Inflammation can promote the development of arthritis, obesity, cardiovascular, type II diabetes, pancreatitis, metabolic and neurodegenerative diseases, and certain types of cancer. Compounds isolated from plants have been practiced since ancient times for curing various ailments including inflammatory disorders and to support normal physiological functions. Curcumin (diferuloylmethane) is a yellow coloring agent, extracted from turmeric that has been used for the prevention and treatment of various inflammatory diseases. Numerous studies have shown that curcumin modulate multiple molecular targets and can be translated to the clinics for multiple therapeutic processes. There is compelling evidence that curcumin can block cell proliferation, invasion, and angiogenesis as well as reduced the prolonged survival of cancer cells. Curcumin mediates anti-inflammatory effect through downregulation of inflammatory cytokines, transcription factors, protein kinases, and enzymes that promote inflammation and development of chronic diseases. In addition, curcumin induces apoptosis through mitochondrial and receptor-mediated pathways by activating caspase cascades. Curcumin is a safe and nontoxic drug that has been reported to be well tolerated. Available clinical trials support the potential role of curcumin for treatment of various inflammatory disorders. However, curcumin's efficacy is hindered by poor absorption and low bioavailability, which limit its translation into clinics. This review outlines the potential pharmacological and clinical role of curcumin, which provide a gateway for the beneficial role of plant isolated compounds in treatment of various inflammatory diseases and cancer.

Cold pressed oils from huanglongbing (HLB) symptomatic (SY) and asymptomatic (AS) Hamlin and Valencia oranges were assessed for 2 y (2014 to 2015 and 2015 to 2016 seasons) with 2 harvest dates for each orange variety per year. Physicochemical properties (optical rotation, aldehyde content, ultraviolet [UV] absorbance, refractive index, and specific gravity) mandated by the United States Pharmacopeia (USP) for orange oil quality were assessed. Hamlin and Valencia oils showed minor differences in physicochemical properties based upon disease stage. However, all Hamlin oils had aldehyde contents below the USP minimum and Valencia oil from late season SY oranges had specific gravities above the USP maximum. Significant differences based on harvest year were seen for aldehyde content, refractive index, optical rotation, and UV absorbance. While none of these changes led to an oil being out of USP specifications, they indicate a need to monitor the quality of oil every year to ensure a consistent product. Flavor taste panels were performed both years by adding 0.035% oil samples to a uniform orange juice base. Aroma panels were done by smelling pure oil. There were no significant differences between SY and AS oils for flavor, although panelist race was a significant factor in several of the panels. There were significant differences between the aroma of SY and AS oils for both 2015 to 2016 Hamlin Early and Valencia Late samples. Overall, these results show HLB can have an effect on the aroma and USP mandated physicochemical properties of Florida orange oils, although flavor may be unaffected by this plant disease.

Research on the effect of huanglongbing on the physicochemical properties, taste, and aroma of orange oils has not previously been published. This work is important to those working in the flavor and fragrance industries, for whom cold pressed orange oil and/or its chemical fractions are important products used in the formulation of many beverages, flavors, and perfumes. This work is additionally important to orange juice manufacturers, for whom cold pressed orange oil is a significant byproduct.

Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance.

Mushroom is widely known by its valuable bioactive compounds due to their high protein, fiber, vitamin, and phenolic compounds. It would be desirable and beneficial to consume the mushroom-related food products in daily diet. Thus, the enrichment of bread with mushroom powder would be helpful and attractive to provide people and the food industry with nutraceutical-rich product.

This work evaluates chronic safety in middle-aged ovariectomized rats supplemented with different dosages of green tea polyphenols (GTP) in drinking water. The experiment used 6-mo-old sham (n = 39) and ovariectomized (OVX, n = 143) female rats. All sham (n = 39) and 39 of the OVX animals received no GTP treatment and their samples were collected for outcome measures at baseline, 3 mo, and 6 mo (n = 13 per group for each). The remaining OVX animals were randomized into 4 groups receiving 0.15%, 0.5%, 1%, and 1.5% (n = 26 for each) of GTP (wt/vol), respectively, in drinking water for 3 and 6 mo. No mortality or abnormal treatment-related findings in clinical observations or ophthalmologic examinations were noted. No treatment-related macroscopic or microscopic findings were noted for animals administered 1.5% GTP supplementation. Throughout the study, there was no difference in the body weight among all OVX groups. In all OVX groups, feed intake and water consumption significantly decreased with GTP dose throughout the study period. At 6 mo, GTP intake did not affect hematology, clinical chemistry, and urinalysis, except for phosphorus and blood urea nitrogen (increased), total cholesterol, lactate dehydrogenase, and urine pH (decreased). This study reveals that the no-observed-adverse-effect level (NOAEL) of GTP is 1.5% (wt/vol) in drinking water, the highest dose used in this study.

The NOAEL of green tea polyphenols will provide a basis to design a future long-term human clinical trial using postmenopausal women.

Twenty-five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the large intestine, where it is fermented by the microbiota; this fraction was named resistant starch (RS). It was also reported that there is a fraction of starch that is slowly digested, sustaining a release of glucose in the small intestine. Later, health benefits were found to be associated with the consumption of this fraction, called slowly digestible starch (SDS). The authors declare both fractions to be “nutraceutical starch.” An overview of the structure of both fractions (RS and SDS), as well as their nutraceutical characteristics, is presented with the objective of suggesting methods and processes that will increase both fractions in starchy foods and prevent diseases that are associated with the consumption of glycemic carbohydrates.

Salvianolic acid B (Sal B) is a major water-soluble bioactive component of Salvia miltiorrhiza, which is a traditional Chinese medicine. We investigated the ways in which Sal B affects high-fat diet (HFD)-induced immunological function disorder remission using a C57BL/6 mouse model. We gave groups of C57BL/6 mice a normal diet (Control), a normal diet supplemented with Sal B (Control + Sal B), a high-fat diet (HF), and a high-fat diet supplemented with Sal B (HF + Sal B) for 10 wk. Sal B supplementation decreased the body weight and plasma lipids, increased the fecal excretion of lipids, prevented the accumulation of chronic oxidative stress, and reversed the disproportionality of CD3⁺CD4⁺ and CD3⁺CD8⁺ T lymphocytes compared to HFD. We found an increase in IL-6 and TNF-α, while IL-10 decreased in plasma after the HFD and Sal B reversed the deregulation of the Thl/Th2 ratio. In addition, HFD-induced inflammation was stopped by Sal B through the downregulation of nuclear factor-κB (NF-κB), cyclooxygenase-2 (COX-2), and inducible NO synthesis (iNOS), and the upregulation of nuclear factor-erythroid 2-related factor 2 (Nrf2)-regulated genes. These findings demonstrated that Sal B could effectively attenuate inflammation by activating the Nrf2-mediated antioxidant defense system.

Salvia miltiorrhiza, known as “danshen” in Chinese, is a healthy food additive. Salvianolic acid B, an active pharmaceutical compound present in Salvia miltiorrhiza, has been used to cure ischemic heart disease and cerebrovascular disease. In our study, salvianolic acid B could effectively attenuate high-fat diet-induced chronic inflammation by activating the Nrf2-mediated antioxidant defense system. Consequently, the results provide an underlying therapeutic strategy for attenuating the inflammatory response with the supplementation of salvianolic acid B.

The addition of desiccated beef liver to infant and young child complementary foods can be used to overcome nutrient deficits, however its acceptability is unknown. We conducted a series of studies to test the acceptability of complementary foods fortified with either powdered beef liver, beef meat, beef liver + meat or placebo among 96 Indonesian children aged 12 to 23 mo. This was achieved by determining liking of a single test food with added study powder, followed by a 2-wk home trial and focus group discussions to assess liking during repeated consumption of the study powders added to daily meals. The test food with added beef powders were well liked by mothers, with liking scores never falling below neutral on a 7-point scale. After home use, mothers reported that their children moderately liked their meals with added powder, with scores ranging between 3.3 and 3.5 on a 5-point scale. With the exception of lower liking for the combination beef liver + meat powder, there were no detectable differences in mothers’ overall perception of child's liking between the placebo and any of the study powders. The low disappearance rate of the study powders during the home trial was a concern, with mothers reporting a strong smell and fishy odor as the major reason why children did not like their meals. Nonetheless, mothers declared they would continue using the powder on account of the nutritional value and perceived health benefits. Strategies are underway to minimize the level of fishy odor in the beef liver powder.

The use of powdered beef liver as a fortifier to enhance the nutrient adequacy of infant foods in Indonesia appears feasible, although strategies are needed to ensure serving sizes consumed are sufficient. Mothers considered the powder as an alternative means of securing the nutritional value of beef consumption for their children, particularly given that cooked beef is relatively tough and difficult to chew for young children. The main negative aspect of the powder was the fishy odor. The addition of flavors such as soto (Indonesian soup) flavor, meatball flavor, garlic and other vegetables, was suggested to counteract the strong smell.

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5′-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5′-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h.

The information obtained not only provides insight into the changes in odor and taste of chicken soup during cooking but also provides guidelines that can be followed to improve the stewing process.

Hummus (chickpea dip) is a ready-to-eat product that may pose a significant risk to human if pathogens are present. Several organisms including Shigella spp. have been isolated from hummus. However, studies on the survival and inhibition of Shigella spp. in food are scarce. This study investigated the growth pattern of Sh. sonnei and Sh. flexneri in hummus at different temperatures (4, 10, and 24 °C). Additionally, the inhibitory activity of different concentrations of citric acid (CA) (0.5%, 1.0%, and 2.0%) and garlic extract (GE) (1.0%, 2.0%, and 3.0%) against Sh. sonnei and Sh. flexneri inoculated into hummus and stored at 4 and 10 °C was investigated. Both Shigella spp. survived well at 4 °C, while both grew to >7.0 log₁₀ after 4 d at 10 °C or 1 d at 24 °C. At 4 °C, CA at 0.5% and 1.0% resulted in a slight reduction in the count (approximately 1.0 log₁₀); a complete elimination of Sh. sonnei was attained by using 2.0% CA. However, approximately 3.0 log₁₀ reduction in Sh. sonnei was obtained at 10 °C. For Sh. flexneri, CA at 0.5% and 1.0% resulted in a bacteriostatic inhibition. GE at 1.0% and 2.0% resulted in approximately 1.0 to 2.0 log₁₀ reduction in Sh. sonnei count at 4 °C, while at 3.0% GE, approximately 4.0 and 3.0 log₁₀ reductions were obtained at 4 and 10 °C, respectively. In comparison, the 2.0% and 3.0% GE resulted in a bacteriostatic effect against Sh. flexneri at 4 and 10 °C.

This study indicates that Sh. sonnei and Sh. flexneri can survive at 4 °C and can grow well in hummus under mild thermal abuse during storage (10 °C). CA and GE provided a noticeable inhibitory activity against Shigella spp. and can be used as natural antimicrobial substances to preclude or restrict the growth of Shigella spp. in hummus.

Sea cucumber saponins (SCSs) exhibit a wide spectrum of bioactivities, but their metabolic characteristics are not well elucidated. In this study, the metabolism of holothurin A (HA) and echinoside A (EA), 2 major saponins in sea cucumber, by gut microflora were investigated. First, we conducted an in vitro study, where in the SCSs were incubated with intestinal microflora and the metabolites were detected by high pressure liquid chromatography–high resolution mass spectrometry. We also conducted an in vivo study on rats, where in the intestinal contents, serum, urine, and feces were collected and evaluated after oral administration of SCSs. In the in vitro study, we identified 6 deglycosylated metabolites of HA and EA, assigned M1-M6. In the in vivo study, we found all the deglycosylated metabolites in the intestinal contents after oral administration, and both the metabolites and their prototype components could be absorbed. Four metabolites were identified in the serum, 6 in the urine, and 4 in the feces. The saponins with different structures showed different absorption characteristics in rats. According to our results, deglycosylation is the main intestinal microflora-mediated metabolic pathway for SCSs, and both the SCSs and deglycosylated metabolites can be absorbed by intestine. This study improves the understanding of the metabolism of HA and EA by gut flora, which will be useful for further analysis of the bioactivity mechanism of SCSs.

This research provides the foundation of application of SCSs in functional foods.

Due to their potent antimicrobial activity, silver nanoparticles (AgNPs) synthesized by biomass might be promising in food preservation, whereas effects of AgNPs on Penicillium italicum-induced rot of Citrus fruits have not been investigated. In this study, a novel AgNPs biosynthesis method was developed based on Fatsia japonica leaf extracts. It was revealed that concentrations of leaf extracts, AgNO₃ and NaCl affected AgNPs yields and particle sizes obviously. Under the optimized conditions (8 mg/mL extracts, 2 mM AgNO₃ and 1 mM NaCl), AgNPs, synthesized within 80 min, showed potent preservative effect against P. italicum-induced rot of Citrus fruits. Furthermore, inhibition test and TEM analysis indicated that as-synthesized AgNPs caused cell deformation, cytoplasmic leakage, and thereupon cell death of P. italicum. Moreover, AgNPs had significant antibacterial activities against Escherichia coli and Staphylococcus aureus, which might be beneficial for Citrus fruits preservation. Altogether this study develops an efficient AgNPs synthesis method and a novel preservation method for Citrus fruits.

The AgNPs biosynthesis method mediated by Fatsia japonica leaf extracts has the potential for large scale production of AgNPs. Moreover, as-synthesized AgNPs can be further used in preservation of Citrus fruits.

Palm oil is the major vegetable oil used worldwide due to its unique properties. The effect of crude palm oil acidity on the final free fatty acids (FFA) content, neutral oil loss (NOL), and nutraceutical compounds, such as carotenes, total tocols (tocopherols and tocotrienols), squalene, and phytosterols was investigated. A central composite design was employed to study the influence of the refining conditions: temperature (200 to 260 °C), steam percentage (0.5% to 3.5%), and initial FFA content (2.2% to 6.0%) on the quality of the refined product. The results revealed that initial palm oil acidity is a statistically important parameter to obtain commercially acceptable values for final FFA content. The increase of temperature presented the most important effect on the reduction of all nutraceutical compounds. The highest tocopherols (88%), phytosterols (98%), and squalene retention (84%) was obtained when applying the mildest temperature (200 °C). From the experimental results, 3 equations were generated enabling the prediction of the free fatty acids content, the tocols content, and the losses of neutral oil. Therefore, this work contributes to the understanding and optimization of the process for the production of palm oil with high nutraceutical quality and low free fatty acid contents.

Practical advantages and disadvantages of the use of different process conditions (temperature, steam percentage, and initial oil acidity) for the deacidification/deodorization of oils that are described, focusing on crude palm oil. The models and equations developed in this research can be applied in the palm oil refinery to predict the free fatty acids content, tocols content, and neutral oil losses. Therefore, this work can be used for the understanding and optimization of industrial process for palm oil production with high nutraceutical quality and low free fatty acid contents.

Pawpaw (Asimina triloba [L.] Dunal) possesses antioxidant compounds and strong inhibitors of cancer cells, and is widely cultivated in North America, Canada, and Korea. We analyzed the total phenolic and total flavonoid contents (TPC and TFC, respectively) of pawpaw plants grown in Korea and the antioxidant activities of their roots, twigs, leaves, and fruit with respect to 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis diammonium salt (ABTS) radical scavenging activity, ferrous (Fe²⁺) chelating ability, and nitrite scavenging activity. Pearson's correlation analyses revealed a linear correlation between TPC and antioxidant activities (r² >0.69). Root methanol extracts had higher TPC and antioxidant activities than other extracts, which was also consistent with those from the phenolic compounds found in those extracts. Therefore, antioxidant activities seem to depend on the TPC of each pawpaw tissue and pawpaw roots might be useful as a natural source of natural antioxidants.

Pawpaw (A. triloba) is known to possess antioxidant compounds and potent inhibitors of cancer cells. We found here that the levels of phenolic compounds varied widely among the different pawpaw tissues. There was a high correlation between TPC and antioxidant activities. These results provide fundamental data for further research and helpful information for the production of a valuable crop from pawpaw trees.

Wheat is the most common grain in the temperate region. Modifying its constituent through food processing improves its functionality and nutrient access. In this study, the combined effect of germination and extrusion on physicochemical properties and nutritional qualities of extrudates and tortilla from wheat was evaluated. Results showed that germination significantly increased (P <0.05) the γ-aminobutyric acid content in germinated whole wheat (GW) and extruded germinated whole wheat (EGW) as compared to the control of whole wheat (WW). Germination also significantly increased the protein content, reducing sugar and total soluble sugar content in GW, while extrusion had much increasing impact on reducing sugar content in extruded samples. Specific mechanical energy during extrusion was reduced as feed moisture content increased from 20 to 30%. Higher extruder screw speed (350 rpm) led to better expansion ratio at low moisture content (20%) as compared to low screw speed (200 rpm). Extrusion significantly increased the starch digestibility but decreased the protein digestibility in extrudates. Tortilla made from 100% WW had about the same physical characteristics, namely color and rollability, with tortilla made from 85% WW with 15% GW, 85% WW with 15% extruded whole wheat (EW), and 85% WW with 15% EGW. Tortilla made from 85% WW with 15% GW showed the largest diameter, thinnest thickness and least extensibility. A 15% extruded germinated wheat (350 rpm) addition in 85% WW showed significant increase of γ-aminobutyric acid content in tortilla compared to the control (100% WW).

It is technically feasible to substitute part of the wheat flour in tortillas with extruded germinated wheat without significantly affecting product qualities. A 15% extruded germinated wheat (350 rpm) addition in 85% whole wheat showed significant increase of γ-aminobutyric acid in tortilla compared to the control. This paper opens opportunities for manufacturers to create and promote healthier versions of tortillas to the market.

Microencapsulation is an effective technology used to protect probiotics against harsh conditions. Extrusion is a commonly used microencapsulation method utilized to prepare probiotics microcapsules that is regarded as economical and simple to operate. This research aims to prepare acid-resistant probiotic microcapsules with high viability after freeze-drying and optimized storage stability. Streptococcus thermophilus IFFI 6038 (IFFI 6038) cells were mixed with trehalose and alginate to fabricate microcapsules using extrusion. These capsules were subsequently coated with chitosan to obtain chitosan-trehalose-alginate microcapsules with shell-matrix structure. Chitosan-alginate microcapsules (without trehalose) were also prepared using the same method. The characteristics of the microcapsules were observed by measuring the freeze-dried viability, acid resistance, and long-term storage stability of the cells. The viable count of IFFI 6038 in the chitosan-trehalose-alginate microcapsules was 8.34 ± 0.30 log CFU g⁻¹ after freeze-drying (lyophilization), which was nearly 1 log units g⁻¹ greater than the chitosan-alginate microcapsules. The viability of IFFI 6038 in the chitosan-trehalose-alginate microcapsules was 6.45 ± 0.09 log CFU g⁻¹ after 120 min of treatment in simulated gastric juices, while the chitosan-alginate microcapsules only measured 4.82 ± 0.22 log CFU g⁻¹. The results of the long-term storage stability assay indicated that the viability of IFFI 6038 in chitosan-trehalose-alginate microcapsules was higher than in chitosan-alginate microcapsules after storage at 25 °C. Trehalose played an important role in the stability of IFFI 6038 during storage. The novel shell-matrix chitosan-trehalose-alginate microcapsules showed optimal stability and acid resistance, demonstrating their potential as a delivery vehicle to transport probiotics.

The construction of acid-resistant shell-matrix microcapsules is a novel assay in the development and application of microencapsulation technology in probiotics. The method of embedded cryoprotectants in microcapsules enhances the thermal stability and freeze-dried viability of enzymes in Streptococcus thermophiles compared to conventional methods that simply mix the cryoprotectants and microcapsules together.

This study describes the optimization and application of repetitive element-PCR (rep-PCR) technique directly on microbial DNA extracted from type I sourdoughs for fast monitoring of a Lb. plantarum starter strain (P1FMC) throughout daily back-slopping.

The challenge was to follow and study the performance of a starter culture directly in sourdoughs without cultivation on selective media. The extraction of good quality microbial DNA suitable for amplification from a complex matrix such as dough was the first target. In addition, the objective to obtain a clear rep-PCR profile referable to a specific starter strain among a microbial community was pursued.

Co-inoculum trials, in flour matrix, with Lb. plantarum P1FMC and L. lactis LC71 strains and, subsequently, type I sourdough back-slopping trials were performed. The rep-PCR amplification profiles obtained were clearly referable to that of Lb. plantarum P1FMC starter in both co-inoculum trials (also when it was present with one order of magnitude less with respect to L. lactis LC71) and back-slopping trials where it dominated the fermentation process with loads of 10⁸ cfu g⁻¹ and prevailed on the autochthonous microbiota. Thus, the approach proposed in this paper could be considered a methodological advancement, based on a culture-independent one-step rep-PCR, suitable for fast monitoring of starter performance.

In response to practical needs of a bakery factory, a fast method was optimized to monitor the dominance of a starter culture in sourdough back-slopping in order to intervene quickly in the process in case of poor performance of the starter. Actually, this method may be applied when a single starter strain is used as inoculum. Although this is not the most frequent case in sourdough fermentations, this technological approach could be taken into account for other applications in food fermentations where one-strain starter cultures are used, or for monitoring microbial biomass production in a bioreactor.

Use of laser-etched pouches was investigated to develop kimchi packages with gas control functions. According to the degree of laser processing, the headspace pressure, atmospheric composition, and water vapor transmission rate of the kimchi packages were measured to investigate the potential use of laser-etched packages for kimchi. In addition, the pH, titratable acidity, organic acid, and microbial population of the packaged kimchi were examined to study the effect of packaging and storage conditions on its quality characteristics. The concentration of carbon dioxide in the pouches with a high gas transmission rate was less than that in other pouches (P < 0.05), indicating that low a carbon dioxide concentration resulted in less volume expansion. During the storage period (P < 0.05), the gas pressure in some pouches started to increase after the 15th d at 10 °C. Few differences were observed between the quality characteristics of kimchi (for example, pH, titratable acidity, organic acid, and microbial count). In addition, this study indicated that the higher the storage temperature, the more rapid the fermentation. Consequently, laser-etched pouches demonstrate the potential for controlling the gas, which in turn maintains the quality of kimchi. The use of laser-etched films could exert marked effects on alleviating the volume expansion or pressure build-up in kimchi packages.

The results reported in this study indicate that the proposed packaging technologies based on laser-etched pouches can be utilized by the food industry to prevent volume expansion of the packages for fermented foods.

The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of Bifidobacterium spp. and Lactobacillus spp. All spices exhibited inhibitory activity against selected Ruminococcus species. Cinnamon, oregano, and rosemary were active against selected Fusobacterium strains and cinnamon, rosemary, and turmeric were active against selected Clostridium spp. Some spices displayed prebiotic-like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice-specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice-induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed.

This research shows that aqueous extract of culinary spice exhibited high antioxidant capacity that correlated with the total amount of major chemicals. Some spices displayed prebiotic-like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria. These results provide a basis for further study on the connections between spice-induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans.

The variety of beers available for consumption has increased due to the recent emergence of many craft brewing operations and it has been suggested that this is affecting how consumers evaluate beer. Currently, beer consumers are mostly male and only 20% of women are primarily beer drinkers. The main objective of this project is to compare and contrast descriptions of beer products created by males and females. The preferred attribute elicitation (PAE) method was used to create a description of 4 beers common to residents of Nova Scotia, Canada. Four PAE sessions were held: 2 sessions consisted of females (n = 16 and 15) and 2 sessions of males (n = 11 and 17). Four beer samples were chosen from locally available commercial beers, 2 of these samples were considered to be craft-brewed beer and the other samples were nationally available brands (macrobrewed). Both the males and females generated descriptions that included 5 identical terms; however, they differed in the importance they assigned to each attribute. Notably, bitterness was perceived to be of more importance to female panelists. Throughout all PAE sessions, the craft-brewed beers were associated with considerably more sensory attributes than the macrobrewed beers. It can be concluded that both the female and male groups found discernible differences between the craft and macrobrewed beers; however, they place importance on different sensory attributes.

The variety of different beers on the market has changed drastically in recent years. However, few studies have been completed investigating how this influx of new beers has influenced consumer perception. Specifically, the aim of the present study is to compare descriptions of macro and craft beers by both male and female groups and determine if there are differences. The present study also contributes to the understanding of how consumer perceptions can be evaluated using preferred attribute elicitation.

Sugar reduction in processed foods is a pressing and complex problem, as sugars contribute important sensory and physical properties to foods. Composed of sugars and lipids, caramel coating systems, like the coating in caramel popcorns, exemplify this challenge. In order to probe the feasibility and consequences of sugar reduction, both sensory and physical properties were measured for 3 types of caramel coating systems. Four commonly used sugar alcohols, isomalt, maltitol, mannitol, and sorbitol, with different thermal properties and relative sweetness values were chosen to replace sugar in the caramel coating systems at 25% and 50% sugar reduction levels. Full sugar (control) and reduced sugar caramel coating samples were prepared in duplicate. Ten trained panelists participated in a 6-wk descriptive analysis panel to define and quantify the intensity of important sensory characteristics. All 24 sensory terms generated by the panel differed significantly across caramel type and sugar replacer. Thermal properties were measured through differential scanning calorimetry, and textural properties were measured through texture profile analysis. Replacement of sugar with sugar alcohols was found to decrease the glass transition temperature and systematically alter the hardness and resilience of caramel samples. Principal component analysis of sensory and physical data revealed that caramel coating type dictates caramel aroma, aroma by mouth, taste, and aftertaste, while sugar replacer and replacement level dictate texture. This research represents the first comprehensive study of the effects of sugar reduction in a caramel coating system and suggests successful strategies for sugar reduction and key parameters to control in reduced sugar systems.

This research explores the effect of sugar replacement using 4 different sugar replacers, isomalt, maltitol, mannitol, sorbitol, at 2 sugar replacement levels, 25% and 50%, on the sensory and physical properties of 3 caramel coating systems varying in sugar and lipid type and amount. The caramel coating systems are representative of the coating material found in commercial caramel popcorn products. Results indicate that isomalt and maltitol are preferable sugar replacers in the caramel coating systems studied. Additionally, this research identified key physical parameters, including glass transition temperature and moisture content, and sensory parameters, including stickiness, toothpacking, cohesiveness, crumbliness, force to pierce sample, to monitor when reducing or replacing sugar in caramel coating or other low-moisture confectionary systems.

Myricetin is a natural flavonol widely occurring in wines. Many beneficial effects of myricetin in alcoholic beverages have been reported before, but never including anti-obesity. In the present study, we fed obese male Sprague–Dawley rats with ethanol solutions containing various concentrations of myricetin and found that myricetin may maintain the food intake while reduce the weight-gain, feed efficiency, level of blood lipids, adipocyte size, and weight and size of the perirenal and epididymal adipose tissues (P < 0.01). Our experiment data also show that the anti-obesity effect may be associated with the upregulation of adropin and β-endorphin levels. Based on the above-described findings, we propose the potential for myricetin-containing alcoholic beverages to be developed into anti-obesity health food.

1. We found the anti-obesity effect of myricetin in ethanol solution to support the development of myricetin-containing alcoholic beverages into anti-obesity health food.
2. We found association between myricetin and adropin in anti-obesity of rat.

Oxidative stress can stimulate the secretion of pro-inflammatory cytokines. Interleukin-8 (IL-8) has been implicated in the pathogenesis of inflammatory bowel disease and the metastatic spread of colorectal cancer. The flowers of Osmanthus fragrans (sweet olive) are used to alleviate dysentery with blood in the bowel, as well as stomach ache and diarrhea. However, the evidence of their therapeutic effects on these symptoms remains unclear. In the present study, the protective effects of sweet olive flower ethanolic extract (OFE) against oxidative stress in WiDr cells was assessed by evaluating its 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. In addition, cellular IL-8 secretion was evaluated. Notably, high-performance liquid chromatography showed verbascoside to be the primary constituent in OFE; it exhibited a DPPH scavenging activity with an IC₅₀ of 8.23 μg/mL. Moreover, OFE (1 to 100 μg/mL) showed a potent, dose-dependent inhibitory effect on H₂O₂-induced IL-8 secretion in WiDr cells. Nine compounds were isolated from OFE based on a protective effect-guided purification process. Of these compounds, 5 phenolic compounds—verbascoside, phillygenin, tyrosol, methyl 4-hydroxycinnamate, and eutigoside A—reduced IL-8 secretion at 10 μg/mL treatment concentrations. Further analysis showed that the anti-inflammatory effects of OFE likely occurred via nuclear factor-κB pathway inhibition, which attenuates IL-8 secretion in cells. Collectively, these data suggest that OFE could be developed as an agent that suppresses IL-8 secretion to treat chronic inflammatory diseases.

The data from this study reveal a detailed analysis of the bioactivities of sweet olive ethanolic extract and its derivatives. These results demonstrate the value of development of a therapeutic containing sweet olive extract or verbascoside, which was found to be the major constituent in the extract, to treat inflammatory bowel disease.

We investigated the occurrence of integrons in antibiotic-resistant Escherichia coli strains isolated from free-ranging food animals, including yaks, piglets, and chickens, in China, and characterized the gene cassettes harbored within the integrons. We examined 432 E. coli strains that exhibited resistance to at least one class of antibiotics. Integrase genes and associated gene cassettes were characterized by polymerase chain reaction (PCR) analysis, restriction fragment-length polymorphism, DNA sequencing, conjugation experiments, and plasmid analysis. Twenty-nine (6.7%) integrons were amplified from the 432 antimicrobial-resistant (AMR) isolates evaluated. Specifically, class 1 and 2 integrons were detected in 26 (6%) and 3 (0.7%) strains, respectively. Meanwhile, 6 different gene cassettes, dfrA1, dfr12, aadA1, aadA2, sat1, and orfF, were detected within 6 variable regions (VRs), of which the dfrA1 + aadA1 array was the most common, identified in 12 of 26 class 1 integrons (46.1%). Meanwhile, only one class 2 integron contained a cassette, and the remaining two contained undetermined VRs. Finally, a conjugation assay confirmed the transfer of 4 different types of class 1 integrons into recipient strains, with plasmid sizes ranging from 20 to 30 kb. This is the first report examining the baseline AMR characteristics of E. coli within an extensive farming system of livestock animals in China. Given that integrons were detected in >6% of resistant E. coli strains, precautionary measures are required to prevent the spread of mobile genetic resistance determinants in food animals and monitor their emergence.

The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at −3, −5, and −7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at −3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip-through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception.

From this work, a better understanding of the relationships between formulation, microstructure, and sensory textural properties upon consumption can be utilized to create high-quality ice cream products with enhanced shelf life.

A recently proposed Gompertz model (GMPZ) approach describing microbial inactivation kinetics by high-pressure processing (HPP) incorporated the initial microbial load (N₀) and lower microbial quantification limit (N_lim), and simplified the dynamic effects of come-up time (CUT). The inactivation of Listeria innocua in milk by HPP treatments at 300, 400, 500, and 600 MPa and pressure holding times (t_hold) ≤10 min was determined experimentally to validate this model approach. Models based on exponential, logistic-exponential, and inverse functions were evaluated to describe the effect of pressure on the lag time (λ) and maximum inactivation rate (μ_max), whereas the asymptote difference (A) was fixed as A = log₁₀(N₀/N_lim). Model performance was statistically evaluated and further validated with additional data obtained at 450 and 550 MPa. All GMPZ models adequately fitted L. innocua data according to the coefficient of determination (R² ≥ 0.95) but those including a logistic-exponential function for μ_max(P) were superior (R² ≥ 0.97). These GMPZ versions predicted that approximately 597 MPa is the theoretical pressure level (P_λ) at which microbial inactivation begins during CUT, mathematically defined as λ (P = P_λ) = t_CUT, and matching the value observed on the microbial survival curve at 600 MPa. As pressure increased, predictions tended to slightly underestimate the HPP lethality in the tail section of the survival curve. This may be overseen in practice since the observed microbial counts were below the predicted log₁₀ N values. Overall, the modeling approach is promising, justifying further validation work for other microorganisms and food systems.

Pressure come-up time (CUT) is defined as the time required to reach the target pressure level during high-pressure processing (HPP). CUT has been reported to affect the microbial population, enzyme activity, and chemical compound concentration of HPP-treated foods. In this study, an approach was developed to simplify the prediction of dynamic CUT effects and to allow a practical interpretation of the parameters of the Gompertz model used. Overall, the proposed modeling approach provides a powerful, yet simple mathematical tool to establish guidelines for HPP design accounting for CUT effects, which have been mostly ignored in previous modeling approaches.

This study aimed to investigate the effects of combined germination and Alcalase hydrolysis on the quality of soybean protein. Protein profiles, water solubility, foaming and emulsifying properties, thixotropic properties, and in vitro protein digestibility (IVPD) were tested, the chemical score (CS), essential amino acid index (EAAI), and protein efficiency ratio (PER) of soybean protein were also defined. The combined treatment of germination and Alcalase hydrolysis remarkably improved the solubility, emulsification activity index, emulsion stability index, and foaming capacity of soybean protein. Notably, a decrease in foaming stability was detected. The electrophoretic profile showed a weak breakdown of soybean protein during germination. However, a strong breakdown of protein was observed after the hydrolysis with Alcalase. The combined treatment also decreased the CS and EAAI of soybean protein, but only by 18%. Meanwhile, the IVPD and PER of soybean protein were significantly improved. Moreover, the protein of the germinated and hydrolyzed soybean flour demonstrated better swallowing properties. These findings indicated that the combined treatment of germination and enzymatic hydrolysis can improve the quality of soybean protein.

Pretreatment of protein prior to enzymatic hydrolysis may lead to protein unfolding and increased enzyme accessibility to peptide bonds. Germination is an inexpensive and effective method to improve the nutritional quality of soybeans. A combination of germination and enzymatic hydrolysis may emerge as a new strategy for soybean food processing, resulting in a more prominent effect on the quality of the hydrolyzed soybean protein.

This study investigated the compositional characteristics and shelf-life of Njangsa seed oil (NSO). Oil from Njangsa had a high polyunsaturated fatty acid (PUFA) content of which alpha eleostearic acid (α-ESA), an unusual conjugated linoleic acid was the most prevalent (about 52%). Linoleic acid was also present in appreciable amounts (approximately 34%). Our investigations also indicated that the acid-catalyzed transesterification of NSO resulted in lower yields of α-ESA methyl esters, due to isomerization, a phenomenon which was not observed under basic conditions. The triacylglycerol (TAG) profile analysis showed the presence of at least 1 α-ESA fatty acid chain in more than 95% of the oil's TAGs. Shelf-life was determined by the Weibull Hazard Sensory Method, where the end of shelf-life was defined as the time at which 50% of panelists found the flavor of NSO to be unacceptable. This was determined as 21 wk. Our findings therefore support the potential commercial viability of NSO as an important source of physiologically beneficial PUFAs.

Njangsa (Ricinodendron heudelotii) is a semi-deciduous plant species indigenous to the coastal nations of West Africa. It contains a high percentage of heart-healthy polyunsaturated fatty acids that could be used for health promoting applications. This study would benefit potential consumers due to the health promoting properties that result from the high concentration of conjugated linolenic acid in Njangsa oil. It will also benefit the communities in West Africa by commercializing the seed oil of a plant that is indigenous to their country.

Reducing sodium intakes remains a global challenge for the food industry. KCl is a potential salt substitute but imparts bitterness when used at high concentrations. Little is known about how oil concentrations (OC) affect consumers’ perception of saltiness and bitterness in emulsion products such as mayonnaise containing KCl. We evaluated consumers’ perception and physical properties of mayonnaise-type spreads at various oil and tastant (NaCl or KCl) concentrations. Consumers (N = 306) evaluated saltiness, bitterness, overall taste liking (OTL) and purchase intent (PI). Viscosity, pH, water activity, and consistency/texture were also measured. Oil and tastant (NaCl or KCl) concentrations had significant effects on saltiness, viscosity, and pH. As OC increased, saltiness intensity slightly decreased for spreads. Increasing oil concentration increased viscosity. Generally, spreads containing KCl had higher bitterness and pH than spreads containing NaCl. All spreads containing KCl were penalized for being “too bitter.” PI was affected by OTL for all spreads but OC was also a significant factor in the purchase decision of spreads containing NaCl. This study demonstrated that increasing OC affected consumers’ taste perception (saltiness and bitterness) and spreads’ physical properties including pH and viscosity.

The strong association between excessive sodium consumption and hypertension and cardiovascular diseases is pressuring the food industry to find alternatives to replace sodium in foods. KCl, a salt substitute, may impart bitterness and metallic aftertaste. The composition of food matrices plays an important role in consumer acceptability. This study evaluated consumer perception and physical properties of mayonnaise-type spreads at various oil and tastant (NaCl or KCl) concentrations. Increasing oil and tastant concentrations significantly affects perception and acceptability of spreads. This study can help the food industry to understand effects of oil concentrations on sensory properties of reduced-sodium emulsion products.

The effect of a combined treatment using aqueous chlorine dioxide (ClO₂) and hot-air drying to inactivate Bacillus cereus spores on red chili peppers was evaluated. Ten washed and dried pepper samples, each comprising half of a single pepper (Capsicum annuum L.), were inoculated with B. cereus spore suspension. The inoculated samples were washed with sodium hypochlorite (NaOCl; 50, 100, or 200 μg/mL) or ClO₂ (50, 100, or 200 μg/mL) solution for 1 min and then air-dried (25 ± 1 °C, 47 ± 1% relative humidity), which was followed by drying with hot air at 55 °C for up to 48 h. The spore populations on the samples were enumerated and their a_w and chromaticity values were measured. The spore numbers immediately after treatment with NaOCl and ClO₂ were not significantly different. A more rapid reduction in spore numbers was observed in the samples treated with ClO₂ than those treated with NaOCl during drying. A combined treatment of ClO₂ and hot-air drying significantly reduced the spore populations to below the detection limit (1.7 log CFU/sample). B. cereus spores on chili peppers were successfully inactivated by washing with ClO₂ solution followed by hot-air drying whereas the pepper color was maintained.

Chili peppers may be treated with sodium hypochlorite (NaOCl) or aqueous chlorine dioxide (ClO₂) in combination with hot-air drying to remove Bacillus cereus spores. While NaOCl or ClO₂ alone may remove some spores, combined treatment with ClO₂ and hot-air drying is more effective in terms of reducing spore numbers. The color of chili samples was not affected by the combined treatment of ClO₂ and hot-air drying.

Flavonoids from lotus (Nelumbo nucifera) seed embryos were fractionated over a macroporous resin chromatography into 2 main fractions (I and II), and subsequently identified by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS²). Sixteen flavonoids were identified in lotus seed embryos, including 8 flavonoid C-glycosides and 8 flavonoid O-glycosides, in which the flavonoid C-glycosides were the main flavonoids. Among them, 2 flavonoid O-glycosides (luteolin 7-O-neohesperidoside and kaempferol 7-O-glucoside) were identified in lotus seed embryos for the 1st time. For further elucidating the effects of flavonoid C-glycosides to the bioactivities of lotus seed embryos, we compared the differences of the flavonoids and their antioxidant activities between leaves and seed embryos of lotus using the same methods. The results showed the antioxidant activity of flavonoids in lotus seed embryos was comparable or higher than that in lotus leaves, whereas the total flavonoid content in seed embryos was lower than lotus leaves which only contained flavonoid O-glycosides. The flavonoid C-glycosides of lotus seed embryos had higher antioxidant properties than the flavonoid O-glycosides presented in lotus leaves. This study suggested that the lotus seed embryos could be promising sources with antioxidant activity and used as dietary supplements for health promotion.

Manufacturers are deeply involved in the development of new pomegranate-based products, which have acquired great prestige due to many studies proving their potential health benefits. Commercial pomegranate products including capsules and supplements and juices and nectars were assayed. The contents of the key phytochemical compounds (punicalagin, ellagic acid, and total polyphenolic content) and the associated antioxidant capacity (DPPH^•, ABTS^•+, and FRAP) were analyzed. The experimental ranges of punicalagin and ellagic acid contents were 0.96 to 308 mg/g and 0.09 to 13.1 mg/g, respectively. Punicalagin content was positively correlated (P < 0.001) with DPPH^• and total polyphenolic content values. No significant (P > 0.05) correlation was observed among ellagic acid with the antioxidant capacity. The labeling standardization of these products is necessary due to the wide variability among “theoretically” similar pomegranate-based products.

There is a need for labeling “standardization” of these products due to the wide variability of the key compounds (punicalagins, ellagic acid, and the total polyphenolic compounds) among “theoretically” similar pomegranate-based products. The contents of the key compounds should be declared on product labels, as indicators of the potential health benefits, and should replace subjective functional descriptions.

Three medium- and long-chain triacylglycerols (MLCT) with different contents of medium-chain fatty acids (MCFA) (10% to 30%, w/w) were prepared and evaluated for their anti-obesity potential in C57BL/6J mice. The group fed with a high fat diet of MLCT containing 30% (w/w) MCFA showed significantly decreased body weight and fat mass (P < 0.05) relative to the control mice fed an obesity-inducing high fat rapeseed oil diet. In addition, serum parameters including triacylglycerols, total cholesterol, glucose, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, apolipoprotein A1 and apolipoprotein B in the treatment group fed with 30% (w/w) MCFA were close to those of mice fed with a low fat rapeseed oil diet, but significantly different (P < 0.05) from those of the obesity control group. Moreover, the intake of MLCT with high content of MCFA reduced the size of adipocytes. In addition, the visceral fat and liver weights, as well as the liver triacylglycerol for 3 treatment groups were lower than those of the obesity control group. These results demonstrate the great potential of MLCT with high content of MCFA in weight loss.

Many studies have investigated the effect of medium- and long-chain triacylglycerols (MLCT) on anti-obesity with relatively low content of medium-chain fatty acids (MCFA). In this study, MLCT with high content of MCFA (30%, w/w) has been firstly prepared, and it showed the great potential in obesity prevention for C57BL/6J mice. Thus, it can be further applied to lose weight as cooking oil for stir-frying use.

There are a number of examples of immunologic cross-reactivity elicited by pollens, fruits, seeds, and nuts of closely related plant species. Such cross-reactivity is of particular concern for patients with food allergies. In this report, we investigated a spice (mahleb) that is prepared from the kernel of the St. Lucie cherry, Prunus mahaleb, for cross-reactivity with almond (Prunus dulcis), using enzyme-linked immunosorbent assay (ELISA) and Western blot. Almond and mahleb are members of the same genus. Cross-reactivity between the mahleb and almond was demonstrated by reaction of cherry and almond kernel protein extracts with antibodies raised against almond proteins. Almond-specific murine monoclonal IgG, rabbit polyclonal IgG, and almond-allergic serum IgE each exhibited cross-reactivity with cherry kernel protein. Because of the demonstrated cross-reactivity between almond and mahleb, these findings should be of special concern to almond-allergic patients and attending medical personnel.

Mahleb is cross-reactive with almond-allergic patient IgE and is likely to elicit an allergic response in sensitive individuals. This information is important for the protection of almond-allergic patients.

Titanium dioxide (TiO₂) is a white color additive that has a long history of global approval and use in food. There is, however, considerable confusion regarding the applicability of the biological effects of novel, engineered, nano-sized forms of TiO₂ developed for nonpigmentary applications to the safety of oral exposure to food grade TiO₂ pigment. The objective of this study was to assess the absorption, distribution, and routes of excretion in rats after oral exposure to food grade TiO₂.

Four different grades of TiO₂ (200 ppm) or control (0 ppm) diets were fed to rats for 7 consecutive days, followed by control diet only for 1, 24, or 72 h.

Concentrations of titanium in liver, kidney and muscle were mainly below the limit of detection (<0.1 to < 0.2 mg/kg wet weight); tissue concentrations of titanium above the LOD were in the range of 0.1 to 0.3 mg/kg wet weight for all groups. Whole blood concentrations of titanium were <0.04 mg/L for all groups. Urinary excretion of titanium was equivalent to <2% daily dose/L of urine for all groups and was generally below the limit of quantification (<0.04 mg/L). Feces represented the predominant route of excretion. These results demonstrate that there is no accumulation of titanium in tissues following consumption of diets containing 200 ppm food grade TiO₂. No differences in systemic absorption of the 4 forms of TiO₂ were observed indicating that the bioavailability of TiO₂ is consistently low for the range of particle sizes and morphologies examined in this study.

Food irradiation is an effective and safe method for preservation and long-term storage, and it is approved for use in over 60 countries for various applications in a wide variety of food products. This process is performed by use of accelerated electron beams, X-rays, or gamma radiation (⁶⁰Co or ¹³⁷Cs). 2-Alkylcyclobutanones (2-ACBs) are the only known radiolytic products generated from foods that have fatty acids (triglycerides) and are subjected to irradiation. Since the 1990s toxicological safety studies of 2-ACBs have been conducted extensively through synthetic compounds, then and tests to determine if the compounds have any mutagenic activity are strictly necessary. The Ames test was chosen by many researchers to assess the mutagenicity of 2-ACBs. The test uses distinct bacterial cell lines Salmonella typhimurium to detect point mutations at sites guanine–cytosine (G–C) and Escherichia coli to detect point mutations at sites adenine–thymine (A–T). This bibliographic research aims to bring together all the results obtained and a comparison and cell lines used, type of plates, and solvents. This research showed that no mutagenic activity was observed in any of the cell lines and concentrations evaluated by the works of authors, so the 2-ACBs compounds showed no mutagenic substance in concentrations detectable by the Ames test.

The 2015 to 2020 Dietary Guidelines for Americans (DGAs) recognize the role of 100% fruit juice in health and in helping people meet daily fruit recommendations and state that 100% fruit juice is a nutrient-dense beverage that should be a primary choice, along with water and low-fat/fat-free milk. The DGAs note that children are consuming 100% fruit juice within recommendations (that is, 120 to 180 mL/d for children aged 1 to 6 y and 236 to 355 mL/d for children aged 7 to 18 y). Evidence shows that compared to nonconsumers, those who consume 100% fruit juice come closer to meeting daily fruit needs and have better diet quality. In children, 100% fruit juice is associated with increased intakes of nutrients such as vitamin C, folate, and potassium. When consumed within the DGA recommendations, 100% fruit juice is not associated with overweight/obesity or childhood dental caries and does not compromise fiber intake. Preliminary data suggest that polyphenols in some 100% fruit juices may inhibit absorption of naturally occurring sugars. Given its role in promoting health and in helping people meet fruit needs, experts participating in a roundtable discussion agreed that there is no science-based reason to restrict access to 100% fruit juice in public health nutrition policy and programs such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Reducing or eliminating 100% fruit juice could lead to unintended consequences such as reduced daily fruit intake and increased consumption of less nutritious beverages (for example, sugar-sweetened beverages).

A collective report on the extraction and isolation of β-glucan from grain sources, namely, oat, barley, and wheat is presented. An analysis on the effect of medium, pH, and temperature on the purity and yield of the β-glucan derived under acidic/alkaline/aqueous/enzymatic conditions is also made. Water extraction and alkali extraction processes are preferred as the yield and recovery of extracted β-glucan were good. Cost-effective development of the process for deriving high molecular weight β-glucan is the current requirement for its wide applications in food and pharmaceutical industries.

The influences of soaking treatment and storage conditions on the softening of cooked beans, namely, soybeans and red kidney beans, were investigated. It was revealed that the softening of fresh soybeans and fresh red kidney beans was suppressed during subsequent boiling after soaking treatment at 50 and 60 °C. Furthermore, in treated aged soybeans and red kidney beans that were subjected to storage at 30 °C/75% relative humidity for 6 mo and soaking treatment at 50 to 60 °C, the hardness during cooking was further amplified. This suggested that the mechanism of softening suppression differs depending on the influences of soaking and storage. Analysis of the pectin fraction in alcohol insoluble solid showed insolubilization of metal ions upon storage at high temperature and high humidity in both soybeans and red kidney beans, which suggests interaction between Ca ions and hemicellulose or cellulose as cell wall polysaccharides. The results of differential scanning calorimetry (DSC) showed that aged soybeans exhibited a shift in the thermal transition temperature of glycinin-based protein to a higher temperature compared with fresh soybeans. From the results of DSC and scanning electron microscopy for aged red kidney beans, damaged starch is not conspicuous in the raw state after storage but is abundant upon soaking treatment. As for the influence of soaking at 60 °C, it can be suggested that its influence on cell wall crosslinking was large in soybeans and red kidney beans in both a fresh state and an aged state.

Quality changes of dry legumes during storage are major problems in the cooking process. In this study, we investigated the influences of soaking temperatures and storage conditions on the hardness of cooked beans, using starchy red kidney beans and nonstarchy soybeans as samples. The results revealed that the hardening occurs by soaking at around 60 °C, and suggested that the mechanism of softening suppression differs depending on the influences of soaking and storage. Knowing the properties of hardening of beans is enable to provide optimal cooking conditions and greatly contribute to the use of stored beans.

This study evaluates the efficiency of multipoint near-infrared spectroscopy (NIRS) to predict the fat and moisture content of minced beef samples both in at-line and on-line modes. Additionally, it aims at identifying the obstacles that can be encountered in the path of performing in-line monitoring. Near-infrared (NIR) reflectance spectra of minced beef samples were collected using an NIR spectrophotometer, employing a Fabry-Perot interferometer. Partial least squares regression (PLSR) models based on reference values from proximate analysis yielded calibration coefficients of determination of 0.96 for both fat and moisture. For an independent batch of samples, fat was estimated with a prediction coefficient of determination of 0.87 and 0.82 for the samples in at-line and on-line modes, respectively. All the models were found to have good prediction accuracy; however, a higher bias was observed for predictions under on-line mode. Overall results from this study illustrate that multipoint NIR systems combined with multivariate analysis has potential as a process analytical technology (PAT) tool for monitoring process parameters such as fat and moisture in the meat industry, providing real-time spectral and spatial information.

The new multipoint NIR device illustrates potential as an in-line quality monitoring tool for the meat processing industry. With further developments in the field of NIR optics, it could be possible to use this device in an industrial environment.

The effects of formulation and processing parameters on sodium availability in a model lipid/protein-based emulsion gel were studied for purposes of sodium reduction. Heat-set model gels were prepared with varying levels of protein, lipid, and NaCl contents and high pressure homogenization treatments. Single quantum and double quantum-filtered ²³Na NMR spectroscopy experiments were used to characterize sodium mobility, structural order around “bound” (restricted mobility) sodium, and sodium binding, which have been correlated to saltiness perception in food systems previously. Total sodium mobility was lower in gels with higher protein or fat content, and was not affected by changes in homogenization pressure. The gels with increased protein, fat, or homogenization pressure had increased structure surrounding “bound” sodium and more relative “bound” sodium due to increased interfacial protein interactions. The data obtained in this study provide information on factors affecting sodium availability, which can be applied towards sodium reduction in lipid/protein-based foods.

This research provides evaluates the effects of different factors on sodium mobility and binding in a food system with a protein-/fat-based structure. Increased sodium availability may correspond to increased salty taste perception, so this research provides information on strategies that can be used to optimize salty taste while reducing sodium content for health purposes.

Freezing and thawing of oil-in-water (O/W) emulsion-type foods bring about oil–water separation and deterioration; hence, the effects of freezing and thawing conditions on the destabilization of O/W emulsions were examined. The freezing rate and thawing temperature hardly affected the stability of the O/W emulsion. O/W emulsions having different oil fractions were stored at temperatures ranging from –30 to –20 °C and then thawed. The stability after thawing depended on the storage temperature, irrespective of the oil fraction of the emulsion. A good correlation was found between the time at which the stability began to decrease and the time taken for the oil to crystalize. These results indicated that the dominant cause for the destabilization of the O/W emulsion during freezing and thawing is the crystallization of the oil phase and that the effects of the freezing and thawing rates on the stability are insignificant.

Acrylic acid, N-acetyl-glucosamine and glucosamine were investigated for their role in the formation of acrylamide in California-style black ripe olives [CBROs]. Levels of acrylic acid and glucosamine are reported for the first time in fresh (333.50 ± 21.88 and 243.59 ± 10.06 nmol/g, respectively) and in brine-stored olives (184.50 ± 6.02 and 165.88 ± 11.51 nmol/g, respectively). Acrylamide levels significantly increased when acrylic acid (35.2%), N-acetyl-glucosamine (29.9%), and glucosamine (124.0%) were added to olives prior to sterilization. However, isotope studies indicate these compounds do not contribute carbon and/or nitrogen atoms to acrylamide. The base-catalyzed degradation of glucosamine is demonstrated in olive pulp and a strong correlation (r² = 0.9513) between glucosamine in olives before sterilization and acrylamide formed in processed CBROs is observed. Treatment with sodium hydroxide (pH > 12) significantly reduces acrylamide levels over 1 to 5 d without impacting olive fruit texture.

Commercial California-style black ripe olive processing methods result in relatively high levels of acrylamide in the finished product. The mechanism for acrylamide formation in processed olives is not understood and remains elusive. Herein, we describe a method for measuring N-acetyl-glucosamine and glucosamine in olives and demonstrate that there is a relationship between glucosamine levels in raw olive fruit and acrylamide levels in processed olives. Additionally, we demonstrate that glucosamine undergoes base-catalyzed hydrolysis and that treatment of olives with sodium hydroxide (pH > 12) significantly reduces acrylamide levels over 1 to 5 d without impacting olive fruit texture.

Xylanase inhibitor proteins (XIPs) were regarded to inhibit the activity of xylanases during baking and gluten-starch separation processes. To avoid the inhibition to xylanases, it is necessary to define the conditions under which the inhibition takes place. In this study, we cloned the XIP gene from 2 different variety of Triticum aestivum, that is, Zhengmai 9023 and Zhengmai 366, and investigated the properties of XIP protein expressed by Pichia pastoris. The results showed that the 2 XIP genes (xip-9023 and xip-366) were highly homologous with only 3 nucleotide differences. XIP-9023 showed the optimal inhibition pH and temperature were 7 °C and 40 °C, respectively. Inhibition of xylanase by XIP-9023 reached the maximum in 40 min. At 50% inhibition of xylanase, the molar ratio of inhibitor: xylanase was 26:1. XIP-9023 was active to various fungal xylanases tested as well as to a bacterial xylanase produced by Paenibacillus sp. isolated from cow rumen.

This study investigated characterizations of xylanase inhibitor protein from wheat. These results could be used to decrease the inhibitition of XIP inhibitor to added xylanase during wheat or flour processing.

Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers’ concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsifier can be an alternative strategy. In this study, granules with low cholesterol content were separated from egg yolk by a simple method under easily scalable centrifugal conditions. The egg yolk granules isolated within 0.17 M NaCl solution achieved a 22.5% yield that was similar to that using higher centrifugation speeds and longer time. The yield of egg yolk granules increased from 25% to 32% when the yolk:water ratio was changed from 1:1 to 1:2. Mayonnaise was prepared to evaluate the emulsifying capacity of the egg yolk granules. It was found that egg yolk granules exhibited similar emulsifying activity as that of whole egg yolk, but a better emulsion stabilizing property that is evidenced by the higher viscosity of mayonnaise prepared with the granules. In addition, the viscosities of mayonnaise prepared by spray dried yolk and granules were slightly higher than the liquid counterpart, showing a further improvement by spray drying on the emulsion stabilizing properties. The mechanical spectra of mayonnaise samples by frequency sweep also suggested that granules favored the formation of stronger 3-dimensional arrangements of oil droplets and therefore a more stable emulsion. Results suggest that granules isolated within 0.17 M NaCl solution present best emulsifying properties and can be applied as whole yolk replacer in food emulsions.

Husk tomato (Physalis ixocarpa Brot. var. Rendidora) waste was evaluated as a source of specialized pectin, and pectin extracted from this waste was characterized physicochemically. Fruit was blanched for 10 or 15 min and extracted in 0.1 N HCl for 15 to 25 min. Extracted pectin was subjected to physicochemical analysis. For all extraction conditions, the percentage of anhydrogalacturonic acid exceeded 60%, indicating that husk tomato was a good source of pectin. The degree of esterification of pectin molecules was 63% to 91%. The amount of extracted pectin decreased with increasing extraction time. The apparent viscosity of husk tomato pectin showed the characteristic behavior of pseudoplastic fluids. Neutral sugars were identified, and the amounts of 6 sugars (fucose, rhamnose, arabinose, galactose, glucose, and xylose) were quantified. Sugars identified in husk tomato pectin and present in the Rhamnogalacturonan I region, arabinose, galactose, and rhamnose suggest a highly branched structure, which will influence its future applications. Molecular weight values were 542 to 699 kDa, exceeding molecular weight values reported for commercial citrus pectins from 134 to 480 kDa. The extraction process significantly (P < 0.05) influenced the physicochemical properties of pectin. Up to 19.8% from the total amount of pectin in the husk tomato was extracted by 10 min of blanching and 20 min of a more heat treatment. Our findings indicate that husk tomato can be a good alternative source of pectin having highly distinctive physicochemical characteristics.

Brazilian green propolis is known as an appreciable natural antioxidant with abundant polyphenolic compounds. For quality control, a fingerprint-efficacy study of Brazilian green propolis was carried out in this work. Chemical fingerprints of Brazilian green propolis from 22 different sources were determined by HPLC and investigated by similarity analysis. The fingerprint-efficacy relationships between chemical fingerprint and DPPH radical-scavenging activity were established. The results showed that 14 characteristic common peaks were identified, and 9 compounds were discovered with free radical-scavenging activities. Caffeoylquinic acids and artepillin C might be the major effective components for quality control of Brazilian green propolis due to their specificity and strong antioxidant activity. This study provides new markers for the quality assessment of Brazilian green propolis and its derived products.

Gallic acid (GA) was grafted in chitosan and the effects of GA grafted chitosan (GA-g-CS) on the oxidative stability in bulk oil was tested at 60 and 140 °C. To text oxidative stability in oils, headspace oxygen content, conjugated dienoic acid (CDA) value, p-anisidine value (p-AV), and acid value were determined. Chitosan itself did not show antioxidative or prooxidative effects in oils at 60 °C. However, GA-g-CS and GA acted as antioxidants at 60 °C. At 140 °C heating with moisture supplied condition, different results were observed. GA-g-CS acted as antioxidants based on the results of CDA and p-AV. However, chitosan showed the highest oxidative stability based on results of acid value and brown color formation at 140 °C. This could be due to reduction of moisture content by chitosan. GA was continuously released from GA-g-CS in bulk oil. This might have provided extra antioxidant activities to oils.

Antioxidant properties of gallic acid grafted chitsoan were high in bulk oils at 60 and 140 °C. Continuous releasing of gallic acid from chitosan may provide higher antioxidant properties than chitosan or gallic acid alone during treatment time. Grafted chitosan with gallic acid could be a promising food ingredient for stabilizing oxidation in oil-rich foods processed at relatively high temperature because both chitosan and gallic acid are food ingredients.

Raw milk is known to contain relatively high numbers of microorganisms, some of which include microbial pathogens. Electron beam (eBeam) processing is a nonthermal pasteurization food processing technology. The underlying hypothesis was that eBeam processing will not negatively influence the composition, nutrient content, and aroma profile of raw milk. Raw milk samples were exposed to eBeam doses of 1 and 2 kGy, since our studies had shown that 2 kGy is suitable for raw milk pasteurization. The untreated and eBeam-treated raw milk samples were analyzed to detect changes in lactose, vitamin B₂, vitamin B₁₂, and calcium concentrations. The possible breakdown of casein and whey proteins and lipid oxidation were investigated along with the formation of volatile aroma compounds. Even though vitamin B₂ showed a 31.6% decrease in concentration, the B₂ content in eBeam-pasteurized raw milk met all USDA nutritional guidelines. Even though there were no indications of lipid oxidation after the 2.0-kGy eBeam treatment, there was lipid oxidation (58%) after 7 d of refrigerated storage. However, based on the GC-olfactory analysis, the lipid oxidation did not necessarily result in the development of a wide variety of off-odors.

Raw milk is known to be associated with a number of foodborne illnesses. Unfortunately, raw milk consumption is increasing in the United States. Electron beam (eBeam) is an effective nonthermal food pasteurization technology. This paper provides information on the nutrient content and sensory attributes of raw milk after being treated with pasteurizing doses of eBeam technology.

Kenaf seed oil has been suggested to be used as nutritious edible oil due to its unique fatty acid composition and nutritional value. The objective of this study was to optimize the bleaching parameters of the chemical refining process for kenaf seed oil, namely concentration of bleaching earth (0.5 to 2.5% w/w), temperature (30 to 110 °C) and time (5 to 65 min) based on the responses of total oxidation value (TOTOX) and color reduction using response surface methodology. The results indicated that the corresponding response surface models were highly statistical significant (P < 0.0001) and sufficient to describe and predict TOTOX value and color reduction with R² of 0.9713 and 0.9388, respectively. The optimal parameters in the bleaching stage of kenaf seed oil were: 1.5% w/w of the concentration of bleaching earth, temperature of 70 °C, and time of 40 min. These optimum parameters produced bleached kenaf seed oil with TOTOX value of 8.09 and color reduction of 32.95%. There were no significant differences (P > 0.05) between experimental and predicted values, indicating the adequacy of the fitted models.

There has been an increasing in the research focused on the application and development of crude kenaf seed oil into functional products, but the crude kenaf seed oil is still not edible. This study provides an optimization of the bleaching process in the chemical refining process, which can potentially expand to an industrial scale. The production of refined kenaf seed oil is advantageous in developing a diversity of health care products, functional foods, food supplements and cosmetic products.

Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time–temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time–temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes. Color, quantified using a^* value, was selected as the time–temperature indicator for green pea and garlic puree model foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea model food than the garlic. a^* value reaction rates for the green pea model were approximately 4 times slower than in the garlic model food; slower reaction rates were preferred for the application of model food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea model food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave-assisted thermal pasteurization system. Both model foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes.

Green pea and garlic model foods could be used by the food industry to optimize thermal pasteurization processes and evaluate the potential food quality of various processes. The green pea model food would be most applicable for quality evaluation of a target process of 90 °C for 10 min, whereas the garlic model would be better for a milder heat treatment, such as a target process of 70 °C for 2 min.

With growing consumption of aquaculture products, there is increasing demand on rapid and sensitive techniques that can detect prohibited substances in the seafood products. This study aimed to develop a novel surface-enhanced Raman spectroscopy (SERS) method coupled with simplified extraction protocol and novel gold nanorod (AuNR) substrates to detect banned aquaculture substances (malachite green [MG] and crystal violet [CV]) and their mixture (1:1) in aqueous solution and fish samples. Multivariate statistical tools such as principal component analysis (PCA) and partial least squares regression (PLSR) were used in data analysis. PCA results demonstrate that SERS can distinguish MG, CV and their mixture (1:1) in aqueous solution and in fish samples. The detection limit of SERS coupled with standing AuNR substrates is 1 ppb for both MG and CV in fish samples. A good linear relationship between the actual concentration and predicted concentration of analytes based on PLSR models with R² values from 0.87 to 0.99 were obtained, indicating satisfactory quantification results of this method. These results demonstrate that the SERS method coupled with AuNR substrates can be used for rapid and accurate detection of MG and CV in fish samples.

This study established a novel surface-enhanced Raman spectroscopy method coupled with simplified extraction protocol and gold nanorod substrates to detect banned substances (malachite green and crystal violet) in fish samples. SERS is a rapid and accurate method that can be used to monitor seafood safety.

Objective of this study was to understand the impacts of cellulose fiber with different particle size distributions, and starches with different molecular weights, on the expansion of direct expanded products. Fiber with 3 different particle size distributions (<125, 150 to 250, 300 to 425 μm) and 4 types of starches representing different amylose contents (0%, 23%, 50%, and 70%) were investigated. Feed moisture content (18 ± 0.5 % w.b) and extruder temperature (140 °C) were kept constant and only the extruder screw speed was varied (100, 175, and 250 rpm) to achieve different specific mechanical energy inputs. Fiber particle size and starch type significantly influenced the various product parameters. In general, the smaller fiber particle size resulted in extrudate with higher expansion ratio. Starch with an amylose: amylopectin ratio of 23:77 resulted in highest expansion compared to the other starches, when no fiber was added. Interestingly, starch with 50:50, amylose: amylopectin ratio in combination with smaller fiber particles resulted in product with significantly greater expansion than the control starch extrudates. Aggregation of fiber and shrinkage of surface was observed in the Scanning Electron Microscope images at 10% fiber level. The results suggest the presence of active interactions between the cellulose fiber particles and corn starch molecules during the expansion process. A better understanding of these interactions can help in the development of high fiber extruded products with better expansion.

The information generated from this research will help in designing extruded products with high levels of fiber inclusion. It will also help in selecting the appropriate type of starch material for achieving desired final product expansion.

About 1000 species of bacteria are present in the human intestine. Some Gram-negative bacteria such as Escherichia coli or Salmonella spp. among intestinal bacteria have lipopolysaccharide (LPS), which might induce inflammation of human intestines. Actually, LPS, especially its lipid A constituent, is toxic. Small amounts of LPS in bacteria cause inflammation of mucosa and other tissues in humans. Such bacteria may be regulated by beneficial lactic acid bacteria to maintain human health. Many lactic acid bacteria show cancer prevention activity and anti-inflammatory activity in intestines. Recently, Pediococcus pentosaceus AK-23 was isolated from fermentative vegetable pickles for neutralization of LPS. For this study, a protein for LPS neutralization was purified partly from P. pentosaceus AK-23. For this study, a protein for LPS neutralization was purified partly from P. pentosaceus AK-23, by ultrafiltration using a 300 kDa membrane and a 100 kDa membrane after cell wall digestion by lysozyme. Gel running blue native electrophoresis revealed the existence of a 217 kDa protein. The band of the protein having the ability to bind LPS on the gel was analyzed for amino acid homology. As the result, it is revealed as part of a subunit of heat shock protein (HSP). Furthermore, it displayed LPS binding or hydrophobic motifs. The protein neutralized LPS to release fatty acid as myristic acid and glucose from polysaccharide. These findings suggest that HSP in P. pentosaceus AK-23 neutralizes LPS to decompose it compising fatty acid and polysaccharide.

Lactic acid bacteria AK-23 and its protein neutralized LPS, which is produced by pathogenic Escherichia coli, and it causes inflammation in the intestine. Lactic acid bacterium AK-23 is expected to be useful as a probiotic agent to prevent inflammation in the intestine of human and domestic animals. Moreover, its LPS neutralizing protein will be also useful as a health functional, anti-inflammatory, medicinal, and LPS-neutralizing food.

There is a variety of different food processing methods, which can be used to prepare ready-to-eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to microwaves. These were then exposed to microwaves for different periods of time. The application of sous vide microwave cooking (SV-MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum-packed vegetables were stored at 4 °C. In addition, the process lethality of the SV-MW 90 s cooking was experimentally validated. This treatment led to 6.07 ± 0.7 and 4.92 ± 0.65 log cfu/g reduction of Escherichia coli and Listeria monocytogenes inoculated over the chicory stems (100 g), respectively.

With an initial load of 9 log cfu/g for both pathogens, less than 10 cfu/g of surviving cells were found after 90 s cooking. This shows that short-time microwave cooking can be used to effectively pasteurize vacuum-packed chicory stems, achieving >5 log cfu/g reduction of E. coli and L. monocytogenes.

The combined SV-MW approach reported here allows a reduction of time needed for the treatment. In addition to this, a reduction of energy consumption compared with conventional SV cooking when it takes place in hot water. The shorter treatment time and the safety level reached by SV-MW 90 s cooking opens the possibility for an industrial scale up.

The combined inactivation effects of high hydrostatic pressure (HHP) and antimicrobial compounds (potassium sorbate and ε-polylysine [ε-PL]) on 4 different bacterial strains present in skim milk and the effect of these treatments on milk quality were investigated in this study. HHP treatment at 500 MPa for 5 min reduced the populations of Escherichia coli, Salmonella enterica Typhimurium, Listeria monocytogenes, and Staphylococcus aureus from 6.5 log colony-forming units (CFUs) or higher to less than 1 log CFU/mL. Compared to HHP alone, HHP with potassium or ε-PL resulted in significantly higher reductions in the bacterial counts. After 5 min of treatment with HHP (500 MPa) and ε-PL (2 mg/mL), no growth of E. coli, S. enterica Typhimurium, or L. monocytogenes in skim milk was observed during 15 d of refrigerated storage (4 ± 1 °C). Scanning electron microscopy analysis revealed that the synergistic treatments caused more serious damage to the bacterial cell walls. Quality assessments of the treated samples indicated that the combined treatments did not influence the color, the turbidity, the concentrations of –SH group of the proteins, or the in vitro digestion patterns of the milk. This study demonstrates that HHP with potassium or ε-PL may be useful in the processing of milk or milk-containing foods.

High hydrostatic pressure (HHP) processing is a nonthermal treatment but causes only sublethal injures to most microorganisms, which can later regrow during storage. HHP combined with food additives may cause microbial cell collapse and achieve greater food safety.

The aim of this study was to evaluate the bactericidal effect of calcium oxide (CaO) against Pseudomonas aeruginosa biofilms on quail eggshells and major egg contacting surfaces (stainless steel, plastic, and rubber). The samples were subjected to CaO treatments (0%, 0.01%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%, and 0.30%) for 1 min. All the CaO treatments significantly reduced P. aeruginosa biofilms on all tested surfaces as compared to controls. In comparison of biofilm stability, the strongest and most resistant biofilm was formed on eggshell against the CaO treatment, followed by rubber, stainless steel, and plastic. In evaluation of bactericidal effect, the largest reduction (3.16 log CFU) was observed in plastic even at the lowest concentration of CaO (0.01%), whereas the least reduction was found in eggshells, regardless of CaO concentration. In addition, stainless steel showed a significant reduction in biofilm formation at all concentrations except 0.10% to 0.15% CaO. At 0.30% CaO, the reduction of P. aeruginosa in biofilms on stainless steel, plastic, rubber, and eggshell were 5.48, 6.37, 4.87, and 3.14 log CFU/cm² (CFU/egg), respectively. Biofilm reduction after CaO treatment was also observed by field emission scanning electron microscopy (FE-SEM). Based on the FE-SEM images, we observed that P. aeruginosa biofilms formed compact aggregations on eggshell surfaces with CaO treatments up to 0.30%. More specifically, a 0.20% CaO treatment resulted in the reductions of 3 to 6 log CFU in all materials.

CaO at greater than 0.20% can be used as an alternative sanitizer to reduce bacterial contamination and biofilm formation on eggshell and egg-processing equipment surfaces, which can enhance product safety in the egg industry.

Exponential growth of extended-spectrum β-lactamase (ESBL)-producing Escherichia coli in Campylobacter media has become a common problem for the detection of Campylobacter in chicken meats. We investigated the minimum inhibitory concentration of 40 ESBL-producing E. coli isolates from meats obtained from various countries against antibacterial agents in Bolton broth (cefoperazone, vancomycin, and trimethoprim). All ESBL-producing E. coli strains were resistant to cefoperazone and vancomycin, whereas 50% of them were resistant to trimethoprim and grew in Bolton broth. We found that 20 μg/mL of rifampicin inhibited the growth of trimethoprim-resistant E. coli strains. Hence, we added 20 μg/mL of rifampicin to Bolton broth to improve the isolation of Campylobacter from chicken carcass rinses. The isolation rate of Campylobacter was significantly higher in the modified broth (44 out of 58, 75.9%, P < 0.05) than in the normal broth (0 out of 58, 0%). Furthermore, the number of agar plates with non-Campylobacter spp. was much lower after enrichment in the modified broth (4 out of 58, 6.9%, P < 0.05) than in the normal broth (58 out of 58, 100%).

To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei, were cofermented with traditional starters. The changes of bacterial growth, acid contents and volatile compounds of yogurt were investigated during fermentation and refrigerated storage. The strains that exhibited a low growth rate in milk did not significantly affect the bacterial population dynamics, acidity, or organic acid content during fermentation and storage. However, high viability and enhancement of postacidification were clearly observed in the samples that contained strains with a high growth rate in milk, particularly L. casei. A total of 45 volatile compounds, detected in most samples, were identified by headspace solid-phase micro-extraction followed by gas chromatography-mass spectrometry. Among these compounds, ketones and aldehydes were the most abundant. The presence of either L. rhamnosus or L. plantarum did not significantly affect the major volatile compounds, while contributions of L. casei and L. acidophilus were found in the formation of minor volatile metabolites. Electronic nose measurements exhibited a good discrimination of samples that contained different probiotics during refrigerated storage.

Probiotics can affect the types and quantities of flavor compounds in yogurt when cofermented with yogurt starters. This study will enrich the knowledge of the effects of probiotics on yogurt flavor. Research staff and manufacturing workers that specialise in yogurt-making will benefit from this study in predicting the potential impacts of probiotics on the organoleptic quality of yogurt.

Solid lipoproteic colloid (SLC) foods that consist of an oil-in-water emulsion of lipid and protein such as cheese and sausage contribute a significant amount of sodium to modern diets. This study aimed to correlate the overall saltiness perception to the texture and temporal saltiness perception of SLCs to understand saltiness perception during oral processing. Model SLCs with varying levels of protein and fat were prepared via pressure homogenization of whey protein isolate, anhydrous milk fat, and NaCl, followed by heat-induced gelation. Descriptive sensory analysis (DSA) and time-intensity (TI) method were used to characterize the sensory profiles and the temporal saltiness perception properties of the SLCs, respectively. Principal component analysis (PCA) and cluster analysis of the DSA results showed that the samples were grouped based on the formulation and the homogenization pressures. The maximum saltiness intensity in the TI curves increased with decreasing contents of protein and fat and decreasing homogenization pressures. The PCA and cluster analysis of the taste and texture attributes from the DSA and the TI parameters showed that the nonfat samples were clustered together, characterized by the DSA salty taste, syneresis texture, and the TI initial saltiness intensity. When only fat-containing samples were analyzed, the DSA salty attribute correlated significantly with the texture attributes of fracturable and syneresis. The dependence of saltiness perception on the texture properties of the nonfat and fat-containing samples discovered in this study provided insights for the future development of reduced-sodium products.

The present study discussed the relationships between texture and saltiness perception properties for understanding the mechanisms of sodium release during the mastication process of lipid and protein-based foods. The findings of this study provided insights for structural engineering to enhance sodium release of the food matrix for developing products lower in sodium.

The average American child eats fewer fruits than recommended. Although taste is the primary motivator for food intake among children, little research has systematically measured children's liking of fruit and determined whether their preferences differ from adults. We phenotyped 49 children and their mothers to determine: (1) their liking of the taste of 3 blueberry cultivars (“Arcadia,” “Keecrisp,” and “Kestrel”) from 2 harvests for which total soluble solids were determined using a handheld Brix refractometer; (2) the association between liking and blueberry sugar content; and (3) the most preferred level of fructose, one of the primary sugars in blueberry fruit. Multiple methods, identical for all participants, assessed which cultivar they liked best. Dietary intake, determined via 24-h dietary recall, revealed most children (73%) and adults (92%) did not meet dietary guidelines for fruit intake. We found that during the 1st harvest, Keecrisp was sweeter by 4° Brix than either Arcadia or Kestrel and was the cultivar most preferred by both children and adults. For the 2nd harvest, mothers liked each of the cultivars equally, but children preferred Arcadia, which was 2° Brix sweeter than the other 2 cultivars. Like other sugars, children's most preferred concentration of fructose was significantly higher than that of adults. In sum, children appear to be more sensitive to smaller variations in sweetness than are adults. Identifying drivers of fruit preference and assessing children's liking for whole fruits are important steps in developing strategies to increase fruit consumption among children.

Although taste is the primary motivator for food intake among children, little research has systematically measured children's liking of fruit and determined whether their preferences differ from adults. In this farm-to-sensory-lab study, we used multiple methods to assess liking for the taste of 3 blueberry cultivars picked during the beginning of the Florida blueberry season. We found that children prefer higher levels of fructose and appear to be more sensitive to small changes in the sugar content of blueberry fruit than did adults. These findings provide insight into the child consumer and highlights the potential for consumer-driven breeding to produce fruit accepted by young children.

Beer is the most consumed alcoholic beverage in the world. The purpose was to compare the effects of consuming alcoholic beer (AB) and nonalcoholic beer (NAB) on the biochemical blood parameters. Two beers were produced under known and controlled conditions from the same raw material, NAB (0.6%, v/v) and AB with the addition of 6% grain alcohol. Fifteen healthy adult men (aged 20 to 57 y) underwent 3 treatments (30 d per treatment). In Treatment 1 (Baseline), they followed their usual diet without drinking any alcoholic beverage; in Treatment 2, they added the daily consumption of 330 mL NAB; and in Treatment 3, they added the daily consumption of 330 mL AB. It was found that the use of AB for 30 d (16 g alcohol/d) reduced the blood insulin and fasting glucose, reducing insulin resistance. These data suggest that the daily intake of 330 mL AB could statistically change the lipid profile and insulin sensitivity of adult men. The volunteers were healthy before and remained so after the intervention, with no change in their clinical status.

This research described the effects of the moderate consumption of nonalcoholic beer and alcoholic beer on specific biochemical blood parameters in men. The results showed that 330 mL alcoholic beer per day (moderate consumption) could lower the “bad” cholesterol and increase the “good” cholesterol, and also help control the blood glucose levels. Our results suggest that the daily consumption of 330 mL of alcoholic beer can improve the lipid profile and insulin sensitivity of adult men.

Corn lime cooking generates a large amount of wastewater known as nejayote that is composed of suspended solids and solubilized phytochemicals. Spray drying can be an alternative to recover bioactive molecules, such as ferulic acid, from nejayote. Besides the yield, the physicochemical properties (solubility, water activity, pH, moisture, hygroscopicity, total phenolic content, and distribution of free and bound hydroxycinnamic acids) of spray-dried nejayote powders were analyzed. The powders were obtained at 200 °C/100 °C or 150 °C/75 °C (inlet/outlet) air temperatures with the addition of maltodextrin (MD) or 2-hydroxypropyl-beta-cyclodextrin (HBCD) as encapsulating agents. Even when no carrier agent was used, a spray-dried nejayote powder was produced. The use of MD or HBCD as carrier increased the yield from 60.26% to 68.09% or 71.83%, respectively. As expected, a high inlet temperature (200 °C) allowed a satisfactory yield (>70%) and a low powder moisture (2.5%) desired by the industry. Water activity was reduced from 0.586 to 0.307 when HBCD was used in combination with a drying inlet temperature of 150 °C; and from 0.488 to 0.280 when the inlet temperature was set at 200 °C. Around 100% bioaccessibility of the compounds was observed after in vitro digestion. The addition of HBCD increased the release time (P < 0.05). Under simulated physiological conditions, there was no reduction of total phenolics, suggesting a good stability. This paper showed the feasibility to engage the spray drying technology to the corn industry to minimize their residues and reuse their by-products.

This paper studies the recovery of valuable compounds from the wastewater (nejayote) of the corn industry. The spray-dried nejayote powder can be used as a delivery system of phytochemicals.

Tartary buckwheat tea (TBT) is becoming increasingly popular for its unique flavor and health benefits. However, there is little information regarding the differences in nutritional quality among different kinds of TBT. Two kinds of TBT samples, whole grain tea (WGT) and whole plant tea (WPT), were collected from markets in China. The content of their nutritional compositions, including protein, amino acids, starch, fat, fatty acids, and flavonoids, as well as aroma compounds, were determined. Antioxidant and α-glucosidase inhibitory activities were also evaluated. WPT showed higher levels of protein and fat relative to WGT, but the content of essential amino acids and fatty acids was lower. WPT contained more total flavonoids with quercetin as the predominant flavonoid (81%), while rutin was the principal flavonoid compound (86%) in WGT. GC-MS analysis indicated that there were some differences in the aroma compound profile between WGT and WPT, though 14 aroma compounds were identified in both of them with 3-ethyl-2,5-dimethyl-pyrazine as the predominant compound. In addition, WPT showed superior antioxidant and α-glucosidase inhibitory activities than WGT. However, the total flavonoid content determined in tea soup was decreased by 60% and 98% compared with that in the alcohol extracts of WGT and WPT, respectively. The antioxidant and α-glucosidase inhibitory activities of tea soup were also lowered, especially for WPT. The differences between 2 kinds of TBT might be due to the variety of raw materials and processing methods. Diversified plant materials and scientific processing technologies should be taken into account to develop a nutritional and healthy TBT product.

WPT contained higher protein and total flavonoids, and demonstrated superior antioxidant and α-glucosidase inhibitory activities. However, the dissolution rate of flavonoids in the tea soup of WPT was extremely low, this was due to the water insolubility of its primary flavonoid quercetin, which comes from the conversion of rutin. Processing methods, such as hydrothermal treatment, should be applied to inhibit the conversion of rutin into quercetin and to develop a nutritional and healthy TBT product.

Inhibition of dipeptidyl peptidase IV (DPP-IV) and angiotensin converting enzyme (ACE) are considered useful in managing 2 often associated conditions: diabetes and hypertension. In this study, corolase PP was used to hydrolyze Antarctic krill protein. The hydrolysate (AKH) was isolated by ultrafiltration and purified by size-exclusion chromatography, ion exchange chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC) sequentially. The in vitro inhibitory activities of all AKHs and several fractions obtained against ACE and DPP-IV were assessed. Two peptides, purified with dual-strength inhibitory activity against ACE and DPP-IV, were identified by TOF-MS/MS. Results indicated that not all fractions exhibited dual inhibitory activities of ACE and DPP-IV. The purified peptide Lys-Val-Glu-Pro-Leu-Pro had half-maximal inhibitory concentrations (IC₅₀) of 0.93±0.05 and 0.73±0.04 mg/mL against ACE and DPP-IV, respectively. The other peptide Pro-Ala-Leu had IC₅₀ values of 0.64±0.05 and 0.88±0.03 mg/mL against ACE and DPP-IV, respectively. This study firstly reported the sequences of dual bioactive peptides from Antarctic krill proteins, further provided new insights into the bioactive peptides responsible for the ACE and DPP-IV inhibitory activities from the Antarctic krill protein hydrolysate to manage hypertension and diabetes.

In this work, the aim was to isolate and purify peptides with dual angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activities from Antarctic krill. The results showed that Lys-Val-Glu-Pro-Leu-Pro and Pro-Ala-Leu had dual ACE and DPP-IV activity, which illustrated Antarctic krill protein hydrolysate had the potential to manage hypertension and diabetes.

A randomized, double-blinded, placebo-controlled and crossover study was conducted to simultaneously measure the effects, 3 h after consumption and after 4-wk daily exposure to plant sterols-enriched food product, on in vivo nitrite and nitrate production in healthy adults. Eighteen healthy participants (67% female, 35.3 [mean] ± 9.5 [SD] years, mean body mass index 22.8 kg/m²) received 2 soy milk (20 g) treatments daily: placebo and one containing 2.0 g free plant sterols equivalent of their palmityl esters (β-sitosterol, 55%; campesterol, 29%; and stigmasterol, 23%). Nitrite and nitrate concentrations were measured in the blood plasma and urine, using stable isotope-labeled gas chromatography-mass spectrometry. L-arginine and asymmetric dimethylarginine concentrations in blood serum were measured using commercially available enzyme immunoassays. Nitrite and nitrate concentrations in blood plasma (nitrite 5.83 ± 0.50 vs. 4.52 ± 0.27; nitrate 15.78 ± 0.96 vs. 13.43 ± 0.81 μmol/L) and urine (nitrite 1.12 ± 0.22 vs. 0.92 ± 0.36, nitrate 12.23 ± 1.15 vs. 9.71 ± 2.04 μmol/L) were significantly elevated after 4-wk plant sterols supplementation Placebo and 3-h treatments did not affect the blood plasma and urinary concentrations of nitrite and nitrate. Circulating levels of L-arginine and asymmetric dimethylarginine were unchanged in the placebo and treatment arms. Total plant sterols, β-Sitosterol, campesterol, and stigmasterol concentrations were significantly elevated after 4-wk treatments compared to the placebo and 3-h treatments. Blood plasma nitrite and nitrate concentrations correlated significantly with the plasma total and specific plant sterol concentrations. Our results suggest that dietary plant sterols, in the combination used, can upregulate nitrite, and nitrate production in vivo.

Plant sterols supplementation in the presence of a food matrix may upregulate the vascular nitric oxide expression, and contribute to vascular health. Specific plant sterols, such as β-sitosterol, campesterol, and stigmasterol exerted differential effects on the vascular nitric oxide production. The incorporation or enrichment of plant sterols mixture or specific plant sterols, like campesterol, into suitable food products, may enhance their vascular health benefits.

This study presents information on the biochemical composition (dry weight basis), nutritional aspects, and angiotensin I-converting enzyme (ACE) inhibitory properties of selected macroalgae (Ulva compressa, Ulva rigida, Gelidium microdon, and Pterocladiella capillacea) from Azores. Moisture content was very high (83.2% to 90.0% of fresh weight). Total dietary fiber (33.7% to 41.0%) that presented a good balance of both soluble and insoluble fibers (15.5% to 19.2% and 18.2% to 21.8%, respectively) was the most abundant component in these macroalgae. Protein and ash (ranged from 15.7% to 23.4% and 10.7% to 20.7%, respectively) were the 2nd most abundant components in red and green macroalgae, respectively. Moderate soluble carbohydrate contents (14.5% to 19.8%) were found in all species. Lipid contents were low (1.0% to 4.3%), particularly in Ulva species (1.0% to 1.7%), but contained higher unsaturated fatty acids (FAs) (7.5% to 32.9% and 29.6% to 69.2% of total FA for monounsaturated fatty acid and polyunsaturated fatty acid groups, respectively) than saturated fatty acid (23.3% to 46.8% of total FA) contents. All the macroalgal proteins had high digestibility in vitro (82.2% to 89.4%, relatively to sodium caseinate), contained high quantity of essential amino acids (45.3% to 58.1% of total amino acids), but in different proportions, and were rich in aspartic and glutamic acids that together account for 17.2% to 36.2% of the total amino acids. These results suggested that regular consumption of the selected macroalgae may improve human health and revealed that they can be used for producing food supplements for human and animal nutrition and/or pharmaceuticals with potential effect on the regional economy. Furthermore, the ACE-inhibitory IC₅₀ values of 0.095 to 0.695 mg/mL for the <1 kDa protein hydrolysate fraction revealed a potential impact on hypertension disorder.

High-fat and high-salt intakes are among the major risks of chronic diseases including obesity, nonalcoholic fatty liver disease (NAFLD), and nonalcoholic steatohepatitis (NASH). Salicornia is a halophytic plant known to exert antioxidant, antidiabetic, and hypolipidemic effects, and Salicornia-extracted salt (SS) has been used as a salt substitute. In this study, the effects of SS and purified salt (PS) on the aggravation of NAFLD/NASH were compared. C57BL/6J male mice (8-wk-old) were fed a high-fat diet (HFD) for 6 mo and divided into 3 dietary groups, which were additionally fed HFD, HFD + SS, and HFD + PS for 13 wk. PS induced aggravation of NAFLD/NASH in HFD-fed mice. Although the actual salt intake was same between the PS and SS groups as 1% of the diet (extrapolated from the World Health Organization [WHO] guideline), SS induced less liver injury and hepatic steatosis compared to PS. The hepatic mRNA expressions of inflammatory cytokines and fibrosis marker were significantly lower in the SS group than the PS group. Oxidative stress is one of the major causes of inflammation in NAFLD/NASH. Results of the component analysis showed that the major polyphenols that exhibited antioxidant activity in the Salicornia water extract were ferulic acid, caffeic acid, and isorhamnetin. These results suggest that even the level of salt intake recommended by WHO can accelerate the progression of liver disease in obese individuals consuming HFD. It is proposed that SS can be a salt substitute for obese individuals who consume HFD.

This study provides new information and proposal in nutrition field. Since Salicornia extract exerted protective effects mitigating the salt (1% of the diet) and high-fat diet induced aggravation of hepatic injury and inflammation in obese mice, Salicornia-extracted salt can be proposed as a salt substitute to protect liver health for obese individuals who consume high-fat diet.

Solanum muricatum (SM), also known as pepino, is known for its antioxidative and anti-inflammatory effects. The aim of this study was to evaluate the effects of SM extract in promoting osteogenic differentiation and regulating the Wnt and bone morphogenetic protein (BMP) signaling pathways. Ingredients of pepino were extracted and identified. SM extracts were used to treat rat bone marrow stromal cells (BMSCs), followed by evaluating alkaline phosphatase activities and mineralization levels. The mRNA levels of osteogenic biomarkers, including OPN and Collagen I, were also evaluated with real-time polymerase chain reaction. After treatment with SM extracts, the expressions of key proteins in the Wnt and BMP signaling pathways were assessed. DKK-1 and noggin, which are Wnt and BMP inhibitors, respectively, were added with SM extracts to investigate the role of Wnt and BMP pathways in the ameliorating effects of SM extract in osteogenesis. Treatment of BMSCs with SM extract promoted osteogenesis. Meanwhile, upregulations in the Wnt and BMP pathways were also observed. However, inhibiting both pathways compromised the effects of SM extract in promoting osteogenic differentiation. SM extract promotes osteogenic differentiation in BMSCs via promoting the Wnt and BMP signaling pathways.

SM extract may be used as a promising natural component to promote osteogenesis in bone marrow stromal cells or other types of stem cells, thus holds potentials for regenerative medicine.