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  Subjects -> FOOD AND FOOD INDUSTRIES (Total: 381 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (98 journals)
    - FOOD AND FOOD INDUSTRIES (268 journals)

FOOD AND FOOD INDUSTRIES (268 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 67)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 7)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 20)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 16)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 10)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 4)
Animal Production Science     Hybrid Journal   (Followers: 1)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 13)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access  
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 5)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 6)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 30)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 5)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 4)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 1)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 31)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 4)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Processing     Full-text available via subscription   (Followers: 5)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access  
Food Science and Technology International     Hybrid Journal   (Followers: 5)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 12)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 14)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 12)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 2)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 8)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 13)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  

        1 2     

Similar Journals
Journal Cover
Food and Applied Bioscience Journal
Number of Followers: 2  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2286-8615
Published by Chiang Mai University Homepage  [12 journals]
  • Effects of Drying Temperature and Time on Color, Bioactive Compounds, and
           Antioxidant Activity in ‘Hua Ruea’ Chili Fruit (Capsicum annuum)

    • Authors: Esther Yap Shiau Ping, Apiradee Uthairatanakij, Natta Laohakunjit, Pongphen Jitareerat, Punchira Vongsawasd, Sukanya Aiamla-or
      Pages: 1 - 15
      Abstract: Chilies, fresh or dried, have culinary value and are rich in bioactive compounds with medicinal properties. Drying used as a postharvest preservation strategy influences the amount of bioactive compounds and therefore the effects of drying temperature and time on color, antioxidants and bioactive compounds in chili fruit cv. Hua Ruea were investigated. Fruits were dried at 60 and 90 °C at various drying times of 3, 6, 21 h and at constant weight of at 60 and 90 °C for 23 and 27 h, respectively. Samples were analyzed for color (a*, Hue angle and total color difference), bioactive compounds (capsaicin: CAP; dihydrocapsaicin: DHC; total phenolic contents: TPC, and total flavonoid contents: TFC), and antioxidant activities (ferric ion reducing antioxidant power: FRAP, ABTS and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity). Results indicated that the bioactive compounds and antioxidant activities increased with drying time. These values were increased by approximately 2-fold in FRAP, TPC, TFC, CAP and DHC when compared to final drying time of the fresh fruit. The a* value and Hue angle of chilies dried at 60 °C were higher than those dried at 90 °C indicating that the darkening of chilies was influenced by the drying temperature. Moreover, TPC, TFC, CAP and DHC of chilies dried at 60°C were significantly higher than at 90 °C. These results indicated that drying temperature of 60 °C for 27 h and 90 °C for 23 h is suitable for chilies in order to maintain their physical quality and bioactive compounds and therefore providing a foundation for postharvest processing.
      PubDate: 2019-03-07
      Issue No: Vol. 7, No. 3 (2019)
       
  • Development of a Highly Nnutritional and Functional Gluten Free Cupcake
           with Red Kidney Bean Flour for Older Adults

    • Authors: Pavalee Chompoorat, Jakraphong Phimphimol
      Pages: 16 - 26
      Abstract: People ranging age 65 and older has increased their life expectancy. Their physical and sensory capabilities have declined which would lead to a high demand for functional foods. Consequently, transgenerational food needs to be created in order to maintain their activities. The aim of this study was to develop a functional cupcake for older adults. In this study, the functional cupcake was developed by using red kidney bean flour as a main ingredient. Proximate composition of red kidney bean flour and nutrition profile of gluten free cupcake were evaluated. In addition, baking properties, texture analysis and sensory test of this gluten free cupcake were also assessed by comparing with commercial gluten free cupcakes. The results showed that the crude protein and crude fiber of red kidney bean flour was greater than wheat flour (50% and 88%, respectively). With a high percentage of protein and fiber of red kidney bean flour, the nutritional value of gluten free cupcake was high in protein (4 g/serving) and fiber (3 g/serving). Moreover, functional and commercial gluten free cupcake had no significantly difference in overall likeness from sensory evaluation (p > 0.05). Consuming only one serving of this cupcake could obtain 8% Daily Intake of protein. In conclusion, this bakery product could be a good choice to purchase for older adults.
      PubDate: 2019-03-07
      Issue No: Vol. 7, No. 3 (2019)
       
  • Expression of the Endoglucanase Gene in Escherichia coli for the
           Second-generation Bioethanol Production

    • Authors: Orapin Jantasaeng, Puntipa Thaenkudrua, Joo Shun Tan, Pongsathon Phapugrangkul
      Pages: 27 - 35
      Abstract: The endoglucanase enzyme in Escherichia coli was expressed to improve enzymatic activities at low temperature and facilitate large-scale enzyme production. The endoglucanase gene (GenBank CAE51308.1) encoding endoglucanase enzyme (EC 3.2.1.4) was selected from Clostridium thermocellum, a major component in the cellulosome complex and effective in cellulose hydrolysis. The mature endoglucanase gene was cloned into pET28a (+) vector and expressed in E. coli BL21 (DE3) pLysS. SDS-PAGE revealed the molecular weight of recombinant endoglucanase enzyme at around 72 kDa. Carboxymethylcellulose (CMC) was used as a substrate to determine endoglucanase enzyme activity. Under various combinations of pH, temperature and time results showed that the recombinant enzyme reached maximum activity (3.05 U/mL) at pH 10, 40 °C for 10 min. Further study of large-scale enzyme production together with exoglucanase and β-glucosidase enzymes is planned for biomass hydrolysis in second-generation bioethanol production.
      PubDate: 2019-03-07
      Issue No: Vol. 7, No. 3 (2019)
       
  • Classification Technique for Using Near Infrared Spectroscopy to Detect
           Dry Juice Sac of Mandarin Fruit cv. Sai Nam Pueng

    • Authors: Nadthawat Muenmanee, Kumpon Wongzeewasakun, Parichat Theanjumpol, Viboon Changrue, Phonkrit Maniwara, Danai Boonyakiat
      Pages: 36 - 44
      Abstract: The use of chemometrics to analyze NIRs spectral data of Mandarin fruit Citrus reticulata cv. Sai Nam Pueng for dry juice sac detection was investigated. The total of 200 fruits (75 normal and 125 abnormal fruits) were acquired the spectral data using NIRSystem 6500 with fiber optic probe in the wavelength region from 700–1100 nm prior to determine the reference laboratory data including moisture content (MC), total soluble solid (TSS) and titratable acidity (TA). Then, the principal component analysis (PCA) and multiple linear regression - discriminant analysis (MLR-DA) were used to classify fruit with this symptom. It was found that Savitzky-Golay smoothing (10 nm average for left and right sides) and second derivative (10 nm average for left and right sides) were used as spectra pre-treatment method for the optimal PCA and MLR-DA model performances of MC, TSS and TA. The effective wavelengths in MLR-DA were at 826, 924, 962, 978, 1008 and 1028 nm. The precision of MLR-DA was 96%. There were only 4% of un-classify samples which were 1–25% of dry juice sac fruits and normal fruits. Therefore, MLR-DA could be the efficient method to classify a dry juice sac of Mandarin using non-destructive technique NIRs.
      PubDate: 2019-03-07
      Issue No: Vol. 7, No. 3 (2019)
       
  • Effect of Polyamines Application on Reducing Chilling Injury Incidence in
           Okra Pod (Abelmoschus esculentus( Stored at Low Storage Temperature

    • Authors: Surisa Phornvillay, Nutthachai Prongprasert, Chalermchai Wongs-Aree, Apiradee Uthairatanakij, Varit Srilaong
      Pages: 45 - 54
      Abstract: Generally, immature okra pod is perishable and sensitive to chilling when exposed to temperature below 10 °C. Polyamines application has been claimed to be able to cope with low temperature stress due to their polycationic and antioxidant properties. In the present study, the effects of putrescine, spermidine and spermine on maintaining quality of stored okra pod were investigated. Immature okra pods were treated with putrescine, spermidine and spermine at two different concentrations (0.5 and 1.0 mM) with four replications per treatment. On the other hand, the control okra pods were only dipped in distilled water.
      All the pods were stored at 4 °C with 85 ± 5% relative humidity for 12 days. Results showed that the okra pods treated with putrescine at both concentrations were significantly lower in chilling injury (CI) incidence (46 to 56%) and weight loss (51 to 68%) than the control. While spermidine and spermine showed no differences with control after 8 storage days. Exogenous putrescine application resulted in a higher DPPH scavenging activity as well as antioxidant enzymes activity of catalase and peroxidase with respect to control after 12 days of storage. These responses could possibly be involved in chilling tolerance in okra pod during cold storage.
      PubDate: 2019-03-07
      Issue No: Vol. 7, No. 3 (2019)
       
  • Application of AVG or 1-MCP-MBs on Postharvest Quality of Pummelo cv.
           “Tubtim Siam” (Citrus maxima Burm.)

    • Authors: Paemika Promkaew, Satoru Kondo, Nutthachai Pongprasert, Chalermchai Wongs-Aree, Samak Kaewsuksaeng, Varit Srilaong
      Pages: 55 - 71
      Abstract: Tubtim siam pummelo (Citrus maxima Burm.) is a geographical indentification (GI) product of Nakhon Si Thammarat province, Thailand and it has become more popular in the premium fruit market. Degradation of green peel and change in the red-ruby pulp color are two main deteriorative postharvest quality parameters caused by exogeneous ethylene. The aim of this study was to evaluate the effectiveness of AVG and 1-MCP-microbubbles (MBs) on maintaining postharvest quality of Tubtim siam pummelo through dipping in AVG and 1-MCP-MBs at 500 and 5 ppm, respectively. The control was fruit without any treatment. The fruits were stored at room temperature (25 ± 2 °C) for 21 days. Fruit treated with AVG resulted in a remarkably reduced respiration rate and ethylene production compared to other treatments. Moreover, delaying of peel yellowing was indicated by significantly higher total chlorophyll contents, hue angle values of peel and delayed degradation of red-ruby pulp color were also observed in 1-MCP-MBs treated fruit. On the other hand, application of AVG and 1-MCP-MBs retarded a reduction of weight loss compared to the control. Chemical composition in pulp including; total carotenoid, beta-carotenoid, lycopene, vitamin C, DPPH free radical scavenging activity and total phenolic content were maintained and were significantly different when compared with the control treatment. In conclusion, AVG and 1-MCP-MBs treatments could maintain both external and internal postharvest quality of Tubtim siam pummelo fruit.
      PubDate: 2019-03-07
      Issue No: Vol. 7, No. 3 (2019)
       
  • Control of Mango Anthracnose by Using Chinese Quince (Pseudocydonia
           sinensis) Seed Extract

    • Authors: Lia Angraeni, Yasunori Hamauzu, Wirongrong Thongdeesoontorn, Matchima Naradisorn
      Pages: 72 - 89
      Abstract: Chinese quince (Pseudocydonia sinensis Schneid.) has been known in its rich in phenolic compounds. However, Chinese quince seed is usually a waste which may also contain high phenolic compound. The objectives of this study were to investigate the potential in vitro and in vivo antimicrobial activity of Chinese quince seed extract against Colletotrichum gloeosporioides, the causal agent of anthracnose disease in mango cv. ‘Nam Dok Mai Si Thong’. The seeds were extracted by using distilled water in ratio of seed powder to water at 1:10 (w/v) and tested at concentrations of 0.5%, 1% and 1.5% (w/v). In vitro antimicrobial activities were observed through mycelial radial growth and spore germination assays while in vivo assay was observed on mango fruits. Chinese quince seed extract at different concentrations was added into film-forming solution to prepare Chinese quince seed film for antifungal test. The total phenolic content in Chinese quince seed extract was 48.84 ± 1.71 mg GAE / 100 g wet sample. The 1.5% extract showed mycelial growth inhibition of C. gloeosporioides at 82.59% after 5 days of incubation, while 0.5% and 1% extract had lower inhibitory effect (78.85% and 78.41%, respectively). Spore germination in untreated control (23.68%) was significantly less (p < 0.05) than that in 0.5%, 1% and 1.5% extracts (61.31%, 52.86% and 55.75%, respectively). Inoculated mango fruit dipped in 1% extract solution exhibited smaller lesion diameter (1.36 cm) compared to those treated with 0.5% and 1.5% extract (1.52 cm and 1.43 cm, respectively) and control (2.17 cm) after 5 days of incubation. Antifungal test of Chinese quince seed film did not show the growth inhibition of C. gloeosporioides.
      PubDate: 2019-03-07
      Issue No: Vol. 7, No. 3 (2019)
       
  • Effect of Drying and in vitro Gastrointestinal Digestion on Antioxidant
           Activities of Orange and Purple Fleshed Sweet Potatoes

    • Authors: Rungarun Sasanatayart, Titikan Liangpanth, Fessehaye Hdremariam Desale
      Pages: 90 - 104
      Abstract: Colored sweet potato flesh is especially rich in bioactive compounds that exert antioxidant properties. Drying was applied to reduce moisture content of sweet potatoes for a safe storage. However, little is known how their antioxidant activity changes after drying and gastrointestinal digestion. In this research, orange (OFSP) and purple (PFSP) fleshed sweet potato were peeled, sliced and subsequently dried at three different conditions including 55 °C for 16 h, 70 °C for 10 h and 85 °C for 8 h to reduce moisture content below 8% (wb). Bioactive compounds in terms of total phenolic content (TPC), total carotenoid content (TCC), total anthocyanin content (TAC) and their associated antioxidant activities by Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays were analyzed. In addition, the digesta obtained in each phase (oral, gastric and intestinal) of gastrointestinal digestion were used to determine all antioxidant activities, accordingly. Results showed drying at 70 and 85 °C tended to give negative effects since TPC and TCC of OFSP and TPC and TAC of PFSP decreased to a significant extent (p < 0.05) compared to those of freeze dried samples. The exception was for PFSP dried at 55 °C that showed the increased TPC and TAC corresponding to the highest antioxidant activities either by FRAP and DPPH. Based on in vitro gastrointestinal digestion, a slight increase or decrease in TPC, FRAP and DPPH of both sweet potato varieties was observed during gastric and intestinal phases. Results suggested that low drying temperature at 55 °C was recommended for both OFSP and PFSP since it provided high antioxidant properties which were stable through gastrointestinal digestion.
      PubDate: 2019-03-08
      Issue No: Vol. 7, No. 3 (2019)
       
  • Optimization of Enzymatic Hydrolysis Condition for Producing Black Gram
           Bean (Vigna mungo) Hydrolysate with High Antioxidant Activity

    • Authors: Naruemol Bumrungsart, Kiattisak Duangmal
      Pages: 105 - 117
      Abstract: Black gram bean (Vigna mungo) hydrolysate was produced using commercial enzyme, Flavourzyme® to break down the peptide bonds. Hydrolysis conditions i.e. enzyme concentration of 1–7% (by dried weight of steamed bean) and hydrolysis time of 60–1200 min, were optimized for high antioxidant activity hydrolysate using response surface methodology based on central composite rotational design. The effect of hydrolysis conditions on degree of hydrolysis (DH), total phenolic content (TPC), browning and antioxidant activity as DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) was determined. The results of this study showed that increasing the enzyme concentration and hydrolysis time significantly affected DH as increasing DH influenced amount of free amino groups, released TPC and Maillard reaction products (MRPs); these components affected the antioxidant activity of black gram bean hydrolysate. The optimum hydrolysis condition to reach DH of 75% was 6.09% Flavourzyme® and 360 min of hydrolysis time, giving a predicted value of DPPH radical scavenging activity and FRAP values in the range of 80.47–80.48% and 1.42–1.43 µmol Trolox per gram of black gram beans (d.b.), respectively. The validation was confirmed using percentage error measurement. It was found that the observed values were different from the predict values within a range of 0.54–27.46% error. Thus, the obtained optimized model could be used for predicting desired responses for black gram bean hydrolysate production.
      PubDate: 2019-03-08
      Issue No: Vol. 7, No. 3 (2019)
       
  • Effect of Thermal Treatments on Antioxidant Properties of Pumpkin Flesh
           and Their Stability during in-vitro Gastrointestinal Digestion

    • Authors: Titikan Liangpanth, Rungarun Sasanatayart
      Pages: 118 - 130
      Abstract: Flesh of pumpkin (Cucurbita maxima) is especially rich in carotenoids and phenolic compounds that exert antioxidant properties. In this study, two varieties of pumpkin, Srimuang (Thai variety with rough skin) and Kabocha (Japanese variety with smooth skin) were subjected to four different heat treatments including boiling (90 °C for 5 min), steaming (100 °C for 5 min) and hot air drying (60 °C for 16 h and 70 °C for 10 h). Uncooked samples were served as control. Results showed that rough skin pumpkin contained higher total phenolic content (TPC) and total carotenoid content (TCC) than smooth skin pumpkin and consequently, the higher antioxidant activities based on Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Among heat treatments, Drying at 70 °C of smooth skin pumpkin showed the strongest TPC and antioxidant activity base on FRAP and DPPH. In rough skin pumpkin, drying at 70 °C showed the highest TPC corresponding to the highest FRAP values. After boiling, TCC increased in rough skin pumpkin but, reduced to the lowest extent in smooth skin pumpkin. During in-vitro digestion, TPC slightly increased from oral, gastric to intestinal phase in all heat-treated samples. However, the corresponding antioxidant activities based on FRAP and DPPH were found to decrease on digestion. The exception as for DPPH values of heat treated smooth skin pumpkin that remained unchanged. Results showed the higher correlation among TPC, FRAP and DPPH of samples before digestion (r = 0.704–0.902, p < 0.01) than that of samples after digestion (r = 0.411–0.716, p < 0.01). The content of bioactive compounds depended not only on their concentration in pumpkin, but also processing conditions and gastrointestinal digestion which influenced their stability and consequently, changes in antioxidant activities.
      PubDate: 2019-03-08
      Issue No: Vol. 7, No. 3 (2019)
       
  • Total Phenolic, Flavonoid Contents and Antioxidant Activity of Siraitia
           grosvenorii Fruits Extracts

    • Authors: Narunan Wuttisin, Warakarn Boonsook
      Pages: 131 - 141
      Abstract: The fruit of Siraitia grosvenorii (Luo hanguo) is commonly used as a beverage material and traditional medicine. S. grosvenorii has been used in China as a folk remedy for the treatment of common cold, pharyngitis, and pulmonary congestion. Previous studies showed that S. grosvenorii extracts possess properties of anti-asthmatic, anti-cancer, anti-diabetic, anti-obesity, anti-oxidative, anti-inflammation and immunoregulating effects, but the possibility of S. grosvenorii for using as cosmetic ingredient has not been investigated. The purpose of this study was to find a suitable solvent to produce S. grosvenorii extract with contained antioxidant property. S. grosvenorii fruit was extracted by macerating in solvents including distilled water, propylene glycol, 95% ethanol, ethyl acetate, and n-hexane. The extracts were evaluated for their total phenolic content, total flavonoid content, antioxidant activities and physical color properties. The results showed that 95% ethanol extract exhibited the highest total phenolic content (2.387 ± 0.063 mg GAE/mg solid crude) compared to other solvents. However, distilled water extract showed the greatest amount of total flavonoid content (25.229 ± 0.904 µg QE/mg solid crude) and the highest value of antioxidant activities determined by DPPH assay (47.396 ± 1.946 µg TEAC/mg solid crude) and ABTS assay (53.997 ± 0.155 µg AEAC/mg solid crude). These results indicated that the antioxidant activity of S. grosvenorii extracts might be attributed to the presence of flavonoid compounds. It can be concluded that distilled water extract of S. grosvenorii might be suitable to apply as an antioxidant ingredient for further applications.
      PubDate: 2019-03-08
      Issue No: Vol. 7, No. 3 (2019)
       
  • In vitro Antioxidant Activities and Cytotoxicity of Peanut Callus Extract

    • Authors: Wannisa Vichit, Nisakorn Saewan
      Pages: 142 - 151
      Abstract: Resveratrol is widely reported to be beneficial to health by possessing antioxidative, anti-inflammatory, anti-carcinogenic, and antitumor properties. In this study, peanut callus was induced on agar solidified Murashige and Skoog medium supplementing with 2 mg/mL of 2,4-dichlorophenoxyacetic acid, 1 mg/mL of 1-naphthaleneacetic acid, and 1 mg/mL of 6-benzylaminopurine. Callus was initially formed from seed as compact yellow texture after 4 weeks with a high yield (90.24%) that was calculated based on the initial weight of seed. The amount of resveratrol was increased by callus culture (190.11 ppm) in comparison to peanut seed (not detected). To investigate the effect of solvent on total phenolic content, antioxidant, and anti-tyrosinase activities, callus was extracted with various concentrations of ethanol (0, 25, 50, 70 and 95 %v/v). The highest phenolic content and bioactivities were found in 95%v/v ethanol extract. Ethanolic peanut callus extract showed the highest phenolic content (0.42 mg gallic acid equivalents per ml extract), ferric reducing power (0.55 mg ascorbic acid equivalents per ml extract), DPPH radical scavenging (88.78%), and tyrosinase inhibition (79.89%). In vitro cytotoxicity of the extracts was tested on human keratinocyte cells by MTT assay. Results showed that peanut callus extract (50% cytotoxic concentration; CC50 16.3%v/v) was found to be lower toxic to keratinocytes than peanut seed extract (CC50 10.57%v/v). Thus, induction of callus of peanut enhances resveratrol, phenolic compounds, antioxidant and anti-tyrosinase activities which could find interesting applications in food, dietary supplement and cosmetic products.
      PubDate: 2019-03-08
      Issue No: Vol. 7, No. 3 (2019)
       
  • Bioactive Compounds and Antioxidant Activities from Pomegranate Peel and
           Seed Extracts

    • Authors: Natthawut Thitipramote, Tanwarat Maisakun, Chanikan Chomchuen, Prinyaporn Pradmeeteekul, Junniphaphorn Nimkamnerd, Pornchanit Vongnititorn, Phanuphong Chaiwut, Nont Thitilertdecha, Punyawatt Pintathong
      Pages: 152 - 161
      Abstract: The aim of this study was to investigate the contents of bioactive compounds (total phenolic (TPC), flavonoid (TFC) and proanthocyanidin (TPAC) contents) and their antioxidant activities (DPPH, and ABTS radical scavenging activities and ferric reducing antioxidant power (FRAP)) of pomegranate peel and seed, which are wastes from fruit juice processing. Peel and seed of pomegranate were extracted by three different solvents (water, 95% ethanol and 70% acetone) at ratio of 1:10 (w/v) by shaking at 150 rpm for 6 h at 25 °C. The results showed that the greatest amount of TPC, TFC and TPAC were obtained from peel extract with acetone extraction (1.140 ± 0.007 mg GAE/g extract, 0.249 ± 0.008 mg QE/g extract and 0.097 ± 0.006 mg CE/g extract, respectively). However, the tendency of antioxidant activity was slightly different from their bioactive contents. The highest DPPH radical scavenging activity was found in acetone peel extract (2.956 ± 0.002 mg TEAC/g extract) and the greatest ABTS activity was obtained from acetone seed extract (3.319 ± 0.016 mg TEAC/g extract). Moreover, FRAP had the highest capacity in acetone extract of peel (7.078 ± 0.028 mg TEAC/g extract). The results suggested that the pomegranate juice processing wastes, including peel and seed might be used as an active ingredient in several non-food products.
      PubDate: 2019-03-08
      Issue No: Vol. 7, No. 3 (2019)
       
  • Development of Reduced Calories Carissa Carandas Sherbet by Substitution
           Sugar with Stevia Extract

    • Authors: Nawaporn Lapsongphon, Saranya Changso
      Pages: 162 - 171
      Abstract: The objective of this research was to develop Carissa carandas sherbet by substitution sugar with stevia extract. Five Carissa carandas sherbet samples were studied with different ratios of sucrose (g) and stevia extract (g) of 600:0 (control), 200:1 (T1), 100:2 (T2), 0:1 (T3), and 0:2 (T4), respectively. Results showed that viscosity and %overrun decreased significantly (p ≤ 0.05) in samples without sugar (T3 and T4) and those samples showed higher total phenolic content (102–176 µg gallic acid eq./g) and DPPH free radical scavenging activity (93–96 µg Trolox eq./g) than control sample (65 µg gallic acid eq./g and 69 µg Trolox eq./g). All sherbet samples replacing sugar with stevia extract had significantly higher %melting rate (7.57–13.09%) when compared with the control sample (4.17%) (p ≤ 0.05). Sensory evaluation using 9-point hedonic scale by 50 untrained panelists showed that the highest rating score for color (8.23), odor (8.03), taste (8.36), texture (8.33) and overall acceptability (8.40) was found in ice cream added with 100 g of sugar and 2 g of stevia extract (T2). Our results suggested that the development of Carissa carandas sherbet by substitution sugar with stevia extract could be a good potential as a healthy frozen dessert product with natural coloration and antioxidative property.
      PubDate: 2019-03-08
      Issue No: Vol. 7, No. 3 (2019)
       
  • Intensification of Cellulolytic Hydrolysis of Rice Husk, Rice Straw, and
           Defatted Rice Bran by Sodium Hydroxide Pretreatment

    • Authors: Pannapapol Jaichakan, Dang Thi Hong Nhung, Massalin Nakphaichit, Wannaporn Klangpetch
      Pages: 172 - 183
      Abstract: The ability of sodium hydroxide (NaOH) pretreatment to intensify the digestibility of lignocellulosic from rice straw (RS), rice husk (RH), and defatted rice bran (DRB) for cello-oligosaccharides and xylo-oligosaccharides productions using commercial cellulases was investigated. Initially, 10 g of biomass was soaked with 300 mL of 2% NaOH  for 6 days at room temperature. The total pentosan contents of NaOH-pretreated rice straw (NP-RS), rice husk (NP-RH), and defatted rice bran (NP-DRB) were measured and compared to non-treated biomass showing increases from 21.74 to 26.42%, 19.89 to 28.00%, and 11.33 to 19.94%, respectively, while the percentage yield mass after NaOH-pretreated biomass decreased from 100 to be 44.8, 68.7, and 24.3, respectively. In addition, the NaOH pretreatment strongly affected the arabinose/xylose ratio (A/X) of DRB which was decreased from 1.08 to 0.82. Moreover, arabinoxylan contents were increased from 11.0 to 18.3% for RS, 11.5 to 18.6% for RH, and 5.8 to 14.3% for DRB. After mentioned processes, non-treated biomass and NaOH-pretreated biomass were used to produce oligosaccharides at 50 °C for 4 h by using Cellulase SS and Cellulase XL. The results exhibited that non-treated biomass was less hydrolyzed by both enzymes. Cellulase SS showed greater hydrolysis effect on NP-RS, NP-RH, and NP-DRB than Cellulase XL. High Performance Anion Exchange Chromatography results confirmed that the hydrolysates from both cellulolytic enzymes had similar sugar patterns mainly found as cellobiose and xylobiose. Moreover, the component with an arabinose substituted onto xylose backbone was found in a small content. Hence, this study has confirmed the capability of cellulolytic enzymes for production of mixed oligosaccharides which could be further used for the prebiotic properties.
      PubDate: 2019-03-08
      Issue No: Vol. 7, No. 3 (2019)
       
 
 
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