Assessment of Coagulase ‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile
AbstractThe aim of this study was to evaluate the decarboxylase activity of coagulase ‐negative staphylococci (CNS) and lactic acid bacteria (LAB) involved in meat products fermentation, in order to characterize and select the strains most suitable to be used as safe starter cultures. Isolates were obtained from traditional Portuguese dry fermented meat sausages, identified by PCR and characterized according to their technological properties. Lactobacilli and enterococci were assessed for their bacteriocinogenic potential. Biogenic amines (BA) were screened by culture method and analyzed by RP‐HPLC/UV. The screening me...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Cristina M. Alfaia,
Irani M. Gouveia,
Maria H. Fernandes,
Maria J. Fernandes,
Teresa Semedo ‐Lemsaddek,
António S. Barreto,
Maria J. Fraqueza Tags: Food Microbiology & Safety Source Type: research
Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making
AbstractThe roles of native and damaged starch (DS) during fermented pastry making were examined by increasing the level of DS in wheat flour by ball ‐milling and/or by including amylase in the recipe. Increased DS levels increase laminated dough strength presumably by making less water available for the gluten. This effect was partly overcome by amylase use. During baking, a reduced resistance of the dough to gas cell expansion, as a result of enzymatic starch hydrolysis, seems responsible for increased pastry lift and improved crumb structure. Gelatinization of intact starch limits dough lift and expansion. Even at hig...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Nand Ooms,
Evert Vandromme,
Kristof Brijs,
Jan A. Delcour Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Fatty Acid and Phytosterol Composition, and Biological Activities of Lycium ruthenicum Murr. Seed Oil
AbstractLycium ruthenicum Murr. (LRM, Solanaceae), also called “black wolfberry” in China, is extremely tolerant drought. Although black wolfberry has seeds that are rich in oil, being considered as a potential alternative for edible oil production, little information has been found regarding its characterization. The present study evaluated the fatty acid profile of the seed oil and its phytosterol contents. Moreover, its antioxidant potential and its inhibition activities on pancreatic lipase, and cholesterol esterase (CEase) were also determined. The key fatty acids of studied oil were linoleic (74.58%), oleic (11.8...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Xiaohui Zhao,
Banmacailang Dong,
Pi Li,
Wei Wei,
Jun Dang,
Zenggeng Liu,
Yanduo Tao,
Hongping Han,
Yun Shao,
Huilan Yue Tags: Food Chemistry Source Type: research
Lactobacillus reuteri F ‐9‐35 Prevents DSS‐Induced Colitis by Inhibiting Proinflammatory Gene Expression and Restoring the Gut Microbiota in Mice
AbstractProbiotics are considered to be a potential treatment for ulcerative colitis (UC). The aim of this study was to compare the preventive effect of a space flight ‐induced mutantL. reuteri F ‐9‐35 and its wild type on UCin vivo. Female mice were randomly assigned to five groups: one normal and four colitic. Mice from colitis groups were daily gavaged with 0.2 mL 12% (w/v) skim milk containing the mutant or wild type (1 × 1011 CFU/mL), skim milk alone or distilled water for the whole experiment period, starting 7 days before colitis induction. UC was induced by administrating mice with 3.5% (w/v) dextran sulfate...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Mao ‐cheng Sun,
Fu‐cheng Zhang,
Xue Yin,
Bi‐jun Cheng,
Chang‐hui Zhao,
Yan‐ling Wang,
Zheng‐zhe Zhang,
Hong‐wei Hao,
Tie‐hua Zhang,
Hai‐qing Ye Tags: Health, Nutrition, & Food Source Type: research
Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum
AbstractVegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations of sugar, citric acid, caffeine, mono ‐sodium glutamate, NaCl, and sunflower oil were added to pureed cucumber and green capsicum. Subjects (n = 66, 35.6 ± 17.7 y) rated taste and fattiness intensity. Different subjects (n = 100, 33.2 ± 16.5 years) evaluated acceptance of all pureed vegetables. Taste...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Vera L. Stokkom,
Cees Graaf,
Olaf Kooten,
Markus Stieger Tags: Sensory & Food Quality Source Type: research
Analysis of Arsenic Species in Processed Rice Bran Products Using HPLC ‐ICP‐MS
This study could provide analysis necessary of As for defining an accurate risk assessment of products and tablets containing rice bran powder. In addition with this study, the regulations for As contents in rice bran power products would be set. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: So Young Kim,
Dongwon Seo,
Miyoung Yoo,
Kwang ‐Geun Lee Tags: Toxicology & Chemical Food Safety Source Type: research
Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds
AbstractAgro ‐industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available ca rbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byprodu cts. However, p...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: E.C.B.A. Gon çalves,
J. Lozano‐Sanchez,
S. Gomes,
M.S.L. Ferreira,
L.C. Cameron,
A. Segura‐Carretero Tags: Food Chemistry Source Type: research
Combination of Multilocus Sequence Typing and GS ‐PCR Reveals an Association of Pandemic Vibrio parahaemolyticus Clone with Clinical and Seafood Isolates
This study demonstrated the characteristics of clinical and seafoodV. parahaemolyticus isolates, and determined the phylogenetic relatedness among them. These results can be used for microbiological risk assessment in China. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Min Zhou,
Wanyi Chen,
Chunlei Shi,
Hongxun Wang,
Xianming Shi Tags: Food Microbiology & Safety Source Type: research
Microsatellite High ‐Resolution Melting (SSR‐HRM) to Track Olive Genotypes: From Field to Olive Oil
In this study, we report a fast, sensitive, and easy‐to‐use strategy for PDO olive varietal identification. To achieve thi s aim four different DNA extraction methods were tested and compared, based on initial volume, extraction time, the gDNA concentration, and quality ratios. The optimized DNA extraction protocol from extra virgin olive oils, based on CTAB–hexane–chloroform extraction, proved to be the most effect ive. High‐resolution melting (HRM) DNA assay was developed based on nuclear microsatellites (gSSR) and plastid DNA (cpDNA) aiming an accurate identification of the olive varieties present in the olive...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: S ónia Gomes,
Richard Breia,
Teresa Carvalho,
Valdemar Carnide,
Paula Martins‐Lopes Tags: New Horizons in Food Research Source Type: research
Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil ‐in‐Water Nanoemulsions under Different Storage Temperatures
AbstractKenaf seed oil ‐in‐water nanoemulsions (NANO) stabilized by sodium caseinate (SC), beta‐cyclodextrin (β‐CD), and Tween 20 (T20) have been optimized and shown to improvein vitro bioaccessibility and physicochemical stability in the previous study. The main objective of this study was to evaluate the stability of bioactive compounds and antioxidants in the NANO during storage at different temperatures (4 °C, 25 °C, and 40 °C). An evaluation of the antioxidant activities of each emulsifier showed that SC had good scavenging capability with 97.6% ABTS radical scavenging activity. Therefore, SC which was...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Ai Mun Cheong,
Chin Ping Tan,
Kar Lin Nyam Tags: Food Chemistry Source Type: research
Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette
AbstractThe goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min. The acrylamide content was estimated to be below 18 μg/kg, which c...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: C éline Jouquand,
Céline Niquet‐Léridon,
Philippe Jacolot,
Noémie Petit,
David Marier,
Pascale Gadonna‐Widehem Tags: New Horizons in Food Research Source Type: research
Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil
AbstractIn order to mimic physical characteristics of solid fat, ethylcellulose (EC) was used as an oleogelator in ice creams made with high oleic sunflower oil (HOSO). The aim was to improve structure of ice cream made with fully liquid vegetable oil by inhibiting droplet coalescence and to enable a colloidal fat network by making the oil droplets solid ‐like. Two different methods for incorporating EC into emulsions were developed, both designed to involve high pressure homogenization of ice cream mixes as in traditional ice cream production. Ice creams based on 10% HOSO and 1% EC (cP10 or cP20) were successfully made....
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Merete B. Munk,
Daniel M.E. Munk,
Frida Gustavsson,
Jens Risbo Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Fiber ‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates
AbstractExpansion characteristics of cornstarch ‐based extrudates incorporating fiber‐rich food processing byproducts was explored. Waxy and regular cornstarch were used as the base materials with apple pomace and sugarcane bagasse incorporated at two addition levels (0%, 15%, and 30% w/w). Extrusions were conducted at three different screw s peeds (150, 200, and 250 rpm) with other parameters optimized and kept constant. Apple pomace inclusion resulted in higher initial expansion index (4.23 to 5.60) and higher stable expansion index (2.76 to 4.43), but also showed higher shrinkage (8.50% to 34.72%) than sugarcane ba...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Maria Dian Pratiwi Masli,
Bon ‐Jae Gu,
Barbara A. Rasco,
Girish M. Ganjyal Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Protective Effect of Grape Seed Procyanidins against H2O2 ‐Induced Oxidative Stress in PC‐12 Neuroblastoma Cells: Structure–Activity Relationships
AbstractTo establish a structure –activity relationship for procyanidins, we verified the cyto‐protective effect of 13 grape seed procyanidins, ranging from monomers to trimers against H2O2‐induced oxidative stress in PC‐12 neuroblastoma cells. Our study demonstrated some procyanidins were able to significantly protect PC‐12 cells from the H2O2‐induced cytotoxicity suggesting they possess neuroprotective effects against oxidative stress. Procyanidins’ protective effects against oxidative stress mainly depended on their polymerization degree in addition to their structural features. A positive correlation was ...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Lanxin Luo,
Ruifang Bai,
Yuqing Zhao,
Jing Li,
Zongmin Wei,
Fang Wang,
Baoshan Sun Tags: Health, Nutrition, & Food Source Type: research
Preparation and Characterization of Lactobacilli ‐Loaded Composite Films with Sustaining Antipathogenic Activity and Preservation Effect
AbstractBioactive composite films were obtained by addingLactobacillus paracasei into a hydroxypropyl cellulose (HPC) ‐konjac flour (KF) matrix through a casting method. The mechanical, optical, and barrier properties were tested to determine the influence of the addition of lactobacilli into complex films. For purpose of evaluating the surface morphology of the composite films, scanning electron microscopy and a tomic force microscopy were carried out. Fourier transform infrared spectroscopy andX‐ray diffraction analyses were conducted to evaluate intermolecular interactions and crystallinity, respectively. Moreover, ...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Lu Dai,
Yahong Yuan,
Zihan Song,
Yue Qiu,
Tianli Yue Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
