027411   AKKAYA M R (Food Engineering Dep, Adana Science and Technology Univ, 01250 Adana, Turkey, Email: mrakkaya@adanabtu.edu.tr) : Prediction of fatty acid composition of sunflower seeds by near-infrared reflectance spectroscopy. J Food Sci Technol 2018, 55(6), 2318-25.

This study was performed in order to evaluate efficiency of near-infrared reflectance spectroscopy (NIRS) for the determination of fatty acid composition ratio of sunflower seeds and to compare performance of calibration methods. Calibration equations were developed using modified partial least squares (MPLS) and partial least squares (PLS) regression methods. Ninety-three sunflower seed varieties were from test field of East Mediterranean Agricultural Research Institute. In order to determine the reference fatty acid values needed to construct calibration in NIRS analysis, sunflower seed samples were analyzed by gas chromatography method. Coefficients of determination (R²) in calibration were developed using MPLS and PLS as follows: for palmitic acid 0.706–0.664, for stearic acid 0.615–0.654, for oleic acid 0.996–0.994, for linoleic acid 0.995–0.994, for arachidic acid 0.768–0.643, for linolenic acid 0.818–0.763, for behenic acid 0.891–0.776, for eicosapentaenoic 0.933–0.892, for unsaturated fatty acid 0.837–0.890 and for saturated fatty acid 0.837–0.890 respectively. The results showed that NIRS was a reliable technique that can be used as a tool for rapid pre-screening of fatty acid composition of sunflower seeds.

2 illus, 3 tables, 19 ref

027410   CHEN Y P, LIANG C H, WU T H, PANG H Y, CHEN C, WANG G H, CHAN L P (Xiamen Medical Coll, Fujian, China, Email: wgh@xmmc.edu.cn) : Antioxidant and anti-inflammatory capacities of collagen peptides from milkfish (Chanos chanos) scales. J Food Sci Technol 2018, 55(6), 2310-7.

Milkfish (Chanos chanos), which is resistant to water quality changes is the fourth largest aquaculture commodity. Abandoned wastes of fish scale and bones aggravate environmental pollution. In this study, the effect of collagen peptides isolated from milkfish scales (MSCP) by pepsin-soluble collagen method on cell viability was investigated. The antioxidant, anti-inflammatory, and DNA-protective activities of MSCP were also evaluated. Results revealed that more than 95 % of viable cells were retained in human keratinocytes after addition of 100 mg/ mL MSCP. Measurement of DPPH$·$and ABTS$·$$+$ radical scavenging activities and cellular reactive oxygen species revealed the high antioxidant activities of MSCP. MSCP demonstrated anti-inflammatory activities by reducing lipoxygenase activity and nitric oxide (NO$·$) radicals. Moreover, DNA electrophoresis assay indicated that MSCP treatment can directly protect against cyclobutane dipyrimidine production and DNA single-strand breaks, which are harmful effects of UV radiation and H₂O₂. Given its antioxidant, anti-inflammatory, and DNA-protective activities, MSCP has potential applications in cosmeceuticals and supplementary health food.

5 illus, 36 ref

027409   KHATKAR A B, KAUR A, KHATKAR S K, MEHTA N (Food Science & Technology Dep, Punjab Agricultural Univ, Ludhiana - 141 004, Email: abkhatkar@gmail.com) : Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. J Food Sci Technol 2018, 55(6), 2298-309.

Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box–Behnken Design with three independent variables i.e. amplitude (20–40 %), time (10–20 min) and concentration (10–15 %). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02 % amplitude and 12.78 % concentration of feed. The modified whey protein had the solubility, 78.52 %; heat stability, 1076.19 s; water solubility index, 92.30 %; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.

1 illus, 3 tables, 36 ref

027408   GARCIA-TEJEDA Y V, SALINAS-MORENO Y, BARRERA-FIGUEROA V, MARTINEZ-BUSTOS F (Centro de Investigacion y de Estudios Avanzados del Instituto Politecn, Queretaro, Mexico, Email: fmartinez@cinvestav.mx) : Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying. J Food Sci Technol 2018, 55(6), 2279-87.

The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2θ = 13.1$°$, 19.8$°$ and 22.4$°$. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95 %) than in SWMS (90 %). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (a_w) range of 0.11–0.94 at 40 $°$C.

3 illus, 3 tables, 33 ref

027407   WEI M, WANG S, GU P, OUYANG X, LIU S, LI Y, ZHANG B, ZHU B (Food Science Dep, Beijing Forestry Univ, Beijing- 100 083, China, Email: zhubaoqing@bjfu.edu.cn) : Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions. J Food Sci Technol 2018, 55(6), 2240-50.

This study aimed to investigate the effect of Lactobacillus plantarum strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was fermented by Lactobacillus B7 or C8-1 strain. Physicochemical index, amino acids, phenolic compounds, and volatiles of these fermented juices were compared. Results indicated that Lactobacillus plantarum strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted juice (AJ, pH 3.50). Shikimic acid and aromatic amino acids were significantly accumulated in pH-adjusted juice, and phenolic compounds in both juices were significantly reduced. These strains enhanced the composition and concentration of volatiles compounds in non-pH-adjusted juice and improved the floral and fruity flavors. However, concentration and complexity of volatiles were reduced in pH-adjusted juices.

5 tables, 36 ref

027406   MONEGO M A, KIPPER D K, PELLEGRINI L G D, PELLEGRINI L G D, ROMAN S S, KUBOTA E H, PRESTES R C, MELLO R D O (Federal Univ of Santa Maria (UFSM), Rio Grande do Sul, Brazil, Email: magdaamonego@gmail.com) : Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed. J Food Sci Technol 2018, 55(6), 2230-9.

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40 %) of whole cottonseed were studied. The addition of whole cottonseed to the lambs’ diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid (y^ = 4:27), cholesterol (y^ = 75:15) and caloric content (y^ = 122:04). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss. The levels of whole cottonseed did not influence the texture profile, but they negatively affected the acceptability of the hamburgers, since as the levels of cotton seedlings increased, the scores for the sensorial attributes decreased. Thus, a maximum inclusion of 16.7 % of whole cottonseed in the dry matter of the diet of lambs is recommended.

1 illus, 5 tables, 36 ref

027405   NATH P, KALE S J, KAUR C, CHAUHAN O P (ICAR-Central Institute of Postharvest Engineering and Technology, Punjab - 152 116, Email: prernanath3185@gmail.com) : Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder. J Food Sci Technol 2018, 55(6), 2208-19.

Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL was freeze dried to produce capsicum pomace powder (CP). CP had almost 80 % of bioactives (total carotenoids 91.23 ± 2.35 mg/ 100 g) and antioxidant activity (DPPH 1.61 ± 0.12 $\mu$mol TE/g) compared to fresh pomace. CP was further used to develop muffins. Different concentrations (2–10 %) of CP were mixed in wheat flour for preparation of muffins. Wheat flour was fortified with CP at different levels (2–10 %) and subsequently, effect of CP fortification on height, texture, bioactives and sensory quality of muffins was observed. CP fortification improved the quality in terms of color, flavor and texture. During storage, hardness values (34.42–32.56 N) showed decreasing trend with increase in CP content. Overall, 6 % CP fortification was found most acceptable without causing significant change in porosity and crust uniformity of fortified muffins. Thus, present study demonstrated that fortification of muffins with 6% CP as functional ingredient offers an opportunity to develop quality muffins with enhanced antioxidant activity (DPPH 13.04 ± 0.02 $\mu$mol TE/g) and total carotenoids (3.46 ± 2.41 mg/100 g).

2 illus, 4 tables, 41 ref

027404   AKHBARI M, MASOUM S, AGHABABAEI F, HAMEDI S (Shahid Beheshti Univ, Kashan, Iran, Email: se_hamedi@sbu.ac.ir) : Optimization of microwave assisted extraction of essential oils from Iranian Rosmarinus officinalis L. using RSM. J Food Sci Technol 2018, 55(6), 2197-207.

In this study, the efficiencies of conventional hydro-distillation and novel microwave hydro-distillation methods in extraction of essential oil from Rosemary officinalis leaves have been compared. In order to attain the best yield and also highest quality of the essential oil in the microwave assisted method, the optimal values of operating parameters such as extraction time, microwave irradiation power and water volume to plant mass ratio were investigated using central composite design under response surface methodology. Optimal conditions for obtaining the maximum extraction yield in the microwave assisted method were predicted as follows: extraction time of 85 min, microwave power of 888 W, and water volume to plant mass ratio of 0.5 ml/g. The extraction yield at these predicted conditions was computed as 0.7756 %. The qualities of the obtained essential oils under designed experiments were optimized based on total contents of four major compounds (α-pinene, 1,8-cineole, camphor and verbenone) which determined by gas chromatography equipped with mass spectroscopy (GC–MS). The highest essential oil quality (55.87 %) was obtained at extraction time of 68 min; microwave irradiation power of 700 W; and water volume to plant mass ratio of zero.

2 illus, 2 tables, 21 ref

027403   ILAME S A, SINGH S V (Chemical Engineering and Technology Dep, Banaras Hindu Univ, Uttar Pradesh - 221 005, Email: satyavirsingh59@rediffmail.com) : Physico-chemical properties of ultrafiltered kinnow (mandarin) fruit juice. J Food Sci Technol 2018, 55(6), 2189-96.

Kinnow fruit juice was clarified with ultrafiltration hollow fiber membrane module with cross flow. The surface modified polysulfone based membrane having MWCO 10, 30 and 44 kDa (three cartridges) were used in these studies. The transmembrane pressure drop, cross flow rate and operating condition effects on the quality of the juice have been analyzed. The quality of clarified kinnow fruit juice were evaluated in terms of pH, viscosity, vitamin C, conductivity, total sugar, titratable acidity, TSS, protein, polyphenol, naringin, pectin, pulp content and organoleptic test. The results showed that the membrane with molecular weight cut off 30 kDa was best membrane among the three membranes. The juice could be stored for at least 60 days without any additive.

1 illus, 2 tables, 32 ref

027402   VUKIC D V, VUKIC V R, MILANOVIC S D, ILICIC M D, KANURI K G (Novi Sad Univ, Novi Sad 21000, Serbia, Email: dajana@tf.uns.ac.rs) : Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures. J Food Sci Technol 2018, 55(6), 2180-8.

Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples‘ flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.

3 illus, 3 tables, 40 ref

027401   MOKBLI S, SBIHI H M, NEHDI I A, ROMDHANI-YOUNES M, TAN C P, AI-RESAYES S I (Chemistry Dep, King Saud Univ, Riyadh 1145, Saudi Arabia, Email: hmsbihi@ksu.edu.sa) : Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil. J Food Sci Technol 2018, 55(6), 2170-9.

Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis. The results showed that HSO possessed higher contents of oleic (44 %) and linoleic (20 %) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where $\alpha$-tocotrienol (64 %) was the major isomer. The total phenolic (91 $\mu$g/g oil) and flavonoid contents (18 $\mu$g/g oil) of the HSO were determined, and its antioxidant capacities, measured in terms of ABTS and DPPH radical-scavenging capacities, were 210 $\mu$M TEAC/g DW and 4.3 mM TEAC/ g DW, respectively. The oxidative stability index (OSI) of the oil was 16 h at 110 $°$C. Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO. HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior. The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes.

2 illus, 4 tables, 31 ref

027400   DADWAL V, AGRAWAL H, SONKHLA K, JOSHI R, GUPTA M (CSIR Institute of Himalayan Bioresource, Himachal Pradesh - 176 061, Email: robinjoshi@ihbt.res.in) : Characterization of phenolics, amino acids, fatty acids and antioxidant activity in pulp and seeds of high altitude Himalayan crab apple fruits (Malus baccata). J Food Sci Technol 2018, 55(6), 2160-9.

Phytochemicals in fruits and vegetables have achieved immense significance owing to the increasing evidence which signifying their activity for antioxidant and prevention of chronic diseases. The amount of phloretin (88.39 lg $\mu$g^-1 ) and phloridzin (83.03 lg $\mu$g^-1 ) were found to be higher among other phenolics determined using UPLC. DPPH, ABTS^$+$, metal chelating and OH radical assays were used to evaluate antioxidant activity. Malus baccata pulp portion showed higher antioxidant activity than seed portion. HPLC analysis for free amino acids showed that serine (9.06 lg $\mu$g^-1 ), alanine (8.03 lg $\mu$g^-1 ), tyrosine (10.33 lg $\mu$g^-1 ), and cysteine (76.86 lg $\mu$g^-1 ) were only detected in pulp portion while seed comprised of histidine (3.96 lg $\mu$g^-1 ) only. Seed portion was also determined for their fatty acid composition including palmitic acid (0.89 %), ethyl palmitate (0.56 %), methyl petroselinate (0.90 %) and linolein (3.93 %) using GC–MS analysis. HPAEC technique detected fructose and sucrose in a fair amount of 21 and 17.3 mg g^-1 in pulp, while 9.4 and 4.24 mg g^-1 in seed portion, respectively. The present study suggested that M. baccata fruit is a rich source of phenolic and other chemical components which can be used in food products and nutraceutical formulations.

4 illus, 1 table, 31 ref

027399   WEI X, SHAO X, WEI Y, CHEONG C, PAN C, TU K (Food Science and Engineering Dep, Ningbo Univ, China, Email: shaoxingfeng@nbu.edu.cn) : Rapid detection of adulterated peony seed oil by electronic nose. J Food Sci Technol 2018, 55(6), 2152-9.

Peony seed oil has recently been introduced as a high-quality food oil. Because the high price of peony seed oil may tempt unscrupulous merchants to dilute it with cheaper substitutes, a rapid detection method for likely adulterants is required. In this study, the fatty acid composition of peony seed oil and four less expensive edible oils (soybean oil, corn oil, sunflower oil, and rapeseed oil) were measured by gas chromatography mass spectrometry. Peony oil adulterated by other edible oils was assessed using iodine values to estimate the extent of adulteration. Adulteration was also measured using an electronic nose (E-nose) combined with principal component analysis (PCA) or linear discriminant analysis (LDA). Results indicated that peony seed oil was highly enriched in $\alpha$linolenic acid. Although the iodine value can be used to detect some adulterants by measuring unsaturation, it was not able to detect all four potential adulterants. In contrast, the E-nose can rapidly identify adulterated peony seed oil by sampling vapor. Data analyses using PCA and LDA show that LDA more effectively clusters the data, discriminates between pure and adulterated oil, and can detect adulteration at the 10 % level. E-nose combined with LDA suitable for detection of peony seed oil adulteration.

4 illus, 1 table, 44 ref

027398   LIO F, CASTELLANO A M, ZAMMIT-MANGION M, FARRUGIA C (Chemistry Dep, Malta Univ, Msida MSD2030, Malta, Email: claude.farrugia@um.edu.mt) : Application of fluorescence spectroscopy and chemometric models for the detection of vegetable oil adulterants in Maltese virgin olive oils. J Food Sci Technol 2018, 55(6), 2143-51.

Fluorescence spectrometry, combined with principle component analysis, partial least-squares regression (PLSR) and artificial neural network (ANN), was applied for the analysis of Maltese extra virgin olive oil (EVOO) adulterated by blending with vegetable oil (corn oil, soybean oil, linseed oil, or sunflower oil). The novel results showed that adjusted PLSR models based on synchronised spectra for detecting the % amount of EVOO in vegetable oil blends had a lower root mean square error (0.02–6.27 %) and higher R² (0.983–1.000) value than those observed when using PLSR on the whole spectrum. This study also highlights the use of ANN as an alternative chemometric tool for the detection of olive oil adulteration. The performance of the model generated by the ANN is highly dependent both on the type of data input and the mode of cross validation; for spectral data which had a variable importance plot value >0.8 the excluded row cross validation was more appropriate while for complete spectral analysis k-fold or CV-10 was more appropriate.

3 illus, 3 tables, 31 ref

027396   LIU H, ZHENG J, LIU P, ZENG F (Lanzhou Institute of Chemical Physics, Lanzhou- 730 000, Email: zengfk@licp.cas.cn) : Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.). J Food Sci Technol 2018, 55(6), 2130-42.

In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and nonvolatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 $°$C for 6 months.

2 illus, 4 tables, 29 ref

027395   RAO D V S, SHIVASHANKARA K S (Harvest Technology and Agricultural Engineering Div, ICAR-Indian Institute of Horticultural Research, Bangalore - 560 089, Email: sudhadvrao@gmail.com) : Effect of modified atmosphere packaging on the extension of storage life and quality maintenance of pomegranate (cv. 'Bhagwa') at ambient and low temperatures. J Food Sci Technol 2018, 55(6), 2103-13.

Pomegranates (cv. ‘Bhagwa’) packed in four semi-permeable films (Cryovac BDF-2001, D-955, RD106 and normal LDPE) were stored at ambient temperature (25–30 °C, 60–70 % RH) and low temperature (8 °C, 80–85 % RH) to study the effect of modified atmosphere (MA) packaging on storage life extension and quality maintenance. O₂ and CO₂ levels generated inside MA packs differed significantly with the film type wherein extremely high CO₂ (> 70 %) and low O₂ (1 % or less) were observed in BDF film during 3 weeks at ambient temperature and 3 months at 8 °C. Moderate O₂ (3–8 %) and CO₂ (7–11 %) were maintained in D-955 film, whereas very high O₂ (18–20 %) and low CO₂ (2–4 %) were maintained in RD906 film. Significantly low weight loss of 0.73 and 0.52 % was observed in MA packed (D-955) fruits after 3 weeks at ambient and 3 months at 8 °C respectively compared to 19.0 and 17.8 % in non-packed fruits. Fruits packed in D-955 film also retained original peel colour (L*, h° and C*), whereas colour was adversely affected in fruits packed in low permeable BDF film. MA packaging maintained peel thickness and peel moisture, significantly higher than non-packed fruits at both temperatures. TSS, acidity, sugars, antioxidants and sensory qualities were better in D-955 and LDPE packed fruits at both ambient and 8 °C storage, whereas quality was adversely affected in BDF film packed fruits. MA packed (D-955 and LDPE) fruits had less spoilage up to 3 weeks at ambient (5.5 and 8.3 %) and 3 months at 8 °C (2.8 and 9.7 %). Quality got deteriorated by 4 weeks at ambient temperature and 4 months at 8 °C with enhanced spoilage. Pomegranate fruits cv. ‘Bhagwa’ can thus be stored safely for 3 weeks at ambient and 3 months at 8 °C storage by MA packaging in D-955 or LDPE film with least weight loss and maintenance of nutritional quality.

2 illus, 3 tables, 33 ref

027394   GOMES W F, FRANCA F R M, DENADAI M, ANDRADE J K S, OLIVEIRA E M D S, BRITO E S D, RODRIGUES S, NARAIN N (Federal Univ of Sergipe, SE 49100-000, Brazil, Email: narendra.narain@gmail.com) : Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp. J Food Sci Technol 2018, 55(6), 2095-102.

The effect of freeze- and spray-drying on physico-chemical characteristics, phenolics compounds and antioxidant activity of papaya pulp was investigated. The frozen pulp was freeze dried at - 62 $°$C during 48 h. Papaya pulp with 14 % DE maltodextrin was also dried in a spray dryer. The organic acids, sugars, color, total soluble solids, pH, carotenoids, phenolic and flavonoid compounds, and antioxidant capacity values were determined. The changes in color, pH and lycopene were negligible. However, lower retention (86.5 %) of vitamin C and sugars (glucose—79.7 % and fructose—66.1 %) was observed in spray dried products. Phenolic and flavonoid compounds were identified and quantified in dried papaya products by UHPLC-QqQ-MS/MS. Spray dried products presented a higher retention of phenolic and flavonoid compounds compared to the freeze dried products. Despite some variations in the parameters studied, the use of freeze- and spray-drying has proven viable options for the drying of papaya pulp.

1 illus, 3 tables, 32 ref

027393   NAIK M M, NAIK S P, DUBEY S K, BHAT C, CHARYA L S (Microbiology Dep, Goa Univ, Taleigao Plateau 403 206, Goa, Email: milindnaik4@gmail.com) : Enhanced exopolysaccharide production and biofilm forming ability in methicillin resistant Staphylococcus sciuri isolated from dairy in response to acyl homoserine lactone (AHL). J Food Sci Technol 2018, 55(6), 2087-94.

Staphylococcus sciuri is an emerging human pathogen widely found in dairy industries. In this study, we have isolated methicillin resistant Staphylococcus sp. from biofilm formed on utensil used in the dairy society situated at Raia, Goa and was designated as NN14. The isolate NN14 was identified through 16S rRNA sequencing as S. sciuri (GenBank accession number MF621976). This report reveals that the S. sciuri strain NN14 responds positively to the, acyl-homoserine lactone (AHL) having 6-carbon long acyl chain i.e. N-hexanoyl-homoserine lactone molecule (C₆-HSL) with gradual rise in their biofilm establishing potential as the concentration of AHL was increased from 250 nM, 500 nM to 1 $\mu$M when compared to control (without C6-HSL) by performing crystal violet assay using 48 well microtiter plate. Also, exopolysaccharide (EPS) production was found to increase with gradual increase in C₆-HSL concentration from 250 nM, 500 nM to 1 $\mu$M proving potential role of EPS in biofilm formation. These results were further proved by scanning electron microscopy where increased in biofilm and EPS production with increase in C₆-HSL concentration was observed. The biofilm forming capability of S. sciuri strain NN14 was found to decreased significantly when it was subjected to 10 $\mu$g/ml of (R)-2-(2-hydroxynaphthalen-1- yl)-thiazolidine-4-carboxylic acid, however with the addition of 250 and 500 nM, C6-HSL in presence of the antimicrobial compound (R)-2-(2-hydroxynaphthalen-1- yl)-thiazolidine-4-carboxylic acid, the biofilm development in bacterial strain NN14 was increased when compared with control. Our results demonstrated that the C6-HSL molecule neutralize the effect of antibacterial compound and enhances EPS production and biofilm development in S. sciuri.

3 illus, 30 ref

027392   CARVALHO M, RUIZ-CARRASCAL J (Food Science Dep, Copenhagen Univ, 1958 Frederiksberg C, Denmark, Email: jorgeruiz@food.ku.dk) : Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO₂ incubation. J Food Sci Technol 2018, 55(6), 2068-78.

This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO₂ and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moisture and higher of fat in the fried coating, regardless the use of CO₂. There were no difference in instrumental colour parameters among all four battered samples. Ethanol added tempuras showed higher crispness and lower maximum force than their water counterparts in an instrumental texture evaluation. Fried squids coated with ethanol added tempuras were rated as crispier and crunchier, even after 2 days of storage and further reheating. Overall, partial substitution of water by ethanol appears as an interesting strategy to increase crispness in tempura coated fried products, especially when the products are stored and reheated before consumption.

1 illus, 4 tables, 34 ref

027391   PARDIO V T, FLORES A, LOPEZ K M, MARTINEZ D I, MARQUEZ O, WALISZEWSKI K N (Veracruzana Univ, Veracruz, Mexico, Email: mopri02@yahoo.com.mx) : Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds. J Food Sci Technol 2018, 55(6), 2059-67.

Endogenous and exogenous enzymatic hydrolysis carried out to obtain vanilla extracts with higher concentrations of vanillin using green vanilla beans. Sequences initiated with freezing of green vanilla beans at - 1 $°C$ for 24 h, followed by endogenous hydrolysis under optimal $\beta$glucosidase activity at 4.2 and 35 $°$C for 96 h, exogenous hydrolysis with Crystalzyme PML-MX at pH 5.0 and 40 $°$C for 72 h, and ethanol extraction at 40 % (v v^-1 ) for 30 days. In the proposed method, 200 g of fresh green vanilla beans with 84 % moisture (32 g dry base) were used to obtain a liter of single fold vanilla extract. This method allowed the release of 82.57 % of the theoretically available vanillin from its precursor glucovanillin with 5.78 g 100 g^-1 green vanilla beans (dry base). Vanillic acid, $\rho$hydroxybenzaldehyde and vanillyl alcohol were also released and found in commercial and enzymatic extracts. Glucovanillin was detected in commercial and traditional extracts but was absent in enzymatic extracts, indicating incomplete hydrolysis during the curing process. An in vitro assay was conducted to determine if the presence of peroxidase during hydrolysis might affect overall vanillin concentration. Results showed that POD can use vanillin as a substrate under conditions similar to those in which hydrolysis was conducted (pH 5.0 and 50 $°$C), possibly explaining why vanillin concentration was not complete at the end of the process.

5 illus, 1 table, 33 ref

027390   LOVERA N N, RAMALLO L, SALVADORI V O (Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos, Argentina, Email: vosalvad@ing.unlp.edu.ar) : Effects of different freezing methods on calcium enriched papaya (Carica papaya L.). J Food Sci Technol 2018, 55(6), 2039-47.

The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pretreatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue’s firmness before and after a freeze-thaw cycle (maximum stress values approx. 300–400 % of the raw tissue for tunnel freezing and 260 % for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing–thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.

2 illus, 4 tables, 25 ref

027389   VLASSI E, VLACHOS P, KORMAROS M (National Hellenic Research Foundation, 11635 Athens, Greece, Email: vlassi.helena@gmail.com) : Effect of ozonation on table grapes preservation in cold storage. J Food Sci Technol 2018, 55(6), 2031-8.

Table grapes artificially inoculated with B. Cinerea were tested under four different ozonation strategies in order to achieve prolongation of table grapes’ shelflife time. Decay incidence, external disease appearance, number of infected grapes, weight loss and a variety of quality parameters such as sugars and proteins content were checked after every 3 days. No significant alteration of table grapes quality characteristics was observed after their exposure to ozone atmosphere. Moreover, the low ozone dosage process (0.3 ppm) caused sufficient restriction of fruit decay due to fungal contamination and secured a 40-days-period of storage time. However, the observed weight loss was somewhat higher on the treated samples compared to the untreated ones. From technical and economical point of view the low dosage (0.3 ppm) ozonation process on a daily basis combined with the cold storage appears to a very promising method for table grapes preservation.

1 illus, 1 table, 29 ref

027388   SALAZAR-LOPEZ N J, GONZALEZ-AGUILAZ G A, ROUZAUD-SANDEZ O, ROBLES-SANCHEZ M (de Investigacio´n y Posgrado en Alimentos Dep, De Sonora Univ, Sonora, Mexico, Email: rsanchez@guayacan.uson.mx) : Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion. J Food Sci Technol 2018, 55(6), 2021-30.

Sorghum is a source of hydroxycinnamic acids (HCA), which have shown antioxidant, anti-inflammatory and anti-proliferative capacities. However, a high proportion of them have low bioaccessibility due the complex structural disposition of the plant’s cell wall. The effects of boiling and extrusion processes on sorghum bran and their effects on the antioxidant capacity and bioaccessibility of HCA during simulated in vitro gastrointestinal digestion were investigated. The bioaccessibility of phenolic compounds was significantly higher in extruded sorghum bran (38.4 %) than that obtained by boiling (29.5 %). This is consistent with the increase of the antioxidant capacity after in vitro digestion. In contrast, a low bioaccessibility of pure monomeric HCA was observed when they were exposed to in vitro gastrointestinal digestion. There were significant bioaccessibility reductions of 36.8, 19.5, 13.5, 62.1 % for caffeic, $\rho$-coumaric, ferulic and sinapic acids, respectively, when unproccessed sorghum bran was added. Although the bioaccessibility of monomeric HCA was low, the total phenolic compounds and antioxidant capacity increased during the digestion simulation due to the thermal processes of extrusion and boiling. Extrusion and boiling could be utilized to produce food based on sorghum bran with biological potential.

3 illus, 1 table, 36 ref

027387   YANG X, ZHANG X, FU M, CHEN Q, MUZAMMIL J M (Qilu Univ of Technology, Jinan, People’s Republic of China, Email: skyfmr@163.com) : Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry. J Food Sci Technol 2018, 55(6), 2003-10.

The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO₂) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO₂ gas generated by a releasing agent, and the quality, fruit decay, microbial inhibition, and enzyme activities [polyphenol oxidase (PPO), superoxide dismutase (SOD), ascorbate peroxidase (APX), and phenylalanine ammonia lyase (PAL)] at 4 $°$C were measured for 16 days. 1-MCP alone could maintain the fruit quality during storage but had little effect on microbial growth, resulting in quick decay during storage. ClO₂ treatment effectively inhibited microbial growth during storage and improved shelf life with no visual damage. Moreover, 1-MCP in combination with ClO₂ was superior in maintaining quality attributes as compared with 1-MCP alone, as significant differences were found in some indices. Furthermore, 1-MCP in combination with ClO₂ maintained higher SOD, APX, and PAL activities and lower PPO activity as compared with the control and 1-MCP alone. Overall, ClO₂ enhanced the effect of 1-MCP on strawberries during storage and shelf life, possibly through the inhibition of microbial growth and regulation of enzyme activity. The combination of 1-MCP and ClO₂ may serve as a potential strategy with dual physiological and antimicrobial effects for the preservation of perishable products.

2 illus, 2 tables, 30 ref

027386   WAGHMARE R B, ANNAPURE U S (Food Engineering Dep, Institute of Chemical Technology (Formerly UDCT), Mumbai - 400 019, Email: udayannapure@gmail.com) : Integrated effect of radiation processing and modified atmosphere packaging (MAP) on shelf life of fresh fig. J Food Sci Technol 2018, 55(6), 1993-2002.

Fresh figs have less shelf life due to the growth of yeasts and molds. The study aimed at extending the shelf life of fresh fig with the help of irradiation and modified atmosphere packaging (MAP). Effects of irradiation and MAP on the quality and shelf life of fresh fig were evaluated. Combined effect of irradiation and MAP on the quality of fresh fig was also studied. To optimize irradiation dose, 1, 2, 3 and 4 kGy doses were given to fresh fig. Firmness and overall acceptability of fresh fig were minimally affected by 1 kGy irradiation dose. Whereas, 2, 3 and 4 kGy had negative effects on firmness and overall acceptability score. Thus, 0.5 and 1 kGy were selected to evaluate the combined effect of irradiation and MAP. Fresh figs were packed in an atmosphere of 5 % O₂, 10 % CO₂, 85 % N₂ and irradiated at 0.5 and 1 kGy doses. These atmospheric packed irradiated samples were stored at 5$°$C for 15 days. Physico-chemical parameters, microbial quality and overall acceptability were monitored throughout the storage period at the interval of 5 days. Irradiation treatment did not prevent the firmness of fresh fig. Significant dissimilarities were observed between the irradiated and control fresh fig for all the parameters considered. The results indicated that MAP followed by irradiation doses of 0.5 and 1 kGy showed the best results for improving the quality and shelf-life of fresh fig.

2 illus, 4 tables, 36 ref

027385   SAURABH C K, GUPTA S, VARIYAR P S (Food Technology Div, Bhabha Atomic Research Centre, Mumbai - 400 085, Email: prasadpsv@rediffmail.com) : Development of guar gum based active packaging films using grape pomace. J Food Sci Technol 2018, 55(6), 1982-92.

The objective of this study was to develop biodegradable active film to improve the shelf-life of minimally processed fresh-produce. Guar gum (GG) based films with improved properties were fabricated by employing tween-80 (0.88 %) as emulsifier, nanoclay (13.9 %) as reinforcement, beeswax (1.21 %) for hydrophobicity, glycerol (3.07 %) as plasticizer, and grape pomace extract (5 %) as active ingredient (% w/w of GG). Active films had a tensile strength of 122 MPa and water vapor transmission rate of 69 gm^-2 d^-1 . Films demonstrated significant antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Salmonella Typhimurium. The 2 kGy irradiated minimally processed pomegranate arils packed in film demonstrated a shelf-life of 12 days as compared to 4 days for unirradiated samples. The observed improvement in shelf-life was due to a radiation-induced release of antimicrobial volatiles from active films as confirmed by headspace analysis using GC–MS. Suitability of active films for food irradiation applications is thus demonstrated.

2 illus, 4 tables, 31 ref

027384   LAFARGA T, BOBO G, VINAS F, COLLAZO C, AGUILO-AGUAYO I (Institute of Agrifood Research and Technology (IRTA), Catalonia, Spain, Email: Ingrid.Aguilo@irta.cat) : Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms. J Food Sci Technol 2018, 55(6), 1973-81.

Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These compounds are water soluble and heat-sensitive and have been proved to be heavily lost during thermal processing. In addition, previous studies suggested that novel non-thermal technologies such as high pressure processing, pulsed electric fields, or ultraviolet irradiation can affect the glucosinolate content of cruciferous vegetables. The objective of this paper was to review current knowledge about the effects of both thermal and nonthermal processing technologies on the content of glucosinolates and their derived forms in brassica vegetables. This paper also highlights the importance of the incorporation of brassica vegetables into our diet for their healthpromoting properties beyond their anticarcinogenic activities.

1 illus, 3 tables, 50 ref

027383   MUANGHORN W, KONSUE N, SHAM H, OTHMAN Z, MOHAMED F, NOOR N M, OTHMAN N, AKMAL N S S M N, FAUZI N A, SOLOMEN M M P D, RAZIS A F A (Putra Malaysia Univ, Serdang- 43400, Malaysia, Email: madfaizal@upm.edu.my) : Effects of gamma irradiation on tropomyosin allergen, proximate composition and mineral elements in giant freshwater prawn (Macrobrachium rosenbergii). J Food Sci Technol 2018, 55(5), 1960-5.

Effects of food irradiation on allergen and nutritional composition of giant freshwater prawn are not well documented. Thus, this study aimed to investigate the effects of gamma irradiation on tropomyosin allergen, proximate composition, and mineral elements in Macrobrachium rosenbergii. In this study, prawn was peeled, cut into small pieces, vacuum packaged and gamma irradiated at 0, 5, 7, 10 and 15 kGy with a dose rate of 0.5 kGy/h using cobalt-60 as the source, subsequently determined the level of tropomyosin, proximate composition and mineral elements respectively. The results showed that band density of tropomyosin irradiated at 10 and 15 kGy is markedly decreased. Proximate analysis revealed that moisture, protein, and carbohydrate content were significantly different as compared with non-irradiated prawn. Meanwhile, gamma irradiated M. rosenbergii at 15 kGy was observed to be significantly higher in nickel and zinc than the non-irradiated prawn. The findings provide a new information that food irradiation may affect the tropomyosin allergen, proximate composition and mineral elements of the prawn.

1 illus, 3 tables, 35 ref

027382   IAMAREERAT B, SINGH M, SADIQ M B, ANAL A K (Food Dep, Asian Institute of Technology, Pathumthani 12120, Thailand, Email: anil.anal@gmail.com) : Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material. J Food Sci Technol 2018, 55(5), 1953-9.

Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging material for meatballs. The cassava starch films incorporated with sodium bentonite and cinnamon oil showed significant antibacterial potential against all test bacteria; Escherichia coli, Salmonella typhimurium and Staphylococcus aureus. Antibacterial effect of films increased significantly when the concentration of cinnamon oil was increased. The cassava starch film incorporated with 0.75 % (w/w) sodium bentonite, 2 % (w/w) glycerol and 2.5 % (w/w) cinnamon oil was selected based on physical, mechanical and antibacterial potential to evaluate shelf life of meatballs. The meatballs stored at ambient temperature in cassava starch film incorporated with cinnamon oil and nanoclay, significantly inhibited the microbial growth till 96 h below the FDA limits (10⁶ CFU/g) in foods compared to control films that exceeded above the limit within 48 h. Hence cassava starch based film incorporated with essential oils and clay nanoparticles can be an alternate approach as a packaging material for food industries to prolong the shelf life of products.

1 illus, 2 tables, 25 ref

027381   NISHANTHAN G, KUMARA P A D A, CROOS M D S T D, PRASADA D V P, DISSANAYAKE D C T (Agricultural Economics and Business Management Dep, Peradeniya Univ, Nugegoda, Sri Lanka, Email: chamiD4@gmail.com) : Effects of processing on proximate and fatty acid compositions of six commercial sea cucumber species of Sri Lanka. J Food Sci Technol 2018, 55(5), 1933-41.

Processing and its impacts on proximate composition and fatty acid profile of six sea cucumber species; Bohadschia marmorata, Stichopus chloronotus, Holothuria spinifera, Thelenota anax, Holothuria scabra and Bohadschia sp. 1 collected from the northwest coast of Sri Lanka were analyzed. Sea cucumbers are processed into beˆchede-mer by both domestic and industrial level processors following the similar steps of cleaning, evisceration, first boiling, salting, second boiling and drying. However, domestically processed beche-de-mer always reported a higher percentage of moisture, crude ash, crude fat and lower percentage of crude protein than industrially processed products. Although processing resulted in a significant reduction of total SFA and MUFA in fresh individuals of most of these species, total PUFA increased significantly in processed individuals excluding Bohadschia species. Palmitic acid was found to be the most dominant fatty acid in all these species followed by eicosapentaenoic acid, which showed a significant increase in processed products, except Bohadschia sp. 1. Total MUFA were higher than total SFA in all sea cucumber species having exceptions in Bohadchia sp.1 and fresh S. chloronotus. These findings will make a significant contribution to fill the gaps in existing information as no any previous information is available for species like H. spinifera and S. chloronotus.

1 illus, 3 tables, 30 ref

027380   TEIXEIRA B, VIEIRA H, MENDES R (Sea and Marine Resources Dep, Portuguese Institute for the Sea and Atmosphere, 1495-006 Lisbon, Portugal, Email: barbara.p.b.teixeira@gmail.com) : Polyphosphates changes in dried salted cod (Gadus morhua) during industrial and domestic processing. J Food Sci Technol 2018, 55(5), 1922-32.

Changes in added polyphosphates throughout the processing of dried salted cod in industrial environment were evaluated. As consumers purchase both dried salted cod and desalted cod, domestic and industrial desalting processes were performed. After brining, total phosphates increased to 11.6 and 16.6 g P₂O₅/kg in cod processed with 3 and 6 % of polyphosphates, respectively. During drysalting, total phosphates decreased in both cases to ca. 5 g P₂O₅/kg, suggesting that most polyphosphates were drained with the water released. Cod with polyphosphates needed 85 h extra drying time to achieve regulatory moisture levels. After desalting, total phosphates values in dry weight indicate that phosphates were not removed during this processing step. Free phosphates, and in particular triphosphate contents, were higher in cods desalted following domestic procedures, in comparison with industrial desalting. This study demonstrates that the use of polyphosphates is not recommended for the production of Portuguese dried salted cod. These additives prevent water from being removed during the drying process, increasing the costs. Moreover, in contrast to what was assumed, part of polyphosphates is retained in the final product, even after the desalting process.

4 illus, 2 tables, 18 ref

027379   ZHU S, WU H, ZHANG C, JIE J, LIU Z, ZENG M, WANG C (Ocean Univ of China, Shandong Province, China, Email: mingyz@ouc.edu.cn) : Spoilage of refrigerated Litopenaeus vannamei: Eavesdropping on Acinetobacter acyl-homoserine lactones promotes the spoilage potential of Shewanella baltica. J Food Sci Technol 2018, 55(5), 1903-12.

Shewanella baltica and Acinetobacter are among the predominant spoilage bacteria in refrigerated shrimp (Litopenaeus vannamei). S. baltica are incapable of producing acyl-homoserine lactone (AHL) quorum sensing signals, but can respond to environmental AHLs. In this paper, Acinetobacter was found to produce three AHLs, i.e. N-butanoyl-L-homoserine lactone (C4-HSL), N-(3-oxohexanoyl)-L-homoserine lactone (O-C6-HSL) and N-(3- oxooctanoyl)-L-homoserine lactone (O-C8-HSL), according to thin-layer chromatography using the bioreporter Agrobacterium tumefaciens A136. The agar diffusion and b-galactosidase assays revealed that S. baltica could eavesdrop on these three AHLs from Acinetobacter. Eavesdropping on Acinetobacter AHLs especially C4-HSL was found to boost the growth of S. baltica particularly under nutrient limiting conditions (up to 40-fold increase) in the co-culture experiments. The azocasein assay revealed that S. baltica produced fourfold more extracellular proteases in response to Acinetobacter AHLs. As demonstrated by the biofilm crystal violet staining assay and confocal laser scanning microscopy, eavesdropping also decreased the biofilm-forming capacity of Acinetobacter. By inoculation of S. baltica and Acinetobacter onto surface-sterilized shrimp, eavesdropping was found to endow a growth advantage to S. baltica in vivo, resulting in a 0.5 day shortened shelf life of shrimp according to total volatile basic nitrogen levels and sensory analysis. Overall, the AHL-dependent eavesdropping increased the spoilage potential of S. baltica, providing a fresh perspective on the spoilage process of refrigerated L. vannamei, and this may inspire the development of novel preservation techniques in the future to further reduce post-harvest loss of shrimp.

5 illus, 38 ref

027378   ROMERO M C, FOGAR R A, ROLHAISER F, CLAVERO V V, ROMERO A M, JUDIS M A (Nacional del Chaco Austral Univ, Chaco, Argentina, Email: rfogar@uncaus.edu.ar) : Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology. J Food Sci Technol 2018, 55(5), 1889-1902.

The goal of this study was to develop a fish based product suitable for people with celiac disease. Water and gluten-free flours (rice, corn, amaranth or quinoa) were added to improve cooking yield, texture parameters and as an aid in improving quality attributes such as taste and juiciness. Cooking yields of patties containing gluten-free flours were higher than control and maximum values ranged between 91 and 93 %. Hardness was higher in patties made with amaranth or quinoa flour, whereas cohesiveness and springiness were higher in patties made with corn and rice flour, respectively. Response surface methodology was used to optimize patties formulations. Optimized formulations were prepared and evaluated showing a good agreement between predicted and experimental responses. Also, nutritional value and consumer acceptance of optimized formulations were analysed. Flours addition affected proximate composition increasing carbohydrates, total fat and mineral content compared to control. Sensory evaluation showed that no differences were found in the aroma of products. Addition of rice flour increased juiciness and tenderness whereas taste, overall acceptance and buying intention were higher in control patty, followed by patties made with corn flour. The present investigation shows good possibilities for further product development, including the scale up at an industrial level.

6 illus, 5 tables, 29 ref

027377   DESCALZO A M, RIZZO S A, SERVENT A, ROSSETTI L, LEBRUN M, PEREZ C D, BOULANGER R, MESTRES C, PALLET D, MAYER C D (Instituto Nacional de Tecnología Agropecuaria INTALABINTEX, 34398 Montpellier, France, Email: descalzo.adriana@inta.gob.ar) : Oxidative status of a yogurt-like fermented maize product containing phytosterols. J Food Sci Technol 2018, 55(5), 1859-69.

This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5 % esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, ß-cryptoxanthin, ß-carotene and γ-tocopherol were detected in the yogurt, and remained stable during 12 days of refrigeration. Higher content of C18:1 n-9 and C18:3 n-3 (six and nine fold, respectively) were obtained in samples with phytosterols.This was desirable from a nutritional point of view, but at the same time it induced lipid oxidation that was 1.4-fold higher in the product with phytosterols than in the controls.The use of a multivariate approach served to find descriptors which were related to treatments, and to explain their behavior over time.

4 illus, 2 tables, 33 ref

027376   PENG Q, ZHANG M, GAO L, EROMOSELE O, QIAO Y, SHI B (Feed Research Institute, Beijing 100081, People’s Republic of China, Email: shibo@caas.cn) : Effects of alginate oligosaccharides with different molecular weights and guluronic to mannuronic acid ratios on glyceollin induction and accumulation in soybeans. J Food Sci Technol 2018, 55(5), 1850-8.

Alginate oligosaccharides (AOs) are linear oligosaccharides with alternating sequences of mannuronicacid (M) and guluronic acid (G) residues. AOs can be used as a safe elicitor to induce glyceollins, which have many human health benefits, in soybean seeds. In this research, four AO fractions with different chemical structures and molecular weights were separated, purified, and then characterized by NMR spectroscopy and ESI–MS. With a 4,5-unsaturated hexuronic acid residue ($∆$) at the non-reducing terminus, the structures of these four AO fractions were $∆$G, $∆$MG, $∆$GMG and $∆$MGGG, which exhibited glyceollin-inducing activities of 1.2339, 0.3472, 0.6494 and 1.0611 (mg/g dry weight) in soybean seeds, respectively. The results demonstrated that a larger molecular weight or a higher G/M ratio might correlate with a higher glyceollin-inducing activity. Moreover, the alginate disaccharide $∆$G could be introduced as relatively safe and efficient elicitor of high glyceollin content in soybeans.

4 illus, 2 tables, 38 ref

027375   GUNASINGHE M A, KIM S M (Marine Food Science and Technology Dep, Gangneung-Wonju National Univ, Gangneung 25457, Republic of Korea, Email: smkim@gwnu.ac.kr) : Antioxidant and antidiabetic activities of vanadium binding proteins purified from the sea squirt Halocynthia roretzi. J Food Sci Technol 2018, 55(5), 1840-9.

Sea squirts accumulate vanadium compounds with potent antidiabetic activity, which are involved inimmune defense. In this study, vanadium concentrations of fresh blood plasma, intestine, and muscle of the sea squirt Halocynthia roretzi were 6.3, 3.7 and 2.1 mg/kg respectively. Two vanadium binding proteins (VBPs) from blood plasma and intestine were purified through (NH₄)₂SO₄  precipitation, and DEAE-Sepharose ion exchange and Sephacryl S-200 HR gel filtration chromatography, in that order. The purity and yield of the intestine and blood plasma vanadium binding proteins, VBP_intestine and VBP_{blood plasma}, were 13.4 folds and 7.1 %, and 20.9 folds and 6.8 %, respectively. There were two protein bands on the sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) with molecular weights of 24.3and 68.8 kDa and one with 96.7 kDa on the native-PAGE of VBP_{blood plasma}, whereas only one protein band of VBP_intestine on the SDS-PAGE with 26.5 kDa. Antioxidantactivities of  VBPs were lower than that of ascorbic acid.Both VBPs exerted strong inhibitory activity against Saccharomyces cerevisiae and mild against Bacillus stearothermophilus and rat intestinal α-glucosidase. IC₅₀ values of VBP_intestine and VBP_{blood plasma} against S.cerevisiae $\alpha$-glucosidase were 28.34 and 12.60 µg/ml,respectively. The K_m, V_max, k_cat, and k_cat/K_m values of VBP_intestine and VBP_{blood plasma} were 4.29, 0.036, 6.58 and 1.53 $\times$ 10³, and 7.63 mM, 0.057 mM/min, 10.41 s^-1 and 1.36 $\times$ 10³ (M sec)^-1, respectively. There was a synergistic interaction between VBP_{blood plasma} and VBP_intestine on rat intestinal α-glucosidase inhibitory activity.

3 illus, 3 tables, 34 ref

027374   LODH J, KHAMRU K, PRASAD W G (ICAR-National Dairy Research Institute, Haryana- 132 001, Email: writdhama_3993@rediffmail.com) : Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by central composite rotatable design. J Food Sci Technol 2018, 55(5), 1832-9.

Adverse health effects of synthetic anti-oxidants have necessitated the use of natural anti-oxidants in food products. However, their incorporation may result into undesirable changes in physico-chemical and sensory attributes of the product. Hence, the present investigation was undertaken to prepare anti-oxidant rich ghee using curcumin (yellow pigment found in turmeric) as the natural anti-oxidant. Effects of varying curcumin levels (160–350 ppm), heating temperature (110–120$°$C) and duration (16–22 min) on anti-oxidant, chemical and sensory attributes of ghee were studied. Increasing level of curcumin significantly increased the DPPH free radical scavenging activity and decreased the amount of conjugated dienes formation. Increasing heating time and temperature significantly decreased the anti-oxidant activity in ghee, but their combination significantly increased the activity. Increase in curcumin level and heating temperature improved the sensory attributes of ghee, but longer duration of heating decreased the same. Optimization using Central Composite Rotatable Design yielded 350 ppm of curcumin and heat treatment of 115$°$C for 17.89 min for most acceptable, anti-oxidant rich ghee with a desirability value of 0.966. The model developed was found to predict the product characteristics adequately.

2 illus, 4 tables, 37 ref

027373   IZQUIERDO-CANAS P M, LOPEZ-MARTIN R, GARCIA-ROMERO E, GONZALEZ-ARENZANA L , MINGUEZ-SANZ S, CHATONNET P, PALACIOS-GARCIA A, PUIG-PUJOL A (Instituto Regional de Investigacion y Desarrollo Agroalimentario y For, Ciudad Real, Spain, Email: pmizquierdo@jccm.es) : Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine. J Food Sci Technol 2018, 55(5), 1823-31.

In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO₂ for the control of spoilage microorganisms in the wine making process. The results showed that KAgC at a dose of 1 g/Lprovided effective control against the development of B. bruxellensis and acetic acid bacteria. In wines artificially contaminated with an initial population of B. bruxellensis at 10⁴ CFU/mL, a concentration proven to produce off flavors in wine, only residual populations of the contaminating yeast remained after 24 days of contact with the additive. Populations of acetic bacteria inoculated into wine at concentrations of 10² and 10⁴ CFU/mL were reduced to negligible levels after 72 h of treatment with KAgC. The antimicrobial effect of KAgC against B. bruxellensis and acetic bacteria was also demonstrated in a wine naturally contaminated by these microorganisms, decreasing their population in a similar way to a chitosan treatment. Related to this effect, wines with KAgC showed lower concentrations of acetic acid and 4-ethyl phenol than wines without KAgC. The silver concentration from KAgC that remained in the finished wines was below the legal limits. These results demonstrated the effectiveness of KAgC to reduce spoilage microorganisms in wine making.

3 illus, 2 tables, 32 ref

027372   JU W T, KWON O C, KIM H B, SUNG G B, KIM H W, KIM Y S (National Academy of Agricultural Sciences, Wanju-gun 565-851, Republic of Korea, Email: kaiko0214@korea.kr) : Qualitative and quantitative analysis of flavonoids from 12 species of Korean mulberry leaves. J Food Sci Technol 2018, 55(5), 1789-96.

The total flavonoids in leaves of 12 varieties of Korean mulberry (Morus alba L.) were determined. Seventeen flavonoids were isolated and analyzed using ultra-performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC–DAD–QTOF/MS). To determine the flavonoid contents, HPLC analysis was performed on these 17 flavonoids. The total flavonoid contents of the 12 varieties of mulberry leaves ranged from 748.5 to 1297.9 mg, with the highest obtained from the Cheong Su variety (1297.9 ± 112.0 mg). Among the 17 flavonoids analyzed, quercetin 3-O-rutinoside (rutin) and quercetin 3-O-glucoside (isoquercitrin) had highest contents in the Cheong Su variety. Furthermore, the Dae Dang Sang variety gave the highest quercetin 3-O-rutinoside (rutin) content among the mulberry leaves investigated, at 425.5 ± 45.9 mg. Major flavonols from Dae Dang Sang were detected by UPLC–DAD–QTOF/MS. A total of 17 flavonoid compound peaks were identified in the analysis time range of 5–40 min, all of which were kaempferol and quercetin glycosides. Seven of the 17 compounds identified in mulberry leaves were unknown.

3 illus, 2 tables, 30 ref

027371   WIDJANARKO S B, AMALIA Q, HERMANTO M B, MUBAROK A Z (Agricultural Product Technology Dep, Brawijaya Univ, Malang 65145, Indonesia, Email: simonbw@ub.ac.id) : Evaluation of the effect of yellow konjac flour-j-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology. J Food Sci Technol 2018, 55(5), 1781-88.

In the present study, the effect of two independent variables, yellow konjac flour-K-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of restructured meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color ($°$hue) of the restructured meat products. The second order regression models with high R² value were significantly fitted to predict the changes in hardness, WHC and color. The results showed that the predicted optimum formula of restructured meat were the addition of KFC mixed gels at 10.21 % and RKR extracts at 6.11 %. The experiments results validate these optimum formula and found to be not statistically different at 5 % level. Thus, the RSM was successfully employed and can be used to optimize the formulation of restructured meat.

1 illus, 4 tables, 35 ref

027370   SARKAR D, ANKOLEKAR C, GREENE D, SHETTY K (Food Sciences Dep, Massachusetts Univ, MA 01003, USA, Email: kalidas.shetty@ndsu.edu) : Natural preservatives for superficial scald reduction and enhancement of protective phenolic-linked antioxidant responses in apple during post-harvest storage. J Food Sci Technol 2018, 55(5), 1767-80.

Superficial scald during post-harvest storage is a serious problem for long-term preservation and shelf-life of some apple and pear cultivars. Development of superficial scald and related physiological disorders such as enzymatic and non-enzymatic browning are associated in part with oxidative breakdown and redox imbalance. Therefore, targeting natural antioxidants from food-grade sources as post-harvest treatment to reduce superficial scald has merit. Such natural antioxidants can potentially counter oxidation-linked damages associated with superficial scald through stimulation of antioxidant enzyme responses and biosynthesis of less-oxidized phenolics involving protective redox-linked pathway such as proline-associated pentose phosphate pathway. Based on this rationale, bioprocessed food-grade oregano extract (OX) and soluble chitosan oligosaccharide (COS) were targeted as postharvest treatment (2 and 4 g L^-1) and were compared with diphenylamine (DPA) (1 and 2 g L^-1) to reduce superficial scald and to improve protective phenolic-linked antioxidant responses in ‘‘Cortland’’ cultivar stored at 4 $°$C for 15 weeks. Overall, significant reduction of superficial scald and conjugated triene was observed with DPA and OX (2 g L^-1) post-harvest treatments. Furthermore, stimulation of antioxidant enzyme responses such as increases in superoxide dismutase and guaiacol peroxidase activity was also observed, but was more evident with DPA and COS treatment. Overall, results of this study indicated that critical balance of less-oxidized phenolics and antioxidant enzymes and associated anabolic PPP-linked redox regulation is essential for improving post-harvest preservation and reduction of superficial scald in apple.

4 illus, 2 tables, 36 ref

027369   RAFIQ A, SHARMA S, SINGH B (Sher-e-kashmir Univ of Agricultural Science and Technology- Kashmir, Anantnag, Jammu and Kashmir, Email: aasima20@gmail.com) : Effect of pregelatination on rheology, cooking and antioxidant activity of pasta. J Food Sci Technol 2018, 55(5), 1756-66.

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta.The effects of extrusion parameters feed moisture (28 and 32 %), barrel temperature (60–105$°$C) and screw speed (100–200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

3 illus, 5 tables, 41 ref

027368   GORAYA R K, BAJWA U (Food Science and Technology Dep, Punjab Agricultural Univ, Punjab- 141 004, Email: ushabajwa@rediffmail.com) : Intransience of functional components and distinctive properties of amla (Indian gooseberry) ice cream during short-term storage. J Food Sci Technol 2018, 55(5), 1746-55.

Inclusion of processed amla have been found toenhance the functional properties and nutritional value ofice cream by augmenting the fiber content, total phenols,tannins, ascorbic acid and antioxidant activity. The present investigation assessed the changes in these constituents, color values (L, a* and b*), melting rate, sensory scoresand microbiological quality of ice cream containing amla shreds, pulp, preserve, candy and powder during 60 days storage at - 18 to - 20 $°$C. The total solids increased slightly whereas the antioxidant activity, total phenols, ascorbic acid and tannins decreased on storage. The L values declined whereas a* and b* values amplified, the rate of change being highest in candy containing sample followed by preserve. The first drip time of all the samples increased whereas melting rate decreased. The overall acceptability scores declined non significantly. Standard plate count of all the ice cream samples decreased significantly whereas yeast and molds were not detected throughout the storage. The psychrophiles were not spotted up to 30 days, thereafter, a small increase was observed.

2 illus, 4 tables, 36 ref

027367   GOWDA A , SHARMA V, GOYAL A, SINGH A K, ARORA S (National Dairy Research Institute, Haryana- 132 001, Email: vishk12000@yahoo.com) : Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules. J Food Sci Technol 2018, 55(5), 1705-15.

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of $\mathrm{\alpha }$-linolenic acid(ALA, $\mathrm{\omega }$-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5 %) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74–21.38 % decrease in ALA content infortified ice creams after 120 days. A serving of 100 g offreshly prepared functional ice cream was able to meet$~$ 45 % of the RDA (1.4 g ALA/day), which reduced to 35.37–36.56 % on the end of storage i.e. 120 days. Overall,it can be concluded that MFOP was oxidative stable in icecream throughout the storage, which could be fortified successfully at 4 % (w/w) level.

2 illus, 4 tables, 38 ref

027366   MAJDINASAB M, HOSSEINI S M H, SEPIDNAME M, NEGAHDARIFAR M, LI P (Food Science and Technology Dep, Shiraz Univ, Shiraz 71441-65186, Iran, Email: majdinasab@shirazu.ac.ir) : Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage. J Food Sci Technol 2018, 55(5), 1695-1704.

Alginate is a non-toxic, renewable, and linearcopolymer obtained from the brown algae Laminaria digitata that can be easily shaped into beads. Its good gelforming properties have made it useful for entrapping food and pharmaceutical ingredients. In this study, alginatebeads were used in a novel application as a colorimetricsensor in food intelligent packaging. Colorimetric sensorwas developed through entrapping red cabbage extract as apH indicator in alginate beads. The pH indicator beadswere used in rainbow trout packaging for monitoring filletsspoilage. Color change of beads during fish storage wasmeasured using the CIELab method. The alginate beadcolorimetric sensor is validated by measuring total volatilebasic nitrogen (TVB-N) levels and microbial populationsin fish samples. Moreover, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated during storage. Results indicated that increasing thebacterial population during storage and production of proteolytic enzymes resulted in protein degradation, accumulation of volatile amine compounds, increase in the pHand finally color change of alginate beads. The values ofTVB-N, pH, PV and TBARS increased with time of storage. The results of TVB-N and microbial growth were inaccordance with color change of beads and CIELab data.Therefore, the proposed system enjoys a high sensitivity topH variations and is capable of monitoring the spoilage offish or other protein-rich products through its wide range ofcolor changes. The alginate beads containing the red cabbage extract can, thus, be used as a low-cost colorimetricsensor for intelligent packaging applications.

4 illus, 2 tables, 37 ref

027365   KUMAR B R, ANUPAM A, MANCHIKANTI P, RAMESHBABU A P, DASGUPTA S, DHARA S (Indian Institute of Technology Kharagpur, West Bengal- 721 302, Email: padmavati@gmail.com) : Identification and characterization of bioactive phenolic constituents, anti-proliferative, and anti-angiogenic activity of stem extracts of Basella alba and rubra. J Food Sci Technol 2018, 55(5), 1675-84.

Basella is an important green leafy vegetable species of Chenopodiaceae family and is known forits medicinal properties. Hydroxy-benzoic acids, hydroxycinnamic acids and flavones groups were identified and characterized from the aqueous stem extracts of B. alba and B. rubra species. Higher values of phenolics as well as antioxidant activity were noted from B. alba species extracts. The evaluation of the cytoxicity of these extracts on A431 (epidermoid carcinoma), Hep G2 (hepatocellularcarcinoma) and MG 63 (osteosarcoma) cells indicated antiproliferative activity against all the cell lines. B. alba extract showed higher anti-proliferative activity (37.95–84.86 %). Chick embryo chorioallantoic membrane(CAM) assay revealed inhibition of neo-vessels formation. Significant suppression was found with extracts of B. alba at 7 mg/ml compared to that of B. rubra. This is the first study to report the anti-angiogenic activity of Basella species. These studies indicate that Basella sps can be used as a source of natural antioxidants and can be of high significance in pharmaceutical and nutraceutical industries.

4 illus, 1 table, 35 ref

027364   SILVA M B, PEREZ V H, PEREIRA N R, SILVEIRA T D C, SILVA N R F D, ANDRADE C M D, SAMPAIO R M (Food Technology Dep, State Univ of the Northern of Rio de Janeiro, Rio de Janeiro- 28013 602, Email: victorhaberperez@gmail.com) : Drying kinetic of tucum fruits (Astrocaryum aculeatum Meyer): Physicochemical and functional properties characterization. J Food Sci Technol 2018, 55(5), 1656-66.

The aim of the present study was to assess the drying kinetic of tucum fruits (epicarp and mesocarp) Astrocaryum aculeatum Meyer at three different temperatures (50, 60, and 70 $°$C). The physicochemical characterization, water activity, moisture content, including bcarotene and vitamin C content in-natura and dried fruitswere analyzed. The fruit fractions presented high b-carotene, protein and lipid levels. Fatty acid profile show  edoleic acid as the major fatty acid. Different mathematical models were computed to assess the drying process. The Page model was observed to be the best to describe the drying kinetic with the highest correlation coefficient (R²)0.99 and the least Chi squared ($\mathrm{\chi }$²) close to 105 at the studied temperatures. The drying process reduced water activity to desirable levels in all trials and b-caroteneretentions after drying remained at satisfactory levels, fact that resulted in minimum value of 63 % and approximately 94 % in some cases. Vitamin C retention was comparatively more around 20–40 % compared to control.

2 illus, 4 tables, 37 ref

027363   NURILMALA M, USHIO H, WATABE S, OCHIAI Y (Aquatic Product Technology Dep, Bogor Agricultural Univ, Bogor, Indonesia, Email: mnurilmala@ipb.ac.id) : A streamlined isolation method and the autoxidation profiles of tuna myoglobin. J Food Sci Technol 2018, 55(5), 1641-7.

Determination of the redox state of myoglobin (Mb) gives useful information for evaluating the quality of tuna meat. To attain this purpose, a fast streamlined method has been established basically based on preparative native gel electrophoresis to isolate Mb from the dark muscle of Pacific bluefin tuna. Crude Mb fraction was prepared from dark muscle by ammonium sulfate saturation fractionation and subsequently Mb was purified by preparative native gel electrophoresis under the isoelectric pH of the Mb, resulting in absorption (or trapping) of all the contaminating proteins in the gel. Purified Mb was converted to oxy form with a trace amount of sodium hydrosulfite, and subsequently dialyzed against 50 mM sodium citrate (pH 5.6) or 50 mM sodium phosphate (pH 6.5). The purified tuna Mb was examined for the temperature and pH dependencies of autoxidation using horse Mb as a reference. Tuna Mb was oxidized 2.5–3 times faster than horse Mb irrespective of the pH conditions examined. The highest autoxidation rates both at 0 and 37 $°$C were observed at pH 5.6. These data were comparable to those obtained for Mbs isolated by conventional chromatographic methods.

5 illus, 30 ref

027362   ARUNMOZHIVARMAN K, ABRAHAM J J, RAO V A, PARTHIBAN M, BABU R N, EZHILVELAN S, VASANTHI C (Livestock Products Technology (Meat Science) Dep, Madras Veterinary Coll, Chennai- 600 007, Email: arunmozhivet@gmail.com) : A preliminary study on developing collagen sheet as biomaterial using acid soluble collagen extracted from chicken skin. J Env Bio-Sci 2018, 32(1), 45-7.

The objective of this research work is to extract collagen from the chicken skin and also make an attempt to develop a collagen based sheet as a biomaterial. Consumption of broiler meat level is always high when compared to beef, mutton and chevon because of low cost and no religious taboo in the society. This has lead to increase in slaughter rate and generation of large amount of by-products. In poultry meat retail shop the by-products wastes produced are mostly disposed of into water bodies, free lands which ultimately leads to environmental pollution. Hence in this study, the chicken skin was utilized to extract collagen using acetic acid solubilisation method. The extracted collagen was lyophilized, evaluated for its characteristic quality parameters and collagen sheet was prepared with addition of chitosanas biomaterial.

2 illus, 1 table, 9 ref

027419   NASROLLAHZADEH M, JAHANSHAHI M, YALDAGARD M, SALEHI M (Chemical Engineering Dep, Urmia Univ, Urmia, Iran, Email: m.yaldagard@urmia.ac.ir) : Synthesis, characterization and comparison of polythiophene-carbon nanocomposite materials as Pt electrocatalyst supports for fuel cell applications. Bull Mater Sci 2018, 41(3), 85.

A novel polymer–carbon (PTh–C) nanocomposites containing different percentages of polythiophene (10, 20 and 50 % (w/w)) and carbon (Vulcan XC-72) was prepared by a facile solution dispersion method and used to support platinum nanoparticles. The effect of using different percentages of polythiophene in nanocomposites and subsequently prepared electrocatalysts was investigated. The resultant electrocatalysts were extensively characterized by physical (X-ray diffraction (XRD) and transmission electron microscopy (TEM)) and electrochemical (cyclic voltammetry (CV)) techniques. The TEM results showed that the fine Pt nanoparticles prepared by ethylene glycol (EG) method were distributed on the surface of the 50 % PTh–C nanocomposites successfully. From the XRD patterns, the average size of dispersed Pt nanoparticles with the face-centered cubic (fcc) structure on 50 % PTh–C, 20 % PTh–C, 10 % PTh–C and carbon were about 4.9, 5.2, 5.4 and 6.1 nm, respectively. The conductivity of PTh–C with different percentages of pure PTh was compared with the conductivity of the corresponding support of pure PTh. It is observed that the conductivity of 50 % PTh–C nanocomposites is about 600 times higher than that of pure PTh. Finally, CV measurements of hydrogen and methanol oxidations indicated that Pt/50 % PTh–C had a higher electrochemical surface area and higher catalytic activity for methanol oxidation reaction compared to other electrocatalysts. These measurements showed that the Pt/50 % PTh–C electrocatalyst by the value of 3.85 had higher I_f /I_b ratio with respect to Pt/10 % PTh–C and Pt/20 % PTh–C by the values of 2.66 and 2.0, respectively.

6 illus, 2 tables, 42 ref