bluuebunny/crossref_metadata_2025 huggingface dataset:
Quality Changes in Beef Complexus, Serratus Ventralis, Vastus Lateralis, Vastus Medialis, and Longissimus Dorsi Muscles Enhanced Prior to Aging
Authors: Stetzer A.J. , Tucker E. , McKeith F.K. , Brewer M.S.
Published: June 2010

ABSTRACT:  Beef complexus (chuck), serratus ventralis (chuck), vastus lateralis (round), vatsus medialis (round), and longissimus dorsi (loin) muscles were enhanced (0.3% salt, 0.4% phosphate), vacuum packaged, and aged for 7 or 14 d. Enhancement increased positive sensory attributes (tenderness, juiciness, beef flavor, saltiness) and decreased negative attributes (off‐flavors) of all muscles but had greater effects on some than on others. It increased the oily mouthfeel (10%) and saltiness (40%) and decreased the L* value and chroma of the complexus (chuck). It increased tenderness, juiciness, and beef flavor and decreased off‐flavors, visual red and brown colors, shear value, and cook loss of the serratus ventrali (chuck), vastus lateralis (round), vastus medialis (round), and longissiumus dorsi (loin). Aging slightly decreased rancid and liver off‐flavor scores, visual brown color, and shear value and increased the hue angle and L* and b* values.
Molecular Interactions and Functionality of a Cold‐Gelling Soy Protein Isolate
Authors: Cramp G.L. , Kwanyuen P. , Daubert C.R.
Published: June 2010

ABSTRACT:  A soy protein isolate (SPI) was thermally denatured at a critical concentration of 8% protein for 3 h at 95 °C, resulting in a powder that was readily reconstituted at ambient temperature and that demonstrated improved heat stability and cold‐set gel functionality when compared to a control SPI. When SPI was heated at 3% protein equivalently, prior to reconstitution to 8% protein, the final viscosity was about 3 orders of magnitude less than the original sample. The viscosity of SPI heated at 3% protein was still nearly 2 orders of magnitude less than the original sample after both samples were reheated at 8% protein. These results suggested that heat denaturation at low protein concentrations limited network formation even after the protein concentration and interaction sites increased, impacting the isolate's cold gelling ability. Gelation was prevented upon treatment of SPI with iodoacetamide, which carbaminomethylated the cysteine residues, establishing the role of disulfide bonds in network formation. The viscosity of the 8% protein dispersion was also reduced by 2 orders of magnitude when treated with 8 M urea, and when combined with 10 mM DTT the gel viscosity was decreased by another order of magnitude. These results suggested that hydrophobic interactions played a primary role in gel strength after disulfide bonds form. The need for a higher concentration of protein during the heating step indicated that the critical disulfide bonds are intermolecular. Ultimately, the functionality produced by these protein–protein interactions produced a powdered soy protein isolate ingredient with consistent cold‐set and thermal gelation properties.
Growth Inhibition of Osteosarcoma Cell MG‐63 by a Mixture of trans,trans Conjugated Linoleic Acid Isomers: Possible Mechanistic Actions
Authors: Kim Y.S. , Cerbo R.M. , Hah C.K. , Bahn K.N. , Kim J.O. , Ha Y.L.
Published: June 2010

ABSTRACT:  The growth inhibitory effect of a mixture of t,t conjugated linoleic acid isomers (t,t CLA) was investigated in the human osteosarcoma cell MG‐63, with references to c9,t11 and t10,c12 CLA isomers. The t,t CLA effectively induced a cytotoxic effect in a time‐dependent (0 to 6 d) and concentration‐dependent (0 to 40 μM) manner, as compared to the reference and control treatments. The apoptosis and cell cycle related parameters were measured on the cells treated with 40 μM t,t CLA for 4 d. Flow cytometric analysis revealed that the t,t CLA treatment effectively increased the proportion of apoptotic cells with a low DNA content (sub G0/G1) and a marked loss of cells from the G0/G1 phase of the cell cycle, relative to other treatments. The occurrence of the characteristic morphological changes and DNA fragmentation confirmed the apoptosis. The level of Bax protein was increased, whereas the Bcl‐2 expression was reduced. In addition, cytochrome c was released from the mitochondria into the cytosol, and the activation of caspase‐3 led to the cleavage of poly (ADP‐ribose) polymerase (PARP). Moreover, the composition of linoleic and arachidonic acids in membrane was decreased by increase in t,t CLA. These findings suggest that t,t CLA incorporation in membrane activates a mitochondria‐mediated apoptosis pathway that can enhance the antiproliferative effect of t,t CLA in the osteosarcoma cells.
Inhibition of 7,12‐Dimethylbenz[a]anthracene Induced Mouse Skin Carcinogenesis by Artemisia capillaris
Authors: Kim Y.S. , Bahn K.N. , Hah C.K. , Gang H.I. , Ha Y.L.
Published: June 2010

ABSTRACT:  Anticarcinogenic activity of medicinal herbs (Artemisia capillaris, Taxus cuspidata, Anthriscus sylveatris, and Curcuma longa) was examined for 7,12‐dimethylbenz[a]anthracene (DMBA)‐induced mouse skin carcinogenesis. Four types of solvent fractions (hexane, chloroform, ethyl acetate, and butanol) were prepared from the methanolic extract of medicinal herbs. The cytotoxicity and anticarcinogenic activities of solvent fractions were examined for mouse leukemia L1210 cancer cells and for female ICR mouse epidermal carcinogenesis induced by DMBA, respectively. The chloroform fraction of Artemisia capillaris, Taxus cuspidata, and Anthriscus sylveatris was more toxic to L1210 cells than other solvent fractions. The chloroform fraction of Artemisia capillaris markedly reduced the number of tumors/mouse and tumor incidence relative to that of other medicinal herbs tested. Major active chemical constituents in the chloroform fraction of Artemisia capillaries were found to be camphor, 1‐borneol, coumarin, and achillin when analyzed by TLC and GC‐MS. These results suggest that Artemisia capillaris was the most effective anticarcinogenic medicinal herb for DMBA‐induced mouse epidermal carcinogenesis among 4 medicinal herbs tested, and the effect might be attributed to chemical compounds of camphor, 1‐borneol, coumarin, and achillin.
Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan)
Authors: Chen X.N. , Fan J.F. , Yue X. , Wu X.R. , Li L.T.
Published: June 2010

ABSTRACT:  The Mopan persimmon (Diospyros kaki L. cv. Mopan) is the major cultivar of astringent persimmon in northern China. This study investigates the radical scavenging activity against ABTS and DPPH radical, and the content of total and individual phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) with apple, grape, and tomato as controls. The radical scavenging activities against ABTS and DPPH radicals of the Mopan persimmon are 23.575 and 22.597 μm trolox eq/g f.w., respectively. These findings suggest that the Mopan persimmon's antioxidant activity is significantly (P < 0.05) stronger than that of reference materials. The Mopan persimmon showed the highest content of total phenolics among the 4 materials tested. Significant correlations (R2= 0.993, P < 0.05, ABTS radical; R2= 0.980, P < 0.05, DPPH radical) are found between the total phenolics and the radical scavenging activities. The total content of these 6 kinds of phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) is significantly correlated (R2= 0.831, P < 0.05, ABTS radical; R2= 0.745, P < 0.05, DPPH radical) with the individual radical scavenging activity of the 4 materials, although the total content of the 6 phenolics accounts for no more than 20% of the total phenolics in the Mopan persimmon. Gallic acid exhibits the strongest antioxidant activity in all 6 kinds of phenolics and its content is the largest in the Mopan persimmon, presumably being responsible for its much higher antioxidant activity as compared to apple, grape, and tomato.
Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels
Authors: Brannan R.G.
Published: June 2010

ABSTRACT:  The effect of grape seed extract (GSE, 0.1%) ± NaCl (1%) in ground chicken thigh meat during refrigerated storage at 59%, 76%, 88%, and 99% relative humidity (RH) was examined. Compared to the untreated control, GSE (0.1%) delayed the reduction of water activity (aw) that occurred during refrigerated storage at different relative humidity levels but had no effect on moisture content or pH compared to the untreated control. GSE inhibited the formation of a secondary marker of lipid oxidation (TBARS) compared to the untreated control and altered the effect of NaCl on TBARS formation. The formation of TBARS was affected by RH level across all treatment groups in the order of 99% > 88% > 76% > 59%. Further analysis revealed that this effect likely is due to the presence of NaCl, which suggests that RH storage does not affect the formation of TBARS except in salted patties, the effect of which is mitigated by the addition of GSE. NaCl, but not GSE, increased both sarcoplasmic and myofibrillar protein solubility after 12 d of refrigerated storage, suggesting increased protein denaturation. This study shows that GSE is an effective antioxidant in ground chicken thigh meat that does not affect moisture content or pH during storage, inhibits TBARS formation, helps to mitigate the prooxidative effects of NaCl, and may alter the effect of NaCl on protein solubility in salted chicken patties. Future work is needed to determine how the physicochemical interactions of GSE affect important cooked meat quality attributes.
Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment
Authors: Huang L. , Sites J.
Published: June 2010

ABSTRACT:  The objective of this research was to develop an infrared pasteurization process with automatic temperature control for inactivation of surface‐contaminated Listeria monocytogenes on ready‐to‐eat meats such as hotdogs. The pasteurization system contained 4 basic elements: an infrared emitter, a hotdog roller, an infrared sensor, and a temperature controller. The infrared sensor was used to monitor the surface temperature of hotdogs while the infrared emitter, modulated by a power controller, was used as a heating source. The surface temperature of hotdogs was increased to set points (70, 75, 80, or 85 °C), and maintained for bacterial kill. The infrared surface pasteurization was evaluated using hotdogs that were surface‐inoculated with a 4‐strain L. monocytogenes cocktail to an average initial inoculum of 7.32 log (CFU/g). On the average 1.0, 2.1, 3.0, or 5.3 log‐reduction in L. monocytogenes was observed after the surface temperature of hotdogs was increased to 70, 75, 80, or 85 °C, respectively. Holding the sample temperature led to additional bacterial inactivation. With a 3 min holding at 80 °C or 2 min at 85 °C, a total of 6.4 or 6.7 logs of L. monocytogenes were inactivated. This study demonstrated that the infrared surface pasteurization was effective in inactivating L. monocytogenes in RTE meats.
Combined Application of Modified Atmosphere Packaging and Superchilled Storage to Extend the Shelf Life of Fresh Cod (Gadus morhua) Loins
Authors: Wang T. , Sveinsdóttir K. , Magnússon H. , Martinsdóttir E.
Published: June 2010

ABSTRACT:  Development of new technologies and preservation methods to offer conveniently packed fish with sufficient keeping quality is important to meet increasing demand for value‐added fresh fish products on the market. The aim of this study was to investigate the effect of combined application of modified atmosphere packaging (MAP) and superchilled storage on the shelf life of fresh cod loins. Fresh cod loins were packed in polystyrene boxes and in MA (CO2/N2/O2: 50%/45%/5%) on day 3 postcatch and stored at chilled (1.5 °C) and superchilled (−0.9 °C) temperatures. Quantitative descriptive analysis (QDA) and physical, chemical, and microbial analyses were carried out during the 21 d of storage. Superchilled storage alone compared with traditional chilled storage in polystyrene boxes increased the total shelf life (days from catch) of cod loins from 9 to 16 or 17 d. Chilled MA packaging increased the shelf life from 9 to 14 d and when MAP and superchilled storage were combined, a synergistic effect was observed and the shelf life was further extended to at least 21 d. It is noteworthy that the characteristic fresh and sweet taste can be maintained longer under such conditions. This could contribute to enhanced eating quality of fresh cod fillets for consumers in distant markets. However, MAP combined with superchilled storage resulted in different textural properties. Superchilled MA packed cod loins had more meaty texture compared to other sample groups after 7‐d storage.
Modeling Bovine Serum Albumin Binding of Flavor Compounds (Alcohols, Aldehydes, Esters, and Ketones) as a Function of Molecular Properties
Authors: Tan Y. , Siebert K.J.
Published: June 2010

ABSTRACT:  Interactions between bovine serum albumin (BSA) and 4 classes of flavor compounds (alcohols, esters, aldehydes, and ketones) in aqueous solution were investigated using solid phase microextraction (SPME) of sample headspace and gas chromatography. Alcohols did not bind significantly to BSA. The binding of fixed amounts of individual flavor compounds with each functional group to increasing amounts of BSA was modeled as a function of several descriptors using partial least squares regression (PLSR). Ester binding was modeled as a function of the number of carbon atoms in a molecule and its boiling point (R2= 0.954). Aldehyde binding was modeled as a function of the number of hydrogen atoms and boiling point (R2= 0.922). Ketone binding was modeled as a function of the numbers of carbon atoms, length of the longer hydrocarbon chain, and degree of branching (R2= 0.961).
The Long‐Term Effects of Feeding Honey Compared with Sucrose and a Sugar‐Free Diet on Weight Gain, Lipid Profiles, and DEXA Measurements in Rats
Authors: Chepulis L. , Starkey N.
Published: June 2010

ABSTRACT:  To determine whether honey and sucrose would have differential effects on weight gain during long‐term feeding, 45 2‐mo‐old Sprague Dawley rats were fed a powdered diet that was either sugar‐free or contained 7.9% sucrose or 10% honey ad libitum for 52 wk (honey is 21% water). Weight gain was assessed every 1 to 2 wk and food intake was measured every 2 mo. At the completion of the study blood samples were removed for measurement of blood sugar (HbA1c) and a fasting lipid profile. DEXA analyses were then performed to determine body composition and bone mineral densities. Overall weight gain and body fat levels were significantly higher in sucrose‐fed rats and similar for those fed honey or a sugar‐free diet. HbA1c levels were significantly reduced, and HDL‐cholesterol significantly increased, in honey‐fed compared with rats fed sucrose or a sugar free diet, but no other differences in lipid profiles were found. No differences in bone mineral density were observed between honey‐ and sucrose‐fed rats, although it was significantly increased in honey‐fed rats compared with those fed the sugar‐free diet.
Aroma Components of American Country Ham
Authors: Song H. , Cadwallader K.R.
Published: June 2010

ABSTRACT:  The aroma‐active compounds of American country ham were investigated by using direct solvent extraction‐solvent assisted flavor evaporation (DSE‐SAFE), dynamic headspace dilution analysis (DHDA), gas chromatography‐olfactometry (GCO), aroma extract dilution analysis (AEDA), and gas chromatography‐mass spectrometry (GC‐MS). The results indicated the involvement of numerous volatile constituents in the aroma of country ham. For DHDA, 38 compounds were identified as major odorants, among them, 1‐octen‐3‐one, 2‐acetyl‐1‐pyrroline, 1‐nonen‐3‐one, decanal, and (E)‐2‐nonenal were the most predominant, having FD‐factors ≥ 125 in all 3 hams examined, followed by 3‐methylbutanal, 1‐hexen‐3‐one, octanal, acetic acid, phenylacetaldehyde, and Furaneol™. For the DSE‐SAFE method, the neutral/basic fraction was dominated by 1‐octen‐3‐one, methional, guaiacol, (E)‐4,5‐epoxy‐(E)‐decenal, p‐cresol as well as 3‐methylbutanal, hexanal, 2‐acetyl‐1‐pyrroline, phenylacetaldehyde, and γ‐nonalactone. The acidic fraction contained mainly short‐chain volatile acids (3‐methylbutanoic acid, butanoic acid, hexanoic acid, and acetic acid) and Maillard reaction products (for example, 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone). The above compounds identified were derived from lipid oxidation, amino acid degradation, and Maillard/Strecker and associated reactions. Both methods revealed the same nature of the aroma components of American country ham.
Contribution of Tomato Phenolics to Suppression of COX‐2 Expression in KB Cells
Authors: Shen Y.‐C. , Chen S.‐L. , Zhuang S.‐R. , Wang C.‐K.
Published: June 2010

ABSTRACT:  Tomatoes, which are consumed worldwide, contain abundant phenolics. The objective of this study was to understand the suppression effect of phenolics in fresh and heated tomatoes on the expression of cyclooxygenase 2 (COX‐2). Both small and big tomatoes of fresh or heated (in boiling water for 30 min) treatments were used. Sephadex LH‐20 gel was used to separate the noncondensed tannin containing and the condensed tannin containing fractions from the crude phenolic extracts of tomatoes. The condensed tannin containing fraction was rich in condensed tannins and simple phenolics. The noncondensed tannin containing fraction contained abundant nontannin flavans. This study explored the effect of tomato phenolic extracts on the regulation of 12‐o‐teradecanoylphorbol‐13‐acetate (TPA)‐induced inflammatory responses in KB cells. HPLC showed that tomato phenolic profiles were similar between small and big tomatoes either by fresh or heated treatment. Fresh tomato extracts had 70.8 ± 4.8% (mean ± SD) noncondensed tannin containing polyphenols (6.68 ± 0.09 mg/g dry weight), 27.4 ± 6.9% condensed tannin containing polyphenols (3.52 ± 0.24 mg/g dry weight), and 1.7 ± 0.6% other residues. Instead, heated tomato had 53.3 ± 4.3% noncondensed tannin containing polyphenols (2.70 ± 0.20 mg/g dry weight), 24.2 ± 1.7% condensed tannin containing polyphenols (7.37 ± 0.03 mg/g dry weight), and 22.5 ± 4.8% other residues. Cell studies showed that phenolic extracts of heated tomatoes resulted in increased suppression of COX‐2 expression compared with that of fresh tomato. Noncondensed tannin containing fraction of fresh tomato greatly suppressed COX‐2 expression (P < 0.05) that compared to the negative control, but both noncondensed tannin containing and condensed tannin containing fractions of heated tomatoes showed suppression on COX‐2 expression. These results suggest that tomato phenolics may play an important role in the chemoprevention of cancer.
Antioxidant Capacity, Phenolic Content, and Polysaccharide Content of Lentinus edodes Grown in Whey Permeate‐Based Submerged Culture
Authors: Wu X.J. , Hansen C.
Published: June 2010

ABSTRACT:  Total antioxidant capacity (TAC), phenolic content, and crude water‐soluble polysaccharide (WSP) were determined for Lentinus edodes mycelia grown on both whey permeate (WP)‐based medium with lactose content of 4.5% and controlled medium, and harvested after 5, 10, 15, or 20 d of fermentation at 25 °C. Both methanol extracts and water extracts of L. edodes in this study were found to exhibit high free radical scavenging capacity. The harvesting time was found to contribute to most of the variability in the free radical scavenging capacity. High levels of antioxidant capacities (0.28 ± 0.03 and 0.29 ± 0.06 mmol TAE/g dry weight for methanol and water extracts, respectively) were observed in mycelia grown on whey permeate and harvested on day 10. Harvesting time and the type of media can interact to alter the chemical content of mycelia. Mycelia grown in whey permeate had greater (P < 0.05) WSP than mycelia grown in the synthetic media. High levels of WSP (4.1 × 102± 71 mg polysaccharide/g dried mycelia) were found in mycelia grown in whey permeate and harvested on day 10. Whey permeate grown mycelia had phenolic compounds ranging from 4.2 ± 0.1 to 8.0 ± 0.8 mg GAE/g dried mycelia. The overall means of total phenolic contents of mycelia grown in whey permeate were 5.9 ± 0.5 and 6.2 ± 0.6 mg GAE/g dried mycelia for methanol and water extracts, respectively.
Investigating the Moisture Sorption Behavior of Amorphous Sucrose Using a Dynamic Humidity Generating Instrument
Authors: Yu X. , Kappes S.M. , Bello‐Perez L.A. , Schmidt S.J.
Published: June 2010

ABSTRACT:  The moisture sorption behavior of freeze‐dried amorphous sucrose was investigated using a dynamic humidity generating instrument, the Dynamic Vapor Sorption (DVS) instrument. The kinetic moisture sorption profiles of freeze‐dried amorphous sucrose samples with 29% crystalline content were obtained using the DVS instrument at 9 relative humidity (RH) values, ranging from 10% to 90%, at 25 °C. Moisture‐induced crystallization was observed for %RH values between 40% and 80%, where the crystallization onset time decreased as %RH increased. The moisture sorption behavior of freeze‐dried amorphous sucrose with 3 crystalline contents, 23%, 29%, and 80%, was also compared, revealing that the crystalline content had a significant impact on the pseudo‐sorption isotherm of freeze‐dried amorphous sucrose. In general, for %RH values below 90%, samples that had a lower percent crystalline content had a higher pseudo‐equilibrium moisture content, with the difference becoming most pronounced for the 60% to 80% RH values. The moisture‐induced crystallization results as a function of %RH obtained in this study were compared to those previously reported in the literature, leading to an extensive discussion of both the experimental protocols used and the hypothesized mechanisms governing the long‐term stability of amorphous materials. The hypothesized mechanisms discussed included the glass transition temperature boundary, the zero mobility temperature, and the hydration limit. Based on the dissimilarity in these hypothesized mechanisms, additional theoretical and experimental exploration is still merited in order to adequately predict the conditions (for example, moisture content, %RH, and temperature) required to ensure long‐term stability of amorphous solids.
Multifaceted Therapeutic Benefits of Ginkgo biloba L.: Chemistry, Efficacy, Safety, and Uses
Authors: Mahadevan S. , Park Y.
Published: June 2010

ABSTRACT:  The new age of nutraceuticals is now embracing the centuries old herbal extract of Ginkgo biloba (Mantissa Plantarum Altera, 1771, Ginkgoceae). The standardized preparation of the Ginkgo leaf extract (EGb 761) contained 2 main bioactive constituents, flavonoid glycosides (24%) and terpene lactones (6%), along with less than 5 ppm of the allergenic component, ginkgolic acid. The Ginkgo leaf extract has been reported to have neuroprotective, anticancer, cardioprotective, stress alleviating, and memory enhancing effects and possible effects on tinnitus, geriatric complaints, and psychiatric disorders. The therapeutic mechanisms of action of the Ginkgo leaf extract are suggested to be through its antioxidant, antiplatelet, antihypoxic, antiedemic, hemorrheologic, and microcirculatory actions, where the flavonoid and the terpenoid constituents may act in a complementary manner. Toxicity studies show that the Ginkgo leaf extract is relatively safe for consumption, although a few side effects have been reported, that is, intracerbral hemorrhage, gastrointestinal disturbances, headaches, dizziness, and allergic skin reactions. The use of Ginkgo leaf extract may be promising for treatment of certain conditions, although its long‐term use still needs to be evaluated.
Confidence Intervals for Modeling Anthocyanin Retention in Grape Pomace during Nonisothermal Heating
Authors: Mishra D.K. , Dolan K.D. , Yang L.
Published: June 2010

ABSTRACT:  Degradation of nutraceuticals in low‐ and intermediate‐moisture foods heated at high temperature (>100 °C) is difficult to model because of the nonisothermal condition. Isothermal experiments above 100 °C are difficult to design because they require high pressure and small sample size in sealed containers. Therefore, a nonisothermal method was developed to estimate the thermal degradation kinetic parameter of nutraceuticals and determine the confidence intervals for the parameters and the predicted Y (concentration). Grape pomace at 42% moisture content (wb) was heated in sealed 202 × 214 steel cans in a steam retort at 126.7 °C for > 30 min. Can center temperature was measured by thermocouple and predicted using Comsol software. Thermal conductivity (k) and specific heat (Cp) were estimated as quadratic functions of temperature using Comsol and nonlinear regression. The k and Cp functions were then used to predict temperature inside the grape pomace during retorting. Similar heating experiments were run at different time–temperature treatments from 8 to 25 min for kinetic parameter estimation. Anthocyanin concentration in the grape pomace was measured using HPLC. Degradation rate constant (k110 °C) and activation energy (Ea) were estimated using nonlinear regression. The thermophysical properties estimates at 100 °C were k = 0.501 W/m °C, Cp= 3600 J/kg and the kinetic parameters were k110 °C= 0.0607/min and Ea= 65.32 kJ/mol. The 95% confidence intervals for the parameters and the confidence bands and prediction bands for anthocyanin retention were plotted. These methods are useful for thermal processing design for nutraceutical products.
Small and Large Deformation Rheology for Hard Wheat Flour Dough as Influenced by Mixing and Resting
Authors: Kim Y.‐R. , Cornillon P. , Campanella O.H. , Stroshine R.L. , Lee S. , Shim J.‐Y.
Published: June 2010

ABSTRACT:  The effects of mixing and resting on the physicochemical properties of doughs prepared with strong and weak hard wheat flours were investigated, specifically concerning aspects related to their rheological behavior and molecular mobility. Small deformation dynamic tests showed that, during the initial resting period, the complex modulus G* decreased and phase angle decreased for undermixed dough, whereas overmixed dough showed opposite trends. G* values for optimally mixed dough did not vary during the resting period investigated. This was more obvious for the strong dough. Large deformation tests more clearly showed differences among optimal, under‐, and overmixed dough, and also between doughs prepared with strong and weak flour. Optimally mixed dough exhibited the highest peak stress and strain for both samples. In addition, the peak stress of dough prepared with the strong flour was higher than that of dough prepared with weak flour. Inconsistent results between small and large deformation tests implied that small and large deformation tests reflected different structural aspects of dough. NMR measurements were performed to estimate the relaxation properties of the sample upon resting. Decreased water mobility during resting, indicated by decreasing T1 relaxation time, was possibly attributed to increasing molecular interactions caused by continued hydration. Evidence of additional molecular interactions created by mixing was also observed.
Effects of Maillard Reaction Products on hilA Expression in Salmonella Typhimurium
Authors: Kundinger M.M. , Zabala‐Díaz I.B. , Chalova V.I. , Ricke S.C.
Published: June 2010

ABSTRACT:  Salmonella is a foodborne pathogen causing severe gastroenteritis. Three types of Maillard reaction products (MRP) generated by heat sterilization of D‐glucose and L‐lysine, L‐histidine, and L‐arginine were studied at 2 different levels of supplementation (0.5% and 1.0%) for their influence on growth and virulence of Salmonella. Two methods, namely, real‐time polymerase chain reaction (RT‐PCR) and a β‐galactosidase gene fusion assay, were used to determine the expression of hilA, a regulatory gene for Salmonella pathogenicity. Neither the type of MRP nor their quantities up to 1.0% affected the growth rates of S. Typhimurium EE658 (P > 0.05). When determined by β‐galactosidase assay, lysine MRP in both levels of supplementation were not found to have any effect on the hilA expression compared to the control. The addition of histidine and arginine MRP to M9 media (0.5%) increased by 2‐fold hilA induction and up to 6‐fold at the higher level (1%) supplementation of these compounds. Although somewhat inconsistent, RT‐PCR analyses of hilA expression confirmed the greater induction effect of arginine MRP on hilA compared to lysine MRP. In contrast to β‐galactosidase assay results, however, lysine MRP were found to increase hilA expression compared to the control in both supplementation levels in all trials. The potential of MRP serving as a bacterial virulence modulator may be a factor to be considered in food thermal processing when assessing Salmonella risk for causing foodborne disease.
Consumer Acceptance of an Extruded Soy‐Based High‐Protein Breakfast Cereal
Authors: Yeu K. , Lee Y. , Lee S.‐Y.
Published: June 2010

ABSTRACT:  Studies have shown the beneficial effects of soy and high‐protein diets on weight loss. The objective of this study was to determine consumer acceptance of a soy‐based high‐protein breakfast cereal developed to be utilized for weight loss and control. Four formulations with soy flour content of 41%, 47%, 54%, and 60% (w/w) were processed by extrusion. The formulations met the Food and Drug Administration (FDA) guidelines to claim the role of soy protein in reducing the risk of cardiovascular diseases and guidelines for high‐protein and high‐fiber foods. The effects of soy flour level, addition of cinnamon flavor, and evaluation with or without milk on acceptance were investigated. Overall acceptance of 3 of 8 cereal products was also compared to the acceptance of 5 commercial products in the “healthy” cereal category. Addition of up to 54% (w/w) soy flour resulted in comparable acceptance ratings to products with lower soy flour content. Addition of milk improved aroma and texture acceptance scores and addition of cinnamon flavor improved overall, aroma, and taste acceptance scores. Acceptance of the developed cereal products was not as high as the commercial products; however, it significantly increased when nutritional and cost information was presented. The results of this study demonstrated that with modification of the formulations, an acceptable high‐protein soy‐based cereal can be developed to increase protein consumption during breakfast meals, which can consequently aid in weight loss and control.
Effect of Controlled Atmospheres on Maintaining Quality of Persimmon Fruit cv. “Rojo Brillante”
Authors: Arnal L. , Besada C. , Navarro P. , Salvador A.
Published: June 2010

ABSTRACT:  Astringent “Rojo Brillante” persimmon fruits were stored in air or in 2 different controlled atmospheres: 10% CO2+ 90% N2 (CA1) or 97 % N2+ air (CA2) for up 50 d at 15 °C. After different periods, the fruit were treated with 95% CO2 for 24 h at 20 °C in order to remove astringency, and then transferred to 20 °C in air free of CO2 for 5 d to simulate shelf life. Other fruits were directly transferred to shelf life without being submitted to deastringency treatment. Storage under CA2 allowed storability of persimmon “Rojo Brillante” during 30 d at 15 °C, maintaining commercial firmness. Moreover, CA2 had an effect on removing astringency when fruits were stored for 30 d at 15 °C, or after 20 d following to shelf life. As consequence, deastringency treatment could be avoided when the fruits were previously stored under this controlled atmosphere.
Properties, Translucence, and Microstructure of Pacific White Shrimp Treated with Mixed Phosphates as Affected by Freshness and Deveining
Authors: Rattanasatheirn N. , Benjakul S. , Visessanguan W. , Kijroongrojana K.
Published: June 2010

ABSTRACT:  Effects of freshness and deveining on some properties, translucence, and microstructure of Pacific white shrimp (Litopenaeus vannamei) soaked in 2.5% NaCl containing different phosphates were studied. Shrimp soaked in all solutions had increases in weight gain and cooking yield with lowered cooking loss, compared with the control (P < 0.05). However, efficacy of mixed phosphates in quality improvement of ice‐stored shrimp was lower than fresh shrimp. Deveining resulted in increased weight gain and yield (P < 0.05). Nevertheless, samples treated with phosphates became more translucent. Shrimp stored in ice for 7 d and treated with mixed phosphates were generally more translucent than fresh counterparts (P < 0.05). Shrimp soaked in 2.5% NaCl containing 0.875% sodium acid pyrophosphate (SAPP) and 2.625% tetrasodium pyrophosphate (TSPP) were generally less translucent and had high weight gain and cooking yield along with low cooking loss. The microstructure study revealed that the muscle fibers were less attached with the loss of Z‐disks after being treated with mixed phosphates. Cooked meats of fresh shrimp and ice‐stored shrimp had more compact fiber arrangement with the shrinkage of sarcomere compared with raw samples. Disintegration was observed at the M‐line in ice‐stored shrimp treated with mixed phosphates after cooking, while such a phenomenon was not found in the cooked fresh sample treated with phosphates. Tmax and enthalpy of both myosin and actin peaks shifted to lower values when shrimp were treated with mixed phosphates (P < 0.05). Those changes were generally more pronounced in ice‐stored shrimp. Therefore, freshness and deveining process had an impact on the quality of Pacific white shrimp treated with phosphates.
Postharvest Changes in Water Status and Chlorophyll Content of Lettuce (Lactuca Sativa L.) and their Relationship with Overall Visual Quality
Authors: Agüero M.V. , Barg M.V. , Yommi A. , Camelo A. , Roura S.I.
Published: June 2010

ABSTRACT:  The purpose of this study was to evaluate water status, chlorophyll content (C), and overall visual quality (OVQ) of fresh butter lettuce (Lactuca sativa var. Lores) as well as these indexes' evolution during storage and their relationships, if any. Whole lettuce plants were stored at optimal postharvest conditions (0 to 2 °C and 97% to 99% relative humidity). Measured parameters during each sampling day were relative water content (RWC), water content (WC), free water (FW), bound water (BW), free water to total water ratio (FW/TW), C, and OVQ. All parameters were evaluated in the external, middle, and internal zones of lettuce heads. The external zone had higher initial values of RWC, WC, and FW than the internal zone. The external zone yielded the highest FW/TW ratio (85%), indicating that external leaves had more water available to be used in degradation reactions and were more perishable, with the lowest shelf life if compared with the other lettuce zones. During storage, water status index evolution differed from zone to zone. An increase in BW and a decrease in FW were detected in all lettuce zones. RWC turned out to be a more sensitive measurement than WC. Yet RWC showed no significant correlation with any index. The OVQ parameter correlates with FW directly, or indirectly through FW/TW in all lettuce zones; therefore, FW is an objective and quantitative measurement, which impacts on the visual quality of butter lettuce. The decrease in chlorophyll content observed in the external leaves strongly correlated with the decrease in OVQ.
Comparative Physicochemical Properties and Structure of Rice Containing the sck+cryIAc Genes and Its Nontransgenic Counterpart
Authors: Li X. , Huang K. , Zhu B. , Liang Z. , Wei L. , Luo Y.
Published: June 2010

ABSTRACT:  The physicochemical properties and structure of an insect‐resistant rice, Liangyou Kefeng Nr. 6 (IRR), containing the sck and cryIAc genes were compared with those of its nontransgenic counterpart designated as Liangyou 2186 (control), considering their key role in determining commercial value. Basically the appearance of IRR was not affected in terms of size and shape after foreign gene transformation but improved with lower chalkiness. The milling yield of IRR with lower chalkiness was higher measured by head rice yield compared with its parental control. The differences in appearance and milling quality were confirmed by the structure of raw rice grain by scanning electron microscopy (SEM). Slight differences were observed in pasting properties and textural quality determined by rapid viscosity analyzer and texture analyzer which was in agreement with the result of the structure of cooked rice grain by SEM. The above differences might be as a result of a positional effect of T‐DNA insertion. On the whole, the appearance, milling quality, and eating quality of IRR were not adversely affected by transgenes, which will facilitate its acceptance by the consumer after commercialization.
Beer and Wine Consumers' Perceptions of the Nutritional Value of Alcoholic and Nonalcoholic Beverages
Authors: Wright C.A. , Bruhn C.M. , Heymann H. , Bamforth C.W.
Published: June 2010

ABSTRACT:  In general beer has not been portrayed as part of a balanced diet. However, red wine has been promoted as a beneficial part of a nutritious diet. The evidence is that beer is at least the equal of wine from a nutritional perspective and in countering ailments such as coronary heart disease. This study used surveys to compare beer and wine consumers' perceptions of alcoholic and nonalcoholic beverages. The consumers ranked 7 beverages based upon perceived healthfulness both before and after they were exposed to nutritional information about the beverages. The ranked data were analyzed using analysis of variance. The variance due to the 3‐way interaction of place of recruitment, beverage, and ranking was found to be significant at P < 0.05. There was no significant difference between genders. Overall, consumers of alcoholic beverages perceived red wine to be more healthful than the other 6 beverages, including beer and white wine. The perceived healthfulness of a beverage does not appear to be the main factor driving the choice of beverage. Nutritional information does impact consumers' perceptions of the healthfulness of beverages. Consumers who are predominately beer drinkers were more heavily influenced by nutritional information than consumers who were predominately wine drinkers.
Chitosan Treatments Affect Growth and Selected Quality of Sunflower Sprouts
Authors: Cho M.H. , No H.K. , Prinyawiwatkul W.
Published: June 2010

ABSTRACT:  The effects of chitosan molecular weights, solvent types, and concentrations of chitosan solution, and seed soaking times on growth and selected quality of sunflower sprouts were investigated. Among 5 chitosans tested (746, 444, 223, 67, and 28 kDa), 28 kDa chitosan exhibited the highest DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activity both at 0.1% and 1.0% concentrations. Optimal conditions selected for cultivation of sunflower sprouts involved soaking seeds in 0.5% chitosan with 28 kDa (dissolved in 0.5% lactic acid) for 18 h. After cultivation for 6 d at 20 °C, sunflower seeds soaked in chitosan solution for 18 h under the optimal conditions yielded sprouts with 12.9% higher total weight and 16.0% higher germination rate, compared with those of seeds soaked in water for 18 h (control). Furthermore, the total amino acid content of the former sprouts (12098 mg/100 g) was slightly higher than that of the latter (12057 mg/100 g). Sprouting of sunflower seeds improved DPPH radical scavenging activity, probably due to the increased total phenolic, melatonin, and total isoflavone contents. Similarly, chitosan‐treated sprouts exhibited slightly improved DPPH radical scavenging activity, probably due to slightly increased total phenolic and melatonin contents, and moderately increased total isoflavone content compared with those of the control. Chitosan treatment increased the total isoflavone content of sprouts by 11.8%, due mainly to the increased daidzein content, compared with that of the control.
Analysis of Volatile Flavor Compounds of Sardine (Sardinops melanostica) by Solid Phase Microextraction
Authors: Ganeko N. , Shoda M. , Hirohara I. , Bhadra A. , Ishida T. , Matsuda H. , Takamura H. , Matoba T.
Published: June 2010

ABSTRACT:  Generally the main component of fishy flavor is considered to be trimethylamine. On the other hand, carbonyl compounds, produced from oxidation of polyunsaturated fatty acid by lipoxygenase or by autoxidation, might have some contribution to the fishy flavor. Since sardine skin contains high levels of polyunsaturated fatty acids and lipoxygenase, carbonyl compounds may be generated more easily than trimethylamine. In this study, volatile flavor compounds of sardine were analyzed by gas chromatograph‐mass spectrometry and gas chromatograph‐olfactometry combined with solid phase microextraction. Then, the flavor components that contribute to fishy flavor were identified. At normal pH (6.2), trimethylamine was not detected or sensed from the fresh sardines. When the pH was raised, the amount of trimethylamine became higher. Trimethylamine flavor was weak at pH 9 and strongly sensed at pH 11 or higher. On the other hand, 33 other compounds were positively or tentatively identified, including 8 hydrocarbons, 5 ketones, 1 furan, 1 sulfur compound, 12 aldehydes, and 6 alcohols in fresh sardines. Among them, 2,3‐pentanedione, hexanal, and 1‐penten‐3‐ol were the main components. Forty‐seven flavors were detected by gas chromatograph‐olfactometry. Among them, paint‐like (1‐penten‐3‐one), caramel‐like (2,3‐pentanedione), green‐like (hexanal), shore‐like ((Z)‐4‐heptenal), citrus note (octanal), mushroom‐like (1‐octen‐3‐one), potato‐like (methional), insect‐like ((E,Z)‐2,6‐nonadienal), and bloody note (not identified) were strongly sensed. From the aforementioned results, it can be concluded that these compounds rather than trimethylamine contributed to fresh sardine flavor.
Encapsulation of Nutraceutical Monoterpenes in β‐Cyclodextrin and Modified Starch
Authors: Mourtzinos I. , Kalogeropoulos N. , Papadakis S.E. , Konstantinou K. , Karathanos V.T.
Published: June 2010

ABSTRACT:  The encapsulation of thymol and geraniol in β‐cyclodextrin (β‐CD) and modified starch (MS) by spray‐ and freeze‐drying was studied. The formation of thymol/β‐CD and geraniol/β‐CD inclusion complexes was confirmed by differential scanning calorimetry (DSC). Oxidative DSC revealed that the monoterpenes enclosed in the β‐CD cavity were protected against oxidation, remaining intact in temperatures at which free monoterpenes were oxidized. Phase solubility studies showed that the inclusion complexes of thymol and geraniol with β‐CD are more soluble in water than the free molecules themselves. Furthermore, in order to evaluate the fraction of monoterpenes that can be released from their complexes with MS in aqueous media, a series of release experiments were conducted.
Evaluation of Bitterness in Enzymatic Hydrolysates of Soy Protein Isolate by Taste Dilution Analysis
Authors: Seo W.H. , Lee H.G. , Baek H.H.
Published: June 2010

ABSTRACT:  Although enzymatic hydrolysates of soy protein isolate (SPI) have physiological functionality, partially hydrolyzed SPI exhibits bitter taste depending on proteases and degree of hydrolysis (DH). To determine proteolysis conditions for SPI, it is important to evaluate bitterness during enzymatic hydrolysis. Taste dilution analysis (TDA) has been developed for the screening technique of taste‐active compounds in foods. The objectives of the present study were to evaluate bitterness of enzyme‐hydrolyzed SPI by TDA and to compare bitterness of SPI hydrolysates with respect to kinds of proteases and DH. SPI was hydrolyzed at 50 °C and pH 6.8 to 7.1 to obtain various DH with commercial proteases (flavourzyme, alcalase, neutrase, protamex, papain, and bromelain) at E/S ratios of 0.5%, 1%, and 2%. The DH of enzymatic hydrolysates was measured by trinitrobenzenesulfonic acid method. The bitterness of enzymatic hydrolysates was evaluated by TDA, which is based on threshold detection in serially diluted samples. Taste dilution (TD) factor was defined as the dilution at which a taste difference between the diluted sample and 2 blanks could be detected. As DH increased, the bitterness increased for all proteases evaluated. Alcalase showed the highest TD factor at the same DH, followed by neutrase. Flavourzyme showed the lowest TD factor at the entire DH ranges. At the DH of 10%, TD factor of hydrolysate by flavourzyme was 0 whereas those by protamex and alcalase were 4 and 16, respectively. These results suggest that TDA could be applied for the alternative of bitterness evaluation to the hedonic scale sensory evaluation.
“Just Add Water”: Regulating and Protecting the Most Common Ingredient
Authors: Tarver Toni
Published: June 2010

The Institute of Food Technologists has issued this Scientific Status Summary to provide readers with an overview of drinking water standards and regulations, freshwater resources, water pollution and predominant sources of contamination, and the effects of agriculture and food processing on water quality and wastewater treatment.
Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating
Authors: Yue X. , Xu Z. , Prinyawiwatkul W. , Losso J.N. , King J.M. , Godber J.S.
Published: June 2010

ABSTRACT:  Capabilities of crude soy oil, degummed oil, gum, and defatted soy flour extract in preventing the oxidation of menhaden oil and its omega‐3 fatty acids, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), during heating were evaluated. The menhaden oil mixed with defatted soy flour extract demonstrated the greatest stability by producing the lowest TBA reactive oxidation products and retaining the highest concentrations of DHA and EPA after heating at 150 °C for 30 min. A range of 62.8% to 71.5% of DHA and 67.7% to 75.9% of EPA remained in the fish oil with defatted soy flour extract, while only 29.9% of DHA and 37.2% of EPA were retained in the fish oil with no addition. Stabilizing capability from highest to lowest was defatted flour extract > gum > degummed oil = crude oil. The defatted flour extract had the highest level of total phenolic content (11.3 μg catechin equivalent/g), while crude oil, degummed oil, and gum contained 7.1, 6.1, and 6.0 μg catechin equivalent/g, respectively. The level of isoflavones in the defatted soy flour extract was 55 mg/g, which was over 100 times higher than in the crude oil or gum. Although isoflavones were not detected in the degummed oil, it contained the highest level of tocopherols (414 μg/g), whereas the lowest level (215 μg/g) was found in the defatted flour extract. The order of free radical scavenging capability measured from high to low was the defatted soy flour extract, crude oil, degummed oil, and gum.
Measurement of the Optical Properties of Leaves Under Diffuse Light
Authors: Gorton Holly L. , Brodersen Craig R. , Williams William E. , Vogelmann Thomas C.
Published: June 2010

Measuring leaf light absorptance is central to many areas of plant biology including photosynthesis and energy balance. Absorptance is calculated from measured values of transmittance and reflectance, and most such measurements have used direct beam light. However, photosynthesis and other processes can differ under direct and diffuse light. Optical properties under diffuse light may be different, but there have been technical difficulties involved in measuring total reflectance of diffuse light. We developed instrumentation to measure this reflectance using a chopped measuring beam delivered alternately to sample and reference integrating spheres, and lock‐in detection. We also built instrumentation for measuring transmittance of diffuse light. We developed standards to calibrate our instruments and correct for substitution error, a known systematic error with integrating sphere‐based measurements. Helianthus annuus leaves measured under diffuse light reflected 5–10% more and transmitted a few percent less 400–700 nm light than under direct light. Overall absorptance was only a few percent higher under direct light, but leaves may utilize absorbed direct and diffuse light differently. For example, of the light entering the leaf, significantly more direct light than diffuse light is transmitted through the leaf, suggesting differences in localization of absorption within the leaf.