bluuebunny/crossref_metadata_2025 huggingface dataset:
Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease
Authors: Chang H.‐M. , Lee Y.‐C. , Chen C.C. , Tu Y.‐Y.
Published: July 2006

ABSTRACT: Hens were intramuscularly (im) immunized on thighs by using urease (E.C. 3.5.1.5) from Helicobactor pylori as antigen. The specificity of IgY against urease of H. pylori increased gradually after initial immunization. The collected yolk was microencapsulated with 10% or 20%β‐cyclodextrin (β‐CD) and gum arabic by a spray‐drier. Microencapsulation was effective in protecting the IgY activity against pepsin. Liposome prepared at the lecithin/ cholesterol ratio of 1/0.25 (mole/mole) displayed satisfactory encapsulation efficiency (69%) of IgY. Increase in cholesterol content in the liposomal structure exhibited a stronger protection effect of IgY against pepsin and acid.
Response Surface Modeling of Lipase‐Catalyzed Isoamyl Propionate Synthesis
Authors: Hari Krishna S. , Karanth N.G.
Published: July 2006

ABSTRACT: Response surface methodology based on a 3‐variable, 5‐level central composite rotatable design matrix was used to optimize the synthesis. The influence of selected variables, namely, enzyme/substrate (E/S) ratio, substrate concentration, and temperature was investigated. E/S ratio and temperature had a strong effect on esterification, while substrate concentration did not. Reaction time did not show significant effect on ester yields, and conversions could be completed in less than 24 h. The response surface model has been found to describe the experimental results adequately. Product yield at optimum conditions (24 g/mol E/S ratio, 1.5 M substrate concentration 20 °C) was 1.4 M, representing 93% conversion, which is in good agreement with the predicted one.
Physicochemical Properties of Acylated Casein Micelles in Milk
Authors: Vidal V. , Marchesseau S. , Cuq J.L.
Published: July 2006

ABSTRACT: The objective of this study was to determine the effects of acetylation or succinylation on the physicochemical properties of casein micelles in milk. Analysis of untreated and modified milk samples revealed solubilization of caseins and calcium phosphate from the micelle under mild acylation treatments. Solvation of micelle was affected, whereas no influence in size dia and potential zeta arose from the acylation treatments. Physicochemical characteristics of acetylated milk sample were intermediate between untreated and succinylated ones. Changes were also observed after calcium addition to reconstituted milk. Calcium supplementation counteracted the effect of chemical modification of caseins by reducing the susceptibility of casein micelle to disassembly.
Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes
Authors: Kethireddipalli P. , Hung Y.‐C. , Phillips R.D. , Mcwatters K.H.
Published: July 2006

ABSTRACT: Wet‐milling of soaked, decorticated cowpeas generated large amounts of coarse cell wall material (CWM) and soluble protein (SP). CWM with high water‐holding and swelling capacities contributed to excellent paste hydration and flow properties; high SP and paste viscosity resulted in superior foaming characteristics. In hydrated cowpea meal, the presence of coarse cellular material adversely affected paste hydration and flow characteristics; low SP and viscosity resulted in poor foaming. Wet‐milling of hydrated meal improved viscosity and functionality. Intense dry‐milling increased SP but adversely affected paste viscosity and functionality.
Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds
Authors: Steenson D.F. , Lee J.H. , Min D.B.
Published: July 2006

ABSTRACT: The qualitative and quantitative determination of volatile compounds in soybean and corn oils were analyzed by solid phase microextraction. Coefficients of variation and sensitivity of polydimethylsiloxane, carboxen/polydimethylsiloxane, polyacrylate, and carbowax/divinylbenzene for hexanal analysis in soybean oil were 3.2, 4.2, 7.2, and 10.7%, and 15, 30,20, and 10 ppb, respectively. Volatile compounds of soybean oil with peroxide value (PV) of 1 or 5 were extracted by polydimethylsiloxane at 60 °C for 60 min. The amount of volatile compounds of PV 5 soybean oil was 92% higher than the PV 1. Volatile compounds including 2,4‐decadienal, 2‐decenal, hexanal, and pentane were identified in soybean and corn oils by SPME‐GC‐MS and GC retention time. SPME was a simple, reproducible and sensitive method for the analysis of volatile compounds of vegetable oils. Keywords: solid phase microextraction, headspace volatile compounds, soybean oil, corn oil
Radical‐Scavenging Activity and Brightly Colored Pigments in the Early Stage of the Maillard Reaction
Authors: Murakami M. , Shigeeda A. , Danjo K. , Yamaguchi T. , Takamura H. , Matoba T.
Published: July 2006

ABSTRACT: The relationship of radical‐scavenging activity and formation of brightly colored pigments in the early stage of the Maillard reaction was investigated. The Maillard reaction products of xylose with glycine, histidine, and arginine formed blue, yellow, and red color pigments, respectively, in the early stage. Although radical‐scavenging activity was found in the early stages of the Maillard reaction, the scavenging activity appeared before the formation of the pigments. The radical‐scavenging activity in the early stage of the Maillard reaction was derived from uncolored reaction products smaller than the brightly colored pigments.
Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
Authors: Chanamai R. , McClements D.J.
Published: July 2006

ABSTRACT: The particle size and zeta potential of model beverage emulsions (0.01 wt% soybean oil‐in‐water emulsions, d ≅ 1 mm) stabilized by gum arabic, modified starch, or whey protein isolate (WPI) were studied with varying pH (3 to 9), CaCl2 concentration (0 to 25 mM), and temperature (30 °C to 90 °C). Temperature, pH, CaCl2 strongly influenced emulsions stabilized by WPI because its stabilizing mechanism was mainly electrostatic repulsion, but not those stabilized by gum arabic or modified starch because their stabilizing modes of action were mainly steric repulsion. This study may have important implications for the application of WPI as an emulsifier in beverage emulsions.
Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots
Authors: Morales‐Blancas E.F. , Chandia V.E. , Cisneros‐Zevallos L.
Published: July 2006

ABSTRACT: Thewermal inactivation curves for peroxidase (POD) and lipoxygenase (LOX) in broccoli (florets), green asparagus (tip and stem), and carrots (cortex and core) extracts were determined in the range of 70 to 95 °C for 0 to 600 s. The capillary tube method was used to obtain quasi‐isothermal conditions. The kinetics of both enzymes showed a biphasic first‐order model, while at 70 °C, LOX in asparagus showed a monophasic first‐order behavior. LOX activity was not detected for carrots. Kinetic parameters, k and Ea, were determined for heat‐labile and heatresistant isoenzyme fractions. Additionally, initial and residual activities for both enzymes within tissue sections showed a different distribution and heat stability.
Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol
Authors: Shaw N.B. , Monahan F.J. , O'Riordan E.D. , O'Sullivan M.
Published: July 2006

ABSTRACT: Effects of glycerol, xylitol, and sorbitol on selected physical properties of whey protein isolate (WPI) films were examined. Increasing glycerol or sorbitol content led to increases in moisture content, water vapor permeability, and % elongation; and decreases in tensile strength, elastic modulus, and glass transition temperatures of the films. Increasing levels of xylitol had no effect on permeability, moisture content, or glass transition temperature of the films, but decreased % elongation, tensile strength, and elastic modulus. Moisture content of the films correlated well with glass transition temperatures. Differences in measured physical properties of films with plasticizer type and concentration may be attributed to differences in the hygroscopic and crystalline properties of the plasticizers.
Drying and Rehydrating Kinetics of Green and Red Peppers
Authors: Kaymak‐Ertekin F.
Published: July 2006

ABSTRACT: The effects of air temperature, air velocity, and pretreatments (blanching, sulphiting, and sodium chloride dipping) on drying kinetics of green‐ and red‐pepper slices were investigated. Drying experiments were performed in a fluidized bed dryer. In the falling rate period, moisture transfer from peppers was described by applying the unsteady state Fickian diffusion model, and the apparent moisture diffusion coefficients (Da) were calculated. The effect of temperature on Da could be interpreted according to Arrhenius law. Drying rate and therefore Da values were found to be affected by pretreatments. Rehydration rates of dried peppers at 25 and 45 °C were also determined and found to be independent of drying conditions and rehydration temperature. Predrying treatments were found to improve partly the rehydration characteristics of peppers.
Characteristics of Different Molecular Weight Chitosan Films Affected by the Type of Organic Solvents
Authors: Park S.Y. , Marsh K.S. , Rhim J.W.
Published: July 2006

ABSTRACT: Chitosan films were prepared using 3 chitosan molecular weights and 4 organic acid solvents without plasticizer. Tensile strength (TS) and elongation (E) ranged from 6.7 to 150.2 MPa, and from 4.1 to 117.8%, respectively. Water vapor permeability (WVP) and oxygen permeability (OP) ranged from 0.3 to 0.7 ng‐m/m2‐s‐Pa and OP from 0.4 to 5.8 × 10 −8 cc/m2‐day‐atm, respectively. TS increased with chitosan molecular weight. Acetic acid resulted in the toughest films followed by malic, lactic, and citric acid, respectively. Films prepared with citric acid had the highest E values. WVP was not influenced significantly by the molecular weight of chitosan. OP of films prepared with malic acid was the lowest, followed by acetic, lactic, and citric acid.
Determination of Protein Denaturation of Muscle Foods Using the Dielectric Properties
Authors: Bircan C. , Barringer S.A.
Published: July 2006

ABSTRACT: Both the dielectric constant and loss factor increased at a temperature that appeared to match the DSC denaturation temperature for collagen in beef, chicken breast, chicken thigh, perch, cod, and salmon. When the sample was reheated the change did not reoccur, indicating that the dielectric properties were measuring an irreversible change. At lower frequencies the increase in the dielectric properties was larger. When collagen and acto‐myosin denature, the muscle shrinks, expelling water and minerals. This makes the water and ions more mobile. The dielectric constant and loss factor measure the mobility of water and ions; therefore they may be able to determine the temperature of protein denaturation.
A Novel Technique for the Decolorization of Sugarcane Juice
Authors: Okuno M. , Tamaki H.
Published: July 2006

ABSTRACT: A novel technique for the decolorization of sugarcane juice has been developed. In this method, the coloration caused by polyphenols during the refining of cane sugar was removed by treatment with octadecylsilyl‐silicagel. The efficiency of color removal was nearly 90%.
Modified Atmosphere Packaging of Cultivated Mushroom (Agaricus bisporus L.) with Hydrophilic Films
Authors: Barron C. , Varoquaux P. , Guilbert S. , Gontard N. , Gouble B.
Published: July 2006

ABSTRACT: Unique gas barrier properties of hydrophilic films (wheat gluten‐based material and synthetic polymer) have been tested through practical application such as modified atmosphere packaging. Mushrooms have been packed under microporous and hydrophilic films and stored at 10 °C and 20 °C under high relative humidity (> 92%). Atmospheric and quality changes (cap opening, color) were assessed during storage. Unique steady state atmospheres, poor in both oxygen and carbon dioxide, were observed, regardless of the temperature and the hydrophilic film used, owing to their high selectivity to gas diffusion. A transitional phase characterized by a CO2 partial pressure peak has been evidenced and could imply quality change. The proposed MAP model fit experimental data with a mean error of 0.88 kPa.
Measuring Mold Infestation in Raw Tomato Juice
Authors: Potts S.J. , Slaughter D.C. , Thompson J.F.
Published: July 2006

A modified fluorescent lectin test for molded raw tomato juice was compared with both the visual mold inspection method conducted by the California Processing Tomato Advisory Board and the Howard mold count (HMC) conducted by 4 commercial tomato processors. The assay quantifies fungal contamination by detecting fungal chitin using FITC‐labeled lectin that selectively binds to chitin. The mold content of 100 naturally infected raw tomato juice samples was determined using these 3 methods. The coefficient of determination between the lectin assay and the HMC (r2= 0.73) was better than the coefficient of determination between the California processing tomato visual mold inspection method and the HMC (r2= 0.38). The coefficient of determination between the fluorescent lectin assay and the HMC (r2= 0.73) was comparable to the coefficient of determination between different quality control laboratories' HMC values, which ranged from r2= 0.69 to r2= 0.81. The fluorescent lectin assay had consistently better precision (average CV = 8%) than the HMC (average CV = 38%).
Processing and Quality Evaluation of a Low‐Calorie Christophene Jam (Sechium edule(Jacq.) Swartz
Authors: Gajar A‐M. , Badrie N.
Published: July 2006

ABSTRACT:Effects of high methoxyl pectin (2% HM) and low methoxyl pectin (1.0,2.0% LM) and carrageenan (0.03, 0.06, 0.09%) on gel set and texture were investigated in the production of a low‐calorie (13g /1tbsp jam of < 10 calories) christophene (Sechium edule(Jacq.) jam. Inclusion of aspartame, saccharin with aspartame, and sucralose in jam provided sweetness and bulkiness while saccharin contributed to sweetness. Pectin had no effect (P> 0.05) on texture but provided gel set (P< 0.05). A jam of 12°Brix, pH 3.62, 2% HM pectin, 0.03% carrageenan, with 1.9% sucralose was “liked moderately” to “very much”. Based on ranking, sucralose was most preferred (P< 0.05) over other sweeteners. Sensory texture of jam improved on storage at 7 °C but with loss (P< 0.05) of total soluble solids and significant fading (P< 0.05) of color by day 35.
Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre‐set Criteria
Authors: Clark R. , Johnson S.
Published: July 2006

ABSTRACT: Fiber‐enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin (Lupinus angustifolius) kernel fiber. Consumer panelists (n = 44) determined that all these fiber‐enriched foods, except orange juice, fulfilled pre‐set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber‐enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a ‘nonintrusive’ ingredient in some processed cereal‐based foods. For other applications, fiber modification appears worthy of investigation to accomplish ‘nonintrusive’ fiber enrichment.
Sensory Modeling of Coffee with a Fuzzy Neural Network
Authors: Tominaga O. , Ito F. , Hanai T. , Honda H. , Kobayashi T.
Published: July 2006

ABSTRACT:Models were constructed to predict sensory evaluation scores from the blending ratio of coffee beans. Twenty‐two blended coffees were prepared from 3 representative beans and were evaluated with respect to 10 sensory attributes by 5 coffee cup‐tasters and by models constructed using the response surface method (RSM), multiple regression analysis (MRA), and a fuzzy neural network (FNN). The RSM and MRA models showed good correlations for some sensory attributes, but lacked sufficient overall accuracy. The FNN model exhibited high correlations for all attributes, clearly demonstrated the relationships between blending ratio and flavor characteristics, and was accurate enough for practical use. FNN, thus, constitutes a powerful tool for accelerating product development.
Microwave Blanching of Vegetables
Authors: Ramesh M.N. , Wolf W. , Tevini D. , Bognár A.
Published: July 2006

ABSTRACT: Three vegetables, spinach, carrot, and bell peppers were blanched conventionally in water and using pulsed microwave at 95 ± 2 C. The effect of various parameters like mass of the product, mobility of the product in the microwave field, and physical geometry on the temperature attained was evaluated. The study also included the kinetics of peroxidase inactivation, temperature, and power distribution during microwave blanching. The study highlights the potential application of microwave blanching in reducing the loss of valuable nutrients. The kinetics of peroxidase inactivation indicated that microwave blanching was comparable to water blanching with higher reaction rate in the case of water blanching. The temperature and absorbed power levels during microwave blanching was influenced by the vegetable itself, its quantity, shape, location in the oven, and the microwave power applied.
Quality and Stability of Precut Mangos and Carambolas Subjected to High‐Pressure Processing
Authors: Boynton B.B. , Sims C.A. , Sargent S. , Balaban M.O. , Marshall M.R.
Published: July 2006

ABSTRACT: Mangos were sliced, vacuum‐sealed, and processed at 300 MPa or 600 MPa for 1 min. Fresh mango flavor declined and off‐flavor increased during storage at 3 °C, but color, texture, and other sensory attributes changed very little. After 9 wk, the microbial levels in the control were 2 and 3 log CFU/mL greater than the 300 and 600 MPa treatments, respectively. Pressure treatments also slightly reduced fresh mango flavor and increased off‐flavor and sweetness. Carambolas were sliced, vacuum‐sealed, and processed at 600 MPa for 2, 4, or 6 min; at 800 MPa for 1, 3, or 5 min; or not treated. Samples were stored at 3 °C for 2 and 4 wk and color was evaluated after air exposure. All the 800 MPa treatments reduced browning compared to the control, but the 600 MPa was less effective.
Blueberry and Grape Anthocyanins as Breakfast Cereal Colorants
Authors: Camire M.E. , Chaovanalikit A. , Dougherty M.P. , Briggs J.
Published: July 2006

ABSTRACT: Fruit anthocyanins provide color and health benefits, thus cereals containing these pigments could be used as functional foods. White corn meal with 10% sucrose was twin‐screw extruded with either corn syrup, lowbush blueberry concentrate, or Concord grape‐juice concentrate. Extrusion reduced anthocyanins, but there was no change due to storage at room temperature for 3 mo. Polymeric color was higher in the blueberry cereal. The grape cereal was lighter and less red than the blueberry product. Bulk density was highest in the corn‐syrup cereal. Overall acceptability was higher for the syrup and grape cereals. Sweetness and flavor acceptability were correlated with overall liking.
Sensory Attributes and Preference Mapping of Muesli Oat Flakes
Authors: Kälviäinen N. , Salovaara H. , Tuorila H.
Published: July 2006

ABSTRACT:A trained sensory panel rated 8 muesli oat flakes—6 experimental (with 3 thickness levels and 2 heat treatments) and 2 commercial (regular and organic)—as such or with milk for attribute intensities; and 3 consumer groups–young adults, 18 to 25 y; adults, 35 to 49; elderly, 58 to 85—rated the same oat flakes for preference. To appeal to the majority of the consumers, the flakes should not adhere to teeth and should not need too much mastication. In addition, large enough milk absorption is preferred. The elderly preferred an easy eating experience more than the younger consumers. Thus, it is important to recognize that different types of muesli appeal to different consumer segments.
Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron‐fortified Wheat Products
Authors: de Romaña D. Lopez , Brown K.H. , Guinard J‐X.
Published: July 2006

ABSTRACT: We studied the sensory acceptability of products made from iron‐ and zinc‐fortified wheat flour. Subjects tasted bread and noodles fortified with 30 mg of iron as FeSO4/kg flour or iron and either 60 or 100 mg of zinc/ kg flour as either ZnSO4 or ZnO. Subjects rated their degree of liking (DOL) for flavor, texture, and overall acceptability, using a 9‐point hedonic scale. All products were generally well liked, although noodles fortified with iron and ZnO had slightly lower DOL scores than noodles fortified with iron only or iron and ZnSO4. We conclude that foods prepared from zinc‐fortified wheat flour should be well accepted.
Extraction of Poppy Seed Oil Using Supercritical CO2
Authors: Bozan B. , Temelli F.
Published: July 2006

ABSTRACT: Extraction of poppy seed oil with supercritical carbon dioxide (SC‐CO2) was performed and the effect of extraction conditions on oil solubility and yield as well as oil composition was evaluated. Within the temperature (50 to 70 °C) and pressure (21 to 55 MPa) ranges studied, 55 MPa/70 °C gave the highest oil solubility (24.1 mg oil/g CO2) and oil yield (38.7 g oil/100g seed). Fatty acid composition of the oil obtained with SC‐CO2 at 55 MPa/70 °C was similar to that of petroleum ether‐extracted oil (p > 0.05) with linoleic acid making up 69.0 to 73.7% of fatty acids. Tocol content of the SC‐CO2‐extracted oils varied from 22.37 to 33.35 mg/100 g oil, which was higher than that of petroleum ether‐extracted oil (15.28 mg/100 g oil). Poppy seed oil may have potential in the rapidly growing specialty oil market.
Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing Plant
Authors: Kim S.‐H. , An H. , Wei C.‐I , Visessanguan W. , Benjakul S. , Morrissey M.T. , Su Y.‐C. , Pitta T.P.
Published: July 2006

ABSTRACT: Testing for Morganella morganii, a prolific histamine former, was carried out in fish and processing plant to determine its origin and contamination source using PCR assay coupled with Southern hybridization. M. morganii was mostly found in mackerel and sardines but rarely in albacore. It was most frequently present in the gill followed by the skin but rarely in the intestine and cavity. No M. morganii was found in the processing plant but was detected on the surfaces of conveyer belts and plastic totes during processing. The compiled results indicated that histamine‐forming bacteria are endogenous to fish and pointed out the importance of sanitation in the processing plant to prevent cross‐contamination.
Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short‐wavelength Near‐infrared Spectroscopy (SW‐NIR)
Authors: Huang Y. , Cavinato A.G. , Mayes D.M. , Kangas L.J. , Bledsoe G.E. , Rasco B.A.
Published: July 2006

ABSTRACT: Moisture (49.70 to 74.20% w/w) and salt (0.13 to 12.30% w/w) concentrations in cured Atlantic salmon (Salmo salar) or teijin were determined by short‐wavelength near‐infrared (SW‐NIR) reflectance spectroscopy (600 to 1100 nm) using partial least square regression (PLS) and artificial neural networks (ANN) calibration methods. ANN and PLS yielded similar results (Salt: ANN RMS = 1.43% w/w, PLS RMS = 1.37% w/w; Water, ANN RMS = 2.08% w/w, PLS RMS = 2.04% w/w). Sampling the dorsal or ventral portion of the fish did not appear to affect the prediction error of the salt or moisture models.
Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry
Authors: Sánchez M.C. , Valencia C. , Ciruelos A. , Latorre A. , Gallegos C.
Published: July 2006

ABSTRACT: This article deals with the influence that the addition of tomato slurry into tomato juice exerts on the viscous flow and linear viscoelastic behavior of the final tomato paste. With this aim, 5 tomato paste samples, manufactured at industrial scale, have been studied. Three breaking temperatures and 2 different screen sizes were used to prepare 4 regular tomato paste samples. Moreover, a tomato paste sample with addition of “treated tomato slurry” was manufactured using a breaking temperature of 80 °C and a sieve screen size of 1.2 mm. The results obtained suggest that the addition of treated tomato slurry may be of great interest for tomato paste production.
Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to Sprouting
Authors: Pandrangi S. , Elwell M.W. , Anantheswaran R.C. , Laborde L.F.
Published: July 2006

ABSTRACT: E. coli O157:H7 reduction on inoculated alfalfa seeds was investigated using acid scarification treatments with or without subsequent application of sanitizers. Scarification with 0.1 to 2N H2SO4 for 2.5 to 45 min did not affect (p ≤ 0.05) seed viability. E. coli O157:H7 was reduced by 2.1 to 5.0 logs after treating with 0.1 to 2N H2SO4 for 5 to 20 min. Combined scarification (0.5N H2SO4) and H2O2 or CH3COOH treatments enhanced microbial destruction by less than 1 log compared to sanitizer alone. Chlorine, Na2CO3, or Na3PO4 treatments preceded by scarification did not significantly increase microbial destruction compared to sanitizer alone. Appreciable reductions in seed germination were only observed with chlorine treatments.
Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D‐Glucose and L‐Cysteine
Authors: Tsangalis D. , Ashton J.F. , Mcgill A.E.J. , Shah N.P.
Published: July 2006

ABSTRACT: Soymilk prepared using soy‐protein isolate supplemented with D‐glucose and L‐cysteine was fermented with 4 strains of Bifidobacterium. Enumeration of bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36, and 48 h of incubation. Supplementation did not significantly enhance (p > 0.05) the growth of bifidobacteria between 0 and 12 h, but did after 12 h. The increase in concentration of isoflavone aglycones and equol was significantly lower (p < 0.05) in supplemented soymilk after 24 h when compared to plain soymilk. Supplementation increased the concentration of aglycones by 0.796 mg/100 mL in soymilk fermented with B. animalis between 12 and 24 h, and the population by 1.27 log10 CFU/mL (p < 0.05).
Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat
Authors: Fernández‐López J. , Sevilla L. , Sayas‐Barberá E. , Navarro C. , Marín F. , Pérez‐Alvarez J.A.
Published: July 2006

ABSTRACT: The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby stabilizing meat color. We also evaluated their effects on iron release from the heme moiety of pork meat. Meat samples were blended with hyssop and rosemary extracts and cooked. The cooked meat was chopped into pieces and stored for 8 d at 4 °C. Heme iron, TBA values, metmyoglobin percentage, and meat color were calculated. Hyssop and rosemary were seen to inhibit lipid oxidation and degradation of heme pigments caused by cooking and storage. Both spices delayed metmyoglobin formation and stabilized the red meat color during storage of the cooked meat.
Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids
Authors: Eidhin D. NI , Burke J. , Lynch B. , O'Beirne D.
Published: July 2006

ABSTRACT: The effects of dietary supplementation with camelina oil on porcine plasma fatty acid composition and on serum cholesterol/triglyceride concentrations were investigated and compared with the effects of fish oil. The diets consisted of a control diet and diets supplemented with 5% camelina oil, 10% camelina oil and 5% fish oil. The camelina and fish‐oil diets increased plasma ω3 fatty acids and reduced plasma ω6 fatty acids. Plasma eicosapentaenoic acid (C20:5ω3, EPA) was increased more by the fish oils diet than the camelina‐oil diets. Serum triglyceride levels were reduced by the camelina‐oil diets.
Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato Chips
Authors: Lefort J.F. , Durance T.D. , Upadhyaya M.K.
Published: July 2006

ABSTRACT: Influences of storage and cultivar on vacuum microwave‐dried (VMD) potato chip quality were investigated. Tubers of several cultivars were stored at 12 °C for 0 to 4 mo, or at 4 °C for 5 to 10 mo, followed by reconditioning at 12 °C for 2 wk. Blanched potato slices (2.5 to 3.0 mm thick) were vacuum microwave‐dried to produce fat‐free potato chips. Chips were assessed by instrumental and sensory methods for texture and instrumentally for color. Tuber composition influenced chip texture but not color. Less breaking force was required for chips produced from cultivars with low specific gravity and starch contents. Tubers stored for up to 10 mo yielded chips of good quality.
Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique
Authors: Klesk K. , Qian M.
Published: July 2006

ABSTRACT: Marion and Evergreen blackberry aromas were analyzed with a purge‐and‐trap gas chromatography‐olfactometry/mass‐spectrometry (GC‐O/MS) technique. Fifty‐eight aromas were identified. Thirty were common to both cultivars, and 22 have not been previously reported in blackberry fruit. Comparison of cultivars shows the Marion blackberry contains more esters, while the Evergreen contains more alcohols. The aroma profile of blackberry is complex, as no single volatile was unanimously described as characteristically blackberry.
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
Authors: Fernández‐Ginés J.M. , Fernández‐López J. , Sayas‐Barberá E. , Sendra E. , Pérez‐Alvarez J.A.
Published: July 2006

ABSTRACT: Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.
Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp
Authors: Benner R.A. , Staruszkiewicz W.F. , Rogers P.L. , Otwell W.S.
Published: July 2006

ABSTRACT: Putrescine, cadaverine, and indole were evaluated as chemical indicators of decomposition for wild and aquacultured Penaeid shrimp decomposed under controlled conditions at 0, 12, 24, and 36 °C and for commercial shrimp samples collected and evaluated by Food and Drug Administration experts. Putrescine, cadaverine, and indole levels increased with time as the temperatures of decomposition increased. Putrescine, at a reject level of 3 ppm, confirmed sensory evidence of decomposition more frequently than did cadaverine or indole at reject levels of 3 ppm or 25 μg/100 g, respectively. Based on this research, putrescine appears to be the most comprehensive chemical indicator for decomposition in fresh or frozen Penaeid shrimp studied to date.
Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
Authors: Aamodt A. , Magnus E.M. , FÆRGESTAD E.M.
Published: July 2006

ABSTRACT: The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc‐erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size‐exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small‐scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.
Kinetics of Frozen Stored Green Bean (Phaseolus vulgaris L.) Quality Changes: Texture, Vitamin C, Reducing Sugars, and Starch
Authors: Martins R.C. , Silva C.L.M.
Published: July 2006

ABSTRACT: Texture, vitamin C, reducing sugars, and starch quality changes of frozen green beans (Phaseolus vulgaris L.) were studied for 250 d at storage temperatures of−7,−15, and−30 °C. All studied parameters suffered significant changes during frozen storage. Texture loss was described by a fractional conversion model, while ascorbic acid and starch evolution were successfully modeled with first‐order reaction kinetics. Dehydro‐ascorbic acid (DHAA) degraded only 8% during storage time, and thus frozen storage well preserves total vitamin C. The low estimated Arrhenius activation energies of texture, starch, and ascorbic acid losses emphasize that low temperatures do not substantially reduce degradation rates.
A Noncontact Ultrasound Approach for Mechanical Property Determination of Cheeses
Authors: Cho B.‐K. , Irudayaraj J.M.K.
Published: July 2006

ABSTRACT: Noncontact ultrasound parameters, such as velocity and attenuation coefficient, were directly measured using air instability compensation transducers and correlated with Young's modulus, hardness, and toughness of different types of cheeses. Ultrasound velocity was highly correlated with the mechanical properties of cheeses whereas no significant relationship between the ultrasound energy attenuation coefficient and the mechanical properties were shown. The noncontact ultrasound technique demonstrated excellent performance for thickness measurement of cheeses with an accuracy of 99.98% (standard error = 0.089 mm). Results indicated that noncontact air instability compensation ultrasound technique has a good potential for nondestructive and accurate measurement of ultrasound parameters, thickness, and mechanical properties of food materials.
Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural Network
Authors: Marique T. , Kharoubi A. , Bauffe P. , Ducattillon C.
Published: July 2006

ABSTRACT: Quality of potatoes in chips industry is estimated from the intensity of darkening during frying. This is measured by a human jury, subject to numerous factors of variation. Gray level intensities were obtained for the apex, the center, and the basal parts of each chip using image analysis of frying assays. We then tested a feed forward artificial neural network designed to associate these data with color categories. It behaved in good agreement with human estimations, obtaining correlation coefficients of 0.972 for training data and of 0.899 for validation data. A systematic study of the response of the model allowed understanding the criteria of evaluation used by the human operators.
Role of Covalent and Noncovalent Interactions in the Formation of Films from Unheated Whey Protein Solutions Following pH Adjustment
Authors: Quinn G. , Monahan F.J. , O'Riordan E.D. , O'SUllivan M. , Longares A.
Published: July 2006

ABSTRACT: Films were formed from heated whey protein isolate (WPI) solutions (heated [H] films) and from unheated WPI solutions following adjustment to pH 11, with subsequent readjustment to pH 7 (unheated, readjusted [UR] films) or without readjustment to pH 7 (unheated, unadjusted films [UU] films). UU and UR films had significantly lower % elongation, tensile strength, and Young's modulus than H films. Film solubility and dispersion in water were in the order: H films < UU films < UR films. Free sulphydryl groups were lower and disulphide‐mediated polymerization was higher in heated than in unheated WPI solutions whereas solubility of H films increased in the presence of dithiothreitol.
Resistance Variation of Salmonella enterica Serovars to Pulsed Electric Fields Treatments
Authors: ÁLvarez I. , Mañas P. , Condón S. , Raso J.
Published: July 2006

ABSTRACT: Inactivation of Salmonella serovar Enteritidis and Salmonella serovar Typhimurium by pulsed electric fields has been investigated. A tertiary model based on the Weibull distribution (n= 0.262) and on a new parameter (ZPEF), accurately described the kinetics of inactivation of these microorganisms among 15 and 28 kV/cm. In the range of 19 to 28 kV/cm, this model also described previously published data of inactivation of serovar Senftenberg when the n value was set at 0.437. The ZPEF value for the 3 Salmonella serovars was 15.787 kV/cm. From 19 to 28 kV/cm, the time to inactivate 5 Log10 cycles of the population of serovar Enteritidis was 2.06 and 2.66 times lower than that to inactivate serovar Typhimurium and serovar Senftenberg, respectively.
Heat Activation Characteristics of Talaromyces Ascospores
Authors: Kikoku Y.
Published: July 2006

ABSTRACT: Heat activation of ascospores of 4 strains of Talaromyces was investigated. Dormancy of the ascospores was broken by heating in several buffer solutions. When the heating period was extended, emerged colonies increased at elevated temperatures and the number of colony‐forming units (CFU) reached the population of the ascospores. A direct linear relationship was observed between the logarithm of CFU and the heating period at each temperature. Activation rates of the test strains were greater at higher temperatures. Activation energy values of the 4 strains, calculated on the basis of heat activation rates, ranged from 3.83 × 104 to 1.39 × 105 J/mol. The influence of medium on activation was studied by heating in different buffer solutions and fruit juices. The pH of buffer solutions had no effect on heat activation rates. However, activation rate was enhanced by heating in fruit juices.
Viability of Two Freeze‐dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage
Authors: Bruno F.A. , Shah N.P.
Published: July 2006

ABSTRACT: Viability of bifidobacteria in freeze‐dried probiotic products at various temperatures during prolonged storage was assessed. Bifidobacterium longum 1941 and B. longum 536 were freeze‐dried and capsules were manufactured. Five commercial probiotic capsule products were also tested. The capsules were stored at ‐18 °C, 4 °C, and 20 °C. Cell counts were enumerated using MRS‐NNLP agar at 37 °C for 72 h under anaerobic conditions at 0, 1, 2, 5, and 8 mo (commercial capsules) and at 0, 1, 2, 5, 8, 11, 14, 17, and 20 mo (laboratory capsules). Storage at 20 °C showed the greatest decline in the viability of bifidobacteria, whereas that at ‐18 °C showed the least decrease.
Chitosan Coating Improves Shelf Life of Eggs
Authors: Bhale S. , No H.K. , Prinyawiwatkul W. , Farr A.J. , Nadarajah K. , Meyers S.P.
Published: July 2006

ABSTRACT: Internal and sensory quality of eggs coated with chitosan was evaluated during a 5‐wk storage at 25 °C. Three chitosans with high (HMw, 1100 KDa), medium (MMw, 746 KDa), and low (LMw, 470 KDa) molecular weight were used to prepare coating solutions. Coating with LMw chitosan was more effective in preventing weight loss than with MMw and HMw chitosans. The Haugh unit and yolk index values indicated that the albumen and yolk quality of coated eggs can be preserved up to 5 wk at 25 °C, which is at least 3 wk longer than observed for the control noncoated eggs. Based on external quality, consumers could not differentiate the coated eggs from the control noncoated eggs. Overall acceptability of all coated eggs was not different from the control and commercial eggs.
Fish Species Identification by Means of Restriction Fragment Length Polymorphism and High‐Performance Liquid Chromatography
Authors: HORSTKOTTE B. , REHBEIN H.
Published: July 2006

ABSTRACT The usability of fish species identification with restriction fragment length polymorphism (RFLP) using high‐performance liquid chromatography (HPLC) was evaluated for sturgeon, salmon, and tuna samples. Separations of restriction fragments were performed within about 10 min at alkaline pH using an anion‐ex‐change diethylaminoethyl nonporous column. Unequivocal species identification was achieved with HPLC, despite nucleotide sequence‐depending separation. Separation of DNA fragments by HPLC could be demonstrated to be a fast and reliable alternative to electrophoresis. Calculation of restriction fragment lengths using relative peak areas showed better accordance compared with values obtained by means of DNA size standards. Keywords: species identification, HPLC, RFLP, fish
Production of Multiphase Water‐Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray‐drying Technology
Authors: PICOT A. , LACROIX C.
Published: July 2006

ABSTRACT A simple and easily scaled‐up technology has been developed for microencapsulation of dry probi‐otic cultures. The microcapsules, which contained micronized skim milk powder (SMP, as a model powder) dispersed in milk fat droplets surrounded by an enteric coating (insoluble whey protein film), were produced using a continuous emulsification/spray‐drying process. Microencapsulation efficiency of milk fat (MEF) and microencapsulation efficiency of SMP (MEP) in the hydrophobic phase decreased significantly (P ≤ 0.05) with an increase in the “fat:whey proteins” ratio (w/w) and an increase in the SMP percentage or a decrease in the hydrophilic/hydrophobic phase ratio, respectively, whereas size of the SMP particles had no effect. Maximum values of 58 and 29% were obtained for MEF and MEP, respectively, with a 95/5 (w/w) phase ratio and 5% (w/w) of SMP in the hydrophobic phase.
Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross‐linked Proteins
Authors: CHO Y. H. , SHIM H. K. , PARK J.
Published: July 2006

ABSTRACT To improve the storage stability and achieve controlled release, fish oil containing docosahexaenoic acid was encapsulated using double emulsification and subsequent enzymatic gelation method, using microbial transglutaminase cross‐linked proteins. Isolated soy protein was selected as a wall material because it showed better emulsion stability and higher reactivity with MTGase than other proteins. Microcapsules prepared by this method showed a high stability against oxygen and a low water solubility, which subsequently resulted in sustained release of fish oil. Results indicate that this microencapsulation process is suitable for preparing protein‐based microcapsules containing sensitive ingredients for controlled release and stability improvement.
Ozone and Chlorine Treatment of Minimally Processed Lettuce
Authors: GARCIA A. , MOUNT J. R. , DAVIDSON P. M.
Published: July 2006

ABSTRACT The objectives of this research were to determine the effectiveness of ozone in combination with chlorine on the microbiological and sensory attributes of lettuce as well as the quality of the water used for processing commercial lettuce salad. Iceberg lettuce was inoculated with 8.0 log CFU/g microorganisms isolated from spoiling lettuce, treated with combinations of chlorine and ozone, and analyzed microbiologically. Commercial salads rinsed with chlorine, ozone, or a mixture were evaluated for sensory acceptability. Chlorine, ozone, and chlorine‐ozone reduced aerobic plate count up to 1.4, 1.1, and 2.5 log, respectively. As determined by appearance, commercial lettuce salads treated with chlorine, ozone, or a combination had a shelf life of 16, 20, or 25 d, respectively. Using an ozone‐chlorine or ozone rinse for commercial lettuce salads, there were no visible turbidity changes in process water. The quality of the water remained constant for longer periods of time making it available for longer reuse. Therefore, chlorine‐ozone combinations may have beneficial effects on the shelf life and quality of lettuce salads as well as on the water used for rinsing or cleaning the lettuce.
Development of a Monoclonal Antibody for Grouper (Epinephelus marginatus) and Wreck Fish (Polyprion americanus) Authentication Using an Indirect ELISA
Authors: Asensio L. , González I. , Rodríguez M.A. , Hernández P.E. , García T. , Martín R.
Published: July 2006

ABSTRACT: A monoclonal antibody generated against soluble muscle proteins from grouper (Epinephelus marginatus) has been used in 2 indirect ELISA formats (microtiter plates and immunostick tubes) for the rapid authentication of grouper and wreck fish (Polyprion americanus). This monoclonal antibody (1A4‐MAb) was tested against native and heat‐treated (cooked and sterilized) soluble muscle protein extracts from several commonly marketed fish species and only reacted with grouper and wreck fish samples.
Antioxidant Properties of Far Infrared‐treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast
Authors: Lee S.‐C. , Kim J.‐H. , Nam K.C. , Ahn D.U.
Published: July 2006

ABSTRACT: The antioxidant effect of far infrared‐treated rice hull (FRH) extracts in irradiated turkey breast meat was compared with that of sesamol and rosemary oleoresin. The FRH extracts significantly decreased thiobarbituric acid‐reactive substances values and volatile aldehydes (hexanal, pentanal, and propanal) and was effective in reducing the production of dimethyl disulfide responsible for irradiation off‐odor in irradiated raw and cooked turkey meat during aerobic storage. The antioxidant activity of FRH extracts (0.1%, wt/wt) was as effective as that of rosemary oleoresin (0.1%). However, the addition of FRH extracts increased red and yellow color intensities and produced an off‐odor characteristic to rice hull in raw and cooked meat.
Heat‐induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat Processing
Authors: Williams H.G. , Davidson G.W. , Mamo J.C.
Published: July 2006

ABSTRACT: Polyphenoloxidase (PPO) activity in western rock lobster (WRL) hemolymph results in blackening, or melanosis, of the tissues after processing. The impact of processing temperatures on WRL PPO activity was evaluated under steady state and non‐steady state temperature conditions. Baseline PPO activity and total PPO activity were determined spectrophotometrically. PPO activity showed a heat‐induced net activation effect between 60 and 80 °C. Deactivation of the enzyme was not significant until temperatures reached 90 °C. During heating, a balance existed between heat‐induced activation and deactivation of PPO. Therefore, maximization of PPO deactivation and minimization of melanosis formation in processed WRL would require the internal temperature of processed lobsters to exceed 90 °C.
Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light
Authors: Lee J.Y. , Min S. , Choe E.O. , Min D.B.
Published: July 2006

ABSTRACT: Volatile compounds in soy flour stored under light and in the dark at 30 °C were studied by a combination of solid‐phase microextraction‐gas chromatography‐mass spectrometry and sensory evaluation. As storage time increased from 0 to 6 d, the total volatile compounds in soy flour stored in the dark and under light increased by 60% and 300%, respectively. Dimethyl disulfide increased significantly under light, and 2‐pentylfuran, 1‐octene, and 2‐heptenal were identified only in soy flour under light. This indicates that the singlet oxygen oxidation was taking place in soy flour stored under light. Sensory off‐flavor scores were significantly higher in samples stored under light than in the dark.