Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of OSA starch, the oil droplets with the peak size of 70 µm engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, OSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (OSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected.

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 oC in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

Phaseolus lunatus protein concentrates and the proteases Alcalase(R) and Pepsin-Pancreatin were used for the production of protein hydrolysates that inhibit angiotensin-I converting enzyme (ACE). Protein concentrate obtained from germinated and ungerminated seeds flour was hydrolyzed with Alcalase(R) at enzyme/substrate ratio (E/S) 1/10 and during 0.5 and 2.0 h, respectively. On the other hand, protein concentrate obtained from ungerminated (E/S: 1/10) and germinated (E/S: 1/50) seeds flour was sequentially hydrolyzed with Pepsin-Pancreatin during 1.0 and 3.0 h, respectively. Peptide fractions with ACE inhibitory activity in a range of 0.9 to 3.8 µg/mL were obtained by G-50 gel filtration chromatography and high- performance liquid chromatography C18 reverse phase chromatography. The observed amino acid composition suggests a substantial contribution of hydrophobic residues to the peptides’ inhibitory potency, which potentially acts via blocking of angiotensin II production. These results show that P. lunatus seed proteins are a potential source of ACE inhibitory peptides when hydrolyzed with Alcalase(R) and Pepsin-Pancreatin.

Influence of harvest year in the physicochemical properties and antioxidant activity of flaxseed hull oils from Tunisia

The objective of this research was to determine the effect of five years on physico-chemical characteristics and antioxidant activity of flaxseed hull oils. Oil and protein on flaxseed hull varied between 20.15 and 22.56 and 17.45 and 19.14, respectively. The albumin fraction dominated the seed hull protein composition (44 - 47%). Flaxseed hull oils showed significantly high unsaturated to saturated fatty acid ratios (6.61 - 8.36) and calculated oxidizability (Cox) values (10.88 - 12.30). The physiochemical parameters determined included saponification value (SV) (174 -182 mg KOH/g), unsaponifiable matter (UM) (1.32 - 1.64%), peroxide value (PV) (1.70 - 2.20 mequiv/kg), Oxidation value (OV) (4.40 - 5.90) and oil stability (1.10 - 1.42 h). The highest content of total phenolic acids and total tocopherols were recorded on hull sample collected in 2008. Flavanoid content ranged from 11 to 19 mg/100 g oil. Antioxidant activity differed significantly; the greatest inhibition (61.38%) was for the hull sample collected in 2008.

Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.

Development of the Food List for a Brazilian Total Diet Study

The objective of this paper is to establish a methodology for the Food List for the southeastern region of Brazil, according to the Total Diet Study (TDS) harmonized methodology at international level. The Food List can provide data for a further TDS with evaluation of essential and toxic element dietary intakes by food analysis in laboratories. The food consumption data source used was from 2008-2009 Household Budget Survey, by the Brazilian Institute of Geography and Statistics. The Food List was composed of 82 food items grouped into 19 food groups. It reflects 100% of the daily individual food consumption inside and outside Brazilian southeastern population households. According to the recommendation that each country should carry out their own TDS and the TDS methodology used, the Food List construction can contribute to the Food List of other Brazilian regions and other countries, besides allowing the TDS development. Additionally, the Food List showed the typical diet for the southeastern region of Brazil.

Physicochemical properties, modifications and applications of starches from different botanical sources

Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

Production of phycobiliproteins by Arthrospira platensis under different lightconditions for application in food products

There has been an increase in investment in research on new sources of natural pigments for food application. Some cyanobacteria can change the structures responsible for light harvesting and cellular processes according to the wavelength and light intensity. This phenomenon has been described as complementary chromatic adaptation. The present study aimed to investigate the growth of Arthrospira platensis using different light qualities, irradiance, and wavelength by evaluating the production of biomass, proteins, and phycobiliproteins. The occurrence of the chromatic adaptation phenomenon in this cyanobacterium was also investigated. The microorganism used in this study, A. platensis, was grown in a Zarrouk medium under three irradiance levels, 50, 100, and 150 μmol fotons.m–2.s–1 with illumination provided by white and green fluorescent lamps. The condition of 150 µmol fotons.m–2.s–1 white light was the one that promoted the highest biomass production of A. platensis cultures (2115.24 mg.L–1). There was no difference in the production of total protein and total phycobiliproteins under the studied conditions. It is likely that the large supply of nitrogen in the Zarrouk medium was sufficient for cell growth and maintenance, and it supplied the production of accessory pigments composed of protein. Finally, there was no evidence of the complementary chromatic adaptation phenomenon in A. platensis cultivated under green light. Moreover, this condition did not increase phycocyanin production.

Chemical composition and radical scavenging activity of melanin from Auricularia auricula fruiting bodies

Melanin extracted from Auricularia auricula fruiting bodies (AAFB) was examined by element analyzer, amino acid analyzer, inductively coupled plasma-optical emission spectrometry. Elemental composition analysis revealed that main component of AAFB melanin was pheomelanin. Amino acid analysis showed that 16 amino acids were found in AAFB melanin and total amino acid content was 321. 63 mg/g. There were 13 detectable metal elements in AAFB melanin, which was rich in Ca, Fe, Cu and Zn. In addition, AAFB melanin exhibited stronger scavenging activities on 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical, superoxide radical and hydroxyl radical with IC50 values of 0.18, 0.59 and 0.34 mg/mL, respectively. These results indicated that AAFB melanin might be potentially used as a natural antioxidant.

Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chloride at 25°C. The fresh-cut green bean samples were packaged in polystyrene foam dishes, wrapped with stretch film and stored in a cold room at 5±1°C temperature and 85-90% RH. Calcium chloride treatments did not retain the green color of samples. Whiteness index, browning index and total color difference (ΔE) values of CaCl2 treated samples were high. Saturation index and hue angle were low compared to the control, especially at higher doses of CaCl2. Polyphenol oxidase (PPO) enzyme activity in samples treated with CaCl2 at 3% doses, was low at the 7th days of storage than with other treatments. Fructose and sucrose content of samples increased in all treatment groups whereas glucose level decreased during the first 4th days of storage.

Chemical markers and antifungal activity of red propolis from Sergipe, Brazil

The aim of this study was to analyze the physicochemical properties and antifungal activities of the red propolis samples from Sergipe, Brazil, and also evaluate their variability throughout the year. The characterization of the hydroalcoholic extract (HPE) of the red propolis samples was performed monthly from October 2009 to September 2010. The concentrations of the bioactive compounds varied during the year, but their chromatographic profiles were similar. Four compounds were identified by comparison with authentic standards. Formononetin was one of the predominant compounds in all propolis extracts. In our study, it was observed that all the propolis samples inhibited the growth of Candida species. Multivariate analysis confirmed the variations in chemical composition and color of the HPEs throughout the year. The biological activities of the HPEs were statistically significant (p<0.05), and all samples exhibited antifungal properties.

Adsorption capacity of phenolic compounds onto cellulose and xylan

The interaction between three phenolic compounds (catechin, caffeic acid and ferulic acid) onto two dietary fibres (cellulose and xylan) has been evaluated to inquire possible interferences on the biodisponibility of phenolic compounds. The adsorption kinetics were performed using solutions containing 100 mg/L of phenolic compounds during a contact time ranging between 10 and 120 minutes at pH 2.0, 4.5, and 7.0. After the kinetics, isotherms were obtained using phenolic compounds concentration ranging between 10 and 80 mg/L during 60 minutes, at pH 2.0 and 7.0 and temperature of 36 °C. Results indicate that adsorbed quantities mainly changed in function of pH, however the maximum adsorption was only of 0.978 mg of caffeic acid/g of xylan at pH 2 and after 60 min. Redlich-Peterson model were able to predict the adsorption isotherms of all phenolic compounds onto cellulose, except for caffeic acid at pH 7.0. The low adsorption capacities observed suggest that both dietary fibres are unable to compromise the biodisponibility of phenolic compounds, especially in the small intestine, where they are partially absorbed.

Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world’s population consumes it. Some speciality rices are not commonly consumed. Colored rice is one of such variety. In these varieties, high amounts of anthocyanin pigment are deposited in the rice coat to form its black (also known as purple), brown and red colors. Minimum studies are there to explain the properties of these rice varieties of Thailand. Thus, the current study was aimed to assess the physicochemical and antioxidative properties of three rice varieties (Chiang Mai Black rice, Mali Red rice and Suphanburi-1 Brown rice) of different cultivars of northern Thailand. Rice bran extracts of these three cultivars were prepared with different solvents (polar and non-polar) for the evaluation of total phytochemical content and anti-oxidant free-radical-scavenging properties. Chiang Mai Black rice contained higher concentration of phenolic acid, flavonoids, and anthocyanins (Cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin chloride). Chiang Mai Black rice is richer in free-radical-scavenging compounds and activities than the other tested varieties. Polar extractions of rice bran are high in anti-oxidative compounds and activities than non-polar extractions.

Fish consumption preferences and factors influencing it

Fish consumption preferences are affected by individuals’ socioeconomic characteristics. The aims of the present paper were (i) to obtain information on fish consumption level and frequency; (ii) to investigate the associations between the socioeconomic characteristics of consumers and their preferences; and (iii) to examine the influence of determinants on fish consumption. Data were gathered through a questionnaire completed by a total of 127 randomly selected individuals from different socioeconomic backgrounds from the Antakya, Turkey. The average consumption was found to be 2.98 kg/person/year for fish. Anchovies, gilt-head sea bream, and sea bass were reported as the most consumed three species, respectively. Significant differences in fish consumption were found among age groups, gender groups, and education groups, as well as between marital statuses. A majority of the consumers eat fish once a month throughout the year or only during the winter months. Fish consumption level and frequency were significantly positively correlated with education (p<0.01), income (p<0.05) and total meat consumption (p<0.01). The stepwise multiple regression model explained 41.7% (p<0.01) of the total variance for fish consumption. The amount and frequency of the consumption in the region, which is very far below the world and Turkey average especially for lower socioeconomic groups and for less-consumed fish species, can be increased by certain policies, such as training, advertising and different marketing strategies. Moreover, consumption should be distributed equally throughout the year instead of consuming only in certain seasons.

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.