Journal of Food Science and Technology-mysore最新文献

{"title":"ANTIOXIDANT CONTRIBUTION OF LAVENDER (Lavandula angustifolia), SAGE (Salvia officinalis), TILIA (Tilia tomentosa) AND SIDERITIS (Sideritis perfoliata) BEVERAGES PREPARED AT HOME.","authors":"C. Kontogiorgis, Deligiannidou Georgia-Eirini, H. Dimitra, Lazari D. Diamanto, C. Theodoros, Papadopoulos Athanasios, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.5","DOIUrl":"https://doi.org/10.25177/JFST.3.4.5","url":null,"abstract":"Background: Nature provides us with all the necessary ingredients to lead a healthy life, while data from ancient civilizations and scientific discoveries support the fact that the use of aromatic plants and herbs due to their therapeutic properties is a neglected healthy habit. Methods: This study examines the antioxidant activity in domestic preparation of four herb beverages Lavender (Lavandula angustifolia), Sage (Salvia officinalis), Tilia (Tilia tomentosa) and Sideritis (Sideritis perfoliata) aiming to investigate the presence of antioxidants in the plants and to define which domestic preparation method of the beverage (decoction/infusion) ensures better antioxidant capacity. In the experimental procedure, herbal decoctions and infusions (boiling time 5 minutes) were extracted with 4 different solvents of increasing polarity (petroleum ether, diaithylether, ethyl acetate, butanol). This process resulted to 10 samples from each herb beverage. Each of them was examined for the TPC via the Folin Ciocalteau method, the interaction with the cationic radical ABTS, the free stable radical DPPH for the determination of antioxidant capacity, the hydroxyl radical scavenging ability, the inhibition of lipid peroxidation of linoleic acid and finally the acceptability of each beverage with respect to the manner of preparation through sensory evaluation in a total number of 40 random volunteers. Results: Τhe results exhibit the characteristics represented by each herb. Comparison and classification between them was also performed. The antioxidant characteristics of the herbs were affected both by the preparation method as well as the extraction solvent. Conclusions: All herbs exhibited high antioxidant capacity. However, not all were positively evaluated during the organoleptic evaluation which raises the question of whether these beneficial herbs would be ANTIOXIDANT CONTRIBUTION OF LAVENDER (Lavandula angustifolia), SAGE (Salvia officinalis), TILIA (Tilia tomentosa) AND SIDERITIS (Sideritis perfoliata) BEVERAGES PREPARED AT HOME. SDRP Journal of Food Science & Technology (ISSN: 2472-6419) DOI: 10.25177/JFST.3.4.5 Research","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"5 1","pages":"360-377"},"PeriodicalIF":3.1,"publicationDate":"2018-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76881435","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":"Separation of Six Lupane-Type Triterpenoid Saponins from Leaves of Acanthopanax gracilistylus by HSCCC with Preparative-HPLC","authors":"Xiang-qian Liu, Jiao Luo, Xiang Wang, Qin-Peng Zou, Man-Xia Lu, O. Kwon, Hyeong-Kyu Lee, C. Yook, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.3.5","DOIUrl":"https://doi.org/10.25177/JFST.3.3.5","url":null,"abstract":"High efficiency and less solvent consumption are the essential requirements of high-speed counter current chromatography (HSCCC), especially for the preparation and purification of natural products. In this manuscript, an efficient HSCCC strategy with preparative high performance liquid chromatography (preparative-HPLC) was successfully developed to rapidly separate and purify six lupane-type triterpenoids (including acankoreoside C (1), acangraciliside S (2), acankoreoside B (3), acankoreoside D (4), acantrifoside A (5) and acankoreoside A (6)) from leaves of the Acanthopanax gracilistylus. The effective separation was achieved using ethyl acetate–nbutanol–methanol–water (3:0.3:0.8:4, v/v/v/v) as the two-phase solvent system, in which the mobile phase was eluted at an optimized flow rate of 2.0 mL/min and a revolution speed of 900 rpm. HSCCC preparation was performed on 400 mg of crude sample yielding 5.3 mg of compound 3, 6.4 mg of compound 4, 10.6 mg of compound 5, 35.8 mg of compound 6 with purities of 95.6%, 96.3%, 96.1%, 97.2%, respectively, 17.2 mg of a mixture of compounds 1 and 2, which was further separated by preparative-HPLC yielding 5.9 mg of compound 1, and 4.5 mg of compound 2 with purities of 96.8% and 94.6%, respectively, as determined by HPLC at 210 nm. Their chemical structures were identified by nuclear magnetic resonance (NMR) technology. All compounds were evaluated for their anti-inflammatory activity with lipopolysaccharide (LPS)-induced RAW264.7 cell. The compounds 3 and 4 showed weakly inhibitory effect of nitric oxide (NO) production with low cytotoxicity.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"69 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78645079","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":"Optimization of thermal treatments of cold vegetables soups from Spain to preserve their quality, bioactivity and phytochemical composition","authors":"C. Viguera, Amadeo Gironés‐Vilaplana, R. López, C. García-Viguera, Paula M. Periagob, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.3.1","DOIUrl":"https://doi.org/10.25177/JFST.3.3.1","url":null,"abstract":"The aim of this work was to determine the effect of different heat treatments ( 1) 90oC and cooled down immediately to a final temperature of 30oC, 2) 90oC during 15s. and immediately cooled down to a final temperature of 30oC, and 3) commercial treatment) on the colour, pH, total soluble solids, antioxidant capacity, and phenolic compounds of three different vegetal food products: 1.carrot, orange and coriander soup (COS); 2.gazpacho (typical Spanish vegetable soup made mainly with tomato, pepper, cucumber, olive oil, vinegar and garlic (GAZ); and 3.tomato, mint and basil soup (TMS). The results showed that the mentioned parameters were influenced by the heat treatments studied in, depending on the temperature and time of each one, and the different products which were applied. COS and TMB showed the highest antioxidant capacity values in their respective commercial samples. However, GAZ treated at 90oC and 90oC/15s. kept the same antioxidant capacity levels that the tank sample (untreated). The colour, pH and total soluble solids parameters remained practically without significant changes produced by the different heat treatments applied, demonstrating that the applied treatments can be more effective than commercial in order to preserve shelf life of these products, and keeping the majority of their crucial properties in these kinds of foods. For that, the results here presented are of significant interest for agro-food industry.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"135 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87073178","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 pH-values on gelation properties of myosin extracted from high-pressure treated pre-rigor rabbit muscle","authors":"Xinglian Xu, Chang Qian, S. Xue, Debao Duan, Yufeng Zou, G. Zhou, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.3.3.2","DOIUrl":"https://doi.org/10.25177/jfst.3.3.2","url":null,"abstract":"Myosin was extracted immediately from pre-rigor rabbit muscles (PRRMs) after high-pressure (HP) treatment (200 MPa, 25 °C for 15 s) to investigate the effect of pH (5.0, 5.5, 6.0, 6.5 and 7.0) on gel properties under the defined parameters. The water characteristics of the formed gel was modified as the pH altered. Improved water-holding capacity (WHC) was observed as the pH increased away from 5.5 and the highest value was reached at pH 7.0 (P<0.05). Assessment of rheological properties and secondary structures demonstrated that the thermal-induced aggregation of myosin after 50 °C was hindered at pH 6.5 and 7.0, and the unfolding of myosin conformational structures was intensified. Moreover, rapid exposure of buried amino groups in the temperature range between 40 °C and 70 °C occurred at pH 6.5 and 7.0, which contributed the formation of gel. These alternations give partial interpretation to the quality of gels obtained and verified the importance of monitoring the pH when applying HP treatment to the production of meat products.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"64 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79515757","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":"Rapid recognition of origins and ages of Rice wine based on Tri-step IR and electronic tongue","authors":"Changhua Xu, Yu Yan, Xiao-peng Zhang, Jia-juan Huang, Xiao-zhen Hu, Jian-Hong Gan, Zhengquan Wang, Ningping Tao, Xichang Wang, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.3.3","DOIUrl":"https://doi.org/10.25177/JFST.3.3.3","url":null,"abstract":"Rice wine, an ancient drink of China, commonly has different origins and wine ages according to traditional processing methods, inducing great challenges to be authenticated and discriminated rapidly by conventional procedures. This study sought to develop an easy and reliable method, based on a Tri-step infrared spectroscopy, combined with electronic sensory for accurate and rapid discrimination of rice wine (RW). The class of nutrition (lipids, protein and other compounds), wine ages and origins were step-wisely evaluated and nutrition profile variations among different samples were integrated and interpreted by fast identification of their relative contents, based on spectral peak intensity. 140 batches of RW (twenty for each samples) were effectively classified by IR-PCA. In the sensory aspect, an electronic tongue distinguished rice wine objectively in taste with discrimination indexes that were greater than 95 for all the samples. The developed method would be an economic and simple approach for rapid chemotaxonomic discrimination of","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79793515","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":"Microbiological analysis of lettuce (Lactuca sativa) from conventional and organic cultivation commercialized at fairs in Brazil","authors":"T. Gandra, Pâmela Inchauspe Corrêa Alves, E. A. Gandra, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.2.4","DOIUrl":"https://doi.org/10.25177/JFST.3.2.4","url":null,"abstract":"Brazilian laws established regulatory limits in lettuce only to thermotolerant coliforms (fecal coliforms) and coagulase-positive Staphylococci of 10 MPN g and 10 CFU g respectively. The objective of this study was to evaluate and compare contamination of lettuce from conventional and organic cultivation, commercialized at fairs in south of Brazil, by the fecal coliforms, coagulase-positive Staphylococci, Salmonella spp. and Listeria monocytogenes. Eighty samples of traditionally and organically produced lettuce each were collected. The contaminated samples percent were 35 and 71.25, for fecal coliforms, 35 and 32,5 for coagulase-positive Staphylococci, 0 and 5 for Salmonella spp., 2.5 and 2.5 for Listeria monocytogenes, in conventional lettuce and organic lettuce, respectively. Results indicated that 35% of the samples of conventionally produced lettuce and 71.25% of the samples of organically produced one presented fecal coliform count above regulatory limits. Coagulasepositive Staphylococci counts above regulatory limits were verified in 28 and 26 samples from the conventional and organic agriculture, respectively. Salmonella spp. was present in 5% of organically produced samples and L. monocytogenes in 2.5% of lettuce samples from both types of agricultures. Obtained results highlight the importance of good practices from cultivation to commercialization to improve the hygienic-sanitary quality of vegetables.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"6 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85370779","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":"Thiol-Cyclodextrin: A New Agent For Controlling The Catalytic Activity Of Polyphenol Oxidase From Red Delicious Apple","authors":"K. Ovsejevi, Gabriela Peralta-Altier, C. Manta, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.3.2.2","DOIUrl":"https://doi.org/10.25177/jfst.3.2.2","url":null,"abstract":"Polyphenol oxidase (PPO, EC 1.14.18.1) is the main enzyme responsible for enzymatic browning, a natural process which produces deterioration of fruits and vegetables. One alternative to prevent this undesirable process is to inhibit the catalytic activity of PPO by encapsulating enzyme’s substrates in cyclodextrins (CD). In this article the effect of a Thiol-CD on PPO from Red Delicious apple was studied, demonstrating that this compound is a powerful tool for controlling oxidative processes in food. Thiol-CD could encapsulate the polyphenols, natural substrates of the enzyme, by means of the cyclodextrin hydrophobic internal cavity. Simultaneously, through the thiol group, it could inactivate the PPO by reducing the copper ions from the active site of the enzyme. Moreover, thiol moieties could decrease the browning by reducing the quinones generated by oxidative processes. The isolation and purification of PPO from apple was performed in order to study those effects, different polyphenols, chlorogenic acid (CA) and 4-methylcatechol (4-MC), were assayed as enzymatic substrates. Both β -CD and Thiol-CD exhibited better enzyme inhibition value for CA than for 4-MC. Moreover, Thiol-CD showed an extraordinary performance compared with β-CD. When CA 10 mM was used, 5 mM β-CD gave 11 % PPO inhibition, meanwhile nearly 100 times less concentration of Thiol-CD (45 μM) gave 100 % of enzyme inhibition.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"43 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76102534","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":"Suitable preanalytical conditions for vitamin C measurement in clinical routine","authors":"C. Steuer, L. Bernasconi, C. Saxer, P. Neyer, A. Huber, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.2.3","DOIUrl":"https://doi.org/10.25177/JFST.3.2.3","url":null,"abstract":"Pre-analytical sampling conditions play an important role for the correct determination of blood concentrations of biomarkers and drugs in the clinical environment. In the context of daily clinical routine and clinical studies, oxidative stability in vitro should be carefully considered. Herein we report differences in vitamin C levels under commonly used handling and storage conditions and we propose a simple and efficient sampling protocol. Plasma and serum samples were analyzed by HPLC-UV and different handling-, timeand storage conditions were investigated in detail. Our findings show that protection from oxidation significantly prevented degradation under different storage conditions. The immediate separation of stabilized plasma from blood cells showed a protective effect on vitamin C stability. In addition, long-term storage of vitamin C was positively influenced by addition of protective agents, assuring stability up to six months. Oxidative degradation could affect not only vitamin C but also other small molecule metabolites and should therefore be intensively evaluated before implementation in daily clinical routine as well as in metabolomics studies.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"36 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88554635","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 challenge of monitoring the hydrolysis of foods lipids during gastrointestinal digestion","authors":"M. Guillén, Bárbara Nieva-Echevarría, E. Goicoechea, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.3.1.3","DOIUrl":"https://doi.org/10.25177/jfst.3.1.3","url":null,"abstract":"During the last decade obtaining further knowledge on lipid digestion has become a challenging task in the field of Food Science and Nutrition research. However, the great complexity of this process requires the use of sound, accurate and simple analytical techniques which are able to provide as much information as possible; only thus can a global view and therefore a better understanding of the ongoing process be obtained. This review tackles the advantages and drawbacks of the different methodologies currently employed for this purpose, focusing on a new approach, recently developed and based on Proton Nuclear Magnetic Resonance (H NMR) spectroscopy. This new methodological approach not only provides a great deal of information in a simple, rapid and accurate way, but also overcomes many of the disadvantages of the techniques employed to date. In this sense, H NMR can be considered a very promising alternative for research on lipid digestion, contributing to shed more light on the complex digestion process of lipids and the factors that may affect it.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"60 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81153766","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":"A colorimetric assay using tetrazolium salts with an electron mediator to evaluate yeast growth in opaque dispersed systems","authors":"C. A. Campos, Aldana L Zalazar, Malena M González, M. F. Gliemmo, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.1.4","DOIUrl":"https://doi.org/10.25177/JFST.3.1.4","url":null,"abstract":"Background: Traditional microbiological enumeration techniques such as colony count are time consuming. Visual evaluation of turbidity growth lacks objectivity and precision. On the other hand, the accuracy of the spectrophotometric readings can be limited by media opacity and/or additives. In this context, colorimetric methods based on tetrazolium salts are an alternative to traditional methods due to their ability to generate endpoints based on color change. The objective of this study was to develop a colorimetric assay based on two different tetrazolium salts and an electron mediator in order to replace the conventional method of viable plate count or absorbance for microbial growth detection in opaque dispersed systems. Methods: A color imetr ic method to evaluate yeast growth in broth and opaque dispersed systems using two tetrazolium salts, 2,3,5-triphenyl-2H-tetrazolium chloride (TTC), 2-(4-Iodophenyl)-3-(4-nitrophenyl)-5 -phenyl-2H-tetrazolium chloride (INT) and an electron mediator, 2-methoxy-1,4-Naphthoquinone (MNQ) was developed. In addition, the minimum inhibitory concentrations against Zygosaccharomyces bailii for natamycin and lemongrass essential oil were determined by the proposed method and compared with those obtained using the conventional broth microdilution and plate count methods. Results: Showed that the mixture of INT/MNQ, was more effective than TTC/MNQ. In opaque structure systems, the later showed to be more sensitive than absorbance However, in broth it was as sensitivity as absorbance to detect yeast growth. Besides, the INT/MNQ reagent functioned adequately to determine the minimum inhibitory concentrations of antimicrobials in opaque structured systems. Conclusions: These results demonstrated that the proposed method functioned adequately to determine the minimum inhibitory concentrations of antimicrobials in opaque structured systems showing an excellent agreement with the plate count method and the proposed technique allowed the evaluation of yeast growth with lower population levels than the ones required through absorbance readings. Moreover, this colorimetric method is easy to perform and less time consuming.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"133 1 1","pages":"1-8"},"PeriodicalIF":3.1,"publicationDate":"2018-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73337040","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}