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Italian Journal of Food Science最新文献

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Anti-dyslipidemic and anti-hypercholesteremic effects of concoction juice: A randomized, double-blind, placebo controlled trial 调制果汁的抗血脂异常和抗高胆固醇血症作用：一项随机、双盲、安慰剂对照试验
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-08-01 DOI: 10.15586/ijfs.v35i3.2381
Wajiha Saeed, Shahid Mahmood, G. Mueen-ud-Din, Muhammad Yousaf Quddoos
{"title":"Anti-dyslipidemic and anti-hypercholesteremic effects of concoction juice: A randomized, double-blind, placebo controlled trial","authors":"Wajiha Saeed, Shahid Mahmood, G. Mueen-ud-Din, Muhammad Yousaf Quddoos","doi":"10.15586/ijfs.v35i3.2381","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2381","url":null,"abstract":"Globally, dyslipidemia is an alarming condition, which may cause death. However, its country-wise ratio varies. In Pakistan, it is about 16–20% in both men and women. Dyslipidemia can be defined as the up level quantity of lipids in blood than the average value. The treatment of dyslipidemia can be done by dietary interventions with indigenous sources. The (Concoction) juice has the ability to reduce the low-density lipoprotein (LDL), total cholesterol (TC), triglycerides (TGs). and raise the high-density lipoprotein (HDL) level. For efficacy studies, dyslipidemic females (n = 1010) were approached in different clinics and hospitals of Sargodha. They were approached with biomarkers, that is, lipidemic profile, TC, HDL, urea, creatinine, and TGs. A total of 85 females were selected and they were divided into three groups (T0, L1 and M1). T0 is an experimental (control) group, T1 group has -dyslipidemic patients treated with lab-made juice, and M1 has dyslipidemic patients treated with -market products. After 120 days of treatment, the data were analyzed statistically to validate the results of the study. The -anthropometric and dietary intake was assessed by dyslipidemic volunteers. A significant level of -dyslipidemic biomarker was found in L1. The down level was found in TC (216-184 mg/dL), TGs (215.54-138.46 mg/dL), and LDL (145.64-134.34 mg/dL), and raised level was found in HDL (44.15-54.43 mg/dL). Other parameters that showed a -downward trend were urea (12.73-11.15 mg/dL), uric acid (6.12-5.38 mg/dL), creatinine (1.02-1.0 mg/dL), ALT (55-34 u/l), AST (47-27 u/l), ALP (91.63-83.76 IU/L), bilirubin (0.65 to 0.57 mg/dl), RBCs, WBCs, and Hb. Based on these results, it is concluded that lab-made concoction L1 showed best results overall and is also appropriate and cost effective and further research has to be done on a large scale.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45302693","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
Content of selected polyphenolic substances in parts of grapevine 葡萄部分多酚类物质的含量
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-07-19 DOI: 10.15586/ijfs.v35i3.2298
Lenka Jurasová, T. Juríková, M. Baroň, J. Sochor
{"title":"Content of selected polyphenolic substances in parts of grapevine","authors":"Lenka Jurasová, T. Juríková, M. Baroň, J. Sochor","doi":"10.15586/ijfs.v35i3.2298","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2298","url":null,"abstract":"This review provides an overview of the variety of occurrences, content, extraction and health effects of selected polyphenolic compounds associated with different parts of grapevine (seeds, peel, pulp and stems). The review provides a brief characterisation of grape parts, the content of polyphenolic compounds and their extraction together with their graphical forms of presentation and diversity as determined by different studies. The content of individual polyphenolic compounds differed with studies. Effects of different factors were evident in both growing style and geographical location of vineyards as well as extraction methods and analytical conditions.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48171105","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
Quality changes during storage in Thai indigenous leafy vegetable, Liang leaves (Gnetum gnemon var. tenerum) after different preparation methods 泰国乡土叶菜梁叶(Gnetum gnemon var. tenerum)不同制备方法贮藏过程中品质的变化
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-07-10 DOI: 10.15586/ijfs.v35i3.2346
S. Siripongvutikorn, W. Usawakesmanee, S. Pisuchpen, Nicha Khatcharin, Chanonkarn Rujirapong
{"title":"Quality changes during storage in Thai indigenous leafy vegetable, Liang leaves (Gnetum gnemon var. tenerum) after different preparation methods","authors":"S. Siripongvutikorn, W. Usawakesmanee, S. Pisuchpen, Nicha Khatcharin, Chanonkarn Rujirapong","doi":"10.15586/ijfs.v35i3.2346","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2346","url":null,"abstract":"Liang or Gnetum gnemon var. tenerum, an indigenous southern vegetable has recently attracted increasing interest due to its high nutritional value, creamy taste and lack of smell. The leaves with or without stem are washed with chlorinated water at 100 ppm for 15 min, stored at 4°C and investigated for physiochemical, chemical and sensory evaluations over time. Total phenolic and flavonoid contents were higher in treatments with stems (P < 0.05). Washing significantly increased moisture content and water activity (aw) in all treatments (P < 0.05). In addition, washing resulted in significantly higher DPPH and ABTS activity (P < 0.05). However, washing and stem detachment had no effect on sensory and physicochemical qualities. The sensory score of the 8-days stored sample was comparable to the fresh one (Day 0).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43833552","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
A pre-competitive research on frozen gnocchi: quality evaluation and market survey 冷冻意大利面团的赛前研究：质量评价和市场调查
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-06-20 DOI: 10.15586/ijfs.v35i2.2269
A. Stasi, Antonietta Baino
{"title":"A pre-competitive research on frozen gnocchi: quality evaluation and market survey","authors":"A. Stasi, Antonietta Baino","doi":"10.15586/ijfs.v35i2.2269","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2269","url":null,"abstract":"This research was aimed to evaluate quality and safety of five formulations of gnocchi, namely, traditional, tomato-basil, pumpkin, spinach, with cauliflower pieces, and stuffed with cheese, to be marketed in a frozen state. An online survey was performed to assess the consumer desires and willingness to buy these new products in order to assess consumer preferences and targets and verify whether fresh and frozen gnocchi could become market substitutes or complements. The results highlighted that frozen gnocchi were a good product under different points of view and characteristics of an ideal consumer.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44226103","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
Anthocyanin content prediction in frozen strawberry puree 冷冻草莓泥中花青素含量的预测
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-05-25 DOI: 10.15586/ijfs.v35i2.2315
Laura García-Curiel, J. G. Pérez-Flores, E. Contreras-López, E. Pérez-Escalante, Aldahir Alberto Hernández-Hernández
{"title":"Anthocyanin content prediction in frozen strawberry puree","authors":"Laura García-Curiel, J. G. Pérez-Flores, E. Contreras-López, E. Pérez-Escalante, Aldahir Alberto Hernández-Hernández","doi":"10.15586/ijfs.v35i2.2315","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2315","url":null,"abstract":"Rapid color degradation during processing and storage is a limitation when using strawberry puree (SP). This work aimed to use image analysis coupled with two machine learning algorithms: ordinary least squares (OLS) and artificial neural networks (ANNs), to predict anthocyanin content (AC) in frozen SP during its storage at –18°C for 120 days. When applying the OLS regression model, unsatisfactory AC prediction values were obtained due to multicollinearity. In contrast, a good prediction of AC using ANNs model was observed by comparing AC in SP predicted by the model versus the experimentally obtained values (coefficient of determination, R2 = 0.977).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42686707","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
Effectiveness of Bdellovibrio bacteriovorus to contain Escherichia coli on milk and temperature impact on predation dynamics 含大肠杆菌的弓形弧菌对乳汁的有效性及温度对捕食动态的影响
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-05-23 DOI: 10.15586/ijfs.v35i2.2324
Silvia Pieralisi, C. Canonico, Stefania Di Lullo, G. Angelico, G. Cardinali, E. Rocchegiani, Diego Maiolatesi, D. Ottaviani
{"title":"Effectiveness of Bdellovibrio bacteriovorus to contain Escherichia coli on milk and temperature impact on predation dynamics","authors":"Silvia Pieralisi, C. Canonico, Stefania Di Lullo, G. Angelico, G. Cardinali, E. Rocchegiani, Diego Maiolatesi, D. Ottaviani","doi":"10.15586/ijfs.v35i2.2324","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2324","url":null,"abstract":"We tested the predation of B. bacteriovorus against Escherichia coli in milk samples in three different experiments. In Experiment 1, the growth and predatory activity of B. bacteriovorus against E. coli in milk stored at 4°C were evaluated. In Experiment 2, the predatory activity of B. bacteriovorus against E. coli in the milk matrix was compared to the optimal one in the medium of choice. In Experiment 3, the influence of the native milk microbial community on the predation of B. bacteriovorus against E. coli experimentally added or indigenous grown at 4°C was tested. The predator increased at 4°C by about 1 Log in the first 48 hours and caused E. coli decrease by about 2 Log after 24 hours. The predator at 30°C reduced E. coli faster (3 Log after 6 hours) than at 4°C (2 Log after 24 hours). B. bacteriovorus at 30°C preyed on E. coli more in the nutrient broth than in the milk, with the most significant difference by about 4 Log after 48 hours. In raw milk contaminated only by the predator, it increased by about 1 Log after 48 hours at 4°C, suggesting that it preyed on indigenous microorganisms. B. bacteriovorus could find application in raw milk used as food or raw material during storage at 4°C to reduce the microbial load of spoilage and Shigatoxin-producing E. coli (STEC) strains of E. coli and therefore increase its shelf-life and healthiness.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48253739","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: 2
Effect of traditional household processing techniques on phenolic compounds, antioxidants activity and γ-aminobutyric acid of cowpea (Vigna unguiculata) pods 传统家庭加工工艺对豇豆豆荚酚类化合物、抗氧化活性及γ-氨基丁酸的影响
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-05-16 DOI: 10.15586/ijfs.v35i2.2327
F. Alghamdi, Amro B. Hassan, N. AlFaris, J. ALTamimi
{"title":"Effect of traditional household processing techniques on phenolic compounds, antioxidants activity and γ-aminobutyric acid of cowpea (Vigna unguiculata) pods","authors":"F. Alghamdi, Amro B. Hassan, N. AlFaris, J. ALTamimi","doi":"10.15586/ijfs.v35i2.2327","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2327","url":null,"abstract":"\u0000The influence of common home processing methods was investigated on the color characteristics, phenolic component, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric-reducing antioxidant power [FRAP] activity) and the levels of γ-aminobutyric acid (GABA) in cowpea pods. The processing methods significantly increased the total phenolic content, total flavonoid content and the activity of antioxidant compounds (DPPH and FRAP). The GABA content sharply decreased in pods after boiling and drying treatment. However, it significantly increased after fermentation. The fermented cowpea pods displayed the highest content of phenolics, flavonoids, GABA and anthocyanin as well as antioxidant activity. Hence, these traditional domestic preparation methods could be recommended for the food industry.\u0000","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42545614","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
Evaluation of the Functional Properties and Safety of Enterocin-producing Enterococcus faecium BT29.11 Isolated from Turkish Beyaz Cheese and its Inhibitory Activity against Listeria monocytogenes in UHT Whole Milk 土耳其贝亚兹奶酪产肠球菌BT29.11的功能特性和安全性评价及其对UHT全脂牛奶中单核增生李斯特菌的抑制作用
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-05-09 DOI: 10.15586/ijfs.v35i2.2316
Melike Seda Toplu, Banu Özden Tuncer
{"title":"Evaluation of the Functional Properties and Safety of Enterocin-producing Enterococcus faecium BT29.11 Isolated from Turkish Beyaz Cheese and its Inhibitory Activity against Listeria monocytogenes in UHT Whole Milk","authors":"Melike Seda Toplu, Banu Özden Tuncer","doi":"10.15586/ijfs.v35i2.2316","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2316","url":null,"abstract":"The goal of this research was to evaluate the functional properties and safety of antilisterial Enterococcus faecium BT29.11 isolated from Turkish Beyaz cheese. E. faecium BT29.11 showed the highest inhibitory activity against Listeria monocytogenes, followed by Staphylococcus aureus and vancomycin-resistant enterococci. E. faecium BT29.11 was identified by 16S rDNA sequence analysis, and genus- and species-specific PCR. The entA, entB, and entX structural genes were detected in E. faecium BT29.11. It was determined that the BT29.11 strain was a slow acid producer and did not show extracellular proteolytic and lipolytic activity. E. faecium BT29.11 demonstrated good probiotic properties. E. faecium BT29.11 was found to be ɣ-hemolytic, gelatinase-negative, and susceptible to clinically important antibiotics. Only ermC and acm were detected in the BT29.11 strain. E. faecium BT29.11 decreased the growth of L. monocytogenes in ultra-high temperature (UHT) milk. The findings of this research indicated that E. faecium BT29.11, an antilisterial strain, might be employed as a probiotic adjunct culture in fermented food products.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43746748","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: 2
Peptide extraction from silver carp (Hypophthalmichthys molitrix) scales via enzymatic hydrolysis and membrane filtration 酶水解-膜过滤法从鲢鱼鳞片中提取肽
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-05-03 DOI: 10.15586/ijfs.v35i2.2248
Xiao-yan Zu, Ya-qi Huang, Yajie Zhao, Guangquan Xiong, T. Liao, Hailan Li
{"title":"Peptide extraction from silver carp (Hypophthalmichthys molitrix) scales via enzymatic hydrolysis and membrane filtration","authors":"Xiao-yan Zu, Ya-qi Huang, Yajie Zhao, Guangquan Xiong, T. Liao, Hailan Li","doi":"10.15586/ijfs.v35i2.2248","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2248","url":null,"abstract":"In this work, peptides were extracted from Silver carp (SC) scales via protease hydrolysis and separated using two membranes (M1 and M2). The results revealed that the water: SC scale ratios of 50.6 mL/g, alkaline protease 1 (AP1) dose of 2313.6 U/mL, and pH of 8.14 were the optimal hydrolysis conditions, and the peptide yield reached 88.77 ± 0.32%. The optimal conditions of peptide separation were clarified: the operating pressure of the M1 (M2) was 0.25 (0.4) MPa, the liquid temperature was 30°C, and the operation time was 65 min. In this case, the permeability of the M1 (M2) reached 91.73 ± 96% (79.83 ± 7.23%), and the average molecular weight of the peptides was 758 Da (576 Da). Compared with M1 peptides, M2 peptides contained more acidic and aromatic amino acids exhibiting free-radical scavenging and tyrosinase inhibition properties. It might provide a way to utilize SC scales as a promising material to produce bioactive peptides.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49665004","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: 2
Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger 绿茶、白茶、生姜复合提取物生产功能性海绵蛋糕的优化研究
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-05-02 DOI: 10.15586/ijfs.v35i2.2251
Zohreh Pourzafar, A. Elhamirad, M. S. Zenoozian, M. Armin
{"title":"Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger","authors":"Zohreh Pourzafar, A. Elhamirad, M. S. Zenoozian, M. Armin","doi":"10.15586/ijfs.v35i2.2251","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2251","url":null,"abstract":"Plant extracts play an important role in improving the quality properties and enhancing the shelf life of food products. In the present study, different concentrations of green tea (0–2%), white tea (0–2%), and ginger (0 to 1.5%) extracts were used to formulate a sponge cake. Response surface methodology was used to investigate cake quality attributes. For each response, a second-order polynomial model with high coefficient of determination (R2; >0.95) was developed using multiple linear regression analysis. The overall optimum area with high stability was found at a combined level of green tea (1.44%), white tea (1.71%), and ginger (0.75%) extracts.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48965952","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: 2
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