Japan Journal of Food Engineering最新文献_第5页

Production of Highly Purified Imidazole Dipeptides from Animal Extracts and Development of Foods to Prevent Lifestyle-Related Diseases 从动物提取物中生产高纯度咪唑二肽及预防生活方式相关疾病的食品开发

Japan Journal of Food Engineering Pub Date : 2020-09-15 DOI: 10.11301/JSFE.20578

Kenichiro Sato, Shigenobu Shiotani, N. Yanai

{"title":"Production of Highly Purified Imidazole Dipeptides from Animal Extracts and Development of Foods to Prevent Lifestyle-Related Diseases","authors":"Kenichiro Sato, Shigenobu Shiotani, N. Yanai","doi":"10.11301/JSFE.20578","DOIUrl":"https://doi.org/10.11301/JSFE.20578","url":null,"abstract":"Imidazole dipeptides are believed to have the ability to alleviate fatigue and improve cognitive function. We developed a production procedure to isolate and purify imidazole dipeptides from animal extracts. The highly purified imidazole dipeptides obtained by this method are almost tasteless, odorless, and free of impurities such as sodium and creatinine, making them functional food ingredients. We conducted a clinical study using the highly purified imidazole dipeptides and found that ingestion of a drink containing three antioxidants: 400 mg imidazole dipeptides, 300 mg ascorbic acid, and 20 mg ferulic acid for 8 weeks improved the oxidative injury of peripheral blood lymphocyte DNA in middle-aged and elderly men. Furthermore, elderly persons with mild cognitive impairment who were given imidazole dipeptides at a daily dose of 1 g for 12 weeks showed improved scores on both the global clinical dementia rating and the mini-mental state test. From these findings, it was suggested that highly purified imidazole dipeptides may be a potential food ingredient for preventing lifestyle-related diseases.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46374213","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: 0

Determining the Internal Structure of Ice Cream Using Cryogenic Microtome Imaging and X-ray Computed Tomography 利用低温显微成像和X射线计算机断层扫描技术测定冰淇淋内部结构

Japan Journal of Food Engineering Pub Date : 2020-09-15 DOI: 10.11301/JSFE.20568

G. Do, S. Sase, R. Kobayashi, Masugu Sato, Yeonghwan Bae, Tatsuro Maeda, S. Ueno, T. Araki

引用次数: 1

Study on the Stabilization Technique by Encapsulation of Biomolecules Such Food Proteins 食品蛋白等生物分子的包封稳定技术研究

Japan Journal of Food Engineering Pub Date : 2020-09-15 DOI: 10.11301/JSFE.20579

K. Imamura

{"title":"Study on the Stabilization Technique by Encapsulation of Biomolecules Such Food Proteins","authors":"K. Imamura","doi":"10.11301/JSFE.20579","DOIUrl":"https://doi.org/10.11301/JSFE.20579","url":null,"abstract":"One of the methodologies for avoiding the deterioration of labile food and biological substances during drying is to embed the labiles in amorphous matrix of sugar. In a series of the authors ’ studies, various sugars were first compared for the stabilizing effect on proteins in freeze-drying as well as the physicochemical properties in the amorphous state. Based on the experimental results, three generally accepted hypotheses on the protein stabilization by amorphous sugar matrix (water substitution hypothesis; glassy state hypothesis; partition effect) were merged into the compromised one. Next, in order to further improve the protein stabilization technique, the remaining enzyme activities after freeze-drying in the presence of various classes of substances were analyzed. The combination of disaccharide with polysaccharide(s), certain types of surfactants ( e.g. , sugar esters), and proteinaceous substances were found to exhibit markedly high protein stabilizing effect. Furthermore, the amorphous-sugar-based matrix was applied to homogeneously encapsulating oil droplets and nanoparticles during freeze-drying, which successfully avoided the aggregation of the particulates and the dropout from the resulting dried objects. The application of amorphous sugar matrix was expanded to the solid dispersion of hydrophobic flavors at molecular level, by utilizing the finding on the over-saturation of sugars in an organic solvent.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45226480","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: 0

Discoloration Kinetics of Carthamus Red in Aqueous Ethanol 红花红在乙醇水溶液中的褪色动力学

Japan Journal of Food Engineering Pub Date : 2020-09-15 DOI: 10.11301/JSFE.20576

S. Adachi, Y. Miyagawa

引用次数: 0

Characteristic of Co-Culture Biofilm Formed by Lactobacillus plantarum and Pediococcus acidilactici, and Antagonistic Effects of This Biofilm on Pathogen Growth 植物乳杆菌与乳酸球菌共培养生物膜的特性及其对病原菌生长的拮抗作用

Japan Journal of Food Engineering Pub Date : 2020-06-15 DOI: 10.11301/jsfe.20564

T. Nguyen, Hop Van Duong, T. Nguyen, Mai Thi Ngoc Dinh, M. H. Nguyen

{"title":"Characteristic of Co-Culture Biofilm Formed by Lactobacillus plantarum and Pediococcus acidilactici, and Antagonistic Effects of This Biofilm on Pathogen Growth","authors":"T. Nguyen, Hop Van Duong, T. Nguyen, Mai Thi Ngoc Dinh, M. H. Nguyen","doi":"10.11301/jsfe.20564","DOIUrl":"https://doi.org/10.11301/jsfe.20564","url":null,"abstract":"Recent studies in lactic acid bacteria (LAB) biofilm formation have reported that the functional properties of LAB are associated with biofilm formation. In this study, Pediococcus acidilactici and Lactobacillus plantarum showed the ability to form a biofilm on a solid surface under static conditions. The morphology of LAB on MRS-CR agar showed that both P. acidilactici and L. plantarum could produce exopolysaccharide (EPS) on the cell surface which mainly contributed to forming the biofilm o f single and co-culture strains on solid surfaces. Under the flow condition, cell motility played an important role in supporting the cell to overcome the repulsive force to reach and interact with the surface. As a result, the L. plantarum and co-culture cells with higher motility caused a noticeably thicker biofilm on the glass surface compared to the P. acidilactici strain. Moreover, the antagonistic activity assay showed that co-culture biofilm formation improved the antagonistic effects of LAB against Pseudomonas aeruginosa and Salmonella typhimurium compared to those in planktonic culture. It suggested that co-culture biofilm could be an effective model to apply useful LAB as potential probiotics and to control pathogen in food chain, especially under the flow condition.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/jsfe.20564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42823653","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: 3

Effect of Near Infrared Irradiation on Quality of Fresh-cut Lettuce During Storage 近红外辐射对鲜切生菜贮藏品质的影响

Japan Journal of Food Engineering Pub Date : 2020-06-15 DOI: 10.11301/jsfe.19561

Kota Kobayashi, Y. Takiguchi, M. Takashio, Toshinori Takei, Kakibuchi Kazumasa, Ayako Hada, Y. Ishida, Y. Ogawa

引用次数: 0

Changes in the Volatile Profiles of Commercial Straight Pressed Tomato Juice Upon Heating 商品直榨番茄汁加热后挥发特性的变化

Japan Journal of Food Engineering Pub Date : 2020-06-15 DOI: 10.11301/jsfe.20570

Yumi Iwasaki, Y. Otagiri, A. Obata, Yoko Iijima

{"title":"Changes in the Volatile Profiles of Commercial Straight Pressed Tomato Juice Upon Heating","authors":"Yumi Iwasaki, Y. Otagiri, A. Obata, Yoko Iijima","doi":"10.11301/jsfe.20570","DOIUrl":"https://doi.org/10.11301/jsfe.20570","url":null,"abstract":"Tomato juice is a popular beverage and a convenient cooking ingredient. Especially, straight pressed tomato juice (not from concentrate) maintains fresh flavor, showing different characteristics from the juice from concentrate. We studied changes in the profile of volatile compounds in straight pressed tomato juice upon heating. We heated two types of commercial packaged straight pressed tomato juices at 95 100°C for 0 5 h and extracted volatile compounds in each sample by headspacesolid phase microextraction. A total of 176 and 187 compound peaks were detected, of which 81 and 86 compounds were identified or tentatively identified by GC/MS analysis, respectively. Principal component analysis (PCA) indicated that the samples could be divided into six groups based on heating time; the volatile profiles changed in a time-dependent manner. Furthermore, seven chemicals were identified as heat markers using par tial least squares (PLS) regression, namely 2-pentylfuran, phenylacetaldehyde, hexanal, fur fural, cyclohexanone, β-damascenone, and 1,4-dimethylbenzene. A prediction model based on only these seven marker profiles for heating period, also showed good linear regression (R>0.987). Gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis and quantification of these volatiles suggested that phenylacetaldehyde, hexanal, β-damascenone and 2-pentylfuran influence the flavor characteristics of tomato juice.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46891632","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: 0

Acoustic Methods for Characterizing Physical Properties of Food Products 表征食品物理特性的声学方法

Japan Journal of Food Engineering Pub Date : 2020-06-15 DOI: 10.11301/jsfe.20571

T. Nishizu

{"title":"Acoustic Methods for Characterizing Physical Properties of Food Products","authors":"T. Nishizu","doi":"10.11301/jsfe.20571","DOIUrl":"https://doi.org/10.11301/jsfe.20571","url":null,"abstract":"We found that the change with time of milk curd strength during the process of lactic acid fermentation and the change with time of freezing rate during the freezing process of food material can be monitored by measuring ultrasonic velocity. While the ultrasonic velocities of fruits and vegetables depend on not the “hardness” but the gas volume fractions of their tissues, the propagation velocities of impact vibration have strong correlations with their elastic properties. We have developed a measurement system for volume/density of food material by using phenomena of Helmholtz acoustic resonance. We found that the Helmholtz resonant frequency for food material having a pore structure is lower than that of non-porous food material having the same volume. Based on the theoretical consideration on the relations between the physical properties of porous food and the reduction of resonant frequency, we have also developed a measurement system for evaluating beer foam characteristics and bread texture. In another study we have found that the frequency of crack vibrations generated during chewing deep-fried foods has a close correlation with the results of sensory evaluation of their crispness.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/jsfe.20571","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44179526","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: 0

Drying and Rehydration Kinetics of Noodles 面条的干燥和再水化动力学

Japan Journal of Food Engineering Pub Date : 2020-03-15 DOI: 10.11301/jsfe.20567

Takenobu Ogawa

引用次数: 0

Enhanced Efficiency of Carotenoid Processing Utilizing Change in Physicochemical Properties Induced by Z-isomerization 利用Z异构化引起的理化性质变化提高类胡萝卜素加工效率

Japan Journal of Food Engineering Pub Date : 2020-03-15 DOI: 10.11301/jsfe.20565

M. Honda

{"title":"Enhanced Efficiency of Carotenoid Processing Utilizing Change in Physicochemical Properties Induced by Z-isomerization","authors":"M. Honda","doi":"10.11301/jsfe.20565","DOIUrl":"https://doi.org/10.11301/jsfe.20565","url":null,"abstract":"Carotenoids, the most common fat-soluble plant pigments in nature, have attracted considerable attention because of their powerful antioxidant activity and potential to prevent of various diseases, such as cancer an d arteriosclerosis. These compounds have numerous geometric isomers owing to E / Z -isomerization at arbitrary sites of the multiple conjugated double bonds. However, in nature, most carotenoids are present in the all- E -configuration. (all- E )-Carotenoids are characterized by low solubility in solvents and high crystallinity. Thus, these characteristics result in the decreased efficiency of carotenoid processing, such as extraction and micronization. On the other hand, Z -isomerization of carotenoids induces change in physicochemical properties. For example, the solubility of carotenoids is markedly improved and they change from a “ crystalline state ” to an “ oily (amorphous) state ” . Utilizing these changes in physicochemical properties of carotenoids, we successfully improved the efficiency of carotenoid processing. The objective of this paper is to review the effect of Z -isomerization of carotenoids on the physicochemical properties and its application to carotenoid processing, such as extraction, emulsification, and micronization. Furthermore, aspects of Z -isomerization methods of carotenoids and effects of Z -isomerization of carotenoids on the bioavailability and bioactivity are also included in this review.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46443890","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