American Journal of Food Technology最新文献

{"title":"Influence of Nano-encapsulation on Chemical Composition, Antioxidant Activity and Thermal Stability of Rosemary Essential Oil","authors":"A. Hussein, M. Kamil, S. Lotfy, K. Mahmoud, F. Mehaya, A. Mohammad","doi":"10.3923/AJFT.2017.170.177","DOIUrl":"https://doi.org/10.3923/AJFT.2017.170.177","url":null,"abstract":"Background: Herbs have been used for several purposes i.e., flavorings, beverages, repellents, fragrances, cosmetics and for their medicinal properties. Now a days, the interest in herbs has considerably increased, particularly as a natural source of flavor and antioxidants for the food and pharmaceutical industries. The quality and acceptability of food are related to flavor stability. It is well known that, manufacturing and storage processes, package materials and ingredient of foods often reduce aroma compound intensity. In order to minimize aroma degradation or loss during processing and storage, it is beneficial to encapsulate volatile ingredients prior to use in foods or beverages. Objective: This study aimed to investigate the effect of using different carrier materials on chemical composition, thermal stability and antioxidant activity of nano-encapsulated rosemary essential oil. Methodology: About 100 g of rosemary was subjected to hydro-distillation using Clevenger apparatus for 4 h to isolate its essential oil. Essential oil sample was analysis by GC-FID and GC-MS. The nano-encapsulation was procedure by homogenization technique in all samples. Encapsulation Efficiency (EE), Transmission Electron Microscopy (TEM), DPPH scavenging activity and total phenolic content of encapsulated essential oil samples were evaluated. Thermal stability assessment was done by Differential Scanning Calorimetric (DSC). Results: The results revealed that the highest release of total phenol (3349.4 μg GAE mLG1) and DPPH scavenging activity of rosemary EO were found in case of using chitosan as carrier material for nano-encapsulation process compared to CMC or sodium alginate. Also, the nano-encapsulation process improved thermal stability of rosemary EO. The TEM of nano-encapsulated of rosemary EO in CMC showed the lowest nano-particle size (10-20 nm) compared with chitosan or sodium alginate. After the GC-MS analysis of the volatile compounds of rosemary EO revealed that 1,8-cineole (30.88%), camphor (22.71%), \"-terpineol (15.01%), \"-pinene (8.78%) and camphene (4.31%) were the major compounds in rosemary EO. The results showed an increasing content of oxygenated monoterpenes, sesquiterpenes, sesquiterpene oxide and ester in nano-encapsulated rosemary EO samples. An opposite behavior was observed in content of monoterpens. Conclusion: In this study, the major components of rosemary EO were 1,8-cineole (30.88%), camphor (22.71%), \"-terpineol (15.01%), \"-pinene (8.78%) and camphene (4.31%). The type of wall materials has influence on the particles size and encapsulation efficiency and antioxidant activity of rosemary EO. The results indicated that nano-capsulation process increased the thermal stability of rosemary EO and could be useful as antioxidant for various thermal processing applications in industry.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"22 1","pages":"170-177"},"PeriodicalIF":0.0,"publicationDate":"2017-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76977669","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":"Optimum Extraction of Phenolic Compounds from Flaxseed Meal","authors":"E. Akl, S. Mohamed, A. Hashem, F. Taha","doi":"10.3923/AJFT.2017.152.169","DOIUrl":"https://doi.org/10.3923/AJFT.2017.152.169","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"10 1","pages":"152-169"},"PeriodicalIF":0.0,"publicationDate":"2017-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73237309","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":"Retrospective Analysis of Moringa Leaf as a Substitute to Ethylene Gas in Hastening Ripening of Banana Fruit","authors":"Betewulign Eshetu Ademe, A. A. Tanga","doi":"10.3923/AJFT.2017.186.192","DOIUrl":"https://doi.org/10.3923/AJFT.2017.186.192","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"4 1","pages":"186-192"},"PeriodicalIF":0.0,"publicationDate":"2017-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81971061","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 Pre-gelatinization on Physicochemical and Functional Properties of Gayam (Inocarfus fagifer Forst.) Flour","authors":"Agus Wijanarka, Toto Sudargo, E. Harmayani, Y. Marsono","doi":"10.3923/AJFT.2017.178.185","DOIUrl":"https://doi.org/10.3923/AJFT.2017.178.185","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"1 1","pages":"178-185"},"PeriodicalIF":0.0,"publicationDate":"2017-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74595713","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":"A Rapid Method for the Determination of the Total Conjugated Linoleic Acid (CLA) Encapsulated in β-casein Nanoparticles","authors":"M. El-Salam, Moustapha Hassan, A. El-Fattah, M. M. El-Sayed, F. Assem, M. El-Aaser","doi":"10.3923/AJFT.2017.140.143","DOIUrl":"https://doi.org/10.3923/AJFT.2017.140.143","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"37 1","pages":"140-143"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79295024","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":"Physicochemical, Molecular and Functional Characteristics of Hyaluronic Acid as a Functional Food","authors":"S. Sohaimy, G. Hamad, Tarek H. Taha, E. Hafez","doi":"10.3923/AJFT.2017.72.85","DOIUrl":"https://doi.org/10.3923/AJFT.2017.72.85","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"26 1","pages":"72-85"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87316401","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":"Establishment of a Sterilization Regime for Sugarcane Molasses Used in Baker's Yeast Production","authors":"Salah H. Salem, Y. Heikal, M. Naguib, H. El-Sheikh","doi":"10.3923/ajft.2017.106.115","DOIUrl":"https://doi.org/10.3923/ajft.2017.106.115","url":null,"abstract":"Background and Objective: Geobacillus stearothermophilus is a major contaminant of sugarcane molasses which withstand the traditional primary heat treatment of crude molasses and compete with baker’s yeast in sugar fermentation. Present work aims to study the thermal death kinetics of G. stearothermophilus and to establish a heat treatment regime for the molasses used in baker’s yeast production. Methodology: Thermal inactivation studies were carried out on spores of G. stearothermophilus strain-isolated from Egyptian sugarcane molasses and populated on TSB as well as diluted molasses (10E Brix) adjusted to pH 4.7. Thermal death kinetics were calculated using TDT-tubes at temperatures ranging from 90-130EC. The thermal death experiments were done after 1 h from primary preheating the spore suspensions at 80EC for 10 min to eliminate the vegetative cells and induce heat shock for the spores. Results: Survival curves of spores are linear following first-order kinetic pattern for spore heated at temperatures >115EC. Obtained decimal reduction time (D-values) were 23.71, 8.07, 4.68, 0.834, 0.473 and 0.174 min for spore suspensions heated in molasses media at 100, 110, 115, 120, 125 and 130EC, respectively. Spore suspensions heated in TSB media showed higher D-values. The temperature range (Z-value) required to reduce the D-value by 1/10 was in the range of 14.05EC. The obtained D and Z-values were used to establish a continuous sterilization regime for molasses to achieve a reduction of G. stearothermophilus spores of 7 logarithmic cycles to insure molasses sterility. The proposed sterilization system is based on steam injection, holding the molasses in a sterilization tube for the necessary time and flashing to reduce the molasses temperature. Calculated sterilization time was 73.08, 32.11 and 14.11 sec for sterilization temperatures 130, 135 and 140EC, respectively. The corresponding length of necessary holding tube was 89.16, 39.17 and 17.21 m, respectively. Conclusion: The pump power required to force the flow of molasses through sterilization system was in the range of 1.37-1.7 HP and the steam pressure needed for sterilization was 4-5 bar. The steam requirement is of 1 kg steam for each 10 kg molasses.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"227 1","pages":"106-115"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75517439","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":"Enhancing the Nutritive Values of Ice Milk Based on Dry Leaves and Oil of Moringa oleifera","authors":"H. Salama, S. El‐Sayed, A. Abdalla","doi":"10.3923/AJFT.2017.86.95","DOIUrl":"https://doi.org/10.3923/AJFT.2017.86.95","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"122 1","pages":"86-95"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77575680","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 Genetics of Indonesian Maize Hybrids","authors":"H. Marta, E. Suryadi, D. Ruswandi","doi":"10.3923/AJFT.2017.116.123","DOIUrl":"https://doi.org/10.3923/AJFT.2017.116.123","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"1 1","pages":"116-123"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87202501","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":"Treatment of Jojoba and Jatropha Seeds Hulls Wastes and Production of New Value Added Products","authors":"S. Wagdy, F. Taha, S. Omar","doi":"10.3923/AJFT.2017.96.105","DOIUrl":"https://doi.org/10.3923/AJFT.2017.96.105","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"157 1","pages":"96-105"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74259424","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}