MOJ Food Processing & Technology最新文献

{"title":"Nitrogen use efficiency of extra early maize varieties as affected by split nitrogen application in two agroecologies of Nigeria","authors":"Olaiya Ao, Oyafajo At, Atayese Mo, Bodunde Jg","doi":"10.15406/mojfpt.2020.08.00235","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00235","url":null,"abstract":"Poor yield of maize has been attributed to low soil N since maize requires high Nitrogen for optimum productivity. Field experiments were conducted in the late season of 2014 at IITA, Research Farms, in Ibadan and Mokwa. The research was to evaluate the effects of split N fertilizer on nitrogen use efficiency of extra early maize varieties. Arrangement was 5 x 8 factorial fitted into Randomized Complete Block Design, with four replications. Extra early maturing maize varieties (2013 TZEE-W DT STR, TZEE-Y Pop STR C4, TZEE-W Pop STR C5, 2013 TZEE-Y DT STR, and 99 TZEE-Y STR QPM) with Nitrogen fertility rates ( 0 kg N ha-1 (Control), 30 kg N ha-1 single, 60 kg N ha-1 single, 60 kg N ha-1 split (30:30) applied at 2 and 4 weeks after sowing (WAS), 90 kg N ha-1 split 60:30 applied at 2 and 4 WAS, 90 kg N ha-1 split (30:30:30) applied at 2, 4 and 6 WAS, 120 kg N ha-1 split (60:60) applied at 2 and 4 WAS and 120 kg N ha-1 split (30:60:30) applied 2, 4 and 6 WAS). Data collected were subjected to Analysis of Variance procedure and significant means were separated using Duncan’s Multiple Range Test at p<0.05. Results showed that maize variety 2013 TZEE-W DT STR produce highest number of leaves, plant height, leaf area, cob yield (3.33, 3.15 t ha-1), grain yield (2.57, 2.38 t ha-1) and Nitrogen use efficiency (33.03, 28.95%) at Mokwa and Ibadan respectively. Split application of 90 kg N ha-1 as (60:30) at 2 and 4 WAS produce significantly (p<0.05) higher 1000 grain weight, cob yield (3.90, 3.73 t ha-1) and grain yield (2.99, 2.80 t ha-1) at Mokwa and Ibadan respectively. The control produced significantly reduced dried cob and grain yield by (85, 81%) and (84.4, 80.4%) in Mokwa and Ibadan respectively, compared to the best rate of 60:30 split N application. The N application of 30 kg N ha-1 as single dose had the highest Nitrogen use efficiency (51.3, 43.0 %) in both Mokwa and Ibadan, which was significantly different (p<0.05) from the rest treatments. Across the varieties used in both locations, Mokwa agro-ecology zone proved to be a favourable location for higher yield of extra early maize varieties. The study concluded that application of 30kgN/hectare at two weeks after sowing efficiently improved Extra early maize varieties and is thus recommended as low input package for resource poor farmers.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124601022","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":"Production of propolis and geopropolis by stingless bees","authors":"Leonardo Regnier L Pereira, Maria Luiza F Salatino, A. Salatino","doi":"10.15406/mojfpt.2020.08.00234","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00234","url":null,"abstract":"Propolis is a resinous product produced by honey bees (Apis mellifera) with plant exudates or buds, to which they aggregate beeswax. Most stingless bees (meliponines) produce propolis in ways similar to honey bees. Several meliponines include soil in their propolis, with the effect that the final mass and volume of the product is increased. For this reason, meliponine propolis is in general called geopropolis. In the present work propolis of two meliponines native in Brazil, Melipona marginata and Scaptotrigona xanthotricha, were analyzed for determination of the contents of moisture, ashes, wax, total phenols and sequestering activity. The content of ashes of propolis of M. marginata was very high (73.66%), indicating that the product, in fact, contains soil. On the contrary, the content of ashes of S. xanthotricha (1.99%) is comparable with the ash content of propolis of honey bees. Thus, the propolis of S. xanthotricha does not contain soil, and thus, in this case, the designation geopropolis is not appropriate. The contents of the wax of propolis were 1.44% for M. marginata and 28.82% for Scaptotrigona. These results suggest opposed strategies adopted by meliponines, with the consequence of enlarging propolis volume and mass. The strategies are an aggregation of either soil (M. marginata) or wax (S. xanthotricha). The contents of total phenols for both species were low, below the minimum admitted by Brazilian official rules. Coherent with the content of total phenols, the sequestering activity also was lower for propolis of both species.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131085987","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":"Vegetables as a source of important nutrients and bioactive compounds: their human health benefits","authors":"Javed Iqbal M, W. M, Ammad Rasool","doi":"10.15406/mojfpt.2019.07.00233","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00233","url":null,"abstract":"Malnutrition is a worst problem in under developing countries and it results because of improper or lack of nutrition. Every year many people die because of malnutrition in different countries. Vegetables are rich source of carbohydrates, proteins, oils, vitamins and minerals. About 200g (Per person/per day) of vegetables are recommended in daily diet. By taking recommended daily amount of vegetables we can reduce the problem of malnutrition. Vegetables besides being a source of important nutrients required to our body for proper functioning, provides many other health benefits by preventing or curing number of chronic diseases such as diabetes, obesity, cancer, neurodegenerative, aging and cardio vascular diseases. It is considered that those people who make sure vegetables to be in their daily diet as an important part are less likely to be susceptible to many diseases. These properties are due to many bioactive compounds present in vegetables such as polyphenols, carotenoids, lycopene, tocopherols, flavanols and phytosterols. Popularity of these bioactive compounds of vegetables increased their use in many field such as food science, nutraceutical companies, agro– chemical companies, cosmetic etc. All of these fields are working to explore potentially active vegetable compounds and improving their application pathways. Our present manuscript is also about to address the maximum health benefits of vegetables for prevention of malnutrition and chronic diseases.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134122314","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":"Role of plasticizers in bioplastics","authors":"Varee Tyagi, B. Bhattacharya","doi":"10.15406/mojfpt.2019.07.00231","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00231","url":null,"abstract":"Currently, a variety of petroleum based plastic materials are dominating the packaging industries owing to their durability, versatility, light-weight and most importantly their cost-effectiveness. This trend is being overcome by the growing concern towards environmental pollution caused by the production as well as the disposal of these materials and the presence of toxic substances that could migrate from the packaging material to the product causing potential risk to human health while using the product. Biopolymers, is a promising green alternative to synthetic, non-degradable polymers. These natural polymers (polysaccharides, proteins and lipids) are much more suitable components for food as well as non-food packaging applications due to their qualities of renew-ability, degradability and edibility. However, poor water vapour barrier properties of carbohydrates (polysaccharides) and proteins, and low elasticity of lipids are the main limitations for their use as commercial packaging materials. In this regard plasticizers provide the necessary workability to biopolymers. This review gives a brief insight into their plasticization effects, types, properties along with their effect and recent applications on bio-based materials, with special reference to a new class of plasticizers, Ionic liquids.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130277891","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":"Volatile constituents of food, spices and plants as aromatherapy for prevention and treatment of cancer","authors":"C. Gupta, D. Prakash","doi":"10.15406/mojfpt.2019.07.00229","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00229","url":null,"abstract":"Aromatherapy is a part of CAM that includes the therapeutic use of essential oils from plants and their parts like flowers, leaves, roots that are used for the improvement of physical, emotional and spiritual well-being. Cancer patients have started a new resurgence in essential oils. Through aromatherapy, many cancer patients have found relief from the dire effects of chemotherapy and those caused by their illness. Aromatherapy is used by cancer patients primarily as supportive care for general well-being. This mini review will highlight on the role of essential oils and their use as aromatherapy in the prevention and treatment of cancer.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"558 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114049317","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":"Effect of carrot powder incorporation on the quality of pasta","authors":"S. Sule, Abu Joseph Oneh, Igyor, Michael Sunday Agba","doi":"10.15406/mojfpt.2019.07.00227","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00227","url":null,"abstract":"Carrot powder at 5, 10, 15, 20, 25 and 30% was incorporated into wheat flour to produce pasta. The quality of the resulting wheat-carrot pasta was evaluated. There was significant (p<0.05) decrease in moisture (8.95 to 8.76%), crude protein (12.82 to 10.84%) and carbohydrate (75.59 to 74.13%) contents of the wheat-based pasta. Conversely, crude fat (1.38 to 1.49%), crude fiber (0.82 to 2.43%) and ash (0.44 to 2.35%) contents increased. Increment in vitamins B1 (0.41 to 0.44mg/100g), B3 (3.35 to 3.80mg/100g), B6 (0.38 to 0.54mg/100g), C (0.54 to 3.14mg/100g), E (0.68 to 1.54mg/100g), K (1.81 to 29.28 µg/100g) and beta carotene (1.03 to 6.13mg/100g) content was observed with carrot incorporation in a concentration dependent manner. Calcium, iron, potassium and sodium contents increased significantly (p<0.05) from 33.47 to 84.03mg/100g, 3.55 to 3.70mg/100g, 359.30 to 960.70mg/100g and 2.00 to 64.37mg/100g respectively. Apparent and bulk densities of the pasta significantly (p<0.05) increased (0.76 to 0.86gml-1 and 1.56 to 1.69gml-1 respectively) with increase in carrot powder. Pasta with 10% carrot powder was most generally most accepted. The study has shown that acceptable and micronutrient enriched pasta can be produced from wheat flour incorporated with carrot powder up to 30%.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121838218","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":"The composition and health benefits of mackerel concentrate","authors":"Yi-Huang Chang, W. Huang, Hong-Jun Chen, Chih-Cheng Lin","doi":"10.15406/mojfpt.2019.07.00225","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00225","url":null,"abstract":"The objective of this study was to study the protein profile and amino acid composition of the mackerel concentrates from fish meat protein processed by enzymatic hydrolysis and then treated by high pressure-low temperature concentration. Mackerel peptide was prepared and health benefits were analyzed by human subject research. The results showed that the mackerel concentrates had significantly higher MW<10kDa peptide than the cooking juice remained. The concentrate contained abundant branched chain amino acids and taurine that related to anti-fatigue activity. Quality-of-Life (QOL) improvement and antihypertensive effect of mackerel concentrate were also proven. This study suggested that mackerel hydrolyzate may potentially serve as a good source of healthy oligopeptide and could be transformed into novel value-added functional food supplement.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116511719","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 the interactions of bioactive compounds and antioxidant capacity of an exotic fruits beverage that sweetened with stevia","authors":"Carbonell-Capella Jm, J. Blesa, Frígola A, Esteve Mj","doi":"10.15406/mojfpt.2019.07.00224","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00224","url":null,"abstract":"A functional beverages, with a high content in bioactive compounds, based on exotic fruits (mango juice, papaya juice and acai) mixed with orange juice, oat and sweetened with different concentrations (0, 1.25 and 2.5%w/v) of Stevia rebaudiana (Stevia) extracts, a natural source of non-caloric sweeteners (steviol glycosides) were formulated and studied. Ascorbic acid, total carotenoids, total phenolics, anthocyanins, total antioxidant capacity (TEAC and ORAC methods) and steviol glycosides were evaluated. Beverages sweetened with 1.25 and 2.5% (w/v) Stevia showed a significant increase (3-fold and 4-fold higher, respectively) in phenolic compounds as well as in antioxidant properties in comparison with the beverage without Stevia. The displayed results indicate the potential use of Stevia as an alternative non-caloric sweetener in the preparation of beverages based on fruit juice mixtures and oat, as it may provide good nutritional and physicochemical properties and also enhance the already existing beneficial effects of fruit juices. Synergistic interactions observed between phytochemicals and steviol glycosides in the complex food beverages when TEAC method was used suggest an improved solubility or stability of antioxidant compounds and hence, the combined antioxidant capacity measured by TEAC assay is potentiated in the complex food matrix.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125281067","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":"Effect of refrigerated storage conditions on leafy vegetables","authors":"Fernanda Raquel Wust Schmitz, Lisiane Fernandes de Carvalho, S. Bertoli, C. K. de Souza","doi":"10.15406/mojfpt.2019.07.00223","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00223","url":null,"abstract":"Considering the increasing of shelf life of leafy vegetables, the most important factor to keep the quality is the rapid cooling. The lettuce packaging under refrigeration and specific relative humidity just after harvest provides decreased breathing by water loss, which affects addition to weight, appearance, flavor and texture. This study aimed to investigate the effect of temperature and relative humidity in the appearance global of refrigerated curly lettuce and stored in PET crystal surrounded by PVC packaging for 14days. The samples were stored in incubator chamber (B.O.D.), simulating domestic refrigeration conditions at 4°C and a relative humidity of 74%. The package acted as a barrier, slowing food degradation caused by microorganisms and physicochemical changes resulting from the metabolism and external factors. For the sensory analysis we used a hedonic scale unstructured nine points.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128227441","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 review of fresh produce outbreaks, current interventions, food safety concerns and potential benefits of novel antimicrobial sodium acid sulfate","authors":"Conner McDaniel, R. Jadeja","doi":"10.15406/mojfpt.2019.07.00221","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00221","url":null,"abstract":"This article provides a comprehensive literature review of the growing significance that foodborne pathogens have on the produce supply and the steps that are taken to reduce them. The numbers of illnesses that are caused by contaminated produce are rising steadily. Three of the most common pathogens that have been seen to cause significant illness in humans through produce are Escherichia coli, Salmonella spp. and Listeria monocytogenes. The antimicrobial interventions, practices and antimicrobials that are currently the most commonly used by the food industry are examined. The literature shows that these antimicrobials currently in use have significant drawbacks when it comes to their role in the produce industry. Sensitivities to temperature and organic load and the production of harmful by products are some of these drawbacks. There is a need for a new antimicrobial that can be used in the produce processing industry. One that maintains its efficacy through the temperature, pH, and organic load changes that are experienced during produce processing. Sodium acid sulfate is a potential contender for this role. It has not previously been used or extensively studied as an antimicrobial, but is already deemed generally recognized as safe (GRAS) product by the Food and Drug Administration (FDA). The use of an antimicrobial that can withstand the varying conditions that the produce industry constantly has is imperative to reducing the number of foodborne illness caused every year by contaminated produce.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"149 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114004905","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}