bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange (Citrus sinensis Osbeck)
Authors: Tao Neng‐guo , Liu Yue‐jin , Zhang Miao‐ling 
Published: June 2009

SummaryThe chemical composition of the essential oil obtained from the peel of Bingtang sweet orange (Citrus sinensis Osbeck) was analysed by gas chromatography and gas chromatography/mass spectrometry (GC/MS). Twenty‐seven components were identified. The monoterpenes and sesquiterpene hydrocarbons with 96.03% (w/w) of the total oil were the principal compound groups. Among which, limonene was observed dominant (77.49%), followed by myrcene (6.27%), α‐farnesene (3.64%), γ‐terpinene (3.34%), α‐pinene (1.49%), sabinene (1.29%) and other minor components. Results by disc diffusion method and minimum inhibitory concentration (MIC) determination method showed that the essential oil had a wide spectrum of antimicrobial activities against Staphylococcus aureus, Penicillium chrysogenum, Bacillus subtilis, Escherichia coli and Saccharomyces cerevisiae, with their inhibition zones ranging from 14.57 mm to 23.37 mm and the MIC ranging from 4.66 μL mL−1 to 18.75 μL mL−1.
Study of the anti‐lactic acid bacteria compounds in table olives
Authors: Medina Eduardo , García Aranzazu , Romero Concepción , De Castro Antonio , Brenes Manuel 
Published: June 2009

SummaryThe analysis and formation of anti‐lactic acid bacteria compounds in olive brines was performed for the main worldwide olive varieties intended for table olives. The results demonstrated that the growth of lactic acid bacteria in the brines of olives non‐treated with NaOH is, in some way, variety dependant. Likewise, the most active antimicrobial compound, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol, was not detected in fresh fruits but it was formed during brining from the hydrolysis of oleuropein and this reaction was enzymatically catalysed. Thus, the inactivation of the enzyme by heating the olives produced (i) an accumulation of oleuropein in olives and brines, (ii) the inhibition of the formation of antimicrobials and (iii) the growth of Lactobacillus pentosus in olive brines. These results provide tools for a full understanding of the growth or inhibition of lactic acid bacteria during fermentation of table olives.
Evaluation of isoflavone content and antioxidant activity of soy‐wheat pasta
Authors: Baiano Antonietta , Terracone Carmela , Gambacorta Giuseppe , La Notte Ennio 
Published: June 2009

SummaryThe purposes of this work were to determine isoflavones profile and antioxidant activity of two soy flours and spaghetti produced from semolina blended with increasing amount of these flours. Defatted and toasted soy flour (DSF and TSF, respectively) showed different isoflavone profiles though glucosides were the most abundant isoflavone forms in both the meals. The pasta‐making procedure determined an increase of the aglycone forms that was at least 37 and 21% in TSF and DSF pasta, respectively. Cooking operations induced severe decreases of the isoflavone content (the losses ranged from 60.44 to104.91 mg kg−1 for TSF pasta and from 85.41 to 469.33 mg kg−1 for DSF pasta). The results of the antioxidant activity were quite different as a function of the methods applied but they resulted generally well correlated with the isoflavone contents of the samples. Cooking induced significant decreases of the antioxidant activity in almost all samples. This result appears well correlated with the decrease of the total isoflavone content and the presence of antioxidant activity in the cooking water.
Improvement of Chemlali olive oil oxidative stability by blending with Chétoui and Rekhami cultivars
Authors: Issaoui Manel , Flamini Guido , Hassine Kaouther Ben , Chehab Hechmi , Brahmi Faten , Hammami Mohamed 
Published: June 2009

SummaryIn order to improve the quality of Chemlali olive oil, characterised by a very low stability (2.09 h), blending with two different monovarietal oils in various proportions: Chétoui and Rekhami (known by their higher stability 7.79 and 13.99 h, respectively) was carried out. Results showed that blended oils had an improved oil composition compared to that of Chemlali. In fact, the highest percentage of Chétoui and Rekhami olive oils (90% of blending) can reduce the acidity up to 68.79% and 79.61%, respectively. At 50% blending, oleic acid increased from 53% to 59.54%, while palmitic acid decreased from 20.97% to 14.89% with Chétoui olive oil. At the lowest percentage (10–20%), chlorophylls in Chemlali olive oil underwent significant increase (from 0.18 to 0.47 and 0.65 mg kg−1, respectively). The amount of carotenoids was higher when Chemlali was blended by 20–40% with Chétoui olive oil (from 2.23 to 4.13 and 4.33 mg kg−1). Blending can be used in industrial applications to provide oils with improved composition related to stability, nutrition and functionality and endowed with the characteristics requested by consumers’ preferences.
Properties of sericin–glucomannan composite films
Authors: Sothornvit Rungsinee , Chollakup Rungsima 
Published: June 2009

SummarySericin is a natural silk protein which is removed from silk in a process called degumming. Thus, finding a use for the extracted sericin as a biopolymer film will create added value which will benefit both the economy and society. It was found that extracted sericin could not form stand‐alone films. Therefore, glucomannan was incorporated with or without glycerol to form a flexible film. Sericin and glucomannan ratio (S:G) affected film properties. Increasing sericin content (S:G = 2:1) slightly reduced film water vapour permeability (WVP) without adding glycerol (Gly). This indicated that sericin provided film flexibility without increasing film WVP. As expected, increasing glycerol content increased film WVP as well as decreased tensile strength and elastic modulus but increased dramatically % elongation. It is interesting that adding beeswax to form a composite film did not improve film water vapour barrier. Thus, sericin‐based film properties are dependent on components used to form film and can tailor to form the desired film flexibility and minimise permeability of films for application.
Analysis of isothiocyanates in newly generated vegetables, Baemuchae (×Brassicoraphanus) as affected by growth
Authors: Lim Sooyeon , Lee Joonhee , Kim Jong‐Kee 
Published: June 2009

SummaryIsothiocyanates in Brassica exhibit anticancer properties related to induction of phase II detoxification enzymes. Currently, variations of isothiocyanates was evaluated in Baemuchae (×Brassicoraphanus), which was newly generated by inter‐specific hybrid crops between radish (Raphanus sativus L.) and Chinese cabbage (Brassica campestris L. ssp. pekinensis). A high‐performance liquid chromatography system coupled with an evaporative light scattering detector and gas chromatography–mass spectrometry were utilised to identify and quantify isothiocyanates including sulforaphene and sulforaphane in prepared plants. Sulforaphene constituted a major isothiocyanate in Baemuchae and radish, while sulforaphane was detected in broccoli. Sulforaphane contents varied during broccoli growth, with a constant decrease noted from 144.9 ± 8.69 in sprouts to 8.1 ± 1.07 μg g−1 in young leaves. Sulforaphene contents in Baemuchae and radish sprouts were 172.6 ± 11.23 and 131.3 ± 4.08 μg g−1, respectively, and were rarely affected by plant growth. The result supported that newly generated crop Baemuchae had potential to be utilised as functional material because of presence of sulforaphene.
Mathematical modelling of O2 consumption and CO2 production rates of whole mushrooms accounting for the effect of temperature and gas composition
Authors: Iqbal Tariq , Rodrigues Fernanda A. S. , Mahajan Pramod V. , Kerry Joe P. 
Published: June 2009

SummaryInvestigation of respiration rate of fresh produce, under different gas composition and temperatures, and respective mathematical modelling is central for the modified atmosphere packaging design. This work investigates the effect of temperature (4, 8, 12, 16, 20 °C) and gas composition (O2 between 3 to 21% and CO2 between 0 to 15%) on respiration rate of whole mushrooms. Oxygen and carbon dioxide respiration rates increased significantly (3–4 fold) as the temperature elevated from 4 to 20 °C and were in the range of 13.23 ± 3.12 to 102.41 ± 2.132 mL kg−1 h−1) and 14.33 ± 1.56 to 97.02 ± 2.51 mL kg−1 h−1) respectively. Low O2 and high CO2 levels reduced O2 consumption and CO2 production rates of whole mushrooms on average by a circa 47–60% at all temperatures as compared to the respiration rate at ambient air. Mathematical models were developed for RO2 and RCO2, by combining the Arrhenius and Michaelis–Menten uncompetitive equations. These models predicted well, O2 consumption and CO2 production rates of whole mushrooms as a function of both temperature and gas composition.
Hot‐air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): physicochemical properties of dried products
Authors: Fang Shuzheng , Wang Zhengfu , Hu Xiaosong , Datta Ashim K. 
Published: June 2009

SummaryDrying characteristics of whole fruit was studied as distinct from fruit slices. Taking Chinese jujube as an example, shrinkage, density, vitamin C, colour and rehydration of whole fruit were measured in hot‐air drying at 50, 60 and 70 °C. Unlike fruit slices or lumps where shrinkage volume typically equals the volume of removed water, volumetric shrinkage of Chinese jujube was much more than the volume of removed water. Change in shrinkage with moisture content was described using three linear regions. Increased drying temperature increases the retention of vitamin C and the extent of browning, while decreasing shrinkage and the density. The findings are useful for industrial drying of whole fruit of Chinese jujube but also possibly extend to drying of other drupes.
Different packaging strategies for fresh‐cut ‘barattiere’ melon cultivar (cucumis melo L.)
Authors: Conte Amalia , Scrocco Carmela , Brescia Incoronata , Del Nobile Matteo Alessandro 
Published: June 2009

SummaryOptimising packaging for minimally processed ‘Barattiere’ melon cultivar (Cucumis melo L.) is addressed in this work. Melon slices were dipped in water solution containing ascorbic acid (1%) and calcium chloride (0.2%). Dipped and untreated fresh‐cut produce was packaged in four different polymeric materials (two biodegradable films, a commercially available multilayer film (MLF) and polypropylene), before storing at 5 °C. During storage, headspace gas composition, microbial quality, pH and mass loss were monitored for a period of 2 weeks. Results suggest that film characteristics strongly influenced gas concentrations in the headspace, microbial growth and weight. Among the tested packaging materials, the MLF seemed to delay significantly the detrimental phenomena involved in quality acceptance, even if clearly anaerobic atmospheres were recorded. The biodegradable films, combined with a dipping pre‐treatment, could represent a good compromise between film performance and environmental impact.
Optimisation of enzymatic pretreatment of soybean oil deodoriser distillate for concentration of tocopherols
Authors: Zhou Wen‐Wu , Qin De‐Huai , Qian Jun‐Qing 
Published: June 2009

SummaryTocopherols have been purified from the deodoriser distillate produced in the final deodorisation step of vegetable oil refining by a process including molecular distillation. The deodoriser distillate contains mainly tocopherols, sterols and free fatty acids (FFAs); the presence of FFAs hinders tocopherol purification. In general, Candida rugosa lipase recognised FFAs as substrates but not tocopherols, and esterification of FFAs with methanol (MeOH) could be processed in an organic solvent‐free system. Several factors affecting esterification of FFAs were investigated in detail and optimised by the Plackett–Burman and the central composite design. The optimal reaction conditions are as follows: water content 21.05%, lipase 115.45 U g−1 mixture, temperature 28.95 °C and addition of methanol and FFA in a molar ratio of 4:1 in four steps, with degree of decrease of acid value (AV) above 93% in 18 h; this was a much efficient process. No significant tocopherol losses were observed during the process. In conclusion, enzymatic esterification of FFAs in soybean oil deodoriser distillate for concentration of tocopherols was shown to be a technically viable process.
Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome
Authors: Prathapan A. , Lukhman M. , Arumughan C. , Sundaresan A. , Raghu K. G. 
Published: June 2009

SummaryStudies were undertaken to examine the effect of heat treatment on total phenolic content (TPC), colour value (yellowishness and brightness), polyphenol oxidase (PPO) activity and curcuminoid of fresh turmeric rhizome. Fresh turmeric rhizomes were subjected to heat treatment at different temperatures (60–100 °C) for different durations (10–60 min), causing a reduction in browning which was evident from the improved yellowishness and brightness. Activity of PPO was also decreased during heat treatment and PPO was almost inactivated when heated at 80 °C for 30 min. TPC of heat‐treated turmeric after drying (powder) is significantly higher than that after the fresh process. TPC values increased gradually when samples were heated from 60 to 80 °C. At 90 and 100 °C, TPC values were almost identical. Maximum brightness and yellowishness were obtained when the turmeric was heated above 80 °C. Quantitation of curcuminoids in the turmeric sample was made with high performance thin layer chromatography (HPTLC). There was no significant change in the concentration of curcuminoids among the heat‐treated samples. But in the sun‐dried samples, a significant reduction in curcuminoid concentration was observed.
Storage stability of a stimulant coconut water–acerola fruit juice beverage
Authors: Da S. Lima Andréa , Maia Geraldo A. , De Sousa Paulo H. M. , Do Prado Giovana M. , Rodrigues Sueli 
Published: June 2009

SummaryThe objective of this work was to study the stability of a beverage formulated with acerola fruit juice and green coconut water with added caffeine. The beverage was prepared with 25% acerola pulp, 75% green coconut water and sugar up to 12°Brix, and caffeine (125 mg L−1), heat processed at 90 °C for 30 s and packed in 250‐mL glass bottles. Chemical, physicochemical, microbiological and sensory analyses of the beverage were performed just after processing and during 6 months of storage at room temperature (27 °C). The vitamin C content decreased significantly throughout storage, from 399.5 to 189.6 mg 100 mL−1, although it has remained relatively high. The anthocyanins initially present (0.025 mg 100 mL−1) were completely lost during the storage at a mean rate of 4 μg 100 mL−1 month−1. The product was microbiologically stable during storage. Colour changes were also observed with absorbance at 420 nm, with average values ranging from 0.19 to 0.24. However, according to the sensory analyses the product was acceptable during the 6 months of storage, presenting sensory scores (colour, taste and global acceptance) from 6.5 to 5.5, which suggests its potential for market.
Effects of casein‐ and whey protein–dextran conjugates on the stability of bog bilberry anthocyanin extract
Authors: Zheng Nan , Bucheli Peter , Jing Hao 
Published: June 2009

SummaryBog bilberry (Vaccinium uliginosum) contains a high concentration of anthocyanins. Anthocyanin stability depends on many factors, including pH, temperature and composition of food matrices in a product, such as protein and polysaccharide. The effect of casein–dextran and whey protein–dextran conjugates on the stability of bog bilberry anthocyanin extract (BBAE) was investigated in an accelerated model system. Cyanidin‐3‐glucoside was the main anthocyanin (79%) found in BBAE. The cyanidin‐3‐glucoside content, absorbance and ABTS [2, 2‐Azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt] radical scavenging activity of BBAE significantly (P < 0.05) decreased after heating at pH 8.0 and 80 °C for 60 min. The addition of casein–dextran and whey protein–dextran conjugates significantly (P < 0.05) prevented cyanidin‐3‐glucoside from degradation, and increased the absorbance and ABTS radical scavenging activity of heated BBAE. The protection of casein–dextran conjugate on BBAE was significantly higher (P < 0.05) than that of whey protein–dextran conjugate. The results suggest that protein–dextran conjugates have the ability to stabilise BBAE.
Modelling the long‐term sustainability of indigenous hunting in Manu National Park, Peru: landscape‐scale management implications for Amazonia
Authors: Levi Taal , Shepard Jr Glenn H. , Ohl‐Schacherer Julia , Peres Carlos A. , Yu Douglas W. 
Published: June 2009

Summary 1.  Widespread hunting throughout Amazonia threatens the persistence of large primates and other vertebrates. Most studies have used models of limited validity and restricted spatial and temporal scales to assess the sustainability. 2.
We use human‐demographic, game‐harvest and game‐census data to parameterize a spatially explicit hunting model. We explore how population growth and spread, hunting technology and effort, and source–sink dynamics impact the density of black spider monkeys Ateles chamek over time and space in the rainforests of south‐eastern Peru. 3.  In all scenarios, spider monkey populations, which are vulnerable to hunting, persist in high numbers in much of Manu National Park over the next 50 years. Nonetheless, shotguns cause much more depletion than traditional bow hunting by Matsigenka (Machiguenga) indigenous people. 4.  Maintenance of the current indigenous lifestyle (dispersed settlements, bow hunting) is unlikely to deplete spider monkeys and, by extension, other fauna, despite rapid human population growth. This helps explain why large, pre‐Colombian human populations did not drive large primates to extinction. When guns are used, however, spider monkeys quickly become depleted around even small settlements, with depletion eventually reversing the short‐term harvest advantage provided by shotgun hunting. Thus, our models show that when guns are used, limits on settlement numbers can reduce total depletion. 5.
Synthesis and applications. Our framework lets us visualize the future effects of hunting, population growth, hunting technology and settlement spread in tropical forests. In Manu Park, the continued prohibition of firearms is important for ensuring long‐term hunting sustainability. A complementary policy is to negotiate limits on new settlements in return for development aid in existing settlements. The advantage of the latter approach is that settlement numbers are more easily monitored than is hunting effort or technology. Similar policies could help to reduce landscape‐scale depletion of prey species in human‐occupied reserves and protected areas throughout the Amazon.
Unaccounted mortality in salmon fisheries: non‐retention in gillnets and effects on estimates of spawners
Authors: Baker Matthew R. , Schindler Daniel E. 
Published: June 2009

Summary 1.  Effective and sustainable natural resource management is enhanced when the consequences of exploitative practices are fully understood and acknowledged. Commercial fisheries devote considerable resources to maximize the harvest of target species and minimize interference with non‐target stocks. Appropriately, bycatch and discard of non‐target stocks are recognized as critical economic and conservation concerns. Few studies, however, have examined non‐retention mortality in target stocks. Non‐retention, where fish are engaged by fishing gear but not landed, is rarely quantified and the effects on stocks are unknown. Mortality due to non‐retention may have important effects on the dynamics of exploited populations. 2.
We surveyed spawning populations of sockeye salmon Oncorhynchus nerka that had traversed commercial fisheries in Bristol Bay, Alaska, to estimate the incidence of non‐retention in gillnets and the severity of injuries associated with entanglement. To better understand how gillnet injury affects spawning success, we tagged and monitored stream‐spawning fish and applied a maximum likelihood model to mark–recapture data. 3.  A substantial portion (11–29%) of spawning sockeye salmon exhibited clear signs of past entanglement with commercial gillnets. Survival among such fish was significantly reduced. More than half of the fish that reach natal spawning grounds with fishery‐related injuries fail to reproduce. This suggests that estimates of spawning stocks are inflated by 5–15% at minimum. 4.
Synthesis and applications. Our analyses indicate that non‐retention in gillnet fisheries is an important and under‐appreciated consequence of the exploitation of salmon. Stock estimates for exploited populations that do not account for non‐retention mortality overestimate the number of reproductively viable fish. Unaccounted mortality and interannual variation in the magnitude of this mortality may prevent accurate estimates of viable spawners, confound our understanding of the relationship between stock size and recruitment, impede optimal management and obscure the ecosystem impacts of migratory stocks in coastal watersheds. Given the magnitude of non‐retention in this fishery, explicit consideration of non‐retention mortality may be warranted across a wide range of exploited populations.
A global risk assessment for the success of bird introductions
Authors: Vall‐llosera Miquel , Sol Daniel 
Published: June 2009

Summary 1.  Concern over the impact of invasive species has led to the development of risk assessment methodologies to identify potential invaders and prevent future ecological and economic problems. However, developing a risk assessment tool is challenging because of the difficulties of accurately predicting the outcome of species introductions. 2.  In this study, we develop a global risk assessment for birds. We integrate two approaches, generalized linear mixed models (GLMM) and hierarchical tree models, to help identify those introductions with the highest risk of establishment success. 3.  Past work has shown that the number of individuals released is the main factor influencing establishment success in animals, a conclusion that was supported in our analyses. Establishment success was also higher for species with broader ecological niches and larger brains relative to body size. These features should increase the likelihood of finding an appropriate niche in the region of introduction. 4.  The GLMM and tree model predicted the probability of establishment success of birds in Europe and Australia with high accuracy (over 80% of introductions correctly classified). This highlights that establishment risk can be reasonably assessed with information on general habitat use, brain size and the size of the founder population. When compared with an alternative risk assessment tool based on a qualitative ranking, our quantitative approaches achieved higher accuracy with less information. 5.
Synthesis and applications. Quantitative risk assessments based on traits related to establishment success are difficult but feasible, providing a useful tool for guiding preventive polices aimed at mitigating the impact of invasive species.