Cyta-Journal of Food最新文献_第9页

The authenticity of probiotic foods and dietary supplements: facts and reflections from a court case 益生菌食品和膳食补充剂的真实性:一个法庭案件的事实和反思

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-15 DOI: 10.1080/19476337.2022.2141344

C. De Simone

引用次数: 0

Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato 芦荟凝胶食用涂料对番茄微生物安全性和质量的影响

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-01 DOI: 10.1080/19476337.2022.2136760

N. Firdous, M. Khan, M. S. Butt, Maratab Ali, Muhammad Asim Shabbir, A. Din, A. Hussain, Azhari Siddeeg, M. Manzoor

{"title":"Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato","authors":"N. Firdous, M. Khan, M. S. Butt, Maratab Ali, Muhammad Asim Shabbir, A. Din, A. Hussain, Azhari Siddeeg, M. Manzoor","doi":"10.1080/19476337.2022.2136760","DOIUrl":"https://doi.org/10.1080/19476337.2022.2136760","url":null,"abstract":"ABSTRACT This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during storage at 10°C for 30 days. The AVG coating solutions were prepared with different percentages of extracted gel ranging from 0 to 80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%), glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80% AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid, sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count remained lesser in fruits treated with a higher concentration of AVG over the storage time. Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency, absence of E. coli, and no signs of fungal (Botrytis cinerea) growth on tomatoes. In conclusion, applying 60–80% AVG edible coatings might be suggested to maintain the postharvest quality of tomato fruit.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"355 - 365"},"PeriodicalIF":2.1,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41864811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Managing hypertension by exploiting microelements and fermented dairy products 利用微量元素和发酵乳制品治疗高血压

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-01 DOI: 10.1080/19476337.2022.2129792

Muhammad Zohaib Aslam, Shumaila Firdos, Zhousi Li, Xiang Wang, Yangtai Liu, Xiaojie Qin, Shuo Yang, Yue Ma, Bolin Zhang, Qingli Dong

引用次数: 0

Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation γ辐射降低烟熏珍珠鸡（Numida meleagris）肉中多环芳烃浓度

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-01 DOI: 10.1080/19476337.2022.2131912

E. Otoo, F. Ocloo, V. Appiah, C. Nuviadenu, A. Asamoah

引用次数: 1

Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages nisin和ε-聚赖氨酸对中国干香肠微生物群落、生物胺形成和脂质氧化的影响

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-01 DOI: 10.1080/19476337.2022.2125586

Huan-Song Li, Lijun Chen, Jin Zhang, Ke Zhao, Honggang Tang, Lihong Chen

{"title":"Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages","authors":"Huan-Song Li, Lijun Chen, Jin Zhang, Ke Zhao, Honggang Tang, Lihong Chen","doi":"10.1080/19476337.2022.2125586","DOIUrl":"https://doi.org/10.1080/19476337.2022.2125586","url":null,"abstract":"ABSTRACT In order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during storage in Chinese dry sausages not packaged. Our results revealed that the total proportion of the potentially beneficial bacteria (Lactococcus, Pediococcus, and Staphylococcus) were 22.6%-34.8% in the control, 19.5%-48.2% in the nisin treatment, and 16.2% −22.4% in the ε-PL treatment. The ε-PL had significantly lower total biogenic amine concentrations before 10 days. Putrescine (67.1–275 mg/kg) and tyramine (30.4–216 mg/kg) are the two main BAs in all treatments of dry sausages. Staphylococcus, Proteus, Enterococcus, and Klebsiella were the main bacteria genera that had a significant (P < 0.05) positive correlation to BAs accumulations. Except for day 10, nisin and ε-PL treatments could significantly reduce lipid oxidation during storage.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"316 - 326"},"PeriodicalIF":2.1,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48767247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anti-oxidative stress properties by Lactiplantibacillus plantarum SCS3 in streptozotocin-induced diabetic mice 植物乳杆菌SCS3对链脲佐菌素诱导的糖尿病小鼠抗氧化应激的作用

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-27 DOI: 10.1080/19476337.2022.2136759

Xiao Meng, Shukun Liu, Qiuyan Liu, Ying Zhang, Li-Jia Jing, Xinyi Huang, Jiayi Sun, Lu Ye

引用次数: 1

Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS 静态顶空气相色谱-质谱联用分析滇红中挥发性和非挥发性化合物

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-27 DOI: 10.1080/19476337.2022.2136761

Yanzhi Sun, Yingjie Fu, Rirong Chen, Yipeng Zhang, Tougen Liao, Hui Xi, Shihao Sun, Zhihong Cheng

{"title":"Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS","authors":"Yanzhi Sun, Yingjie Fu, Rirong Chen, Yipeng Zhang, Tougen Liao, Hui Xi, Shihao Sun, Zhihong Cheng","doi":"10.1080/19476337.2022.2136761","DOIUrl":"https://doi.org/10.1080/19476337.2022.2136761","url":null,"abstract":"ABSTRACT The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive constituents of Dianhong. This article reported for the first time the volatile and non-volatile composition profiles of Dianhong from four main producing areas. A combined total of 42 VOCs were identified from four Dianhong samples by static headspace GC-MS. Thirteen VOCs were found to be important common components contributing to the characteristic aroma of Dianhong. The non-VOCs of Dianhong were evaluated by UPLC-ESI-MS, and Dianhong samples from four producing areas shared almost the same component profiles. Thirty-four components including derivatives of quinic acid, gallic acid, and catechin, flavone C-glycosides, flavonol O-glycosides, and alkaloids were characterized. Finally, catechin, gallic acid, 5-O-galloylquininc acid, and theobromine were characterized as the main non-VOCs in Dianhong. Dianhong samples from four main producing areas showed similar VOCs and non-VOCs profiles under our optimized GC-MS and LC-MS conditions.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"305 - 315"},"PeriodicalIF":2.1,"publicationDate":"2022-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46934792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce 在冰温下通过集装箱运输可以抑制腐烂并保持某些新鲜农产品的质量

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-21 DOI: 10.1080/19476337.2022.2128430

Atsushi Ikegaya, Akihiko Nagafuji, Tomoyasu Toyoizumi, Shigehiro Yamazaki, Takehiro Saika, Toru Kosugi

引用次数: 1

Sub-chronic, low dose co-exposure to Aflatoxin B1 and Microcystin-LR in C57BL/6 mice significantly alters the cytokine response in serum and liver C57BL/6小鼠亚慢性、低剂量黄曲霉毒素B1和微囊藻毒素lr共同暴露可显著改变血清和肝脏细胞因子反应

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-20 DOI: 10.1080/19476337.2022.2130436

Fuqing Gao, Yun Li, Haiqing Zhao, Yaru Liang, Zhe Liu

引用次数: 0

The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread 班巴拉花生粉对馒头营养、物理和抗氧化性能的影响

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-14 DOI: 10.1080/19476337.2022.2130435

M. Mashau, Thompho Admire Mukwevho, S. E. Ramashia, M. Siwela

{"title":"The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread","authors":"M. Mashau, Thompho Admire Mukwevho, S. E. Ramashia, M. Siwela","doi":"10.1080/19476337.2022.2130435","DOIUrl":"https://doi.org/10.1080/19476337.2022.2130435","url":null,"abstract":"ABSTRACT This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil absorption capacity decreased. The pH and leavening capacity of the BGN flour fortified dough decreased during incubation, whilst the titratable acidity for dough fortified with 15% and 20% BGN flour increased. The inclusion of BGN flour improved the protein, ash, and crude fibre contents of flour and steamed breads. The HunterLab colour values show that BGN flour increased the yellowness (b* value) of flour and steamed bread samples, while the lightness, redness and Chroma decreased. The antioxidant properties of flours and steamed breads increased significantly (p < 0.05) with the BGN flour fortification levels. Moreover, the weight and spread ratio of the breads increased, whilst the texture became soft. The BGN flour can be utilised as a functional ingredient to enhance the nutritional and antioxidant properties of cereal-based foods such as steamed bread.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"259 - 270"},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47067321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1