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1. Application of a sensory–instrumental tool to study apple texture characteristics shaped by altitude and time of harvest

Author:
Charles, Mathilde; Corollaro, Maria Laura; Manfrini, Luigi; Endrizzi, Isabella; Aprea, Eugenio; Zanella, Angelo; Corelli Grappadelli, Luca; Gasperi, Flavia
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1095-1104
ISSN:
0022-5142
Subject:
advertising; altitude; apples; climatic factors; fruit quality; harvest date; humans; intercellular spaces; ripening; sensory properties; texture; titratable acidity; total soluble solids; Austria
Abstract:
... BACKGROUND: Texture is important in the preferences of apple consumers. Of the pre‐harvest factors affecting fruit quality and especially texture, altitude and subsequent climatic conditions are crucial, determining differences in the physiological mechanisms of fruit growth, ripening stage and chemical composition, as demonstrated by several studies. This work applies a detailed sensory‐instrumen ...
DOI:
10.1002/jsfa.8560

2. Assessment of the potential of the multi‐enzyme producer Bacillus amyloliquefaciens US573 as alternative feed additive

Author:
Farhat‐Khemakhem, Ameny; Blibech, Monia; Boukhris, Ines; Makni, Mohamed; Chouayekh, Hichem
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1208-1215
ISSN:
0022-5142
Subject:
Bacillus amyloliquefaciens; absorption; adhesion; amylases; antibiotics; antinutritional factors; beta-glucanase; bile resistance; biofilm; cattle; chickens; diet; dry matter digestibility; enterocytes; enzyme activity; feed additives; grain yield; growth promotion; neutralization; nutrients; phytases; poultry industry; probiotics; salt tolerance; secretion; thermal stability; vegetative cells; wheat; xylanases
Abstract:
... BACKGROUND: Recently, probiotics have increasingly been used as feed additives in poultry diets as an alternative to antibiotic growth promoters fostering resistance development. RESULTS: This study was aimed at assessing the potential of Bacillus amyloliquefaciens US573 as a direct‐fed microbial. The US573 strain was found to be free of harmful enzymatic activities and sensitive to antibiotics. I ...
DOI:
10.1002/jsfa.8574

3. Balanced N and C input recommendations for rain‐fed maize production in northern China based on N balances and grain yields

Author:
Wang, Xiaobin; Cai, Dianxiong; Zhao, Quansheng; Xie, Xiaohong; Hoogmoed, Willem B; Oenema, Oene
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 872-883
ISSN:
0022-5142
Subject:
cattle manure; corn stover; dryland farming; field experimentation; grain yield; nitrogen; nutrient use efficiency; soil; soil fertility; soil organic carbon; China
Abstract:
... BACKGROUND: This study aimed to assess longer‐term (1993–2009) effects of combined applications of fertiliser, maize stover, and cattle manure on maize yields, partial nitrogen (N) and carbon (C) balances, and water and N‐use efficiencies, to guide N and C input recommendations for rain‐fed maize production in northern China. RESULTS: The field trial, with three factors at five levels and 12 treat ...
DOI:
10.1002/jsfa.8531

4. Biological, medicinal and toxicological significance of Eucalyptus leaf essential oil: a review

Author:
Dhakad, Ashok K; Pandey, Vijay V; Beg, Sobia; Rawat, Janhvi M; Singh, Avtar
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 833-848
ISSN:
0022-5142
Subject:
Eucalyptus; antioxidants; antiseptics; bioactive properties; cineole; cosmetics; drug therapy; essential oils; ingredients; insect repellents; leaves; medicine; oils; perfumes; plywood; pulp; soaps; wood
Abstract:
... The genus Eucalyptus L'Heritier comprises about 900 species, of which more than 300 species contain volatile essential oil in their leaves. About 20 species, within these, have a high content of 1,8‐cineole (more than 70%), commercially used for the production of essential oils in the pharmaceutical and cosmetic industries. However, Eucalyptus is extensively planted for pulp, plywood and solid woo ...
DOI:
10.1002/jsfa.8600

5. Chemical profile of pineapple cv. Vitória in different maturation stages using electrospray ionization mass spectrometry

Author:
Ogawa, Elizângela M; Costa, Helber B; Ventura, José A; Caetano, Luiz CS; Pinto, Fernanda E; Oliveira, Bruno G; Barroso, Maria Eduarda S; Scherer, Rodrigo; Endringer, Denise C; Romão, Wanderson
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1105-1116
ISSN:
0022-5142
Subject:
color; electrospray ionization mass spectrometry; energy content; fruit peels; ions; maturity stage; nutritive value; organic acids and salts; pineapples; polyphenols; quantitative analysis; secondary metabolites; sugars; titratable acidity; total soluble solids
Abstract:
... BACKGROUND: Pineapple is the fruit of Ananas comosus var. comosus plant, being cultivated in tropical areas and has high energy content and nutritional value. Herein, 30 samples of pineapple cv. Vitória were analyzed as a function of the maturation stage (0–5) and their physico‐chemical parameters monitored. In addition, negative‐ion mode electrospray ionization mass spectrometry [ESI(−)FT‐ICR MS] ...
DOI:
10.1002/jsfa.8561

6. Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes

Author:
Yu, Yuan; Bai, Jinhe; Chen, Chunxian; Plotto, Anne; Baldwin, Elizabeth A; Gmitter, Frederick G
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1124-1131
ISSN:
0022-5142
Subject:
Citrus aurantium; Citrus clementina; Citrus limonia; Citrus reticulata; Citrus sinensis; Citrus unshiu; Satsuma; breeding programs; citrus juices; clementines; cluster analysis; flavor; gas chromatography-mass spectrometry; genotype; marker-assisted selection; odors; oranges; satsumas; volatile compounds
Abstract:
... BACKGROUND: Citrus fruit flavor is an important attribute prioritized in variety improvement. The present study compared juice volatiles compositions from 13 selected citrus genotypes, including six mandarins (Citrus reticulata), three sour oranges (Citrus aurantium), one blood orange (Citrus sinensis), one lime (Citrus limonia), one Clementine (Citrus clementina) and one satsuma (Citrus unshiu). ...
DOI:
10.1002/jsfa.8563

7. Comparative efficacy of Bentonite clay, activated charcoal and Trichosporon mycotoxinivorans in regulating the feed‐to‐tissue transfer of mycotoxins

Author:
Bhatti, Sheraz Ahmed; Khan, Muhammad Zargham; Hassan, Zahoor Ul; Saleemi, Muhammad Kashif; Saqib, Muhammad; Khatoon, Aisha; Akhter, Masood
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 884-890
ISSN:
0022-5142
Subject:
Trichosporon; aflatoxin B1; animal products; bentonite; birds; byproducts; charcoal; clay; diet; dose response; feed industry; feeds; high performance liquid chromatography; liver; ochratoxin A; yeasts
Abstract:
... BACKGROUND: Mycotoxins contamination in animal products and by‐products is a persistent threat to the food and feed industry. The present study was designed to evaluate the comparative inhibitory effects of Bentonite (BN), activated charcoal (AC) and a newly discovered yeast, Trichosporon mycotoxinivorans (TM), against feed‐to‐tissue transfer of mycotoxins. RESULTS: A dose dependent increase as de ...
DOI:
10.1002/jsfa.8533

8. Comparative study of submerged and surface culture acetification process for orange vinegar

Author:
Cejudo‐Bastante, Cristina; Durán‐Guerrero, Enrique; García‐Barroso, Carmelo; Castro‐Mejías, Remedios
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1052-1060
ISSN:
0022-5142
Subject:
alpha-terpineol; apigenin; decanoic acid; ferulic acid; multivariate analysis; nootkatone; polyphenols; principal component analysis; sensory evaluation; sensory properties; vinegars; volatile compounds
Abstract:
... BACKGROUND: The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE‐GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS: ...
DOI:
10.1002/jsfa.8554

9. Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats

Author:
Pérez‐Ramírez, Iza F; Becerril‐Ocampo, Laura J; Reynoso‐Camacho, Rosalía; Herrera, Mayra D; Guzmán‐Maldonado, S Horacio; Cruz‐Bravo, Raquel K
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 998-1007
ISSN:
0022-5142
Subject:
C-reactive protein; animal disease models; bean flour; beans; beta-sitosterol; bioactive compounds; blood glucose; blood serum; chlorogenic acid; cookies; diabetes; dietary fiber; functional foods; glycemic effect; insulin; lipemic effect; low density lipoprotein cholesterol; oats; oligosaccharides; protocatechuic acid; rats; rutin; triacylglycerols
Abstract:
... BACKGROUND: Common beans have been associated with anti‐diabetic effects, due to its high content of bioactive compounds. Nevertheless, its consumption has decreased worldwide. Therefore, there is an increasing interest in the development of novel functional foods elaborated with common beans. The aim of this study was to evaluate the anti‐diabetic effect of oat–bean flour cookies, and to analyze ...
DOI:
10.1002/jsfa.8548

10. Development of blueberry liquor: influence of distillate, sweetener and fruit quantity

Author:
Caldeira, Ilda; Lopes, Daniel; Delgado, Teresa; Canas, Sara; Anjos, Ofélia
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1088-1094
ISSN:
0022-5142
Subject:
acetaldehyde; acidity; blueberries; color; grape pomace; honey; methanol; pH; reducing sugars; sensory evaluation; sensory properties; total soluble solids; volatile compounds; white sugar; wines
Abstract:
... BACKGROUND: In this work different formulations of blueberry liquor were tested and characterised based on their physico‐chemical and sensory characteristics. RESULTS: Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble sol ...
DOI:
10.1002/jsfa.8559

11. Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers

Author:
Zhang, Cheng; Yang, Lei; Zhao, Xiaohui; Chen, Xingyong; Wang, Li; Geng, Zhaoyu
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1216-1221
ISSN:
0022-5142
Subject:
antioxidant activity; biogenesis; catalase; chickens; citrate (si)-synthase; diet; drip loss; enzyme activity; feed additives; lactic acid; males; malondialdehyde; meat quality; messenger RNA; mitochondria; muscles; peroxisome proliferator-activated receptors; polyphenols; resveratrol
Abstract:
... BACKGROUND: The naturally occurring polyphenol resveratrol has been acknowledged with many beneficial biological effects. The aim of this study was to evaluate the influence of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers. One hundred and eighty 21‐day‐old male Cobb broilers were randomly assigned to two groups and fed ...
DOI:
10.1002/jsfa.8576

12. Effects of alternative cropping systems on globe artichoke qualitative traits

Author:
Spanu, Emanuela; Deligios, Paola A; Azara, Emanuela; Delogu, Giovanna; Ledda, Luigi
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1079-1087
ISSN:
0022-5142
Subject:
Fabaceae; acids; artichokes; basins; cauliflower; cover crops; cropping systems; green beans; growing season; iron; mineral content; nitrogen fertilizers; polyphenols; sustainable agriculture
Abstract:
... BACKGROUND: Traditionally, globe artichoke cultivation in the Mediterranean basin is based on monoculture and on use of high amounts of nitrogen fertiliser. This raises issues regarding its compatibility with sustainable agriculture. We studied the effect of one typical conventional (CONV) and two alternative cropping systems [globe artichoke in sequence with French bean (NCV1), or in biannual rot ...
DOI:
10.1002/jsfa.8558

13. Effects of correcting in situ ruminal microbial colonization of feed particles on the relationship between ruminally undegraded and intestinally digested crude protein in concentrate feeds

Author:
González, Javier; Mouhbi, Rabiaa; Guevara‐González, Jesús Alberto; Arroyo, José María
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 891-895
ISSN:
0022-5142
Subject:
analysis of covariance; cannulas; crude protein; digestibility; duodenum; feeds; industrial byproducts; labeling techniques; microbial colonization; microbial contamination; prediction; rumen; stable isotopes; wethers
Abstract:
... BACKGROUND: In situ estimates of ruminally undegraded protein (RUP) and intestinally digested protein (IDP) of ten concentrates, uncorrected or corrected for the ruminal microbial colonization, were used to examine the effects of this correction on the relationship between IDP and RUP values. Both variables were established for three rumen and duodenum cannulated wethers using ¹⁵N labeling‐techniq ...
DOI:
10.1002/jsfa.8534

14. Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch

Author:
Gu, Xiaotian; Huang, Tianqi; Ding, Mengqiu; Lu, Weiping; Lu, Dalei
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1008-1015
ISSN:
0022-5142
Subject:
Zea mays; acute exposure; amylopectin; binding capacity; corn starch; crystal structure; enthalpy; filling period; gelatinization; gelatinization temperature; heat stress; iodine; pasting properties; pollination; retrogradation; starch granules; swelling (materials); viscosity; waxy corn; China
Abstract:
... BACKGROUND: Waxy maize (Zea mays L. sinensis Kulesh) suffers short‐term exposure to high temperature during grain filling in southern China. The effects of such exposure are poorly understood. RESULTS: Starch granule size was increased by 5 days' short‐term heat stress (35.0 °C) and the increase was higher when the stress was introduced early. Heat stress increased the iodine binding capacity of s ...
DOI:
10.1002/jsfa.8549

15. Effects of simple rain‐shelter cultivation on fatty acid and amino acid accumulation in ‘Chardonnay’ grape berries

Author:
Meng, Nan; Ren, Zhi‐Yuan; Yang, Xiao‐Fan; Pan, Qiu‐Hong
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1222-1231
ISSN:
0022-5142
Subject:
Vitis vinifera; alcohols; cysteine; esters; fermentation; isoleucine; nutrition; ornithine; palmitoleic acid; tyrosine; viticulture; volatile compounds; wine grapes; yeasts
Abstract:
... BACKGROUND: Fatty acids and amino acids are the precursors of aliphatic and aromatic volatile compounds, higher alcohols and esters. They are also nutrition for yeast metabolism during fermentation. However, few reports have been concerned about the effect of viticulture practices on the accumulation of fatty acids and amino acids in wine grapes. This study aimed to explore the accumulation of the ...
DOI:
10.1002/jsfa.8593

16. Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

Author:
Loudiyi, Mohammed; Karoui, Romdhane; Rutledge, Douglas N; Montel, Marie‐Christine; Rifa, Etienne; Aït‐Kaddour, Abderrahmane
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 963-975
ISSN:
0022-5142
Subject:
Maillard reaction products; cheese quality; cheeses; correlation; fluorescence; fluorescence emission spectroscopy; fluorescent dyes; functional properties; multivariate analysis; potassium chloride; rheological properties; sodium chloride; texture; tryptophan; vitamin A
Abstract:
... BACKGROUND: Reduction of NaCl content of cheeses has received considerable attention by research during the past decades because of its health effects. Nonetheless, NaCl reduction is a challenge since it plays an important role in cheese quality, such as structure, texture and functional properties. Several methods were used to evaluate the effect of NaCl on these attributes. In this study, Cantal ...
DOI:
10.1002/jsfa.8544

17. Fruit quality of sweet pepper as affected by foliar Ca applications to mitigate the supply of saline water under a climate change scenario

Author:
Piñero, María Carmen; Pérez‐Jiménez, Margarita; López‐Marín, Josefa; del Amor, Francisco M
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1071-1078
ISSN:
0022-5142
Subject:
calcium; carbon dioxide; climate; climate change; foliar application; free amino acids; fruit quality; manganese; protein content; saline water; salinity; sodium; sweet peppers; transpiration; vegetative growth; water uptake
Abstract:
... BACKGROUND: Sweet pepper fruit quality disorders have been related mainly to an unbalanced nutrient supply and non‐optimal growth conditions. Increases in the atmospheric CO₂ concentration ([CO₂]) have been associated with a reduction of transpiration, which can affect calcium (Ca) uptake as it is linked closely to water uptake. We investigated whether foliar application of Ca can counterbalance t ...
DOI:
10.1002/jsfa.8557

18. Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Author:
Huang, Tao; Tu, Zong‐Cai; Shangguan, Xinchen; Wang, Hui; Zhang, Nanhai; Zhang, Lu; Sha, Xiaomei
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1024-1032
ISSN:
0022-5142
Subject:
Citrus; absorbance; confocal laser scanning microscopy; crosslinking; fluorescence; functional foods; gel strength; gelatin; gelation; mechanical properties; melting point; particle size distribution; pectins; protein-glutamine gamma-glutamyltransferase; scales (integument); thermal properties
Abstract:
... BACKGROUND: Protein–polysaccharide complex coacervations have been considered extensively for the development of functional foods. The main problem of the complex coacervates is that they are highly unstable under different conditions and that cross‐linking is necessary to stabilize them. In this study, the effects of pectin at different concentrations on the gel and structural properties of fish ...
DOI:
10.1002/jsfa.8551

19. Graded replacement of maize grain with molassed sugar beet pulp modulated ruminal microbial community and fermentation profile in vitro

Author:
Münnich, Matthias; Khol‐Parisini, Annabella; Klevenhusen, Fenja; Metzler‐Zebeli, Barbara U; Zebeli, Qendrim
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 991-997
ISSN:
0022-5142
Subject:
Prevotella; acetates; ammonia; butyrates; cattle; corn; diet; energy; fermentation; methane production; microbial communities; neutral detergent fiber; propionic acid; quantitative polymerase chain reaction; rumen; rumen microorganisms; short chain fatty acids; sugar beet pulp
Abstract:
... BACKGROUND: Molassed sugar beet pulp (Bp) is a viable alternative to grains in cattle nutrition for reducing human edible energy input. Yet little is known about the effects of high inclusion rates of Bp on rumen microbiota. This study used an in vitro approach and the quantitative polymerase chain reaction technique to establish the effects of a graded replacement of maize grain (MG) by Bp on the ...
DOI:
10.1002/jsfa.8547

20. Identification and quantification of phenolic compounds in edible wild leafy vegetables by UHPLC/Orbitrap‐MS

Author:
Giambanelli, Elisa; Filippo D'Antuono, L; Romero‐González, Roberto; Garrido Frenich, Antonia
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 945-954
ISSN:
0022-5142
Subject:
Cichorium; Dipsacaceae; Knautia; Tragopogon pratensis; anthocyanins; apigenin; coumaric acids; cuisine; green leafy vegetables; health promotion; kaempferol; luteolin; mass spectrometry; quercetin; ultra-performance liquid chromatography
Abstract:
... BACKGROUND: A recent interest in edible wild leafy vegetables has been documented. Consumers often associate these species with health promotion. In this study, several wild species of the Asteraceae family and Knautia integrifolia (Dipsacaceae) were locally documented for their use in traditional cuisine and sampled from the wild. RESULTS: Phenolic compounds were identified and quantified by ultr ...
DOI:
10.1002/jsfa.8541