026045   LIU P-P, YIN J-F, CHEN G-S, WANG F, XU Y-Q (Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou- 310 008, China, Email: yqx33@126.com) : Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times. J Food Sci Technol 2018, 55(3), 1185- 95.

Flavor characteristics and chemical compositions of Tieguanyin oolong tea processed using different semi-fermentation times were investigated. Six flavor attributes of the teas, namely, astringency, bitterness, umami, sweet aftertaste, floral flavor, and green fruity flavor, were analysed. With extended semi-fermentation time, the taste intensity of sweet aftertaste increased, and the aroma intensity of floral and green fruity flavor sincreased, while the intensities of astringency, bitterness, and umami showed no clear trend. With increasing semi-fermentation time, the concentrations of gallated catechins, myricetin-rhamnose, quercetin-rutinoside, myricetin, and theanine greatly decreased, while those of total the aflavins, vitexin-rhamnose, kaempferol-galactose, kaempferol-rutinoside, vitexin, quercetin, and kaempferol increased significantly. The intensity of bitter taste was positively correlated with the concentrations of total catechins and gallated catechins. The intensity of astrin-gent taste strongly correlated with the flavonoid concentrations, and that of sweet aftertaste positively correlated with the concentrations of (-)-epigallocatechin and (-)-epicatechin. However, dose-over-threshold analysis revealed that catechins, theaflavin, flavonol glycosides, and caffeine are the main taste-active compounds contributing to the taste of Tieguanyin oolong tea. The concentrations of total volatiles and most of the esters increased markedly with the semi-fermentation time, while the concentrations of low aldehydes showed a significant decrease. The flavor index was consistent with the intensity of floral aroma, increasing from 0.59 (12 h) to 0.84 (24 h) and then decreasing to 0.63 (32 h). Results of this work suggest that the flavor change is mainly due to the variation of taste-active and aroma-active compounds in oolong tea.

6 tables, 31 ref

026044   SHEN F, WU Q, SHAO X, CHANG Q (Grains and Oils Quality Control and Processing Lab, Nanjing Univ of Finance and Economics, Nanjing- 210 023, China, Email: shenfei0808@163.com) : Non-destructive and rapid evaluation of aflatoxins in brown rice by using near-infrared and mid-infrared spectroscopic techniques. J Food Sci Technol 2018, 55(3), 1175- 84.

The applicability of near-infrared (NIR) and mid-infrared (MIR) spectroscopy combined with chemometrics was explored in this study to develop rapid, low-cost and non-destructive spectroscopic methods for classification and quantification of aflatoxins in brown rice. A total of 132 brown rice samples within the aflatoxin concentration range of 0–2435.8 µg/kg were prepared by artificially inoculated with A. flavus and A. parasiticus strains of fungus. For the classification of samples at varying levels of aflatoxin B₁, the linear discriminant analysis model obtained correct classification rate of 96.9 and 90.6 % for NIR and MIR spectroscopy, respectively. For the simultaneous determination of aflatoxins B₁, B₂, G₁, G₂ and the total aflatoxins, partial least squares regression also showed good predictive accuracy for both NIR (r_v=0.936–0.973, RPD=2.5–4.0) and MIR spectroscopy (r_v = 0.922–0.970, RPD=2.5–4.0). The overall results indicated that the two spectroscopic techniques offered the feasibility to be used as alternative tools for rapid detection of various aflatoxin contaminations in grain.

3 illus, 3 tables, 36 ref

026043   SIMIONI S C C, RIBEIRO M N, DE SOUZA V R, NUNES C A, PINHEIRO A C M (Ciência dos Alimentos Dep, Universidade Federal de Lavras–UFLA, Lavras, Brazil, Email: correa.sintia@gmail.com) : Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers. J Food Sci Technol 2018, 55(3), 1164- 74.

In this study, we proposed the use of a multiplesip temporal dominance of sensations (TDS) test alongside with an acceptance test over repeated consumption for the analysis of special beers, with the aim of contributing to a deeper understanding of consumer behavior regarding temporal descriptions and sensory acceptance. Consumers of special beers sequentially evaluated six sips of a particular type of beer by TDS analysis and an acceptance test was performed for each sip. Four different kinds of specialty beers were evaluated [Bohemian Pilsner (BP), Witbier (WB), Belgian Strong Ale Dubbel (BD), and Russian Imperial Stout (RS)]. In general, the descriptive profile of beers varied temporally, i.e., there was an increased dominance of bitterness and a decreased dominance of fruity, floral, toffee, and coffee attributes. Concurrently, a reduction in sensory acceptance with an increased number of sips, especially the last sip, was observed in two kinds of beers that possessed a strong flavor, BD and RS. BP and WB presented smooth attributes and low notable characteristics, which could have contributed to the maintenance of the acceptance grades as the number of sips increased. The combination of TDS and acceptance over repeated sips can be useful for obtaining detailed descriptions of products that are closer to real time consumption by consumers, and thus aids in ensuring good product performance once released. The information obtained can also help product development scientists to fine-tune product formulations and ensure acceptability.

5 illus, 2 tables, 30 ref

026042   KADAM D, PALAMTHODI S, LELE S S (Food Engineering and Technology Dep, Institute of Chemical Technology, Mumbai- 400 019, Email: dr.smita.lele@gmail.com) : LC-ESI-Q-TOF-MS/MS profiling and antioxidant activity of phenolics from L. sativum seed cake. J Food Sci Technol 2018, 55(3), 1154- 63.

Lepidium sativum is widely used as a culinary and medicinal herb and is claimed to cure many diseases. In this study, an attempt was made to investigate the biochemical composition and functional properties of L.sativum ethanolic extract. The extract contained a total phenolic content of 11.03 ± 0.75 (mg GAE/g dw plant material) and a flavonoid content of 4.79 ± 0.24 (mg QE/100 g dw plant material). Further, the extract was characterized by LC–ESI-Q-TOF–MS/MS profiling and the results showed that the ethanolic fraction contains many important phenolics such as Kaempferol, Coumaroylquinic acid, p-Coumaroyl glycolic acid, Caffeic acid. The identified compounds are known for their biological properties and therefore, the functional properties of the extract as a whole were also studied. The extract showed significant antioxidant activity (IC₅₀ values) 162.4 ± 2.3, 35.29 ± 1.02, 187.12 ± 3.4 and 119.32 ± 1.5 µg/ml in terms of DPPH, ABTS, superoxide scavenging activity and metal chelating property respectively. Further, the extract showed IC₅₀ values, 73.72 ± 1.23 and 121.78 ± 1.03 µg/ml in HRBC membrane stabilization ability and protein denaturation inhibition capacity respectively, which in turn is a measure of its anti-inflammatory activity. The results of the study are promising and serve basis for further investigation into the plant and possible consideration for use in nutraceuticals and functional foods.

1 illus, 3 tables, 38 ref

026041   RAHMATI N F, KOOCHEKI A, VARIDI M, KADKHODAEE R (Food Science and Technology Dep, Ferdowsi University of Mashhad, Mashhad, Iran, Email: koocheki@um.ac.ir) : Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion. J Food Sci Technol 2018, 55(3), 1143-53.

Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30 % oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3–7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1 %) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1 % xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions.

4 illus, 3 tables, 32 ref

026040   SMUDA S S, MOHSEN S M, OLSEN K, ALY M H (Food Science Dep, Cairo Univ, Giza, Egypt, Email: sayedsaad1910@agr.cu.edu.eg) : Bioactive compounds and antioxidant activities of some cereal milling by-products. J Food Sci Technol 2018, 55(3), 1134-42.

The present study was performed to evaluate the phytochemicals profiles of some cereal milling by-products such as wheat (bran, germ and shorts), rice (bran, germ and husk) and corn (bran, germ and germ meal) to assess their potentiality as bioactive compounds sources. Distilled water, ethanol, methanol, and acetone separately were used as solvents for the extraction of phytochemicals compounds. The antioxidant activity (AOA), total phenolics content (TPC), and total flavonoids content (TFC) of the extracts were investigated using various in vitro assays. The results showed that tannins content was ranged from 113.4 to 389.5 (mg/100 g sample).The study revealed that TPC and TFC of cereal by-products extracts were significantly different for various solvents. TPC content varied from 366.1 to 1924.9 mg/100 g and TFC content varied from 139.3 to 681.6 mg/100 g. High carotenoids content was observed for corn germ meal and minimum for wheat bran. Distilled water, ethanol and methanol extracts showed significantly different antioxidant activity. Significant variations were observed with regard to AOA of different cereal by-products by using various solvents. The ethanol and methanol were observed to be the best solvents to extract phenolic compounds and antioxidant activity, while acetone extract showed less efficiency. Also, the cereal milling by-products were rich in bioactive com-pounds and could be used as a value added products.

2 illus, 3 tables, 41 ref

026039   LEE E H, KHAN I, OH D (Food Science and Biotechnology Dep, Kangwon National Univ, Gangwon-do- 200 701, Republic of Korea, Email: deoghwa@kangwon.ac.kr) : Evaluation of the efficacy of nisin-loaded chitosan nanoparticles against foodborne pathogens in orange juice. J Food Sci Technol 2018, 55(3), 1027-33.

The current study aimed to fabricate nisin-loaded chitosan (N-CS) nanoparticles through ionic interactions between positive amino groups of chitosan and negatively charged tripolyphosphate ions in the presence of nisin and to evaluate their efficacy against foodborne pathogens in orange juice. The synthesized nanoparticles were sphere-shaped and homogenous with an average size of 64.34 ± 2.1 and 147.93 ± 2.9 for chitosan and N-CS nanoparticles, respectively. The encapsulation efficiency of nisin into nanoparticles was 67.32 ± 0.63 %. Both chitosan and N-CS nanoparticles showed greater stability, as indicated by a higher zeta potential value of + 49.3 and + 33.4 mV, respectively. The in vitro antibacterial activities of chitosan and N-CS nanoparticles were investigated against the Gram-positive bacteria Staphylococcus aureus and Listeria monocytogenes and the Gram-negative bacteria Escherichia coli O157:H7 and Salmonella typhimurium. N-CS nanoparticles showed higher activity compared with chitosan nanoparticles. The highest reduction of microorganisms was recorded for S. aureusof 3.82 log CFU/ml and L. monocytogenes of 3.61 log CFU/ml. The antimicrobial activity of N-CS nanoparticles in orange juice for 48 h revealed higher activity compared with the control against all the tested strains. The highest microbial reduction was recorded for N-CS nanoparticles against S.aureus with a 3.84 log CFU/ml reduction. L. monocytogenes and E. coli 0157:H7 were reduced by 3.54 and 3.44 log CFU/ml, respectively. The results showed high potential for the N-CS nanoparticles to be used as potent antibacterial agents in food and other related areas.

4 illus, 1 table, 35 ref

026038   DEVI J, BHATIA S, ALAM M S, DHILLON T S (Processing and Food Engineering Dep, Punjab Agricultural Univ, Punjab- 141 004, Email: surekhabhatia@pau.edu) : Effect of calcium and salicylic acid on quality retention in relation to antioxidative enzymes in radish stored under refrigerated conditions. J Food Sci Technol 2018, 55(3), 1116-26.

Effect of post harvest treatments with calcium chloride (CaCl₂) and salicylic acid (SA) on physiological and biochemical parameters in relation to activities of antioxidative enzymes were investigated in radish. Radish of variety Punjab Safed Mooli 2 was harvested, washed and treated with CaCl₂ (1, 1.5 and 2 %) or SA (1, 1.5 and 2 mM). Treated as well as untreated radish were placed in open trays and stored under refrigerated (5 ± 1 °C, 90% RH) conditions for 42 days. Treatment of radish with CaCl₂ and SA slowed down changes in physiological weight, colour, total soluble solids, ascorbic acid, titrable acidity, total phenolics and antioxidant activity. Treated samples exhibited higher enhancement in activities of antioxidant enzymes viz. catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR), peroxidase (POD), dehydroascorbate reductase (DHAR) and monodehydro-ascorbate reductase (MDHAR) than untreated samples. However SA was found to be more effective in slowing down the metabolic activities of radish as compared to CaCl₂ treatment. Among all the treatments, 1.5 mM SA maintained the quality parameters to greater extent probably by reducing the oxidative stress to larger extent due to highest activities of antioxidative enzymes and can be used to enhance the shelf life of radish during refrigerated storage.

5 tables, 36 ref

026037   BARBOSA K M, CARDOSO L P, RIBEIRO A P B, KIECKBUSCH T G, BUSCATO M H M (School of Chemical Engineering, University of Campinas, São Paulo, Brazil, Email: monise.masuchi@gmail.com) : Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil. J Food Sci Technol 2018, 55(3), 1104-15.

Several scientific investigations have focused on providing new strategies for supporting the development of low saturated and zero trans lipid materials, as healthier fat alternatives for food application. This work evaluated the consistency, crystallization behavior, microstructure and polymorphism of six blends composed of palm and canola oils at different concentrations (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100, in w/w %) added with 5.0 % of fully hydrogenated palm oil (FHPO) or with a mixture of 2.5 % of FHPO and 2.5 % of sorbitan monostearate (SMS). The results were compared with the non-structured blends (standard samples). Through microstructure images, the formation of a more homogeneous and denser packed crystal network was observed for samples added with both crystallization modifiers (FHPO/SMS) compared to the corresponding standard samples, after stabilization at 25 °C during 3 h. In particular, enhanced crystallization modifications were observed for the 40:60 blend, in which the crystal form β′ emerged after the addition of FHPO/SMS. Moreover, the 40:60 blend structured with FHPO/SMS showed increased consistency (from 30 to 658 gF/cm²) and induced onset crystallization in a higher temperature (from 13.1 to 23.9 °C) compared with the non-structured one, due to the specific crystallization effects provided by both added structurants.

5 illus, 1 table, 21 ref

026036   SENA-MORENO E, ALVAREZ-ORTÍ M, SERRANO-DÍAZ J, PARDO J E, CARMONA M, ALONSO G L (Universidad de Castilla-La Mancha, Albacete, Spain, Email: Gonzalo.Alonso@uclm.es) : Olive oil aromatization with saffron by liquid?liquid extraction. J Food Sci Technol 2018, 55(3), 1093-1103.

A new aromatization method for olive oils with saffron aqueous extracts rich in safranal has been developed using liquid–liquid extraction. Four flavoured olive oils were obtained (SO1–SO4). SO1 showed the highest safranal concentration (145.89 mg L^-1), followed by SO2 (79.33 mg L^-1), SO3 (0.30 mg L^-1) and SO4 (0.01 mg L^-1). Although flavouring originated a decrease in the quality parameters and the oxidative stability of the oils, even after 7 months of storage, at room and refrigeration temperatures, the oil parameters evaluated were still comparable to those of extra virgin olive oil. Flavored olive oils with less safranal (SO3, SO4) are preferred by consumers.

6 illus, 2 tables, 35 ref

026035   CHEN G, KAN J (Food Science Coll, Southwest Univ, Chongqing- 400 715, People's Republic of China, Email: kanjianquan@163.com) : Ultrasound-assisted extraction, characterization, and antioxidant activity in vitro and in vivo of polysaccharides from Chestnut rose (Rosa roxburghii tratt) fruit. J Food Sci Technol 2018, 55(3), 1083-92.

In this study, the response surface methodology was utilized to determine optimum conditions for extracting the polysaccharides fromRosa roxburghiiTratt fruit (RRTPs) using ultrasonic-assisted extraction, and thecharacterization and antioxidant activities of the RRTPs were discussed. RRTPs yield was 6.59 ± 1.34 %, which was well consistent with the predicted value of 6.716 %, under the following optimum conditions: ratio of water to raw material 40.18 mL/g, extraction temperature 78.8 °C, ultrasonic power 148 W, and extraction time 32.8 min. The monosaccharide composition analysis indicated that RRTPs were composed of mannose (Man), rhamnose (Rha), glucuronic acid (GlcA), galacturonic acid (GalA), glucose (Glc), galactose (Gal), arabinose (Ara) and xylose (Xyl). The molecular weight distribution analysis showed that RRTPs had four main components with molecular weights of 332.56, 183.96, 11.92 and 5.95 kDa, respectively. In vitro antioxidant studies revealed RRTPs exhibited significant antioxidant potential on hydroxyl, superoxide and DPPH radicals. In addition, antioxidant assays in vivo demonstrated that RRTPs can significantly increase the superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) activities, and total antioxidant capacity (TAOC) to some extent, as well as decrease the level of malondialdehyde (MDA) in both serum and liver of D-Gal aging-induced mice. These data suggested that RRTPs could be a potential candidate of natural antioxidants for applications in functional food, pharmaceuticals or cosmetic industries. In summary, this work provided an effective method for the exploitation and utilization of value-added R. roxburghii Tratt fruit which would be useful to fully utilize this resource.

3 illus, 3 tables, 34 ref

026034   CANO-LAMADRID M, LECH K, CALÍN-SÁNCHEZ Á, ROSAS-BURGOS E C, FIGIEL A, WOJDYLO A, WASILEWSKA M, CARBONELL-BARRACHINA Á A (Agro-Food Technology Dep, Universidad Miguel Hernandez de Elche, Alicante, Spain, Email: acalin@umh.es) : Quality of pomegranate pomace as affected by drying method. J Food Sci Technol 2018, 55(3), 1074-82.

During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD–VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated. The shortest treatments were VMD at 240 and 360 W (52 and 33 min, respectively); besides, these treatments led to interesting values of the green–red coordinate, a*, (12.2 and 4.1, respectively), total phenolic content (4.0 and 4.1 mg eq gallic acid g^-1 dry weight, respectively), and antioxidant activity (30.8 and 29.0l mol g^-1 dry weight, respectively). On the other hand, this study demonstrated that this co-product is a rich source of punicic acid (average value=66.4 %), being a good opportunity for the pharmaceutical and nutraceutical industries. Moreover, no significant changes in the fatty acid profile was observed as affected by the drying treatments, and no off-flavors were generated by any of the drying methods.

4 illus, 3 tables, 25 ref

026033   ARÁMBULA-VILLA G, FIGUEROA-RIVERA M G, RENDÓN-VILLALOBOS R, MENDOZA-ELOS M, FIGUEROA-CÁRDENAS J D, CASTANEDO-PÉREZ R, RODRÍGUEZ-GONZÁLEZ F (Centro de Investigacion y de Estudios Avanzados del Instituto Polite, Querétaro, Mexico, Email: garambula@cinvestav.mx) : Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas. J Food Sci Technol 2018, 55(3), 1065-73.

Nixtamalized maize tortilla is a basic food for the Mexican population. It has high energy due to high starch, which may be modified to decrease its bioavailability and to produce changes in the characteristics of flours. For this research, nixtamalized maize flour was prepared and subjected to an acetylation chemical process, with and without prior hydrolysis. Raw maize flour, traditionally nixtamalized maize flour, acetylated-nixtamalized maize flour (AF) and acetylated-hydrolyzed nixtamalized maize flour (AHF) were prepared and evaluated. These flours were used for dough and tortilla preparation and analyzed for degree of substitution (DS), physicochemical properties, structure, thermal, rheological, morphological and texture properties. FTIR spectra and DS showed the presence of acetyl groups. AHF showed the highest value for water absorption index. The resistant starch increased 0.27 and 0.42 % for AF and AHF samples. The gelatinization enthalpy (DHg) for AF was greater than other flours. AF tortillas showed better characteristics than the traditional ones and their consumption was recommended since showed better RS.

3 illus, 3 tables, 35 ref

026032   CARBAS B, PATHANIA S, CASTANHO A, LOURENCO D, VEIGA I M, PATTO M C V, BRITES C (INIAV Instituto Nacional de Investigacão Agrária e Veterinária, Oeiras, Portugal, Email: shivani.phd.ft@gmail.com) : Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods. J Food Sci Technol 2018, 55(3), 1056-64.

The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78–27.10 %), fat content (1.16–2.18 %), hydration capacity (95.90–149.30 %), unhydrated seeds (4.00–40.00 %), γ tocopherol (3.20–98.05 mg/100 g fat), δ tocopherol (0.06–4.72 mg /100 g fat) and pasting behavior. Amylose content of WBF (11.4–20.2 %) was significantly lower than rice flour (23.51 %) whereas SI of beans (40.00–47.26 %) had significantly higher amylose content than SI of rice (28.13 %). DSC results showed that WBF (11.4–20.2 °C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9–23.1 °C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.

1 illus, 4 tables, 44 ref

026031   HUSSAIN M, ZAHOOR T, AKHTAR S, ISMAIL A, HAMEED A (Institute of Food Science and Nutrition, Bahauddin Zakariya Univ, Multan- 60800, Pakistan, Email: mhussain@bzu.edu.pk) : Thermal stability and haemolytic effects of depolymerized guar gum derivatives. J Food Sci Technol 2018, 55(3), 1047-55.

The purpose of current study was to purify and partially depolymerize guar gum by β-mannanase, HCl, Ba(OH)₂ actions and subjected to inspect compositional, thermogravimetric analysis (TGA) and haemolytic activity. Chemical composition revealed mannose and galactose ratio remained un-altered even after process of purification and hydrolysis. TGA thermograms affirmed initial and final decomposition temperature in various zones. Major decomposition stages apparently revealed partially hydrolyzed guar gum (PHGG) exhibited better heat stable properties having more zones of degradation than crude one. Furthermore, all guar fractions (2.5–250 mg/mL) were subjected to haemolysis to evaluate toxic effects during process of hydrolysis. The crude and hydrolyzed guar galactomannans exhibited minor haemolytic activity (1.9 ± 0.03–7.24 ± 0.02 %) when compared to 0.1 % Triton-X 100 (100 % haemolysis) showing no toxic effects to human RBC’s. Conclusively, hydrolyzed guar-galactomannans are safe and can be used in food products with improved heat stability.

2 illus, 3 tables, 35 ref

026030   AYIM I, MA H, ALENYOREGE E A, ALI Z, DONKOR P O (School of Food and Biological Engineering, Jiangsu Univ, Zhenjiang, People’s Republic of China, Email: ishmaelayim@gmail.com) : Influence of ultrasound pretreatment on enzymolysis kinetics and thermodynamics of sodium hydroxide extracted proteins from tea residue. J Food Sci Technol 2018, 55(3), 1037-46.

The effect of ultrasound pretreatment using Single Frequency Counter Current Ultrasound (SFCCU) on the enzymolysis of tea residue protein (TRP) extracted with sodium hydroxide was investigated. The concentration of TRP hydrolysate, enzymolysis kinetics and thermodynamic parameters after SFCCU pretreatment were determined and compared with traditional enzymolysis. The results indicated that both ultrasound assisted and traditional enzymolysis conformed to first-order kinetics within the limits of the studied parameters. Temperature and sonication had affirmative effect on the enzymolysis of TRP with temperature yielding greater impact. Michaelis constant (KM) in ultrasonic pretreated enzymolysis decreased by 32.7 % over the traditional enzymolysis. The highest polypeptide concentration of 24.12 mg ml^-1 was obtained with the lowest energy requirement at improved conditions of 50 g L^-1 of TRP, alcalase concentration of 2000 U g^-1, time of 10 min and temperature of 50 °C for the ultrasonic treated enzymolysis. The values of reaction rate constant (k) for TRP enzymolysis increased by 78, 40, 82 and 60 % at 20, 30, 40 and 50 °C, respectively. The thermodynamic properties comprising activation energy (Ea), change in enthalpy (∆H) and entropy (∆S) were reduced by ultrasound pretreatment whereas Gibbs free energy (∆G) was increased.

4 illus, 2 tables, 35 ref

026029   QIAN F, WANG Y, WEN Z, JIANG S, TUO Y, MU G (Food Science and Technology, Dalian Polytechnic Univ, Dalian- 116 034, China, Email: gq6552002@aliyun.com) : Plastein reaction enhanced bile-acid binding capacity of soybean protein hydrolysates and whey protein hydrolysates. J Food Sci Technol 2018, 55(3), 1021-7.

Plastein reaction is a modification reaction that can improve the functional properties of protein hydrolysate. The product of the reaction is a thixotropic aggregation of peptides. This study investigated the formation condition of soybean-whey plastein and bile acid binding capacity of plastein. Soy protein and whey protein were hydrolyzed bypepsin. The mixture (1:1, w/w) of two hydrolysates was modified by pepsin again. After the reaction, the decrease in free amino groups and the turbidity of the modified hydrolysate were measured to obtain appropriate reaction condition. Results showed that the concentration of hydrolysates 40 % (w/v), enzyme ratio of 2.0 KU/g protein, pH 5.0, 37 °C, reaction time of 3.0 h respectively, were showed maximum changes in protein hydrolysates. Tricine SDS-PAGE analysis under denaturing conditions revealed that whey protein was more sensitive to pepsin and yielded different polypeptides (PPs) of molecular weight ranged from 3.5–17 kDa. However, a high molecular weight PP was completely hydrolyzed while PPs of 14.2–26 kDa were partially digested after pepsin treatment. Native page analysis further revealed the presence of a high-molecular weight PP in crude and purified plastein product. The bile acid binding capacity was improved by the plastein reaction. The amount of binding sodium deoxycholate, sodium taurocholate, and sodium cholate were 0.75, 2.0 and 1.87 μmol/100 mg respectively.

6 illus, 15 ref

026028   GUO X X, SHA X H, RAHMAN E, WANG Y, JI B P, WU W, ZHOU F (China Agricultural Univ, Beijing- 100 083, China, Email: wuwei70@126.com) : Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols. J Food Sci Technol 2018, 55(3), 1010-20.

Millet bran, the by-product of millet processing industry, contains an abundance of phytochemicals, especially polyphenols. The main objective of this study was brewing antioxidant wine from millet bran, as well as the nutritional evaluation. The total polyphenol content of wine samples was determined by Folin–Ciocalteu colorimetric method, and the antioxidant capacity was evaluated by DPPH radical-scavenging capacity, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Results showed that millet bran wine (MBW) contained as much as six times of total polyphenols compared with millet wine (MW), and performed considerably stronger antioxidant activity in DPPH, TEAC and FRAP assays. More than sixfold of total amino acids (AA) were found in MBW than in MW. Moreover, the indispensable AA and functional AA were also abundant in MBW. The major polyphenol compounds in MBW were identified using HPLC, including vanillic acid, syringic acid (SA), p-coumaric acid (CA) and ferulic acid (FA). They exhibited synergism in the antioxidant assays, especially the combinations of SA and CA, SA and FA. This study not only provides evidence for MBW as a nutraceutical with antioxidant activity, but also opens new avenues in the area of making comprehensive utilization of agricultural by-products.

3 illus, 5 tables, 36 ref

026027   LYU J, LIU X, BI J, WU X, ZHOU L, RUAN W, ZHOU M, JIAO Y (Agro-Products Processing Lab, Institute of Food Science and Technology, Beijing- 100193, Chima, Email: bjfcaas@126.com) : Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage. J Food Sci Technol 2018, 55(3), 1003-9.

Kinetics of non-enzymatic browning and loss of free amino acids during different storage temperature (4, 25, 37 °C) were investigated. Changes of browning degree (A₄₂₀), color parameters, Vitamin C (V_c), free amino acids and 5-hydroxymethylfurfural (5-HMF) were analyzed to evaluate the non-enzymatic browning reactions, which were significantly affected by storage temperature. The lower temperature (4°C) decreased the loss of V_c and the generation of 5-HMF, but induce the highest loss of serine. At the end of storage, loss of serine, alanine and aspartic acid were mainly lost. Results showed that zero-order kinetic model (R² > 0.859), the first-order model (R² > 0.926) and the combined kinetic model (R² > 0.916) were the most appropriate to describe the changes of a* and b* values, the degradation of V_c and the changes of A₄₂₀, L* and 5-HMF during different storage temperatures. These kinetic models can be applied for predicting and minimizing the non-enzymatic browning of fresh peach juice during storage.

5 illus, 1 table. 24 ref

026026   KHAN I T, NADEEM M, IMRAN M, AJMAL M, ALI S (Dairy Technology Dep, Veterinary and Animal Sciences Uniiv, Lahore, Pakistan, Email: muhammad.nadeem@uvas.edu.pk) : Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango (Mangifera indica L.) kernel fat. J Food Sci Technol 2018, 55(3), 992-1002.

Effect of mango kernel fat (MKF) on antioxidant characteristics and lipolysis of Gouda cheese was investigated. Milk fat (3.5 %) was partially replaced with MKF i.e. 5, 10, 15 and 20 % concentrations (T₁, T₂, T₃ and T₄). Cheese prepared from 100 % milk fat served as control. Cheese samples were ripened for 90 days at 6 ± 1 °C and analysed at 0, 45 and 90 days of ripening. Total phenolic contents of control, T₁, T₂,T₃ and T₄ were 14 ± 0.35, 129 ± 0.75, 188 ± 2.52, 267 ± 10.61 and 391 ± 8.46 mg GAE/g. Total flavonoid content of control, T₁,T₂,T₃ and T₄ were 0.22 ± 0.03, 1.47 ± 0.09, 3.62 ± 0.15, 5.88 ± 0.35, 8.29 ± 0.63 mg quercetin equivalent/ml. DPPH free radical scavenging activity of control and experimental samples increased throughout the ripening period. DPPH free radicals scavenging activity of 90 days old control, T₁, T₂, T₃ and T₄ were 16.38 ± 0.0.26e, 30.47 ± 0.64d, 68.62 ± 0.91c, 73.29 ± 0.85b, 92.61 ± 1.44a %. HPLC characterization revealed the existence of mangiferin, caffeic acid, catechin, quercetin and chlorogenic acid in MKF fortified Gouda cheese. Fortification of MKF increased the concentration of C18:1, C18:2 and C18:3 in cheese. The concentration of C18:1, C18:2 and C18:3 in control were 24.55 ± 0.95, 1.76 ± 0.09 and 0.31 ± 0.02 %. While, the concentration of C18:1, C18:2 and C18:3 in T₄ were 30.11 ± 1.34, 2.79 ± 2.79 and 0.92 ± 0.11 %. MKF fortified Gouda cheese had better oxidative stability and sensory characteristics. These results evidenced that antioxidant capacity, unsaturated fatty acids and oxidative stability of Gouda cheese can be improved with MKF.

5 illus, 6 tables, 54 ref

026025   KULTUR G, MISRA N N, BARBA F J, KOUBAA M, GOKMEN V, ALPAS H (General Mills India Pvt Ltd, Mumbai- 400 079, Email: misra.cftri@gmail.com) : Effect of high hydrostatic pressure on background microflora and furan formation in fruit puree based baby foods. J Food Sci Technol 2018, 55(3), 985-91.

The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a non-thermal decontamination intervention for fruit puree based baby foods. HHP processing was evaluated at 200, 300, and 400 MPa pressures, for 5, 10 and 15 min of treatment times at 25, 35 and 45 °C. HHP application at 400 MPa, 45 °C for 15 min ensured complete inactivation (about 6 log₁₀) of total mesophilicaerophiles, as well as yeasts and molds. No furan was detected in HHP processed products. Thus, the key advantage of HHP over thermal processing is the ability to achieve commercially acceptable microbiological inactivation while avoiding the formation of processing contaminants such as furan.

5 illus, 1 table, 19 ref

026024   MOJERLOU Z, ELHAMIRAD A (Food Science and Technology Dep, Azad Islamic Univ of Sabzevar, Sabzevar, Iran, Email: z_mojerlou@yahoo.com) : Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake. J Food Sci Technol 2018, 55(3), 977-84.

The use of ultrasound in ultrasound-assisted extraction (UAE) is one of the main applications of this technology in food industry. This study aimed to optimize UAE conditions for olive cake extract (OCE) through response surface methodology (RSM). The optimal UAE conditions were obtained with extraction temperature of 56 °C, extraction time of 3 min, duty cycle of 0.6 s, and solid to solvent ratio of 3.6 %. At the optimum conditions, the total phenolic compounds (TPC) content and antioxidant activity (AA) were measured 4.04 mg/g and 68.9 %, respectively. The linear term of temperature had the most effect on TPC content and AA of OCE prepared by UAE. Protocatechuic acid and cinnamic acid were characterized as the highest (19.5 %) and lowest (1.6 %) phenolic compound measured in OCE extracted by UAE. This research revealed that UAE is an effective method to extract phenolic compounds from olive cake. RSM successfully optimized UAE conditions for OCE.

2 illus, 4 tables, 32 ref

026023   ZHANG G, CHEN W, CHEN W, CHEN H (Hainan Univ, Hainan, China, Email: chenwj@hainu.edu.cn) : Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles. J Food Sci Technol 2018, 55(3), 964-76.

Matured coconut water (MCW) is a by-product in the coconut milk industry that is usually discarded due to its unpleasant flavor. In this study, low-alcohol coconut water (LACW) was fermented with Saccharomyces cerevisiaeto improve the quality of MCW. Volatile components and nonvolatile flavor-related elements were estimated to compare the qualities of the MCW and LACW. Besides measuring the kinetic changes, the levels of fructose, glucose, sucrose and ethanol contents were also determined. The results of the organic acid assays showed that tartaric, pyruvic and succinic acids were the primary organic acids present in LACW and increased significantly with fermentation. The resulting volatile composition assay indicated that esters, alcohols and fatty acids were significantly influenced by fermentation and yeast strains. Moreover, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'- azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), cupric ion reducing antioxidant capacity and ferric reducing antioxidant power values increased significantly throughout the process, correlating with the enhancement of total phenolic content.

2 illus, 4 tables, 45 ref

026022   WANG Q, WU X, LONG X, ZHU W, MA T, CHENG Y (Shanghai Ocean Univ, Shanghai- 201 306, China, Email: chengyongxucrablab@hotmail.com) : Nutritional quality of different grades of adult male Chinese mitten crab, Eriocheir sinensis. J Food Sci Technol 2018, 55(3), 944-55.

This study mainly investigated the composition of adult male Chinese mitten crab (Eriocheir sinensis) from four grades/sizes (GradeI: 200–249 g; Grade II: 175–199 g; Grade III: 150–174 g; Grade IV: ≤ 150 g). The results showed that the grade III crabs had the largest gonadsomatic index (GSI), which was significantly higher than the grade I and grade II crabs, no significant difference was found with the grade IV crab. Significant differences in moisture and total lipid contents were observed among various edible parts from different grades of male Eriocheir sinensis. In particular, grade II crabs had the highest total lipid and dry matter content for hepatopancreas. A balanced amino acids composition and a high essential amino acids score (EAAS) were found in the muscle and gonads of grade III crabs. The levels of poly-unsaturated fatty acids (PUFA), n-3 PUFA, n-6 PUFA and docosa-hexaenoic acid (DHA) in the hepatopancreas, as well as the contents of PUFA, highly-unsaturated fatty acids (HUFA), n-3 PUFA, arachidonic acid (ARA), and eicosapentaenoic acid (EPA) in the gonads were significantly increased in the grade II crabs. Taken together, it can generally be concluded that adult male Eriocheir sinensis of 150–200 g (Grade II–III) weight have the highest nutritional quality even though they are not the largest crabs.

6 tables, 30 ref

026021   ALPIZAR-REYES E, CASTAÑO J, CARRILLO-NAVAS H, ALVAREZ-RAMIREZ J, GALLARDO-RIVERA R, PÈREZ-ALONSO C, GUADARRAMA-LEZAMA A Y (Facultad de Química, Autonóma del Estado de México Univ, Mexico, Email: ayguadarramal@uaemex.mx) : Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein. J Food Sci Technol 2018, 55(3), 935-43.

Freeze-dried faba bean (Vicia faba L.) protein adsorption isotherms were determined at 25, 35 and 40 °C and fitted with the Guggenheim–Anderson–de Boer model. The pore radius of protein was in the range of 0.87–6.44 nm, so that they were considered as micropores and mesopores. The minimum integral entropy ranged between 4.33 and 4.44 kg H₂O/100 kg d.s., was regarded as the point of maximum of stability. The glass transition temperature of the protein equilibrated at the different conditions of storage was determined, showing that the protein remained in glassy state for all cases. The protein showed compact and rigid structures, evidenced by microscopy analysis.

4 illus, 2 tables, 34 ref

026020   SHI C, CHE M, ZHANG X, LIU Z, MENG R, BU X, YE H, GUO N (Food Quality and Safety Dep, Jilin Univ, Changchun, People’s Republic of China, Email: jlnaguo@126.com) : Antibacterial activity and mode of action of totarol against Staphylococcus aureus in carrot juice. J Food Sci Technol 2018, 55(3), 924-34.

Food contaminated with pathogenic bacteria such as Staphylococcus aureus (S. aureus), represents a serious health risk to human beings. Totarol is an antibacterial novel phenolic diterpenes. In present study, the antibacterial activity of totarol against S. aureus was investigated in a food system. The antibacterial activity of totarol was determined by measuring the zones of inhibition and minimum inhibitory concentrations (MICs). The MICs for S. aureus strains were in the range of 2–4 µg/ml. The probable antibacterial mechanism of totarol was the alteration in cell membranes integrity and permeability, which leading to the leakage of cellular materials. The electric conductivity showed a time- and dose-dependent increasing manner, and we utilized totarol to induce the production of cytoplasmicb-galactosidase in S. aureus. Scanning electron microscopy and transmission electron microscopy analysis further confirmed that S. aureus cell membranes were damaged by totarol. The time-kill assay and detection of the kinetics of S. aureus deactivationin situ indicated that totarol has good preservative activities in a food model. Totarol successfully inhibited S. aureus development in carrot juice, at room temperature (25 °C) and in refrigerator (4 °C) respectively. Our works provided not only additional evidences in support of totarol being regarded as a natural antibacterial food preservative but also fundamental understanding on the mode of antibacterial action. It is necessary to consider that totarol will become a promising antibacterial additive for food preservative.

3 illus, 3 tables, 41 ref

026019   CALDERON-CASTRO A, VEGA- GARCIA M O, ZAZUETA-MORALES J D J, FITCH-VARGAS P R, CARRILLO-LOPEZ A, GUTIERREZ-DORADO R, LIMON- VALENZUELA V, AGUILAR-PALAZUELOS E (Auto noma de Sinaloa Univ, Sinaloa, Mexico, Email: eaguilar10@gmail.com) : Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins. J Food Sci Technol 2018, 55(3), 905-14.

Starch is an attractive raw material as ingredient for edible film manufacture because of its low cost, abundant availability, renewability, and biodegradability. Nevertheless, starch based films exhibit several disadvantages such as brittleness and poor mechanical and barrier properties, which restrict its application for food packaging. The use of the extrusion technology as a pretreatment of the casting technique to change the starch structure in order to obtain edible films, may constitute an alternative to generate coatings with good functional properties and maintain longer the postharvest quality and shelf life of fruits. For this reason, the objective of this study was to optimize the conditions of an extrusion process to obtain a formulation of modified starch to elaborate edible films with good functional properties using the casting technique and assess the effect during the storage when applied on a model fruit. The best conditions of the extrusion process and concentration of plasticizers were obtained using response surface methodology. From optimization study, it was found that appropriate conditions to obtain starch edible films with the best mechanical and barrier properties were an extrusion temperature of 100 °C and a screw speed of 120 rpm, while the glycerol content was 16.73 %. Also, once applied in fruit, the loss of quality attributes was diminished.

3 illus, 2 tables, 35 ref

026018   JIANG H, HETTIARARCHCHY N S, HORAX R (Food Science and Institute of Food Science and Engineering Dep, Arkansas Univ, Fayetteville, USA, Email: nhettiar@uark.edu) : Physical properties and estimated glycemic index of protein-enriched sorghum based chips. J Food Sci Technol 2018, 55(3), 891-8.

Sorghum is a gluten-free grain and more attention has been given to the nutritional properties and recently its usage as a wheat replacement in food products. In the present work, protein-enriched sorghum based snack chips, prepared from sorghum meal with soy protein isolates and soy flour to meet the final protein content of 35.7 %, were produced. The effect of varying baking powder (1.5–2.5 %), dough sheet thickness (0.7–1.7 mm), and baking time (6–12 min) on the physical properties of the snack chips was investigated using a central composite design of response surface methodology. Under baking temperature of 160 °C, with baking powder added, the water activity and puffiness of chips significantly increased. Baking time was the most significant factor for all the parameters detected except for puffiness. The optimized conditions of preparing protein-enriched sorghum chips were baking powder 2.5 %, dough sheet thickness 0.7 mm, and baking time 7.66 min. The estimated glycemic index (eGI) of the protein-enriched sorghum chips (eGI=59.8) was significantly lower than soybean-free sorghum chips. The gluten-free protein-enriched sorghum chips developed could be considered as protein rich with lower intermediate-glycemic index classified healthy snacks and potential commercialization.

2 illus, 3 tables, 33 ref

026017   VIJAYALAKSHMI S, NADANASABHAPATHI S, KUMAR R, KUMAR S S (Defence Food Research Laboratory, Mysore- 570 011, Email: vijayalakshmi1986@gmail.com) : Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology. J Food Sci Technol 2018, 55(3), 868-78.

The presence of aflatoxin, a carcinogenic and toxigenic secondary metabolite produced by Aspergillus species, in food matrix has been a major worldwide problem for years now. Food processing methods such as roasting, extrusion, etc. have been employed for effective destruction of aflatoxins, which are known for their thermo-stable nature. The high temperature treatment, adversely affects the nutritive and other quality attributes of the food, leading to the necessity of application of non-thermal processing techniques such as ultrasonication, gamma irradiation, high pressure processing, pulsed electric field (PEF), etc. The present study was focused on analysing the efficacy of the PEF process in the reduction of the toxin content, which was subsequently quantified using HPLC. The process parameters of different pH model system (potato dextrose agar) artificially spiked with aflatoxin mix standard was optimized using the response surface methodology. The optimization of PEF process effects on the responses aflatoxin B1 and total aflatoxin reduction (%) by pH (4–10), pulse width (10–26 µs) and output voltage (20–65 %), fitted 2FI model and quadratic model respectively. The response surface plots obtained for the processes were of saddle point type, with the absence of minimum or maximum response at the centre point. The implemented numerical optimization showed that the predicted and actual values were similar, proving the adequacy of the fitted models and also proved the possible application of PEF in toxin reduction.

4 illus, 2 tables, 32 ref

026016   OSUNA M B, ROMERO A M, AVALLONE C M, JUDIS M A, BERTOLA N C (Ciencias Basicas y Aplicadas Dep, Nacional del Chaco Austral Univ, Provincia Chaco, Argentina, Email: marianao@uncaus.edu.ar) : Animal fat replacement by vegetable oils in formulations of breads with flour mixes. J Food Sci Technol 2018, 55(3), 858-67.

The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF+ WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.

2 illus, 4 tables, 29 ref

026015   XIANG Q, LIU X, LI J, DING T, ZHANG H, ZHANG X, BAI Y (Zhengzhou Univ of Light Industry, Zhengzhou- 450 001, China, Email: baiyanhong212@163.com) : Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products. J Food Sci Technol 2018, 55(3), 846-57.

Meat and meat products can be contaminated with pathogenic microorganisms, which cause serious health problems and economic loss. Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plasma (CAP) is a novel and emerging non-thermal technology, showing great potential for applications in the food industry. This review presents recent advances on the developments and applications of CAP in meat products, including generation and microbial inactivation effects of CAP as well as its influences on physicochemical qualities and sensory attributes of meat products. Furthermore, the safety assessment of CAP-treated meat products and challenges in industrial application of CAP are also discussed.

2 illus, 1 table, 80 ref

026014   LONGORIA-GARCIA S, CRUZ-HERNANDEZ M A, FLORES-VERASTEGUI M I M, CONTRERAS-ESQUIVEL J C, MONTANEZ-SAENZ J C, BELMARES-CERDA R E (Food Research Dep, Autonoma de Coahuila Univ, Coahuila, Mexico, Email: ruthbelmares@uadec.edu.mx) : Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. J Food Sci Technol 2018, 55(3), 833-45.

Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host’s gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.

1 illus, 3 tables, 75 ref

026113   REKHA S, SHARMA G R K (Veterinary Science Coll, Tirupati, Email: rekha.extension@gmail.com) : Profile characteristics of livestock rural women emerged through self help groups in Chittor district of Andhra Pradesh. Adv Life Sci 2018, 7(1), 22-5.

This study was therefore designed to appraise the profile characteristics of women emerged through Self Help Groups in Chittoor district of Andhra Pradesh. Results of the study revealed that majority of the livestock rural women were middle aged, illiterate, married category, nuclear families, medium family size, medium material possession, dependent category, medium socio-political participation, backward caste and had farming as their main occupation. On the whole, they had high socioeconomic status.  Most of the livestock rural women had medium level of achievement motivation and extension contact. Exposure to mass media was to a medium extent by majority of the respondents.

1 table, 8 ref

026112   MOHAMMADBEIGI A, SALEHI A, IZANLOO H, GHORBANI Z, VANAKI V, RAMAZANI R, ASADI-GHALHARI M (Environmental Health Engineering Dep, Qom Univ of Medical Sciences, Qom, Iran, Email: mehdi.asady@gmail.com) : Prevalence of using baking soda in different types of most commonly consumed breads by Iranian people. Adv Hum Biol 2018, 8(1), 24-7.

Nowadays, in most bakeries in order to accelerate bread production process and reduce work pressure on bakers, harmful chemicals like baking soda are in use. Therefore, the aim of the present study was to investigate the prevalence of using baking soda in different types of most commonly consumed breads by Iranian people.  This cross-sectional descriptive study was carried out on 234 bakeries in Qom, Iran, during 2017. The proportional stratified sampling method was used to select bakeries and bakers in different districts of Qom. Age, bakery experience, education of bakers and bread’s pH were collected by a questionnaire and an electrical pH meter. The results showed that seventy bakeries (29.9 %) of Qom were using baking soda in bread. The highest frequent use of baking soda was observed in Taftoon (38.7 %) and Lavash bread (31.5 %). There was a significant difference between the use of baking soda and demographic variables such as age and literacy level. The attitude and knowledge of bakery employees about the complications of the baking soda were not appropriate. To reduce the use of baking soda and improve their knowledge and attitude, there is a need of strict supervision and monitoring by responsible organisations, especially the Ministry of Health.  

3 tables, 19 ref

024829   PAGLARINI C D S, QUEIROS M D S, TUYAMA S S, MOREIRA A C V, CHANG Y K , STEEL C J (Food Technology Dep, Campinas Univ, Brazil, Email: camilaspaglarini@gmail.com) : Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes. J Food Sci Technol 2018, 55(1), 164-72.

Baru is a native specie from the Brazilian ‘‘cerrado’’ with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat flour (WF) containing 30% BF with reductions of 50 (F1), 75 (F2) and 100 % (F3) margarine, compared to a control with 100 % WF and 100 % margarine (FC). BF showed 2.76 % moisture, 19.2 % proteins, 40.% lipids, 3.05 % ash and 18.51 % dietary fiber. The substitution of wheat flour with 30 % BF increased the mixing tolerance index and resistance to extension in the rheological analyses; however, these changes did not greatly influence cupcake quality. Firmness was the parameter most affected during shelf life, with statistically significant differences between the formulations. The cupcakes prepared with the blend of 70 % WF + 30 % BF and with fat reductions (F2 and F3) can be considered ‘‘light’’, with the reduction of more than 30 % margarine and a significant reduction of trans fatty acids. In the sensory analysis, formulation F2 obtained good acceptance scores.

1 illus, 5 tables, 32 ref

024828   CRUZ G, CRUZ-TIRADO J P, DELGADO K, GUZMAN Y, CASTRO F, ROJAS M L, LINARES G (Univ Privadadel Norte (UPN), Trujillo, Peru, Email: guillermo.linares@upn.pe) : Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips. J Food Sci Technol 2018, 55(1), 138-44.

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water–oil). The oil content reduced to (about 21 %) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

2 illus, 4 tables, 35 ref

024827   OZEN B O, SOYER A (Ministry of Food, Agriculture and Livestock, Turkey, Email: bozalpozen@hotmail.com.tr) : Effect of plant extracts on lipid and protein oxidation of Mackerel (Scomber scombrus) mince during frozen storage. J Food Sci Technol 2018, 55(1), 120-7.

The effects of different plant extracts [green tea extract (GTE), grape seed extract (GSE), and pomegranate rind extract (PRE)] at a level of 100 ppm equivalent phenolics and butylated hydroxytoluene (BHT) on the changes in quality of fish (Scomber scombrus) mince during 6 months frozen storage at-18 ± 1°C were investigated. During storage, significant oxidative reactions in both the lipids and proteins were observed with the increase in thiobarbituric acid reactive substances (TBARS) and carbonyls and decrease in sulphydryl groups and protein solubility. BHT and PRE effectively inhibited lipid oxidation as lower peroxide and TBARS values were observed. Moreover, antioxidants added to minced fish significantly reduced protein oxidation compared to control without any antioxidant. The minced fish containing PRE had lower carbonyl and higher sulphydryl contents, but no significant differences for carbonyl and sulphydry contents were observed among antioxidant sources. Protein solubility decreased with increase in storage period. The loss of protein solubility was higher in control samples than in antioxidant treated ones. Among antioxidant sources, PRE was an excellent antioxidant toward both lipid and protein oxidations. Therefore, it could be a potential source of natural antioxidants in minced fish during frozen storage.

4 illus, 32 ref

024826   MOHEBBI Z, HOMAYOUNI A, AZIZI M H, HOSSEINI S J (Food and Science Technology Dep, Tabriz Univ of Medical Sciences, Tabriz, Iran, Email: homayounia@tbzmed.ac.ir) : Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties. J Food Sci Technol 2018, 55(1), 101-10.

White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this study, the effects of beta-glucan (BG) and resistant starch (RS) on the dough properties and bread-making characteristics were investigated. The water absorption of doughs increased with increasing BG and RS levels. Also, development time and farinograph quality number of BG-enriched doughs remained similar to that of the control while the doughs stability decreased, and all of these values decreased when the RS was added. BG was more effective in increasing the dough softening than RS. The resistance to deformation, energy, maximum resistance and ratio number values; increased with the addition of RS or BG, but their extensibility was decreased in comparison to the control. Formulation containing BG/RS combination showed the best farinograph (development time, stability) and extensograph (resistance and extensibility) parameters. The application of BG and RS had similar effect on specific volume, and moisture content while it caused a decrease in firmness after 5 days of storage.

2 illus, 4 tables, 46 ref

024825   ACAR-SOYKUT E, TAYYARCAN E K, BOYACI I H (Food Engineering Dep, Hacettepe Univ, Turkey, Email: ihb@hacettepe.edu.tr) : A simple and fast method for discrimination of phage and antibiotic contaminants in raw milk by using Raman spectroscopy. J Food Sci Technol 2018, 55(1), 82-9.

Phage and antibiotic in raw milk poses significant risks for starter culture activity in fermented products. Therefore, rapid detection of phage and antibiotic contaminations in raw milk is a crucial process in dairy science. For this purpose, a preliminary novel method for detection of phage and antibiotic was developed by using Raman spectroscopy. Streptococcus thermophilus phages and ampicillin which are quite important elements in dairy industry were used as model. The phage and antibiotic samples were added to raw milk separately, and Raman measurements were carried out. The obtained spectra were processed with a chemometric method. In this study, it has been demonstrated that the presence of phage has a titer sufficient to stop the fermentation (10⁷ pfu/ml), and antibiotic in a concentration which inhibits the growth of starter cultures (0.5 µg/ml) in raw milk could be discriminated through Raman spectroscopy with a short analysis time (30 min).

4 illus, 42 ref

024824   OMOHIMI C I, PICCIRILLO C, RORIZ M, FERRARO V, VASCONCELOS M W, SANNI L O, TOMLINS K, PINTADO M M, ABAYOMI L A (Catolica Portuguesa/Porto Univ, Portugal, Email: cpiccirillo@porto.ucp.pt) : Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours. J Food Sci Technol 2018, 55(1), 42-51.

Yam (Dioscorea spp) is an essential tuber crop for hundreds of millions of people in many African, Asian and South American countries. Considering in particular Southwest Nigeria, chips, flakes and flours are amongst the most common shelf-stable traditionally-processed yam products. This paper reports a systematic study on the proximate (moisture, protein, carbohydrate, fibre, fat, ash and gross energy) and mineral composition of these three food commodities sold in Nigerian markets. Results showed no significant differences in the moisture, crude protein and fibre content of all samples (10.0–12.3, 2.7–4.3 and 1.3–2.0 wt %, respectively). Gross energy was also comparable for all yam derived food items (between 3300 and 3507 kcal/kg), contradicting the common belief that yam flakes have lower nutritional value than chips and flours. Considering the mineral composition, Ca, Mg, P and K were the predominant macronutrients. Micronutrients such as Zn, Co, Mn and Cu were also detected. Significant differences existed between products, and their various sources (markets). Principal component analysis showed a direct correlation between ash content of the samples and the assessed macronutrients, irrespective of the market, or the seller of the commodities. This study confirmed that yam derived food stuffs have an adequate nutritional composition, irrespective of their form and/or origin.

1 illus, 4 tables, 33 ref

024823   BHATIA K, ASREY R (Food Science and Post Harvest Technology Div, Indian Agricultural Research Institute, New Delhi-110 012, Email: ramasrey@iari.res.in) : Effect of salicylic acid pre-treatment on functional and sensory quality of minimally processed pomegranate (Punica granatum L) arils. J Sci Ind Res 2018, 77(2), 125-30.

The present study was conducted to investigate the effect of salicylic acid pretreatment on functional and sensory quality of minimally processed pomegranate arils. ‘Mridula’ pomegranate arils were treated with aqueous solutions of salicylic acid (1 mM, 2 mM and 3 mM) by dipping them for 60 s. After treatment, arils were dried to remove surface water and 100 g of arils were packed in polypropylene (PP). Packaged samples were stored at 5 ± 2 ºC and 85 ± 5 % relative humidity for 19 d. Minimally processed pomegranate arils treated with SA (2 mM) retained better colour (L* value), showed highest aril firmness total phenols, anthocyanins and antioxidant activity. The sensory scores and overall acceptance for 2 mM SA treated arils were higher than other pre-treatments (control, 1 mM SA and 3 mM SA) during storage.Conclusively, SA (2 mM) pre-treatment may be used to maintain desirable quality characteristics of minimally processed pomegranate arils.

1 illus, 1 table, 20 ref

024822   SINAGA M Z E, GEA S, PANINDIA N, SIHOMBING Y A (Chemistry Dep, Sumatera Utara Univ, Medan- 20155, Indonesia, Email: s.gea@usu.ac.id) : The preparation of cellulose nanocomposite film from isolated cellulose of corncobs as food packaging. Orient J Chem 2018, 34(1), 562-7.

The cellulose nanocomposite as food packaging has been prepared from the isolated cellulose of corncobs waste. The cellulose in corncob powder was isolated through a standard isolation method with various acid and bases by the heating process. As many as 17.4% of cellulose was successfully isolated and characterized via FTIR spectroscopy, TGA and TEM. Furthermore, the isolated cellulose was partially dissolved in DMAC/ LiCl 8 % and compressed at high temperature to produce the cellulose nanocomposite film. The isolated cellulose showed a similar functional group with the commercial cellulose, indicating the success of the isolation process. SEM analysis was conducted to several all-cellulose nanocomposites with various time of soaking. The best soaking time to perform was 60 min. showing a good result in morphological surface analysis. Moreover, the cellulose nanocomposite film exhibited as a good food packaging material to negate the microbes growth in food.

7 illus, 1 table, 9 ref

024821   DEVI A, KHATKAR B S (Food Technology Dep, GJUS&T, Haryana- 125 001, Email: bskhatkar@yahoo.co.in) : Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality. J Food Sci Technol 2018, 55(1), 321-30.

This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39 % unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by having an appreciable amount of lauric acid (59.36 %) and palmitic acid (42.14 %), respectively. Microstructure size of all fats and oils ranged from 1 to 20 μm being the largest for coconut oil and the smallest for palm oil. In palm oil, small rod-shaped and randomly arranged microstructures were observed, whereas sunflower oil and groundnut oil possessed large, scattered ovule shaped microstructures. It was reported that sunflower oil produced the softest dough, the largest cookie spread and the hardest cookie texture, whereas hydrogenated fat produced the stiffest dough, the lowest spread and most tender cookies. Statistical analysis depicted that palmitic acid and oleic acid demonstrated a positive correlation with dough hardness. Linoleic acid exhibited positive link with cookie spread ratio (r = 0.836**) and breaking strength (r = 0.792**). Microstructure size showed a significant positive relationship with dough density (r = 0.792**), cookie density (r = 0.386*), spread ratio (r = 0.312*), and breaking strength (r = 0.303*).

2 illus, 4 tables, 41 ref

024820   CHENG M, ZHANG X, CAO J, ZHENG X, ZHANG Z (Food Science and Engineering Dep, Ningbo Univ, Ningbo- 315 211, Email: zhangxin@nbu.edu.cn) : Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex. J Food Sci Technol 2018, 55(1), 304-12.

In this study, the role of phospholipids in transepithelial transport and the impact on the antioxidant activity of purple sweet potato anthocyanins (PSPAs) was evaluated. PSPAs were purified by column chromatography, and then PSPAs-phospholipids complex (PSPAs-PC) was prepared. In antioxidant assay in vitro, PSPAs-PC exhibited potential antioxidant activity; meanwhile, it exhibited relatively higher stability in mimic gastrointestinal digestion conditions. The inhibitory effect of PSPAs-PC on the oxidation of soybean oil was significantly higher after 15 days storage. The presence of phospholipids increased the transepithelial transport of PSPAs; its apparent permeability coefficient (Papp) was higher, while its efflux ratio was lower than PSPAs. Based on the above results, it clearly displays the potential of phospholipids in the promotion of intestinal transport of PSPAs, and further studies are needed to explore the indepth mechanism of the bioavailability promotion effect of phospholipids.

4 illus, 2 tables, 35 ref

024819   SANTANA R F, BONOMO R C F, GANDOLFI O R R, RODRIGUES L B, SANTOS L S, PIRES A C S, OLIVEIRA C P, FONTAN R C I, VELOSO C M (Animal and Rural Technology Dep, State Univ of Southwest of Bahia, Brazil, Email: bonomorcf@yahoo.com.br) : Characterization of starch-based bioplastics from jackfruit seed plasticized with glycerol. J Food Sci Technol 2018, 55(1), 278-86.

Biodegradable films based on starches from different botanical sources exhibited physicochemical and functional properties which were related with the starch characteristics. However, had inadequate mechanical properties and were hard and brittle. In this research, jackfruit seed starch plasticized with glycerol were developed and characterized. The starch and glycerol concentrations ranged from 2 to 6 % w/w and 20 to 60 g/100 g starch, respectively. Bioplastics were obtained by the casting method and characterized in terms of color, mechanical properties, solubility, water vapor permeability (WVP), morphology and free energy of the hydrophobic interaction. Electronic micrographics showed the presence of some intact starch granules. The bioplastics were hydrophilic and those of 6 % starch and 40 % glycerol were the most hydrophilic (DGtot sas = 41.35 mJ m^-1). The solubility of the films presented a direct relationship with the starch concentration ranging from 16.42 to 23.26 %. Increased opacity and color difference were observed with increasing starch concentration. The WVP ranged from 1.374 9 10^-3 to 3.07 9 10^-4 g m/day m² which was positively related with the concentration of starch and glycerol. Tensile strength, percent elongation and Young’s Modulus indicated that the jackfruit starch and glycerol provided a film with good mechanical properties. The results replaced that jackfruit starch can be used to develop films, with low opacity, moderate WVP and relatively high mechanical stability, by using glycerol in the gelatinized starch dispersions.

4 illus, 1 table, 35 ref

024818   SONKLIN C, LAOHAKUNJIT N, KERDCHOECHUEN O, RATANAKHANOKCHAI K (King Mongkut’s Univ of Technology, Bangkok- 10150, Thailand, Email: nutta.lao@kmutt.ac.th) : Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by Bromelain. J Food Sci Technol 2018, 55(1), 265-77.

Enzymatic mungbean meal protein hydrolysate (eb-MPH) is a novel natural flavour/antioxidant source. A 15% bromelain (w/w) concentration with a hydrolysis time of 12 h was the optimum conditions to produce eb-MPH, which showed the greatest antioxidant activities and sensory characteristics. eb-MPH was composed of oligopeptides that had low molecular weight (10 kDa) as well as surface hydrophobicity and high content of hydrophobic amino acids. eb-MPH contributed to DPPH (80) and ABTS (95 %) scavenging activities and to savoury/sweet flavour volatile compounds (3-methyl-butanal, furfural and benzaldehyde), bouillon odour, sweet odour, chicken odour, meaty odour, moderate bitter taste and umami. In addition, principal component analysis (PCA) showed that 72.87 % of the total variance confirmed the correlation between DH, S0, DPPH, ABTS, sensory characteristics and volatile flavour compounds. These results suggested that eb-MPH can be used as a natural food flavouring agent and antioxidant.

4 illus, 2 tables, 38 ref

024817   KUKHTYN M, VICHKO O, HORYUKK Y, SHVED O, NOVIKOV V (Ternopil Ivan Puluj National Technical Univ, Ternopil-460 01, Ukraine, Email: o.vichko.te@gmail.com) : Some probiotic characteristics of a fermented milk product based on microbiota of ??Tibetan kefir grains?? cultivated in Ukrainian household. J Food Sci Technol 2018, 55(1), 252-7.

The article describes some probiotic properties of fermented product made of natural association of Tibetan kefir grains cultivated in Ukrainian household (UTKG); also, the effect of UTKG microbiota on the growth of pathogenic microbiota and sensitivity to antibiotics was studied. It was found that the test-cultures of oppurtunistic pathogens (Staphylococcus aureus, Bacillus mesentericus, and Mycobacterium luteum) were sensitive; bacteriostatic zone of the test-culture ranged from 21 to 25 mm, and highly sensitive (Proteus vulgaris and Aspergillus niger) bacteriostatic zone exceeded 25 mm to probiotic bacteria of fermented product. UTKG microbiota is also moderately sensitive to multiple antibiotics that allows defining the obtained fermented milk product as functional with therapeutic properties. During the study of the influence of different NaCl and bile concentrations on acidactivity of UTKG it was found that active acid formation occurred at the concentrations up to 4 % NaCl in cultivation medium (boiled milk) and at 20 % bile and 0.45 % phenol. It proves microbial association to be capable of withstanding adverse gastrointestinal conditions and continue developing.

4 illus, 2 tables, 28 ref

024816   YALCIN S, SCHREINER M (Afyon Kocatepe Univ, Afyon- 03200, Email: seday@hacettepe.edu.tr) : Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation. J Food Sci Technol 2018, 55(1), 244-51.

The effects of thermal oxidation at 60 °C on tocopherols (a, b, c) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC–MS. Peroxide value of olive oil increased with treatment time until it reached to 56.6 meq/kg. a- Tocopherol, b-tocopherol and c-tocopherol contents of olive oil decreased with treatment time. a-Tocopherol in olive oil was decomposed after 63 days of treatment. b- Tocopherol in olive oil was depleted after 33 days of treatment. The reduction in c-tocopherol of olive oil was 75 % after 63 days of treatment. The degradation of hydroxytyrosol in olive oil was 91 % after 63 days of treatment. Tyrosol was more stable than hydroxytyrosol in olive oil. Inverse correlations of peroxide value with hydroxytyrosol, a-Tocopherol, b-tocopherol and c-tocopherol were observed.

6 illus, 30 ref

024815   KUFFI K D, LESCOUHIER S, NICOLAI B M, SMET S D, GEERAERD A, VERBOVEN P (Leuven Univ, Willem de Croylaan 42, 3001, Email: pieter.verboven@biw.kuleuven.be) : Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes. J Food Sci Technol 2018, 55(1), 233-43.

A model based on enzyme kinetics was developed to predict differences in postmortem pH change in beef muscles as affected by cooling rate. For the calibration and validation of the model, pH and temperature measurements were conducted at different positions in M. biceps femoris following conventional carcass cooling or faster cooling of the muscle after hot boning. The glycogen conversion, and, hence, the pH fall, was observed to significantly vary with position and cooling regime but only during the initial hours of cooling. Comparison of the cooling regimes indicated that fast cooling following hot boning avoids heat shortening induced by the combined effect of high temperature and low pH.

3 illus, 3 tables, 34 ref

024814   XIE J, ZHANG Z, YANG S-P, CHENG Y, QIAN Y-F (Shanghai Ocean Univ, Shanghai- 201306, Email: yfqian@shou.edu.cn) : Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures. J Food Sci Technol 2018, 55(1), 217-25.

The bacterial kinetics and quality indexes [sensory quality, total volatile basic nitrogen (TVB-N), thiobarbituric acid value, biogenic amine, and amino acids] were analyzed on salmon inoculated with Pseudomonas fluorescens during storage under different temperatures (30, 10, and 4 °C). The bacterial kinetics revealed that P. fluorescens showed a steady growth at low temperatures (10 and 4 °C). The TVB-N yield factors of the sample stored at 4 °C indicated that each bacterial cell of P. fluorescens displayed greater spoilage activity at low temperatures. A remarkable correlation was found between the production of biogenic amines and bacterial counts. The results also highlighted that P. fluorescens cultured at 4 °C had higher demand for amino acids.

3 illus, 3 tables, 32 ref