Subjects -> FOOD AND FOOD INDUSTRIES (Total: 410 journals)
    - BEVERAGES (17 journals)
    - FISH AND FISHERIES (104 journals)
    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 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: 70)
Advances in Nutrition     Hybrid Journal   (Followers: 61)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
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: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 2)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 58)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 11)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
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   (Followers: 1)
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: 7)
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: 17)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 9)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
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)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
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: 35)
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: 22)
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: 18)
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: 25)
Food Chemistry : X     Open Access   (Followers: 2)
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: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 60)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
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: 13)
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: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 13)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal   (Followers: 1)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 2)
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 Design     Hybrid Journal   (Followers: 2)
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: 22)
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: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
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: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
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: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
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 Industry     Open Access   (Followers: 1)
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 & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 2)
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: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 4)

        1 2     

Similar Journals
Journal Cover
Food Biophysics
Journal Prestige (SJR): 0.74
Citation Impact (citeScore): 2
Number of Followers: 4  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1557-1866 - ISSN (Online) 1557-1858
Published by Springer-Verlag Homepage  [2626 journals]
  • Optimization of a Droplet-Based Millifluidic Device to Investigate the
           Phase Behavior of Biopolymers, Including Viscous Conditions
    • Abstract: Abstract Phase diagrams are widely used to map and control the assembly states of biopolymers. However, these studies are highly time and material consuming. Here, we present the optimization of a simple tool based on millifluidics to screen phase diagram of biopolymers, pure or in mixtures with other biopolymers. It is used (i) to generate a homogeneous mixture of biopolymers/buffer and/or biopolymers 1/ biopolymers 2 in a short time (~s), (ii) to vary the composition of the mixtures by adjusting the flow rates, and (iii) to determine the turbidity of the drop by grey level analysis. The mixing efficiency and the calibration turbidity vs. grey level were performed using colloidal titanium dioxide dispersions. The use of millifluidics reduced the amount of material of ten-fold and the experimentation time by a factor five compared to a conventional bulk approach. This set-up was used to explore functional synergies between proteins and polysaccharides as an example of application.
      PubDate: 2020-07-08
       
  • Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI
           Proteins Stabilized Emulsion Gels
    • Abstract: Abstract Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of egg-soybean protein isolate (SPI) stabilized emulsion gels were investigated at neutral pH, wherein soybean oil, olive oil and menhaden oil were used to form emulsions. The results showed that viscosity of emulsions progressively increased with the increase of oil content. Similarly, analysis of the rheological behavior of the formulated emulsion gels revealed an increase in the mechanical strength (G’) with the increase in oil concentration, indicating that oil droplets played a significant role in the formation of the gel structure. In addition, at high levels of oil, the hardness and chewiness of emulsion gels were also high, while a slight decrease in springiness and cohesiveness were observed. A linear relationship between hardness and water/oil loss was found, whereas the Pearson correlation suggested that less drainage of water may slow down the outflow of oil. The microstructural images showed a more compact network as a result of the increase of oil content in the formulation. Scarce significant differences were found among emulsion gels formulated with different oil type, suggesting oil composition played a dispensable role on the gelling properties of emulsion gels.
      PubDate: 2020-07-08
       
  • Structure and Properties of Organogels Developed by Diosgenin in Canola
           Oil
    • Abstract: Abstract In this study, naturally occurring ingredient diosgenin was utilized as an organogelator for structuring canola oil. Results show that stable diosgenin-based organogel can be obtained at only 2% of diosgenin concentration when the gel preparation temperature is 100 °C. Oil binding capacity and rheological properties of the organogel were investigated. Results demonstrate that these two macroscopic characteristics of the organogels can be significantly modified by simply changing the gel preparation temperature or diosgenin concentration. When the preparation temperature was 120 °C and the diosgenin concentration higher than 4%, oil binding capacity of at least 90% were obtained. Furthermore, higher gel preparation temperature resulted in higher G′values of the diosgenin-based organogels. According to the results analyzed by polarized light microscopy, XRD and FT-IR, it can be found that the possible gelation mechanism of the diosgenin-based organogels is formation of supramolecular structures by self-assembly of diosgenin molecule crystals via hydrogen bonding interaction. Varying gel preparation conditions of the organogels lead to self-assembly of diosgenin molecules to form different microstructures. Therefore, diosgenin can be considered as a good organogelator for producing functional organogel from canola oil. The novel diosgenin-based organogel is expected to be widely used in bio-related fields such as food and pharmaceutical industries.
      PubDate: 2020-07-02
       
  • Antibacterial Activity and Mechanism of a Bacteriocin Derived from the
           Valine-Cecropin A(1–8)-Plantaricin ZJ5(1–18) Hybrid Peptide Against
           Escherichia coli O104
    • Abstract: Abstract Peptide fragment hybridization is an effective method to obtain novel hybrid antimicrobial peptides with higher antibacterial activities. The novel peptide, valine-cecropin A(1–8)-plantaricin ZJ5(1–18) (CA-P), was designed by coupling the amphiphilic N-terminal fragment of CA with the N-terminal core helix of P and adding a valine residue to the N-terminus of the hybrid fragment. CA-P showed higher antibacterial activities than the parental peptide P against all indicator strains in the experiment, with no hemolytic activity against sheep red blood cells. Observations by scanning electron microscopy and transmission electron microscopy confirmed that CA-P destroyed the surface structure of the bacteria and caused leakage of the cellular contents. As determined by fluorescence microscopy, the antibacterial mechanism of CA-P is microorganism killing. It was observed that CA-P and Litsea mollis Hemsl. essential oil showed a significant synergistic effect against Salmonella enterica serovar Newport.
      PubDate: 2020-07-01
       
  • Impact of Phytic Acid on the Physical and Oxidative Stability of
           Protein-Stabilized Oil-in-Water Emulsions
    • Abstract: Abstract The effects of phytic acid on the physical and oxidative stability of flaxseed oil-in-water emulsions containing whey protein-coated lipid droplets were investigated. The surface potential, particle size, microstructure, appearance, and oxidation of these emulsions were monitored when they were stored at pH 3.5 and 7.0 for 25 days in the dark (37 °C). The phytic acid and protein-coated lipid droplets had similar charges (both negative) at pH 7.0, but had opposite charges (negative and positive) at pH 3.5. At pH 7.0, the addition of phytic acid had no impact on the physical stability of the emulsions but significantly improved their oxidative stability, which was attributed to its ability to sequester pro-oxidant transition metals (iron ions). At pH 3.5, extensive droplet aggregation and creaming occurred in the emulsions containing phytic acid, which was ascribed to charge neutralization and ion bridging. The oxidative stability of the acidified emulsions, however, still increased after addition of phytic acid, which was again attributed to its ability to chelate iron ions. Interestingly, the antioxidant activity of phytic acid decreased as its level was increased. Our results suggest that phytic acid may be used as a natural antioxidant to improve the oxidative stability of food emulsions containing polyunsaturated fatty acids, but its level must be carefully controlled.
      PubDate: 2020-06-26
       
  • Effect of Thermal Treatment on the Physicochemical Properties of Emulsion
           
    • Abstract: Abstract This study investigated the influence of thermal treatment (30 °C to 110 °C, 30 min) on the physicochemical and rheological properties of an emulsion stabilized by black tilapia (Oreochromis mossambicus) skin at pH 4. The protein pattern of tilapia gelatin did not have any significant difference after the gelatin was heated within a temperature range of 30 °C to 70 °C. However, at 90 °C and 110 °C, denaturation occurred where α-, β- and γ-chains of the gelatin were degraded, leading to a concomitant increase in low molecular peptides. The emulsion stability was investigated through a particle size analyzer, zeta potential, microscopic observation and creaming index. The gelatin emulsion was physically stable at 30 °C to 70 °C with a mean droplet size of less than 13 μm. When the heating temperature was increased to 90 °C and 110 °C, the emulsion showed a pronounced increase in droplet size due to coalescence. The gelatin emulsion heated at 90 °C and 110 °C also displayed instability against creaming after storage at room temperature for 7 days. As the heating temperature increased, the gelatin emulsion exhibited a decrease in apparent viscosity and the flow behavior changed from shear thinning to Newtonian. The rheological data also showed that the storage modulus (G′) of emulsion became more frequency dependent as the heating temperature increased, indicating weak droplet interactions. The tilapia gelatin emulsion was physically unstable when subjected to thermal treatment above 70 °C. The data reported in this study provides useful insight into the formulation of acidic food emulsions that require thermal treatment.
      PubDate: 2020-06-20
       
  • Resistance of Soybean Pectin–Protein Conjugate Pre-Adsorbed to the
           Air–Water Interface to Displacement by the Competitive Adsorption of
           Surfactant
    • Abstract: Abstract The naturally occurring soybean pectin–protein conjugate pre-adsorbed to the air–water interface was shown to be displaced competitively from the interface when a small molecule surfactant was added to the aqueous phase. The soybean pectin containing covalently linked pectin–protein conjugate was prepared by heating defatted soy flour at 121 °C and pH 4.5 for 2 h. The pectin moiety of the pectin–protein conjugate was cleaved using an alkali treatment that breaks the covalent polysaccharide–protein bond. Atomic force microscopy images of the soybean pectin adsorbed to the air–water interface revealed the presence of two-dimensional pectin networks formed within the interfacial film. The soybean pectin adsorbed to the interface was confirmed to be more resistant to displacement by the competitive adsorption of the surfactant than the alkali-treated soybean pectin. The pectin moiety is expected to strengthen interfacial films mechanically, make them more resistant to surfactant-induced competitive displacement, and have beneficial effects on colloidal stability.
      PubDate: 2020-06-08
       
  • Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by
           Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative
           Stability in Presence of Clove Essential Oil as Antioxidant
    • Abstract: Abstract The aim of this study was to obtain a stable flaxseed oil (FSO)-in-water Pickering emulsion (PE) stabilized by chitosan (CS)-myristic acid (MA) nanogels and to investigate the oxidative stability of the CS-MA nanogels-encapsulated FSO in the presence of clove essential oil (CEO) in shell or core modes. First, MA was successfully conjugated to CS by amide linkages in different MA-to-CS ratios to improve the emulsifier property of CS. Subsequently, the effects of pH, MA-to-CS ratio, and oil-to-nanogel ratio on the stability and droplet size of PE were examined. The most stable PE was obtained at pH 8, MA-to-CS ratio of 0.75:1, and oil-to-nanogel ratio of 10:1. Finally, the oxidative stability of the emulsions was analyzed. The results indicated that the formation of the CEO shell around dispersed droplet surfaces of FSO was more efficient in reduction of lipid oxidation and droplet size than admixing CEO in the oil core. The best oxidative stability was observed in the PE with 0.1% CEO shell. Overall, this work showed that by engineering the interfacial architecture via the combination of steric hindrance of CS-MA nanogel-based membrane and the interfacial load of CEO, appropriate physical and oxidative stabilities of the emulsions were obtainable.
      PubDate: 2020-06-01
       
  • Composition and Oil-Water Interfacial Tension Studies in Different
           Vegetable Oils
    • Abstract: Abstract The interfacial tension is one of the most important fundamental properties and presents crucial impacts throughout vegetable oil production, application and digestion. In this study, composition of vegetable oil including tocopherols, phytosterols, phenolic compounds, phospholipids, fatty acid composition and other constituents were determined. Furthermore, interfacial tension and its relationship with vegetable oil compositions were analyzed. Distribution and profile of composition of vegetable oil were remarkably different. The interfacial tension results showed physical refined vegetable oil exhibited an obviously lower interfacial tension than chemical refined oil attributed to abundant minor compositions. Moreover, the correlation analysis results indicated that phenolic compounds demonstrated the greatest influence on interfacial tension of vegetable oil against water with r = − 0.671, p = 0.009, followed by free fatty acid value, linoleic acid of triglyceride and phospholipids with r = − 0.639, 0.626, − 0.576 and p = 0.014, 0.017 and 0.031, respectively. No significant correlation was found between interfacial tension and other minor compositions. These results contribute to regulating lipid metabolism and evaluating oil quality more scientifically.
      PubDate: 2020-06-01
       
  • Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality
           of 3D Printed Wheat Starch-Papaya System
    • Abstract: Abstract This study was aimed at investigating the effect of novel ultrasonic-microwave combined pretreatment on the three-dimensional (3D) printing quality of wheat starch-papaya system. In this study, microwave heating (MH) and ultrasonic- microwave combined heating (UMCH) were used as pretreatment in order to gelatinize the system so that it can be printed. During the heating process, the effects of different pretreatments (MH and UMCH) and different low microwave power (60 W, 70 W and 80 W) were compared in terms of the gelatinization degree, rheological properties, dielectric properties, water status distribution, texture, microstructure and printing accuracy. The results showed that when the microwave power was 80 W, the printing effect of samples pretreated by UMCH was the best. Its support stability, line uniformity, and height retention were relatively at an optimum level.
      PubDate: 2020-06-01
       
  • Soybean Hull Insoluble Polysaccharides: Improvements of Its
           Physicochemical Properties Through High Pressure Homogenization
    • Abstract: Abstract Soybean hull is an agroindustrial waste which has not been fully studied as a food ingredient. The aims of this work were to obtain insoluble fibers from soybean hull and to evaluate the effect of high pressure homogenization (HPH) on its physicochemical properties. Hull insoluble polysaccharides (HIPS) were obtained in a single step, as the insoluble residue after pectin removal. FTIR showed bands corresponding to cellulose and hemicellulose in HIPS, and thermogravimetric analysis showed two degradation events at 236.3 °C and 325.6 °C, corresponding to cellulose and hemicellulose, respectively. HIPS dispersions (pH 3.00) were subjected to HPH by three cycles at increasing pressures (up to 1000 bar), obtaining soybean hull nanofibers. SEM images show that HPH at 1000 bar reduced the dimensions of the fiber bundle from 30 to 90 μm in length and 9–15 μm in diameter to nanofibers of 10–30 μm in length and 100–400 nm in diameter. AFM further confirms a heterogeneous distribution of sizes in HIPS800 and HIPS1000, evidencing the presence of individual nanofibers with diameters around 50 ± 10 nm and 40 ± 10 nm, respectively, with several μm in length. Furthermore, an increase in water holding capacity from 2.1 to 61 gwater/gdry matter and viscosity from 0.39 to 34,945 Pa.s were achieved as HPH at 1000 bar treatment was applied. HPH increased the interfacial area and promoted the interconnection of fibers in a hydrated gel-like structure. This explains flow behavior, which was extensively studied in this work: three-region viscosity profile (shear-thinning, plateau or shear-thickening and shear-thinning) and a pronounced hysteresis loop. Oscillatory rheology was used to study the viscoelastic behavior of HIPS dispersions. HIPS are a source of nanofibers, easy to obtain through a single step of chemical treatment followed by the application of high pressures. It is remarkable that the use of few chemical solvents is favorable from an environmental point of view. This work also suggests a potential application of HIPS to improve physicochemical and structural properties in acidic foods. Graphical Abstract
      PubDate: 2020-06-01
       
  • Catalytic Efficiency, Structure, and Recycling Behavior of Electrospun
           Polyvinyl Alcohol-Xylanase Fibers Cross-Linked by Glutaraldehyde
    • Abstract: Abstract A versatile and effective method of producing polyvinyl alcohol (PVA)-xylanase (XY) fibers cross-linked by glutaraldehyde vapor (GA) is reported in the present study. Crosslinking was performed for 30, 60, 90, and 180 min. The morphology, structure, and thermal stability of the fibers were investigated by scanning electron microscopy (SEM), Fourier-transformed infrared spectroscopy (FTIR), and thermogravimetric analyses (TGA). The enzymatic activity was studied under different storage time and reutilization cycles. The enzyme’s ability to reduce the turbidity of a standard β–glucan solution was also verified. Cross-linked fibers presented denser and more compacted structures. There was an improvement in thermal properties as well as in the recycling and storage efficiency of cross-linked XY–PVA fibers, compared to their non-cross-linked counterparts. Free and 180 min-cross-linked immobilized enzymes were able to reduce the turbidity of the β-glucan solution by a similar degree.
      PubDate: 2020-06-01
       
  • Enhancing Water Solubility and Stability of Natamycin by Molecular
           Encapsulation in Methyl- β -Cyclodextrin and its Mechanisms by Molecular
           Dynamics Simulations
    • Abstract: Abstract In this study, the antifungal compound natamycin was encapsulated in methyl-β-cyclodextrin (heptakis(2,6-di-O-methyl)-β-cyclodextrin, Me-β-CD) to improve its aqueous solubility and stability. The aqueous solubilities of natamycin in the presence of β-CD, 2-hydroxypropyl-β-CD, 6-O-α-maltosyl-β-CD, and Me-β-CD were compared. The Me-β-CD showed the best result to increase the solubility of natamycin in aqueous. The pH stability of natamycin was improved by the formation of inclusion complex with Me-β-CD, especially at acidic conditions. The degradation of natamycin under UV-light exposure followed first-order kinetics with half-life times (t1/2) of 59.2 and 157.5 min in pure form and Me-β-CD inclusion complex, respectively. The in vitro antifungal activities of natamycin/Me-β-CD complex against Aspergillus niger food pathogen were evaluated. The results demonstrated that the natamycin/Me-β-CD complex could effectively improve the aqueous solubility and photostability of natamycin without compromising in antifungal activities. Finally, the molecular inclusion mechanisms and geometrical configurations of the natamycin/Me-β-CD complex were studied using molecular dynamics simulations. This research may lead to the development of more effective inclusion-based delivery systems to encapsulate and protect lipophilic antimicrobial agents for food applications.
      PubDate: 2020-06-01
       
  • Controlling the Three-Dimensional Printing Mechanical Properties of Nostoc
           Sphaeroides System
    • Abstract: Abstract The main purpose of this paper is to explore the opportunities for fresh Nostoc sphaeroides (N. sphaeroides) to be applied to 3D food printing. N. sphaeroides is rich in nutrients and its paste possesses shear thinning properties. It was found the product obtained by 3D food printing with fresh N. sphaeroides had poor printability and was easy to collapse. In this study, we compared the addition of different potato starch (2%, 4%, 6% and 8%) to the characteristics of 3D printing of the N. sphaeroides gel system. The results obtained from the rheological analysis showed that the 6% potato starch added to of N. sphaeroides gel can be utilized for 3D food printing. The addition of potato starch increased the viscosity of the mixture so the printed lines were not easily broken, and the “self-supporting ability” of the material itself was enhanced to maintain a good shape without collapse. Texture profile analysis also showed that the 6% starch added printed product had the best gumminess parameter. In order to get a better printed product, the effects of printing parameters (nozzle diameter (Dn), extrusion rate (Vd) and nozzle moving speed (Vn)) on material printing performance and product formability was tested. When Dn, Vd, Vn were = 1.2 mm, 20 mm3/s, 25 mm/s, respectively, the printed product was having similar to the target product, with less breakage and less the changing of shape. Overall results show that 3D printing technology is a rising method for producing N. sphaeroides-based new products.
      PubDate: 2020-06-01
       
  • Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion
           as Influenced by Gastric pH
    • Abstract: Abstract Acid and moisture diffusion into foods during digestion influence food breakdown and nutrient release. As these mass transport processes can be affected by gastric pH and initial food structure, this study investigated acid and moisture uptake into foods with varying initial structure (raw and canned red beets) during in vitro gastric digestion as influenced by gastric pH. Acid uptake was characterized as the ratio between acid concentration during digestion divided by initial acid concentration and observed to be 4.14 ± 0.06 (canned) and 2.68 ± 0.08 (raw) during digestion at pH 1.8 compared to 1.61 ± 0.10 (canned) and 1.02 ± 0.08 (raw) at pH 4.8. Acid effective diffusivities, estimated following Fick’s second law, ranged from 1.7 × 10−10 m2/s to 1.2 × 10−9 m2/s and moisture effective diffusivities ranged from 6.7 × 10−11 m2/s to 2.1 × 10−10 m2/s. Higher solid loss after 240 min of digestion of red beets was observed at pH 1.8 (6.3% of initial solid content (raw) and 4.3% (canned)), whereas no significant solid loss was observed at pH 3.0 and 4.8. Results indicated swelling of cells and decrease in hardness of raw red beets during digestion at pH 1.8. The results of this study may help to design food products with a tailored particle breakdown and nutrient release during the dynamic pH conditions of the gastric environment.
      PubDate: 2020-06-01
       
  • Casein-Derived Peptides with Antihypertensive Potential: Production,
           Identification and Assessment of Complex Formation with Angiotensin
           I-Converting Enzyme (ACE) through Molecular Docking Studies
    • Abstract: Abstract Hypertension is nowadays one of the major world concerns in public health. Several food proteins, among which caseins, can be substrates for generating peptides with antihypertensive potential. With the increasingly evolution of computational tools, in silico molecular modeling have gained prominence in studies of protein-ligand complexes in different research fields, such as pharmaceutics and biochemical engineering. However, the application of such methodologies in food-related research can be considered still embryonic. Thus, the central aim of the present work was to apply molecular modelling in order to elucidate the molecular bases of the anti-hypertensive potential of milk caseins-derived peptides. Firstly, hydrolysates obtained from a controlled trypsinolysis of caseins were fractioned according to their molecular weight, by ultrafiltration and RP-HPLC. The obtained fractions were evaluated with regard to their in vitro inhibitory angiotensin-converting enzyme activity (%IACE). Six chromatographic fractions were identified, and three of them displayed high ACE-inhibition (F1: 80.68%; F2: 79.00%; and F4: 62.44%). Finally, intermolecular interactions networks in complexes formed between ACE and the identified peptides were assessed through in silico molecular docking. At the molecular level, a correlation between in vitro and in silico results was found: the peptides FFVAPFPEVFGK (F6), FALPQYLK (F2, F4) and ALNEINQFYQK (F1) presented the lowest biding energies and interacted by specific H-bonds, electrostatic and hydrophobic interactions formed within ACE active site S1 residues (Ala354, Glu384, and Tyr 523) and the Zn2+ coordinated residues (His383, His387, and Glu411). The fraction F3, despite its low total peptide concentration, presented a moderate inhibitory activity for ACE (49.2%), likely due to H-bonds between HQGLPQEVLNENLLR and the active site S1 residues.
      PubDate: 2020-06-01
       
  • Digestibility and Bioaccessibility of Pickering Emulsions of Roasted
           Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate
           Nanoparticles
    • Abstract: Abstract Due to the valuable lipid fraction composition present in roasted coffee oil, it has become important to develop methods that modify its structure, such as emulsion-based encapsulation systems, favoring its use in food industry. Pickering emulsions have appeared as a potential alternative to protect oil droplets stabilized by solid particles rather than the use of surfactants. This work investigated the ability of chitosan (CS) nanoparticles produced by deprotonation and by ionic gelation to stabilize emulsions with different lipid phase content as an alternative to encapsulate roasted coffee oil. An in vitro digestion model consisting of mouth, gastric and intestinal phases was used to characterize the rate and extent of lipid phase digestion, emulsion microstructure, and bioaccessibility of total phenolic compounds. All emulsions presented some structural changes attributed to flocculation and coalescence throughout simulated gastrointestinal digestion. Better droplet stabilization using the deprotonation method was achieved when lower oil content was used, leading to higher bioaccessibility of total phenolic compounds.
      PubDate: 2020-06-01
       
  • Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and
           Glycation Reaction of Blends with Pea Protein Isolate
    • Abstract: Abstract Compared to commonly applied wet and dry heating procedures, a combination of electrospinning and heat treatment can facilitate glycation of proteins with reducing polysaccharides. This study investigates how the amount of reducing carbonyl groups (i.e. dextrose equivalent, DE) of different maltodextrins influences electrospinnability and subsequent glycation in blends with pea protein isolate (PPI). In the first step of the study, maltodextrin-PPI dispersions were electrospun. The concentrations of PPI and maltodextrin DE 2 were kept constant in the aqueous spinning dispersion. The addition of 0.05 or 0.1 g/mL maltodextrin DE 12 or 21 slightly affected the electrical conductivity and dynamic viscosity of the spinning dispersions, however, fiber production rate and morphology were dominated by the presence of maltodextrin DE 2 (0.8 g/mL). In the second step of the study, fibers were heated (60 °C, 75% rel. Humidity, 0–24 h). SDS-PAGE analysis and the measurement of free amino groups confirmed the covalent attachment of maltodextrin carbonyl groups to free amino groups of PPI. The fastest glycation and the lowest relative amount of free amino groups (49.70 ± 6.54%) after 24 h heating was measured for the fibers with the highest amount of reducing carbonyl groups. The fibers with the lowest amount of reducing carbonyl groups showed no significant (p < 0.05) decrease of free amino groups after heat treatment. The results suggest that within the boundaries of electrospinnability, the degree of glycation can be adjusted by varying the amount of reducing carbonyl groups in the fibers.
      PubDate: 2020-06-01
       
  • Ultrasound Pretreatment Increases the Bioavailability of Dietary Proteins
           by Dissociating Protein Structure and Composition
    • Abstract: Abstract Bioavailability is an important indicator for evaluating the nutritional value of protein. In this study, we investigated the effect of ultrasound on improving the bioavailability of daily-consumed dietary proteins (rice, oat, corn, and soy protein). The results indicated that there was a significant difference (P < 0.05) in in vitro simulation digestibility between the ultrasound pretreatment group and the control (without ultrasound pretreatment) group. After ultrasound pretreatment, the digestibility of four proteins increased 9.49% (rice), 9.97% (oat), 8.19% (corn), and 9.84% (soy), respectively. There was a significant difference (P < 0.01) in Caco-2 cell model absorption between the ultrasound pretreatment group and the control group. After ultrasound pretreatment, the Caco-2 cell model absorption increased 5.59% (rice), 4.16% (oat), 8.78% (corn), and 18.69% (soy), respectively. The results of CD (Circular Dichroism) and fluorescence spectroscopy indicated that ultrasound pretreatment changed the protein’s secondary structures and tertiary structure, and more hydrophobic residues were exposed. The results of molecular weight distribution indicated that ultrasound increased the content of 200–1000 Da peptides. The conclusion is that ultrasound pretreatment can effectively improve the bioavailability of these dietary proteins by changing protein structure and composition.
      PubDate: 2020-05-25
       
  • Tea Polyphenols Affect Oxidative Modification and Solution Stability of
           Myofibrillar Protein from Grass Carp ( Ctenopharyngodon idellus )
    • Abstract: Abstract This study investigated the effects of different concentrations (0, 5, 10, 20, 50, and 100 μmol/g protein) of tea polyphenols (TP) on the oxidative modification and the physicochemical, structural, and gelling properties of myofibrillar protein (MP) from grass carp (Ctenopharyngodon idellus) oxidized by a hydroxyl radical-generating system. The results showed that low concentrations (5 and 10 μmol/g protein) of TP could effectively inhibit the formation of carbonyl groups and dityrosine, the loss of sulfhydryl groups and α-helix conformation, and the change of the tertiary structure of MP caused by hydroxyl radicals. Moreover, the presence of TP in all concentrations decreased the surface hydrophobicity of MP. TP at 10 μmol/g protein had better effects on preventing the oxidation-induced cross-linking and aggregation of myosin heavy chain (MHC) and actin of MP, keeping the stability of MP solutions with lower turbiscan stability index (TSI) values, and improving gelling properties characterized by higher hardness and gel strength of MP gels. By contrast, excessive presence of TP (20, 50, and 100 μmol/g protein) showed pro-oxidative effects on oxidatively stressed MP, which was detrimental to the MP and contributed to the denaturation and irregular aggregation of MP, the loss of MP solution stability, and lower gelling capacity with poor texture and gel strength. The concentration-dependent effects of TP on MP depended on the extent of MP oxidative modification and MP-TP interactions, indicating that a proper amount of TP has the potential to protect MP from oxidation and to enhance the gelling capacity of surimi during processing.
      PubDate: 2020-05-18
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 18.207.240.230
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-