bluuebunny/crossref_metadata_2025 huggingface dataset:
Antioxidant Activity and Protective Effect on DNA Cleavage of Resveratrol
Authors: Acquaviva R. , Russo A. , Campisi A. , Sorrenti V. , Di Giacomo C. , Barcellona M.L. , Avitabile M. , Vanella A.
Published: July 2006

ABSTRACT: The major natural polyphenols of wine are flavonoids. Red wine also contains a natural phytoalexin called resveratrol which recently has been the subject of conflicting reports regarding its protective role against cardiovascular diseases. We have investigated the free radical scavenging capacity of resveratrol, its effects on xanthine oxidase (XO) activity, spontaneous membrane lipid oxidation, and DNA cleavage. Resveratrol showed a dose‐dependent free radical scavenging activity, significant inhibition of XO activity, an anti‐lipoperoxidative capacity, and a protective effect on DNA cleavage. The antioxidant capacity of resveratrol is ascribed to the concomitant activities of scavenging free radicals, metal chelating, and inhibition of some enzymes involved in free radical generation.
Mass Transfer and Solute Diffusion in Brined Cucumbers
Authors: Fasina O. , Fleming H. , Thompson R.
Published: July 2006

ABSTRACT: The exchange of malic acid, lactic acid, NaCl, and sugar between cucumber and cover brine was monitored over a course of 16 days for 5 sizes of cucumbers. Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest. In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of cucumbers. Diffusion coefficient of sugar was estimated to vary from 1.80 × 10–9 to 9.18 × 10–9 m2/s. Solute sorption rate from the exponential model varied from 0.0204 to 0.233 h‐1 and decreased with increase in cucumber size and solute molecular weight.
Effect of Sodium Chloride Particle Size and Shape on Nonelectrostatic and Electrostatic Coating of Popcorn
Authors: Miller M.J. , Barringer S.A.
Published: July 2006

ABSTRACT: Sodium chloride of different shapes (hollow pyramid, crushed flake, cube, and porous cube) and sizes (50‐200 mesh) were applied by nonelectrostatic and electrostatic powder coating to popcorn coated with 1.2 to 3.3% soybean oil. Electrostatic coating was more efficient than nonelectrostatic in all cases. The smaller the particles, the higher the coating efficiency for both electrostatic and nonelectrostatic coating. Crushed flake and hollow pyramid were more efficient than cube and porous cube shapes. Coating efficiency improved as the oil content increased for nonelectrostatic but not electrostatic coating. Use of electrostatic coating can reduce waste and provide a more efficient coating method by decreasing seasoning or oil needed to reach the target level.
Soy Protein Isolate/Corn‐Zein Laminated Films: Transport and Mechanical Properties
Authors: Pol H. , Dawson P. , Acton J. , Ogale A.
Published: July 2006

ABSTRACT: Soy protein films were thermally laminated with either single or double coats of corn‐zein. Microstructural characterization of the surfaces and cross‐sections reveals a ductile protein matrix of the soy component, but a brittle layered structure for the corn‐zein component. The hydrophobic nature of the corn‐zein improved the water vapor barrier properties of the laminates, while the superior oxygen barrier characteristics remained unaffected, as compared with the base soy film. The haze values of the laminates increased without much change in total light transmission. Tensile properties supported observations from microscopy, in that tensile properties indicated ductile behavior of the soy films, but a brittle behavior for the double‐coat laminates.
Reduction of Brochothrix thermosphacta and Salmonella Serotype Typhimurium on Vacuum‐Packaged Fresh Beef Treated with Nisin and Nisin Combined with EDTA
Authors: Tu L. , Mustapha A.
Published: July 2006

ABSTRACT: The effect of nisin and nisin/EDTA followed by vacuum packaging on the reduction of Brochothrix thermosphacta and Salmonella typhimurium counts on beef was investigated. Beef cubes, inoculated with either bacteria, were dipped in nisin, or nisin combined with EDTA solutions, vacuum packaged, and stored at 4 °C for up to 25 d. Growth of B. thermosphacta was completely inhibited by nisin and nisin/EDTA by up to 6.76 log10 CFU/ml. However, neither treatment showed significant effects against S. Typhimurium. Thus, nisin or nisin/EDTA treatment, followed by vacuum packaging under refrigerated conditions could increase the shelf life of fresh beef by inhibiting the growth of B. thermosphacta, an important spoilage organism in beef.
Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions
Authors: Du W‐X. , Lin C‐M. , Huang T. , Kim J. , Marshall M. , Wei C‐I.
Published: July 2006

ABSTRACT: The feasibility of using an electronic nose (AromaScanTM) to assess seafood quality was studied with salmon fillets stored at ‐20, 4, and 10 °C for 14 d. AromaScan mappings of these fillets were compared to their timerelated changes in microbial counts, histamine contents, and sensory panel evaluations. Fillets stored at 10 °C had respective bacterial counts of 8.90 and 9.06 log10 CFU/g after 7 and 9 d. The mappings for the 10 °C fillets were separated from those of fresh fillets by Day 3, and continued to separate further as storage time increased. An electronic nose can be used as an assisting instrument to a sensory panel in evaluating seafood quality.
Surimi‐Derived Elver Substitutes: Microscopic Appearance and Physicochemical and Sensory Properties
Authors: Lombardero‐Fernández M. , Fernández‐Fernández E. , Montouto‐Graña M. , Romero‐Rodríguez M.A. , Vázquez‐Odériz M.L.
Published: July 2006

ABSTRACT: Elver substitutes made from kamaboko‐type fish gels have recently been introduced onto the market in Spain. Kamaboko is made by addition of 2.5 to 3.0% salt, and optionally other additives, to surimi (minced fish). The present study investigated the usefulness of microscopy techniques for characterizing the structure and composition of two elver substitutes of this type. Sensory and physicochemical analyses were also performed, with the aim of defining the organoleptic characteristics of these products. The results obtained indicate that microscopy techniques are useful for rapid identification of certain additives in products of this type. Furthermore, many of the between‐brand differences in microscopic appearance showed clear correspondence with differences in physicochemical and sensory properties.
Changes in β‐Carotene and Vitamin A Contents of Vitamin A‐rich Foods in Thailand During Preservation and Storage
Authors: Chavasit V. , Pisaphab R. , Sungpuag P. , Jittinandana S. , Wasantwisut E.
Published: July 2006

ABSTRACT: To prolong consumption of β‐carotene and vitamin A‐rich foods in Thailand during off‐season, plant foods such as ripe mango, ripe papaya, pumpkin, Pak Sien (a local Thai vegetable), and Chinese green cabbage were preserved by candying and pickling. Chicken liver was incorporated into local rice‐flour chips. Pumpkin was also stored as fresh whole fruit at room temperature. β‐Carotene loss in candied mango and papaya during processing was 17 to 18%, and loss continued from 30 to 40% during storage over 3 months. In contrast, β‐ carotene contents increased during fermentation of pickled Pak Sien and Chinese green cabbage, ranging from 30 to 40%. A 3‐month storage of fresh whole pumpkin in the shade led to as much as a 1263% increase of β‐carotene concentrations. On the other hand, vitamin A content was reduced about 50% during the processing of fried chicken liver chips and continued to lose 16% more during storage.
Stability of N‐Acetylglutamine and Glutamine in Aqueous Solution and in a Liquid Nutritional Product by an Improved HPLC Method
Authors: Snowden M.K. , Baxter J.H. , Mamula Bergana M. , Reyzer I. , Pound V.
Published: July 2006

ABSTRACT: Stability of N‐acetylglutamine (NAQ) in aqueous solutions from pH 2.0 to 8.0 and at 100 °C and in a liquid nutritional product was compared to glutamine using an improved HPLC method that allowed quantitation of degradation products. NAQ was stable for 6 mo at pH > 4.0 at about 20 °C. N‐acetylglutamic acid, the major degradation, was found in samples stored for ≥ 2 wk. At pH 4.0 and higher, it remained at < 1% through 6 mo. At pH 2.0 and 3.0, N‐(2,6‐dioxo‐3‐piperidinyl) acetamide was also detected. Pyroglutamic acid formed at pH ≤ 3.0. No degradation of NAQ was observed in a liquid nutritional product (pH = 6.5) after 3 mo.
Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato Juices
Authors: Goodman C.L. , Fawcett S. , Barringer S.A.
Published: July 2006

ABSTRACT: Two methods are used commercially to produce tomato juice: hot break and cold break. Tomatoes were chopped and allowed to sit for various time intervals to simulate the cold break process. Zero was hot break, and 2 to 24 min represented cold break. Sensory, volatile, color, and viscosity analyses were conducted to determine which hold time produced the optimum juice. Sensory panelists rated 15 min cold break most fresh and liked over hot break. Lipoxygenase‐initiated volatiles increased from hot to cold break. No overall color difference was found between hold times. Viscosity decreased from hot to cold break. The cold break process can be used to produce a premium flavored tomato juice.
Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United States
Authors: Holben D.H.
Published: July 2006

ABSTRACT: The selenium (Se) content (AOAC fluorometric method) of: 1) raw and cooked venison, squirrel, and beef from a low selenium region of the United States and 2) nonregion‐raised beef was assessed and compared by region, species, and gender. For both raw and cooked meats, the Se content of venison was not different from region‐raised beef (p > .05), and their contents were generally less than squirrel, which was less than nonregion‐raised beef (p < .05). Gender and age did not influence Se content of the meats. Field‐dressed weight did not affect Se content of deer, and antler size did not impact Se content of meat from male deer.
Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet Taste
Authors: Gomez M. , Lajolo F. , Cordenunsi B.
Published: July 2006

ABSTRACT: Fruit ripening is closely associated with compositional and structural changes which can occur before or after harvesting. In papaya fruit, the period of sugar synthesis and accumulation remains poorly understood. The correlation between soluble sugar content and sweetness during papaya ripening was investigated in this study. Soluble sugars accumulated mainly when the papaya fruit was still attached to the plant. After harvest, however, there was still sucrose synthesis, and the sucrose‐phosphate synthase activity was highly correlated to the sucrose content, indicating the importance of this enzyme in the process. Sensory analysis showed that there was a dissociation between sugar content and sweet sensory perception, while the pulp softening showed high correlation with the sweetness process, probably due to the easier release of cellular contents in the fully ripened tissue.
Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species
Authors: Hayes W. , White C.H. , Drake M.A.
Published: July 2006

ABSTRACT: Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined. Two strains each of P. fluorescens, P.fragi, and P. putida were evaluated. Milk (skim and whole) was double‐steamed and inoculated with 103 CFU/mL (ca) of Pseudomonas. Milk samples were stored at 5 °C for 1 mo. Plate counts were conducted every 3rd day to determine growth rates. Descriptive aroma analysis was conducted weekly (n = 4) using 10 trained panelists. All 6 strains grew at refrigeration temperatures and there was no difference in growth among strains. Type and onset of spoilage depended on strain of Pseudomonas and milkfat content. This information may aid in shelf‐life prediction of milk.
Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications
Authors: Suppakul P. , Miltz J. , Sonneveld K. , Bigger S.W.
Published: July 2006

ABSTRACT: In response to the dynamic changes in current consumer demand and market trends, the area of Active Packaging (AP) is becoming increasingly significant. Principal AP systems include those that involve oxygen scavenging, moisture absorption and control, carbon dioxide and ethanol generation, and antimicrobial (AM) migrating and nonmigrating systems. Of these active packaging systems, the AM version is of great importance. This article reviews: (1) the different categories of AP concepts with particular regard to the activity of AM packaging and its effects on food products, (2) the development of AM and AP materials, and (3) the current and future applications of AM packaging.
Protein Extraction from Heat‐stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
Authors: Tang S. , Hettiarachchy N.S. , Eswaranandam S. , Crandall P.
Published: July 2006

ABSTRACT: The effectiveness of 3 carbohydrases for protein extraction from heat‐stabilized defatted rice bran (HDRB) was evaluated. Amylase, viscozyme and celluclast extracted a maximum of 45.4, 12.1, and 28.5% protein, respectively. Further study showed that extracted protein ranged from 9.5 to 58.4% under conditions of water to bran ratio (5:1 to 20:1), α‐amylase (0 to 110000 units/10 g rice bran), temperature (35 to 55 °C), and time (1 to 8 h). The maximum protein extracted was 58.4% with a water to bran ratio of 17:1, 87637 units amylase, and 50.9 °C. These results suggest that impure food‐grade amylase containing protease is more effective than celluclast and viscozyme in protein extraction from HDRB.
Reaction Between Malvidin 3‐Glucoside and (+)‐Catechin in Model Solutions Containing Different Aldehydes
Authors: Pissarra J. , Mateus N. , Rivas‐Gonzalo J. , Santos Buelga C. , De Freitas V.
Published: July 2006

ABSTRACT: The contribution of the aldehyde composition of wine spirit to the color changes in Port red wine was studied in model solutions. Malvidin 3‐glucoside was shown to be very reactive towards catechin in the presence of different aldehydes: acetaldehyde, isovaleraldehyde, benzaldehyde, propionaldehyde, isobutyraldehyde, formaldehyde, and 2‐methylbutyraldehyde. LC/MS data confirmed the formation of oligomeric pigments resulting from the reaction between the anthocyanin and the flavanol (colored products) and between 2 flavanol units (colorless products) mediated by each aldehyde assayed. The UV‐visible spectra of the colored pigments showed a λmax bathochromically shifted relatively to the λmax of original anthocyanins. All samples revealed a “blueing” and “darkening” color effects using the CIELAB system.
Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green Peas
Authors: Smout C. , Banadda N.E. , Van Loey A.M.L. , Hendrickx M.E.G.
Published: July 2006

ABSTRACT: In a case study on green peas, nonuniformity in microbial lethality and nonuniformity in quality retention (color) in retort processing was investigated by combining nonuniformity in the product (heat penetration data) and nonuniformity in the retort (heat distribution data) through simulations. The fractional conversion model was applied to model the color degradation of peas. The temperature dependence of color degradation decimal reduction times could be described by TDT (Thermal Death Time) equations with a z‐value of 47.5 ± 5.9 °C. Heat penetration trials were conducted on peas in brine to determine the variability in heating parameters. A theoretical optimization procedure was carried out, and an experimental verification of the calculated results was conducted.
Influence of Production Process Parameters on Fish Oil Quality in a Pilot Plant
Authors: Aidos I. , Kreb N. , Boonman M. , Luten J.B. , Boom R.M. , Van Der Padt A.
Published: July 2006

ABSTRACT: A pilot plant used for upgrading herring byproducts into fish oil was analyzed on its operational efficiency and product quality. The temperature of the heat exchanger and the speeds of the pump and the 3‐phase decanter were varied according to a 23 fractional factorial design. The initial amount of oxidation products present in the crude oil, its storage stability, and the yields from the different obtained products were determined. Multivariate data analysis of the advanced screening stage showed that T had neither influence on the quality nor on the yield in contrast to D and MP (P < 0.05). Process optimization results showed that the quality of the oil was influenced by an interaction effect between the speed of the MP and the D. Oils processed with the highest MP speed were the most stable during storage.
Efficacy of Soft‐electron (Low‐energy Electron Beam) for Soybean Decontamination in Comparison with Gamma‐rays
Authors: Kikuchi O.K. , Todoriki S. , Saito M. , Hayashi T.
Published: July 2006

ABSTRACT: Soft‐electron is a term referring to electrons with energies of 300 kV or lower. Enrei and Vinton soybeans were irradiated with gamma–rays and soft–electrons at 60 keV to compare the effectiveness of the treatments for decontamination purpose. The doses of 20 kGy of gamma‐rays and 26 kGy of soft‐electrons were effective to decontaminate the soybeans. The gamma radiation changed some properties of the grains: inhibited the germination capacity, increased the lipid oxidation and decreased the lipoxygenase activity, radical scavenging activity and carotenoid content. Soft‐electron treatment caused less or none change in soybean quality, being considered a more appropriate procedure for decontamination.
Use of Wheat Flour‐Lipid and Waxy Maize Starch‐Lipid Composites in Wire‐Cut Formula Cookies
Authors: Garzóan G.A. , Gaines C.S. , Palmquist D.E
Published: July 2006

ABSTRACT: Wheat flour‐lipid composite (WFLC) and waxy maize starch‐lipid composite (WMSLC) had small or no effect on cookie diameter when substituted for 18%, 30%, and 42% shortening in wire‐cut formula cookies. Higher levels of replacement made cookies softer than the control. At 42% replacement, WMSLC produced larger cookies than WFLC. Cookie stack height increased using 30% and 42% shortening substitution. Cookies with WFLC were thicker, softer, and lighter in color than cookies with WMSLC. Composites increased cookie moisture and water activity. Glucose addition increased cookie diameter and chroma but decreased hue angle and CIEL* values. WFLC exhibited higher water‐binding capacity, pasting breakdown, and setback than WMSLC.
Sensory Characterization of a Ready‐to‐eat Sweetpotato Breakfast Cereal by Descriptive Analysis
Authors: Dansby M.A. , Bovell‐Benjamin A.C.
Published: July 2006

ABSTRACT: The sweetpotato [Ipomoea batatas (L.) Lam], an important industry in the United States, has been selected as a candidate crop to be grown on future long‐duration space missions by NASA. Raw sweetpotato roots were processed into flour, which was used to formulate ready‐to‐eat breakfast cereal (RTEBC). Twelve trained panelists evaluated the sensory attributes of the extruded RTEBC using descriptive analysis. The samples were significantly different (P < 0.05) for all attributes. Twelve perceived sensory attributes, which could be used to differentiate the appearance, texture, and flavor of sweetpotato RTEBC, were described. The data could be used to optimize the RTEBC and for designing studies to test its consumer acceptance.
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits
Authors: Degraeve P. , Saurel R. , Coutel Y.
Published: July 2006

ABSTRACT: Vacuum impregnation allows replacing the occluded air present in fruits by a solution. Apples, strawberries, and raspberries were infused in a solution of pectinmethylesterase (PME) and calcium chloride (CaCl2) either by using this technology or by classical infusion. The vacuum pretreatment limited the loss in fruits firmness following pasteurization. The influence of PME and CaCl2concentrations in the vacuum impregnation solutions on the calcium content, the PME activity and the firmness of pretreated strawberries was studied: the firmness of strawberries was maximal after impregnation in solutions containing a threshold concentration of PME and/or calcium. The synergistic action of PME and calcium used in the vacuum impregnation solution was significant.
Categorization of Commercial Orange Juices Based on Flavor Characteristics
Authors: Lotong V. , Chambers E. , Chambers D.H.
Published: July 2006

ABSTRACT: Research on chemical aspects of orange juice has shown that orange juice can be differentiated and categorized by chemical qualities, but no published data on categorizing orange juice based on sensory characteristics were found. In this study, flavor descriptions of 23 orange juices, representing a variety of products, were described. Multivariate statistical methods were used to provide an overview of the relationships among products and flavor attributes. The results from cluster analysis showed that orange juices that were processed similarly had similar main flavor characteristics and were categorized together. However, other variations in manufacturing formulations, such as brand and/or “style,” also affect sensory characteristics of orange juice products.
An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat Treatment
Authors: Ukai M. , Shimoyama Y.
Published: July 2006

ABSTRACT: The thermal evolution behavior of the organic free radicals induced in irradiated black pepper was studied by electron spin resonance spectroscopy. To analyze the time‐dependent evolution process, we used the theory of transient phenomena, that is, an ordinal differential equation, as well as the nonlinear least squares numerical method. We found that the radical evolution that occurred in the irradiated pepper obeys a single exponential function and yields a unique time constant. The evolution of the organic free radical undergoes a simple reaction process of a single radical species.
Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds
Authors: Soottitantawat A. , Yoshii H. , Furuta T. , Ohkawara M. , Linko P.
Published: July 2006

ABSTRACT: The influence of the mean emulsion droplet size on flavor retention during spray drying was studied. d‐Limonene, ethyl butyrate, and ethyl propionate were used as the model flavors. Gum arabic, soybean water‐soluble polysaccharides, or modified starch blended with maltodextrin, were used as the wall materials. The increasing emulsion droplet decreased the retention of flavors. The distribution curve containing larger emulsion droplets shifted toward a smaller size after atomization, indicating that the larger emulsion droplets would be changed in size during atomization and result in decreasing flavor retention. For ethyl butyrate and ethyl propionate, the retention had a maximum at the mean emulsion diameter of 1.5 to 2 and 2.5 to 3.5 μm, respectively.
Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study
Authors: Guillard V. , Broyart B. , Bonazzi C. , Guilbert S. , Gontard N.
Published: July 2006

ABSTRACT: Water barrier properties of various edible films: acetylated monoglycerides (AMG), dark chocolate (DC), and wheat gluten (WG) were evaluated through water sorption isotherm, diffusivity, and permeability measurements. Diffusivity and sorption isotherm were then used in a mathematical model for predicting moisture transfer evolution in composite foods. It was successfully validated in agar gel/sponge‐cake systems with the studied films at the interface. Using model predictions and relevant permeability measurement comparisons, AMG appeared to be the most efficient water vapor barrier films. Acetylation of monoglycerides seemed to be favorable to improve their water vapor transfer resistance mainly by reducing water solubility and despite a slight increase of water vapor diffusivity.
Soy Protein Concentrates by Ultrafiltration
Authors: Kumar N.S. Krishna , Yea M.K. , Cheryan M.
Published: July 2006

ABSTRACT: Soybean protein concentrates were produced by ultrafiltration with a commercial 4‐in spiral wound module with a polyvinylidene difluoride membrane. With soy flour suspensions of 2% total solids (TS), protein content could be increased from 50% (dry basis) to 67% by ultrafiltration and/or diafiltration. Soluble sugars could be removed almost completely, but ash content of retentate solids did not decrease significantly. Higher protein contents would require removal of some of the fiber and/or manipulation of the feed environment to reduce solute‐solute interactions. Protein yields were 90%. Flux decreased from 78 L/m2/h (LMH) with 2% TS soy flour suspension to 22 LMH at 17% TS.
Inheritance of Nutritional and Sensory Quality Traits in Fresh Market Tomato and Relation to Consumer Preferences
Authors: Causse M. , Buret M. , Robini K. , Verschave P.
Published: July 2006

ABSTRACT: In order to analyze the genetic control of fresh‐market tomato quality, the genetic variation of quality attributes was analyzed in 45 hybrids and their 13 parental lines, grown in 2 contrasted environments. Fruit quality was assessed by physical measurements, fruit composition, and sensory analyses (descriptive analysis by a trained panel and hedonic tests by randomly chosen consumers). Most of the physicochemical traits, flavor attributes, and firm texture showed a simple additive inheritance on the contrary to the aroma and other texture traits. Specific networks of relationships among traits were shown in hybrids. Consumers perceived significant differences among hybrids and seemed to particularly appreciate the hybrids among old and modern lines.
The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality
Authors: CHEN Z. , SCHOLS H. A. , VORAGEN A. G. J.
Published: July 2006

ABSTRACT Potato and sweet potato starches and derivatives thereof were used to substitute part of the wheat flour in white salted noodle (WSN) manufacture. The quality of the WSN obtained was compared with the quality of WSN made from wheat flour only. When up to 20% of wheat flour was replaced by acetylated potato starch and acetylated sweet potato starches, the cooking loss of WSN decreased, while the softness, stretchability, and slipperiness increased significantly. Native and hydroxypropylated starches did not exhibit these effects. It can be concluded that the substitution of part of wheat flour with acetylated starches strongly affects noodle‐making and final noodle quality, and starch substitution can be used to change the performance of a given wheat flour for noodle making in a desired way.
Milled Rice Oxidation Volatiles and Odor Development
Authors: LAM H. S. , PROCTOR A.
Published: July 2006

ABSTRACT The development of volatile components in milled rice was investigated over 50 d of storage. The major volatiles were identified and measured by gas chromatography‐mass spectrometry and their relative odor potencies were subsequently calculated as aroma values. Volatile concentrations were greater in partially milled rice than in fully milled rice. Concentrations of 2‐nonenal, octanal, and hexanal increased significantly during storage whereas heptanal, 3‐penten‐2‐one, and 2‐pentylfuran did not. Octanal (fatty) and 2‐nonenal (rancid) had the highest contributions to milled rice odor. The aroma values for hexanal and 2‐pentylfuran changed by a larger factor relative to those for heptanal, 2‐nonenal, 3‐penten‐2‐one, and octanal during early storage, whereas the aroma value for 2‐nonenal increased by a higher factor than those obtained for the other components during late storage. Hexanal and 2‐pentylfuran had the highest influence on odor change at the beginning of storage, whereas 2‐nonenal influenced odor change.
Recovery of Aroma Compounds from Dilute Model Blueberry Solution by Pervaporation
Authors: PENG M. , LIU S. X.
Published: July 2006

ABSTRACT Pervaporation (PV) is a membrane‐separation process showing unique capability of separating target compound(s) from dilute systems. Experiments were performed on a bench‐scale flat sheet PV unit with a model solution to evaluate separation factor of 6 constituent aroma compounds (1‐hexanol, 1‐heptanol, trans‐2‐hexenal, ethyl acetate, linalool, and d‐limonene), representing some of typical flavoring ingredients from blueberry juice. The results showed that separation factor was in the range of 70 to 430, depending on molecule size and polarity property of the compounds. Except for 1‐heptanol, all compounds showed no significant coupling effect in the mixture system. The effect of temperature was also examined for a given feed‐flow rate. Keywords: pervaporation, membrane, aroma compounds, blueberry, multicomponent diffusion
Structure Oil‐Absorption Relationships During Deep‐Fat Frying
Authors: OUCHON P. B , AGUILERA J. M. , PYLE D. L.
Published: July 2006

ABSTRACT Analysis of the oil‐absorption process in deep‐fat fried potato cylinders (frying temperatures of 155°C, 170°C, and 185°C) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil (suctioned during cooling), and surface oil. Results showed that a small amount of oil penetrates during frying because most of the oil was picked up at the end of the process, suggesting that oil uptake and water removal are not synchronous phenomena. After cooling, oil was located either on the surface of the chip or suctioned into the porous crust microstructure, with an inverse relationship between them for increasing frying times.
Physicochemical and Sensory Properties of Soymilk‐incorporated Bulgur
Authors: HAYTA M. , ALPASLAN M. , CAKMAKLI U.
Published: July 2006

ABSTRACT Bulgur cooked in soymilk of 6% and 9% solid content had significantly (P < 0.05) higher bulk density compared with bulgur cooked in soymilk of 3% solid content and control bulgur cooked in water. As the soymilk solid content increased, pilav bulgur yield increased whereas fine bulgur yield decreased. The SDS‐extractability of bulgur proteins increases with the increase in soymilk solid content. Water absorption capacity of fine bulgur samples was affected by soymilk incorporation, and variations in oil absorption capacity were not significant (P > 0.05). Soymilk incorporation improved color and sensory properties of pilav and fine bulgur. The results of this study suggest that soymilk can be successfully applied to bulgur production.
Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil‐in‐Water Emulsions
Authors: Cho Y.‐J. , Alamed J. , McClements D.J. , Decker E.A.
Published: July 2006

ABSTRACT: Our research determined whether chelators could influence physical location and prooxidative activity of lipid‐phase iron in oil‐in‐water emulsions. Corn oil saturated with ferric ions was used to produce polyoxyethylene 10 lauryl ether‐stabilized oil‐in‐water emulsions. Continuous‐phase iron concentrations increased with increasing chelator concentrations (10 to 100 μM) and storage time (1 to 7 d). At pH 3.0, the concentration of continuous‐phase iron was higher in the presence of EDTA and sodium tripolyphosphate (STPP) than citrate. STPP and EDTA were more effective than citrate at inhibiting lipid oxidation at pH 3.0. These results indicate that chelators can increase the transfer of iron in lipid to the aqueous phase, thus altering its prooxidant activity in oil‐in‐water emulsions.
Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents
Authors: Giannakourou M.C. , Taoukis P.S.
Published: July 2006

ABSTRACT: Green peas were submitted to osmotic pretreatments in carbohydrate‐salt syrups to evaluate the effect of alternative agents on quality and assess the stabilization accomplished during subsequent storage in a wide temperature range‐down to −24°C, including the −3 to −12°C detrimental zone. Green color and L‐ascorbic acid loss were kinetically studied, and their temperature dependence was modeled by Arrhenius and Will‐iams‐Landel‐Ferry equations. Dehydrofrozen samples exhibited significantly improved stability, with the rate of L‐ascorbic acid loss, being reduced by as much as 3‐fold for peas osmotically pretreated with oligofructose, trehalose, and maltitol systems. The cryostabilization results are discussed in relation to glass transition behavior of the modified osmodehydrofrozen food matrix.
Textural Changes of Natural Cheddar Cheese During the Maturation Process
Authors: Pollard A. , Sherkat F. , Seuret M.G. , Halmos A.L.
Published: July 2006

ABSTRACT: Texture parameters of commercial natural cheddar cheese were tracked over the maturation period (11‐mo) but not to evaluate optimal or desirable characteristics. Large strain analysis was performed using the TA‐XT2 Texture Analyzer. Monitoring of chemical composition and degree of proteolysis and the solid proportions of milk fat were undertaken with differential scanning calorimeter. Fracture properties, force, and degree of compression confirmed a reduction in cheese firmness and an increase in cheese crumbliness during maturation. Increases in the concentration of small peptides, indicating enhanced proteolytic activity, and an increase in the proportion of solid fat at 21 °C late in maturation were considered primarily responsible for the changes recorded in cheese texture.
Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications
Authors: Nobile M.A. Del , Piergiovanni L. , Buonocore G.G. , Fava P. , Puglisi M.L. , Nicolais L.
Published: July 2006

ABSTRACT: We present a method of obtaining a food‐grade active film able to reduce the naringin content of grapefruit juices during storage by a direct interaction with the product. The active film consists of a crosslinked matrix in which naringinase was completely immobilized. The proposed method was tested by first assessing the efficacy of the immobilization procedure and then evaluating the capability of the active film to reduce the naringin concentration in standard solutions. Results indicate that the developed active film has commercial potential to improve the sensory properties of grapefruit juices.
Viscoelastic Effects on the Diffusion Properties of Curdlan Gels
Authors: Lo Y.M. , Robbins K.L. , Argin‐Soysal S. , Sadar L.N.
Published: July 2006

ABSTRACT: The diffusion properties of curdlan gels were characterized against its viscoelastic behavior. With increased junction zones involved in rigid crosslinks in higher concentration gels, the three‐dimensional structure of curdlan is characteristic. As the gel concentration increases, the intermolecular crosslinking and apparent viscosity increase, reducing mobility of the polymer chains with slower release rates. The scaling laws confirmed that curdlan gel network structure corresponds to that of polymer chains in a good solvent at the semi‐dilute regime. Diffusion of the entrapped agent in 6% gels resembled pseudo‐controlled release behavior, and a further increase in gel concentration might produce microspheres that support a sustained release.
Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable Containers
Authors: McGlynn W.G. , Davis D.R. , Crandall P.G. , Gbur E.E.
Published: July 2006

ABSTRACT: As an alternative to standard metal cans, 2 large‐scale, reusable containers were constructed with volumetric capacities 3.6 to 3.8 times greater and process times 1.36 to 2.05 times longer than a nr 10 can. Effects of increased process time on product quality were measured by conducting objective color and texture evaluations on green beans and pinto beans canned in both containers. Green beans and pinto beans had comparable texture profiles to beans processed conventionally in nr 10 cans. The color of green beans also was comparable; the color of pinto beans was darker, possibly due to contact with the metal container. Color and texture differences were minimal between inner and outer product layers.
Sensory Analysis of Whole Wheat/Soy Flour Breads
Authors: Shogren R.L. , Mohamed A.A. , Carriere C.J.
Published: July 2006

ABSTRACT: Breads containing 0% to 40% defatted soy flour, 35% to 100% whole wheat flour, and 0% to 35% white bread flour were prepared. Beany or bitter flavor ratings for the yeast‐leavened breads containing up to 30% soy flour were not significantly different from the control whole wheat bread. A high‐quality yeast was the most important factor in reducing the beany taste of the bread. Addition of ascorbic acid significantly increased yeasty flavor, and there was a strong inverse correlation between beany and sweet flavors. These studies suggest that an appealing, nutritious bread containing up to 30% to 40% soy flour can be prepared in an easy and economical manner using equipment available in home or institutional kitchens.
Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential Oils
Authors: Weiss E.R. , Braddock R.J. , Goodrich R.M. , III J.F. Gregory , Pika J.
Published: July 2006

ABSTRACT: Screening commercial cold‐pressed oils revealed the presence of terpene chlorohydrins, which may have quality and safety implications for end‐users. Concentrations of (1R, 2R, 4R)‐2‐chloro‐8‐p‐menthen‐1‐ol in some citrus essential oils ranged from less than 1 to 140 ppm. More than half of the oils tested contained less than 2 ppm of (1R, 2R, 4R)‐2‐chloro‐8‐p‐menthen‐1‐ol. A pilot plant study used different concentrations of chlorinated water during the oil‐recovery process. Cold‐pressed oil, produced from a 30‐ppm chlorine solution, contained (1R, 2R, 4R)‐2‐chloro‐8‐p‐menthen‐1‐ol at detection threshold. The presence of (1R, 2R, 4R)‐2‐chloro‐8‐p‐menthen‐1‐ol in citrus essential oils results from processing conditions and can be reduced through the reduction of chlorine levels in treatment water.
Omega‐3 Fatty Acids and Total Polychlorinated Biphenyls in 26 Dietary Supplements
Authors: Shim S.M. , Santerre C.R. , Burgess J.R. , Deardorff D.C.
Published: July 2006

ABSTRACT: A limited sampling and analysis of commercial supplements found 51% to 124% eicosapentaenoic acid (EPA) and 61% to 153% docosahexaenoic acid (DHA) as provided on product labels. Daily intakes of EPA plus DHA from label recommendations would provide 123% to 1087% of the adequate intake (AI) for pregnant and lactating women (that is, 0.13 to 0.14 g/day) and up to 43% of the daily reference dose (RfD) for polychlorinated biphenyls (PCB) for a 60‐kg person. However, if a smaller dose of the supplements were taken to meet the AI, only 0.9% to 11.5% of the RfD for PCB would be obtained. Algal oil supplements did not have detectable PCB residues, but those products only provided DHA and not EPA.
Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides
Authors: Mujoo R. , Ng P.K.W.
Published: July 2006

ABSTRACT: Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed‐phase high‐performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1‐kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking.
Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
Authors: BASMAN A. , KÖKSEL H. , NG P.K.W.
Published: July 2006

ABSTRACT: This study investigated the possibility of incorporating barley or soy flour into wheat flour using transglutaminase (TG)‐catalyzed cross‐linking, without deterioration in bread quality. A Farinograph and texture analyzer were used to examine mixing properties and extensibility of doughs, respectively. Addition of increasing levels of barley/soy flour (with and without TG) increased Farinograph water absorption in the soft and hard wheat cultivars studied. Dough resistance increased and extensibility decreased with TG treatment. TG showed great promise in processing of bread supplemented with barley flour, even at a very low level (0.25%, wt/ wt), but did not notably improve the quality of soy flour‐supplemented breads.
Effects of Annealing on Freeze‐Dried Lactobacillus acidophilus
Authors: Ekdawi‐Sever N. , Goentoro L.A. , Pablo J.J. De
Published: July 2006

ABSTRACT: During a fast freeze, the high viscosity of the trehalose‐phosphate solution limits ice crystal formation. Annealing of frozen samples at a temperature above Tg increases ice formation and improves the efficacy of subsequent drying processes. By varying the annealing temperature and time, one can dictate the extent of ice crystal formation and resultant residual moisture content in the freeze–dried product. For Lactobacillus acidophilus, the optimal moisture content of 5 wt% results in 30% recovery after 3 mo of storage at 37 °C. The morphology of the freeze‐dried product containing 5 wt% moisture showed evidence of localized collapse, but it remains white and readily soluble after storage at 37 °C for 3 mo.
Quality Changes of Deepwater Pink Shrimp (Parapenaeus longirostris) Packed in Modified Atmosphere
Authors: Gonclalves A. C. , López‐Caballero M. E. , Nunes M. L.
Published: July 2006

ABSTRACT:The storage of deepwater pink shrimp (Parapenaeus longirostris) in modified atmosphere was studied. Two gas mixtures were tested (40% CO2/30% O2/30% N2and 45% CO2/5% O2/50% N2), combined with sulfites‐based pretreatment, in comparison with air storage. The quality of shrimp was evaluated by sensory (black spot presence) and chemical analyses (pH value and nucleotides breakdown products). Generally, both atmospheres preserved the shrimp quality up to 9 d compared with 4 to 7 d of ice storage (only with pretreatment), although it seems that atmosphere containing 45% CO2/5% O2/50% N2was the most effective.
Estimation of Kinetic Parameters for Nonisothermal Food Processes
Authors: Dolan K.D.
Published: July 2006

ABSTRACT This work deals with the hypothesis that kinetic parameters for nonisothermal processes can be reliably obtained using a 1‐step method. Parameters were estimated for 3 typical processes: (1) no residence time distribution (RTD), (2) first‐order reaction with RTD, and (3) nth‐order reaction with RTD. When nonisothermal processes were approximated isothermally, k and δE were underestimated 80% to 3 orders of magnitude, and 30% to 1 order of magnitude, respectively. Reaction order was overestimated by up to 0.81. Therefore, accounting for thermal history and RTD is critical to obtain accurate estimates of kinetic parameters. The 1‐step method was also used to solve for equivalent isothermal temperatures and times for an arbitrary nonisothermal process.
Distribution of Biogenic Amines and Polyamines in Cheese
Authors: Novella‐Rodríguez S. , Veciana‐Nogués M.T. , Izquierdo‐Pulido M. , Vidal‐Carou M.C.
Published: July 2006

ABSTRACT Biogenic amines and polyamines were measured in unripened cheese and 4 types of ripened cheese. The study included cheeses produced from both pasteurized and raw milks. All amines were lower in unripened than in ripened cheeses. The amine contents varied among different types of ripened cheese, within the same type of cheese, and also within the parts of cheeses. The main amines in ripened cheeses were tyramine, cadaverine, and putrescine. The highest concentration of tyramine was found in hard‐ripened raw‐milk cheeses, while blue cheese had the highest level of cadaverine. Unripened cheeses could be considered as well‐tolerated products for histamine‐ and tyramine‐sensitive individuals, whereas the wide variability in biogenic amines makes it difficult to generalize this consideration for all ripened cheeses.
Flavor Migration Out of Food Matrices: I. System Development for On‐line Measurement of Flavor Concentration
Authors: Fu Y.‐C. , Tong C.‐H. , Lund D.B.
Published: July 2006

ABSTRACT To obtain useful and meaningful information on the contributions of rates of flavor migration and kinetics of degradation under various conditions, the goal of this study was to develop an apparatus for on‐line measurement of flavor concentration, to formulate a thermally stable flavor‐dough system and to accomplish isothermal heating. Methodology for measuring on‐line flavor concentration in effluent gas from a closed vessel is discussed in this paper. Performance of the on‐line apparatus for measuring flavor concentration with a cold‐trap on‐line sampling method was verified by conducting a series of recovery and retention experiments on 4 flavor compounds. Good quantitative recovery data were obtained.
Temperature and Storage Duration Effects on Esterase Activity in Fresh‐cut Cantaloupe Melon
Authors: Lamikanra O. , Watson M.A.
Published: July 2006

ABSTRACT The effect of storage time and temperature (4 °C or 15 °C) on esterase (ES) activity in fresh‐cut cantaloupe melon (Cucumis melo L. var. reticulatus Naud) was determined. Enzymatic activity, after 24 h in storage, was reduced by 40% and 10% in fruit stored at 4 °C and 15 °C, respectively. The ES in cantaloupe melon was determined to be carboxylesterase with 2 isozymes (pI = 6.1 and pI = 9.5) and low thermal stability. Pectin methyl esterase activity in cut fruit also decreased by about 25% at both temperatures after 24 h, but greatly increased after 72 h only in 15 °C stored fruit. ES in cantaloupe melon appears to be regulated by metalloproteases, presumably metallo‐exoproteases.
Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese
Authors: Qian M. , Reineccius G.
Published: July 2006

ABSTRACT The aroma compounds in Parmigiano Reggiano cheese were studied with Aroma Extract Dilution Analysis (AEDA). Both static headspace and solvent extraction, high‐vacuum distillation techniques were used to isolate aroma compounds. Thirty‐six odor‐active compounds had high flavor dilution values. Static headspace gas chromatography/olfactometry (GC/O) analysis found that acetaldehyde, 2‐methylpropanal, 2‐methylbutanal, 3‐methylbutanal, ethyl butanoaic, and ethyl hexanoate had low detection volumes, while high‐vacuum distillation revealed that acetic, butanoic, hexanoic, octanoic, and decanoic acids, and ethyl butanoate, ethyl hexanoate, dimethyl trisulfide, methional, and phenylacetaldehyde had high flavor dilution values. In addition, some pyrazines appear to be important to the aroma of this cheese.
Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius)
Authors: Yoon J.‐M. , Cho M.‐H. , Park J.‐E. , Kim Y.‐H. , Hahn T.‐R. , Paik Y.‐S.
Published: July 2006

ABSTRACT Three major yellow pigments were isolated from safflower petals (Carthamus tinctorius) and characterized as hydroxysafflor yellow A (1), safflor yellow B (2), and precarthamin (3) by 1H‐NMR, 1H‐1H COSY, 13C‐NMR, HMQC, and HMBC spectral analysis. Thermal degradation reactions of 3 yellow pigments 1 to 3 at temperatures of 70 to 90 °C were carried out at different pH levels within the range of 3.0 to 10.0 by UV‐vis spectral measurements. First‐order reaction kinetics was observed for the degradation of safflower yellow pigments (1 to 3) at pH 3.0 and 5.0. Activation energies of thermal degradation of 1‐3 at pH 5.0 were calculated as 17.0, 15.4, and 20.1 kcal/mol, respectively. At neutral and alkaline conditions, yellow pigments 1‐3 did not follow simple first‐order kinetics.