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BIOTECHNOLOGY (237 journals)                  1 2 | Last

Showing 1 - 200 of 237 Journals sorted alphabetically
3 Biotech     Open Access   (Followers: 8)
Advanced Biomedical Research     Open Access  
Advances in Bioscience and Biotechnology     Open Access   (Followers: 14)
Advances in Genetic Engineering & Biotechnology     Hybrid Journal   (Followers: 8)
African Journal of Biotechnology     Open Access   (Followers: 6)
Algal Research     Partially Free   (Followers: 10)
American Journal of Biochemistry and Biotechnology     Open Access   (Followers: 64)
American Journal of Bioinformatics Research     Open Access   (Followers: 7)
American Journal of Polymer Science     Open Access   (Followers: 31)
Anadolu University Journal of Science and Technology : C Life Sciences and Biotechnology     Open Access  
Animal Biotechnology     Hybrid Journal   (Followers: 8)
Annales des Sciences Agronomiques     Full-text available via subscription  
Applied Biochemistry and Biotechnology     Hybrid Journal   (Followers: 43)
Applied Bioenergy     Open Access  
Applied Biosafety     Hybrid Journal  
Applied Food Biotechnology     Open Access   (Followers: 3)
Applied Microbiology and Biotechnology     Hybrid Journal   (Followers: 63)
Applied Mycology and Biotechnology     Full-text available via subscription   (Followers: 4)
Arthroplasty Today     Open Access   (Followers: 1)
Artificial Cells, Nanomedicine and Biotechnology     Hybrid Journal   (Followers: 1)
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: 5)
Bio-Algorithms and Med-Systems     Hybrid Journal   (Followers: 2)
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: 4)
Biological Cybernetics     Hybrid Journal   (Followers: 10)
Biomarkers and Genomic Medicine     Open Access   (Followers: 3)
Biomarkers in Drug Development     Partially Free   (Followers: 1)
Biomaterials Research     Open Access   (Followers: 4)
BioMed Research International     Open Access   (Followers: 4)
Biomédica     Open Access  
Biomedical and Biotechnology Research Journal     Open Access  
Biomedical Engineering Research     Open Access   (Followers: 6)
Biomedical glasses     Open Access  
Biomedical Reports     Full-text available via subscription  
BioMedicine     Open Access  
Biomedika     Open Access  
Bioprinting     Hybrid Journal   (Followers: 1)
Bioresource Technology Reports     Hybrid Journal   (Followers: 1)
Bioscience, Biotechnology, and Biochemistry     Hybrid Journal   (Followers: 21)
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: 5)
Biotechnology & Biotechnological Equipment     Open Access   (Followers: 4)
Biotechnology Advances     Hybrid Journal   (Followers: 33)
Biotechnology and Applied Biochemistry     Hybrid Journal   (Followers: 44)
Biotechnology and Bioengineering     Hybrid Journal   (Followers: 155)
Biotechnology and Bioprocess Engineering     Hybrid Journal   (Followers: 5)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 13)
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: 5)
Biotechnology for Biofuels     Open Access   (Followers: 10)
Biotechnology Frontier     Open Access   (Followers: 2)
Biotechnology Journal     Hybrid Journal   (Followers: 16)
Biotechnology Law Report     Hybrid Journal   (Followers: 4)
Biotechnology Letters     Hybrid Journal   (Followers: 34)
Biotechnology Progress     Hybrid Journal   (Followers: 39)
Biotechnology Reports     Open Access  
Biotechnology Research International     Open Access   (Followers: 1)
Biotechnology Techniques     Hybrid Journal   (Followers: 10)
Biotecnología Aplicada     Open Access  
Bioteknologi (Biotechnological Studies)     Open Access  
Biotribology     Hybrid Journal   (Followers: 1)
BMC Biotechnology     Open Access   (Followers: 16)
Cell Biology and Development     Open Access  
Chinese Journal of Agricultural Biotechnology     Full-text available via subscription   (Followers: 4)
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: 2)
Copernican Letters     Open Access   (Followers: 1)
Critical Reviews in Biotechnology     Hybrid Journal   (Followers: 20)
Crop Breeding and Applied Biotechnology     Open Access   (Followers: 3)
Current Bionanotechnology     Hybrid Journal  
Current Biotechnology     Hybrid Journal   (Followers: 4)
Current Opinion in Biomedical Engineering     Hybrid Journal   (Followers: 1)
Current Opinion in Biotechnology     Hybrid Journal   (Followers: 56)
Current Pharmaceutical Biotechnology     Hybrid Journal   (Followers: 9)
Current Research in Bioinformatics     Open Access   (Followers: 12)
Current Trends in Biotechnology and Chemical Research     Open Access   (Followers: 3)
Current trends in Biotechnology and Pharmacy     Open Access   (Followers: 8)
EBioMedicine     Open Access  
Electronic Journal of Biotechnology     Open Access  
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: 9)
Food Science and Biotechnology     Hybrid Journal   (Followers: 8)
Frontiers in Bioengineering and Biotechnology     Open Access   (Followers: 6)
Frontiers in Systems Biology     Open Access   (Followers: 2)
Fungal Biology and Biotechnology     Open Access   (Followers: 2)
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: 2)
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: 13)
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: 1)
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: 4)
Journal of Applied Biomedicine     Open Access   (Followers: 2)
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 Biotechnology and Strategic Health Research     Open Access  
Journal of Chemical and Biological Interfaces     Full-text available via subscription   (Followers: 1)
Journal of Chemical Technology & Biotechnology     Hybrid Journal   (Followers: 9)
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: 3)
Journal of Essential Oil Research     Hybrid Journal   (Followers: 2)
Journal of Experimental Biology     Full-text available via subscription   (Followers: 24)
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 Biology and Biotechnology     Open Access  
Journal of Molecular Microbiology and Biotechnology     Full-text available via subscription   (Followers: 11)
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: 1)
Journal of Organic and Biomolecular Simulations     Open Access  
Journal of Plant Biochemistry and Biotechnology     Hybrid Journal   (Followers: 4)
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: 4)
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: 13)
Molecular Genetics and Metabolism Reports     Open Access   (Followers: 3)
Nanobiomedicine     Open Access  
Nanobiotechnology     Hybrid Journal   (Followers: 2)
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: 535)

        1 2 | Last

Journal Cover Food Bioscience
  Journal Prestige (SJR): 0.406
  Citation Impact (citeScore): 5
  Number of Followers: 0  
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
   ISSN (Print) 2212-4292
   Published by Elsevier Homepage  [3162 journals]
  • Effects of different NaCl concentrations on self-assembly of silver carp
    • Authors: Guan Wang; Manman Liu; Liwei Cao; Jirawat Yongsawatdigul; Shanbai Xiong; Ru Liu
      Pages: 1 - 8
      Abstract: Publication date: August 2018
      Source:Food Bioscience, Volume 24
      Author(s): Guan Wang, Manman Liu, Liwei Cao, Jirawat Yongsawatdigul, Shanbai Xiong, Ru Liu
      The effect of NaCl (0.1 − 3.0 M) on self-assembly of silver carp myosin at 4 °C was investigated in terms of microstructure, conformation, intermolecular interactions, and particle size distribution. During setting at 4 °C, the self-assembly of myosin showed an obvious concentration dependence. At low concentrations (<0.3 M), myosin assembled into filaments mainly through rod-rod ionic linkages, and showed significantly (P < 0.05) higher turbidity and lower solubility than at ≥0.3 M. The addition of NaCl (0.3 − 0.6 M) led to the extension and dissolution of myosin by interfering with electrostatic interactions. The myosin assemblies gradually became smaller and more uniform. The solubility and Ca2+-ATPase activity reached a maximum at 0.6 M NaCl. When the concentrations increased to >1.0 M, myosin further assembled into filaments dominated by hydrophobic interactions. Both rod-rod and head-head interactions contributed to the myosin filaments at high concentrations (1.0 − 3.0 M). The solubility and uniformity of the myosin assemblies decreased as the NaCl concentration increased from 1.0 to 3.0 M.

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2018.05.002
      Issue No: Vol. 24 (2018)
  • Hypoglycemic activity of Chenopodium formosanum Koidz. components using a
           glucose uptake assay with 3T3-L1 adipocytes
    • Authors: Bo-Yang Hsu; Shih-Ying Pan; Liang-Yi Wu; Chi-Tang Ho; Lucy Sun Hwang
      Pages: 9 - 16
      Abstract: Publication date: August 2018
      Source:Food Bioscience, Volume 24
      Author(s): Bo-Yang Hsu, Shih-Ying Pan, Liang-Yi Wu, Chi-Tang Ho, Lucy Sun Hwang
      Djulis (Chenopodium formosanum Koidz.) is a cereal plant native to Taiwan. In this study, the hypoglycemic activity of djulis was investigated using a glucose uptake assay with 3T3-L1 adipocytes. Dehusk seeds (SD) or husks (HD) of djulis were extracted using 6 solvents with different polarities (i.e., water, hexane, acetone, ethyl acetate, methanol and ethanol). The crude water extract of husk of djulis (WHD) showed the highest increase in glucose uptake with 3T3-L1 adipocytes. Thus, it was further separated by solvent partition, XAD-7 gel column chromatography, and HPLC. Two hypoglycemic components (P1 and P2) were isolated from WHD. They showed hypoglycemic activity at 5–10 ppm. P1 might have a synergistic effect with insulin. P2, however, did not enhance insulin-stimulated glucose uptake, which might mean it is an insulin mimic. The results suggested that djulis is a potential anti-diabetes functional food ingredient.

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2018.05.001
      Issue No: Vol. 24 (2018)
  • Ultrasonication effects on the phytochemical, volatile and sensorial
           characteristics of lactic acid fermented mulberry juice
    • Authors: Emmanuel Kwaw; Yongkun Ma; William Tchabo; Augustina Sackle Sackey; Maurice Tibiru Apaliya; Lulu Xiao; Meng Wu; Frederick Sarpong
      Pages: 17 - 25
      Abstract: Publication date: August 2018
      Source:Food Bioscience, Volume 24
      Author(s): Emmanuel Kwaw, Yongkun Ma, William Tchabo, Augustina Sackle Sackey, Maurice Tibiru Apaliya, Lulu Xiao, Meng Wu, Frederick Sarpong
      The effects of ultrasonication (US) on phytochemical, volatile profile and sensory qualities of lactic-acid-fermented mulberry juice were studied. The juice was sonicated at 5.0 °C, 60 W and at varying pulsed frequencies and times (22 kHz for 10 min, 22 kHz for 20 min, 24 kHz for 10 min and 24 kHz for 20 min). It was observed that US significantly (p < 0.05) improved the phytochemical, volatile profile, odor activity values and sensory attributes of the fermented juice. Sonication decreased the Hunter L* and b* values but increased a* and total color difference values of the fermented juice. Correlation analysis showed that the changes in chromatic parameters were closely correlated with the phytochemical properties of the samples. The study showed that sonication at 24 kHz, exposure time of 10 min and a constant power of 60 W gave the best results.

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2018.05.004
      Issue No: Vol. 24 (2018)
  • Development and physico-chemical characterization of microencapsulated
           bifidobacteria in passion fruit juice: A functional non-dairy product for
           probiotic delivery
    • Authors: Carolinne Odebrecht Dias; Júlia dos Santos Opuski de Almeida; Stephanie Silva Pinto; Fabiani Cristina de Oliveira Santana; Silvani Verruck; Carmen Maria Olivera Müller; Elane Schwinden Prudêncio; Renata Dias de Mello Castanho Amboni
      Pages: 26 - 36
      Abstract: Publication date: August 2018
      Source:Food Bioscience, Volume 24
      Author(s): Carolinne Odebrecht Dias, Júlia dos Santos Opuski de Almeida, Stephanie Silva Pinto, Fabiani Cristina de Oliveira Santana, Silvani Verruck, Carmen Maria Olivera Müller, Elane Schwinden Prudêncio, Renata Dias de Mello Castanho Amboni
      The aim of this study was to produce a powdered probiotic passion fruit juice, in order to develop a new non-dairy probiotic beverage. For this purpose, passion fruit juice added with Bifidobacterium animalis ssp. lactis BB-12 was microencapsulated by spray drying using maltodextrin and/or inulin as encapsulating agents. The microcapsules obtained were characterized in relation to their morphological, physical and thermogravimetric properties after spray drying. The viability of probiotic microorganism, as well as the powders’ moisture content, water activity, solubility and color were evaluated throughout 30 days of storage at 25 °C and 4 °C. The storage at 4 °C resulted in a better maintenance of probiotic viability throughout the storage period. During storage at 25 °C, the sample made only with maltodextrin showed loss of viability of the bifidobacteria while the sample made with inulin offered better protection to the encapsulated bacteria. The different carrier agents affected the morphology and the particle size of the microcapsules. All the probiotic juice powders had similar flow characteristics. The use of maltodextrin resulted in higher values for moisture content and water activity. Throughout storage, an increase in moisture content and water activity was noted for all the samples. All the powders showed high solubility indexes. An increase in luminosity and a concurrent reduction in b* values throughout storage was noted for all the juice powder formulations at both temperatures, but more markedly at 25 °C. The results of the thermal analysis showed that both encapsulating agents improved the stability of the passion fruit juice.
      Graphical abstract image

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2018.05.006
      Issue No: Vol. 24 (2018)
  • Propyl gallate (PG) and tert-butylhydroquinone (TBHQ) may alter the
           potential anti-cancer behavior of probiotics
    • Authors: Raziyeh Salmanzadeh; Morteza Eskandani; Ahad Mokhtarzadeh; Somayeh Vandghanooni; Roghaiyeh Ilghami; Hadi Maleki; Nazli Saeeidi; Yadollah Omidi
      Pages: 37 - 45
      Abstract: Publication date: August 2018
      Source:Food Bioscience, Volume 24
      Author(s): Raziyeh Salmanzadeh, Morteza Eskandani, Ahad Mokhtarzadeh, Somayeh Vandghanooni, Roghaiyeh Ilghami, Hadi Maleki, Nazli Saeeidi, Yadollah Omidi
      The effects of antioxidant food additives on the anti-proliferative properties of probiotic bacteria and their subsequent effects on the growth of cancer cells were studied. Propyl gallate (PG) and tert-butylhydroquinone (TBHQ) were selected as the antioxidant, and Lactobacillus rhamnosus was used as the probiotic model. L. rhamnosus bacteria were exposed to PG and TBHQ and their resistance was assessed. Afterwards, the cell-free supernatants (CFS) of untreated bacteria (CFSU), PG treated bacteria (CFSP) and TBHQ treated bacteria (CFST) were isolated. The human colorectal adenocarcinoma cell line HT-29 was then exposed to isolated CFS and subjected to geno- and cytotoxicity assays and annexin V-fluorescein isothiocyanate (FITC) apoptosis/necrosis detection evaluation. The 3-(4,5-dimethylthiazol-2-Yl)-2,5-diphenyltetrazolium bromide (MTT) assay showed that CFSP and CFST were able to inhibit HT-29 growth with IC50 values of 70 and 120 μg/mL at 24 h, respectively, whereas CFSU showed no significant toxicity. DNA fragmentation was observed in the CFSP and CFST treated HT-29 cells, shown using 4′,6-diamidino-2-phenylindole dihydrochloride (DAPI) staining. An annexin V flow cytometry assay showed that the cells treated with CFSP and CFST resulted in 35% and 32% apoptosis, respectively. The qPCR results showed that the expression of pro-apoptotic caspase 9 gene was significantly increased in CFSP and CFST treated HT-29 cells compared with CFSU treated cells (P ≤ 0.05), whereas the expression of the pro-survival Bcl-xL gene was downregulated in the CFSP and CFST treated cells compared with CFSU treated cells (P ≤ 0.05). In conclusion, different food additives may affect the metabolomics of probiotics, which could subsequently influence human health.

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2018.05.005
      Issue No: Vol. 24 (2018)
  • Functional properties of the enzyme-modified protein from oat bran
    • Authors: Alexander Prosekov; Olga Babich; Olga Kriger; Svetlana Ivanova; Valery Pavsky; Stanislav Sukhikh; Yong Yang; Egor Kashirskih
      Pages: 46 - 49
      Abstract: Publication date: August 2018
      Source:Food Bioscience, Volume 24
      Author(s): Alexander Prosekov, Olga Babich, Olga Kriger, Svetlana Ivanova, Valery Pavsky, Stanislav Sukhikh, Yong Yang, Egor Kashirskih
      The protein concentrate was prepared from oat bran pre-treated with amyloglucosidase. The influence of amyloglucosidase on the efficiency of protein extraction and the functional properties of the resulting protein products were studied in comparison to the protein concentrate obtained by the conventional alkaline method. Samples, pre-treated with the enzyme, had a higher protein content (83.8%), control – 66.7%. Significant changes in the functionality of the protein product are associated with the hydrolysis of carbohydrates. Solubility, water retention and foaming capacity of product pre-treated with amyloglucosidase are higher. However, the oil-retaining capacity and stability of the foam of protein products of different methods of production did not possess a single trend.
      Graphical abstract image

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2018.05.003
      Issue No: Vol. 24 (2018)
  • The effects of protein-phenolic interactions in wheat protein fractions on
           allergenicity, antioxidant activity and the inhibitory activity of
           angiotensin I-converting enzyme (ACE)
    • Authors: Sana Gammoh; Muhammad H. Alu’datt; Mohammad N. Alhamad; Taha Rababah; Majdi Al-Mahasneh; Ahmad Qasaimeh; Ayman Johargy; Stan Kubow; Neveen M. Hussein
      Pages: 50 - 55
      Abstract: Publication date: August 2018
      Source:Food Bioscience, Volume 24
      Author(s): Sana Gammoh, Muhammad H. Alu’datt, Mohammad N. Alhamad, Taha Rababah, Majdi Al-Mahasneh, Ahmad Qasaimeh, Ayman Johargy, Stan Kubow, Neveen M. Hussein
      Protein fractions were isolated from wheat flour including albumin, globulin, glutelin-1, glutelin-2 and prolamin. The free and bound phenolics were extracted from each protein fraction to determine the impact of their removal on allergenicity, antioxidant activity and the inhibitory activities of the angiotensin converting enzyme. The glutelin-1 fraction showed the highest protein content and yield of 71.02% and 21.02%, respectively. The highest antioxidant activity was noted in the glutelin-1 fraction (48.17%). The angiotensin converting enzyme inhibitory activities among the protein fractions ranged from 6.87% to 84.52%. The greatest reduction of allergenicity (39.66%) was demonstrated in the prolamin fraction. We conclude that the removal of phenolics appears to decrease significantly the allergenicity of wheat protein fractions while maintaining significant bioactivities related to anti-hypertensive, antioxidant, and anti-diabetic properties.
      Graphical abstract image

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2018.05.008
      Issue No: Vol. 24 (2018)
  • 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)
  • In vitro evaluation of resistance to environmental stress by planktonic
           and biofilm form of lactic acid bacteria isolated from traditionally made
           cheese from Serbia
    • Authors: Mirjana Ž. Muruzović; Katarina G. Mladenović; Ljiljana R. Čomić
      Pages: 54 - 59
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      Author(s): Mirjana Ž. Muruzović, Katarina G. Mladenović, Ljiljana R. Čomić
      In this study, the effects of different temperature, pH, different concentrations of salt, glucose and lactose, on the planktonic growth, biofilm formation and formed biofilm of Enterococcus hirae KGPMF9, Streptococcus uberis KGPMF2, Lactococcus lactis subsp. lactis KGPMF23 and Lactobacillus fermentum KGPMF29 was investigated. These lactic acid bacteria were previously isolated from traditionally made cheese from Southeastern Serbia. Evaluation of the effect of different environmental conditions on the planktonic growth, biofilm formation and formed biofilm were determined by spectrophotometric method. The limiting factor for the planktonic growth of tested bacteria was the salt concentration above 6.5%, while temperature of 4 °C was limiting factor for planktonic growth and biofilm formation. Temperature of 37 °C as well as various concentrations of glucose and lactose, stimulated planktonic growth and biofilm formation of all tested bacteria, except E. hirae KGPMF9. S. uberis KGPMF2 showed no ability of biofilm formation. Tested bacteria showed better planktonic growth and ability of biofilm formation in acidic media. Basic media was limiting factor for biofim formation. These results provide a basis for further research of influence of more environmental conditions on the development of lactic acid bacteria and their use like probiotics or starter cultures.
      Graphical abstract image

      PubDate: 2018-03-20T16:26:58Z
      DOI: 10.1016/j.fbio.2018.03.005
      Issue No: Vol. 23 (2018)
  • Functional constituents of six wild edible Silene species: A focus on
           their phytochemical profiles and bioactive properties
    • Authors: Gokhan Zengin; M. Fawzi Mahomoodally; Abdurrahman Aktumsek; Ramazan Ceylan; Sengul Uysal; Andrei Mocan; Mustafa Abdullah Yilmaz; Carene Marie Nancy Picot-Allain; Ana Ćirić; Jasmina Glamočlija; Marina Soković
      Pages: 75 - 82
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      Author(s): Gokhan Zengin, M. Fawzi Mahomoodally, Abdurrahman Aktumsek, Ramazan Ceylan, Sengul Uysal, Andrei Mocan, Mustafa Abdullah Yilmaz, Carene Marie Nancy Picot-Allain, Ana Ćirić, Jasmina Glamočlija, Marina Soković
      Six wild species (S. alba, S. conoidea, S. dichotoma, S. italica, S. supina, and S. vulgaris) from the Silene genera were tested for potential anti-enzymatic (acetyl cholinesterase (AChE), butyryl cholinesterase (BChE), tyrosinase, α-amylase, and α-glucosidase), antimicrobial (16 microbial strains), and antioxidant activity. An ultra-high performance liquid chromatography-electrospray ionization-tandem mass spectrometry method was used for phytochemical determination. Quinic acid, malic acid, protocatechuic acid, p-coumaric acid, and hesperidin were common in the six Silene species. All extracts showed higher antibacterial effects compared to streptomycin and ampicillin (except S. dichotoma). Antifungal agents, bifonazole (MIC 0.10–0.20 mg/mL and MFC 0.20–0.30 mg/mL) and ketoconazole (MIC 0.15–2.30 mg/mL and MFC 0.20–3.50 mg/mL) showed lower activity than the investigated Silene species extracts. S. alba inhibited AChE (2.00 mg GALAE/g extract) and BChE (1.0 mg GALAE/g extract). The results showed metal chelating potential ranging from 12 to 19 mg EDTAE/g extract, with S. conoidea being the most active, and S. supina the least. S. dichotoma showed the highest reducing potential against both cupric (154 mg TE/g extract for CUPRAC) and ferric (102 mg TE/g extract for FRAP) ions. Overall, Silene species could be considered as emerging interesting functional foods and sources of nutraceuticals with applications in the management of different diseases.

      PubDate: 2018-04-15T19:32:42Z
      DOI: 10.1016/j.fbio.2018.03.010
      Issue No: Vol. 23 (2018)
  • Characterization and antibacterial properties of nanosilver-applied
           polyethylene and polypropylene composite films for food packaging
    • Authors: Yumi Jo; Coralia V. Garcia; Seonghyuk Ko; Wooseok Lee; Gye Hwa Shin; Jae Chun Choi; Se-Jong Park; Jun Tae Kim
      Pages: 83 - 90
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      Author(s): Yumi Jo, Coralia V. Garcia, Seonghyuk Ko, Wooseok Lee, Gye Hwa Shin, Jae Chun Choi, Se-Jong Park, Jun Tae Kim
      Nanocomposite films were developed using masterbatches of two polymers, namely low-density polyethylene (LDPE) and polypropylene (PP) containing silver (Ag) nanoparticles, by melt compounding and melt extruding. The films became increasingly yellow as the Ag content increased. Morphological evaluation showed the effective incorporation of Ag in the polymers. The Ag/LDPE nanocomposite film showed a comparable strength to that of commercial LDPE, although stiffness increased at high Ag (240 mg/kg) concentration. The Ag/PP nanocomposite film showed enhanced mechanical properties compared to commercial PP, although high Ag content (290 mg/kg) also resulted in weakening. Both nanocomposite films were effective against E. coli and S. aureus at concentrations of 36 and 30 mg/kg Ag nanoparticles for Ag/LDPE and Ag/PP films, respectively, resulting in a > 99.9% decrease in the number of viable bacteria. The antibacterial effect was more marked on S. aureus. The results obtained indicate that the nanocomposite films produced show great potential for developing antibacterial food packaging.
      Graphical abstract image

      PubDate: 2018-04-15T19:32:42Z
      DOI: 10.1016/j.fbio.2018.03.008
      Issue No: Vol. 23 (2018)
  • Rheological properties of deesterified pectin with different methoxylation
    • Authors: Xiao Hua; Hui Yang; Ping Din; Kunrui Chi; Ruijin Yang
      Pages: 91 - 99
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      Author(s): Xiao Hua, Hui Yang, Ping Din, Kunrui Chi, Ruijin Yang
      High methoxylated citrus pectin was deesterified by alkaline or pectin methylesterase (PME) to produce pectin with various methoxylation degree (DM) from ~50% to < 10%. Alkaline deesterification (p < 0.05) was effectively achieved at pH> 10. At pH 12 pectin DM could be reduced to lower limit of 15.91 ± 2.55% under 4 ℃ after 300 min but further to 6.81 ± 1.46% under 20 ℃ within 30 min. Stronger alkaline treatment led to heavier pectin degradation, especially suggested by the statistically significant (p < 0.05) reduction of weight-average molecular weight (Mw). Namely the heavy pectin chains were disrupted by alkaline. Enzymatic deesterification using ROHAPECT MPE resulted in a DM of 28.78 ± 0.78% with 0.1% (w/w) enzyme amount and further to 14.67 ± 0.80% with 1.5% (w/w) enzyme amount within 5 h. Correspondingly, the enzymatic-deesterified pectin (DM=14.67 ± 0.80%) presented a much higher intrinsic viscosity ([η]) of ~2000 mL/mg in comparison to raw material (~1600 mL/mg) while the alkaline-treated pectin (DM=10.81 ± 1.85%) had a low [η] of ~700 mL/mg due to chain decomposition. Microscopic gelling of all the alkaline deesterified pectins was Ca2+-dependent (> 44 mg/g), but particularly the product with DM of 9.36% could gel at low Ca2+ concentration (4–8 mg/g). Enzymatic deesterified pectin produced by RAPIDASE® PEP (DM 30.83%) and ROHAPECT MPE (DM 14.67%) could gel at pH 2 in the absence of Ca2+ and their Ca2+-dependence increased with pH increase, while the product by NOVOSHAPE KEN00536 always needed > 24 mg/g Ca2+ for gelling under pH 2.0–4.0.

      PubDate: 2018-04-15T19:32:42Z
      DOI: 10.1016/j.fbio.2018.03.011
      Issue No: Vol. 23 (2018)
  • Effects of different fermentation temperatures on metabolites of Kimchi
    • Authors: Seong-Eun Park; Seung-Ho Seo; Eun-Ju Kim; Chang-Su Na; Hong-Seok Son
      Pages: 100 - 106
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      Author(s): Seong-Eun Park, Seung-Ho Seo, Eun-Ju Kim, Chang-Su Na, Hong-Seok Son
      The influences of fermentation temperature on metabolic changes in Kimchi using a gas chromatography–mass spectrometry (GC-MS) method were studied. Kimchi mixtures fermented at 4, 12, and 20 °C were taken on the 1st, 5th, 10th, and 50th day of fermentation to determine overall changes in metabolites of Kimchi during fermentation. Based on the principal component analysis (PCA) score plot, Kimchi samples were confirmed to have separation trends by the first principal component 1 (PC1). One group included all samples on fermentation day 0 and day 1, and samples fermented at 4 °C for up to 10 days after fermentation, demonstrating that metabolites of Kimchi fermented at 4 °C changed slowly. The partial least squares discriminant analysis (PLS-DA) score plot also showed clear differences in metabolites among Kimchi samples with fermentation temperature. The changing metabolites were identified to be alanine, propylene glycol, fumaric acid, malic acid, citric acid, and galactaric acid. These results highlight that a GC-MS-based metabolomics approach can be used to monitor distinct metabolite changes in Kimchi with fermentation temperature.
      Graphical abstract image

      PubDate: 2018-04-15T19:32:42Z
      DOI: 10.1016/j.fbio.2018.03.009
      Issue No: Vol. 23 (2018)
  • Antioxidant potential of eugenol and ginger essential oils with
           gelatin/chitosan films
    • Authors: Jeannine Bonilla; Talita Poloni; Rodrigo V. Lourenço; Paulo J.A. Sobral
      Pages: 107 - 114
      Abstract: Publication date: Available online 22 March 2018
      Source:Food Bioscience
      Author(s): Jeannine Bonilla, Talita Poloni, Rodrigo V. Lourenço, Paulo J.A. Sobral
      Eugenol and ginger essential oils were incorporated in different film formulations to produce active films that might be used as food packaging. Optical, microstructural, mechanical, and barrier properties were characterized, as well as their antioxidant activity. Fourier transformed infrared spectroscopy analysis confirmed the presence of new bands with addition of eugenol or ginger essential oils, and scanning electron microscopy and atomic force microscopy analyses showed an increases in roughness values (p<0.05), which may be due to the no-homogeneous distribution of oils in film matrix. A significant increase of elasticity (p<0.05) was observed in all films after any antioxidant incorporation, while water vapor permeability was not greatly affected. Films based on a gelatin-chitosan blend with the addition of eugenol showed the best antioxidant activity based on the Trolox-equivalent-antioxidant-capacity test (p<0.05), highlighting its potential use as active packaging for shelf life extension of food products with high oxidation potential.

      PubDate: 2018-04-15T19:32:42Z
      DOI: 10.1016/j.fbio.2018.03.007
      Issue No: Vol. 23 (2018)
  • Effects of pH and NaCl on the physicochemical and interfacial properties
           of egg white/yolk
    • Authors: Junhua Li; Chenying Wang; Xin Li; Yujie Su; Yanjun Yang; Xiaobing Yu
      Pages: 115 - 120
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      Author(s): Junhua Li, Chenying Wang, Xin Li, Yujie Su, Yanjun Yang, Xiaobing Yu
      The effects of pH and NaCl on the physicochemical (zeta potential, particle size and surface tension) and interfacial properties (foaming and emulsifying properties) of egg white and yolk were investigated in order to protmote its applications in food industries. Results showed that the increase of foam expansion power/emulsifying activity index of egg white exhibited a good correlation with the decrease of particle size and increase of surface tension. However, the extra charge and decreasing surface tension of egg white/yolk dispersions at pH > 7.0/NaCl ≥ 0.6% resulted in the destabilization of foams. The emulsifying stability of egg yolk dispersions continued climbing to pH 10.0 due to the continuous reduction of particle size and started declining with the slow decrease amplitude of particle size at NaCl > 1.8%, thus z-average particle size is the main factor that dominates the emulsifying stability index of egg yolk dispersions. These results indicated that the foaming/emulsifying properties of egg white/yolk proteins can be manipulated by altering the physicochemical characteristics such as charge, surface tension and particle size in order to achieve optimal functional properties for food industrial applications.
      Graphical abstract image

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2017.12.004
      Issue No: Vol. 23 (2018)
  • Development of edible film from Acanthophora spicifera: Structural,
           rheological and functional properties
    • Authors: Abirami Ramu Ganesan; M. Shanmugam; Seedevi Palaniappan; Gaurav Rajauria
      Pages: 121 - 128
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      Author(s): Abirami Ramu Ganesan, M. Shanmugam, Seedevi Palaniappan, Gaurav Rajauria
      The sulfated polysaccharide was obtained from Acanthophora spicifera studied for potential function as an edible film in food application. The chemical characterization of sulfated polysaccharide showed 88.26% total carbohydrate, 14.8% ash with no protein. Hydrogen, nitrogen and sulfur content were 38.08%, 7.04%, 8.04% and 0.28%, respectively. GC-MS analysis showed the presence of monosaccharide fractions like galactose (60.2%), 3,6-anhydrogalactosyl residue (21.8%) and xylose (5.8%). The molecular weight of sulfated polysaccharide was 47kDa against dextran sulfate 50kDa. The H NMR spectra confirms β-D-galactose linkages at δ = 4.69, 4.46, 4.27, 4.02ppm and singlet peak at 2.32ppm corresponds with xylose group. Two different proportions of edible films were developed from sulfated polysaccharide using 20% and 30% glycerol. FT-IR spectra show the presence of ester sulfate and glucuronic acid group in the developed edible films. The two formulated films possess endothermic peaks at 114.78–129.94°C under differential scanning calorimetry. The thickness of the films was varied between 0.102 and 0.124mm with opaque characteristics. The water vapor permeability (WVP) of films was ranging from 8.82 to 11.92 × 10−8 gm−1 S−1 Pa−1 with higher tensile strength (32.78–47.56TS) and low percent elongation at break (8.98–10.24%E). The film samples showed stronger antibacterial activity against L. monocytogenes (46.77–72.98mm2) than gram negative bacteria E.coli (36.72–42.14mm2), and S. typhimurium (44.98–58.64mm2). Therefore, the developed films showed better flexibility and bacterial resistant property which could be act as an active food packaging material.

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2017.12.009
      Issue No: Vol. 23 (2018)
  • 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
      Pages: 129 - 136
      Abstract: Publication date: June 2018
      Source:Food Bioscience, Volume 23
      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: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2017.12.014
      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)
  • Process development of bottle gourd sweetmeat by microwave heating:
           Changes in rheological, textural, sensory and morphological parameters
    • Authors: Suheela bhat; Charanjiv Singh Saini Harish Kumar Sharma
      Abstract: Publication date: Available online 30 May 2018
      Source:Food Bioscience
      Author(s): Suheela bhat, Charanjiv Singh Saini, Harish Kumar Sharma
      The effect of replacement of khoa-sugar mixture in bottle gourd sweetmeat (BGSM) with varying proportions of bottle gourd pomace (BGP) was studied. Rheology of preliminary mix, used for preparation of bottle gourd sweetmeat, was studied in order to predict the behaviour of final product under different processing conditions. Results showed that increase in temperature beyond 30○C caused increase in elasticity (G’) of mix whereas decrease in temperature showed increase in viscosity (G”). Microwave heat dissipation process revealed that samples microwaved at low power (700W) caused increase in temperature from 80○C in 1 min to 112○C in 5 min. Sweetmeat was heated until total solid content reached 85%. Heating time varied as a function of BGP and highest heating time of 5.32 min was required for BGSM containing highest BGP concentration (40%). Significant (p<0.05) increase in hardness was observed with incorporation of BGP (2.11-3.49N) and maximum hardness was observed in BGSM containing 40% BGP. Overall acceptability was highest in BGSM containing 30% BGP. Morphological characteristics showed well organized and compact surface arrangement in BGSM containing 30% BGP. Significant (p<0.05) decrease in protein (13.13-7.80 g/100g) and fat (29.71-18.11 g/100g) was observed with increase in BGP beyond 10%. BGSM containing 30% BGP was chosen for storage based on superior sensory, textural and morphological properties. Present study revealed that bottle gourd sweetmeat can be prepared by microwave heating without addition of preservatives and stored for six days under refrigerating conditions.
      Graphical abstract image

      PubDate: 2018-06-01T02:35:19Z
  • Continuous biosynthesis of geranyl butyrate in a circulating fluidized bed
    • Authors: Lu Wang; Gang Chen; Jing Tang; Miao Ming; Chengsheng Jia; Biao Feng
      Abstract: Publication date: Available online 9 May 2018
      Source:Food Bioscience
      Author(s): Lu Wang, Gang Chen, Jing Tang, Miao Ming, Chengsheng Jia, Biao Feng
      The continuous synthesis of geranyl butyrate in organic solvent was studied. The Candida rugosa lipase(CRL) was firstly immobilized on weak-acidic macroporous cation exchange resin D151. The batch experiments indicated that the adequate acid/alcohol molar ratio was 1:1.5 and the reaction time was 3.5–4h. Then the continuous synthesis was realized with immobilized Candida rugosa lipase in a circulating fluidized bed reactor(CFBR). A stable ester yield of 77% was achieved under optimal conditions: enzyme loading 8g, expansion ratio 1.6, feed flow rate 0.07ml/min and butyric acid concentration 75mmol/l. The results provide the basis for the scale-up of the process.

      PubDate: 2018-06-01T02:35:19Z
      DOI: 10.1016/j.fbio.2018.05.007
  • Chemical composition, total phenolic content, antioxidant and
           antinutritional characterisation of exudate gums
    • Authors: Afshan Mumtaz Hamdani; Idrees Ahmed Wani; Naseer Ahmad Bhat; F.A. Masoodi
      Abstract: Publication date: Available online 15 March 2018
      Source:Food Bioscience
      Author(s): Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat, F.A. Masoodi
      Present study was conducted to determine the chemical composition, antioxidant potential and antinutritional factors in some plant gums that have been commercially used as additives in different food formulations. For this purpose, exudate gums were chosen which included commercially used acacia and karaya gum. The properties were compared with an underutilised gum exuded from apricot tree, called apricot gum. Monosaccharide composition and linkages in gum polysaccharides were studied using Electron spray ionization-mass spectrometry coupled with time-of-flight analyser (ESI-MS-TOF). The assay involves ionisation of gum polysaccharides by passing their organic solution into electric field and converting them into a mist of charged droplets that are further analysed and detected using Time-of-flight mass spectrometry. Relative array of peaks elucidated the presence of glucosyl, galactosyl and a small proportion of uronic acid units in all gums. Spectral fragmentation distribution was bimodal with polydispersity values greater than or equal to two (Mw/Mn ≥ 2). In all the antioxidant assays, methanol and ethanol were separately used for extraction. Total phenolic content, ferrous ion chelating ability and reducing power of the gums varied from 0.44–1.25mg GAE/g, 11.80–60.42% and 0.12–0.23 AAE/g, respectively. The DPPH radical scavenging ability (12.03–27.23%) and bile acid binding activity (40.98–46.60%) of the gums was also high. Presence of tannins (0.20–0.73 TAE/g), phytic acid (0.03–0.60mg/g) and haemagglutinins (0.006–0.11 HU/mg protein) was observed at a very small concentration. On the other hand, the antinutritional factors like terpenoids, saponins and alkaloids were found completely absent.
      Graphical abstract image

      PubDate: 2018-03-20T16:26:58Z
      DOI: 10.1016/j.fbio.2018.03.006
  • 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
  • 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
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