The bases or stipes of mushrooms are normally discarded as low-economic value animal feed and compost. There are no known reports on deriving polysaccharides from these mushroom wastes for use as prebiotics. This study showed that the relatively low concentration (0.1% to 0.5%) of polysaccharides from Lentinula edodes stipe, Pleurotus eryngii base, and Flammulina velutipes base can enhance the survival rate of Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium longum subsp. longum during cold storage. The polysaccharides had synergistic effects with the peptides and amino acids from a yogurt culture to maintain probiotics above 10⁷ CFU/mL during cold storage, and they also had significant protective effects on these probiotics in simulated gastric and bile juice conditions to achieve beneficial effects in the host. These results showed that mushroom wastes, which are cheaper than other sources, could be an important, new, alternative source of prebiotics.

Using the bases or stipes of mushrooms as prebiotics is less expensive than other food sources. The mushroom wastes can enhance the survival of probiotics during cold storage. The wastes also can improve the tolerance of probiotics in simulated gastric and bile juices.

 Effects of sugars on the formation of nanometer-sized oil droplets induced by the addition of vegetable oil to aqueous dispersions of polyoxyethylene sorbitan monooleate (MOPS, Tween 80) at 25 °C without the application of intensive mechanical energy were investigated. Phase diagrams were constructed using polarized light microscopy and small angle X-ray scattering (SAXS) to elucidate the relationship between the type of phases involved in the process of emulsification and the droplet size in the resulting emulsions. Nanometer-sized oil droplets as small as 220 nm in diameter were obtained when the sponge phase (L₃) was formed at first, followed by the phase transition to coexisting multiple phases including the micellar cubic phase (I₁) with increasing vegetable oil content. Sugars expanded the area of the sponge phase toward lower MOPS contents, enabling the formation of nano-emulsions from a wider range of the initial composition. The area of the sponge phase increased in the order of d-fructose ≈ d-glucose < sucrose < d-maltose, consistent with the order of the literature value of the mean number of equatorial hydroxyl groups per sugar molecule and that of the hydration number of sugar that represents the average number of water molecules forming a complex with a single molecule of sugar in aqueous solution. The present results confirm that sugars facilitate the formation of nano-emulsions using the isothermal low-energy emulsification method, presumably due to their abilities to shift the effective hydrophile–lipophile balance (HLB) of the surfactant toward the hydrophobic side.

 The average yield of gelatin from the bone of freshwater fish (Cirrhinus mrigala) was 6.13%. The fluorescence spectra revealed maximum emission at 303 nm indicating the exposure of chromophores to bulk solvent. The amino acid profile of gelatin revealed a higher proportion of glycine and imino acids. The bloom strength of gelled gelatin was 159.8 g. The average molecular weight of fish bone gelatin was 281 kDa as determined by gel filtration technique. The dynamic oscillatory test of gelatin solution as a function of time and temperature revealed gelling and melting temperatures of 8.0 °C and 17.0 °C, respectively. The flow behavior of gelatin solution as a function of concentrations and temperatures revealed non-Newtonian behavior with pseudo-plastic phenomenon. The Herschel–Bulkley and Casson models were found suitable to study the flow behavior. The emulsion capacity (EC) of gelatin was inversely proportional to its concentration.

 The results of the work will enable the use of bones of freshwater fish for gelatin production. The properties of gelatin from bones indicate that it can be used in food and nonfood applications. The use of bones for gelatin production not only leads to a more extensive utilization of fish but also decreasing environmental pollution.

 The study evaluated the efficacy of integrated ultraviolet-C light (UVC) and low-dose gamma irradiation treatments to inactivate mixed strains of Escherichia coli O157:H7 and Salmonella enterica on inoculated whole grape tomatoes. A mixed bacterial cocktail composed of a 3 strain mixture of E. coli O157:H7 (C9490, E02128, and F00475) and a 3 serotype mixture of S. enterica (S. Montevideo G4639, S. Newport H1275, and S. Stanley H0558) was used based on their association with produce-related outbreaks. Spot inoculation (50 to 100 μmL) on tomato surfaces was performed to achieve a population of appropriately 10^7–8 CFU/tomato. Inoculated tomatoes were subjected to UVC (253.7 nm) dose of 0.6 kJ/m² followed by 4 different low doses of gamma irradiations (0.1 kGy, 0.25 kGy, 0.5 kGy, 0.75 kGy). The fate of background microflora (mesophilic aerobic) including mold and yeast counts were also determined during storage at 5 °C over 21 d. Integrated treatment significantly (P < 0.05) reduced the population of target pathogens. Results indicate about 3.4 ± 0.3 and 3.0 ± 0.1 log CFU reduction of E. coli O157:H7 and S. enterica, respectively, per tomato with UVC (0.6 kJ/m²) and 0.25 kGy irradiation. More than a 4 log and higher reduction (>5 log) per fruit was accomplished by combined UVC treatment with 0.5 kGy and 0.75 kGy irradiation, respectively, for all tested pathogens. Furthermore, the combined treatment significantly (P < 0.05) reduced the native microflora compared to the control during storage. The data suggest efficacious treatment strategy for produce indicating 5 or higher log reduction which is consistent with the recommendations of the Natl. Advisory Committee on Microbiological Criteria for Foods.

 Glassy carbohydrate microcapsules are widely used for the encapsulation of flavors in food applications, and are made using various thermal processes (for example, extrusion). During manufacturing, these carbohydrate melts are held at elevated temperatures and color can form due to nonenzymatic browning reactions. These reactions can negatively or positively affect the color and flavor of microcapsules. The rate of color formation of maltodextrin and maltodextrin/sucrose melts at elevated temperatures was determined spectrophotometrically and was found to follow pseudo zero-order kinetics. The effect of temperature was adequately modeled by an Arrhenius relationship. Reaction rate constants and Arrhenius parameters were determined for individual wavelengths in the visible range (360 to 700 nm at 1 nm intervals). Transient processes (temperature changes with time) were modeled as a sequence of small isothermal events, and the equivalent thermal history at a reference temperature calculated using the Arrhenius relationship. Therefore, spectral transmittance curves could be predicted with knowledge of the time/temperature relationship. Validation was conducted by subjecting both melts to a transient thermal history. Experimental transmittance spectrum compared favorably against predicted values. These spectra were optionally converted to any desirable color space (for example, CIELAB, XYZ, RGB) or derived parameter (for example, Browning Index). The tool could be used to better control nonenzymatic browning reactions in industrial food processes.

 Excessive nonenzymatic browning during thermal processing of carbohydrates in food or food ingredients can lead to out-of-specification products. In-process measurement and prediction of color is important to quickly detect or foresee product deviations and reduce losses. Flavor microcapsules are examples of carbohydrate-based ingredients that often need to provide visual appeal in food products (for example, colorants may be added). Browning reactions may not only lead to a brown appearance, but can give a change in color (for example, blue to green). The approach detailed in this article allows for such color changes to be predicted.

The results of this study present analytical data of the mercury levels in several fish and shellfish species to create awareness among individuals of the risks associated with consuming fish contaminated with mercury. Mercury concentrations varied from a mean of 0.02 mg/kg in Indian mackerel to 0.19 mg/kg in shark in both fresh and frozen fish, from 0.02 mg/kg in sardines to 0.18 mg/kg in skipjack tuna in canned fish, and from 0.02 mg/kg in Indian mackerel to 0.79 mg/kg in shark in dried fish. Shellfish contained a slightly higher amount of mercury than fresh or frozen fish with a mean of 0.09 mg/kg. Trophic position, followed by habitat, was the most important factors for variability in mercury concentrations in fish and shellfish. The maximum safe weekly intake (MSWI) values of mercury were significantly higher for herbivores than for carnivores. The MSWI value for total mercury in the case of consuming most (72%) fish species was more than 5 kg; however, the MSWI value was never more than 5 kg in most (66%) shellfish species. Risks were identified upon consumption of 120 g of dried shark when exceeding the provisional tolerable weekly intake threshold (1.6 μg/kg) for methylmercury. Therefore, fish-eating populations should reduce the quantity of dried shark to efficiently diminish the exposure to mercury.

Fish and other seafood are the main sources of mercury poisoning in humans. The data presented in this study could allow consumers to understand the amount of seafood that is safe to eat. Although the study indicated that mercury from fish consumption was minor, the potential risk from consumption of dried shark was high; therefore, strategies should be adopted to decrease the consumption of dried shark to safeguard the health of consumers.

 Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin–Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS-spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high-performance liquid chromatography with diode-array detection (HPLC-DAD). Apples wines (n = 40) had the lowest TPC (608 ± 86 mg/L) and AA (2.1 ± 0.3 mM Trolox). Blueberry wines (n = 12) had high TPC (1086 ± 194 mg/L) and moderate AA (5.4 ± 0.8 mM) but very low TMA (8 ± 3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n = 10) had the highest TPC (1265 ± 91 mg/L) and AA (12 ± 1 mM). Ellagitannins were the major phenolics (1172 ± 115 mg/L) and correlated well with AA (r = 0.88). Within anthocyanins (TMA 73 ± 16 mg/L), cyanidin-3-rutinoside (62%) and cyanidin-3-glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n = 8) showed intermediate characteristics (TPC 999 ± 83 mg/L, AA 6.2 ± 0.7 mM, TMA 35 ± 22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries, particularly R. glaucus, are suitable raw materials to produce wines with an in vitro antioxidant capacity that is comparable to red grape wines.

 Red wine is known to be a health-promoting product when consumed moderately, due to the presence of antioxidants, mainly phenolic compounds. In Ecuador, the cultivation of grapes for winemaking is not possible. However, in the Sierra region, wines are produced from other fruits such as apples and Andean fruits including Mora de Castilla (blackberry, Rubus glaucus Benth.) and Mortiño (blueberry, Vaccinium floribundum Kunth.). This study shows how these wines, particularly blackberry wines, are characterized by high polyphenol contents and antioxidant activities as compared to red grape wines. Therefore, winemaking can be a suitable fruit processing alternative in the region.

 In order to study its commercial value, antagonistic spectrum and storage application of YS-1 Paenibacillus brasilensis were investigated in this paper. YS-1 P. brasilensis showed obvious antifungal activity to 5 different fruit pathogens, which was of broad antagonistic spectrum. Effect and application of YS-1 P. brasilensis fermentation liquid on Nanfeng mandarin at different storage temperatures were also investigated with the puncture inoculation method. Results showed that lesion diameter and disease incidence at 25 °C were higher than those at 5 °C after end of the storage, and there was significant difference between them. P. brasilensis fermentation liquid was effective for control of Penicillium italicum on Nanfeng mandarin stored at 5 °C for 25 d or 25 °C for 20 d. Preharvest treatment combined with postharvest treatment significantly reduced the decay rate of Nanfeng mandarin by 5.8% more than the control, particularly in the 1st 2 mo of storage. Fruits treated with P. brasilensis fermentation liquid in preharvest and postharvest period tended to have higher total sugar content, titratable acidity, ascorbic acid (AsA) content, and soluble solids content than those in the control group, and there was significant difference between the 2 groups. A delay was observed in the drop in AsA content. In this article, strain YS-1 is reported for the 1st time as a biocontrol agent against blue mold of Nanfeng mandarin. The research will provide an application reference for preservation of citrus.

Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 °C). We studied heating rate (0.5, 25, or 90 °C/min) and endpoint temperature (45 to 90 °C) effects on rheological properties (fracture, small strain) of washed myofibril gels derived from fish (Alaska pollock) compared with chicken breast at a common pH (6.75). This was contrasted with published data on gelation kinetics of chicken myosin over the same temperature range. Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels. Maximum gel strength by rapid heating could be achieved within 5 min holding after less than 1 min heating time. Dynamic testing by small strain revealed poor correspondence of the present data to that published for gelling response of chicken breast myosin in the same temperature range. The common practice of reporting small-strain rheological parameters measured at the endpoint temperature was also shown to be misleading, since upon cooling, there was much less difference in rigidity between rapidly and slowly heated gels for either species.

Findings from this study serve as a foundation for potential application of rapid square wave in cooking of comminuted meat products such as frankfurters and deli meats as an energy-efficient alternative to traditional slow smokehouse cooking.

 Initial food industry testing in our laboratory using enzyme-linked immunosorbent assay (ELISA) methods indicated that the darkest caramel color (class IV) unexpectedly contained traces of peanut protein, a potential undeclared allergen issue. Caramel production centers on the heating of sugars, often glucose, under controlled heat and chemical processing conditions with other ingredients including ammonia, sulfite, and/or alkali salts. These ingredients should not contain any traces of peanut residue. We sought to determine the reliability of commercially available peanut allergen ELISA methods for detection of apparent peanut residue in caramel coloring. Caramel color samples of classes I, II, III, and IV were obtained from 2 commercial suppliers and tested using 6 commercially available quantitative and qualitative peanut ELISA kits. Five lots of class IV caramel color were spiked with a known concentration of peanut protein from light roasted peanut flour to assess recovery of peanut residue using a spike and recovery protocol with either 15 ppm or 100 ppm peanut protein on a kit-specific basis. A false positive detection of peanut protein was found in class IV caramel colors with a range of 1.2 to 17.6 parts per million recovered in both spiked and unspiked liquid caramel color samples. ELISA kit spike/recovery results indicate that false negative results might also be obtained if peanut contamination were ever to actually exist in class IV caramel color. Manufacturers of peanut-free products often test all ingredients for peanut allergen residues using commercial ELISA kits. ELISA methods are not reliable for the detection of peanut in class IV caramel ingredients and their use is not recommended with this matrix.

 Xylazine is a potent α2-adrenergic agonist used in veterinary medicine for sedation, analgesia, muscle relaxation, and so on. Its residue in animal-derived food may cause the food safety problem. Moreover, the metabolite 2,6-xylidine was reported to be a genotoxic and carcinogenic compound. Therefore, it is necessary to develop a high sensitive method for analyzing xylazine and metabolite residue in animal products. Here, we described a LC-MS/MS method for simultaneous determination of xylazine and 2,6-xylidine in 4 animal tissues: liver, meat, kidney, and fat. The samples were extracted by acetonitrile, and further clean up by hexane. The analysis was performed on a C18 reversed-phase column and API 5000 Triple Quadrupole mass spectrometry with positive electrospray ionization interface operating in the multiple-reaction monitoring mode. For all of the investigated sample matrix, the limit of detection (limit of quantitation) for xylazine and 2,6-xylidine were 0.06 (0.2) and 1.5 (5) μg/kg, respectively, the recoveries were between 63.5% and 90.8%. The precision was within the range of required criteria for method development. The presented method is sensitive and reproducible, and thus suitable for accurate quantification of xylazine and metabolite residue in animal-derived food products.

 Fresh-cut apples are easily susceptible to browning and microbial spoilage. In this study, an edible coating prepared from Aloe vera gel containing antibrowning solution was applied to preserve the quality of fresh-cut apples during storage. Fresh-cut apples were treated with both an Aloe vera gel and an Aloe vera gel containing 0.5% cysteine and then stored at 4 °C for 16 d. The color, firmness, weight loss, soluble solid content, titratable acidity, microbial analysis, and sensory evaluation were analyzed during storage. Fresh-cut apples coated with the Aloe vera gel showed delayed browning and reduced weight loss and softening compared to the control. The Aloe vera gel coating was also effective in reducing the populations of the total aerobic bacteria and yeast and molds. In particular, Aloe vera gel containing 0.5% cysteine was most effective in delaying browning and the reduction of microbial populations among the treatments. These results suggest that an Aloe vera gel coating can be used for maintaining the quality of fresh-cut apples.

 An Aloe vera gel coating can be used for maintaining the quality of fresh-cut apples.

 The objectives of this study were to determine the effects of a low-dose (≤1 kGy), low-penetration electron beam on the sensory qualities of (1) raw muscle pieces of beef and (2) cooked ground beef patties. Outside flat, inside round, brisket and sirloin muscle pieces were used as models to demonstrate the effect of irradiation on raw beef odor and color, as evaluated by a trained panel. Ground beef patties were also evaluated by a trained panel for tenderness, juiciness, beef flavor, and aroma at 10%, 20%, and 30% levels of fat, containing 0% (control), 10%, 20%, 50%, and 100% irradiated meat. With whole muscle pieces, the color of controls appeared more red (P < 0.05) than irradiated muscles, however, both control and treatments showed a gradual deterioration in color over 14 d aerobic storage at 4 °C. Off-aroma intensity of both control and treatments increased with storage time, but by day 14, the treated muscles showed significantly (P < 0.05) less off-aroma than the controls, presumably as a result of a lower microbial load. It was found that a 1 kGy absorbed dose had minimal effects on the sensory properties of intact beef muscle pieces. Irradiation did not have a significant effect (P > 0.05) on any of the sensory attributes of the patties. Low-dose irradiation of beef trim to formulate ground beef appears to be a viable alternative processing approach that does not affect product quality.

 Sensory panels could not detect differences between 1 kGy irradiated and nonirradiated portions of intact beef muscle or cooked ground beef patties made from the treated meat. Data obtained support the concept that that low-dose irradiation of beef trim may be a workable solution for the contamination of ground beef by toxigenic (STEC) E. coli.

Active packaging is utilized to overcome limitations of traditional processing to enhance the health, safety, economics, and shelf life of foods. Active packaging employs active components to interact with food constituents to give a desired effect. Herein we describe the development of an active package in which lactase is covalently attached to low-density polyethylene (LDPE) for in-package production of lactose-free dairy products. The specific goal of this work is to increase the total protein content loading onto LDPE using layer by layer (LbL) deposition, alternating polyethylenimine, glutaraldehyde (GL), and lactase, to enhance the overall activity of covalently attached lactase. The films were successfully oxidized via ultraviolet light, functionalized with polyethylenimine and glutaraldehyde, and layered with immobilized purified lactase. The total protein content increased with each additional layer of conjugated lactase, the 5-layer sample reaching up to 1.3 μg/cm². However, the increase in total protein did not lend to an increase in overall lactase activity. Calculated apparent K_m indicated the affinity of immobilized lactase to substrate remains unchanged when compared to free lactase. Calculated apparent turnover numbers (k_cat) showed with each layer of attached lactase, a decrease in substrate turnover was experienced when compared to free lactase; with a decrease from 128.43 to 4.76 s⁻¹ for a 5-layer conjugation. Our results indicate that while LbL attachment of lactase to LDPE successfully increases total protein mass of the bulk material, the adverse impact in enzyme efficiency may limit the application of LbL immobilization chemistry for bioactive packaging use.

Immobilization of the enzyme lactase on polyethylene enables development of an active packaging film to produce lactose-free milk products. Using layer by layer immobilization chemistry increases the amount of enzyme that can be immobilized per unit area of packaging film.

 Crystallization must occur in honey in order to produce set or creamed honey; however, the process must occur in a controlled manner in order to obtain an acceptable product. As a consequence, reliable methods are needed to measure the crystal content of honey (ϕ expressed as kg crystal per kg honey), which can also be implemented with relative ease in industrial production facilities. Unfortunately, suitable methods do not currently exist. This article reports on the development of 2 independent offline methods to measure the crystal content in honey based on differential scanning calorimetry and high-performance liquid chromatography. The 2 methods gave highly consistent results on the basis of paired t-test involving 143 experimental points (P > 0.05, r² = 0.99). The crystal content also correlated with the relative viscosity, defined as the ratio of the viscosity of crystal containing honey to that of the same honey when all crystals are dissolved, giving the following correlation: . This correlation can be used to estimate the crystal content of honey in industrial production facilities. The crystal growth rate at a temperature of 14 °C—the normal crystallization temperature used in practice—was linear, and the growth rate also increased with the total glucose content in the honey.

 Based on this work, the crystal content of honey can be measured with ease and accuracy using either differential scanning calorimetry or high-performance liquid chromatography. Further, the correlation between crystal content and relative viscosity of honey can be used to estimate the crystal content by simply measuring honey viscosity. The methods can also be used to monitor the propensity of honeys to crystallize.

 In a fabricated then restructured meat product, protein gelation plays an essential role in producing desirable binding and fat-immobilization properties. In the present study, myofibrillar protein (MFP) suspended in 0.15, 0.45, and 0.6 M NaCl was subjected to hydroxyl radical stress for 2 or 24 h and then treated with microbial transglutaminase (MTGase) in 0.6 M NaCl (E : S = 1 : 20) at 4 and 15 °C for 2 h. Protein cross-linking and dynamic rheological tests were performed to assess the efficacy of MTGase for mediating the gelation of oxidized MFP. MTGase treatments affected more remarkable polymerization of myosin in oxidized MFP than in nonoxidized, especially for samples oxidized at 0.6 M NaCl. Notably, the extent of MTGase-induced myosin cross-linking at 15 °C in oxidized MFP improved up to 46.8%, compared to 31.6% in nonoxidized MFP. MTGase treatment at 4 °C for MFP oxidized in 0.6 M NaCl, but not MFP oxidized in 0.15 M NaCl, produced stronger gels than nonoxidized MFP (P < 0.05). The final (75 °C) storage modulus (G′) of oxidized MFP gels was significantly greater than that of nonoxidized, although the G′ of the transient peak (∼44.5 °C) showed the opposite trend. Overall, oxidation at high salt concentrations significantly improved MTGase-mediated myosin cross-linking and MFP gelation. This might be because under this condition, MTGase had an increased accessibility to glutamine and lysine residues to effectively initiate protein–protein interactions and gel network formation.

 Beneficial health effects of cranberries (CBs) and wild blueberries (BBs), such as reduced levels of oxidative stress, have been demonstrated in feeding studies. These Vaccinium berries contain high levels of flavonoids; however, the bioavailability of flavonoids is generally low. We investigated the in vitro effects of these berries on intestinal cells, focusing on mitigating oxidative stress and associated reactive oxygen species (ROS). First, we simulated the passage of CB and BB through the gastrointestinal (GI) tract by treating berry homogenates to a battery of digestive enzymes. Then, Caco-2 cells, a model of small intestine epithelial uptake, were exposed to these homogenates for 60 min. Using a cell-free assay, we found that the antioxidant activity in CB homogenates was not affected by these enzymes, but that BB homogenates treated with gut enzymes had 43% lower free-radical quenching activity (P < 0.05). However, both of the enzyme-treated homogenates were still able to counteract the ROS-generating ability of H₂O₂ added exogenously to Caco-2 cells. Berry homogenates also increased mitochondrial metabolic rates at 60 min posttreatment, as measured by MTT assays. Enzyme-treated CB (but not BB) homogenates increased the levels of reduced glutathione (GSH) relative to oxidized glutathione (GSSG), a critical indicator of the cellular redox state (P < 0.05). Our data suggest that CBs do not lose their antioxidant ability when passing through the GI tract, and specifically, digested CB may serve to enhance cytoprotective effects in intestinal cells by reducing potential damage caused by free radicals and ROS derived from other food sources.

 Treating cranberries (and to a certain extent, wild blueberries) with gastrointestinal enzymes does not cause them to lose their antioxidant abilities when passing through the mammalian gut. These berries may serve to enhance endogenous protective effects in intestinal cells by reducing potential damage caused by reactive molecules derived from other food sources.

Petals from different rose (Rosa centifolia) cultivars (“passion,” “pink noblesse,” and “sphinx”) were assessed for antimutagenicity using Escherichia coli RNA polymerase B (rpoB)-based Rif ^S→Rif ^R (rifampicin sensitive to resistant) forward mutation assay against ethyl methanesulfonate (EMS)-induced mutagenesis. The aqueous extracts of rose petals from different cultivars exhibited a wide variation in their antimutagenicity. Among these, cv. “passion” was found to display maximum antimutagenicity. Upon further fractionation, the anthocyanin extract of cv. “passion” displayed significantly higher antimutagenicity than its phenolic extract. During thin-layer chromatography (TLC) analysis, the anthocyanin extract got resolved into 3 spots: yellow (R_f: 0.14), blue (R_f: 0.30), and pink (R_f: 0.49). Among these spots, the blue one displayed significantly higher antimutagenicity than the other 2. Upon high-performance liquid chromatography analysis, this blue spot further got resolved into 2 peaks (R_t: 2.7 and 3.8 min). The 2nd peak (R_t: 3.8 min) displaying high antimutagenicity was identified by ESI-IT-MS/MS analysis as peonidin 3-glucoside, whereas less antimutagenic peak 1 (R_t: 2.7) was identified as cyanidin 3, 5-diglucoside. The other TLC bands were also characterized by ESI-IT-MS/MS analysis. The least antimutagenic pink band (R_f: 0.49) was identified as malvidin 3-acetylglucoside-4-vinylcatechol, whereas non-antimutagenic yellow band (R_f: 0.14) was identified as luteolinidin anthocyanin derivative. Interestingly, the anthocyanin extracted from rose tea of cv. “passion” exhibited a similar antimutagenicity as that of the raw rose petal indicating the thermal stability of the contributing bioactive(s). The findings thus indicated the health protective property of differently colored rose cultivars and the nature of their active bioingredients.

As mutations are known to be the most important cause of the initiation of many diseases including cancer, phytochemicals exhibiting antimutagenic potential could be of immense significance. In the current study, rose cultivars having petals of different colors displayed a wide variation in their antimutagenicity against induced mutagenesis. The bioactive compound purified from the most potent rose cultivar was identified as an anthocyanin that could be of potential health benefits.

 Seven black walnut cultivars, Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy, were evaluated by descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor attributes. Results showed that the 7 samples differed significantly (P ≤ 0.05) on 13 of the attributes. For the majority of the attributes, only Emma K differed from the rest of the cultivars by being characterized with lower scores for black walnut ID, overall nutty, nutty-grain-like, nutty-buttery, floral/fruity, oily, and overall sweet. That sample also was higher in acrid, burnt, fruity-dark, musty/earthy, rancid, and bitter attributes. The remaining 6 cultivars showed few differences in individual attribute ratings, but did show some differences when mapped using multivariate techniques. Future studies should include descriptive analysis of other black walnut varieties, both wild and commercial, that could be grown and harvested for production.

 Results presented in this article can assist black walnut growers in determining which cultivars to plant and harvest. By knowing which cultivars have specific flavor characteristics, growers can focus time and resources on selected cultivars, therefore resulting in higher quality black walnuts as products to be sold to consumers in various formats. By consciously choosing which cultivars to harvest, black walnut growers could better meet market demand and increase profit.

Fabrication, via electrospinning, and characterization of an ultrafine structure architected from a blend of hydrophobic zein and hydrophilic chitosan (CS) were conducted. Poly(ethylene oxide) (PEO) and nonionic surfactant, namely, Tween^® 40, were employed to improve the electrospinnability of the blend, while ethanol was used as a solvent for zein. The effects of ethanol (EtOH) concentration (85% and 90%) and ratio of zein/PEO/CS (95/2.5/2.5 and 87.5/10/2.5) on the fiber morphology as well as gastromucoadhesivity against porcine stomach mucosa were then investigated; polymer-mucosa adhesion was also investigated via Fourier-transform infrared spectroscopy. Swelling and degradation of the composite ultrafine fibers were investigated under 2 simulated gastric conditions, namely, at pH 2 without pepsin and at pH 1.2 with pepsin. Using 85% EtOH as a solvent for zein resulted in a spider-web-like morphology; the maximum detachment force (MDF), which is an indirect indicator of the gastromucoadhesivity was nevertheless higher. Zein-based ultrafine fibers exhibited higher MDF than the zein-PEO-CS composite; however, the cohesiveness of the composite fibers was higher. FTIR spectroscopic results indicated molecular interactions between the composite fibers and mucin functional groups. Swelling of the composite ultrafine fibers in simulated gastric fluid (SGF) at pH 2 without pepsin was not different from that in SGF at pH 1.2 with pepsin. Nevertheless, degradation of the composite fibers in SGF at pH 2 without pepsin was much less than that in SGF at pH 1.2 with pepsin; only 20% degradation was noted in the former case.

Bioactive compounds are generally degraded and decomposed by digestive fluids in stomach, leading to a lower expected functional property of the compounds. Encapsulation is therefore employed to prevent not only degradation of bioactive compounds but also in regulating the controlled delivery pattern. In this work, electrospinning technique was used to fabricate the zein-PEO-CS composite ultrafine fibers for possible use as gastromucoadhesive delivery vehicle in gastrointestinal tract.

 The purpose of the study was to identify key sensory attributes that influence consumer liking for frozen and fresh red raspberries using preference mapping. Sensory profiling of different raspberry cultivars and selections from the Washington State Univ. and Oregon State Univ. breeding programs was carried out using a trained panel (frozen, n = 12 and fresh, n = 10). In addition, a subset of frozen and fresh raspberries of each cultivar was assessed by consumers for sensory acceptability (n = 105 and n = 100, respectively). Based on overall hedonic ratings, cluster analysis identified 3 clusters of frozen raspberry consumers from day 1 (41% “nondistinguishers,” 34% “likers,” and 25% “nonlikers”) and day 2 (41% “group 1 likers,” 26% “nonlikers,” and 34% and 33% group 2 likers”). For fresh raspberry consumers, 2 clusters were detected from day 1 (54% “likers” and 46% nondistinguishers”) and day 2 (54% “group 1 likers” and 46% “group 2 likers”). Preference mapping was applied on the descriptive sensory and acceptability of clustered consumer data. Partial least squares regression results showed that liking of frozen raspberries was driven by high raspberry flavor, firmness, and sweetness. Conversely, disliking of frozen raspberries was related to high sour and aftertaste intensity. In the case of fresh raspberries, high color uniformity, raspberry aroma, raspberry flavor, floral aroma, green flavor, bitter, astringency, and aftertaste increased the acceptability, whereas high color intensity and green aroma were associated with negative drivers of liking. The information obtained in this study can be a useful guide for breeders in the selection of characteristics for growing superior quality raspberries.

The study provides insight into the sensory characteristics that influence consumer preference of raspberries. Identification of the sensory properties that increase or decrease liking of consumers may assist in breeding and production of new raspberry varieties. The development of new varieties with desirable sensory characteristics may focus not only to increase consumption of the “likers” but also to encourage the “nondistinguishers” and “nonlikers” group of consumers, thus increasing market success.

The use of Saccharomyces cerevisiae to produce sweet wine is difficult because yeast is affected by a hyperosmotic stress due to the high sugar concentrations in the fermenting must. One possible alternative could be the coimmobilization of the osmotolerant yeast strains S. cerevisiae X4 and X5 on Penicillium chrysogenum strain H3 (GRAS) for the partial fermentation of raisin musts. This immobilized has been, namely, as yeast biocapsules. Traditional sweet wine (that is, without fermentation of the must) and must partially fermented by free yeast cells were also used for comparison. Partially fermented sweet wines showed higher concentration of the volatile compounds than traditionally produced wines. The wines obtained by immobilized yeast cells reached minor concentrations of major alcohols than wines by free cells. The consumption of specific nitrogen compounds was dependent on yeast strain and the cellular immobilization. A principal component analysis shows that the compounds related to the response to osmotic stress (glycerol, acetaldehyde, acetoin, and butanediol) clearly differentiate the wines obtained with free yeasts but not the wines obtained with immobilized yeasts.

Free or immobilized cells from S. cerevisiae X4 and X5 osmotolerant strains might be appropriate to produce sweet wines from dried grapes giving rise to a new type of wine that can facilitate the diversification of the current supply of sweet wines.

This study compared biofilm formation by 7 serogroups of pathogenic Escherichia coli and 2 or 3 phenotypes of Salmonella (susceptible, multidrug-resistant [MDR], and/or multidrug resistant with ampC gene [MDR-AmpC]). One-week mature biofilms were also exposed to water, quaternary ammonium compound-based (QAC), and acid-based (AB) sanitizers. Seven groups (strain mixture) of above-mentioned pathogens were separately spot-inoculated onto stainless steel coupons surfaces for target inoculation of 2 log CFU/cm², then stored statically, partially submerged in 10% nonsterilized meat homogenate at 4, 15, and 25 °C. Biofilm cells were enumerated on days 0, 1, 4, and 7 following submersion in 30 mL for 1 min in water, QAC, and AB. Counts on inoculation day ranged from 1.6 ± 0.4 to 2.4 ± 0.6 log CFU/cm² and changed to 1.2 ± 0.8 to 1.9 ± 0.8 on day 7 at 4 °C with no appreciable difference among the 7 pathogen groups. After treatment with QAC and AB on day 7, counts were reduced (P < 0.05) to less than 0.7 ± 0.6 and 1.2 ± 0.5, respectively, with similar trends among pathogens. Biofilm formation at higher temperatures was more enhanced; E. coli O157:H7, as an example, increased (P < 0.05) from 1.4 ± 0.6 and 2.0 ± 0.3 on day 0 to 4.8 ± 0.6 and 6.5 ± 0.2 on day 7 at 15 and 25 °C, respectively. As compared to 4 °C, after sanitation, more survivors were observed for 15 and 25 °C treatments with no appreciable differences among pathogens. Overall, we observed similar patterns of growth and susceptibility to QAC and AB sanitizers of the 7 tested pathogen groups with enhanced biofilm formation capability and higher numbers of treatment survivors at higher temperatures.

Important functional properties of milk protein concentrate with 80% protein (MPC80), modified with low- and high-shear extrusion, or low-temperature toasting were compared. The effect of high- and low-shear profile screws in a corotating twin-screw extruder, and 4 different ramped temperature profiles with die temperatures of 65, 75, 90, and 120 °C were compared. Extrudates were pelletized, dried, and ground to a fine powder. Toasting was done at 75 and 110 °C for 4 h for milk protein modification. Extruded and toasted MPC80 had reduced protein solubility and surface hydrophobicity. Extrusion decreased water-holding capacity (WHC). Toasted MPC80 had increased WHC when treated at 75 °C, but WHC decreased when heated at 110 °C. The treatments had no strong influence on gel strength. Reduced and nonreduced sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed peptide structural changes that occurred due to processing, especially for whey proteins. Results are discussed in terms of potential for application of extruded or toasted MPC80 in high-protein nutrition bar applications.

Modified milk protein concentrates may have the potential to substitute other protein sources in high-protein food applications.

 Heterocyclic amines (HAs) are formed as Maillard reaction products in the crust of meat products during heating processes. Two typical pizza toppings—salami and cooked ham—were analyzed for the presence of HAs after baking frozen pizzas at top and bottom temperatures of 250 and 230 °C, respectively. After baking pizza slices for 12 min, MeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; 0.2 ng/g), 4,8-DiMeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 0.5 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 0.2 ng/g), norharman (4.5 ng/g), and harman (2.5 ng/g) were found in the ham toppings, whereas only the comutagenic norharman (107.4 ng/g) and harman (11.4 ng/g) were found in the salami toppings. The content of MeIQx and 4,8-DiMeIQx in ham increased from 0.3 to 1.8 ng/g and 0.8 to 1.6 ng/g, respectively, when the recommended baking time was increased from 15 min (manufacturer's specification) to 18 min at 230 °C. MeIQx was formed in salami when the heating time was extended to 18 min. Moreover, higher concentrations of PhIP in salami or ham slices were found when baking temperatures were 250 °C rather than 230 °C (baking time of 12 min). However, sensory tests showed that panelists preferred longer-baked pizzas due to an increased crispiness. Thus, results show that a substantial formation of HAs may occur in pizza toppings such as ham and salami, with ham being particularly susceptible when compared to salami. Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs.

Although any forthcoming actions from the US FDA are unknown, industry fully expects that improvements in product tracing will be necessary, and expects that industry itself (through the “demand” side) will enact requirements that may surpass regulatory mandates. A chief concern is uniform adoption, which will require outreach to and support from the global community as well as small firms that may lack the resources and education to keep up.

Ultimately, an approach that is global, economical, scalable, and inclusive of firms of all sizes who handles all types of food products, will have the greatest likelihood of success. While the ability to rapidly link products across the supply chain serves as an ideal goal, there are still substantial concerns to be addressed, particularly regarding confidentiality of data, and who will have access to what information under what circumstances, which was woven into virtually every discussion topic. Who will spearhead the development of the visions is a question, but there was general agreement that a joint partnership which includes all stakeholders is a necessity.

Practical Application:  The pullulan films could not meet the commercial use as inner food packages due to their poor performances and high cost. The gelatin addition raised the tensile strength of the gelatin–pullulan composite films, and reduced their oxygen permeability and cost. The pullulan–gelatin composite film might be an inner packages for foods.

 Ginseng is a well-known herbal medicine that has been gaining increasingly popularity as a potential chemopreventive agent. In traditional Chinese medicine practice, white ginseng (WG), red ginseng (RG), and dali ginseng (DG) are 3 different ginseng-processed products used for different purposes. Although the morphological appearance and some constituents contained in these ginseng products are similar, their pharmacological activities are significantly different due to the varied types and quantity of ginsenosides in each product. In the present study, a practical method based on rapid liquid chromatography coupled with quadrupole time of flight mass spectrometry (LC-Q-TOF/MS) was developed to identify the chemical profiles of ginsenosides in these 3 ginseng products. The results demonstrated that a total of 55, 53, and 43 compounds were unambiguously assigned or tentatively identified in DG, WG, and RG samples, respectively. The featured compounds are mainly malonyl ginsenosides in WG, and decarboxyl products of mal-ginsenosides and the dehydrated compounds from polar ginsenosides were characteristic in RG, while DG contain some characteristic components present both in WG and RG. We presume that heating processing is the major factor affecting the chemical profile of ginseng products. The difference of chemical information revealed by LC-Q-TOF/MS could be used to discriminate the WG, RG, and DG samples.

 This investigation examined iron in powdered soy protein products using electron paramagnetic resonance (EPR) spectroscopy, and the effect that selectively binding free iron in isolated soy protein (ISP) had on the occurrence of metastable radicals in powdered soy proteins. EPR analyses of soybean defatted flour, commercial ISP and laboratory ISP samples revealed a peak at g = 4.3 characteristic of high-spin ferric iron in a rhombic-coordinated environment. Commercial ISP samples examined contained higher levels of the rhombic ferric iron than laboratory-prepared ISP samples. During the first 6 wk of storage the primary singlet EPR signal at g = 2.0049 in the commercial ISP samples approximately doubled, and the laboratory prepared samples increased by about 9-fold. The EPR signal was initially about 4-times higher in the freshly prepared commercial samples compared to the corresponding laboratory ISP. Laboratory ISP samples prepared with added deferoxamine to sequester endogenous iron exhibited a large increase in the high-spin ferric iron EPR signal at g = 4.3. ISP treated with deferoxamine also exhibited a multiple-line EPR signal at about g = 2.007, instead of the typical singlet signal at g = 2.0049. The power at which the signal amplitude was half-saturated also changed from about 1 mW in the control ISP to about 20 mW in the deferoxamine treated ISP. The multiple-line EPR spectrum from the ISP treated with deferoxamine increased during storage over a 6-wk period by about 6-fold. The observed changes in EPR line-shape, g-value, and power saturation with the deferoxamine treatment indicate that the primary free-radical signal in powdered ISP samples may be from stabilized tyrosine radicals with spin densities distributed over the aromatic ring.

 Levels of metastable radicals in powdered soy protein products typically range from 10 to 100 times greater than the free radicals in other food protein sources. Release of metastable radicals when the powdered protein is hydrated can catalyze degradative reaction in the protein and surrounding molecules. This research examines various compositional and treatment parameters that might be used to minimize the content of free radicals in foods containing soy proteins.

 In this work, 2 Eucalyptus species extracts (Eucalyptus cinerea and Eucalyptus camaldulensis) were prepared by hydrodistillation (HD) and supercritical carbon dioxide extraction (SCE) techniques. The best yields of E. cinerea and E. camaldulensis (27.5 and 8.8 g/kg, respectively) were obtained using SCE at 90 bar, 40 °C compared to HD (23 and 6.2 g/kg, respectively). Extracts were quantified by gas chromatography-flame ionization detection and identified by gas chromatography-mass spectrometry. 1,8-cineole and p-menth-1-en-8-ol were the major compounds of E. cinerea essential oil obtained by HD (64.89% and 8.15%, respectively) or by SCE (16.1% and 31.87%, respectively). Whereas, in case of E. camaldulensis, 1,8-cineole (45.71%) and p-cymene (17.14%) were the major compounds obtained by HD, and 8,14-cedranoxide (43.79%) and elemol (6.3%) by SCE. Their antioxidant activity was assessed using 2 methods: 2,2-azino-di-3-ethylbenzothialozine-sulphonic acid radical cation (ABTS^•+) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH^•). In the SCE extracts from both E. cinerea and E. camaldulensis, a promising radical scavenging activity was observed with ABTS^•+, (65 and 128 mg/L, respectively). The total phenolics composition of the extracts was measured and the range was 2 to 60 mg of gallic acid equivalent/g dry plant material. The SCE method was superior to HD, regarding shorter extraction times (30 min for SCE compared with 4 h for HD), a low environmental impact, allows production of nondegraded compounds and being part of green chemistry.

 The natural products are important in different applications. Especially, the natural antioxidants provide an encouragement for the industry of natural substances, especially food, cosmetic, and pharmaceutical sectors. So, the use of supercritical carbon dioxide extraction (SCE) in industry applications can provide several benefits to final products. SCE presented important advantages compared to hydrodistillation: extraction is faster, improvement of the yield, a low environmental impact, producing of not degraded compounds, being part of green chemistry, and in the optimum process for obtaining extracts with high antioxidant quality.

 Plant productivity and fruit quality in terms of occurrence of mineral elements and metabolites were determined on wild bilberry growing in open and forest stands in a protected area of N-Italy. Plant productivity was significantly higher in open stands (3 ± 2.5 compared with 0.03 ± 0.05 fruits per plant) suggesting that both collections in the wild and semi-wild cultivation should be planned in open habitats. Results obtained by ionomic and metabolomic analyses indicated that high quality fruits can be collected in the analyzed area and their nutritional profile did not differ between open and forest stands. Cyanidin and delphinidin proportion of bilberries from our study area was respectively 23.8% and 43.9% of total antocyanin and it is similar to that previously considered peculiar to bilberry fruits of high latitude regions of Europe and indicative of high quality food properties. A comparison between wild bilberry collected in the protected area and commercial blueberry was also performed and relevant differences between them detected, confirming the concept that wild bilberry has a better nutritional profile than blueberry.

Practical Application Bilberry fruits provide relevant nutrients to human diet. However, the scarce availability in the wild is a limiting factor hindering a wider use of this product. In this study we compared plant productivity and nutritional profile of bilberry growing in open and forest sites, demonstrating that they do not differ in terms of mineral and metabolomic contents, whereas plant productivity is by far higher in open sites. This supports the possibility to obtain bilberry fruits by semiwild cultivation maintaining open sites that are also crucial for biodiversity conservation in mountain areas.

 In this study, we aimed to elucidate the antioxidant capacity of Eisenia bicyclis and evaluated its antioxidant activity using various assay systems such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, reducing power ability, and content of total polyphenol. Among all the performed experiments, the ethyl acetate fraction of E. bicyclis exhibited higher antioxidant activities. From this finding, isolation and purification were performed on the ethyl acetate fraction and identified dieckol and phlorofucofureoeckol-A by spectroscopic analyses including FAB-mass in the negative mode, ¹H NMR, ¹³C NMR, ¹H-¹H COSY, HMQC, and HMBC spectra. Interestingly, ABTS radical scavenging activities of dieckol and phlorofucofuroeckol showed strong effects of 65.36% and 70.38% at a concentration of 50 μg/mL, respectively. DPPH radical scavenging and reducing power abilities were increased in a dose-dependent manner at various concentrations. These results suggest that dieckol and phlorofucofuroeckol-A of E. bicyclis may play an important role in protection from oxidative stress involving reactive oxygen species and may contribute to the development of new bio products, for example, a useful preservative to improve food quality and a drug for various oxidative damage-associated diseases.

Practical Application: The results suggest that dieckol and phlorofucofuroeckol-A can be utilized as a natural source for potential application of antioxidant in food industry and drug for oxidative damage-associated diseases.

 The effect of green tea formulated with vitamin C and xylitol on intestinal cell transport of gallated and nongallated catechin was studied. The transport of catechins from both apical to basolateral and basolateral to apical directions was measured. The effect of vitamin C (4, 10, 20 ppm), xylitol (11, 27.5, 55 ppm), and combinations of both on the intestinal transport rate of catechins was examined. The efflux value (Pb→a/Pa→b) of (–)-epigallocatechin (EGC), (–)-epigallocatechin gallate (EGCG), (–)-epicatechin (EC), and (–)-epicatechin gallate (ECG) was 0.26, 0.22, 1.22, and 0.17, respectively, indicating that EC appeared to be less absorbed compared with other catechins. The addition of xylitol (11, 27.5, 55 ppm) and vitamin C (4, 10, 20 ppm) and in combination enhanced transport rate of nongallated catechins such as EC and EGC. For EC, vitamin C was revealed to be the most effective on intestinal transport, implying the inhibition of the efflux transport mechanism of EC. Intestinal transport of gallated catechins significantly increased from catechins formulated with vitamin C and xylitol in a dose-dependent manner compared to the catechin-only formulation. Results provide a potential strategy to enhance the delivery and bioavailability of catechins in humans by modulating green tea formulation with vitamin C and xylitol.

 Proximate composition (ash, moisture, total protein, and fat contents) and fatty acid profile of Balistes capriscus (grey triggerfish) were assessed over a 6-months period (April to September, 2011) in animals captured along the coast of Peniche (Portugal). High protein (18.9% to 21.4%) and low lipid (0.5% to 0.8%) contents were determined. The highest lipid level was found in June-captured animals. High proportions of n-3 polyunsaturated fatty acids (n-3 PUFA) were observed (53.87 ± 2.00%) together with substantial quantities of oleic acid (27.58 ± 1.09%) and palmitic acid (16.52 ± 0.93%). Docosahexaenoic acid accounted for 77% of the total PUFA and was 7 times more abundant than eicosapentaenoic acid, and the n-3/n-6 ratio was 7.2. Gender did not influence lipid levels and the fatty acid profile, but seasonal variations were observed for PUFA and monounsaturated fatty acid contents. Overall, the nutritional properties of this underexploited species may be comparable to those of other lean fish species with higher economic value.

 Balistes capriscus is an abundant species in the Atlantic and underexploited in the Eastern Atlantic coast, with very few studies reported. This study was aimed to add commercial value to the species through its nutritional evaluation. B. capriscus is characterized by high protein and low fat contents. High proportions of n-3 PUFA, mainly docosahexaenoic acid, were noted for the grey triggerfish. Nutritional properties of this species may be comparable to those of other lean fish species.

 Phenolic extraction in hybrid and interspecific wine grape cultivars is poorly understood, especially in terms of the impact of fermentation and enological conditions on condensed tannins and anthocyanins. Following fractionation via solid-phase extraction and high-performance liquid chromatography, phenolic profiles of must and wine from red hybrid grape cultivars Maréchal Foch, Corot noir, and Marquette were examined to assess the impact of enzyme and tannin addition, cold soak, and hot press during vinification. Across cultivars, hot press treatments resulted in the greatest extraction of condensed tannin, anthocyanin, and other monomeric phenolic compounds in musts, and treatments that increased skin contact time or cellular degradation during fermentation produced higher concentrations of tannins, anthocyanins, and flavonols. However, these increases were transient, evincing incomplete carryover into finished wines. Depending on initial must extraction, diglucoside forms of anthocyanins were either selectively extracted or selectively retained throughout fermentation when compared to their monoglucoside counterparts. Typical of hybrid grapes, tannin concentrations across cultivars were low, even under hot press conditions. For condensed tannins and anthocyanins, a cultivar-specific, stable-state concentration and phenolic profile emerged regardless of fermentation conditions. Due to the high levels of diglucoside anthocyanins and low levels of condensed tannins, it is expected that the color development and profile in these wines produced from hybrid grape cultivars will be dictated by the monomeric anthocyanins and their potential role in copigmentation processes involving other monomeric phenolic species, as opposed to the formation of polymeric color pigments.

 Winemakers traditionally report that wines produced from red hybrid wine grapes have low tannins and unstable color, though this claim has little support beyond years of anecdotal evidence. This work characterizes the tannins and pigments in 3 economically important hybrid red wine grapes, and determines the effects of common wine processing methods on their extraction and retention. Understanding the types of phenolic compounds in the grapes, and the impact of various processing methods, will help wine producers modify processing methods to increase efficiency and better meet their stylistic goals.

A traditional sweet dessert wine from Saracena (Italy), made with nonmacerated local white grapes (Guarnaccia, Malvasia and Moscato), was analyzed for phenolics and aroma profile and antioxidant activities. The most abundant classes of phenols identified by high-performance liquid chromatography were hydroxybenzoic acids and flavan-3-ols, where gallic acid showed the highest content (376.5 mg/L). The analysis by solid phase microextraction-gas chromatography-mass spectrometry revealed the presence of superior alcohols (from iso-butanol and iso-amyl alcohol up to 2-phenylethanol) and their ethyl esters, terpenes (such as linalool), furfuryl compounds, and free fatty acids (up to palmitic acid) as the key odorants of this wine. The antioxidant activity, evaluated by different in vitro assays 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and β-carotene bleaching test), showed that passito wine had a radical scavenging activity (IC₅₀ value of 0.03 v/v against DPPH·) and inhibited linoleic acid oxidation with an IC₅₀ value of 0.4 v/v after 30 min of incubation.

It is well known that moderate consumption of wine is actually recommended since it appears associated with a decreased incidence of several diseases. Passito of Saracena, a well-appreciated Italian dessert wine, demonstrated an interesting antioxidant activity. Moreover, the aroma profile contributed and defined the chemical markers of the quality of this wine and their quantitative ranges, which are needed to assess the authenticity of local niche production claiming a quality designation.

 Microcapsules containing thyme oil were prepared by in situ polymerization, using melamine–formaldehyde prepolymer as a wall material and 3 different emulsifiers (pluronic F-127, tween 80, and sodium lauryl sulfate [SLS]). The general characteristics and release behavior of microcapsules, and their repellent effect against insects were investigated. The morphology of microcapsules using SLS was spherical shape with smooth surface. Microcapsules began to degrade at 150 °C. The particle size ranged from 1 to 10 μm and the loading efficiency of thyme oil was clearly affected by the emulsifier type. The highest loading efficiency appeared in microcapsules using SLS, which have good thermal resistance and smooth surface. The release rate of thyme oil from microcapsules was not only dependent on the storage temperature but also emulsifier type and microcapsules showed the sustained release properties for a long time. Diets, which were mixed with encapsulated thyme oil, expressed high insect repellent efficacy over 90% for 4 wk.

Practical Application: Essential oil has various pest-control characteristics, including repellent, ovicidal, and antifeedant efficacy. This work showed the sustained release properties and long-lasting repellency of encapsulated essential oil. The results suggest that the great potential of essential oil microcapsules can be applied in coating or printing of food packaging materials for the insects repelling effects.

   Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157 : H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones.

• Both traditional and commercial sour pomegranate sauce samples showed an antimicrobial effect on S. aureus and E. coli O157 : H7.
• The inhibitory effect of the samples was not solely due to low pH.

 Chouriço de vinho is made from roughly minced (10 to 30 mm) pork and fat, seasoned with a marinade made from wine, salt, garlic, and other facultative seasonings used according to the recipe of each producer. The batter is maintained at 4 to 7 ºC for 24 to 48 h. It is then stuffed into natural thin pork gut, cold smoked and matured at a low temperature for 1 to 4 wk. The effect of garlic used in wine-based marinade and a starter culture of indigenous Lactobacillus sakei on the behavior of Listeria monocytogenes and Salmonella spp. in the processing of chouriço was investigated. The garlic (as powder and fresh juice) was found to contribute (P < 0.05) to the control of both pathogens in broth. Garlic dose, as tested within the usual limits used for seasoning, did not impact the reduction of pathogens. Garlic-wine-based marinade and a starter culture of indigenous L. sakei contribute to controlling L. monocytogenes and Salmonella spp. in the processing of chouriço. Their presence was responsible for the loss of viability of L. monocytogenes and Salmonella spp. following 5 d of drying, even sooner than situations where no garlic was used. The results of the present work show that the use of a wine-based marinade with garlic has an important role in ensuring the safety of the product.

Demonstration that traditional meat preservation techniques using natural ingredients, namely, by the use of wine-based marinades with garlic, are useful in the control of foodborne pathogens.

 Salmonella contamination on raw shrimp is a big food safety concern in the United States currently. This research evaluated the inhibition effects of vapor phase thymol, modified atmosphere (MA), and their combination against Salmonella spp. on raw shrimp. Growth profiles of a Salmonella spp. cocktail (6 strains), inoculated onto the surface of raw shrimp, treated with vapor phase thymol at 3 levels (0, 0.8, and 1.6 mg/L), or MA (59.5% CO₂ + 39.5% N₂ + 1% O₂), both alone and in combination, at 3 temperatures (8, 12, and 16 ºC), were determined. Lag time and maximum growth rate of Salmonella spp. under each treatment were obtained using Baranyi and Roberts models. Results indicated that both vapor phase thymol and MA treatments alone inhibited the growth potential of Salmonella spp. effectively, extending the lag time by 10% to 100% and reducing the maximum growth rate by 14% to 71% compared with controlled samples at experimental temperatures (8, 12, and 16 ºC). Combination treatments of vapor phase thymol and MA exhibited greater inhibition effectiveness than each individual treatment and a synergistic antimicrobial effectiveness could be observed on the lag time extension. To the maximum, at 12 ºC, lag time of Salmonella spp. was extended 59.6% more by the combination treatment of 0.8 mg/L thymol + MA (36.97 h) than those effects combined from 0.8 mg/L thymol treatment and MA treatment alone (23.16 h in total). This combination strategy could be potentially utilized for Salmonella inhibition during the long distance and temperature-abused raw shrimp import process.

Practical Application The vapor phase thymol + MA combination strategy could be potentially applied in temperature-abused and long-distance raw shrimp import process to retard the Salmonella spp. growth, therefore reducing its import rejection rate as well as enhancing its food safety level to the consumers’ concerns.

 Antifungal activity of Allium tuberosum (AT), Cinnamomum cassia (CC), and Pogostemon cablin (Patchouli, P) essential oils against Aspergillus flavus strains 3.2758 and 3.4408 and Aspergillus oryzae was tested at 2 water activity levels (a_w: 0.95 and 0.98). Main components of tested essential oils were: allyl trisulfide 40.05% (AT), cinnamaldehyde 87.23% (CC), and patchouli alcohol 44.52% (P). The minimal inhibitory concentration of the plant essential oils against A. flavus strains 3.2758 and 3.4408 and A. oryzae was 250 ppm (A. tuberosum and C. cassia), whereas Patchouli essential oil inhibited fungi at concentration > 1500 ppm. The essential oils exhibited suppression effect on colony growth at all concentrations (100, 175, and 250 ppm for A. tuberosum; 25, 50, and 75 for C. cassia; 100, 250, and 500 for P. cablin essential oil). Results of the study represent a solution for possible application of essential oil of C. cassia in different food systems due to its strong inhibitory effect against tested Aspergillus species. In real food system (table grapes), C. cassia essential oil exhibited stronger antifungal activity compared to cinnamaldehyde.

 The aim of this study was to determine the prevalence of enterotoxigenic and methicillin-resistant Staphylococcus aureus in ice creams. After culture-based identification of isolates, the presence of 16S rRNA and nuc was confirmed by mPCR. S. aureus was identified in 18 of 56 fruity (32.1%), 4 of 32 vanilla (12.5%), and 1 of 12 chocolate (8.3%) ice creams. S. aureus was identified as 38 isolates in 23 ice cream samples by culture-based techniques, but only 35 isolates were confirmed by PCR as S. aureus. To determine the enterotoxigenic properties of PCR-confirmed S. aureus isolates, a toxin detection kit was used (SET RPLA®). Of the 12 enterotoxigenic S. aureus isolates, 9 SEB (75%), 1 SED (8.3%), 1 SEB+SED (8.3%), and 1 SEA+SEB+SED (8.3%) expressing isolates were found. The presence of enterotoxin genes (sea, seb, sed) was identified in 13 (37.1%) out of 35 isolates by the mPCR technique. In the ice cream isolates, the sea, seb, and sed genes were detected: 1 sea (7.6%), 9 seb (69.2%), 1 sed (7.6%), 1 seb+sed (7.6%), and 1 sea+seb+sed (7.6%), respectively. The sec gene was not detected in any of these isolates. One of the 35 (2.8%) S. aureus strain was mecA positive.

 Ninety-nine yeasts were isolated from Bella di Cerignola table olives; first, the strains were studied in relation to their ability to produce biogenic amines in a laboratory medium and 49 strains were positive to this assay and cut off from the research. The remaining 50 strains were characterized for their enzymatic traits (β-glucosidase, catalase, pectolytic, xylanolytic, and lipolytic activities) and for their ability to grow at different temperatures, pHs, with salt or lactic/acetic acids added. Data were used for the evaluation of growth index and submitted to cluster and principal component analyses to choose the most promising 4 strains. In the final step of the research, the strains were inoculated as a cocktail in a model brine, containing different amounts of salt (4% to 12%) and glucose (0% to 3%), and adjusted to different pHs (4.0 to 9.0). Data analysis through a multiple regression procedure highlighted that salt, glucose, and pH acted in a different way within the storage and NaCl affected yeast growth only for few days, and then glucose and pH played a major role.

Practical Application Olive fermentation relies upon a complex microflora, including lactic acid bacteria and yeasts; the selection of suitable strains of yeasts intended as starter cultures, as well as their inoculation in brines, could improve the fermentation.

 The Karmali agar was modified by supplementation with a high concentration of polymyxin B. The goal of the study was to evaluate the effect of a high concentration of polymyxin B on the ability and selectivity of the modified Karmali agar to isolate Campylobacter jejuni and Campylobacter coli from whole chicken carcass rinse. A total of 80 whole chickens were rinsed with 400 mL of buffer peptone water. The rinsed samples were incubated with 2× blood-free modified Bolton enrichment broth for 48 h, and then streaked onto unmodified Karmali agar and modified Karmali agar supplemented with 100000 IU/L polymixin B (P-Karmali agar). The suspected colonies were finally confirmed by colony PCR. The P-Karmali agar exhibited a significantly better (P < 0.05) isolation rate than the unmodified Karmali agar (P-Karmali agar, 73.8%; unmodified Karmali agar, 33.8%). Moreover, the selectivity of the P-Karmali agar was also better (P < 0.05) than that of the other selective agar when comparing the number of contaminated plates (P-Karmali agar, 68.8%; unmodified Karmali agar, 87.5%) and growth index of competing flora (P-Karmali agar, 1.4; unmodified Karmali agar, 2.7). The improved selective agar excluded competing flora resistant to antibiotic agents in unmodified Karmali agar, increasing isolation rate and selectivity for C. jejuni and C. coli.

 The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products can also be considered two additional reasons why some consumers are looking for probiotics in other foods. We aimed at determining cell viability in nondairy drinks and resistance to simulated gastric digestion of commercial probiotic lactobacilli commonly used in dairy products. Lactobacillus casei LC-01 and L. casei BGP 93 were added to different commercial nondairy drinks and viability and resistance to simulated gastric digestion (pH 2.5, 90 min, 37 °C) were monitored along storage (5 and 20 °C). For both strains, at least one nondairy drink was found to offer cell counts around 7 log orders until the end of the storage period. Changes in resistance to simulated gastric digestion were observed as well. Commercial probiotic cultures of L. casei can be added to commercial fruit juices after a carefull selection of the product that warrants cell viability. The resistance to simulated gastric digestion is an easy-to-apply in vitro tool that may contribute to product characterization and may help in the choice of the food matrix when no changes in cell viability are observed along storage. Sensorial evaluation is mandatory before marketing since the product type and storage conditions might influence the sensorial properties of the product due to the possibility of growth and lactic acid production by probiotic bacteria.

Many probiotic cultures are available for application in dairy products. However, care must be taken before applying them to different foods and the necessary control of viable cells must be carried out in order to diversify the market of probiotic products with the present available commercial strains.

Kimchi is often stored for a long period of time for a diet during the winter season because it is an essential side dish for Korean meals. In this study pH, abundance of bacteria and yeasts, bacterial communities, and metabolites were monitored periodically to investigate the fermentation process of kimchi for 120 d. Bacterial abundance increased quickly with a pH decrease after an initial pH increase during the early fermentation period. After 20 d, pH values became relatively stable and free sugars were maintained at relatively constant levels, indicating that kimchi fermentation by lactic acid bacteria (LAB) was almost completed. After that time, a decrease in bacterial abundance and a growth in Saccharomyces occurred concurrently with increased free sugar consumption and production of glycerol and ethanol. Finally, after 100 d, the growth of Candida was observed. Community analysis using pyrosequencing revealed that diverse LAB including Leuconostoc citreum, Leuconostoc holzapfelii, Lactococcus lactis, and Weissella soli were present during the early fermentation period, but the LAB community was quickly replaced with Lactobacillus sakei, Leuconostoc gasicomitatum, and Weissella koreensis as the fermentation progressed. Metabolite analysis using ¹H-NMR showed that organic acids (lactate, acetate, and succinate) as well as bioactive substances (mannitol and gamma-aminobutyric acid (GABA)) were produced during the kimchi fermentation, and Leuconostoc strains and Lactobacillus sakei were identified as the producers of mannitol and GABA, respectively.

Practical Application In this study, we have shown that the growth inhibition of yeasts including Saccharomyces and Candida is necessary to extend the shelf life of kimchi in long-term storage. Additionally, we have shown that a mixed culture of Leuconostoc strains and Lactobacillus sakei is necessary to produce kimchi that contains both mannitol and gamma-aminobutyric acid.

In this study, an evaluation of intermediate products of plum processing as potential raw materials for distillates production was performed. Effects of composition of mashes on ethanol yield, chemical composition and taste, and flavor of the obtained spirits were determined. The obtained results showed that spontaneous fermentations of the tested products of plum processing with native microflora of raisins resulted in lower ethanol yields, compared to the ones fermented with wine yeast Saccharomyces bayanus. The supplementation of mashes with 120 g/L of sucrose caused an increase in ethanol contents from 6.2 ± 0.2 ÷ 6.5 ± 0.2% v/v in reference mashes (without sucrose addition, fermented with S. bayanus) to ca. 10.3 ± 0.3% v/v, where its highest yields amounted to 94.7 ± 2.9 ÷ 95.6 ± 2.9% of theoretical capacity, without negative changes in raw material originality of distillates. The concentrations of volatile compounds in the obtained distillates exceeding 2000 mg/L alcohol 100% v/v and low content of methanol and hydrocyanic acid, as well as their good taste and aroma make the examined products of plum processing be very attractive raw materials for the plum distillates production.

The obtained results confirm the usefulness of intermediate products of plum processing for the production of spirits. After an additional treatment (that is, maturation in the presence of oak wood), those spirits can be used for the production of fruit vodkas (slivovitz, brandy).

 The effect of sucrose replacement by erythritol and inulin was studied in short-dough cookies using instrumental and sensory analysis. Two levels of replacement were used (25% and 50% of total sucrose content). Descriptive sensory analysis showed that the sucrose replacement affects visual and texture cookies characteristics, being the differences perceived by mouth greater than by hand. In general, sucrose substitutes produced a less crispy cookie and lower consumer acceptability, with the exception of 25% sucrose replacement by inulin. Matrix aeration attributes such as open and crumbly obtained by trained panel were important properties, and correlated positively with consumer acceptance and negatively with maximum force at break (hardness). Inulin cookies sensory properties were more similar to the control than the erythritol cookies. Also, consumer overall acceptance decreased significantly with sucrose replacement by erythritol. The analysis of texture and sound revealed that inulin cookies were softer whereas erythritol cookies were harder in comparison with control cookies; despite this difference, inulin cookies had similar sound characteristics to erythritol cookies.

Practical Application Erythritol and inulin were evaluated as partial sucrose replacer in cookies. Changes in sensory and instrumental data were observed but a replacement of 25% sucrose was achieved without having a detrimental effect on consumer perception.

 Coenzyme Q10 (CoQ10), a powerful antioxidant, is a key component in mitochondrial bioenergy transfer, generating energy in the form of ATP. Many studies suggest that antioxidants act as inhibitors of osteoclastogenesis and we also have previously demonstrated the inhibitory effect of CoQ10 on osteoclast differentiation. Despite the significance of this effect, the molecular mechanism when CoQ10 is present at high concentrations in bone remodeling still remains to be elucidated. In this study, we investigated the inhibitory effect of CoQ10 on osteoclastogenesis and its impact on osteoblastogenesis at concentrations ranging from 10 to 100 μM. We found that nontoxic CoQ10 markedly attenuated the formation of receptor activator of nuclear factor κB ligand (RANKL)-induced tartrate-resistant acid phosphatase (TRAP)-positive multinucleated cells in both bone-marrow-derived monocytes (BMMs) and RAW 264.7 cells. Osteoclastogenesis with CoQ10 was significantly suppressed the gene expression of NFATc1, TRAP, and osteoclast-associated immunoglobulin-like receptor, which are genetic markers of osteoclast differentiation and scavenged intracellular reactive oxygen species, an osteoclast precursor, in a dose-dependent manner. Furthermore, CoQ10 strongly suppressed H₂O₂-induced IκBα, p38 signaling pathways for osteoclastogenesis. In bone formation study, CoQ10 acted to enhance the induction of osteoblastogenic biomarkers including alkaline phosphatase, type 1 collagen, bone sialoprotein, osteoblast-specific transcription factor Osterix, and Runt-related transcription factor 2 and, also promoted matrix mineralization by enhancing bone nodule formation in a dose-dependent manner. Together, CoQ10 acts as an inhibitor of RANKL-induced osteoclast differentiation and an enhancer of bone-forming osteoblast differentiation. These findings highlight the potential therapeutic applications of CoQ10 for the treatment of bone disease.

 CoQ10 suppresses osteoclast differentiation through H₂O₂-induced IκBα, p38 signaling pathways and enhances bone regeneration at all processes of differentiation through Runx2, Osterix activity. CoQ10 may potentially be useful for the treatment of osteoporosis and other bone diseases associated with excessive bone resorption.

It is important to have a reliable method to analyze pesticides in tea, a beverage commonly consumed in Iran. A validated method was developed for the determination of 20 pesticides in tea based on QuEChERS sample preparation and capillary gas chromatography-quadrupole mass spectrometry in selective ion monitoring mode (GC-MS/SIM) using triphenyl methane (TPM) solution as an internal standard. We used fortified, extracted, and cleaned-up tea samples instead of calibration standards for quantitation, which substantially reduced adverse matrix-related effects and negative recovery affected by graphite carbon black (GCB) on pesticide analysis. The recovery of pesticides at 3 concentration (40, 60, and 240 ng/g) ranged from 79.5% to 111.4% (n = 3). The method had acceptable repeatability with RSDr < 20%. The limits of quantification (LOQ) for all pesticides were ≤20 ng/g. The analytical results of the proposed method were in good agreement with proficiency test results (FAPAS, 19116). The recoveries and repeatabilities were in accordance with the criteria set by SANCO Guideline. The validated method was suitable for the analysis of pesticides in tea.

The presented analytical method could be used for determining pesticide residues in black tea and extended to other matrices containing high levels of pigments. Fortified, extracted, and cleaned-up tea samples were used to compensate for matrix effects.

Application of treated sawdust with NaOH as a green and economical sorbent for simultaneous preconcentration of trace amounts of Cd(II), Co(II), and Pb(II) ions from liver, lettuce, fish, and water as test samples with complicated matrices was investigated. Various parameters, such as effect of pH and contact time, breakthrough volume, type, and concentration of eluent and interference of ions were studied. The sorption was quantitative in the pH of 5.0 to 7.0 and desorption occurred instantaneously with 5.0 mL of mixed solutions of ethanol and 2.0 mol/L HNO₃–HCl and the amount of ions was measured by using flame atomic absorption spectrometry. Linearity was maintained at 3 to 500 μg/L for cobalt, 5.0 to 800 μg/L for lead, and 2.0 to 300 μg/L for cadmium in the original solution. The relative standard deviation was less than 1.80% (n = 6, with concentration of 0.3 mg/L for cadmium and 0.5 mg/L for lead and cobalt). Detection limits and maximum capacity of the sorbent for Co (II), Cd (II), and Pb (II) in the original solution were 0.86, 0.50, and 1.7 μg/L and 28.5, 30.6, and 47.3 mg/g, respectively. The results for spiked real samples, effect of interfering ions, and adsorption capacity indicated that the applicability of this method for lead preconcentration is better than cadmium and cobalt preconcentration from complicated matrices.

Practical Application: Sawdust can be applied as a green and economical sorbent for simultaneous preconcentration and solid-phase extraction of metal ions from food and environmental samples with complicated matrices.