Journal of Food Science and Technology-mysore最新文献

{"title":"Usefulness of oral administration of the specialized amino acid supplement consisting of β-hydroxy-β-methylbutyrate, L-arginine and L-glutamine (Abound™) for chronic soft tissue diseases in the mouth","authors":"Terai Haruhiko, M. Inaba, H. Terai, Y. Nakajima, N. Fukui, Y. Suwa, R. Yamamoto, Takaaki Ueno r n, Sift Desk Journals Open Access Journals","doi":"10.15436/JFST.1.4.2","DOIUrl":"https://doi.org/10.15436/JFST.1.4.2","url":null,"abstract":"Background: Abound™ is a nutritional supplement containing β-hydroxy-β-methylbutyrate, Lglutamine, and L-arginine (HMB/Gln/Arg). In recent years, the effects of these nutrients in promoting wound healing have been reported. Here we report our experience of using this supplement for the treatment of chronic oral mucosal diseases. Methods： We clinically investigated the effects of HMB/Gln/Arg on 9 cases of chronic oral mucosal diseases such as oral lichen planus and recurrent aphthous stomatitis. Results: Improvement in subjective symptoms was observed in 7 out of 9 cases of oral mucosal diseases. Conclusion: We found that the use of this supplement was effective in the treatment of 7 out of 9 cases of chronic oral mucosal diseases. Thus, we believe that HMB/Gln/Arg use should be considered as a treatment option.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"17 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75717731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PROXIMATE CONTENT AND ANTIOXIDANT PROFILE OF PUMPKIN (Cucurbita pepo L.) LEAFY VEGETABLE AS INFLUENCED BY NPK FERTILIZER","authors":"F. Oloyede, M. ObuotorE., I. Obisesan, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.4.1","DOIUrl":"https://doi.org/10.25177/jfst.1.4.1","url":null,"abstract":"This study evaluated the influence of NPK fertilizer on the proximate content and antioxidant profile of pumpkin leafy vegetable. The vegetable was raised at the Teaching and Research Farm, Obafemi Awolowo University, Nigeria in 2010 for two seasons and the following NPK fertilizer rates were applied: 0, 50, 100, 150, 200 and 250 kg/ha and replicated six times. Six composite samples from the six replications were analyzed in duplicates for proximate content and antioxidant profile. For the antioxidant assays, crude extract was obtained from cold extraction of each of the samples with 80% methanol and evaporated to dryness. The hydrogen donating or radical scavenging of the extract was determined using the stable radical DPPH (2, 2-diphenyl-2-picrylhydrazyl hydrate). Total phenol content was determined by the method of Singleton and Rossi using the Folin – Ciocalteau reagent in alkaline medium while total flavonoid content was determined using AlCl3 method as described by Lamaison and Carnet. The proanthocyanidin content was determined using a modified method of Porter et al, using the AlCl / Butan – 1-0l assay method while the total anthocyanin content of the test samples was determined using the pH differential method of Fuleki and Francis as described by Guisti and Wrolstad. Crude protein, Carbohydrate, Ash, Crude fibre, Ether extract (fat) and Moisture contents were determined using the routine chemical analytical methods of Association of Official Agricultural Chemists (AOAC). The chemical compositions analyzed were reduced significantly when fertilizer rate exceeded 100 kg NPK/ha. The proximate values in pumpkin leaves are 23.8, 0.18, 1.65, and 2.16 g/100g for protein, fat, ash and crude fibre respectively. Fertilizer rates from 150 – 250 kg/ha reduced these values by 10 – 40%. With the increase in fertilizer rates from 100 kg – 250 kg/ha, antioxidant activities was reduced by 19%, phenol by 57% and flavonoid by 65%. For the food value and bioactive compounds of pumpkin to be retained, NPK fertilizer application should not exceed 100 kg/ha if it must be applied.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"26 23-24 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83503303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occurrence of fungicide residues on Argentinean blueberry fruit and juice samples.","authors":"M. Munitz, S. Resnik, María I. T. Montti, M. B. Medina, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.3.5","DOIUrl":"https://doi.org/10.25177/jfst.1.3.5","url":null,"abstract":"Azoxystrobin, boscalid, cyprodinil, fludioxonil and pyraclostrobin are fungicides commonly used in Argentina against different fungus contaminations in the blueberry field. The presence of these fungicides was investigated in 50 samples of blueberry fruit and 15 samples of blueberry juice purchased in Argentina. Fungicide residues were determined by solid-phase microextraction (SPME) coupled to gas chromatography with micro-electron capture and nitrogen phosphorous detector. The average concentrations of azoxystrobin were 48 g/kg in blueberry fruit. Average of boscalid were 43 and 239 g/kg, of cyprodinil 1581 and 852 g/kg, of fludioxonil 1077 and 2842 g/kg, and of pyraclostrobin 578 and 3414 g/kg, in fruits and juice respectively. The higher concentrations of fungicides were found in those cases where the time between the application of the compound and the fruit’s commercialization was shorter than the fungicide’s half-life.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"2012 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87971304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Alteration in Escherichia coli and Streptococcus faecalis cells induced by ozone","authors":"Yong-qing Zhang, Qing-ping Wu, Jumei Zhang, Xiu-hua Yang, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.3.4","DOIUrl":"https://doi.org/10.25177/jfst.1.3.4","url":null,"abstract":"To elucidate ozone action mechanism, cell suspensions of E. coli 8099 and S. faecalis ATCC29212 were initially exposed to ozone for 5 min, and then treated with sodium dodecyl sulfate, sodium hydroxide, and proteinase K. those of S. faecalis were 7.95±2.81%–55.85±1.43%. After ozone pre-treatment, OD600 value of E. coli cells, sequently treated with SDS, NaOH, and PK, decreased by 8.83±1.86%, 34.72±0.42%, and 10.42±2.08%, respectively. And that of S. feacalis decreased by 2.85±3.63%, 71.30±1.08%, and 7.00±2.47%, respectively. Therefore, ozone pre-treatment made E. coli cells be sensitive to SDS and NaOH, not susceptible to PK. It was confirmed by transmission electron microscopy of E. coli cells. To S. faecalis, ozone pre-treatment activated the effects of SDS, NaOH, and PK on cells. ATP loss from S. faecalis cells indicated that ozone damaged cell membrane and increased membrane permeability. Because SDS-, NaOH-, and PK-induced cell lyses were respectively due to protein denaturation, cell membrane damage, and the reactions between PK and proteins or conjugated proteins, it was concluded that protein changes and cell membrane damage generated by ozone are responsible for E. coli and S. faecalis inactivation. Results showed that, after ozone treatment, OD600 reduction rates of E. coli cells were 6.11±1.29%–7.06±1.23%.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"392 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91076215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative characterization of green and ripe carob (Ceratonia siliqua L.): physicochemical attributes and phenolic profile","authors":"Y. Benchikh, C. Paris, H. Louaileche, Céline Charbonne, M. Ghoul, L. Chebil, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.3.1","DOIUrl":"https://doi.org/10.25177/jfst.1.3.1","url":null,"abstract":"In the present study, we investigated the effect of ripening stage on the physicochemical characteristics, phenolic profile, and antioxidant activity of carob (Ceratonia siliqua L.) pulp. Total soluble solids, maturity index, and sugar content of carob pulp increased at the ripe stage, whereas titratable acidity, protein, total phenolic contents, and antioxidant activity decreased. Analysis of phenolic compounds of three carob varieties (Wild, Sisam, and Fleshy) has been carried out by HPLC-DAD-MS. Gallic acid and its derivatives including monogalloylglucoside, digalloyl-glucoside, tetragalloyl-glucoside, and tetragalloylglucoside were the main identified phenolic compounds in the studied carob varieties. Gallotannin contents were higher in the extract of green carob pulp than in the ripe one.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"3 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88750998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Listeria monocytogenes on cured meat products. A case study on Speck (a typical Italian smoked ham) according to EC Regulation 2073/2005","authors":"S. Barbuti, Elena Dalzini, M. Frustoli, Elena Cosciani-Cunico, M. Grisenti, P. Daminelli, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.3.2","DOIUrl":"https://doi.org/10.25177/jfst.1.3.2","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"35 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74570590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Detecting a rapid method for measuring the proteolytic activity of raw and UHT milk.","authors":"I. Sakaridis, M. Lewis","doi":"10.25177/jfst.1.2.4","DOIUrl":"https://doi.org/10.25177/jfst.1.2.4","url":null,"abstract":"The relation between age gelation and proteolytic activity was investigated in this study, as proteolysis is considered to be one of the principal factors that cause gelation. Two different methods for measuring the proteolytic activity of milk samples were applied; the measurement of absorbance at 280 nm and the trinitrobenzene sulfonic acid (TNBS) method. The milk samples used were raw and UHT cow’s and goat’s milk. Proteolysis was also induced in UHT milk by inoculating cells of four different strains of Pseudomonas fluorescens into the milk and the changes taking place were observed. It has been found that the proteolytic activity of raw milk was not affected by a refrigerated storage for 10 days and only after this period it was gradually increased. The higher proteolytic activity of goat’s milk in comparison with cow’s milk during storage and its increased susceptibility to gelation were also established. Furthermore, the importance of storage temperature and the different effect of the four strains of P. fluorescens on proteolytic activity and pH of the UHT milk were shown. Finally, it has been demonstrated that there is a certain level of proteolytic activity in milk that leads to gelation when it is exceeded.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"104 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79195484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Digestive analysis of processing effects on the glycaemic impact of oats in vitro","authors":"Suman Mishra, J. Monro, K. Armstrong, L. Motoi, K. Sutton, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.2.3","DOIUrl":"https://doi.org/10.25177/jfst.1.2.3","url":null,"abstract":"Forty six lines of oats from a program of breeding for low glycaemic impact were assessed by in vitro digestive analysis that allowed for theoretical effects of homeostasis on blood glucose concentrations. The oats were steamed and rolled (“rolled oats”; RO), and a portion made into porridge (PO) before in vitro digestive analysis. Carbohydrate digestibility was much greater and more rapid for PO than RO after 20 min digestion (RO, 16.9 g/100 g; PO, 42.5 g/100g on a dry oats basis) but similar after 120 min digestion (43 g versus49.8 g), reflecting a high proportion of slowly digested starch in RO. Taking into account theoretical blood glucose disposal, RO was equivalent in glycaemic effect to 10.8 g of glucose and the PO to 17.5 g of glucose per 40 g serving (10.8 versus 17.5 g glucose equivalents). Based on published GI values, in vitro glycaemic analysis allowing for homeostasis provided realistic relative estimates of effects of processing on glycaemic properties of cereal foods.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88737356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of storage time and temperature on the nutritional quality of commercial orange jam.","authors":"H. Louaileche, Ouarda Djaoudene, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.2.5","DOIUrl":"https://doi.org/10.25177/jfst.1.2.5","url":null,"abstract":"The aim of the present study was to assess the effect of storage period and temperature on the nutritional quality of orange jam during storage for 30 days at 25 °C and 35 °C. For that purpose, special attention was paid to total sugars (TS), hydroxymethylfurfural (HMF), free amino acids (FAA), ascorbic acid (AA) and carotenoids. It was observed that storage conditions of jam led to statistically significant alterations for all monitored parameters. The decrease rates at the end of storage under 25 °C and 35 °C, respectively, were 12.5% and 15% for TS, 50% and 59.5% for FAA, 23.5% and 29% for AA and 3% and 19% for carotenoids ; likewise, the increasing were of 144% and 169% for HMF. The practical implications of this work are that the derived knowledge could be very useful to optimize storage conditions in order to improve the quality of this product.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"13 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85220361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combining essential oils and olive extract for control of multi-drug resistant Salmonella enterica on organic leafy greens","authors":"S. Ravishankar, Xeeroy Rada, J. Todd-Searle, M. Friedman, J. Patel, D. Jaroni","doi":"10.25177/jfst.1.2.2","DOIUrl":"https://doi.org/10.25177/jfst.1.2.2","url":null,"abstract":"Organic fresh produce sales have been increasing in recent years and ensuring safety of produce is important. We investigated the combined antimicrobial effects of plant essential oils and olive extract against Salmonella on organic leafy greens. Organic baby spinach, mature spinach, romaine lettuce, and iceberg lettuce were inoculated with antibiotic-resistant Salmonella Newport and dip-treated in phosphate buffered saline, 3.0% hydrogen peroxide, 0.1% cinnamon leaf oil and 3.0% olive extract or 0.1% oregano oil and 3.0% olive extract combination treatments. Leaves were sampled on days 0, 1, and 3 for enumeration of survivors. Treatment with both antimicrobials induced reductions in Salmonella population of up to 3.5-4 logs, 3-logs and 3-4.4 logs CFU/g on baby spinach, mature spinach and romaine lettuce, respectively. Cinnamon leaf oil and olive extract treatment yielded about 3.0 logs, while oregano oil and olive extract treatment yielded about 3.5 logs CFU/g reduction on iceberg lettuce. Compared to previously reported treatments with individual antimicrobials, the combination treatments had greater antimicrobial effect. The results showed that combination treatments involving essential oils and olive extract are a potential option for use in the wash water for organic leafy greens.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"50 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89814675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}