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Effect of AHL-lactonase and nisin on microbiological, chemical and sensory quality of vacuum packaged sturgeon storage at 4ºC Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-25 Meng Gui; Ying Zhang; Liang Gao; Pinglan Li
ABSTRACT Quorum sensing (QS) has been reported to be involved in bacterial food spoilage. Acetylated homoserine lactones (AHLs) are QS signals of Gram-negative bacteria. AHL lactonases AiiAAI96 is a QS inhibitor, and thus can theoretically be applied to control the Gram-negative bacteria caused sturgeon spoilage by inhibiting their AHL-based QS system. As Gram-negative bacteria and Gram-positive bacteria
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Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-25 Farhan Saeed; Muzzamal Hussain; Muhammad Sajid Arshad; Muhammad Afzaal; Haroon Munir; Muhammad Imran; Tabussam Tufail; Faqir Muhammad Anjum
ABSTRACT In most of the countries around the world, the ever increase in food processing industries around the world is producing various types of by-products including peel, bran, pomace, refused pulp, shells, hull, husk, pods, seeds. With increasing activity in health-promoting functional foods, increase in the demand for natural bioactive moieties and new areas of research are on the way. Many by-products
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Freshness of deep frozen mackerel and croaker during long-term storage Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-20 Dong Hyeon Park; SangYoon Lee; Eun Jeong Kim; Yu Ra Ji; Gihyun Wi; Mi-Jung Choi
ABSTRACT The effects of long-term deep freezing and standard storage temperatures on mackerel and croaker qualities were evaluated. Fishes were packed in air-containing packages and stored at −60°C, −50°C, and −18°C for six months. Drip losses of the thawed deep-frozen fishes (−60°C) were lowest throughout the storage period (p< .05), whereas the WHC values were the highest (p<.05), and TBARS and TVBN
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Phytochemical profiling of antioxidative polyphenols and anthocyanins in the wild plant Campanumoea lancifolia (Roxb.) Merr Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-20 Zhuoya Xiang; Changbin Lin; Yongqing Zhu; Junlin Deng; Chen Xia; Jian Chen
ABSTRACT The wild plant Campanumoea lancifolia (Roxb.) Merr (also called Hong Guo ginseng, HGG), is naturally distributed in a Hmong minority area in western Hunan Province, China. The objective of this study was to identify, quantify, and elucidate the polyphenols and anthocyanins, and their antioxidant activities (via 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2ʹ-azino-bis-(3-ethylbenzot
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Bee products consumption and cardiovascular diseases risk factors: a systematic review of interventional studies Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-20 Amir Hadi; Nahid Rafie; Arman Arab
ABSTRACT Since cardiovascular disease (CVD) is one of the most common and debilitating disorders globally, risk factor modification is an urgent health priority. Interestingly, an increasing body of literature has suggested honey, and its by-products, can elicit a positive effect on CVD risk factors. Therefore, this systematic review aimed to summarize and discuss the outcomes of interventional studies
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Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-20 Israel Olusegun Otemuyiwa; Anjolaoluwa Funmilayo Aina
ABSTRACT Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted and chemical) processes, the physicochemical properties, degree of substitution and in-vitro starch hydrolysis of the modified starches were evaluated using standard methods while changes in molecular structure was assessed using Fourier
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Physico-chemical and functionality of air and spray dried egg powder: implications to improving diets Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-20 Essayas Abreha; Paulos Getachew; Arnaud Laillou; Stanley Chitekwe; Kaleab Baye
ABSTRACT Weak market linkages, unavailability of cold-storage, and the significant loss of eggs due to breakage and low shelf-life contribute to the unaffordability and the low consumption of eggs in low-income countries like Ethiopia. The effect of spray- and oven-drying of eggs from local (Ethiopian) and exotic (imported) chicken breeds on physical, techno-functional, and nutritional composition
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Post-Harvest Quality of Fresh Akabare Chili (Capsicum chinese) as Affected by Hydrocooling, Package Modification and Storage Temperature Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-21 Bunty Maskey; Ruchita Bhattarai; Geeta Bhattarai; Nabindra Kumar Shrestha
ABSTRACT Akabare chilli (Capsicum chinese) is a high-value crop in the eastern hills of Nepal. Akabare growers faced the problem of its value decrement during transportation and marketing because of immediate post-harvest losses. This study was targeted for finding cheap post-harvest treatment to extend freshness and shelf life of fresh Akabare by applying post-harvest treatments like hydrocooling
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Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-21 Lihong Han; Zhan-Hui Lu; Jiajia Zhang; Bipasha Chakravarty; Lanyi Jin; Xiaohong Cao
ABSTRACT Effects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-forming proteins and starch content of the blend, resulting in the weak dough, high cooking loss
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Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-21 Qiying Tian; Yufei Hua
ABSTRACT In recent decades, the process of lipase (LIP) activation hydrolysis and lipoxygenase (LOX) oxidation for energy supply during soybean germination has been well understood, but the formation mechanism of volatile flavor substances in soymilk grinding has not been understood in detail. Different model systems were prepared using protein, LOX, LIP, and triacylglycerol (TAG) derived from soybeans
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COVID-19 and Fast Foods Consumption: a Review Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-21 Jalal Bohlouli; Amir Reza Moravejolahkami; Marjan Ganjali Dashti; Zakiyeh Balouch Zehi; Mohammad Ali Hojjati Kermani; Mohammad Borzoo-Isfahani; Nimah Bahreini-Esfahani
ABSTRACT While all groups are affected by the COVID-19 pandemic, the aged people as well as those with underlying chronic medical conditions are at the greatest risk. The higher adherence to refined carbohydrate diets, sweats, and saturated fats contributes to the prevalence of obesity and type 2 diabetes; these disorders increase the risk for severe COVID-19 morbidity and mortality. Fast food consumption
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Elucidation of phytochemicals and antioxidants properties of Sasa quelpaertensis Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-21 Hee Chul Ko; Mi Gyeong Jang; Jae-Won Kim; Songyee Baek; Nam Ho Lee; Se-Jae Kim
ABSTRACT Sasa quelpaertensis Nakai extract (SQE) has long been used as a traditional medicine and health drink. The present study aims to examine the properties and antioxidant activity of the phytochemicals isolated from S. quelpaertensis. Therefore, the SQE was fractionated with n-hexane, chloroform (CHCl3), ethyl acetate (EtOAc), and n-butanol (BuOH). Phytochemicals present in the solvent fraction
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Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-12 Xuan Ma; Jun Mei; Jing Xie
ABSTRACT Ultrasound assisted freezing (UAF) is a common and remarkable technology of food preservation to conserve the sensory characteristics and nutritional value. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of food freezing. This review provides an overview of recent developments related
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Effects of Inulin Type-Carbohydrates on blood pressure: a systematic review and meta-analysis Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-11 Zahra Faghihimani; Nazli Namazi; Samad Ghaffari; Mahnaz Rezaei Kelishadi; Shima Sharifi; Elyas Nattagh-Eshtivani; Moloud Akbarzadeh; Amir Reza Moravejolahkami; Fariborz Khorvash; Neda Roshanravan; Naimeh Mesri Alamdari
ABSTRACT Several articles have shown a positive effect of Inulin Type-Carbohydrates (ITC) on blood pressure (BP); nevertheless, these findings are controversial. Therefore, a systematic review and meta-analysis of randomized-controlled trials (RCTs) proposed to investigate the effects of ITC supplementation on BP. An online search was carried out in PubMed, Scopus, ISI Web of Science, Cochrane library
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Antioxidant-rich natural fruit and vegetable products and human health Int. J. Food Prop. (IF 1.808) Pub Date : 2021-01-07 Afam I. O. Jideani; Henry Silungwe; Thakhani Takalani; Adewale O Omolola; Henry O Udeh; Tonna A Anyasi
ABSTRACT Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV could reduce the risk of the development of chronic human diseases. This review highlights the potentials of the various types of antioxidants containing FAV; their impact on human health as nutraceuticals
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Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-21 Shu-Hua Chiang; Kia-Min Yang; Ying-Chiao Lai; Chih-Wei Chen
ABSTRACT In this study, the banana flower was divided into bract and male flowers and extracted with water and ethanol, at different temperatures, and then the functionality of the obtained extract was evaluated and the bioactive compounds were analyzed. The findings showed that the banana flower with an ethanol extract of 50% and a temperature of 50°C (FE-50%-50°C) had the best DPPH radical scavenging
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Polyphenol contents of green coffee beans from different regions of Ethiopia Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-23 Bewketu Mehari; Bhagwan Singh Chandravanshi; Mesfin Redi-Abshiro; Sandra Combrinck; Rob McCrindle; Minaleshewa Atlabachew
ABSTRACT The knowledge of the levels of polyphenols present in green coffee beans from different geographical origins is important to identify beans that can provide better coffee quality. The aim of this study was to determine the concentrations of both soluble and cell wall-bound polyphenols in green coffee beans (Coffea arbica L.) from different cultivation regions of Ethiopia. A total of 100 samples
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Lemon juice bioactivity in vitro increased with lactic acid fermentation Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-23 Cheng-Yu Hsieh; Shu-Ling Hsieh; Jhih-Ying Ciou; Yu-Wen Huang; Jie-Yin Leang; Min-Hung Chen; Chih-Yao Hou
ABSTRACT This study compares the antioxidant capacity of non-sterilized lemon product (NLFP) and sterilized lemon fermented product (LFP). After gastrointestinal simulation reaction, the antioxidant capacity decreased by 50% in lemon juice (LJ), 30%–40% in NLFP, and 40% in LFP respectively. For the bioactive ingredients, sterilized LFP had a polyphenol of 25.8 mg GAE/mL, ascorbic acid of 55.2 mg/mL
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Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus) Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-29 Yifan Zhu; Jing Chen; Xingjie Chen; Dongzhi Chen; Shanggui Deng
ABSTRACT Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and relative odor activity value (ROAV) were applied to distinguish odors between fresh and dried eels. Results showed that E-nose could effectively distinguish the aroma among fresh eels, eels dried
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Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-29 Luis A. Espinoza; Laura Purriños; Juan A. Centeno; Javier Carballo
ABSTRACT With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits. Using the best sensory valued formula as a basis, eight ice cream formulations were elaborated replacing the ingredients normally used (milk fat, sucrose and carboxymethylcellulose) by healthier ones (olive oil
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Analysis of organic molecules, physicochemical parameters, and pollen as indicators for authenticity, botanical origin, type and quality of honey samples examined Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-27 O. Fuentes Molina; K. Alizadeh; Sergio A. Bucarey; E. Castaneza Zúñiga; P. Vásquez-Quitral
ABSTRACT To contribute to Chilean honey’s characterization, 12 honey samples were analyzed using comprehensive physicochemical and pollen analyses. Beekeepers donated samples from La Pintana, Linderos, Cajón del Maipo, and Chiloé. Physicochemical parameters required for honey authentication such as free acidity (in range of 9.5–46 meq/kg), hydroxymethylfurfural (0–8 mg/kg), humidity (14.4–16.9%), sugar
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Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-08 Jinshan Wang; Kai Zhu; Yabo Wang; Baomin Dai; Shengchun Liu; Yanjie Li
ABSTRACT Low-temperature vacuum dehydration could avoid heat injury because of high drying temperature, as well as prevent mechanical damage due to ice crystal during freezing. However, it is not clear for the effect of different temperatures and vacuum degrees on the dehydration process. The object of this work was to investigate the drying behavior of broad bean seed and to analyze the effect of
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Real-time polymerase chain reaction for identification of dog meat in adulterated beef meatball using specific primer targeting on cytochrome-b for halal authentication Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-08 Abdul Rohman; Ni Wayan Pebriyanti; Sismindari; Anjar Windarsih; Dwiky Ramadhani; Rien Larasati; Henny Yulisa
ABSTRACT This research aimed to validate real-time polymerase chain reaction using specific primer targeting on cytochrome-b 33 (cyt-b 33). The primer cyt-b 33 could specifically amplify dog meat DNA and method could detect 0.5 pg dog meat DNA in meatball formulation. The repeatability assay was acceptable with RSD value ≤ 25%. The validated method was further used for detection of meatball products
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Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-07 Mônica C. P. dos Santos; Nathânia de Sá Mendes; Luiz C. Cameron; Mariana S.L. Ferreira; Édira C. B. A. Gonçalves
ABSTRACT Phenolic compounds (PC) extraction can be affected by many intrinsic characteristics of food matrix, as well as the analytical method employed to separate and identify these compounds. In this study, 30 conditions were analyzed considering as variables: time, temperature, and ethanol:water proportions as solvent. All extracts were analyzed into a UPLC ESI-Q-TOF-MS/MS in negative ion mode.
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Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-07 Cuinan Yue; Puxiang Yang; Dandan Qin; Hailan Cai; Zhihui Wang; Chen Li; Hualing Wu
ABSTRACT Jiangxi Congou black tea is one of the earliest Congou black tea in China. In order to explore its sensory characteristics and molecular sensory basis, quantitative description analysis (QDA) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the sensory characteristics and volatile components of 11 Congou black tea samples from Jiangxi Province in China. The results showed
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Nanoemulsion production techniques upgrade bioactivity potential of nanoemulsified essential oils on Acipenser stellatus filet preserving Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-07 Mina Nasiri; Hamed Ahari; Anousheh Sharifan; Amir Ali Anvar; Shahpour Kakolaki
ABSTRACT The aim of this study was to prepare physically stable nanoemulsions containing three different essential oils (Rosemary, Cuminum, and Zataria Multiflora Boiss) by using two different nanoemulsification methods. Then microbial growth rate, antioxidant, and oxidant content of fresh fish fillet were assessed at 4°C and 10°C temperatures. Essential oils (EOs) were purified from Rosmarinus officinalis
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Advancement of the preparation methods and biological activity of peptides from sesame oil byproducts: a review Int. J. Food Prop. (IF 1.808) Pub Date : 2020-12-07 Jiawei Shao; Guixiang Zhang; Jianxin Fu; Bingwen Zhang
ABSTRACT Sesame oil processing produces a growing number of low-value byproducts, which has become a major economic problem in the sesame oil industry. This review focuses on the preparation of biologically active peptides in sesame oil processing byproducts and the significance of the biologically active value of sesame peptides. Firstly, the origin of sesame peptides is described, and a personal
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Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-29 K. A. Ross; N. DeLury; L. Fukumoto; M. S. Diarra
ABSTRACT Drying kinetics and bioactive quality indices (total phenolics, flavonols, anthocyanins, and antioxidant activity) of fermented Merlot grape, cranberry, highbush blueberry, and wild lowbush blueberry pomace were evaluated. Thin layer drying experiments were performed at two loading densities (kg m−2) at 50, 60, and 70°C in a cabinet convection air dryer. Phenolics composition and antioxidant
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Taste and palatability of strawberry jam as affected by organic acid content Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-22 Atsushi Ikegaya; Tomoyasu Toyoizumi; Toru Kosugi; Eiko Arai
ABSTRACT The aim of this research was to clarify the effects of organic acid content on the taste and palatability of strawberry jam. Prepared jam samples with different organic acid contents (0.8–2.0%) were assessed for color and texture, and then subjected to sensory evaluation of sweetness, sourness and preference attributes. For the sensory evaluation, assessors evaluated the sweetness intensity
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Exploring antimicrobial and antioxidant properties of phytocomponents from different anatomical parts of Prunus padus L Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-22 Aleksandra Telichowska; Joanna Kobus-Cisowska; Kinga Stuper-Szablewska; Marta Ligaj; Mariusz Tichoniuk; Daria Szymanowska; Piotr Szulc
ABSTRACT Prunus padus L. is a wild growing plant in various parts of the world with low soil requirements. This work evaluated the content of selected phytochemicals, antioxidant potential and determined the antimicrobial effect of individual anatomical parts of P. padus (i.e. leaves, bark, and fruits). It was shown that the examined anatomical parts of bird cherry (Prunus padus L.) contained polyphenols
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Single and combined effects of tea polyphenols and edible chitosan coating on the shelf life improvement of refrigerated dagger-tooth pike conger (Muraenesox cinereus) Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-22 Xiao Xie; Xiaolin Liu; Yin Fei; Qingsong Zhao; Shan Jin
ABSTRACT In China, the preservation of refrigerated daggertooth piker congers (Muraenesox cinereus) has received increasing attention in recent years due to the increased demand for fresh congers. In this study, the effect of tea polyphenols (0.1%, 0.2%, 0.4%) and chitosan (0.5%, 1%, 2%) on daggertooth piker conger preservation was evaluated based on major spoilage bacteria detected during cold storage
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Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-10 Ke Zhang; Xin Jia; Zibo Zhu; Wentong Xue
ABSTRACT Rice analog is a kind of ready to eat food prepared by twin-screw extruder. Few people study the drying process of wet-extruded foods and the effects of extrusion parameters on product properties based on multi-level. In this research, the experimental investigation of drying was a two-stage procedure: the evaporation of free water rapidly at first and then expansion at high temperature. The
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Optimum ice-storage time and shelf life for Cyprinus carpio and Ctenopharyngodon idella based on postmortem changes Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-10 Hajar Baghlani; Seyed Mohammad Mousavi; Seyed Mehdi Hosseini; Annahita Rezaie
ABSTRACT The present study has evaluated the postmortem changes of Cyprinus carpio and Ctenopharyngodon idella during the ice storage. The fish were captured, euthanized, and kept in ice for 72 h, and quality indices were evaluated by passing 0, 6, 12, 24, 48 and 72 h from ice storage. The results are shown that pH, TBA, FFA, TVB-N, mesophilic, and psychrophilic bacteria of fish tissue have increased
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Efficacy of aqueous ozone combined with sodium metasilicate on microbial load reduction of fresh-cut cabbage Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-10 Meimei Nie; Caie Wu; Yadong Xiao; Jiangfeng Song; Zhongyuan Zhang; Dajing Li; Chunquan Liu
ABSTRACT The mechanism behind the sterilization effects of ozone in combination with sodium metasilicate (SM) is still unknown. Therefore, the effects of treatments of fresh-cut cabbage with aqueous ozone combined with SM on microbial growth, and produce quality were evaluated in detail during storage. The results indicated that treating the cabbage with 2 ppm aqueous ozone combined with 0.4% SM for
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Influence of altitudinal variation on the total phenolic and flavonoid content of Acacia and Ziziphus honey Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-10 Mohamed H. A. Suleiman; Wed Mohammed Ali ALaerjani; Mohamed Elimam Ahamed Mohammed
ABSTRACT Polyphenols are recognized as significant phytochemicals responsible for the health-promoting properties of honey. Their levels and chemical diversity in honey are mainly dependent on the floral and geographical origin of the honey. In this study, we investigated the influence of altitudinal variation on the total phenolic content (TPC) and total flavonoid content (TFC) of Acacia and Ziziphus
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Basic and functional nutrients in the muscles of fish: a review Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-08 Renata Pyz-Łukasik; Agnieszka Chałabis-Mazurek; Michał Gondek
ABSTRACT Fish can be a valuable element of the human diet. Consequently, it is recommended in preventive and therapeutic diets. The subject of this review is a presentation of the nutritional value of fish species commercialized globally on a large scale. The content of nutrients important in terms of nutritional value was compared, and significant individual interspecies and intraspecies differences
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Chemical constituents and biological activities of essential oil from Mentha longifolia: effects of different extraction methods Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-08 Xiaohui Bai; Aoken Aimila; Nurbolat Aidarhan; Xiaomei Duan; Maitinuer Maiwulanjiang
ABSTRACT Mentha longifolia . is a perennial herb of Mentha in Labiatae. Considering the biological activities of Mentha longifolia essential oils, this work was planned to study the yields, relative percentage content and semi-quantitative change of chemical constituents as well as the biological activities of essential oils extracted by different extraction methods. Steam-distillation (SD), lipophilic
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Chemical components and pharmacological benefits of Basil (Ocimum Basilicum): a review Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-08 Mohamad Hesam Shahrajabian; Wenli Sun; Qi Cheng
ABSTRACT Basil (Ocimum Basilicum) is one of the most important crops with essential oils as well as polyphenols, phenolics, flavonoids and phenolic acids. This annual plant belongs to mint family, and indigenous to tropical regions. Basil leaves also has tremendous pharmaceutical benefits and it is common to use in rice, meat, stews and soups. Traditionally, it has been used in kidney problems, as
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Comparison between essential oil compositions of Zanthoxylum armatum DC. fruits grown at different altitudes and populations in Nepal Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-08 Nirmala Phuyal; Pramod Kumar Jha; Pankaj Prasad Raturi; Sangeeta Rajbhandary
ABSTRACT The fruits of Zanthoxylum armatum DC. were collected from different altitudes (1000–2000 m) and populations (wild and cultivated) from Salyan district, Nepal. The essential oil was extracted by Clevenger apparatus and the components were analyzed through GC-MS. The yield of essential oil obtained from hydro-distillation of fruits ranged from 2.72 to 7.6%. The maximum yield was 7.6% from wild
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Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-08 Mohsen Estaji; Toktam Mohammadi-Moghaddam; Leila Gholizade-Eshan; Ali Firoozzare; Moosa-Al-Reza Hooshmand-Dalir
ABSTRACT This study investigated the effect of black plum peel puree (40–60%) and pectin (0.3−0.6%) concentrations on the chemical compositions, sensory attributes, rheological, and textural properties, antioxidant activity, and total phenolic compounds of black plum peel marmalade as a novel food. Increasing the black plum peel pure enhanced the acidity, apparent viscosity, textural properties, antioxidant
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Potential of modified Mediterranean diet to improve quality of life and fatigue severity in multiple sclerosis patients: a single-center randomized controlled trial Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-08 Amir Reza Moravejolahkami; Zamzam Paknahad; Ahmad Chitsaz; Mohammad Ali Hojjati Kermani; Mohammad Borzoo-Isfahani
ABSTRACT Dietary modification may improve quality of life and fatigue severity in Multiple Sclerosis (MS) patients. Given this, there is a growing interest in healthy diets, especially Mediterranean based. The goal of this study was to explore the effects of a modified Mediterranean (mMeD) dietary intervention in Quality Of Life (QOL), and severity of fatigue in MS participants. About 180 Relapsing-Remitting
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Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-08 Toktam Mohammadi-Moghaddam; Ali Firoozzare; Mohaddeseh Kariminejad; Maryam Sorahi; Zahra Tavakoli
ABSTRACT Plum peel is the by-product of plum processing and has all the functional properties of the plum fruit. The aim of this study was to investigate chemical composition of black plum peel and to use it as a functional ingredient to produce Masghati. The components of black plum peel in 100g were 3.40 g protein, 0.66 g fat, 13.73 g total sugars, and 2.50 g crude fiber. Plum peel is a good source
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Antimicrobial, mechanical, and physicochemical properties of ethylene vinyl alcohol (EVOH) extruded films blended with propolis Int. J. Food Prop. (IF 1.808) Pub Date : 2020-11-08 Somayeh Hajinezhad; Bibi Marzieh Razavizadeh; Razieh Niazmand; Ismael Ghasemi
ABSTRACT Antimicrobial packaging is used for improving shelf life of food. Propolis is a natural substance with antimicrobial effects that can be applied in packaging. The current study investigated the mechanical and antimicrobial properties of active packaging films of ethylene vinyl alcohol including propolis. Crude propolis was added to the polymer matrix at different ratios (20%, 15%, 10%, 5%
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Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Muvhuso Mutshinyani; Mpho Edward Mashau; Afam Israel Obiefuna Jideani
ABSTRACT The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties. The consumer acceptability of the fermented porridges was also determined. Bioactive compounds of finger millet (FM) flours significantly (p < .05) increased with fermentation
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Quality attributes of fresh common bean during storage as postharvest treatment with 1-MCP Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Guo-Fang Xie; Yu-Bo Wang; Zhi-Duan Huang; Ming-Sheng Zhang
ABSTRACT Fresh common beans were treated with 1-MCP at 0.5, 1.0, and 1.5 μL L−1 for 20 h at 25°C in an airtight chamber along with a control sample to evaluate the effect of 1-MCP concentration on the quality of fresh common bean during storage. The result showed that postharvest treatment with 0.5 μL L−11-MCP significantly suppressed the increase of peroxidase (POD), cinnamyl-alcohol dehydrogenase
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Review on selected potential nutritional intervention for treatment and prevention of viral infections: possibility of recommending these for Coronavirus 2019 Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Fatemeh Shirani; Farzin Khorvash; Arman Arab
ABSTRACT An outbreak of a novel coronavirus (COVID-19) infection has posed significant threats to international health and the economy. The role of nutrition in supporting the immune system is well-established. A wealth of mechanistic and clinical documents shows that vitamins, including vitamins A, B2, B3, B6, B12, C, D, E, and folate; trace elements, including zinc and selenium; probiotics and prebiotics;
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Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Toktam Mohammadi-Moghaddam; Ali Firoozzare; Samin Daryadar; Zahra Rahmani
ABSTRACT The aim of this study was to investigate the chemical composition, sensory attributes, texture properties (Back extrusion test), antioxidant activity, and phenolic compounds of black plum peel jam as a function of black plum puree (40, 50, and 60%) and pectin (0, 0.1, 0.2, 0.3, and 0.4%). Instrumental texture evaluation showed that increasing the pectin level increased texture parameters (firmness
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Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Fakhreddin Salehi
ABSTRACT In recent years, the consumers’ demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. Sonication is considered as non-thermal food processing technology and it has gained considerable attention because of its capacity to keep original freshness and nutritional contents in foods, with minor energy utilization
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Comparison of phytochemicals and their antioxidant activity in seven date palm varieties grown in Iran Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Zahra Pakkish; Soheila Mohammadrezakhani
ABSTRACT In this study, various fruit compounds including phenolic acid, flavonoid, anthocyanin, tannin, moisture content, carotenoid, soluble, and reducing sugar date varieties were investigated. The results showed that there were differences among varieties of date palm in terms of synthesis of chemical compounds. The maximum and minimum SOD, APX, and CAT activity were detected in the Klote and Khasab
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Nutritional and therapeutic properties of fenugreek (Trigonella foenum-graecum): a review Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Qamar Abbas Syed; Zainab Rashid; Muhammad Haseeb Ahmad; Rizwan Shukat; Anum Ishaq; Niaz Muhammad; Hafiz Ubaid Ur Rahman
ABSTRACT Current lifestyle, eating habits, stress, environmental factors and intensive use of synthetic chemicals in food processing and agriculture have radically increased the progression of several human diseases. Globally, researchers have been looking for natural therapeutic substances that can be used to treat or delay the onset of these lifestyle-related disorders. Numerous types of medicinal
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Black plum peel torshak: physicochemical properties, sensory attributes, and antioxidant capacity Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Toktam Mohammadi-Moghaddam; Ali Firoozzare; Narges Shamspour
ABSTRACT Plum peel is a by-product of plum processing. It is a rich source of antioxidant and phenolic compounds. The aim of this study was to investigate the chemical composition, sensory attributes, time-independent rheological properties, texture characteristics (Back extrusion test), and antioxidant activity of black plum peel torshak as a function of prune (10%, 20%, and 30%) and apple (20%, 30%
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Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Lili Zhang; Wen Duan; Yan Huang; Yuyu Zhang; Baoguo Sun; Dandan Pu; Yizhuang Tang; Chao Liu
ABSTRACT Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained
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Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Luis Tejada; Laura Buendía-Moreno; Alba Villegas; José M. Cayuela; Estefanía Bueno-Gavilá; Pablo Gómez; Adela Abellán
ABSTRACT The objective of this study was to analyze the effect of freezing and different culinary treatments (stir-fried and steamed) on the nutritional composition, bioactive compounds, and sensorial characteristics of zucchini. The zucchini was stir-fried for 8 min at 250ºC and steamed for 13 min at 100ºC. The freezing of raw zucchini did not significantly affect its nutritional compounds. The stir-frying
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Effects of comprehensive dietary advice on the physical and mental health of patients with ulcerative colitis during the remission phase: a parallel randomized controlled clinical trial Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Babak Tamizifar; Arman Arab
ABSTRACT The impact of food on physical and mental co-complications of ulcerative colitis (UC) has not been clearly defined. The current study aimed to evaluate the effects of a dietary modification program (DMP) on fatigue, mental health, quality of life, fasting blood glucose, and lipid profile of UC patients during the remission phase. To conduct this parallel, randomized controlled trial study
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Measurement of squalene in olive oil by fractional crystallization or headspace solid phase microextraction coupled with gas chromatography Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Antonella Aresta; Anna Damascelli; Nicoletta De Vietro; Carlo Zambonin
ABSTRACT Squalene is the most abundant component in the unsaponifiable fraction of olive oil with strong antioxidant properties. Its concentration in olive oils varies between 0.2 and 16.2 g/kg depending on the cultivar(s) used. The propose of this work was to determine the effectiveness of two different extraction methods for squalene determination by gas chromatography (GC) coupled to a flame ionization
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Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Behnaz Naderi; Javad Keramat; Ali Nasirpour; Mehrnaz Aminifar
ABSTRACT In this research, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0–1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant biopolymer concentration (0.125% w/w) was studied by turbidimetric analysis. The findings revealed that the pH = 3.2 and 4:1 mixing ratio were the optimum conditions for electrostatic complex formation
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A tailored nanostructure design to protect camel casein-curcumin complex against the upper gastrointestinal tract hydrolysis using aggregated whey proteins in order to increase its antioxidant activity Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Haniye Takbirgou; Maryam Salami; Zahra Emam-Djomeh; Mostafa I. Waly; Shima Momen; Atiyeh Ghasemi; Ali Akbar Moosavi-Movahedi
ABSTRACT Casein is an excellent carrier for curcumin, but it is susceptible to hydrolysis in gastrointestinal digestion. This study intended to design a tailored nano-carrier composed of camel casein/bovine whey protein to protect casein and curcumin during digestion. After loading curcumin to the casein, whey protein was added to solution followed by heating at 80°C for 10 min in order to form casein/whey
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Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Yueyue Yang; Aiquan Jiao; Qing Liu; Enbo Xu; Yuan Chen; Zhengyu Jin
ABSTRACT The purpose of this study was to provide a new approach to producing a slowly-digestible snack with sensory appeal suitable for people with hyperglycemia. The study was based on naked barley supplemented with other functional components and used low-temperature extrusion technology. The effects of the extrusion temperature (Et = 65–85°C), feed moisture (Fm = 25–35%), and screw speed (Ss = 60–80
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Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Muhammad Afzaal; Farhan Saeed; Muhammad Saeed; Muhammad Azam; Shahzad Hussain; Abdellatif A. Mohamed; Mohamed S. Alamri; Faqir Muhammad Anjum
ABSTRACT The core objective of the current study was to assess the effect of encapsulation on the viability and stability of probiotic bacteria under simulated gastrointestinal digestion and thermal conditions. Purposely, probiotics were encapsulated with hydrogel matrices (sodium alginate and carrageenan) using encapsulator. Furthermore, developed microbeads were characterized by X-ray diffraction
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Effects of Momordica charantia L on blood pressure: a systematic review and meta- analysis of randomized clinical trials Int. J. Food Prop. (IF 1.808) Pub Date : 2020-10-26 Sajedeh Jandari; Abed Ghavami; Rahele Ziaei; Elyas Nattagh-Eshtivani; Mahnaz Rezaei Kelishadi; Shima Sharifi; Fariborz Khorvash; Naseh Pahlavani; Hamed Mohammadi
ABSTRACT Several reports have indicated a positive effect of Momordica charantia (MC) on blood pressure (BP); nevertheless, these findings have been controversial. Therefore, a systematic review and meta-analysis of randomized controlled trials (RCTs) were aimed to investigate the effects of MC supplementation on BP. PubMed, Scopus, ISI Web of Science, and Cochrane library databases were searched (up