Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

In this research, the influence of Cape gooseberry (CG) addition at different concentrations (5, 10 and 15%) on the physical, chemical and sensory properties and mineral contents of ice cream was investigated. The increment of CG concentration caused the decrease of fat, protein, pH and overrun values in ice cream, on the contrary it increased the total solid, ash, titratable acidity, viscosity values and first dripping and complete melting times. S contents of ice creams significantly increased with the CG addition. Moreover, CG increased K, and Na concentrations of ice cream, while lowered Ca and P contents. Mg contents of ice creams didn't change with CG addition (P > 0.05). Fe, Zn, Mn and Ni were determined as minor elements in ice cream samples and a significant increase was observed in Fe, Zn and Mn values (P < 0.05). The addition of CG did not affect Ni content of ice creams. The sensory results indicated that the ice cream containing 15% CG was the highest-scored by the panelists.     

Observations on the Whipping Characteristics of Cream

With the application of UHT technology to the processing of whipping creams, consumers 5 purchase creams with whipping characteristics different from creams processed by conventional pasteurization. This study observed differences in whipping properties among raw, pasteurized, and UHT whipping creams. Whipping time to reach maximum volume, number of days before and after retail sell-by date, and overrun were recorded. Mean whipping time and maximum overrun varied significantly by processor, product composition, and retail cream age. Mean whipping time ranged from 1.6 min for raw unpasteurized creams to 3.4 min for UHT heavy cream without whipping aids. Mean maximum overrun ranged from 141% for UHT heavy creams without whipping aids to 216% for UHT whipping creams with aids. There was considerable variation in mean whipping time and mean maximum overrun among processors for creams of the same composition. Regression analysis between whipping time and retail cream age revealed a positive relationship for some product types and a negative relationship for others. Whipping time and maximum overrun of retail whipping creams vary substantially by product type, processing treatment, and processor.     

Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

The survival of Lactobacillus delbrueckii UFV H2b20 in three ice cream formulations (low fat, fat free and high fat) was evaluated after the processing and storage at ?16 °C. The survival of L. delbrueckii UFV H2b20 was not significantly affected (P > 0.05) in three ice cream formulations after processing. The same result was observed during storage for 40 days at ?16 °C. Cells of L. delbrueckii UFV H2b20 incorporated in three ice cream formulation survived when exposed to acid stress and bile salts. The results demonstrate that L. delbrueckii UFV H2b20 has potential for being used in ice cream and capacity to resist acid stress and to grow in the presence of bile salts. This demonstrates that reduction of fat in ice cream does not compromise the viability of L. delbrueckii UFV H2B20.     

Relating consumer and trained panels’ discriminative sensitivities using vanilla flavored ice cream as a medium

This research investigated the possibility of uncovering a relationship between the sensitivities of trained and consumer panels in three experiments. In Experiment I, five studies were conducted using vanilla flavored ice cream. In each study, two ice cream samples differing in formulation and/or their manufacturing process were used. They were compared by both panels using same–different tests with sureness judgments (degree of difference methodology). Using the appropriate probabilistic Thurstonian model, d′ values, a measure of the underlying sensory difference perceived between the products, were calculated and the underlying relationship between the two panels’ sensitivities uncovered. An additional study was then conducted (Experiment II). A new pair of ice creams differing in fat content was first evaluated by the trained panel. Based on the estimated d′ value (trained panel’s measured d′ = 2.69), the corresponding consumer d′ value was predicted using the relationship uncovered in Part I (consumer panel’s predicted d′ = 1.54). The same pair of ice creams was then evaluated by the consumer panel. The measured d′ value for the consumers was almost identical to that predicted by the uncovered relationship (consumer panel’s measured d′ = 1.56). Along with the discrimination component of these studies, paired preference tests were conducted (Experiment III) in order to study a link between perceived difference and expressed preference. The results give an indication of when a perceived difference might start translating into a change in acceptability of the original product. These results indicate the potential of such an approach to predict consumers’ perceptions from an in-house semi-trained or trained panel, providing a useful predictive tool and a means of reducing repetitive and costly consumer testing.     

Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations

After several studies have proved the benefits deriving from the ingestion of probiotic bacteria, various dairy products containing lactobacilli and bifidobacteria cultures have been formulated in recent years. A 2⁴ full factorial experimental design was applied to verify the effects of Lactobacillus johnsonii La1 addition in retail-manufactured ice cream stored at two different freezing temperatures and containing two different levels of sugar and fat. Both fresh and frozen–thawed La1 cells underwent preliminary resistance tests to bile, antibiotics, SDS, and acidity. La1 strain proved to be highly resistant to most of stress factors, thus excluding the possibility to find evidence of cell sublethal injuries caused by freezing. When the microorganism was added to ice cream mixes in the quantity of 10⁷ cfu g⁻¹, it did not modify the overrun and firmness of the finished product. Regardless of formulation, no count decay of La1 cells was observed in ice cream stored for up to 8 months.     

Direct measurement of phase transitions in milk fat during cooling of cream—a low-field NMR approach

Low-field ¹H nuclear magnetic resonance (NMR) transverse relaxation (T₂) was measured during cooling (31–4 °C) of cream with low or high content of long-chain fatty acids (FA). Distributed analysis of the T₂ relaxation data revealed marked differences in the T₂ relaxation characteristics of the liquid fat population (10–100 ms), which was ascribed to differences in the size of the fat globules in the two types of cream. Principal component analysis (PCA) of the obtained T₂ relaxation decay data showed clear shifts in NMR relaxation behavior at 17 and 22 °C for cream with low or high content of long-chain FA, respectively. Differential scanning calorimetric measurements on the creams revealed that these shifts took place at the onset of crystallization of fat. Consequently, the present study demonstrated that low-field NMR can be used to measure phase transitions in cream.     

Rheological characterization of experimental dairy creams formulated with locust bean gum (LBG) and λ-carrageenan combinations

The influence of the locust bean gum (LBG)–λ-carrageenan stabilizer combination on the rheology of dairy creams was analyzed. A central composite factorial design was used to choose the LBG–λ-carrageenan ratio, the weight fraction of each gum ranging from 0 to 0.1 g per 100 g cream. Cross’ rheological model was closely fitted to describe the flow curves of the samples and Cross parameters were correlated with gum concentrations. The rheological behaviour of model aqueous gum solutions, with the same pH, ionic strength, and competitive solute concentration as the cream serum, was also examined to analyze gum interactions. Strong interaction of λ-carrageenan with cream components, probably with caseins, may be anticipated based on a great increase in viscosity. The functional role of LBG seems to be associated with an increase in the emulsion shear stability.     

Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition

The objective of this study was to determine the effect of sugar substitute and acid on digestive stability and intestinal uptake of catechins in Ready-To-Drink (RTD) green tea. Green tea extracts formulated with prescribed amounts of sucrose (200, 500, and 1000 mg), glucose (280, 700, and 1400 mg), and xylitol (200, 500, and 1000 mg) in combination with citric acid (10 mg) or vitamin C (10 mg) were subjected to an in vitro digestion model coupled with Caco-2 cells. Green tea extracts only showed a poor digestive recovery (5.3%) of total catechins and EGC and EGCG significantly decreased with the digestive recovery of 4.6% and 6.1%, respectively. However, measured amount of EGC, EGCG, or ECG in digestive fluids and caco-2 human intestinal cell significantly increased by adding citric acid or vitamin C. There was remarkable increase of digestive recovery of total catechins in green tea with xylitol/citric acid and xylitol/vitamin C by 1.7–2.5 times and 3 times, respectively, with different amounts of xylitol. It was also determined that intestinal uptake of total catechins significantly increased 6 and 11 times in green tea with xylitol/citric acid and xylitol/vitamin C, respectively, compared to green tea only.     

Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

Whipping cream, 36% fat, was processed at 75°C for 16 s (high-temperature short time, HTST), and 140°C for 4 s, (ultra-high temperature, UHT) with and without added stabilizer. Following heat treatment and chilling for 24 h (5°C), cream samples were whipped to maximum overrun. Structural properties were assessed through low-temperature scanning electron microscopy (LTSEM) and dynamic oscillatory testing, using a controlled stress rheometer, immediately after the cream was whipped, and again after the foam was stored for 24 h at 5°C. No differences between fresh foam treatments were observed. However, aged foams exhibited changes in microstructure because of destabilization of the foam. Differences between aged foams resulted from the addition of stabilizers and the choice of heat treatment. Microstructural differences correlated well with measured changes in rheological properties.     

Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity

This study aimed to provide an in-depth investigation of the interaction between insoluble wheat bran and polyphenols. Treatment with tannic acid, but not gallic acid, increased the bound antioxidant capacity of insoluble wheat bran depending on its aqueous concentration (p < 0.05). Among the beverages tested (white and red wines, black and green tea infusions), treatment with green tea infusion caused the highest increase in the total antioxidant capacity. Temperature, time, air and pH were found to significantly affect the reaction between insoluble wheat bran and polyphenols. The bound antioxidant capacity of insoluble bran increased to above 100 mmol TE.kg^− 1 after treatment with green tea infusion at optimum conditions (50 °C, pH 9.0, no airflow). Concentration of free amino groups available in wheat bran significantly decreased (59.5%) after the treatment. The results suggested that polyphenols are oxidized to quinones under alkaline conditions further bound to free amino groups available on the surface of wheat bran.     

Effect of blanching on the antioxidant properties of some tropical green leafy vegetables

Eight popularly consumed green leafy vegetables in Nigeria namely: Structium sparejanophora, Amarantus cruentus, Telfairia occidentalis, Baselia alba, Solanum macrocarpon, Corchorus olitorus, Vernonia amygdalina, and Ocimum gratissimum were blanched in hot water for 5 mins. The antioxidant properties of the fresh and blanched green leafy vegetables were subsequently determined. The total phenol, ascorbic acid and the antioxidant potentials as typified by reducing property and free radical scavenging activity was also determined. The results of the study revealed that blanching cause a significant (P<0.05) increase in the total phenol [fresh (0.1–0.3 g/100 g), blanched (0.2–0.6 g/100 g)] content of the green leafy vegetables except in Amarantus cruentus and Vernonia amygdalina where there was no change. Conversely, there was a significant (P<0.05) decrease in the vitamin C [fresh (43.5–148.0 mg/100 g), blanched (15.8–27.3 mg/100 g)], reducing property [fresh (0.5–1.5 absorbance), blanched (0.1–0.6 absorbance)] and free radical scavenging ability [fresh (20.0–51.4%), blanched (16.4–47.1%)] of the blanched green leafy vegetables except in Structium sparejanophora, where there was no change in the reducing property (0.6 absorbance) and free radical scavenging ability (59.8%) of the blanched vegetable. In view of this it could be concluded that blanching of vegetables though makes green leafy vegetables more palatable and less toxic, however it reduces their antioxidant properties drastically.     

Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds

In this study, using an ultrasonic nozzle in the production of blueberry microspheres was investigated as a new technology by comparing with a conventional nozzle. In addition to this, ultrasonic and conventional nozzles were compared with freeze-drying method. In the first part of the study, the physicochemical properties of microspheres were examined and compared with each other. There were no significant differences (p > 0.05) in the total phenolic content and antioxidant activity of blueberry extract microspheres produced by ultrasonic nozzle and freeze-drying. Moreover, with regard to morphological characteristics, microspheres produced by ultrasonic nozzle were observed to be more uniform in terms of size and shape. Secondly, the microspheres were evaluated for their impact on the quality of ice creams and cakes. In ice cream, the ultrasonic nozzle microspheres showed phenolics content retention (p > 0.05) similar to freeze-dried microspheres. After baking, the ultrasonic nozzle microspheres of extract-enriched cake had the highest anthocyanin retention (79.35%). As a result, it was observed that the ultrasonic nozzle used in this study provided more protection for blueberry’s bioactive compounds compared with a conventional nozzle.Industrial RelevanceThe ultrasonic nozzle technology is a new atomization technology for food applications. The ultrasonic nozzle technology used in this study could lead to application in the food industry improving the stability of blueberry phenolics and other bioactive compounds.     

Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin

The meat lipid fraction of psoas major muscle from 20 adult (10 males and 10 females) feral Iberian red deer (Cervus elaphus hispanicus) was characterized by quantification of total fat, total cholesterol, vitamin E and fatty acid (FA) composition, including detailed trans octadecenoate isomers and conjugated linoleic acid (CLA) isomeric profile.The total lipid content revealed a very lean meat (0.99 g/100 g of meat), with total cholesterol content averaging 55.6 mg/100 g of muscle. The FA profile displayed a very high PUFA level for ruminant meat (30.2 g/100 g FA). The 18:2 cis-9,trans-11 content was fairly low (0.26% of total FA) compared with other ruminant meats.The comparison of stags and hinds showed more similarities than differences. Nevertheless, hinds displayed superior contents of α-tocopherol and trans MUFA and a better n−6/n−3 ratio than stags.     

High-pressure calorimetric evaluation of ice crystal ratio formed by rapid depressurization during pressure-shift freezing of water and pork muscle

The amount of ice nuclei formed during the pressure release is important for the final formation and development of ice crystals in pressure shift freezing (PSF) frozen products. In this study, a high-pressure (HP) calorimeter was used to evaluate the ratio of ice crystals instantaneously formed by rapid depressurization during PSF of pure water and pork muscle tissue. Experiments were carried out initial pressure levels of 62, 115, 157 and 199 MPa, with corresponding phase change temperatures of −5, −10, −15 and −20 °C, respectively (slightly higher than phase change point of water–ice I). The ice crystal ratio was determined based on calorimetric peak measured and heat balance. The evaluated regression relationship between observed ice crystal ratio (R_ice in %) and pressure (P, MPa) was R_ice–water = 0.115P + 0.00013P² (R² = 0.96, n = 9) for pure water, and R_ice–pork = 0.080P + 0.00012P² (R² = 0.95, n = 11) for pork muscle. Compared to other methods, the calorimetric evaluation does not require any of the pressure-related properties of the test sample. HP calorimetry can thus be used to evaluate ice crystal ratio for PSF of foods even though their pressure related properties may be unknown.     

Decontamination of Salmonella enterica Typhimurium on green onions using a new formula of sanitizer washing and pulsed UV light (PL)

Pathogenic bacteria such as Salmonella and Shigella flexneri have been linked to green onion contamination. This study was conducted to evaluate decontamination of Salmonella Typhimurium using a new formula of sanitizer washing (0.4 mg/mL thymol and five new formula sanitizers including 300 ppm H₂O₂ + 4% SDS, 2 mg/mL citric acid + 4% SDS, 0.2 mg/mL thymol + 4% SDS, 0.2 mg/mL thymol + 2 mg/mL citric acid and 0.2 mg/mL thymol + 2 mg/mL acetic acid), pulsed UV light (PL) as well as synergy between the sanitizer wash and PL. New formula sanitizers based on decontamination efficacy of single washing solutions (organic acids, hydrogen peroxide (H₂O₂), essential oil or surfactant) were applied to decontaminate spot inoculated green onions. PL, the novel technique, alone has been applied to inactivate Salmonella on both dip and spot inoculated green onions. Salmonella inactivation of PL–new formula sanitizer combinations on dip inoculated green onions was investigated for their potential synergy. As a result, for spot inoculated green onions, 0.4 mg/mL thymol individually and the five new formula sanitizers all achieved higher log reduction of Salmonella (4.5–5.3 log 10 CFU/g reduction) than the 200 ppm chlorine washing. These new formulas of sanitizer would be potential alternatives to chlorine. The 5 s dry PL (4.6 log 10 CFU/g) or 60 s wet PL treatment (3.6 log 10 CFU/g) was better or comparable as chlorine washing. The sanitizer combinations did not provide significantly higher log reduction than PL, and PL has the potential of being used in the green onion industry for decontamination purpose. For dip inoculated green onions, none of our treatment provided > 0.8 log 10 CFU/g (0.6–0.8 log 10 CFU/g) reduction of Salmonella. As a result, the PL–new formula sanitizer combinations had no or minimal synergy to inactivate Salmonella dip inoculated on green onions.     

A comparison of the proximate compositions and fatty acid profiles of zander (Sander lucioperca) from two different regions and climatic conditions

The proximate compositions and fatty acid profiles of the flesh of the fresh water fish zander (Sander lucioperca) obtained from Eğirdir Lake and from Seyhan Dam Lake were compared. The crude protein (18.8–18.1%), ash (1.37–0.75), and dry matter (20.67–20.09) contents of fish in Seyhan Dam Lake were observed to be higher than those in the other lake. Zander in Seyhan Dam Lake had a significantly (p < 0.05) higher lipid content than its Eğirdir counterpart. Differences were also observed in the fatty acid profiles. The percentages of total saturated fatty acids (SFA) and total monounsaturated fatty acids (MUFA) were higher in the zander in Seyhan Dam Lake than in Eğirdir Lake, whereas the corresponding total polyunsaturated fatty acids (PUFA) content was lower. Moreover, the fatty acid composition of these fish showed a relatively high ratio of PUFA/SFA (1.00). Both zanders showed palmitic acid, C16:0, to be predominant, (19.6–20.8%), followed by oleic acid, C 18:1 n − 9, (19.2–13.4%).The data obtained indicate that the % composition of n − 3 PUFAs is greater in the flesh of zander in Eğirdir Lake. This finding is in compliance with the fact that n − 3 fatty acids in fish living in cold climatic conditions have a higher % composition. It was concluded that the consumption of zander, widely found in Eğirdir Lake and having higher % composition of n − 3 PUFAs than those caught from Seyhan Dam Lake, is more beneficial for human health.     

Influence of supplementing vitamin C to yearling steers fed a high sulfur diet during the finishing period on meat color,tenderness and protein degradation,and fatty acid profile of the longissimus muscle

The objective was to determine the influence of vitamin C (VC) supplemented for approximately 102 d during the finishing period on color, tenderness, and fatty acid profile of longissimus thoracis (LT; n = 136) from steers fed a 0.55% sulfur diet. Treatments included 4 supplemental VC concentrations: 1) 0 (CON), 2) 5 (5VC), 3) 10 (10VC), or 4) 20 (20VC) g VC·h^− 1∙ d^− 1 in a common diet. Increasing supplemental VC decreased (P < 0.01) L*, but increased (P < 0.01) vitamin E and tended to increase (P ≤ 0.07) calcium and iron content of steaks. No VC (P ≥ 0.25) effect was noted for WBSF, calpain-1 autolysis, troponin T degradation, or most fatty acid profiles. A quadratic effect (P ≤ 0.03) was observed for cholesterol and CLA content of LT. Under the conditions of our study, supplementing VC to steers fed a 0.55% sulfur diet late in the finishing period did not influence color or tenderness, but increased the vitamin E content.     

Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods

A reversed-phase high performance chromatographic method for simultaneous determination of 14 phenolic compounds in native red wines was developed in this study. The identified compounds contained gallic acid, (+)-catechin, 3,4-dihydroxybenzoic acid, chlorogenic acid, (?)-epicatechin, 4-hydroxybenzoic acid, syringic acid, caffeic acid, p-coumaric acid, rutin, resveratrol, myricetin, quercetin and kaempferol. The method includes liquid–liquid extraction of acidic pH with ethylacetate. The analysis used a Zorbax Eclipse XDB-C18 column (5 μm, 4.6 mm × 250 mm). The chromatographic separation of these compounds performed in a single run by using the mobile phase gradient elution of methanol water mixture (% 0.2 formic acid) at room temperature, with flow rate at 1 mL/min. Detection was carried out by UV–vis and fluorescence detector. Each analysis required an equilibration period of 10 min and a run time of 14 min for completion. The optimized chromatographic method was carefully validated for precision and accuracy. Our findings indicated that the developed HPLC method was precise, accurate, specific and sensitive for simultaneous determination of phenolic compounds. Consequently, the described method was applied to the analysis of six wines from Malatya and Elaz??. Gallic acid was dominant phenolic acid in red wines. (+)-catechin, (?)-epicatechin and p-coumaric acid were the next most abundant phenolics. The highest level of trans-resveratrol among the red wines was found Buzba?? (Bogazkere–Öküzgözü). The red wines were analyzed for total polyphenol content (TP) by Folin–Ciocalteu (FC) method, using gallic acid as standard. Antioxidant activities (AA) of the red wines were measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. There was a very high correlation between AA and TP in all of the wines tested.     

Increasing retention of vitamin D3 in vitamin D3 fortified ice cream with milk protein emulsifier

This study aimed to develop vitamin D₃ fortified ice cream by incorporating vitamin D₃ in an emulsified form using milk protein as emulsifier. Physicochemical stability of vitamin D₃ emulsions using different milk protein emulsifiers including nonfat dry milk, sodium caseinate (Na-Cas), and whey protein isolate was investigated. Emulsion using Na-Cas had the smallest oil droplet size and the lowest creaming index throughout the storage time (P < 0.05) and was selected to fortify in full-fat, reduced-fat, and low-fat ice creams at 250 IU per serving. Vitamin D₃ retention in each ice cream was determined after 0, 7, 14, 28 and 56 d of storage at −20 °C. The results indicated that the emulsified form of vitamin D₃ remarkably improved vitamin D₃ stability in all ice cream formulations.     

Chemical compounds and sensory assessment of kiwifruit (Actinidia chinensis (Planch.) var. chinensis): electrochemical and multivariate analyses

This study reports the analytical and sensory analyses made on selected kiwifruit genotypes (Actinidia chinensis (Planch.) var. chinensis) produced from seeds of fruit gathered in the Guangxi region of the People’s Republic of China. The analytical measurements of some soluble sugars, such as glucose and fructose, and non-volatile acids, such as malic and ascorbic acid, were carried out using innovative analytical procedures based on fast and selective devices that require very little or no sample treatment. The multivariate techniques, Principal Component Analysis and Cluster Analysis, useful when many variables are involved, allowed the classification of kiwifruit genotypes according to sugar and non-volatile acid contents and sensory properties. Citric acid, the major organic acid, ranged from 0.8 to 1.8 g per 100 g of fresh weight and malic acid content was 0.1–0.5 g per 100 g of fresh weight. The levels of fructose and glucose (present in approximately equal amounts in most of the genotypes analysed), were higher than that of sucrose in almost all the genotypes. Ascorbic acid content in kiwifruit samples from genotypes of Actinidia chinensis (Planch.) var. chinensis was higher than the typical mean content in Actinidia chinensis var. deliciosa (A Chev) cv Hayward. Sensory assessment showed that total fruit aroma and flavour were the best discriminating attributes and were highly correlated with overall quality. No consistent correlation was found between overall quality and the sensory attributes of sweetness, juiciness and firmness.