Journal of Food Science and Technology-mysore最新文献

{"title":"Phenolic Composition, Antioxidant Capacity and Antiproliferative Activity of Ten Exotic Amazonian fruit","authors":"Marty Jean Louis, Magda Becker, G. Catanante, Inés Mármol, M. Rodríguez-Yoldi, R. Mishra, Sergio Barbosa, O. Núñez, G. Nunes, J. Marty, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.2.ra.10617","DOIUrl":"https://doi.org/10.25177/jfst.5.2.ra.10617","url":null,"abstract":"The socioeconomic, cultural, therapeutic, and nutritional potential of Amazonian fruits has been limited due to the scarce information about its phytochemical profile. The aim of this study was to determine the total phenolic content profiles by Folin colorimetric miniaturized assay, the identification of phenolic compounds by UHPLCHRMS, the antioxidant capacity by DPPH, ABTS, and NBT assays, as well as, the antiproliferative activity by sulforhodamine B assay of extracts obtained from ten native fruits to the Amazon region, some of these consumed especially by indigenous population. A strong positive correlation between the content of total phenolic compounds and antioxidant capacity was demonstrated. The antiproliferative activities against Caco-2 cell line didn‘t necessarily be associated with a high antioxidant capacity and the total phenolic concentration, possibly, qualitative and quantitative differences in phenolic composition of these fruits influenced the antiproliferative activities. This research presented, for the first time, important characteristics of Amazon exotic fruits.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"13 1","pages":"49-65"},"PeriodicalIF":3.1,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90048602","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":"Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean","authors":"Adeoye Babatunde Kazeem, Akinbode Badiu Akinola, A. Adewumi., T. Chinagorom, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.1.ra.10594","DOIUrl":"https://doi.org/10.25177/jfst.5.1.ra.10594","url":null,"abstract":"The study aimed at production and evaluation of composite flour produced from cassava, rice and soybean flours. Four blends of composite flours were prepared by mixing rice flour, cassava flour and soybean flour in the proportions of 30:40:30, 30:50:20, 30:60:10 and 30:70:0 and labelled T1, T2, T3 and T4 respectively. Composite flours produced were analyzed for proximate, mineral, pasting and functional properties, sensory evaluation and hydrogen cyanide determination. The moisture content, protein, ash, fat, crude fiber and carbohydrate of the composites ranged from 11.57-12.40% dry bases, 1.37-13.17%, 0.37-0.74%, 0.12-0.34%, 3.23-3.65% and 70.48-82.37% respectively. The magnesium, iron, calcium and phosphorus of the composites in conc/ppm ranged from 184.67221.33, 9.033-10.03, 216.33-544.66 and 0.167-3543.67 respectively while zinc was not detected. There was no significant difference (P > 0.05) recorded for pH, bulk density, swelling power, solubility index, water absorption capacity, oil absorption capacity and dispensability of the four blends of composite flour. The ranges of Peak 1, trough 1, breakdown, final viscosity, set back, peak time and pasting temperature are 737.00-1818.00 cP, 661.001369.00 cP, 62.00-449.00 cP, 868.00-1894.00 cP, 207.00-525.00 cP, 4.73-4.93 min and 75.85-77.65 C respectively. There is no significant difference in all the attributes that were accessed at (P < 0.05) and the samples were generally acceptable by the panelists although sample T2 was the most generally accepted. The hydrogen cyanide content of the samples ranged from 3.42 to 3.60 mg/kg which is very safe when compared with standard lethal dose (10 mg/kg) recommended by Food and Agricultural Organization (FAO). Hence, it was concluded that the composite flours from rice, cassava, and soybean flour had the physicochemical and functional properties which is suitable for making an enriched meal and sample T2 containing 30% Rice Flour, 50% Cassava Flour and20% Soybean flour was the most generally accepted.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"287 1","pages":"18-26"},"PeriodicalIF":3.1,"publicationDate":"2020-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83132961","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":"Evaluation of Intermittent Solar Drying with Seasonal Variation on the Quality of Dried Cocoa Beans","authors":"S. Adeyemi, S. Obayopo, Felix U Akharume, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.1.ra.10612","DOIUrl":"https://doi.org/10.25177/jfst.5.1.ra.10612","url":null,"abstract":"Inconsistency in climatic condition and long drying time encountered during drying of cocoa beans may lead to a loss in the quality of the dried beans and consequently lead to a reduction in its market value. The effects of using a mixed-mode solar drying under varying climatic condition of the year on the quality of dried cocoa beans were investigated. Drying was carried out at different climatic conditions: wet-season and dry-season; and the quality characteristics of the dried cocoa beans such as pH, titratable acid content (TA), and free fatty acid (FFA) content were determined for both mixed-mode solar drying and traditional open-air sun drying. Results showed that all the cocoa beans dried under mixed-mode solar drying at a different season of the year reached a safe moisture content (7 to 8 % w.b.) within an average time of 61.5±1.5 hours of intermittent drying. Additionally, cocoa beans dried during the dry season were more acidic (average TA of 3.3±0.1 meq KOH/g and FFA of 0.4±0.01 mg/g) than those for wet season (average TA of 3.6±0.1 meq KOH/g and FFA of 0.5±0.02 mg/ g).","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"18 1","pages":"27-39"},"PeriodicalIF":3.1,"publicationDate":"2020-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85551926","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":"The molecular and analytical methods reveal aflatoxin B1-producing Aspergillus flavus isolated from ready-to-eat peanut samples are resistant to the antifungal agent methyl-thiophanate","authors":"A. Fachin, Gabriela Gonzalez Segura, Cyntia Aparecida Montagneri Arevabini, M. Abreu, T. Bitencourt, F. Nishimura, R. O. Beleboni, M. Marins, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.1.ra.617","DOIUrl":"https://doi.org/10.25177/jfst.5.1.ra.617","url":null,"abstract":"The peanut is a product of high nutritive value and an economically important crop. However, peanuts can be contaminated during storage with Aspergillus flavus, which produces aflatoxins. In humans, aflatoxins can cause hepatocellular carcinoma. Exposure of animals to aflatoxins can result in weight loss and generate residues in meat and milk. The objective of this study was to isolate and identify aflatoxigenic fungi, to quantify the production of aflatoxin B1, and to correlate its production with resistance to the antifungal agent methyl-thiophanate (MT) in ready-to-eat peanuts samples. Nine of the 50 samples selected were found to be contaminated with A. flavus by PCR amplification of the ITS region. In addition, three genes of the aflatoxin B1 biosynthesis pathway were amplified. HPLC analysis revealed that the isolates produced high levels of aflatoxins ranging from 4 to 285 μg/mL. Furthermore, the isolate producing the highest concentration of aflatoxin (285 μg/mL) exhibited the highest resistance to antifungal MT (MIC ≥ 250 μg/mL), factors that might be related. The present results confirm the presence of aflatoxin-producing fungi resistant to MT in peanut samples, which may pose health risks to consumers.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"55 1","pages":"1-7"},"PeriodicalIF":3.1,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79715824","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 pyrolysis temperature on ochratoxin A adsorption mechanisms and kinetics by cashew nut shell biochars","authors":"A. Abderahim, N. Brun, A. Napoli, N. Durand, D. Montēt, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.4.7.RA.565","DOIUrl":"https://doi.org/10.25177/JFST.4.7.RA.565","url":null,"abstract":"Biochars were produced from cashew nut shell at 400, 600 and 800°C. Production temperature significantly affected biochar properties and consequently the adsorption mechanisms of ochratoxin A. Biochars produced at higher temperatures had significantly higher specific surface areas, resulting in higher OTA adsorption ca-pacities. The isotherms and kinetics of the adsorption were used to identify the adsorption mechanisms. For the kinetics study, experiments were carried out after adjustment of the parameters influencing the system, such as pH, biochar quantity and OTA initial concentration. Experimental results were modelled according to isotherm equations representing Langmuir model and Freundlich model. Langmuir model matched best with the experi-mental data. The chemical surface reaction was fitted to a pseudo-second order equation, with very high re-gression coefficients.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"44 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2019-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78598220","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 bioactive compounds of defatted flaxseed meal on rheological and sensorial properties of toast and cake","authors":"K. Selim, M. Mostafa, A. Mahmoud, R. Ali, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.4.4.RA.479","DOIUrl":"https://doi.org/10.25177/JFST.4.4.RA.479","url":null,"abstract":"This study was conducted to investigate the chemical composition and the storage stability of flaxseeds defatted meal fractions as food ingredients, phenolic contents and antioxidant activity of flaxseed meal extracts. Effect of substitution of wheat flour with different concentrations of defatted flaxseeds meal on rheological and sensory properties of toast bread, and cake was also investigated. The results indicated that flaxseed defatted meal is rich in protein, fiber and minerals and poor in its carbohydrate content comparing with whole wheat flour and wheat flour (72%). it contains 34.65 protein, 37.08 % crude fibers, 5.53% ash, 2.35 % fats and 5.972% moisture. While it had carbohydrate content of 14.408%.The results indicated that there were no significant (P ≤ 0.05) changes in the peroxide values over the 105 day of storage. The results also showed that free fatty acid value was slightly increased during the storage time. Polyphenolic contents were varied from 360.14 to 595.76 mg/100g DW according to the extraction solvent used. The results indicated that the flaxseed meal extracts showed a strong antioxidant activity against 1,1-dipheny-2 -picrylhydrazyl (DPPH) .The effective concentration 50 % (EC50) was 1.323 and 1.981mg/mg DPPH and antiradical efficiency values ware 0.756 and 0.505 for methanol + water and ethanol +water respectively. Rheological properties of the dough's were found to be affected with flaxseed meal addition. The results showed that replacement 5% of wheat flour by flaxseed meal flour increases the water absorption and development time of the dough. While the stability and the energy of the dough was decreased by addition of flaxseed meal. The results of sensory evaluation proved that toast and cake enriched with defatted flaxseed flour up to 10% was acceptable to the consumer.. The results of the sensory evaluation showed that the samples produced by replacement 5% of the wheat flour with defatted flaxseed meal had no significant differences for most of the sensory characteristics.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":"707-719"},"PeriodicalIF":3.1,"publicationDate":"2019-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80006958","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":"Evaluation of wet-milling performance of commercial yellow maize hybrids grown in México and relations with grain physicochemical properties","authors":"Perla Marysol Uriarte‐Aceves, P. Sopade, J. G. Rangel‐Peraza","doi":"10.1007/S13197-019-03613-Z","DOIUrl":"https://doi.org/10.1007/S13197-019-03613-Z","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":"1-16"},"PeriodicalIF":3.1,"publicationDate":"2019-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/S13197-019-03613-Z","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48568964","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":"CAC、欧盟、美国与中国粮食中真菌毒素限量标准的差异分析","authors":"尚艳娥, 杨卫民","doi":"10.3969/J.ISSN.2095-6002.2019.01.002","DOIUrl":"https://doi.org/10.3969/J.ISSN.2095-6002.2019.01.002","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"181 1","pages":"10-15"},"PeriodicalIF":3.1,"publicationDate":"2019-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80228837","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":"The Effect of Natural Antioxidant Extracted from Shrimp Shell on Oxidative and Hydrolytic Rancidity of Sable Fish Mince","authors":"Charlie Li, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.5","DOIUrl":"https://doi.org/10.25177/JFST.3.6.5","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"74 1","pages":"527-533"},"PeriodicalIF":3.1,"publicationDate":"2018-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88164661","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":"Influence of Grape Pomace Inclusion on Physical and Chemical Properties of Corn-Based Extrudates","authors":"Jianmei Yu, Ivy N. Smith, Guibing Chen, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.4","DOIUrl":"https://doi.org/10.25177/JFST.3.6.4","url":null,"abstract":"This study investigated the feasibility of using grape pomace (GP) as a source of dietary fiber (DF) and polyphenol for extruded corn-based product and evaluated the impacts of GP level on the physical properties and chemical composition of extrudates. A 4x3 two-factor factorial design was used to for extrusion experiment. The two factors were the level of GP inclusion (0, 2.5, 5.0 and 10%) and moisture content (13, 15 and 17%) of the formula. The extrusion was conducted at pre-determined temperature, feeding rate and screw speed using a twin-screw extruder. Data show that adding GP in the formula caused product darkening, decreased product expansion ratio (ER), hardness and brittleness (P<0.05). The feed moisture showed greater impacts on the ER and texture than GP content. Lower feed moisture (≤15%) resulted in crunchy product with better puffy properties at all GP level. Addition of GP increased total dietary fiber and polyphenol contents in dosedependent manner (P<0.0001) and reduced in vitro starch digestibility of extrudate (P<0.05). Therefore, GP has great potential to serve as DF and polyphenol source in extrusion cooking, but the extrusion parameter such as GP content and moisture must be well controlled to minimize the undesirable effect of GP on product.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"49 1","pages":"516-526"},"PeriodicalIF":3.1,"publicationDate":"2018-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76022171","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}