Romaric Ou etch ehou, A. Sanoussi, Akouavi Balbine Fagla-Amoussou, M. H. Hounhouigan, D. Hounhouigan, P. Azokpota
Food packaging plays an important role in ensuring the global quality of the food consumed by people. Technological progress has been achieved in recent years in the food packaging sector, leading to a great diversity of food packaging, including bio-based packaging. This review highlights the different types of biodegradable polymers that are used for food packaging production, their characteristics and effects on food quality. Three categories of bio-based packaging are classified according to the origin of the materials: Polymers directly extracted from natural materials, polymers synthesized from bio derived monomers, and polymers produced by microorganisms. Bio-based food packaging has various properties and is increasingly used to limit the use of plastic packaging produced with petroleum resources. Several types of interactions occur between food and bio-based packaging such as permeation, migration and sorption. Depending on the properties of the material used for production, bio-based packaging contributes differently to the preservation of packaged food. Key words: Biopolymers, food packaging, food quality, renewable material, biodegradable packaging.
{"title":"Bio-based packaging used in food processing: A critical review","authors":"Romaric Ou etch ehou, A. Sanoussi, Akouavi Balbine Fagla-Amoussou, M. H. Hounhouigan, D. Hounhouigan, P. Azokpota","doi":"10.5897/AJFS2020.2064","DOIUrl":"https://doi.org/10.5897/AJFS2020.2064","url":null,"abstract":"Food packaging plays an important role in ensuring the global quality of the food consumed by people. Technological progress has been achieved in recent years in the food packaging sector, leading to a great diversity of food packaging, including bio-based packaging. This review highlights the different types of biodegradable polymers that are used for food packaging production, their characteristics and effects on food quality. Three categories of bio-based packaging are classified according to the origin of the materials: Polymers directly extracted from natural materials, polymers synthesized from bio derived monomers, and polymers produced by microorganisms. Bio-based food packaging has various properties and is increasingly used to limit the use of plastic packaging produced with petroleum resources. Several types of interactions occur between food and bio-based packaging such as permeation, migration and sorption. Depending on the properties of the material used for production, bio-based packaging contributes differently to the preservation of packaged food. \u0000 \u0000 \u0000 \u0000 Key words: Biopolymers, food packaging, food quality, renewable material, biodegradable packaging.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"12 1 1","pages":"131-144"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78039039","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 Lablab bean, cooking time and organoleptic qualities are major factors that influence its adoption and consumption. Its production in Kenya has been constrained by low yielding varieties, pests, poor agronomy and varieties with non-preferred taste and flavor. This study was initiated to evaluate cooking time and organoleptic traits of six Dolichos genotypes, (G2, B1, M5, LG1, W7 and G2), that had been bred at the University of Eldoret and two checks (Local Variety and DL1002). Cooking time and organoleptic studies were carried out on-farm in Meru County, Ruiri sub location using an organized farmer group (Ruiri farmers group) that comprised of ten panelists (seven women and three men). There was a high significant difference (P ≤ 0.001) among the six improved genotypes and the two checks in terms of cooking time and sensory attributes evaluated. Cooking time ranged from 87 to 159 min, with genotype M5 taking the shortest time (87 min) and local variety taking the longest time (159 min) to cook, respectively. In overall acceptability, genotypes G2, G1, M5 and B1 were highly rated because of their short cooking time and good organoleptic attributes. High variability among the genotypes evaluated could be exploited even further in breeding programs to produce genotypes that take even less time to cook and with even better organoleptic characters for easy adoption by farmers. Key words: Lablab (Lablab purpureus), cooking time, organoleptic traits.
{"title":"Evaluation of cooking time and organoleptic traits of improved Dolichos (Lablab purpureus (L.) sweet) genotypes","authors":"David Ngure, M. Kinyua, O. Kiplagat","doi":"10.5897/AJFS2021.2098","DOIUrl":"https://doi.org/10.5897/AJFS2021.2098","url":null,"abstract":"In Lablab bean, cooking time and organoleptic qualities are major factors that influence its adoption and consumption. Its production in Kenya has been constrained by low yielding varieties, pests, poor agronomy and varieties with non-preferred taste and flavor. This study was initiated to evaluate cooking time and organoleptic traits of six Dolichos genotypes, (G2, B1, M5, LG1, W7 and G2), that had been bred at the University of Eldoret and two checks (Local Variety and DL1002). Cooking time and organoleptic studies were carried out on-farm in Meru County, Ruiri sub location using an organized farmer group (Ruiri farmers group) that comprised of ten panelists (seven women and three men). There was a high significant difference (P ≤ 0.001) among the six improved genotypes and the two checks in terms of cooking time and sensory attributes evaluated. Cooking time ranged from 87 to 159 min, with genotype M5 taking the shortest time (87 min) and local variety taking the longest time (159 min) to cook, respectively. In overall acceptability, genotypes G2, G1, M5 and B1 were highly rated because of their short cooking time and good organoleptic attributes. High variability among the genotypes evaluated could be exploited even further in breeding programs to produce genotypes that take even less time to cook and with even better organoleptic characters for easy adoption by farmers. \u0000 \u0000 \u0000 \u0000 Key words: Lablab (Lablab purpureus), cooking time, organoleptic traits.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72735555","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}
Judith N. Katumbi, J. Imungi, G. Abong’, C. Gachuiri, A. Mwang’ombe, D. Omayio, Joshua Ombaka Owade
The guava (Psidium guajava) grows on farms or in the bush in many parts of Kenya, including Kitui and Taita Taveta, and remains virtually unattended. Guava fruit value chain is commercially disorganized and standard postharvest handling and storage procedures are not practiced as there is no bulk handling. This study evaluated the harvesting and postharvest handling practices of the guava fruit in two counties of Kenya. A total of 417 farmers were selected from the two counties (Kitui, n=214 and Taita Taveta, n=203). Using a structured questionnaire, data was collected utilizing Open Data Kit (ODK). Results showed that the main indicative maturity indices in Kitui and Taita Taveta were skin color (98.59 and 92.12%) and full ripe (38.79 and 18.72%) respectively. Results indicated that no packaging was done at farm level as only small quantities were harvested. Storage period was short (< 4 days) mainly to await consumption as reported by 41.6 and 55.2% handlers in Kitui and Taita Taveta, respectively. A cluster analysis of hygiene and postharvest handling practices indicated that Kitui farmers were more knowledgeable (71.9%) as compared to Taita Taveta (49.8%). Additionally, female farmers were more knowledgeable (65.4%) on postharvest handling than males (55.4%). Postharvest handling practices were informal with little packaging, poor hygiene practices, short term storage and informal marketing of small quantities in both Counties. Key words: Guavas, postharvest, preservation, postharvest handling, hygiene, postharvest losses.
{"title":"Harvesting, postharvest handling, hygiene knowledge and practices of guava fruit farmers: A comparative study of two counties of Kenya","authors":"Judith N. Katumbi, J. Imungi, G. Abong’, C. Gachuiri, A. Mwang’ombe, D. Omayio, Joshua Ombaka Owade","doi":"10.5897/AJFS2021.2079","DOIUrl":"https://doi.org/10.5897/AJFS2021.2079","url":null,"abstract":"The guava (Psidium guajava) grows on farms or in the bush in many parts of Kenya, including Kitui and Taita Taveta, and remains virtually unattended. Guava fruit value chain is commercially disorganized and standard postharvest handling and storage procedures are not practiced as there is no bulk handling. This study evaluated the harvesting and postharvest handling practices of the guava fruit in two counties of Kenya. A total of 417 farmers were selected from the two counties (Kitui, n=214 and Taita Taveta, n=203). Using a structured questionnaire, data was collected utilizing Open Data Kit (ODK). Results showed that the main indicative maturity indices in Kitui and Taita Taveta were skin color (98.59 and 92.12%) and full ripe (38.79 and 18.72%) respectively. Results indicated that no packaging was done at farm level as only small quantities were harvested. Storage period was short (< 4 days) mainly to await consumption as reported by 41.6 and 55.2% handlers in Kitui and Taita Taveta, respectively. A cluster analysis of hygiene and postharvest handling practices indicated that Kitui farmers were more knowledgeable (71.9%) as compared to Taita Taveta (49.8%). Additionally, female farmers were more knowledgeable (65.4%) on postharvest handling than males (55.4%). Postharvest handling practices were informal with little packaging, poor hygiene practices, short term storage and informal marketing of small quantities in both Counties. \u0000 \u0000 \u0000 \u0000 Key words: Guavas, postharvest, preservation, postharvest handling, hygiene, postharvest losses.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88999888","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}
Linly Banda, Mukani Moyo, Mariam Nakitto, J. Swanckaert, A. Onyango, Esther Magiri, G. McDougall, L. Ducreux, M. Taylor, T. Muzhingi
Several instrumental texture analysis methods have been developed for use in sweetpotato. However, there are very few reports on the use of the wedge fracture test. The purpose of the study was to develop a texture analysis method using a wedge fracture and evaluate its performance against compression test in assessing sweetpotato varieties with different cooking times. The optimal cooking time (OCT) of five sweetpotato varieties was determined by boiling 2.5 cm3 cubes until soft. Samples for texture analysis were prepared under four conditions: 85°C for 10 and 15 min; and 95°C for 5 and 10 min. Peak positive force (firmness) and total work done (toughness) were determined using the wedge fracture texture analysis. The correlation between the OCT and texture measurements was evaluated, and samples incubated at 85°C for 15 min had the highest correlation with OCT (R2 = 0.725). Using this heat treatment, texture measurements from the wedge fracture were compared to those obtained from a compression test. The wedge fracture test gave significant discrimination of sweetpotato varieties (p ≤ 0.05) while the compression test did not. The wedge fracture test is thus recommended for determining the instrumental firmness of boiled sweetpotato varieties with different cooking times. Key words: Texture, wedge fracture test, orange-fleshed sweetpotato, optimal cooking time.
{"title":"Application of wedge fracture test for texture analysis in boiled sweetpotato (Ipomoea batatas)","authors":"Linly Banda, Mukani Moyo, Mariam Nakitto, J. Swanckaert, A. Onyango, Esther Magiri, G. McDougall, L. Ducreux, M. Taylor, T. Muzhingi","doi":"10.5897/AJFS2020.2054","DOIUrl":"https://doi.org/10.5897/AJFS2020.2054","url":null,"abstract":"Several instrumental texture analysis methods have been developed for use in sweetpotato. However, there are very few reports on the use of the wedge fracture test. The purpose of the study was to develop a texture analysis method using a wedge fracture and evaluate its performance against compression test in assessing sweetpotato varieties with different cooking times. The optimal cooking time (OCT) of five sweetpotato varieties was determined by boiling 2.5 cm3 cubes until soft. Samples for texture analysis were prepared under four conditions: 85°C for 10 and 15 min; and 95°C for 5 and 10 min. Peak positive force (firmness) and total work done (toughness) were determined using the wedge fracture texture analysis. The correlation between the OCT and texture measurements was evaluated, and samples incubated at 85°C for 15 min had the highest correlation with OCT (R2 = 0.725). Using this heat treatment, texture measurements from the wedge fracture were compared to those obtained from a compression test. The wedge fracture test gave significant discrimination of sweetpotato varieties (p ≤ 0.05) while the compression test did not. The wedge fracture test is thus recommended for determining the instrumental firmness of boiled sweetpotato varieties with different cooking times. \u0000 \u0000 \u0000 \u0000 Key words: Texture, wedge fracture test, orange-fleshed sweetpotato, optimal cooking time.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"37 1 1","pages":"145-151"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83752462","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 assessed handling practices and microbiological contamination of salted sun-dried Nile Perch, Lates niloticus, commonly known as Kayabo in Tanzania. The processors of Kayabo were small-scale processors located at Kanyama and Mwaloni, Mwanza. Mixed methods (observations, face-to-face interviews, and microbiological sampling) were used to assess handling practices of processors and microbiological quality of Kayabo. Hierarchical cluster analysis on handling practices of Kayabo processors produced three distinct clusters of 15 (Cluster I), 10 (Cluster II), and 5 (Cluster III) processors. In general, the majority of processors had inadequate training on appropriate food handling, lack of hygienically designed facilities (building and cooling), poor sanitation, and the use of low-quality raw materials (rejects from industrial processing units). Assessment of microbiological quality of Kayabo indicated a significant (P<0.05) variation in Total Viable Counts, TVC (2.08 - 8.68 Log CFU/25 g), and Staphylococcus aureus (<1-5.49 log CFU/25 g) among the clusters. About 80% (12/15) and 42% (5/12) of the processors in 'Cluster I' exceeded the legal limits for TVC (5 Log CFU/25 g) and S. aureus (3 Log CFU/25 g), respectively. Strikingly, Escherichia coli and Listeria monocytogenes were below the quantification limits. Intervention measures for improvement on the raw materials, structure, and infrastructure, training, and adoption of good practices across the value chain are urgently needed to ensure the quality and safety of Kayabo. Key words: Fish, salted sundried nile perch, handling practices, microbiological quality, Kayabo, Lake Victoria.
{"title":"Handling practices and microbiological quality of kayabo - salted sun-dried nileperch Lates niloticus from Lake Victoria, Tanzania","authors":"Nuru E. Mwasulama, J. Kussaga, B. Tiisekwa","doi":"10.5897/AJFS2020.1947","DOIUrl":"https://doi.org/10.5897/AJFS2020.1947","url":null,"abstract":"This study assessed handling practices and microbiological contamination of salted sun-dried Nile Perch, Lates niloticus, commonly known as Kayabo in Tanzania. The processors of Kayabo were small-scale processors located at Kanyama and Mwaloni, Mwanza. Mixed methods (observations, face-to-face interviews, and microbiological sampling) were used to assess handling practices of processors and microbiological quality of Kayabo. Hierarchical cluster analysis on handling practices of Kayabo processors produced three distinct clusters of 15 (Cluster I), 10 (Cluster II), and 5 (Cluster III) processors. In general, the majority of processors had inadequate training on appropriate food handling, lack of hygienically designed facilities (building and cooling), poor sanitation, and the use of low-quality raw materials (rejects from industrial processing units). Assessment of microbiological quality of Kayabo indicated a significant (P<0.05) variation in Total Viable Counts, TVC (2.08 - 8.68 Log CFU/25 g), and Staphylococcus aureus (<1-5.49 log CFU/25 g) among the clusters. About 80% (12/15) and 42% (5/12) of the processors in 'Cluster I' exceeded the legal limits for TVC (5 Log CFU/25 g) and S. aureus (3 Log CFU/25 g), respectively. Strikingly, Escherichia coli and Listeria monocytogenes were below the quantification limits. Intervention measures for improvement on the raw materials, structure, and infrastructure, training, and adoption of good practices across the value chain are urgently needed to ensure the quality and safety of Kayabo. \u0000 \u0000 \u0000 \u0000 Key words: Fish, salted sundried nile perch, handling practices, microbiological quality, Kayabo, Lake Victoria.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"45 1","pages":"81-91"},"PeriodicalIF":0.0,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80258948","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}
Plantain (Musa paradisiaca) fruit constitutes a staple food widely consumed predominantly in Africa. The peel, a major by-product, of plantain fruit is largely viewed to be of little or no significance and consequently discarded, thereby constituting a threat to the environment. It is on account of the foregoing that this study was designed to investigate the phytochemical and mineral components of both the unripe and ripe plantain peels, and possibly suggest ways for its proper utilization. This study was conducted using standard phytochemical assay procedures and the atomic absorption spectrophotometric methods. The result of the phytochemical screening showed the presence of alkaloids (3.53 ± 0.64 and 3.4 ± 0.38 g/100 g), flavonoids (0.16 ± 0.05 and 0.13 ± 0.02 g/100 g), tannins (2.18 ± 0.63 and 3.22 ± 0.82 g/100 g) and terpenoids (1.88 ± 0.24 and 1.83 ± 0.19 g/100 g) in unripe and ripe plantain peels, respectively. More so, for both the unripe and ripe plantain peels, considerable levels of Ca (176.30 ± 8.77 and 176.42 ± 8.94 mg/100 g), Na (47.37 ± 5.82 and 47.34 ± 5.72 mg/100 g), K (787.70 ± 6.20 and 787.73 ± 6.29 mg/100 g), Mg (81.60 ± 0.12 and 81.31 ± 0.31 mg/100 g), and Fe (40.95 ± 15.61 and 26.25 ± 14.80 mg/100 g) were detected in the peel samples investigated, respectively, with the unripe plantain however possessing a significantly higher level of Fe. The amount of Pb (0.4 ± 0.02 mg/100 g) and (0.023 ± 0.01 mg/100 g) for unripe and ripe, respectively, were significantly low (P < 0.05) to engender any deleterious consequences. This study therefore demonstrates that, the often undervalued plantain peels contain a substantial amount of mineral elements, phytochemicals and an infinitesimal level of toxicants. The peels, as a result, could be further processed and utilized as nutraceuticals in food and animal feeds. Key words: Mineral elements, phytochemicals, plantain peels.
{"title":"Assessment of phytochemical and mineral composition of unripe and ripe plantain (Musa paradisiaca) peels","authors":"Sani Muhammad Uzairu, Muhammad Atiku Kano","doi":"10.5897/AJFS2017.1680","DOIUrl":"https://doi.org/10.5897/AJFS2017.1680","url":null,"abstract":"Plantain (Musa paradisiaca) fruit constitutes a staple food widely consumed predominantly in Africa. The peel, a major by-product, of plantain fruit is largely viewed to be of little or no significance and consequently discarded, thereby constituting a threat to the environment. It is on account of the foregoing that this study was designed to investigate the phytochemical and mineral components of both the unripe and ripe plantain peels, and possibly suggest ways for its proper utilization. This study was conducted using standard phytochemical assay procedures and the atomic absorption spectrophotometric methods. The result of the phytochemical screening showed the presence of alkaloids (3.53 ± 0.64 and 3.4 ± 0.38 g/100 g), flavonoids (0.16 ± 0.05 and 0.13 ± 0.02 g/100 g), tannins (2.18 ± 0.63 and 3.22 ± 0.82 g/100 g) and terpenoids (1.88 ± 0.24 and 1.83 ± 0.19 g/100 g) in unripe and ripe plantain peels, respectively. More so, for both the unripe and ripe plantain peels, considerable levels of Ca (176.30 ± 8.77 and 176.42 ± 8.94 mg/100 g), Na (47.37 ± 5.82 and 47.34 ± 5.72 mg/100 g), K (787.70 ± 6.20 and 787.73 ± 6.29 mg/100 g), Mg (81.60 ± 0.12 and 81.31 ± 0.31 mg/100 g), and Fe (40.95 ± 15.61 and 26.25 ± 14.80 mg/100 g) were detected in the peel samples investigated, respectively, with the unripe plantain however possessing a significantly higher level of Fe. The amount of Pb (0.4 ± 0.02 mg/100 g) and (0.023 ± 0.01 mg/100 g) for unripe and ripe, respectively, were significantly low (P < 0.05) to engender any deleterious consequences. This study therefore demonstrates that, the often undervalued plantain peels contain a substantial amount of mineral elements, phytochemicals and an infinitesimal level of toxicants. The peels, as a result, could be further processed and utilized as nutraceuticals in food and animal feeds. \u0000 \u0000 \u0000 \u0000 Key words: Mineral elements, phytochemicals, plantain peels.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87893140","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}
Ozone is active against a broad spectrum of microorganisms. Ozone treatment can enhance safety and increase shelf life with limited impact on product quality. Ozone is known to be one of the strongest oxidizers that can have applications in foods. In the gaseous state, ozone is denser than air, colorless at lower concentrations and possesses a distinct odor. Ozone can be generated using a few methods, by photochemical procedures specifically UV light, electrolysis of water, with corona discharge being the most common method. In the food processing industry, ozone acts as a powerful sterilizer against both Gram-positive and Gram-negative bacteria, bacterial spores, fungi, viruses, and protozoa. Ozone affects the unsaturated lipids in the cell membrane causing leakage of cellular components that can lead to cell death. There are numerous examples to show that ozone has been successfully applied in food processing, specifically in sanitation by disinfecting food plant equipment and contact surfaces, packaging materials, water, air in storage and refrigeration systems, and for foods such as dried and fresh fruits and vegetables. The shelf life and quality of different food products can be maintained using ozone through reduction of spoilage microorganisms. Key words: Ozone, food, inactivation, sanitation, bacteria.
{"title":"Inactivation of microbes by ozone in the food industry: A review","authors":"Mohamed Ziyaina, B. Rasco","doi":"10.5897/AJFS2020.2074","DOIUrl":"https://doi.org/10.5897/AJFS2020.2074","url":null,"abstract":"Ozone is active against a broad spectrum of microorganisms. Ozone treatment can enhance safety and increase shelf life with limited impact on product quality. Ozone is known to be one of the strongest oxidizers that can have applications in foods. In the gaseous state, ozone is denser than air, colorless at lower concentrations and possesses a distinct odor. Ozone can be generated using a few methods, by photochemical procedures specifically UV light, electrolysis of water, with corona discharge being the most common method. In the food processing industry, ozone acts as a powerful sterilizer against both Gram-positive and Gram-negative bacteria, bacterial spores, fungi, viruses, and protozoa. Ozone affects the unsaturated lipids in the cell membrane causing leakage of cellular components that can lead to cell death. There are numerous examples to show that ozone has been successfully applied in food processing, specifically in sanitation by disinfecting food plant equipment and contact surfaces, packaging materials, water, air in storage and refrigeration systems, and for foods such as dried and fresh fruits and vegetables. The shelf life and quality of different food products can be maintained using ozone through reduction of spoilage microorganisms. \u0000 \u0000 \u0000 \u0000 Key words: Ozone, food, inactivation, sanitation, bacteria.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"83 1","pages":"113-120"},"PeriodicalIF":0.0,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82767420","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}
Hae-Soo Kim, Do Yeon Jeon, Ha-Nul Lee, Seong-Jin Hong, S. Nam, Jeongsik Choi, Y. Kwon, D. Moon, Young-sun Kim
Gallic acid (GA) is a functional ingredient abundant in Chinese pu-erh tea. The aim of this study was to increase the GA content in green tea extracts using acid hydrolysis. (-)-Epigallocatechin gallate treated with 1 M hydrochloric acid at 110°C for 1 h resulted in a GA yield of 45.6%. However, under these conditions, (-)-epigallocatechin was easily oxidized and rendered undetectable. On applying the same treatment to green tea extracts of Korea-cultivated Chamnok, a native species, and Yabukita, the GA contents increased from 0.17 to 4.87, 0.28 to 5.33 and 0.17 to 4.44 mM, respectively. In Chamnok extracts prepared following harvesting at three different time points, the GA contents increased from 0.17 to 4.48, 0.12 to 5.16 and 0.06 to 5.71 mM. Therefore, it is possible to produce green tea extracts with high GA concentrations using simple acid hydrolysis. This will greatly benefit the production of functional ingredients and will be useful in the beverage industry. Key words: Domestic cultivar, EGCG, EGC, tannase.
{"title":"Increasing gallic acid contents in green tea extracts using acid hydrolysis","authors":"Hae-Soo Kim, Do Yeon Jeon, Ha-Nul Lee, Seong-Jin Hong, S. Nam, Jeongsik Choi, Y. Kwon, D. Moon, Young-sun Kim","doi":"10.5897/AJFS2020.2024","DOIUrl":"https://doi.org/10.5897/AJFS2020.2024","url":null,"abstract":"Gallic acid (GA) is a functional ingredient abundant in Chinese pu-erh tea. The aim of this study was to increase the GA content in green tea extracts using acid hydrolysis. (-)-Epigallocatechin gallate treated with 1 M hydrochloric acid at 110°C for 1 h resulted in a GA yield of 45.6%. However, under these conditions, (-)-epigallocatechin was easily oxidized and rendered undetectable. On applying the same treatment to green tea extracts of Korea-cultivated Chamnok, a native species, and Yabukita, the GA contents increased from 0.17 to 4.87, 0.28 to 5.33 and 0.17 to 4.44 mM, respectively. In Chamnok extracts prepared following harvesting at three different time points, the GA contents increased from 0.17 to 4.48, 0.12 to 5.16 and 0.06 to 5.71 mM. Therefore, it is possible to produce green tea extracts with high GA concentrations using simple acid hydrolysis. This will greatly benefit the production of functional ingredients and will be useful in the beverage industry. \u0000 \u0000 \u0000 \u0000 Key words: Domestic cultivar, EGCG, EGC, tannase.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"61 1","pages":"100-106"},"PeriodicalIF":0.0,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80871657","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}
Wheat flour commonly used in making noodles is rich in starch but poor in protein and fiber. Wheat flour substituted with soybean and carrot pomace flours were used to produce instant fried noodles. Soybean is high in protein while carrot pomace is rich in dietary fiber. The aim of this study was to evaluate the effect of substituting wheat flour with soybean and carrot pomace flour on the physicochemical, cooking and sensory properties of instant fried noodles. Four flour blends in ratios of 100:0:0, 80:15:5, 70:20:10, 60:25:15 wheat, soybean and carrot pomace flour respectively were prepared. The results indicated a significant difference (P<0.05) in protein and crude fiber content of the noodles made from the flour blends. The cooking loss and water absorption increased with increase in the amount of substituted soybean and carrot pomace flour. There was no significant difference in the tensile strength among noodles. However, breaking length of the noodles decreased with increase in replacement of soybean and carrot pomace flour. The noodles decreased in brightness with increased carrot pomace substitution. Noodles made from 80% wheat flour, 15% soybean flour and 5% carrot pomace were the most preferred by the sensory panelist. Incorporation of soybean flour and carrot pomace flour improved the nutritional quality and sensory attributes of the instant fried noodles. Key words: Instant fried noodles, carrot pomace flour, soybean flour.
{"title":"Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour","authors":"Tiony Mercy Chepkosgei, I. Orina","doi":"10.5897/AJFS2020.2019","DOIUrl":"https://doi.org/10.5897/AJFS2020.2019","url":null,"abstract":"Wheat flour commonly used in making noodles is rich in starch but poor in protein and fiber. Wheat flour substituted with soybean and carrot pomace flours were used to produce instant fried noodles. Soybean is high in protein while carrot pomace is rich in dietary fiber. The aim of this study was to evaluate the effect of substituting wheat flour with soybean and carrot pomace flour on the physicochemical, cooking and sensory properties of instant fried noodles. Four flour blends in ratios of 100:0:0, 80:15:5, 70:20:10, 60:25:15 wheat, soybean and carrot pomace flour respectively were prepared. The results indicated a significant difference (P<0.05) in protein and crude fiber content of the noodles made from the flour blends. The cooking loss and water absorption increased with increase in the amount of substituted soybean and carrot pomace flour. There was no significant difference in the tensile strength among noodles. However, breaking length of the noodles decreased with increase in replacement of soybean and carrot pomace flour. The noodles decreased in brightness with increased carrot pomace substitution. Noodles made from 80% wheat flour, 15% soybean flour and 5% carrot pomace were the most preferred by the sensory panelist. Incorporation of soybean flour and carrot pomace flour improved the nutritional quality and sensory attributes of the instant fried noodles. \u0000 \u0000 \u0000 \u0000 Key words: Instant fried noodles, carrot pomace flour, soybean flour.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"53 1","pages":"92-99"},"PeriodicalIF":0.0,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90240851","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}
S. Boulemkahel, L. Benatallah, C. Besombes, K. Allaf, M. Zidoune
This work aimed to investigate the impact of Instant Controlled Pressure Drop (DIC) treatment on the technological quality of Gluten-Free Bread (GFB) based on Rice-Field bean Formula (RFF). Two DIC factors were used as independent parameters of a Design of Experiments (DoE); X1: DIC temperature ranged from 100 to 165°C which was rigorously correlated with the dry saturated steam pressure ranged between 0.1 and 0.7 MPa, and X2: the processing time ranged from 20 to 60 s. The main response (Y) was the specific Volume (Vsp) of the GFB. The statistical analysis was performed using the Response Surface Methodology (MSR) to study and optimize the DIC treatment effect on technological quality (Vsp) of the GFB. The breads crumb was characterized by image analysis. The GFB optimum from RFF was obtained with DIC steam pressure of 0.3 MPa (temperature of 132.5°C) for a short treatment time of 20 s. It provided the highest Vsp of 2.7 ± 0.04 cm3/g with an improvement of 10.20% than the GFB control and a great total number of alveoli. Hence, DIC treatment was an effective improvement mean of technological quality of GFB based on RFF for celiac patients. Key words: Instant controlled pressure drop (DIC), rice-field bean formula, gluten-free bread, design of experiments (DoE), specific volume, crumb structure.
{"title":"Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments","authors":"S. Boulemkahel, L. Benatallah, C. Besombes, K. Allaf, M. Zidoune","doi":"10.5897/AJFS2020.2073","DOIUrl":"https://doi.org/10.5897/AJFS2020.2073","url":null,"abstract":"This work aimed to investigate the impact of Instant Controlled Pressure Drop (DIC) treatment on the technological quality of Gluten-Free Bread (GFB) based on Rice-Field bean Formula (RFF). Two DIC factors were used as independent parameters of a Design of Experiments (DoE); X1: DIC temperature ranged from 100 to 165°C which was rigorously correlated with the dry saturated steam pressure ranged between 0.1 and 0.7 MPa, and X2: the processing time ranged from 20 to 60 s. The main response (Y) was the specific Volume (Vsp) of the GFB. The statistical analysis was performed using the Response Surface Methodology (MSR) to study and optimize the DIC treatment effect on technological quality (Vsp) of the GFB. The breads crumb was characterized by image analysis. The GFB optimum from RFF was obtained with DIC steam pressure of 0.3 MPa (temperature of 132.5°C) for a short treatment time of 20 s. It provided the highest Vsp of 2.7 ± 0.04 cm3/g with an improvement of 10.20% than the GFB control and a great total number of alveoli. Hence, DIC treatment was an effective improvement mean of technological quality of GFB based on RFF for celiac patients. \u0000 \u0000 \u0000 \u0000 Key words: Instant controlled pressure drop (DIC), rice-field bean formula, gluten-free bread, design of experiments (DoE), specific volume, crumb structure.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"1 1-3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91475770","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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