The Quality of High Pressure-Induced and Heat-Induced Hyuganatsu Marmalade

Hyuganatsu is a typical Japanese citrus with desirous smell and edible albedo. The objectives of this study are to establish a method for softening hyuganatsu peel without heating and a process for making a high pressure-induced （HP-） marmalade and to compare with heat-induced （H-） marmalade and citrus shaddock family marmalade. Firmness of peel was （greatest to least） pressurized at 500 MPa for 30 min, soaked in citric acid solution at pH 2.7 for 24 h, and boiled for 10 min, respectively. The cell walls of flavedo and albedo did not loosen after pressurization. However, after soaking or heating, the middle lamella of albedo separated. When flavedo was soaked at pH 2.7, 9.3% of pectin was extracted. The amount of naringin was the least in hyuganatsu 〈 pummelo 〈 grapefruit）, and juice sacs 〈 flavedo 〈 segment walls 〈 albedo, respectively. Thus, marmalade was processed. Albedo, segment walls and juice sacs of hyuganatsu were homogenized with citric acid solution （pH 2.7） and mixed with sliced flavedo. Then it was soaked for 24 h at pH 2.7. Sucrose was then added （final sugar 50%）, vacuum packed, then pressurized for 30 min at 500 MPa or boiled for 10 min, respectively. There was no significant difference in sensory evaluation between HP- and H-marmalade. However, the color, transparency and total evaluation of HP-marmalade were better than H-marmalade. Consequently, total evaluation of hyuganatsu-HP-marmalade was rated highly. So, hyuganatsu was considered to be more suitable for marmalade because it was more palatable than the others.     

The Efficiency of Application Nanosilver in Technological Processes of Making Red Wine

The efficiency of using nanostructured silver in technological processes of making red wine has been studied with the purpose of substituting sulfur dioxide. For preparation of research objects, we used dry wine material of red grape variety ＂Saperavi＂. After completion of malolactic fermentation, the second racking the wine material off the lees and its treatment with antiseptics were carried out. Sulfur dioxide （Kadifit） and different doses of nanostructured silver were used. Microbiological investigation was performed on the presence of lactic bacteria after completion of malolactic fermentation and racking off the lees. The investigation of phenolic compounds was conducted at the following stages of technological processes： （1） after completion of alcoholic fermentation and racking off the lees; （2） after completion of malolactic fermentation; （3） after the second racking off the lees and treatment with antiseptics. By means of the HPLC analysis, the amounts ofcatechins, phenolcarbonic acids and flavonols were determined. It has been established that after conduction of malolactic fermentation in the process of racking the wine material off the lees and storage, the application of 0.6 mg/L of nano-silver for blocking of lactic-acid bacteria and inhibition of oxidation of phenolic compounds has the same effect as sulfitization with 50 mg/L of Kadifit.     

Investigation of the Aroma Profile of Green Tea Leaves Using Organic Synthesis and Conventional Analytical Techniques

Although many aroma components have been identified in green tea leaves, the aroma compounds contributing to green tea＇s characteristic odor have not yet been reported. The authors recently reported that aroma components with a matcha-like odor are present in both green tea and black tea prepared from the Sayamakaori tea cuttivar. This matcha-like odor is similar to the odor of commercial available matcha （high-quality powdered green tea）, and is a specific odor feature of green tea leaves. At present, the green-tea odor is thought to arise from the combination of a large number of constituents. Recent reports indicate that a complex interaction between olfactory receptors and odorants is important for the evaluation of the odors. Taking into consideration these findings, the authors investigated the aroma profile of green tea, focusing on the characteristic molecular structures of the constituents that give matcha-like odor. Using a combination of organic synthesis and gas chromatography-mass spectrometry plus gas chromatography-olfactometry, the authors identified aroma components with matcha-like odors in five other tea cultivars. This investigation also revealed that several compounds with a formyl group were important constituents of the aroma of green tea leaves, although the odor of each constituent was not individually similar to the tea＇s overall aroma. The authors found for the first time a group of key components that have the matcha-like odor.     

Effect of Various Sources of Fat Ingredients on the Properties of Goat Milk Ice Cream

Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.     

Preliminary Findings on Anticancer and Lymphocyte Stimulated Activities of Bioactive Compounds Extracted from Vietnam Carica papaya Leaves

In this study, the target bioactive compounds （e.g., alkaloids, flavonoids, saponins and other polar compounds） in Vietnamese Caricapapaya leaves were extracted. The cytotoxic activities of the papaya leaves extracts on the selected tumor cell lines, such as lung cancer cell line LU-1, carcinoma cell line KB, breast cancer cells MCF7 and leukemia cell line HL-60, were examined. Preliminary findings showed a high inhibitive activity of papaya leave extracts against the four tested tumor cell lines at the concentration of 100 μg/mL. Out of the bioactive compounds in papaya leaves extract, alkaloids showed the highest inhibitive activity （105.95% on MCF7 and 91.86% on LU-1）, followed by polar compounds （62.88% on LU-1 and 21.80% on KB）, and saponins （59.74% on MCF7 and 25.25% on LU-1）. Flavonoids has the lowest inhibitive activity on cell lines （e.g., 45.51% on MCF7 and 20.32% on LU-1）. Taken together, the results suggest that alkaloids have a relatively high inhibitive activity on the selected tumor cell lines and their stimulated concentration at 50% （IC50） values for on MCF7 and KB were 24.67 μg/mL and 33.56 μg/mL, respectively. However, the result pointed out the immunostimulatory ability of only polar compounds and saponins which could stimulate the growth of in vitro lymphocytes but not flavonoids and alkaloids. The SC50 （stimulated concentration at 50%） values of polar compounds and saponins were 287.87μg/mL and 192.99 μg/mL, respectively.     

Studies of Microstructure of Kernels of Macadamia integrifolia and Its Hybrids through MRI, X-Ray Tomography and Confocal Microscopy

The aim of this study was to apply the existing techniques that enable examination ofmacadamia kernels to provide a better understanding of physico-chemical properties of kernels during postharvest processing. These techniques, such as X-ray tomography, could be applied for quality monitoring in the macadamia industry. The objectives of this study were to investigate the browning centre symptoms that usually occur in macadamia nuts-in-shell. The applied techniques included confocal microscopy, X-ray tomography and magnetic resonance imaging （MRI）. Five different varieties of macadamia nuts （A38, 246, 816, 842 and Daddow） were selected to include distinct characteristics, such as drop pattern and growing location. Analysis of the microstructure of kernels by confocal microscopy showed the distribution of possible brown pigment compounds as well as the distribution of lipids, carbohydrates and proteins inside macadamia cells. Physical properties data, including shell density and seed to volume ratio, were obtained by X-ray tomography. Magnetic resonance diffusion tensor imaging used in this study showed marked differences in microstructure which indicate that different varieties exhibit different microstructures expressed as fraction ofanisotropy and apparent diffusion coefficient that appear to be related to the occurrence of the brown centre. Hence, the findings of this study have potential to improve the existing postharvest techniques used in the macadamia processing industry. They will be of benefit to the industry in terms of improved quality control and cost reduction.     

Production of Afyon Kaymak with Traditional and Technological Methods

Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.     

Does the Environmental Gain of Switching to the Healthy New Nordic Diet Outweigh the Increased Consumer Cost？

The new Nordic diet （NND） was designed by gastronomic, nutritional and environmental specialists to be a palatable, healthy and sustainable diet containing 30%-40% less meat than the average Danish diet （ADD）, ≥ 75% organics, and more locally grown wholegrain products, nuts, fruit and vegetables. In this study, the NND was based on economic modelling to represent a ＂realistic NND bought by Danish consumers＂. The objective was to investigate whether the ADD-to-NND diet-shift has environmental consequences that outweigh the increased consumer cost of the diet-shift. The diet-shift reduced the three most important environmental impacts by 16%-22%, mainly caused by reduced meat content. The surcharge to consumers of the ADD-to-NND diet-shift was ∈216/capita/year. In monetary terms, the savings related to the environmental impact of the diet-shift were ∈151/capita/year. 70% of the increased consumer cost of the ADD-to-NND diet-shift was countered by the reduced socioeconomic advantage associated with the reduced environmental impact of the NND.     

Application of Selected Natural Antimicrobial Formulations for the Control of Food Pathogens in Fresh-Cut Cauliflower

In recent years, research on biopolymer based-coating containing natural antimicrobial agents is developing significantly. The objective of this study was to evaluate the antimicrobial efficiency of six formulations containing pre-selected natural antimicrobial compounds against Listeria monocytogenes, Escherichia coli O 157：H7, Salmonella typhimurium, the total bacteria and total yeasts and molds in cauliflower. Each formulation was subjected to a sensory test in parallel to microbiological analysis and the efficiency during storage at 5 ℃ was evaluated for the two best formulations, based on their ability to eliminate the target microorganisms. Both formulations were able to reduce all pathogens and total flora below detectable levels after 24 h of storage at 5 ℃. Using washing or spraying treatments, the two formulations were able to reduce Listeria to undetectable levels for 3 d. This efficiency was extended to 7 d when the formulations were incorporated into an edible coating. Washing treatment with the two formulations was also able to limit the growth of yeast and molds at levels lower than 2 log, for more than 7 d. The population of E. coli was reduced to below the detection limit during 14 d of storage, after washing treatment with the two formulations. The spraying treatment of cauliflower with the formulations allowed the use of very small amounts of antimicrobials while maintaining a fairly good efficiency, greatly reducing the potential costs of implementing this method in the industry. Future research may focus on development of nanoemulsion of antimicrobial formulations based on the developed antimicrobial formulations in this study to improve the better coating efficiency.     

Influence of Solvent Polarity and Conditions on Extraction of Antioxidant,Flavonoids and Phenolic Content from A verrhoa bilimbi

This paper presents the influence of solvent polarity and extraction conditions on the extraction of total flavonoid, total phenolic and antioxidants from Averrhoa bilimbi. The experiment was performed using a different solvent at different extraction conditions, including extraction time （15-240 min）, temperature （30-70 ℃） and agitation speed （50-300 rpm）. Results showed that yields of extraction varies with solvent polarity. Extraction using 50% aqueous methanol gives the highest antioxidant activity and flavonoid content. The highest total flavonoid content （193.3 μg quercetin equivalent/g dry weight）, total phenolic content （717.8 μg gallic acid equivalent/g dry weight） and antioxidant activity （77%） was achieved using 50% methanol, at 70 ℃ and agitation speed of 300 rpm. This work may be useful for obtaining higher bioactive compounds during the extraction process of A. bilimbi.     

A Modified Methodology to Evaluate Viscosity of Non-Newtonian Liquid Foods with a Flow Channel Instrument

Through experimental analysis of the liquid flows in a flow channel instrument, prompt evaluation of the physically defined viscosity of non-Newtonian liquid foods was investigated for development into a structurally simple and easy-to-use viscometer. For Newtonian and non-Newtonian test liquids, a relation between the friction coefficient and Reynolds number, which was dimensionless as derived from an expression of analysis as a gravity current, indicated a condition under which the flow in the instrument was laminar and under which an average shear rate was on the order of less than 1 s~. Prediction organized based on this empirical relation reproduced practically the flow curve determined for the liquid foods using a rotor type viscometer. Utilization of the channel instrument as a viscometer was formulated in terms of physical meanings of measurements such as the flow length and elapsed time.     

Changes in Nib Acidity,Proteolysis and Sugar Concentration as Influenced by Pod Storage and Roasting Conditions of Fermented Cocoa （Theobroma cacao） Beans

Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.     

Effects of High CO_2 Pretreatment on the Quality of Fresh-Cut Potatoes

Effects of short-term high CO_2 pretreatment on quality of fresh-cut potatoes were studied. Potatoes were treated under 90% CO_2 for 18 h, peeled, cut, dipped in 1% ascorbic acid or distilled water for 3 min, packed in polyethylene bags and stored for 12 d at 4 ℃. Non-treated potatoes were used as the control. High CO2 pretreatments ensured maintenance of a high level of CO_2 in headspace of packages containing fresh-cut potatoes. Both the growth of total aerobic bacteria in initial stages of post-cut storage and browning index of the cut surface were lower in high CO_2 treated cut potato. Anti-browning effect of high CO_2 pretreatment was decreased when applied in combination with ascorbic acid. Soluble solids, pH, titratable acidity and flesh firmness of fresh-cut potatoes were not affected by high CO_2 treatment. Therefore, high CO_2 treatment before slicing could be effective method to maintain quality of flesh-cut potatoes.     

A Comparative Study of Stability of Extra Virgin Olive Oil,Virgin Coconut Oil and Grape Seed Oil against Domestic Deep Frying

The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.     

Optimization of the Design and Drying Process Adapted to Pineapple Slices

The present work is a study on the influence of temperature and the velocity of air on the drying kinetics of pineapple slices. The main objective is to define from this drying kinetics rules to help a designer choose an adequate principle or drying configuration and optimize the design of dryers adapted to the use of it. The experiments were made in an electric dryer using a parallel flow system. The air was used at three different temperatures （40, 50 and 60 ~C） and at four different velocities （0.27, 0.5, 1 and 1.8 m/s） during the experiment. The results show that an increase of 10 ℃ of the drying temperature reduced the drying time by 45% and increased the drying velocity by 30%. On the set of air velocities tested, it was noticed that the influence of air velocity on drying was more striking at the beginning than at the end of the drying process （variation of less than 20%）. Whatever the variation of parameters during the drying process, the best performance was observed when the products water content during the drying process was between 50% and 80%.     

Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash--Part 2. Changes in Firmness,Histological Structure and Pectic Substances during Soaking in Pectin Extractants

The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kinds of pectin extractant. The changes in strand separation, firmness, histological structure and the pectin of flesh during soaking in 0.01 N HCI solution （pH 2.0）, 0.035 M ammonium oxalate solution （pH 4.0） or 2% sodium hexametaphosphate solution （pH 4.0） were investigated. When flesh was soaked in the HCI solution, the separation into strands and removal of calcium and magnesium were greater than that soaked in other pectin extractants. High methoxyl pectin was extracted by soaking in HC1 solution （pH 2.0） due to removal of polyvalent cations. This result shows that high methoxyl pectin glues strands together in the flesh of spaghetti squash. The shape of the cells which constituted strands was round; on the other hand, that of cells surrounded strands was elongated. When cooked in boiling water or soaked at pH 2.0, the shape of the former cells was maintained, but the latter cells, which contributed to adhesion between strands, broke down. Thus, the flesh separated into strands. When flesh was boiled for 15-30 min, pectin degraded and dissolved in the cooking solution; consequently, the flesh separated into strands and also the middle lamella of cell walls of strands separated. However, pectin remaining in strands maintained their crispness.     

Determinants of Food Security in Selected Agro-pastoral Communities of Somali and Oromia Regions, Ethiopia

In spite of receiving a significant amount of food aid, achieving food security has been a major problem in Ethiopia. The claim is evidenced from the 2010 Global Hunger Index where the country fared dismally, coming only fourth from the bottom. There are several factors attributing to this problem of food insecurity in a country like Ethiopia which depends highly on agriculture and allied activities. Some of the factors can be linked to low food production and productivity thereby leading to pervasive poverty. In order to assess these factors, the study was conducted on some selected members of agro-pastoral communities of Somali and Oromia regions in Ethiopia. Using availability of food in the household for the last one month as a proxy for food security, the estimated results of a logistic regression model indicated that the most significant factors affecting household food security are educational level of the spouse and that of the household head, size of farm land, availability of household assets including livestock, peace and security. The paper suggests some leads to how these amenities and resources can be provided to household members as they endeavor to reduce food insecurity.     

Association between Aspergillus flavus Colonization and Aflatoxins Production in Immature Grains of Maize Genotypes

Aspergillus flavus maize colonization leads to crop contamination by toxic secondary metabolites and carcinogens called aflatoxins （AF）; it has negative effects in public health and has caused economic losses in agricultural activities. Eleven genotypes of immature maize grain frequently used in Mexico were inoculated in vitro with two indigenous toxigenic strains ofA. flavus. The size of inoculum, temperature, humidity and presence of other phytopathogens were assessed. Genotypes Popcorn, C-526, Garst 8366, As910 and 30G40 showed resistance to rating of fungal colonization （FC） and AF accumulation, while 3002W, 30R39, Creole, C-922, HV313 and P3028W genotypes were less resistant. AFB~ had the highest concentrations （26.1 mg/kg ± 14.7 mg/kg）, while AFB2, AFG1 and AFG2 showed only residual concentrations 1.6, 2.0 and 4.0 ~tg/kg, respectively. Concerning FC and AF, there were significant differences （P 〈 0.01） between strains and genotype. Both strains showed significant association （P 〈 0.01） between FC and the concentrations of AFB1 and AFB2 （R2： 99.5% and 93.2%; 87.2% and 73.2%, respectively）. Results suggest that the level of resistance to fungus infection and AF accumulation is related to maize genotype. It emphasizes the relevance of developing A. flavus resistant maize genotypes as an alternative to control contamination in foodstuff intended for human and animal consumption.     

Kinetics for Describing the Creaming of Protein-Stabilized O/W Emulsions by Multiple Light Scattering

In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements （BS） is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where k_h could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.     

Cyanide Contents of Leaves of Commonly Consumed Cassava Varieties from Three Geographical Regions of Ghana

Consuming a cyanogenic plant is an etiological factor to the persistence of iodine deficiency in the post salt iodization phase. Ghana, notably the Northern belt, still reports of iodine deficiency after 14 years of mandatory consumption of iodized salt by an Act of Parliament. The study aimed at determining the cyanide contents of leaves of commonly consumed cassava varieties in Ghana and investigating the effects of some environmental factors on cyanide content. Three communities each from Southern, Middle and Northern Ghana served as the study sites from where young, non-diseased and fully-spread cassava leaves were sampled from plants of commonly consumed cassava varieties. Cyanide was analyzed by the standard color~metric method based on the chloramine-T/pyridine-barbituric acid protocol （4500-CN E）. Cassava leaves from Northern Ghana had significantly higher mean cyanide content （177.22 ± 20.82 ppm） than those from Middle （130.83± 33.00 ppm） and Southern Ghana （127.24 ± 37.54 ppm） （P 〈 0.001）. Two-factor ANOVA showed significantly higher adverse environmental effects on cyanide contents of leaves of unimproved cassava varieties than improved ones （R2 = 0.627, P = 0.023）. From multiple regression analysis, temperature was the most significant environmental factor explaining 33% of the variability in cyanide content （R2 = 0.331, P = 0.002）, followed by altitude （R2 = 0.106, P = 0.049） and rainfall （R2 = 0.084, P = 0.062）. The high cyanide contents of cassava leaves from Northern Ghana, due principally to the high atmospheric temperature, may be a contributory factor to the high prevalence of goiter and the persistence of iodine deficiency in that geographic region.