Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (105 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 19)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 7)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription  
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 3)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
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: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 1)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

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Similar Journals
Journal Cover
Journal of Food Measurement and Characterization
Journal Prestige (SJR): 0.369
Citation Impact (citeScore): 1
Number of Followers: 0  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 2193-4126 - ISSN (Online) 2193-4134
Published by Springer-Verlag Homepage  [2469 journals]
  • Annealing and heat-moisture treatment of amaranth starch: effect on
           structural, pasting, and rheological properties

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      Abstract: Abstract The influence of annealing and heat-moisture treatment on structural, rheological and pasting parameters of amaranth starch was studied. The starch from amaranth seeds was extracted by steeping the seeds in 0.25% NaOH solution and modified through annealing and heat-moisture treatment. The swelling power, solubility, thermal properties, pasting properties, morphology, X-ray crystallinity, FT-IR spectra study and rheological properties of starches were evaluated. The swelling power of amaranth starch was reduced significantly (p ≤ 0.05) after modifications. The gelatinization temperature of amaranth starch increased significantly (p ≤ 0.05) after annealing and heat-moisture treatment. The peak, hot paste and final viscosity of amaranth starch reduced significantly (p ≤ 0.05) whereas pasting temperature and setback viscosity increased significantly after modifications. Heat-moisture treated amaranth starch showed thermo-stable structure with restricted swelling, high gelatinization temperature, and increased pasting temperature. The native and modified starches were found to have A-type diffraction pattern. No change in the FTIR spectra bands of annealed, and heat-moisture treated amaranth starch was noted but the intensity of bands decreased after modifications. Rheological studies showed the reduction in the value of storage modulus (G′), loss modulus (G″) and complex viscosity and an increase in flow behavior index after annealing and heat-moisture treatment. The results of this work revealed that the annealing and heat-moisture treatment altered the physicochemical characteristics of amaranth starch with improved thermal stability which enhance its high value utilization in food industry.
      PubDate: 2022-06-01
       
  • Kinetic acidification and quality composition of yoghurt produced with
           soursop puree

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      Abstract: Abstract The growing demand for healthy yoghurt products necessitates the need to investigate the effect of process parameters and soursop puree to sugar concentration on the kinetic acidification, quality composition and sensory attributes of yoghurt. Taguchi design was used to interact incubation temperature (39–43 °C), pasteurization temperature (80–100 °C) and soursop puree to sugar ratio (0%, 50% and 75%) to produce nine yoghurt samples. The acidification kinetics of the yoghurt samples were estimated using maximum acidification rate, time required to achieve maximum acidification and time at which pH of 4.6 was reached. The proximate composition, mineral content (potassium, calcium and phosphorus), vitamin C, total phenolic content were the quality composition that were determined while the sensory attributes of the yoghurt samples were also evaluated. The maximum acidification rate, time required to achieve maximum acidification and time at which pH of 4.6 was reached were 0.0042 pH/min, 2 h and 3.5 h, respectively. This occurred when 75% of soursop puree to sugar ratio was used to produce yoghurt. The moisture content of the yoghurt samples decreases as the soursop to sugar ratio increases. The crude protein, crude fat, carbohydrate, fibre, vitamin C and total phenolic contents increases as the soursop to sugar ratio increases. The calcium content of the yoghurt samples ranges from 298.5 to 623.5 mg/l, 408.5 to 810.5 mg/l in potassium and 120–519 mg/l in phosphorous, respectively. This information could assist yoghurt producers to develop new yoghurt varieties with improved quality and sensory profile.
      PubDate: 2022-06-01
       
  • Classification of pistachios with deep learning and assessing the effect
           of various datasets on accuracy

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      Abstract: Abstract Pistachio is a healthy and delicious snack with high economic value, especially when product consists of only open pistachios. For this reason, many studies have been carried out in the literature to classify Pistachio according to whether they are open or closed. In this study, the classification process of pistachios was carried out according to whether they are open or closed using deep learning techniques. The prominent aspect of the study is that the datasets obtained with an industrial experimental set-up are used in the training of the network in order to be suitable for industrial applications and to classify it with high accuracy. In this study, AlexNet and Inception V3 structure were trained and tested with this industrial data set, the test accuracy was calculated as 96.13% and 96.54%, respectively. In order to compare the industrial data set and the desktop data set, both data sets were created. As a result of training and testing the AlexNet structure with this desktop data set, the test accuracy was calculated as 100%. When the test images from industrial dataset are fed to the network structure trained with the desktop dataset, the test accuracy was obtained as 61.75%. On the contrary, when desktop data set is fed to Alexnet structure trained with industrial data set, test accuracy is calculated as 99.84%. This clearly demonstrates how accurately the industrial dataset performs in industrial classification applications, while the desktop dataset has poor accuracy in industrial applications.
      PubDate: 2022-06-01
       
  • Nano-encapsulation of sweet basil essential oil based on native gums and
           its application in controlling the oxidative stability of Kilka fish oil

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      Abstract: Abstract In line with the application of green techniques in the recovery of bioactive compounds, this research study aimed to evaluate the efficiency of supercritical Co2 and water distillation in the extraction of sweet basil essential oil. In addition, the effect of wall material made of native gums as well as Lepidium sativum (LS), Lepidium perfoliatum (LP), and a combination of both (LP/LS), following freeze-drying method, on Nano-emulsion properties of encapsulated sweet basil essential oil was evaluated. The encapsulation efficiency (EE%), particle size, polydispersity index, zeta potential (ζ), scanning electron microscopy, viscosity, Brix, pH, density, humidity, water activity, and Fourier transform infrared of nano encapsulated powder were studied. The EE of supercritical fluid was significantly higher (6.3%) in contrast to the distillation of water (1.4%). To study the oxidative stability, essential oil of sweet basil in free mode 1%, 5% and 20% (w/w) and in the encapsulated form 20% (w/w) added to Kilka oil and compared with tert-butylhydroquinone (TBHQ) as synthetic antioxidants at 0.01% (w/w). The results showed that sweet basil essential oil had antioxidant activity and reduced the oxidation process. Unlike free essential oil, nanocapsule essential oil (especially with a coating of LP gum) showed better antioxidant activity comparable to that of TBHQ. Thus, encapsulated sweet basil essential oil with LP gum showed promising results in retarding the fish oil oxidation, which can be introduced as a novel natural antioxidant specifically in emulsion, based food systems.
      PubDate: 2022-06-01
       
  • Nutrient, phytonutrient and antioxidant potential of selected
           underutilized nutri-cereal brans

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      Abstract: Abstract Although cereal brans are gripping the functional food market due to their health promoting components, minor millet brans obtained as a prime by-product of millet processing remain underutilized and understudied. Bran has a short shelf life and requires stabilization before its industrial application. Hence, the present study was conducted to stabilize selected minor millet brans viz. kodo, proso, barnyard and foxtail coupled with estimation of their functional, nutritional, antioxidant and phytonutrient profile. It was evident that stabilization significantly controlled the rise in FFA (free fatty acid) and moisture during 15 days storage, with microwave heating (900 W at 2.5 min) effectively maintaining FFA within permissible limits. Stabilized bran exhibited good water (197.76–265.47 ml/100 g) and oil (162.62–258.18 g/100 g) absorption capacity. Protein, fat, ash, and dietary fibre (DF) content of selected brans ranged from 5.68 to 13.04%, 5.28 to 9.87%, 6.90 to 12.15% and 34.39 to 61.52%, respectively. Amongst all, kodo bran had significantly higher DF (61.52%), total phenols (449.27 mg GAE/100 g), flavonoids (22.37 µg RE/g) and phytic acid (630 mg/100 g), accounting for its highest antioxidant capacity. Mineral composition of brans suggested that foxtail millet was high in iron (65.58 mg/100 g) and calcium (94.63 mg/100 g), while proso millet in zinc (5.59 mg/100 g) and potassium (630.83 mg/100 g). However, sodium (18.08 mg/100 g) content was highest in barnyard bran. Thus, the present study highlights potent application of selected brans as a promising functional ingredient in food formulations and processing industry, especially where fiber rich nutri-dense products are desired and the isolated compounds can be used in nutraceutical industry.
      PubDate: 2022-06-01
       
  • Anthocyanins composition and antioxidant activity of purple rice and color
           degradation under sunlight exposure of purple rice wine

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      Abstract: Abstract This study aimed to elaborate the roles of anthocyanins and antioxidant activity of Chinese purple rice, and examined the changes of color characteristics and antioxidant activities in purple rice wine during storage. As a Chinese unique alcoholic beverage, purple rice wine is quite popular with high nutritional value. To better understand the different factors of rice wine materials, the anthocyanins composition, total phenolics content (TPC), total flavonoids content (TFC), procyanidins content and antioxidant activity of Chinese purple rice and white glutinous rice were evaluated. Two anthocyanins C3G (Cyanidin-3-O-glucoside) and P3G (Peonidin-3-O-glucoside) were identified and quantified by UPLC-PDA-MS, C3G was the most abundant anthocyanins, taking up 90.46% of the total anthocyanins in average. The total anthocyanins was from 110.30 to 1610.14 mg C3GE/100 g DW in purple rice. Purple rice contained more bioactive components and exhibited stronger antioxidant activity compared with white glutinous rice. In addition, the anthocyanins content was highly correlated with these antioxidant activities. Principal component analysis divided samples into purple and white rice groups. Further, the changes of color characteristics, anthocyanins content and antioxidant activities during purple rice wine storage were evaluated. The content of anthocyanins decreases occurred simultaneously with the wine color changes (based on CIE-Lab values) during storage. Storing with low-temperature and protect form light was an effective means to overcome this phenomenon. Additionally, antioxidant activities were also affected but the decrease was modest. As a result, purple rice contained a supply of high-value bioactive compounds, which provided a reference for the functional products development with purple rice as raw materials.
      PubDate: 2022-06-01
       
  • Sucrose stearate based niosomes as an alternative to ordinary vehicles for
           efficient curcumin delivery

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      Abstract: Abstract Curcumin is a molecule with therapeutic interest in diverse fields, particularly food science, due to having several features such as being anticancer, anti-inflammatory, anti-amyloid, anti-Alzheimer’s disease, and anticystic fibrosis. However, it is rarely used for such aims due to its poor solubility and low bioavailability. Hence, using Box-Behnken Design, an attempt was made to optimize the preparation of biocompatible curcumin-loaded niosome based on sucrose stearate as non-ionic surfactant and cholesterol. For this end, effects of independent variables, including sucrose stearate molar ratio (X1), cholesterol molar ratio (X2), and curcumin content (X3), were investigated on niosomal mean vesicle size (Y1), zeta potential (Y2), polydispersity index (Y3), and entrapment efficiency (Y4). The optimized niosomal formulation exhibited mean particle size of 127.33 nm with the narrow size distribution of (PDI = 0.40), zeta potential (-26.45), and 99.89% of loading efficiency. The FTIR, XRD, and DSC analysis confirmed a successful encapsulation of curcumin. In addition, the Weibull model (R2 adjusted = 0.99) was evaluated as the best model for fitting curcumin release data from sucrose stearate based niosomes. This study showed that nanoencapsulation of curcumin using sucrose stearate resulted in the production of niosomes with acceptable mean vesicle size and exceptional encapsulation efficiency. Furthermore, the entrapment stability of sucrose stearate based niosomes during one month and their slow release pattern under acidic conditions depicted their potential as a delivery system, especially in food products with long storage time.
      PubDate: 2022-06-01
       
  • Physicochemical properties of chitosan-based films incorporated with
           limonene

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      Abstract: Abstract Chitosan (CH) is an abundant and promising polysaccharide to produce biodegradable films due to its intrinsic properties, having its performance enhanced upon association with additives. In this context, limonene (LM), a terpene obtained from citrus peel oil, can be an excellent option for developing active food packaging. This study investigated the effect of the addition of LM at different concentrations (0.15%, 0.30%, and 0.45% w/w) on the structure, morphology, water vapor and light barrier, as well as mechanical, thermal, and antioxidant properties of chitosan films. Fourier transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction results suggest that LM presented satisfactory incorporation into the biopolymer matrix, promoting a decrease in CH crystallinity, especially at the highest concentration. With increased concentrations of LM, tensile strength decreased from 23.27 to 13.30 MPa and elongation at break from 43.37 to 34.73%. LM incorporation had no effect on CH films thermal stability and water solubility, as well as on the equilibrium moisture content, which was maintained for all samples in water activity ranging from 0 to 95%. We also identified a type III water sorption isotherm behavior for all samples, and the Guggenheim–Anderson–Boer model provided the best fit. Finally, samples showed barrier to water vapor, water vapor transmission rate from 546.5 to 372.31 g m−2 day−1, and to UV light. The results indicate that LM can be considered a promising additive for obtaining sustainable chitosan films for food preservation.
      PubDate: 2022-06-01
       
  • Effect of some traditional processing operations on the chemical,
           functional, antioxidant, glycaemic index and glycaemic load of groundnut
           (Arachis hypogea L.) seed flour

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      Abstract: Abstract Food processing either enhances or lowers nutritional parameters of agricultural products. Hence, this study investigated effects of some traditional processing methods on chemical, antioxidant, glycaemic index (GI) and load (GL) properties of groundnut kernel flours. The processed flours, i.e., cooked (CGN), germinated (GGN), fermented (FGN), co-germinated-cooked-fermented (GCF) and raw (RGN) flour samples were evaluated for chemical compositions, antioxidant activities, and glycaemic index/load. The crude protein, essential amino acids (+ histidine), aromatic amino acids, branched chain amino acids (g/100 g protein) and Arginine/Lysine ratios of groundnut flours were 10.95–27.0, 24.85–34.41, 43.32–56.5, 6.13–8.87, 11.58–17.33 and 1.33–2.20, respectively. The most abundant fatty acids were oleic acid (37.88–42.38%) and linoleic acid (34.38–39.64%), respectively, while polyunsaturated/saturated fatty acid ratios (1.45–1.82) were higher than recommended value (> 1.0). The minerals in GGN, FGN and GCF were significantly (p < 0.05) higher than CGN and RGN, while phytate- and oxalate-mineral molar ratio of groundnut samples were lower than critical levels. The GI (29–37.9%) and GL (4.4–13.1%) were lower than recommended value for low GI (< 55%) and GL (< 10%). The antioxidant activity, i.e., total phenol, iron chelation, DPPH, OH− Free radicals and Ferric reducing antioxidant power were higher in GCF than other samples. The present study established some local processing methods (cooking, germination and fermentation) influenced chemical, antioxidant and glycaemic properties of groundnut. For instance, co-germination-cooking-fermentation increased protein content, antioxidant activity and lower glycaemic index/load (< 55%; < 10%) of groundnut samples.
      PubDate: 2022-06-01
       
  • Effect of germination on fatty acid profile, amino acid profile and
           minerals of amaranth (Amaranthus spp.) grain

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      Abstract: Abstract The aim of this study was to optimize the germination condition for amaranth grains (VL-44) to maximize their nutritional value. The results showed that the optimized germinated amaranth flour exhibited higher protein, antioxidants, dietary fiber and lesser content of phytic acid and tannins as compared to raw amaranth flour. The effect of independent variables (germination temperature and germination time) on responses (protein, total dietary fiber (TDF), antioxidant activity (AOA), phytic acid and tannins), were analysed by central composite rotatable design (CCRD) analysis using Response Surface Methodology (RSM) technique, a well-defined statistical tool. Statistical analysis revealed that germination time and germination temperature significantly (p < 0.05) influenced all the responses. An increase in germination time and temperature resulted in a significant increase in protein, AOA, and TDF and reduction in phytic acid and tannins. The quantitative analysis of amino acids of raw and optimized germinated amaranth flour by HPLC revealed germination of amaranth flour enhanced all essential amino acids except methionine, tryptophan and valine. The GC–MS data showed that germination enhanced oleic acid and linoleic acid from 1.84 to 1.99% and 1.94 to 2.30% respectively, while decreased the palmitic acid from 1.06 to 1.00%.
      PubDate: 2022-06-01
       
  • Pistachio (Pistacia vera L.) hull samples from Turkey: phenolic compounds,
           antioxidant properties, and cytotoxic activities against HeLa, MCF-7,
           OE-33, and ACC-201 cancer cell lines

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      Abstract: The phenolic profiles, antioxidant properties, and cytotoxic activities of Pistacia vera L. hull sample extracts were investigated to contribute to the important research being conducted on the potential bioeconomic applications of plants worldwide. The top six compounds revealed by RP-HPLC-DAD in the flavonoid subgroup and phenolic acid extracts of the hull samples were gallic acid (6726 ± 58 µg/gDW), quercetin (2991 ± 96 µg/gDW), catechin (1170 ± 62 µg/gDW), myricetin (940 ± 35 µg/gDW), rutin (563 ± 28 µg/gDW), and protocatechuic acid (539 ± 9.3 µg/gDW). The flavonoids hesperidin, rutin, isorhamnetin, apigenin, and eupatorin and the phenolic acids benzoic acid, o-coumaric acid, ferulic acid, and t-cinnamic acid were determined in P. vera hull samples for the first time in this study. Of the investigated antioxidant properties of the extracts, the DPPH· and HO· scavenging capacities were significant, with the best IC50 values of 2.08 ± 0.11 and 6.11 ± 0.36 ppm, respectively. Cytotoxic effects of the P. vera hull extracts were most commonly exhibited against the MCF-7 cell line, followed by OE-33, HeLa, and ACC-201. The top IC50 values were 25 ± 1.3 ppm for HeLa and MCF-7, 28 ± 2.0 ppm for ACC-201, and 40 ± 3.2 ppm for OE-33. These results suggest that P.vera hulls show promise for applications in food additives and medicine. Graphical abstract
      PubDate: 2022-06-01
       
  • The effect of Oliveria decumbens Vent. essential oils and lysozyme on
           physicochemical and functional properties of fish gelatin film

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      Abstract: Abstract Active packaging using eco-friendly and nontoxic materials is a great choice for protecting the environment while extending the shelf life of food products. The current research investigated the antibacterial, antioxidant, and mechanical characteristics of fish gelatin films incorporated with two different eco-friendly agents (essential oil extracted from Oliveria decumbens Vent, and lysozyme) for active packaging. Fish gelatin film without additives was used as the control film. SEM analysis revealed that adding enzyme or herb extract causes significant changes in the films structure depending on the type and amount of the additives. FTIR analysis indicated some changes in the density of characteristic bands of the gelatinous films when the essential oil and/or lysozyme were added. The solubility, water vapor permeability, and tensile strength of gelatin films containing either essential oil or enzyme significantly (P < 0.05) decreased compared to the control film. Adding essential oil extracted from Oliveria decumbens Vent significantly improved the antibacterial and antioxidant activity of the gelatin film compared to the lysozyme. Gelatin films containing only 3% herb extract showed radical scavenging activity of about 71.18%, while the films containing less than 6% lysozyme did not indicate any significant antioxidant properties. Besides, only films incorporated with the herb extract exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. This study revealed that the antioxidant and antibacterial activity of the herb extract are more significant compared to lysozyme.
      PubDate: 2022-06-01
       
  • Investigation of drying characteristics and nutritional retention of
           unripe green banana flour by refractance window drying technology using
           statistical approach

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      Abstract: Abstract A novel thin layer drying technology known as Refractance Window (RW) drying is used in this study to develop unripe green banana flour (UGBF). The process variables used for drying are water bath temperature (85–95 °C), slice thickness (1–3 mm) and sheet thickness (0.1, 0.3 mm). The responses used for optimizing process variables are whiteness index (WI); total phenolic content (TPC); 1,1-diphenyl-2-picrylhydrazyl (DPPH) activity; and ascorbic acid content (AA). The obtained responses by RW drying technique were compared with that of hot air (HA) oven drying technique at 60 °C and 2 mm slice thickness. The optimized values of process variables are 86 °C water bath temperature, 2 mm slice thickness and 0.1 mm sheet thickness. The drying time required by RW drying (86 °C, 2 mm slice thickness, 0.1 mm sheet thickness) was 80 min and by HA oven drying (60 °C and 2 mm slice thickness) was 12 h. The observed values of WI, DPPH, TPC and AA for RW drying at the optimized condition are 89.564 ± 0.07, 19.04 ± 1.03%, 0.85 ± 0.4 mg GAE/g sample and 142.56 ± 0.56 mg AA/100 g sample, respectively. The results of WI, DPPH, TPC and AA for HA drying were 87.6, 7.46%, 0.63 mg GAE/1 g, and 83.33 mg/100 g at 60 °C, respectively. The SEM (Scanning Electron Microscopy) analysis showed the presence of oblong and sphere-shaped starch granules with a smooth surface in the case of RW dried UGBF. The crystallinity of RW and HA dried UGBF were found to be 9.61% and 8.73%, respectively by using x-ray diffractograms. Thus, from these results it can be concluded that banana flour obtained by RW drying retains better quality of phytochemical properties and can be incorporated in bakery and confectionary products to improve their nutritional quality, and cost of finished product can be minimized.
      PubDate: 2022-06-01
       
  • Structural characterization and antioxidant activity of a novel
           high-molecular-weight polysaccharide from Ziziphus Jujuba cv. Muzao

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      Abstract: Abstract A novel high-molecular-weight polysaccharide (PZMP2-1) was extracted and purified from Ziziphus Jujuba cv. Muzao. Chemical and instrumental studies revealed that PZMP2-1 had an average molecular weight (Mw) of 141 kDa and consisted of rhamnose, arabinose, galactose, and galacturonic acid with the molar ratio of 0.84:5.88:0.31:0.12. Structural features of PZMP2-1 were investigated via FT-IR, XRD, SEM, AFM, NMR spectroscopy and GC–MS analysis. Methylation and NMR analysis indicated that PZMP2-1 primarily contained of → 5)-a-L-Araf-(1 → , and → 3,5)-a-L-Araf-(1 → residue in the backbone. The branched chain was connected to the main chain through the O-3 atom of arabinose, and terminated with Araf. The results of bioactivity experiments showed that PZMP2-1 had antioxidant in vitro, especially on scavenging DPPH and hydroxyl radicals. Overall, these results suggested that jujube polysaccharides could be developed as a potent antioxidant agent for use in functional food and dietary supplements.
      PubDate: 2022-06-01
       
  • Evaluation of thermogravimetric, textural and viscoelastic properties in
           ternary system of amaranth, wheat and whole wheat

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      Abstract: Abstract In this study, we evaluated thermals, textural and rheological properties of amaranth concentration (AF) on ternary dough system elaborated with wheat flour (WF) and whole wheat flour (WWF). The highest hardness was developed in blends with 50 g/50 g of AF/WF, AF/WWF and 33.3 g/33.3 g/33.3 g of AF–WF–WWF. Lower hardness values were developed with high concentrations of WWF and WF. Higher adhesiveness values were observed with AF/WF/WWF at 33.3 g–33.3 g–33.3 g, 50 g/50 g of AF/WF and 50 g/50 g of WF/WWF. On the other hand, as the concentration of AF increased the temperature weight loss maximum (TWLM) also increased (TWLM3 = 273–282 °C). This behavior suggested a relation between proteins of AF, hardness and its weight loss. Meanwhile adhesiveness and TWLM4 (oil weight loss) had similar behavior around of same concentrations of AF/WF/WWF (TWLM4; lower = 359.2 °C; higher = 391 °C). High amaranth concentration increased hardness of systems in spite of similar concentrations of protein in all blends. Lows yield points in samples with concentrations higher than 50 g/100 g of WWF were associated to fiber presence reducing the non-covalent interactions resulting in weaker doughs. Shear stress analysis of this ternary system suggested the possibility of developing dough with good viscoelastic properties to be used in bread; provided that the concentrations of WWF are less than 50 g/100 g of sample.
      PubDate: 2022-06-01
       
  • Rapid odor recognition based on reliefF algorithm using electronic nose
           and its application in fruit identification and classification

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      Abstract: Abstract Recognition time-consuming and accuracy are two important parameters for an electronic nose (E-nose) system. Most reported E-nose systems were based on the steady-state response or the entire response process of gas sensors, which result in a relatively long time for the recognition process. In addition, Principal Component Analysis (PCA), the most widely used method in the field of odor recognition, often fails to extract the key features for achieving recognition tasks. This usually reduces the recognition accuracy of the E-nose system. In order to overcome the above problems, this paper proposed a novel odor recognition method for E-nose system based on the start stage of sensor response and ReliefF algorithm, and applied it to identify and classify three categories of fresh and spoiled fruits (apple, pitaya, and tribute citru). The results showed that extracting features only from the start stage of sensor response can greatly shorten the odor recognition time. Compared with the traditional PCA method, ReliefF can select the key features more efficiently and thus improve the recognition accuracy of the E-nose system.
      PubDate: 2022-06-01
       
  • Smart packaging temperature indicator based on encapsulated thermochromic
           material for the optimal watermelon taste

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      Abstract: Abstract Smart packaging technology employing thermochromic materials has been a major concern in food industry due to the prediction of food quality and safety and an easy use. As changing temperature, the minimal inter-color interference is a crucial factor for smart packaging applications. Here, the naked-eye discernible color switching indicators, employing encapsulated thermochromic materials, were designed to present the optimal intake temperature of watermelon. This attachable indicator was fabricated using printable ink on a paper medium. The color switching behaviors were violet (< 6 °C), red (9–11 °C), and gray (> 13 °C). To minimize the color interference, the relationship between inter-color interference and the visibility were investigated in terms of the applied ink thickness. At 20–25 µm thickness, minor color residue and clear visibility were observed. The sweetness was an important factor for the determination of watermelon taste, and the perception of sweetness increased in the temperature range of 9–11 °C. The required cooling time for watermelon temperature to be homogeneous was investigated by the heat transfer from atmosphere to watermelon. The convective heat transfer coefficient (h) and the conductive heat transfer coefficient (k) were obtained. The indicator attached on the surface of watermelon exhibited the three color switching behavior reflecting the average temperature of whole watermelon.
      PubDate: 2022-06-01
       
  • Application of interval wavelength selection by iterative space shrinkage
           approach iVISSA for spectroscopic quantification of spectrally overlapping
           food preservatives by multivariate calibration

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      Abstract: Abstract The novel application of Interval Variable Iterative Space Shrinkage Approach iVISSA as an advanced interval variable selector method and partial least square regression PLS1 for quantification of Potassium Sorbate PS, Sodium Benzoate SB, Methylparaben MP, and Propylparaben PP in food matrices is assessed. Although PS and SB are often used as preservatives, parabens such as MP and PP are currently used because of their broad antibacterial properties. The UV spectrum of the preservatives (200–300 nm) revealed significant overlap between MP/PP/SB, necessitating PLS calibration for accurate quantification. The effect of solvent composition on multivariate sensitivity, selectivity, and spectral overlaps was investigated, which has never been done before for the current system. Net-analyte signal calculations indicated that (PS/SB) and (MP/PP) were quantified in the mixture using ethanol and water–ethanol as solvents, respectively. Positive solvatochromism for PS & SB (7–10 nm) and negative solvatochromism for MP & PP (4–6 nm) were shown to increase spectral band separation of preservatives with solvent, allowing for better quantification in the mixture by PLS1. The performance of PLS was further improved by identifying relevant spectral bands with lesser overlapping using the interval variable iterative space shrinking approach iVISSA. Following local and global search procedures, iVISSA picked up the spectral variables (202–203, 209–216, 233, 282, 290, 293–296 nm) for PS, (202–204, 214–218, 235–243, 251–252, 279 nm) for SB, (212–215, 220, 226–240, 243–244, 254–256, 266–296 nm) for MP, and (212–215, 220, 226–240, 243–244,254–256, 266–296 nm) for PP. Using UV bands selected by iVISSA in conjunction with PLS calibration resulted in better prediction of preservatives in different food matrices. The tested preservatives were detected down to 1.8–5.4 mg/kg by iVISSA-PLS calibration. Cereals (18–77 mg/kg), dairy products (24–122 mg/kg), beverages (22–633 mg/kg), and condiments (85–523 mg/kg) all contained preservatives in varying amounts. The combined preservative concentration of liquid juice and soy sauce was considerable (684–707 mg/kg), but it did not surpass the safe limits. For microbiological effect, PS greatly reduced growth of Bacillus pumilus (Gram positive bacteria) and E. coli (Gram negative bacteria) in nutrient broth (pH 5.5 or pH 5.1). Also, SB greatly decreased growth of B. pumilus but did not inhibit growth of E. coli grown in nutrient broth (pH 5.5). SB significantly reduced growth of E. coli grown in nutrient broth (pH 5.1). Increasing the concentration of preservatives resulted in a notable reduction of bacterial growth.
      PubDate: 2022-06-01
       
  • Antioxidant and antimicrobial characteristics of chitosan and galbanum gum
           composite coating incorporated with cumin essential oil on the shelf life
           of chicken fillets

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      Abstract: Abstract In this study, an edible composite coating of chitosan and galbanum gum containing cumin essential oil (CEO) was used to increase the shelf life of chicken fillets during a 12-day refrigeration period (4 ± 1 °C). In order to achieve the optimal concentration of essential oil, antioxidant (free radical scavenging DPPH) and antimicrobial properties (MIC and MBC values) were determined. Then, chicken fillet coated with chitosan and galbanum gum (individually and in combination), and different concentrations of CEO (0.75 and 1.5%) was periodically evaluated chemically, microbiologically and sensory. IC50 values of DPPH free radical was to 45.32 μg/ml for CEO, and MIC and MBC values for different bacteria were 37.15–5.25 and 50–25 μg/ml, respectively. As results of coated chicken fillets showed that the composite coating with CEO effectively inhibited microbial load (total bacterial counts, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas spp., Enterobacteriaceae, Staphylococcus aureus, yeast and mold) in chicken fillet (P < 0.05). The results of the chemical analysis showed that the coated samples had less peroxide value, thiobarbituric acid, and total volatile basic nitrogen than the control (P < 0.05). At the end of the storage period, the best results were observed in the composite coating containing CEO at 1.5% and were approved by sensory evaluators, thus this study suggests that utilization of this treatment (composite coating containing CEO at 1.5%) can maintain the quality and enhance the shelf life of chicken fillets during refrigeration.
      PubDate: 2022-06-01
       
  • Structural, physicochemical and functional properties of an exudate gum:
           opopanax gum

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      Abstract: Abstract Opoponax is a dried exudate gum-resin obtained from Prangos Ferulacea L. In this study, opopanax gum was extracted in two steps, including ethanol-based and water-based extractions. The gum contained 2.1% protein and 86.82% carbohydrates containing arabinose, galactose, rhamnose, and galacturonic acid residues. The solubility of gum at various temperatures was about 90% and the water-holding capacity was measured about 0.7 g/g. The foaming capacity of gum was 28.14% and the foaming stability was 22.235%. The amount of oil absorption capacity of oppoponax gum was 1.54 g/g. The viscosity analysis indicated the Newtonian behavior of the gum solution. The pattern of the X-ray diffraction analysis reveals the semi-crystalline structure of the gum. Differential scanning thermometer analysis revealed the maximum weight loss at 309.55 °C showing high thermal stability of the gum. The gum could stabilize water in oil emulsions containing different amounts of oil from 20 to 50%. Although the emulsion containing 40% and 50% oil showed high thermal stability, they were not very resistant to freeze-thawing conditions. C13-NMR and H1-NMR analysis proposed branching arabinogalactans structure for the opopanax gum. The properties of opopanax gum provide an opportunity to use this new source of exudate gum as an emulsifier due to the presence of methyl groups and protein in its structure.
      PubDate: 2022-06-01
       
 
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