Abstract: Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated.Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.orgReviewers for Volume 11, Number 2Alexandre Navarro Silva, Universidade Federal de Vicosa, BrazilCorina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, RomaniaDiego A. Moreno-Fernández, CEBAS-CSIC, SpainHatice Reyhan Oziyi, Antalya Bilim University, TurkeyJ. Basilio Heredia, Research Center for Food and Development, MexicoJintana Wiboonsirikul, Phetchaburi Rajabhat University, ThailandJose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, SpainMaria Margareth Veloso Naves, Federal University of Goias, BrazilMeena Somanchi, United States Department of Agriculture, United StatesOlutosin Otekunrin, Federal University of Agriculture, NigeriaZahra Saleh Ahmed, National Research Centre, Egypt PubDate: Fri, 29 Apr 2022 00:21:41 +000
Abstract: There are different refining systems on the market and knowing the differences between these systems can help choose equipment according to the needs of each chocolate manufacturer. This work aimed to evaluate different technologies for the chocolate refining stage and evaluate the impacts on the physical, chemical and sensory characteristics of the chocolates produced. We evaluated the following refining systems: System 1: Double refining; System 2: Refining in ball mill; System 3: Refining in ball mill and BLC conching; System 4: Refining and conching in refining conche; System 5: Refining and conching in stone mill – melanger; System 6: Simple refining. All of these refining systems were evaluated for pH, total titratable acidity, moisture, maximum particle size, particle size distribution, rheology, and sensory characteristics. The refining and conching system resulted in considerable changes in the evaluation of features such as total titratable acidity, moisture, maximum particle size, particle size distribution, and rheological properties. In the sensory evaluation, attributes such as aroma, hardness, melting, and color did not show significant differences. On the other hand, we observed significant differences in attributes such as overall impression, flavor, grittiness, and acidity. It was possible to conclude that the combination of refining systems with homogenizing conche can be favorable for obtaining chocolates due to greater fluidity and better results in sensory evaluation. PubDate: Fri, 29 Apr 2022 00:00:41 +000
Abstract: With the world’s incidence of non-communicable diseases (NCDs) increasing, colon and rectal cancers now form the 3rd most common form of cancer globally, the need to find new solutions to colorectal cancer (CRC) is paramount, as current treatment is limited and comes with many unfavourable side effects. Studies on probiotic bacteria and prebiotic compounds spanning the last ten years reveal promising results describing their ability to act against colorectal cancer development. After screening papers with a specific inclusion criterion, 23 papers were selected for this review. The primary endpoints, biomarkers, and other data were analysed. The results show that overall, the prebiotics and probiotic bacteria included in this study (predominantly the genera Lactobacillus and Bifidobacterium) have promising anti-neoplastic effects against colorectal cancer, although in varying amounts. Other prebiotics such as fructooligosaccharides, branched fructans, and other plant extracts, were shown to have equally positive effects. The concept of using probiotics/prebiotics in addition to established cancer treatment seems more feasible with the various benefits highlighted in this review. At the very least, probiotics/prebiotics may be useful adjuvants, to be used alongside pre-existing colorectal cancer treatment. Probiotics/prebiotics may help alleviate some undesirable side effects of pre-existing treatment (i.e., fluorouracil) such as dysbiosis. Thus, this review aims to build upon the foundations established in microbiome research and encourage the course of future prebiotic and probiotic testing, to further our understanding related to the effect of probiotics/prebiotics on gut health and help treat the growing burden of colorectal cancer. PubDate: Wed, 20 Apr 2022 15:55:14 +000
Abstract: Considering the scarcity of studies on the nutrients and phenolic compounds in the wasted fractions of the pequi (Caryocar brasiliense Camb.) fruit processing, this study investigated the proximate composition, identified the phenolic compounds, and quantified the gallic and ellagic acids in the shell (peel and external mesocarp), and in the external mesocarp of pequi. The shell and the external mesocarp of the pequi fruit presented high concentrations of total dietary fibers, soluble fibers and phenolic compounds, mostly the freeze-dried pequi shell, which showed approximately 50% total dietary fibers, 20% soluble dietary fibers and 10% polyphenols, with remarkable antioxidant capacity. The phenolics identified in the pequi shell and external mesocarp were gallic acid, ellagic acid, and quercetin. In addition, protocatechuic acid, catechin, p-coumaric acid, and luteolin were identified for the first time in the pequi by-products. The freeze-dried pequi shell showed twice the gallic and ellagic acids concentrations compared to those of the external mesocarp. The wasted by-products of pequi, especially the pequi shell, are rich in healthy phytochemicals with the potential to be used by the food and pharmaceutical industries as ingredients in functional plant-based products or nutraceuticals. PubDate: Sat, 26 Feb 2022 02:35:10 +000
Abstract: Corn has six main varieties grown globally for animal feed, human consumption, and commercial/industrial purposes. Flour is an end-product of corn dry-milling. Products that are derived from corn flour often show differences in physical, chemical, and pasting properties due to corn varietal differences, milling methods, differences in flour particle sizes, and drying temperatures. The study aimed to determine the effect of different moisture contents of yellow dent corn and roller gap sizes, on the physical properties of the resulting corn flour. The possibility to use the flour in the manufacturing of animal feed and ethanol production was also considered. Yellow dent corn grain with moisture contents (MC) of 8%, 14.0%, and 18%, and roller gap sizes (GAP) of 0.1016 mm, 0.2032 mm, and 0.3048 mm were used. The Witt corrugated roller mill equipment with rollers of 1/32 inches corrugations was used to produce fine grits and flours. The particle sizes obtained were between 0.54 mm and 0.75 mm which increased with an increase in MC and GAP. Grain with 8% MC and GAP of 0.1016 mm and 0.2032 mm, and grain with 14.0% MC and GAP of 0.1016 mm can produce flour of particle sizes good for swine feed. Grain with 8% MC and GAP of 0.3048 mm and grain with 14.0.0% MC and GAP of 0.1016 mm and 0.2032 mm can produce flour of particle sizes good for ruminant feed. Grain with 18% MC and GAP of 0.1016 mm, and grain with 14.0% MC and GAP of 0.2032 mm can produce flour of particle sizes good for poultry feed. GAP of 0.1016 mm and 8% MC can produce flour of particle sizes suitable for the ethanol production industry. Flour preparation should purposely be done based on grain MC and GAP. The geometric mean diameter of particle sizes ranged from 0.54 mm-0.75 mm, and the geometric mean diameter of particle sizes increased with increasing MC and GAP. Also, grains with 8% MC had the highest loss in flour, and the higher moisture of 18% significantly affected the red color of flour. PubDate: Sun, 20 Feb 2022 03:04:18 +000
Abstract: Freeze-drying is a process for drying foods without heat application. The physical, chemical and sensory properties of the food remain without significant changes. In this work, maltodextrin (MD), gum arabic (GA), and a blend of MD:GA (60:40) were used as encapsulating agents of Roselle (Hibiscus sabdariffa) calyces extracts. Lyophilized powders were obtained at different concentrations of encapsulating agent (0, 3, 5, and 10%, w/w). Powders were analyzed in yield and physicochemical (average size diameter (d50), moisture content, water activity (aw), bulk and compacted densities, and color), and antioxidants (anthocyanins content, total phenolic compounds, antioxidant capacity) characteristics. The yields of freeze-drying powders from different encapsulating agents ranged 82 to 95%. The average diameter (d50) was higher for powders without gum (139.5±25.6 μm) than for powders with encapsulating agents (35 to 89 μm). The moisture content and aw of the powders were in the ranges 5.3-11.2% and 0.20-0.29, respectively. The value of the red (a*) color parameter of all powders was 37.0±2.8, decreasing as increasing the gums concentration. Powders with 3% GA and MD showed the highest amount of anthocyanins: 560.93±10.13 and 543.46±15.68 mg/100 g of powder, respectively. The highest total phenolic compounds content was observed in the powder with the 3% MD:GA blend (4,705.70±140.54 mg/100 g of powder). Powder with 3% MD showed the highest antioxidant capacity (1,766.30±31.15 mg of Trolox equivalents/100 g powder). PubDate: Thu, 10 Feb 2022 02:07:18 +000
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