Journal of Food Science and Technology

Devi, Palanisamy; Vijayabharathi, Rajendran; Sathyabama, Sathyaseelan; Malleshi, Nagappa; Priyadarisini, Venkatesan

doi: 10.1007/s13197-011-0584-9pmid: 24876635

The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties. Hence, there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics. Finger millet (Eleusine coracana), one of the minor cereals, is known for several health benefits and some of the health benefits are attributed to its polyphenol and dietary fiber contents. It is an important staple food in India for people of low income groups. Nutritionally, its importance is well recognised because of its high content of calcium (0.38%), dietary fiber (18%) and phenolic compounds (0.3–3%). They are also recognized for their health beneficial effects, such as anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties. This review deals with the nature of polyphenols and dietary fiber of finger millet and their role with respect to the health benefits associated with millet.

Azene, Mulualem; Workneh, Tilahun; Woldetsadik, Kebede

doi: 10.1007/s13197-011-0607-6pmid: 24876636

This experiment was conducted to assess the effects of packaging materials and storage environments on shelf life of papaya fruit (Carica papaya L.). A factorial combination of five packaging materials and two storage environments using randomized complete block design with three replications were used. The papaya fruits were evaluated for weight loss, percentage marketability, firmness, total soluble solids, pH, titratable acidity, ascorbic acid, reducing sugar and total sugar content. The packaged and cooled fruits remained firmer than unpackaged and evaporatively cooled fruits. Higher chemical compositions were recorded in the control fruits stored under ambient conditions during the earlier times of storage. Packaging and cooling maintained the chemical quality of papaya fruits better than the control sample fruits towards the end of storage periods. The evaporatively cooled storage combined with packaging improved the shelf life of papaya fruits by more than two fold. The polyethylene bag packaging combined with evaporatively cooled storage maintained the superior quality of papaya fruit for a period of 21 days. This integrated agro-technology is recommended for postharvest loss reduction biotechnology in hot regions.

Mishra, Richa; Sharma, H.

doi: 10.1007/s13197-011-0602-ypmid: 24876639

The changes occurring in rice bran oil and its blend with sunflower oil during repeated frying cycles of dried and moist potato chips were monitored. The parameters assessed were: Colour, Refractive Index, SpecificGravity, Oryzanol Value, Free fatty acid, Iodine Value, Peroxide value, anisidine value, Saponification Value, trans fats and fatty acid composition. No significant changes (p≤0.05) were observed in the refractive index and specific gravity of rice bran oil, sunflower oil and their model blend. The colour of blended oil was lesser than RBO and the intensity of color increased after each frying cycle during the deep fat frying of moistened and dried potato chips. The oryzanol content and iodine value decreased with the frying cycles. The decrease in oryzanol value during the frying operation was more prominent in rice bran oil as compared to the blended oils. The increase in p-anisidine value was more in rice bran oil as compared to blended oil. No significant changes (P<0.05) in the myristic, palmitic and stearic acid composition was observed during the repeated deep fat frying cycles in both the rice bran oil and blended oils samples. The amount of unsaturated fatty acid decreased gradually during repeated deep fat frying cycles in both the oils. The trans fat increased with repeated deep fat frying cycles in both the rice bran and blended oils, when used to fry moistened and dried potato chips. Both the oil samples showed greater formation of trans fatty acids when the moistened potato chips were used during frying.

Guneser, Onur; Zorba, Murat

doi: 10.1007/s13197-011-0594-7pmid: 24876640

Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva’s production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20 °C, 30 °C, and 40 °C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in −a colour value of helva through the storage time at 20 °C and 30 °C, while there was an increase in that value at 40 °C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20 °C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.

Kelebek, Hasim; Selli, Serkan

doi: 10.1007/s13197-011-0606-7pmid: 24876641

This research was undertaken to determine the phenolic composition and antioxidant capacity of juices and wines obtained from Robinson, Fremont and Satsuma mandarins. High-performance liquid chromatography coupled with diode-array detection was used for identifying and quantifying phenolic compounds. The total amount of phenolic compounds ranged from 36.6 to 132.6 mg/L for the mandarin juice, and from 14.1 to 54.5 mg/L for the wines. In the juices and wines, the major hydroxybenzoic acid was vanillic acid; the major hydroxycinnamic acid was ferulic acid; and the major flavanone was hesperidin. The antioxidant activity was measured using the DPPH and ABTS radical scavenging assays, and the antioxidant capacity of mandarin juices was found to be higher than that of wines. Results of this study indicated that these mandarin wines had a composition similar to other beverages, thus demonstrating that these fruits have the potential to be used to produce fermented beverages.

Liu, Haiying; Zhao, Lu; Guo, Shidong; Xia, Yu; Zhou, Peng

doi: 10.1007/s13197-011-0599-2pmid: 24876642

Fish collagen is a biomacromolecule material and is usually used as a clarifying agent. However, fish collagen is not recyclable, and sedimentation usually occurs in the clarification process using fish collagen so that the filtration process is inevitable. This work aimed to provide a recyclable modified fish skin collagen film (MFCF) for adsorption of tannic acids. The collagen from channel catfish skin was extracted and used for preparation of the fish skin collagen film (FCF) and MFCF. The result indicated that the mechanical properties of MFCF were improved by addition of 2 ml/L glycerol, 6 ml/L polyvinyl alcohol (PVA) and 2 ml/L glutaraldehyde in 15 g/L collagen solution. As the most important property of adsorption material, the hydroscopicity of MFCF was only 54%, significantly lower than that of FCF (295%). Therefore, MFCF would not collapse in water. The infrared and thermal properties of MFCF were also investigated in this work. Results indicated that, in comparison to FCF, the physical and chemical properties of MFCF had been improved significantly. MFCF had higher shrink temperature (79.3 °C) and it did not collapse in distilled water at normal temperature. Furthermore, absorption and desorption properties of tannic acid were studied. MFCF showed good capability of absorption and desorption of tannic acid, which leaded to the suggestion that MFCF could have potential applications in adsorption material.

Xiao, Jianhui; Zhang, Hui

doi: 10.1007/s13197-011-0608-5pmid: 24876645

Different methods of defatting have a great impact on toxic, antinutritional and nutritive factors in the oilseed meals. In order to find the most suitable methods of defatting for Jatropha curcas seed meals, the Jatropha curcas L. seed meals, defatted by Soxhlet extraction and screw-press were characterized for their toxic, anti-nutritional and nutrient factors in this study. The toxins (phorbolesters, 3.1 and 2.9 mg/g) and some anti-nutritional factors (saponins, 2.9 and 2.6%; phytates, 11.1 and 11.6%) in meals obtained by the two defatting methods were present at high concentrations. However, the trypsin inhibitors activity (TIA) and lectin (2.7 mg/g and 1.5 mg/ml) in the screw-pressed meal were significantly lower, due to the high temperature (120 °C) used in this defatting process. From nutritional side, the values of crude protein (CP), buffer-soluble nitrogen, non-protein nitrogen, pepsin insoluble nitrogen, in vitro protein digestibility (IVPD), as well as essential amino acid index (EAAI), biological value (BV), nutritional index (NI) and protein-digestibility-corrected amino acid score (PDCAAS) of the meal obtained by Soxhlet extraction were better than the screw-pressed meal. However, taking practical application into account, from detoxification side, screw-pressed meal is better for detoxification.

Das, Sougata; Kumar, Naresh; Vishweswaraiah, Raghu; Haldar, Lopamudra; Gaare, Manju; Singh, Vinai; Puniya, Anil

doi: 10.1007/s13197-011-0609-4pmid: 24876650

The spore forming Bacillus cereus (66) was screened for the induction of β-lactamase in presence of an inducer using iodometric assay. A significant induction in marker enzyme was observed in B. cereus 66 at maximum residual limit (MRL) of penicillin, ampicillin, cloxacillin, amoxicillin, cefalexin, and cephazolin belonging to β-lactam group of antibiotics. A microbial based assay, where enzyme induction was optimized at pH 7.0, temperature 30°C, and whey powder (0.25%) after 4 h of incubation. The spore based assay was tested with milk samples spiked with 6 different β-lactam antibiotics. The results were 100 and 83.33% in correlation with microbial receptor and inhibition based assay, respectively. Overall, spore based assay can be a useful and cost effective tool for the specific detection of β-lactam group of antibiotics in milk.

Luzia, D.; Jorge, N.

doi: 10.1007/s13197-011-0603-xpmid: 24876651

This study aimed to analyze the proximate composition of seeds from some non-conventional Brazilian fruits, as well as to evaluate the antioxidant activity through DPPH• free radical and to quantify the total phenolic compounds. To obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 min, in a ratio of 1:3 (seeds:ethyl alcohol), under continuous agitation, at room temperature. Then, the mixtures were filtered and the supernatants were subjected to rotary evaporator under pressure reduced to 40 °C. The results report that the seeds of non-conventional fruits are remarkable sources of lipids, and the extraction of oil from these seeds could be an alternative for the commercial utilization of waste. They also presented significant percentages of protein and carbohydrates. Ethanol extracts of seeds from non-conventional Brazilian fruits showed relevant antioxidant activity and high amount of phenolic compounds. Therefore Brazilian non-conventional fruits can be used as functional food products or feed.

Saxena, Tanushree; Raju, P.; Bawa, A.

doi: 10.1007/s13197-011-0605-8pmid: 24876657

In the present study a recipe for frozen carrot based dessert (carrot halwa) was standardized on the basis of sensory characteristics such as appearance, odor, texture, taste and overall acceptability (OAA). The product was developed without addition of pure ghee to improve the storage stability under frozen conditions (−20 °C). Sensory properties of the developed product (OAA score = 8.60) were found to be equally good as compared to the conventional carrot halwa (OAA score = 8.75) which was prepared using pure ghee. From the physico-chemical analysis the developed product was found to have lower amount of fat (ca. 12%) than the conventional one. During the frozen storage, microbial growth in the product was found to be non-significant (P > 0.05). The free fatty acid content, peroxide value and thiobarbituric acid content increased during frozen storage of 15 months. But the increase was insignificant. Loss in total carotenoids content of the product was found to be 60.5% from initial value at the end of 15 months frozen storage.