Journal of Food Science and Technology-mysore最新文献_第10页

Edible antimicrobial films based on microencapsulated lemongrass oil. 基于微胶囊柠檬草油的可食用抗菌薄膜。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-16 DOI: 10.1007/s13197-015-2027-5

Rubén O Bustos C, Francesca V Alberti R, Silvia B Matiacevich

{"title":"Edible antimicrobial films based on microencapsulated lemongrass oil.","authors":"Rubén O Bustos C, Francesca V Alberti R, Silvia B Matiacevich","doi":"10.1007/s13197-015-2027-5","DOIUrl":"10.1007/s13197-015-2027-5","url":null,"abstract":"Edible films and coatings have been proposed as viable alternatives for the preservation of fresh food such as fruit, meat, fish and cheese. They can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. Essential oils have been targeted as potential active principles for edible films and coatings given their well-recognized antioxidant, antimicrobial and sensory properties. In the present work, lemongrass oil (LMO) microcapsules were prepared by the emulsification-separation method using sodium caseinate as wall material. Microcapsules had an average size of 22 μm and contained over 51 % oil in their nucleus. The release kinetics of the LMO components was studied for both, microcapsules and microcapsule containing films. Experimental data for the controlled release of LMO components showed good correlation with Peppas and Weibull models. The effect of the alginate matrix on the release parameters of the mathematical models could be detected by the modification of the b constant of the Weibull equation which changed from 0.167 for the microcapsules to 0.351 for the films. Films containing LMO at concentrations of 1250, 2500 and 5000 ppm were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65-08 in liquid cultures. A possible future application of these films for shelf life extension of fresh food is discussed. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"832-9"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711453/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of molecular approach based on PCR assay for detection of histamine producing bacteria. 开发基于 PCR 检测法的分子方法，用于检测组胺产生菌。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-08-13 DOI: 10.1007/s13197-015-1982-1

Karn Wongsariya, Nuntavan Bunyapraphatsara, Montri Yasawong, Mullika Traidej Chomnawang

{"title":"Development of molecular approach based on PCR assay for detection of histamine producing bacteria.","authors":"Karn Wongsariya, Nuntavan Bunyapraphatsara, Montri Yasawong, Mullika Traidej Chomnawang","doi":"10.1007/s13197-015-1982-1","DOIUrl":"10.1007/s13197-015-1982-1","url":null,"abstract":"Histamine fish poisoning becomes highly concern not only in public health but also economic aspect. Histamine is produced from histidine in fish muscles by bacterial decarboxylase enzyme. Several techniques have been developed to determine the level of histamine in fish and their products but the effective method for detecting histamine producing bacteria is still required. This study was attempted to detect histamine producing bacteria by newly developed PCR condition. Histamine producing bacteria were isolated from scombroid fish and determined the ability to produce histamine of isolated bacteria by biochemical and TLC assays. PCR method was developed to target the histidine decarboxylase gene (hdc). The result showed that fifteen histamine producing bacterial isolates and three standard strains produced an amplicon at the expected size of 571 bp after amplified by PCR using Hdc_2F/2R primers. Fifteen isolates of histamine producing bacteria were classified as M. morganii, E. aerogenes, and A. baumannii. The lowest detection levels of M. morganii and E. aerogenes were 10(2) and 10(5) Cfu/mL in culture media and 10(3) and 10(6) Cfu/mL in fish homogenates, respectively. The limit of detection by this method was clearly shown to be sensitive because the primers could detect the presence of M. morganii and E. aerogenes before the histamine level reached the regulation level at 50 ppm. Therefore, this PCR method exhibited the potential efficiency for detecting the hdc gene from histamine producing bacteria and could be used to prevent the proliferation of histamine producing bacteria in fish and fish products. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"640-8"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711418/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves. 评估七种不同干燥处理对绿茶（中国山茶或印度山茶）叶片总黄酮、酚类、维生素 C 含量、叶绿素、抗氧化活性和色泽的影响。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-17 DOI: 10.1007/s13197-015-2030-x

Sahar Roshanak, Mehdi Rahimmalek, Sayed Amir Hossein Goli

{"title":"Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves.","authors":"Sahar Roshanak, Mehdi Rahimmalek, Sayed Amir Hossein Goli","doi":"10.1007/s13197-015-2030-x","DOIUrl":"10.1007/s13197-015-2030-x","url":null,"abstract":"The effect of seven drying treatments (sun, shade, oven 60 °C, oven 80 °C, oven 100 °C, microwave and freeze-drying) were evaluated with respect total flavonoid (TFC), phenolic (TPC), antioxidant activity, vitamin C and color characteristics of green tea. In general, drying increased antioxidant activity, TPC, TFC and chlorophyll content, while it led to a decrease in vitamin C. The highest TPC (209.17 mg Gallic acid/gdw) and TFC (38.18 mg Quercitin/gdw) were obtained in oven drying at 60 and 100 °C, respectively. Among methods, oven drying at 60 °C revealed the highest radical scavenging activity (IC50 = 167.166 μg/ml), while microwave showed the lowest one (IC50 = 505.5 μg/ml). Similar trend was also observed in reducing power assay. The highest vitamin C (16.36 mg/100gDM) and Chlorophyll a (17.35 mg/l) were obtained in freeze drying. Finally, sun and freeze drying methods were considered as the least and the most desirable drying methods, respectively the final color of green tea leaves. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"721-9"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711456/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of antioxidant butylated hydroxyl anisole on the thermal or oxidative stability of sunflower oil (Helianthus Annuus) by ultrasonic. 超声波抗氧化剂丁基羟基苯甲醚对葵花籽油（Helianthus Annuus）热稳定性或氧化稳定性的影响。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-19 DOI: 10.1007/s13197-015-2038-2

Satish Kumar Murari, M V Shwetha

{"title":"Effect of antioxidant butylated hydroxyl anisole on the thermal or oxidative stability of sunflower oil (Helianthus Annuus) by ultrasonic.","authors":"Satish Kumar Murari, M V Shwetha","doi":"10.1007/s13197-015-2038-2","DOIUrl":"10.1007/s13197-015-2038-2","url":null,"abstract":"The aim of the current investigation was to evaluate the efficiency of butylated hydroxyl anisole (BHA) as an antioxidant in sunflower oil (Helianthus Annuus). The oxidation stability of sunflower oil have been investigated by the effects of varying amounts of BHA. The antioxidant incorporated sunflower oil system and control edible oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for consecutive 4 days. The parameters used to assess the thermal degradation and oxidation properties of the oils include ultrasonic velocity, viscosity, density and peroxide value. The fatty acid compositions of the oils were measured by gas chromatography. Adiabatic compressibility, intermolecular free length, relaxation time and acoustic impedance have been calculated from experimental data. Viscosity, density and ultrasonic velocity change in control oil is from 3.72 × 10(-2) to 13.2 × 10(-2) Nsm - 2, 918 to 994 kg/m3 and 1412 to 1484 m/s respectively and in sunflower oil with 200 ppm BHA is from 3.88 × 10(-2) to 7.52 × 10(-2) Nsm - 2, 926 to 962 kg/m3 and 1418 to 1463 m/s respectively for 16 h of heat treated oil. The ultrasonic results obtained have shown reduction in thermal degradation and improvement in oxidation stability of antioxidant loaded oil in comparison to base oil. Hence, it can be recommended that sunflower oil with 200 ppm BHA can be used for frying without adverse effect on physical properties. The ultrasonic velocity can be used for assessment of stability of frying oil. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"840-7"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711463/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola). 富含抗氧化剂的海藻酸盐-橄榄油复合包衣提高了毛丽花果实的采后品质和保质期。Var。反曲线)。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-01 DOI: 10.1007/s13197-015-2045-3

T V Ramana Rao, Nilanjana S Baraiya, Pinal B Vyas, Dhara M Patel

引用次数: 0

Vegetable product containing caseinomacropeptide and germinated seed and sprouts. 含有酪蛋白多肽、发芽种子和芽的蔬菜产品。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-23 DOI: 10.1007/s13197-015-2059-x

Sibel Karakaya, Sedef Nehir El, Sebnem Simsek, Hulya Ilyasoglu Buyukkestelli

引用次数: 0

Variation of total aroma and polyphenol content of dark chocolate during three phase of conching. 三阶段蒸煮过程中黑巧克力总香气和多酚含量的变化。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-25 DOI: 10.1007/s13197-015-2036-4

F Albak, A R Tekin

引用次数: 0

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage. 掺入丁香精油的海藻酸盐/羧甲基纤维素复合涂层对鲢鱼片质量和冷藏贮藏期间抑制大肠杆菌 O157:H7 的效果。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-18 DOI: 10.1007/s13197-015-2060-4

Nastaran Jalali, Peiman Ariiai, Esmaeil Fattahi

{"title":"Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage.","authors":"Nastaran Jalali, Peiman Ariiai, Esmaeil Fattahi","doi":"10.1007/s13197-015-2060-4","DOIUrl":"10.1007/s13197-015-2060-4","url":null,"abstract":"The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1 °C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4 °C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"757-65"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711481/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat. 荞麦和发酵荞麦对猪肉馅饼物理化学和质构特性的影响

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-08-26 DOI: 10.1007/s13197-015-1973-2

Woojoon Park, Ji-Han Kim, Min-Gu Ju, Su-Jung Yeon, Go-Eun Hong, Chi-Ho Lee

{"title":"Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat.","authors":"Woojoon Park, Ji-Han Kim, Min-Gu Ju, Su-Jung Yeon, Go-Eun Hong, Chi-Ho Lee","doi":"10.1007/s13197-015-1973-2","DOIUrl":"10.1007/s13197-015-1973-2","url":null,"abstract":"This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six groups; Con, non-treated patties; T0, reduced fat patties; T1 and T2, addition of 1 and 3 % BW; FT1 and FT2, addition of 1 and 3 % FBW. FBW showed significantly higher antioxidant activity and total phenolic contents than BW (P < 0.05). FT2 had significantly lower level of lipid oxidation than other groups (P < 0.05). The addition of BW and FBW increased the crude fiber content in pork patties, whereas it decreased the crude fat content compared to the control group (P < 0.05). BW and FBW significantly reduced expressible drip and cooking loss (P < 0.05). Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties. Texture profile analysis of patties revealed that the addition of BW and FBW significantly decreased the hardness and increased tenderness. The results suggested that BW and FBW exhibited substantial effects on improving the quality of pork patties. The 1 % BW (T1) and FBW (FT1) appeared to be the most effective means of improving the overall properties of pork patties. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"658-66"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711413/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains. 以石榴汁和乳清为基础、用酸乳酒糟发酵的新型饮料的总酚含量和抗氧化活性。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-29 DOI: 10.1007/s13197-015-2029-3

Nayereh Sabokbar, Faramarz Khodaiyan

{"title":"Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains.","authors":"Nayereh Sabokbar, Faramarz Khodaiyan","doi":"10.1007/s13197-015-2029-3","DOIUrl":"10.1007/s13197-015-2029-3","url":null,"abstract":"Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel beverage by kefir grains. The effects of two different variables, fermentation, temperature (19 and 25 °C) and kefir grain amount (5 %w/v and 8 %w/v), on total phenolic content (TPC) and antioxidant activities of beverage were examined during a fermentation time of 32 h. TPC and antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, inhibition effect upon linoleic acid autoxidation and inhibition effect upon ascorbate autoxidation increased significantly (p < 0.05) during fermentation, but metal chelating effect showed no significant difference. The highest increases were observed when the temperature of 25 °C and kefir grain amount of 8 %w/v were applied. Results proved antioxidant activities of beverages were desirable and fermentation by kefir grains has the ability to enhance these antioxidant activities, as compared with unfermented beverage. Also pomegranate juice and whey were suitable media for producing a novel dairy-juice beverage. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"739-47"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711455/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0