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1.
ALI REZA SHAHAB LAVASANI MOHAMMAD REZA EHSANI SAEED MIRDAMADI MOHAMMAD ALI EBRAHIM ZADEH MOUSAVI 《International Journal of Dairy Technology》2012,65(1):64-70
Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water‐soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid‐soluble nitrogen (TCA‐SN) and organoleptic assessments were analysed. Dry matter and fat values decreased during ripening. Lipolysis level, RI, TCA‐SN values and salt content increased continuously until the end of the ripening period, but total nitrogen decreased throughout a 90‐day storage period. The ripening stage was the main factor affecting the cheese’s sensory properties. 相似文献
2.
Mehrnaz Aminifar Manouchehr Hamedi Zahra Emam‐Djomeh Ali Mehdinia 《International Journal of Dairy Technology》2013,66(1):45-53
The effect of milk origin on the physicochemical characteristics, microstructure and texture of Lighvan cheese was investigated over a 90‐day ripening period. Besides fat, other physicochemical properties of Lighvan cheese were affected by milk type. The moisture content of Lighvan cheese decreased when half or all the ovine milk was substituted with bovine milk. The Lighvan cheese's microstructural properties and porosity were affected by type of milk and ripening time. Compaction of cheeses manufactured from ovine and mixed ovine and bovine milk is similar, and more than that of bovine Lighvan cheese. Ovine Lighvan cheese is harder and less brittle than bovine and mixed bovine and ovine. 相似文献
3.
Diego Francisco Cortés‐Rojas Claudia Regina Fernandes Souza Wanderley Pereira Oliveira 《International Journal of Food Science & Technology》2011,46(11):2420-2427
Response surface methodology was used to find the optimum ethanol concentration and temperature which maximises the antioxidant activity (AA) of hydroalcoholic extracts from aerial parts of Bidens pilosa L. A rotatable central composite design was used, and the extracts were characterised by the determination of solid concentration (SC), total flavonoid (TFC) and total polyphenol content (TPC). AA was determined through 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulphonic acid) diammonium salt (ABTS) and 2,2‐diphenyl‐1‐pycrylhydrazyl (DPPH) radical scavenging activity. Mathematical models showed the significant effects of each variable and allowed to select the optimum conditions of ethanol concentration (62.7%) and extraction temperature (66.2 °C). The optimised extract presented an AA of 804.9 ± 12.2 Trolox equivalent antioxidant capacity (TEAC) dry base (d.b.) for DPPH and 515.8 ± 31.8 TEAC d.b. for ABTS. It was observed that both TFC and TPC showed a good correlation with AA of the extracts. 相似文献
4.
Nóra Papp Blanka Szilvássy László Abrankó Tibor Szabó Péter Pfeiffer Zoltán Szabó József Nyéki Sezai Ercisli Éva Stefanovits‐Bányai Attila Hegedűs 《International Journal of Food Science & Technology》2010,45(2):395-402
Sour cherry (Prunus cerasus L.) cultivars native to Hungary and some of them grown worldwide, display great phenotypic variability. Eleven sour cherry cultivars were analysed for their main quality attributes including fruit weight, soluble solid content, acidity, pH, specific sugars (glucose and fructose), antioxidant capacity as well as total polyphenolic (TPC), total anthocyanin (TMAC) and vitamin C contents. Results showed wide variation in both fruit quality and antioxidant parameters of Hungarian sour cherries. The anthocyanin contents varied from 11.3 to 93.5 mg/100 g. An amarelle‐type cultivar, ‘Pipacs 1’ showed the highest antioxidant capacity (21.85 mmol AA L?1), TPC (49.04 mg GA L?1) and vitamin C (8.98 mg/100 g) content. Key enzymes in anthocyanin biosynthesis were expressed in both yellow‐coloured flesh and red skin of ‘Pipacs 1’ fruits at all ripening stages. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements. 相似文献
5.
Mia Isabelle Bee Lan Lee Meng Thiam Lim Woon-Puay Koh Dejian Huang Choon Nam Ong 《Food chemistry》2010
Sixty-six types of vegetables commonly consumed in Singapore were analysed for their hydrophilic oxygen radical absorbance capacity (H-ORAC), total phenolic content (TPC), ascorbic acid (AA) and various lipophilic antioxidants. A single batch analysis of each vegetable showed that antioxidant composition and concentration varied widely across different vegetables. The vegetables with intense colours typically have high H-ORAC, TPC, AA, and carotenoid contents. Vegetables unique to the Asian market such as matrimony vine (Lycium chinense Miller), coriander, Chinese kale, water spinach and red chilli were consistently ranked high in H-ORAC, TPC, carotenoids and vitamin E levels. Based on consumption data, Chinese Singaporeans appear to have a higher intake of lutein, zeaxanthin, β-carotene, and tocopherols compared to the US population. Overall findings suggest that dark green leafy and brightly-coloured vegetables tend to contain high antioxidants. Our data are useful reference and substantiate many public health agencies’ recommendation to consume more vegetables, particularly the dark green leafy and brightly-coloured varieties. 相似文献
6.
The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods 总被引:1,自引:0,他引:1
We investigated the effect of incremental reduction in fat content, in the range 33 to 6% (wt/wt), on changes in the microbiology and proteolysis of Cheddar cheese, over a 225-d ripening period at 7 degrees C. A reduction of fat content resulted in significant increases in contents of moisture and protein and a decrease in the concentration of moisture in nonfat substance. Reduced fat had little effect on the age-related changes in the population of starter cells. The populations of nonstarter lactic acid bacteria decreased with fat content, and counts in the low fat cheese (6% wt/wt) were significantly lower than those in the full fat cheese (33% wt/wt) at ripening times >1 and <180 d. Proteolysis as measured by the percentage of total N soluble at pH 4.6 or in 70% ethanol decreased significantly as the fat content decreased. However, the content of pH 4.6 soluble N per 100 g of cheese was not significantly influenced by fat content. At ripening times >60 d, the content of 70% ethanol soluble N per 100 g of full fat (33% wt/wt) cheese was significantly lower than that in either the half fat (17% wt/wt) or low fat (6% wt/wt) cheeses. The concentration of AA N, as a percentage of total N, was not significantly affected by fat content. However, when expressed as a percentage of total cheese, amino acid N increased significantly with decreasing fat content. Analysis of pH 4.6 soluble N extracts by reverse phase- and gel permeation HPLC revealed that fat content affected the pattern of proteolysis, as reflected by the differences in peptide profiles. 相似文献
7.
干酪的成熟是形成干酪特有的组织状态、质地和风味的关键工序。将分离自内蒙古传统乳制品中的瑞士乳杆菌SMN2-1作为非发酵性乳酸菌添加到契达干酪的生产中,通过检测其成熟过程中理化指标、气味变化和质构特性等指标,分析了瑞士乳杆菌对契达干酪成熟的影响。结果显示:在90 d的成熟期内,两组干酪的蛋白质、脂肪、水分和盐分含量之间差异不显著(p>0.05),但添加瑞士乳杆菌SMN2-1的干酪成熟第90 d的气味明显改变,内聚性、弹性和咀嚼性等物性指标均高于对照,因此添加瑞士乳杆菌SMN2-1可以有效促进蛋白质分解和干酪的成熟,同时改善干酪的风味和质地。 相似文献
8.
Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes 总被引:8,自引:0,他引:8
ABSTRACT: The objective of this study was to characterize the phenolic compounds and antioxidant activities of U.S.-produced cool season legumes. A total of 33 cool season legume samples were selected. Some common beans and soybeans were included for comparisons. Total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were analyzed. Ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and oxygen radical absorbance capacity (ORAC) were used for analyzing antioxidant properties. Color of the legume flour and the seed coat was also analyzed. TPC, TFC, CTC, FRAP, DPPH, and ORAC values of legumes were significantly different not only between classes but also among samples within each class. Among cool season legume classes, lentils possessed the highest concentrations of the phenolic compounds and antioxidant activities. Colored common beans and black soybeans exhibited higher TPC, TFC, CTC, FRAP, DPPH, and ORAC values than those of yellow peas, green peas, and chickpeas. Antioxidant activities (FRAP, DPPH, and ORAC) were strongly correlated ( r = 0.96, 0.94, and 0.89, respectively, P < 0.01) with TPC. TPC and ORAC were moderately correlated ( P < 0.01) with either the seed hull surface color or the flour color. 相似文献
9.
Aylin C Oluk Mehmet Guven Ali Adnan Hayaloglu 《International Journal of Dairy Technology》2014,67(2):265-276
The objective of this investigation was to compare the composition and changes in the concentration of volatiles in low‐fat and full‐fat Tulum cheeses during ripening. Tulum cheese was manufactured from low‐ or full‐fat milk using exopolysaccharide (EPS)‐producing or non‐EPS‐producing starter cultures. A total of 82 volatile compounds were identified belonging to the following chemical groups: acids (seven), esters (21), ketones (14), aldehydes (six), alcohols (14) and miscellaneous compounds (20). The relative amounts of acids, alcohols and aldehydes increased in the cheeses made with EPS‐producing cultures during 90 days of ripening. Differences were found in the volatile profile of full‐fat Tulum cheese compared with the low‐fat variant, especially after 90 days of ripening. Exopolysaccharide‐producing cultures changed the volatile profile, and the EPS‐producing cultures including Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus + Lactobacillus helveticus (LF‐EPS2) produced cheese with higher levels of methyl ketones and aldehydes than the non‐EPS cultures. In the sensory analysis, full‐fat Tulum cheeses and the cheese produced with the EPS‐producing culture containing Lb. helveticus (LF‐EPS2) were preferred by the expert panel. It was concluded that the use of EPS‐producing starter cultures in the manufacture of low‐fat Tulum cheese had the potential to improve the flavour. 相似文献
10.
FERDA CAMBAZTEPE SONGUL CAKMAKCI ELIF DAGDEMIR 《International Journal of Dairy Technology》2009,62(4):541-548
The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water-soluble nitrogen and ripening index values were lower in cheese ripened incorporating with LR. Excessive proteolysis was not seen in any of cheese samples. The ripening in different methods affected microbiological and sensory properties of Civil cheese. Panellists preferred vacuum packaging and dry-salting cheeses compared to the other samples on the 90th day of ripening. 相似文献
11.
Phenolic Profiles,Antioxidant Activities,and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages
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Jiufang Yang Xuanjun Liu Xiaoxu Zhang Qing Jin Jingming Li 《Journal of food science》2016,81(10):C2439-C2446
The present work investigated the phenolic profiles (including nonanthocyanin and anthocyanin phenolics), antioxidant activities, and neuroprotective potential of mulberry fruit (MF) (Morus atropurpurea Roxb.) grown in China at different ripening stages. High‐performance liquid chromatography‐tandem mass spectrometry method (HPLC‐MS/MS) was used to identify and quantify the phenolic compounds. The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TAC) were determined using spectrophotometric methods. The neuroprotective effects of MFs at different ripening stages were investigated using Aβ25‐35‐treated PC12 cells as the cellular model of Alzheimer's disease. Of the 19 phenolic compounds characterized from the MF extracts, the contents of rutin and anthocyanins increased and that of chlorogenic acid decreased significantly with maturity. At the fully ripened stage, MF extracts showed the highest amounts of TPC (11.23 mg gallic acid equivalents/g fresh weight), TFC (15.1 mg rutin equivalents/g fresh weight), and TAC (1177 mg cyanidin 3‐O‐glucoside equivalents/100 g fresh weight). Meanwhile, antioxidant activity of MF extracts at this stage was highest according to ABTS (an IC50 value of 4.11 μg/mL) and DPPH (an IC50 value of 10.08 μg/mL) assays. Cellular assays revealed increased cell viability in cells treated with the ripe MF extracts; compared with the control groups, the ripening fruits also increased the antioxidant enzyme levels in PC12 cells. Together, these results suggest that the antioxidant activities and neuroprotective properties of ripening MFs are related to the contents and types of phenolic compounds that are present in the fruits. 相似文献
12.
Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening
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Miroljub Barac Mirjana Pesic Slađana Zilic Milenko Smiljanic Slađana Stanojevic Milena Vasic Sasa Despotovic Tanja Vucic Aleksandar Kostic 《International Journal of Food Science & Technology》2016,51(5):1140-1149
This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50 days ripened cheese had 15.32 g/100 g of water‐soluble nitrogen, 8.1 g/100 g of TCA‐soluble nitrogen and 2.69 g/100 g of PTA‐SN), intensive proteolysis of αs2‐CN during initial 10 days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40 days, slow but continual decrease of β‐CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water‐soluble and water‐insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product. 相似文献
13.
APARNA GUPTA BIMLESH MANN RAJESH KUMAR RAM BHAGAT SANGWAN 《International Journal of Dairy Technology》2009,62(3):339-347
The aim of the study was to evaluate the changes in the antioxidant properties of Cheddar cheese at different stages of ripening using different assays: 2, 2'-azinobis (3 ethyl benzothiazoline)-6-sulphonic acid, 2, 2-diphenyl 1, picryl hydrazyl and superoxide radical scavenging activity. Cheddar cheese was prepared with Lactobacillus casei ssp. casei 300 and Lactobacillus paracasei ssp. paracasei 22 and without adjunct cultures. The antioxidant activity of water-soluble extracts of Cheddar cheese was dependent on the ripening period. The changes in the antioxidant activity were related to the rate of formation of soluble peptides (proteolysis) in all the samples of cheeses up to fourth month of ripening. 相似文献
14.
A tangential abrasive dehulling device (TADD) was used to evaluate debranning properties of wheat grain and obtain grain fractions enriched in antioxidants. Effect of grain moisture content and abrasion time on the chemical composition and antioxidant capacity of the fractions were examined. Whole wheat, bran from a quadrumat senior mill, and a commercial aleurone sample were used as references. Total phenolic content (TPC), oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity of the TADD bran extracts were determined and compared to those of the reference materials and butylated hydroxytoluene (BHT). TADD bran fraction obtained at original grain moisture level, 11%, and short abrasion time, 1 min, had the highest ORAC value among the samples examined in this study. Only the sample obtained at 11% moisture level and 1 min abrasion time had similar ORAC, TPC, and DPPH values that are similar to those of the commercial aleurone despite the big difference in their starch content. The effect of grain moisture, abrasion time, and moisture?×?abrasion time interaction had significant effects on the chemical composition and antioxidant capacity of the fractions. This study demonstrated that TADD was very effective in producing wheat grain fractions with high antioxidant content. 相似文献
15.
Total phenolic compounds,radical scavenging and metal chelation of extracts from Icelandic seaweeds 总被引:1,自引:0,他引:1
Screening of potential antioxidant activities of water and 70% acetone extracts from ten species of Icelandic seaweeds was performed using three antioxidant assays. Significant differences were observed both in total phenolic contents (TPC) and antioxidant activities of extracts from the various species evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferrous ion-chelating ability assays. Acetone extracts from three Fucoid species had the highest TPC and consequently exhibited the strongest radical scavenging activities. High correlation was found between TPC of seaweed extracts and their scavenging capacity against DPPH and peroxyl radicals, indicating an important role of algal polyphenols as chain-breaking antioxidants. However, water extracts generally had higher ferrous ion-chelating activity than 70% acetone extracts and no correlation was found with their TPC, suggesting that other components such as polysaccharides, proteins or peptides in the extracts were more effective chelators of ferrous ions than phenolic compounds. 相似文献
16.
Aylin C. Oluk Mehmet Güven Ali A. Hayaloglu 《International Journal of Food Science & Technology》2014,49(2):435-443
The objective of the study was to determine the effects of exopolysaccharide (EPS)‐producing or non‐EPS‐producing starters on proteolysis, physical and microstructural characteristics of full‐fat or low‐fat Tulum cheeses during ripening. For this purpose, Tulum cheese was manufactured using full‐ or low‐fat milk with EPS‐producing and non‐EPS‐producing starter cultures. Chemical composition, proteolysis, texture profiles and microstructure of the cheeses were studied during 90 days of ripening. Urea‐PAGE of water‐insoluble and RP‐HPLC peptide profiles of water‐soluble fractions of the cheeses showed that the use of starters resulted in different degradation patterns in all cheeses during ripening. Although β‐casein exhibited similar degradation patterns in all cheeses, small differences are present in αs1‐casein degradation during ripening. Reducing fat in Tulum cheese changed the RP‐HPLC peptide profile of the cheeses. The use of EPS‐producing cultures improved the textural characteristics and changed the microstructure and proteolysis of low‐fat Tulum cheese. 相似文献
17.
Abeer M Abd Elhamid 《International Journal of Dairy Technology》2013,66(4):505-511
The physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese produced using carboxymethylcellulose (CMC), a hydrocolloid, at 0.4, 0.6, 0.8 and 1% (w?w) were examined during the ripening period. Results indicated that, as the carboxymethylcellulose content of cheese milk increased, cheese yield and moisture of low‐fat Domiati cheese significantly increased but the protein, salt and fat values significantly decreased. Rheological parameters were significantly lower in cheeses made with CMC. With regard to the sensory properties of the cheeses, low‐fat Domiati cheese made with 1% (w?w) CMC recorded the highest scores for sensory attributes. 相似文献
18.
Changes in the physicochemical,microstructural and rheological properties of traditional Kope cheese during ripening
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Asieh Hasanzadeh Zeynab Raftani Amiri Mehrnaz Aminifar 《International Journal of Dairy Technology》2018,71(2):347-355
The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese decreased, and DM, fat in DM and water‐soluble nitrogen/TN increased during this period. Storage and loss moduli increased, while loss tangent decreased; as a result, the elasticity characteristics were greater than the viscous characteristics of the samples. Microstructure images showed that the size of pores and casein network density increased significantly during ripening and, after 90 days, the structure of many pores became very similar to each other. 相似文献
19.
Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability
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Eva González Salud Vegara Nuria Martí Manuel Valero Domingo Saura 《Journal of food science》2015,80(3):C532-C539
Technological process for production of non‐astringent persimmon (Diospyros kaki Thunb. cv. “Rojo Brillante”) juice was described. The degree of fruit ripening expressed as color index (CI) varied between 12.37 and 16.33. Persimmon juice was characterized by determining physicochemical quality parameters as yield, total soluble solids (TSS), pH, titratable acidity (TA), organic acids, and main sugars. A thermal treatment of 90 ºC for 10 s was effective in controlling naturally occurring microorganisms for at least 105 d of storage without significantly affecting production of soluble brown pigments (BPs) and 5‐hydroxymethyl furfural (5‐HMF), total phenolic compounds (TPC), antioxidant capacity and acceptability of juice by panelists. Storage time affected all and each of the above parameters, reducing BPs, TPC and antioxidant capacity but increasing 5‐HMF content. Refrigerated storage enhanced the acceptability of the juices. This information may be used by the juice industry as a starting point for production of pure persimmon juices. 相似文献
20.
Tao Wang Rósa Jónsdóttir Gudmundur Oli Hreggvidsson Jón Óskar Jónsson Gudrún Ólafsdóttir 《LWT》2010,43(9):1387-1393
The effect of various protease and carbohydrase treatments on the extraction of polyphenols and other antioxidant ingredients from the red algae Palmaria palmata (dulse) was investigated. In addition, the relative contribution of different fractions to the overall antioxidant capacity of the hydrolysate was evaluated. Considerable differences were observed both in total phenolic content (TPC) and antioxidant activities of the hydrolysates evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferrous ion-chelating ability assays. All the proteases tested had significant enhancing effect on the extraction of polyphenols and other active components compared to carbohydrases and cold water extraction (control). The Umamizyme extract had the highest TPC and consequently exhibited the strongest scavenging capacity against DPPH and peroxyl radicals. Further fractionation of the Umamizyme extract revealed that the crude polyphenol fraction possessed the highest peroxyl radical scavenging activity, whereas the crude polysaccharide fraction was more effective for chelating ferrous ions. The data from this study suggest the potential of protease treatment to improve value-added utilization of dulse extracts as antioxidants in functional foods and nutraceuticals. 相似文献