The Open Food Science Journal最新文献_第9页

Characterization of ‘Honeycrisp’ and ‘McIntosh’ Apple Juice Quality in Relation to Delayed Cooling Treatments 延迟冷却处理对“蜜脆”和“麦金托什”苹果汁品质的影响

The Open Food Science Journal Pub Date : 2012-08-10 DOI: 10.2174/1874256401206010012

Jing Gao, H. Rupasinghe

引用次数: 3

Extraction and Characterization of Proanthocyanidins from Grape Seeds 葡萄种子中原花青素的提取及性质研究

The Open Food Science Journal Pub Date : 2012-06-26 DOI: 10.2174/1874256401206010005

Sean X. Liu, Elizabeth White

{"title":"Extraction and Characterization of Proanthocyanidins from Grape Seeds","authors":"Sean X. Liu, Elizabeth White","doi":"10.2174/1874256401206010005","DOIUrl":"https://doi.org/10.2174/1874256401206010005","url":null,"abstract":"Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the- se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain- ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them. Proanthocyanidins are polyphenolic compounds that can be found in the plant physiology of several plant species, are mainly concentrated in tree barks and outer skins of seeds. Grape seeds are one of the richest sources of proanthocyanidins (2). Public awareness of the antioxidant and free radical-scavenging abilities of these phenolic com- pounds results largely from the potential of these compounds to increase human health in many ways. Reductions in cardi- ovascular disease, cerebrovascular diseases, and cancer mor- tality are just some of the noticeable examples associated with these phenolic compounds (3-5). Recent advances in the field of nutraceuticals have shown that the compounds found in grapes exhibit even more benefits than initially be- lieved. This paper aims at reviewing these compounds found in the anatomy of the grape seeds and current methods of separation and characterization of proanthocyandins.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"4 1","pages":"5-11"},"PeriodicalIF":0.0,"publicationDate":"2012-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89302879","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}

引用次数: 44

Analysis of Garlic Cultivars Using Head Space Solid Phase Microextrac-tion/Gas Chromatography/Mass Spectroscopy 顶空固相微萃取/气相色谱/质谱分析大蒜品种

The Open Food Science Journal Pub Date : 2012-04-06 DOI: 10.2174/1874256401206010001

J. Clemente, Jack D. Williams, Marlene Cross, C. C. Chambers

引用次数: 20

Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage 脂褐素样物质参与荔枝果实采后贮藏过程中果皮褐变

The Open Food Science Journal Pub Date : 2011-12-07 DOI: 10.2174/1874256401105010047

Shaoyu Yang, Linyan Feng, E. Yang, Yulong Chen, Xinhong Dong, X. Su, Yue-ming Jiang

{"title":"Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage","authors":"Shaoyu Yang, Linyan Feng, E. Yang, Yulong Chen, Xinhong Dong, X. Su, Yue-ming Jiang","doi":"10.2174/1874256401105010047","DOIUrl":"https://doi.org/10.2174/1874256401105010047","url":null,"abstract":"Litchi (Litchi chinensis Sonn.) is a subtropical fruit of high commercial value in international trade. However, litchi fruit after harvest can rapidly lose their bright red skin color and turn brown with increasing storage time at ambient temperature. Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the oxidation of phenolics. In this study, the contents of lipofuscin-like substance in relation to the levels of anthocyanins and (-)- epicatechin, and browning index of litchi fruit during storage were investigated. In a storage period from 72 to 144 h, the relative content of lipofuscin-like substance increased by 51.1% while the contents of (-)-epicatechin and anthocyanins decreased by 41.2 and 98.1%, respectively, and the obvious accumulation of lipofuscin-like substance of pericarp tissue of litchi fruit was related to the reduced contents of anthocyanins and (-)-epicatechin. Furthermore, the increase in the con- tent of lipofuscin-like substance was significantly related to the increased browning index. It is suggested that lipofuscin- like substance could be one of the final products from the browning reaction of litchi fruit during storage.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"72 1","pages":"47-50"},"PeriodicalIF":0.0,"publicationDate":"2011-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91105097","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}

引用次数: 2

Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices 复杂基质中胰蛋白酶抑制活性的定量测定

The Open Food Science Journal Pub Date : 2011-11-18 DOI: 10.2174/1874256401105010042

R. Spelbrink, P. Gerrits, C. Mooij, M. Giuseppin

引用次数: 9

Improvement of Efficiency and Environmental Impact of a Low-Cost Food Dehydrator 低成本食品脱水机的效率和环境影响的改进

The Open Food Science Journal Pub Date : 2011-10-07 DOI: 10.2174/1874256401105010037

T. Bowser, R. Frazier, Raghavendra Rao Kakarala

引用次数: 5

Microbiological Characteristics of ''Mhom'', a Thai Traditional Meat Sausage 泰国传统肉肠“Mhom”的微生物特征

The Open Food Science Journal Pub Date : 2011-05-30 DOI: 10.2174/1874256401105010031

W. Samappito, B. Leenanon, R. Levin

{"title":"Microbiological Characteristics of ''Mhom'', a Thai Traditional Meat Sausage","authors":"W. Samappito, B. Leenanon, R. Levin","doi":"10.2174/1874256401105010031","DOIUrl":"https://doi.org/10.2174/1874256401105010031","url":null,"abstract":"A Thai traditional meat sausage, namely Mhom, is a popular fermented meat product in the northeastern region of Thailand and yet little scientific information about Mhom is known. Seventy-one isolates of lactic acid bacteria were isolated from Mhom made in four provinces i.e. Chaiyaphum (CP), Khonkaen (KK), Maha Sarakham (MK), and Kalasin (KS). It was found that pHs of Mhom coded CP1, CP2, KK, MK and KS were 4.74, 4.94, 4.77, 4.30 and 4.76, respec- tively, and % total acidity as lactic acid was 1.16, 0.78, 1.56, 0.94, and 0.86, respectively. In addition, the total lactic acid bacteria in the products were 6.0 x 10 6 , 7.8 x 10 6 , 5.4 x 10 6 , 6.4 x 10 6 and 1.0 x 10 7 cfu/g for Mhom coded CP1, CP2, KK, MK and KS, respectively. The bacterial isolates were then subjected to biochemical tests using the API 50 CH and they were identified as Lactobacillus curvatus, L. delbrueckii, L. acidophilus, L. paracasei, L. brevis, L. pentosus, L. mesenter- oides, L. plantarum, L. farciminis, Carnobacterium divergens, Pediococcus pentosaceus and Enterococcus. These strains of lactic acid bacteria found in Mhom may play significant roles in the ripening process resulting in unique sensory char- acteristics in the end products. They were naturally selected from the product microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The lactic acid bacteria isolated and identified could be used as starters in Mhom production to obtain a more uniform sensory quality in the end products without undesirable flavors and microorganisms that may often be found in a natural fermentation in Mhom and the products could also be consumed safely.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"38 1","pages":"31-36"},"PeriodicalIF":0.0,"publicationDate":"2011-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87189488","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}

引用次数: 8

Formulation and Sensory Acceptance of Cereal-Bars Made with Almonds of chichá, sapucaia and gurguéia Nuts 用奇哈<e:1>杏仁、苏普卡亚杏仁和古古海珊坚果制成的谷物棒的配方和感官接受度

The Open Food Science Journal Pub Date : 2011-05-26 DOI: 10.2174/1874256401105010026

Michelle Garcêz de Carvalho, José Maria Correia da Costa, M. D. C. P. Rodrigues, P. H. M. Sousa, E. Clemente

{"title":"Formulation and Sensory Acceptance of Cereal-Bars Made with Almonds of chichá, sapucaia and gurguéia Nuts","authors":"Michelle Garcêz de Carvalho, José Maria Correia da Costa, M. D. C. P. Rodrigues, P. H. M. Sousa, E. Clemente","doi":"10.2174/1874256401105010026","DOIUrl":"https://doi.org/10.2174/1874256401105010026","url":null,"abstract":"The new trends for consumption of healthy, innovative and practical food have led to the growth of cereal-bar market in recent years. In the native Brazilian flora, there are some species still unknown, which have high potential for nut market, such as chicha, sapucaia and gurgueia. The aim of the present study was to produce cereal bars from those nuts, supplemented with pineapple peel. Cereal-bars made with chicha, sapucaia and gurgueia nuts were prepared by us- ing three formulations as follows: A, B and C, respectively, which differ according to the proportions of vegetal fat and pineapple peel powder used in the processing system. It was verified, by using the global appearance parameter, that among the different formulations tested, formulation B obtained the highest rate for the attribute 'acceptability'. Chicha and sapucaia cereal-bars were, in general, more accepted than gurgueia nut cereal-bar. It was observed that the use of al- monds of chicha, sapucaia and gurgueia nuts, and pineapple peel is feasible to produce nutritional cereal-bars.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"39 1","pages":"26-30"},"PeriodicalIF":0.0,"publicationDate":"2011-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79299232","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}

引用次数: 21

Extract of Phenolics From Pomegranate Peels 石榴皮中酚类物质的提取

The Open Food Science Journal Pub Date : 2011-04-19 DOI: 10.2174/1874256401105010017

Zhenbin Wang, Z. Pan, Haile Ma, G. Atungulu

{"title":"Extract of Phenolics From Pomegranate Peels","authors":"Zhenbin Wang, Z. Pan, Haile Ma, G. Atungulu","doi":"10.2174/1874256401105010017","DOIUrl":"https://doi.org/10.2174/1874256401105010017","url":null,"abstract":"The effects of different solvents, temperature conditions, solvent-solid ratios and particle sizes on solid-solvent extraction of the total phenolics, proanthocyanidins and flavonoids herein also referred to as antioxidant from pomegran- ate marc peel (PMP) was studied. Water, methanol, ethanol, acetone, and ethyl acetate extraction efficiencies at extraction times of 0.17 to 10 min, extraction temperatures of 25 to 95°C, ratios of solvent/solid of 5:1 to 50:1 and particle sizes of 10 to 40 mesh were evaluated. At 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, methanol gave the highest extract yield of the total phenolics (8.26%), followed by water (5.90%), ethanol (1.55%), acetone (0.37%), and ethyl acetate (0.18%), respectively. However, at an extraction temperature of 95°C, the total phe- nolics extract yield with water was 11.15% for particle size of 40 mesh, solvent/solid ratio of 15:1, and extraction time of 2 min. Despite the lowest extract yield at extraction temperature of 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, ethyl acetate extraction gave the highest content of the total phenolics (20.24%), proanthocyanidins (2.65%) and flavonoids (3.92%) in the extract. The DPPH antioxidant activity of extracts had a linear relationship with the total phenolics content in the extracts (R 2 =0.9779). This study revealed that water extraction, which has the economic and safety merits, can be used as an environmentally friendly method for producing antioxidants from the PMP.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"38 1","pages":"17-25"},"PeriodicalIF":0.0,"publicationDate":"2011-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75121243","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}

引用次数: 162

Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction 逸出气体分析红外光谱(EGA FT-IR)评价奶酪挥发分的研究

The Open Food Science Journal Pub Date : 2011-03-30 DOI: 10.2174/1874256401105010010

M. Povolo, G. Cabassi, Mauro Profaizer, S. Lanteri

引用次数: 3