Acta Alimentaria最新文献_第4页

Quality changes of Hoa Loc mangoes (Mangifera indica L.) during storage: Effect of chitosan-based nano-silver film coating 壳聚糖基纳米银膜涂层对华洛芒果贮藏品质的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-06-22 DOI: 10.1556/066.2021.00163

H. Nguyen, L. Nguyen, V. D. Nguyen, Q.D. Duong, B. Nguyen

{"title":"Quality changes of Hoa Loc mangoes (Mangifera indica L.) during storage: Effect of chitosan-based nano-silver film coating","authors":"H. Nguyen, L. Nguyen, V. D. Nguyen, Q.D. Duong, B. Nguyen","doi":"10.1556/066.2021.00163","DOIUrl":"https://doi.org/10.1556/066.2021.00163","url":null,"abstract":"The aim of this study was to evaluate the possibility of storage of mangoes (Mangifera indica L.) coated with chitosan-based nano-silver films. Chitosan-based nano-silver films were first made using chitosan with three degrees of deacetylation of 70, 80, and 90%. The films were then used for coating the mango fruits. All coated mangoes and the control samples were stored at 12 °C in a cooling room. The respiration rate, ethylene production rate, weight loss, firmness, total soluble solids, total acid, vitamin C, total sugar, and change of peel colour were evaluated once every 5 days during the storage period. As observed, the coating using the chitosan-based nano-silver films did not induce significant negative alterations on most of the physical characteristics and chemical constituents of the fruits. In addition, the coating using those materials helped reduce the respiration and the ethylene gas production and retard the ripening process of mango fruits. The chitosan-based films with higher deacetylation degrees (CN80 and CN90) better moderated the respiration of mangoes. The coating using chitosan-based nano-silver films prolonged the shelf-life of mangoes (up to 35 days) compared to the control (less than 10 days).","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"1 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41327162","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

A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation 低水分、粘性酱料的射频加热新方案及其温度均匀性优化

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-06-19 DOI: 10.1556/066.2023.00007

H. Shi, X.B. Li, Z.M. Yan

{"title":"A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation","authors":"H. Shi, X.B. Li, Z.M. Yan","doi":"10.1556/066.2023.00007","DOIUrl":"https://doi.org/10.1556/066.2023.00007","url":null,"abstract":"Radio frequency (RF) heating of agri-food, especially low moisture viscous sauces (LMVS), have obvious advantages. However, uneven heating is one main problem of RF heating technology that has to be solved. Due to the unclear heating mechanism and the difficulty to measure the three-dimensional temperature distribution in the heated object, computer-aided analysis method was adopted. Based on the RF heating numerical calculation model after experimental verification and the characteristics of polyetherimide (PEI) assisted RF heating of peanut butter (PB), this study proposed an improved method for an existing protocol. Meanwhile, parameters of the new protocol were optimised by the Multi-objective Global Optimisation (MGO) of its surrogate model. Results demonstrated that the best size of PEI block in the new protocol was Φ100 × 9.5 mm and the positional height was 12 mm. When the pasteurisation temperature Tp was set to 70 °C and the control temperature Tc was set to 75 °C, the temperature uniformity evaluation indices, Over-shoot Temperature Control Index (OTCI) and Targeted Penetration Depth (TPD), were 0.920% and 3.975 mm, respectively. Compared with 4.845% and 4.940 mm before improvement, the new protocol achieved significant optimisation and improved the temperature uniformity effectively. This also proved the feasibility of MGO method of surrogate model in relevant studies.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44619938","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

A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority 对喀尔巴阡盆地匈牙利语人口肥胖和心脏代谢危险因素的复杂研究，重点是罗姆少数民族

4区农林科学

Acta Alimentaria Pub Date : 2023-06-19 DOI: 10.1556/066.2023.00006

É. Kocsis, H.J. Feith

{"title":"A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority","authors":"É. Kocsis, H.J. Feith","doi":"10.1556/066.2023.00006","DOIUrl":"https://doi.org/10.1556/066.2023.00006","url":null,"abstract":"Abstract Obesity and other unhealthy behaviors are behind cardiovascular morbidity and mortality, with the Roma population particularly at risk. The aim of our cross-sectional (questionnaire- and physical measurements-based) study was to compare the prevalence of obesity in Hungarian, Romanian, and Slovakian Hungarian-speaking Roma and non-Roma ( N = 1893) in relation to lifestyle-related risk factors for cardiovascular diseases (CVD). In the total sample, the proportion of extreme obesity was higher in Roma ( P < 0.001) than non-Roma. The mean waist circumference was the highest in Hungary ( P < 0.001). Visceral fat was higher in the Hungarian Roma sample than in the Slovak ( P = 0.006) or Romanian Roma samples ( P = 0.005). Hungarian Roma total cholesterol levels were lower than in the Slovak ( P < 0.001) or Romanian samples ( P < 0.001). Hypertension and cholesterol levels were associated with a higher risk among non-Roma men ( P < 0.001), and the presence of smoking increased CVD risk among both men ( P = 0.024) and women ( P < 0.001) in the Roma minority. The combined presence of several risk factors was found mainly in Roma. Overall, Roma scores were found to be worse, but ethnicity did not provide clear evidence for the questions examined, but rather the level of education, which is associated with socioeconomic status.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135287561","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

Erratum to: A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority 勘误表：喀尔巴阡盆地匈牙利语人口肥胖和心脏代谢风险因素的复杂研究，重点是罗姆少数民族

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-06-19 DOI: 10.1556/066.2023.10006

É. Kocsis, H.J. Feith

引用次数: 0

Physical and microbiological characterisation of artisanal cheese and isolation, identification, and in vitro evaluation of Lactobacillus strains with probiotic potential and antibiotic susceptibility 手工奶酪的物理和微生物特性以及具有益生菌潜力和抗生素敏感性的乳杆菌菌株的分离、鉴定和体外评价

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-06-19 DOI: 10.1556/066.2022.00237

L.K.S. Casimiro, G. Fonseca, S. Simionatto, A. Cavenaghi-Altemio, D. Vilela

引用次数: 0

Optimisation of edible coating conditions using statistical Response Surface Methodology for shelf life extension of fresh-cut guava 利用统计响应面法优化鲜切番石榴保鲜期食用包衣条件

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-06-02 DOI: 10.1556/066.2022.00203

J. Kumari, Pooja

{"title":"Optimisation of edible coating conditions using statistical Response Surface Methodology for shelf life extension of fresh-cut guava","authors":"J. Kumari, Pooja","doi":"10.1556/066.2022.00203","DOIUrl":"https://doi.org/10.1556/066.2022.00203","url":null,"abstract":"In the present study, six different edible coatings were evaluated to assess their microbicidal efficiency on pre-treated disinfected fresh cut guava. Among all coatings viz. alginate, pectin, carboxy methylcellulose, carrageenan, and starch, chitosan showed significant microbial growth inhibition and preservation of physico-chemical characteristics of fresh cut guava. Further, optimisation of coating parameters i.e. concentration (% w/v) and dipping time (min) was performed using Response Surface Methodology. It revealed that the fresh-cut guava dipped in 1% (w/v) chitosan for 3 min had desirability level of 91% and extension of its shelf life up to 9 days, as compared to 5 days shelf life of uncoated fresh-cut guava, maintaining all its physico-chemical parameters and microbial growth under the permissible level. Validation of optimised conditions was conducted at 5.0 kg scale that resulted in firmness of 1.90 (kg), 2.6 g/100 g sugars content, 8.0 °Brix total soluble solids content, 3.4 pH, 4.1 log CFU g−1 total plate count, 3.1 log CFU g−1 yeast and moulds count, and 3.1 log CFU g−1 total coliforms count on fresh-cut guava at 9th day of refrigeration storage. Shelf life analysis revealed that chitosan coated fresh cut guava can stay fresh till 10th day under refrigeration with maintaining all its nutritive, microbiological, and sensory properties in the acceptable range.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43607317","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

Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin) 土耳其初乳和成熟母乳的脂肪酸组成（Mardin）

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-26 DOI: 10.1556/066.2023.00063

S. Kaçar, M. Başhan, C. Keskin

引用次数: 0

Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms pH、氯化钠和温度对单核增生李斯特菌生物膜生长的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-26 DOI: 10.1556/066.2023.00017

S. Labidi, A. Jánosity, A. Yakdhane, E. Yakdhane, B. Surányi, C. Mohácsi-Farkas, G. Kiskó

{"title":"Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms","authors":"S. Labidi, A. Jánosity, A. Yakdhane, E. Yakdhane, B. Surányi, C. Mohácsi-Farkas, G. Kiskó","doi":"10.1556/066.2023.00017","DOIUrl":"https://doi.org/10.1556/066.2023.00017","url":null,"abstract":"Listeria monocytogenes is able to form biofilms on food contact surfaces. Effectiveness of salt concentration, pH, and temperature on the formation of L. monocytogenes biofilms was evaluated individually and in combinations using microtiter plate assay by measuring the optical density. The tested strains differed in their biofilm formation (low, moderate, and strong) ability. At 37 °C, decreasing amounts of biofilms was observed in almost all L. monocytogenes strains when the NaCl concentration increased from 0.05 to 15%, but all strains were able to form biofilm even at 1 °C. There was no significant difference in biofilm formation between pH 4, 5, and 6, except for some strains. When stress conditions were tested in combination, the addition of 15% NaCl significantly inhibited the growth of L. monocytogenes at 1 °C and 4 °C, and the weak biofilm-forming strains were less sensitive to the temperature and to NaCl treatments than the strong biofilm-forming strains. These results enhance our knowledge of the application of NaCl, temperature, and pH stresses in the food industry and provide basis to develop new strategies for control of biofilm formation of this pathogen.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44042286","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

The influence of different pretreatment methods on the quality of wines made from table grapes 不同预处理方法对食用葡萄酿造葡萄酒质量的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-26 DOI: 10.1556/066.2023.00037

W.J. Zhang, X. Zheng, X. Tian, Y. Li, J. Wang

引用次数: 0

Impact of technological operations on oxygen consumption during wine production 工艺操作对葡萄酒生产耗氧量的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-23 DOI: 10.1556/066.2023.00018

M. Kulhánková, B. Prusova, J. Licek, M. Kumsta, M. Baroň

引用次数: 0