Abstract: Interaction effects of xanthan gum (XG), carboxymethyl
cellulose (CMC), and locust bean gum (LBG) on the flow properties
of oil-in-water emulsions were investigated by a mixture design
experiment. Blends of XG, CMC and LBG were prepared according
to an augmented simplex-centroid mixture design (10 points) and used
at 0.5% (wt/wt) in the emulsion formulations. An appropriate
mathematical model was fitted to express each response as a function
of the proportions of the blend components that are able to
empirically predict the response to any blend of combination of the
components. The synergistic interaction effect of the ternary
XG:CMC:LBG blends at approximately 33-67% XG levels was
shown to be much stronger than that of the binary XG:LBG blend at
50% XG level (p < 0.05). Nevertheless, an antagonistic interaction
effect became significant as CMC level in blends was more than 33%
(p < 0.05). Yield stress and apparent viscosity (at 10 s-1) responses
were successfully fitted with a special quartic model while flow
behaviour index and consistency coefficient were fitted with a full
quartic model (R2
adjusted ≥ 0.90). This study found that a mixture
design approach could serve as a valuable tool in better elucidating
and predicting the interaction effects beyond the conventional twocomponent
blends.
Abstract: Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. To evaluate the effect of the time/ temperature binomial of the cryogenic frozen tunnel in the amount of glazing watera Central Composite Rotatable Design was used, with application of the Response Surface Methodology. The results reveal that the time/ temperature obtained for pink cusk-eel in experimental conditions for glazing water are similar to the industrial process, but for red fish and merluza the industrial process needs some adjustments. Control charts were established and implementedto control the amount of glazing water on sardine and merluza. They show that the freezing process was statistically controlled but there were some tendencies that must be analyzed, since the trend of sample mean values approached either of the limits, mainly in merluza. Thus, appropriate actions must be taken, in order to improve the process.
Abstract: Banana is one of the most consumed fruits in the tropics and subtropics. Brazil accounts for about 9% of the world banana production. However, the production losses are as high as 30 to 40% and even much higher in some developing countries. The green banana flour is a complex carbohydrate source, including a high total starch (73.4%), resistant starch (17.5%) with functional properties. Gamma irradiation is considered to be an alternative method for food preservation. It has been performed due to the need of extending the shelf - life of foods, whilst maintaining their safety and avoiding one of the main concerns: the nutrient loss. In this work data about on the effects of ionizing radiation on the physicochemical analysis (carbohydrate, proteins, lipids, alimentary fiber, moistures and ashes) of Brazilian functional products (biscuits and bread) of the green banana pulp are presented. The caloric value was calculated. No significant difference was observed between the samples of irradiated and non – irradiated green banana biscuits with the following determinations: carbohydrates, proteins, alimentary fiber and ashes. Only a small significant difference was found in lipids (macronutrients). The results of physical chemical analysis of the irradiated and non- irradiated green banana bread non- irradiated showed no significant difference with the following determinations: carbohydrates, lipids (macronutrients), moisture, ashes and caloric value. A small difference was found in proteins (macronutrients). Irradiation of functional products (biscuits and bread) with doses of 1 and 3kGy maintained their original macronutrients content, showing good radioresistance.
Abstract: Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yogurts were prepared presenting the following proportion of goat and sheep milk respectively: C100 – 100%; C80 – 80%/20%; C60 – 60%/40%; C50 – 50%/50%. The goat milk was from the Serrana Jarmelista breed and the sheep milk from the Serra da Estrela breed. The inclusion of sheep milk improved attractiveness to consumers, and it also improved the nutritional value of the product, mainly the fatty acid and mineral contents. The C50 yogurt was preferred by 28% of the panellists, followed by the C100 with 16% and the commercial cow yogurt was 40% of preferences.
Abstract: Raisin Concentrate (RC) are the most important
products obtained in the raisin processing industries. These RC
products are now used to make the syrups, drinks and confectionery
productions and introduced as natural substitute for sugar in food
applications. Iran is a one of the biggest raisin exporter in the world
but unfortunately despite a good raw material, no serious effort to
extract the RC has been taken in Iran. Therefore, in this paper, we
determined and analyzed affected parameters on extracting RC
process and then optimizing these parameters for design the
extracting RC process in two types of raisin (round and long)
produced in Khorasan region. Two levels of solvent (1:1 and 2:1),
three levels of extraction temperature (60°C, 70°C and 80°C), and
three levels of concentration temperature (50°C, 60°C and 70°C)
were the treatments. Finally physicochemical characteristics of the
obtained concentrate such as color, viscosity, percentage of reduction
sugar, acidity and the microbial tests (mould and yeast) were
counted. The analysis was performed on the basis of factorial in the
form of completely randomized design (CRD) and Duncan's multiple
range test (DMRT) was used for the comparison of the means.
Statistical analysis of results showed that optimal conditions for
production of concentrate is round raisins when the solvent ratio was
2:1 with extraction temperature of 60°C and then concentration
temperature of 50°C. Round raisin is cheaper than the long one, and
it is more economical to concentrate production. Furthermore, round
raisin has more aromas and the less color degree with increasing the
temperature of concentration and extraction. Finally, according to
mentioned factors the concentrate of round raisin is recommended.
Abstract: Hydroxymethylfurfural (HMF) is formed by thermally
treating products rich in carbohydrates. HMF and other furan
derivatives are toxic.
The aim of the research was to establish the content of HMF in
gingerbread biscuits with honey and sugar syrup additives by using
three leavening agents— ammonium carbonate (NH4HCO3 and
(NH4)2CO3), baking powder, and baking soda (NaHCO3).
The content of HMF is significantly affected by the leavening
agent used. The content of HMF with honey where ammonium
carbonate was used as additive range from 5.7 to 27.3mg 100g-1, but
when sugar syrup is used the content varies from 2.3 to 7.4mg 100g-1.
When baking powder and baking soda are used as leavening agents,
the content of HMF exceeds 4mg 100g-1 in the event honey had been
added and the baking time had been longer (10 minutes at 180°C or
9 minutes at 200°C).
Abstract: Six parameters, the effective diffusivity (De),
activation energy of De, pre-exponential factor of De, amount
(ASOW) of self-organized water species, and amplitude (α) of the
forced oscillation of the molecular mobility (1/tC) derived from the
forced cyclic temperature change operation, were characterized by
using six typical foods, squid, sardines, scallops, salmon, beef, and
pork, as a function of the correlation time (tC) of the water molecule-s
proton retained in the foods. Each of the six parameters was clearly
divided into the water species A1 and A2 at a specified value of tC
=10-8s (=CtC), indicating an anomalous change in the physicochemical
nature of the water species at the CtC. The forced oscillation of 1/tC
clearly demonstrated a characteristic mode depending on the food
shown as a three dimensional map associated with 1/tC, the amount of
self-organized water, and tC.
Abstract: Structured phospholipids from commercial soybean
lecithin with oil enriched omega-3 fatty acid form by product of tuna
canning is alternative procedure to provides the stability of omega-3
fatty acid structure and increase these bioactive function in
metabolism. Best treatment condition was obtain in 18 hours
acidolysis reaction with 30% enzyme concentration, which EPADHA
incorporation level was 127,47 mg/g and incorporation
percentage of EPA-DHA was 51,04% at phospholipids structure.
This structured phospolipids could reduce atherosclerosis risk in
male Sprague dawley rat. Provision of structured phospholipids has
significant effect (α = 0.05) on changes in lipid profile, intima-media
thickness of aorta rats (male Sprague dawley) fed atherogenic diet.
Structured phospholipids intake can lower total cholesterol 78.36
mg/dL, total triglycerides 94,57 mg/dL, LDL levels 87.08 mg/dL and
increased HDL level as much as 12,64 mg/dL in 10 weeks cares.
Structured phospholipids intake also can prevent the thickening of
the intima-media layer of the aorta.
Abstract: The effects of coatings based on sodium alginate (S.A) and carboxyl methyl cellulose (CMC) on the color and moisture characteristics of potato round slices were investigated. It is the first time that this combination of polysaccharides is used as edible coating which alone had the best performance as inhibitor of potato color discoloration during the storage of 15 days at 4oC. When ascorbic acid (AA) and green tea (GT) were added in the above edible coating its effects on potato round slices changed. The mixtures of sodium alginate and carboxyl methyl cellulose with ascorbic acid or with green tea behave as a potential moisture barrier, resulting to the extent of potato samples self–life. These data suggests that both GT and AA are potential inhibitors of dehydration in potatoes and not only natural antioxidants.
Abstract: Anchovy (Engraulis Encrasicholus) and sardine
(Sardina Pilchardus) are blue fishes linked to our alimentary tradition
of Mediterranean. In our work, particularly, we tested for the first
time physical and enzymatic methods to verify the freshness of
species of blue fish, anchovy and sardine of Mediterranean. In
connection with to the lowering of the pH after post-mortem stage we
assisted to a increase in proteolytic activity of calpaine and catpsine.
Already after 2 h in post-mortem there was a significant increase.
Abstract: The overall objective of this research is a strain
improvement technology for efficient pectinase production. A novel
cells cultivation technology by immobilization of fungal cells has
been studied in long time continuous fermentations. Immobilization
was achieved by using of new material for absorption of stores of
immobilized cultures which was for the first time used for
immobilization of microorganisms. Effects of various conditions of
nitrogen and carbon nutrition on the biosynthesis of pectolytic
enzymes in Aspergillus awamori 1-8 strain were studied. Proposed
cultivation technology along with optimization of media components
for pectinase overproduction led to increased pectinase productivity
in Aspergillus awamori 1-8 from 7 to 8 times. Proposed technology
can be applied successfully for production of major industrial
enzymes such as α-amylase, protease, collagenase etc.
Abstract: Mycotoxin (aflatoxins) contamination of peanuts is a
great concern for human health. A total of 72 samples of unripe,
roasted, and salty peanuts were collected randomly from Pothohar
plateau of Pakistan for the assessment of aflatoxin. Samples were
dried, ground and extracted by acetonitrile (84%). The filtered
extracts were cleaned up by MycoSep-226 and analyzed by high
performance liquid chromatography with flourescence detector.
Quantification limit of Aflatoxin was 1 μg/kg and 70% Recovery was
observed in spiked samples in the range 1–10 μg/kg. The screening
of mycotoxins indicated that aflatoxins were present in most of the
samples being detected in 82%, in concentrations from 14.25 μg/kg
to 98.80 μg/kg. Optimal conditions for mycotoxin production and
fungal growth are frequently found in the crop fields as well as in
store houses. Human exposure of such toxin can be controlled by
pointed out such awareness and implemented the regulations.
Abstract: Pummelo is known to be the largest of all citrus fruits, with expected ratio of 2:1 (w/v) of producing juice, is an attractive opportunity for Malaysia to expand pummelo-s influence and marketability over the international market of juices. The purpose of this study is to identify and quantify the phenolic compounds in two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52). Identifications of polyphenols composition were done using High Performance Liquid Chromatography Diode Array Detection (HPLC-DAD). The phenolic compounds that were found in both varieties were hydroxycinnamic acids and flavonones. This study proved that Tambun variety has the highest antioxidant and phenolic compounds in comparison to Ledang variety. However, considerations have to be made to suit consumer-s taste bud and the amount of enzyme needed to clarify the juice for its marketability.
Abstract: This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine
Abstract: Plants are rich sources of bioactive compounds. In this study the photochemical screening of hexane, ethanolic and aqueous extracts of roots and latex of jojoba (Simmondsia chinensis) plant revealed the presence of saponins, tannins, alkaloids, steroids and glycosides. Ethanolic extract was found to be richer in these metabolites than hexane, aqueous extracts and latex. The extracts and latex displayed effective antimicrobial activity against Salmonella typhimurium, Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus flavus. The increase in volume of the extracts and latex caused more activity, as shown by zones of inhibition. Candida albicans growth was inhibited only by hexane extract. Jojoba latex was not effective against Candida albicans at 0.1 and 0.5 ml extracts concentration but showed 5mm zone of inhibition at (1.0 ml). Lower volume (0.1ml) of latex encouraged Aspergillus flavus growth, while at (1.00 ml) reduced its mycelial growth. Thus, jojoba root extracts and latex can be of potential natural antimicrobial agents.
Abstract: In the present research, two nutraceuticals made from
red grape and walnut that showed previously to improve kidney
dysfunction were incorporated separately into functional foods' bread
made from barley and rice bran. The functional foods were evaluated
in rats in which chronic renal failure was induced through feeding
diet rich in adenine and phosphate (APD). The evaluation based on
assessing kidney function, oxidative stress, inflammatory biomarkers
and body weight gain. Results showed induction of chronic kidney
failure reflected in significant increase in plasma urea, creatinine,
malondialdehyde, tumor necrosis factor- α and low density
lipoprotein cholesterol along with significant reduction of plasma
albumin, and total antioxidant and creatinine clearance and body
weight gain on feeding APD compared to control healthy group.
Feeding the functional foods produced amelioration in the different
biochemical parameters and body weight gain indicating
improvement in kidney function.
Abstract: This study investigated the use of modified
atmosphere packaging (MAP) and different packaging to extend the
shelf life of Barbari flat bread. Three atmospheres including 70%CO2
and 30%N2, 50% CO2 and 50%N2 and a normal air as control were
used. The bread samples were packaged in three type pouches. The
shelf life was determined by appearance of mold and yeast (M +Y) in
Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative
humidity. The results showed that it is possible to prolong the shelf
life of Barbari bread from four days to about 21 days by using
modified atmosphere packaging with high carbon dioxide
concentration and high-barrier laminated and vacuum bags packages.
However, the hardness of samples kept in MAP increase significantly
by increase of carbon dioxide concentration. The correlation
coefficient (r) between headspace CO2 concentration and hardness
was 0.997, 0.997 and 0.599 for A, B and C packaging respectively.
High negative correlation coefficients were found between the crumb
moisture and the hardness values in various packaging. There were
significant negative correlation coefficients between sensory
parameters and hardness of texture.
Abstract: An important goal of parboiling is a decrease of rice broken percentage and at the beginning Selected paddy of variety of rice Tarom and soaked at three different temperatures 45 Cº, 65 Cº and 80 Cº orderly for 5 hours, 4 hours and 1.5 hours to moisture of 40 % and then in steaming stage to operate these action two steaming methods are selected steaming under pressure condition and steaming in atmosphere pressure and In the first method after exerting air, the steam pressure is increase to 1 Kg/Cm2 which is done in two different duration times of 2.5 and 5 minutes and in second method used of three times of 5,10 and 15 minutes and dry to 8% moisture and decreases of rice broken percentage at best condition in variety of Tarom of 37.2 % to 7.3 % and increases yield percentage at best condition in variety of Tarom of 69.4 % to 75.93 % and bran percentage decreased in variety of Tarom of 9.53 % to 2.2-3.2 % and this issue cause increases yield percentage in rice and use of This method is very significant for our country because broken percentage of rice in our country is 23-33 %.
Abstract: The development of the poultry industry in Albania is mainly based on the existence of intensive modern farms with huge capacities, which often are mixed with other forms. Colibacillosis is commonly displayed regardless of the type of breeding, delivering high mortality in poultry industry. The mechanisms with which pathogen enterobacters are able to cause the infection in poultry are not yet clear. The routine diagnose in the field, followed by isolation of E. coli and species of Salmonella genres in reference laboratories cannot lead in classification or full recognition of circulative strains in a territory, if it is not performed a differentiation among the present microorganisms in intensive farms and those in rural areas. In this study were isolated 1.496 strains of E. coli and 378 Salmonella spp. This study, presents distribution of poultry pathogenosity of E.coli and Salmonella spp., based on the usage of innovative diagnostic methods.
Abstract: In the present work, the effective moisture diffusivity
and activation energy were calculated using an infinite series solution
of Fick-s diffusion equation. The results showed that increasing
drying temperature accelerated the drying process. All drying
experiments had only falling rate period. The average effective
moisture diffusivity values varied from 2.807x10-10 to 6.977x10-10m2
s_1 over the temperature and velocity range. The temperature
dependence of the effective moisture diffusivity for the thin layer
drying of the ginger slices was satisfactorily described by an
Arrhenius-type relationship with activation energy values of 19.313-
22.722 kJ.mol-1 within 40–70 °C and 0.8-3 ms-1 temperature range.