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You searched for: Journal name International journal of food science & technology Remove constraint Journal name: International journal of food science & technology Publication year rev 7981-2019 Remove constraint Publication year rev: 7981-2019 Source 2019 v.54 no.1 Remove constraint Source: 2019 v.54 no.1
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1. 1H NMR and Raman spectroscopy of oils and extracts obtained from organic and conventional goji berries: yield, fatty acids, carotenoids and biological activities

Author:
Alessandra Cristina Pedro; Fabiane Bach; Ana Paula Stafussa; Leociley Rocha Alencar Menezes; Andersson Barison; Giselle Maria Maciel; Charles Windson Isidoro Haminiuk
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 282-290
ISSN:
0950-5423
Subject:
Lycium barbarum; Raman spectroscopy; antimicrobial properties; antioxidants; fruits; linoleic acid; maceration; nuclear magnetic resonance spectroscopy; oils; zeaxanthin
Abstract:
... The yields of extraction, fatty acid and carotenoid compositions, antioxidant and antimicrobial activities of organic and conventional Lycium barbarum oils and extracts were investigated. Different methods were used in the extraction: Soxhlet, maceration and Bligh & Dyer. Sample characterization was performed by proton nuclear magnetic resonance and Raman spectroscopy. Soxhlet presented a higher y ...
DOI:
10.1111/ijfs.13976

2. Analytical method to detect adulteration of ground roasted coffee

Author:
Ha Yan Song; Hae Won Jang; Trishna Debnath; Kwang‐Geun Lee
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 256-262
ISSN:
0950-5423
Subject:
adulterated products; analytical methods; arabinose; barley; detection limit; galactose; glucose; mannose; mixing ratio; niacin; powders; quality control; rhamnose; rice; trigonelline; wheat; xylose
Abstract:
... In this work, an HPLC‐based detection method for identification of coffee powder adulterated with roasted barley, wheat and rice powders was developed by using various chemical indices such as monosaccharides (mannose, rhamnose, glucose, galactose, xylose and arabinose), trigonelline and nicotinic acid. As a quality assurance, the recovery efficiencies were 84.1%–90.2% for the monosaccharides, 113 ...
DOI:
10.1111/ijfs.13942

3. Antihyperuricemic effect of tuna protein hydrolysate and derived products after in vitro digestion or Maillard reaction on oteracil potassium‐induced hyperuricemia rats

Author:
Yang Liu; Jing Zou; Yaqi Zhao; Dongxiao Sun‐Waterhouse; Mouming Zhao; Guowan Su
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 263-270
ISSN:
0950-5423
Subject:
Maillard reaction; digesta; gastrointestinal system; gene expression; gene expression regulation; hyperuricemia; in vitro digestion; messenger RNA; protein hydrolysates; rats; tuna
Abstract:
... To investigate the effect of Maillard reaction (MR) and gastrointestinal digestion (GID) on the antihyperuricemic activity of tuna protein hydrolysate (TPH), hyperuricemia rats were treated with TPH, its MR products (TPH‐M) and gastrointestinal digesta (TPH‐D) in this work. Although the XO inhibitory activity of TPH‐M was higher than TPH, TPH‐M exhibited even lower serum‐uric‐acid‐lowering activit ...
DOI:
10.1111/ijfs.13970

4. Boarfish (Capros aper) protein hydrolysate has potent insulinotropic and GLP‐1 secretory activity in vitro and acute glucose lowering effects in mice

Author:
Vadivel Parthsarathy; Christopher M. McLaughlin; Padraigin A. Harnedy; Philip J. Allsopp; William Crowe; Emeir M. McSorley; Richard J. FitzGerald; Finbarr P. M. O'Harte
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 271-281
ISSN:
0950-5423
Subject:
Capros aper; body weight; cultured cells; dose response; gastrointestinal system; glucagon-like peptide 1; glucose; glucose tolerance; glucose tolerance tests; in vitro digestion; inhibitory concentration 50; insulin; insulin secretion; mice; muscle protein; protein hydrolysates; subtilisin
Abstract:
... The anti‐diabetic actions of a boarfish protein hydrolysate (BPH) were investigated in cultured cells and mice. A boarfish (Capros aper) muscle protein hydrolysate was generated using the enzymes Alcalase 2.4 L and Flavourzyme 500 L. Furthermore, the BPH was subjected to simulated gastrointestinal digestion (SGID). BPH and SGID samples (0.01–2.5 mg mL⁻¹) were tested in vitro for DPP‐IV inhibition ...
DOI:
10.1111/ijfs.13975

5. Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam‐mat drying

Author:
Julaisa Scarpin Guazi; Ellen Silva Lago‐Vanzela; Ana Carolina Conti‐Silva
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 54-61
ISSN:
0950-5423
Subject:
bananas; beverages; cold; color; drying; fruits; odors; strawberries; sweetness; viscosity; water; whole milk
Abstract:
... Dehydrated products from strawberry and banana pulps were obtained through foam‐mat drying and subsequently used for production and evaluation of smoothies. For that, six smoothies were prepared, with different proportions of dehydrated strawberry and banana products (40–60%, 50–50% and 60–40%, respectively), each reconstituted in whole milk or cold water (w/v). Smoothies with 50–50% and 60–40% of ...
DOI:
10.1111/ijfs.13900

6. Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content

Author:
Elżbieta Rytel; Agnieszka Nemś; Anna Pęksa; Agnieszka Kita; Joanna Miedzianka; Agnieszka Tajner‐Czopek; Alicja Zofia Kucharska; Anna Sokół‐Łętowska; Karel Hamouz
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 92-101
ISSN:
0950-5423
Subject:
anthocyanins; color; cutting; discoloration; dyes; polyphenols; potatoes; tubers
Abstract:
... Despite variations in the content of polyphenols, the tested potato varieties with red and purple flesh contained similar amounts of anthocyanins. Potatoes of the red‐fleshed HBr variety were distinguished by a significant content of pelargonidin‐3‐feruloylrutinoside‐5‐glucoside, and those of the purple‐fleshed Vitelotte variety were characterised by a significant cyanidin‐3‐rutinoside content. Im ...
DOI:
10.1111/ijfs.13909

7. Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases

Author:
J. H. Chiang; S. M. Loveday; A. K. Hardacre; M. E. Parker
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 111-120
ISSN:
0950-5423
Subject:
beef; bromelains; enzymatic hydrolysis; enzyme kinetics; hydrolysates; molecular weight; peptides; viscosity
Abstract:
... This study reported the effects of enzymatic hydrolysis treatments on the physiochemical properties of beef bone extract using endo‐ and exoproteases. Each enzyme hydrolysis kinetics were studied using Michaelis–Menten model, and the ideal E/S ratio obtained for Protamex® (P), bromelain (B) and Flavourzyme® (F) was found to be 1.10%, 1.60% and 4.70% w/w, respectively. Seven hydrolysates were produ ...
DOI:
10.1111/ijfs.13911

8. Effects of particle size on physiochemical and in vitro digestion properties of durum wheat bran

Author:
Shahid Ahmed Junejo; Huihui Geng; Naifu Wang; Haisong Wang; Yuanyuan Ding; Yibin Zhou; Alam Rashid
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 221-230
ISSN:
0950-5423
Subject:
alpha-amylase; durum wheat; food industry; hydrolysis; in vitro digestibility; in vitro digestion; pH; pancreatin; particle size; pepsin; reducing sugars; soluble fiber; wheat bran
Abstract:
... In order to promote the potential health benefits of high fibre products, wheat bran is the main focus of the food industry. The physiochemical and in vitro digestion properties of wheat bran containing different particle size were investigated and compared against raw bran samples. Firstly, the bran sample containing superfine particles (11.63 μm) was hydrolyzed by the α‐amylase, pepsin, and panc ...
DOI:
10.1111/ijfs.13928

9. Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis) tropomyosin

Author:
Md Faisal; Todor Vasiljevic; Osaana N. Donkor
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 183-193
ISSN:
0950-5423
Subject:
Fenneropenaeus merguiensis; acid treatment; boiling; freezing; frying; gels; hydrochloric acid; methodology; molecular weight; pH; shrimp; storage temperature; storage time; tropomyosins
Abstract:
... Different processing techniques were assessed to attenuate the antigenicity of banana prawn tropomyosin (Fenneropenaeus merguiensis). Frying and boiling at different temperatures, acid treatment using different acids and storage at −20 °C up to 3 months were investigated. Untreated prawn sample was used as a control. Frying significantly increased antigenicity (6–8 times) in temperature‐dependent ...
DOI:
10.1111/ijfs.13922

10. Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

Author:
Claudia M. Asensio; Patricia R. Quiroga; Qingrong Huang; Valeria Nepote; Nelson R. Grosso
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 149-160
ISSN:
0950-5423
Subject:
Merluccius hubbsi; analysis of variance; docosahexaenoic acid; eicosapentaenoic acid; gas chromatography; hake; mass spectrometry; microbiological quality; nanoemulsions; oregano; oregano oil; shelf life; solid phase microextraction; total volatile basic nitrogen; volatile compounds
Abstract:
... Hake (Merluccius hubbsi) is the most important fish of Argentinean industry. The preservative effects of an oregano essential oil (EO) nanoemulsion (NE) on hake burgers (FB) during 15 days at 4 °C were studied. Fatty acids determined by gas chromatography coupled with mass spectrometry (CG‐MS), volatile compounds determined by solid phase microextraction (SPME) coupled with CG‐MS, total volatile b ...
DOI:
10.1111/ijfs.13919

11. Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review

Author:
Emma Armstrong; Rachel Jamieson; Judi Porter
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 291-299
ISSN:
0950-5423
Subject:
Internet; ascorbic acid; cooking; databases; foods; guidelines; health services; hospitals; longitudinal studies; meta-analysis; reference standards; scurvy; systematic review
Abstract:
... Recent cases of scurvy within health care have been reported internationally. One potential reason is vitamin C losses associated with food cooking methods. This review systematically synthesised the published literature to determine the extent that vitamin C in food is lost secondary to food cooking methods used in hospitals or care facilities. The review followed Preferred Reporting Items for Sy ...
DOI:
10.1111/ijfs.13979

12. Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate

Author:
Tolulope Joshua Ashaolu; Bandhita Saibandith; Chutha Takahashi Yupanqui; Santad Wichienchot
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 141-148
ISSN:
0950-5423
Subject:
Bifidobacterium; Lactobacillus; batch fermentation; branched chain fatty acids; digestive system; functional foods; functional properties; humans; intestinal microorganisms; markets; short chain fatty acids; soy protein hydrolysates; soy protein isolate
Abstract:
... Several functional properties have been attributed to soy protein hydrolysates (SPHs); however, their gut fermentation needs to be investigated. This study aimed to determine the effect of hypo‐allergic pepsin‐educed SPH on the growth of gut microbiota, SCFA and BCFA production in a pH‐controlled, stirred, batch culture fermentation system compared with commercial SPH and soy protein isolate (SPI) ...
DOI:
10.1111/ijfs.13916

13. Impact of processing parameters and post‐treatment on the shape accuracy of 3D‐printed baking dough

Author:
Fan Yang; Min Zhang; Zhongxiang Fang; Yaping Liu
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 68-74
ISSN:
0950-5423
Subject:
baking; dough; geometry; models; rheological properties
Abstract:
... Apart from the material compositions, processing parameters of a 3D printer also affect the modelling effect of printed samples. This paper presents the influence of processing parameters including filament diameter (2.10, 2.30, 2.50 mm), nozzle movement speed (20, 25, 30 mm/s), nozzle diameter (0.8, 1.5, 2.0 mm) and nozzle height (2.10, 2.40, 2.60 mm), as well as that of post‐process fast‐cooling ...
DOI:
10.1111/ijfs.13904

14. Improving antioxidant activity of black bean protein by hydrolysis with protease combinations

Author:
Jessika Gonçalves dos Santos Aguilar; Victor Granato Cason; Ruann Janser Soares de Castro
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 34-41
ISSN:
0950-5423
Subject:
antioxidant activity; antioxidants; black beans; hydrolysates; hydrolysis; molecular weight; peptides; protein hydrolysates; proteinases; ultrafiltration
Abstract:
... This study explored the use of a simplex centroid design to produce protein hydrolysates with antioxidant properties using Alcalase® 2.4L, Flavourzyme® 500L and Neutrase® 0.8L. Proteases kinetic parameters and the ultrafiltration of protein hydrolysates were also investigated. The highest antioxidant activity, in the studied conditions, was reached when the mixture of Alcalase® 2.4L and Flavourzym ...
DOI:
10.1111/ijfs.13898

15. Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating

Author:
Baris Karsli; Emre Caglak; Dapeng Li; Nancy K. Rubio; Marlene Janes; Witoon Prinyawiwatkul
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 25-33
ISSN:
0950-5423
Subject:
Escherichia coli; Listeria monocytogenes; Salmonella Typhimurium; Staphylococcus aureus; Vibrio cholerae; Vibrio parahaemolyticus; acetic acid; antibacterial properties; aspartic acid; bacteria; catfish; chitosan; coatings; fish fillets; food pathogens; molecular weight; storage temperature; water solubility
Abstract:
... Antibacterial activity of high molecular weight water‐soluble (HMWWS) chitosan (800 kDa) was investigated against four Gram‐negative (Escherichia coli, Salmonella typhimurium, Vibrio cholerae and Vibrio parahaemolyticus) and two Gram‐positive (Staphylococcus aureus and Listeria monocytogenes) bacteria. Catfish fillets were surface‐inoculated with these food‐borne pathogens and coated with chitosan ...
DOI:
10.1111/ijfs.13897
CHORUS:
10.1111/ijfs.13897
Chorus Open Access:
10.1111/ijfs.13897

16. Non‐thermal technologies and its current and future application in the food industry: a review

Author:
Zhi‐Hong Zhang; Lang‐Hong Wang; Xin‐An Zeng; Zhong Han; Charles S. Brennan
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 1-13
ISSN:
0950-5423
Subject:
food industry; food processing; foods; healthy diet; heat treatment; nutrient content; sensory properties; shelf life; temperature
Abstract:
... In recent years, consumers have been demanding convenient and healthy foods which have ‘fresh‐like’ characteristics while still being safe and a long shelf‐life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non‐thermal ...
DOI:
10.1111/ijfs.13903

17. Polyphenolic composition, antioxidant and antiproliferative effects of wild and cultivated blackberries (Rubus fruticosus L.) pomace

Author:
Miodrag Jazić; Zoran Kukrić; Jelena Vulić; Dragana Četojević‐Simin
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 194-201
ISSN:
0950-5423
Subject:
Rubus plicatus; adenocarcinoma; anthocyanins; antioxidant activity; antioxidants; blackberries; breasts; cell lines; flavonols; free radicals; functional foods; neoplasm cells; polyphenols; pomace; pomace extracts; uterine cervical neoplasms; value added
Abstract:
... The content of total polyphenolics, antioxidative capacity and antiproliferative activity were tested in wild and cultivated blackberry pomace. Wild blackberry pomace extract Tw2 showed the highest following contents: total polyphenolics (50.16 mg GAE g⁻¹ dw), flavonoids (7.73 mg Qc g⁻¹ dw), flavonols (6.63 mg Qc g⁻¹ dw) and total monomeric anthocyanins (13.40 mg Cy g⁻¹). Tw2 extract significantly ...
DOI:
10.1111/ijfs.13923

18. Preparation and characterisation of a novel agar oligosaccharide–iron (III) complex

Author:
Hong He; Fengping An; Hui Teng; Qun Huang; Hongbo Song
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 170-182
ISSN:
0950-5423
Subject:
Fourier transform infrared spectroscopy; Raman spectroscopy; X-ray diffraction; agar; ions; iron; iron deficiency anemia; nuclear magnetic resonance spectroscopy; nutrient deficiencies; oligosaccharides; pH; sugar content; temperature
Abstract:
... This study aimed to synthesise a complex of agar oligosaccharides (AOS) with ferric iron and to evaluate its physicochemical and structural characteristics. Based on single factor, Plackett–Burman and response surface optimal experiments of three factors at three levels, the optimised chelate conditions of the AOS‐iron (III) complex were mass ratio of AOS to iron ions of 4.5:1 g:g, reaction temper ...
DOI:
10.1111/ijfs.13921

19. Purification of peptide fraction with antioxidant activity from Moringa oleifera leaf hydrolysate and protective effect of its in vitro gastrointestinal digest on oxidatively damaged erythrocytes

Author:
Lianzhu Lin; Qiyuan Zhu; Mouming Zhao; Kun Zhao; Yuchen Tian; Yanqing Yang
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 84-91
ISSN:
0950-5423
Subject:
Moringa oleifera; adsorption; amino acids; antioxidant activity; antioxidants; chromatography; dipeptides; enzymatic hydrolysis; erythrocytes; ethanol; functional foods; gastrointestinal system; heat production; hydrolysates; hydrophobicity; ingredients; leaves; models; plant proteins; protective effect; tandem mass spectrometry
Abstract:
... Moringa oleifera leaf (MOL) is an excellent source of high‐quality plant protein. MOL hydrolysate (MOLH) was prepared by enzymatic hydrolysis and ethanol precipitation. The adsorption kinetics of SP‐207 resin for antioxidant peptides from MOLH were studied. The adsorption process for antioxidant peptides on SP‐207 was well described by the pseudo‐second‐order kinetics model. The adsorption was a m ...
DOI:
10.1111/ijfs.13907

20. The effect of acid‐deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream

Author:
Wenmeng He; Mohammed Abdalbasit A. Gasmalla; Ruijin Yang; Wei Zhao
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 42-53
ISSN:
0950-5423
Subject:
acetic acid; citric acid; consumer acceptance; consumer preferences; dried skim milk; factor analysis; flavor; ice cream; principal component analysis; prototypes; sensory evaluation; tartaric acid; texture; viscosity; wheat gluten
Abstract:
... The effect of wheat gluten (WG) modified by acetic acid, tartaric acid and citric acid on sensory profile and consumer acceptance of ice cream was examined. A sensory profile of ice cream including six flavours and six textures descriptors was developed by quantitative descriptive analysis. Principal component analysis and confidence ellipse analysis results indicated that ice cream C2 (substituti ...
DOI:
10.1111/ijfs.13899