bluuebunny/crossref_metadata_2025 huggingface dataset:
Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water‐Soluble Vitamins in Commercial Capsules and Tablets
Authors: Su S‐C. , Chou S‐S. , Hwang D‐F. , Chang P‐C. , Liu C‐H.
Published: August 2010

ABSTRACT: A rapid method was developed for simultaneously determining thiamine, riboflavin, pyridoxine, nicotinamide, nicotinic acid, and ascorbic acid. It was tested on 15 samples. The peaks of all components were cleanly separated with good resolution by capillary zone electrophoresis (CZE) and micellar electrokinetic chromatography (MECC). CZE was performed with 0.02 M borate buffer, and MECC was performed with 4% acetonitrile in 0.02 M borate/phosphate buffer containing 0.1 M sodium dodecyl sulfate. Average recoveries for all components were 80.3% to 103.7% with coefficients of variation being less than 5%. Thiamine, nicotinic acid, and pyridoxine contents were consistent with those labeled on the packages, but nicotinamide, riboflavin, and ascorbic acid contents of some samples were less.
A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene Glycol
Authors: Turhan K.N. , Sahbaz F. , Güner A.
Published: August 2010

ABSTRACT: With the use of Fourier Transform Infrared (FTIR) analysis applied to methylcellulose (MC) films, the hydrogen bonding formation between MC‐MC molecules and between MC and a series of different‐molecular‐weight PEGs was studied. The spectra of the films were interpreted in terms of the symmetry distortion of hydroxyl stretch at 3466.5 cm‐1, which is the measure of hydrogen bonding interactions in the polymer matrix. The symmetry distortion was determined to be affected by the MC concentration, indicating the presence of intra‐ and intermolecular hydrogen bonding between MC molecules. Neither ethanol nor its concentration influenced the symmetry distortion. A competition for hydrogen bonding via hydroxyl groups between MC‐MC and MC‐PEG occurred when PEG was incorporated into the polymer matrix.
Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Authors: Gunes G. , Hotchkiss J.H. , Watkins C.B.
Published: August 2010

ABSTRACT: Fresh‐cut apples with or without calcium treatments were irradiated at doses up to 5 kGy at 0.4 and 2 kGy.h‐1 dose rates with a Co60 source in 0, 21, and 100% O2 atmospheres. Firmness decreased as irradiation dose increased beyond a 0.34 kGy threshold. High dose rate initially resulted in less softening compared to low dose rate, but dose rate became insignificant upon storage. Irradiation atmosphere did not affect firmness. Softening of irradiated slices correlated positively with water‐soluble pectin, and negatively with oxalate‐soluble pectin content. Calcium prevented irradiation‐induced softening of thin slices (3‐4 mm thick), but was not effective with thicker wedges due to limited penetration.
ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
Authors: Batlle N. , Aristoy M.‐C. , Toldrá F.
Published: August 2010

ABSTRACT: The content of nucleotide metabolites in the muscle L.dorsi from 9 exudative and 9 acceptable quality pork carcasses was determined during 7 d of aging in order to establish a period postmortem for detecting exudative meats. Hypoxanthine and inosine levels in exudative meats were different (p < 0.05) from those of normal meats up to 3 days of aging, while 5′‐inosine monophosphate (IMP) and 5′‐adenosine triphosphate (ATP) contents only differed during the 1st 4 and 6 h postmortem, respectively. The IMP/ATP ratio was only different (p < 0.05) at 2 h. Thus, 2 h postmortem is proposed as the optimal sampling time for the detection of exudative pork meats.
Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization Method
Authors: Sesmat A. , Meullenet J.‐F.
Published: August 2010

ABSTRACT: Sensory texture characteristics of cooked rice (92 samples) were predicted using a compression test and a novel multivariate analysis method (that is, Partial Least Squares Regression optimized by a stepwise method). 11 sensory texture characteristics were evaluated via a trained descriptive panel, and 14 instrumental parameters from a compression test were used in combination with Partial Least Squares Regression to evaluate predictive models for each of the sensory attributes studied.

Among the texture attributes evaluated by the panel, 7 (cohesion of bolus, adhesion to lips, hardness, cohesiveness of mass, roughness of mass, toothpull, and toothpack) were satisfactorily predicted after the optimization by the stepwise method (optimized Rcal > 0.6).
Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D‐ and Z‐values
Authors: Juneja V.K. , Eblen B.S. , Ransom G.M.
Published: August 2010

ABSTRACT: The heat resistance of 35 Salmonella strains was determined at 55 to 65°C. No correlation between the heat resistance and the origin of the Salmonella spp. could be established. D‐values in chicken broth, using a linear regression, of an 8 Salmonella serotype cocktail were 4.87, 2.72, 1.30, and 0.41 min at 55, 58, 60 and 62°C, respectively. Using a linear model, the D‐values ranged from 4.86 min at 55°C to 0.38 min at 62°C. When the 8 Salmonella serotype cocktail was heated in meat, D‐values at the common test temperatures of 58 and 60°C calculated by both approaches were significantly higher (p < 0.05) than those observed in chicken broth.
Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions
Authors: Djenane D. , Sánchez‐Escalante A. , Beltrán J.A. , Roncalés P.
Published: August 2010

ABSTRACT: The effect of lighting conditions (darkness and either a standard supermarket fluorescent, a low‐UV, color‐balanced lamp, and the supermarket fluorescent with a UV filter) on the retail display life of fresh beef steaks packaged in a modified atmosphere was studied. Lighting without UV radiation led to a significant delay of meat spoilage, as assessed by surface color (a* and MetMb percentage), lipid oxidation (TBARS value), bacterial counts and sensory evaluation (discoloration and odor). Shelf life of fresh meat was extended from 12 to 22 to 28 d, similar to that of display in the darkness, by using either the low UV lamp or the fluorescent with a UV filter.
Effect of Postharvest Treatments on Amaranthus Betacyanin Degradation Evaluated by Visible/Near‐Infrared Spectroscopy
Authors: Cai Y.Z. , Corke H.
Published: August 2010

ABSTRACT: A visible/near‐infrared spectrophotometric method was developed for betacyanin and moisture content in Amaranthus samples. A standard error of prediction (SEP) of 0.25 mg/g for betacyanins (r2= 0.97) and 2.18% for moisture (r2= 0.99) was obtained on the validation sample set. Effect of 5 postharvest treatments on betacyanin degradation was assessed. Freeze‐drying and ‐18°C frozen storage gave over 97% pigment retention, compared to natural air (52.8%), solar drying (63.5%), air oven drying (61.9 to 83.1%), and 14°C storage (78.3%). Air‐drying gave the lowest degradation rate and longest half‐life among the solar and oven‐drying treatments for 8 h. Dried samples showed good pigment stability with 28.6 mo half‐life at 25°C.
An Immunological Assessment of Myosin Degradation in Pressurized Chicken Muscle
Authors: Kamiyama K. , Ikeuchi Y. , Suzuki A. , Kim K. , Hayashi T. , Ito T.
Published: August 2010

ABSTRACT:The factors affecting myosin degradation that occurred during aging following high‐pressure treatment over a pressure range from 200 to 600 MPa were investigated by using SDS‐PAGE and immunoblotting analysis. The immunoblot pattern of myosin in muscle stored at 37°C for 48 h after pressure treatment at 0. 1 MPa (atmospheric pressure) or 200 MPa for 5 min was similar to that of native myosin incubated with cathepsin D, whereas at 400 or 600 MPa the pattern was close to that of native myosin incubated with cathepsin B. This phenomenon was reflected in the pressure‐susceptibilities of cathepsins B and D as reported in the literature (Homma and others 1994). However, these catheptic enzymes released by pressure treatment are unlikely to play a role in pressure‐induced tenderization of meat.
Elastic Modulus of Surimi Protein and Starch in Fish‐Meat Gel with Added Starch Pregelatinized at 2 Temperatures
Authors: Kong C.S. , Tashiro Y. , Ogawa H.
Published: August 2010

ABSTRACT: The influence of pregelatinized starch on fish‐meat gel was studied quantitatively by separating elastic moduli of surimi, Efm, and starch, Es, in fish‐meat gel using the equation of a rule of mixture, ET= (1‐φ)Efm+φEs, and the Halpin and Nielson equation. The total moduli, ET, and volume fractions, φ, were obtained from compression tests and image analysis techniques. By using the equation of a rule of mixture, the moduli of surimi and starch in fish‐meat gel could be separated. The fish‐meat gel with starch pregelatinized at 60°C showed a higher moduli than at 90°C, and the moduli of surimi and starch in fish‐meat gel at 60°C were increased with increasing starch content.
High Pressure Inactivation of Lactobacillus plantarum in a Model Beer System
Authors: Gaunzle M.G. , Ulmer H.M. , Vogel R.F.
Published: August 2010

ABSTRACT: The effects of hop extract and ethanol on growth, high pressure inactivation, and survival of Lactobacillus plantarum were determined in model beer. Corresponding to the beer spoiling ability of this strain, levels of hops and ethanol typical for beer did not inhibit growth. Pressure death time curves determined at 300 MPa were described by an empirical model taking into account the sigmoid shape of survivor curves, sublethal injury, and the presence of baroresistant cells. Ethanol (5 and 10%) enhanced pressure effects on L. plantarum whereas hop extract (50 and 100 ppm) was less effective. In contrast, hop extracts killed pressurized cells during subsequent storage in beer but ethanol did not.
Production and Quality Assessment of a Smoked Tuna (Euthynnus affinis) Product
Authors: Zotos A. , Petridis D. , Siskos I. , Gougoulias C.
Published: August 2010

ABSTRACT: The sensory, instrumental, and chemical profile of a smoked tuna product comparable and competitive to smoked turkey and pork was studied, based on four experimental factors. Despite their different brining times, all brined, sliced portions of tuna were assessed by panelists as quite acceptable products in terms of firmness, juiciness, color, and saltiness. Protein denaturation seemed to be affected by the brining time. Lipid oxidation seemed quite extensive; the ratio of C22:6n‐3/C16:0 was decreased at 15% and 20%. Histamine content was between 3.7 mg/ 100 g and 7.5 mg/100 g. After 3 mo in refrigeration, the aerobic bacteria was 19.105 to 250.106 in contrast to the unprocessed samples at 28.105.
The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus)
Authors: Montero P. , Lopez‐Caballero M.E. , Perez‐Mateos M.
Published: August 2010

ABSTRACT: Ascorbic acid, citric acid, sodium benzoate, kojic acid, and 4‐hexylresorcinol were evaluated alone and in combination as inhibitors of melanosis and microbial spoilage in prawns (Penaeus japonicus) under non‐pressure and high‐pressure conditions. Sodium benzoate and kojic acid was an effective combination for the inhibition of prawn melanosis. Alone and in combination with ascorbic or citric acid, 4‐hexylresorcinol proved the most effective as inhibitors of melanosis and microbial spoilage in prawns. High‐pressure treatment appeared to increase the melanosis process, but it did not alter the effect performed by inhibitors. Lower total count of microorganisms seemed to be obtained with the presence of ascorbic and citric acids under high‐pressure treatment.
Effects of Fat on Temporal Cooling by Menthol in Lozenges
Authors: Allison A‐M.A. , IV E. Chambers , Civille G.V. , Milliken G.A. , Chambers D.H.
Published: August 2010

ABSTRACT: Ingredients such as fat may suppress or enhance menthol cooling in a finished product. In this study, trained descriptive sensory panelists tested oral and nasal cooling, oral burn, and other attributes in lozenges with various concentrations of fat (0 to 5%) and menthol (0 to 0.4%). Increasing fat content reduced oral and nasal cooling and burn. Linear increases in menthol resulted in linear responses to nasal cooling and oral burn and nonlinear responses to oral cooling. Residual oral and nasal cooling and burn illustrated that the effect of fat became less important after the lozenge was expectorated.
Mercury and Fatty Acids in Canned Tuna, Salmon, and Mackerel
Authors: Shim S.M. , Dorworth L.E. , Lasrado J.A. , Santerre C.R.
Published: August 2010

ABSTRACT: Canned tuna (n = 240), salmon (n = 16), and mackerel (n = 16) were analyzed for mercury and fatty acids. Average mercury levels were 188, 45, and 55 ppb, respectively, and below the FDA Action Level of 1000 ppb. “Light tuna in water” contained lower mercury (x = 54 ppb) compared with “white/albacore tuna in water,” which contained higher eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) x= 711 mg/100 g wet tissue). Mercury residues in salmon (x = 45 ppb) and mackerel (x = 55 ppb) were lower than in tuna products, but the EPA/DHA levels were higher (salmon, ×= 1623 mg/100 g wet tissue; mackerel, ×= 851 mg/100 g wet tissue). Information from this study will help women of childbearing age to limit their intake of mercury while obtaining healthy fats from fish.
The Effect of Electric Field on Important Food‐processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating
Authors: Castro I. , Macedo B. , Teixeira J.A. , Vicente A.A.
Published: August 2010

ABSTRACT: This work deals with the determination of the inactivation kinetics of several enzymes, most of them used as time‐temperature integrators in the food industry. The tested enzymes were polyphenoloxidase, lipoxygenase, pectinase, alkaline phosphatase, and p‐galactosidase, and the inactivation assays were performed under conventional and ohmic heating conditions. The thermal history of the samples (conventional and ohmically processed) was made equal to determine if there was an additional inactivation caused by the presence of an electric field, thus eliminating temperature as a variable. All the enzymes followed 1st‐order inactivation kinetics for both conventional and ohmic heating treatments. The presence of an electric field does not cause an enhanced inactivation to alkaline phosphatase, pectinase, and β‐ galactosidase. However, lipoxygenase and polyphenoloxidase kinetics were significantly affected by the electric field, reducing the time needed for inactivation. The results of the present work can be used industrially to determine processing effectiveness when ohmic heating technology is applied.
Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach
Authors: Pandrangi S. , LaBorde L.F.
Published: August 2010

ABSTRACT: The effect of storage temperature (4 °C, 10 °C, and 20 °C) on retention of folate, carotenoids, and other quality characteristics in commercially packaged fresh spinach were determined. Based on visual color and appearance, spinach was unacceptable after 8 d, 6 d, and 4 d at 4 °C, 10 °C, and 20 °C, respectively. Color differences (AE), chlorophyll degradation, fresh weight loss, and microbial populations increased at all storage temperatures and occurred more rapidly at higher temperatures. Peroxidase activity increased but was not significantly (P > 0.05) affected by storage temperature. Lipoxygenase activity was unaffected by storage time or temperature. Substantial losses of nutrients occurred at each storage temperature. Only 53% of folate in packaged spinach was retained after 8 d, 6 d, and 4 d at 4 °C, 10 °C, and 20 °C, respectively. Carotenoid losses increased with temperature with only 54%, 61%, and 44%, respectively, of initial detected levels remaining. Vitamin and quality changes were unaffected by presence or absence of packaging.
Physical and Mechanical Properties of High‐amylose Rice and Pea Starch Films as Affected by Relative Humidity and Plasticizer
Authors: Mehyar G.F. , Han J.H.
Published: August 2010

ABSTRACT: The tensile properties, water vapor permeability, oxygen permeability at different relative humidities (RH), and water solubility of edible films made of high‐amylose rice starch (RS) or pea starch (PS) were measured and compared with the most commonly used edible films. Photomicrography of starch films shows amylopectin‐rich gels and amylose‐rich granules. The addition of glycerol into starch films made amylose‐rich granules swollen and continuously dispersed between amylopectin‐rich gels. Tensile strength of RS and PS films decreased when RH increased from 51% to 90%, whereas elongation‐at‐break (E) of both films increased when RH increased. Water vapor permeabilities of both films were similar, resulting in 130 to 150 g mm/m2/d /kPa. Oxygen permeability of RS and PS were very low (< 0.5 cm3μm/m2/d/kPa) below 40% RH, and 1.2 to 1.4 at 45% RH. Water solubility of PS film was 32.0%, which is lower than that of RS film (44.4%). Overall high‐amylose rice and pea starch films possess an excellent oxygen barrier property with extremely high stretchability.
Application of Image Analysis for Classification of Ripening Bananas
Authors: Mendoza F. , Aguilera J.M.
Published: August 2010

ABSTRACT: A computer vision system was implemented to identify the ripening stages of bananas based on color, development of brown spots, and image texture information. Nine simple features of appearance (L*, a*, b* values; brown area percentage; number of brown spots per cm2; and homogeneity, contrast, correlation, and entropy of image texture) extracted from images of bananas were used for classification purposes. Results show that in spite of variations in data for color and appearance, a simple classification technique is as good to identify the ripening stages of bananas as professional visual perception. Using L*, a*, b* bands, brown area percentage, and contrast, it was possible to classify 49 banana samples in their 7 ripening stages with an accuracy of 98%. Computer vision shows promise for online prediction of ripening stages of bananas.
Wine is Bactericidal to Foodborne Pathogens
Authors: Møretrø T. , Daeschel M.A.
Published: August 2010

ABSTRACT: Red and white wines without added sulfite were tested for antibacterial activity against stationary‐phase grown cells of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus. The wines had bactericidal activity against all strains, with the red wine being most potent. S. Typhimurium was most sensitive, with 6 log reduction after 10 min exposure to wine, whereas S. aureus appeared least sensitive to the wines. Mutants having the gene encoding the alternative sigma factor disrupted were generally more sensitive to wine than their wild‐type counterparts. When different combinations of ethanol, organic acids, and acidity were tested against the pathogens, it was found that a composition of 0.15% malic acid, 0.6% tartaric acid, 15% ethanol, and pH 3.0 had a strong bactericidal effect. The compounds in the mixture seemed to act synergistically against the pathogens. The pathogens grew in 25% to 40% white wine diluted in brain hearth infusion broth, with S. aureus being able to grow at the highest concentration of wine. Preincubation of the bacteria in sublethal concentrations of wine and ethanol and pH 4.5 did not increase their tolerance against wine or against the mixture of organic acids and ethanol. In conclusion, wine had an antibacterial effect against the pathogens tested. The synergistic effect of organic acids, ethanol, and low pH seems to be responsible for a major part of the antibacterial effect of wine. The alternative sigma factors seemed to be involved in protection of the bacteria against wine.
Characterization of Phaffia rhodozyma 3A 4–8 Generated by Low‐dose γ‐irradiation
Authors: Lee S.H. , Sun N.K. , Jang J.W. , An G.H. , Won M. , Song K.B.
Published: August 2010

ABSTRACT: Astaxanthin content, superoxide dismutase activity, catalase activity, and transmission electron microscopy (TEM) of astaxanthin‐hyperproducing mutant 3A 4–8, previously isolated through repeated rounds of γ‐irradiation below 10 kGy and visual screening, was examined and compared with wild strain 67–385 and parent strain 2A2N to characterize its mutant. Astaxanthin content of Phaffia rhodozyma was determined using high‐performance liquid chromatography. After 10 d culture, 3A 4–8 produced 2.5 mg/g yeast, 78% higher astaxanthin content than parent strain. Mutant exhibited lower superoxide dismutase and higher catalase activities than parent strain. TEM study showed mutant had smaller‐sized mitochondria than parent strain. These results indicate γ‐irradiation is an effective means of mutagenesis for production of carotenoidhyperproducing mutants.
Symposium 2 Part 2: Food Production for a Growing World Population
Authors: Bergström L.F.
Published: August 2010

ABSTRACT: Transition towards sustainable development is claimed as a common goal for the world society in many different documents. Within the agricultural sector, this transition is extremely urgent, since agricultural food production is fundamental to the survival of our civilization. Together with a rapidly growing world population, there are losses of arable land due to erosion and soil infertility caused by nonsustainable production methods. Along with such problems follow potential contamination of groundwater resources as well. Most of the nutrient and pesticide contamination of groundwater originates from agricultural soils. In this presentation, sound solutions to the major environmental issues of limiting contamination of soils and groundwater by modifying agricultural practices are discussed. The causes of pollution are briefly explained and existing measures for the reduction of agricultural non‐point‐source pollution of nutrients and pesticides are described, analyzed, and evaluated.
Analytical Techniques for Nucleation Studies in Lipids: Advantages and Disadvantages
Authors: Cerdeira M. , Candal R.J. , Herrera M.L.
Published: August 2010

ABSTRACT: Crystallization is generally considered a 2‐step process. The 1st step, nucleation, involves the formation of molecular aggregates with a critical size great enough to become stable. During the 2nd step, nuclei grow and develop into crystals. Distinguishing between nucleation and growth constitutes a major challenge in lipid crystallization studies. Thus, it is of great importance to discuss the information obtained from the different techniques that are usually used to study nucleation behavior such as nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), rheological techniques, light‐scattering techniques such as turbidimetry and scanning diffusive light scattering (SDLS), polarized light microscopy (PLM), and laser polarized optical sets such as laser polarizedlight turbidimetry (LPLT). Techniques to describe the nucleation process must be very sensitive to disregard growth. When crystallization is followed by methods such as DSC, NMR, and rheological measurements, at times, small amounts of crystals are present in the melt before any solids are detected. Clearly, at this stage, well beyond the induction time for nucleation (τ), these methods are measuring crystal growth. Techniques of low sensitivity for solid fat contents lower than 0.1% must not be used to evaluate nucleation effects. Sensitive turbidimeters with detectors that saturate below 0.3% solid fat content give good results as do scanning diffusive light‐scattering equipment. Although the PLM technique is sensitive enough for these kinds of studies, an understanding of important basic concepts is essential. Laser optical sets are the most appropriated methods to study nucleation in fats systems.
Antioxidative Properties of Commercial Fruit Preparations and Stability of Bilberry and Black Currant Extracts in Milk Products
Authors: Skrede G. , Larsen V. Bryhn , Aaby K. , Jørgensen A. Skivik , Birkeland S.‐E.
Published: August 2010

ABSTRACT: Nineteen commercial fruit preparations were analyzed for antioxidant capacity (anti‐radical power [ARP] and oxygen radical absorbance capacity [ORAC]). ARP and ORAC values of blends with 13% (w/w) bilberry and black currant extract in low‐fat milk or low‐fat fermented milk were assessed. Antioxidant capacity in 13% berry/fermented milk blends packed in glass or cardboard cartridges and stored for 3 wk in the dark or under fluorescent light was determined. ARP and ORAC values of most fruit preparations greatly exceeded those of plain milk. Milk blends with berry extract increased ARP values 5‐fold to 13‐fold and ORAC values by 40% to 100%. Packaging material, illumination, and storage period had no consistent effects on antioxidant capacity.
Effects of Genotype, Root Size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots (Daucus carota L.)
Authors: Kidmose U. , Hansen S. L. , Christensen L. P. , Edelenbos M. , Larsen E. , Nørbæk R.
Published: August 2010

ABSTRACT: The effects of genotype, root size, storage, and processing on the content of bioactive compounds in carrots were determined to investigate the possibilities for optimizing the health‐promoting properties of this vegetable. The content of polyacetylenes (falcarinol, falcarindiol, falcarindiol‐3‐acetate), carotenoids (α‐and β‐carotene), and isocoumarin 6‐methoxymellein (6‐MM) varied significantly between 6 genotypes of the Nantes type. The content of falcarindiol, falcarindiol‐3‐acetate, and 6‐MM was significantly higher in small (50‐ to 100‐g root size) than in extra large root sizes (>250‐g root size). Refrigerated storage of the roots for 4 mo at 1 °C before processing resulted in a significantly higher content of polyacetylenes and no differences in the content of carotenoids and 6‐MM compared with frozen storage of processed carrots. The content of falcarinol increased and that of falcarindiol and falcarindiol‐3‐acetate decreased during steam blanching of the carrots before freezing. No changes were observed in the content of carotenoids and 6‐MM.
Skin Color Changes of Squids Todarodes pacificus and Loligo bleekeri During Chilled Storage
Authors: Okada T. , Ushio H. , Ohshima T.
Published: August 2010

ABSTRACT: Squid skin color is one of many important factors to evaluate market values. The effects of chilling and hypoxia treatments on skin color of Japanese common squid Todarodes pacificus and spear squid Loligo bleekeri were investigated to prevent highly fresh squids from abnormal fading skin color with inappropriate commercial value losses. Skin color of the squids gradually faded away during ice‐cold storage. Measurements of chromato‐phores expansion showed that skin color can be maintained well after death by keeping the bodies well‐oxygenated and avoiding direct contact with ice.
Oxidative Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part B)
Authors: Djordjevic D. , McClements D.J. , Decker E.A.
Published: August 2010

ABSTRACT: Consumption of omega‐3 (ω‐3) fatty acids is beneficial for human health. Incorporation of ω‐3 fatty acids into functional foods is limited by their high susceptibility to oxidative degradation. Oil‐in‐water emulsions may be a more effective method to deliver ω‐3 fatty acids into functional foods. Protein‐stabilized oil‐in‐water emulsions at pH values below the isoelectric point of the protein produce cationic emulsion droplets that decrease the oxidation of lipids by decreasing iron‐lipid interactions. This research showed that whey protein isolate (WPI)‐stabilized algal oil emulsions at pH 3.0 had good physical and oxidative stability after pasteurization. Addition of ethylenediaminetetraacetic acid
Selective Proteolysis of the Glycinin and β‐Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and Temperature
Authors: Tsumura K. , Saito T. , Kugimiya W. , Inouye K.
Published: August 2010

ABSTRACT: Proteolysis of soy protein isolates (SPI) was investigated by using pepsin with a pH of 1.5 to 4.0 at 37°C and papain at a temperature of 37°C to 80°C with pH 7.0. The glycinin fraction in native SPI was selectively hydrolyzed by pepsin in the pH 1.5 to 2.5 range. On the other hand, the p‐conglycinin fraction in native SPI was selectively hydrolyzed by papain at 70°C. This selective proteolysis would be significantly correlated with the denaturation of glycinin and β‐conglycinin in SPI. A protocol for preparing hydrolysates selectively enriched with glycinin or β‐conglycinin was proposed.
Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation‐induced Hydrocarbons
Authors: Chung H.‐W. , Hong J.‐H. , Kim M.‐C. , Marshall M.R. , Jeong Y. , Han S.‐B.
Published: August 2010

ABSTRACT: Detection of irradiated ostrich meat with doses of 1 to 10 kGy using the DNA comet assay and hydrocarbon determinations by gas chromatography‐mass spectrometry was investigated. The irradiated ostrich meat showed comets with long tails whereas nonirradiated controls showed intact cells only slight comets. Concentrations of radiation‐induced hydrocarbons increased with irradiation dose. Radiation‐induced hydrocarbons in ostrich meat were detected at doses of 1 kGy or more; however, they were not detected in nonirradiated controls. The prominent radiation‐induced hydrocarbons included 14:1, 15:0, 16:2, 16:3, 17:1, and 17:2, with 16:2 the most abundant.
Anthocyanin Pigments—Bioactivity and Coloring Properties
Authors: Wrolstad R.E.
Published: August 2010

ABSTRACT: Anthocyanin pigments are responsible for the attractive red to purple to blue colors of many fruits, vegetables, flowers, and cereal grains. In plants they serve as attractants for pollination and seed dispersal, give protection against the harmful effects of UV irradiation, and provide antiviral and antimicrobial activities. Anthocyanin‐based colorants are commercially manufactured for food use from horticultural crops and from processing wastes. There is a large body of knowledge on anthocyanin chemistry in the literature that includes established, systematic methods for identifying anthocyanins and measuring their concentration and color properties. Structural variation (B‐ring substitution, glycosidic substitution, and acylation) produces a multiplicity (over 400) of anthocyanins. Color intensity and hue, as well as stability, are markedly affected by pH, which can be a major limitation for many food applications. Increased glycosidic substitution and acylation with cinnamic acids will improve pigment stability. However, the matrix in which the pigments exist can have a much greater impact on pigment degradation. Anthocyanin pigments are very effective scavengers of free radicals. Currently, there is much research activity on their possible health benefits. While anthocyanin‐based colorants are universally approved for food use, there are considerable regulatory differences among countries.
A zTurbulent Conjugate Heat‐transfer Model for Freezing of Food Products
Authors: O SIMON Y. H
Published: August 2010

ABSTRACT: A 3‐dimensional conjugate heat‐transfer model for the analysis of freezing food products has been developed. The food‐freezing process is a multi‐medium, multi‐phase, and transient heat‐exchange phenomenon in connection with the cooling flow around the food items. The developed numerical model couples the energy equation with the Navier‐Stokes equations outside the food items to simulate the velocity distribution around the food items and the heat flux across the food surfaces. The conjugate heat‐transfer methodology and enthalpy method was used to solve the energy equation across the fluid‐solid interface into the food item. The heat convection in the fluid and conduction in the foods are implicitly coupled to predict the heat‐transfer rate and the enthalpy change during its freezing process. The conjugate heat‐transfer model presented here is applicable to perform various heat‐transfer calculations involved in the design of storage and refrigeration equipment and to estimate the process time required for freezing of foods. The article presents the mathematical model used, the outline of the numerical scheme, and the results of computations. The model‐predicted results are compared with the experimental data available in the literature. Overall good agreement was obtained.
Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg Albumen
Authors: Lau K. , Dickinson E.
Published: August 2010

ABSTRACT: Structural and rheological properties have been investigated for an aerated system containing a high content of invert sugar and 2 to 10 wt% egg albumen. The specific gravity and the overrun were found to be influenced by the protein concentration and the whipping time. The systems exhibited rheopexy and shear‐thinning at high shear rate, with flow data fitted to a power‐law model. At small deformations, viscous character was found to dominate over elastic character over the frequency range 10−2 to 10 Hz. Images taken from confocal microscopy indicated that mean bubble size and concentration varied systematically with protein concentration and whipping time, and that more protein accumulated on the bubble surfaces as whipping proceeded. The study of this model system illustrates how the texture of a high sugar content aerated food depends on protein content and whipping conditions.
Engineering and Enhanced Product Confidence and Safety
Authors: Dennis C.
Published: August 2010

ABSTRACT: Engineering has traditionally been viewed as being the mechanics of the machinery used to manufacture food and has not been recognized for the added‐value contribution that can be offered towards product safety. Food processing equipment must not only be designed to perform the mechanical function that is desired, consideration must also be given to hygienic aspects. No amount of HACCP‐based management of the specification of raw materials or the operation of the factory machinery will compensate for poor hygienic design of equipment. Engineering sciences, particularly the understanding of the principles of heating, cooling, and pumping, are key to the assurance of product safety and quality. In many industry sectors, great benefits are derived from the application of appropriate simulation techniques of processes and their efficacy. Food manufacturing lags behind other sectors in finding a role for process simulation. A number of opportunities have been identified in recent years and offer the food sector many prospects. These opportunities include: (a) computational fluid dynamics, (b) heat transfer models for packaged foods, (c) alternative chemical‐based systems, and (d) hazard analysis. There is a significant added value to be achieved from the combination of advanced engineering sciences and food science/microbiology to aid the development of advanced and innovative food products and processes.
Human Studies on Probiotics: What Is Scientifically Proven
Authors: Salminen S. , Gueimonde M.
Published: August 2010

ABSTRACT: New knowledge has revealed that probiotics have specific properties and targets in the human intestinal tract. It is also understood that each probiotic strain, independent of the genera and species, is unique and the properties of each strain have to be assessed in a case‐by‐case manner. Human intervention studies are required for verification of probiotic properties. The basis of probiotics lies in the normal intestinal microbiota. The concept of healthy gut microbiota can be used in terms of preventing, correcting, and dietary manipulation of potential microbiota aberrancies. This is reflected in the search of probiotics with disease‐specific properties. The effects of GI tract conditions, such as pH, bile, and digestive enzymes, on the survival and adhesion properties of probiotic bacteria have been documented. Various bacteria show different levels of tolerance to the GI conditions. Adhesion on intestinal surface lengthens the retention time of a probiotic, and it is particularly important for the small intestine. The residence time of material in the small intestine is relatively short. Such properties need to be clearly defined for probiotic microbes discovered in the future. An effective probiotic should reside at desirable target sites sufficiently long at sufficient concentrations to elicit probiotic effects. More research on the assessment of desirable dosages is urgently needed.
The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A.
Authors: Falk M.
Published: August 2010

ABSTRACT: Functional foods are intended to help consumers manage or reduce disease risks or support the structure or function of the body. In the U.S.A., the term functional food is an intellectual concept that has not been defined in either statute or regulation. Functional foods are treated as conventional foods for purposes of determination of safety and, as such, are subject to the same regulatory approval process. Interest in and demand for more information concerning the health promoting properties of foods and dietary supplements has steadily increased. However, inequities in the regulatory process including the differing treatment of efficacy claims for dietary supplements and functional foods, confusion between structure/function, health claims, and qualified health claims, and the constraints of severely limited resources have all had an impact on the delivery of accurate information to consumers. Although their efforts are coordinated, different agencies view efficacy claims differently, employing different standards for levels of scientific evidence, and different processes for evaluation. A third‐party review process that could provide a consistent and sound scientific basis to the evaluation of the evidence would be desirable. Recent proposals by the U.S. Food and Drug Administration concerning qualified health claims may help consumers get more of the information they need and enable them to make informed decisions.
Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium Sorbate
Authors: Yulianti F. , Reitmeier C.A. , Boylston T.D.
Published: August 2010

ABSTRACT: Consumer preference and acceptance sensory tests and volatile flavor analyses of apple cider (irradiated and pasteurized with potassium sorbate) were conducted in 2001 (599 panelists) and 2002 (577 panelists). In 2001, irradiated cider was preferred at 2 locations, whereas at the other 2 locations, neither sample was preferred. In 2002, the acceptability rating was 6.24 for irradiated cider and 6.41 for pasteurized cider, rating on a 7‐point hedonic scale (1 = dislike very much; 7 = like very much). Acceptability of the pasteurized cider was significantly higher at 1 location. In both years, ciders with higher levels of esters and other compounds typical of apple flavor had higher preference and acceptability ratings.
Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma Quality
Authors: Cros S. , Ignot B. L , Razafintsalama C. , Jaouen P. , Ourseau P. B
Published: August 2010

ABSTRACT: An industrial mussel cooking juice was treated by a 3‐step process to produce a natural aroma concentrate and a cleaned water stream. The juice was centrifuged before being desalinated by electrodialysis and then concentrated by reverse osmosis. As a result of this combined process, most of the physicochemical properties of the reverse osmosis permeate were reduced below the discharge standards. The concentrate was examined by a trained sensory panel (triangular tests, sensory profiles) and by gas chromatography/mass spectrometry. The sensory profile of the concentrate was shown as slightly different from the unprocessed mussel cooking juice one. Nevertheless, the concentration process preserved the native characteristic aroma of the cooked mussel, of interest to human or pet food industries.
An Analytical Method for Soy Saponins by HPLC/ELSD
Authors: Lin J. , Wang C.
Published: August 2010

ABSTRACT: A high‐performance liquid chromatography/evaporative light scattering detection (HPLC/ELSD) method was developed to determine natural forms of soyasaponin B with (αg, βg, βa, γg, γya) and without (V, I, II, III, IV) 2,3‐dihydro‐2,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one (DDMP) in soybean. The coefficient of variance of intra‐day assays was < 9.51% and that of inter‐day assays was < 10.91%. The soyasaponin I was used as external standard for quantification of all soyasaponins because it was established that their ELSD signal responses were essentially the same under the specific operating conditions. The extraction conditions were optimized and the extract storage conditions were established for analysis of soyasaponin Bs in their natural state. The energy of activation of soyasaponin Pg was 40.76 kJ/mol. The recovery rates for soyasaponin I and II were 98.3% and 93.1%, respectively. The average of total soyasaponins content from 5 soybean samples was 3.37 μmol/g with ranges from 2.78 to 4.03 μmol/g. This method is simple and easy to use, and the sample preparation takes less time than existing methods.
Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation
Authors: James J.M. , DeWitt C.A. Mireles
Published: August 2010

ABSTRACT: Beef heart (BH), a low water binding meat, was treated by acid‐solubilization isoelectric‐precipita‐tion (SIP), and functional and textural properties were compared with untreated BH and BH treated by a surimi‐type process. The effect of salt, 0% or 2% NaCl, on gel attributes was also evaluated. Acid‐SIP BH without salt exhibited higher gel attributes (water‐holding capacity, cook yield, texture profile analysis) than untreated BH or surimi BH without salt. In addition, acid‐SIP BH without salt had gel attributes that were superior to untreated BH with salt and comparable to surimi BH with salt. Acid‐SIP produced a protein with enhanced gel‐forming ability without the aid of salt.
Sources and Mechanisms of Carbon Monoxide Production by Irradiation
Authors: Lee E.J. , Ahn D.U.
Published: August 2010

ABSTRACT: The sources and mechanisms of gas production by irradiation were determined using model systems prepared with fatty acid, phospholipids, oil, sugars, glycolysis and TCA cycle intermediates, nucleic acids, amino acid monomers and homopolymers, and proteins. The model systems were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator and the amounts of CO, CO, and CH produced were determined using gas chromatography. The productions of CO, CO2, and CH4 in all samples were irradiation‐dose dependent. Glycine, asparagine, and glutamine were the major sources of CO production among amino acids, and glyceraldehydes, pyruvate, and α‐ketoglutarate were the major sources of CO among glycolysis intermediates. Phosphatidyl choline, phosphatidyl ethanolamine, and lysophosphatidyl choline produced the greatest amounts of CO among the phospholipids. The major sources of CO2 production were pyruvate, threoine, and methionine, and those of CH4 were methionine and acetone. The amounts of CO produced from these sources were significant, and the production of gas compounds via radiolytic degradation appears to be closely related to the structure of molecules.
Classification of Potato Chips Using Pattern Recognition
Authors: Edreschi F. P , Mery D. , Mendoza F. , Aguilera J.M.
Published: August 2010

ABSTRACT: An approach to classify potato chips using pattern recognition from color digital images consists of 5 steps: (1) image acquisition, (2) preprocessing, (3) segmentation, (4) feature extraction, and (5) classification. Ten chips prepared for each of the following 6 conditions were examined: 2 pretreatments (blanched and unblanched) at 3 temperatures (120°C, 150°C, and 180°C). More than 1500 features were extracted from each of the 60 images. Finally, 11 features were selected according to their classification attributes. Seven different classification cases (for example, classification of the 6 classes or distinction between blanched and unblanched samples) were analyzed using the selected features. Although samples were highly heterogeneous, using a simple classifier and a small number of features, it was possible to obtain a good performance value in all cases: classification of the 6 classes was in the confidence interval between 78% and 89% with a probability of 95%.
Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films
Authors: Coughlan K. , Shaw N.B. , Kerry J.F. , Kerry J.P.
Published: August 2010

ABSTRACT: The water‐vapor permeability (WVP) and mechanical properties of edible films formed from dry blends or co‐dried preparations of protein‐polysaccharide powders prepared from whey protein concentrate (WPC)‐45 and alginate, pectin, carrageenan, or konjac flour (WPC‐45‐to‐polysaccharide ratio of 95:5 w/w) were investigated. Films were prepared from 8% WPC using WPC‐45 (45% protein powder), consisting of 17.76 g of WPC‐45 in 82.84 g of water per 100 g solution to give 8% protein w/w. Films formed from co‐dried powders had lower WVP and higher tensile strength (TS), elastic modulus (EM) (P < 0.05), and elongation (EL) than equivalent films formed from the dry blended powders. Films containing alginate had lower WVP and higher TS, EM, and EL than films containing pectin, carrageenan, or konjac flour. There is potential to alter the physical properties of hydrophilic films by combining whey protein and polysaccharide components.
Intragastric Oil‐in‐Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo‐Planar Magnetic Resonance Imaging
Authors: Marciani L. , Wickham M. , Hills B.P. , Wright J. , Bush D. , Faulks R. , FILLERY‐TRAVIS A. , Spiller R.C. , Gowl P. A.
Published: August 2010

ABSTRACT: The fat fraction of an oil‐in‐water emulsion was measured in vitro and in vivo in the gastric lumen using inversion recovery echo‐planar magnetic resonance imaging and a non‐exchanging, 2‐compartment longitudinal relaxation model. This predicted the oil emulsion fat fraction in vitro well (Pearson's R= 0.97). Intragastric measurements in vivo correlated well with nasogastric aspirates taken from the stomachs of 7 healthy human subjects (R= 0.72). This method has potentially important applications in studying the properties of oil‐in‐water emulsions and also in assessing the intragastric distribution of fat emulsions in vivo and in correlating physiologic gastric emptying of fat and lipid blood absorption profiles.
Influence of Gaseous Atmosphere on Morphology and Cellular Fatty Acid Composition of Campylobacter jejuni
Authors: Reilly S.S. , Alonso L. , Gillil S.E.
Published: August 2010

ABSTRACT: We evaluated the effect of growth environment on morphology and fatty acid (FA) profiles of 2 strains of Campylobacter jejuni (ATCC 29428 and 33560) grown under various gaseous conditions. Viable counts were determined by plate count and percentages of coccoid cells. FA profiles were measured by gas chromatography. Plate counts were lowest when cultures were grown in air and highest in CO2 (10%), O2 (5%), and N2 (85%). For 29428, percentages of coccoid cells did not differ among treatments. For 33560, percentages of coccoid cells were greater than for 29428 and varied among treatments (13% to 87%). There were no significant (P > 0.05) relationships between percentages of coccoid cells and amounts of individual or combinations of FA either between or within strains.