Quality Assurance and Safety of Crops & Foods最新文献_第10页

Stability evaluation of iron and vitamin A during processing and storage of fortified pasta 强化面食加工和贮藏过程中铁和维生素A的稳定性评价

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-03 DOI: 10.15586/qas2019.656

N. Sharma, Sarang Sharma, Baljeet Singh, G. Kaur

{"title":"Stability evaluation of iron and vitamin A during processing and storage of fortified pasta","authors":"N. Sharma, Sarang Sharma, Baljeet Singh, G. Kaur","doi":"10.15586/qas2019.656","DOIUrl":"https://doi.org/10.15586/qas2019.656","url":null,"abstract":"Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta post processing and during storage for 4 months. Chemical salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulphate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g respectively, whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900 µg/100g. After processing, the prepared pasta with both iron salts showed retention of 94–95% for iron and 90 92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum colour attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40 °C in laminates (aluminium laminates) and polypropylene packets for a period of 4 months and evaluated for changes in their iron and vitamin A contents. An overall retention of 93–95% of the iron and 56–62 % of vitamin A was observed after 4 months considering losses during processing and storage. Variations in temperature had a non-significant effect on the stability of iron, whereas for vitamin A a loss of 33–37% was noted for pasta stored at accelerated temperature of 40 °C. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49408309","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}

引用次数: 8

The inhibitory effects of polyphenolic compounds on the damage caused by safflower fly (Acanthiophilus helianthi) in Carthamus spp. 多酚类化合物对红花蝇危害的抑制作用。

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-03 DOI: 10.15586/QAS.V13I2.865

Karami Soraya, Basaki Tayebeh, A. Khaneghah

{"title":"The inhibitory effects of polyphenolic compounds on the damage caused by safflower fly (Acanthiophilus helianthi) in Carthamus spp.","authors":"Karami Soraya, Basaki Tayebeh, A. Khaneghah","doi":"10.15586/QAS.V13I2.865","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.865","url":null,"abstract":"Seed coat color is probably a determinant factor in the antibiosis mechanism of developing resistance to safflower fly (Acanthiophilus helianthi). The purpose of this study was to determine the relationship between the phytochemical content of safflower (Carthamus spp.) seed coat extract with the seed coat color and the damage caused by safflower fly. To this end, germplasm consisting of the cultivated species (C111, with a white seed coat), the wild species (Glaucus and lanatus with a black seed coat; Azar with a brown seed coat), and a breeding line (A82 with a black seed coat) was formed. After cultivating the genotypes, the seed loss (%) and its relationship with the polyphenolic compounds and Cyanidin-3-glucoside of the seed coat extract were examined. Agricultural and phytochemical trait data were analyzed through a completely random block design. With a significant difference from other samples, a minimum damage percentage was observed in Lanatus, Glaucus, and A82 genotypes with a black coat (P < 0.05). The concentration of phenolic compounds, that is, chlorogenic acid, caffeic acid, and p-coumaric acid, except for ferulic acid, was almost equal in all genotypes. However, there was an inverse and direct relationship between the concentration of four polyphenolic compounds (rutin, apigenin, quercetin, and ferulic acid) and Cyd-3-glu content with resistance safflower fly, respectively. In general, flavonoid compounds, that is, rutin, quercetin, and apigenin, affect the resistance probably through antibiosis mechanism so that there was a negative relationship between the concentration of these compounds and resistance to safflower fly.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46898625","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}

引用次数: 2

Identifying objective quality attributes of functional foods 识别功能性食品的客观质量属性

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-05-21 DOI: 10.15586/qas2020.663

N. Astrini, T. Rakhmawati, S. Sumaedi, I. Bakti

引用次数: 8

The experimental application of steam explosion-pre-treated flaxseed meal with hypoglycaemic and lipid-lowering functions in rats on a high-fat-sugar diet 蒸汽爆破预处理亚麻籽粕对高脂糖饮食大鼠降糖降脂作用的实验研究

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-05-20 DOI: 10.15586/qas.v12i2.709

Guangwei Yu, T. Guo, X. Zhou, Q. Huang, X. Shi

{"title":"The experimental application of steam explosion-pre-treated flaxseed meal with hypoglycaemic and lipid-lowering functions in rats on a high-fat-sugar diet","authors":"Guangwei Yu, T. Guo, X. Zhou, Q. Huang, X. Shi","doi":"10.15586/qas.v12i2.709","DOIUrl":"https://doi.org/10.15586/qas.v12i2.709","url":null,"abstract":"With the increase in populations with suboptimal health and chronic diseases, consumer demands for health foods, especially food products with health functions. The flaxseed was a complex mixture mainly consisting of flaxseed oil, flaxseed protein, dietary fibre (including cellulose and flaxseed gum), carbohydrates and secoisolariciresinol diglucoside (SDG). To investigate the effects of expanded flaxseed meal (EFM) intervention on the hypoglycaemic and lipid-lowering functions of rats on a high-fat, high-sugar (HFHS) diet, EFM was fed to six groups (z = 8) of Sprague–Dawley (SD) rats: normal control, HFHS model, positive treatment control, and low-, medium-, and high-dose EFM (5%, 10% and 20% mass fraction EFM, respectively) groups. The results (8 weeks later) were as follows: (1) mediumand high-dose EFM achieved similar inhibitive effects on blood glucose levels compared with positive treatment (5.94±0.32 mmol/L); (2) all EFM doses significantly reduced total cholesterol, triglyceride and low-density lipoprotein cholesterol levels in the blood plasma of SD rats and (3) EFM significantly increased glutathione peroxidase, superoxide dismutase and catalase activities, increased glutathione levels, and reduced the malondialdehyde content in the plasma of SD rats (P < 0.05). Therefore, EFM mitigated the adverse effects produced by HFHS diet on physiological functions, effectively regulated blood glucose and lipid metabolism, enhanced plasma antioxidant capacity and alleviated oxidative stress in SD rats with a certain dose–effect relationship among the EFM dose groups. Hepatic histological morphologies indicated that EFM also improved the size and density of lipid droplets in the liver of the rats and inhibited the onset of fatty liver. These results suggest that EFM is a potentially useful raw material in the development of blood glucose and lipid-lowering food products.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47849809","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}

引用次数: 1

The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade garagurt:传统山茱萸果酱的抗菌和抗氧化性能

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-04-22 DOI: 10.15586/qas.v12i2.627

E. Savaş, H. Tavşanlı, G. Catalkaya, E. Çapanoğlu, C. Tamer

{"title":"The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade","authors":"E. Savaş, H. Tavşanlı, G. Catalkaya, E. Çapanoğlu, C. Tamer","doi":"10.15586/qas.v12i2.627","DOIUrl":"https://doi.org/10.15586/qas.v12i2.627","url":null,"abstract":"The traditional Cornelian cherry marmalade, named as ‘Garagurt’, is usually consumed for nutritional purposes and health benefits. The objective of this study was to determine the antimicrobial and antioxidant activities of Cornelian cherry marmalade. Antioxidant activities of the sample as determined by ABTS, cupric ion-reducing antioxidant capacity (CUPRAC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assays were 8,428 ± 1,206 mg TE/100 g, 1,599 ± 41.4 mg TE/100 g and 773 ± 206 mg TE/100 g respectively. The antimicrobial activity of the sample was determined by the disc diffusion method in minimum inhibitory concentration (MIC) against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7, Salmonella typhimurium, Pseudomonas fluorescens and Yersinia enterocolitica. The MIC value of garagurt (0.66 mg phenol compound/g) was ≥256 mg/mL for L. monocytogenes, S. aureus, Y. enterocolitica, E. coli and P. fluorescens when gentamicin (10 μg) was used as positive control. Total phenolic content (TPC), which provides antimicrobial and antioxidant activities, was determined as 195 ± 6.35 mg GAE/100 g in aqueous methanolic extract of garagurt. This product in different forms could be used for its antimicrobial effect to increase the shelf life of different foods.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45946579","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}

引用次数: 11

Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions 表面活性剂类型和液滴尺寸对水包油纳米乳中脂质氧化的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-04-22 DOI: 10.15586/qas.v12i2.645

Ş. Yalçınöz, E. Erçelebi

引用次数: 5

Determination of heavy metals in tomatoes cultivated under green houses and human health risk assessment 温室栽培番茄中重金属含量测定及人体健康风险评价

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-03-03 DOI: 10.15586/QAS.V12I1.639

A. Bounar, K. Boukakka, E. Leghouchi

{"title":"Determination of heavy metals in tomatoes cultivated under green houses and human health risk assessment","authors":"A. Bounar, K. Boukakka, E. Leghouchi","doi":"10.15586/QAS.V12I1.639","DOIUrl":"https://doi.org/10.15586/QAS.V12I1.639","url":null,"abstract":"The present work aims to assess the levels of some heavy metals in agricultural soils and Tomatoes in Jijel (Algeria). The soil samples were extracted by aqua regia and fluorhydric acid methods. The tomato’s digestion was realised by the Hoening methods. Lead, Cadmium (Cd) and Zinc levels were measured using Atomic Absorption Spectrometry. According to the integrated pollution index, all the sites are slightly polluted by heavy metals. In tomatoes, lead (Pb) and Cd concentrations exceeded the standards set by the World Health Organization (WHO)/Food and Agriculture Organization (FAO). In general, the hazard indexes in all the studied area are less than 1, signifying that it is not risky for the people to consume these elements. However, the hazard quotients for Cd in sites 5, 6 and 7 are greater than 1, suggesting that inhabitants are experiencing a significant potential health risk especially from the consumption of tomatoes cultivated in these sites. To the best of our knowledge, this is the first study conducted on the agricultural soils of Jijel, and this could serve as a reference for future studies to monitor pollution in Jijel and its surrounding areas.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47873804","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}

引用次数: 22

Effect of whole grain flours on the overall quality characteristics of mulberry pestil 粗粮粉对桑叶病病综合品质特性的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-02-08 DOI: 10.15586/QAS.V12I1.704

M. Karaoğlu, Y. Bedir, H. Boz

{"title":"Effect of whole grain flours on the overall quality characteristics of mulberry pestil","authors":"M. Karaoğlu, Y. Bedir, H. Boz","doi":"10.15586/QAS.V12I1.704","DOIUrl":"https://doi.org/10.15586/QAS.V12I1.704","url":null,"abstract":"This research aimed to determine the effects of the structural ingredients (starch, wheat flour, wheat bran and whole grain flours from oat, barley, rye and wheat) on the physical, chemical and sensorial properties of the mul-berry pestil. Effects of structural ingredients and their levels were statistically significant on colour values, total dry matter, ash, pH and titratable acidity, total soluble solids, total phenolic content and sensorial evaluation results (P < 0.01) of pestil samples. The characteristics of mulberry pestils ranged from 7.26 to 8.53 brix for total soluble solids, 90.23–92.67% total dry matter, 2.09–3.23% ash (in dry weight), 5.67–5.81 pH, 0.40–0.73% titratable acidity. The highest total phenolic contents were determined in samples containing whole oat flour and whole barley flour, while the lowest values were determined in samples containing starch. The L* values of the pestil samples increased with increasing barley flour and starch content whereas L* values decreased in the pestil samples containing wheat flour, whole rye flour, whole wheat flour, whole oat flour and wheat bran. The highest a* and b* values were mea-sured in samples containing 9% level of starch, and the lowest a* and b* colour values were determined in samples containing 9% level of wheat bran. According to the sensorial evaluation results, the pestil samples produced with oat flour were generally more appreciated by panelists.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42004796","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}

引用次数: 5

Mathematical modelling of lemon verbena leaves drying in a continuous flow dryer equipped with a solar pre-heating system 柠檬马鞭草叶片在配备太阳能预热系统的连续流干燥器中干燥的数学模型

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-01-14 DOI: 10.15586/qas2019.658

Shamsi Soodmand-Moghaddam, Mohammad Sharifi, H. Zareiforoush, H. Mobli

{"title":"Mathematical modelling of lemon verbena leaves drying in a continuous flow dryer equipped with a solar pre-heating system","authors":"Shamsi Soodmand-Moghaddam, Mohammad Sharifi, H. Zareiforoush, H. Mobli","doi":"10.15586/qas2019.658","DOIUrl":"https://doi.org/10.15586/qas2019.658","url":null,"abstract":"The modelling of the drying process of lemon verbena leaves in a continuous flow dryer equipped with a solar pre-heating system was performed at three levels of drying temperature (50, 40, and 30 °C) and three levels of air velocity (2, 1.5 and 1 m/s). During the experiments, lemon verbena leaves were dried to the final moisture content of 10 from 76% wet basis in the continuous flow dryer. Drying kinetic showed to drying temperature and air velocity exerted significant influence on the drying time. Also, the dried lemon verbena leaves quality was obtained by determining the essential oil content of the product after drying in different conditions in the dryer. Finally, it was observed that the highest essential oil content was maintained at a temperature of 40 °C and air velocity of 1 m/s. Suitability of 10 different mathematical drying models was used to describe drying lemon verbena leaves in this dryer. The results have shown that Midilli and Kucuk’s model can successfully predict the experimental data in all air temperatures and air velocities. In Midilli and Kucuk’s model, the amounts of R2 were above 999 × 10–3 and the amounts of root- mean-square error (RMSE) and chi-square (χ2) were less than 174 × 10–4 and 19 × 10–4.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41369924","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}

引用次数: 6

Fungal microflora in dried persimmon fruits 干柿子果实中的真菌菌群

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-01-13 DOI: 10.15586/qas2019.655

G. Gündüz, Ayça Korkmaz, Zerrin Öztürk, İlkim Emenli

{"title":"Fungal microflora in dried persimmon fruits","authors":"G. Gündüz, Ayça Korkmaz, Zerrin Öztürk, İlkim Emenli","doi":"10.15586/qas2019.655","DOIUrl":"https://doi.org/10.15586/qas2019.655","url":null,"abstract":"Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of <1–4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45964051","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}

引用次数: 4