食品科学与工程:英文版(美国)最新文献

{"title":"The Phytochemical and Antioxidant Characteristics of Fermented Jackfruit (Artocarpus heterophyllus L.) Leaves Using Single and Mixed Starter Culture","authors":"Norhazniza Aziz, K. Peng, R. Abdullah, N. A. Hamid, R. Mustaffa","doi":"10.17265/2159-5828/2018.01.006","DOIUrl":"https://doi.org/10.17265/2159-5828/2018.01.006","url":null,"abstract":"The phytochemical and antioxidant properties of fermented jackfruit leaves, using yeast and acetic acid bacteria, individually or in combination during 6 days of fermentation were investigated in the present study. Changes in pH, total reducing sugar, ethanol, acetic acid, total phenolics and flavanoids content were examined. A number of antioxidant activities such as ferric reducing antioxidant power (FRAP) and DPPH free radical scavenging activities were comparatively tested to determine the differences in the respective properties during the fermentation process. Results obtained demonstrated that there were differences in the phytochemical and antioxidant properties of fermented jackfruit leaves, depending on the fermentation starters. Fermented leaves using acetic acid bacteria alone, exhibited higher total reducing sugar (6.89 mg glucose/mL) compared to others. The ferric-reducing activities of fermented jackfruit leaves showed an increasing trend in the yeast fermentation process (5.96-10.12 mg ascorbic acid equivalent/mL). Generally, all extracts of fermented jackfruit leaves exhibited stronger DPPH radical scavenging activity except in the total phenolics and flavonoids content, whereby it showed a decrease trend throughout the fermentation process.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42065427","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":"Nitrogen Uptake Dynamics and Dry Matter Production of Rice in Response to Nitrogen Fertilizer Application","authors":"A. Khatun, M. Bhuiyan, A. Mostafizur, M. Bhuiya, M. A. Saleque","doi":"10.17265/2159-5828/2018.01.004","DOIUrl":"https://doi.org/10.17265/2159-5828/2018.01.004","url":null,"abstract":"Nitrogen is one of the most important nutrients in rice production but its uptake dynamics remained relatively unexplored. The present investigation evaluated uptake dynamics over the growing season at different levels of nitrogen fertilizer application. The experiment was conducted during Boro season (November-April) at Bangladesh Rice Research Institute experimental farm, Gazipur, Bangladesh. The experiment involved two modern rice varieties—BRRI dhan28 and BRRI dhan29 and six N rates: 0, 50, 100, 150, 200 and 250 kg⋅ha. The N uptake pattern was determined at every 15 days from transplanting to maturity. At 150 kg⋅N⋅ha, initially N uptake was 0.1 kg⋅ha⋅day which increased to 0.2 in BRRI dhan28 and 0.4 in BRRI dhan29, respectively. During 30 to 45 DAT, per day N uptake was 2.0 kg⋅ha in BRRI dhan28 and 2.2 in BRRI dhan29 which increased to the peak at 2.4 and 2.8 kg⋅ha⋅day in BRRI dhan28 and BRRI dhan29, respectively, during 45 to 60 DAT. The grain yield showed a stronger correlation with N uptake during 45 to 60 DAT in both the varieties. The highest N uptake contributed to the highest dry matter production in both the varieties.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67551451","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 on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium","authors":"D. Zlateva, Dana Štefanová, Nadya Ninova-Nicolova","doi":"10.17265/2159-5828/2017.10.004","DOIUrl":"https://doi.org/10.17265/2159-5828/2017.10.004","url":null,"abstract":"The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order to achieve quality improvement and extension of shelf life of bread. Another major aspect for today’s bread making industry is an increase of the biological value of bread, by addition of mineral substances that are deficient in bread (such as zinc and selenium). This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present study is to investigate the development of lactic acid bacteria in a medium enriched with zinc and selenium. It was found that the addition of ZnSO4⋅7H2O in an amount of 0.174 g/kg flour and Na2SeO3⋅5H2O in an amount of 880.28 μg/kg flour (alone and in combination) did not inhibit the development of lactic acid bacteria used as starter cultures in bread dough formulation. It was found that the growth of the lactococcal component of the applied starters is dominant. The results reveal the possibility of obtaining bread with increased biological value and improved quality.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43006540","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":"Addition Protocols and Their Effects on Extraction and Retention of Grape Phenolics during Red Wine Fermentation and Aging","authors":"Glen Jeffries","doi":"10.17265/2159-5828/2017.10.002","DOIUrl":"https://doi.org/10.17265/2159-5828/2017.10.002","url":null,"abstract":"Extraction and retention of red wine phenolics, particularly anthocyanins and tannin, have historically been a primary concern for many red wine producers. This research compares two competing protocols designed to facilitate the extraction and retention of grape phenolics through the addition of exogenous enological tannin to evaluate their relative effectiveness. The first protocol involves adding exogenous tannin in a single full-dose at or immediately after destemming/crushing the grapes. The second protocol, commonly referred to as the “sacrificial” protocol, involves splitting the addition into two half-doses. The first half-dose, or sacrificial dose, is applied at or immediately after destemming/crushing, and the second half-dose is added a few days later. The specific mechanisms involved in the extraction dynamics are not elucidated here, however, phenolic profiling before and during fermentation as well as one full year after, using UV-Vis and AWRI tannin portal methodology, has shown a clear advantage to the use of a single-dose protocol with respect to the extraction and retention of grape phenolics. Possible explanations are proposed and discussed.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43082649","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":"Temperature Effect on the Viscosity of Commercial Carrot Puree","authors":"Virues-Delgadillo Jorge-Octavio, Domínguez-Rendón Ana-Cristina, López-del-Castillo-Lozano Micloth, Domínguez-Cañedo Irma-Liliana, Galán-Méndez Frixia","doi":"10.17265/2159-5828/2017.10.005","DOIUrl":"https://doi.org/10.17265/2159-5828/2017.10.005","url":null,"abstract":"","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47283456","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":"Shear Rate Effect on the Viscosity of Homemade and Commercial Tomato Sauce","authors":"Virues-Delgadillo Jorge-Octavio, Lozada-Santillan Claudia-Karina, Bulbarela-Sampieri Carmen, Galán-Méndez Frixia, López-del-Castillo-Lozano Micloth","doi":"10.17265/2159-5828/2017.10.003","DOIUrl":"https://doi.org/10.17265/2159-5828/2017.10.003","url":null,"abstract":"Rheological characterization of tomato products is important not only for design of unit operations, but also to optimize processes and guarantee high quality of food products. Time dependence is related with structural changes due to shear rate. Thus, rheological characterization as a function of time is extremely important to understand the changes that occurred in food products during commercial processes. However, these characterizations are rare in the literature for tomato products. Those rheological properties depend of several parameters, such as agronomic, structural and process parameters. In this study, the effect of shear rate on the viscosity at room temperature (22 °C) of two kinds of tomato sauce (homemade and commercial) is analyzed; using a Brookfield viscometer model 4535, Lab-Line Instruments. Homemade sauce was prepared with fresh saladette tomatoes from a local market. Rheological analysis was performed at shear rates from 0.05 to 10.47 s; using all the spindles available. Statistical analysis was made using LSD and Duncan tests with a confidence interval of 95% (p-value of 0.05). It was demonstrated that homemade and commercial tomato sauce behaved as a thixotropic fluid, due to the typical decrease on viscosity samples observed when testing time was increased. When tomato sauce is at rest, it has a gelled tridimensional structure; and, as soon as a shear stress is applied, the movement generates an alignment of tomato constituent chains in flow direction, breaking physic entanglements and thus causing a decrease in viscosity as a function of time. Furthermore, it was discovered that the viscosity of homemade sauce was higher than the viscosity of commercial sauce. The latter may be due to the pre-thermal treatment. During this unit operation, polymeric chains of lycopene most likely break into smaller chains of isoprene, causing the observed decrease in viscosity. Besides, commercial sauce contains additives, seasonings, preservatives and thickeners that are not in a homemade sauce.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42213088","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":"Chemical Composition and Antimicrobial Activity of Essential Oils of Ocimum basilicum var. album (L.) Benth, Lavandula angustifolia subsp. Angustifolia, Melissa officinalis Belonging to Lamiaceae Family","authors":"H. Demi̇r, S. Kalayci","doi":"10.17265/2159-5828/2017.10.001","DOIUrl":"https://doi.org/10.17265/2159-5828/2017.10.001","url":null,"abstract":"The present study was conducted to evaluate the chemical composition and antimicrobial activities of essential oils of Ocimum basilicum var. album (L.) Benth, Lavandula angustifolia subsp. angustifolia, Melissa officinalis. The chemical composition of a hydrodistilled essential oils of Ocimum basilicum var. album (L.) Benth., Lavandula angustifolia subsp. angustifolia, Melissa officinalis was analyzed by a GC/MS system. Ocimum basilicum var. album (L.) Benth essential oil contains 1,6-octadien-3-ol,3,7-dimethyl (53.79%), Lavandula angustifolia subsp. angustifolia essential oil 1,6-octadien-3-ol,3,7-dimethyl (42.07%), Melissa officinalis essential oil d-limonene (26%). Antimicrobial screening of the essential oils was made by disc diffusion. The antimicrobial test results showed that the Ocimum basilicum var. album (L.) Benth, Melissa officinalis, Lavandula angustifolia subsp. angustifolia essential oils have great potential of antimicrobial activity against all three (Staphylococcus aureus (ATCC 6338) Gram positive, Escherichia coli (ATCC 10536), Pseudomonas aeruginosa (ATCC 15442) Gram negative bacteria), one fungi (Aspergillus niger), one yeast (Candida albicans) species tested.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42475498","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 Effect of the Extracts of Endophytic Fungi on Pancreatic α-Amylase Activity","authors":"D. Ruzieva, H. Hasanov, L. Abdulmyanova, G. Rasulova, R. Sattarova, T. Gulyamova","doi":"10.17265/2159-5828/2017.10.006","DOIUrl":"https://doi.org/10.17265/2159-5828/2017.10.006","url":null,"abstract":"Inhibitors of pancreatic α-amylase offer an effective strategy to lower the levels of postprandial hyperglycemia by control of starch breakdown. Among 86 fungal endophytes isolated from 15 medicinal plants Aspergillus terreus-AF104S, Aspergillus egypticus-HT166S and Penicillium sp.-CC200 exhibited strong pancreatic amylase inhibitory potential were selected. Endophytes were subjected to ethyl acetate extraction and tested for α-amylase inhibition, in order to assess and evaluate their inhibitory potential on pancreatic α-amylase. Analysis showed concentration dependent enzyme inhibition up to 83% with half inhibition (IC50) values for less 25 mg⋅mL, which is lower than acarbose as control. It was observed 3-fold increasing of Vmax and maintenance Km at control level in the presence of extracts A. terreus-AF104S and Penicillium sp.-CC200, while in presence of extract A. egypticus-HT166S Km was doubled, and Vmax was maintained at the control level. Kinetic studies allow proposing the competitive mode of α-amylase inhibition by extracts A. egypticus-HT166S and uncompetitive inhibition by extracts A. terreus-AF104S and Penicillium sp.-CC200.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48800584","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":"Oleuropein from Olive Leaf Extract as Natural Antioxidant of Frozen Hamburger","authors":"Claude Elama, Mohammed Tarawa, F. Al-Rimawi","doi":"10.17265/2159-5828/2017.08.005","DOIUrl":"https://doi.org/10.17265/2159-5828/2017.08.005","url":null,"abstract":"Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in oleuropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 °C compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of oleuropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49296101","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":"Evaluation of the “Harmony/Balance Value” on the Development of the Sensorial Quality of EVOO—Experiences in Germany and Europe","authors":"D. Oberg","doi":"10.17265/2159-5828/2017.09.002","DOIUrl":"https://doi.org/10.17265/2159-5828/2017.09.002","url":null,"abstract":"Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is set on top of the Official Paneltest (Standard IOC/T15/Reg. (EWG) 2568/91 in its actual version) which classifies Olive oil in the relevant classifications “extra virgin”, “virgin” or “virgin lampante”. This study will proof the possible accuracy of this additional parameter “harmony/balance” and the benefits which arise with this additional parameter for all stakeholders. The German Olive Oil Panel (DOP) is practicing this extended methodology for the sensory evaluation of extra virgin olive oil since 2003. In addition to the verification of the category “extra virgin” the Panel is continuously training for additional descriptors used to appraise the quality-discrimination for this category. But in case the panel decides for a valid median of a defect the panel supervisor (PSV) will set the harmony level to zero. In the focus is the additional attribute called “harmony” (in some world areas called “balance”—both mean a quantification of the specific overall quality with one single parameter) which is responsible for this advancement in the methodological approach. Using “harmony/balance” (H/B) as a quality-factor, the discrimination between bad, average, good, very good and premium quality within the category of EVOO became possible. “Harmony” includes olfactory, tactile and kinesthetic stimuli and is evaluated on a bipolar 100 mm scale, which leads to this parameter from “average” in the center to “complex/harmonious” on one side or to “totally disharmonious” on the other side. In the study at hand we are able to prove the development of qualities in the framework of the accredited Panel in German speaking countries over more than 10 years. In this study the development of the increasing quality can be proved in yearly figures of the DOP. The trend could be disturbed however in case of climatological circumstances or orders from outside Germany with over proportional low qualities. The official organoleptic assessment method of IOC/EC separates defect free from defected olive oils and is marking the olive oils with a relevant label of classification (EV, V, Lampant). The additional step to evaluate the harmony value—carried out by the same panel during the same procedure—is quantifying the category of EVOO in relevant quality sectors. This study shows on one side the progress of this method in German speaking countries and their supporting companies. On the other side it revealed the quality problems which arise in markets like the private label/low price (PL/LP) sections in other countries of the European Union. This important market segment covers today about 75%-80% of the market. The IGO study (2015) proved that from 70 samples out of 16 European countries 58.5% (41 samples) have been analyzed as defect; only 41.5% (29 samples) m","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43073693","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}