International Journal of Food Science and Technology
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Deep fat frying characteristics of chickpea flour suspensions Chickpea (Cicer arietinum ) (Bengal gram) flour suspensions are widely used in the preparation of oriental traditional snacks and sweets. We investigated the frying characteristics of small and large boondi , a traditional product made by deep fat frying the droplets of chickpea flour suspensions. The rate of water loss during frying was much higher than that of oil uptake. Towards the end of frying, the bulk densities of small and large boondis were similar and remained constant. The analysis of microstructure of the product indicated that there were large pores and vacuoles inside, whereas the outer surface remained fairly smooth with fewer smaller pores. The colour changes during frying were described in terms of tristimulus values (brightness, hue and chroma) and yellowness, of which brightness decreased markedly; the colour of the product changed from bright yellowish orange (raw batter) to dull orange (finished product).
International Journal of Food Science and Technology - Tập 36 Số 5 - Trang 499-507 - 2001
Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen Summary The influences of lactic acid bacteria (LAB) on biogenic amines formation by foodborne pathogens (FBP) were investigated. Biogenic amines production by single and mix cultures was tested in histidine decarboxylase broth. All of the mix cultures (LAB with FBP) inhibited significantly (P < 0.05) the ammonia accumulation except for Escherichia coli with Lactococcus lactic subsp. lactic and Lactobacillus plantarum . Although LAB with most of the pathogen showed considerably stimulation effects on putrescine, cadaverine, spermine, 2‐phenylethylamine, histamine (HIS), tyramine, trimethylamine, dopamine and agmatine (AGM), some of the LAB with pathogens showed poor inhibition effect on different amines formation. HIS production by Klebiella pneumonia was 0.16 mg L−1 , whereas HIS value in presence of Lb. plantarum increased to 30.92 mg L−1 . Consequently, LAB inhibition of the ammonium production by FBP is favourable, while the stimulation effects of LAB on biogenic amines formation by FBPs are not desirable for food industry.
International Journal of Food Science and Technology - Tập 46 Số 3 - Trang 478-484 - 2011
Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi Summary The effects of one group mixed starter cultures, combined with Lactobacillus casei , Streptococcus lactis , Saccharomyces cerevisiae Hansen, and Monascus anka , and a batch without starter as control on biogenic amines accumulation in the bighead carp surimi during fermentation were investigated. Determination of five different biogenic amines was carried out by reverse‐phase high‐performance liquid chromatography with UV detection. Results showed that mixed starter cultures decreased the pH quickly from initial pH value of 6.4 to 5.2, inhibited the growth of contaminant microorganisms, such as Enterobacteriaceae and Pseudomonas , present in the raw materials, and suppressed the accumulation of histamine, tyramines, spermine and spermidine. Fermentation inoculated with combination of Lactobacillus casei , Streptococcus lactis , Saccharomyces cerevisiae Hansen, and Monascus anka with negative‐decarboxylase activity may prevent biogenic amine formation in the fermented ssurimi and improve hygienic quality of fermented surimi.
International Journal of Food Science and Technology - Tập 45 Số 5 - Trang 930-936 - 2010
Biogenic amines formation in Atlantic herring (<i>Clupea harengus</i>) stored under modified atmosphere packaging using a rapid HPLC method A rapid high‐performance liquid chromatographic (HPLC) method for the determination of nine biogenic amines and trimethylamine (TMA) was developed. A derivatization procedure is reported. It involves dissolving benzoyl chloride in acetonitrile to enhance its reaction with biogenic amines. This was compared with benzoyl chloride dissolved in methanol and with only benzoyl chloride to find the optimal condition for benzoylation of biogenic amines in terms of time and derivatization conditions. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water and took less than 7 min to complete the analysis. The application of this method to detect biogenic amines in herring stored at 2 ± 2 °C and in modified atmosphere packing (MAP) was investigated. The concentrations of amines in herring held at 2 ± 2 °C increased more rapidly than herring stored in MAP. The level of TMA in herring held at 2 ± 2 °C was higher than herring stored in MAP. No significant differences were found in histamine concentrations between herring stored at 2 ± 2 °C and in MAP during the early stages of storage period but there was a significant difference (P < 0.05) after 6 days of storage. Significant differences were found (P < 0.05) in concentrations of putrescine (after 6 days) and cadaverine (after 4 days) between herring held at 2 ± 2 °C and in MAP.
International Journal of Food Science and Technology - Tập 37 Số 5 - Trang 515-522 - 2002
Preharvest application of methyl jasmonate increases fruit quality and antioxidant capacity in raspberries Summary The effects of preharvest methyl jasmonate (MJ) application on fruit quality, flavonoid content and antioxidant capacity in black raspberry cv. Jewel (Rubus occidentalis L) and red raspberry cv. Autumn Bliss (Rubus idaeus subsp.) were studied under field condition. Raspberries treated with MJ had higher soluble solids content, total sugars, fructose, glucose, sucrose and lower titratable acids (TAs), malic acid and citric acid than untreated fruit. MJ also significantly enhanced the content of flavonoids and the antioxidant capacities in the fruit. The cv. Jewel had higher soluble solids and lower TAs compared with the cv. Autumn Bliss. On the basis of fresh weight of fruit, ‘Jewel’ also had significantly higher anthocyanin, total phenolic content and antioxidant activity than ‘Autumn Bliss’.
International Journal of Food Science and Technology - Tập 40 Số 2 - Trang 187-195 - 2005
Anti‐cancer function of phytic acid Summary Inositol hexaphosphate (InsP 6 a.k.a. phytic acid or IP6 ) is ubiquitous. In the plant kingdom it is particularly abundant in cereals and legumes; in much smaller amounts IP6 and its lower phosphorylated forms (IP1−5 ) are contained in most mammalian cells, where they are important in regulating vital cellular functions. Both in vivo and in vitro experiments have demonstrated striking anticancer (preventive as well as therapeutic) effects of IP6 . Inositol also is anti‐carcinogenic, albeit to a lesser extent; it acts synergistically IP6 in inhibiting cancer. In addition to reduction in cell proliferation, IP6 increases differentiation of malignant cells often resulting in reversion to the normal phenotype. IP6 is quickly absorbed from the rat stomach and upper intestine and distributed as inositol and IP1 . In vitro , it is instantaneously taken up by malignant cells undergoing variable dephosphorylation to inositol and IP1−5 , pointing towards their role in mediating the action of IP6 . In humans, IP6 has recently been detected in urine, plasma and other biological fluids; the levels fluctuating with ingestion or deprivation of IP6 or IP6 ‐rich diet. As IP6 is high in high‐fibre diets, these also may explain, at least in part, the epidemiological observation showing the association of ingesting high‐fibre diets with a lower incidence of certain cancers. Along with safety, the reproducible efficacy of IP6 and inositol in the prevention of cancer in laboratory animals warrant their inclusion in our strategies for cancer prevention and perhaps therapy in humans. Aside from the anticancer action, IP6 and inositol also have numerous other health benefits. All these facts of normal physiological presence of IP6 in our body the level of which fluctuates with intake, association of an IP6 ‐rich diet with low incidence of several diseases and vice versa, and finally reversal of some of these conditions, at least in part, by IP6 supplementation strongly argue in favour of its inclusion as an essential nutrient or perhaps a vitamin.
International Journal of Food Science and Technology - Tập 37 Số 7 - Trang 769-782 - 2002
Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates Summary The aim of this work was to enhance emulsification properties of canola proteins through enzymatic proteolysis and pH variaton. Canola protein isolate (CPI ) and hydrolysates (CPH s) were used to form emulsions at pH 4.0, 7.0 and 9.0 followed by storage at 4 or 25 °C for 7 days. Controlled enzymatic hydrolysis led to increased peptide bond cleavage with time (0.23 g/100 g in CPI to 7.18 g/100 g after 24‐h Alcalase hydrolysis). Generally, oil droplet sizes were smaller for emulsions made at pH 9.0, which suggest better quality than those made at pH 4.0 and 7.0. Trypsin hydrolysate emulsions were the most physically stable at pH 7.0 and 9.0; in contrast, the pepsin hydrolysate emulsions were unstable at all conditions. The results suggest that selective enzymatic hydrolysis could play an important role in enhancing successful incorporation of canola proteins and peptides into food systems as protein emulsifiers.
International Journal of Food Science and Technology - Tập 53 Số 10 - Trang 2316-2324 - 2018
Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties Edible composite films comprised of wheat gluten as the structural matrix and various concentrations of different lipids as the moisture barrier component were tested for water vapour permeability, dispersion in water, opacity and mechanical properties. the effects of lipids on the functional properties of gluten‐based composite films depended on the lipid characteristics and on the interactions between the lipid and the protein structural matrix. Beeswax, a solid and highly hydrophobic lipid, was the most effective lipid for improving moisture barrier properties of films; but these films were opaque, weak and disintegrated easily in water. Combining wheat gluten proteins with a diacetyl tartaric ester of monoglycerides reduced water vapour permeability, increased strength and maintained transparency.
International Journal of Food Science and Technology - Tập 29 Số 1 - Trang 39-50 - 1994
Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review Summary Packaging made from biodegradable biopolymers such as proteins, polysaccharides and lipids is a promising alternative to synthetic polymers. Films made from these biopolymers exhibit certain disadvantages in terms of their mechanical, barrier and physicochemical properties. Plasticisers, nanoparticles, lipids and antimicrobial compounds can be added to them to improve these properties. The tendency of biopolymer films to brittleness can be mitigated by adding plasticisers and/or nanoparticles. These films also tend to have high water vapour permeability, which can be reduced by adding lipids and/or nanoparticles. Incorporating natural compounds with antimicrobial activity into biopolymer films can provide them the advantages of maintaining food safety and extending shelf life. Addition of plasticisers, nanoparticles, lipids and/or antimicrobial compounds to biopolymer films can help to make them comparable to conventional synthetic films with the advantages that they reduce pollution and are biodegradable.
International Journal of Food Science and Technology - Tập 51 Số 9 - Trang 1967-1978 - 2016
Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis Summary This study aimed to determine optimum preparation conditions of sea cucumber ovum hydrolysates–calcium (SCOH s–Ca) complexes by Box–Behnken design and further elucidate their microstructure characteristics using Fourier transform infrared spectroscopy, scanning electron microscope, atomic force microscopy and dynamic light scattering. The predicted calcium‐chelating capacity under the optimum conditions of the process variables was very close to the experimental value (53.45 ± 0.29 mg g−1 ) determined in the batch experiment. Results demonstrated that the calcium bind to the SCOH s to form the SCOH s–Ca complexes primarily via interactions with carboxyl oxygen and amino nitrogen atoms. The prepared SCOH s–Ca complexes formed compact nanoparticles and exhibited a fold and porous network structure. These changes could be attributed to the interaction between peptides and calcium ions. Our findings provide a theoretical basis for the development of new calcium preparations as well as the high‐value utilisation of sea cucumber by‐products.
International Journal of Food Science and Technology - Tập 52 Số 8 - Trang 1914-1922 - 2017
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