Journal of Food Science and Technology-mysore最新文献_第9页

Characterization of vitamin B12 in Dunaliella salina. 盐生杜纳藻中维生素 B12 的特征。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-02 DOI: 10.1007/s13197-015-2005-y

Anantharajappa Kumudha, Ravi Sarada

{"title":"Characterization of vitamin B12 in Dunaliella salina.","authors":"Anantharajappa Kumudha, Ravi Sarada","doi":"10.1007/s13197-015-2005-y","DOIUrl":"10.1007/s13197-015-2005-y","url":null,"abstract":"Vitamin B12 is one of nature's complex metabolite which is industrially produced using certain bacteria. Algae could be an alternative source of vitamin B12 and in this study, vitamin B12 from a halotolerant green alga, Dunaliella salina V-101 was purified and characterized. The extract of Dunaliella was purified by passing through Amberlite XAD-2 and EASI-extract vitamin B12 immunoaffinity column. The total vitamin B12 content in purified sample fractions was 42 ± 2 μg/100 g dry weight as determined by the chemiluminescence method which was almost close to 49 ± 2 μg/100 g dry weight as estimated by microbiological method. Further quantification of total vitamin B12 using gold nanoparticle (AUNPs) based aptamer showed 40 ± 0.8/100 g dry weight. There was a good correlation among all the methods of quantification. Adenosylcobalamin, a form of vitamin B12 which is a cofactor for methylmalonyl CoA mutase was identified by HPLC. Upon quantification, Dunaliella was found to contain 34 ± 4 μg of adenosylcobalamin for 100 g dry biomass. Authenticity of adenosylcobalmin was confirmed by tandem mass spectrometry (MS/MS), selected ion recording (SIR) and multiple reaction monitoring (MRM) studies. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711437/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751445","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

Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks. 从废弃红甜菜茎秆中超声辅助提取天然色素的多元统计分析与优化。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-08-13 DOI: 10.1007/s13197-015-1988-8

J Prakash Maran, B Priya

引用次数: 0

Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet. 工艺参数对马鲛鱼片渗透脱水的影响

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-01 DOI: 10.1007/s13197-015-1999-5

Renan de Almeida Maciel, Antonio Manoel da Cruz Rodrigues, Rosinelson da Silva Pena

引用次数: 0

Quality changes of stabilizer-free natural peanut butter during storage. 不含稳定剂的天然花生酱在储存过程中的质量变化。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-11 DOI: 10.1007/s13197-015-2006-x

N H Mohd Rozalli, N L Chin, Y A Yusof, N Mahyudin

{"title":"Quality changes of stabilizer-free natural peanut butter during storage.","authors":"N H Mohd Rozalli, N L Chin, Y A Yusof, N Mahyudin","doi":"10.1007/s13197-015-2006-x","DOIUrl":"10.1007/s13197-015-2006-x","url":null,"abstract":"The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectively. The peanuts were ground using a high speed grinder for 2.5 and 3.0 min to produce peanut butter without addition of other ingredient. The natural peanut butter exhibited stability and had acceptable microbial count during storage. Storage at 10 °C gave similar textural quality with commercial product until week 8 and without appreciable loss in oxidative stability until week 12. At higher storage temperatures of 25 and 35 °C, oxidative stability was shortened to 4 weeks of storage. Among the factors of storage temperature and time, grinding time and peanut variety, storage temperature had the most significant effects on quality changes of natural peanut butter. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711438/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751460","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

A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices. 关于生育酚以及迷迭香和阿魏提取物对油炸马铃薯片过程中油氧化的体外抗氧化活性的比较研究。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-15 DOI: 10.1007/s13197-015-2062-2

Leyla Alizadeh, Kooshan Nayebzadeh, Abdorreza Mohammadi

{"title":"A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices.","authors":"Leyla Alizadeh, Kooshan Nayebzadeh, Abdorreza Mohammadi","doi":"10.1007/s13197-015-2062-2","DOIUrl":"10.1007/s13197-015-2062-2","url":null,"abstract":"There is a tendency towards the use of natural antioxidative substances due to toxic effects of synthetic antioxidants. The purpose of this research was to evaluate the effects of tocopherol and extracts from rosemary and ferulago on oxidation in a mixture (1:1, w/w) of sunflower seed oil and palm olein, during deep frying of potato slices. Besides the control groups, tertiary butylhydroquinone (TBHQ) served as a standard for comparison. The DPPH radical scavenging activities of extracts followed the order of rosemary10% > rosemary1% > rosemary0.1 % > ferulago 10 % > ferulago 1 % > ferulago 0.1 %. Frying performance of antioxidants were tested with regards to primary (peroxide value (PV)) and secondary (anisidine value (AnV), free fatty acids (FFA), total polar compounds (TPC) and volatile oxidation compounds such as hexanal and heptanal) oxidation products and by sensory evaluation. After frying process, rosemary extract treatment exhibited PV (1.2 meq O2/kg), FFA content (0.124 %), TPC (12.2 %), hexanal concentration (62.4 ng/g) and heptanal concentration (73.8 ng/g), which were significantly equal or sometimes less than those of TBHQ treatment ((1.23 meq O2/kg), (0.123 %), (12.6 %), (64.4 ng/g) and (74.1 ng/g), respectively). Whilst the ferulago extract showed higher PV (2 meq O2/kg) than the control sample, it was efficient in delaying secondary oxidative changes. Tocopherol markedly retarded primary stage but its activity fell down toward secondary oxidation products. The overall results of this research suggest that rosemary extract may be a good natural alternative to TBHQ, but further studies are necessary to investigate the use of ferulago extract. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711482/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751888","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

Brown pigment formation in heated sugar-protein mixed suspensions containing unmodified and peptically modified whey protein concentrates. 含有未改性和肽改性浓缩乳清蛋白的加热糖-蛋白混合悬浮液中棕色色素的形成。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-08-19 DOI: 10.1007/s13197-015-1955-4

Narumol Rongsirikul, Parichat Hongsprabhas

{"title":"Brown pigment formation in heated sugar-protein mixed suspensions containing unmodified and peptically modified whey protein concentrates.","authors":"Narumol Rongsirikul, Parichat Hongsprabhas","doi":"10.1007/s13197-015-1955-4","DOIUrl":"10.1007/s13197-015-1955-4","url":null,"abstract":"Commercial whey protein concentrate (WPC) was modified by heating the acidified protein suspensions (pH 2.0) at 80 °C for 30 min and treating with pepsin at 37 °C for 60 min. Prior to spray-drying, such modification did not change the molecular weights (MWs) of whey proteins determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). After spray-drying the modified whey protein concentrate with trehalose excipient (MWPC-TH), it was found that the α-lactalbumin (α-La) was the major protein that was further hydrolyzed the most. The reconstituted MWPC-TH contained β-lactoglobulin (β-Lg) as the major protein and small molecular weight (MW) peptides of less than 6.5 kDa. The reconstituted MWPC-TH had higher NH2 group, Trolox equivalent antioxidant capacity (TEAC), lower exposed aromatic ring and thiol (SH) contents than did the commercial WPC. Kinetic studies revealed that the addition of MWPC-TH in fructose-glycine solution was able to reduce brown pigment formation in the mixtures heated at 80 to 95 °C by increasing the activation energy (Ea) of brown pigment formation due to the retardation of fluoresced advanced glycation end product (AGEs) formation. The addition of MWPC to reducing sugar-glycine/commercial WPC was also able to lower brown pigment formation in the sterilized (121 °C, 15 min) mixed suspensions containing 0.1 M reducing sugar and 0.5-1.0 % glycine and/or commercial (P < 0.05). It was demonstrated that the modification investigated in this study selectively hydrolyzed α-La and retained β-Lg for the production of antibrowning whey protein concentrate. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711407/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751232","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

PMMA microreactor for chemiluminescence detection of Cu (II) based on 1,10-Phenanthroline-hydrogen peroxide reaction. 基于 1,10-菲罗啉-过氧化氢反应的用于化学发光检测铜 (II) 的 PMMA 微反应器。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-22 DOI: 10.1007/s13197-015-2034-6

Xueye Chen, Jienan Shen, Tiechuan Li

{"title":"PMMA microreactor for chemiluminescence detection of Cu (II) based on 1,10-Phenanthroline-hydrogen peroxide reaction.","authors":"Xueye Chen, Jienan Shen, Tiechuan Li","doi":"10.1007/s13197-015-2034-6","DOIUrl":"10.1007/s13197-015-2034-6","url":null,"abstract":"A microreactor for the chemiluminescence detection of copper (II) in water samples, based on the measurement of light emitted from the copper (II) catalysed oxidation of 1,10-phenanthroline by hydrogen peroxide in basic aqueous solution, is presented. Polymethyl methacrylate (PMMA) was chose as material for fabricating the microreactor with mill and hot bonding method. Optimized reagents conditions were found to be 6.3 × 10(-5)mol/L 1,10-phenanthroline, 1.5 × 10(-3)mol/L hydrogen peroxide, 7.0 × 10(-2)mol/L sodium hydroxide and 2.4 × 10(-5)mol/L Hexadecyl trimethyl ammonium Bromide (CTMAB). In the continuous flow injection mode the system can perform fully automated detection with a reagent consumption of only 3.5 μL each time. The linear range of the Cu (II) ions concentration was 1.5 × 10(-8) mol/L to 1.0 × 10(-4) mol/L, and the detection limit was 9.4 × 10(-9)mol/L with the S/N ratio of 4. The relative standard deviation was 3.0 % for 2.0 × 10(-6) mol/L Cu (II) ions (n = 10). The most obvious features of the detection method are simplicity, rapidity and easy fabrication of the microreactor. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711459/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751720","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

Jet milling effect on wheat flour characteristics and starch hydrolysis. 喷气研磨对小麦粉特性和淀粉水解的影响

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-08-09 DOI: 10.1007/s13197-015-1990-1

Georgios Angelidis, Styliani Protonotariou, Ioanna Mandala, Cristina M Rosell

{"title":"Jet milling effect on wheat flour characteristics and starch hydrolysis.","authors":"Georgios Angelidis, Styliani Protonotariou, Ioanna Mandala, Cristina M Rosell","doi":"10.1007/s13197-015-1990-1","DOIUrl":"10.1007/s13197-015-1990-1","url":null,"abstract":"The interest for producing wheat flour with health promoting effect and improved functionality has led to investigate new milling techniques that can provide finer flours. In this study, jet milling treatment was used to understand the effect of ultrafine size reduction onto microstructure and physicochemical properties of wheat flour. Three different conditions of jet milling, regarding air pressure (4 or 8 bars) feed rate and recirculation, were applied to obtain wheat flours with different particle size (control, F1, F2 and F3 with d50 127.45, 62.30, 22.94 and 11.4 μm, respectively). Large aggregates were gradually reduced in size, depending on the intensity of the process, and starch granules were separated from the protein matrix. Damaged starch increased while moisture content decreased because of milling intensity. Notable changes were observed in starch hydrolysis kinetics, which shifted to higher values with milling. Viscosity of all micronized samples was reduced and gelatinization temperatures (To, Tp, Tc) for F2 and F3 flours increased. Controlling jet milling conditions allow obtaining flours with different functionality, with greater changes at higher treatment severity that induces large particle reduction. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711426/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751386","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

Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate. 添加胰蛋白酶乳清蛋白水解物对甜味印度酸奶（mishti dohi）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: 2015-09-15 DOI: 10.1007/s13197-015-1768-5

Alok Chatterjee, S K Kanawjia, Yogesh Khetra

{"title":"Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate.","authors":"Alok Chatterjee, S K Kanawjia, Yogesh Khetra","doi":"10.1007/s13197-015-1768-5","DOIUrl":"10.1007/s13197-015-1768-5","url":null,"abstract":"Utilization of Indian sweetened yogurt (colloquially termed as Mishti Dohi), as vehicle for ACE inhibition and antioxidant activity, by added tryptic whey protein hydrolysate (TWPH) (@ 1, 2, 3 % v/milk), was attempted. Yogurt with 3 % TWPH exhibited non-significant (p > 0.05) difference for sensory attributes; but for body & texture; and maximum biofunctional properties, electing it for storage study (5 ± 1 °C). Flavor and body & texture scores registered significant (p < 0.05) decline under 14 days storage. ACE inhibition and antioxidant activity of control increased by 47.95 and 13.18 % and of experimental 24.58 and 13.43 %, correspondingly. Acidity rose to 1.18 % LA. Control samples conveyed 18.07 % and experimental of 20.77 % escalation for wheying-off. Tyrosine value was 27.04 μg.mL(-1). Among rheological attributes, firmness, quantified by texture analyzer TA-XT2i, dropped (p < 0.05), due to decrease of gel rigidity whereas work of adhesion revealed non-significant difference (p > 0.05), throughout. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711400/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52750135","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 fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies. 加入鱼油胶囊对饼干理化和感官特性的影响

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-01 DOI: 10.1007/s13197-015-1981-2

A Jeyakumari, G Janarthanan, M K Chouksey, G Venkateshwarlu

{"title":"Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies.","authors":"A Jeyakumari, G Janarthanan, M K Chouksey, G Venkateshwarlu","doi":"10.1007/s13197-015-1981-2","DOIUrl":"10.1007/s13197-015-1981-2","url":null,"abstract":"A great deal of attention has been focused on the various health benefits apparently associated with consumption of fish oil. The incorporation of fish oils in food products is becoming increasingly widespread and a large variety of products is being marketed. However, the use of fish oil as functional nutritional ingredients in foods has been limited by its oxidative susceptibility. In the present study, attempts were made to develop fish oil fortified cookies as healthy snack foods by incorporating fish oil microencapsulate. Microencapsulation of fish oil was done by spray drying. Commercially available milk was used to form micro sized complexes with fish oil. Fish gelatin/maltodextrin were used as a wall material for encapsulation. Fish oil was added in three forms (fish oil as such, fish oil-in-water emulsion and fish oil microencapsulate) for the preparation of cookies. Cookies prepared without incorporating fish oil was served as control. The physical, chemical and sensory attributes of cookies were evaluated. Encapsulation significantly (P < 0.05) decreased lipid oxidation in the cookies. The sensory evaluation of cookies showed significant (P < 0.05) difference in the overall acceptability. Results from this study, demonstrated the possibility of fish oil incorporation into cookies through emulsification and microencapsulation which may increase the intake of omega-3 fatty acids for nutritional benefits. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711417/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751348","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