M. E. S. Lopez, M. Gontijo, L. S. Batalha, R. S. Mendonça
{"title":"Bio-Sanitization Using Specific Bacteriophages to Control Escherichia coli O157:H7 in Cherry Tomatoes","authors":"M. E. S. Lopez, M. Gontijo, L. S. Batalha, R. S. Mendonça","doi":"10.19026/ajfst.16.5942","DOIUrl":"https://doi.org/10.19026/ajfst.16.5942","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"135 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75988297","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}
Gilver Rosero-Chasoy, J. I. Hleap-Zapata, A. Ayala-Aponte, Gloria I Giraldo-Gómez, L. Serna-Cock
The aim of study was to evaluate the replacement effect of wheat (Triticum aestivum L.) flour by Yacon (Smallanthus sonchifolius (Poepp) peel flour in a Frankfurter-type sausages formulation. In order to obtain an optimal incorporation level, five formulations from which Wheat Flour (WF) replacement with YPF were carried out as follows: 25, 50, 75 and 100%, respectively. Therefore, emulsifying stability, pH, water retention capacity, color, proximal composition and texture profile in Frankfurter-type sausages, were evaluated. Results showed that water retention capacity in sausage increased upon 6% when is replaced with up to 50% WF. pH decreased upon replacement with 75% WF. Conversely, Frankfurter-type sausages with added YPF had a higher protein content and hardness at different levels. In addition, the most similar formulation to the control sample was 25% YPF. Results demonstrated that wheat flour replacement (replaced with 25% of YPF) by yacon peel flour, which was beneficial for frankfurter-type sausages quality.
{"title":"Formulation of Frankfurter-type Sausages with Yacon Peel Flour as Non-conventional Linker","authors":"Gilver Rosero-Chasoy, J. I. Hleap-Zapata, A. Ayala-Aponte, Gloria I Giraldo-Gómez, L. Serna-Cock","doi":"10.19026/AJFST.16.5962","DOIUrl":"https://doi.org/10.19026/AJFST.16.5962","url":null,"abstract":"The aim of study was to evaluate the replacement effect of wheat (Triticum aestivum L.) flour by Yacon (Smallanthus sonchifolius (Poepp) peel flour in a Frankfurter-type sausages formulation. In order to obtain an optimal incorporation level, five formulations from which Wheat Flour (WF) replacement with YPF were carried out as follows: 25, 50, 75 and 100%, respectively. Therefore, emulsifying stability, pH, water retention capacity, color, proximal composition and texture profile in Frankfurter-type sausages, were evaluated. Results showed that water retention capacity in sausage increased upon 6% when is replaced with up to 50% WF. pH decreased upon replacement with 75% WF. Conversely, Frankfurter-type sausages with added YPF had a higher protein content and hardness at different levels. In addition, the most similar formulation to the control sample was 25% YPF. Results demonstrated that wheat flour replacement (replaced with 25% of YPF) by yacon peel flour, which was beneficial for frankfurter-type sausages quality.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81588172","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}
Angela Janet García Salcedo, Olga Lucía Torres Vargas, K. J. F. López
{"title":"Quinoa and Amaranth as Protein Source in the Elaboration of a Cooked Ham-Type Meat Analog","authors":"Angela Janet García Salcedo, Olga Lucía Torres Vargas, K. J. F. López","doi":"10.19026/ajfst.16.5967","DOIUrl":"https://doi.org/10.19026/ajfst.16.5967","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91355257","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}
Gomez Sandra M., Reales Laura, Rodriguez Angelica, Espitia Paula J.P., Thiles Irina L.
The aim of the study is to determine the prevalence of overweight and obesity and related risk factors in children aged 6 to 12, who attended four public and private schools in the neighborhood of Las Flores, in the city of Barranquilla, Colombia. A descriptive cross-sectional study was carried out in children aged 6 to 12. The population studied was 281 students, 51.60% girls and 48.40% boys, with average age of 8.9 years. The study subjects were selected by simple random sampling. The variables studied include socio-demographic characteristics such as age, sex and school grade, type of educational institution, the pattern of physical activity, food pattern (frequency of consumption of foods, fast foods and soft drinks) and nutritional status. Thirty percent of the population studied were under an excess of weight, 22% were overweight and 8% were obese. Excess weight was more prevalent in boys (32%) than in girls (29%). It was observed that overweight increases as age and school grade increases. The high prevalence of overweight and obesity in school-age children is a potential risk for adult obesity. This situation is problematic for public health in which timely intervention is required.
{"title":"Prevalence of Overweight and Obesity and Related Risk Factors in Schoolchildren 6 to 12 Years at Las Flores Neighborhood-Barranquilla","authors":"Gomez Sandra M., Reales Laura, Rodriguez Angelica, Espitia Paula J.P., Thiles Irina L.","doi":"10.19026/AJFST.16.5939","DOIUrl":"https://doi.org/10.19026/AJFST.16.5939","url":null,"abstract":"The aim of the study is to determine the prevalence of overweight and obesity and related risk factors in children aged 6 to 12, who attended four public and private schools in the neighborhood of Las Flores, in the city of Barranquilla, Colombia. A descriptive cross-sectional study was carried out in children aged 6 to 12. The population studied was 281 students, 51.60% girls and 48.40% boys, with average age of 8.9 years. The study subjects were selected by simple random sampling. The variables studied include socio-demographic characteristics such as age, sex and school grade, type of educational institution, the pattern of physical activity, food pattern (frequency of consumption of foods, fast foods and soft drinks) and nutritional status. Thirty percent of the population studied were under an excess of weight, 22% were overweight and 8% were obese. Excess weight was more prevalent in boys (32%) than in girls (29%). It was observed that overweight increases as age and school grade increases. The high prevalence of overweight and obesity in school-age children is a potential risk for adult obesity. This situation is problematic for public health in which timely intervention is required.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80711547","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}
C. Carmen, D. Alba, Domenech-Asensi Guillermo, Ros-Berruezo Gaspar, M. Carmen
The objective of this study was to evaluate the in vitro antibacterial activity of edible parts of Moringa oleifera against spore-forming bacteria associated with diarrhea such us Clostridium difficile and Clostridium perfringens . Ethanolic, methanolic, aqueous and acetone extracts in several presentations of M. oleifera (fresh leaf, leaf powder, whole seed powder and seed husk powder) were obtained. Broth microdilution method was used to analyze the activity and to determine the Minimum Inhibitory Concentrations (MICs) and the Minimum Bactericidal Concentrations (MBCs). A two-fold serial dilution of each extract was tested against C. difficile and C. perfringens during 48 h under anaerobic conditions. The broth microdilution analyzes revealed that red-stemmed leaf showed the lowest MICs (ranging from 3.9 to125 &mug/mL), followed by whole seed (MICs 29.29-1875 &mug/mL), green-stemmed leaf (MICs 39-2500 &mug/mL) and seed husk (MICs 390.6-1562.5 &mug/mL). The MBCs values were 1000-2000 &mug/mL for red-stemmed leaf fresh, 1250-10000 &mug/mL for green-stemmed leaf fresh, 6250-12500 &mug/mL for red-stemmed leaf powder, 2500-25000 &mug/mL for whole seed and 25000 &mug/mL for seed husk. The study revealed that leaves and seeds in different concentrations, irrespective of their presentation, inhibited the growth of the tested strains to varying degrees depending on the solvent employed in extraction. Therefore, it may be concluded that M. oleifera may be a potential source for antimicrobial molecule (s) against pathogenic Clostridium spp.
{"title":"Screening of Antibacterial Activity of Moringa oleifera Against Pathogenic Clostridium spp.","authors":"C. Carmen, D. Alba, Domenech-Asensi Guillermo, Ros-Berruezo Gaspar, M. Carmen","doi":"10.19026/AJFST.16.5930","DOIUrl":"https://doi.org/10.19026/AJFST.16.5930","url":null,"abstract":"The objective of this study was to evaluate the in vitro antibacterial activity of edible parts of Moringa oleifera against spore-forming bacteria associated with diarrhea such us Clostridium difficile and Clostridium perfringens . Ethanolic, methanolic, aqueous and acetone extracts in several presentations of M. oleifera (fresh leaf, leaf powder, whole seed powder and seed husk powder) were obtained. Broth microdilution method was used to analyze the activity and to determine the Minimum Inhibitory Concentrations (MICs) and the Minimum Bactericidal Concentrations (MBCs). A two-fold serial dilution of each extract was tested against C. difficile and C. perfringens during 48 h under anaerobic conditions. The broth microdilution analyzes revealed that red-stemmed leaf showed the lowest MICs (ranging from 3.9 to125 &mug/mL), followed by whole seed (MICs 29.29-1875 &mug/mL), green-stemmed leaf (MICs 39-2500 &mug/mL) and seed husk (MICs 390.6-1562.5 &mug/mL). The MBCs values were 1000-2000 &mug/mL for red-stemmed leaf fresh, 1250-10000 &mug/mL for green-stemmed leaf fresh, 6250-12500 &mug/mL for red-stemmed leaf powder, 2500-25000 &mug/mL for whole seed and 25000 &mug/mL for seed husk. The study revealed that leaves and seeds in different concentrations, irrespective of their presentation, inhibited the growth of the tested strains to varying degrees depending on the solvent employed in extraction. Therefore, it may be concluded that M. oleifera may be a potential source for antimicrobial molecule (s) against pathogenic Clostridium spp.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73977223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Analysis of the Agroindustrial Business Sector and its Perspective in the Academic-Laboral Field of Agroindustrial Engineering Program in Popular University of Aguachica","authors":"Chavez Galvis Jacqueline, E. Cárcamo","doi":"10.19026/AJFST.16.5931","DOIUrl":"https://doi.org/10.19026/AJFST.16.5931","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78211335","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}
R. Olivero, Ángel, Eliecer J. Iglesias, M. Ariza, R. Torres
The objective of this study was to evaluate the effect of different yeast strains (Lalvin 71B-112, Red Star Premier Cuvee, Red Star Montrachet) on the quality of blackberry grape wines. Blackberry grape ( Syzygium cumini L. Skeels), as it is known in the Atlantic coast, grows with great abundance and on a wild basis in gardens, streets and avenues, but it is rarely used by this region’s inhabitants. In the fermentation process, yeast strains were inoculated within three fermentation musts with the same physicochemical characteristics, cleared up with Bentonite (USP grade) and different parameters such as pH, alcohol levels, color, residual sulfur, appearance and sensory analysis were evaluated; then, the results were subjected to a statistical analysis with “Statgraphics1” and “Excel” to identify if there were significant differences amongst wine samples from the blackberry grapes. The results showed that the grape wine with the best characteristics was the one fermented with the Red Star yeast, which displayed superior quality with respect to the others. In the color evaluation, the % of red saw a decrease. The alcohol production that was obtained was influenced by the initial pH resulting in a characteristic degree of alcohol for this type of alcoholic beverage. It was determined that the optimum dose for the process of clearing in blackberry grape wine is 0.9 g/L of albumin since it complies with all the parameters established in the standard.
本研究的目的是评价不同酵母菌(Lalvin 71B-112，红星顶级Cuvee，红星蒙拉榭)对黑莓葡萄酒品质的影响。黑莓葡萄(Syzygium cumini L. Skeels)在大西洋沿岸被称为黑莓葡萄，在花园、街道和林荫大道上大量野生生长，但该地区的居民很少使用它。在发酵过程中，在三个具有相同理化特性的发酵罐内接种酵母菌株，用膨润土(USP级)进行清理，并对不同参数(pH、酒精含量、颜色、残硫、外观和感官分析)进行评价;然后，用“Statgraphics1”和“Excel”对结果进行统计分析，以确定黑莓葡萄的葡萄酒样品之间是否存在显著差异。结果表明，用红星酵母发酵的葡萄酒品质最好，品质优于其他品种。在颜色评估中，红色的百分比有所下降。所获得的酒精产量受到初始pH值的影响，从而导致这种酒精饮料的特征酒精度。结果表明，白蛋白在黑莓葡萄清酒过程中的最佳剂量为0.9 g/L，符合标准中所建立的各项参数。
{"title":"Evaluation of the Effect of Different Yeast Strains on the Quality of Blackberry Grape Wine (Syzygium cumini L. Skeels)","authors":"R. Olivero, Ángel, Eliecer J. Iglesias, M. Ariza, R. Torres","doi":"10.19026/ajfst.16.5974","DOIUrl":"https://doi.org/10.19026/ajfst.16.5974","url":null,"abstract":"The objective of this study was to evaluate the effect of different yeast strains (Lalvin 71B-112, Red Star Premier Cuvee, Red Star Montrachet) on the quality of blackberry grape wines. Blackberry grape ( Syzygium cumini L. Skeels), as it is known in the Atlantic coast, grows with great abundance and on a wild basis in gardens, streets and avenues, but it is rarely used by this region’s inhabitants. In the fermentation process, yeast strains were inoculated within three fermentation musts with the same physicochemical characteristics, cleared up with Bentonite (USP grade) and different parameters such as pH, alcohol levels, color, residual sulfur, appearance and sensory analysis were evaluated; then, the results were subjected to a statistical analysis with “Statgraphics1” and “Excel” to identify if there were significant differences amongst wine samples from the blackberry grapes. The results showed that the grape wine with the best characteristics was the one fermented with the Red Star yeast, which displayed superior quality with respect to the others. In the color evaluation, the % of red saw a decrease. The alcohol production that was obtained was influenced by the initial pH resulting in a characteristic degree of alcohol for this type of alcoholic beverage. It was determined that the optimum dose for the process of clearing in blackberry grape wine is 0.9 g/L of albumin since it complies with all the parameters established in the standard.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85741013","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 aim of the study was evaluating the incidence of pectin concentration, soluble solids concentration, extraction temperature and pH in the rheological behavior and molecular mass of a mango vallenato pectin gel. Experimental design was in blocks (mango pectin and commercial) completely random, in factorial arrangement 2, for the factors, pectin concentration (0.5-0.25% w/w), temperature (50, 70°C), pH (2.22.8) and solids concentration (55, 65°Brix), with three replicates. Storage modulus (G’), loss modulus (G”) and loss tangent (tan δ), determined on the rheometer AR 1500 with parallel plate geometry, were determined. The data were adjusted to the MarkHouwink-Sakurada model to determine the molecular weight of the pectin gel. Gels with 0.25% of mango pectin showed viscous behavior with little gelling property, the gels prepared with 50% of mango pectin at 55°Brix soluble solids concentration had a structured gel behavior, similar behavior to those of commercial pectin. The molecular mass of the gel prepared with mango pectin was in the range of 583.90 to 24.17 kDa, being significantly affected by the concentration of 0.25% of pectin, the extraction temperature and soluble solids concentration.
{"title":"Effect of Temperature, pH and Concentration of Soluble Solids on the Rheological Behavior and Molecular Mass of Pectin Obtained from Mango Vallenato Shell (Mangifera indica l.)","authors":"Ricardo Durán, R. Torres, Y. Peralta-Ruiz","doi":"10.19026/ajfst.16.5934","DOIUrl":"https://doi.org/10.19026/ajfst.16.5934","url":null,"abstract":"The aim of the study was evaluating the incidence of pectin concentration, soluble solids concentration, extraction temperature and pH in the rheological behavior and molecular mass of a mango vallenato pectin gel. Experimental design was in blocks (mango pectin and commercial) completely random, in factorial arrangement 2, for the factors, pectin concentration (0.5-0.25% w/w), temperature (50, 70°C), pH (2.22.8) and solids concentration (55, 65°Brix), with three replicates. Storage modulus (G’), loss modulus (G”) and loss tangent (tan δ), determined on the rheometer AR 1500 with parallel plate geometry, were determined. The data were adjusted to the MarkHouwink-Sakurada model to determine the molecular weight of the pectin gel. Gels with 0.25% of mango pectin showed viscous behavior with little gelling property, the gels prepared with 50% of mango pectin at 55°Brix soluble solids concentration had a structured gel behavior, similar behavior to those of commercial pectin. The molecular mass of the gel prepared with mango pectin was in the range of 583.90 to 24.17 kDa, being significantly affected by the concentration of 0.25% of pectin, the extraction temperature and soluble solids concentration.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90333235","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":"Pilot Process for Obtaining Fructose from Industrial Cassava (Manihot esculenta C)","authors":"H. Jorge, S. Jairo, Hernández Fernando","doi":"10.19026/AJFST.16.5940","DOIUrl":"https://doi.org/10.19026/AJFST.16.5940","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81656503","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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