K. Nakashima, Shiori Oki, Rumiko Toyoshima, Sakiko Tozawa, M. Nakayama, K. Ishikawa, Han Zhang, J. Chen, Daiki Mori, Y. Akiyama
Potato starch was rendered digestion resistant by the addition of fatty acids (lauric, myristic, palmitic, stearic, oleic, or linoleic) and heat treatment. The effect of different fatty acids on starch digestibility was investigated, as well as the relationship between digestibility and the quantity of fatty acids able to form starch complexes. Although myristic acid reduced digestibility by the greatest degree in samples adjusted to 15% moisture content, no significant difference (p<0.05) among fatty acid types was observed in samples adjusted to 20% moisture content. Digestibility tended to decrease with increasing internal free fatty acid (IFFA) content up to 4 mg per 1 g of starch (dry basis) but did not change substantially for IFFA content greater than 4 mg. This result suggests that starch-fatty acid complex formation reaches saturation when IFFA content is approximately 4 mg and that further addition of fatty acid has no remarkable effect on digestibility.
{"title":"Relationship Between the Digestion Rate and Internal Fatty Acid Content of Starch Rendered Resistant by Addition of Fatty Acids and Heat Treatment","authors":"K. Nakashima, Shiori Oki, Rumiko Toyoshima, Sakiko Tozawa, M. Nakayama, K. Ishikawa, Han Zhang, J. Chen, Daiki Mori, Y. Akiyama","doi":"10.11301/JSFE.18510","DOIUrl":"https://doi.org/10.11301/JSFE.18510","url":null,"abstract":"Potato starch was rendered digestion resistant by the addition of fatty acids (lauric, myristic, palmitic, stearic, oleic, or linoleic) and heat treatment. The effect of different fatty acids on starch digestibility was investigated, as well as the relationship between digestibility and the quantity of fatty acids able to form starch complexes. Although myristic acid reduced digestibility by the greatest degree in samples adjusted to 15% moisture content, no significant difference (p<0.05) among fatty acid types was observed in samples adjusted to 20% moisture content. Digestibility tended to decrease with increasing internal free fatty acid (IFFA) content up to 4 mg per 1 g of starch (dry basis) but did not change substantially for IFFA content greater than 4 mg. This result suggests that starch-fatty acid complex formation reaches saturation when IFFA content is approximately 4 mg and that further addition of fatty acid has no remarkable effect on digestibility.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41574873","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}
Edible thermal-energy-storage (TES) microcapsule was prepared through the formation of complex coacervate. Coconut oil was selected for the core material with its freezing point of ca. 3.3 ℃ based on the differential scanning calorimetry analysis. The microcapsule containing coconut oil was prepared using a rotor-stator homogenizer through complex coacervation by mixing the oil with gelatin and gum arabic at various oil contents. The microcapsule showed the maximum diameter of 20 μ m and higher freezing point (ca. 11 ℃ ) than the pure oil. It would be due to the effect of wall material. Because the sticky property of the microcapsule with higher oil contents hindered well-handling, the highest oil content in the microcapsule was practically 67%. The TES capacity of the microcapsule was evaluated using a pseudo food model. The capacity was much higher when the oil content was higher. In addition, microcapsule itself also played a role as a thermal insulator due to the low heat conductivity. When the ambient air temperature changed between -7.2 to 39 ℃ , the microcapsule containing 67% oil exhibited its TES capacity, and the temperature of the pseudo food ranged between 3.6 to 29 ℃ . Although the temperature range was relatively wider, this result indicates the development of the edible TES microcapsule.
{"title":"Preparation and Evaluation of Edible Microcapsules for Thermal Energy Storage","authors":"Takashi Kobayashi, K. Nakagawa","doi":"10.11301/JSFE.18528","DOIUrl":"https://doi.org/10.11301/JSFE.18528","url":null,"abstract":"Edible thermal-energy-storage (TES) microcapsule was prepared through the formation of complex coacervate. Coconut oil was selected for the core material with its freezing point of ca. 3.3 ℃ based on the differential scanning calorimetry analysis. The microcapsule containing coconut oil was prepared using a rotor-stator homogenizer through complex coacervation by mixing the oil with gelatin and gum arabic at various oil contents. The microcapsule showed the maximum diameter of 20 μ m and higher freezing point (ca. 11 ℃ ) than the pure oil. It would be due to the effect of wall material. Because the sticky property of the microcapsule with higher oil contents hindered well-handling, the highest oil content in the microcapsule was practically 67%. The TES capacity of the microcapsule was evaluated using a pseudo food model. The capacity was much higher when the oil content was higher. In addition, microcapsule itself also played a role as a thermal insulator due to the low heat conductivity. When the ambient air temperature changed between -7.2 to 39 ℃ , the microcapsule containing 67% oil exhibited its TES capacity, and the temperature of the pseudo food ranged between 3.6 to 29 ℃ . Although the temperature range was relatively wider, this result indicates the development of the edible TES microcapsule.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18528","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43723872","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. Kawashima, T. Shirai, H. Matsuda, K. Osako, E. Okazaki
In recent years, dried nori with a high protein content has been commercialized as tasty produce. Although free amino acids have been examined as taste components of dried nori, the components constituting the taste of dried nori and their roles have not been identified. Therefore, we carried out a sensory evaluations to identify the taste-active components of dried nori and determine their roles in taste. The main extractive free amino acids of dried nori were Ala, Glu, and Asp. In addition to these components, Tau was also abundant. These four components accounted for 85% of the free amino acids. The main ATP-related compound was IMP. Together, these five compounds were identified as taste-active components. The role of each taste-active component of dried nori was as follows: Ala imparts sweetness, saltiness, umami, and richness; Glu imparts saltiness, umami, and richness; Asp imparts saltiness, umami, and richness; Tau imparts sourness; and IMP imparts umami and richness.
{"title":"Identification and Roles of the Taste-active Components of Dried Nori","authors":"T. Kawashima, T. Shirai, H. Matsuda, K. Osako, E. Okazaki","doi":"10.11301/JSFE.18515","DOIUrl":"https://doi.org/10.11301/JSFE.18515","url":null,"abstract":"In recent years, dried nori with a high protein content has been commercialized as tasty produce. Although free amino acids have been examined as taste components of dried nori, the components constituting the taste of dried nori and their roles have not been identified. Therefore, we carried out a sensory evaluations to identify the taste-active components of dried nori and determine their roles in taste. The main extractive free amino acids of dried nori were Ala, Glu, and Asp. In addition to these components, Tau was also abundant. These four components accounted for 85% of the free amino acids. The main ATP-related compound was IMP. Together, these five compounds were identified as taste-active components. The role of each taste-active component of dried nori was as follows: Ala imparts sweetness, saltiness, umami, and richness; Glu imparts saltiness, umami, and richness; Asp imparts saltiness, umami, and richness; Tau imparts sourness; and IMP imparts umami and richness.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18515","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42596236","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 residual waste solution obtained during the recovery of functional components from Isada krill was treated under subcritical water conditions. Properties of the treated solution, such as solid, protein, and carbohydrate contents, were measured. The characteristic smell of the solution was evaluated. The smell intensity increased with a rise in the treatment temperature by gasification of the soluble components. In particular, the treatment at 160–180 ℃ strengthened the shrimp-like fragrant smell and retained the unpleasant fishy and rotten smell at lower level. The treated solution, therefore, may serve as a promising seasoning ingredient. The gas chromatography mass spectrometry analysis of the smell revealed the formation of pyridine- and pyrazine-related compounds after the treatment that contributed to the improvement in shrimp -like flavor.
{"title":"Seasoning Production from the Residual Waste Solution of Isada Krill Processing by Its Treatment under Subcritical Water Conditions","authors":"Akane Horie, Takashi Kobayashi, S. Adachi","doi":"10.11301/JSFE.18522","DOIUrl":"https://doi.org/10.11301/JSFE.18522","url":null,"abstract":"The residual waste solution obtained during the recovery of functional components from Isada krill was treated under subcritical water conditions. Properties of the treated solution, such as solid, protein, and carbohydrate contents, were measured. The characteristic smell of the solution was evaluated. The smell intensity increased with a rise in the treatment temperature by gasification of the soluble components. In particular, the treatment at 160–180 ℃ strengthened the shrimp-like fragrant smell and retained the unpleasant fishy and rotten smell at lower level. The treated solution, therefore, may serve as a promising seasoning ingredient. The gas chromatography mass spectrometry analysis of the smell revealed the formation of pyridine- and pyrazine-related compounds after the treatment that contributed to the improvement in shrimp -like flavor.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49228325","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}
Gochujang is a typical fermented food of Korea, and similar as Japanese Miso in manufacturing process. Recent favorite of consumers is preservative additive-free gochujang, and this sometimes has brought swelling incidents. The previous studies reported that salt tolerant yeast or lactic acid bacteria caused the incidents. This study sought out acid and salt tolerant and gas-generating microorganisms from an incident product of gochujang through some kinds of microbiological tests, whereas they could not reveal any salt tolerant yeast nor lactic acid bacteria. DNA sequence data of 16S rRNA gene concluded acid and salt tolerant and gas-generating microorganisms isolated should be two species of Bacillus or their relatives: one was Bacillus amyloliquefaciens and another was B. licheniformis . The former generated ca.70 % more gas than the later in intentional contamination of fresh gochujang. This could infer that the gas-generating Bacillus strains, B. amyloliquefaciens and/or B. licheniformis relatives might be the causative microorganisms of swelling incident of gochujang.
{"title":"Causative Microorganisms on Swelling Incident of Gochujang","authors":"J-H Back, I. Suzuki, M. Takeda, J. Koizumi","doi":"10.11301/JSFE.17513","DOIUrl":"https://doi.org/10.11301/JSFE.17513","url":null,"abstract":"Gochujang is a typical fermented food of Korea, and similar as Japanese Miso in manufacturing process. Recent favorite of consumers is preservative additive-free gochujang, and this sometimes has brought swelling incidents. The previous studies reported that salt tolerant yeast or lactic acid bacteria caused the incidents. This study sought out acid and salt tolerant and gas-generating microorganisms from an incident product of gochujang through some kinds of microbiological tests, whereas they could not reveal any salt tolerant yeast nor lactic acid bacteria. DNA sequence data of 16S rRNA gene concluded acid and salt tolerant and gas-generating microorganisms isolated should be two species of Bacillus or their relatives: one was Bacillus amyloliquefaciens and another was B. licheniformis . The former generated ca.70 % more gas than the later in intentional contamination of fresh gochujang. This could infer that the gas-generating Bacillus strains, B. amyloliquefaciens and/or B. licheniformis relatives might be the causative microorganisms of swelling incident of gochujang.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.17513","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48419301","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}
Several research aiming at systematic understanding, prediction and control of ice recr ystallization in frozen foods were reviewed. The change of ice cr ystal shape under recrystallization was numerically estimated by using the concept of fractal. The recrystallization rate constants of various sugar solutions showed good correlation to the properties of water in freeze-concentrated matrix; diffusion coefficient, spin - spin relaxation time T 2 , and dielectric relaxation time. This suggested that these are useful for predicting recrystallization of ice crystals in frozen foods. The recrystallization of ice crystals in sucrose solution were greatly suppressed if its freeze-concentrated matrixes were in glassy state. The ability of antifreeze protein (AFP) type I to suppress ice recrystallization was numerical estimated and it was confirmed that ATP type I suppressed the ice recrystallization significantly at 1 μ g/mL. Searching for AFP from marine products in Tohoku region, the northeastern portion of Honshu, the largest island of Japan, was conducted. Among 21 species sold in local fisheries market, it was shown that 2 species, pacific cod ( Gadus microcephalus ) and marbled sole ( Pseudopleuronectes yokohamae ) had AFP. As for the AFP from pacific cod, seasonal change of AFP activity in the extract and effect of heating on AFP activity were also clarified.
{"title":"Prediction and Control of Ice Crystal Growth in Frozen Foods","authors":"T. Hagiwara","doi":"10.11301/JSFE.18521","DOIUrl":"https://doi.org/10.11301/JSFE.18521","url":null,"abstract":"Several research aiming at systematic understanding, prediction and control of ice recr ystallization in frozen foods were reviewed. The change of ice cr ystal shape under recrystallization was numerically estimated by using the concept of fractal. The recrystallization rate constants of various sugar solutions showed good correlation to the properties of water in freeze-concentrated matrix; diffusion coefficient, spin - spin relaxation time T 2 , and dielectric relaxation time. This suggested that these are useful for predicting recrystallization of ice crystals in frozen foods. The recrystallization of ice crystals in sucrose solution were greatly suppressed if its freeze-concentrated matrixes were in glassy state. The ability of antifreeze protein (AFP) type I to suppress ice recrystallization was numerical estimated and it was confirmed that ATP type I suppressed the ice recrystallization significantly at 1 μ g/mL. Searching for AFP from marine products in Tohoku region, the northeastern portion of Honshu, the largest island of Japan, was conducted. Among 21 species sold in local fisheries market, it was shown that 2 species, pacific cod ( Gadus microcephalus ) and marbled sole ( Pseudopleuronectes yokohamae ) had AFP. As for the AFP from pacific cod, seasonal change of AFP activity in the extract and effect of heating on AFP activity were also clarified.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18521","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45975531","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}
H. Kozu, Z. Wang, Zaitian Wang, M. Nakajima, M. Neves, K. Uemura, Seigo Sato, I. Kobayashi, S. Ichikawa
Emulsion hydrogel that incorporates oil droplets are commonly used as food models due to easy manipulation of their mechanical characteristics and compositions. A novel in vitro gastric model called the “human gastric digestion simulator (GDS)” equipped with peristalsis enables the simulation and direct observation of the disintegration of food particles induced by peristalsis. The objective of this study was investigating the gastric digestion behavior of emulsion hydrogels with variable mechanical characteristics using the GDS. Four types of emulsion hydrogels containing soybean oil droplets were prepared, namely agar (AG), agar and native-type gellan gum (AG-NGG), deacetylated gellan gum (DGG), and deacetylated gellan gum and native -type gellan gum (DGG-NGG). During peristalsis in a GDS digestion experiment, DGG and DGG-NGG emulsion hydrogel shrank without releasing oil droplets, whereas AG and AG-NGG emulsion hydrogel disintegrated, releasing oil droplets. The disintegration and oil release rates for the AG-NGG emulsion hydrogel were lower than those for the AG hydrogel, where a linear relationship was observed between these two rates. The fracture stress and strain differed between these two hydrogels. The results indicate that lipid release from gels in the human stomach can be controlled by adjusting the gelling agent without changing the lipid
{"title":"In vitro Digestion of Oil-containing Hydrogels Using Gastric Digestion Simulator: a Model Analysis for Oil Release Control inside Human Stomach","authors":"H. Kozu, Z. Wang, Zaitian Wang, M. Nakajima, M. Neves, K. Uemura, Seigo Sato, I. Kobayashi, S. Ichikawa","doi":"10.11301/JSFE.17505","DOIUrl":"https://doi.org/10.11301/JSFE.17505","url":null,"abstract":"Emulsion hydrogel that incorporates oil droplets are commonly used as food models due to easy manipulation of their mechanical characteristics and compositions. A novel in vitro gastric model called the “human gastric digestion simulator (GDS)” equipped with peristalsis enables the simulation and direct observation of the disintegration of food particles induced by peristalsis. The objective of this study was investigating the gastric digestion behavior of emulsion hydrogels with variable mechanical characteristics using the GDS. Four types of emulsion hydrogels containing soybean oil droplets were prepared, namely agar (AG), agar and native-type gellan gum (AG-NGG), deacetylated gellan gum (DGG), and deacetylated gellan gum and native -type gellan gum (DGG-NGG). During peristalsis in a GDS digestion experiment, DGG and DGG-NGG emulsion hydrogel shrank without releasing oil droplets, whereas AG and AG-NGG emulsion hydrogel disintegrated, releasing oil droplets. The disintegration and oil release rates for the AG-NGG emulsion hydrogel were lower than those for the AG hydrogel, where a linear relationship was observed between these two rates. The fracture stress and strain differed between these two hydrogels. The results indicate that lipid release from gels in the human stomach can be controlled by adjusting the gelling agent without changing the lipid","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.17505","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45324056","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}