Sorption behavior,thermodynamic properties and storage stability of ready-to-eat Elephant Foot Yam (<Emphasis Type="Italic">Amorphophallus</Emphasis> spp.) product: physic-chemical properties,minerals, total dietary fiber and phenolic content of stored product

The effect of osmotic dehydration in sucrose solution followed by convective dehydration on sorption isotherms and storage stability of elephant foot yam was evaluated in the present work. The equilibrium moisture content of un-treated (Hot-air-dried) and pre-treated (Osmo-air-dried) samples were determined by static gravimetric method at different temperatures (20, 30, 40, and 50?°C) and relative humidities (11–90?%). The curves obtained for sorption can be considered as type-II according to Brunauer–Emmett–Teller (BET) classification. The higher values of net-isosteric heat of sorption and heat of vaporization was observed for un-treated samples. i.e. 6.82–14.79 and 2978.28–3548.68 kJ/kmol as compared to pre-treated samples. i.e. 6.72–14.09 and 2858.33–3315.85 kJ/kmol, respectively and decreased with increase in moisture content. The experimental data revealed that enthalpy–entropy compensation theory was satisfactorily applicable to the moisture sorption behavior of the un-treated and pre-treated EFY samples. Mineral contents of fresh EFY product viz. magnesium, potassium and calcium were 190?±?1.0, 515?±?2.5 and 214?±?2.08 mg/100g, respectively. After 6 months of storage change in minerals was not significant, whereas significant increase in dietary fiber (15.95?±?0.76?19.68?±?0.45 g/100g) and slight but significant reduction in phenolic content (49.97?±?0.76–46.81?±?0.60 mgGAE/g extract) was observed.     

RAPID HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETECTION OF FUROSINE (ε‐N‐2‐FUROYLMETHYL‐L‐LYSINE) IN YOGURT AND CHEESE MARKETED IN TURKEY*

Furosine (ε‐N‐2‐furoylmethyl‐L‐lysine) content determination in the yogurt and different cheese types (pickled white, kasar, processed, canned tulum, blue‐veined and mozzarella cheeses) marketed in Turkey was performed using ion‐pair reversed‐phase high performance liquid chromatography (RP‐HPLC). Calibration study (R² = 0.9999), analytical method validation and recovery studies gave satisfactory results. The lowest furosine values were observed in pickled white cheeses (5.35 ± 0.01 to 7.28 ± 0.02 mg/100 g protein). All cheeses except pickled white showed furosine values between 182.16 ± 0.12 (canned tulum) and 261.32 ± 0.10 mg/100 g protein (ripened kasar). The highest content of furosine was observed in whole yogurt (316.47 ± 0.17 mg/100 g protein) which could be because of severe heat treatment and the addition of milk powder during the manufacturing process. The method provides a rapid, reproducible and accurate determination of this Amadori compound (ε‐deoxy‐fructosyl‐lysine) in yogurt and cheese samples.     

Physiochemical Properties and Probiotic Survivability of Symbiotic Corn‐Based Yogurt‐Like Product

Corn is a major grain produced in northern China. Corn‐based functional food products are very limited. In this study, a symbiotic corn‐based yogurt‐like product was developed. Corn milk was prepared through grinding, extrusion and milling, and hydration processes. Corn extrudate was prepared under the optimized conditions of corn flour particle size <180 μm, moisture content of 15% and extrusion temperature at 130 °C. The corn milk was prepared from 8% corn extrudate suspension and then milled twice with 0.1% glyceryl monostearate and 0.1% sucrose ester as emulsifiers. The corn milk was mixed with sugar (5%), glucose (2%), soy protein isolate (0.75%), inulin (1%), polymerized whey protein (0.3%) and xanthan gum (0.09%) as thickening agents. The mixture was fermented at 35 °C for 6 h using a probiotic starter culture containing L. plantarum. Chemical composition (%) of the symbiotic corn‐based yogurt‐like product was: total solids (17.13 ± 0.31), protein (1.12 ± 0.03), fat (0.30 ± 0.05), carbohydrates (15.14 ± 0.19), and ash (0.16 ± 0.02), respectively. pH value of this symbiotic product decreased from 4.50 ± 0.03 to 3.88 ± 0.13 and the population of L. plantarum declined from 7.8 ± 0.09 to 7.1 ± 0.14 log CFU/mL during storage at 4 °C. SDS‐PAGE analysis showed that there were no changes in protein profile during storage. Texture and consistency were also stable during the period of this study. It can be concluded that a set‐type corn‐based symbiotic yogurt‐like product with good texture and stability was successfully developed that would be a good alternative to the dairy yogurt.     

Thermal transition and thermo-physical properties of potato (<Emphasis Type="Italic">Solanum tuberosum L</Emphasis>.) var. Russet brown

Potatoes are an important food in many regions of the world and are commonly used in a variety of food products. Thermal transition and thermo-physical properties of potatoes are important in order to design efficient food processes and select appropriate storage conditions. In this study, we determined the thermal transitions and thermophysical properties of raw and blanched/par-fried potato for a temperature range of ??32 to 21.1 °C. Using differential scanning calorimetry, we found an initial freezing point (T_f) at ??1.8?±?0.1 °C, an onset of melting (T_m^′) at ??9.9?±?0.2 °C and an unfreezable water content (X^′_w) for maximally freeze-concentrated raw potato at 0.21 kg water/kg potato. Corresponding values for blanched/par-fried potatoes were ??0.9?±?0.1 °C, ??11.0?±?0.2 °C and 0.18 kg water/kg potato. Results show that an increase in solids content decreased T_f of both raw and blanched potatoes. We modelled the relationship between them using the Chen model. The apparent specific heat (C_app) increased around T_f to 31.7?±?1.13 kJ/kg K for raw potato and 26.7?±?0.62 kJ/kg K for blanched/par-fried potato. For frozen raw potato at ??32 °C, thermal diffusivity (α) was 0.89?±?0.01?×?10?^?6 m²/s and thermal conductivity (k), 1.82?±?0.14 W/m K, respectively. These values were higher for frozen raw potato than for the unfrozen raw potato (0.15?±?0.01?×?10?^?6 m²/s and 0.56?±?0.08 W/m K, respectively at 21.1 °C). The apparent density (ρ) of frozen raw potato (992?±?4.00 kg/m³ at ??32 °C) was less than that for unfrozen raw potato (1053?±?4.00 kg/m³ at 21.1 °C), and a similar trend was obtained for blanched/par-fried potato (993?±?2.00 kg/m³ at ??32 °C and 1188?±?7.00 kg/m³ at 21.1 °C, respectively). This study established a correlation between thermo-physical properties and temperature. Findings may be used to inform the design and optimization of freezing processes and frozen storage for potato products.     

Physical,physicochemical and anti-nutritional properties of Horse Chestnut (<Emphasis Type="Italic">Aesculus indica</Emphasis>) seed

The aim of the study was to investigate the physical, physicochemical and anti-nutritional properties of Horse Chestnut (HCN) seed. The average length, width and thickness of the seeds were 4.70, 4.00 and 3.20 cm, respectively. Geometric and arithmetic mean diameter were 3.92 and 3.97 cm. Average sphericity and aspect ratio of the seeds were 83.40 and 85.11 %, respectively. The true density, bulk density, density ratio and porosity values of the seeds were 1072, 518 g/cm³, 48.32 and 51.68 %, respectively. The angle of repose for the seeds obtained on plywood, mild steel, stainless steel and galvanized sheet was 22.30°, 20.30°, 18.30° and 22.79° respectively. The coefficient of static friction of the seeds obtained on plywood, mild steel, stainless steel and galvanized sheet was 0.54, 0.52, 0.51 and 0.52, respectively. The average force required to break the seed was 328 N. The L ^* , a ^* , and b ^* color values of seed flour were found to be 92.07, 3.47 and 13.70 respectively. Proximate composition of the seed flour revealed 10.71 % moisture, 3.16 % ash, 6.34 % crude fibre, 3.27 % fat, 6.78 % protein, 69.74 % carbohydrate, 10.15 % sugar and 59.59 % starch and energy value of 327.51 cal/100 g. Anti-nutritional factors of the seed flour were determined in terms of oxalate, phytate, tannin and saponin. Pre-treatments including soaking and microwave heating showed significant reduction of anti-nutritional factors of the seed flour. Microwave heating at 2450 MHz for 2.5 min showed higher reduction of 95.45, 91.66, 68.15 and 87.20 % in oxalate, phytate, tannin and saponin content respectively. Knowledge of physical properties of HCN seeds can be useful in designing equipment for postharvest handling and processing operations. Pre-treatments for reduction of anti-nutritional components of the seeds can be helpful for utilization of HCN seed in different food formulations.     

Application of D-optimal design for optimizing <Emphasis Type="Italic">Parkia biglobosa</Emphasis> flour-based cookie

The aim of the study was to produce cookie by partial substitution of wheat flour (WF) with Parkia biglobosa Flour (PBF) and use D-optimal design to enhance the baking time (BT), the cookie diameter (CD), the cookie width (CW) and the cookie hardness (CH). The cookie sensory attributes (taste, aroma, texture, colour and overall likeness) were also evaluated in the study. The results established that it is possible to obtain Parkia biglobosa flour-based cookies that have slightly more sensory acceptability than those made from only wheat flour. In general, cookie acceptability was influenced by the different compositions of the formulation. Increasing the proportion of PBF in the composite flour resulted in an increase in width of the cookie as well as induced a significant increase in the hardness of the cookie. The optimum formulation was WF (208.133 g), PBF (200 g) and MA (241.867 g) with a correspondent BT of 7.9266 min, CD of 161.674 mm, CW of 46.3052 mm and CH values of 40.2973 mm with a desirable value of 0.896. Using these predicted parameters, the experimental results obtained were BT?=?7.0?±?0.10 min, CD?=?162.0?±?2.0 mm, CW?=?45.0?±?1.0 mm and CH?=?44.50?±?2.00 N.     

Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations

The technological assessment of chestnut flour doughs was studied using Mixolab® apparatus, establishing a comparison with gluten (soft, hard and whole wheat) and gluten-free (rice and yellow corn) flour doughs as well as corn starch pastrymaking and breadmaking formulations. This equipment measures the torque in function of temperature and time, firstly at 30 °C (mixing curve) and secondly the mixing during heating (4 °C/min up to 90 °C) and cooling (4 °C/min up to 50 °C) steps (complete curve). Different hydrations of doughs ranging from 41.4% to 68.5% (flour basis) were necessary to reach the torque of 1.10?±?0.07 Nm. Parameters of mixing such as water absorption, development time, stability and mixing tolerance index were obtained. Parameters of heating and cooling cycle related to weakening of proteins, gelatinization starch, amylase activity and starch retrogradation as well as range of gelatinization temperatures were also determined. Chestnut flour showed suitable parameters in the mixing stage such as arrival time (1.93?±?0.1 min), stability (12.1?±?0.4 min) and departure time (14.0?±?0.3 min). In the heating cycle, chestnut flour exhibited close behaviour to soft wheat flour with cooking stability of 1.12?±?0.01 min and seems to be suitable for pastrymaking products. Finally, in the cooling cycle the behaviour revealed that products of this flour can present problems of staling and crumbs firmness due to high values (2.88 Nm) of C5 parameter.     

Texturing and Instant Cooling of Rapeseed as Pretreatment Prior to Pressing and Solvent Extraction of Oil

Instant controlled pressure drop process (DIC) was used to texture rapeseeds in order to intensify oil extraction performances of both pressing and solvent extraction processes. Solvent extraction from both DIC-textured and non-treated raw material RM seeds was achieved with n-hexane using separately accelerated solvent extraction (ASE) and dynamic maceration (DM). ASE allowed quantifying the extraction yields while the extraction kinetics issued from DM experimental data was studied through coupled washing/diffusion CWD phenomenological model. ASE oil contents were 622.5?±?0.5 and 664.4?±?0.5 g oil/kg dry dry basis ddb for untreated and DIC-textured seeds, respectively. In terms of kinetics, 45-min DM of DIC-treated seeds implied higher yields than 8-h DM of RM (467.8?±?0.5 against 435.6?±?0.5 g oil/kg ddb). Moreover, pressing oil yields reached 553.5?±?0.5 against 490?±?0.5 g oil/kg ddb for DIC and RM seeds, respectively. Besides, optimized DIC treatment allowed obtaining preservation of lipid fatty acid profiles.     

Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill

The effect of process parameters on work index, efficiency of milling, bulk density, swelling capacity and water absorption capacity of yam flour using attrition mill was studied. Independent variables were: moisture content (8, 12, 16, 20 and 24 % w.b.), speed (288, 346, 432, 576 and 864 rpm) and inlet opening (1,300, 2,600, 3,900, 5,200 and 6,500 mm²). The responses were work index, milling efficiency, bulk density, water absorption and swelling capacities of the flour. Work indexes for milling yam flour, meal and grit were found to be 0.25?±?0.13, 0.49?±?0.14 and 1.8?±?0.56, respectively. Flour fraction, bulk density, water absorption capacity and swelling capacity ranged from 42.2 to 56.6 %, 0.54 to 0.66 g/m³, 200 to 400 % and 13 to 23 ml, respectively. The treatments were found to influence the responses significantly (p?<?0.05). Optimum process condition was achieved at 12 % moisture content of feed, 506 rpm shaft speed and 5,200 mm² feed opening giving 19.1 % grit, 23.6 % meal and 54.2 % flour. The desirability of the optimisation process was 0.78. Validation of predicted optimal moisture content, worm shaft speed and feed inlet opening gave errors of 19, 14.4 and 6.1 % for grit, meal and flour, respectively.     

Validation of HPLC-UV Methods for the Quantification of Betaine in Foods by Comparison with LC-MS

The importance of dietary betaine is increasingly recognized. The aim of this study was to develop a simple high-performance liquid chromatography with standard ultraviolet spectrometric detection (HPLC-UV) method for betaine (N,N,N-trimethylglycine) determination in foods after derivatization. Two methods were used for betaine derivatization. Thereafter, derivatized betaine was quantified using HPLC-UV, and the results were compared with liquid chromatography mass spectrometry (LC-MS). The established derivatizing agent 2′-naphthacyl triflate and a novel derivatizing agent 2-bromo-2′-acetonaphthone produced the same cationic derivative when they react with betaine. The calibration curves were linear up to 1000 μmol/L (R ²?=?0.9974 for 2′-naphthacyl triflate and 0.9995 for 2-bromo-2′-acetonaphthone). The limit of detection was 1 μmol/L for both methods (2′-naphthacyl triflate and 2-bromo-2′-acetonaphthone), confirming sufficient sensitivity for betaine quantification in foods. The average recovery from different food matrices (wheat flour and spinach) (n?=?12) was 99?±?9 %, 95?±?10 %, and 101?±?8 % for LC-MS, 2′-naphthacyl triflate, and 2-bromo-2′-acetonaphthone, respectively. Inter- and intra-assay coefficients of variation (CVs) in the control samples (whole wheat flour) were below 10 %. Quantitative results for foods analyzed using 2′-naphthacyl triflate and 2-bromo-2′-acetonaphthone were comparable to LC-MS (R ²?=?0.992 and 0.990), respectively. The highest betaine content (~160 mg/100 g) was found in spinach followed by faba bean, wheat flour, and beetroot. These methods can be widely used for betaine quantification because of the simplicity of the derivatization procedures, and the commercial availability of the derivatizing reagent (2-bromo-2′-acetonaphthone) or through the relatively easy synthesis of 2-naphthacyl triflate.     

Effect of different solvents on volatile and non-volatile constituents of red bell pepper (<Emphasis Type="Italic">Capsicum annuum</Emphasis> L.) and their in vitro antioxidant activity

The fresh fruit of Capsicum annuum L. (red bell pepper) was successively extracted using n-hexane, chloroform, ethyl acetate, ethanol and their percentage yield was calculated. The effectiveness of each extract on chemical composition and antioxidant activity was studied. The qualitative phytochemical evaluation of each extract of bell pepper was done by HPTLC and Gas chromatography–mass spectroscopy (GC-MS) analysis. The total content of phenols, flavonoids and carotenoids were estimated by standard chemical methods. Further, the antioxidant potential of each extract was measured via DPPH and reducing power assays. Gas chromatography–mass spectroscopy analysis showed that the majority of compounds were related to phenols and flavonoids. Further analysis of the extract by HPTLC verified the presence of different types of phenolic compounds in addition to flavonoids and carotenoids. Among the different solvent extracts analyzed, total phenolic content was higher in ethanol extract (7.136?±?0.03%, w/w) whereas ethyl acetate extract showed the presence of higher flavonoid content (4.0521?±?0.03%, w/w). The ethanol and ethyl acetate extracts of the fruit of C. annuum exhibited the highest radical scavenging activity with inhibition percentage of 53.66 and 49.55% at a concentration of 254 µg/ml. Based on the biochemical analysis and phytochemical screening, we conclude that C. annuum possess potent antioxidant potential and this ability of the extract is attributed to the presence of rich polyphenolic compounds.     

Fatty acids,tocopherols, phenolic and antioxidant properties of six citrus fruit species: a comparative study

Citrus fruit is a rich source of bioactive phytochemicals. Information on the fatty acid and tocopherol composition of locally grown citrus fruits in Korea is elusive. This work was aimed to study fatty acid, tocopherols, ascorbic acid, antioxidant potential, and selected phenolics from peel and pulp of six citrus species. The most dominant fatty acid was linoleic acid (15–45%), followed by linolenic, palmitic, and oleic acid. Stearic acid was highly abundant in yuzu peel (14.45%) and pulp (15.88%) compared to the other fruits. Unsaturated fatty acids (54–74%) contributed higher composition than saturated fatty acids (25–46%). Peel exhibited better antioxidant potential and contained higher phytochemicals than pulp. The concentrations of α-tocopherol and γ-tocopherol were ranged from 22.96 (yuzu) to 86.93 (cheonhyeyang) and 38.59 (yuzu) ~83.03 (tangerine) μg/g DW, respectively. J-Redhyeyang peel exhibited highest total flavonoids (4.17?±?0.10 mgQE/g DW) and DPPH radical scavenging activity (6.17?±?0.03 mgTE/g DW). FRAP values were highest (20.05?±?0.64 mgTE/g DW) in yuzu peel, while peel of cheonhyeyang was superior in total phenolic contents. Tangerine (3.02?±?0.05 mg/g DW) and yuzu (7.49?±?0.38 mg/g DW) had higher hesperidin concentrations in pulp and peel, respectively. Naringin was found in an appreciable amount in yuzu pulp (2.04?±?0.09 mg/g DW) and peel (6.30?±?0.19 mg/g DW) but not detected in all other fruit species. Our results indicate that citrus fruit peel is the rich source of antioxidant compounds, which can be used to prepare antioxidant rich food product.     

全谷物脱脂酸牛奶的理化性质及流变学特性研究

为了获得富含益生菌和益生元的健康酸牛奶产品,该文应用益生菌发酵剂XPL-1和068发酵添加了全谷物粉的脱脂牛奶,并研究其理化性质和流变学特性,同时分析保质期内酸牛奶中乳酸菌数的变化情况。结果表明,全谷物粉的添加可提高脱脂酸牛奶的持水力以及产品的柔软性、光滑细腻程度和流动性,总体可接受性明显提升;此外,在保质期内全谷物酸牛奶样品中的活菌数均稳定在108 CFU/g以上。研究结果为全谷物脱脂酸牛奶的开发应用奠定了理论基础。     

Extraction of antioxidants and flavonoids from yuzu (<Emphasis Type="Italic">Citrus junos</Emphasis> Sieb ex Tanaka) peels: a response surface methodology study

In the present investigation, extraction of antioxidants and flavonoids from the peels of yuzu fruit using a single factor experiment and a response surface methodology (RSM) based on central composite design was studied. Four independent variables were evaluated at five levels with total 29 experimental runs, including ethanol concentration (EtOH), ratio of liquid to material (L/S), extraction temperature (T), and extraction time (t). The total phenolic content (TPC), total flavonoids content (TFC), two indicators of antioxidant capacity (FRAP and DPPH), and three individual major flavonoids in yuzu (hesperidin, naringin, and phloretin) served as the response functions. Quadratic polynomial equations were obtained by multiple regression analysis to predict the optimal extraction conditions. The regression analysis showed that >95?% of variations were explained by the models of different responses considered. The responses were significantly influenced by all studied factors. The Multiresponse optimized conditions targeted at maximizing all the responses were found to be EtOH?=?65.550?%; T?=?43.864?°C; t?=?119.673 min; and L/S?=?37.168 ml/g, with a desirability of 0.950. At the optimized conditions, the experimental values of FRAP (964.9?±?23.1 mgTE/g DW), DPPH (453.0?±?5.2 mgTE/g DW), TPC (1161.2?±?25.2 mgGAE/g DW), (TFC393.4?±?mgQE/g DW), hesperidin (337.2?±?4.0 mg/g DW), naringin (244.9?±?1.1 mg/g DW), and phloretin (43.9 mg/g DW) were in a reasonable agreement with the predicted values. The extraction method was applied successfully to extract antioxidants and flavonoids from yuzu peels. It also allows a fast and cost-saving process for extraction of the studied phytochemicals, in addition to improvement of the quantity of the targeted extract.     

The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt

The physicochemical and rheological properties of yoghurt made from unstandardised unhomogenised buffalo milk were investigated during fermentation and 28 days of storage and compared to the properties of yoghurt made from homogenised fortified bovine milk. A number of differences observed in the gel network can be linked to differences in milk composition. The microstructure of buffalo yoghurt, as assessed by confocal laser scanning microscopy (CLSM) and cryo scanning electron microscopy (cryo-SEM), was interrupted by large fat globules and featured more serum pores. These fat globules have a lower surface area and bind less protein than the homogenised fat globules in bovine milk. These microstructural differences likely lead to the higher syneresis observed for buffalo yoghurt with an increase from 17.4 % (w/w) to 19.7 % (w/w) in the weight of whey generated at days 1 and 28 of the storage. The higher concentration of total calcium in buffalo milk resulted in the release of more ionic calcium during fermentation. Gelation was also slower but the strength of the two gels was similar due to similar protein and total solids concentrations. Buffalo yoghurt was more viscous, less able to recover from deformation and less Newtonian than bovine yoghurt with a thixotropy of 3,035 Pa.s^?1 measured for buffalo yoghurt at the end of the storage, at least four times higher than the thixotropy of bovine yoghurt. While the titratable acidity, lactose consumption and changes in organic acid concentrations were similar, differences were recorded in the viability of probiotic bacteria with a lower viability of Lactobacillus acidophilus of 5.17 log (CFU/g) recorded for buffalo yoghurt at day 28 of the storage. Our results show that factors other than the total solids content and protein concentration of milk affect the structural properties of yoghurt. They also illustrate the physicochemical reasons why buffalo and bovine yoghurt are reported to have different sensory properties and provide insight into how compositional changes can be used to alter the microstructure and properties of dairy products.     

Analysis of Ascorbic Acid and Isoascorbic Acid in Orange and Guava Fruit Juices Distributed in Thailand by LC-IT-MS/MS

This work describes the determination of ascorbic acid (AA) and isoascorbic acid (IAA) in fruit juices by liquid chromatography coupled with ion trap tandem mass spectrometry (LC-IT-MS/MS), with a reversed phase column (C₁₈) and simple isocratic conditions of 0.1 % formic acid. The negative ion mode of electrospray ionization (ESI) and the MS/MS transition of m/z 175 were used for the quantitation of AA- and IAA-generated product ions with m/z 115. The method was validated in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ), precision, and accuracy. Good linearity was achieved with 0.6 and 1.8 μg/mL for the LOD and LOQ, respectively. The intraday and intermediate precisions were approximately 4 and 7 %, respectively. Recovery percentages ranged from 88 to 108 %. All validation parameters were found to be within the acceptable range for both AA and IAA. Hence, the proposed method is suitable for simultaneously determining AA and IAA. Fourteen fruit juice samples were analyzed including fruit juices from supermarkets, local markets, and laboratory preparations. Ten fruit juice samples (100 %) from different brands in the supermarkets were investigated for AA and IAA content. AA could be detected in all the samples, ranging from 5.2?±?2 to 44.4?±?1.3 μg/mL, and the values of vitamin C in 4 guava samples were less than the values specified by the manufacturer. IAA was observed in 4 of 10 samples ranging from 3.4?±?0.9 to 78.3?±?3.9 μg/mL, and the highest value of IAA was approximately two fold higher than the highest value of AA. For freshly prepared fruit juices, AA was detected in both local market- and laboratory-prepared juices. The value ranged from 13.2?±?0.9 to 105.1?±?1.3 μg/mL. In addition, the AA stability after opening the package was evaluated. The results showed that after 4 days of storage in the refrigerator, approximately 30 and 15 % losses of AA were observed for the orange and guava juices, respectively. Fresh fruit juices were thus demonstrated to be good sources of AA, with the highest value observed for guava juice prepared in the laboratory.     

Characterization of Valuable Compounds from Winter Melon (<Emphasis Type="Italic">Benincasa hispida</Emphasis> (Thunb.) Cogn.) Seeds Using Supercritical Carbon Dioxide Extraction Combined with Pressure Swing Technique

In this study, we describe the extraction of different valuable compounds from winter melon seeds using supercritical carbon dioxide extraction combined with pressure swing technique (SCE-PST). The effects of the extraction variables, namely pressure, holding time (HT), and continuous extraction time (CT), were optimized by response surface methodology (RSM) to maximize the crude extraction yield (CEY). The optimal conditions were at pressure of 181.35 bar, HT of 9.93 min, and CT of 50.14 min. Under these conditions, the experimental CEY was 235.70?±?0.11 mg g^?1 with a relatively strong antioxidant activity (64.42?±?0.21 % inhibition of DPPH^· radicals, 67.36?±?0.34 % inhibition of ABTS^·+ radicals) and considerable amount of phenolic compounds (42.77?±?0.40 mg gallic acid equivalent/g extract). The high-performance liquid chromatography (HPLC) analysis revealed that the bioactive phenolic compounds increased significantly using PST (p?<?0.05), where gallic acid had the highest concentration (0.688?±?0.34 mg g^?1). The extract obtained using optimal SCE-PST conditions contained more than 83.65 % total unsaturated fatty acids (UFAs) and linoleic acid accounted for 67.33?±?0.22 % in the total extract. From the results, the SCE efficiency in terms of extract quantity and quality has been enhanced significantly applying PST. Finally, the results were compared with previous published findings using supercritical carbon dioxide, ultrasound-assisted, and Soxhlet extraction. It was found that higher CEY could be achieved using Soxhlet extraction even through the quality of SCE-PST extracts in terms of antioxidant activity and phenolic compounds was better.     

我国生牛乳蛋白质含量现状及影响因素调查

目的研究我国当前生牛乳的蛋白质含量和影响因素。方法分析覆盖17个省(市、自治区)18个乳品企业2014年1月—2015年2月连续12个月共30 531份生牛乳样品蛋白质含量数据,利用SPSS 19.0软件进行数据处理。结果生牛乳中蛋白质的平均含量为(3.14±0.15)g/100 g,规模化牧场、养殖小区和散户的生牛乳中蛋白质平均含量分别为(3.18±0.14)、(3.07±0.12)和(3.00±0.14)g/100 g,南方、西部、华北、东北内蒙古和大城市周边地区生牛乳蛋白质平均含量分别为(3.17±0.14)、(3.16±0.14)、(3.14±0.17)、(3.09±0.17)和(3.09±0.10)g/100 g,春、夏、秋、冬季生牛乳蛋白质平均含量分别为(3.09±0.13)、(3.07±0.13)、(3.21±0.13)、(3.20±0.14)g/100 g。结论我国生牛乳的蛋白质含量有八成以上达到3.0 g/100 g。养殖模式、养殖区域、季节和月份均会影响生牛乳中的蛋白质含量。乳脂肪、非脂乳固体、相对密度与乳蛋白含量呈正相关。     

Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram

Potato flour, green gram flour (sprouted as well as unsprouted), were blended in different proportions with apple pulp (10 %), sugar (10 %), milk and water for formulation of 12 hypo allergic diets. Diets were studied for physico-chemical properties, antinutrient content (phytate and oxalate) and invitro protein digestibility. Blending and sprouting significantly affected all the studied parameters. Sprouting significantly (P ≤ 0.05) improved protein content and invitro protein digestibility while carbohydrate content and antinutrients decreased significantly. Nutrition profile of water-based diets met RDA guidelines only after addition of sprouted green gram flour and were comparable to control (commercial weaning food). Water based formulation showed lower sensory score than milk based diets however; addition of sprouted green gram flour significantly (P ≤ 0.05) improved their overall acceptability. It could be concluded that by incorporating sprouted green gram flour, milk could be replaced with water for production of hypo allergic weaning foods without affecting the nutritional and sensory attributes of formulations and thereby making the production more economical especially for under developed countries.     

Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract

The purpose of this study was to evaluate the antioxidant and antigenotoxic effect of dairy products milk (M) and yogurt (Y) after the addition of 2% red ginseng extract to milk (RM) and to yogurt (RY). Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity, and total radical trapping antioxidant potential were determined in the samples. Furthermore, antigenotoxic effect of samples was measured, using comet assay in human leukocytes. Total phenolic content and total flavonoid content of RM [38.3 ± 0.8 mg of gallic acid equivalents (GAE)/100 g, 23.6 ± 0.1 mg of quercetin equivalents (QE)/100 g] and RY (41.1 ± 0.9 mg of GAE/100 g, 18.7 ± 0.1 mg of QE/100 g), respectively, were higher than those of M (6.31 ± 0.2 mg of GAE/100 g, 10.4 ± 0.1 mg of QE/100 g) and Y (8.1 ± 0.9 mg of GAE/100 g, 8.4 ± 0.2 mg of QE/100 g), respectively. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and oxygen radical absorbance capacity values increased significantly after the addition of 2% red ginseng in both. Additionally, the total radical trapping antioxidant potential in RM (787.7 ± 7.0 μg/mL) was lower than in M (2074.0 ± 28.4 μg/mL). The H₂O₂-induced DNA damage in RY (0.1 ± 0.0 mg/mL) was less than the damage in Y (0.4 ± 0.0 mg/mL), but we found no significant difference between M and RM. This study indicates that supplementation with red ginseng can fortify the antioxidant and antigenotoxic effects of dairy products effectively.