MOJ Food Processing & Technology最新文献

{"title":"Components in water reduce the alcohol-stimulative taste of spirits","authors":"Akira Nose","doi":"10.15406/mojfpt.2021.09.00258","DOIUrl":"https://doi.org/10.15406/mojfpt.2021.09.00258","url":null,"abstract":"Effects of solutes on the stimulative taste of ethanol in transparent spirits such as vodkas were reviewed. It was demonstrated that MgCl2, MgSO4, and NaHCO3 could reduce the alcohol-stimulative taste of spirits and, at the same time, strengthen the hydrogen-bonding structure of water-ethanol in spirits. It was suggested the reduction of the alcohol-stimulative taste is related with a change of the hydrogen-bonding structure in spirits by proton nuclear magnetic resonance (1H NMR) spectroscopy. These salts in spirits seem to be originated in water added to spirits before bottling. Some salts in water could affect the stimulative taste of ethanol in spirits.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127171210","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":"Development, quality assessment and antioxidant properties of cocoa based beverage produced from vegetable milk","authors":"Olugbuyi Ayo Oluwadunsin, Oluwajuyitan Timilehin David, Badejo Adebanjo Ayobamidele, F. Nathaniel","doi":"10.15406/mojfpt.2021.09.00257","DOIUrl":"https://doi.org/10.15406/mojfpt.2021.09.00257","url":null,"abstract":"Developing countries are faced with the challenge of diet related diseases like diabetes mellitus, cancer, cardiovascular diseases and inadequate protein in their diet. The common beverage produced from animal milk was reported to have bad cholesterol which may lead to hypertension, hence the need to develop beverage from plant sources. Cocoa based beverage was developed from of Tigernut tubers (Cyperus esculentus), Soybean (Glycine max) and Alkalized Cocoa Powder sweetened with either natural or synthetic sweeteners (Date syrup, Sucrose and Aspartame). A commercially available sample was used as control. Physicochemical, amino, fatty, antioxidant properties and sensory evaluation were carried out using standard methods. The protein content of the formulated beverage ranged from 3.12g/100g in TCSW to 9.58g/100g in TCS and were significantly higher (p<0.05) than TSBD (2.12g/100g) which was the control sample ;while Energy values (Kcal) ranged from 84.529kcal/100g in SCS to 468.51kcal/100g in TCS. The total phenolic content ranged from 136.11mg/g in SCS to 161.37mg/g in TCDS but was slightly lower than TSBD (165.85mg/g). In conclusion, the study established that the formulated beverage exhibited high amino acid profile and low fatty acid composition; hence the beverage drink may be suitable as functional foods for both old and young.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115719161","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":"Comparative analysis on some quality attributes of sorghum stem sheath-moringa instant and infused drinks","authors":"Temileye Omotayo Adedeji, K. Taiwo, S. Gbadamosi","doi":"10.15406/mojfpt.2021.09.00256","DOIUrl":"https://doi.org/10.15406/mojfpt.2021.09.00256","url":null,"abstract":"As per the records of World Health Organization (WHO), it is assumed that more than 60% of the global population is using the traditional medicine system in order to overcome several health related issues. Recent findings revealed that over 80% of the African population relies on medicinal plant species for their primary healthcare. Due to the unaffordability of conventional dugs, medicinal plants like sorghum stem sheath and moringa represent the key products for both urban and rural populations for their healthcare needs. These plants have found to have great therapeutic relevance for fighting major health problems. The research study investigated the proximate, vitamin C, mineral composition and organoleptic properties of sorghum stem sheath-moringa instant and infused drinks at ambient temperature. The result showed that minimal increases were observed in ash and vitamin C compositions of the enriched drinks with increased inclusion of moringa leaf extract. There was also a marginal increase in mineral contents not significantly improved in the enriched drink. The proximate compositions of the instant drinks were in the range of 0.079-0.232% (protein), 10.88-11.51% (carbohydrate), 0.005-0.008% (fat) and 0.25-0.28% (ash). The vitamin C contents of the infused drink ranged between 0.22 and 0.88 mg/100ml. Moreover, based on sensory evaluation, the sample with 15% moringa flour was most preferred in terms of all the sensory attributes evaluated by the panelists. This improved the nutritional value of the enriched drinks which can replace the laden fizzy carbonated commercial drinks in the market.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121647082","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":"From waste to food: utilization of pineapple peels for vinegar production","authors":"Teklu Chalchisa, Belay Dereje","doi":"10.15406/mojfpt.2021.09.00254","DOIUrl":"https://doi.org/10.15406/mojfpt.2021.09.00254","url":null,"abstract":"The present study is aimed at producing vinegar from fermented pineapple byproducts (peels). The vinegar was produced after fermenting the peels of pineapple usig three selected strains of acetic acid bacteria’s. such as propionic bacterium acidipropionici, panteo agglomerans, and pantea dispersa. This article introduces a new type of acetic acid bacteria’s strains for the production of vinegar from pineapple peels. Three fermentation times (24hr, 48hr, and 72hr) and three acetic acid bacterias (propionic bacterium acidipropionici, panteo agglomerans, and pantea dispersa) were considered and arranged in a factorial experimental design. The fermentation was performed in 500 mL Erlenmeyer flasks containing 200 mL of medium at 28℃. Aeration rate, temperature, and carbon source were set as constant factors. pH, total soluble solids, total residual reducing sugar and titratable acidity were evaluated. The results showed that the vinager samples were in the range of 3.5 to 4.31, 1.3 to 2.31 obrix, 0.50 to2.47% and 3.13 to 6.15 mg/100g of pH, total soluble solids, total residual reducing sugar and titratable acidity respectively. There were significant differences (P<0.05) in the values obtained. Therefore bacterial strain and fermentation time were the most important factors affecting vinegar production. From the experimental results and interaction effects, the optimum yield of acetic acid production was found to be 6.15 g/L at fermentation time of 72h by propionic bacterium acidipropionici acetic acid bacterial strain.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"22 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131078042","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":"Abiotic stress tolerance in horticultural crops by phyto-beneficial microbial inoculants: a review","authors":"B. Mishra, S. Saxena, K. Kant","doi":"10.15406/mojfpt.2020.08.00252","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00252","url":null,"abstract":"Many agricultural crops at global level are exposed to numerous abiotic stresses such as extremely high or low temperature, salinity, drought, acidic soils, and metal toxicity. Depending on the type of crop, such abiotic stresses result in yield losses in tune of 50 to 82%. It is widely recognized that microbes perform crucial roles in biogeochemical cycling; the impact of microbes on plant productivity and diversity is still need to understand. The role of microbial inoculants in plant growth promotion, nutrient management and disease control is very well studied. These beneficial microorganisms colonize the rhizosphere /endorhizosphere of plants and promote growth of the plants through various direct and indirect mechanisms. Microorganisms could play a significant role in this respect; if suitably exploit their unique properties of tolerance to extremities. It is therefore, very essential to explore the soil microbial diversity and the various modes of actions involved in direct and indirect plant growth promotion and develop consortium of two or more phyto-beneficial microbes to attain maximum benefits from microbial inoculation. The present review article provides concise updated information on Phyto-beneficial microbial inoculants in food production system especially horticultural crops.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129115414","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":"Pesticide residues in food: distribution, route of exposure and toxicity: in review","authors":"I. A, Mathews Jt, O. S, Ajai Ai, Jacob Jo, Olori E","doi":"10.15406/mojfpt.2020.08.00251","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00251","url":null,"abstract":"The safety of food has significant impact on human health hence the increasing concern on safe food consumption. One of the recent issues that have globally attracted the concern of consumers is the presence of pesticide residues in food. These residual chemicals are persistent organic contaminants that have serious lethal effect on human health when exposed beyond certain levels. The fears of the envisaged increased in the global population has further increased the use of pesticides due to concern for food productivity and security. The present paper examines the presence of pesticide residues in food, their sources and strategies for reducing the concentrations of these toxic chemicals. Attempt is also made in reviewing the Risk Assessment of Pesticide Residue in Food.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133044492","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":"Importance of nutrigenomics and nutrigenetics in food Science","authors":"T. Uthpala, HN Fernando, Amila Thibbotuwawa, M. Jayasinghe","doi":"10.15406/mojfpt.2020.08.00250","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00250","url":null,"abstract":"Nutrigenomics and nutrigenetics are bidirectional terms that are interrelated as two sides of a coin. Nutritional genomics is the latest scientific discipline that uses modern genomics technology to study the relationship between genes, nutrition, and health. It explores the effects of nutrients on the entire genetic makeup (genome), proteome, and metabolome. Simply, nutrigenomic defines how the diet acts on genes and changes gene expression which is commonly prominent in cancer like non-communicable diseases. Nutrigenetics explains how the genes affect the diet which is generally notable in illnesses like phenylketonuria and lactose intolerance. Nutritional genetics combines the study of nutrition and genetics to discover the different ways people respond to food based on their genetic makeup. Even though humans are similar in genetics, we all have slight differences in our genetic blueprints due to single nucleotide polymorphisms (SNPs) that make us unique from each other. These tiny variations determine both the effect nutrients have on our bodies and how we metabolize the food that we eat. Personalized nutrition connects this two-way relationship between nutrients and genes. This mini-review discusses the applications, advantages, and disadvantages, Sri Lankan context, and future trends of these emerging technologies. Furthermore, this review emphasizes how the consumed nutrients can affect our gene expressions as well as how our genes can influence response to these nutrients. This emerging field could be improved to enhance personalized diet consumption trends depending on individual genetic makeup and to develop innovative functional foods based on genetic patterns. Finally, the production of biomarkers could be applied in the future to predict early disease recognition and to mitigate disease risk.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116605265","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":"Nano-delivery system for bioactive compounds","authors":"I. Khan, A. Haque, Saghir Ahmad","doi":"10.15406/mojfpt.2020.08.00248","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00248","url":null,"abstract":"The scientific community is searching, discovering and inventing things for the welfare of humanity in pursuit of sustainable solutions to respective problems. Among the factors relating to human life, human health is the most concerned issue. Each country is investing a significant amount of money in research and development to improve the human health. Besides having appropriate amount of nutrients, the most important aspect of food is the bioavailability of nutrients. Food item rich in natural antioxidants but not accessible to human body is wasteful. Thus, nanotechnology has shown great potential to improve the efficiency of delivery system of bioactive components to the human body. In this article, an effort has been made to discuss the applications of nanotechnology in the delivery of bioactive compounds to improve the human health. Today, the pharmaceutical companies have started the manufacturing of nutraceuticals to treat the number of anomalies in human body. The nutraceuticals are the food, carrying densely packed bioactive compounds. The bioactive compounds help to fight against number of noncommunicable diseases such as cancer, diabetes, osteoporosis, arthritis and cardiovascular diseases. The action of bioactive compounds depends upon the extent of bio accessibility or bioavailability to the human body. In this context, nanotechnology play crucial role by manipulating bioactive compounds in the dimensions of 1-100 nm. The typical example of nano-delivery system is the liposomes, lipid vesicles, can incorporate variety of bioactive compounds in their interior. The exceptional capability of nanotechnology is paving a path of new technologies that may affect the human lives by various means. By improving the delivery efficiency of bioactive agents, nanotechnology can be a breakthrough technology in the world of food medicine.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130260703","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":"Magical ayurvedic spices and herbs that can boost our immunity","authors":"Sunita Singh","doi":"10.15406/mojfpt.2020.08.00247","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00247","url":null,"abstract":"Today world is facing an unprecedented pandemic COVID 19 caused by SARS COV 2. In present scenario it’s become more important to build our defense system more strong against it as no evidence-based treatment for COVID-19 is developed yet. Since time immemorial, traditional spices and herbs have played a vital role as immuno-boosters in Indian cuisine. Herbs and spices were well known from ancient times for their medicinal properties. More than 80 spices are grown in different parts of the world, particularly in Asia. India is home to several spices that are used extensively in traditional medicine. Spices like turmeric, saffron, cloves, cinnamon, carom seeds, ginger and garlic are known to have a plethora of beneficial properties. Herbs like mint, tulsi (Holy Basil), leaves of neem, ashwagandha, giloy are said to have several health benefits. Herbs and spices are wonderful because, unlike drugs, we don’t need to “take” them. Instead, we can add them to our favorite dishes for a kick of flavor and increased immunity.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"167 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114207711","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":"Enhancement the antibacterial agent of edible coating and films by incorporating it with green metallic nanoparticles using Luria mobiles leaves","authors":"Eman Abdel Bakhy, Hosam El din Aboulanean","doi":"10.15406/mojfpt.2020.08.00246","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00246","url":null,"abstract":"The aim of this study was to produce an edible coating and film from gelatin powder and the incorporating it with action of silver AgNo3 with extracts Luria leaves/glacial acetic acid and the rheological properties, particle size distribution, zeta potential emulsion, and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength, elongation, % solubility of produced by edible film with silver AgNo3 with extracts Luria leaves/glacial acetic acid was the highest, followed by that of gelatin powder-based film with extracts Luria leaves/glacial acetic acid. Therefore, the addition of silver AgNo3 with extracts Luria leaves/glacial acetic acid or extracts Luria leaves/glacial acetic acid to gelatin powder films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of strawberry, As well as improved the physio-chemical changes properties of the strawberry .The substances used in this experiment were , film with a 0.25ml , film with b 0.50ml , film with c 0.75 ml , film with d 1.0 ml, film with f 0.25 ml, film with g 0.50 ml, film with h 0.75 ml, film with i 1.0 ml compared film with (e and j) on quality attributes and prolong shelf- life of strawberry were studied during storage at 0.5°C and 90-95% relative humidity (RH) for 12 days from storage . The results observed that was the best treatment in terms of reduction of microbial load followed by treatment (a, b, c and d) followed by treatment (f, g, h and i) until 12days of storage as compared to control (e and j) without nanomaterials additives, during the manufacture of the films. The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality strawberry. On the other hand observed that coefficients ( a, b, c and d ) gradually increased with increasing the concentration of antimicrobials action of extract Luria leaves/acetic acid glacial synthetic nanoparticles size 0.25, 0.50, 0.75 and 1.0 the results were as follows 332.3, 407.0, 411.0 and 577.0 respectively as compared control (e), which was higher than treatments 660.2. It was found that the treatments of antimicrobials action of silver nitrate AgNo3 and extract Luria leaves/acetic acid glacial synthetic nanoparticles size (f, g, h, i ) gradually decreased with increasing concentration of 0.25, 0.50, 0.75 and 1.0 and the results were 17.7, 14.50, 12.64 and 5.70 as compared the control (J), which was significantly higher than the coefficients 71.26. It is clear from this that the concentration of silver nitrate AgNo3 and extract Luria leaves in treatments (f, g, h, I and j) was better than other extract luria leaves/acetic acid glacial (a, b, c, d and e).","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124937477","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}