Abstract: The influences of cell-free solutions (CFSs) of lactic
acid bacteria (LAB) on cadaverine and other biogenic amines
production by Listeria monocytogenes and Staphylococcus aureus
were investigated in lysine decarboxylase broth (LDB) using HPLC.
Cell free solutions were prepared from Lactococcus lactis subsp.
lactis, Leuconostoc mesenteroides subsp. cremoris, Pediococcus
acidilactici and Streptococcus thermophiles. Two different
concentrations that were 50% and 25% CFS and the control without
CFSs were prepared. Significant variations on biogenic amine
production were observed in the presence of L. monocytogenes and S.
aureus (P < 0.05). The function of CFS on biogenic amine production
by foodborne pathogens varied depending on strains and specific
amine. Cadaverine formation by L. monocytogenes and S. aureus in
control were 500.9 and 948.1 mg/L, respectively while the CFSs of
LAB induced 4-fold lower cadaverine production by L.
monocytogenes and 7-fold lower cadaverine production by S. aureus.
The CFSs resulted in strong decreases in cadaverine and putrescine
production by L. monocytogenes and S. aureus, although remarkable
increases were observed for histamine, spermidine, spermine,
serotonin, dopamine, tyramine and agmatine in the presence of LAB
in lysine decarboxylase broth.
Abstract: Iron is an essential nutrient with limited
bioavailability. Nutritional anemia caused mainly by iron deficiency
is the most recognized nutritional problem in both countries as well
as affluent societies. Rice (Oryza sativa L.) has become the most
important cereal crop for the improvement of human health due to the
starch, protein, oil, and the majority of micronutrients, particularly in
Asian countries. In this study, the iron availability and profile lipid
were evaluated for the extracts from Cibeusi varieties (black rices) of
ancient rice brans.
Results: The quality of K, B, R, E diets groups shows the same
effect on the growth of rats. Hematocrit and MCHC levels of rats fed
K, B, R and E diets were not significantly (P
Abstract: Flours of wheat, chestnut, acorn and lupin were
evaluated in relation to phenolic compounds, antioxidant activity, and
oxalate content. At the chemical level the results show some
variability between samples by type of flour, and the sample of
chestnut flour presented the higher value of oxalate (0.00348
mg/100g) when compared to the other samples in the study.
Considering the content of phenolic compounds, the sample that
stood out was the acorn flour, having a high value of 0.812 g
AGE/100 g. All the samples presented intermediate content of
antioxidant activity and the sample that showed a slightly higher
value was the wheat flour with a value of 0.746 mM TRE/g sample.
Abstract: The objective of this study was to evaluate the
physical and chemical characteristics of Serra da Estrela cheese and
compare these results with those of the sensory analysis. For the
study were taken six samples of Serra da Estrela cheese produced
with 6 different ecotypes of thistle in a dairy situated in Penalva do
Castelo. The chemical properties evaluated were moisture content,
protein, fat, ash, chloride and pH; the physical properties studied
were color and texture; and finally a sensory evaluation was
undertaken. The results showed moisture varying in the range 40-
48%, protein in the range 15-20%, fat between 41-45%, ash between
3.9-5.0% and chlorides varying from 1.2 to 3.0%. The pH varied
from 4.8 to 5.4. The textural properties revealed that the crust
hardness is relatively low (maximum 7.3 N), although greater than
flesh firmness (maximum 1.7 N), and also that these cheeses are in
fact soft paste type, with measurable stickiness and intense
adhesiveness. The color analysis showed that the crust is relatively
light (L* over 50), and with a predominant yellow coloration (b*
around 20 or over) although with a slight greenish tone (a* negative).
The results of the sensory analysis did not show great variability for
most of the attributes measured, although some differences were
found in attributes such as crust thickness, crust uniformity, and
creamy flesh.
Abstract: The purpose of the present work was to develop an
innovative food product with nutritional properties as well as
appealing organoleptic qualities. The product, a jam, was prepared
with the beans’ cooking water combined with fresh apple or carrot,
without the addition of any conservatives. Three different jams were
produced: bean and carrot, bean and apple and bean, apple and
cinnamon. The developed products underwent a sensorial analysis
that revealed that the bean, apple and cinnamon jam was globally
better accepted. However, with this study, the consumers determined
that the bean and carrot jam had the most attractive color and the
bean and apple jam the better consistency. Additionally, it was
possible to analyze the jams for their chemical components, namely
fat, fiber, protein, sugars and antioxidant activity. The obtained
results showed that the bean and carrot jam had the highest lipid
content, while the bean, apple and cinnamon jam had the highest
fiber content, when compared to the other two jams. Regarding the
sugar content, both jams with apple revealed similar sugar values,
which were higher than the sugar content of the bean and carrot jam.
The antioxidant activity was on average 10 mg TE/g.
Abstract: We have been grouping and developing various kinds
of practical, promising sensing applied systems concerning
agricultural advancement and technical tradition (guidance). These
include advanced devices to secure real-time data related to worker
motion, and we analyze by methods of various advanced statistics and
human dynamics (e.g. primary component analysis, Ward system
based cluster analysis, and mapping). What is more, we have been
considering worker daily health and safety issues. Targeted fields are
mainly common farms, meadows, and gardens. After then, we
observed and discussed time-line style, changing data. And, we made
some suggestions. The entire plan makes it possible to improve both
the aforementioned applied systems and farms.
Abstract: Control of honey frauds is needed in Ecuador to
protect bee keepers and consumers because simple syrups and new
syrups with eucalyptus are sold as genuine honeys. Authenticity of
Ecuadorian commercial honeys was tested with a vortex emulsion
consisting on one volume of honey:water (1:1) dilution, and two
volumes of diethyl ether. This method allows a separation of phases
in one minute to discriminate genuine honeys that form three phase
and fake honeys that form two phases; 34 of the 42 honeys analyzed
from five provinces of Ecuador were genuine. This was confirmed
with 1H NMR spectra of honey dilutions in deuterated water with an
enhanced amino acid region with signals for proline, phenylalanine
and tyrosine. Classic quality indicators were also tested with this
method (sugars, HMF), indicators of fermentation (ethanol, acetic
acid), and residues of citric acid used in the syrup manufacture. One
of the honeys gave a false positive for genuine, being an admixture of
genuine honey with added syrup, evident for the high sucrose.
Sensory analysis was the final confirmation to recognize the honey
groups studied here, namely honey produced in combs by Apis
mellifera, fake honey, and honey produced in cerumen pots by
Geotrigona, Melipona, and Scaptotrigona. Chloroform extractions of
honey were also done to search lipophilic additives in NMR spectra.
This is a valuable contribution to protect honey consumers, and to
develop the beekeeping industry in Ecuador.
Abstract: Honeys are produced by Apis mellifera and stingless
bees (Meliponini) in Ecuador. We studied honey produced in
beeswax combs by Apis mellifera, and honey produced in pots by
Geotrigona and Scaptotrigona bees. Chloroform extracts of honey
were obtained for fast NMR spectra. The 1D spectra were acquired at
298 K, with a 600 MHz NMR Bruker instrument, using a modified
double pulsed field gradient spin echoes (DPFGSE) sequence.
Signals of 1H NMR spectra were integrated and used as inputs for
PCA, PLS-DA analysis, and labelled sets of classes were successfully
identified, enhancing the separation between the three groups of
honey according to the entomological origin: A. mellifera,
Geotrigona and Scaptotrigona. This procedure is therefore
recommended for authenticity test of honey in Ecuador.
Abstract: Egg yolk oil is a natural source of bioactive
compounds such as unsaturated fatty acids, oil soluble vitamins,
pigments and others. Bioactive compound content in egg yolk oil
depends from its content in eggs, from which oil was extracted. Many
studies show that bioactive compound content in egg is correlated to
the content of these compounds in hen feed, but there is also an
opinion that hen housing systems also have influence on egg
chemical content. The aim of this study was to determine which
factor, laying hen housing system or hen diet, has a primary influence
on bioactive compound content in egg yolk oil. The egg yolk oil was
extracted from eggs obtained from 4 different hen housing systems:
cage, barn and two groups of free range. All hens were fed with
commercially produced compound feed except one group of free
range hens which get free diet – pastured hens. Extracted egg yolk
oils were analyzed for fatty acids, oil soluble vitamins and β-carotene
content. α-tocopherol, ergocalcipherol and polyunsaturated fatty acid
content in egg yolk oil was higher from eggs obtained from all
housing systems where hens were fed with commercial compound
feed. β-carotene and retinol content in egg yolk oils from free range
free diet eggs was significantly (p>0.05) higher that from other eggs
because hens have access to green forage. Hen physical activity in
free range housing systems decreases content of some bioactive
compound in egg yolk oil.
Abstract: Mangosteen (Garcinia mangostana) pericarp is
considered as agricultural waste and not fully utilized in food
products. It is widely reported that mangosteen pericarp contains high
antioxidant properties. The objective of this study is to develop novel
yellow alkaline noodle (YAN) substituted with different levels of
mangosteen pericarp powder (MPP). YAN formulation was
substituted with different levels of MPP (0%, 5%, 10% and 15%).
The effect on nutritional and antioxidant properties was evaluated.
Higher substitution levels of MPP resulted in significant increase
(p
Abstract: Fruit juices play important roles in human health as
being a key part of nutrition. Juice and nectar are two categories of
drinks with so many variations for consumers, regardless of age,
lifestyle and taste preferences, which they can find their favorites.
Juices contain 100% pulp when pulp content of ‘nectar’ changes
between 25%-50%. In this study, potassium (K), magnesium (Mg),
and phosphorus (P) contents in orange juice and nectar is determined
for conscious consumption. For this purpose inductively coupled
plasma optical emission spectrometry (ICP-OES) is used to find out
potassium (K), magnesium (Mg), and phosphorus (P) contents in
orange juices and nectar. Furthermore, the daily intake of elements
from orange juice and nectar that affects human health is also
investigated. From the results of experiments K, Mg and P contents
are found in orange juice as 1351; 73,25; 89,27 ppm and in orange
nectar as 986; 33,76; 51,30 respectively.
Abstract: Medicinal plants are now gaining attractiveness in
treatment of bacterial infections and food preservation. The objective
of this study was to assess antibacterial activity of some medicinal
plants on pathogenic bacteria. Screening of antibacterial activity of
aqueous and methanol extracts of some plants: Jojoba, Ginger, Sage,
Thyme and Clove against Bacillus cereus, Salmonella typhimurium,
Staphylococcus aureus, Clostridium perfringens and Escherichia coli
were investigated. Antibacterial activity was performed by agar
diffusion and disc diffusion method. Jatropha, Jojoba, Clove and
Ginger extracts showed notable bacterial activity in the first
screening step then selected to be tested against Bacillus cereus
(Gram+), Staphylococcus aureus (Gram+) and Salmonella
typhimurium (Gram−) and their effect was compared using
antibiotics as control. Screening results showed potential antibacterial
activity of the tested plant extracts against the screened bacterial
strains. It was found that methanol extracts exhibited higher
antibacterial activity than aqueous extracts. Methanol extract of
Jatropha showed the highest inhibition zone against Staphylococcus
aureus (Gram+) with 24.00 mm diameter, compared to the other
plant extracts followed by clove. Meanwhile, the inhibition zones of
methanol extracts of Jojoba and Ginger were the same (12mm).The
Gram-positive bacteria were found to be more sensitive to aqueous
and methanol extracts than Gram-negative bacteria.
Abstract: Toddy sediment (TS) was cultured in a PDA medium
to determine initial yeast load, and also it was undergone sun, shade,
solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and
60oC) drying with a view to preserve viability of yeast. Thereafter,
this study was conducted according to two factor factorial design in
order to determine best preservation method. Therein the dried TS
from the best drying method was taken and divided into two portions.
One portion was mixed with 3: 7 ratio of TS: rice flour and the
mixture was divided in to two again. While one portion was kept
under in house condition the other was in a refrigerator. Same
procedure was followed to the rest portion of TS too but it was at the
same ratio of corn flour. All treatments were vacuum packed in triple
laminate pouches and the best preservation method was determined
in terms of leavening index (LI). The TS obtained from the best
preservation method was used to make foods (bread and hopper) and
organoleptic properties of it were evaluated against same of ordinary
foods using sensory panel with a five point hedonic scale.
Results revealed that yeast load or fresh TS was 58×106 CFU/g.
The best drying method in preserving viability of yeast was DCA
because LI of this treatment (96%) is higher than that of other three
treatments. Organoleptic properties of foods prepared from best
preservation method are as same as ordinary foods according to Duo
trio test.
Abstract: Optimal feeding, including optimal micronutrient
intake, becomes one of the ways to overcome the long-term
consequences of undernutrition. Macronutrient and micronutrient
intake were important to a rapid growth and development of young
children. The study objective was to assess macro and micronutrient
intake and its adequacy in children aged 12-23 months. This survey
was a cross-sectional study, involving 83 caregivers with children
aged 12-23 months old in Senen Sub-district, Central Jakarta selected
through simple random sampling. Data on nutrient intake was
obtained through interview using single 24-hour recall. Repeated 24-
hour recall to sub-sample was done to estimate the proportion of
nutrient inadequacy. The highest prevalence of nutrient inadequacy
was iron (52.4%), followed by vitamin C (30.9%) and zinc (28.8%).
Almost 12% children had inadequate energy intake. More than half
of children (62.6%) were anemic (25.3% were severely anemic).
Micronutrient inadequacy, especially iron, was more problematic
than macronutrient inadequacy in the study area.
Abstract: Whey is the lactose rich by-product of the dairy
industry, having good amount of nutrient reservoir. Most abundant
nutrients are lactose, soluble proteins, lipids and mineral salts.
Disposing of whey by most of milk plants which do not have proper
pre-treatment system is the major issue. As a result of which, there
can be significant loss of potential food and energy source. Thus,
whey has been explored as the substrate for the synthesis of different
value added products such as enzymes. β-galactosidase is one of the
important enzymes and has become the major focus of research due
to its ability to catalyze both hydrolytic as well as
transgalactosylation reaction simultaneously. The enzyme is widely
used in dairy industry as it catalyzes the transformation of lactose to
glucose and galactose, making it suitable for the lactose intolerant
people. The enzyme is intracellular in both bacteria and yeast,
whereas for molds, it has an extracellular location. The present work
was carried to utilize the whey for the production of β-galactosidase
enzyme using both yeast and fungal cultures. The yeast isolate
Kluyveromyces marxianus WIG2 and various fungal strains have
been used in the present study. Different disruption techniques have
also been investigated for the extraction of the enzyme produced
intracellularly from yeast cells. Among the different methods tested
for the disruption of yeast cells, SDS-chloroform showed the
maximum β-galactosidase activity. In case of the tested fungal
cultures, Aureobasidium pullulans NCIM 1050 was observed to be
the maximum extracellular enzyme producer.
Abstract: Presently a significant portion of the Earth's
population does not have access to healthy food. Either because they
cannot afford it or because they do not know which one are they. The
aim of the VII th Framework Chance project (Nr. 266331) supported
by the European Union has been to develop relatively cheap food
with favourable nutritional value and it should have acceptable
quality for consumers. As one task of the project we manufactured
bread products as a basic food. We examined the enrichment of bread
products with four kinds of bran, with a special milling product of
grain industry (aleurone-rich flour) and with a soy-based sprouted
additive. The applied concentration of the six mentioned additives
has been optimized and the physical properties of the bread products
were monitored. The weight/density of the enriched breads increased
a bit, however the volume and height decreased slightly compared to
the corresponding data of the control bread. The optimized
composition of the final product is favourably affected by these
additives having highly preferred composition from nutritional point
of view.
Abstract: Rice bran is normally used as a raw material for rice
bran oil production or sold as feed with a low price. Conventionally,
the protein in defatted rice bran was extracted using alkaline
extraction and acid precipitation, which involves in chemical usage
and lowering some nutritious component. This study was conducted
in order to extract of rice bran protein concentrate (RBPC) from
defatted rice bran using enzymes and employing polysaccharides in a
precipitating step. The properties of RBPC obtained will be compared
to those of a control sample extracted using a conventional method.
The results showed that extraction of protein from rice bran using
enzymes exhibited the higher protein recovery compared to that
extraction with alkaline. The extraction conditions using alcalase 2%
(v/w) at 50 C, pH 9.5 gave the highest protein (2.44%) and yield
(32.09%) in extracted solution compared to other enzymes. Rice bran
protein concentrate powder prepared by a precipitation step using
alginate (protein in solution: alginate 1:0.016) exhibited the highest
protein (27.55%) and yield (6.84%). Precipitation using alginate was
better than that of acid. RBPC extracted with alkaline (ALK) or
enzyme alcalase (ALC), then precipitated with alginate (AL)
(samples RBP-ALK-AL and RBP-ALC-AL) yielded the precipitation
rate of 75% and 91.30%, respectively. Therefore, protein
precipitation using alginate was then selected. Amino acid profile of
control sample, and sample precipitated with alginate, as compared to
casein and soy protein isolated, showed that control sample showed
the highest content among all sample. Functional property study of
RBP showed that the highest nitrogen solubility occurred in pH 8-10.
There was no statically significant between emulsion capacity and
emulsion stability of control and sample precipitated by alginate.
However, control sample showed a higher of foaming capacity and
foaming stability compared to those of sample precipitated with
alginate. The finding was successful in terms of minimizing
chemicals used in extraction and precipitation steps in preparation of
rice bran protein concentrate. This research involves in a production
of value-added product in which the double amount of protein (28%)
compared to original amount (14%) contained in rice bran could be
beneficial in terms of adding to food products e.g. healthy drink with
high protein and fiber. In addition, the basic knowledge of functional
property of rice bran protein concentrate was obtained, which can be
used to appropriately select the application of this value-added
product from rice bran.
Abstract: Food poisoning and infection by bacteria are of public
health significance to both developing and developed countries.
Samples of ogi (akamu) prepared from white and yellow variety of
maize sold in Uturu and Okigwe were analyzed together with the
laboratory prepared ogi for bacterial quality using the standard
microbiological methods. The analyses showed that both white and
yellow variety had total bacterial counts (cfu/g) of 4.0 ×107 and 3.9 x
107 for the laboratory prepared ogi while the commercial ogi had 5.2
x 107 and 4.9 x107, 4.9 x107 and 4.5 x107, 5.4 x107 and 5.0 x107 for
Eke-Okigwe, Up-gate and Nkwo-Achara market respectively. The
Staphylococcal counts ranged from 2.0 x 102 to 5.0 x102 and 1.0 x
102 to 4.0 x102 for the white and yellow variety from the different
markets while Staphylococcal growth was not recorded on the
laboratory prepared ogi. The laboratory prepared ogi had no Coliform
growth while the commercially prepared ogi had counts of 0.5 x103
to 1.6 x 103 for white variety and 0.3 x 103 to 1.1 x103 for yellow
variety respectively. The Lactic acid bacterial count of 3.5x106 and
3.0x106 was recorded for the laboratory ogi while the commercially
prepared ogi ranged from 3.2x106 to 4.2x106 (white variety) and 3.0
x106 to 3.9 x106 (yellow). The presence of bacteria isolates from the
commercial and laboratory fermented ogi showed that Lactobacillus
sp, Leuconostoc sp and Citrobacter sp were present in all the
samples, Micrococcus sp and Klebsiella sp were isolated from Eke-
Okigwe and ABSU-up-gate markets varieties respectively, E. coli
and Staphylococcus sp were present in Eke-Okigwe and Nkwo-
Achara markets while Salmonella sp were isolated from the three
markets. Hence, there are chances of contracting food borne diseases
from commercially prepared ogi. Therefore, there is the need for
sanitary measures in the production of fermented cereals so as to
minimize the rate of food borne pathogens during processing and
storage.
Abstract: The purpose of this project is to propose a quick and
environmentally friendly alternative to measure the quality of oils
used in food industry. There is evidence that repeated and
indiscriminate use of oils in food processing cause physicochemical
changes with formation of potentially toxic compounds that can
affect the health of consumers and cause organoleptic changes. In
order to assess the quality of oils, non-destructive optical techniques
such as Interferometry offer a rapid alternative to the use of reagents,
using only the interaction of light on the oil. Through this project, we
used interferograms of samples of oil placed under different heating
conditions to establish the changes in their quality. These
interferograms were obtained by means of a Mach-Zehnder
Interferometer using a beam of light from a HeNe laser of 10mW at
632.8nm. Each interferogram was captured, analyzed and measured
full width at half-maximum (FWHM) using the software from
Amcap and ImageJ. The total of FWHMs was organized in three
groups. It was observed that the average obtained from each of the
FWHMs of group A shows a behavior that is almost linear, therefore
it is probable that the exposure time is not relevant when the oil is
kept under constant temperature. Group B exhibits a slight
exponential model when temperature raises between 373 K and 393
K. Results of the t-Student show a probability of 95% (0.05) of the
existence of variation in the molecular composition of both samples.
Furthermore, we found a correlation between the Iodine Indexes
(Physicochemical Analysis) and the Interferograms (Optical
Analysis) of group C. Based on these results, this project highlights
the importance of the quality of the oils used in food industry and
shows how Interferometry can be a useful tool for this purpose.
Abstract: The composite flour blend consisting of corn, pearl
millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken
to prepare the extruded product and their effect on physical properties
of extrudate was studied. The extrusion process was conducted in
laboratory by using twin screw extruder. The physical characteristics
evaluated include lateral expansion, bulk density, water absorption
index, water solubility index, and rehydration ratio and moisture
retention. The Central Composite Rotatable Design (CCRD) was
used to decide the level of processing variables i.e. feed moisture
content (%), screw speed (rpm), and barrel temperature (oC) for the
experiment. The data obtained after extrusion process were analyzed
by using response surface methodology. A second order polynomial
model for the dependent variables was established to fit the
experimental data. The numerical optimization studies resulted in
127°C of barrel temperature, 246 rpm of screw speed, and 14.5% of
feed moisture as optimum variables to produce acceptable extruded
product. The responses predicted by the software for the optimum
process condition resulted in lateral expansion 126%, bulk density
0.28 g/cm3, water absorption index 4.10 g/g, water solubility index
39.90%, rehydration ratio 544% and moisture retention 11.90% with
75% desirability.