Subjects -> FOOD AND FOOD INDUSTRIES (Total: 411 journals)
    - BEVERAGES (18 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
Applied Food Biotechnology
Journal Prestige (SJR): 0.268
Citation Impact (citeScore): 1
Number of Followers: 4  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2345-5357 - ISSN (Online) 2423-4214
Published by Shahid Beheshti University of Medical Sciences Homepage  [22 journals]
  • Toxicity Assessment of Lactococcus lactis IO-1 Used in Coconut Beverages
           against Artemia salina using Brine Shrimp Lethality Test

    • Authors: Olaide Olawunmi Ajibola, Samuel Lihan, Ahmad Hussaini, Rosmawati Saat, Idris Adewale Ahmed, Wahab Abideen, Fazia Mohamad Sinang, Ngieng Ngui sing, Gbadebo Clement Adeyinka
      Pages: 127 - 134
      Abstract:  Background and objective: Plant-based fermented foods containing favorable micro-organisms have been used to improve diets. Starter microorganisms may produce toxic compounds that are hazardous to consumers. Brine shrimp lethality test is a convenient and appropriate assay to check toxicity of samples. The aim of this study was to investigate toxicity of pasteurized coconut beverages at 70°C, 80°C and 90°C for 25, 15 and 5 min, respectively, and unpasteurized coconut beverages fermented by Lactococcus lactis against Artemia salina nauplii.Material and methods: After extraction of coconut beverages fermented by Lactococcus lactis using methanol, cytotoxicity was assessed using (lethality concentration). Newly 10 hatched Artemia salina nauplii were transferred into various concentrations (in replicates) of the fermented sample extracts. After 24 h, survived Artemia salina nauplii were counted and lethality concentration was assessed. The brine shrimp lethality test was used to investigate sample toxicity at various doses from 1 to 500 µg ml-1 at various time intervals.Results and conclusion: The fermented extracts included low larvicidal potential against Artemia salina nauplii. Correlations were reported between the extract doses and percentage mortality of nauplli brine shrimp. The pasteurized fermented extracts were less toxic and cheaper. Interestingly, starter culture, fermentation, thermal treatment and time contributed to breaking down of hydrolysable tannins and larger polyphenolic compounds, producing smaller compounds with lower toxicity responses in brine shrimp lethality test. The four probiotics beverage extracts included non-cytotoxic activity as presented by low mortalities in brine shrimp lethality test. In conclusion, these extracts can be used to justify probiotic production of beverages.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2020-06-10
      DOI: 10.22037/afb.v7i3.29346
      Issue No: Vol. 7, No. 3 (2020)
       
  • Viability of Starter Bacteria and Anti-Oxidative Activity of a Functional
           Yogurt Containing Silybum marianum Seed Extract

    • Authors: Elaheh Jozve-Zargarabadi, Vajiheh Fadaei-Noghani, Hassan Fallah Huseini
      Pages: 135 - 142
      Abstract:  Background and objective: Silybum marianum seed extract (silymarin) is rich in phenolic compounds with anti-oxidative activity that add beneficial and healthful properties to silymarin-enriched products. The present study investigated effects of silymarin on characteristics of a functional yogurt.Material and methods: In this study, yogurt was enriched with Silybum marianum seed extract at concentrations of 0, 25, 50 and 100 mg l-1 milk and the samples were analyzed for physicochemical and sensory properties and viability of starter bacteria during 21 days at 4°C at 7-day intervals.Results and conclusion: Results showed that increasing silymarin proportion in yogurt samples increased anti-oxidative activity, total phenolic content, total viability of Lactobacillus delbrueckii and decreased pH value, viscosity and sensory attributes (p<0.05). Furthermore, pH, viscosity, anti-oxidative activity, phenolic compounds and sensory attributes decreased during storage (P<0.05). In conclusion, 25 mg Silybum marianum seed extract per one liter of milk can be used for the preparation of yogurts with healthy properties.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2020-06-10
      DOI: 10.22037/afb.v7i3.26998
      Issue No: Vol. 7, No. 3 (2020)
       
  • Optimizing Submerged Cultivation for the Production of Red Pigments by
           Monascus purpureus on Soybean Meals using Response Surface Methodology

    • Authors: Hadiseh Keivani, Mahshid Jahadi, Nafiseh Ghasemisepero
      Pages: 143 - 152
      Abstract:  Background and objective: Monascus purpureus is a filamentous fungus with ability to produce pigments with therapeutic properties. Red pigments are especially used as additives, antioxidants, preservatives and substitutions for nitrites in food technology. To decrease fermentation costs, agro-industrial wastes such as soybean meals have been used as substrates. In the current study, red pigment production by Monascus purpureus on soybean meals was optimized.Material and methods: In this study, red Monascus pigment production by Monascus purpureus ATCC 16362 was carried out under submerged fermentation using soybean meals as nitrogen sources to replace yeast extracts. Central composite design was used to assess the optimum level of soybean meal replacement (0-100%), ZnSO4.7H2O concentration (0-0.02
      g l-1) and thermal stress time of spore suspension at 70°C (50-90 s). Red Monascus pigment and biomass productions were assessed as dependent responses.Results and conclusion: The maximum production of red Monascus pigment (4.54 AU ml-1) was achieved under conditions of soybean meal replacement of 79.72%, ZnSO4.7H2O concentration of 0-0.02 g l-1 and thermal stress time of spore suspension of 81.89 s. The average yield of red Monascus pigment, conversion factor of biomass in red pigment YP/X and cell productivity included 0.324 AU ml-1 day-1, 1.10 AU L g-1 and 0.292 g l-1 day-1, respectively. Results of the current study have demonstrated that combination of soybean meal and yeast extract as nitrogen source is beneficial for the production of red Monascus pigment by Monascus purpureus.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2020-06-14
      DOI: 10.22037/afb.v7i3.28931
      Issue No: Vol. 7, No. 3 (2020)
       
  • Optimization of the Enzymatic Hydrolysis of Poultry Slaughterhouse Wastes
           using Alcalase Enzyme for the Preparation of Protein Hydrolysates

    • Authors: Zahra Mirzaei Teshnizi, Seyed Morteza Robatjazi, Jafar Mohammadian Mosaabadi
      Pages: 153 - 160
      Abstract:  Background and objective: Continuous increases in poultry production have led to increases in slaughterhouse wastes and needs for control of these organic matter-rich wastes. Previously, burning and burial methods were used to control the wastes that contaminated the environment and spread diseases. Nowadays, hydrolysis of the waste proteins is an effective way to produce new added-value products and to control wastes. The aim of this study was to achieve optimal conditions for the enzymatic hydrolysis of the industrial wastes from poultry slaughterhouses.Material and methods: To achieve the highest hydrolysis efficiency, an experimental design was used based on thesurface response methodology to assess optimum conditions of the hydrolysis reaction parameters. Factors, including temperature (50-70°C), pH (6.5-8.5) and enzyme to substrate ratio (1.5-5.5% (v w-1)), were investigated at five levels using central composite design. Degree of the hydrolysis was considered as response.Results and conclusion: Statistical analysis showed that the regression coefficient (R2) for the model included 0.9592, which indicated a high accuracy of the model to predict the reaction conditions with variables. The highest degree of hydrolysis was achieved as 12.78% at an enzyme/substrate ratio of 3.5%, pH of 7.5 and temperature of 60°C. Under optimized conditions, hydrolyzed proteins included molecular weights less than 14.5 kDa. Results have shown that enzymatic hydrolysis of the whole poultry slaughterhouse wastes is possible using alcalase as a protease enzyme.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2020-06-23
      DOI: 10.22037/afb.v7i3.28417
      Issue No: Vol. 7, No. 3 (2020)
       
  • Optimization of 2,6-Dimethoxy Benzoquinone Production through Wheat Germ
           Fermentation by Saccharomyces cerevisiae

    • Authors: Mahtab Parsazad, Valiollah Babaeipour, Narges MalekSabet, Jafar Mohammadian, Mohammadreza Masoumian
      Pages: 161 - 169
      Abstract:  Background and objective: Nowadays, anticancer effects of 2,6 dimethoxy benzoquinone are verified. Optimization of 2,6 dimethoxy benzoquinone content of fermented wheat germ extract was carried out by investigating effects of the various effective factors on wheat germ fermentation by Saccharomyces cerevisiae.Material and methods: Effects of controlling concentration of dissolved oxygen in fermentation media were studied on 2,6 dimethoxy benzoquinone content of fermented wheat germ extract. To increase the quantity of 2,6 dimethoxy benzoquinone in fermented wheat germ extract, simultaneous effects of four effective variables including wheat germ particle size, agitation rate, dry materials to water ratio and yeast to wheat germ ratio at three levels were investigated using Taguchi statistical design. Then, effects of fermentation time and increased scale on the content of 2,6 dimethoxy benzoquinone of fermented wheat germ extract were assessed using bench-scale fermenter. Concentration 2,6 dimethoxy benzoquinone was assessed using HPLC. Molecular weight patterns of the fermented wheat germ extract proteins and total protein of fermented wheat germ extract were assessed using gel electrophoresis and Kjeldahl methods, respectively.Results and conclusion: Control of dissolved oxygen concentration of the fermentation process decreased 2,6 dimethoxy benzoquinone content to 0.135 mg g-1. Investigation effects of particle size of wheat germ, agitation rate, dry materials to water ratio and yeast to wheat germ ratio on 2,6 dimethoxy benzoquinone production showed that 2,6 dimethoxy benzoquinone concentration increased to 2.58 mg g-1 (dry material), one of the top concentrations ever reported. Effects of fermentation time in bench-scale bioreactor showed that the highest quantity of production was achieved within 16 h. Study of the protein patterns and total protein of fermented wheat germ extract and comparisons between these values and commercial samples showed that production improvement of 2,6 dimethoxy benzoquinone did not include significant effects on quality and quantity of proteins of fermented wheat germ extract. Results of this study demonstrated that fermentation conditions could significantly affect 2,6 dimethoxy benzoquinone contents of fermented wheat germ extract.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2020-06-23
      DOI: 10.22037/afb.v7i3.28845
      Issue No: Vol. 7, No. 3 (2020)
       
  • Incorporation of lactobacillus casei into the inner phase of the
           water-in-oil-in-water (W1/O/W2) emulsion prepared with β-cyclodextrin and
           bacterial survival in a model gastric environment

    • Authors: Parisa Eslami, Kamyar Forootan, Leila Davarpanah, Farzaneh Vahabzadeh
      Pages: 171 - 182
      Abstract: By the incorporating the Lactobacillus casei ssp. casei into the inner phase of the water-in-oil-in-water (W1/O/W2) double emulsion prepared with β-cyclodextrin (β-CD) emulsifier in the aqueous phase, viability of the bacterial cells was evaluated by monitoring their fate upon the introduction of bile salts and in a pH-controlled model gastric system. On the basis of first order reaction, kinetics of survivability of the entrapped cells was modeled where the order of increasing k-constant was as follows: k(60:40) < k(50:50) < k(40:40). By applying the probability concept and using the exponential distribution, the viability data were also evaluated probabilistically. The role of β-CD could be interpreted based on inclusion complex formation. Further experiments for characterizing the entrapped cells were based on the results of FTIR and emulsion particles size distribution.
      PubDate: 2020-07-09
      DOI: 10.22037/afb.v7i3.28877
      Issue No: Vol. 7, No. 3 (2020)
       
  • Partial Purification, Characterization and Investigation of Inhibitory
           Effects of Organic Compounds on Cinnamomum verum Polyphenoloxidase Enzymes
           

    • Authors: Shruti Laad, Premakshi HG, Manisha Mirjankar, Sikandar Mulla, Namadev Pujari, Chandrappa Kamanavalli
      Pages: 183 - 193
      Abstract:   Background and objective: Polyphenol oxidase enzyme catalyzes oxidation of o-diphenol to o-quinone using molecular oxygen, while the final product unacceptably includes brown pigments. Therefore, inhibition of polyphenol oxidase is essential for the preservation of food products and vegetables. The enzyme is clinically beneficial for the treatment of dermal disorders with links to unusual darkening of the skin (hyper pigmentation) and is helpful in development of skincare products. The present study describes characterization and inhibition kinetics of the polyphenol oxidase from Cinnamomum verum fruit coat. Material and methods: Purification and quantification of polyphenoloxidase were carried out using (NH4)2SO4 precipitation, dialysis with Sephadex G-100 column chromatography. The molecular weight was reported using SDS-PAGE. The Km and Vmax values were calculated using Lineweaver-Burk plot. The optimum pH, temperature and freeze-thaw were studied. Effects of several organic compounds on polyphenol oxidase activity were tested and IC50 values were calculated. Results and conclusion: Polyphenol oxidase of Cinnamomum verum fruit coat has partially been purified as nearly 3.75-fold with an improvement of 4.58% using catechol as the substrate. The enzyme showed a single band with a molecular weight of approximately 66 kD. Optimal pH and temperature included 6.0 and 37°C, respectively. The Km and Vmax values included 1.67 Mm and 64.57 ∆A min-1, respectively. Inhibition type of cinnamic acid and ascorbic acid were uncompetitive while propyl benzoic acid showed a mixed type of inhibition. Thiol and chelating agents were strong inhibitors of enzyme activity. In conclusion, polyphenol oxidase can be used for the development of biosensors to detect and degrade phenolic compounds in industrial waste water.
      PubDate: 2020-07-12
      DOI: 10.22037/afb.v7i3.29854
      Issue No: Vol. 7, No. 3 (2020)
       
 
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: 3.237.26.244
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-