover, the antagonistic activity assay showed that co-culture biofilm formation improved the antagonistic effects of LAB against Pseudomonas aeruginosa and Salmonella typhimurium compared to those in planktonic culture. It suggested that co-culture biofilm could be an effective model to apply useful LAB as potential probiotics and to control pathogen in food chain, especially under the flow condition.
{"title":"Characteristic of Co-Culture Biofilm Formed by Lactobacillus plantarum and Pediococcus acidilactici, and Antagonistic Effects of This Biofilm on Pathogen Growth","authors":"T. Nguyen, Hop Van Duong, T. Nguyen, Mai Thi Ngoc Dinh, M. H. Nguyen","doi":"10.11301/jsfe.20564","DOIUrl":"https://doi.org/10.11301/jsfe.20564","url":null,"abstract":"Recent studies in lactic acid bacteria (LAB) biofilm formation have reported that the functional properties of LAB are associated with biofilm formation. In this study, Pediococcus acidilactici and Lactobacillus plantarum showed the ability to form a biofilm on a solid surface under static conditions. The morphology of LAB on MRS-CR agar showed that both P. acidilactici and L. plantarum could produce exopolysaccharide (EPS) on the cell surface which mainly contributed to forming the biofilm o f single and co-culture strains on solid surfaces. Under the flow condition, cell motility played an important role in supporting the cell to overcome the repulsive force to reach and interact with the surface. As a result, the L. plantarum and co-culture cells with higher motility caused a noticeably thicker biofilm on the glass surface compared to the P. acidilactici strain. Moreover, the antagonistic activity assay showed that co-culture biofilm formation improved the antagonistic effects of LAB against Pseudomonas aeruginosa and Salmonella typhimurium compared to those in planktonic culture. It suggested that co-culture biofilm could be an effective model to apply useful LAB as potential probiotics and to control pathogen in food chain, especially under the flow condition.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/jsfe.20564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42823653","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}
Kota Kobayashi, Y. Takiguchi, M. Takashio, Toshinori Takei, Kakibuchi Kazumasa, Ayako Hada, Y. Ishida, Y. Ogawa
The effect of near-infrared (NIR) irradiation before storage on the quality of fresh-cut lettuce was investigated in this study. It was shown that the NIR irradiation was effective in suppressing the number of viable bacteria and weight loss during the storage of cut lettuce, statistically. However, it was also shown that the browning ratio increased slightly under the stronger NIR irradiation conditions of the 30 s and 60 s, which could deteriorate the appearance quality. This was thought to be the result of increase in the Phenylalanine Ammonia Lyase (PAL) activity and total polyphenol content. Meanwhile, no increase in browning ratio was observed at 10 s, and there was no difference in PAL activity and total polyphenol content from the control. In the range of irradiation conditions set in this study, thus, the 10 s NIR irradiation was expected to be effective in suppressing the number of general viable bacteria and mass,
{"title":"Effect of Near Infrared Irradiation on Quality of Fresh-cut Lettuce During Storage","authors":"Kota Kobayashi, Y. Takiguchi, M. Takashio, Toshinori Takei, Kakibuchi Kazumasa, Ayako Hada, Y. Ishida, Y. Ogawa","doi":"10.11301/jsfe.19561","DOIUrl":"https://doi.org/10.11301/jsfe.19561","url":null,"abstract":"The effect of near-infrared (NIR) irradiation before storage on the quality of fresh-cut lettuce was investigated in this study. It was shown that the NIR irradiation was effective in suppressing the number of viable bacteria and weight loss during the storage of cut lettuce, statistically. However, it was also shown that the browning ratio increased slightly under the stronger NIR irradiation conditions of the 30 s and 60 s, which could deteriorate the appearance quality. This was thought to be the result of increase in the Phenylalanine Ammonia Lyase (PAL) activity and total polyphenol content. Meanwhile, no increase in browning ratio was observed at 10 s, and there was no difference in PAL activity and total polyphenol content from the control. In the range of irradiation conditions set in this study, thus, the 10 s NIR irradiation was expected to be effective in suppressing the number of general viable bacteria and mass,","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/jsfe.19561","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43556712","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}
Tomato juice is a popular beverage and a convenient cooking ingredient. Especially, straight pressed tomato juice (not from concentrate) maintains fresh flavor, showing different characteristics from the juice from concentrate. We studied changes in the profile of volatile compounds in straight pressed tomato juice upon heating. We heated two types of commercial packaged straight pressed tomato juices at 95 100°C for 0 5 h and extracted volatile compounds in each sample by headspacesolid phase microextraction. A total of 176 and 187 compound peaks were detected, of which 81 and 86 compounds were identified or tentatively identified by GC/MS analysis, respectively. Principal component analysis (PCA) indicated that the samples could be divided into six groups based on heating time; the volatile profiles changed in a time-dependent manner. Furthermore, seven chemicals were identified as heat markers using par tial least squares (PLS) regression, namely 2-pentylfuran, phenylacetaldehyde, hexanal, fur fural, cyclohexanone, β-damascenone, and 1,4-dimethylbenzene. A prediction model based on only these seven marker profiles for heating period, also showed good linear regression (R>0.987). Gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis and quantification of these volatiles suggested that phenylacetaldehyde, hexanal, β-damascenone and 2-pentylfuran influence the flavor characteristics of tomato juice.
{"title":"Changes in the Volatile Profiles of Commercial Straight Pressed Tomato Juice Upon Heating","authors":"Yumi Iwasaki, Y. Otagiri, A. Obata, Yoko Iijima","doi":"10.11301/jsfe.20570","DOIUrl":"https://doi.org/10.11301/jsfe.20570","url":null,"abstract":"Tomato juice is a popular beverage and a convenient cooking ingredient. Especially, straight pressed tomato juice (not from concentrate) maintains fresh flavor, showing different characteristics from the juice from concentrate. We studied changes in the profile of volatile compounds in straight pressed tomato juice upon heating. We heated two types of commercial packaged straight pressed tomato juices at 95 100°C for 0 5 h and extracted volatile compounds in each sample by headspacesolid phase microextraction. A total of 176 and 187 compound peaks were detected, of which 81 and 86 compounds were identified or tentatively identified by GC/MS analysis, respectively. Principal component analysis (PCA) indicated that the samples could be divided into six groups based on heating time; the volatile profiles changed in a time-dependent manner. Furthermore, seven chemicals were identified as heat markers using par tial least squares (PLS) regression, namely 2-pentylfuran, phenylacetaldehyde, hexanal, fur fural, cyclohexanone, β-damascenone, and 1,4-dimethylbenzene. A prediction model based on only these seven marker profiles for heating period, also showed good linear regression (R>0.987). Gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis and quantification of these volatiles suggested that phenylacetaldehyde, hexanal, β-damascenone and 2-pentylfuran influence the flavor characteristics of tomato juice.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46891632","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}
We found that the change with time of milk curd strength during the process of lactic acid fermentation and the change with time of freezing rate during the freezing process of food material can be monitored by measuring ultrasonic velocity. While the ultrasonic velocities of fruits and vegetables depend on not the “hardness” but the gas volume fractions of their tissues, the propagation velocities of impact vibration have strong correlations with their elastic properties. We have developed a measurement system for volume/density of food material by using phenomena of Helmholtz acoustic resonance. We found that the Helmholtz resonant frequency for food material having a pore structure is lower than that of non-porous food material having the same volume. Based on the theoretical consideration on the relations between the physical properties of porous food and the reduction of resonant frequency, we have also developed a measurement system for evaluating beer foam characteristics and bread texture. In another study we have found that the frequency of crack vibrations generated during chewing deep-fried foods has a close correlation with the results of sensory evaluation of their crispness.
{"title":"Acoustic Methods for Characterizing Physical Properties of Food Products","authors":"T. Nishizu","doi":"10.11301/jsfe.20571","DOIUrl":"https://doi.org/10.11301/jsfe.20571","url":null,"abstract":"We found that the change with time of milk curd strength during the process of lactic acid fermentation and the change with time of freezing rate during the freezing process of food material can be monitored by measuring ultrasonic velocity. While the ultrasonic velocities of fruits and vegetables depend on not the “hardness” but the gas volume fractions of their tissues, the propagation velocities of impact vibration have strong correlations with their elastic properties. We have developed a measurement system for volume/density of food material by using phenomena of Helmholtz acoustic resonance. We found that the Helmholtz resonant frequency for food material having a pore structure is lower than that of non-porous food material having the same volume. Based on the theoretical consideration on the relations between the physical properties of porous food and the reduction of resonant frequency, we have also developed a measurement system for evaluating beer foam characteristics and bread texture. In another study we have found that the frequency of crack vibrations generated during chewing deep-fried foods has a close correlation with the results of sensory evaluation of their crispness.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/jsfe.20571","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44179526","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}
Drying is the oldest method for preserving food, and rehydration is one of the simplest methods of cooking. The behavior of water transfer inside foods during the drying and rehydration processes varies depending on the manufacturing and cooking conditions, respectively, and the food quality is strongly affected by the behavior. Existing manufacturing and cooking processes, which have relied on great experience and build through trial and error, cannot quickly and accurately respond to the diverse demands of recent years, such as health consciousness and insatiable pursuit for palatability. Therefore, the theoretical study that enables rational food production has been strongly demanded. However, the phenomena and mechanisms of water transfer and their effects on the quality are not well understood. Focusing on the pasta with relatively simple composition, we have elucidated the phenomenon and its mechanism of water transfer occurring during drying and rehydration processes, and also investigated the effect of the water transfer on pasta quality. This review provides the overview of our findings.
{"title":"Drying and Rehydration Kinetics of Noodles","authors":"Takenobu Ogawa","doi":"10.11301/jsfe.20567","DOIUrl":"https://doi.org/10.11301/jsfe.20567","url":null,"abstract":"Drying is the oldest method for preserving food, and rehydration is one of the simplest methods of cooking. The behavior of water transfer inside foods during the drying and rehydration processes varies depending on the manufacturing and cooking conditions, respectively, and the food quality is strongly affected by the behavior. Existing manufacturing and cooking processes, which have relied on great experience and build through trial and error, cannot quickly and accurately respond to the diverse demands of recent years, such as health consciousness and insatiable pursuit for palatability. Therefore, the theoretical study that enables rational food production has been strongly demanded. However, the phenomena and mechanisms of water transfer and their effects on the quality are not well understood. Focusing on the pasta with relatively simple composition, we have elucidated the phenomenon and its mechanism of water transfer occurring during drying and rehydration processes, and also investigated the effect of the water transfer on pasta quality. This review provides the overview of our findings.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42147846","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}
Carotenoids, the most common fat-soluble plant pigments in nature, have attracted considerable attention because of their powerful antioxidant activity and potential to prevent of various diseases, such as cancer an d arteriosclerosis. These compounds have numerous geometric isomers owing to E / Z -isomerization at arbitrary sites of the multiple conjugated double bonds. However, in nature, most carotenoids are present in the all- E -configuration. (all- E )-Carotenoids are characterized by low solubility in solvents and high crystallinity. Thus, these characteristics result in the decreased efficiency of carotenoid processing, such as extraction and micronization. On the other hand, Z -isomerization of carotenoids induces change in physicochemical properties. For example, the solubility of carotenoids is markedly improved and they change from a “ crystalline state ” to an “ oily (amorphous) state ” . Utilizing these changes in physicochemical properties of carotenoids, we successfully improved the efficiency of carotenoid processing. The objective of this paper is to review the effect of Z -isomerization of carotenoids on the physicochemical properties and its application to carotenoid processing, such as extraction, emulsification, and micronization. Furthermore, aspects of Z -isomerization methods of carotenoids and effects of Z -isomerization of carotenoids on the bioavailability and bioactivity are also included in this review.
{"title":"Enhanced Efficiency of Carotenoid Processing Utilizing Change in Physicochemical Properties Induced by Z-isomerization","authors":"M. Honda","doi":"10.11301/jsfe.20565","DOIUrl":"https://doi.org/10.11301/jsfe.20565","url":null,"abstract":"Carotenoids, the most common fat-soluble plant pigments in nature, have attracted considerable attention because of their powerful antioxidant activity and potential to prevent of various diseases, such as cancer an d arteriosclerosis. These compounds have numerous geometric isomers owing to E / Z -isomerization at arbitrary sites of the multiple conjugated double bonds. However, in nature, most carotenoids are present in the all- E -configuration. (all- E )-Carotenoids are characterized by low solubility in solvents and high crystallinity. Thus, these characteristics result in the decreased efficiency of carotenoid processing, such as extraction and micronization. On the other hand, Z -isomerization of carotenoids induces change in physicochemical properties. For example, the solubility of carotenoids is markedly improved and they change from a “ crystalline state ” to an “ oily (amorphous) state ” . Utilizing these changes in physicochemical properties of carotenoids, we successfully improved the efficiency of carotenoid processing. The objective of this paper is to review the effect of Z -isomerization of carotenoids on the physicochemical properties and its application to carotenoid processing, such as extraction, emulsification, and micronization. Furthermore, aspects of Z -isomerization methods of carotenoids and effects of Z -isomerization of carotenoids on the bioavailability and bioactivity are also included in this review.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46443890","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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