American Journal of Food Science and Technology最新文献

{"title":"From Soil to the First Sip: Importance of Terroir in Irish Whiskey","authors":"Anukriti Vashishtha, Stephen Whelan, John Byrne, Sinead Morris","doi":"10.12691/ajfst-12-2-2","DOIUrl":"https://doi.org/10.12691/ajfst-12-2-2","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"40 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140733884","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":"Quality Attributes, Physiology, and Postharvest Technologies of Tomatoes (Lycopersicum Esculentum) – A Review","authors":"Uchenna Emmanuel Umeohia, Abiodun Adekunle Olapade","doi":"10.12691/ajfst-12-2-1","DOIUrl":"https://doi.org/10.12691/ajfst-12-2-1","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"52 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140378496","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":"Identification of Bioactive Compounds in Chrysobalanus icaco Seed Kernel Using Gas Chromatography-Mass Spectrometry","authors":"Oganezi N. C., Agbaeze T., Kalu S. O.","doi":"10.54536/ajfst.v3i1.2365","DOIUrl":"https://doi.org/10.54536/ajfst.v3i1.2365","url":null,"abstract":"Chrysobalanus icaco seed kernel (i.e Cocoplum) is good source of oil and is utilized as spice in soups or stews in some African cuisines. The work aimed to identify compounds in methanol and dichloromethane/methanol (1:1, v/v) flour extract from its seed kernels using gas chromatography-mass spectrometry. Eleven compounds were identified from the methanol extract while thirteen compounds were identified from the dichloromethane/methanol extract. The most abundant compounds from the methanol extract were cis-13-octadecenoic acid methyl ester, cis vaccenic acid and n-Hexadecanoic acid. They had relative abundance of 28.83, 17.14 and 15.40% respectively. 2,6-octadienal-3,7-dimethyl (E) (ie α-citral), citral, cis-3-hexenyl cis-3-hexenoate and trans-2,7-dimethyl-4,6-octadiene-2-ol were the most abundant in the dichloromethane/methanol extract. These had relative abundance of 12.86, 18.92, 10.56 and 20.59% respectively. Compounds which were common to both methanol and dichloromethane/methanol extracts of C. icaco seed kernel were 2,6-octadienal-3,7-dimethyl (E), hexadecanoic acid methyl ester, n-Hexadecanoic acid, heptadecanoic acid, 16 methyl, methyl ester, cis-vaccenic acid and oleic acid. Both solvents extracted varied concentrations of compounds which fall in different classes of either being an unsaturated long chain aldehyde, fatty acids, fatty acid methyl esters, indene derivatives, monoterpenoid alchohol. The compounds identified in both extracts of Chrysobalamus icaco seed kernels have various beneficial bioactivities and sensory attributessuch as being flavor compounds which confers C.icaco seed kernel a peculiar aroma. As such, Chrysobalamus icaco seed kernel is a functional food and can serve as a good raw material for edible oil from which bioactive compounds can be isolated and utilized in relevant food systems and in the preparation of neutraceuticals and pharmaceuticals. Therefore, its use in cuisines is greatly encouraged.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":" 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140221810","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 Drying Methods on Nutrient Content and Sensory Acceptability of Processed Products from Benincasa hispida","authors":"Sada Omari Shosy","doi":"10.12691/ajfst-12-1-2","DOIUrl":"https://doi.org/10.12691/ajfst-12-1-2","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139620674","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":"Heavy Metal Concentration of Okra (Abelmoschus Esculentus) Grown on Dumpsite Soil in Benin City, Nigeria","authors":"Godspower Oke Omokaro, Mary Ganpatei Ojujoh, Ikioukenigha Michael, Zipporah Simiyu Nafula","doi":"10.54536/ajfst.v2i2.2233","DOIUrl":"https://doi.org/10.54536/ajfst.v2i2.2233","url":null,"abstract":"The study investigates the concentrations of heavy metals in Okra (Abelmoschus esculentus) planted in dumpsite soil obtained from the University of Benin and Ekosodin in Benin City. Soil samples were collected before and after planting and analyzed for pH, total nitrogen (N), total organic carbon (C), phosphorus (P), iron (Fe), zinc (Zn), manganese (Mn), and heavy metal concentrations (Cu, Pb, Cd, and Cr). The study reveals variations in soil acidity levels across different locations before and after planting. In Table 1, soil pH was moderately acidic in Farmland (5.61), neutral in Market (6.79) and Residential (6.76) areas, and slightly acidic in Faculties (6.14). In Table 2, after planting, the pH remained moderately acidic in Market (5.68) and Residential (5.80), while becoming strongly acidic in Farmland (5.42) and Faculties (5.36). Total N and P decreased in most dumpsites after planting, while total organic carbon increased. Fe, Zn, and Mn concentration varied between dumpsites and after planting stages. Particle size distribution remained predominantly sandy across dumpsites and planting stages. The study suggests that Okra plants cultivated in various dumpsite soils showed no toxic levels for the selected heavy metals, with concentrations generally falling within acceptable limits for vegetable consumption. The copper concentration highest uptake observed in Okra plants from Residential Land (36.0 mg/kg) and the lowest in Farmland (23.3 mg/kg). Lead (Pb) uptake varied across dumpsites: Market (0.15 mg/kg), Farmland (0.10 mg/kg), Residential Land (0.12 mg/kg), and Faculties (0.06 mg/kg). Cadmium (Cd) uptake was observed at Market dumpsites (0.05 mg/kg), Farmland (0.02 mg/kg), Residential Area (0.01 mg/kg), and Faculties (0.04 mg/kg). Heavy metal concentrations in the soil and Okra plants were generally below the permissible limits set by the Department of Petroleum Resources (DPR) for soil and World Health Organization (WHO) for vegetables intended for human consumption.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"26 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138602628","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":"Associated Risks and Pathogenic Effects of Consumption of Calcium Carbide-Ripened Banana Before and/or During Pregnancy on Maternal and Neonatal Livers","authors":"Vincent Uchenna Uche, A. Ikwuka, Francis Chigozie Udeh, A. E. Okorocha, M. A. Epete, Humphrey Obinna Ekechi, John Chukwuebuka Abraham, E. C. Igwe","doi":"10.54536/ajfst.v2i2.2197","DOIUrl":"https://doi.org/10.54536/ajfst.v2i2.2197","url":null,"abstract":"Calcium carbide (CaC2) is a commonly used ripening agent, although its primary use is in welding. Use of CaC2 in ripening fruits is considered harmful because it contains traces of phosphorous and arsenic. Aim of this study was to investigate associated risks and pathogenic (biochemical and histological) effects of consuming CaC2-ripened banana as a meal, before and/or during pregnancy on maternal and neonatal livers of adult female wistar rats. 36 healthy-looking, nulliparous, adult female wistar rats weighing between 150-200g were utilized. Rats were divided into 2 groups namely Group A and Group B. Each group had 4 subgroups (A1, A2, A3 and A4) for Group A as well as (B1, B2, B3 and B4) for Group B. Rats in group A received CaC2-ripened banana blended into their meal before and during pregnancy while group B rats received the same meal during pregnancy only. Subgroups A1 and B1 (positive control) received a naturally ripened banana with 0% CaC2, subgroups A2 and B2 received 1% CaC2-ripened bananas whereas subgroups A3 and B3 received 2% CaC2-ripened bananas. Subgroups A4 and B4 received CaC2-ripened bananas (bought from the market) randomly. The two groups A and B had one common negative control group which did not receive any banana (CaC2-ripened or non-CaC2-ripened) blended meal. Liver enzyme assay for group A showed that the positive control subgroup (A1) had mean AST (26.00±2.00 iu/L), ALT (33.00±3.00 iu/L), albumin (3.80±0.20 g/dL), direct (conjugated) bilirubin (1.10±0.10 mg/dL), and total bilirubin (1.95±0.15 mg/dL). These values were not significantly different (p≥0.05) compared with their respective values in the negative control subgroup except for ALT (p<0.05). Group B showed that subgroups B2, B3, and B4 had mean AST, ALT, albumin, direct bilirubin and total bilirubin values which were not significantly different (p≥0.05) compared with their respective values in the negative control subgroup. Histological findings confirm a damaging effect on the liver’s histoarchitecture of both mother and neonate. Consumption of CaC2-ripened banana before and/or during pregnancy has associated risks and pathogenic effects on maternal and neonatal livers.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"23 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139246871","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":"Numerical Study of Thermal Transfers in a Hohenheim-Type Mixed Solar Drying System Integrating Daily Solar Irradiation Data","authors":"Kokou Agbossou, Komi Apélété Amou, Tchamye T. E. Boroze, K. Napo, Andre D.L. Batako","doi":"10.12691/ajfst-11-5-3","DOIUrl":"https://doi.org/10.12691/ajfst-11-5-3","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"510 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139253063","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":"Quality of Fortified Zea Mays L (Maize) and Triticum Durum (Wheat) Flours","authors":"Abel Alberto Massingue Júnior, Bernabé Bernardo Massie, Francisco José Luís Sigauque, Anastância Amadeu Dimande, Gessica Dalberty Fernandes","doi":"10.54536/ajfst.v2i2.1997","DOIUrl":"https://doi.org/10.54536/ajfst.v2i2.1997","url":null,"abstract":"Maize flour is obtained through the milling process and contributes about 20% energy and 15% protein. wheat flour is rich in starch (70 to75%), water (12 to 14%), protein (8 to16%), a small portion of non-starch polysaccharides (2 to 3%), lipids (2%) and ash (1%). This study aimed to evaluate the centesimal quality of maize and wheat flour. 8 samples of flour were evaluated, being 2 ((First Choice and Mpupu) and 6 of wheat flour (Faspão, Babita, Xiluva, Eagle, Pasta and Ntombi)). Moisture by loss on dissection at 105°C, ash by incineration, fat by goldfish method, protein by biuret method, fulling number by reading on mininfra grain analyzer Scan-T, gluten, wet and dry by glutomatic system, gluten index by centrifugation and fiber by enzymatic-gravimetric method were determined as quality parameters. The results showed fat content 0.61 to 1.59%, moisture 13.3 and 13.4%, fiber 0.22 to 0.38% and protein around 5.99 to 7.09% for the corn flours. Moisture ranging from 13.6 to 13.8%, protein from 10.30 to 11.22%, ash from 0.50 to 0.70%, water absorption from 58.23 to 59.73%, falling number 276 to 354s, gluten around 24 to 29.1%, gluten index from 0 to 95%, wet gluten from 28.46 to 29.80 and dry gluten ranging from 9.36 to 10.50%. No significant differences were observed among the wheat flour samples for moisture, protein, ash, water absorption and wet gluten. Significant differences were found for falling number (FN), gluten and dry gluten. There was sufficient evidence of compliance with the flour quality criteria.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"8 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135773691","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":"Impact of Maturity Stage on Physicochemical, Phytochemical Characteristics and Antioxidant Activity of Seeds of &lt;i&gt;Phaseolus Lunatus&lt;/i&gt; (Fabaceae) Three Cultivars Consumed in Ivory Coast","authors":"Tchumou Messou, Wohi Maniga, Oupoh Bada Bedos, Tano Kablan","doi":"10.12691/ajfst-11-5-1","DOIUrl":"https://doi.org/10.12691/ajfst-11-5-1","url":null,"abstract":"To enable growers and provide consumers with Phaseolus lunatus (L.) seeds of good nutritional quality, this study was carried out on Phaseolus lunatus seeds obtained from pods of white, red and black cultivars harvested at stage 1 (32 days), stage 2 (38 days), stage 3 (45 days) and stage 4 (52 days) after fertilisation. Weight of pods and seeds at harvest decreases from stage 1 to stage 4 of maturity. Major biochemical compounds such as crude protein, carbohydrates and lipids of seeds are highest at stage 4 (52 days) of maturity. Seeds of the black cultivar are richer in protein, with a content varying between 17.51 ± 0.17 and 21.21 ± 0.18 % at stage 4 (52 days) of maturity. Seeds of black cultivar produced at stage 4 (52 days) are rich in vitamins B1, B2, B6 and B9 and antioxidants such as carotenoids and flavonoids. These seeds contain high levels of vitamins B6 (pyridoxine) and B9 (folic acid). The concentrations of these vitamins vary from 1900 to 2000.03 μg/100g of dry matter and from 599.93 ± 0.86 to 600 ± 1.00 μg/100g of dry matter respectively. P. lunatus seeds obtained at stage 4 (52 days) were rich in minerals. The Na/K ratio of white, red and black bean seeds varies from 0.04 to 0.05, i","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135618853","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":"Preservation Effects of Sourdough Bread Using &lt;i&gt;Lacticaseibacillus&lt;/i&gt;&lt;i&gt; P&lt;/i&gt;&lt;i&gt;aracasei &lt;/i&gt;and&lt;i&gt; Lactiplantibacillus &lt;/i&gt;&lt;i&gt;Plan&lt;/i&gt;&lt;i&gt;trum&lt;/i&gt;","authors":"Kotomi Iwabuchi, Jun Shima, Noriko Komatsuzaki","doi":"10.12691/ajfst-11-4-5","DOIUrl":"https://doi.org/10.12691/ajfst-11-4-5","url":null,"abstract":"The objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened. Sourdough bread is widely consumed in regions such as northern Europe and U.S while sourdough bread relatively unknown in Japan. Sourdough bread was made using novel lactic acid bacteria (LAB): Lacticaseibacillus paracasei NFRI 7415, isolated from traditional Japanese fermented fish, and Laciplantibacillus plantarum, an LAB which, together with L. paracasei, was recently shown to inhibit growth of Escherichia coli. A bread to which LAB were not added was made as a control. Although there were no significant differences in the weight, specific volume and water content among the three samples, the total sugar content of sourdough breads was lower than that of the control: co-fermentation of LAB and yeast appeared to increase sugar consumption. As expected, sourdough bread contained a higher content of organic acid, especially lactic acid. The sample loaves were cut into 1-cm slices and placed in a polypropylene bag, sealed, and stored at 28°C for 6 days. The general bacteria count of the control reached 10 10 cfu/g in 6 days, while the sourdough bread was in the range of 10 5 –10 6 cfu/g. The mold exposure tests showed mixed results, with the sourdough breads showing relatively suppressed growth of incidentally introduced mold, but not inoculated mold. These results indicate that the lactic acid produced by L. paracasei and L. plantarum was effective at inhibiting expansion of toxic bacteria but had no effect on mold to shelf.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"70 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135513825","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}