international food research journal最新文献_第10页

Green synthesis of silver nanoparticles using banana flower extract, and their antibacterial activity 利用香蕉花提取物合成绿色纳米银，并对其抗菌活性进行研究

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.06

Weiming Gu, Quanfeng Huang, Jianxia Sun, Dan Liu, X. Duan

{"title":"Green synthesis of silver nanoparticles using banana flower extract, and their antibacterial activity","authors":"Weiming Gu, Quanfeng Huang, Jianxia Sun, Dan Liu, X. Duan","doi":"10.47836/ifrj.30.3.06","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.06","url":null,"abstract":"Silver nanoparticles (AgNPs) were synthesised using banana flower extract (BFE) as a reducing and stabilising agent. Spherical, well-dispersed, and stable AgNPs were formed and characterised by ultraviolet-visible spectroscopy (UV-vis), transmission electron microscopy (TEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR), thermal gravimetric analysis (TGA), and zeta potential. The in vitro antimicrobial properties of AgNPs against Staphylococcus aureus and Escherichia coli were then investigated. The minimum inhibitory concentration (MIC) of AgNPs against S. aureus and E. coli were 32 and 16 μg/mL, respectively. E. coli was more sensitive to AgNPs than S. aureus due to differences in cell wall structures of the bacteria. Regarding the bactericidal mechanisms of AgNPs, an increase in cell permeability and a distinctive deformation in cellular morphology was observed. The antibacterial effect decreased with the addition of the antioxidant N-acetyl-l-cysteine (NAC) which acted as ROS scavenger. In summary, the antibacterial mechanism was likely a combination of cell membrane damage and ROS induction.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82843985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of yeast diversity during spontaneous fermentation of red and white pitaya 红白火龙果自发发酵过程中酵母多样性分析

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.21

Xun Gong, Shiping Zou, Wénwén Liú, Zhihai Yu, Xiaozhu Liu

{"title":"Analysis of yeast diversity during spontaneous fermentation of red and white pitaya","authors":"Xun Gong, Shiping Zou, Wénwén Liú, Zhihai Yu, Xiaozhu Liu","doi":"10.47836/ifrj.30.3.21","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.21","url":null,"abstract":"Yeast communities during spontaneous fermentation of red and white pitaya were characterised and compared to provide a reference for the isolation of pitaya yeast strains. Using Illumina MiSeq high-throughput sequencing technology, we investigated the composition and diversities of yeast communities during five stages of spontaneous fermentation (1, 3, 5, 7, and 15 d), and the results showed 584,055 and 699,120 valid sequences from red and white pitaya, respectively. The sequences were classified into 86 and 42 operational taxonomic units, then assigned to 69 species in 49 genera (red pitaya) and 37 species in 32 genera (white pitaya). Taxonomic composition and diversity analysis results showed high yeast diversity during the early stage of spontaneous fermentation (RF1) for red pitaya, and during the middle stage (WF5) for white pitaya fermentation. The dominant yeast species was unclassified_o_Saccharomycetales in red pitaya, and Clavispora opuntiae in white pitaya, and these species showed opposite trends during red and white pitaya fermentation. One-way ANOVA showed highly significant differences in unclassified_o_Saccharomycetales (p ≤ 0.01) in red pitaya, and in Clavispora opuntiae (p ≤ 0.001) in white pitaya across the five spontaneous fermentation stages. In addition, phylogenetic analysis revealed that unclassified_o_Saccharomycetales and Clavispora opuntiae were positioned farthest from other yeast species. Overall, yeast community diversity during spontaneous fermentation was higher in red rather than white pitaya.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84744114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips 油炸方法对箭头(Sagittaria latifolia)球茎片颜色、形态特性和香气化合物的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.10

Mulyadi Mohammad Resyad Ghifari, O. Lasekan

{"title":"Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips","authors":"Mulyadi Mohammad Resyad Ghifari, O. Lasekan","doi":"10.47836/ifrj.30.3.10","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.10","url":null,"abstract":"Arrowhead is a starchy vegetable with a unique taste and many health promoting effects. To diversify the usage and increase the consumption of arrowhead, the effects of different frying methods on the morphology and aroma compounds of arrowhead corm chips were studied. The analysis of aroma compounds by accelerated solvent extraction coupled with high-vacuum flavour extraction analysis (ASE-HVFEA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) of deep- and air-fried arrowhead corm chips was conducted. The aim was to understand the variability and abundance of aroma compounds between deep- and air-fried arrowhead chips. In addition, the colours and morphological characteristics of the corm chips were also studied. Twenty-three aroma compounds were identified in the differently fried chips. The predominant aroma compounds were the Strecker-aldehydes, in which 2-methylbutanal, (E)-2-heptenal, hexanal, and (E,E)-2,-4-decadienal were identified as the major aroma constituents of the fried chips. This was followed by the pyrazines. Results of the odour activity values (OAVs) revealed significant (p < 0.05) differences in the aroma profiles of the differently fried chips. Deep-fried chips produced more potency for the baked-like, 2-3-diethyl-5-methylpyrazine, potato-like, methional, deep-fried, (E,E)-2,4-decadienal, roasty, 2-ethyl-3,5-dimethylpyrazine, malty, and 2-methylbutanal. However, air-fried chips exhibited similar but lower potency for the same compounds. Whilst there was no significant (p ≥ 0.05) difference in the external appearance of the differently fried chips, deep-frying significantly (p < 0.05) altered the cell walls of the deep-fried chips more than the air-fried chips. These results would serve as a guidance for aroma flavour evaluation, improvement, and quality control during oil- and air-frying of chips.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87647040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality 热水处理在木瓜(Carica papaya L. cv.)中的应用。Eksotika II)阐明抗病和保持采后品质

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.03

Matthew Alias, C. Somasundram, Zuliana Razali

引用次数: 0

Antioxidant activities and emulsification properties of the new model systems of whey proteins and reduced sugars 乳清蛋白和还原糖新模型体系的抗氧化活性和乳化特性

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.22

O. Atrooz

{"title":"Antioxidant activities and emulsification properties of the new model systems of whey proteins and reduced sugars","authors":"O. Atrooz","doi":"10.47836/ifrj.30.3.22","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.22","url":null,"abstract":"The final products formed from the various systems of the Maillard reactions possess different functional properties such as browning intensity, antioxidant activity, and emulsion stability. To study these properties and activities, different systems of whey proteins reaction with glucose and fructose at different concentrations to form a new model system of Maillard reaction products (MRPs) was observed. Results showed that high optical densities (peaks) at 280 and 420 nm indicated the formation of the intermediate stages of MRPs and the formation of advanced MRPs, respectively. Additionally, results showed that these Maillard reaction model systems possessed different antioxidant activities as demonstrated by DPPH and reducing power assays (20 - 93.2% and 40 - 90%, respectively) depending on the type and concentration of sugar, and the incubation time. The whey protein-fructose model system possessed high antioxidant activity (93.2%), and had the highest percentage on the emulsion stability index (75.4%). The whey protein-fructose model systems comprised the highest number of the studied model systems to form MRPs, and had highly powerful antioxidant activity and emulsifying index.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81686059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of the Plackett-Burman design for screening and optimisation of factors affecting the aqueous extract for total anthocyanin content of broken riceberry rice 应用Plackett-Burman设计筛选和优化破碎米莓米总花青素水提物含量的影响因素

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.09

S. Rittisak, Pakkawat Dechewa, Wanticha Savedboworn, Chantima Phungamngoen

引用次数: 0

Risk assessment of polycyclic aromatic hydrocarbons and organochlorine pesticides in olive oil in Jordan 约旦橄榄油中多环芳烃和有机氯农药的风险评估

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.20

Ibrahim N. Tarawneh, Reham M. Abu Shmeis, Ahmad Najjar, Fayda F. Salameh

{"title":"Risk assessment of polycyclic aromatic hydrocarbons and organochlorine pesticides in olive oil in Jordan","authors":"Ibrahim N. Tarawneh, Reham M. Abu Shmeis, Ahmad Najjar, Fayda F. Salameh","doi":"10.47836/ifrj.30.3.20","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.20","url":null,"abstract":"Many organochlorine pesticides (OCPs) and polycyclic aromatic hydrocarbons (PAHs) pose risks to human health; so, their levels in foods should be constantly monitored. In the present work, the potential health risks of 21 OCPs residues and 16 carcinogenic PAHs in Jordanian olive oil were evaluated. A total of 27 olive oil samples were obtained from nine olive mills in Jordan. The levels of PAHs and OCPs were evaluated by gas chromatography coupled with mass spectrometry detector. Among the studied pesticides, only 4,4-Dichlorodiphenyldichloroethylen (4,4-DDE) was found in the tested samples. The estimated average dietary intake (EADI) and hazard risk index (HRI) were then assessed for the 4,4-DDE. The estimated HRI value of 4,4-DDE was less than 1, thus indicating no health risk to consumers. Regarding PAHs, the average concentration of 16 PAHs in the tested olive oil was 36.5 µg/kg. Health risks due to PAH contamination were estimated by determining the dietary daily intake (DDI) and toxic equivalent quotient (TEQ). The values ranged from 0.139 × 10-2 to 7.70 × 10-2 and 0.01 to 0.57 µg/kg for DDI and TEQ, respectively. Light PAHs were predominant in the samples, while no heavy PAHs were detected. The incremental lifetime cancer risk (ILCR) was estimated, and the values ranged from 0.1 × 10-7 to 5.62 × 10-7, and none of the olive oil samples exceeded the limit value of 10-6, thus indicating insignificant potential risk.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88210582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dining out safely with food allergies: A comparative perspective from restaurant managers and servers in Malaysia 食物过敏的安全外出就餐:来自马来西亚餐厅经理和服务员的比较视角

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.17

Ai-Ling Tan, A. Trupp, Jing Xuan Tan

{"title":"Dining out safely with food allergies: A comparative perspective from restaurant managers and servers in Malaysia","authors":"Ai-Ling Tan, A. Trupp, Jing Xuan Tan","doi":"10.47836/ifrj.30.3.17","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.17","url":null,"abstract":"Food can motivate visiting a destination or coming together with family and friends, but food allergy concerns and reactions increasingly spoil the tourism and leisure experience. Incidents of food allergies in restaurants, and questions on how to handle food allergy communication and practices require attention from the hospitality industry. Based on a survey conducted at restaurants, we applied a five-level framework to examine and compare the multifaceted perspectives of restaurant managers and front-line employees regarding their understanding and practices on food allergies. Findings showed that managers' and servers' food allergy knowledge in Malaysia was low when compared with similar studies conducted in a 'Western' context. In addition, the results also indicated significant differences between food allergy practices and perceived training needs between the two tested groups. In general, managers were more aware of the practices and perceived training needs regarding food allergies than servers. Majority of servers did not receive training in food allergies. Accordingly, all relevant stakeholders must cooperate in developing appropriate educational tools to improve food allergy knowledge.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83658569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production and optimisation of used cooking palm oil into protected fat calcium salts by fusion method using response surface methodology (RSM) 利用响应面法(RSM)融合法制备废烹饪棕榈油制备保护性脂肪钙盐及优化研究

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.13

Kalam Mohamad Asrol, M. S. Pak Dek, I. Suyub, S. Sugnaseelan, S. Jusoh

{"title":"Production and optimisation of used cooking palm oil into protected fat calcium salts by fusion method using response surface methodology (RSM)","authors":"Kalam Mohamad Asrol, M. S. Pak Dek, I. Suyub, S. Sugnaseelan, S. Jusoh","doi":"10.47836/ifrj.30.3.13","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.13","url":null,"abstract":"Used cooking oil (UCO) is a waste, and creates environmental issues due to its hydrophobic property. UCO, with its high content of fatty acid, can be used as source material for animal feed. However, high unsaturated fatty acid in UCO is harmful to the ruminant’s microflora. This can be resolved by transforming UCO into functional product such as ruminant’s protected fat (PF). In the present work, the production of used cooking oil protected fat (UCOPF) using fusion method via saponification process was investigated. Response surface methodology (RSM) was used to evaluate the effect of calcium oxide concentration (CaO), initial temperature (iTemp.), and percentage of water (H2O) on the solidification score and free fatty acid (FFA) content of PF. Results showed that all the studied parameters significantly affected the responses. The coefficient of determination (R2) for solidification score and FFA were high at 0.9433 and 0.9599, respectively. The optimum condition to produced UCOPF by fusion method was CaO (20%), iTemp. (80°C), and percentage of water (30%), which yielded solidification score and FFA of 5.33 ± 0.53 and 0.85 ± 0.07%, respectively. The FFA content of the optimised PF was lower than permitted; thus, it can be used as animal supplement. In conclusion, the UCO can be converted into PF by using calcium fusion method. However, the property and stability of the produced PF should be assessed prior to commercialisation.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75026654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidants and in vitro starch digestibility of coloured rice, and its effect on blood sugar and malonaldehyde in streptozotocin-nicotinamide-induced diabetic rats 彩米抗氧化剂、淀粉体外消化率及其对链脲佐菌素-烟酰胺诱导糖尿病大鼠血糖和丙二醛的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.15

N. Aini, H. Dwiyanti, Mina Parhatun Salamah

{"title":"Antioxidants and in vitro starch digestibility of coloured rice, and its effect on blood sugar and malonaldehyde in streptozotocin-nicotinamide-induced diabetic rats","authors":"N. Aini, H. Dwiyanti, Mina Parhatun Salamah","doi":"10.47836/ifrj.30.3.15","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.15","url":null,"abstract":"Diabetes mellitus (DM) is an autoimmune disease caused by abnormal regulation of blood sugar, with type 2 DM representing 90 - 95% of total DM incidence. One of the preventive measures to improve blood sugar control is the regulation of eating patterns. The purposes of the present work were therefore (1) to determine the proximate composition, carotene and anthocyanin contents, starch digestibility, and antioxidant capacity of Baturraden white rice, Baturraden organic brown rice, and Sirampog black rice; and (2) to determine the effect of feeding these rice on fasting blood sugar and malondialdehyde (MDA) production in diabetic rats. Sirampog black rice had higher levels of carotene and anthocyanin, and higher radical scavenging activity than Baturraden organic brown and white rice. In diabetic rats, Sirampog black rice (Δ = 153.80 mg/dL) could reduce fasting blood sugar more effectively than Baturraden organic brown rice (Δ = 124.48 mg/dL) and Baturraden white rice (Δ = 14.62 mg/dL). Diabetic rats treated with Sirampog black rice also presented the lowest MDA levels of 2.62 nmol/mL when compared with that of Baturraden organic brown rice (3.96 nmol/mL) and Baturraden white rice (10.14 nmol/mL). Based on these results, patients with DM are advised to consume Sirampog black rice. In the future, it is necessary to perform trials in patients with DM to determine the effect of Sirampog black rice on fasting blood sugar and diabetic weight loss.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74645288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0