SDRP Journal of Food Science & Technology最新文献

{"title":"Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)","authors":"S. Jayanty, M. Hamed, M. Bartolo","doi":"10.25177/jfst.6.2.ra.10754","DOIUrl":"https://doi.org/10.25177/jfst.6.2.ra.10754","url":null,"abstract":"Peppers are a popular fresh market commodity but have a limited shelf life. The present study evaluated the effects of storage time, packaging films, and 1-methylcyclopropene (1-MCP) on weight loss, firmness, respiration rate, ethylene production, ascorbic acid, antioxidant activity, and bioactive compounds of Sweet Delilah (Capsicum annuum). Four packaging films were tested in this study: polypropylene (P12F), laminated polynylon (30 NV), coextruded vacuum pouch (30 NVC), and polyethylene (P15G). Collectively, packaged peppers showed less weight loss than the control. When stored at the red stage, the firmness loss was 13 % in peppers that were treated with 1-MCP compared to 25% loss in the control samples. The most significant reduction in respiration rate in the red stage peppers was 0.88 ml kg-1 h-1 when packaged with 30NVC and 0.91 ml kg-1 h-1 when packaged with P15G, compared to 1.22 ml kg-1 h-1 for the control. The ranges of total phenolic and total flavonoid compounds were 3782 and 5090, respectively, in the green stage and 519 and 647 µg/g, respectively, in the green and red stages. When Sweet Delilah peppers that were treated with 1-MCP maintained higher levels of phenolic and flavonoid compounds than the control samples. Overall, the largest phenolic and flavonoid losses occurred from the control samples, while the smallest phenolic and flavonoid losses occurred from the packaged peppers. The highest ABTS activity was 150 µmol TE/g when packaged with P12G film, whereas the lowest ABTS activity was 143 µmol TE/g in the control samples in the red stage. Peppers packaged with 30NVC films retained higher ascorbic acid levels than peppers that were packaged with other films and the control samples. Keywords: Peppers, Phenolics, Flavonoids, Ascorbic acid, Antioxidant activity, Packaging.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115306479","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":"Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties","authors":"F. Villani, Marina Giello, A. Storia, P. Zinno, B. Guantario, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.6.1.ra.10730","DOIUrl":"https://doi.org/10.25177/jfst.6.1.ra.10730","url":null,"abstract":"Background: In recent years consumers, due to the growing interest for functional foods, have put particularly attention on products enriched with probiotic lactic acid bacteria for their ability to give human benefit by their assumption. Microorganisms to be considered as probiotic should be able to survive to gastrointestinal juices and colonize the intestinal tract to provide benefits to human health. The aim of the study consisted of the in vitro investigation of novel LAB strains, isolated during cheesemaking and ripening of Caciocavallo cheese, and on their probiotic potential for food application. Methods: In order to select potential probiotic bacteria, LAB isolates were preliminarily screened for their survival to simulated gastro-intestinal transitand assayed for other activities of probiotic and functional interest. Thanks to promising attitude as potential probiotics, four strains were tested to evaluate their adhesion ability on Caco-2 cell lines used as intestinal cell model. Microbiological data were analysed by one-way analysis of variance (ANOVA). Comparisons of means were carried out using post-hoc Tukey’s test. For vitro adhesion experiments, statistical significance was evaluated by Kruskal-Wallis test for equal medians. Results: Twenty-five LAB, presumptively identified as Lactobacillus spp., were isolated from cheese during 60 days of ripening and screened for their survival to simulated gastrointestinal transit. Sixteen isolates that showed a survival rate ≥85% were identifiedas 10 different profiles of Lb. paracasei subsp. paracasei. The 10 strains tolerated high concentration of bile salts by Minimal Inhibitory Concentration and growth rate assays and showed susceptibility or moderate susceptibility against antibiotics of human and veterinary importance, except for the resistanceto the class of aminoglycoside antibiotics. Eight out 10 strains showed in vitro cholesterol-lowering ability, whereas all strains showed antioxidant activity of their cell-free supernatants. Moreover, the four strains with highest survival to simulated gastrointestinal transit showed the ability to adhere to Caco-2 cells. Conclusion: The results suggest that some strains may be effective probiotics to be use as tool to design probiotic dairy products after confirmation probiotic activities in further in vivo studies. Findings of the present study suggest that four strains showed good or strong adherent ability on Caco-2 cell monolayer, that is one of prerequisite that probiotic bacteria must have to perform their functional properties. Keywords: adhesion, antioxidant activity, bile salts, cholesterol assimilation, dairy products, gastrointestinal resistance, probiotic lactobacilli.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117026781","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":"Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Cohort of the IDEFICS Family Study","authors":"Che Henry Ngwa, Mamtuti Panneh, G. Eiben, M. Rosén, and Monica Hunsberger, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.6.1.RA.10692","DOIUrl":"https://doi.org/10.25177/JFST.6.1.RA.10692","url":null,"abstract":"Background: Childhood overweight is an increasing public health concern and has recently been associated with the consumption of a traditional Swedish milk cereal drink (MCD). This study aimed to describe the consumption pattern of MCD among study participants in relation to the recommendations by the National Food Agency of Sweden. Method: A cross-sectional study among the Swedish cohort of the IDEFICS.Family (I.Family) study was conducted in 2013/2014. Swedish participants completed a questionnaire aimed at understanding the prevalence of consumption, timing, frequency, feeding modality and rationale for offering MCD. Results: Most children (74.7%) reportedly consumed MCD. Of those who consumed MCD, a large part of the participants consumed MCD two or more times a day with a high proportion of participants (87%) stating a preference for bottle-feeding. Keywords: Milk cereal drink, Obesity, Complementary food, Feeding practice, I. Family Study, Sweden.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116994634","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":"Large-scale integrated evaluation of salt tolerance in japonica rice at the germination stage","authors":"X.-X. Jing, Ping Mi, Xianzhi Xie, Baoshan Wang","doi":"10.21203/rs.2.23104/v1","DOIUrl":"https://doi.org/10.21203/rs.2.23104/v1","url":null,"abstract":"\u0000 Background: Salt stress, one of the most important abiotic stresses, severely reduces crop yields. Identifying salt-tolerant rice germplasm resources at the germination stage, developing salt tolerance indicators, and cultivating salt-tolerant rice cultivars are crucial for improving rice production in saline soil.Results: We measured the germination parameters of 140 japonica rice cultivars on the 7 day after sowing (DAS) in 0 and 150 mmol L−1 NaCl. To accurately assess salt tolerance and identify reliable indicators of salt tolerance, we measured the shoot length (SL), root length (RL), root fresh weight (RFW), shoot fresh weight (SFW), total fresh weight (TFW) and salt tolerance (STI) index after 7 days of salt-stress treatment. The 140 rice cultivars were divided into four categories based on the mean MFVs: highly salt tolerant (HST: 19 cultivars), salt tolerant (ST: 74 cultivars), weakly salt tolerant (WST: 43 cultivars), and salt sensitive (SS: 4 cultivars). Based on the physiological indicators, we established a mathematical model to accurately evaluate salt tolerance in japonica rice cultivars. STI of TFW under 150 mmol L−1 NaCl treatment showed the highest correlation with salt tolerance during the germination stage.Conclusions: We determined the optimum NaCl concentration (150 mmol L−1) for evaluating salt tolerance in japonica rice at the germination stage. We identified 19 HST, 74 ST, 43 WST, and 4 SS japonica rice cultivars during the germination stage and proposed a mathematical model to evaluate salt tolerance. STI of TFW is a reliable, accurate indicator for evaluating salt tolerance in japonica rice. These findings should greatly facilitate the evaluation of japonica rice cultivars during seed germination and the breeding of salt-tolerant rice cultivars.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121221288","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":"Obliging Tactics to Mitigate the Intricate Problem of Aflatoxin Contamination in Peanut: A Review","authors":"S. Khan, Zhu Weijian, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.4.9.ra.597","DOIUrl":"https://doi.org/10.25177/jfst.4.9.ra.597","url":null,"abstract":"Peanut (Arachis hypogaea L.) grown throughout the globe for its protein and oil contents. Its kernels are consumed as raw, boiled or roasted, and also in the form of culinary oil. Being a rich source of human diet (antioxidants, minerals and vitamins), animal feed (oil pressings, green straw and pods), industrial raw material (oil cakes and fertilizer), and soil fertility (atmospheric nitrogen fixation), peanut is a brilliant cash crop for both domestic markets as well as international trade. Having crystal clear importance in food and feed security peanut products are severely contaminated by aflatoxins (AFs). AFs produced mainly by Aspergillus flavus (A. flavus) and Aspergillus parasiticus (A. parasiticus), are secondary metabolites that jeopardize both human and animal health. There is no magic bullet found yet to solve this problem. Several techniques have been tested to minimize and control AFs contamination including different physical, chemical, and biological preventions. Many biological control agents, including nontoxigenic fungal strains, yeasts, and bacteria have been applied and considerable achievements gained. However, for complete eradication, a surge of studies is required to deeply investigate this intricate problem at gene and nucleotide levels and discover a permanent solution through elucidating its mechanism. The current review is focused on knowledge about A. flavus, its optimal growth conditions, growth promoting factors, factors affecting the level of AFs production, AFs biosynthesis pathway, mechanisms involved in resistance against fungal infection, various techniques and some simple precautionary recommendations to minimize AFs production.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121828100","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":"Recent Progress on Osmo-convective Dehydration of Fruits","authors":"Felix U Akharume, Alexandra Smith, L. Sivanandan, and Kaushlendra Singh, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.4.9.ra.613","DOIUrl":"https://doi.org/10.25177/jfst.4.9.ra.613","url":null,"abstract":"There are continuous research and industrial application for osmo-convective dehydration as a choice technology for the processing of dried fruit snacks and the development of new functional fruit snacks. Owning to the quality loss and a high energy investment associated with the convective dehydration of fresh fruits into dry snacks; osmotic dehydration prior to convective dehydration has become widely used for quality improvement, energy conservation and production of functional dried fruits snacks. In this review, we address the current knowledge in the use of osmo-convective dehydration to produce dried fruit snacks by providing information on the optimized process condition for producing such dried fruit snacks. Additionally, we present a summary of information on the effects of osmo-convective dehydration on the shelf life, nutritional quality, and microbial stability of dried fruit snacks. Finally, we provide information on the potential application of osmo-convective dehydration in developing functional fruits.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114987720","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":"Microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils in β-lactoglobulin","authors":"Xiaoyu Luo, J. Sedman, A. Ismail, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.4.9.ra.612","DOIUrl":"https://doi.org/10.25177/jfst.4.9.ra.612","url":null,"abstract":"This study aimed to investigate the microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils by emulsification/freezedrying, using β-lactoglobulin (β-lg) as the coating material. Among the different essential oils, the freeze-dried capsules containing oregano essential oil showed a lower hygroscopicity. Dried powders with higher initial protein concentration exhibited higher bulk tapped density and particle density. The porosity of essential oil-embedded microcapsules ranged from 75.04% to 84.62%, with no significant difference in between different essential oil species (P > 0.05). The overall encapsulation efficiency of essential oils was determined to be in the range of 29.50 – 36.31%. All freeze-dried samples containing essential oils showed significant antioxidant activities in a β-carotene assay, with the percentage of inhibition ranging from 41.05% to 51.02%. The release kinetics of rosemary and sage essential oils from dried microcapsules into phosphate buffer solution were similar, whereas the release of oregano essential oil was considerably lower. FTIR analysis illustrated significant impact of oregano essential oil on the structure change of β-lg.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"6 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126479000","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":"Recovery and separation of lactic and malic acids from fermentation broth with N,N,N,N-Tetrabutylbutanediamide by reactive liquid−liquid extraction and stripping","authors":"Xiulian Ren, Qi-feng Wei, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.4.8.ra.584","DOIUrl":"https://doi.org/10.25177/jfst.4.8.ra.584","url":null,"abstract":"It is of great importance to extract and separate lactic and malic acids which used as raw materials in chemical industry. Taking into account its desirable selectivity of lactic and malic acids, the discovery of the novel extractant called N,N,N,N-Tetrabutylbutanediamide (N4423) is a innovation in this paper. Separation and purification the malic and lactic acids that present in the fermentation broth by reactive liquid-liquid extraction is the principal objective of this study. The lactic acid extraction was ideal when the reaction performed in the optimum conditions: 60 wt% of N4423, phase ratio (O/A) of 3, temperature at 35°C and magnetic stirred 5 minutes. As a result, the purity of lactic acid exceeded 98%. Based on the slope method, the equilibrium concentration of lactic and malic acids in the organic phase were high enough to form the complexes which the mole ratio of N4423 to lactic acid and malic acid were 1.61, 1.86 respectively. FT-IR characterization indicated that the formation of hydrogen bonding between N4423 and lactic acid were predominant to the excellent extraction efficiency. The adopted reactive liquid-liquid extraction method is of low cost, low energy consumption and environmental friendliness. The N4423 has good extraction and separation efficiency of lactic and malic acids, the obtained lactic acid has high purity. The results gathered in this work might prove to be a potential approach to acquire lactic and malic acids.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126159023","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":"Assessing the processing attributes of some potato (Solanum tuberosum L) varieties grown in the North West Region of Cameroon","authors":"Nain Caroline Waingeh, Njoya Moyouwou Amadou, Mahbou Peter Yunenui, Nde Sylvanus Nche, Imele Helene, N. J. Okolle, L. Venasius, Tata Ngome Precillia, W. Noé, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.4.9.ra.587","DOIUrl":"https://doi.org/10.25177/jfst.4.9.ra.587","url":null,"abstract":"Seven potato (Solanum tuberosum L.) varieties: Cipira, Jacob 2005, Mumbi, Banso, Belo, Mondial and Dosa grown in the North West Region of Cameroon and harvested at full maturity in January 2018 were analysed for processing attributes. These attributes were; external parameters (tuber size, shape, eye-depth, number of eyes), internal parameters (Dry matter (total solids), Moisture content, soluble solids, pH, titratable acidity) and Sensory properties (colour, texture, flavour and overall acceptability) of boiled tubers as well as potato fries from these varieties. Apart from Cipira, Jacob 2005 and Mondial with shallow eyes, all the other varieties had deep eyes. Cipira, Mumbi, Banso and Belo varieties registered a high dry matter content (>20 %) with that of Cipira being the highest (26.45%). An appraisal of the technological quality indicated that Cipira, Mumbi, Banso and Belo varieties had best characteristics for frying, mashing and roasting, with Cipira and Mumbi ideal for fries with respect to size and Banso and Belo ideal for crisps. On the other hand, Dosa and Jacob were better suited for mashing and roasting while tubers of Mondial were shown to be suitable for boiling and more appropriate to be consumed in the form of salads. The best overall acceptability of potato fries and boiled potatoes was recorded for products made with Cipira, Banso and Mumbi varieties. Each of these varieties is therefore of importance as its cultivation can target a particular processing technique.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116518177","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":"Establishment of Prediction Model of DEHP and DEHA Migration from PVC Film into Pork","authors":"Zhixiang Xu, P. Zhao, Yanping Zhang, Mingdi Jiang, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.4.8.RA.556","DOIUrl":"https://doi.org/10.25177/JFST.4.8.RA.556","url":null,"abstract":"In this study, the migration rule of plasticizer to pork and its influencing factor (temperature and fat content) were studied with DEHP and DEHA in polyvinyl chloride (PVC) fresh-keeping film as objects. Based on the migration experimental data, the predicted model of DEHP and DEHA was presented using established Weibull distribution probability model. Finally, the migration prediction values, and experimental values were compared under two different conditions (17.5% fat content at 40 °C and 37.5% fat content at 25 °C), and the results showed that there were no significant differences.","PeriodicalId":269546,"journal":{"name":"SDRP Journal of Food Science & Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114660511","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}