Fruits from forty‐two blueberry cultivars, including thirty‐six rabbiteye (Vaccinium ashei Reade), three V. ashei hybrid derivatives and three northern highbush (V. corymbosum L.) standards, were evaluated for their antioxidant activities against peroxyl free radicals (ROO˙), hydroxyl radicals (OH˙), hydrogen peroxide (H2O2), superoxide radicals () and singlet oxygen (1O2) radicals. The differences in scavenging capacities for these radicals among forty‐two selected blueberry cultivars were significant. Oxygen radical absorbance capacity values ranged from 33.8 to 118.7 μmol Trolox equivalents (TE) g fresh wt?1, 196.1 to 518.8 μmol TE g dry wt?1 and 7.1 to 22.2 μmol cm?2‐surface area. Extracts from fruit of pure rabbiteye had higher levels of scavenging capacities of oxygen species , 1O2 and H2O2 compared to V. ashei hybrid derivatives and northern highbush blueberry standards. The rabbiteye cultivars ‘Early May’ and ‘Centurion’ had the highest scavenging capacity for the reactive oxygen species, not only for ROO˙ and ˙OH, but also for , 1O2 and a strong oxidant, H2O2. In contrast, ‘Pink Lemonade’ (pink‐fruited) had the lowest ability to inhibit free radical activity of ROO˙,˙OH, 1O2, and H2O2.‘Snowflake’ had the lowest scavenging capacity for . Blueberry cultivars with high antioxidant activity and radical scavenging capacity have potential to improve human health and can possibly be used as parents for future blueberry breeding programs to develop new blueberry cultivars with higher antioxidant activity. 相似文献
Abstract: The glass transition temperature of model food systems prepared with several glucose/fructose/sucrose mass fractions was studied using differential scanning calorimetry (DSC). A distance‐based experimental design for mixtures of 3 components was used to establish the proportion of sugars of the model systems. Thus, 32 compositions including individual sugars and sugar mixtures, both binary and ternary were prepared and analyzed. Thermograms showing the complete process of heating–cooling–reheating were used to determine the precise glass transition temperature during cooling () or reheating () in amorphous sugars. The Scheffe cubic model was applied to experimental results to determine the influence of sugar composition on the glass transition temperature (P < 0.05). The final model proved to be appropriate (R2 > 0.97, CV < 9%, model significance <0.0001) to predict the Tg values of any dry mixture of amorphous fructose, glucose, and sucrose. Practical Application: The experimental values of Tg and the mathematical model proposed in this work may be of great use for making available Tg data that involves the mixture of more than 2 sugars and thus could be used as a tool for predicting the storage stability and quality of dehydrated products such as fruit powders. 相似文献
The effect of gamma radiation (0, 1.8, 3.3 and 5.8 kGy) on microbiological, chemical and colour characteristics of vacuum‐packed squid (Illex argentinus) mantle rings was studied. Total viable counts; psychrotrophic bacteria counts, Escherichia Coli, Staphylococcus aureus and Clostridium perfringens; total volatile basic nitrogen (TVBN) and colour difference were analysed during 29 days of storage at 4–5 °C. Higher doses of gamma radiation significantly reduced Total Viable, phychrotrophic counts and TVBN production (P < 0.05) in a dose‐dependent way, delaying squid spoilage. Colour difference of non‐irradiated samples with respect to first day significantly increased while it was constant in radiated samples during 22 days (P < 0.05). Independently from the dose, radiation avoided colour changes of squid rings. Gamma irradiation was effective in delaying deterioration reactions, improving microbiological, chemical and colour quality of vacuum‐packed squid rings stored at 4–5 °C. 相似文献
The effects of thiamine (vitamin B1) against Alternaria rot caused by Alternaria alternata and its possible mechanism in harvested Asian pear fruit were investigated. Thiamine strongly inhibited spore germination and mycelial growth of A. alternata in vitro. Thiamine at a concentration of 100 mm effectively inhibited the development of Alternaria rot, enhanced the activities of defence‐related enzymes, such as phenylalanine ammonia‐lyase (PAL), polyphenoloxidase (PPO) and peroxidase (POD), and increased the content of flavonoids, phenolics and lignin. Thiamine also affected reactive oxygen metabolism of the pear fruit by increasing its production and H2O2 content, and enhancing the activities of major detoxifying enzymes, such as superoxide dismutase (SOD). These findings suggest that the effects of thiamine on Alternaria rot in pear fruit may be associated with its direct fungitoxic property against the pathogens, and the elicitation of biochemical defence responses in the fruit. 相似文献
A national survey of the nitrate () and nitrite ( ) concentrations in raw and highly consumed vegetables available at retail in the United States was conducted. A total of 194 samples of fresh broccoli, cabbage, celery, lettuce, and spinach categorized as conventional or organic by label were collected from 5 major cities in different geographic regions of the United States and analyzed to determine and concentrations. There were no differences in the mean values of conventional compared with organic vegetables taken from the 5 metropolitan areas. However, significant differences in mean pairwise comparisons between some conventional and organic vegetables for content were observed. The mean concentration of both conventional and organic vegetables ranged between 0.1 and 1.2 mg/kg of fresh weight (FW) with the exception of conventional spinach that contained 8.0 mg/kg FW. Mean contents of conventional broccoli, cabbage, celery, lettuce, and spinach were 394, 418, 1496, 851, and 2797 mg/kg FW, respectively, while their organic‐labeled counterparts averaged 204, 552, 912, 844, and 1318 mg/kg FW. In most cases, organic vegetables were numerically lower in content than their conventional counterparts. Based on survey results, the finding that low levels were observed in some organic vegetables in different cities may warrant further study to determine if true differences exist, due to production practices, seasonal differences, and the magnitudes of those differences. Furthermore, the geographic differences in content of vegetables may flaw estimates of daily and exposure. 相似文献
The Weibull modulus of potato crisps is about 4, comparable with ceramic materials, with a characteristic strength of about 1.5 MPa. This combination of brittleness and weakness gives crispness. The critical stress intensity factor (KIC) and the energy of fracture (R) are around 0.12 MPa and 45 J m–2, respectively. There was no significant difference between the material values obtained for the fracture properties of crisps of a range of subjective ‘crispness’ as measured by a trained organoleptic panel. Crispness is ranked by the structural bending strength. Centrally loaded plate tests give qualitative evaluation of crispness. Both these tests could be used in quality control, with advantage over organoleptic tests such as cost, the time required, objectivity, consistency of results, the relation of the measured parameters to standard materials tests and the relatively small amount of material that is needed by comparison. 相似文献
The fruits of crabapple (Malus domestica cv Royalty) harvested at six times during fruit maturation on the tree (60, 80, 100, 120, 140 and 160 day after full bloom, DAFB) were evaluated for their antioxidant potentials by various assays such as DPPH, ABTS, superoxide anion, hydroxyl radical and ferric reducing power. Total phenolic and flavonoid were analysed and characterised using HPLC‐DAD‐MS/MS. Results showed that the Royalty fruits harvested on 60 DAFB had the strongest scavenging activity against DPPH, ABTS and radicals ( = 0.37 mg mL?1, = 0.19 mg mL?1 and = 4906.63 U L?1) and ferric reducing power (FRAP = 2.85 mol Fe2+ per kg dw), which highly correlated with its high amount of total phenolics of 130.17 mg gallic acid equivalents (GAE) per gram dry weight and total flavonoid of 866.15 mg rutin equivalents (RE) per gram dry weight. Eight phenolic compounds were identified in the Royalty extract of 60 DAFB as caffeic acid, eriodictyol rhamnoside, phloretin hexoside I, coumaroyl guinic acid, quercetin hexoside, phloretin hexoside II, quercetin pentoside and quercetin rhamnoside. These findings suggest that Royalty could be potentially used as a promising source of natural antioxidants in the development of functional foods. 相似文献
In this study, the effect of adding dried Besni grape (BG) at different concentrations on the physico‐chemical characteristics, colour values, total phenolic and flavonoid contents, glass transition (), melting (), freezing (Tf) and melting (Tm) point temperatures, and sensory properties of ice creams was investigated. Generally, the addition of BG caused a statistically significant (P < 0.01) increase in total solids, ash, fat, viscosity, first dripping times, complete melting times and a* colour values, while it decreased protein, pH, overrun, L*, b*, , , Tf and Tm values. The colour scores of ice cream samples showed a statistically significant increase (P < 0.05) with the increment of BG concentration, while the effects of BG addition on texture, resistance to melting, flavour, gumming structure and overall acceptability scores were not statistically significant. 相似文献
This study was performed to evaluate the phytochemical composition, in vitro antioxidant capacity, antihyperglycaemic and anti‐inflammatory activities, and simulated gastrointestinal digestion of 7‐day‐old freeze‐dried barley sprouts (BS), one hybrid and one nonhybrid variety: ‘NS565’ (BSNS) and ‘Golozrni’ (BSG), respectively. BSNS expressed significantly higher (P ≤ 0.05) content of total phenols, chlorophyll and carotenoids. Phenolic compounds were the most dominant bioactives in both BSNS and BSG (713.25 and 479.02 mg GAE 100 g?1 DW, respectively). BSNS possessed significantly higher (P ≤ 0.05) antioxidant capacity, evaluated by DPPH and ABTS assays, and reducing power ( = 0.54 mg mL?1; IC50ABTS = 0.79 mg mL?1; RP0.5 = 9.35 mg mL?1). Antihyperglycaemic and anti‐inflammatory activities of BSNS ( = 1.43 mg mL?1; = 1.86 mg mL?1) were also significantly higher (P ≤ 0.05) than BSG ( = 1.97 mg mL?1; = 4.40 mg mL?1). In vitro simulation of gastrointestinal digestion showed higher release of phenolic compounds in intestinal fluid than in gastric fluid. 相似文献
Lactobacillus plantarum growth in a vacuum‐packaged cooked meat product under different storage temperatures (4, 10 and 16 °C) and the relation between the microorganism growth and sensory quality were investigated. The Gompertz model was fitted to experimental counts of L. plantarum showing a good fitting to growth curves at different temperatures. A root‐square secondary model and linear model were satisfactorily fitted to estimated growth rates () and lag times (), respectively. The sensory attributes (colour, flavour, taste, appearance) were also evaluated due to their importance to the global quality (Q). The sensory deterioration was detected several days after L. plantarum reached the stationary phase, that is, 59, 45 and 25 days for 4, 10 and 16 °C, respectively. According to results, sensory deterioration was related to time when microorganism reached late stationary phase, phenomenon known as ‘delayed change’. 相似文献
Effects of different state/phase transitions (temperature fluctuations) on quality attributes of mango cubes during frozen storage were investigated. Temperature of frozen mango was modulated from ?65 °C to different states, namely, rubbery state , partially freeze‐concentrated state () and glassy states ( and ). Results revealed that frozen samples after 4 weeks of storage in a glassy state showed higher quality in hardness, drip loss, colour and ascorbic acid. Quality of mango still continued to change during frozen storage even in the glassy state without temperature fluctuations. Furthermore, there was a significant decrease in quality attributes of frozen mango subjected to temperature fluctuations above and . Current work indicates glassy state storage can improve retention of quality attributes in frozen mango and glassy state without temperature fluctuation was proposed as the most favourable frozen storage condition. 相似文献
This study evaluates the efficiency of multipoint near‐infrared spectroscopy (NIRS) to predict the fat and moisture content of minced beef samples both in at‐line and on‐line modes. Additionally, it aims at identifying the obstacles that can be encountered in the path of performing in‐line monitoring. Near‐infrared (NIR) reflectance spectra of minced beef samples were collected using an NIR spectrophotometer, employing a Fabry‐Perot interferometer. Partial least squares regression (PLSR) models based on reference values from proximate analysis yielded calibration coefficients of determination of 0.96 for both fat and moisture. For an independent batch of samples, fat was estimated with a prediction coefficient of determination of 0.87 and 0.82 for the samples in at‐line and on‐line modes, respectively. All the models were found to have good prediction accuracy; however, a higher bias was observed for predictions under on‐line mode. Overall results from this study illustrate that multipoint NIR systems combined with multivariate analysis has potential as a process analytical technology (PAT) tool for monitoring process parameters such as fat and moisture in the meat industry, providing real‐time spectral and spatial information. 相似文献
The biological properties of ethanolic (50%, v/v) extracts from Oenothera biennis, Borago officinalis, Nigella sativa seedcake before and after enzymatic hydrolysis by alpha‐amylase (EC 3.2.1.1) from Aspergillus oryzae, beta‐glucosidase (EC 3.2.1.21) and beta‐glucanase (EC 3.2.1.6) from Aspergillus niger combinations in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid and reducing sugar content for O. biennis extract after enzymatic hydrolysis was, respectively, 0.5, 1.5 and 2 times higher in comparison with nonhydrolysed extract. Iron‐chelating and radical‐scavenging activity of O. biennis seedcake extract after hydrolysis (IC50 = 0.076 mg mL?1 and IC50 = 0.050 mg mL?1) was at a similar level as that nonhydrolyeed (IC50 = 0.070 mg mL?1 and IC50 = 0.065 mg mL?1). The antioxidant activity was two times higher after hydrolysis than before enzymatic hydrolysis of O. biennis seedcake extract. Also strong elastase inhibition activity has been shown to O. biennis seedcake extract before (IC50 = 0.095 mg mL?1) and after enzymatic hydrolysis (IC50 = 0.07 mg mL?1), respectively. Oenothera biennis and B. officinalis seedcake extracts before and after hydrolysis have stronger antibacterial activity against Pseudomonas aeruginosa strain in comparison with N. sativa seedcake. 相似文献
The cover image, by Noorani Barkat et al., is based on the Research Article Effect of harvest time on the levels of phytochemicals, free radical‐scavenging activity, α‐amylase inhibition and bile acid‐binding capacity of spinach (Spinacia oleracea), DOI: 10.1002/jsfa.8862 .
The potential of imaging spectroscopy for noncontact sensing of thermal treatments experienced on Japanese kamaboko was investigated. Samples were thermally treated at 100, 120, 140, 160, 180 and 200 °C to core temperatures of 45, 50, 55, 60, 65, 70, 75 and 80 °C and then promptly cooled and imaged in the short‐wave near infrared spectral range of 900–2500 nm. Partial least square (PLS) regression models were developed using the whole spectral range as well as using the most important wavelengths to predict the core temperature (TC) and thermal history (TH) yielding a reasonable level of accuracy of ( = 0.86 and RMSEP = 3.9 °C) and ( = 0.83 and RMSEP = 0.29 min), respectively. Moreover, a stepwise linear discriminant analysis (LDA) model was developed for identifying samples whose core temperatures reached a threshold of 65 °C. The LDA model yielded overall classification accuracy of 93.75% in both calibration and validation sets. The resulting discrimination function was then applied in a pixel‐wise manner to produce understandable classification maps to exhibit the difference among samples with high accuracy. 相似文献
The cover image, by Rosa Isela Ventura‐Aguilar et al., is based on the Review Cactus stem (Opuntia ficus‐indica Mill): anatomy, physiology and chemical composition with emphasis on its biofunctional properties, DOI: 10.1002/jsfa.8493 .