Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan

Six genotypes of sweet potato commercially available in Taiwan, including TNG57, TNG66, TNG68, TYY1, RP and WP, were used as samples in this study of the effects of steaming and kneading with pre-steaming treatments on the antioxidant components and antioxidant properties of methanolic extracts. Steam treatment increased the total phenols contents of all genotypes (2–13 times), flavonoids content of RP (1.3 times) and anthocyanins contents of RP and WP (5–6 times). Steam treatment also increased the reducing power and scavenging DPPH radical effect of sweet potato flours. For the methanolic extracts of steamed and kneaded flours, reducing powers were 0.02–1.70 at 5.0 mg ml⁻¹ and the scavenging effects on DPPH radicals were 19–92% at 2.5 mg ml⁻¹. Both showed the order of RP > WP > TYY1 and TNG66 > TNG57 and TNG68. However, the chelating effect of the six genotypes at 1.0 mg ml⁻¹ ranged from 50% to 73%. Contents of total phenols, flavonoids, and anthocyanins of sweet potato flours were significantly positively correlated with the reducing power and scavenging DPPH radical effects. After steaming and kneading treatments, RP showed the highest increase in the contents of total phenols, flavonoids and anthocyanins among the six genotypes studied.     

A STUDY OF THE PRIMARY PHASE OF FOOD FREEZE-DRYING IN VACUO

In the development of a novel freeze-drying technique in a fluidized bed at atmospheric pressure, a parallel study was undertaken using a conventional vacuum equipment. Two kinetically distinct phases were observed during freeze drying of representative Pood samples:

(1) a period during which the rate of drying was constant and (2) a second period during which the drying rate sufferedcontinual reduction. This paper focused attention on the primary drying period which corresponded with the kinetics of sublimation of pure     

Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes

Polystyrene packaging material taint was sensorily evaluated in cocoa powder for drinks and chocolate flakes using short-cut signal detection measures on differences between control and test samples and on recognition of styrene. No differences were observed in cocoa powder for drinks and plain chocolate flakes treated with 0.5 dm2 polystyrene of 1 mm thickness. However, differences were detected in milk chocolate flakes and plain chocolate flakes, which were in contact with a larger area or thicker polystyrene packaging material. The latter results were confirmed by the styrene recognition test, so polystyrene is a potential source of off-flavour for chocolate products. The amount of residual styrene in the polystyrene used was about 320 ppm, while the amounts of styrene ranged from 7 to 132 ppb in cocoa drinks and from 414 to 1447 ppb in chocolate flakes.     

NMR IMAGING, CALORIMETRIC, and MATHEMATICAL MODELING STUDIES of FOOD FREEZING

Nuclear magnetic resonance imaging (MRI), calorimetry, and temperature measurements were used to monitor cylindrical potato sections frozen at -11C and -42C. MRI showed the advance of the nonsymmetric freezing zone and loss of signal intensity as liquid water turned to ice. Differential calorimetry was used to follow heat removal during transient freezing. Measured times to 95% enthalpy change were 24 min (-42C) and 49 min (-11C), as compared to modeled values of 29 min (-42C) and 100 min (-11C). Times to 95% change in the NMR signal, integrated over the area of the image, were 21 min (-42C) and 56 min (-11C). Changes in NMR signal intensity could be correlated with the amount of unfrozen water remaining after a steady-state had been reached. At -42C, NMR indicated 25% unfrozen water remaining as compared to 26% by calorimetry, and 22% by modeling. At -11C, NMR measured 67% unfrozen water remaining as compared to 48% by calorimetry, and 25% by equilibrium modeling.     

Fibrinolytic enzymes in Asian traditional fermented foods

Cardiovascular diseases, such as heart attack and stroke, are the leading causes of death in North America. According to data provided by the World Health Organization in 2000, heart diseases are responsible for 29% of the total mortality rate in the world. Since cardiovascular diseases have a major impact on an individual’s quality of life, a tremendous amount of research has been done in the area of prevention and the treatment of the diseases. Fibrinolytic enzymes are agents that dissolve fibrin clots. Recently many food derived fibrinolytic enzymes have been found in various traditional Asian foods. Fibrinolytic enzymes can be found in a variety of foods, such as Japanese Natto, Tofuyo, Korean Chungkook-Jang soy sauce, and edible honey mushroom. Enzymes have been purified from these foods, and their physiochemical properties have been characterized. Fermented shrimp paste, a popular Asian seasoning, was shown to have strong fibrinolytic activity. These novel fibrinolytic enzymes derived from traditional Asian foods are useful for thrombolytic therapy. They will provide an adjunct to the costly fibrinolytic enzymes that are currently used in managing heart disease, since large quantities of enzyme can be conveniently and efficiently produced. In addition, these enzymes have significant potential for food fortification and nutraceutical applications, such that their use could effectively prevent cardiovascular diseases.     

Multistage Zeolite Drying for Energy-Efficient Drying

This work discusses the potential of three multistage zeolite drying systems (counter-, co-, and cross-current) with a varying number of stages. The evaluation showed that for 2-4 stages with heat recovery the efficiency of the systems ranges between 80 and 90%. Additionally, by introducing a compressor, the latent heat in the exhaust air from the regenerator is recovered and used to heat the inlet air for an additional drying stage. As a result, for the counter-current drying system and compressor pressure 1.5-2 bar, a maximum energy efficiency of 120% is achieved, which results in halving the energy consumption compared to conventional drying systems.