{"title":"Influence of Cold Storage and Processing of Edible Mushroom on Ergothioneine Concentration","authors":"Shu-Yao Tsai, Zihong Chen","doi":"10.18178/ijfe.5.3.159-163","DOIUrl":"https://doi.org/10.18178/ijfe.5.3.159-163","url":null,"abstract":"Edible and medicinal mushrooms are healthy foods relatively low in calories and fat but rich in proteins, vitamins, minerals and ergothioneine. After mushrooms are harvested, they continue to breathe and metabolize. Therefore, many physiologically active contents will change after harvest. Due to the different storage time and cooking ways, we studied a variety of ergothioneine content to determine the content of ergothioneine in Flammulina velutipes, Pleurotus citrinopileatus and Pleurotus eryngii after processing and cold storage. We compared the ergothioneine after different storage days in 4°C, dry way (freeze dry, cold air dry, hot air dry), radiation dose (pulsed light), cooking method (boil, stir-fry, gas fry) with high performance liquid chromatography to determine the process that can keep most ergothioneine. Ergothioneine content decreased while P. citrinopileatus storage days increased, and the highest content of ergothioneine was found to be 2241.6 μg/g on the third day. After irradiation of different dose of pulse light, the content of ergothioneine had no significant difference between 30 and 50 pulse form three types mushroom. The lowest content is to cook in boiled water for 3~10 minutes. Therefore, storage for 3 days, irradiation 50 pulse light, boiling for 3~5 minutes, gas-frying for 6 minutes, stir-frying for 10 minutes, and freeze drying was the best way to keep the ergothioneine in P. citrinopileatus. However, the processing treatment had little effect on F. velutipes and P. eryngii, except for boil treatment. Food processing and storage has the potential to slightly alter the stability of ergothioneine in mushrooms. Consumer guideline for estimating dietary intake of ergothioneine is to not boil mushrooms for too long, in order to retain more ergothioneine content.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131306133","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}
M. Ismail, Sebahattin Serhat Turgut, E. Karacabey, E. Küçüköner
{"title":"Effect of Ohmic Heating on the Physical Properties of Fried Carrot Cubes","authors":"M. Ismail, Sebahattin Serhat Turgut, E. Karacabey, E. Küçüköner","doi":"10.18178/ijfe.5.3.190-194","DOIUrl":"https://doi.org/10.18178/ijfe.5.3.190-194","url":null,"abstract":"In the present study, the effect of ohmic heating on some physical and quality properties of carrot cubes was evaluated. Carrot cubes (1 cm) were pre-treated at two different voltage levels (95 V and 150 V) for 10 seconds. Then, carrot cubes were fried in sunflower oil for 60 seconds at 180°C. Moisture content (%, db), oil content (%, db), textural properties (firmness; g-force and hardness; g-force) and colour parameters (L*, a*, b* and total colour change; ΔE) of the samples were determined. According to the results, the moisture content of carrot samples varied in the range of 67.98±0.82-88.72±0.03 and the lowest corresponding value belonged to the carrot sample treated at 150 V. Similarly, the highest oil content (7.15±0.90) was measured for that same cube sample, as well. Any significant difference in hardness value was not observed among all fried samples (p>0.05). For colour parameters, the highest L* (61.04±1.03) and a* (31.22±1.52) were measured at the surface of raw carrot cubes and highest b*(44.35±0.82) was found for the sample treated at 95 F. The lowest L* (51.49±1.03) was measured on the surface of the samples subjected to the ohmic heating at 150 V. The lowest values corresponding to a* (18.95±1.43) and b*(38.10±1.45) were for the samples fried without ohmic treatment. The total colour change (ΔE) was in between 15.68±1.62 to 16.32±2.26 for all fried samples. ","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134085522","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":"The Effects of Magnetic Fields on Plants Growth: A Comprehensive Review","authors":"N. E. Nyakane, E. Markus, M. M. Sedibe","doi":"10.18178/ijfe.5.1.79-87","DOIUrl":"https://doi.org/10.18178/ijfe.5.1.79-87","url":null,"abstract":"Climate change is a key global concern particularly in the field of agriculture. Farmers around the world mainly in developing countries are faced with the critical problem due to reduction of potential crop yields and a decrease in water availability for irrigation and increasing food demands to cover the population needs. As a result, water shortage and poor yield are being increasingly accepted as major limitations. Researchers have documented that magnetic treatment can conserve both the quantity and quality of water and crop yield. This paper presents an extensive survey of studies on the effects of the fields on plants over the past 20 years. Many aspects of plants growth, seed germination, yield, quality and water as affected by magnetic fields (MF) are investigated. The inconsistency and contradictory outcomes from the studies appear to indicate that the effects of MF on plants may be dependent on species and/or MF characteristics such as intensity and exposure time.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133459262","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}
Ahmed Jarray, M. Habibi, B. J. Scheper, Hao Shi, S. Luding
{"title":"Mixing of Bidisperse Cohesive Granular Materials in Food Processes","authors":"Ahmed Jarray, M. Habibi, B. J. Scheper, Hao Shi, S. Luding","doi":"10.18178/ijfe.5.3.195-199","DOIUrl":"https://doi.org/10.18178/ijfe.5.3.195-199","url":null,"abstract":"Particulate mixing is one of the most common unit operations in food processes. Yet, mixing phenomena are still not fully understood. In this study, we investigate experimentally the ability of cohesion to enhance mixing in dry cohesive particulate systems. Extensive chemical silanization is used to produce cohesive dry glass particles and the cohesive force is measured using an in-house setup. The effect of the cohesive force on the flow and mixing is then explored using a rotating drum. We found that high cohesive forces clump small particles together, and hence reduce the segregation and improve mixing. These results have important implications for food industrial processes (e.g., flowability control, engineered mixing and blending of multicomponent particulate systems).","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"387 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124216926","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. Tóth, C. Németh, K. Hidas, A. Barkó, A. Nagy, A. Lőrincz, Gergő Illés, L. Friedrich
{"title":"Effects of HHP’s Holding Time on Proteins of Liquid Egg Products","authors":"A. Tóth, C. Németh, K. Hidas, A. Barkó, A. Nagy, A. Lőrincz, Gergő Illés, L. Friedrich","doi":"10.18178/ijfe.7.1.17-20","DOIUrl":"https://doi.org/10.18178/ijfe.7.1.17-20","url":null,"abstract":"Today’s consumers require food products with fresh, or fresh-like characteristics. Minimal processing technologies are indicated as technologies with a gentle impact on sensorial and techno-functional properties. High Hydrostatic Pressure (HHP) is a widely used minimal technology considered as a cold pasteurization method in food preservation. The effect of applied pressure of HHP is well understood, but the holding time of HHP treatment is not extensively investigated in topic of proteins. One of the most important attribute of liquid egg products are the great foaming ability, foaming stability as well as emulsifying properties. These techno-functional properties are highly influenced by the protein structures of egg products. In our study, liquid egg products were pressurized at 400 MPa, for 1, 3, 5 7 and 10 minutes. The protein structures of liquid egg white (LEW), liquid egg yolk (LEY) and liquid whole egg (LWE) were investigated using Differential Scanning Calorimetry (DSC).Our study pointed out that after HHP treatment at 400 MPa, for 10 minutes 12% decrease in denaturation enthalpy of LWE was observed. In LEY 30% decrease was detected after 10 minutes HHP treatment. The highest impact of HHP treatment (35% decrease in denaturation enthalpy) in LWE was noted. The changes in protein structures of liquid egg products were smaller, than the effects of higher pressure applied for preservation. In aspects of techno-functional properties applying a longer holding time is more favourable, than applying a higher pressure.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130524214","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. Srisaipet, Pattita Luangpitak, Phonsawan Potisen
{"title":"The Policosanol Extraction and Composition Characterization from Wheat Straw By-Product of Thai Wheat Varieties","authors":"A. Srisaipet, Pattita Luangpitak, Phonsawan Potisen","doi":"10.18178/ijfe.5.2.99-103","DOIUrl":"https://doi.org/10.18178/ijfe.5.2.99-103","url":null,"abstract":"Policosanol is a group of long chain primary aliphatic alcohols (20-36 carbon), which are constituents of plant epicuticular waxes. Policosanol enriched dietary supplements and functional foods are commercially available in the world market for their low density lipoprotein lowering properties. The presence of policosanol in the surfaces layer of wheat straw has been reported previously. The of this study was to examine the Policosanol extraction technique and composition from wheat straw byproduct of Thai wheat varieties. This study show that the suitable solvent selection is the most important step in policosanol extraction and purification for optimizing recovery of aspiring to the main components from a complex mixture. Policosanol from wheat straw contain octadecanol, eicosanol, tetracosanol, hexacosanol and octacosanol. Specifically, wheat straw exhibit highest octacosanol content ratio in MJU 3, MJU 2 and Fahng 60 varieties, respectively. This study demonstrated that wheat varieties grown under identical growing conditions and management have differ significant effects on policosanol composition.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132112451","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. Dutta, P. Choudhary, J. Moses, C. Anandharamakrishnan
{"title":"Liposomal Encapsulation of α-lipoic Acid as a Food Supplement","authors":"S. Dutta, P. Choudhary, J. Moses, C. Anandharamakrishnan","doi":"10.18178/ijfe.5.2.111-115","DOIUrl":"https://doi.org/10.18178/ijfe.5.2.111-115","url":null,"abstract":"","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128822268","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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