Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.10
{"title":"IMPACTS OF HEAVY METALS IN SEED CROPS AND OIL SEED ON\u0000HUMAN HEALTH: A TREAT TO FOOD SAFETY- REVIEW","authors":"","doi":"10.34302/crpjfst/2023.15.2.10","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.10","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44319130","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 : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.12
{"title":"STUDY OF CYTOTOXIC AND ANTIBACTERIAL POTENTIAL OF VARIOUS\u0000VARIETIES AND POLARITIES OF EXTRACTS OF UNRIPE BANANAS","authors":"","doi":"10.34302/crpjfst/2023.15.2.12","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.12","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43754718","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 : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.15
{"title":"EFFECT COLD TEMPERATURE AND pH ON PERFORMANCE OF A\u0000STARCH-BASED WATERMELON SEED NANOCOMPOSITE FILM FOR\u0000LOCUST BEANS PACKAGING","authors":"","doi":"10.34302/crpjfst/2023.15.2.15","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.15","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42385988","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 : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.6
T. Ngoc, H. Lai, H. T. Tran, Lan Phuong Hoang, L. Nguyen
In this study, the predominant phenolic compound of Cleistocalyx operculatus leaves harvested in Vietnam was identified as 2’,4’-dihydroxy-6’-methoxy-3’,5’-dimethylchalcone (also called dimethyl cardamonin) by using UHPLC-DAD-HRMS. The extraction of this compound from leaves was optimised using response surface methodology. A second-order polynomial model with three important variables (ethanol concentration, temperature and extraction time) was used. A rotatable central composite design consisting of 17 experimental runs with three replicates at the center point was applied to describe the experimental data as the dimethyl cardamonin apparent content of leaves. The experimental results fit well to the model with R 2 equal to 0.9618 and without a lack of fit. The optimised conditions were as follows: 80% ethanol, 85 °C and extraction time of 22 min. These conditions were applied to produce the extract from C. operculatus leaves. The obtained freeze-dried extract powder exhibited inhibitive activity against five food poisoning bacterial strains belonging to Staphylococcus aureus , Vibrio parahaemolyticus , Escherichia coli , Salmonella and Listeria monocytogenes species, with the inhibitive zone ranging from 1.83 to 9.17 mm. The antibacterial activity of the extract was dose dependent. The results indicated the potential application of C. operculatus leaves as a source of natural antimicrobial agents for food preservation.
{"title":"DIMETHYL CARDAMONIN FROM CLEISTOCALYX OPERCULATUS\u0000LEAVES: OPTIMISED EXTRACTION CONDITIONS AND INHIBITIVE\u0000ACTIVITY AGAINST FOOD-POISONING BACTERIA","authors":"T. Ngoc, H. Lai, H. T. Tran, Lan Phuong Hoang, L. Nguyen","doi":"10.34302/crpjfst/2023.15.2.6","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.6","url":null,"abstract":"In this study, the predominant phenolic compound of Cleistocalyx operculatus leaves harvested in Vietnam was identified as 2’,4’-dihydroxy-6’-methoxy-3’,5’-dimethylchalcone (also called dimethyl cardamonin) by using UHPLC-DAD-HRMS. The extraction of this compound from leaves was optimised using response surface methodology. A second-order polynomial model with three important variables (ethanol concentration, temperature and extraction time) was used. A rotatable central composite design consisting of 17 experimental runs with three replicates at the center point was applied to describe the experimental data as the dimethyl cardamonin apparent content of leaves. The experimental results fit well to the model with R 2 equal to 0.9618 and without a lack of fit. The optimised conditions were as follows: 80% ethanol, 85 °C and extraction time of 22 min. These conditions were applied to produce the extract from C. operculatus leaves. The obtained freeze-dried extract powder exhibited inhibitive activity against five food poisoning bacterial strains belonging to Staphylococcus aureus , Vibrio parahaemolyticus , Escherichia coli , Salmonella and Listeria monocytogenes species, with the inhibitive zone ranging from 1.83 to 9.17 mm. The antibacterial activity of the extract was dose dependent. The results indicated the potential application of C. operculatus leaves as a source of natural antimicrobial agents for food preservation.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45218899","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 : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.17
N. Ramos, M. L. M. Filho, Pedro Henrique Freitas Cardines, S. H. Prudencio, S. Garcia
The promotion of health through proper nutrition is a growing concern in daily lives of many people, so the demand for functional foods is increasing. This study aimed to develop a fermented milk with natural dye by Turmeric fermented by mixed culture called Viili, that contains fungus, yeasts and lacto bacteria. The Turmeric was added as a dye and also for its functional and antioxidant properties. Six fermented milk formulations were prepared: Fm (pure fermented milk), Tm (fermented milk added turmeric - 0.6% w/v); Sm (fermented milk added sugar 10% w/v); STm (fermented milk added turmeric - 0.6% w/v and sugar 10% w/v); Scm (fermented milk added salt 1.3% w/v); ScTm (fermented milk added salt 3% w/v and turmeric). The samples were stored for 30 days and subjected to analysis in the 1st, 15th and 30th day of storage. All formulations had Lactococcus lactis counts above 10 8 CFU / mL. Samples without the addition of turmeric in the are lighter than samples that have added turmeric to the formulation. The pH of the samples showed a significant reduction with variation in acidity. Formulations added turmeric presented curcuminoids unchanged in all samples until the end of storage. Samples without the addition of turmeric showed lower amounts of total phenolics. The viscosity varied between the samples. The general sensorial acceptance of the product using the hedonic scale reached greater acceptance in the product with the addition of salt. When with the addition of sugar, there was a reduction in acceptance.
{"title":"DEVELOPMENT AND CHARACTERIZATION OF MILK FERMENTED\u0000WITH VIILI ADDED OF CURCUMA LONGA","authors":"N. Ramos, M. L. M. Filho, Pedro Henrique Freitas Cardines, S. H. Prudencio, S. Garcia","doi":"10.34302/crpjfst/2023.15.2.17","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.17","url":null,"abstract":"The promotion of health through proper nutrition is a growing concern in daily lives of many people, so the demand for functional foods is increasing. This study aimed to develop a fermented milk with natural dye by Turmeric fermented by mixed culture called Viili, that contains fungus, yeasts and lacto bacteria. The Turmeric was added as a dye and also for its functional and antioxidant properties. Six fermented milk formulations were prepared: Fm (pure fermented milk), Tm (fermented milk added turmeric - 0.6% w/v); Sm (fermented milk added sugar 10% w/v); STm (fermented milk added turmeric - 0.6% w/v and sugar 10% w/v); Scm (fermented milk added salt 1.3% w/v); ScTm (fermented milk added salt 3% w/v and turmeric). The samples were stored for 30 days and subjected to analysis in the 1st, 15th and 30th day of storage. All formulations had Lactococcus lactis counts above 10 8 CFU / mL. Samples without the addition of turmeric in the are lighter than samples that have added turmeric to the formulation. The pH of the samples showed a significant reduction with variation in acidity. Formulations added turmeric presented curcuminoids unchanged in all samples until the end of storage. Samples without the addition of turmeric showed lower amounts of total phenolics. The viscosity varied between the samples. The general sensorial acceptance of the product using the hedonic scale reached greater acceptance in the product with the addition of salt. When with the addition of sugar, there was a reduction in acceptance.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45461135","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 : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.9
{"title":"PHYSICOCHEMICAL, SENSORIAL AND FUNCTIONAL PROPERTIES OF\u0000ARROWROOT (Maranta arundinacea) FLOUR AS AFFECTED BY THE\u0000FLOUR EXTRACTION METHOD","authors":"","doi":"10.34302/crpjfst/2023.15.2.9","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.9","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47555557","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 : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.14
{"title":"FUNCTIONAL NATURAL YOGURT TABLET BASED\u0000ON MUCILAG OKRA FRUIT AND FLEXSEED POWDER AS PREBIOTIC","authors":"","doi":"10.34302/crpjfst/2023.15.2.14","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.14","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47417515","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 : 2023-06-29DOI: 10.34302/crpjfst/2023.15.2.11
Hamzah Aleryani, Juan Li, Q. Gao, Bao-Liang Bi, Abdullah Abdo, Jingxiu He
The interaction between epigallocatechin gallate (EGCG) and whey protein isolate (WPI) under various pH and ion concentrations conditions was examined by ultraviolet-visible spectrophotometer and fluorescence spectra. The results showed that EGCG with WPI was linked mainly by electrostatic force, and EGCG caused the fluorescence quenching of WPI through a static quenching. Furthermore, in vitro static release results showed that the release process of EGCG from EGCG-WPI gel in release medium of different pH and ion concentrations follows the Korsmeyer-Peppas model and conform to the non-Fick diffusion law. Finally, the binding constant KA and the constant release Kapp kinetic model were established. The model followed the equation LnK A =A − 1 n LnK app .
用紫外可见分光光度计和荧光光谱研究了不同pH和离子浓度条件下表没食子儿茶素没食子酸酯(EGCG)与乳清分离蛋白(WPI)的相互作用。结果表明，EGCG与WPI主要通过静电力相互作用，EGCG通过静电猝灭作用使WPI荧光猝灭。体外静态释放结果表明，EGCG- wpi凝胶在不同pH和离子浓度的释放介质中，EGCG的释放过程符合Korsmeyer-Peppas模型，符合非菲克扩散规律。最后，建立了结合常数KA和恒定释放Kapp动力学模型。模型为LnK A =A−1 n LnK app。
{"title":"THE RELEASE CHARACTERISTICS OF EPIGALLOCATECHIN GALLATE\u0000FROM THE GEL WERE AFFECTED BY ITS REACTION WITH WHEY\u0000PROTEIN ISOLATE","authors":"Hamzah Aleryani, Juan Li, Q. Gao, Bao-Liang Bi, Abdullah Abdo, Jingxiu He","doi":"10.34302/crpjfst/2023.15.2.11","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.11","url":null,"abstract":"The interaction between epigallocatechin gallate (EGCG) and whey protein isolate (WPI) under various pH and ion concentrations conditions was examined by ultraviolet-visible spectrophotometer and fluorescence spectra. The results showed that EGCG with WPI was linked mainly by electrostatic force, and EGCG caused the fluorescence quenching of WPI through a static quenching. Furthermore, in vitro static release results showed that the release process of EGCG from EGCG-WPI gel in release medium of different pH and ion concentrations follows the Korsmeyer-Peppas model and conform to the non-Fick diffusion law. Finally, the binding constant KA and the constant release Kapp kinetic model were established. The model followed the equation LnK A =A − 1 n LnK app .","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45790590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"MACHINE LEARNING AND BLOCK CHAIN MODEL FOR SUPPLYING FOOD PRODUCTS AND MAINTAIN FOOD QUALITY","authors":"","doi":"10.34302/si/233","DOIUrl":"https://doi.org/10.34302/si/233","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42499775","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 : 2023-03-10DOI: 10.34302/crpjfst/2023.15.1.12
{"title":"QUALITY, ACCEPTABILITY AND SHELF LIFE OF CHICKEN NUGGETS\u0000PREPARED FROM DIFFERENT CHICKEN MEAT TYPES","authors":"","doi":"10.34302/crpjfst/2023.15.1.12","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.1.12","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49304527","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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