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BIOTECHNOLOGY (227 journals)                  1 2 | Last

Showing 1 - 200 of 227 Journals sorted alphabetically
3 Biotech     Open Access   (Followers: 7)
Advances in Bioscience and Biotechnology     Open Access   (Followers: 14)
Advances in Genetic Engineering & Biotechnology     Hybrid Journal   (Followers: 7)
African Journal of Biotechnology     Open Access   (Followers: 6)
Algal Research     Partially Free   (Followers: 9)
American Journal of Biochemistry and Biotechnology     Open Access   (Followers: 68)
American Journal of Bioinformatics Research     Open Access   (Followers: 8)
American Journal of Polymer Science     Open Access   (Followers: 29)
Animal Biotechnology     Hybrid Journal   (Followers: 9)
Annales des Sciences Agronomiques     Full-text available via subscription  
Applied Biochemistry and Biotechnology     Hybrid Journal   (Followers: 42)
Applied Bioenergy     Open Access  
Applied Biosafety     Hybrid Journal  
Applied Microbiology and Biotechnology     Hybrid Journal   (Followers: 62)
Applied Mycology and Biotechnology     Full-text available via subscription   (Followers: 5)
Arthroplasty Today     Open Access   (Followers: 1)
Artificial Cells, Nanomedicine and Biotechnology     Hybrid Journal   (Followers: 2)
Asia Pacific Biotech News     Hybrid Journal   (Followers: 2)
Asian Journal of Biotechnology     Open Access   (Followers: 8)
Asian Pacific Journal of Tropical Biomedicine     Open Access   (Followers: 2)
Australasian Biotechnology     Full-text available via subscription   (Followers: 1)
Banat's Journal of Biotechnology     Open Access  
BBR : Biochemistry and Biotechnology Reports     Open Access   (Followers: 4)
Bio-Algorithms and Med-Systems     Hybrid Journal   (Followers: 1)
Bio-Research     Full-text available via subscription   (Followers: 2)
Bioactive Materials     Open Access   (Followers: 1)
Biocatalysis and Agricultural Biotechnology     Hybrid Journal   (Followers: 4)
Biocybernetics and Biological Engineering     Full-text available via subscription   (Followers: 5)
Bioethics UPdate     Hybrid Journal  
Biofuels     Hybrid Journal   (Followers: 11)
Biofuels Engineering     Open Access   (Followers: 1)
Biological & Pharmaceutical Bulletin     Full-text available via subscription   (Followers: 5)
Biological Cybernetics     Hybrid Journal   (Followers: 10)
Biomarkers and Genomic Medicine     Open Access   (Followers: 5)
Biomarkers in Drug Development     Partially Free   (Followers: 1)
Biomaterials Research     Open Access   (Followers: 4)
BioMed Research International     Open Access   (Followers: 6)
Biomédica     Open Access  
Biomedical Engineering Research     Open Access   (Followers: 7)
Biomedical glasses     Open Access  
Biomedical Reports     Full-text available via subscription  
BioMedicine     Open Access  
Bioprinting     Hybrid Journal  
Bioresource Technology Reports     Hybrid Journal  
Bioscience, Biotechnology, and Biochemistry     Hybrid Journal   (Followers: 22)
Biosimilars     Open Access   (Followers: 1)
Biosurface and Biotribology     Open Access  
Biotechnic and Histochemistry     Hybrid Journal   (Followers: 2)
BioTechniques : The International Journal of Life Science Methods     Full-text available via subscription   (Followers: 28)
Biotechnologia Acta     Open Access   (Followers: 1)
Biotechnologie, Agronomie, Société et Environnement     Open Access   (Followers: 2)
Biotechnology     Open Access   (Followers: 6)
Biotechnology & Biotechnological Equipment     Open Access   (Followers: 5)
Biotechnology Advances     Hybrid Journal   (Followers: 33)
Biotechnology and Applied Biochemistry     Hybrid Journal   (Followers: 44)
Biotechnology and Bioengineering     Hybrid Journal   (Followers: 159)
Biotechnology and Bioprocess Engineering     Hybrid Journal   (Followers: 6)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 14)
Biotechnology and Health Sciences     Open Access   (Followers: 1)
Biotechnology and Molecular Biology Reviews     Open Access   (Followers: 1)
Biotechnology Annual Review     Full-text available via subscription   (Followers: 7)
Biotechnology for Biofuels     Open Access   (Followers: 10)
Biotechnology Frontier     Open Access   (Followers: 2)
Biotechnology Journal     Hybrid Journal   (Followers: 15)
Biotechnology Law Report     Hybrid Journal   (Followers: 4)
Biotechnology Letters     Hybrid Journal   (Followers: 33)
Biotechnology Progress     Hybrid Journal   (Followers: 39)
Biotechnology Reports     Open Access  
Biotechnology Research International     Open Access   (Followers: 2)
Biotechnology Techniques     Hybrid Journal   (Followers: 10)
Biotecnología Aplicada     Open Access  
Biotribology     Hybrid Journal  
BMC Biotechnology     Open Access   (Followers: 15)
Chinese Journal of Agricultural Biotechnology     Full-text available via subscription   (Followers: 3)
Communications in Mathematical Biology and Neuroscience     Open Access  
Computational and Structural Biotechnology Journal     Open Access   (Followers: 2)
Computer Methods and Programs in Biomedicine     Hybrid Journal   (Followers: 8)
Contributions to Tobacco Research     Open Access   (Followers: 3)
Copernican Letters     Open Access   (Followers: 1)
Critical Reviews in Biotechnology     Hybrid Journal   (Followers: 20)
Crop Breeding and Applied Biotechnology     Open Access   (Followers: 4)
Current Bionanotechnology     Hybrid Journal  
Current Biotechnology     Hybrid Journal   (Followers: 3)
Current Opinion in Biomedical Engineering     Hybrid Journal   (Followers: 1)
Current Opinion in Biotechnology     Hybrid Journal   (Followers: 55)
Current Pharmaceutical Biotechnology     Hybrid Journal   (Followers: 9)
Current Research in Bioinformatics     Open Access   (Followers: 14)
Current trends in Biotechnology and Pharmacy     Open Access   (Followers: 9)
EBioMedicine     Open Access  
Electronic Journal of Biotechnology     Open Access   (Followers: 1)
Entomologia Generalis     Full-text available via subscription  
Environmental Science : Processes & Impacts     Full-text available via subscription   (Followers: 4)
Experimental Biology and Medicine     Hybrid Journal   (Followers: 3)
Folia Medica Indonesiana     Open Access  
Food Bioscience     Hybrid Journal  
Food Biotechnology     Hybrid Journal   (Followers: 12)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Frontiers in Bioengineering and Biotechnology     Open Access   (Followers: 6)
Frontiers in Systems Biology     Open Access   (Followers: 2)
Fungal Biology and Biotechnology     Open Access   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 1)
GSTF Journal of BioSciences     Open Access  
HAYATI Journal of Biosciences     Open Access  
Horticulture, Environment, and Biotechnology     Hybrid Journal   (Followers: 11)
IEEE Transactions on Molecular, Biological and Multi-Scale Communications     Hybrid Journal   (Followers: 1)
IET Nanobiotechnology     Hybrid Journal   (Followers: 2)
IIOAB Letters     Open Access  
IN VIVO     Full-text available via subscription   (Followers: 4)
Indian Journal of Biotechnology (IJBT)     Open Access   (Followers: 2)
Indonesia Journal of Biomedical Science     Open Access   (Followers: 1)
Indonesian Journal of Biotechnology     Open Access   (Followers: 1)
Industrial Biotechnology     Hybrid Journal   (Followers: 18)
International Biomechanics     Open Access  
International Journal of Bioinformatics Research and Applications     Hybrid Journal   (Followers: 15)
International Journal of Biomechatronics and Biomedical Robotics     Hybrid Journal   (Followers: 4)
International Journal of Biomedical Research     Open Access   (Followers: 2)
International Journal of Biotechnology     Hybrid Journal   (Followers: 5)
International Journal of Biotechnology and Molecular Biology Research     Open Access   (Followers: 2)
International Journal of Biotechnology for Wellness Industries     Partially Free   (Followers: 1)
International Journal of Environment, Agriculture and Biotechnology     Open Access   (Followers: 5)
International Journal of Functional Informatics and Personalised Medicine     Hybrid Journal   (Followers: 4)
International Journal of Medicine and Biomedical Research     Open Access   (Followers: 1)
International Journal of Nanotechnology and Molecular Computation     Full-text available via subscription   (Followers: 3)
International Journal of Radiation Biology     Hybrid Journal   (Followers: 4)
Iranian Journal of Biotechnology     Open Access  
ISABB Journal of Biotechnology and Bioinformatics     Open Access  
Italian Journal of Food Science     Open Access   (Followers: 1)
Journal of Biometrics & Biostatistics     Open Access   (Followers: 3)
Journal of Bioterrorism & Biodefense     Open Access   (Followers: 6)
Journal of Petroleum & Environmental Biotechnology     Open Access   (Followers: 2)
Journal of Advanced Therapies and Medical Innovation Sciences     Open Access  
Journal of Advances in Biotechnology     Open Access   (Followers: 5)
Journal Of Agrobiotechnology     Open Access  
Journal of Analytical & Bioanalytical Techniques     Open Access   (Followers: 7)
Journal of Animal Science and Biotechnology     Open Access   (Followers: 6)
Journal of Applied Biomedicine     Open Access   (Followers: 3)
Journal of Applied Biotechnology     Open Access   (Followers: 2)
Journal of Applied Biotechnology Reports     Open Access   (Followers: 2)
Journal of Applied Mathematics & Bioinformatics     Open Access   (Followers: 5)
Journal of Biologically Active Products from Nature     Hybrid Journal   (Followers: 1)
Journal of Biomaterials and Nanobiotechnology     Open Access   (Followers: 6)
Journal of Biomedical Photonics & Engineering     Open Access  
Journal of Biomedical Practitioners     Open Access  
Journal of Bioprocess Engineering and Biorefinery     Full-text available via subscription  
Journal of Bioprocessing & Biotechniques     Open Access  
Journal of Biosecurity, Biosafety and Biodefense Law     Hybrid Journal   (Followers: 3)
Journal of Biotechnology     Hybrid Journal   (Followers: 68)
Journal of Chemical and Biological Interfaces     Full-text available via subscription   (Followers: 1)
Journal of Chemical Technology & Biotechnology     Hybrid Journal   (Followers: 10)
Journal of Chitin and Chitosan Science     Full-text available via subscription  
Journal of Colloid Science and Biotechnology     Full-text available via subscription  
Journal of Commercial Biotechnology     Full-text available via subscription   (Followers: 6)
Journal of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
Journal of Essential Oil Research     Hybrid Journal   (Followers: 3)
Journal of Experimental Biology     Full-text available via subscription   (Followers: 25)
Journal of Genetic Engineering and Biotechnology     Open Access   (Followers: 5)
Journal of Ginseng Research     Open Access  
Journal of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 16)
Journal of Integrative Bioinformatics     Open Access  
Journal of International Biotechnology Law     Hybrid Journal   (Followers: 3)
Journal of Medical Imaging and Health Informatics     Full-text available via subscription  
Journal of Molecular Microbiology and Biotechnology     Full-text available via subscription   (Followers: 14)
Journal of Nano Education     Full-text available via subscription  
Journal of Nanobiotechnology     Open Access   (Followers: 4)
Journal of Nanofluids     Full-text available via subscription   (Followers: 2)
Journal of Organic and Biomolecular Simulations     Open Access  
Journal of Plant Biochemistry and Biotechnology     Hybrid Journal   (Followers: 6)
Journal of Science and Applications : Biomedicine     Open Access  
Journal of the Mechanical Behavior of Biomedical Materials     Hybrid Journal   (Followers: 11)
Journal of Trace Elements in Medicine and Biology     Hybrid Journal   (Followers: 1)
Journal of Tropical Microbiology and Biotechnology     Full-text available via subscription  
Journal of Yeast and Fungal Research     Open Access   (Followers: 1)
Marine Biotechnology     Hybrid Journal   (Followers: 5)
Messenger     Full-text available via subscription  
Metabolic Engineering Communications     Open Access   (Followers: 4)
Metalloproteinases In Medicine     Open Access  
Microalgae Biotechnology     Open Access   (Followers: 2)
Microbial Biotechnology     Open Access   (Followers: 9)
MicroMedicine     Open Access   (Followers: 3)
Molecular and Cellular Biomedical Sciences     Open Access  
Molecular Biotechnology     Hybrid Journal   (Followers: 16)
Molecular Genetics and Metabolism Reports     Open Access   (Followers: 3)
Nanobiomedicine     Open Access  
Nanobiotechnology     Hybrid Journal   (Followers: 3)
Nanomaterials and Nanotechnology     Open Access  
Nanomaterials and Tissue Regeneration     Open Access  
Nanomedicine and Nanobiology     Full-text available via subscription  
Nanomedicine Research Journal     Open Access  
Nanotechnology Reviews     Hybrid Journal   (Followers: 5)
Nature Biotechnology     Full-text available via subscription   (Followers: 520)
Network Modeling and Analysis in Health Informatics and Bioinformatics     Hybrid Journal   (Followers: 3)
New Biotechnology     Hybrid Journal   (Followers: 4)
Nigerian Journal of Biotechnology     Open Access  
Nova Biotechnologica et Chimica     Open Access  
NPG Asia Materials     Open Access  
npj Biofilms and Microbiomes     Open Access  
OA Biotechnology     Open Access  
Plant Biotechnology Journal     Open Access   (Followers: 10)
Plant Biotechnology Reports     Hybrid Journal   (Followers: 4)
Preparative Biochemistry and Biotechnology     Hybrid Journal   (Followers: 4)

        1 2 | Last

Journal Cover Food Bioscience
  [SJR: 0.406]   [H-I: 5]   [0 followers]  Follow
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
   ISSN (Print) 2212-4292
   Published by Elsevier Homepage  [3177 journals]
  • Lipolysis kinetics of milk-fat catalyzed by an enzymatic supplement under
           simulated gastrointestinal conditions
    • Authors: Irene Peinado; Virginia Larrea; Ana Heredia; Ana Andrés
      Pages: 1 - 8
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      Author(s): Irene Peinado, Virginia Larrea, Ana Heredia, Ana Andrés
      Pancreatic insufficiency is a clinical manifestation characterized by the in-ability of the pancreas to release enough pancreatic enzyme into the small intestine, necessary to digest intraluminal nutrients. The lack of digestive enzymes leads to the difficulty to absorb nutrients, which drives in infants, to malnutrition and lack of growth and development, due to the loss of calories. These patients generally need oral administration of enzymes to favor lipolysis and absorption of lipids from foods. However, there are a number of food related factors (matrix, type of fat, etc.) and digestive environment (intestinal pH, bile concentration, among others), which will influence the digestibility of nutrients. In this study, an “in vitro” digestion model was used to characterize the kinetics of the lipolysis of milk-fat catalyzed by an enzymatic supplement. Different intestinal conditions (pH (6, 7 and 8) and bile concentrations (1, 5 and 10 mml L−1)) were simulated, using a fixed concentration of supplement. Gastro-Intestinal conditions, significantly affected lipolysis. High pH and bile concentrations were translated into low values of the Michaelis-Menten constant and high values of the catalytic constant. The kinetic parameters obtained from this work allowed estimating the dose of enzymatic supplement required to optimize the lipolysis of milk-fat under different intestinal environments, sufficient and insufficient pancreatic conditions.
      Graphical abstract image

      PubDate: 2018-03-08T15:47:26Z
      DOI: 10.1016/j.fbio.2018.02.011
      Issue No: Vol. 23 (2018)
  • Preparation of hydrogenated soybean oil of high oleic oil with supported
    • Authors: Yue Zhao; Yue Ren; Ruchun Zhang; Lu Zhang; Dianyu Yu; Lianzhou Jiang; Walid Elfalleh
      Pages: 91 - 98
      Abstract: Publication date: April 2018
      Source:Food Bioscience, Volume 22
      Author(s): Yue Zhao, Yue Ren, Ruchun Zhang, Lu Zhang, Dianyu Yu, Lianzhou Jiang, Walid Elfalleh
      Cu/SBA15, Cu-Ag/SBA15, Cu-Pd/SBA15, Ni/SBA15, Ni-Ag/SBA15, and Ni-Pd/SBA15 were prepared using a co-impregnation method. The conditions of impregnation (pH4~6, temperature 50–60°C and time 6.0h) showed the effects of the supported catalysts on the soybean oil hydrogenation process. The Si values of the six catalysts were respectively 32.22, 23.12, 24.26, 29.48, 20.97, and 23.17, under supercritical CO2 conditions. This clearly indicates that the addition of the precious metals promoter significantly reduced the trans fatty acid (TFA) content. When soybean oil was hydrogenated with Cu-Ag/SBA15 catalyst, the selectivity of the linoleic acid was 1.8 times higher than with Cu-Pd/SBA15. When the soybean oil was hydrogenated with Ni-Ag/SBA15 catalyst, the selectivity of the linoleic acid was 1.3 times higher than with Cu-Pd/SBA15. Soybean oil was hydrogenated first with Cu-Ag/SBA15 for 20min. Then, the hydrogenated soybean oil was purified from the catalyst and hydrogenated again with Ni-Ag/SBA15 for 60min. The content of oleic acid was up to 50.27% and the content of TFA was lowered to 10.43%. Practical applications This paper discusses the preparation process parameters of several representative catalysts for the hydrogenation of soybean oil. The functions of precious metals in hydrogenation reactions are discussed. Kinetic parameters and the selectivity of hydrogenated soybean oil were compared between different supported catalysts. A new method of stepwise hydrogenation is proposed, which can effectively control the unsaturated fat content after hydrogenation. High content of oleic acid in hydrogenated oil was obtained in the current study. This finding will have a wide range of industrial applications in fats and oils industry.

      PubDate: 2018-02-07T13:56:12Z
      DOI: 10.1016/j.fbio.2018.01.010
      Issue No: Vol. 22 (2018)
  • Solid state fermentation of pomegranate husk: Recovery of ellagic acid by
           SEC and identification of ellagitannins by HPLC/ESI/MS
    • Authors: Leonardo Sepúlveda; Jorge E. Wong-Paz; Juan Buenrostro-Figueroa; Juan A. Ascacio-Valdés; Antonio Aguilera-Carbó; Cristóbal N. Aguilar
      Pages: 99 - 104
      Abstract: Publication date: April 2018
      Source:Food Bioscience, Volume 22
      Author(s): Leonardo Sepúlveda, Jorge E. Wong-Paz, Juan Buenrostro-Figueroa, Juan A. Ascacio-Valdés, Antonio Aguilera-Carbó, Cristóbal N. Aguilar
      2, 3, 7, 8-Tetrahydroxy-chromeno [5, 4, 3-cde] chromene-5, 10-dione, commonly named ellagic acid was successfully separated by size-exclusion chromatography (SEC) from pomegranate husk ellagitannins purified by solid-state fermentation. Recovery of metabolites from fermented mash was carried out by the addition of ethanol and manual pressing. Culture extracts were loaded on a Sephadex LH-20 column, three fractions were separated, and second fraction was identified and evaluated by high performance liquid chromatography followed by electro spray ionization and mass spectrometry (HPLC/ESI/MS). It was possible to obtain a yield of 47 mg/g of pomegranate husk polyphenols. The analysis of HPLC/ESI/MS allowed to identify punicalagin (1082.97 m/z), punicalin (780.99 m/z) and ellagic acid (300.80 m/z). After the fermentation process, the main compound was ellagic acid. The present study describes a rapid and effective fermentation/chromatographic separation process for ellagic acid production.
      Graphical abstract image

      PubDate: 2018-02-07T13:56:12Z
      DOI: 10.1016/j.fbio.2018.01.006
      Issue No: Vol. 22 (2018)
  • Rheological, thermal, micro structural and functional properties of freeze
           dried onion powders as affected by sprouting
    • Authors: Ishrat Majid; B.N. Dar; Vikas Nanda
      Pages: 105 - 112
      Abstract: Publication date: April 2018
      Source:Food Bioscience, Volume 22
      Author(s): Ishrat Majid, B.N. Dar, Vikas Nanda
      The effect of sprouting on rheological, functional, thermal and micro structural properties of freeze dried onion powders obtained from four Indian onion cultivars (Punjab White, Punjab Naroya, PRO-6 and Commercial) were studied to assess the feasibility of using sprouting as a tool to imparting desirable thermal, functional and rheological properties in various food products. Sprouting showed an increase in protein, ash and fibre content with decrease in fat and carbohydrate content of onion powders. Functional properties (water solubility index, hygoscopicity, dispersibility and wettability) improved in sprouted powders as compared to the unsprouted powders. Sprouted onion powders showed lower elastic modulus (G′) and viscous modulus (G") in the linear viscoelastic region as compared to unsprouted powders. Sprouted powders recorded significantly (P < 0.05) higher glass transition temperature than the unsprouted powders. The morphological pattern which differed in both types of powders was determined by scanning electron microscopy. The increased protein content accounted for increase in particle size and solubility index thereby decreasing the viscosity as reflected by lower elastic (G′) modulus in sprouted onion powders. The improvements in composition and quality parameters were seen in all the cultivars tested showing that sprouting could be beneficial for product development across cultivars.

      PubDate: 2018-02-07T13:56:12Z
      DOI: 10.1016/j.fbio.2018.01.012
      Issue No: Vol. 22 (2018)
  • Fermentation approach on phenolic, antioxidants and functional properties
           of peanut press cake
    • Authors: Pardeep Kumar Sadh; Prince Chawla; Joginder Singh Duhan
      Pages: 113 - 120
      Abstract: Publication date: April 2018
      Source:Food Bioscience, Volume 22
      Author(s): Pardeep Kumar Sadh, Prince Chawla, Joginder Singh Duhan
      India is the second largest producer of peanut. Peanut seeds are rich source of various micro and macro nutrients with their functional properties. Peanut press cakes (PPC) are major byproduct obtained during oil processing of peanuts. So because of high production of peanuts in India, a large amount of residues in form of PPC is also released. Therefore, a great interest in the effective use of agro byproducts with improved nutritional, functional and another health promoting properties by solid state fermentation. So, here in present study the effect of solid state fermentation on phenolic contents, antioxidants and functional properties of fermented and non fermented peanut press cake by GRAS fungal strain A. awamori was examined. The results of the study showed the maximum value of TPC and TFC at 120 h of incubation i.e. 41.73 ± 3.34 µM/gm and 87.35 ± 1.72 µM/gm of fermentation. Whereas in case of tannin content the maximum value was found at 144 h after incubation. Furthermore in antioxidants as well as functional properties significant (p < .0.5) increase was observed in fermented samples except then bulk density. It was confirmed from the extract analysis that fermented samples have high phenolic, antioxidant and functional properties then the non fermented ones because many biochemical changes occur during fermentation, so fermentation has been used to improve or transformed the proportion of nutritive and antinutritive constituents of substrates, which changes the product properties like biochemical or functional.

      PubDate: 2018-02-26T15:12:46Z
      DOI: 10.1016/j.fbio.2018.01.011
      Issue No: Vol. 22 (2018)
  • Inhibitory effects of lactobacilli of goat's milk origin against growth
           and biofilm formation by pathogens: an in vitro study
    • Authors: Niharika Singh; Chetan Sharma; Rohini Devidas Gulhane; Namita Rokana; Brij Pal Singh; Anil Kumar Puniya; Sampan Attri; Gunjan Goel; Harsh Panwar
      Pages: 129 - 138
      Abstract: Publication date: April 2018
      Source:Food Bioscience, Volume 22
      Author(s): Niharika Singh, Chetan Sharma, Rohini Devidas Gulhane, Namita Rokana, Brij Pal Singh, Anil Kumar Puniya, Sampan Attri, Gunjan Goel, Harsh Panwar
      This study investigated the effects of lactic acid bacteria (LAB) of goat's milk origin on growth and biofilm formation of two pathogenic strains viz. Pseudomonas aeruginosa and Staphylococcus aureus. Different LAB preparations such as untreated cell free supernatants (CFSs), pH neutralized CFS (N-CFS) and heat treated CFS (H-CFS) of lactobacilli were screened for their antimicrobial and biofilm inhibitory properties. The antagonistic activities were compared to L. acidophilus, a reference probiotic strain. In addition, metabolic activity of bacterial pathogens upon CFSs challenge was also determined by MTT assay. LAB CFSs inhibited pathogen growth to a varied degree. A decrease in the number of sessile pathogen cells was observed upon exposure with untreated CFS, under both post and co-incubation strategy. The CFS of GM12, GM13, GM15 and GM17 could effectively inhibit the biofilm formation of both the pathogens to a significant level (p < 0.05) varying between 72% and 86%. Upon principal component analysis of recorded data, untreated CFS from GM12 emerged to be most promising against both the test biofilm formers. N-CFS and H-CFS preparations also limited the biofilm formation, however to a lower extent than untreated form. As also determined by MTT assay, the metabolic activity of P. aeruginosa and S. aureus were significantly reduced upon CFS exposure. The light microscopic images depicted major disruption in the biofilm matrix of pathogenic strains upon CFS challenge. Findings from this study indicate that the Lactobacillus strains of goat milk origin screened in this study may serve as bio-control agents for prophylactic use to prevent infections.

      PubDate: 2018-02-18T15:00:15Z
      DOI: 10.1016/j.fbio.2018.02.001
      Issue No: Vol. 22 (2018)
  • Quality properties, flavor and hypoglycemia activity of Kiwifruit-Bitter
           gourd fermented milks
    • Authors: Nana Su; Jinglei Li; Ziyang Ye; Tingting Chen; Ming Ye
      Pages: 139 - 145
      Abstract: Publication date: Available online 10 February 2018
      Source:Food Bioscience
      Author(s): Nana Su, Jinglei Li, Ziyang Ye, Tingting Chen, Ming Ye
      In this study, kiwifruit-bitter gourd juice was added to reconstituted milk at 5%, 10% and 15% (v/v) to prepare fermented milk (KBFM5, KBFM10 and KBFM15). Fermented milk without kiwifruit-bitter gourd juice was used as control fermented milk (CFM). Compared with CFM, the viable counts of Streptococcus thermophiles (St) in KBFM5, KBFM10 and KBFM15 were increased by 4.5%, 6.5% and 5.9%, Lactobacillus bulgaricus (Lb) were increased by 2.9%, 7.1% and 4.3%, and Bifidobacterium adolescentis (Ba) were increased by 9.0%, 11.5% and 10.7%, respectively. The value of initial titratable acidity (TA) of CFM was 82.4°T, the TA values of KBFM5, KBFM10 and KBFM15 were increased by 3.5%, 6.4% and 5.7%, respectively. Compared with CFM (water-holding capacity (WHC) was 79.69%; syneresis value was 324.3g/kg), WHC of KBFM5, KBFM10 and KBFM15 were increased by 2.2%, 14.8% and 7.1%, and the syneresis values were reduced by 9.7%, 11.3% and 10.7%, respectively. The firmness value of CFM, KBFM5, KBFM10 and KBFM15 was 22.71, 26.84, 27.90, 23.56g, the cohesiveness value was 126.92, 139.82, 153.56, 132.82g/s, the consistency value was 13.38, 16.36, 18.38, 14.58g, and the index of viscosity was 4.93, 7.56, 9.29, 6.16g/s, respectively. KBFM10 has highest sensory scores (37.96-maximum 40) which was selected for investigation of volatile compounds and hypoglycemia activity. Thirty-six kinds of volatile compounds were identified in KBFM10 and thirty kinds in CFM, which were mainly aldehydes, alcohols, acids, ketones, and esters. During 28day refrigerated storage, the values of α-glucosidase inhibition of CFM was 21.6%, 30.27%, 26.61%, 24.59%, 22.82%. The values α-glucosidase inhibition of KBFM10 was respectively increased by 28.61%, 34.13%, 38.67%, 36.07%, 37.77%. This study demonstrated that kiwifruit-bitter gourd juice can be added as an active ingredient in milk preparations to provide novel functional dairy products.

      PubDate: 2018-02-18T15:00:15Z
      DOI: 10.1016/j.fbio.2018.02.002
      Issue No: Vol. 22 (2018)
  • Effects of liquid nitrogen pretreatment on the osmotic dehydration and
           quality of cryogenically frozen blueberries (Vaccinium angustifolium Ait.)
    • Authors: Luis Alfaro; Sirirak Siramard; Alexander Chouljenko; Subramaniam Sathivel
      Pages: 165 - 169
      Abstract: Publication date: April 2018
      Source:Food Bioscience, Volume 22
      Author(s): Luis Alfaro, Sirirak Siramard, Alexander Chouljenko, Subramaniam Sathivel
      Blueberries are a widely consumed fruit known for their high antioxidant content. Due to their short shelf life at refrigerated temperatures, they can be frozen or dried to overcome perishability limitations. Liquid nitrogen pretreatment may be able to increase the permeability of blueberries’ skin, thereby amplifying the effects of osmotic dehydration through increased transfer of moisture and solids. This study evaluated the effects of liquid nitrogen pretreatment on osmotic dehydration and the resulting physicochemical properties of cryogenically frozen blueberries. Blueberries were immersed in liquid nitrogen (− 196 °C) for 10 s and then thawed. Pretreated and un-pretreated samples were placed in a 60°Brix sucrose solution (40 °C) for 8 h, followed by cryogenic freezing. Liquid nitrogen pretreated blueberries experienced greater moisture loss and solids gain than un-pretreated samples after osmotic dehydration, while having similar anthocyanin and total phenolic contents. This study demonstrated that liquid nitrogen pretreatment facilitates water and sugar diffusion in blueberries during osmotic dehydration while maintaining nutritional quality.

      PubDate: 2018-02-26T15:12:46Z
      DOI: 10.1016/j.fbio.2018.02.006
      Issue No: Vol. 22 (2018)
  • Optimization of Collagen Extraction from Chicken Feet by Papain Hydrolysis
           and Synthesis of Chicken Feet Collagen Based Biopolymeric Fibres
    • Authors: Damodar Dhakal; Pisut Koomsap; Anita Lamichhane; Muhammad Bilal Sadiq; Anil Kumar Anal
      Abstract: Publication date: Available online 6 March 2018
      Source:Food Bioscience
      Author(s): Damodar Dhakal, Pisut Koomsap, Anita Lamichhane, Muhammad Bilal Sadiq, Anil Kumar Anal
      The extraction of collagen from chicken feet by papain hydrolysis was optimized at various temperatures, time and solid to solvent ratios. The optimum extraction condition (with highest yield, 32.16%, w/w) was found after 28h of enzymatic hydrolysis at 30 ⁰C. The chicken feet collagen was found rich in glycine (16.30%), hydroxyproline (14.15%) and proline (8.70%). The molecular weight distribution of isolated collagen was found in the range of 25–150 KDa. The functional characteristics of chicken feet collagen such as solubility, emulsification, foaming, water and oil holding capacity indicate its potential application in food, pharmaceuticals and cosmetics products. The fibres were also developed by electrospinning from chicken feet extracted collagen and polycaprolactone. Scanning electron micrographs demonstrated the interconnected network of porous structure of collagen and its bio-polymeric fibres. The slight shifting and sharp absorption of peaks obtained from biopolymeric collagen presented the evidence of interactions, occurred between the polycapralactone and the collagen.

      PubDate: 2018-03-08T15:47:26Z
      DOI: 10.1016/j.fbio.2018.03.003
  • Effect of particle and surface properties on flowability of rice flours
    • Authors: Shumaila Jan; Vikram Karde; Chinmay Ghoroi; D.C. Saxena
      Abstract: Publication date: Available online 6 March 2018
      Source:Food Bioscience
      Author(s): Shumaila Jan, Vikram Karde, Chinmay Ghoroi, D.C. Saxena
      The flowability of basmati and non-basmati rice flour was compared affecting bulk handling of flour related to the particle size, shape and surface roughness (measured by Atomic Force Microscope) as well as dynamic and shear properties depending upon the processing conditions. Particle size (62.3–68.8µm) of both the flours was significantly different and further, the flowability of non-basmati rice flour was significantly affected by its particle shape (circularity 0.552), surface roughness (129.46nm) and compressibility (28.50%), making it more cohesive than basmati rice flour. Also, basic flow energy, stability index and specific energy was significantly higher in non-basmati flour, thus required more energy (192.27mJ) to flow than basmati rice flour (167.42mJ). Overall, the flowability was analysed at three different pressures (3,6 and 9kPa) and the non-basmati rice flour was found less flowable as indicated by the flow function coefficient (1.62at 9kPa) in comparison to basmati (2.29at 9kPa) creating difficulty in bulk handling.
      Graphical abstract image

      PubDate: 2018-03-08T15:47:26Z
      DOI: 10.1016/j.fbio.2018.03.001
  • Development of Fractional Viscoelastic Model for Characterizing
           Viscoelastic Properties of Food Material during Drying
    • Authors: Md Mahiuddin; Md. Imran H. Khan; Nghia Duc Pham; M.A. Karim
      Abstract: Publication date: Available online 6 March 2018
      Source:Food Bioscience
      Author(s): Md Mahiuddin, Md. Imran H. Khan, Nghia Duc Pham, M.A. Karim
      Mechanical properties, specifically, viscoelastic properties of food materials are the most important characteristics which change significantly while drying is in progress. These changes of the viscoelastic properties have a great impact on the deformation of food material during drying. Understanding of the nature of this changing viscoelastic property is crucial for developing a realistic mathematical model for deformation during food drying. The viscoelastic properties of fresh food samples have been predicted using classical models such as Maxwell model and Burgers model. However, due to the diverse nature of food material, these models cannot predict various viscoelastic properties accurately (relaxation modulus, relaxation time, stiffness, coefficient of viscosity and creep compliance) during drying as conditions are continuously changed. In this context, the fractional viscoelastic model is proposed in this study as a new approach for predicting the accurate viscoelastic behaviour for food materials during drying. Therefore, the main aim of this paper is to develop and validate a viscoelastic model for characterizing viscoelastic properties of food material during drying using fractional viscoelastic model. The proposed model is used to capture the changes of the viscoelastic properties of the food materials during drying. Proposed model is validated by comprehensive experiments as predicted results very closely matched with experimental results. It is found that the fractional order ( ψ ) changes exponentially with the moisture content, whereas the stiffness ( χ ) shows third order polynomial change with the moisture content. Interestingly, it is found that the material behaviour is dependent on strain rate while applying the monotonic compression load on the fresh apple tissue at different constant strain rates.

      PubDate: 2018-03-08T15:47:26Z
      DOI: 10.1016/j.fbio.2018.03.002
  • Considering the potential of Lactobacillus rhamnosus for producing
           Angiotensin I-Converting Enzyme (ACE) inhibitory peptides in fermented
           camel milk (Indian breed)
    • Authors: Divyang Solanki; Subrota Hati
      Abstract: Publication date: Available online 6 March 2018
      Source:Food Bioscience
      Author(s): Divyang Solanki, Subrota Hati
      In this study, fermented camel milk was prepared using proteolytic Lactobacillus rhamnosus MTCC 5945 (NS4), which was analyzed for X-prolyl-dipeptidyl aminopeptidase activity and Angiotensin I-Converting Enzyme (ACE) inhibitory activity. The growth conditions (inoculation rate and incubation time) for the production of peptides were optimized using OPA method. Fractionated 3kDa, 5kDa and 10kDa permeate and retentate samples were further analyzed for ACE-inhibitory activity under the optimized growth conditions. Furthermore, 3kDa and 10kDa permeate with highest ACE-inhibitory activities and highest percentage of peptides production were subjected to liquid chromatography mass spectrometry and peptide identification using MASCOT software. Novel peptides were identified from fermented camel milk using homology sequence searching in BlastP (NCBI), and Protein information resource database (PIR). The novelty (ACE-inhibitory activity or Antihypertensive activity) of peptides was also confirmed using novelty search in the database of antihypertensive peptides (AHTPDB).

      PubDate: 2018-03-08T15:47:26Z
      DOI: 10.1016/j.fbio.2018.03.004
  • Effect of exopolysaccharides-producing strain on oxidation stability of
           DHA micro algae oil microcapsules
    • Authors: Lu Liu; Xiuwei Qu; Xiaodong Li; Awa Fanny Massounga Bora; Ping Chen; Haixia Wang; Chunchao Wang
      Abstract: Publication date: Available online 5 March 2018
      Source:Food Bioscience
      Author(s): Lu Liu, Xiuwei Qu, Xiaodong Li, Awa Fanny Massounga Bora, Ping Chen, Haixia Wang, Chunchao Wang
      DHA micro algae oil was encapsulated in whey protein isolate (WPI)-gum Arabic (GA) by complex coacervation and added exopolysaccharides (EPS)-producing strain to increase the emulsion and the oxidation stability of micro algae oil microcapsules. The physicochemical properties and the oxidative stability of microcapsules were investigated. The microcapsules with EPS++ strain had excellent emulsion stability, acceptable particle size (25.83 μm) and the highest encapsulation efficiency (92.5%) which were further confirmed by the uniform surface structure evidenced by the scanning electro microscope. Moreover, the EPS++ strain exhibited a protective effect on oxidation stability of microcapsules during storage with the lowest content of peroxide (PV), headspace propanal and p-anisidine (p-AV). Therefore, the EPS- producing strain can be used as potential wall material to improve the oxidation stability of DHA micro algae oil.
      Graphical abstract image

      PubDate: 2018-03-08T15:47:26Z
      DOI: 10.1016/j.fbio.2018.02.010
  • Active coating from hydroxypropyl methylcellulose-based nanocomposite
           incorporated with Thai essential oils on mango (cv. Namdokmai Sithong)
    • Authors: Ploy Klangmuang; Rungsinee Sothornvit
      Abstract: Publication date: Available online 27 February 2018
      Source:Food Bioscience
      Author(s): Ploy Klangmuang, Rungsinee Sothornvit
      Biopolymer such as hydroxypropyl methylcellulose (HPMC) itself did not possess any antifungal activity. To enhance its antifungal activity, Thai essential oils (EOs) were incorporated into HPMC-based nanocomposite coatings and tested in mangoes cv. Namdokmai Sithong against an anthracnose disease. A reduction in weight loss, firmness loss, changes in colors and higher soluble solid content were observed in the coated mangoes. The mangoes coated with HPMC-based nanocomposite coatings incorporated with the antifungal EOs exhibited a higher score of overall acceptance than uncoated ones. The shelf-life of coated mangoes was extended to 18 days at 13°C. All essential oils from ginger, plai and fingerroot incorporated into the HPMC-based nanocomposite edible coating delayed losses caused by C. gloeosporioides better than from using the HPMC-based nanocomposite coating alone. Therefore, active HPMC-based nanocomposite coatings incorporating Thai essential oils can inhibit the growth of C. gloeosporioides and prolong the fruit shelf-life of mango fruit without an adverse sensory effect.

      PubDate: 2018-03-08T15:47:26Z
      DOI: 10.1016/j.fbio.2018.02.012
  • Some nutraceutical properties of fenugreek seeds and shoots (Trigonella
           foenum-graecum L.) from the high Himalayan region
    • Authors: Waqas N Baba; Qazi Tabasum; Sabeera Muzzaffar; Farooq A Masoodi; Idrees Wani; Showkat A Ganie; Mohd Munaff Bhat
      Abstract: Publication date: Available online 23 February 2018
      Source:Food Bioscience
      Author(s): Waqas N Baba, Qazi Tabasum, Sabeera Muzzaffar, Farooq A Masoodi, Idrees Wani, Showkat A Ganie, Mohd Munaff Bhat
      The antioxidant activity of fenugreek seeds and shoots of the fenugreek plant were compared in three different solvents (methanol, diethyl ether and water) using a cold extraction and soxhlet extraction. Various antioxidant assays i.e., DPPH• scavenging activity, FRAP, reducing power and lipid peroxidation were done. Samples were further studied for total phenolics, flavonoids and proanthocyanidins. Soxhlet extraction was more effective than cold extraction and hence soxhlet extracts of both shoots and seeds were further analyzed for DNA damage and antibacterial properties. Diethyl ether extracts of both seeds and shoots showed high DNA protective properties. Methanolic extracts of the shoots showed the highest antimicrobial activity against Staphylococcus aureus and Pseudomonas aeruginosa with maximum zones of inhibition of 15 and 14mm, respectively, at 500mg/ml. In all of the assays the fenugreek shoot extracts showed higher antioxidant, antimicrobial and DNA protective properties than fenugreek seeds, suggesting that the fenugreek shoots are the better source of antioxidant compounds than fenugreek seeds.

      PubDate: 2018-02-26T15:12:46Z
      DOI: 10.1016/j.fbio.2018.02.009
  • Moisture sorption isotherms of chitosan-glycerol films: Thermodynamic
           properties and microstructure
    • Authors: Micheli L. Monte; Matheus L. Moreno; Janaina Senna; Leonardo S. Arrieche; Luiz A.A. Pinto
      Abstract: Publication date: Available online 21 February 2018
      Source:Food Bioscience
      Author(s): Micheli L. Monte, Matheus L. Moreno, Janaina Senna, Leonardo S. Arrieche, Luiz A.A. Pinto
      The sorption isotherms of chitosan-glycerol films and of pure chitosan films using the static gravimetric method were performed. The experimental data were adjusted by several sorption models, and the GAB equation was the one that best represented the experimental data, being chosen to predict the adsorption and desorption behaviors of the films for the ranges studied of water activity (0.043–0.888) and of temperatures (20–50°C). The chitosan-glycerol films presented higher values of monolayer moisture and lower heat involved in the monolayer compared to the pure chitosan films. The values of net isosteric heat and of differential entropy for the films increased exponentially with the moisture content decrease. Dry films with moisture content (X e ) lower than 0.10 kg kg−1 (dry basis) presented morphological changes according to the isosteric heat and entropy curves, indicating water sorption more easily and the more amorphous material (crystallinity of 9%). While dry films at X e = 0.40 kg kg−1 (dry basis) maintained the characteristic of semicrystalline material (crystallinity of 33%). The enthalpy–entropy compensation showed that the process was controlled by the enthalpy and, it was only spontaneous for the samples in adsorption. The films were classified as a micro and mesoporous materials, and the average pores sizes were from 0.6 to 17 nm for desorption and, from 0.7 to 21 nm for adsorption.

      PubDate: 2018-02-26T15:12:46Z
      DOI: 10.1016/j.fbio.2018.02.004
  • Rice noodle enriched with okara: Cooking property, texture, and in vitro
           starch digestibility
    • Authors: Min Je Kang; In Young Bae; Hyeon Gyu Lee
      Abstract: Publication date: Available online 20 February 2018
      Source:Food Bioscience
      Author(s): Min Je Kang, In Young Bae, Hyeon Gyu Lee
      The effects of okara on in vitro starch digestibility and cooking properties of rice noodles and methods for quality improvement for their production as a functional health food were examined. Okara was added to rice noodles in proportions of 0%, 5%, 10%, and 20%. With an increasing level of okara, cooking loss, hardness, and adhesiveness of the rice noodles increased, while water absorption, swelling index, and cohesiveness decreased. The addition of okara reduced the in vitro starch digestibility of rice noodles, although the addition of 20% okara increased the starch digestibility. Among all samples, 10% okara showed the lowest predicted glycemic index (pGI) value. Therefore, in order to improve cooking quality of rice noodles containing 10% okara, addition of alginate or treatment with a CaCl2 coating was examined. The addition of alginate alone did not improve the cooking quality, but treatment with a CaCl2 coating along with alginate improved cooking quality. Moreover, the combination treatment of Ca-alginate did not change the in vitro starch digestibility of rice noodles containing okara. As a result, 10% okara can be used to produce health-beneficial rice noodles with reduced in vitro starch digestibility, and the combination treatment of Ca-alginate can improve their cooking quality.
      Graphical abstract image

      PubDate: 2018-02-26T15:12:46Z
      DOI: 10.1016/j.fbio.2018.02.008
  • Evaluation of ethyl carbamate formation in Luzhou-flavor spirit during
           distillation and storage processes
    • Authors: Fang Fang; Yuying Qiu; Guocheng Du; Jian Chen
      Abstract: Publication date: Available online 19 February 2018
      Source:Food Bioscience
      Author(s): Fang Fang, Yuying Qiu, Guocheng Du, Jian Chen
      Ethyl carbamate (EC) is a toxic contaminant that poses hazard to humans due to its potential carcinogenicity. This compound has been widely detected in fermented foods and alcoholic beverages such as Chinese spirits. Clarifying the mechanism of EC formation is difficult but necessary for reducing EC levels in Chinese spirits because of their complex fermentation procedures. The formation of ethyl carbamate during distillation and spirit aging were evaluated in this study. All grains used as materials for producing Luzhou-flavour spirit contained ethyl carbamate precursors, urea and citrulline. The highest levels of urea (93μg/kg) and citrulline (83μg/kg) were detected in wheat and sorghum, respectively. EC and its precursors were introduced into the raw spirit of Luzhou-flavour spirit during distillation. EC, which was present at 92μg/l concentration in raw spirit, came from the distillation process. EC content in the raw spirit increased to 66% during the first year of storage because of spontaneous formation of EC from its precursors mainly urea in the raw spirit.

      PubDate: 2018-02-26T15:12:46Z
      DOI: 10.1016/j.fbio.2018.02.007
  • Pectinolytic Cocktail: Induced Yield and its Exploitation for
           Lignocellulosic Materials Saccharification and Fruit Juice Clarification
    • Authors: Darakshan Salim; Zahid Anwar; Muddassar Zafar; Awais Anjum; Khizar Hayat Bhatti; Muhammad Irshad
      Abstract: Publication date: Available online 18 February 2018
      Source:Food Bioscience
      Author(s): Darakshan Salim, Zahid Anwar, Muddassar Zafar, Awais Anjum, Khizar Hayat Bhatti, Muhammad Irshad
      Bio-based natural macromolecules are primarily composed of complex polysaccharides that strengthen microbial growth for the production of industrially relevant enzymes. In this study, an initial range of natural materials was used as fungal growth and solid substrates for the support of enzyme production. After the stipulated fermentation time (72h), a large quantity of pectinolytic cocktail complex, composed of polygalacturonase (PG), pectin lyase (PL), and pectin methylesterase (PME), was obtained. Following the initial solid substrate screening, the effects of the different parameters were optimized through response surface methodology (RSM) by adopting a central composite design (CCD) using the best-yielded material. The crude pectinolytic cocktail complex showed commendable results in the de-bittering of the investigated fruit juices. A considerable color and turbidity reduction from 100% to 45.0% and 32.5%, respectively, was recorded for apple juice. For orange juice, the color and turbidity significantly decreased by up to 38.2% and 31.6%, respectively. In conclusion, the maximum production of the pectinolytic cocktail complex in the presence of a cheaper substrate at a low concentration makes the enzyme useful for industrial sectors, especially in the juice industry.

      PubDate: 2018-02-18T15:00:15Z
      DOI: 10.1016/j.fbio.2018.02.005
    • Authors: Soukaina Chaouqi; Natalia Moratalla-López; Mounira Lage; Cándida Lorenzo; Gonzalo L. Alonso; Taoufiq Guedira
      Abstract: Publication date: Available online 14 February 2018
      Source:Food Bioscience
      Author(s): Soukaina Chaouqi, Natalia Moratalla-López, Mounira Lage, Cándida Lorenzo, Gonzalo L. Alonso, Taoufiq Guedira
      Saffron quality, especially its three secondary components which are: crocins, safranal, and picrocrocin, is highly dependent on processing and storage conditions. In this study, High Performance Liquid Chromatography with diode array detection (HPLC-DAD) was used to analyze Moroccan saffron in order to study the effect of dehydration and storage conditions on its secondary components, its quality and its stability. Samples were dried in the shade and in the oven at 40oC, then stored in a smoke glass boxes during one year. Storage and drying method had a significant effect (p<0.05) on the secondary components and kaempferol-3-sophoroside-7-glucoside concentrations. Samples dried in the oven had the highest concentrations of crocins, picrocrocin and safranal, also the highest concentration of kaempferol-3-sophoroside-7-glucoside compared with samples dried in the shade. After one year of storage, crocins of samples dried in the shade, had a noticeable decrease, more than 50% of loss, especially its two main molecules: trans−4-GG-crocins and trans−3-Gg-crocins. Picrocrocin and kaempferol-3-sophoroside-7-glucoside also decreased whereas safranal increased. It was noticed the increasing of some cis-crocins and the disappearance of trans−1-g. Results found, support the use of the oven: crocins increase noticeably at 40oC of dehydration. A similar behavior is obtained for picrocrocin, safranal and kaempferol-3-sophoroside-7-glucoside.

      PubDate: 2018-02-18T15:00:15Z
      DOI: 10.1016/j.fbio.2018.02.003
  • Oxidative stability of margarine enriched with different structures of
           β-sitosteryl esters during storage
    • Authors: Worawan Panpipat; Manat Chaijan; Zheng Guo
      Abstract: Publication date: Available online 17 January 2018
      Source:Food Bioscience
      Author(s): Worawan Panpipat, Manat Chaijan, Zheng Guo
      Oxidations of margarine incorporated with β-sitosteryl esters of hexanoic (Sito-C6), lauric (Sito-C12), palmitic (Sito-C16) and oleic (Sito-C18:1) acids were evaluated during storage at ambient temperature (25°C) and at 55°C for 20 days in comparison with native β-sitosterol. All oxidative indices, including hydroperoxide value (HPV), thiobarbituric acid reactive substances (TBARS), p-Anisidine value (AnV) and 7-keto derivatives, tended to increase with increasing storage time. Overall, losses of sterol esters in margarine during storage at both temperatures fitted a first order kinetic model. Margarine with unsaturated ester oxidized faster (k = 0.0355day−1, R2 = 0.8126) than those with saturated counterpart and native β-sitosterol, particularly at higher temperature (55°C). As a consequence, sterol structure and storage temperature were the main factors influencing the oxidative stability of margarine enriched phytosterol esters during storage.

      PubDate: 2018-01-26T21:37:11Z
      DOI: 10.1016/j.fbio.2018.01.009
  • Kinetic Study on the Effects of Sugar Addition on the Thermal Degradation
           of Phycocyanin from Spirulina sp
    • Authors: Hadiyanto; Marcelinus Christwardana; Heri Sutanto; Meiny Suzery; Devita Amelia; Ruth Febrina Aritonang
      Abstract: Publication date: Available online 12 January 2018
      Source:Food Bioscience
      Author(s): Hadiyanto, Marcelinus Christwardana, Heri Sutanto, Meiny Suzery, Devita Amelia, Ruth Febrina Aritonang
      Phycocyanin is a source of antioxidants and natural colorants extracted from microalgae. It undergoes color, concentration, and antioxidant activity degradations during heating processes, such as in food processing. The effects of different kinds of sugars as stabilizer and elevation of temperature were studied. Glucose, sucrose, or fructose as stabilizer were mixed in phycocyanin solution, which was heated to 40°C, 60°C, and 80°C for 60min. Results showed that phycocyanin degraded significantly without any sugar addition. The addition of glucose could increase the activation energy by up to fourfold due to the polymerization of protein phycocyanin by sugar, and glucose could prevent damage of the phycocyanin structure. Phycocyanin underwent discoloration from bright blue to faint blue after heating at 80°C. Fructose addition in phycocyanin could minimize color degradation at 80°C, whereas glucose addition could increase the antioxidant activity of phycocyanin by decreasing IC50 up to 18.47%.

      PubDate: 2018-01-15T19:33:50Z
      DOI: 10.1016/j.fbio.2018.01.007
  • Chemical composition and antimicrobial activity of essential oils from
           Cuminum cyminum L. collected in different areas of Morocco
    • Authors: G.L. Petretto; F. Fancello; K. Bakhy; C.AL Faiz; Z. Sibawayh; M. Chessa; S. Zara; M.L. Sanna; M. Maldini; Jonathan P. Rourke; G. Pintore
      Abstract: Publication date: Available online 12 January 2018
      Source:Food Bioscience
      Author(s): G.L. Petretto, F. Fancello, K. Bakhy, C.AL Faiz, Z. Sibawayh, M. Chessa, S. Zara, M.L. Sanna, M. Maldini, Jonathan P. Rourke, G. Pintore
      Essential oils from 8 Cuminum cyminum local populations collected in Morocco were investigated for their chemical composition and antimicrobial activity. The chemical composition, investigated by gas chromatographic technique, revealed a common fingerprint in all Moroccan samples: twenty-five compounds were identified with γ-terpinen-7-al being the major component in all samples studied. The antimicrobial activity of cumin essential oils were tested against 10 bacterial strains, belonging to 8 different species, and 6 yeast strains, belonging to 4 species. Lactic acid bacteria showed a good resistance to all essential oil tested while overall the cumin essential oils showed a strong antifungal activity that affected both maximum specific growth rate and lag time.

      PubDate: 2018-01-15T19:33:50Z
      DOI: 10.1016/j.fbio.2018.01.004
  • Optimization of the enzyme-assisted extraction of fructans from the wild
           sotol plant (Dasylirion wheeleri)
    • Authors: Miguel Ángel Sánchez-Madrigal; Sara L. Viesca-Nevárez; Armando Quintero-Ramos; Carlos A. Amaya-Guerra; Carmen O. Meléndez-Pizarro; Juan Carlos Contreras-Esquivel; Ricardo Talamás-Abbud
      Abstract: Publication date: Available online 12 January 2018
      Source:Food Bioscience
      Author(s): Miguel Ángel Sánchez-Madrigal, Sara L. Viesca-Nevárez, Armando Quintero-Ramos, Carlos A. Amaya-Guerra, Carmen O. Meléndez-Pizarro, Juan Carlos Contreras-Esquivel, Ricardo Talamás-Abbud
      Enzymatic liquefaction conditions were evaluated to obtain fructan from wild sotol plant (Dasylirion wheeleri) using the commercial preparation Pectinex Ultra SP-L. Ground sotol head was subjected to enzymatic extraction at various enzyme activities (0.0–175.73U/mL) and fresh sotol concentrations (4.47–28.52g/100mL) at 30°C for 8h, using the response surface methodology to optimize the fructan extraction. Reducing sugars (RS), total carbohydrates (TC), fructan content (FRU), fructan profile, and the average degree of polymerization (DPn) were evaluated. Additionally, RS release kinetics and the enzyme rate constant (V 0 ) were calculated. Enzyme concentration and substrate significantly affected (P < 0.05) the RS extraction, FRU, and V 0 , while DPn was only affected (P < 0.05) by the substrate concentration. Higher RS contents were obtained at lower substrate concentrations for >87.87U/mL enzyme, and fructan extraction was maximal (16.51g/100g d.m.) at 83.04U/mL enzyme and 6.70g/100mL substrate. V 0 and RS content exhibited similar trends. DPn increased as substrate concentration decreased. Optimal enzymatic liquefaction conditions were 11.6–45.6U/mL enzyme and 9.15–12.6g/100mL sotol, yielding elevated fructan (38.58g/100g d.m.), DPn of 8–10, and low fructose (1.8g/100g d.m.) and glucose (2.2g/100g d.m.) contents. These results demonstrate the feasibility of enzymatic liquefaction for extracting fructans from sotol heads without modifying the molecular structure.
      Graphical abstract image

      PubDate: 2018-01-15T19:33:50Z
      DOI: 10.1016/j.fbio.2018.01.008
  • Chemical characteristics of non-starch polysaccharides of Opuntia cladodes
           as evidence of changes through domestication
    • Authors: Francisca García Nava; Maritza López Herrera; Cecilia Beatriz Peña-Valdivia; Claudia Romo Gómez; Yolanda Marmolejo Santillán
      Abstract: Publication date: Available online 11 January 2018
      Source:Food Bioscience
      Author(s): Francisca García Nava, Maritza López Herrera, Cecilia Beatriz Peña-Valdivia, Claudia Romo Gómez, Yolanda Marmolejo Santillán
      Our knowledge of the complex domestication process originates from a small subset of crops. Non-starch polysaccharides are abundant in cladodes (“nopalitos”) of the Opuntia genus, which people consume as vegetables. Chemical characteristics of these polysaccharides often respond to the species domestication. In this study, we assess the partial chemical variation of cladode non-starch polysaccharides in Opuntia, in a domestication gradient. For it, we isolated mucilage, pectins, and hemicelluloses. The degree of esterification, methylation and total galacturonic acid for mucilage and pectins were determined. Also, to calculate structural protein content in those polysaccharides the total nitrogen was measured. A completely randomized experimental design was used, including 14 Opuntia variants of five species and six replicates. The degree of mucilage esterification (58.26–69.95%) and pectins (59.43–69.68%), and the degree of methylation of mucilage (25.24–28.66%) were independent of the domestication level. In contrast, the degree of pectins methylation (24.48–27.16%) was higher in wild species than in the domesticated. Total galacturonic acid content in mucilage (1.83–4.10 mMol 100mg−1 dry biomass) and pectins (6.46–10.33 mMol 100mg−1 dry biomass) was higher in domesticated species than in the wild ones. However, the content of structural protein in pectins (2.45–2.9%), loosely bound hemicelluloses (0.21–0.28%) and tightly bound hemicelluloses (0.45–0.79%) was higher in wild species. Chemical characteristics of structural polysaccharides significantly vary with domestication, probably a consequence of selection pressure for wide agricultural environments.

      PubDate: 2018-01-15T19:33:50Z
      DOI: 10.1016/j.fbio.2018.01.005
  • Comparison on Evolution of Volatile Compounds and Aroma Attributes in
           Different pH-adjusted Fermented Bog Bilberry Syrup Wines during
           Bottle-Aging Period
    • Authors: Shaoyang Wang; Yiqing Li; Jie Ren; Pan Gu; Teng Li; Yuwen Wu; Bolin Zhang; Baoqing Zhu
      Abstract: Publication date: Available online 11 January 2018
      Source:Food Bioscience
      Author(s): Shaoyang Wang, Yiqing Li, Jie Ren, Pan Gu, Teng Li, Yuwen Wu, Bolin Zhang, Baoqing Zhu
      Bottle-aging improves the overall aroma of wine and different pH fermentation conditions can alter the evolution pattern of volatiles in wine during bottle-aging. In this study, the evolution of volatiles and aromas was investigated in different pH fermented bog bilberry syrup wines during a 6-month bottle-aging. Results showed that a total of 93 volatile compounds were found in bog bilberry syrup wine after fermentation. During bottle-aging, these volatiles exhibited 8 evolution patterns, and pH adjustment affected the evolution of esters, higher alcohols and acids. Eleven volatiles contributed their flavor scents to bog bilberry syrup wine overall aroma. Fruity, fatty and solvent scents were the major aromas, and pH adjustment induced an alteration on the aroma attributes during bottle-aging. Principal component analysis indicated that bottle-aging process segregated the sensory similarity of bog bilberry syrup wines through altering their aroma attributes. Low pH wine was separated from middle and high pH wines after 6 months of bottle-aging due to its high level of solvent and balsamic aromas. This indicated that pH adjustment resulted in a pattern difference on the evolution of volatiles during bottle-aging, which altered aroma profile of bog bilberry syrup wine.

      PubDate: 2018-01-15T19:33:50Z
      DOI: 10.1016/j.fbio.2018.01.003
  • α-Galactosidase activity and oligosaccharides reduction pattern of
           indigenous lactobacilli during fermentation of soy milk
    • Authors: Brij Pal Singh; Shilpa Vij
      Abstract: Publication date: Available online 6 January 2018
      Source:Food Bioscience
      Author(s): Brij Pal Singh, Shilpa Vij
      Soy milk, a water extract of soybean, can provide a plentiful and inexpensive supply of proteins. Besides, other nutritive components such as lipids, vitamins, minerals, isoflavones, flavonoids, saponins, and bioactive peptides found in soy milk are known to have therapeutic values. Conversely, the presence of indigestible oligosaccharides and beany flavour have limited the wide consumption of soy milk. α-Galactosidase enzyme are known to hydrolyse these flatulence causing oligosaccharides. In this context, this study evaluated the α-galactosidases production potential and oligosaccharides reduction pattern of six Lactobacillus isolates during growth in soy milk. All the strains were efficiently grown in soy milk with viable count ranging from 5.7 to 10.4 Log10 cfu/ml during 24h of fermentation. All the strains were found proteolytic in nature represented varied degree of proteolysis at each fermentation step investigated. The highest proteolysis was observed by LR C34 (638.56±7.9µg serine/ml) after 24h of fermentation. Among studied Lactobacillus strains LR C8 displayed highest cumulative α-galactosidases activity between 6–18h of incubation. Correspondingly, the highest utilization of sucrose and stachyose was also showed by LR C8. Overall, sucrose and raffinose were reduced maximum upto 24h of fermentation in comparison to stachyose by studied lactobacilli. Interestingly, more than 90% reduction in stachyose given by LR C8 was significantly higher (P<0.001) than other strains, which recorded less than 37% utilization of said tetrasaccharide. Thus, these strains can be further explored for the preparation of soy based functional fermented foods and bioactive food supplements.

      PubDate: 2018-01-15T19:33:50Z
      DOI: 10.1016/j.fbio.2018.01.002
  • Recovery of functional compounds from lignocellulosic material: an
           innovative enzymatic approach
    • Authors: Larine Kupski; Annie Campello Telles; Letícia Marcos Gonçalves; Náthali Saião Nora; Eliana Badiale Furlong
      Abstract: Publication date: Available online 3 January 2018
      Source:Food Bioscience
      Author(s): Larine Kupski, Annie Campello Telles, Letícia Marcos Gonçalves, Náthali Saião Nora, Eliana Badiale Furlong
      This study aimed to investigate the capacity a cellulolytic complex produced by Rhizopus oryzae has to provide functional compounds from lignocellulosic material. Its characterization upon soybean meal (SBM) and corn husk (CH) was carried out. The effect was estimated in terms of cellulose reduction and protein and starch digestibility, besides the content of phenolic compounds (PC) and their profiles. Enzymatic hydrolysis caused 34% cellulose reduction in SBM whereas, in CH, it was 55%. In CH, the reduction promoted PC release (21%). The greatest change in the antioxidant activity after hydrolysis was found in phenolic compounds soluble in methanol (PCSM), a fact that could be attributed to concomitant reduction in ferulic acid and increase in hydroxybenzoic acid. In SBM, the activity of the cellulolytic complex caused increases in protein (74%) and starch (95%) digestibility. Therefore, available protein in SBM can be used as food supplement and thickener whereas PC derived from CH may be applied as food additive.
      Graphical abstract image

      PubDate: 2018-01-05T18:54:25Z
      DOI: 10.1016/j.fbio.2018.01.001
  • Modulatory activities of Chrysophyllum albidum and its fractions on
           microflora and colonic pump activities during inflammatory phase of
           colitis healing in experimental mice
    • Authors: Adeola Temitope Salami; Olugbenga Adeola Odukanmi; Olubunmi Olamide Oshode; Samuel Babafemi Olaleye
      Abstract: Publication date: Available online 28 December 2017
      Source:Food Bioscience
      Author(s): Adeola Temitope Salami, Olugbenga Adeola Odukanmi, Olubunmi Olamide Oshode, Samuel Babafemi Olaleye
      Chrysophyllum albidum has been reported to possess potent therapeutic efficacies. Information is lacking regarding its (extract MeCaB and column fractions - FrAc, Bc and Cc) modulatory activities with the gut commensal microflora during inflammatory stage of colitis healing which this study sought to unravel. Forty male Swiss mice (20–25g) divided into 8 groups (n=5); Groups I - normal, II - colitis untreated, or pre-treated with 500mg/kg Sulphasalazine (III), 20mg/kg Azathioprine (IV), 500mg/kg MeCaB (V), 100mg/kg b.w FrA (VI), FrB (VII) and FrC (VIII) respectively for six consecutive days which continued after colitis induction for 3 days. Colitis was induced by intra-rectal administration of 4% acetic acid. Physical and biochemical parameters were assessed day 3 of Colitis Induction (CI). Microbial analyses of faecal samples were assessed on days 0 and 3 after CI. Data were expressed as Mean ± SEM, analysed using one-way ANOVA and p≤0.05 was significant. C. albidum significantly reduced physical variables of colitis and lipid peroxidation. Significant increases in the levels of antioxidant variables and nitric oxide were observed in C. albidum and FrAc animals. The Na+/K+ ATPase activity in MeCaB and fraction treated groups were significantly increased and H+/K+ ATPase were significantly reduced compared with other treated and untreated groups. The MeCaB and FrAc treated groups significantly increased levels of probiotics microflora. C. albidum and its fractions (notably FrA) possess strong ameliorative activities during inflammatory stage of colitis healing through synergistic activities of (increased) nitric oxide, Na+/K+ ATPase activity, probiotic microflora and antioxidative mechanisms.

      PubDate: 2018-01-05T18:54:25Z
      DOI: 10.1016/j.fbio.2017.12.015
  • Effects of the diameter on physico-chemical, microbiological and volatile
           profile in dry fermented sausages produced with two different starter
    • Authors: Chiara Montanari; Veronica Gatto; Sandra Torriani; Federica Barbieri; Eleonora Bargossi; Rosalba Lanciotti; Luigi Grazia; Rudy Magnani; Giulia Tabanelli; Fausto Gardini
      Abstract: Publication date: Available online 27 December 2017
      Source:Food Bioscience
      Author(s): Chiara Montanari, Veronica Gatto, Sandra Torriani, Federica Barbieri, Eleonora Bargossi, Rosalba Lanciotti, Luigi Grazia, Rudy Magnani, Giulia Tabanelli, Fausto Gardini
      Four batches of Milano-type dry fermented sausages were industrially produced to evaluate the effects of two different lactic acid bacteria starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) and diameter on physico-chemical, microbiological and aroma characteristics during processing and in the final products. Values of aw and pH were similar in the final sausages. Lactic acid bacteria counts were high and slightly influenced by the diameter, while higher concentrations of staphylococci were found in small sausages. The diameter had a strong influence on the formation of volatile organic compounds, as revealed by PCA analysis. The main differences regarded ketones (acetone, 2-butanone, 3-hydroxy-2-butanone and 2,3-butandione) and aldehydes (mainly hexanal). The influence of starter cultures was less evident, also due to the presence of indigenous L. sakei in the sausages inoculated with pediococci. Nevertheless, the choice of L. sakei or P. pentosaceus as starter culture showed a direct effect on some of the main process parameters (fermentation and acidification rate) and generation of volatile compounds. The results evidenced the need to optimize the process to increase starter culture performances.

      PubDate: 2018-01-05T18:54:25Z
      DOI: 10.1016/j.fbio.2017.12.013
  • Identification and Mechanism of Peptides with Activity Promoting
           Osteoblast Proliferation from Bovine Lactoferrin
    • Authors: Pujie Shi; Meng Liu; Fengjiao Fan; Hui Chen; Cuiping Yu; Weihong Lu; Ming Du
      Abstract: Publication date: Available online 27 December 2017
      Source:Food Bioscience
      Author(s): Pujie Shi, Meng Liu, Fengjiao Fan, Hui Chen, Cuiping Yu, Weihong Lu, Ming Du
      Lactoferrin (LF) is a basic glycoprotein and a dominant functional component from the whey protein in bovine milk. As a novel bone growth factor, it can fulfill its biological functions of preventing osteoporosis by regulating the growth and metabolic processes of bone. However, it has not been clarified that LF plays a role of osteogenesis in a form of molecular fragments after enzymatic digestion. In this study, a novel peptide with osteoblast proliferation activity, ENLPEKADRDQYEL, was identified using UPLC-Q-TOF-MS/MS and Mascot analysis. The mechanism of promoting proliferation of osteoblast activity was also analyzed by molecular docking. Results demonstrated that ENLPEKADRDQYEL can significantly promote the proliferation of osteoblasts. The main interaction forces of ENLPEKADRDQYEL with epidermal growth factor receptor (EGFR) were the hydrophobic and hydrogen bonding. ENLPEKADRDQYEL had similar target domain (Lys13-Leu14-Thr15-Gln16-Leu98-Ser99-Ser418) with the key structure of EGFR compared with epidermal growth factor (EGF). This work established a theoretical foundation for the peptide from lactoferrin used as a functional component in functional dairy products.
      Graphical abstract image

      PubDate: 2018-01-05T18:54:25Z
      DOI: 10.1016/j.fbio.2017.12.011
  • Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica
           L. ‘Ataulfo’) by-products on in vitro bioaccessibility
    • Authors: Gilberto Mercado-Mercado; Efigenia Montalvo-González; Gustavo A. González-Aguilar; Emilio Alvarez-Parrilla; Sonia G. Sáyago-Ayerdi
      Abstract: Publication date: Available online 27 December 2017
      Source:Food Bioscience
      Author(s): Gilberto Mercado-Mercado, Efigenia Montalvo-González, Gustavo A. González-Aguilar, Emilio Alvarez-Parrilla, Sonia G. Sáyago-Ayerdi
      Mango by-products (peel and paste) are a source of carotenoids, but their bioaccessibility (BA) can be limited by dietary fiber (DF), since it retains these compounds within its structure. The aim of this study was to evaluate the influence of ultrasound-assisted extraction (UAE) on the BA of carotenoids by an in vitro digestion model. The β-cryptoxanthin (βCr) content (3.59 ± 0.43mg/g DW) in UAE-peel was higher than that in Control-peel (0.66 ± 0.03mg/g DW). The β-carotene (βC) content in UAE-peel and UAE-paste was higher than that in Control-peel and Control-paste. The %BA in the UAE-peel improved by 46.93%, 35.21% and 32.62% for βCr, Lutein (Lut), and βC, respectively, compared to that in the Control-peel, and in the UAE-paste, the treatment improved the %BA for Lut, βCr, and βC by 46.04%, 44.16%, and 44.01% respectively, compared with that of the Control-paste. A high percentage of non-bioaccessible βC was shown for the Control-peel (79.48%) and Control-paste (70.41%), and the percentage was lower in the UAE samples. The released carotenoids were quantified in a kinetic model, and β-Cr, Lut, and βC were effectively released in mango UAE-peel. The constant release rate, k, did not show significant differences in both samples. A 2-parameter non-linear regression model was the best fit for the release kinetics. The use of UAE on in vitro digestion conditions noticeably improved the bioaccessibility of carotenoids in mango by-products.
      Graphical abstract image

      PubDate: 2018-01-05T18:54:25Z
      DOI: 10.1016/j.fbio.2017.12.012
  • In vitro examination of starch digestibility and changes in antioxidant
           activities of selected cooked pigmented rice
    • Authors: Sukanya Thuengtung; Chutamat Niwat; Masatsugu Tamura; Yukiharu Ogawa
      Abstract: Publication date: Available online 27 December 2017
      Source:Food Bioscience
      Author(s): Sukanya Thuengtung, Chutamat Niwat, Masatsugu Tamura, Yukiharu Ogawa
      The impact of morphological characteristics of three different cultivars (red, black, and purple) of cooked pigmented Thai rice on changes in starch hydrolysis and antioxidant potential during simulated in vitro digestion was examined. Comparison with the respective homogenized cooked rice slurries, which were regarded as structure-less samples, demonstrated that the intact cooked grain samples tended to show a reduced rate of starch hydrolysis and fewer bioactive compounds during simulated digestion. However, the change of the ferric reducing antioxidant power (FRAP) value for the Kum Luempua (purple waxy) variety cooked by steaming showed a different trend between the intact grain and homogenized slurry, although the changes in 2,2-diphenyl-1-picrylhydrazyl (DPPH)-radical scavenging activity for the intact grain were mostly similar to those of its slurry. The results of this study indicated that the morphological grain attributes of cooked pigmented rice were related to not only starch digestibility, which was associated with changes in the glucose index value, but also with changes in antioxidant activity in the mucosal layer of the gut tract.

      PubDate: 2018-01-05T18:54:25Z
      DOI: 10.1016/j.fbio.2017.12.014
  • Enzymatic production of trans-free shortening from coix seed oil, fully
           hydrogenated palm oil and Cinnamomum Camphora seed oil
    • Authors: Yuxi Xu; Xuemei Zhu; Xiaoyu Ma; Hua Xiong; Zheling Zeng; Hailong Peng; Jiangning Hu
      Abstract: Publication date: Available online 26 December 2017
      Source:Food Bioscience
      Author(s): Yuxi Xu, Xuemei Zhu, Xiaoyu Ma, Hua Xiong, Zheling Zeng, Hailong Peng, Jiangning Hu
      Overconsumption of traditional fats and oils may cause many chronic diseases such as obesity and cardiovascular diseases due to their unhealthy or imbalanced fatty acids. In the present study, a new functional trans-free lipid with low calories was synthesized through coix seed oil (CO), fully hydrogenated palm oil (FHPO) and cinnamomum camphora seed oil (CCSO) in mass ratios of 45:45:10, 50:40:10 and 55:35:10 which catalyzed by Lipozyme RM IM. After reaction, the structured lipids were characterized by fatty acid composition, triacylglycerol (TAG) composition, melting and crystallization profiles, solid fat content (SFC), microstructure and polymorphic form. Results revealed that the total fatty acids of interesterified fats consisted of palmitic acid (28.74–32.02%) and oleic acid (21.72–29.80%), stearic acid (14.17–16.47%), linoleic acid (12.92–18.13%), and medium-chain fatty acids (MCFAs, 6.24–10.84%). As for TAG composition in interesterified fats, TAG species showed desirable amounts of OOL/OLO (17.36–20.29%), LLO/LOL/LaPO/LaOP/OLaP (8.22–10.81%), PLO/OPL/POL/PPL/PLP (14.84–15.98%) and POS/PSO/OPS/PPS/PSP (12.81–22.81%), where the content of POS/PSO/OPS/PPS/PSP, OOL/OLO and LLO/LOL/LaPO/LaOP/OLaP were much higher than that of physical blends. Besides, new TAGs species (PLO/OPL/POL/PPL/PLP) were observed after interesterification. Meanwhile, experimental studies also demonstrate that the crystal morphology of interesterified fats was small and discrete compared to those of the physical blends and its SMP (31.50–42.75°C) decreased. Moreover, it should mention that SFC of the interesterified fat, ranging from 22.98–34.62% at 25°C with most β’ crystal forms, was beneficial to improve the spreadability in term of shortening. Such a plastic fat synthesized by CO, FHPO and CCSO might be beneficial for food product.

      PubDate: 2017-12-26T18:22:38Z
      DOI: 10.1016/j.fbio.2017.12.010
  • Encapsulation of polyphenolic antioxidants obtained from Momordica
           charantia fruit within zein/gelatin shell core fibers via coaxial
    • Authors: Amir Ehsan Torkamani; Syahariza Zainul Abidin; Norziah Mohd Hani; Wan Ahmad Kamil Mahmood; Pablo Juliano
      Abstract: Publication date: Available online 20 December 2017
      Source:Food Bioscience
      Author(s): Amir Ehsan Torkamani, Syahariza Zainul Abidin, Norziah Mohd Hani, Wan Ahmad Kamil Mahmood, Pablo Juliano
      This study dealt with fabricating and characterizing nano fibrillar bilayer structures encapsulated with Momordica charantia fruit extract. Coaxial shell core zein/ gelatin nano fiber structure was successfully produced at 20kV, 0.5ml/hr and 10cm of voltage, flow rate and emitter/collector distance, respectively. The gelatin fiber was encapsulated with bitter gourd extract (BGE) at 5% to 15% (w/w%) loading rate. Statistical analysis of scanning electron micrographs showed the encapsulation process resulted in a non-significant (P>0.05) increase in average fiber diameter. Morphological analysis through transmission electron microscopy (TEM) confirmed fabrication of the bilayer structure as well as encapsulation of the extract. Furthermore, spectroscopic analysis by FTIR illustrated the formation of composite coaxial fibers through electrospinning process. However, encapsulation at various loading rates did not result in any chemical interaction between core and wall materials. Thermogravimetric graphs of encapsulated fibers, at all core loadings, illustrated an additional third phase, absent in non-encapsulated fibers, which confirms encapsulation occurrence. Moreover, glass transition temperature decreased in both first and second heating scans of differential scanning calorimetry (DSC) thermograms due to BGE encapsulation process. Furthermore, coaxial encapsulation process managed to conserve an average of 88% of antioxidative content and potency in all cases. Besides this, shelf stability of the encapsulated extract at both refrigerated and ambient conditions were significantly extended when compared to their non-encapsulated counterparts.

      PubDate: 2017-12-26T18:22:38Z
      DOI: 10.1016/j.fbio.2017.12.001
  • Physicochemical and electrochemical properties of zinc fortified milk
    • Authors: Bandini Rana; Ravinder Kaushik; Kavita Kaushal; Sumit Arora; Ankur Kaushal; Shagun Gupta; Navneet Upadhyay; Pooja Rani; Pushpinder Kaushik
      Abstract: Publication date: Available online 20 December 2017
      Source:Food Bioscience
      Author(s): Bandini Rana, Ravinder Kaushik, Kavita Kaushal, Sumit Arora, Ankur Kaushal, Shagun Gupta, Navneet Upadhyay, Pooja Rani, Pushpinder Kaushik
      To eradicate Zn deficiency, milk was fortified with 22.5ppm Zn as Zn acetate based on sensory and physicochemical evaluation. The pH, acidity, viscosity, rennet coagulation time and alcohol stability of milk were not significantly affected (p > 0.05) upon fortification with Zn. The fortification decreased the milk current flow and increased the impedance significantly. FTIR analysis showed that Zn fortification decreased transmittance between 3500 and 3000cm−1 indicating decreased hydrogen bonding. The peaks that disappeared suggested that Zn hindered C-H and C=O stretching. Zn affected the milk system; however these changes were on the micro level and did not significantly (p > 0.05) affect the stability of the milk system.

      PubDate: 2017-12-26T18:22:38Z
      DOI: 10.1016/j.fbio.2017.12.008
  • Characterization of novel folate producing Lactobacillus rhamnosus and its
           appliance in fortification of ragi (Eleusine coracana) gruel
    • Authors: S.H. Panda; S. Das; P. Bal; S.K. Panda; J.K. Goli; N. Mohanty
      Abstract: Publication date: Available online 19 December 2017
      Source:Food Bioscience
      Author(s): S.H. Panda, S. Das, P. Bal, S.K. Panda, J.K. Goli, N. Mohanty
      Lactic acid bacteria capable of producing folate were isolated and screened from preterm babies. Among all isolates, the highest folate producing isolate was IFM4 (35ng/ml). HPLC chromatogram suggested that the isolate synthesized 5-methyl tetrahydrofolate (one form of folate). Based upon 16S rRNA gene sequencing, the isolate showed 98% similarity with Lactobacillus rhamnosus. The isolate showed 50% survivability at highly acidic condition (pH 2.0), 95% survivability at 0.5% (w/v) bile salt concentration, antimicrobial activity against food-borne pathogens, exhibited nonhemolytic activity on 5% sheep blood agar and susceptible to several popular antibiotics. Keeping in view the demand of functional and easily digestible food products, a fermented ragi (Eleusine coracana) gruel was prepared by using the folate producing isolate, IFM4. During ragi fermentation, different biochemical parameters i.e. pH, titratable acidity, lactic acid, folate, phenol and antioxidant activities like DPPH, DMPD, FRAP were studied. The fermented ragi gruel showed improved free radical scavenging activity against DPPH (80% in 4th day), DMPD (30.66% for 50µl in 4th day) radicals and FRAP (0.453 for 100µl in 4th day) as compared to the control. The above profiling revealed that fermented ragi gruel could improve the functional and health beneficial characteristics of the food. The folate fortified ragi gruel with improved shelf-life period can be recommended as a special food for pregnant and breast feeding women.

      PubDate: 2017-12-26T18:22:38Z
      DOI: 10.1016/j.fbio.2017.12.006
  • Effect of extracted malva nut gum on reducing high glucose levels by Caco-
           2 cells
    • Authors: Anchalee Srichamroen
      Abstract: Publication date: Available online 16 December 2017
      Source:Food Bioscience
      Author(s): Anchalee Srichamroen
      Mucilage of malva nut seeds has been commercially produced as a functional beverage in many South East Asian countries. The purposes of this research were, first, to analyze chemical compositions of different layers of malva nut seeds. Second objective was to investigate the efficacy and dose response of malva nut gum (MNG) for the reduction of glucose uptake in Caco-2 cells. Third objective was to determine the effect of 30min pre-incubation of Caco-2 cells with various MNG preparations on the uptake of glucose. Caco-2 cells were incubated in Dulbecco's Modified Eagle's Medium (DMEM) containing (i) different concentrations of glucose (i.e. 5.5, 25mM), (ii) different sources of glucose (i.e. sucrose, starch), (iii) different types of dietary fiber contained in different preparations of gum extracted from malva nut seeds and guar nuts. The cells were incubated in glucose containing DMEM under two different conditions: simultaneous and 30min pre-incubation conditions. Scanning electron microscopy showed porous surface of extracted MNG compared to malva nut seed. In 25mM glucose concentrate containing DMEM, the optimal level of dietary fiber to significantly reduce glucose uptake was 0.25% for malva nut seed, extracted MNG and mixed gum, but 0.5% for guar gum. FT-IR showed additional bands in the mixture of each gum and glucose. The contents of glucose uptake for the cells pre-incubated for 30min, were 50–85% lower than that of the control. These results demonstrate that MNG is effective in lowering glucose uptake by Caco-2 cells in both low and high carbohydrate concentrations.

      PubDate: 2017-12-17T18:16:58Z
      DOI: 10.1016/j.fbio.2017.12.007
  • Encapsulation of Bifidobacterium longum in alginate-dairy matrices and
           survival in simulated gastrointestinal conditions, refrigeration, cow milk
           and goat milk
    • Authors: P.H.P. Prasanna; D. Charalampopoulos
      Abstract: Publication date: Available online 13 December 2017
      Source:Food Bioscience
      Author(s): P.H.P. Prasanna, D. Charalampopoulos
      The aim of this study was to microencapsulate Bifidobacterium longum subsp. infantis CCUG 52486 using the extrusion method in a variety of matrices, namely sodium alginate (SA), sodium alginate-cow milk (SACM), sodium alginate-goat milk (SAGM) and sodium alginate-casein hydrolysate (SACH), and to evaluate the survival of free and encapsulated bacterial cells under different conditions. The encapsulation yield, size and surface morphology of the microcapsules were evaluated. The survival of microencapsulated bacterial cells and free bacterial cells were evaluated under simulated gastrointestinal conditions as well as in refrigeration, cow milk and goat milk during storage at 4 oC for 28 days. The average size of SACM capsules and SAGM capsules was 2.8±0.3mm and 3.1±0.2mm respectively. Goat milk and cow milk based matrices resulted in dense microcapsules which led to better performances in simulated gastrointestinal conditions than SA and SACH microcapsules. The bacterial cells encapsulated in SAGM showed the highest survival rate in cow milk (7.61log cfu g-1) and goat milk (8.10log cfu g-1) after the storage of 28 d. The cells encapsulated in SA and SACH and the free cells performed poorly under the simulated gastrointestinal conditions and in all different storage conditions. This study showed that SACM and SAGM are suitable to encapsulate B. longum subsp. infantis CCUG 52486 using the extrusion technique and more specifically, SAGM has a potential to be used as a new encapsulation material for encapsulating probiotic bacteria, resulting milk and goat milk-based products with higher probiotic cell concentrations during refrigerated storage.
      Graphical abstract image

      PubDate: 2017-12-17T18:16:58Z
      DOI: 10.1016/j.fbio.2017.12.002
  • Potential Non-Dairy Probiotic Products – A Healthy Approach
    • Authors: Anil Panghal; Sandeep Janghu; Kiran Virkar; Yogesh Gat; Vikas Kumar; Navnidhi Chhikara
      Abstract: Publication date: Available online 12 December 2017
      Source:Food Bioscience
      Author(s): Anil Panghal, Sandeep Janghu, Kiran Virkar, Yogesh Gat, Vikas Kumar, Navnidhi Chhikara
      The consumer demand has changed from energy providing diet to the diet with balanced nutrient profile along with metabolic, physiological, health and functional benefits. Probiotics, neutraceutical and functional foods belong to such diet category. Probiotics are selective viable micro-organisms administered in adequate amount to confer health benefits beyond inherent general nutrition. These microorganisms have various health promoting functions like prevents intestinal tract infections, improves lactose metabolism, reduces serum cholesterol level, enhance immunity, stimulates calcium absorption, improves protein digestibility, synthesis of vitamins (vitamin B, nicotinic acid and folic acid), and counteracts the effects of food-borne pathogens. For wider distribution and acceptability, probiotic must be low cost, convenient and viable during the processing, storage and consumption. Consumer health consideration from the perspective of cholesterol in probiotic dairy products for the developed countries and economic reasons for the developing countries has diverted research towards non-dairy based probiotics. This has led to development of rapidly emerging cereals, legumes, fruits and vegetables based non-dairy probiotics. These alternative sources are cheaper in cost, possess more phytochemicals and can reduce the risk of cholesterol problems in lactose intolerance people.

      PubDate: 2017-12-17T18:16:58Z
      DOI: 10.1016/j.fbio.2017.12.003
  • Monascus spp. fermented brown seaweeds extracts enhance bio-functional
    • Authors: Sharmin Suraiya; Jong Min Lee; Hwa Jin Cho; Won Je Jang; Dong-Gyun Kim; Young-Ok Kim; In-Soo Kong
      Abstract: Publication date: Available online 12 December 2017
      Source:Food Bioscience
      Author(s): Sharmin Suraiya, Jong Min Lee, Hwa Jin Cho, Won Je Jang, Dong-Gyun Kim, Young-Ok Kim, In-Soo Kong
      Two species of brown seaweeds, Saccharina japonica and Undaria pinnatifida were fermented by the red molds; Monascus purpureus and Monascus kaoliang to increase their bio-functional properties. The phenolic contents of S. japonica fermented by M. purpureus (SjMp) and M. kaoliang (SjMk) were the highest 71.53 ± 2.25 and 66.50 ± 4.64 mg gallic acid equivalent/g extract, respectively, whereas the highest flavonoid content was evident in S. japonica fermented by M. purpureus (SjMp) and U. pinnatifida fermented by M. purpureus (UpMp) (27.93 ± 0.28 and 26.88 ± 1.24 mg quercetin equivalent/g extract, respectively). Reducing sugar, protein and essential fatty acids levels also increased in fermented seaweeds. The antioxidant activities of fermented seaweed extracts exhibited significantly (p < 0.05) lower IC50 values than those of unfermented extracts. S. japonica fermented by M. purpureus (SjMp) exhibited the lowest IC50 values of antidiabetic activities mediated by α-amylase and rat intestinal α-glucosidase (maltose and sucrose): 0.98 ± 0.10, 0.02 ± 0.07 and 0.08 ± 0.13mg/mL, respectively. M. purpureus fermented S. japonica extract at 4.58 ± 0.85μg/mL afforded 50% inhibition of lipase, which was the most effective of all samples tested in this regard. Extracts from brown seaweeds fermented by Monascus spp. exhibited increased phenolics and flavonoids contents associated with strong in vitro bio-potential, DNA protection and the absence of any toxic effect on intestinal epithelial Caco-2 cells. Thus, fermented seaweed extracts may be recommended as food ingredients or therapeutic diet for patient suffering from oxidative stress, hyperglycemia and hyperlipidemia.
      Graphical abstract image

      PubDate: 2017-12-17T18:16:58Z
      DOI: 10.1016/j.fbio.2017.12.005
  • Patulin biodegradation and quality improvement of apple puree fermented
           with Byssochlamys nivea FF1-2
    • Authors: Gang Zhao; Xi Yang; Tanzeela Nisar; You Tian; Lijun Sun; Xiaorui Zhang; Yurong Guo
      Abstract: Publication date: Available online 7 December 2017
      Source:Food Bioscience
      Author(s): Gang Zhao, Xi Yang, Tanzeela Nisar, You Tian, Lijun Sun, Xiaorui Zhang, Yurong Guo
      The filamentous fungus Byssochlamys nivea FF1-2 is a recently reported strain with excellent patulin biodegrading capability. This study investigated the effects of FF1-2 on the quality of apple puree during the process of patulin degradation. Apple puree artificially contaminated with high-dose patulin (125, 250 and 500μg/mL) was fermented by FF1-2 for 10 days, and over 97% of patulin was degraded in the apple purees after fermentation, and the maximal degradation of patulin was 98.5%. Physicochemical analysis demonstrated that after 10 days of fermentation, the pH and the amount of reducing sugars in the apple puree decreased significantly. The volatile profile assessment of fermented apple puree obtained from HS-SPME/GC-MS indicated that the amounts of acids, aldehydes and ketones decreased, and the content of aroma-active compounds mainly aliphatic alcohols and esters, were significantly increased after FF1-2 fermentation. In addition, further reports of sensory evaluation also revealed good acceptability of the fermented apple puree. Thus, FF1-2 not only effectively degraded patulin in apple puree, but improved quality of apple puree, especially the aroma profile. These findings indicate that FF1-2 has a promising application for controlling mycotoxin contamination and quality improvement in juice production industry.

      PubDate: 2017-12-17T18:16:58Z
      DOI: 10.1016/j.fbio.2017.11.004
  • Effect of high pressure processing on growth and mycotoxin production of
           Fusarium graminearum in maize
    • Authors: Naveen Kumar Kalagatur; Jalarama Reddy Kamasani; Venkataramana Mudili; Kadirvelu Krishna; Om Prakash Chauhan; Murali Harishchandra Sreepathi
      Abstract: Publication date: Available online 7 December 2017
      Source:Food Bioscience
      Author(s): Naveen Kumar Kalagatur, Jalarama Reddy Kamasani, Venkataramana Mudili, Kadirvelu Krishna, Om Prakash Chauhan, Murali Harishchandra Sreepathi
      In recent times, high pressure processing (HPP) has emerged as one of the promising decontamination techniques in agriculture and food industry. It has minimal impact on taste, nutrients, flavor, and freshness of food. Therefore, HPP is highly acceptable technique to inhibit the growth and toxins of foodborne pathogens in food matrices. In the present study, HPP technology with thermal variation was applied to control the growth, and level of deoxynivalenol (DON) and zearalenone (ZEA) in maize grains adopting response surface methodology (RSM). The spore inactivation activity by means of HPP was studied by spore germination inhibition in peptone water and complete inactivation was observed at 380MPa and 60°C for 30min. Propidium iodide staining revealed that HPP inactivates the spores by damaging the membrane integrity. RSM experiment was executed using central composite design (CCD) with the association of independent factors of pressure (MPa), temperature (°C), and pressure-holding time (min) and results were assessed by second order polynomial equation. Conversely, the regression analysis of all the responses (reduction in CFU%, DON%, and ZEA%) was conducted by fitting the suitable model. The responses were significant (p < 0.05) and fitted well with the quadratic model. The CFU, DON, and ZEA were not observed in maize at 550MPa of pressure, 45°C of temperature, and 20min of pressure holding time. The study concluded that HPP could be useful in agriculture and food industry to manage the growth, and level of DON and ZEA by F. graminearum in agricultural commodities.

      PubDate: 2017-12-17T18:16:58Z
      DOI: 10.1016/j.fbio.2017.11.005
  • Screening the effect of four ultrasound-assisted extraction parameters on
           hesperidin and phenolic acid content of aqueous citrus pomace extracts
    • Authors: Konstantinos Papoutsis; Penta Pristijono; John B. Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong
      Abstract: Publication date: Available online 24 November 2017
      Source:Food Bioscience
      Author(s): Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong
      Polyphenols of citrus by-products, due to their antioxidant and antimicrobial activities, could be valorized by pharmaceutical and food industries, adding a value to the citrus processing companies. A number of studies have investigated the effect of ultrasound-assisted extraction (UAE) conditions on the recovery of phenolics derived from citrus waste using both organic solvents or mixed aqueous solvent systems. To maximize efficiency, UAE conditions should be tailored to the physical parameters of the solvent(s) employed. The aim of this study was to investigate the effect of four UAE parameters: particle size (1.40–2.80mm), extraction time (10–60min), extraction temperature (23–50°C) and ultrasonic power (150–250W) on the simultaneous recovery of p-coumaric acid, caffeic acid, chlorogenic acid, and hesperidin from citrus waste using pure water as a solvent. High-performance liquid chromatography (HPLC) was employed for the identification and quantification of the cited compounds. Particle size was determined to be an important parameter affecting compound recovery, with the exception of chlorogenic acid. A particle size of 1.40mm resulted in the highest recovery of p-coumaric and caffeic acids (0.25 and 0.58mg/g, respectively), while higher hesperidin yields were achieved from the particle sizes of 2.00 and 1.40mm (6.44 and 6.27mg/g, respectively). Extraction temperature significantly affected only the recovery of the flavanone glycoside (P < 0.05). As the extraction temperature increased from 30 to 50°C the recovery of hesperidin increased from 6.59 to 7.84mg/g, respectively. Neither extraction time nor ultrasonic power significantly affected the recovery of any individual phenolic compound.
      Graphical abstract image

      PubDate: 2017-12-06T07:42:03Z
      DOI: 10.1016/j.fbio.2017.11.001
  • Recent developments on encapsulation of lactic acid bacteria as potential
           starter culture in fermented foods – A review
    • Authors: Digambar Kavitake; Sujatha Kandasamy; Palanisamy Bruntha Devi; Prathapkumar Halady Shetty
      Abstract: Publication date: Available online 24 November 2017
      Source:Food Bioscience
      Author(s): Digambar Kavitake, Sujatha Kandasamy, Palanisamy Bruntha Devi, Prathapkumar Halady Shetty
      Fermented foods are the first processed staple human diet that have been produced and consumed since development of human civilizations. Majority of the fermented foods are made through controlled microbial growth and enzymatic conversions of major and minor food components that gain high values because of its enhanced organoleptic properties. Ease of fermentation, risk in fermentation failure and several functional properties of lactic acid bacteria makes them as suitable starter culture in production of fermented foods. The viability and stability of starter cultures in the fermented foods and gastro intestinal environment are key challenges at industrial scale. Use of encapsulated starter cultures has been considered more in the recent years, due to its improvement in survival and viability under adverse environmental conditions. This paper mainly focuses on reviewing lactic acid bacteria as functional starter cultures in fermented foods including different techniques and coating materials used for microencapsulation, factors affecting the microencapsulation, methods for evaluating the efficiency of starter cultures and future perspectives to be overcome in this area.

      PubDate: 2017-12-06T07:42:03Z
      DOI: 10.1016/j.fbio.2017.11.003
  • Effect of time, moisture content, and substrate amount on sorbitol
           production using entrapment of Lactobacillus plantarum (BAA-793) in sodium
           alginate beads
    • Authors: Zuriana Sidi Ahmad; Mimi Sakinah Abdul Munaim
      Abstract: Publication date: Available online 24 November 2017
      Source:Food Bioscience
      Author(s): Zuriana Sidi Ahmad, Mimi Sakinah Abdul Munaim
      Agro-industrial wastes such as Meranti wood sawdust (MWS) have great potential as substrates for the production of sorbitol and other biochemical products. In this study, treated cellulose from MWS was used as a substrate to produce sorbitol via solid state fermentation (SSF) process using immobilized cells of Lactobacillus plantarum strain (BAA-793), entrapped in sodium alginate. The effect of fermentation time, moisture content, and substrate amount on sorbitol concentration were studied at the following ranges (fermentation time: 2–8h, moisture content: 40–80%, and substrate amount: 0.5–2.5g). The results show that the fermentation time of 4h, substrate amount of 2g and moisture content of 50% yielded 8.396g/L of sorbitol. With a moisture content of 50%, substrate amount of 2g, and fermentation time of 6h yielded 4.726g/L of sorbitol. The highest concentration of sorbitol (13.607g/L) was obtained at the optimized condition of fermentation time 4h, moisture content 50%, and substrate amount 1.0g. These results indicate that the fermentation time, moisture content, and substrate amount are important factors to be considered in order to achieve high sorbitol yield.

      PubDate: 2017-12-06T07:42:03Z
      DOI: 10.1016/j.fbio.2017.11.002
  • Phenolic retention of brown rice after extrusion with mesophilic
    • Authors: Zicong Zeng; Shunjing Luo; Chengmei Liu; Xiuting Hu; Ersheng Gong; Jinyu Miao
      Abstract: Publication date: Available online 1 November 2017
      Source:Food Bioscience
      Author(s): Zicong Zeng, Shunjing Luo, Chengmei Liu, Xiuting Hu, Ersheng Gong, Jinyu Miao
      Based on the results of phenolic retention of brown rice treated by extrusion with thermostable α-amylase (ETA), this work investigated the phenolic retention of brown rice after extrusion with mesophilic α-amylase (EMA). Similarly, EMA significantly increased phenolic retention of brown rice with the increasing enzyme level, and the phenolic retention was positively correlated with reducing sugars. However, brown rice treated by EMA had higher retention rate of free phenolic content, free antioxidant activity, and total identified free phenolic acids than that treated by ETA at different enzyme levels, although the corresponding reducing sugars produced by EMA were lower than by ETA. These results indicated that the extrusion temperature had greater effect on the phenolic retention than enzymatic hydrolysis during enzymatic extrusion. In addition, brown rice treated by EMA with 0.5% enzyme had a high retention of free flavonoids at 72.4%. Therefore, EMA might be a better processing technology for brown rice to improve its nutrition.

      PubDate: 2017-11-01T14:09:25Z
      DOI: 10.1016/j.fbio.2017.10.008
  • Determination of starch content in adulterated fresh cheese using
           hyperspectral imaging
    • Authors: Abel Barreto; J.P. Cruz-Tirado; Raúl Siche; Roberto Quevedo
      Abstract: Publication date: Available online 31 October 2017
      Source:Food Bioscience
      Author(s): Abel Barreto, J.P. Cruz-Tirado, Raúl Siche, Roberto Quevedo
      The aim of this study was to measure the starch content in adulterated fresh cheese using hyperspectral imaging technique. Adulterated fresh cheese was prepared using concentrations of starch of 0.055 – 12.705mgg−1 (0.0055% – 1.2705%); subsequently, hyperspectral imaging in the range of 200 to 1000nm, distributed in 101 bands were acquired. The modeling of starch content was performed by the method of partial least squares regression (PLSR). A correlation coefficient (R2) of 0.9915 and a Root Mean Square Error of cross-validation (RMSECV) of 0.3979 was obtained. With five latent variables, a correlation coefficient of validation (R2) of 0.8321 and a RMSEP of 1.3515 was obtained for a reduced model.

      PubDate: 2017-11-01T14:09:25Z
      DOI: 10.1016/j.fbio.2017.10.009
  • Productivity of γ-Linoleic acid by oleaginous fungus Cunninghamella
           echinulata using a pulsed high magnetic field
    • Authors: Adnan B. Al-Hawash; Shue Li; Xuejiao Zhang; Xiaoyu Zhang; Fuying Ma
      Abstract: Publication date: Available online 31 October 2017
      Source:Food Bioscience
      Author(s): Adnan B. Al-Hawash, Shue Li, Xuejiao Zhang, Xiaoyu Zhang, Fuying Ma
      γ-Linolenic acid (GLA) plays a crucial role in brain function and normal growth and development. High percentage of the population cannot effectively produce GLA, resulting in the use of GLA dietary supplements. Several oleaginous fungi can produce low level of GLA. The present study aimed to improve the production of GLA using physical mutagenesis. Spore suspensions of Cunninghamella echinulata were treated with pulsed high magnetic field. A total of 64 strains were isolated and screened using Nile red staining and fluorescence detection. Three mutants were selected after fermentation screening. GLA yields of Mut-29, Mut-15, and Mut-64 increased by 46.2, 23.1, and 19.2%, respectively, compared with that of the parent strain. Biomass, lipid content and yield, GLA content, and GLA yield of Mut-29 increased significantly (P < 0.05) by 3.60, 22.2, 26.4, 15.4, and 46.2%, respectively, compared with those of the parent strain. The effects of different factors on lipid and GLA production were investigated to estimate the stability of the mutants. GLA yields from Mut-29 were 1.31gL−1 and 1.28gL−1 in medium with 1% soybean powder or 0.5% potassium nitrate, respectively. Result indicates that mutagenesis induced by pulsed high magnetic field can effectively improve GLA yield in C. echinulata.

      PubDate: 2017-11-01T14:09:25Z
      DOI: 10.1016/j.fbio.2017.10.007
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