Journal of Food Processing and Technology最新文献

{"title":"Household Juice Extractor Comparison and Optimization","authors":"Michael S. Donaldson","doi":"10.35248/2157-7110.20.11.819","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.819","url":null,"abstract":"Background: Increased vegetable consumption is a cornerstone of improving personal dietary habits and meeting national dietary guidelines. Vegetable juice is a beneficial way to increase vegetable consumption. Aim: The aim was to scientifically compare six different juicers for quantity and quality of juice yield for a variety of produce. Method: Six juicers (Green Star Elite, Champion, NuWave vertical auger, LaLane centrifugal, Norwalk, Pure) were tested side by side for the production of carrot, apple, celery, spinach and a combination juice of carrot, celery, spinach, and lemon. Yields of 1 kg batches were measured four times for each combination of produce and juicer. The quality of juice was measured by testing a panel of enzyme activities in each juice. Enzyme activity of carrot and combination juices during storage up to 72 hours was also measured. Results: The Pure Juicer had the highest yields on all types of products tested, followed by the Norwalk and Green Star Elite, then the Champion, NuWave and LaLane juicers. The Pure Juicer and Norwalk both did significantly better at producing pure spinach juice than any other juicer. The Champion juicer had yields that were very similar to the Green Star Elite for carrots and combination juices. Enzyme activity was very comparable in all of the juicers. Differences between batches of produce were often greater than differences between juicers. An optimized two-step method of juicing using a high-powered blender as a homogenizer and a hydraulic press for a squeeze produced higher yields (83% yield with carrots) and higher quality juice from all types of produce. Conclusion: The Pure Juicer is the most advanced commercially available juicer on the market, yielding the most juice of excellent quality for a variety of produce. For optimal yield and quality, a two-step process with a blender and hydraulic press is ideal.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":"1-14"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79605570","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":"A Study on Assessment of Nutritional Status and Nutritional Knowledge of Working Women Residing in Hostels at Mysuru City","authors":"R. Pallavi, R. Deepa, R. Devaki","doi":"10.35248/2157-7110.20.11.841","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.841","url":null,"abstract":"The present study was conducted to assess the nutritional status and nutritional knowledge of working women residing in hostels at Mysore city. In the present study, 150 members of women staying in four different hostels were selected for the study and they were assessed for the nutritional status and nutritional knowledge. The nutritional status was assessed with the help of their dietary intake using 24 hours recall method, anthropometry measurement, assessment of meal pattern, along with nutritional knowledge (set of 30 questions to assess nutritional knowledge relating to balanced nutrition and health status). The study indicated that when the nutritional status was assessed majority of working women maintained normal BMI, 25% of women were under weight and 18% of women were over-weight. Total 76% of the respondents were under the high disease risk condition in waist hip ratio, 13% were at elevated risk and 11% was reduced risk condition. The nutrient intake of the respondents were calories (93%), protein (87%) and zinc (64%) was less than RDA but the intake of Fat (188%), and Calcium (125%) was more than RDA. Majority of the respondents had high knowledge about balance diet (70%) in addition to health status (59%).","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"8 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82710656","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":"Influence of storage condition and added vitamin E on oxidation stability of edible sunflower and nigger seed oils produced and sold around Bahir Dar city, Ethiopia","authors":"Zelalem Gizachew","doi":"10.35248/2157-7110.20.11.821","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.821","url":null,"abstract":"In human nutrition, fats are physiologically important food constituents but also the components most liable to oxidative degradation. This study was carried out in order to probe the extent of oxidative alterations in Sunflower Oil (SFO) and Nigger Oil (NO), subjected to daylight and dark storage conditions with, and without added vitamin E, over a period of 5 weeks storage. The magnitude of oxidative changes was monitored by the periodical measurement of acid value, peroxide value, and induction time throughout storage time. The acid value of sunflower oil increased from initial value 4.5 mg KOH/g to (24.7, 19.64, 16.83, and 12.34) mg KOH/g, and of nigger oil from 6.2 mg KOH/g to (21.3, 17.95, 16.83 and 11.22) mg KOH/g for oil samples kept in daylight, dark, daylight+vitamin E, dark+vitamin E for 5 weeks. Like the acid value, the peroxide value of sunflower oil increased from 2.2 meq O2/kg to (27.2, 16.6, 13.2, and 7.2) meq O2/kg, and of nigger oil from 2.0 meq O2/kg to (17.2, 13.2, 8.8 and 4.6) meq O2/kg for oil samples kept in the same conditions with that mentioned in acid value. Unlike the acid value, the induction time of sunflower oil decreased from 1.97 h to 1.51 h, 1.65 h, 1.77 h, and 1.85 h, and of nigger, oil decreased from 2.05 h to 1.60 h, 1.73 h, 1.81h, and 1.92 h for oil samples stored in daylight, dark, daylight+vitamin E, dark+vitamin E for 5 weeks. However, the induction time of fresh sunflower and nigger oils containing added vitamin E increased to 2.11 h and 2. 13 h. Changes in acid value, peroxide value and induction time obtained shows that the oxidative deterioration levels of oils were different between storage conditions. The results of the present study show that light acts as a major catalyst in accelerating the development of rancidity in oils. Also, the addition of vitamin E to oil can increase the oxidation stability of oils during storage. In conclusion, this study has been able to show storage in the light can affect oil stability and minimizes the potency of vitamin E in oils, fats or fat-containing products. Therefore, storing in dark (packaging with material protect light) and supporting with antioxidants is the best way to maintain the quality of oils during storage and domestic uses.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"66 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76526680","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":"An Open-label Clinical Study to Determine the Effect of Enhanced Absorption Formula (MB EnzymeProandreg;) on the Bioavailability of Whey Protein in Healthy Male Subjects","authors":"A. Trehan, M. Verma, Sameer Maheshwari, Tanyya Khanna, P. Kumari, Harinder Singh","doi":"10.35248/2157-7110.20.11.820","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.820","url":null,"abstract":"Background: Several reports recommend that the dietary supplementation with Whey Protein (WP) in liquid form has been a popular choice for most of the individuals, especially athletes. Some product labels suggest a high serving size of 50 g for WP. Nevertheless, due to the limited endogenous digestive enzymes output and fast transit time, the average amount digested and absorbed may be approximately 15 g, thereby restricting protein bioavailability. The objective of this study was to find out whether MB EnzymePro®, a unique patent-pending Enhanced Absorption FormulaTM (EAF) of digestive proteases, significantly increases the digestion and absorption of WP, ultimately increasing bioavailability. The study also investigated its usefulness in significantly altering nitrogen (N2) balance and C-Reactive Protein (CRP) levels. Methods: An open-label, three-period, crossover, an oral bioavailability study was performed in healthy male subjects under fasting conditions. The study was carried out as per the Institutional Ethics Committee (IEC) approved study protocol and was registered with Clinical Trials Registry-India (CTRI). The study involved twenty-four subjects (age 20-36 years, BMI 20.0-24.0 kg/m2). A single dose of 50 g of WP alone (control), with one capsule (treatment A) and two capsules (treatment B) of MB EnzymePro® was administered to each group comprising 8 subjects. Blood samples were collected at specific time points up to 4 h for amino acid profile and CRP analysis. A total of 17 amino acids were quantified. Urine was collected after up to 24 h for total N2 analysis. Pharmacokinetic parameters were calculated using Phoenix® WinNonlin®. Results: The overall protein bioavailability enhancement was more than 50% for WP with MB EnzymePro®. A significant increase of more than 60% in BCAAs was noticed in the MB EnzymePro® treatment. The N2 balance and CRP levels were significantly better in the treated groups than the control group. Conclusion: Compared with the control condition, a patent-pending blend of digestive proteases (MB EnzymePro®) increased the digestion and absorption (bioavailability) of WP with improved N2 balance and reduced CRP levels.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"115 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80203074","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":"Characteristics of Physicochemistry , Microbiology and Antibacterial Activities from Fermentation of Viscera Fish Sauce","authors":"M. L. Wattimena, J. L. Thenu, M. R. Wenno, N. DessyreM., issa dan, D. Soukotta","doi":"10.35248/2157-7110.20.11.818","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.818","url":null,"abstract":"The fermentation process involved the hydrolysis of lactic acid bacteria, single amino acid and peptide were produced and were accounted for their antibacterial activity. This study aims to determine the physical and chemical characteristics, total lactic acid bacteria, total plate count, and antibacterial activity of tuna viscera sauce. The research results showed physicochemical characteristics including color (L* 8.3, a* 1.3 and b* 5.7), viscosity of 10.38 cP, pH 5.00, salt content of 13.21%, total acid 0.74% and TVBN 28.00 mgN/gr) Proximate analysis were also identified, resulting in moisture 62.87%, ash 1.37%, protein 23.18% and carbohydrate 0.42%. The total lactic acid bacteria and total plate count respectively were 2.3 log CFU/gr and 2.3 × 101 CFU/gr. The results of the antibacterial activity tested on three pathogenic bacteria, Vibrio pharahaemolyticus, Salmonella typhimurium, and Escherichia coli, showed inhibition with the presence of clear zones.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"54 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83261050","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":"Effect of Long-Term Storage, Heat and High Pressure Processing on Patulin Reduction in Tomato Products","authors":"Beatrice Scaccabarozzi, A. Brutti, E. Berni","doi":"10.35248/2157-7110.20.11.829","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.829","url":null,"abstract":"In this paper, the effect of long-term storage on patulin reduction in different tomato products (juice, puree, pulp, paste, and ketchup) was assessed, together with the evaluation of patulin heat-resistance and baro-tolerance in tomato juice. For these purposes, different extraction methods for patulin detection in tomato products using an RP-HPLC apparatus were preliminarily assessed. Concerning the effect of long-term storage (up to six months) on patulin, at 25°C a non-linear, progressive reduction of the toxin was observed for all tomato products tested during storage. Tomato paste was the matrix where the most marked decrease was observed, patulin being reduced to undetectable levels just after one month at 25°C. It was followed by tomato puree, where the toxin was reduced to unquantifiable levels after six months at 25°C. Differently, the toxin was always present at detectable levels in tomato pulp, puree, and ketchup where it was respectively reduced by 64%, 81%, and 88% after six months at 25°C. Concerning the effect of thermal treatment and High-Pressure Processing on patulin, the DT value (D95=270 min) calculated for tomato juice was much higher than times usually applied in the industrial practice on nonconcentrated tomato products, and the highest time/pressure combination applicable at an industrial level on tomato juice (600 MPa for 10 min) did not give any decimal reduction to patulin concentration. Since all the strategies applied did not prove sufficient to inactivate patulin in all products considered, tomato products other than pastes could represent a risk for this toxin, in case substantial spoilage by patulin-producing fungi occurred on tomato fruits and an insufficient amount of detoxing substances such as L-ascorbic acid was present in the above-mentioned products.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"49 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76343135","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":"Journal of Food Processing and Technology Editorial Note","authors":"G. Thomson","doi":"10.35248/2157-7110.20.11.851","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.851","url":null,"abstract":"Journal of Food Processing and Technology (JFPT) is an open access diary with month to month issue discharge recurrence which distributes quality articles in the field of Food Science related however not constrained to Food Technology, Food Biotechnology, Food Processing, Food Nanotechnology, Chemistry, microbiology and biotechnology parts of food and so on.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"72 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85974903","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":"Processing and preserving strategies on antioxidant food tablets and supplements","authors":"O. Tokusoglu","doi":"10.35248/2329-888X.21.9.250","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.250","url":null,"abstract":"Recently, the potential efficacy of the bioactive phenolics from natural sources has been the focus of great attention owing to their health benefits to human health for reduced risk of coronary heart problems and selected cancers. Food tablets as dietary supplements and/or fortificated foods, food byproduct based food powders may be great value-added products for getting healthy bioactive components. Nutraceutical food tablets have been prepared by direct compression method through selected tablet machines and have been manufactured according to established prescription methods. The functional constituents of the foods or some preferable functional foods must be standardized as the nutraceutical product and generate under Good Manufacturing Practices (GMPs). Primarily, a nutraceutical or selected food must be detected for non-toxic food constituent strategy by advanced toxicity analyses, and then it must be detected and analyzed in terms of health benefits including disease treatment and/or prevention. Food tablet is described as unit dose, temper evident, solid preparations including one or more active ingredients or whole food powder. Patient and/or consumer demand, routes of drug delivery, oral utilization capacity, the flexible design of dosage forms as technical manufacturing parameters has been considered; also the bulk density (g/ml), the tapped density (g/ml) as precompression parameters have been confirmed while thickness (mm), hardness (kg/cm2), % weight variation, % friability, % in vitro drug release as post-compression parameters have been carried out as physiochemical properties. The powder blend has been thoroughly mixed with talc and magnesium stearate and compressed into a 300-400 mg tablet using single rotatory punching machine based on tablet processing strategy. Among the trial/serial tablet formulations; mesir effervescent tablet could be more efficacious owing to majorly cinnamaldehyde (as v/v) whereas black mulberry effervescent tablet could be more beneficial due to the presence of morusin and apigenin phenolic anticarcinogenics and also mandarin peel effervescent tablet could be salutary because of its naringenin and hesperidin flavonone phenolic bioactives. However, the initial proposal by Denham Harman that free radicals are causally related to the basic aging process is receiving growing acceptance as a possible explanation of the chemical reactions at the basis of ageing The free radical theory of aging hypothesizes a single common process, modifiable by genetic and environmental factors, in which oxygen-derived free radicals are responsible (due to their high reactivity) for the age-associated damage at the cellular and tissue levels. In fact, the accumulation of endogenous oxygen radicals generated in cells and the consequent oxidative modification of biological molecules (lipids, proteins and nucleic acid) have been indicated as responsible for the aging and death of all living beings The free radical theory was ","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"121 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85256235","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":"Effects of Pre-Heating and Concentration Temperatures on Physico-Chemical Quality of Semi Concentrated Tomato (Solanum lycopersicum) Paste","authors":"Y. Hassen, Habtamu Gebre, A. Haile","doi":"10.4172/2157-7110.1000795","DOIUrl":"https://doi.org/10.4172/2157-7110.1000795","url":null,"abstract":"Fresh tomato is one of the fruits with a short shelf life. The purpose of this study was to evaluate the effects of pre-heating and concentration temperatures on the physicochemical and microbiological quality attributes of semi-concentrated tomato paste. Breaking temperatures of 60°C, 70°C and 90°C for 7 min and concentration temperatures of 80°C and 90°C were used to prepare semi tomato paste of 13-degree Brix of Total Soluble Solids (TSS). TSS, titratable acidity, pH, lycopene, vitamin C, viscosity were determined following standard methods. Increasing breaking temperature and concentration temperatures significantly (p<0.05) increased TSS, viscosity, and lycopene content, but reduced significantly (p<0.05) vitamin C content. The hot broken tomato at 90°C and concentrated at 90°C caused a significant reduction of vitamin C content (44% loss) as compared to the other treatments of tomato paste samples but greater product consistency (gross viscosity) and higher lycopene content. Processing conditions have a great influence on the overall quality of the final product. The breaking process at 70°C and concentrating at 80°C shown good viscosity and better retention of vitamin C. Therefore, breaking at 70°C and concentrating at 80°C can be adopted for commercial production of tomato paste.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"10 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84967119","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":"Quality evaluation of biscuits prepared from the composite flour of sprouted sorghum, soybean and finger millet","authors":"pPremakumar Kanagarajahp","doi":"10.4172/2157-7110-C10-104","DOIUrl":"https://doi.org/10.4172/2157-7110-C10-104","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74758073","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}