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This study evaluated the effectiveness of spraying juices, during shortwave ultraviolet irradiation (UVC) treatments as an alternative to promote more contact area, by means of ultrasonic atomization (UA) and pneumatic atomization (PA). Four juices with dissimilar physical characteristics were processed to assess the effect of suspended solids and turbidity. Antioxidant activity, anthocyanins, ascorbic acid, and inactivation of Saccharomyces cerevisiae inoculated in the juices were evaluated. Five decimal reduction cycles were reached after two passes of orange or grapefruit juice through the UVC + UA arrangement. On the other hand, five decimal reduction cycles were achieved after three passes in the UVC + PA arrangement. Losses of 11% and 14% of ascorbic acid were observed in orange and grapefruit juice, respectively, while anthocyanin content presented losses of 50% and antioxidant activity decreased by 40% for pomegranate and blueberry juice, correspondingly.

Adulteration in Basmati rice is a rife phenomenon either due to unavoidable postharvest procedures or intentionally by exporters to gain more profit. SSR marker based multiplex and singleplex assay is being used for detection and quantification of adulteration in Basmati rice using bulked-seed. Identification of different varieties present in the complex Basmati sample which is a mix of more than two varieties is not feasible from analysis on the bulked-seed. Therefore, we have undertaken genotyping using multiplex-PCR of SSR markers on 20 randomly selected single grains from complex samples and the results revealed accurate adulteration levels and presence of different types of admixtures in complex Basmati samples. More importantly this method helped in identifying hybrid (double) profiles for markers indicating outcrossing in Basmati rice.

Dissolved carbon dioxide (dCO(2)) stripping from a model solution containing sake flavor by feeding gaseous nitrogen (N(2)) using a microbubble (MB) generator was investigated. The effect of dCO(2) stripping by N(2)MB increased significantly with increasing flow rate of gaseous N(2) from 100 to 200 mL/min. dCO(2) stripping from 3,000 mL of the model solution was achieved by feeding N(2)MB at a flow rate of 200 mL/min for 4 min. Volatile components from model solution containing sake flavor were hardly reduced even after feeding N(2)MB at a flow rate of 200 mL/min for 15 min by cooling to below 10 °C. On the other hand, non-microbubbled gaseous N(2) at a flow rate of 200 mL/min was not very effective in stripping dCO(2). Therefore, the use of N(2)MB with cooling to below 10 °C was effective in stripping dCO(2) while maintaining the volatile components in model solution containing sake flavor.

Normally, preslaughter acute heat stress could accelerate postmortem glycolysis and impair chicken breast (pectoralis major muscle) quality. However, previous studies indicated that it might be different when the acute heat stress temperature rises to an extreme range (above 35 °C). Therefore, this study’s objectives were to compare the pH decline, glycolytic enzyme activity, and AMP-activated protein kinase (AMPK) phosphorylation at early postmortem among three extreme acute heat stress temperature settings: a control group (36 °C) and two experimental groups (38 °C and 40 °C). Although the temperature did not affect glycogen phosphorylase a and pyruvate kinase activity, there was a decrease in pH decline rate, phosphofructokinase-1 activity, and phospho-AMPK-α[Thr172] within 4 h postmortem when temperature increased from 36 to 40 °C. Temperature also affected hexokinase activity, with the 36 °C-group having the highest activity. The results of the current study, for the first time, indicated that postmortem metabolic rate in chicken breast muscle could be changed by acute heat stress temperature setting at extreme range.

Bael (Aegle marmelos Correa), an important fruit of Indian subtropics, traditionally utilized in the preparation of preserve, candy, squash, RTS, etc. has immense therapeutic potential. An attempt was made to develop a bael based low alcoholic sweet fermented beverage ( may be called as bael cider), anti-oxidant fortified with 0.25 per cent bael leaf or 10 per cent Indian goose berry (Emblica officinalis Gaertn.) juice in separate batches. Unfortified bael pulp based drink was kept as control. The ameliorated pulp was fermented at 30 ± 2ºC using Saccharomyces cerevisiae. The gooseberry blended bael fermented beverage had higher anti-oxidant content in the form of phenolics (323 mg/100 ml) than leaf extract added fermented beverage (265 mg/100 ml) and control (266 mg/100 ml). Sensory evaluation of product revealed that gooseberry blended fermented beverage scored higher (8.2/10) than bael leaf blended fermented beverage (7.9/10) and control (7.0/10). Twelve months maturation study of beverage revealed increase in reducing sugars and decrease in phenolic content in all the treatments. Bael fermented beverage with gooseberry blend retained highest phenolic content (257 mg/100 ml) and sensory score 7.8/10. The study inferred that an acceptable quality fermented drink could be prepared from bael-gooseberry blend, which could be stored for one year with higher antioxidant value and minimum deterioration in the quality.

In this study purees were prepared from the three different varieties of sweet pepper (red var. Inspiration, yellow var. Bachata and green var. Indra). The effect of storage on the chemical [water activity, pH, non-enzymatic browning (NEB) index and color], bioactive (total phenols, flavonoids, antioxidant activity, ascorbic acid and carotenoids) and microbiological (total plate count and mold yeast count) quality of the purees were observed at the interval of 15 days for 75 days. Antioxidant activity of purees was assessed in terms of DPPH, metal chelating activity and reducing power assay. The non-significant (p

Malnutrition is one of the main trouble relationship children development, it is linking of infectious disease, affect brain development, learning delay and others. The school feeding is an important action to mitigate this, but the acceptability of new and healthy products still a challenge. The goal of this article was to develop a fermented drink, replacing milk to whey, added of mangaba pulp and iron, to improve the nutritional quality of products. Two formulations were developed with a difference in ratio milk and whey. The pH, acidity, nutritional label, microbiology and sensorial assay with target public (children and adolescents) of formulations were evaluated. Highlights the contribution of protein, calcium and iron to daily value of intake recommended of formulations, 8.4%, 15.2% and 44.3%, respectively. The microbiological parameters founded shows that the formulations were developed according to good manufacture practice. The formulation and age showed significant effect in acceptability of judges, but gender did not effect. The increase of whey concentration in formulation improved the acceptability, ranking to 91.5% to children and 73.6% to adolescents. The developed formulations are a great option to novel food products, given the high acceptance of the fermented milk drink by potential consumers and nutritional aport.

The purpose of the paper is to provide practical information on the selection of heat treatment conditions and the prevention of secondary microbial contamination of liquid sugar. The guidelines included in the paper were formulated on the basis of practical experience gained. The most important aspect often refers to the unnoticed cause of secondary contamination of liquid sugar after heat treatment, during its cooling in diaphragm heat exchangers along with the indication of the possibility of elimination of this cause. The article also presents the results of microbiological analysis in the field of heat resistance of microorganisms present in raw juice, obtained from the extractor. The data indicate the difficulty of thermal inactivation of mesophilic and thermophilic spores present in the studied environment. The cited results of microbiological analysis prove the usefulness of the measures to prevent secondary microbial contamination of the finished product.

Hot-melt extrusion (HME) technology was employed to improve water dispersibility of phytosterol (P) using glycerol (G), lecithin (L), and gum arabic (A) as emulsifiers and stabilizers. The structural properties and water dispersibility of HME products were investigated. In contrast to physical mixtures, better water dispersibility and storage stability were observed for HME products, especially P:L:G:A extrudate. These improvements may be mainly associated with decreased crystallinity of phytosterol due to the occurrence of co-crystallization of phytosterol with glycerol during HME process, as confirmed by DSC and XRD data. In addition, HME-induced lecithin-arabic gum reaction products effectively stabilize phytosterol microparticle in aqueous dispersion by providing a steric hindrance. These results suggest that HME could be an effectively and potentially solvent-free technique to produce water-dispersible phytosterol on a large scale.

A comparative study of the moisture content, mobility of water protons and retrogradation process in muffin samples with the addition of extruded (ME) flour (10%) during storage (14 days) was carried out and compared to control samples without the addition (MO). A significant increase in water content during swelling of the extruded flour was found. The proton magnetic relaxation signal for both ME and MO showed a two-component character for the fast-decay region (free induction decay, FID experiment) and a three-component character for the slow-decay (CPMG experiment) one. The relaxation times T(2) characterizing the protons of both water and non-aqueous fraction decreased during the experiment except for the protons of the fat fraction. The values of relaxation times T(2) for ME exceeded the values for MO, which reflects the increased water content in ME. The amplitude of the signal of water protons (two components of CPMG) decreased for ME more slowly (by about 3–5 days), which can serve as a characterization the shelf life of the muffins. Estimation of the retrogradation rate according to the Avrami model showed a lower value of the rate for ME compared to MO, which may reflect the increased moisture content in ME.

Kimchi is a traditional Korean fermented vegetable, which is also widely consumed in Japan and China. However, little is known about the kimchi proteome. In this study, Korean and Chinese kimchi proteomes were evaluated by shotgun proteomics. A total of 250 proteins were annotated, and 29 of these were expressed at > 1% of the average relative abundance. Discrimination of the geographical origins of Korean and Chinese kimchi samples was possible using multivariate analysis of the proteomic data, and 23 proteins were expressed differently between the two types (p

The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.

This study aimed to investigate the effects of different microwave radiation power and treatment time on the antioxidant enzyme activities and radical scavenging potency in Tartary buckwheat sprouts. The results indicated that the optimal microwave irradiation conditions for superoxide dismutase, catalase, peroxidise and ascorbate peroxidise antioxidant enzymes was the power 300 W for 75 s, and their activities were all higher than those of the control and the ungerminated seeds. In addition, under the above microwave conditions, the total reducing power and the ability to scavenge DPPH, ABTS, O(2)– and •OH were also optimal. These results indicated that suitable microwave treatment could effectively improve the antioxidant enzyme activity in Tartary buckwheat sprouts and enhance the antioxidant capacity of sprouts.

Economically motivated adulteration (EMA) or misrepresentation of meat products is of concern, especially in developing countries, due to obvious health hazards and religious sensitivities. As Indian cooking involves prolonged heat treatments and addition of spices and condiments, species authentication of food, especially meat products, may be challenging. This study evaluated the efficacy of Polymerase Chain Reaction-Forensically Informative Sequencing (PCR-FINS) in meat speciation of highly processed meat. Further the prevalence of mislabelling in processed and deeply cooked meat products being sold in supermarkets and restaurants in a south Indian city was investigated. FINS targeting the mitochondrial cytochrome b gene and the ATP synthase gene was applied to identify meat species of 106 meat products labelled as chicken, beef, carabeef, mutton and pork. Mislabelling was detected in more than half of mutton (52.3%) and carabeef (55.5%), and in under a third (27.2%) of beef products. PCR-FINS is a reliable method for meat species identification even in highly processed food but there is a need for appropriate universal primers which can target all common species used in meat products. This study is the first of its kind from the South Indian state of Kerala. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04641-w) contains supplementary material, which is available to authorized users.

The dielectric properties of litchi fruit were determined using the open-ended coaxial probe method. The measurements were performed in the frequency range from 0.5 to 20 GHz during 3 days of storage at room temperature (~ 24 °C). The dielectric properties increased with storage time. Additionally, measurements at different temperatures (24, 30, 40 and 50 °C) were determined. The dielectric constant (ε′) decreased with increasing temperature in a frequency range of 0.5–5 GHz; at higher frequencies, ε' increased with increasing temperature. The loss factor (ε″) value increased at frequencies higher than 2 GHz and decreased with increasing temperature. The results will be useful for further applications using microwaves, such as microwave-assisted drying, sensing of quality parameters, modeling, and heating to protect against molds or insects, among other applications.

The objective of this study was to evaluate microemulsions as a protective coating for fresh cut (FC) strawberries. The effectiveness of the coating was evaluated by physicochemical, fungal deterioration, and sensorial analysis. The fruits were processed and submitted to different treatments: control (T1); microemulsion with citronella oil (T2); pure microemulsion (T3); microemulsion with avocado oil (T4), and emulsion containing Tween® 20 and avocado oil in water (T5). The loss of mass, deterioration by fungi, color, and anthocyanin content were evaluated. Sensory analysis was carried out for appearance, brightness, color, and odor. Of all the evaluated coatings, conservation of FC strawberries was the highest with T5, wherein the evaluated sample exhibited reduced loss of mass and deterioration by fungi, minimal changes in physical appearance, and highest anthocyanin content. The avocado oil-containing microemulsion reduced deterioration by fungi, while the microemulsion with citronella essential oil maintained tonality of the fruits and preserved anthocyanins. This study has significantly contributed to the limited literature-based information available about MEs in the food.

Artisanal cheeses produced with high coliform counts are commonly on the market in several countries. The bioactive edible coating use appears as technological innovation in the dairy derivatives market to improve quality and increasing the products shelf life. The objective of this study was to evaluate the characteristics of cheeses produced with Lactobacillus helveticus containing high coliform counts and coated with tumeric and sodium alginate. The coatings were evaluated for mechanical properties, water steam permeability and sorption isotherm. The experimental design was completely randomized and the treatments consisted of sodium alginate and turmeric 1% (AGAT) edible cover and the other one without edible cover (SEMC), data were analyzed by the Proc GLM SAS 9.3 program.The coated cheeses had higher microbial growth although the total coliform bacteria were reduced according to the storage time. For instrumental color, there was no significant difference between treatments. Coverage significantly altered hardness, gumminess, chewiness and cohesiveness over time, while elasticity was not affected. The coating presence was not significant for water steam permeability and mechanical properties. The tested solution did not effectively improve microbiological quality, however, coated cheese samples showed increased lactic acid bacteria, water activity and improved cheese texture, making them softer, with less elasticity, cohesion and chewing.

People have affection for confectionary products. Confectionery products are of two types, baker and sugar confectionary. Dark chocolates belong to sugar confectionery class. The present invention was carried out on the preparation of synbiotic dark chocolates. Synbiotics are food products that contain both prebiotics and probiotic microorganisms, wherein prebiotics encourage the growth of probiotics. The synbiotic dark chocolates were amended with flax seeds (Linum usitatissimum L.) as a prebiotic for LAB. Flax seed contains fiber and phenolic antioxidants which makes them prebiotic source. The isolated LAB culture, which was identified as Leuconostoc mesenteroides based on morphological, biochemical tests and MALDI-TOF, showed the properties of a probiotic culture viz., tolerance to sodium chloride, bile salt, pH, and temperature, sensitivity to antibiotics, nonhemolytic and production of hydrogen peroxide. Cytotoxic activity of the cell free supernatant was assessed against MDA MB 231 and neuroblastoma cell line. Probiotic strain showed 48% and 30% cytotoxicity against MDA MB 231 and neuroblastoma cell line. The synbiotic chocolate was found to have more antioxidant activity, i.e. 90 U/mL by DPPH assay and 200 (μg Trolox/mL) by FRAP assay. The synbiotic chocolate prepared will be beneficial for the gut health of the humans and will also have excellent nutritional value.

Histamine-producing bacteria (HPB) produce histamine from histidine contained in food through the action of histidine decarboxylase. To identify HPB isolated from food, it is necessary to detect histamine produced by the bacteria. In this study, we concurrently identified HPB and detected histamine by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. After 24 h of incubation, 30 of 34 bacterial strains were correctly identified. Histamine was detected in all HPB cultured on Niven’s medium, and 94% of HPB cultured in histidine broth, except for two strains with low histamine production. This method may greatly simplify the procedure and reduce the time required to identify HPB.

Wooden breast (WB) condition is a chicken myopathy that causes quality losses and has been shown to negatively affect the sensory acceptance by consumers. In this work, we prepared emulsified chicken patties using WB meat and evaluated their texture profile and acceptability. Three formulations were processed: PN (100% normal breast), PW (100% WB meat) and PNW (50%:50% PN:PW). All the analyzed samples were in accordance with Brazilian legislation parameters for microbiological traits. A marked decrease (P 0.05) by the addition of WB meat in the different treatments. In fact, all samples presented a global sensory acceptance above 70%. The use of WB meat in the formulation of chicken patties is a useful practice to minimize the economic losses in the poultry industry, also helping to support decision-making and improve production performance.

Fungi in indoor environments is a known cause of disease and food spoilage. However, there is currently no legislation or normativity stablishing limits for fungal densities in correlation with these. Moreover, there is little knowledge of the diversity of fungi in indoor environments for industrial areas and in food-related companies in particular, a study has never been performed to evaluate the concentration and diversity of fungi in this type of places. We evaluated the fungal density of 20 food companies. We sampled 100 L of air onto rose bengal-malt extract-agar plates, using an Air Test Omega(®) sampler. After incubation, CFUs were counted and identified. Penicillium, Cladosporium and Aspergillus were the most commonly isolated genus, with Penicillium being the only genus to be present in every area sampled. Neither the companies’ location nor their room temperature influenced the fungal densities significantly, however, companies using vegetable raw materials had a significantly greater concentration of fungi than the rest of the companies. While all concentrations were within previously suggested levels from a health-related point of view, more information is needed that correlates fungal concentration with food spoilage in order to suggest a range of concentrations focused for food companies’ product preservation. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-04111-y) contains supplementary material, which is available to authorized users.

The cultivation area and diversity of genetically modified (GM) crop varieties worldwide is increasing rapidly. Taking Turkey as an example of a country with tight restrictions on the import and use of GM crops but limited resources for product monitoring, we developed a cost-effective 3-tier screening protocol, and tested 110 retail food products and 13 animal feeds available in 2016–2017 for GM ingredients. No evidence was found for the presence of GM wheat or rice in the foodstuffs tested; however, 6 feeds and 3 food products containing soybean and/or maize were positive for one or more GM elements. GM events present in positive samples were identified by event-specific PCR and quantified by real-time PCR. We also compared the results with previous surveys in Turkey. Overall, we observed consistent use of GM animal feeds; however, these were not labelled as GM at the point of sale. Occasional food products also tested positive for GM ingredients, usually at low concentrations that could be attributed to accidental contamination. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-04080-2) contains supplementary material, which is available to authorized users.

Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need to be studied systematically. In the present report, a tropical fruit species viz. blood fruit was studied for its physicochemical parameters and anthocyanin content. Fruit pulp had total soluble solids of 17 °B with acidic pH (3.01) and total phenolic content of 13.44 mg GAE/100 g of fresh pulp. Pulp of fully ripe fruits contained 8.76 mg/g of total anthocyanins. Pelargonidin was the dominant anthocyanin, followed by Cyanidin, Peonidin and Petunidin. Considering these qualities, the species could be a potential candidate for food and dye industries.

The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03834-2) contains supplementary material, which is available to authorized users.

A simple flow injection analysis (FIA) integrating with a metal-free approach for total antioxidant capacity (TAC) was developed. The non-toxic reaction was based on generating a vibrant blue radical from imipramine to avoid the potential interferents arising from the colorful fruit extracts. The blue radical can be rapidly scavenged by antioxidant compounds present in the sample. TAC values of Thai tropical fruit extracts were assessed by monitoring the quenching in absorbance of the test mixture following the addition of the antioxidant compounds/fruit extracts. The FIA co-operated in order to increase the sample throughput. The results demonstrated that Antidesma thwaiteaianum Muell. Arg. has the highest capacity followed by Terminalia chebula Retz. and Phyllanthus Emblica Linn., respectively. An excellent correlation between the proposed method was found with the DPPH assay. The proposed method allowed the TAC determination of fruit extracts in a high-throughput and straightforward way in accordance with the principles of green analytical chemistry. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03801-x) contains supplementary material, which is available to authorized users.

Hydration characteristics of little millet (Panicum sumatrense) and proso millet (Panicum miliaceum) were studied at different soaking temperatures (30, 40, 50, 60 and 70 °C) and fitted into hydration models. From the initial moisture contents of 11.02 (d.b.) and 10.45% (d.b), little millet and proso millet grains attained the equilibrium moisture content of 38–50.17% (d.b) and 39.11–47.15% (d.b.), respectively. Little millet took 18.5 h to reach equilibrium moisture content at soaking temperature of 30 °C and 3.5 h at 70 °C. For proso millet, it took 4 h at 70 °C and 19 h at 30 °C. The data of moisture content with time fitted to Lewis, Page, modified Page and Peleg models shown higher coefficient of determination values ranging from 0.92 to 0.99. Among the models, the Peleg model is more suitable for the little millet grains and both Page and Peleg models are more suitable for the proso millet grains, to represent the hydration kinetics in the soak water temperature range of 30–70 °C. The dependency of the coefficients of the hydration models with temperature of soaking was found to be linear for both little and proso millets with coefficient of determination values ranging from 0.88 to 0.97.

The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the degree of hydrolysis, neutrase and protamex were more capable of hydrolyzing duck egg white than the others. The α-amino nitrogen content in the egg whites was highly correlated with hydrolysis ability of the enzymes, and it had gradually increased with curing. Foam stability, capacity and emulsion stability were significantly influenced by proteases and curing period. However, the solubility of the egg white hydrolysate was not much affected by curing but showed significant differences between hydrolyzed and control samples. Emulsion stability of hydrolysate decreased with curing times. Neutrase and alcalase hydrolysates gave the best foaming and emulsion properties. Moreover, neutrase and protamex hydrolysates showed good scavenging potency against the DPPH radicals, hydroxyl radicals, hydrogen peroxide, and ferrous ion radicals. Overall, the hydrolysate from neutrase hydrolyzed duck egg white showed the highest foaming and radical scavenging capacities among the other hydrolysis treatments in this study.

The bronopol and kathon are chemical preservative which prevent degradation of milk samples and maintain authenticity in analysis. The detection is based on HPLC–UV–Vis spectroscopy, in which C(18) column (250 mm × 4.6 mm, 5 µm) was used for chromatographic separations, with a mobile phase comprising 0.1% phosphoric acid in water: Methanol: 0.1% phosphoric acid in acetonitrile (80:10:10) at a flow rate 0.8 ml/min at ambient temperature and with the UV detection at 250 nm for bronopol and 274 nm for kathon. The retention time of bronopol, kathon (MI 2-methyl-4-isothiazolin-3-one) and kathon (CMI 5-chloro-2-methyl-4-isothiazolin-3-one) was 4.52 min, 3.98 min and 6.68 min respectively with a total run time of 10 min. The linearity of the method was satisfactory with regression coefficient (R(2)) = 0.99. The limit of quantification was 72, 240, 390 mg L(−1) for bronopol, kathon (MI) and kathon (CMI) respectively. Five spiked levels (62.5, 125, 250, 500 and 1000 mg L(−1)) were used to determine the recovery of bronopol, kathon (MI) and kathon (CMI) which was found to be 95.41 ± 11.84, 95.75 ± 8.21 and 92.22 ± 14.64% respectively, with relative standard deviations in the range 5.9–14.6%. The standardized analytical method was successfully used to rapidly detect bronopol and kathon in milk samples.

Potassium chloride (KCl) has proven useful as a salty taste replacer to help reduce dietary sodium. But unlike sodium, which in simple aqueous solutions blocks the perception of bitterness of selected compounds, KCl does not blocker bitterness. We tested the ability of potassium to block bitterness in a more complex translational system by presenting model chicken broths to healthy adults. Broths were presented in three added salt conditions: (1) no added salt, (2) salted with sodium chloride (NaCl), or (3) salted with KCl. To create a model bitter off-taste, four concentrations of l-tryptophan (l-tryp, present in chicken meat) were added to each broth. In Experiment 1, the base broth consisted of chicken flavor only. In Experiment 2, the base broth was more complex, containing savory (umami) ingredients. In both experiments, subjects rated broths with either added NaCl or KCl as saltier than unsalted broths. Only NaCl, however, suppressed bitterness (by about 30%, across a wide range of l-tryp concentrations). Accordingly, when complex foods have sodium reduced and potassium increased to balance salty taste, the bitterness reducing properties of sodium will need to be replaced independently, since potassium does not share this effect.

The γ-oryzanol contents and the composition of steryl ferulates distributed in Japanese pigmented rice varieties were investigated using the high-performance liquid chromatography–ultraviolet detection method for the purpose of expanding their utilisation. The average γ-oryzanol content in nine black-purple, four red, four green and three brown rice varieties was 54.2, 47.3, 44.3 and 43.3 mg γ-oryzanol equivalent/100 g dried weight, respectively. Among the nine varieties of black-purple rice, five varieties showed steryl ferulate composition similar to that of brown, red and green varieties. In contrast, the composition of steryl ferulates in other four black-purple rice varieties was partially specific and was characterised by a low amount of campesteryl ferulate and high of campestanyl ferulate and stigmastanyl ferulate. The latter two steryl ferulates have been recognised as minor components of γ-oryzanol in rice and as major components in wheat and corn. These results indicate that the compositions of steryl ferulates vary among Japanese black-purple rice varieties. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03767-w) contains supplementary material, which is available to authorized users.

The aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistances-in-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 95% of the total resistance. Microfiltration process suffered more influence of the concentration polarization and fouling, next to 47% for both resistances. For all the processes, Hermia’s pore blocking models presented good fitting, with R(2) over 0.85. The same behavior was observed for a conjugated model which provided a realistic description (R(2) > 0.76). Also, nanofiltration process allowed phenolic compounds maintenance, demonstrating the efficiency of this process for strawberry juice concentration.

Lycopene, a non-polar antioxidant compound with important effects on human health and wide commercial applications, was extracted from tomato processing wastes using innovative hydrophobic eutectic mixtures (HEMs) replacing traditional organic solvents. HEMs were prepared using DL-menthol as hydrogen-bond acceptor (HBA) and lactic acid as hydrogen-bond donor (HBD), and the ultrasound-assisted extraction (UAE) was optimized using a Box-Behnken design to evaluate extraction conditions: extraction temperature (°C), molar ratio of eutectic mixture (moles HBA: mol HBD), solvent to sample ratio (volume to mass, mL/g), and extraction time (min), with lycopene extraction yield (µg/g d.w.) as the response variable. Optimization of parameters was performed using response surface methodology, and the optimized extraction conditions were determined to be 70 °C, 8:1 mol HBA/mol HBD, 120 mL/g solvent: sample, and 10 min. The experimental optimal yield was 1446.6 µg/g, in agreement with the predicted optimal yield, indicating the validity of the model. This new technique for lycopene extraction, using a HEM as extraction solvent in replacement of hazardous organic solvents, and tomato pomace as source material, represents a viable and more sustainable approach for obtaining a high value-added bioactive compound, and can contribute towards the development of greener extraction processes.

The effect of sodium citrate on gluten–starch separation and physicochemical properties of gluten was studied. The results showed that the addition of sodium citrate to the dough caused to an improvement in the aggregation of gluten and increased gluten yield in comparison to the control by augmentation pH and approaching to the isoelectric point of glutenin and gliadin. Also, sodium citrate led a shift to larger particle size distribution of glutenin macropolymer (GMP). These observations demonstrated that under the influence of sodium citrate more thiol groups were oxidized and formed disulfide bonds, which increased the storage modulus and resistance to extension. Furthermore, in this sample the GMP gel was more elastic and stiffer.

Response surface methodology was employed to investigate the effect of sodium hydroxide concentration (X(1): 0.05–0.15 M), sonication time (X(2): 5–15 min), ultrasonic power (X(3): 150–450 W/L), and solid–liquid ratio (X(4): 20–60 g/L) on the optimization of protein extraction from tea residue. Single frequency countercurrent ultrasound (SFCU) was employed to assist the extraction and subsequent hydrolysis of the protein. Optimal extraction conditions were established and response surfaces were generated using mathematical models. There were positive linear and negative quadratic effects of extraction variables on protein yield. The optimal predicted protein yield of 138.9 mg/g was obtained under the optimum conditions of concentration of 0.13 M, extraction time of 13 min, ultrasonic power of 377 W/L and solid–liquid ratio of 51.5 g/L. A model for the degree of hydrolysis of the extraction process was also obtained which gave a predicted and experimental value of 8.4% and 7.5% respectively. Essential amino acid content of 36.7% was obtained under optimal conditions. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-018-3407-4) contains supplementary material, which is available to authorized users.

The present study investigated the effect of different wine strains and inoculum size on the physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with varying TSS content (18 and 20°Brix) and inoculum sizes (5% (v/v) and 10% (v/v)). The beetroot wine produced by fermenting the must for 0–14 days and standard protocols adopted to analyze the wine properties. It was noticed that the acidity of wine increased and pH was found to be decreased as the fermentation days increased. In addition, alcohol content was significantly enhanced (> 10% by volume) in T5, which was higher than the other trials. In general, results of sensory and physicochemical analysis of different trials showed that T5 (TSS 18°Brix and inoculum size of 5% (v/v)) produced the wine of acceptable quality using Saccharomyces cerevisiae. The color properties revealed that the L* value increased as fermentation progressed. Wine prepared from T5 possessed TSS of 6.55°Brix, 3.96 pH, 0.35% titratable acidity, reducing sugar of 26.75 µg ml(−1), 30.03% of DPPH free radical scavenging activity, phenol content (104.20 µg ml(−1)) and betalain content of 10.85 mg 100 g(−1). There were significant differences in the taste, flavor, and overall acceptability of beetroot wines fermented for 14 days. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05136-y.

The effects of high pressure (100–500 MPa) and heated (80 °C, 25 min) combinations on gel properties, rheological characteristic and water distribution of pork batters were investigated. Compared to the only-heat, the cooking yield, a* value, hardness, cohesiveness, and chewiness of cooked pork batters treated less than 300 MPa were significantly increased (P 0.05) when over 300 MPa, except the L* value. At 300 MPa, the cooking yield, hardness, chewiness, and G′ value at 80 °C of pork batter were the highest. The initial relaxation time of T(21) was decreased significantly (P

The HunterLab MiniScan (HunterLab) colorimeter is used in meat quality research worldwide for measuring meat color; however, the Nix Pro Color Sensor (Nix) could be a less expensive alternative that is easier to operate. Therefore, the objective of this study was to compare the two colorimeters to objectively evaluate fresh beef color. Longissimus thoracis muscle from one side of A maturity beef carcasses (n = 200) was evaluated using both the HunterLab (3 technical replicate scans) and Nix (3, 5, 7, and 9 technical replicate scans) colorimeters. The correlation between the HunterLab and Nix for L* (lightness), a* (redness), and b* (yellowness) values ranged between r = 0.80 to 0.85 and the Bland Altman Limits of Agreement analysis indicated good agreement between the Nix and HunterLab colorimeters for all the color parameters. These results indicated that the Nix colorimeter could be a viable alternative for HunterLab colorimeters.

Tannase is a widely used enzyme that improves the quality of tea by facilitating the release of water-soluble polyphenolic compounds, as well as reduces the formation of tea creams. The microbial tannase enzymes are often employed for tea biotransformation by hydrolyses esters of phenolic acids, including the gallated polyphenols found in blacks teas. The study was focused to investigate the tannase enzyme mediated biotransformation of black tea such as CTC-(Crush, tear, curl) & Kangra orthodox which are commonly used by the south Indian peoples. HPLC spectral analysis revealed that tannase treatment on tea cream formation (CTC & Kangra orthodox tea) allows the hydrolysis of the EGC, GA, ECG, and EGCG. A significant reduction in the formation of tea cream and increased antioxidant activity has been observed in the CTC (1.62 fold) and Kangra orthodox (1.55 fold). The results revealed that tannase treatment helps to improve the quality of black tea infusions with respect to cream formation, the intensity of colour, and sensory characteristics of tea. The result of this study indicates that E. cloacae 41 produced tannase can be used to improve the quality of both tea samples.

The study aimed to utilize buckwheat and bread waste to develop ready to eat snack with reduced fat, enriched protein, dietary fiber and minerals. Base flour constituting of buckwheat flour (BF) and rice flour in the ratio of 90:10 was replaced with bread powder (BP) at varying levels (0–80%). The gelatinization temperature of base flour was 67 °C and it decreased with increasing amount of BF. The breaking strength of the extruded snack with varying amount of BP, fat and chilli powder were in the range between 3.46–2.04 N, 1.56–1.26 N and 1.5–1.89 N respectively. Physical and sensory analyses indicate that 40% BP, 8% fat and 1% chilli powder were optimum to obtain extruded snack with desirable characteristics. The ready to eat snack contained 10.64%, 15.33% and 7.45% of fat, protein and total dietary fiber respectively. Minerals present were 169 mg/100 g of magnesium, 46 mg/100 g of calcium, 4.5 mg/100 g of iron and 3.46 mg/100 g of zinc. Bread waste can thus be utilized in producing a healthy ready to eat snack.

This study determined the anti-listerial activity of indigenous probiotics from traditional fermented foods of Western Himalaya against meat borne Listera monocytogens isolates from Himachal Pradesh. One hundred samples of meat and meat products like chicken (n = 25), chevon (goat meat, n = 20), fish (n = 20) and pork (n = 30) were collected and were analyzed for the presence of Listeria spp. by recommended culture and biochemical methods. L. monocytogens isolates were confirmed by PCR targeting the virulence gene hlyA (haemolysin A) and by16S rRNA sequencing. Anti-listerial activity of probiotic bacteria isolated from indigenous fermented foods of Himachal Pradesh was determined by well diffusion method using Lactobacillus rhamnosus GG (ATCC 53103) as the reference strain. Five percent of tested samples were found positive for L. monocytogens with incidence of 8.0% in chicken (2/25), 10.0% in fish (2/20) and 4.0% in chevon meat (1/25). None of the tested pork samples were found contaminated with L. monocytogenes. Among 11 indigenous probiotics used in this study, highest antagonistic activity was exhibited by Lactobacillus plantarum (ADF 10) and Enterococcus faecium (ADF1) which was equivalent to the reference strain. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04854-z) contains supplementary material, which is available to authorized users.

In the present investigation, essential oil (EO) of Ocimum tenuiflorum and its principal constituent (eugenol) was evaluated for its toxicity and mode of action against Callosobruchus maculatus. Furthermore, fumigant toxicity and germination studies on the application of O. tenuiflorum EO and eugenol against C. maculatus on different pulses was also studied. Fumigant activity studies revealed that EO toxicity was significantly (p

Bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) is a peculiar Brazilian honey. It is produced only every 2 years, which raises concerns about its quality since it can be submitted to different storage conditions until a new harvest is carried out. Therefore, this study investigated the changes in the visible spectrophotometric profile (VSP) of BHH during its storage at room temperature over 24 months and 40 °C for 4 months. Our findings indicated a similar VSP between the BHH samples, but that varied according to the storage condition. These changes were associated with the formation of brown compounds, such as 5-hydroxymethylfurfural, which has a maximum limit established for honeys. Thereby, absorbance above 0.500 absorption units between 380 and 410 nm was proposed as indicative of BHH exposure to prolonged heating with significant loss of its quality. Still, a regression model for absorbance at 380 nm was proposed aiming to predict the BHH storage time at room temperature, since storage time longer than 20 months at average temperatures of 23.0 ± 2.3 °C do not seem to be suitable for BHH. Thus, the VSP showed potential for monitoring BHH quality.

The study aims to analyse the treatment of whey protein enriched with Stevia rebaudiana fraction in insulin secretion and its role mitigating streptozotocin-induced hyperglycemia in rats. Thus, diabetic animals were treated with whey protein enriched with S. rebaudiana fraction or with only the protein isolate or only the Stevia fraction. Insulin level in plasma was measured by radioimmunoassay and the viability of β cells was detected by immunohistochemistry. The results showed that diabetic animals treated with whey protein enriched with S. rebaudiana fraction had a greater recovery from insulinemia, with plasma levels similar to non-diabetic animals (~ 0.13 ng/mL). In addition, the same group showed a higher number of insulin-positive pancreatic B cells (~ 66%) in immunohistochemistry analysis, while the diabetic groups treated with only the fraction of stevia or whey protein showed 38 and 59% of positive cells, respectively. These results show that the treatment may have restored the viability of streptozotocin-injured pancreatic B cells, and consequently increased insulin secretion, suggesting whey protein enriched with S. rebaudiana fraction can be used an adjunct/supplement in diabetic treatment.

In Brazil, 47% of the fish farming correspond to the tilapia species, and the main producers are the south and northeast regions. This work aimed at characterizing the amino acid profile of three fishes with the potential for rearing and diversification in Brazil and worldwide. The fishes grass carp (Ctenopharyngodon idella), pacu (Piaractus mesopotamicus), and catfish (Ictalurus punctatus) were obtained from a rural property located in the city of Pato Branco, PR, Brazil, and analyzed regarding the amino acid composition through High-Performance Liquid Chromatography. The amino acid profile showed the presence of glutamic acid, followed by lysine, aspartic acid, and leucine as the most prominent amino acids for the three fishes. Among the studied species, the grass carp presented the highest content of essential amino acids, registering all values superior to the minimum recommendation standards determined by the Food and Agriculture Organization of the United Nations (FAO). The disclosure of the significant nutritional value presented by these species consolidate their protein quality and expand possibilities to improve the fish farming and development of derivative products.

Bitterness and tartness are one of the crucial reasons for the poor commerciality of Pomelo fruits. The present study intends to optimize the process variables such as resin concentration (Amberlite IRA-400) (3–10 g), time exposure (10–60 s), and stirring speed (300–1000 rpm) for removal of naringin content and tartness using response surface methodology. All the independent variables have shown a significant effect on naringin content, titrable acidity, and vitamin C content of pomelo juice. The optimized process variables for debittering and deacidification were 3.27 g resin concentration, 60 s time and 1000 rpm stirring speed, and the naringin content and titrable acidity at these optimized conditions were 0.22 mg ml(−1) and 0.64% citric acid equivalent respectively. The treated juice under optimum conditions was analyzed for physicochemical properties where pH, clarity, and L* value of juice increased. In contrast, total soluble solids, vitamin C content, and a* value decreased slightly. The finding of present investigation will be helpful to improve the commercial acceptability of the sour variety of citrus fruit juice.

This research screened for α-amylase inhibitory activity of twenties-five varieties Thai indigenous rice seeds. Based on specific inhibition, crude protein of var. Gai Ngaw (Gs. No. 13719) was selected for purification. The unbound proteins of the Q-Sepharose column named partially purified rice α-amylase inhibitor (RAI) revealed MW of approximately 14.4 kDa. The RAI was stable at pH 4 to 7 and heat stable up to 80 °C. The RAI had IC(50) of 15.92 ± 1.08 µg/ml. The double reciprocal plot implied a mixed-type inhibitor. The Dixon and Cornish-Bowden plots were used to estimate Ki and αKi. This suggested Thai indigenous rice seeds could potentially be developed as a food supplement for blood sugar and weight controls.

Lactose-free products are more susceptible to chemical and physical modifications during heating and storage, due to the release of glucose and galactose during enzymatic processing, both more reactive than lactose. The present study demonstrates the effect of enzymatic lactose hydrolysis on 5-hydroxymethylfurfural (HMF), whey protein nitrogen index (WPNI) and lactulose used as thermal markers for UHT milk process monitoring. Six milk leading brands which provided regular and lactose-free UHT milk were selected, giving a total of 12 UHT milk samples analyzed in authentic duplicates. All lactose-free samples showed high levels of HMF index (42.15 µmol L(−1), against 13.11 µmol L(−1) for regular samples) and low lactulose contents (13.03 mg 100 mL(−1), against 35.59 mg 100 mL(−1) of regular ones). High variations in HMF (55–85%) and lactulose (42–91%) intra-brand analysis indicated that both markers are influenced by the lactose hydrolysis process. The paired t test indicated there was no difference among WPNI indexes of regular and lactose-free milks suggesting that this thermal marker is suitable to infer about heat damage in lactose-free dairy matrices. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04561-9) contains supplementary material, which is available to authorized users.

Modern research is directed towards finding naturally-occurring antioxidants of plant origin for improving nutrition and health benefit. Wild yam species are used as indigenous food and medicine by various tribal groups of Koraput, India. However, detailed analysis of health promoting bioactive compounds and antioxidant properties are lacking. The present study aims to evaluate the flavonoid, total antioxidant capacity and in vitro antioxidant activity of different wild and cultivated Dioscorea species of Koraput. The extract of these tuber was screened for its potential antioxidant activities by various tests, such as DPPH, nitric oxide, superoxide and ABTS radical cation assay. The phenol, flavonoid and total antioxidant capacity of the samples were ranged from 2.19 to 9.62 mg g(−1) dry weight, 0.62–0.85 mg g(−1) dry weight and 1.63–5.59%, respectively. The IC(50) values were 77.9–1164, 101.2–1031.6, 27.0–1022.6 and 47.1–690 µg ml(−1) for DPPH, ABTS, superoxide and nitric oxide scavenging activity, respectively. Taken together, some wild yam species such as D. bulbifera, D. pubera and D. pentaphylla had significantly higher flavonoids content and antioxidant capacity along with the lower IC(50) values than the standards in compared to the other species. The present studies confirmed that some wild yam tubers have superior potential for scavenging deleterious free radicals effectively. Results indicated that these wild yam species should be promoted as natural source of antioxidants. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04470-x) contains supplementary material, which is available to authorized users.

Dye and proteins recovered from broiler blood were used in the formulation of chicken sausages in substitution of soy proteins and synthetic dyes. Three formulations of chicken sausages were prepared: standard, liquid plasma, and freeze-dried plasma. The application of protein and blood dye in the formulation of sausages and sensory analysis followed the Brazilian legislation. Physicochemical, microbiological and sensory attributes of sausages were evaluated during 60. All the formulations met the physicochemical and microbiological requirements. Considering the sensory analysis, sausages prepared using freeze-dried plasma presented significant difference from the standard sausage. There was no significant difference in the acceptance between the standard and liquid plasma sausages. Therefore, the use of such byproducts can add value to meat products without any adverse effect consumers acceptability.

The sporicidal activities of seven kinds of antimicrobial agent were investigated in order to screen for novel inactivation agents to apply to Clostridium sporogenes spores. Antimicrobial agents based on surfactant components, as poly-l-lysine, thiamine dilaurylsulfate, and torilin, were more effective than other agents. The degree of spore reduction with 1–2% surfactant components was 1.5–2.5 log CFU/mL. The HLB value (hydrophile-lipophile balance) related to denature protein of spores coat on surfactants with sporicidal activity was ranged from 6 to 16. Average HLB value and spore killing effect was inversely correlated. The proteins on spore structures seemed to be disorganized due to binding between polar groups of coats and hydrophilic and hydrophobic groups of surfactant components, resulting in killing of spores. The components that were effective to inactivate C. sporogenes spores had a chemical structure containing CH(3), OH, COOH, sulfate groups, and a double bond. Furthermore, hydrophobic surfactants were more effective than hydrophilic surfactants in inactivating spores. This was likely due to the type of hydrophobic surfactant and to the involvement of hydrophobic interactions on coat of spores.