The Open Food Science Journal最新文献

{"title":"Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction","authors":"L. C. Bauer, E. Lacerda, L. Santos, S. Ferrão, R. Fontan, C. M. Veloso, R. Bonomo","doi":"10.2174/1874256401911010035","DOIUrl":"https://doi.org/10.2174/1874256401911010035","url":null,"abstract":"The investigation of new sources of raw materials and the knowledge of the composition of the food is fundamental for the evaluation of their potential and the availability of nutrients for the consumer population.This work aimed to deepen the knowledge about the crude oil of babassu fruit obtained by two different methods of extraction, cold pressing and extraction by cooking the fruit almond.Total phenolic compounds contents and antioxidant activity were determined by ferric reducing antioxidant potential assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity assay. By liquid chromatography, the content of different bioactive compounds was determined. Data was submitted to Analysis of Variance (ANOVA) and compared by f test (p <0.05).The results showed that for most of the bioactive compounds there was no difference between the two types of babassu oil. For those compounds where the oils differed, the virgin oil had about three times the content of the extra-virgin oil. In addition, the antioxidant activity was higher for the oil extracted by cooking of the babassu mass, ranging from approximately 2.5 times higher up to 19.2 times higher than the antioxidant activity of the babassu oil extracted by pressing.The process of extraction by cooking the almond mass can incorporate a larger number of bioactive components and improve the antioxidant activity of the virgin babassu oil. However, the extraction method does not influence the content of tocopherols of distinct types of babassu oil.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83447170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A New Ready-To-Bake Seafood Meal Based on Pacific White Shrimp: Product Development, Cost Evaluation, Consumer Acceptability, and Shelf Life Stability","authors":"Sinthya Meire Lopes de Araújo, A. A. Gonçalves","doi":"10.2174/1874256401911010018","DOIUrl":"https://doi.org/10.2174/1874256401911010018","url":null,"abstract":"\u0000 \u0000 Considering that consumers are increasingly demanding and attentive to a healthy diet, while also looking for food that is easy to prepare, the objective of this work was to develop a new value-added product with Pacific white shrimp.\u0000 \u0000 \u0000 \u0000 Fresh shrimps were headless, eviscerated, cut, washed, immersed in brine (10% NaCl + 5% sodium tripolyphosphate – STPP, 30 min), drained, weighed, immersed in sweet-sour sauce (15 min), drained, stuffed with cream cheese, weighed, vacuum packed, frozen (-30°C / 24h), and stored (-18ºC). Microbiological, centesimal composition and physico-chemical analyzes were performed for fresh and stuffed shrimp. Confirmed the microbiological safety, samples were baked (180ºC, 20 min) and sensorially evaluated. The shelf life study for the frozen stuffed shrimp was carried out during 180 days of storage (-18ºC) and at each 45 days, samples were withdrawn for microbiological and physico-chemical analyzes.\u0000 \u0000 \u0000 \u0000 All parameters analyzed were within the limits of Brazilian legislation, which demonstrated the initial shrimp freshness, and hygienic health care. The overall acceptance test was 8.72, the acceptability index of 96% and purchase intention of 82%. The final cost per piece was lower and viable. The nutritional value was in accordance to the literature for this shrimp, and the physico-chemical results during the shelf life evaluation were stable.\u0000 \u0000 \u0000 \u0000 The vacuum packaging, and freezing storage, associated with hygienic-sanitary care promoted the stability of microbiological assessment, and physical-chemical properties, and the overall quality and safety product for the consumer, which can be a new alternative for the shrimp industry.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90664887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aqueous Enzymatic Extraction of Buriti (Mauritia Flexuosa) Oil: Yield and Antioxidant Compounds","authors":"Jezica P.P. Silva, A. M. Rodrigues, L. H. M. Silva","doi":"10.2174/1874256401911010009","DOIUrl":"https://doi.org/10.2174/1874256401911010009","url":null,"abstract":"\u0000 \u0000 Enzyme-assisted aqueous extraction is considered an emerging green technique that has been applied to different oilseeds.\u0000 \u0000 \u0000 \u0000 This study aimed to study the enzymatic aqueous extraction process of buriti oil using a central composite rotatable design (CCRD) combined with the response surface methodology aiming to obtain higher yield and antioxidant compounds in the oil.\u0000 \u0000 \u0000 \u0000 The study was carried out in two steps. The first assessed the efficiency of different enzymes (cellulase, pectinase, and protease) and the variables of greater influence in the extraction process, being conducted for each enzyme a CCRD design. The second step was carried out with the enzyme that showed the best performance on the extraction yield, changing the experimental bands of the variables that had greater significance in the first step, with the goal of broadening the spectrum of study. Were also evaluated in this step, total carotenoids, total phenolic compounds, and the antioxidant capacity of the oils extracted.\u0000 \u0000 \u0000 \u0000 In the first experiment, cellulase gave the highest yield, while the most significant variables were temperature and time. For the second design, performed with cellulase, were defined as optimal operating conditions at 55 °C temperature, 2% enzyme concentration and 6 hours extraction. For these conditions, the yield obtained was 76.5%, with total carotenoid concentration of 3,119.5 µg β-carotene.g-1. Analysis of variance was performed and showed the significance of the regression and non-significance of the lack-of-fit (p<0.05). The coefficients of determination of the yield and carotenoid content were 95.6% and 94.5%, respectively. The highest value of total phenolic compounds determined for buriti oil in this study was 254 ± 5 µg GAE.g-1 oil, while for the antioxidant capacity was 218.0 ± 0.3 µmol Trolox.g-1 oil.\u0000 \u0000 \u0000 \u0000 The enzymatic aqueous extraction process is viable for buriti oil and produced oils with high concentrations of antioxidant compounds.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91353117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of Acidified Aqueous Extraction of Phenolic Compounds from Hibiscus sabdariffa L. calyces","authors":"A. Piovesana, C. Noreña","doi":"10.2174/1874256401911010025","DOIUrl":"https://doi.org/10.2174/1874256401911010025","url":null,"abstract":"Hibiscus calyces are important sources from anthocyanins and pigments. The recovery of these bioactive compounds using non-organic solvents becomes very attractive for the food industry.For this reason, the separation of phenolic compounds by acidified aqueous extraction from hibiscus calyces was studied. The experiments were conducted by a fractional factorial design.Four factors were evaluated: temperature, time, stirring speed and enzyme concentration. The extracts produced were subjected to analysis of color (L*,a*,b*andChroma), total monomeric anthocyanins, antioxidant capacity by ABTS and fourteen phenolic compounds were quantified. The results showed that the best condition to obtain hibiscus calyces extract was using an enzyme concentration of 50 µL/1000 g hibiscus extract, 400 rpm of stirring speed at 55 ºC by 4 hours of extraction, that corresponded to concentrations of 17595, 7516, 2568 μg/g, expressed on a dry basis, for total phenolic compounds, delphinidin 3-sambubioside and cyanidin 3-sambubioside, respectively, and antioxidant capacity measured by ABTS of 7.8 µmol of Trolox equivalent per gram.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85277284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content","authors":"K. Santos, Francisca Moisés de Sousa, R. D. Almeida, R. P. Gusmão, T. Gusmão","doi":"10.2174/1874256401911010001","DOIUrl":"https://doi.org/10.2174/1874256401911010001","url":null,"abstract":"\u0000 \u0000 Due to its practicality in preparation and to have nutrients that satisfy hunger quickly, hamburger has become a product consumed by all popular classes. However, due to the considerable contents of saturated fat and sodium, consuming too much of this type of food can be harmful to human health. \u0000 \u0000 \u0000 \u0000 Aiming at the development of a healthier meat product with reduced saturated fat, a chicken burger with green banana biomass flour and passion fruit peel flour was formulated using herbal salt (a blend of coarse sea salt and herbs) as a substitute for sodium chloride. The influence of these substitutions on the physical and physicochemical characteristics of the developed product was evaluated. The flours produced were evaluated according to the analysis of: granulometry, water content, water activity and color. \u0000 \u0000 \u0000 \u0000 The hamburger formulations were analyzed for quality parameters: texture profile, color, water content, ash, pH, acidity, lipids, chlorides, cooking yield and percentage of shrinkage. The hamburger enriched with green banana biomass flour was characterized by the lower lipid content but presented higher values for firmness and chewability. The addition of passion fruit peel flour as a partial fat substitute provided higher yields, while the green banana biomass meal resulted in a smaller shrinkage to the burger after cooking. The green banana biomass flour hamburger presented as a viable alternative for the ingestion of processed meat with reduction of sodium and fat.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73883547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Construction and Validation of an Online Subcritical Adsorption-based Device for Assisting CO2 Recycling during a Supercritical Fluid Extraction Process","authors":"R. A. C. Torres, D. Santos, M. Meireles","doi":"10.2174/1874256401810010046","DOIUrl":"https://doi.org/10.2174/1874256401810010046","url":null,"abstract":"An efficient process for extracting food ingredients from plant materials should demand the use of a reduced volume of extraction solvent to obtain a final product that is free of solvent and reduces both the processing time and the costs. In some cases, achieving a new efficient process requires the modification, reconfiguration or renewal of elements that are part of a processing unit.The goal of this work is to describe the development of a modification of a commercial supercritical fluid extraction pilot unit designed to assist CO2recycling based on subcritical adsorption on an adsorbent material. In addition to the construction and validation of the system, a cost survey was performed to estimate the cost of the homemade device developed to allow effective CO2recycling.The developed device was tested using cotton and Celite®as model adsorption materials and annatto seeds (Bixa orellana L.) as a model plant material. A 0.65 L adsorption column was installed with a set of connections and valves that complemented the unit’s recycle system. The validation procedure consisted of defatting annatto seeds.The proposed online subcritical adsorption-based device was technically validated using cotton as an adsorbent material. The cost survey showed that an estimated total cost of USD 5731.36 would be required to install the developed device in a Supercritical Fluid Extraction (SFE) unit similar to the one coupled here (5 L).The proposed device was demonstrated to be very promising for application in the pseudocontinuous SFE, recirculating the same amount of CO2mass exceeding the S/F values by 14 times, when compared to a process without a CO2recycling system.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81657282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"What Grabs Our Attention Most to Consume A Snack Bar In Brazil? Following Trends In Choice of Snack Bars To Boost Market For Healthier Options","authors":"Vinícius Rodrigues Arruda Pinto, Tamara Beatriz de Oliveira Freitas, Laura Fernandes Melo, Letícia Soares de Freitas, Lucas Guimarães de Souza Araújo, V. Minim, Thiago Duarte de Souza, J. Bressan","doi":"10.2174/1874256401810010062","DOIUrl":"https://doi.org/10.2174/1874256401810010062","url":null,"abstract":"\u0000 \u0000 Health can be a key factor in the choice of foods. Aligned with health trend, literature concerning the snack bars shows that improvements have been made in the snack foods’ nutritional values by modifying their nutritive composition, making them healthy, natural and safe.\u0000 \u0000 \u0000 \u0000 This pilot study aimed to discuss the trends for snack bars in Brazil, focusing on the insights to improve this food category’s competitiveness.\u0000 \u0000 \u0000 \u0000 A self-administered survey was made on different days and times, in the city of Viçosa, Brazil, during the winter of 2016, to assess how 408 consumers perceive snack bars and from this perspective link industry, consumers and other stakeholders, considering their attitudes and health perceptions on these foods.\u0000 \u0000 \u0000 \u0000 Consumers consider the body concern, health benefits, health concerns, convenience and habits to guide their purchase decisions. Cereal and fruit bars were mentioned as the most consumed, while nut and protein bars should be more affordable, maintaining prices that are more attractive for all. Overall, the results showed that more information on sensory aspects, health and ingredient content leads to higher purchase intentions. However, consumers also demand larger portion size and lower price. The expected results corroborated world consumer trends, proposing more healthy, diverse and accessible snack bars to low-income people. It would be interesting to provide older consumers with the background knowledge needed in order to choose healthier varieties of these foods.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82108099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Morphological, Molecular, Biochemical and Nutritional Characterization of Three Major Thais Species from the Sindh Coast of Pakistan","authors":"S. A. Ali, Fozia Humayun, I. Munir, Shakil Ahmad, Z. Ayub, H. Fatima, Lakht-e- Zehra, M. Haider","doi":"10.2174/1874256401810010033","DOIUrl":"https://doi.org/10.2174/1874256401810010033","url":null,"abstract":"\u0000 \u0000 The present study was conducted to investigate the biomass assessment, morphological and molecular identification, nutritive status and biochemical characterization of three major Thais species (T. bufo, T. hippocastanum and T. rudolphi) from the Sindh Coast, Pakistan.\u0000 \u0000 \u0000 \u0000 Samples were collected from Buleji and Paradise Point at the Sindh Coast. Species were identified morphologically as well as genetically by amplifying two mitochondrial 16S rDNA & Cytochrome Oxidase I (COI) and one nuclear (Histone H3) genes. Shell microstructure and chemistry were also studied by scanning electron microscopy and Energy Dispersive X-ray spectrometry (EDX). The body muscle was dissected and used for nutritional composition determination such as estimation of total protein, carbohydrates, lipids, protein fingerprinting by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Size-Exclusion - Fast Protein Liquid Chromatography (SEC-FPLC), amino acid and fatty acid analysis.\u0000 \u0000 \u0000 \u0000 Nutritionally, the total protein was found to be the major content followed by carbohydrate and lipid in the three Thais sp. The presence of medicinally important hemocyanin as abundant hemolymph protein was confirmed via SDS-PAGE and SEC FPLC. Nine different types of fatty acids and a high concentration of essential amino acids were also determined.\u0000 \u0000 \u0000 \u0000 Our findings suggest that Thais sp. are nutritionally rich and can be consumed as a valuable marine resource to overcome the malnutrition problem in developing countries.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80962937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perception and Causality of Academic Performance and Professional Exercise of Graduates in Accounting and Auditing","authors":"Irene Buele Nugra, D. Maldonado, F. Cuesta","doi":"10.23954/osj.v3i4.1779","DOIUrl":"https://doi.org/10.23954/osj.v3i4.1779","url":null,"abstract":"Universities play an important role in society. Through them professionalization is achieved in different areas that, in one way or another, contribute to the development of a nation. The professional life of a graduate depends in part on the effectiveness, efficacy and efficiency of the university processes and the performance presented during their student life. This study analyzes the variables that characterize student academic performance as they contribute to an adequate professional practice of a graduate in Accounting and Auditing. Through a quantitative and qualitative analysis, graduates in the Accounting and Auditing major from 2007 to 2017 from the Politécnica Salesiana University, an Ecuadorian university, are analyzed. Variables such as: autonomy, marital status, province of origin, family environment, salary, experience and work area, among others are studied. The information collected was obtained through the application of telephone surveys and data extracted from the university computer system; subsequently, this information is evaluated through contingency tables or crosstabs and the case-control study method. Among the main results, it is observed that most graduates do work in their profession, but with a modest remuneration, except for those who work in the banking sector. It is also observed that the quality of the professional practice of a graduate has a direct relationship with their student academic performance and that this academic performance has a relationship with the economic conditions, time availability, study days and marital status that they maintained during their student life. Most graduates do work in the area related to their profession.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77384025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Barriers to Sentinel Events Reporting in Tertiary Hospital at Dammam, Saudi Arabia","authors":"R. Ali","doi":"10.23954/OSJ.V3I4.1532","DOIUrl":"https://doi.org/10.23954/OSJ.V3I4.1532","url":null,"abstract":"The objective of this study was to find out the barriers of sentinel events reporting at tertiary hospital and then formulate recommendations to ameliorate based the findings of this study. The study was carried out in 2015 and conducted as two parts; the first part is a retrospective data, review of Occurrence Variance Reports forms according to the reporter. The second part was through self-administered questionnaires, which was randomly distributed to the hospital staff. A total of 120 completed questionnaires out of 135 were received.  In this study, we found that the commonest reasons that prevent the hospital staff from reporting the sentinel events are poor communication of policy and procedure of sentinel events reporting, lack of motivation among the staff to report sentinel events in 28 % and 26 % respectively. Staff fear of punitive actions from the hospital administration was rated as the first and second priority reason in preventing employee reporting sentinel events in about half of the cases. No feedback from reporting sentinel events was the reason for underreporting in about one fifth. Sentinel events definition was not clear and sentinel cases reporting form was not available in 14 % and 15 % respectively. This study highlights the common factors that may contribute to under-reporting of sentinel events in tertiary hospital. The findings may be useful in formulating beneficial strategies to improve reporting which will have great value on quality of care and patient safety.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86882262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}