Journal of Food Science
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Prediction of Sorptional Equilibrium Data for Starch‐Containing Foodstuffs ABSTRACT Water accounting in a foodstuff can be done using water chemical potential to describe the equilibrium. Inspection of the structure of typical potato tissue leads to recognition of its intervening phases. Considering the chemical potential of water at each phase the corresponding amount of water can be predicted. Using these expressions and typical composition, the equilibrium water content of the foodstuff can be predicted with good agreement with experimental data. A number of correlations have been studied, concluding that the approach presented is the only one providing a good representation in the entire range of moisture contents. The method is extended to beans, white rice, peas and corn.
Journal of Food Science - Tập 47 Số 5 - Trang 1501-1507 - 1982
Equilibrium Isotherm Equations to Represent Moisture Sorption on Starch ABSTRACT Langmuir, Freundlich, BET, Harkins and Jura, Halsey, Smith, Henderson, and Chung and Pfost equations were used to fit experimental moisture sorption data at 20°C for kudzu, sweet potato, corn, potato, rice, wheat, and snake gourd starches. Goodness of fit (from calculated average residue), standard deviation, and standard error and range of water activity indicated Henderson and Chung and Pfost equations fitted the data well over a wide aw range to 0.85. The large value of constants in Henderson and Chung and Pfost equations indicated stability of the microporous structure to moisture sorption. For larger constants, the microporous structures were more stable.
Journal of Food Science - Tập 56 Số 4 - Trang 1106-1107 - 1991
Isolation and Identification of Aerobic Bacteria Carrying Tetracycline and Sulfonamide Resistance Genes Obtained from a Meat Processing Plant Abstract Microbial contamination in food‐processing plants can play a fundamental role in food quality and safety. The purpose of this study was to investigate aerobic bacteria carrying tetracycline and sulfonamide resistance genes from a meat processing plant as possible sources of meat contamination. One hundred swab samples from surfaces of conveyor belts, meat slicers, meat knives, benches, plastic trays, gloves, and aprons were analyzed. A total of 168 isolates belonging to 10 genera were obtained, including Pseudomonas sp. (n = 35), Acinetobacter sp. (n = 30), Aeromonas sp. (n = 20), Myroides sp. (n = 15), Serratia sp. (n = 15), Staphylococcus sp. (n = 14), Enterobacter sp. (n = 11), Escherichia coli (n = 10), Lactococcus sp. (n = 10), and Klebsiella sp. (n = 8). Of the 168 isolates investigated, 60.7% showed resistance to tetracycline and 57.7% to trimethoprim/sulfamethoxazole. The tetracycline resistance genes tet L, tet A, tet B, tet C, tet E, tet M, tet S, tet K, and tet X were found in the frequency of 7.7%, 6.0%, 4.8%, 4.8%, 3.6%, 3.6%, 3.6%, 1.2%, and 0.6%, respectively. Sulfonamide resistance genes sul 1 and sul 2 were observed in the frequency of 17.9% and 38.1%, respectively. The tetracycline resistance genes tet X was first found in Myroides sp. This investigation demonstrated that food contact surfaces in a meat processing plant may be sources of contamination of aerobic bacteria carrying tetracycline and sulfonamide antibiotic resistance genes.
Journal of Food Science - Tập 81 Số 6 - 2016
Essential Oil Bioactive Fibrous Membranes Prepared via Coaxial Electrospinning Abstract A novel antimicrobial composite material was prepared by encapsulating orange essential oil (OEO) in zein prolamine (ZP) via the coaxial electrospinning (ES) technique. By manipulating process parameters, the morphological features of ZP/OEO fibers were modulated. Fine fibers with diameters ranging from 0.7 to 2.3 μm were obtained by regulating ZP solution concentration and process parameters during the ES process. Optimal loading capacity (LC) and encapsulation efficiency (EE) of OEO in fibrous ZP mats were determined to be 22.28% and 53.68%, respectively, and were achieved using a 35 w/v% ZP ES solution. The encapsulation of OEO was found to be reliant on ZP solution concentration (the enveloping medium). SEM analysis indicates the surface morphology of ZP/OEO electrospun fibers is dependent on ZP solution loading volume, with lower ZP concentrations yielding defective fibrous structures (for example, beaded and spindled‐string like morphologies). Furthermore, this loading volume also influences OEO LC, EE, mat water contact angle and oil retention. CCK‐8 assay and cell morphology assessment (HEK293T cells) indicate no significant change with electrospun ZP and ZP/OEO fibrous membranes over an 8 h period. Antimicrobial activity assessment using Escherichia coli , suggests composite nonwovens possess sterilization properties; elucidating potential application in active food packaging, food preservation and therefore sustainability.
Journal of Food Science - Tập 82 Số 6 - Trang 1412-1422 - 2017
Is There a Potential Consumer Market for Low‐Sodium Fermented Sausages? Abstract The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2 , or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1).
Journal of Food Science - Tập 80 Số 5 - 2015
EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY ABSTRACT Nine combinations of sodium chloride (NaCl), potassium chloride (KCI), and magnesium chloride (MgCl2 ,) at high and low ionic strengths (IS) (0.42 and 0.21 respectively) and low IS with 0.13% tripotassium phosphate (K3 PO4 ) were used to determine the effects of a reduction or partial replacement of sodium on bologna characteristics and acceptability. The NaCl‐MgCl2 had significantly (P < 0.05) less stable and firm emulsion and compression hardness than NaCl or NaCl‐KCl treatments. Low IS treatments had significantly less stable and firm emulsions and lower compression hardness than high IS treatments. Adding PO4 to low IS treatments produced products similar to high IS treatments. Only slight textural changes occurred in products after 14 days of cooler (1°C) storage. High IS NaCl and NaCl‐KCl and low IS NaCl‐PO4 , NaCl‐MgCl2 ‐PO4 and NaCl‐KCl‐PO4 were found acceptable for flavor, texture, and color by consumer panels.
Journal of Food Science - Tập 45 Số 5 - Trang 1116-1121 - 1980
Antimicrobial Efficacy of Zinc Oxide Quantum Dots against <i>Listeria monocytogenes, Salmonella</i> Enteritidis, and <i>Escherichia coli</i> O157:H7 ABSTRACT: Zinc oxide quantum dots (ZnO QDs) are nanoparticles of purified powdered ZnO. These were evaluated for antimicrobial activity against Listeria monocytogenes , Salmonella Enteritidis, and Escherichia coli O157:H7. The ZnO QDs were utilized as a powder, bound in a polystyrene film (ZnO‐PS), or suspended in a polyvinylprolidone gel (ZnO‐PVP). Bacteria cultures were inoculated into culture media or liquid egg white (LEW) and incubated at 22 °C. The inhibitory efficacies of ZnO QDs against 3 pathogens were concentration dependent and also related to type of application. The ZnO‐PVP (3.2 mg ZnO/mL) treatment resulted in 5.3 log reduction of L. monocytogenes and 6.0 log reduction of E. coli O157:H7 in growth media after 48 h incubation, as compared to the controls. Listeria cells in the LEW control increased from 3.8 to 7.2 log CFU/mL during 8 d incubation, while the cells in the samples treated with 1.12 and 0.28 mg ZnO/mL were reduced to 1.4 and 3.0 log CFU/mL, respectively. After 8 d incubation, the cell populations of Salmonella in LEW in the presence of 1.12 and 0.28 mg ZnO/mL were reduced by 6.1 and 4.1 log CFU/mL over that of controls, respectively. ZnO powder and ZnO‐PVP showed significant antimicrobial activities against all 3 pathogens in growth media and LEW. ZnO‐PVP coating had less inhibitory effect than the direct addition of ZnO‐PVP. No antimicrobial activities of ZnO‐PS film were observed. This study suggested that the application of ZnO nanoparticles in food systems may be effective at inhibiting certain pathogens.
Journal of Food Science - Tập 74 Số 1 - 2009
Optimization of Microwave‐Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC‐ESI‐MS Abstract: Anthocyanins are naturally occurring compounds that impart color to fruits, vegetables, and plants. This study aims to optimize the microwave‐assisted extraction (MAE) conditions of anthocyanins from mulberry (M. atropurpurea Roxb.) using response surface methodology (RSM). A Box–Behnken experiment was employed in this regard. Methanol concentration, microwave power, and extraction time were chosen as independent variables. The optimized conditions of MAE were as follows: 59.6% acidified methanol, 425 W power, 25 (v/w) liquid‐to‐solid ratio, and 132 s time. Under these conditions, 54.72 mg anthocyanins were obtained from 1.0 g mulberry powder. Furthermore, 8 anthocyanins were identified by high‐performance liquid chromatography‐electrospray ionization‐mass spectrometry (HPLC‐ESI‐MS) in mulberry extract. The results showed that cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside are the major anthocyanins in mulberry. In addition, in comparison with conventional extraction, MAE is more rapid and efficient for extracting anthocyanins from mulberry.
Journal of Food Science - Tập 77 Số 1 - 2012
Physical, Mechanical, and Barrier Properties of Carp and Mammalian Skin Gelatin Films Abstract: Films of 0.11 to 0.13 mm thickness were prepared using gelatins from the skins of cultured freshwater carp species and mammalian gelatins viz., porcine and bovine skin gelatin. A comparative study was made on the physical, mechanical, and barrier properties of these films. The amino acid composition, gel strength, clarity, and gel setting point of the gelatins were also determined. Carp skin gelatins had a lower imino acid content (19.16% to 20.86%) than mammalian skin gelatins (22.91% to 23.7%). Grass carp gelatin had gel strength of 230.2 B that is comparable to the reported value for bovine skin gelatin (227.2 B). The bloom values of rohu and common carp skin gelatins were 188.6 B and 181.3 B, respectively, which were significantly lower than mammalian gelatins. Mammalian gels have significantly higher (P < 0.05) setting temperatures (23.7 to 24.2 °C) than carp skin gelatins. Tensile strength (TS) was lowest for films from common carp and rohu skin gelatin (490 and 497 kg/cm2 , respectively) and highest for porcine skin gelatin film. The degree of transparency (L *) was significantly higher for films from grass carp, bovine hide, and pork skin gelatin films. Carp skin gelatin films had significantly lower water vapor permeability (WVP) and oxygen permeability (OP) than mammalian skin gelatin films, which indicated that carp skin gelatin based films have superior barrier properties than mammalian skin gelatin films.Practical Application: Carp species viz., rohu, common carp, and grass carp form the bulk of the aquaculture production in India and studies have shown that the filleting waste of these species, particularly skin can be a good source of gelatin with functional properties comparable to mammalian gelatins. Films prepared from these sources have good potential as replacer for mammalian gelatin based edible films. A comparative study of the physical, mechanical, and barrier properties of these films with mammalian gelatin films will give a better understanding of the specific areas of application viz., quality preservation and shelf life extension of muscle foods.
Journal of Food Science - Tập 75 Số 9 - 2010
Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates ABSTRACT: Protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase(r) 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolysates (11.5% to 17.3% hydrolysis degree [DH]) and protein recovery ranging from 47% to 70%. Size exclusion chromatography of hydrolysates showed that small peptides increased only at high DH. The nitrogen solubility index (NSI) of hydrolysates was higher than 75% over a wide range of pH values, whereas hydrolysates with high DH had the best solubility. Emulsifying capacity, emulsion stability, and fat absorption capacity were better when DH was low.
Journal of Food Science - Tập 69 Số 8 - 2004
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