Figueroa Jorge A., Cadena Edith M., Rincon Cristian C., Salcedo Jairo G.
{"title":"Modification of the Fermentation Process for Sour Cassava Starch with Expansion Properties","authors":"Figueroa Jorge A., Cadena Edith M., Rincon Cristian C., Salcedo Jairo G.","doi":"10.19026/ajfst.16.5937","DOIUrl":"https://doi.org/10.19026/ajfst.16.5937","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77394490","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 this study is to evaluate how the number of dopants in the cassava starch polymer and the oxidation potential of the cathode influence the electrical energy accumulation properties. Materials are synthesized by two stages: In the stage I, synthesis of the conductive polymer was performed from cassava starch, plasticizers and lithium perchlorate; later, in the stage II, salt-doped polypyrrole was electrochemically synthesized. Sodium ptoluenesulfonate and lithium perchlorate were used as doping salts. Characterization of materials were performed by Electrochemical Impedance Spectroscopy (EIS) and cyclic voltammetry. The best results were obtained for assays 1 and 4 constituted by1.5 g of starch and 0.5 V for the cathode and 3 g of starch and 0.7 V for the cathode, respectively. Respective specific charge capacities and specific energies were 3.765×10-4 Ah/kg and 3.477×10-5 Wh/kg for the assay 1 and 2.234×10-4 Ah/kg and 9.095×10-5 Wh/kg for the assay 4. These responses are associated with a higher values of electrical conductivity for the assay 1 and 4 by EIS, favoring the mobility of the charges within the materials; Finally, the stability of assay voltammograms indicates how their properties can be maintained at the time.
{"title":"Synthesis and Electrochemical Characterization of Polypyrrole/Sodium p-Toluenesulfonate Biofilms Supported on Cassava Starch Conductive Polymers for Applications in Electrical Charge Accumulators","authors":"E. M. Miguel, A. Alvaro, S. Manuel","doi":"10.19026/ajfst.16.5947","DOIUrl":"https://doi.org/10.19026/ajfst.16.5947","url":null,"abstract":"The aim of this study is to evaluate how the number of dopants in the cassava starch polymer and the oxidation potential of the cathode influence the electrical energy accumulation properties. Materials are synthesized by two stages: In the stage I, synthesis of the conductive polymer was performed from cassava starch, plasticizers and lithium perchlorate; later, in the stage II, salt-doped polypyrrole was electrochemically synthesized. Sodium ptoluenesulfonate and lithium perchlorate were used as doping salts. Characterization of materials were performed by Electrochemical Impedance Spectroscopy (EIS) and cyclic voltammetry. The best results were obtained for assays 1 and 4 constituted by1.5 g of starch and 0.5 V for the cathode and 3 g of starch and 0.7 V for the cathode, respectively. Respective specific charge capacities and specific energies were 3.765×10-4 Ah/kg and 3.477×10-5 Wh/kg for the assay 1 and 2.234×10-4 Ah/kg and 9.095×10-5 Wh/kg for the assay 4. These responses are associated with a higher values of electrical conductivity for the assay 1 and 4 by EIS, favoring the mobility of the charges within the materials; Finally, the stability of assay voltammograms indicates how their properties can be maintained at the time.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77765253","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}
L. I. Bedoya-Corrales, H. Ciro-Velásquez, J. A. Osorio-Saraz
The aim of this work was to study the vacuum drying on some quality properties of annatto seeds ( Bixaorellana . Quality properties of the dried product were analyzed using the Response Surface Methodology (RSM) considering the vacuum pressure and temperature of the drying process. In addition, the drying kinetics and stability of the dried product were studied. The analysis of the results indicated that Page’s model was the most suitable to describe the drying behavior, where the bulk density of the final product and total color change between fresh annatto seeds and dry seeds were not statistically significant. The optimum vacuum drying conditions were 45°C, 10.45 mbar and 12 h, with values of 0.358 for the water activity, 7.588 %(w.b) for the moisture content and 9.61% for the bixin content. Additionally, the bixin content presents a decreasing trend during storage for both conditions of light and darkness, where during 28 days of storage, the loss of bixin was 5.27% for light and 4.14% for darkness.
{"title":"Vacuum Drying of Annatto Seeds (Bixaorellana): Drying Kinetics, Optimization and Stability Study","authors":"L. I. Bedoya-Corrales, H. Ciro-Velásquez, J. A. Osorio-Saraz","doi":"10.19026/ajfst.14.5977","DOIUrl":"https://doi.org/10.19026/ajfst.14.5977","url":null,"abstract":"The aim of this work was to study the vacuum drying on some quality properties of annatto seeds ( Bixaorellana . Quality properties of the dried product were analyzed using the Response Surface Methodology (RSM) considering the vacuum pressure and temperature of the drying process. In addition, the drying kinetics and stability of the dried product were studied. The analysis of the results indicated that Page’s model was the most suitable to describe the drying behavior, where the bulk density of the final product and total color change between fresh annatto seeds and dry seeds were not statistically significant. The optimum vacuum drying conditions were 45°C, 10.45 mbar and 12 h, with values of 0.358 for the water activity, 7.588 %(w.b) for the moisture content and 9.61% for the bixin content. Additionally, the bixin content presents a decreasing trend during storage for both conditions of light and darkness, where during 28 days of storage, the loss of bixin was 5.27% for light and 4.14% for darkness.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79826535","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}
A. Rouamba, M. Compaoré, Vincent Ouédraogo, M. Kiendrebeogo
The objective is to highlight the useful of tropical wild edible fruits with antibacterial properties. Six wild edible fruits from medicinal plant of Burkina Faso were extracted by ethanol and fractioned by using hexane, chloroform, ethyl acetate and methanol. The samples antibacterial effect was evaluated by using agar diffusion method and their anti-quorum sensing activity was measured spectrophotometrically. The bioactive compounds like flavonoid and polyphenolic compounds were quantified in different fractions from fruits. Interestingly, fruit extracts and fractions inhibited the growth of Pseudomonas aeruginosa POA1 tetracycline resistant and Staphylococcus aureus aztreonam resistant but the fractions did not improve the diameter of inhibition zone. According to this data, extracts and salicylic acid at 100 &mug/mL compared to vehicle didn’t affect bacterial growth but exhibited an anti-quorum sensing activity by inhibiting pyocyanin production and elastase activity. The pyocyanin production inhibition was increased from 11.68 to 54.54% and the elastase activity inhibition, from 21.05 to 40.35%. Interestingly, extract of Adansonia digitate was more active on the inhibition of pyocyanin production than salicylic acid while extract of Vitellaria paradoxa presented the same inhibition of elastase activity like salicylic acid (p>0.05). The phenolic compounds contribution to the diameter of inhibition zone of Pseudomonas aeruginosa, elastase activity and pyocyanin production inhibition was 0.56, 0.55 and 0.76 (p<0.05) respectively. These findings showed that tropical wild edible fruits are a reservoir of antibacterial bioactive compounds and could be exploited to fight microbial resistance.
{"title":"Antibacterial and Anti-Quorum Sensing Activities of Ethanol Extract and its Fractions from Six Wild Fruits of Burkina Faso","authors":"A. Rouamba, M. Compaoré, Vincent Ouédraogo, M. Kiendrebeogo","doi":"10.19026/AJFST.14.5979","DOIUrl":"https://doi.org/10.19026/AJFST.14.5979","url":null,"abstract":"The objective is to highlight the useful of tropical wild edible fruits with antibacterial properties. Six wild edible fruits from medicinal plant of Burkina Faso were extracted by ethanol and fractioned by using hexane, chloroform, ethyl acetate and methanol. The samples antibacterial effect was evaluated by using agar diffusion method and their anti-quorum sensing activity was measured spectrophotometrically. The bioactive compounds like flavonoid and polyphenolic compounds were quantified in different fractions from fruits. Interestingly, fruit extracts and fractions inhibited the growth of Pseudomonas aeruginosa POA1 tetracycline resistant and Staphylococcus aureus aztreonam resistant but the fractions did not improve the diameter of inhibition zone. According to this data, extracts and salicylic acid at 100 &mug/mL compared to vehicle didn’t affect bacterial growth but exhibited an anti-quorum sensing activity by inhibiting pyocyanin production and elastase activity. The pyocyanin production inhibition was increased from 11.68 to 54.54% and the elastase activity inhibition, from 21.05 to 40.35%. Interestingly, extract of Adansonia digitate was more active on the inhibition of pyocyanin production than salicylic acid while extract of Vitellaria paradoxa presented the same inhibition of elastase activity like salicylic acid (p>0.05). The phenolic compounds contribution to the diameter of inhibition zone of Pseudomonas aeruginosa, elastase activity and pyocyanin production inhibition was 0.56, 0.55 and 0.76 (p<0.05) respectively. These findings showed that tropical wild edible fruits are a reservoir of antibacterial bioactive compounds and could be exploited to fight microbial resistance.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75491919","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}
This study evaluated an Ultrasound-Assisted solid-liquid Extraction (UAE) aided by Response Surface Methodology (RSM) to obtain bioactive-rich extracts from pumpkin ( Cucurbita moschata ) dried peel. Total Phenolic Compounds (TPC), Total Flavonoids Content (TFC), as well as the in vitro Antioxidant Activity (AA), were assessed. The physicochemical analysis revealed that Pumpkin Peel Flour (PPF) has an excellent nutritional profile, comprised by lipids (11.80%), proteins (6.02%) and total fibre (1.96%), in addition to valuable quantity of minerals such as P, Mg, Ca, Fe, Na, Zn and Mn. A Box-Behnken design was applied to analyse the effect of the concentration of solvent, the extraction time and the solid-liquid ratio as independent variables and the TPC, TFC and AA in response. PPF is a rich source of TPC (145.51-479.05 mg GAE/L) and TFC (44.08-89.68 mg CTE/L), which contribute to a high antioxidant activity (653.90-1698.20 &mumol TE/L). Using the RSM, a simultaneous optimisation was performed by the desirability function and the optimum condition to maximise the obtaining of target compounds was with 80% ethanol in the proportion of 10 mL/g (solvent vs raw material) during 45 min. External validation was subsequently conducted on the proposed optimal point and all results were within ±95% of the prediction intervals proposed by the models. Thus, the UAE aided by RSM was shown to be an adequate approach to model the recovery of bioactive compounds with antioxidant properties from a by-product of the pumpkin industry.
{"title":"Pumpkin Peel Flour Extracts Obtained by an Ultrasound-Assisted System as a Rich Source of Bioactive Compounds with Antioxidant Properties","authors":"supSuelen Avila, supVivian Cristina Ito, supGerson Lopes Teixeira, supFlavia Roberta Buss Marenda, supJuliane Souza, supAcacio Antonio Ferreira Zielinski, supRosemary Hoffmann Ribani","doi":"10.19026/AJFST.14.5981","DOIUrl":"https://doi.org/10.19026/AJFST.14.5981","url":null,"abstract":"This study evaluated an Ultrasound-Assisted solid-liquid Extraction (UAE) aided by Response Surface Methodology (RSM) to obtain bioactive-rich extracts from pumpkin ( Cucurbita moschata ) dried peel. Total Phenolic Compounds (TPC), Total Flavonoids Content (TFC), as well as the in vitro Antioxidant Activity (AA), were assessed. The physicochemical analysis revealed that Pumpkin Peel Flour (PPF) has an excellent nutritional profile, comprised by lipids (11.80%), proteins (6.02%) and total fibre (1.96%), in addition to valuable quantity of minerals such as P, Mg, Ca, Fe, Na, Zn and Mn. A Box-Behnken design was applied to analyse the effect of the concentration of solvent, the extraction time and the solid-liquid ratio as independent variables and the TPC, TFC and AA in response. PPF is a rich source of TPC (145.51-479.05 mg GAE/L) and TFC (44.08-89.68 mg CTE/L), which contribute to a high antioxidant activity (653.90-1698.20 &mumol TE/L). Using the RSM, a simultaneous optimisation was performed by the desirability function and the optimum condition to maximise the obtaining of target compounds was with 80% ethanol in the proportion of 10 mL/g (solvent vs raw material) during 45 min. External validation was subsequently conducted on the proposed optimal point and all results were within ±95% of the prediction intervals proposed by the models. Thus, the UAE aided by RSM was shown to be an adequate approach to model the recovery of bioactive compounds with antioxidant properties from a by-product of the pumpkin industry.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84481613","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 potential of using hydrolyzed egg white (hEW) as a food additive to decrease shrinkage, cooking loss of pork meat slices was investigated. Functional characteristics including solubility, Water-Holding Capacity (WHC) and Oil-Binding Capacity (OBC) of three hEWs by using different kinds of enzymes, a commercial small size peptide S and native egg white (NEw) were evaluated. Pork meat slices (8 cm×6 cm) with thickness of 4 mm were soaked in the same weight of solution contained hEW, small peptide S or NEw at a protein concentration of 10% (w/v) at 4°C for 24 h respectively. Results showed that, cooking loss (%) and shrinkage rate (%) decreased when raw meat was immersed in the solution which contained hEWs or NEw. Meat treated by hEW obtained by using enzyme-Thermoase PC10F® showed an excellent WHC and resulted in the least shrinkage rate (3.2%) compared with the meat soaked in the same portion of water (shrinkage rate of 22.7%). Moreover, by using a scanning electron microscopy, relative larger holes and a grainy appearance of endomysium sheaths were also observed in the meat treated by this hEW. Treated by hEWs and NEw contributed to the decrease of elasticity and toughness of cooked meat. Thus, treated by hEWs may permit reduction in cooking loss as and shrinkage rate of pork meat slices.
{"title":"Effect of Egg White Hydrolysates on the Shrinkage, Cooking Loss and Texture of Pork Meat Slices","authors":"Yu Wang, H. Enomoto, Jufang Shen, H. Hatta","doi":"10.19026/AJFST.14.5980","DOIUrl":"https://doi.org/10.19026/AJFST.14.5980","url":null,"abstract":"The potential of using hydrolyzed egg white (hEW) as a food additive to decrease shrinkage, cooking loss of pork meat slices was investigated. Functional characteristics including solubility, Water-Holding Capacity (WHC) and Oil-Binding Capacity (OBC) of three hEWs by using different kinds of enzymes, a commercial small size peptide S and native egg white (NEw) were evaluated. Pork meat slices (8 cm×6 cm) with thickness of 4 mm were soaked in the same weight of solution contained hEW, small peptide S or NEw at a protein concentration of 10% (w/v) at 4°C for 24 h respectively. Results showed that, cooking loss (%) and shrinkage rate (%) decreased when raw meat was immersed in the solution which contained hEWs or NEw. Meat treated by hEW obtained by using enzyme-Thermoase PC10F® showed an excellent WHC and resulted in the least shrinkage rate (3.2%) compared with the meat soaked in the same portion of water (shrinkage rate of 22.7%). Moreover, by using a scanning electron microscopy, relative larger holes and a grainy appearance of endomysium sheaths were also observed in the meat treated by this hEW. Treated by hEWs and NEw contributed to the decrease of elasticity and toughness of cooked meat. Thus, treated by hEWs may permit reduction in cooking loss as and shrinkage rate of pork meat slices.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81032387","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 aims of study was to find the best technology for extracting anthocyanins from the red respberry. Different technologies for the preliminary extraction of anthocyanins from red raspberry fruit as the raw material, including Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), were studied. The effects of extraction time, extraction temperature, solvent-material ratio and other factors on the anthocyanin yield were investigated. The center point combination experiment design was used to analyze the various extraction conditions, determine significance and interactions between various factors and optimize the extraction parameters. The final extraction rate obtained using MAE (0.0598 mg/g) was about 1.5-fold higher than that using UAE (0.0412 mg/g). The free radical scavenging activity of the extracts was examined in different in-vitro antioxidant experiments in comparison with ascorbic acid (Vc) as the control. In these DPPH (2,2-diphenyl-1-picrylhydrazyl), hydroxyl and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging experiments, MAE and UAE extracts showed free radical scavenging activities 2.8 and 1.5-fold, 4.7 and 3-fold and 1.2 and 1-fold higher, respectively, than those of the Vc control. Furthermore, the scavenging activities of red raspberry anthocyanin extracts against the different free radicals increased in the order hydroxyl > ABTS > DPPH, while the antioxidant capacity of the MAE extract was higher than that of the UAE extract.
{"title":"Technologies for Extracting Anthocyanins from the Red Raspberry and their Free Radical Scavenging Ability","authors":"supYinghui Liu, supXuemei Zhang, supHan Li, supShuang Gao, supLixia Wang, supYiling Tian","doi":"10.19026/AJFST.14.5978","DOIUrl":"https://doi.org/10.19026/AJFST.14.5978","url":null,"abstract":"The aims of study was to find the best technology for extracting anthocyanins from the red respberry. Different technologies for the preliminary extraction of anthocyanins from red raspberry fruit as the raw material, including Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), were studied. The effects of extraction time, extraction temperature, solvent-material ratio and other factors on the anthocyanin yield were investigated. The center point combination experiment design was used to analyze the various extraction conditions, determine significance and interactions between various factors and optimize the extraction parameters. The final extraction rate obtained using MAE (0.0598 mg/g) was about 1.5-fold higher than that using UAE (0.0412 mg/g). The free radical scavenging activity of the extracts was examined in different in-vitro antioxidant experiments in comparison with ascorbic acid (Vc) as the control. In these DPPH (2,2-diphenyl-1-picrylhydrazyl), hydroxyl and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging experiments, MAE and UAE extracts showed free radical scavenging activities 2.8 and 1.5-fold, 4.7 and 3-fold and 1.2 and 1-fold higher, respectively, than those of the Vc control. Furthermore, the scavenging activities of red raspberry anthocyanin extracts against the different free radicals increased in the order hydroxyl > ABTS > DPPH, while the antioxidant capacity of the MAE extract was higher than that of the UAE extract.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73931315","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}
A. Idris, W. Ibadullah, N. Mustapha, N. Saari, N. Abedin
The aim of the present work was to investigate the effect of the addition of resistant starch (unmodified potato starch) on physicochemical properties and lipid stability of fried fish crackers packed in two types of packaging. Fish crackers added with one part of resistant starch were prepared, packed into two types of packaging with four different layers of packaging material; (i) polyethylene terephthalate-polyethylene-aluminium-linear low density polyethylene and (ii) oriented polypropylene-polyethylene-metallized polyethylene terephthalate-linear low density polyethylene and stored at 25, 40 and 60°C for 12 weeks. The linear expansion and oil absorption of the fried fish cracker were 58.00 ± 3.46% and 12.60 ± 1.34% respectively. Physical analyses showed an increase in moisture contents (from 2.75-3.47% to 4.08-4.54%), water activities (0.297 to 0.436aw) and a* and b* values (5.27 to 9.14% and 21.09 to 25.27%, respectively), while a decrease in L* value (from 63 to 58%), hardness (from 2.110 to 1.117 kg) and crispiness (from 12.46 to 8.18 kg/sec) throughout 12 weeks of storage at all temperatures tested. The lipid yield of the crackers increased during the storage time and the concentrations of conjugated dienes and thiobarbituric acid reactive substances showed a gradual increase and decrease, respectively. These results showed that the fried fish crackers in the storage study had undergone lipid oxidation where physical and chemical deterioration were observed and measured. In conclusion, the addition of one part of resistant starch in crackers has given positive effect on the stability of the resulting fried fish crackers.
{"title":"Effect of Addition of Resistant Starch on Oxidative Stability of Fried Fish Crackers as Influenced by Storage Temperatures and Packaging Materials","authors":"A. Idris, W. Ibadullah, N. Mustapha, N. Saari, N. Abedin","doi":"10.19026/AJFST.14.5911","DOIUrl":"https://doi.org/10.19026/AJFST.14.5911","url":null,"abstract":"The aim of the present work was to investigate the effect of the addition of resistant starch (unmodified potato starch) on physicochemical properties and lipid stability of fried fish crackers packed in two types of packaging. Fish crackers added with one part of resistant starch were prepared, packed into two types of packaging with four different layers of packaging material; (i) polyethylene terephthalate-polyethylene-aluminium-linear low density polyethylene and (ii) oriented polypropylene-polyethylene-metallized polyethylene terephthalate-linear low density polyethylene and stored at 25, 40 and 60°C for 12 weeks. The linear expansion and oil absorption of the fried fish cracker were 58.00 ± 3.46% and 12.60 ± 1.34% respectively. Physical analyses showed an increase in moisture contents (from 2.75-3.47% to 4.08-4.54%), water activities (0.297 to 0.436aw) and a* and b* values (5.27 to 9.14% and 21.09 to 25.27%, respectively), while a decrease in L* value (from 63 to 58%), hardness (from 2.110 to 1.117 kg) and crispiness (from 12.46 to 8.18 kg/sec) throughout 12 weeks of storage at all temperatures tested. The lipid yield of the crackers increased during the storage time and the concentrations of conjugated dienes and thiobarbituric acid reactive substances showed a gradual increase and decrease, respectively. These results showed that the fried fish crackers in the storage study had undergone lipid oxidation where physical and chemical deterioration were observed and measured. In conclusion, the addition of one part of resistant starch in crackers has given positive effect on the stability of the resulting fried fish crackers.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"35 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82799370","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":"Development of New Product 'Cocoa Spirulina as Functional Food'","authors":"A. Afriliana, A. Subagio, A. Abdullah","doi":"10.19026/AJFST.14.5910","DOIUrl":"https://doi.org/10.19026/AJFST.14.5910","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75629401","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}
In this study, we assessed the antioxidant efficacy of four different size distributions of Egg White (EW) hydrolysates and evaluated their potential as natural antioxidants for meat preservation. Water solubility and Oxygen Radical Absorbance Capacity (ORAC) of EW hydrolysates were measured. Hydrolysis contributed to the increase of ORAC values of EW hydrolysates in comparison with native egg white. Based on this result, we investigated the effects of EW hydrolysates on color stability of pork slices. Pork slices were individually soaked in four EW hydrolysates solutions at 10% (w/w) protein concentration. After storage at 4°C for 24 h, objective measurements of the color of pork slices were performed using a colorimeter, the content of metmyoblobin before and after soak was also determined. Small size EW hydrolysate S showed a good ORAC value (389 µmol TE/g) and an excellent water solubility, inhibited color change (ΔE = 2.8) in treated pork slices, the lowest metmyoglobin proportion was also found in the meat treated by this small size EW hydrolysate S. Moreover, it was demonstrated that EW hydrolysates were generally better than the Control (only with water) in improving color stability during storage time. These results indicate that EW hydrolysates are promising sources of biological antioxidants and can potentially be used as preservatives in meat products.
{"title":"Evaluation of Antioxidant Activity of Egg White Hydrolysates and Their Application on Color Stability of Pork Meat Slices","authors":"Yu Wang, Jufang Shen, H. Hatta","doi":"10.19026/ajfst.14.5912","DOIUrl":"https://doi.org/10.19026/ajfst.14.5912","url":null,"abstract":"In this study, we assessed the antioxidant efficacy of four different size distributions of Egg White (EW) hydrolysates and evaluated their potential as natural antioxidants for meat preservation. Water solubility and Oxygen Radical Absorbance Capacity (ORAC) of EW hydrolysates were measured. Hydrolysis contributed to the increase of ORAC values of EW hydrolysates in comparison with native egg white. Based on this result, we investigated the effects of EW hydrolysates on color stability of pork slices. Pork slices were individually soaked in four EW hydrolysates solutions at 10% (w/w) protein concentration. After storage at 4°C for 24 h, objective measurements of the color of pork slices were performed using a colorimeter, the content of metmyoblobin before and after soak was also determined. Small size EW hydrolysate S showed a good ORAC value (389 µmol TE/g) and an excellent water solubility, inhibited color change (ΔE = 2.8) in treated pork slices, the lowest metmyoglobin proportion was also found in the meat treated by this small size EW hydrolysate S. Moreover, it was demonstrated that EW hydrolysates were generally better than the Control (only with water) in improving color stability during storage time. These results indicate that EW hydrolysates are promising sources of biological antioxidants and can potentially be used as preservatives in meat products.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77220635","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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