bluuebunny/crossref_metadata_2025 huggingface dataset:
Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active Components
Authors: Sorrenti V. , Di Giacomo C. , Russo A. , Acquaviva R. , Barcellona M.L. , Vanella A.
Published: August 2010

ABSTRACT: Oxidative modification of low‐density lipoprotein (LDL) appears to play a pivotal role in atherosclerosis. In the present study the effect of several concentrations of rutin, its aglycon quercetin, cyanidin 3‐O‐β‐d‐glucoside, its aglycon cyanidin, hydroxycinnamic acids, and a standardized red orange (Citrus sinensis varieties) extract (ROE) on LDL oxidation was tested. Lipid peroxidation was monitored by conjugated diene formation and by different electrophoretic mobility of native LDL and oxidized LDL. Results obtained in the present study suggest specific effects of flavonoids tested and, in particular, of ROE on the prevention of LDL oxidation involved in the development of cardiovascular diseases.
Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated Potatoes
Authors: Rastogi N.K. , Raghavarao K.S.M.S.
Published: August 2010

ABSTRACT: γy‐irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ‐irradiation (G) according to an equation of the form D = A exp(‐B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it.
Immunoliposomes Sandwich Fluorometric Assay (ILSF) for Detection of Escherichia coli O157:H7
Authors: Park Sungsu , Oh Sejong , Durst Richard A.
Published: August 2010

ABSTRACT: We report the development of automated flourometric immunoassay for the detection of Escherichia coli O157:H7, using antibody‐directed liposomes (immunoliposomes) encapsulating fluorophore as an analytical reagent. Thiolated antibodies (anti‐E. coli O157:H7) were coupled to malemide‐tagged liposomes encapsulating dye. To automate the assay, a fluorescence plate reader was included in the assay system to detect fluorophore released from lysed liposomes in a microplate. The detection limit of the current assay with pure cultures of the serotype was about 104 colony‐forming units (CFU)/mL. The assay can detect E. coli O157 in ground beef samples inoculated with as few as 0.8 CFU/mL after a 12‐h enrichment. These results demonstrate the feasibility of using fluorophore‐encapsulated immunoliposomes in a microtiter plate for the rapid and automated detection of molecules with multivalent antigenic sites.
Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDA
Authors: Kim S.‐H. , Eun J.‐B. , Chen T.‐Y. , Wei C.‐I. , Clemens R.A. , An H.
Published: August 2010

ABSTRACT: Histamine and other biogenic amines were evaluated in canned anchovies recalled by the U.S. Food and Drug Administration. In addition, bacteria were isolated from the products and identified to species. The recalled products were divided into 2 groups of high and low histamine, depending on the histamine contents as determined by the AOAC method. The high histamine group had the histamine contents >200 ppm, and 24 of the 30 cans analyzed belonged to this group. The most prevalent biogenic amine in this group was histamine followed by cadaverine. On the other hand, the low histamine group of 6 cans contained approximately 50 ppm histamine. The most prevalent biogenic amine found in this group of samples was cadaverine at levels >200 ppm. Other biogenic amines, such as putrescine, serotonin, and spermidine, were also detected in all the products, although at varied levels. Aerobic and anaerobic bacterial counts, if present in all of the recalled products, were below the detection limit of 102 colony‐forming units (CFU)/g. Bacteria were recovered only after enrichment of the test samples. They were mostly halophilic bacteria. Bacillus spp. were most frequently identified, followed by Staphylococcus spp. However, these isolates produced negligible amounts of histamine in culture broth, indicating that they are not the contributors to histamine accumulation in the canned anchovies.
Influence of Honey‐containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken Breast
Authors: SHIN H. S. , USTUNOL Z.
Published: August 2010

ABSTRACT: The effects of marinade ingredients, namely lemon juice, soy sauce, minced garlic, and 3 levels of buckwheat honey and clover, and 3 marinade formulations containing these ingredients, were evaluated for their influence on heterocyclic aromatic amine (HAA) formation. Buckwheat and clover honeys were chosen for their high and low antioxidant capacity, respectively. Garlic and lemon juice, as well as honey, were effective in reducing HAA formation and overall mutagenicity. For both types of honey, 30% honey in the marinade formulation was most effective in inhibiting HAA formation and overall mutagenicity. Marinades containing buckwheat honey were the most effective. Increasing marinating time had no effect on HAA formation in cooked meats.
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia
Authors: BENVENUTI S. , PELLATI F. , MELEGARI M. , BERTELLI D.
Published: August 2010

ABSTRACT: Total polyphenols, total anthocyanins, and reduced ascorbic acid were evaluated in berries belonging to the genera Rubus, Ribes, and Aronia by means of spectrophotometric and high‐performance liquid chromatography (HPLC) techniques. The 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity of the fruit extracts was tested. Total polyphenols ranged from 140.6 to 888.5 mg/100 g fresh weight (FW), total anthocyanins ranged from 22.0 to 460.5 mg/100 g FW, and reduced ascorbic acid ranged from 12.4 to 153.8 mg/ 100 g FW. The average EC50 values for Aronia melanocarpa, Ribes nigrum, Ribes rubrum, Rubus fruticosus, and Rubus idaeus were 1.8, 2.8, 5.3, 6.4, and 8.2 mg FW, respectively. The results indicate that the fruits tested are good sources of natural antioxidants.
Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity Staining
Authors: ANJONGSINSIRI P. B , KENNEY J. , WICKER L.
Published: August 2010

ABSTRACT: Strawberry halves were infused with Valencia orange pectinmethylesterase (PME) under vacuum for 15 min at room temperature. Fruits were blotted onto pectin paper and stained for activity. Activity of PME‐infused fruit was about twice (0.36 unit/mL or 0.86 unit/mg protein) that of noninfused control (0.19 unit/mL) or water‐infused control (0.16 unit/mL). Instron firmness values were not significantly different (P± 0.05) between noninfused and PME‐infused fruit. Firmness of PME‐infused fruit was about twice that of water‐infused control. Water‐soluble pectin, chelator soluble pectin, alkaline soluble pectin, and total pectin ranged from 8.24 to 8.70, 3.24 to 4.56, 3.77 to 5.39, and 17.86 to 26.16 mg/100 mg alcohol insoluble solid (AIS), respectively, for all treatments.
Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging
Authors: NAM K. C. , MIN B. R. , LEE S. C. , CORDRAY J. , AHN D. U.
Published: August 2010

ABSTRACT: Lipid oxidation, color, volatiles, and sensory evaluation of double‐packaged pork loin were determined to establish a modified packaging method that can improve the quality of irradiated pork loins. Vacuum‐packaged irradiated samples produced dimethyl sulfide and dimethyl disulfide responsible for irradiation off‐odor, whereas lipid oxidation was promoted under aerobic conditions. Exposing double‐packaged irradiated pork to aerobic conditions for 1 to 3 d was effective in controlling both lipid oxidation and irradiation off‐odor, regardless of packaging sequence. Sensory panels could distinguish the decrease in irradiation off‐odor intensities by modifying the packaging method. However, carbon monoxide heme pigments, responsible for the increased redness by irradiation, were not effectively controlled by double packaging alone.
Salting and Desalting of Fresh and Frozen‐thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low‐field 1H NMR, and Physicochemical Analytical Methods
Authors: ERIKSON U. , VELIYULIN E. , SINGSTAD T. E. , AURSAND M.
Published: August 2010

ABSTRACT: Fresh and frozen‐thawed cod raw materials were subjected to brining, dry salting, and rehydration. The effects of salting and desalting on fillet water‐related properties, salt content, and salt distribution were studied using 23Na MRI, 23Na NMR, and low‐field (LF) 1H NMR. The results were compared with the Volhard titration method for salt determination, fillet pH, water content, and water‐holding capacity. The rehydrated end product showed significant difference only with respect to water‐holding capacity (unfrozen raw material higher) when fresh and frozen‐thawed raw materials were compared. Excellent correlation was obtained between quantitative salt determinations using 23Na NMR and Volhard titration. When using a typical salting method, it was shown that the salt uptake and salt distribution in the fillets were inhomogeneous. Proton relaxation times, obtained from LF 1H NMR, were processed using either a 2‐exponential model or the CONTIN algorithm. In several instances, a clear dependence on fillet pH, water‐holding capacity, or salt content during fish processing was observed. Our results indicate that NMR and MRI can be used as useful tools to evaluate and optimize fish processing unit operations and that rapid (LF) NMR methods have the potential for replacing traditional salt and water‐related analytical methods.
Studying Oil Absorption in Restructured Potato Chips
Authors: OUCHON P. B , PYLE D. L.
Published: August 2010

ABSTRACT: The oil‐absorption capacity of different restructured potato chips during deep‐fat frying was investigated. Low‐leach potato flake was chosen as the major ingredient, whereas native and pregelatinized potato starches were studied as complementary ingredients. Results showed that oil absorption increased significantly when reducing product thickness in all products. Interestingly, it was found that the product containing native potato starch as an ingredient picked up the lowest amount of oil when sheeted into a thick chip, whereas it absorbed the largest amount of oil when sheeted into a thin chip. Those findings were mainly attributed to crust microstructure development as revealed by electron microscopy and confocal microscopy.
Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed Meat
Authors: KARTHIKEYAN M. , MATHEW S. , SHAMASUNDAR B. A. , RAKASH V. P
Published: August 2010

ABSTRACT: The properties of total sarcoplasmic proteins from oil sardine (Sardinella longiceps)have been assessed. Ammonium sulfate fractionation of total sarcoplasmic proteins yielded 5 different fractions. The UV‐ab‐sorption spectra of all 5 sarcoplasmic proteins fraction showed a peak in the wavelength range of 275 to 280 nm indicating aromatic amino acid residues in its composition. The SDS‐PAGE of different fractions showed components in the molecular weight range of 97 to 29 kD. The thermal stability in the temperature range of 40° to 80 °C of different fractions were varied in nature. The flow profile of different fractions indicated pseudo‐plastic behavior and minimum structural impairment for fraction V at 30 and 40 °C, respectively. The gelation profile of washed sardine meat in combination with different sarcoplasmic proteins fraction revealed fraction V could enhance the storage modulus values during heating regime.
Kinetics of Solids Leaching During Rehydration of Particulate Dry Vegetables
Authors: MARABI A. , DILAK C. , SHAH J. , SAGUY I. S.
Published: August 2010

ABSTRACT: Air‐dried and freeze‐dried carrots were rehydrated in a computerized mixing system, and the medium was analyzed for sugar content with high‐performance liquid chromatography (HPLC) and for total organic carbon (TOC). Leaching of solids was significant at very short rehydration time. Understanding the mechanism of the leaching process could provide information required for simulation. TOC values were significantly higher than those derived by HPLC, indicating that other organic components were extracted. The difference between TOC and HPLC values varied with time, indicating the existence of a different mass transfer rate. Sugars and TOC values followed an exponential behavior. Quantifying solids leaching is important for modeling and simulation of the rehydration process and for product optimization.
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics
Authors: DESAI A. R. , POWELL I. B. , SHAH N. P.
Published: August 2010

ABSTRACT: Seven strains were cultured anaerobically at 37 °C for 48 h in 12% (w/v) reconstituted skim milk containing 5% (w/v) Hi‐maize, lactulose, inulin, or raftilose. Their viability was determined before and after 4 wk of storage at 4 °C. Doubling time (Td) was also determined. Concentrations of acetic and lactic acids produced during fermentation and storage were determined. The Td ranged from 301 to 751 min. In general, the viability of lactobacilli after storage was greatest with inulin. The pH after storage in skim milk ranged from 4.34 (for ASCC 1520 with raftilose) to 4.10 (for ATCC 15820 with inulin). Survival of lactobacilli in prebiotic was strainspecific but in general their survival was enhanced.
Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food Applications
Authors: BURROWES O. J. , HADJICHARALAMBOUS C. , DIAMOND G. , LEE TUNG‐CHING
Published: August 2010

ABSTRACT: Pleurocidin, an antimicrobial peptide originally isolated from the winter flounder (Pleuronecetes americanus),was evaluated for potential use in food application. Eighteen microbial species, including yeasts, molds, and foodborne bacterial pathogens, were evaluated. Liquid‐based minimal inhibitory concentration (MIC) technique was used to test antimicrobial activity of the synthetic peptide. Hemolytic and cytotoxic effects on human cells were investigated using colorimetric analysis. Pleurocidin was found to be effective against foodborne organisms including Vibrio parahemolyticus(MIC of 69 μM), Escherichia coliO157:H7 (5.3 μM), Listeria monocytogenes(23 μM), Saccharomyces cerevisiae(5.5 μM), and Penicillium expansum(20.6 μM). Antimicrobial activity occurred without significant hemolytic or cytotoxic effect on human intestinal cells.
Kinetic Parameter Estimation of Time‐temperature Integrators Intended for Use with Packaged Fresh Seafood
Authors: ENDOZA T. F. M , WELT B. A. , OTWELL S. , TEIXEIRA A. A. , KRISTONSSON H. , BALABAN M. O.
Published: August 2010

ABSTRACT: The United States Food and Drug Administration (USFDA) considers any hermetically sealed package containing fresh seafood as a reduced oxygen package (ROP) if the oxygen transmission rate of the package is less than 10000 cm3/m2/d. USFDA's recent Import Alert nr 16‐125 effectively bans the use of ROP for fresh seafood in the United States unless adequate temperature control and thermal history monitoring is used. Time‐temperature integrators (TTI) were proposed as one potential method to satisfy this thermal monitoring requirement. Evaluation and selection of appropriate TTIs remains a difficult process for seafood manufacturers. Three commercially available TTIs (Vitsab M2‐10, C2‐10, and Fresh‐Check TJ2) and 5 prototype TTIs (Avery Dennison) were evaluated for performance against the Skinner and Larkin (1998) botulinum toxin lag‐time relationship. Isothermal treatments at 0°C, 5°C, 10°C, and 15°C were used to determine Arrhenius kinetic parameters of TTIs. Computer models were used to predict and compare actual TTI performance under dynamic thermal conditions. Results suggest that Vitsab M2‐10 and Avery Dennison T126(2) and T126(4) TTIs may be used to predict safety of fresh seafood in ROP.
Expression of 2 Lipomyces kononenkoaeα‐Amylase Genes in Selected Whisky Yeast Strains
Authors: Grange‐Nel K. la , Smit A. , Otero R.R. Cordero , Lambrechts M.G. , Willemse Q. , Van Rensburg P. , Pretorius I.S.
Published: August 2010

ABSTRACT: Nineteen whisky yeasts were evaluated according to their fermentation performance and ability to produce a palatable spirit. Four of these strains were selected and, together with a commercial wine yeast strain (control), were transformed with integration plasmids containing the LKA1 and LKA2 α‐amylase genes from the yeast Lipomyces kononenkoae. Fermentation trials with starch‐containing media indicated that the transformants produced between 47% and 66% of the theoretical ethanol yield. This study has resulted in progress toward the development of whisky yeast that could ultimately be used in a process during which production of amylases, hydrolysis of starch, and fermentation of resulting sugars to grain whisky occur in a single step.
Particle‐size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)
Authors: Singh A. , Hung Y.‐C. , Phillips R.D. , Chinnan M.S. , McWatters K.H.
Published: August 2010

ABSTRACT: Matching of particle‐size distribution and further blending of cowpea paste made from dry milled seeds were used as tools for producing akara of comparable quality to the traditional West African wet‐milled product. All blended samples showed a reduction in viscosity after whipping ranging from 48.2% to 54.2%. HM‐1.73 (Hammer mill with 1.73‐mm screen) produced the least number (11) of akara balls per batch with highest per ball weight (20.93 g). Akara fat content varied from 14.7% to 33.1%. Akara made from HM‐2.54 (hammer mill with 2.54‐mm screen) contained 21.1% fat and was acceptable to consumers.
Spectroscopic Differentiation and Quantification of Microorganisms in Apple Juice
Authors: Yu Chenxu , Irudayaraj Joseph , Debroy Chitrita , Schmilovtich Ze'ev , Mizrach Amos
Published: August 2010

ABSTRACT: A fast and easy‐to‐operate Fourier Transform Infrared (FTIR) spectrometry‐based approach was developed for microbial differentiation and quantification in apple juice. Eight different microorganisms were evaluated: Enterobacter cloacae, Salmonella typhimurium, Enterobacteraerogenes, Salmonella choleraesuis, Serratia marcescens, Pseudomonas vulgaris, Vibrio cholerae, and Hafnia alvei. FTIR spectroscopy combined with chemometrics could differentiate the microorganisms studied at low concentration level of 103 colony‐forming units (CFU) /mL in apple juice. The chemometric models developed to count microorganisms in apple juice were validated by an independent test set consisting of 18 samples and correlated against plate counts satisfactorily up to a detection limit of 103 CFU/mL.
Natural Antioxidant Effect from Peanut Skins in Honey‐roasted Peanuts
Authors: Nepote V. , Mestrallet M.G. , Grosso N.R.
Published: August 2010

ABSTRACT: The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis, and descriptive sensory analysis were performed on samples of honey roasted peanuts without antioxidants (HRP), honey roasted peanuts with natural antioxidant from peanut skins (HRP‐NA), and honey roasted peanuts with butylated hydroxytoluene (HRP‐BHT). The consumer acceptance test was performed on fresh products at day 0 to determine whether the addition of antioxidant has an effect on the product acceptance by the consumers. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 d of storage to determine the antioxidant effect of peanut skin extracts on product stability. Peroxide and TBARS values as well as oxidized and cardboard flavors increased, and roasted peanutty flavor decreased across the storage time for all samples. Addition of natural antioxidants from peanut skins did not affect the acceptance of the product but provided protection against lipid oxidation being a little less efficient compared with BHT. Peroxide value reached 10 meq O2/kg after 19.6 d in HRP, 28.0 d in HRP‐NA, and 34.0 d in HRP‐BHT.
Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids
Authors: Rodríduez‐Huezo M.E. , Pedroza‐Islas R. , Prado‐Barragán L.A. , Beristain C.I. , Vernon‐Carter E.J.
Published: August 2010

ABSTRACT: Water‐in‐oil‐in‐water (W1/O/W2) multiple emulsions with 25% and 35% solids contents were spray‐dried producing microcapsules with 3.9:1, 2.6:1, and 1.4:1 biopolymers blend to primary emulsion ratios and 0.25% (w/w) theoretical carotenoids concentration. Microcapsules with better morphology, encapsulation efficiency, and larger particle size were those obtained from higher biopolymers blend to primary emulsion ratios and solids content, but showed relatively higher carotenoids degradation kinetics than microcapsules made with lower biopolymers blend to primary emulsion ratios and solids content, which exhibited poorer morphology, encapsulation efficiency, and smaller particle size. Microcapsules stored at different water activities showed maximum carotenoids degradation at a water activity (aw) of 0.628, with lower carotenoids degradation occurring at lower or higher aw.
Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle Proteins
Authors: Yongsawatdigul J. , Park J.W.
Published: August 2010

ABSTRACT: Solubility of rockfish whole muscle and actomyosin was minimum at pH 5 and gradually increased as the pH was shifted to acidic or alkaline pH. Acidic and alkaline solubilization was followed by isoelectric precipitation induced degradation of myosin heavy chain, resulting in a protein band of about 120 kDa. Both myofibrillar and sarcoplasmic proteins underwent denaturation after acidic and alkaline treatment, exhibiting minimal solubility and absence of endothermic peaks. Acid‐ and alkali‐treated muscle proteins readily aggregated upon heating, showing different dynamic rheological patterns compared with whole muscle and washed mince. Disulfide linkages occurred at a greater extent in gel prepared by alkaline solubilization, resulting in higher breaking force and deformation.
Bleaching of Green Peas and Changes in Enzyme Activities of Seeds under Simulated Climatic Conditions
Authors: Cheng M. , McPhee K.E. , Baik B.‐K.
Published: August 2010

ABSTRACT: The effects of simulated climatic conditions on green color loss of peas (Pisum sativum) and related enzyme activities were investigated. Seeds of 2 green pea cultivars showing different resistance to green color bleaching were subjected to light only, soaking in water without light, and soaking in water with light. Green color loss and chlorophyll loss were highest in seeds soaked in water and exposed to light, less in seeds soaked in water under dark conditions, and least in seeds exposed to light only. Increased chlorophyllase activity was associated with loss of green color and chlorophyll, whereas no significant relationship was found between chlorophyll loss and lipoxygenase or chlorophyll‐degrading peroxidase activity. Susceptible and resistant cultivars had significant differences in green color, chlorophyll content, chlorophyll a/b ratio, and chlorophyll degradation kinetics constant when seeds were soaked in water and exposed to light. Enzyme activity was not significantly different between the cultivars. Soaking led to more green color loss, chlorophyll breakdown, and chlorophyllase activity than light exposure. Chlorophyllase may be the key enzyme responsible for green pea bleaching instead of the oxidative chlorophyll degradation pathway with lipoxygenase or chlorophyll‐degrading peroxidase.
Malonaldehyde‐induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata)
Authors: Tironi V.A. , Lopez L.B. , Pellegrino N. , Añtón M.C. , Tomás M.C.
Published: August 2010

ABSTRACT: Myofibrillar proteins of sea salmon were incubated with malonaldehyde (MDA) at 27 °C from 0 to 8 h. Microstructural modifications were investigated by transmission electron microscopy. Protein solubility in the presence of sodium dodecyl sulfate (SDS), urea and β‐mercaptethanol (ME), SDS‐polyacrylamide gel electrophore‐sis (PAGE), and available lysine determinations were performed to analyze the chemical nature of these alterations. Results showed noteworthy microstructural changes and protein aggregation, involving myosin and other myofibrillar proteins. A large proportion of these aggregates was insoluble when treated with SDS, urea, and ME, suggesting the presence of nondisulfide covalent bonds. A reduction in the available lysine content was evidenced because of the reaction of e‐amino groups with MDA.
Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different Varieties
Authors: Hackett M.M. , Lee J.H. , Francis D. , Schwartz S.J.
Published: August 2010

ABSTRACT: Lycopene, a tomato carotenoid, has been associated with the inhibition of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid‐rich material resulting from successive solvent extraction of the tomato fruit. Thermal stability and isomerization of lycopene in oleoresins prepared from 3 different tomato varieties, Roma, High Lycopene, and Tangerine, and tomato peel waste, were studied at 25 °C, 50 °C, 75 °C, and 100 °C in the dark. Thermally degraded lycopene compounds and isomers of lycopene were analyzed by a combination of C30 reversed‐phase high‐performance liquid chromatograph with a photodiode array detector, UV‐visible spectrometer, or mass spectrometer. Effects of antioxidants on lycopene were also studied at 50 °C. As the storage temperature increased from 25 °C to 100 °C, the degradation of total lycopene in oleoresin from all samples increased significantly (P <0.05). Lycopene at 25 °C and 50 °C may degrade mainly through oxidation without isomerization. Isomerization of lycopene in tomato oleoresins increased at 75 °C and 100 °C. Tetra‐cis lycopene in Tangerine tomato varieties followed different degradation and isomerization pathways compared with all‐trans lycopene in other tomato varieties. Addition of α‐tocopherol or butylated hydroxytoluene slowed the rate of degradation of lycopene in oleoresin.
Flavor Characteristics of Irradiated Apple Cider During Storage: Effect of Packaging Materials and Sorbate Addition
Authors: Crook L.R. , Boylston T.D.
Published: August 2010

ABSTRACT: Apple cider, with (0.1%) and without potassium sorbate, was packaged in 3 different materials to evaluate the effects of irradiation (2 kGy) and storage on flavor. Irradiated apple cider samples were compared with unirradiated samples stored in glass jars. Volatile flavor compounds, soluble solids, and titratable acidity were determined weekly throughout 3 wk of refrigerated storage. Oxygen permeability of the packaging materials was important in the retention of flavor during storage. Cider irradiated and stored in polystyrene containers or nylon‐6 packaging materials (low oxygen permeability) had lower rates of loss of characteristic flavor compounds compared with unirradiated apple cider and cider irradiated and stored in low‐density polyethylene (high oxygen permeability). The presence of sorbate, functioning as a yeast and mold inhibitor, reduced the rates of loss of the characteristic flavor compounds and the fermentation of sugars to acids. Principal component analysis resulted in several esters characteristic of apple flavor, soluble solids, and titratable acidity loading onto the 1st principal component (PC‐1). Packaging material and sorbate treatment had the greatest effect on the compounds that loaded onto PC‐1.
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
Authors: APPLEBAUM RHONA S.
Published: August 2010

ABSTRACT: Since the events of September 11, 2001, the potential for the food supply to be a target of terrorism can no longer be viewed in hypothetical terms. Food security now must be considered a priority issue. The food industry is adjusting its security and safety systems to add focus to the intentional, widespread contamination of the food supply. Food security and food safety share the common goal of “prevention to protect” regardless of whether the threat/risk is intentional or accidental. However, the disciplines and expertise required for security and safety are not one and the same—nor are the methods, procedures, or thought processes. The goal of the National Food Processors Association is to assist the industry in organizing and conducting appropriately tailored food security assessments. Information “primers” on security in general and food security in particular will be presented to assist in the clarification and understanding of these concepts. Actions taken to date as well as future activities to deal with food security will also be presented. In all of these activities, there must be a clear recognition that government, academia, public health, industry, media, and consumers need to continue to work together to enhance food security.
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
Authors: HORAX R. , HETTIARACHCHY N. S. , CHEN P. , JALALUDDIN M.
Published: August 2010

ABSTRACT: Protein isolate (PI) was prepared from 3 cowpea varieties and 2 soybean varieties in each of 2 y. The protein contents of cowpea PI (CPI) (91.4% to 91.8%) and soy PI (SPI) (93.0% to 93.5%) were significantly different (P < 0.05). Electrophoretogram showed that CPI was concentrated at 60 and 40 kDa, whereas SPI showed bands at 95, 65, 60, 40, and 35 kDa. The CPI had higher lysine (49.3 to 51.8 mg/g) than SPI (41.9 to 43.4 mg/g). The CPI and SPI had surface hydrophobicities ranging from 387.8 to 572.9 and 640.6 to 643.1, respectively. Denaturation temperature (85.2 to 88.4 °C) and enthalpy (8.42 to 10.33 J/g) of CPI were similar to the 7S fraction of SPI (82.6 °C and 96.0 to 96.3 J/g). These characteristics of CPI might be useful to explain its functionalities for application in food systems.
Methylmercury Concentrations Found in Wild and Farm‐raised Paddlefish
Authors: DASGUPTA S. , ONDERS R. J. , GUNDERSON D. T. , MIMS S. D.
Published: August 2010

ABSTRACT: Paddlefish (Polyodon spathula) were collected from 4 sites in Kentucky: the Ohio River, Lake Cumberland, and 2 aquaculture sources (private reservoir and catfish ponds). They were tested for methylmer‐cury concentrations in their flesh. Paddlefish from all sources had methylmercury levels below the 1 part per million Food and Drug Administration‐mandated action limit for seafood. However, using the U.S. Environmental Protection Agency reference dose for methylmercury, only paddlefish from the Ohio River exceeded the reference dose for unrestricted consumption. Some Ohio River and Lake Cumberland paddlefish had higher‐than‐average methylmercury concentrations, whereas aquacultured paddlefish had low concentrations of methylm‐ercury. There was a direct proportionality between fish age and methylmercury concentration; older paddlefish tended to have higher amounts of methylmercury in their meat.
Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates
Authors: Gliemmo M.F. , Campos C.A. , Gerschenson L.N.
Published: August 2010

ABSTRACT: The effect of glucose or polyols on sorbate stability and on its antimicrobial action were studied in aqueous systems (pH 3.0). All humectants promoted preservative degradation, but polyols decreased browning development. Depression of water activity did not inhibit the growth of Zygosaccharomyces bailii, but xylitol increased the lag phase and decreased the growth rate and the stationary phase level. Sorbate minimum inhibitory concentration (MIC) concerning Z. bailii growth acquired slightly lower values (0.020% w/w) when sorbitol or xylitol were present for systems with water activity of 0.971. The residual level of the preservative after 3 wk of storage at 35 °C was smaller than the MIC for all studied systems with the exception of the humectant‐free system.
Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice
Authors: Saura D. , MartÍ N. , Laencina J. , Lizama V. , Carbonell‐Barrachina A.A.
Published: August 2010

ABSTRACT: The sensory quality of canned peaches was studied after a year of storage. Citric acid was substituted with 2 different types of lemon juice: turbid (TLJ) and clarified (CLJ). Descriptive and affective tests were carried out using trained and consumer panels of 20 and 30 panelists, respectively. Control canned peaches and those acidified with CLJ obtained statistically equal sensory scores for aroma intensity, juiciness, and overall liking. However, lemon juice‐treated peaches were lighter and sweeter than citric acid‐treated samples, with differences being more significant for TLJ. The removal of monoterpenes (especially α‐terpinene) during the cross‐flow filtration of the lemon juice provided a suitable acidifier for peach preservation.
Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour
Authors: Hall R.S. , Johnson S.K.
Published: August 2010

ABSTRACT: Foods containing Australian sweet lupin (Lupinus angustifolius) flour (ASLF) were assessed by consumer panelists (n= 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants (P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta (P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread (P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.
Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort Treatments
Authors: Ye Aiqian , Singh Harjinder
Published: August 2010

ABSTRACT: The influence of added unmodified amylopectin starch and modified amylopectin starch on the stability of oil‐in‐water emulsions (4 wt% corn oil), formed with a highly hydrolyzed commercial whey protein (WPH) product, during retort treatment (121°C for 16 min), was examined. The creaming, coalescence, and flocculation of the emulsions were studied by determining changes in the droplet size and the micro structure of the emulsions after retorting. At a low starch concentration (≤ 1.5%), the extent of coalescence was higher in the emulsions containing modified amylopectin starch than in those containing unmodified amylopectin starch. All emulsions containing moderate levels of unmodified or modified amylopectin starch showed flocculation of oil droplets by a depletion mechanism. The degree of flocculation, which was dependent on the molecular weight and the radius of gyration of the amylopectin molecules, was considered to correlate with the extent of coalescence of the oil droplets in these emulsions. At high levels of added starch (>1.5%), the degree of coalescence decreased gradually, apparently because of the high viscosity of the aqueous phase.
Reducing Acrylamide in Fried Snack Products by Adding Amino Acids
Authors: Kim Cheong Tae , Hwang Eun‐Sun , Lee Hyong Joo
Published: August 2010

ABSTRACT: The aims of this study were to develop commercial methods for reducing the acrylamide content in processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide was rapidly formed at over 160°C, with the amount proportional to the heating duration and temperature. Free amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the aqueous system. Lysine and glycine were effective at inhibiting the formation of acrylamide in wheat‐flour snacks. In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato chips fried for 1.5 min at 185°C. These results indicate that the addition of certain amino acids by soaking the uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods.
Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material)
Authors: Anderson Brent A. , Singh R. Paul
Published: August 2010

ABSTRACT: Tylose gel (the Karlsruhe test substance) is a meat analog commonly used for studying heat transfer during freezing and thawing operations. It has thermal properties similar to lean beef, which are well defined in literature; however, moisture diffusivities for Tylose gel are not available in the literature. In this article, the mass transfer properties of Tylose were investigated. This included determining a moisture isotherm for Tylose and measuring effective moisture diffusivity as a function of temperature using 2 different methods: a drying method and a concentration‐distance method. The moisture isotherm was fit best using the Guggenheim‐Anderson‐de Boer (GAB) equation. The resulting moisture diffusivities were fit to an Arrhenius model for temperature dependence from 2.5 °C to 12 °C. The moisture diffusivities measured for Tylose ranged from 4.00 × 10‐11 to 9.75 × 10‐11 m2/ s, depending on temperature. The drying method resulted in moisture diffusivities that were found to have higher dependence on temperature than when the concentration‐distance method was used. The concentration‐distance method gave much more variation among measurements.
Fluid to Particle Heat Transfer Coefficients in Holding Tube Having Noncircular Cross Section
Authors: Christie Ignas S. , Patel Jitendra R. , Toledo Romeo T.
Published: August 2010

ABSTRACT: Convective heat transfer coefficient (hp) between fluid and particle in continuous tube flow were compared for 2 configurations of holding tubes: one conventional having a circular cross section (CHT) and the other having noncircular cross section (NCHT). A stream of plastic spheres was fed into the holding tube to simulate a food system with particulates. Live vegetative cells of Bacillus stearothermophilus were immobilized in aqueous gellan cubes and injected into the holding tubes with water as a carrier medium. The observed inactivation levels were compared with predicted values calculated from transient heat transfer equations solved by an explicit finite difference technique. Mean effective hp values ranged from 400 to 2500 W/m2.K for the NCHT and 350 to 1700 W/m2.K for the CHT at a Reynolds numberrpanging from 6000 to 13000. The difference in hp levels between the 2 configurations increased with the flow rate and temperature. Although no relation was observed between hp values and liquid to particle relative velocity, a trend between pipe Reynolds number and hp values was observed. The presence of a large number of particles in the holding tube significantly influenced hp values. Keywords: heat transfer coefficients, holding tube, Reynolds number, particle
Crystallization and X‐ray Diffraction of Crystals Formed in Water‐Plasticized Amorphous Spray‐dried and Freeze‐dried Lactose/Protein Mixtures
Authors: Haque Md. Kamrul , Roos Yrjö H.
Published: August 2010

ABSTRACT: Effects of proteins (whey protein isolate [WPI], Na‐caseinate, and gelatin), drying method, storage relative vapor pressure (RVP), and time on lactose crystallization and crystals formed were investigated using x‐ray diffraction (XRD). Crystallization was observed from increasing peak intensities of XRD patterns. Lactose in lactose/protein (5:1,3:1) mixtures crystallized in samples stored at RVP of 44.1% and above in both spray‐dried and freeze‐dried materials, except in freeze‐dried lactose/Na‐caseinate and lactose/gelatin mixtures, which showed lactose crystallization at 54.5% RVP and above. The rate of crystallization increased with increasing RVP and storage time. The rate of crystallization in spray‐dried materials was higher than in freeze‐dried materials, and the crystallization rate decreased with increasing protein content. Lactose crystallized mainly as α‐lactose monohydrate in spray‐dried lactose/WPI and lactose/gelatin mixtures. Crystals formed in freeze‐dried lactose/WPI and lactose/gelatin mixtures were anhydrous β‐lactose and α‐lactose monohydrate crystals. Lactose crystallized as a‐lactose monohydrate in both spray‐dried and freeze‐dried lactose/Na‐caseinate mixtures. Trace amounts of anhydrous β‐lactose were present in spray‐dried lactose/WPI (5:1) and lactose/gelatin (5:1) mixtures. Peak intensities of XRD patterns for anhydrous β‐lactose decreased with increasing protein content and storage time. The crystallization data were successfully modeled using Avrami equation at an RVP of 65.6% and above. These data are important in understanding and predicting storage stability of lactose‐ and protein‐containing food and pharmaceutical materials.
A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice
Authors: Kincal Dilek , Hill William S. , Balaban Murat O. , Portier Kenneth M. , Wei Cheng I. , Marshall Maurice R.
Published: August 2010

ABSTRACT: A continuous high‐pressure carbon dioxide system, run at ambient conditions, was tested on its performance in reducing both natural and inoculated microbial loads. The prototype system continuously processes orange juice with carbon dioxide (CO2) at high pressures. A central composite design was originally used to examine the variables of pressure, residence time, and CO2/juice ratio. For microbial reduction, residence time was the major factor followed by pressure. The CO2/juice ratio showed no influence on microbial load, and in this equipment, was difficult to control. The unit was able to cause a 5‐log reduction of the natural flora in spoiled juice, and could attain a 5‐log decrease in numbers of pathogenic Escherichia coli O157:H7, Salmonella typhimurium, and Listeriamonocytogenes. No viable cells of E. coli O157:H7 orS. typhimurium were cultured after the treated juices were stored at room temperature (22 °C) for 14 d. Thus, non‐thermal pathogen reduction is possible with this system.
Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation
Authors: Chen Kun‐Nan , Chen Ming‐Ju , Liu Je‐Ruel , Lin Chin‐Wen , Chiu Hsin‐Yi
Published: August 2010

ABSTRACT: The purpose of this research was to improve probiotic microencapsulation using prebiotics and modern optimization techniques to determine optimal processing conditions, performance, and survival rates. Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium algi‐nate were incorporated as coating materials to microencapsulate 4 probiotics (Lactobacillus acidophilus, Lacto‐bacillus casei, Bifidobacterium bifidum, and Bifidobacterium longum). The proportion of the prebiotics, peptide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface model, with sequential quadratic programming (SQP) subsequently adopted to optimize the model and evaluate the survival of microencapsulated probiotics under simulated gastric fluid test. Optimization results indicated that 1% sodium alginate mixed with 1% peptide and 3% fructooligosaccharides as coating materials would produce the highest survival in terms of probiotic count. The verification experiment yielded a result close to the predicted values, with no significant difference (P > 0.05). The storage results also demonstrated that addition of prebiotics in the walls of probiotic microcapsules provided improved protection for the active organisms. These probiotic counts remained at 106 to 107 colony‐forming units (CFU)/g for microcapsules stored for 1 mo and then treated in simulated gastric fluid test and bile salt test.
Transmissible Spongiform Encephalopathies
Authors: Hueston Will , Bryant Cory M.
Published: August 2010

The Institute of Food Technologists has issued this Scientific Status Summary to update our knowledge of transmissible spongiform encephalopathies and provide an authoritative perspective on the surrounding regulatory and trade landscape.
Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée
Authors: Elez‐Martinez Pedro , Soliva‐Fortuny Robert C. , Gorinstein Shela , Martin‐Belloso Olga
Published: August 2010

ABSTRACT: Lipid oxidation is one of the major phenomena that limit the shelf‐life of avocado products. The effects of adding 100 ppma‐tocopherol, 200 ppm ascorbic acid, and 200 ppm ethylenediaminetetraacetic acid (EDTA) on he stability of the lipidic fraction of minimally processed avocado purées were evaluated throughout storage. α tocopherol, followed by ascorbic acid, reduced oil rancidity processes during storage. Peroxide formation was minimal when a‐tocopherol was added to avocado pulp, prolonging the induction stage of oils for at least 12 wk. When preserved in vacuum, iodine and specific extinction coefficient at 270 nm (k270) values were more stable, with changes of 5.87 g I2/100 g oil and 0.237, respectively, during 24 wk. On the other hand, EDTA was not shown to be effective in preserving the stability of the lipid fraction of avocado preserved by combined methods.
Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes
Authors: Johanningsmeier Suzanne D. , Fleming Henry P. , Thompson R.L. , McFeeters Roger F.
Published: August 2010

ABSTRACT: Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC+ and MDC‐, respectively) influenced sensory and chemical properties of sauerkraut. No sensory differences were found between MDC+ and MDC− sauerkraut (P≥ 0.05). In addition, sulfur compound profiles of the resulting sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed both the microbiology and chemistry of the fermenting sauerkraut, leading to decreased sauerkraut sulfur flavor. Quantification of allyl isothiocyanate (AITC), dimethyl disulfide, dimethyl trisulfide (DMTS), methyl methanethiosulfinate, and methyl methanethiosulfonate (MMTSO2) by gas chromatography‐mass spectrometry showed that sauerkraut sulfur flavor correlated linearly with DMTS and MMTSO2 (P≤ 0.01).
Nonenymatic Browning, Fluorescence Development, and Formation of Pyrrole Derivatives in Phosphatidylethanolamine/ Ribose/Lysine Model Systems
Authors: Hidalgo Francisco J. , Nogales Fatima , Zamora Rosario
Published: August 2010

Browning, fluorescence, and pyrrole formation were determined in 4 mixtures of phosphatidylethanolamine (PE), ribose (RI), and/or lysine (lys) incubated at 60°C to study the contribution of lipid oxidation to food browning when lipid oxidation products are formed in the presence of other food components. The 4 assayed systems (PE/lys, PE/RI, RI/lys, and PE/RI/lys) were also extracted with chloroform‐methanol (2:1) to distinguish between the nonenzymatic browning produced with the amino group of PE and that produced with the amino groups of lys. Under the assay conditions, both the RI and the oxidized products produced in the fatty acid chains of PE contributed to the development of browning in the assayed systems. However, RI and oxidation products of PE exhibited different reactivities for the different amino groups involved in these reactions. Thus, the oxidized lipids reacted with the amino group of PE with preference for the amino group of lys, and this preference was reversed for RI. These results suggest that the contribution of both carbohydrates and lipid oxidation products to food browning may be distinguished. In addition, determination of oxidized lipid/ethanolamine derivatives in phospholipids may be an alternative procedure to evaluate oxidative damage in foods.