bluuebunny/crossref_metadata_2025 huggingface dataset:
First Report of Fusarium Wilt Caused by Fusarium oxysporum f. sp. basilici on Ocimum minimum in Portugal
Authors: Felgueiras M. , Dias A. , Chicau G. , Berbegal M. , León M. , Armengol J.
Published: August 2010

Ocimum minimum L. (fine-leaved basil) is cultivated along the Douro Litoral Region in Portugal. In June 2009, a disease was observed in fine-leaved basil fields in three geographically separated locations: Maia, Rio Tinto, and São Mamede Infesta. Affected plants showed wilt symptoms, chlorotic leaves, and stem necrosis. Discolored vascular tissue was observed when the stems were cut longitudinally. For isolation, crown and stem sections (10 cm long) were surface disinfected for 1 min in 1.5% NaOCl and washed twice with sterile distilled water. The sections were cut longitudinally and small pieces of discolored vascular tissue were plated onto potato dextrose agar (PDA) amended with streptomycin sulfate (0.5 g liter–1). Plates were incubated at 25°C in the dark. Fusarium colonies were consistently isolated from symptomatic plants sampled from the three different locations and transferred to PDA and Spezieller Nährstoffarmer agar (SNA) culture media for morphological species identification (2). After 10 days of incubation at 25°C, all isolates were identified as F. oxysporum. A PCR-based assay was conducted with nine single-spored isolates (F2, F3, F4, F7, F8, F9, F10, F11, and F13) using the F. oxysporum f. sp. basilici specific primer pair, Bik 1 and Bik 2 (1). A single DNA fragment of 382 bp was amplified in all isolates, which confirmed the identification of F. oxysporum f. sp. basilici. Pathogenicity of all nine isolates was determined on 2-month-old fine-leaved basil seedlings growing in sterile peat moss. Plants were inoculated by watering the roots with 20 ml of a conidial suspension (106 conidia ml–1) harvested from 3-week-old cultures grown on PDA. Thirty-six replicates (each one in individual pots) for each isolate were used, with an equal number of control plants. Plants were maintained in a greenhouse at 15 to 20°C. Within 2 weeks of inoculation, all inoculated plants wilted and exhibited severe leaf and stem necrosis. The fungus was reisolated from vascular tissues of the crown area and the stems of symptomatic seedlings, fulfilling Koch's postulates. Control plants remained healthy. To our knowledge, this is the first report of F. oxysporum f. sp. basilici infecting fine-leaved basil in Portugal.

References: (1) A. Chiocchetti et al. Plant Dis. 85:607, 2001. (2) J. F. Leslie et al. The Fusarium Laboratory Manual. Blackwell Publishing, Ames, IA, 2006.
First Report of Puccinia kuehnii, Causal Agent of Orange Rust of Sugarcane, in Brazil
Authors: Barbasso D. , Jordão H. , Maccheroni W. , Boldini J. , Bressiani J. , Sanguino A.
Published: August 2010

In December 2009, on a farm located near the city of Rincão, state of São Paulo, Brazil, uredinial leaf lesions typical of a rust disease were observed to be affecting sugarcane (a complex Saccharum L. hybrid). Lesions were observed in a nursery plot of a precommercial cultivar (cv. Centauro) known to be resistant to brown rust caused by Puccinia melanocephala Syd. & P. Syd. Leaf samples, inspected under a light microscope, revealed spores identical morphologically to those described for the fungus P. kuehnii E.J. Butler, causal agent of sugarcane orange rust (1,3). Telia and teliospores were not observed. The Ministry of Agriculture was notified on 7 December 2009 in accordance with current Brazilian quarantine legislation. On 9 December, a specialized team from the Federal Phytosanitary Defense Department (DSV/MAPA) started a survey at the farm, collected leaf samples for additional analyses, and confirmed the presence of P. kuehnii E.J. Butler in Brazilian territory. During the following weeks, the disease was observed in several sugarcane-growing areas of the southern states of São Paulo and Paraná. It affected a small proportion of clones under selection in several breeding programs and the commercial cultivars SP89-1115, RB72454, and SP84-2025, which are now considered to be highly susceptible to the disease and currently cover less than 10% of the country's commercial sugarcane area. To our knowledge, this is the first report of P. kuehnii infecting sugarcane in Brazil, the largest world producer with more than 8 million ha of this crop. Orange rust is expected to expand to other important Brazilian sugarcane-producing areas, including the northeastern states and a new sugarcane expansion area in the central part of Brazil. The disease is widespread in the Asia-Pacific Region, caused a major epidemic in Australia in 2000, and was reported in the Western Hemisphere in 2007–2008 in several countries in North (1,2) and Central America (2,3) prior to this detection in South America.

References: (1) J. C. Comstock et al. Plant Dis. 92:175, 2008. (2) R. C. Flores et al. Plant Dis. 93:1347, 2009. (3) W. Ovalle et al. Plant Dis. 92:973, 2008.
First Report of Root and Stem Rot Caused by Phytophthora nicotianae on Peperomia tetraphylla in China
Authors: Zeng D. X. , Wu X. L. , Li Y. H.
Published: August 2010

Peperomia tetraphylla, an evergreen herb, is becoming increasingly popular as a potted ornamental plant in southern China. In the summer of 2008, in some commercial flower nurseries in Shenzhen, Guangdong Province, P. tetraphylla showed extensive black stem and root rot, with leaves dropping from the rotten stem. Small pieces (approximately 3 mm2) of stems and leaves were excised from the margins of the black lesions, surface disinfected for 30 s to 1 min in 0.1% HgCl2, plated onto potato dextrose agar (PDA), and incubated at 25°C in the dark. All the plated samples yielded Phytophthora, and microscopic examination of pure cultures grown on PDA plates showed arachnoid colonies with abundant aerial mycelium, chlamydospores, and a few sporangia. Numerous sporangia were formed in sterile soil extract. Sporangia were ovoid or obpyriform, noncaducous, with prominent solitary papillae, and measured 31 to 52 μm (average 38 μm) × 21 to 34 μm (average 27 μm). Chlamydospores were spherical and 21 to 34 μm in diameter (average 28 μm). The internal transcribed spacer (ITS) region of rDNA of a single isolate was amplified using primers ITS4/ITS5 and sequenced (2). The ITS sequence, when submitted for a BLAST search in the NCBI database, showed 100% homology with the sequences of two reference isolates of Phytophthora nicotianae (Accession Nos. AY833526 and EU433396) and the consensus ITS sequence was deposited in the NCBI as Accession No. GQ499373. The isolate was identified as Phytophthora nicotianae on the basis of morphological and molecular characteristics (1). Pathogenicity of the isolate was confirmed by inoculating 1-year-old plants of P. tetraphylla growing in pots. The isolate was grown for 7 days on PDA plates and mycelial plugs, 5 mm in diameter and taken from the advancing margins of the colonies, were buried approximately 1 cm deep near the base of the stem in such a way that the mycelium on the plugs was in contact with the surface of the stem, which had been wiped earlier with 70% ethanol and gently wounded with a needle. Plants treated the same way but inoculated with sterile PDA plugs served as control plants. Three plants in each pot were inoculated and there were five replications each for the treatment and the control. All plants were kept in a greenhouse at 22 to 32°C. After 6 to 7 days, the inoculated plants showed black lesions around the mycelial plugs; symptoms of root and stem rot developed rapidly thereafter and the plants collapsed within 2 weeks. All symptoms on the inoculated plants were identical to those observed in naturally diseased plants, whereas the control plants remained healthy. The same fungus was consistently reisolated from the inoculated plants. To our knowledge, this is the first report of Phytophthora nicotianae on P. tetraphylla in China.

References: (1) D. C. Erwin and O. K. Ribeiro. Phytophthora Diseases Worldwide. The American Phytopathological Society, St. Paul, MN, 1996. (2) J. B. Ristaino et al. Appl. Environ. Microbiol. 64:948, 1998.
KINETICS OF DNA‐INDUCED BREAKS BY REDUCTONE TREATMENT: IN VITRO AND IN VIVO STUDIES
Authors: Leitão A. C. , Mottat H. C. , Gomes R. Alcantara
Published: August 2010

Abstract— Reductone, a keto‐aldehyde that blocks repair of UV‐induced DNA damage also produces DNA breaks. These breaks are observed either in irradiated or unirradiated wild type and uvrA strains of Escherichia coli. DNA breakage has also been observed after in vitro treatment of T4 phage DNA. The results suggest that the breaking ability of reductone is a result of a direct attack on DNA.
Effect ofMDR1C3435T polymorphism on cure rates ofHelicobacter pyloriinfection by triple therapy with lansoprazole, amoxicillin and clarithromycin in relation toCYP 2C19 genotypes and 23S rRNA genotypes ofH. pylori
Authors: FURUTA T. , SUGIMOTO M. , SHIRAI N. , MATSUSHITA F. , NAKAJIMA H. , KUMAGAI J. , SENOO K. , KODAIRA C. , NISHINO M. , YAMADE M. , IKUMA M. , WATANABE H. , UMEMURA K. , ISHIZAKI T. , HISHIDA A.
Published: August 2010

Background

Polymorphism inMDR1is associated with variation in the plasma level of a proton pump inhibitor.

Aim

To investigate whetherMDR1polymorphism is associated with eradication rates ofHelicobacter pyloriby a triple therapy with lansoprazole, amoxicillin and clarithromycin in relation toCYP2C19 genotype status and bacterial susceptibility to clarithromycin.

Methods

A total of 313 patients infected withH. pyloricompleted the treatment with lansoprazole 30 mg b.d., clarithromycin 200 mg b.d. and amoxicillin 750 mg b.d. for 1 week.MDR1C3435T polymorphism andCYP2C19 genotypes of patients and sensitivity ofH. pylorito clarithromycin were determined.

Results

Logistic regression analysis revealed that theMDR1polymorphism as well asCYP2C19 genotypes of patients and clarithromycin‐resistance ofH. pyloriwere significantly associated with successful eradication. Eradication rates forH. pyloriwere 82% (83/101: 95% CI = 73–89), 81% (112/139: CI = 73–87), and 67% (44/73: CI = 48–72) in patients with theMDR13435 C/C, C/T and T/T genotype, respectively (P = 0.001).

Conclusions

Polymorphism ofMDR1is one of the determinants of successful eradication ofH. pyloriby the triple therapy with lansoprazole, amoxicillin and clarithromycin, together withCYP2C19 genotype and bacterial susceptibility to clarithromycin.
INFLUENCE OF PROCESSING VARIABLES ON FLAVOR STABILITY OF PEAR PURÉE
Authors: LEONARD SHERMAN , PANGBORN ROSE MARIE , TOMBROPOULOS DAGMAR
Published: August 2010

Whole Bartlett pears at the optimum stage of ripeness were processed into purée using an enclosed system which facilitated the inactivation of enzymes, the separation of skins, seeds and fibers, and the capturing of pear volatiles which would be lost in conventional open systems. When added back, the captured essence significantly enhanced the flavor of the purée. Purées containing 50% inherent essence add back were more acceptable than purées which contained 0 or 100%. Using whole pears in a bulk system yielded 77% more pear puree than the system in which pears were peeled and cored before processing. Flavor differences between canned purées prepared in open and closed systems were readily detectable. More flavor and better color were observed in purées canned without than with sucrose. Little flavor difference was observed between purées processed by aseptic and hot‐filling methods. No significant flavor losses occurred in the canned purées during the first year of storage.
PREDICTING THE WATER ACTIVITY OF MULTICOMPONENT SYSTEMS FROM WATER SORPTION ISOTHERMS OF INDIVIDUAL COMPONENTS
Authors: CHUANG L. , TOLEDO R. T.
Published: August 2010

Plots of log (water activity/mole fraction water) against the square of the mole fraction solute, usually give straight lines having slopes K. Norrish (J. Food Tech 1966, 1: 251 used K derived for binary solutions in an equation for calculating water activities of multicomponent systems, but this equation gave inaccurate results when used on solutions where a deviation from linearity occurs, or when the linear portion of the plot does not go through the origin. By using both intercept and slope, and adding a correction factor that corresponds to the contribution of the intercept to the total solute interactions to Norrish's equation for multicomponent systems, an equation was derived that accurately predicted water activities of multicomponent systems. This concept of utilizing the intercept was applied to systems containing solids whose molecular weights are not well defined. Plots of log (water activity/moles water in 100g solution) against the square of the weight percent solids in the system, gave a series of straight‐line segments. Slopes and intercepts were different for each concentration range where the straight line segments lie. An equation was derived based on this equation for water activity as a function of concentration. In the derivation, moisture transfer between two components and equality of the water activities of all phases at equilibrium was considered. The derived equation predicted accurately equilibrium water activities of mixtures of two solids.
Iron Binding by Fiber is Influenced by Competing Minerals
Authors: GARCIA‐LOPEZ J. SALVADOR , LEE KEN
Published: August 2010

Iron was bound by neutral (NDF) and acid (ADF) detergent fibers extracted from cooked pinto beans (Phaseolus vulgaris). Soluble iron (total iron minus bound iron) in the presence of NDF was increased from 13.11 ± 5.08 to 35.58 ± 9.20% and from 22.22 ± 164 to 29.98 ± 0.96% when 1.17 and 1.38 ppm (18.4 and 21.4 PM) of copper and zinc were added, respectively. In contrast, 0.93 μm (14.6 PM) of copper decreased the soluble iron from 61.02 ± 5.77 to 17.88 ± 4.5% in the presence of ADF. Neither magnesium or cobalt altered the amount of soluble iron in the presence of fiber. The change in soluble iron was directly proportional to the concentration of copper and zinc. The presence of two types of binding sites is proposed.
Rheological Behavior of Soya Oil‐Water Emulsions: Dependence upon Oil Concentration
Authors: GLADWELL N. , GRIMSON M. J. , RAHALKAR R. R. , RICHMOND P.
Published: August 2010

Stress‐strain measurements have been performed in the linear region for soya oil‐water emulsions stabilized with xanthan gum for various oil concentrations and for xanthan gum solutions for various xanthan gum concentrations. The big increase observed in the shear modulus for the emulsions (as compared to the solutions) is primarily due to the interaction between xanthan gum molecules and emulsion droplets. The results obtained are in broad agreement with the existing theories for concentrated dispersions and tend to show that the interdroplet interaction is similar to that expected for ‘soft’ deformabe spheres. The results for xanthan gum solutions can be explained if the xanthan gum solutions are not true solutions, but some form of dispersions.
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
Authors: HAYAKAWA SHIGERU , NAKAI SHURYO
Published: August 2010

Protein hydrophobicity of 42 native and partially denatured milk and soy protein samples was determined fluorometrically by using three probes, 1‐anilino‐8‐naphthalenesulfonate (ANS), cis‐parinarate (CPA) and 1,6‐diphenyl hexatriene (DPH), and chromatographically by using Phenyl Sepharose CL‐4B (PSC). PSC and ANS hydro‐ phobicities correlated well to the protein insolubility determined at zero zeta potential, whereas no significant correlation was observed between CPA. hydrophobicity and protein insolubility. When backwards stepwise regression analysis was applied to 189 data of protein insolubility, a significant correlation (P < 0.001) was obtained between PSC hydrophobicity, zeta potential and protein insolubility. It is suggested that the aromatic hydrophobicity, in conjunction with zeta potential, may play a more important role in protein solublity than the aliphatic hydrophobicity.
Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food Colorants
Authors: GIUSTI M. MÓNICA , RODRÍGUEZ‐SAONA LUIS E. , BAGGETT JAMES R. , REED GARY L. , DURST ROBERT W. , WROLSTAD RONALD E.
Published: August 2010

Red radish (Raphanus sativus L.) cultivars were evaluated with respect to qualitative and quantitative anthocyanin (ACN) pigment content. Radishes were grown at 2 locations (Corvallis and Hermiston, OR) and harvested at 2 maturity stages. Pigment content was dependant on cultivar, root weight and location, higher amounts being obtained at Hermiston. Spring cultivars (n=22) had pigmentation in the skin, ranging from 39.3 to 185 mg ACN/100g skin. Red‐fleshed Winter cultivars (n=5) had pigment content ranging from 12.2 to 53 mg ACN/100g root. ACN profiles were similar for different cultivars, the major pigments being pelar gonidin‐3‐sophoroside‐5‐glucoside, mono‐ or di‐acylated with cinnamic and malonic acids; individual proportions varied among cultivars. Estimated pigment yields ranged from 1.3 to 14 kg/ha.
Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes
Authors: THYBO ANETTE K. , MARTENS HELLE J. , LYSHEDE OLE B.
Published: August 2010

Uniaxial compression tests combined with light microscopy and scanning electron microscopy were used to study textural properties of vacuum packed, steam cooked (VPS‐cooked) potato tubers. Comparisons were made with conventionally water cooked tubers for cooking intervals of 0–60 min. In the VPS‐cooked potatoes the gelatinized starch formed dense clusters. In contrast, water cooked cells were filled with gelatinized starch. The textural attributes declined with increased cooking time, faster for water cooked potatoes than for VPS‐cooked. After >30 min cooking, firmness of VPS‐cooked potatoes increased, while cell separation and disintegration of tissue made the water cooked tubers less firm. Textural properties and cell structure were directly affected by processing conditions.
Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time
Authors: Wei Q. , Wolf‐Hall C. , Chang K.C.
Published: August 2010

ABSTRACT: Natto was made in a laboratory scale from soybean using 2 steaming times, 9 Bacillus natto strains, and 6 fermentation times. Natto characteristics including color, firmness, viscosity, ammonia content, and bacteria population were determined. The highest viscosity value of the final products was the natto inoculated with B. natto“Itobiki strain”; the 2nd was natto with B. natto NRRL B‐3383 strain. A higher steaming time reduced fermentation time and ammonia content in the final products. A combination of soaking at the room temperature for 20 h (weight increase ratio: 2.1 to 2.3), steaming at 121°C for 40 min, inoculated with “Itobiki strain” or NRRL‐3383 strain, and fermented at 40 to 42°C for 18 h was able to produce good natto products in a laboratory scale.
Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH
Authors: Nam K.C. , Ahn D.U. , Du M. , Jo C.
Published: August 2010

ABSTRACT: Irradiation and storage increased lipid oxidation of normal and pale‐soft‐exudative (PSE) muscles, whereas dark‐firm‐dry (DFD) muscle was very stable and resistant to oxidative changes. Irradiation increased redness regardless of pork‐quality type, and the increases were proportional to irradiation dose. Irradiation increased the production of sulfur‐containing volatiles, but not lipid oxidation products. The total volatiles produced in normal and PSE pork were higher than the DFD pork. Some volatiles produced in meat by irradiation evaporated during storage under aerobic packaging conditions. Nonirradiated normal and DFD pork had higher odor preference scores than the nonirradiated PSE, but irradiation reduced the preference scores of all 3 pork‐quality types.
Biocatalysis and Biotransformation Producing γ‐Decalactone
Authors: Neto R.S. , Pastore G.M. , Macedo G.A.
Published: August 2010

ABSTRACT: Geotrichum fragrans and another Geotrichum sp., 2 newly isolated microorganisms, produce ‐γ‐decalactone, which exhibits odors characteristic of fruit and chocolate derivatives. The production of‐γ‐decalactone by Geotrichum species in broth, to which enzymatically hydrolyzed castor oil had been added, was investigated. The study of different microbial lipases, aimed at producing the best hydrolyzed oil for use as a precursor for the production of ‐γ‐decalactone, was also studied. The addition of ricinoleic acid or hydrolyzed castor bean oil to the culture medium enhanced ‐γ‐decalactone production. The greatest enhancement of ‐γ‐decalactone production was noted, with a yield of 600 mg/L, when 5% of hydrolyzed castor bean oil was added to the medium and fermented by Geotrichum fragrans for 96 h.
Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages
Authors: Baiano A. , Marchitelli V. , Tamagnone P. , Nobile M.A. Del
Published: August 2010

ABSTRACT: A study on the influence of the type of container and storage temperature on ascorbic acid degradation and browning in a model system simulating a citrus juice is presented. The model system was packaged in glass jars, polyethylene terephthalate (PET) bottles, bottles of PET containing different percentages of oxygen scavengers, and bottles of PET blended with 6% nylon. Samples were stored at 5 °C to simulate the usual storage condition and at 35 °C to simulate a temperature abuse. The slowest ascorbic acid degradation and browning were obtained with PET + 3% oxygen scavengers. Glass and PET gave the worst results: the 1st due to the presence of pro‐oxidants and the latter due to the oxygen permeability. In particular, concerning ascorbic acid degradation in glass containers at 35 °C, it was hypothesized that there are 2 simultaneously occurring reactions: the 1st directly related to aerobic oxidation and the 2nd primarily due to the anaerobic consumption of ascorbic acid, which becomes predominant when oxygen is totally exhausted. Results also demonstrated the possible replacement of the glass containers with polymeric ones in the beverage industry.
Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe
Authors: Palekar M.P. , Cabrera‐Diaz E. , Kalbasi‐Ashtari A. , Maxim J.E. , Miller R.K. , Cisneros‐Zevallos L. , Castillo A.
Published: August 2010

ABSTRACT:Electron beam irradiated sliced cantaloupe was tested for 21 d of storage for total aerobic microbial counts, texture, color, and different sensorial parameters as a function of irradiation doses 0, 0.7, and 1.4 kGy and the wash treatments, 1 and 200 ppm chlorine applied to the melons before cutting. Irradiation resulted in a reduction in the total aerobic microbial counts with increasing doses. Melons washed only with water before cutting had total aerobic bacterial counts of 4.0, 2.0, and 0.8 log colony‐forming units (CFU)/g on day 0 at irradiation doses of 0, 0.7, and 1.4 kGy, respectively. Across all doses of irradiation, counts were consistently lower for cantaloupe pieces obtained from melons that had been subjected to chlorine rinse in comparison with those washed with water without chlorine. Melons washed with chlorine before cutting had total aerobic bacterial counts of 2.7, 0.7, and 0.5 log CFU/g on day 0 at irradiation doses of 0, 0.7, and 1.4 kGy, respectively. Objective color analysis indicated no significant effect of irradiation on the color of cantaloupe. Texture measured as compression force was lower only for cantaloupe irradiated at 1.4 kGy. Irradiation did not affect descriptive attribute flavor and texture sensory attributes of cantaloupe pieces. Decontamination of whole cantaloupes before cutting using chlorine wash may be combined with low‐dose irradiation for shelf‐life extension of sliced cantaloupe.
Assessment of Relationships between Sensory and Instrumental Quality of Controlled‐atmosphere‐stored ‘Fuji’ Apples by Multivariate Analysis
Authors: Echeverría G. , Lara I. , Fuentes T. , López M.L. , Graell J. , Puy J.
Published: August 2010

ABSTRACT: Physicochemical parameters, sensory attributes, and total aroma emission of ‘Fuji’ apples (Malus×domestica Borkh.) were studied in relation to storage conditions, storage duration, and shelf life period. Commercially ripe fruit were analyzed after 3, 5, and 7 mo of cold storage in normal atmosphere (AIR) (210 L/m3 O2+ 0.3 L/m3 CO2) or under 3 different controlled atmosphere (CA) treatments (10 L/m3 O2+ 10 L/m3 CO2, 20 L/m3 O2+ 20 L/m3 CO2, or 10 L/m3 O2+ 30 L/m3 CO2), after which apples were kept at 20 °C for 1, 5, and 10 d. Data were subjected to partial least square regression (PLSR) analysis. Physicochemical parameters were well preserved throughout storage, especially in CA‐stored apples; however, these apples showed lower total aroma emission. Sensory acceptability was also higher for CA‐stored fruit after 7 mo of storage, whereas no significant differences were found for shorter storage periods. Accordingly, greater scores in sensory firmness, sensory flavor, sensory acidity, and appearance were observed for fruit stored in 10 L/m3 O2+ 10 L/m3 CO2 after long storage. Two PLSR models were established, 1 for relating physicochemical parameters to overall acceptability, and another for assessing the correlation between sensory acidity and instrumentally measured titratable acidity. The 1st PLSR model indicated that soluble solids concentration, titratable acidity, flesh firmness, and background color of the shaded side have a positive influence on acceptability. The 2nd model indicated that sensory acidity also showed an excellent correlation to instrumentally measured titratable acidity.
Sensory Evaluation of Irradiated Ground Beef Patties for the National School Lunch Program
Authors: Fan X. , Niemira B.A. , Rajkowski K.T. , Phillips J. , Sommers C.H.
Published: August 2010

ABSTRACT:The 2002 Farm Bill allows irradiated ground beef to be distributed in the Natl. School Lunch Program (NSLP). Sensory properties of irradiated ground beef specified for the NSLP were evaluated. Frozen ground beef patties with 15% fat content were either not irradiated or irradiated at doses of 1.35 and 3.0 kGy. Aroma, taste, aftertaste, and texture as well as overall liking of cooked patties after 0 and 6 mo of storage were evaluated using nontrained panels. Results showed that irradiation had no significant (P> 0.05) effect on the ratings of any of the sensory attributes either at 0 or after 6 mo of storage. Average ratings of liking of aroma, taste, aftertaste, and overall were higher at 6 mo than at 0 mo.
Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products
Authors: Prabhu G.A. , Doerscher D.R. , Hull D.H.
Published: August 2010

ABSTRACT: Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 ham treatments (0%, 1%, 2%, and 3% pork collagen) were formulated. Frankfurters and hams were evaluated for cooked yields, purge, color, texture, and sensory characteristics. Incorporation of pork collagen at 1% and above significantly (P < 0.05) increased cooked and chilled yields in frankfurters but did not have any effect in hams. Purge was significantly (P < 0.05) reduced in both frankfurters and hams after 4 wk of storage. Sensory difference testing showed no significant difference up to 2% usage level of pork collagen in both frankfurters and hams (P > 0.05).
Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing
Authors: Sila D.N. , Smout C. , Vu T.S. , Hendrickx M.E.
Published: August 2010

ABSTRACT: Carrots (Daucus carota) pretreated under different high‐pressure conditions were thermally processed at temperatures in the range of 90°C to 110°C. Texture degradation (hardness) was monitored objectively using a texture analyzer. For a given thermal treatment, the rate constant (k‐value) decreased with increasing pretreatment pressure. A high‐pressure pretreatment (200 to 500 MPa) at 60°C for 15 min resulted in a more pronounced texture improvement compared with the same pretreatment at 20°C and 40°C, respectively. Calcium impregnation conferred more beneficial effects when applied immediately after the high‐pressure pretreat‐ment. The observed changes in texture characteristics were associated with the degree of methylation of carrot pectins, which is dependent on pectinmethylesterase (PME) activity.
Antifungal Activity of Bacillus thuringiensis Chitinase and Its Potential for the Biocontrol of Phytopathogenic Fungi in Soybean Seeds
Authors: Reyes‐ramírez A. , Escudero‐Abarca B.I. , Aguilar‐Uscanga G. , Hayward‐Jones P.M. , Barboza‐Corona J. Eleazar
Published: August 2010

ABSTRACT: Bacillus thuringiensis var israelensis was used to produce chitinase on shrimp wastes by fermentation at 30°C and 250 rpm for 120 h. The enzyme was concentrated by ultrafiltration and was adjusted to pH 5.8. Antifungal chitinase activity on phytopathogenic fungi was investigated in growing cultures and on soybean seeds infested with Sclerotium rolfsii. Fungal inhibition was found to be 100% for S. rolfsii; 55% to 82% for A. terreus, A. flavus, Nigrospora sp, Rhizopus sp, A. niger, Fusarium sp, A. candidus, Absidia sp, and Helminthosporium sp; 45% for Curvularia sp; and 10% for A. fumigatus (P < 0.05). When soybean seeds were infected with S. rolfsii, germination was reduced from 93% to 25%; the addition of chitinase (0.8 U/mg protein) increased germination to 90%. B. thuringiensis chitinase may contribute to the biocontrol of S. rolfsii and other phytopathogenic fungi in soybean seeds in Integrated Pest Management programs.
Soft and Ca‐retaining Gelatin Prepared by Conjugating with Acidic Saccharides
Authors: Takahashi K. , Myojo Y. , Yoshida T. , Yoshimura K. , Hattori M.
Published: August 2010

ABSTRACT: Gelatin samples conjugated with acidic saccharides such as glucuronic acid, alginic acid oligosac‐charide, and low‐molecular‐weight alginic acid were prepared to improve the functional properties of ossein gelatin by the Maillard reaction. The conjugation resulted in a decreased isoelectric point, retardate gelation time, low storage modulus, and low melting temperature and enthalpy of gelatin gel; in particular, low‐molecular‐weight alginic acid resulted in a large improvement. The alginic acid oligosaccharide‐conjugated gelatins and low‐molecular‐weight alginic acid‐conjugated gelatins had calcium‐retaining ability, and the latter exhibited calcium‐aggregating ability. It is thus considered that conjugation with low‐molecular‐weight alginic acid could be effective for providing a new type of gelatin with a soft texture and calcium‐retaining and calcium‐aggregating ability.
Stability and Shelf Life of Bioactive Compounds during Food Processing and Storage: Soy Isoflavones
Authors: Shimoni E.
Published: August 2010

ABSTRACT:During the past several years, the nutrition community has recognized the importance of the nonnutritive components of plant foods. These nonnutritive components are commonly called phytochemicals. One of the most exciting developments in the phytochemicals field is the beneficial biological activity of isoflavones from soy. Benefits include the potential reduced cancer risk, cholesterol homeostasis, and other hormone replacement therapy treatments. Yet, very little attention has been given to the interactions of bioactive phytochemicals with other food ingredients. Various studies demonstrated the loss of soy isoflavones during storage and the effect of processing conditions on specific modifications of soy isoflavones. Beyond apparent 1st‐order degradation kinetics, there is a change in the isoflavones profile according to processing and storage conditions. This change in chemical structure is very likely to affect the bioavailability and bioactivity of soy isoflavones. Understanding the reactions that affect soy isoflavones bioactivity will provide a basis for developing food with the beneficial quality of isoflavones. This article presents current information on the stability of soy isoflavones and highlights how these changes may affect their bioavailability and biological activity. Most importantly, the aim of this article is to point out the fact that much more data are required to fully understand the chemistry and the kinetics of isoflavones reaction in model systems and food.
Sensory Profiling of Chardonel Wine by Descriptive Analysis
Authors: Mirarefi S. , Menke S.D. , Lee S.Y.
Published: August 2010

ABSTRACT:The objectives of this study were to develop descriptive terms for Chardonel wines and to characterize twelve Chardonel wines from different Midwestern states. Thirteen trained panelists desribed the aroma, flavor‐by‐mouth, texture/mouthfeel and aftertaste characteristics. Analysis of Variance (ANOVA) results revealed that wines were a significant source of variation for 13 of the 23 attributes used. These 13 attributes were used to conduct cluster analysis and principal component analysis (PCA). Two major clusters were observed by cluster analysis. PCA biplot of facrot 1 and 2 explained 77% of the total variation. These descriptive terms can aid in further studies on various Midwestern wines.
Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of theGanodermaGenus
Authors: ZHAO L. , ZHAO G. , HUI B. , ZHAO Z. , TONG J. , HU X.
Published: August 2010

ABSTRACT:At the same protein concentration, the protein extracts from Se‐enrichedGanoderma lucidum(Se‐GLPr) exhibited strong DNA protective effects from oxidative damage, which increased with the increase of Se content as suggested by chemiluminescence analysis, indicating indirectly that Se plays an important role in increasing the antioxidant activities of protein extracts. This was confirmed by spin‐trapping experiments showing that Se‐GLPr exhibited higher activities of scavenging superoxide and hydroxyl radicals than its analog, commonGanoderma lucidumextract. All Se‐GLPr samples showed stronger activities of attenuating the production of superoxide radical than that of hydroxyl radical.
Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese
Authors: JOSHI N. S. , MUTHUKUMARAPPAN K. , DAVE R. I.
Published: August 2010

ABSTRACT: Correlation and regression analyses of calcium concentration and rheological characteristics in Mozzarella cheese were studied. Part‐skim and fat‐free Mozzarella cheeses were manufactured on 4 separate occasions. Calcium concentration in both types of cheeses was manipulated at 4 different levels. Rheological characteristics such as melt area, softening, melting, and flow were studied on days 1, 7, 15, and 30. The results revealed that 57%, 52%, 66%, 74%, 67%, and 53% variation, respectively, in melt area, softening temperature, softening time, melting time, flow rate, and extent of flow could be explained as a function of calcium concentration of part‐skim Mozzarella cheese. Calcium concentration explained 50%, 61%, and 43% variation, respectively, in melting time, flow rate and extent of flow, but poor correlation existed between calcium concentration and melt area, softening and melting time‐temperatures of fat‐free Mozzarella cheese. Calcium concentration, among all compositional parameters, was highly correlated with rheological characteristics of Mozzarella cheeses. Calcium concentration was also one of the major predictor variables in regression models, which were developed to decide the rheological characteristics of Mozzarella cheese. Based on the above correlation the cheese industry can develop a strategy to obtain specific characteristics in Mozzarella cheese for varied applications in the food systems.
Microbial Safety in Radio‐frequency Processing of Packaged Foods
Authors: Luechapattanaporn K. , Wang Y. , Wang J. , Al‐Holy M. , Kang D. H. , Tang J. , Hallberg L. M.
Published: August 2010

ABSTRACT: Thermal resistance of Clostridium sporogenes (PA 3679) was determined at 115.6 °C, 118.3 °C, and 121.1 °C (240 °F, 245 °F, and 250 °F, respectively) in phosphate buffer (pH 7.0) and mashed potatoes (pH 6.3) using aluminum thermal‐death‐time (TDT) tubes developed at Washington State Univ. D‐values were 1.8, 1.1, and 0.62 min in phosphate buffer and 2.2, 1.1, and 0.61 min in mashed potatoes at 115.6 °C, 118.3 °C, and 121.1 °C, respectively. Z‐values were 12 °C and 10 °C in phosphate buffer and mashed potatoes, respectively. The thermal inactivation kinetic results were then used to validate a novel thermal process based on 27.12 MHz radio frequency (RF) energy. Trays of mashed potatoes inoculated with PA 3679 were subjected to 3 processing levels: target process (F0∼4.3), under‐target process (F0∼2.4), and over‐target process (F0∼7.3). The microbial challenge test data showed that microbial destruction from the RF process agreed with the calculated sterilization values. This study suggests that thermal processes based on RF energy can produce safe and shelf‐stable packaged foods.
Comparison of Nonenzymatic Browning Kinetics in Spray‐dried and Freeze‐dried Carbohydrate‐based Food Model Systems
Authors: Miao S. , Roos Y.H.
Published: August 2010

ABSTRACT: Nonenzymatic browning (NEB) rates of amorphous, carbohydrate‐based, freeze‐dried and spray‐dried food model systems containing L‐lysine and D‐xylose as reactants (5% w/w) were investigated at different temperatures (40 °C, 50 °C, 60 °C, 70 °C, 80 °C, 90 °C). Samples were exposed to various relative vapor pressure levels (11%, 23%, and 33%) to adjust water contents. Water sorption was determined gravimetrically, and data were modeled using the Brunauer‐Emmett‐Teller and Guggenheim‐Anderson‐deBoer equations. Glass transition, Tg, was observed by differential scanning calorimetry. NEB was followed spectrophotometrically. The surface structures of freeze‐dried and spray‐dried models were observed by scanning electron microscopy. The freeze‐dried samples and the spray‐dried samples showed different surface structures and slight differences in thermal behavior. Crystallization of component sugars in the freeze‐dried samples was slightly more delayed than in spray‐dried samples. The glass transition temperatures in spray‐dried samples were higher than those of the freeze‐dried samples at the same water activity. The temperature dependence of NEB rate in both systems followed the Arrhenius kinetics, but the activation energies were different. Williams‐Landel‐Ferry equation could be used to model the NEB kinetics in the freeze‐dried system, but for the spray‐dried system, negative constant values were not within the allowable range.
Water: The World's Most Precious Resource
Authors: BIDLACK W. R. , WANG W. , CLEMENS R.
Published: August 2010

ABSTRACT: Freshwater is essential for all life, for agriculture, for industry and commercial use to serve the economy, for municipal development, and for household use. Of the Earth's water, only 2.5% is freshwater, mostly trapped as ice. Of the one‐third that is renewable, three‐fourths of that is lost during floods, resulting in a very small portion of the Earth's water to be accessible for human use. The hydrologic cycle maintains a constant replenishment of freshwater, but it is delivered where nature determines and not necessarily where it is needed, nor in amounts or at a time to be effectively used. Population growth will continue to stress water availability, especially in underdeveloped areas. Many countries are depleting underground aquifers thus destroying the essential reserves needed to buffer periods of scarcity. There is no overreaching solution for all of the problems related to water scarcity, but a variety of suggestions for preservation, purification, and re‐utilization can be of value. Application of new technologies to recycle and purify waste water, to generate freshwater by desalination, to decrease losses due to evaporation and delivery system leakage, and to assure purification with chlorination or ozonization will provide inexpensive, clean, and safe water to those who need it. New, innovative water management policies must be created and jointly implemented by the world community to provide better stewardship of our most critical resource, to enable allocation between competing sectors and meet demands for upstream/downstream water sharing, and to allocate water for societal use while protecting the environment.
Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment
Authors: AUBOURG S. , LUGASI A. , HÓVÁRI J. , PIÑEIRO C. , LEBOVICS V. , JAKÓCZI I.
Published: August 2010

ABSTRACT: We investigated the effect of a commercial plant extract, Rosmol‐P (RP) on the stability of fish during frozen storage. Horse mackerel (Trachurus trachurus) fillets were soaked in water (water control) and 2 RP concentrations (RP‐1 = 0.333%; RP‐2 = 1.333%) and compared with untreated fillets (blank control). Fluorescence detection and thiobarbituric acid index showed a lower oxidation development for both RP treatments than for both controls, especially in the case of the highest concentration (RP‐2). The decrease in glutathione peroxi‐dase activity was found to be slower in the case of the RP‐2 treatment. The sensory analysis showed an increased shelf‐life according to the sequence blank control < water control > RP‐1, RP‐2.
Prebiotics and Iron Bioavailability—Is There a Connection?
Authors: Yeung Chi Kong , Glahn Raymond E , Welch Ross M. , Miller Dennis D.
Published: August 2010

ABSTRACT:Poor bioavailability of dietary iron, especially from diets rich in cereals and legumes, is a major factor contributing to the high prevalence of nutritional iron deficiency in developing countries. Dietary modification to increase intake of components that promote iron absorption from low‐bioavailability meals is an effective strategy for combating nutritional iron deficiency. Prebiotics are nondigestible oligosaccharides that selectively stimulate the growth and activity of specific species of bacteria in the colon with benefits to human health. Common prebiotics such as inulin and fructooligosaccharides occur naturally in a wide variety of plant‐based foods and have recently been suggested to have an enhancing effect on iron absorption. The hypothesis that prebiotics enhance iron absorption is biologically plausible because fermentation of prebiotics by natural microflora present in the colon may decrease the pH of the luminal content, promote reduction of Fe(III) to Fe(II), stimulate proliferation of epithelial cells to expand the absorptive surface area, and potentially stimulate expression of mineral‐transport proteins in epithelial cells. However, data available in the literature characterizing the enhancing properties of prebiotics on iron absorption are inconsistent, and mechanisms of actions involved are poorly understood. The notion that the colon can function as a significant site of iron absorption in response to stimulation by prebiotics, and the effect of long‐term exposure to prebiotics on the iron status of iron‐deficient subjects remain to be clarified. This review discusses the functional properties of prebiotics as a promising dietary factor that enhances iron absorption. Keywords: prebiotics, iron, colon, oligosaccharides, inulin
Development and Evaluation of Iron‐fortified Extruded Rice Grains
Authors: Moretti Diego , Lee Tung‐Ching , Zimmermann Michael B. , Nuessli Jeannette , Hurrell Richard F.
Published: August 2010

ABSTRACT: Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron‐fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ‐m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were <3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron‐fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.
One Tangerine/Grapefruit Hybrid (Tangelo) Contains Trace Amounts of Furanocoumarins at a Level Too Low To Be Associated with Grapefruit/Drug Interactions
Authors: Widmer Wilbur
Published: August 2010

Tangelos are citrus hybrids with grapefruit and tangerine parentage and are a significant crop in Florida, marketed as specialty fruit. Because tangelos contain genetic material from grapefruit, there is the question of whether or not they contain furanocoumarins and exhibit an interaction with the drugs that have been associated with the grapefruit‐drug interaction. Authentic samples of 13 tangerine‐grapefruit hybrids (tangelos), 1 tangerine‐orange hybrid, and 1 mandarin tangerine from Florida were obtained and screened for furanocoumarin monomer and dimer contents. None of the tangerine or tangerine hybrids were found to contain any furanocoumarins except for the K‐Early variety, which contained trace amounts of 6,7‐dihydroxybergamottin (0.028 ppm ± 0.0034), bergapten (0.011 ppm ± 0.005), and bergamottin (0.025 ppm ± 0.011). These amounts are low and insignificant in that they are not at levels that would significantly inhibit CYP3A4 enzyme and affect absorption of drugs metabolized by this enzyme. This information presents strong evidence that the commercial tangerine and tangelo varieties grown in Florida are unlikely to cause any interaction with the drugs affected by grapefruit.
Optimization Analysis of Sunflower Butter
Authors: Lima Isabel M. , Guraya Harmeet S.
Published: August 2010

A sunflower butter product was formulated and processing conditions were varied to study their effect on the overall sensory and physical characteristics of the final product. Amounts of salt, sugar, and stabilizer as well as roast level were optimized to yield a sunflower butter that most closely resembles peanut butter, in both physical and sensory quality. To produce a wide range of flavor, aroma, color, and texture attributes, 2 roasting levels (high and low), 2 sugar levels (7% and 9%), 2 salt levels (0.9% and 1.1%), and 3 stabilizer (Dritex‐C) levels (1.6%, 1.7%, and 1.8%) were selected. Sunflower butter formulations were rated more “earthy” and less “salty” than peanut butter, but differences in the “sweet” attribute were small. Largest differences in the textural sensory attributes were denoted for the initial firmness and spreadability, with panel judging sunflower butter samples less spreadable and having a higher initial firmness. The panel rated sunflower butters more adhesive at the 1st bite; however, once chewed, sunflower butters were rated as less adhesive and higher on the “ease of swallow”. Cluster analysis on sensory data revealed the “best” formulation to have 1.8% stabilizer, 7% sugar, 1.1% salt, and a low roast level. Cluster analysis on the instrumental hardness, adhesion, oil separation, and color profile revealed the formulation closest to the controls to have the same amount of sugar and roast level, but 1.6% of stabilizer and 0.9% salt instead.