ABSTRACT Vitamin C degradation of broccoli at different moisture and temperature was measured as a function of storage time and modeled by first-order reaction kinetics. The variation of rate constant was analyzed based on the activation energy, glass transition, BET-monolayer, micro-region state diagram, and empirical correlations. Three domains of chemical reactions were observed as a function of

ABSTRACT Spent coffee ground (SCG) is a residue released during coffee brewing. Disposal of SCG is able to lead to a loss of bioactive constituents and have a negative impact upon the environment. This study aimed to explore fatty acids, bioactive phenolics, antioxidant and anti-aging potentials of SCG samples obtained from coffee shops in Ho Chi Minh city, Vietnam. The oil content of the SCG samples

ABSTRACT Cardiovascular diseases are the leading cause of death in the world and scientists pay a lot of attention to identify and reveal the mechanisms of their occurrence. Recently, the attention of scientists is focused increasingly on plant derivatives, such as flavonoids and polyphenols, due to their specific biological effects. One of these compounds is curcumin, which has many biological properties

ABSTRACT Sustainable agricultural practices supporting food diversification and value addition of underutilized crops can support global food security and nutrition. Rediscovered ancient seed grains and flours (barnyard millet, finger millet, little millet, sorghum) are emerging as sustainable alternatives due to high nutritional content and climate resilience. The physical and functional properties

ABSTRACT Physicochemical properties of gelatin extracted from chicken head at 60, 75, and 90 °C for 3 and 6 h, respectively were determined. Increased in extraction temperature (ETE) from 60 to 75 °C and extraction time (ETI) contributed to higher yield and bloom. ETE was highly correlated with yield (r = 0.954). Despite a higher yield, the gelatin bloom and viscoelastic properties began to drop at

ABSTRACT Jujube has received more and more attention due to their nutritional value and pharmacological effects. This study evaluated the quality of different varieties of jujube by comparing the main active components and antioxidant activities of thirty-seven varieties of jujube through titration, UV spectrophotometry and High performance liquid chromatography (HPLC). The results revealed that there

ABSTRACT Maize bran is a milling by-product having many nutritional and functional properties. Functional properties are attributed to the presence of some bioactive compounds. Among those, ferulic acid is a natural phenolic compound and abundantly present in maize bran. It has numerous advantages and generally has nutraceutical properties in many food products. In the current research, the nutritional

ABSTRACT Pine pollen is rich in unsaturated fatty acids. However, unsaturated fatty acids are oxidized during processing. The oxidation of lipids may affect the odor of pine pollen. Different sterilization methods have different effects on lipid oxidation. In this study, we found that electron-beam sterilization is superior to ultra-high temperature sterilization in odor preservation. Using gas chromatography–mass

ABSTRACT Trigonella foenum-graecum L. (fenugreek) leaves are nutritionally rich green leafy vegetables consumed in South-East Asian and Middle-Eastern countries. Scientific data suggests properties including anti-inflammatory, antipyretic, anti-nociception, and hepatoprotective. However, the molecules responsible for these properties are yet to be identified. In the present study, we have isolated

ABSTRACT Red pepper (Capsicum annuum L.) is one of the major spices consumed globally, recognized for its aroma and nutrient properties, and it has a major economic value for high producing countries. However, characterization of its techno-functional properties and in-depth understanding of oxidative stability is needed to produce food of high quality and stability. Thus, this work focused on the

ABSTRACT Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic

ABSTRACT Harvest time is an important factor affecting grain yield and postharvest quality. The estimation of crop maturity greatly supports farmers in the optimization of the harvest time. This study proposed a method for predicting paddy rice maturity (J816 and 5Y4 varieties) using color features and the random forest (RF) regression algorithm. Paddy panicle images were obtained using a flatbed scanner

ABSTRACT Rosa pimpinellifolia, commonly known as the burnet rose, has shown huge functional properties and industrial potential. In this present study, the convective drying process was optimized to enhance the quality, antioxidant activity, and phenolic compounds. The influence of drying conditions on the drying and rehydration kinetics and mathematical modeling of the R. pimpinellifolia fruit (black

ABSTRACT The root and aerial parts of Cotoneaster microphyllus were subjected to extraction and isolation of phytochemicals. The extracts were evaluated for their antioxidant anthelmintic, antimicrobial, and anticholinesterase potentials using standard protocols. Crude extract of aerial parts and roots, more potently scavenged DPPH free radicals with IC50 values of 83 and 66 μg/mL while ABTS with 92

ABSTRACT The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter’s color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide

ABSTRACT Herbaceous peony (Paeonia lactiflora Pall.) is a traditional Chinese medicinal herb with roots; however, the flowers, specifically the stamens have not been exploited. In this study, the main active components of P. lactiflora stamens (PLS) were identified, and in vitro antioxidant, in vivo anti-aging and stress resistance properties were examined using the nematode Caenorhabditis elegans

ABSTRACT This systematic review aimed to describe the effects of antioxidant treatments after alcohol exposure in humans and in vitro models. A systematic review of quantitative studies to identify the effectiveness of antioxidant treatments on CYP2E1 activity after alcohol consumption. Multiple databases were searched from 2010 to May 2020 for studies in English, using MeSH terms and text words relating

ABSTRACT The effects of incorporation of water yam (Dioscorea alata L.), feed moisture content, and extrusion conditions on physical characteristics of expanded extrudate were studied using response surface methodology. The mixture was prepared using maize grit, rice grit, and gram flour. Yam flour was incorporated at 10–20% level in the feed mix, and the moisture content of the feed was varied from

ABSTRACT In this study, total phenols (TP) and proanthocyanidins (PAs) in the leaves and branches of Cinnamomum camphora were investigated, and isolated PAs were determined using reversed-phase high performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS). The anti-tyrosinase and antioxidant activities were also evaluated. Furthermore, scanning study and dihydroxyphenylalanine

ABSTRACT This study was aimed to investigate volatile compounds of white and brown teff grain samples using the hydro-distillation and its extract in dichloromethane and n-hexane by gas chromatography-mass spectrometry. The optimized time for the hydro-distillation of the white and brown teff grain samples was nine hours. The dominant volatile compounds identified in the white and brown teff grain

ABSTRACT Owing to its nontoxicity and better efficiency, low-temperature plasma (LTP) has been proposed to be a strong antibacterial agent against multidrug-resistant bactericidal pathogens. On the other hand, previously several food-borne pathogens were treated by chemically hazardous and least-efficient irradiation techniques. Because of its superior efficiency, in the current study, we implemented

ABSTRACT Moringa oleifera, also called zogale, is grown and harvested as a tiny and middle-sized tree in different parts of the world. It has various industrial applications, such as medicine, food, and cosmetics. M. oleifera tree is known as a miracle tree containing essential nutrients that could play a significant role in human nutrition. Based on its chemical composition and nutritional properties

ABSTRACT 1-deoxynojirimycin (DNJ) has attracted much attention due to its high biological activity, which have favorable anti-diabetic, anti-tumor, and anti-virus effects. In order to explore the effects of maturity, variety, and growth area on the DNJ concentration of mulberry fruit, we examined 146 varieties in this study. First, to explore the influence of maturity, we determined the concentration

ABSTRACT Coastal forests of Tanzania are endowed with edible wild fruit plant species that can be used as dietary supplements to humans. The antioxidant activities of two common wild fruits Vitex doniana and Saba comorensis from two coastal regions (Tanga and Coastal) were determined using diphenly-1-picrylhydrazyl (DPPH). The antioxidant activities for V. doniana ranged between 71.0 ± 0.4 and 49.11 ± 0

ABSTRACT The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; Tm) of pasteurized liquid egg white (PLEW), including gel properties (gel hardness and expressible liquid) and microstructure of heat-induced PLEW gel prepared at

ABSTRACT Three pineapple cultivars smooth cayenne, Tainung 17, and Tainung 19 were processed into flesh, peel, and stem. Nine samples were analyzed for their proximate compositions and bromelain activity existed in their water extracts. Pineapple fleshes were rich in reducing sugars and soluble fiber whereas peel and stem were rich in crude fiber. Stem showed higher bromelain activity (102–247.3 U/mg)

ABSTRACT Oat predominately cultivated as forage crop and is not explored for its value-added bioactive moieties. This study was aimed to characterize five selected oat (Avena sativa L.) cultivars with respect to organic sugars, antioxidant activities, pesticide residues, mycotoxin and phenolic acids as measured HPLC. Five indigenous oat cultivars (Avon, PD2LV65, S2000, SGD2011, SGD81) were profiled

ABSTRACT Microgreens are an emerging class of fresh food with a high potential for the natural health supplement and support system of space life. Although beet microgreens are praised for their unique color, flavor, and overall eating quality, the study of their physicochemical composition is limited. In this study, profile of total chlorophylls, carotenoids, betalains, ascorbic acid, polyphenols

ABSTRACT Casein is an abundant, cheap, and easy to modify milk protein, which is useful as a wall material to encapsulate organic and inorganic substances that can be applied to protect, load, and deliver flavorings, phenolic compounds, drugs, or inorganic substances. There are many reviews that have explored casein itself as well as the configuration of micelle structures to load substances, but there

ABSTRACT The objective of this paper was to examine the total polyphenols, vitamin C and capsaicin contents of pepper (varieties: Garam F1, Alma, Poseidon, Promontor, Slovakia, Claudius, Bhut Jolokia, Serrano, and Candlelight) and their correlation with the antioxidant activity by using the high performance liquid chromatography and Folin-Ciocalteu method. The limit of detection for capsaicin was 0

ABSTRACT Three varieties of ripe and unripe bananas as well as indica rice (taichung sen no. 17) Were analyzed for the production of flat-Rice Noodles. The ripe bananas contained the lowest amylose, total starch, and resistant starch contents (rsc). The L-Value, hardness, and rsc of the flat-rice noodles with unripe bananas were higher than the values of those prepared using ripe bananas; the opposite

ABSTRACT Honey has medicinal benefits due to its substantial nutritional profile, wholesome, sweet, and active ingredient that is used for interdisciplinary purposes in the food industry. Honey quality can be characterized by its engineering properties besides potential functional features, such as antioxidant, antibacterial, and antimicrobial properties. However, there are many problems associated

ABSTRACT Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market. As a result, these are frequently used as raw materials for vacuum-fried crisps. However, manufacturers continue to use traditional maltose (MO)

ABSTRACT The current review focused on the effect of different thermal and non-thermal processing techniques on the structural and functional modifications of milk proteins. In thermal processing, denaturation in whey proteins takes place at the temperature range of 60–100°C. High temperature short time (HTST) treatment caused denaturation with the loss of secondary structure of proteins at temperature

ABSTRACT The geometric characteristics and mass-volume-area properties of haricot beans are essential for the design of equipment for harvesting, handling, drying, storing, dehulling, processing, and packaging. This study was carried out to determine the effect of variety on the geometric characteristics and mass-volume-area properties of four improved haricot beans varieties. The moisture content

ABSTRACT Oil bodies (OBs) are lipid-storing organelles of plant seeds; they provide energy for seed germination and seedling growth by oxidative degradation as substrate. Soybean OBs are assumed to be involved in the enzymatic oxidation reaction of volatile flavor formation of soymilk. In order to establish a soymilk model system with soybean OBs as the enzymatic oxidation substrate to study the formation

ABSTRACT Two lactic acid bacteria (LAB) strains of Lactobacillus plantarum 21802 and Lactobacillus brevis 6239 were selected and combined for fermentation of grape juice. The changes of sugars, organic acids, volatiles, phenolic compounds as well as antioxidant capacity of the grape juice were characterized. Results showed that fermentation with LAB led to a slight decrease in sugar content and increased

ABSTRACT Apiaceae L. contains many potential plants as repellent and insecticidal resources. However, Ligusticum applied in the stored insect control is still under-evaluated. Hence, the chemical composition and bioactivities of five Ligusticum plants with abundant resources were investigated in this study against Tribolium castaneum (Coleoptera: Tenebrionidae), Lasioderma serricorne (Coleoptera: Anobiidae)

ABSTRACT In the poultry slaughtering, accurate viscera positioning is essential to reduce the damage of internal organs. The introduction of machine vision technique can help to locate the viscera and can provide new direction for the poultry evisceration. After a midline abdominal incision of the poultry, the internal organs are taken out from the poultry that placed on the conveyor line by the parallel

ABSTRACT In this paper, freshness monitoring model on small larimichthys polyactis based on multiple sensor array system (MSAS) combined with total volatile basic nitrogen (TVB-N) examination was studied. Larimichthys polyactis was obtained and prepared as detecting samples. MSAS was developed based on volatile gas content of the fish samples. Meanwhile, TVB-N was examined to provide quality reference

ABSTRACT The recent emergence of LA-MRSA and their identification in people in contact with livestock has increased their importance for dairy sector and has led to the need to check MRSA presence in dairy foods. Therefore, a total of 285 dairy food samples were analyzed for the presence of MRSA. The 285 samples included raw milk (50 samples), traditional cheeses consisting of white-pickled cheese

ABSTRACT Ratooning was a practical approach to increase the grain yield of rice. In this research, main and ratoon crop rice were compared in quality attributes, including composition, starch morphology, starch crystalline structure, protein components, pasting property, texture, and sensory attributes of cooked rice. As compared to main crop rice, ratoon crop rice showed an increase in amylose content

ABSTRACT In this paper, glucose quantitative detection by biological sensor and electrochemical capacitance data treatment was studied. The taste cells were fixed on carbon screen-printed electrode. Electrochemical capacitance responses of cell-based sensor to sucrose in different concentrations and related mixtures were measured. Glucose quantitative analysis results demonstrated that the proposed

ABSTRACT In this paper, an electrochemical sensor array utilizing metal materials was designed, and its applications in sugar content analysis from mixtures were conducted. The system adopts the conventional three-electrode system. Cyclic Voltammetry (CV) and Amperometric i-t Curve (i-t) were utilized as testing methods. The curve of the relationship between current and time could be obtained by i-t

ABSTRACT This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products

ABSTRACT Ethylene plays an important role in kiwifruit ripening. However, it is unclear whether there are differences in ethylene production in different parts of kiwifruit during postharvest ripening. Kiwifruit were treated with 0.5 μL L−1 1-MCP for 12 h at 20°C and stored at 20 ± 1°C. The results showed the firmness, soluble sugar, total soluble solids (TSS), and AcACS1 and AcETR2 gene expressions

ABSTRACT Identification of meat and meat products is significant for economic, religious, or public health reasons. This study focused on the detection and differentiation of meat animal species. A total of sixty-four meat samples (10 samples of each like beef, buffen, chevon, and mutton; twenty-four samples of pork) were analyzed for these purposes. PCR-RFLP of 12S rRNA gene with four restriction

ABSTRACT “Slovak bryndza” is a traditional Slovak cheese manufactured by milling a lump of matured ewe’s cheese or by milling a mixture of lump ewe’s cheese and lump cow’s cheese. The percentage of lump ewe’s cheese is greater than 50% w/w dry matter. Differences in the purchase prices of ewe’s and cow’s milk create the potential for adulteration. The detection of cow’s milk compounds by isoelectric

ABSTRACT This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although all fillets were well done, those fillets heated at lower temperature/time showed higher moisture content (P< .05). Furthermore, microstructure by

ABSTRACT Nano-encapsulation in terms of nanotechnology is one of the wide ranged and rapid adopted technologies in food industry. Nanotechnology has modernized the whole food system from production to stored products for the improvement in quality and preservation of nutritional status. Nano-encapsulation is also known as promising technology to protect bioactive components and could be suitable for

ABSTRACT The aim of current research was to determine the effect of different extraction techniques on the antioxidant capacity of green tea, black tea and ginger polyphenols. Initially, the raw materials were subjected to compositional analysis. Afterward, the bioactive moieties from all the samples were extracted through ultrasound and conventional solvent extraction method using different solvents

ABSTRACT The aim was to develop nutritious drinks using date nectar with the two most popular Saudi date cultivars (Khalas and Sukkari) and spirulina at different substitution rates. The date puree was prepared with different concentrations of pectin enzymes. The approximate composition, microbiological quality, sugars, vitamins, and minerals of date puree and spirulina, as well as the contaminants

ABSTRACT The fundamental characteristics of agricultural products are appearance, size, and weight, which affect their market value, consumer preference, and choice. Thus, food and agricultural industries seek rapid, simple, and nondestructive approaches to assess real-time measurements at the post-harvest stage before packaging for the consumer market. While sorting and grading may be performed by

ABSTRACT Red djulis (Chenopodium formosanum) is a native grain plant, and shows that it has anti-oxidant and anti-inflammatory effects. However, it was still unclear whether unhulled red djulis extracts promoted collagen production and anti-aging. This study aimed to explore whether the unhulled red djulis extracts had anti-aging properties. Using unhulled red djulis extracts to treat human fibroblasts

ABSTRACT Fish constitutes a occasional food for the Sidama people of Hawassa, the capital city of Ethiopia’s Sidama Region and the site of a large endorheic lake. Freshly-caught fish, especially Nile tilapia or koroso in Local name, are typically fried prior to consumption. Despite the sensory qualities, fried foods are not always advisable due to the impact of frying on the nutritional quality of

ABSTRACT Sesame seed was defatted and subsequently fractionated into albumin, globulin, glutelin and prolamin. The defatted flour was also subjected to alkaline solubilization and acid precipitation to obtain protein isolate. The sesame seed protein isolate was hydrolyzed using a combination of pepsin and pancreatin to produce the protein hydrolyzate. The defatted flour, protein fractions, isolate

ABSTRACT Bridelia stipularis (L.) Blume is a fruit-yielding climbing shrub native to Southern Asia and various parts of the plant have been used in traditional systems of medicines to treat a range of diseases. Proximate, mineral, phytochemical analysis of Bridelia stipularis fruit pericap and seeds were carried out in the present study to assess nutritional and phytochemical status. The pericarp and

ABSTRACT Mung bean starches are widely used for producing transparent, good-quality noodles in the food industry. This study isolated starches from eight mung bean varieties and investigated how the amylose contents (19.1–32.9%) of the beans affected the structures, physicochemical properties, and resistant starch (RS) fractions of these starches. The starches were classified into three groups according

ABSTRACT The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Arabic (GA) was supplemented in three levels (0.1, 0.5, and 1%, w/w) while fat was simultaneously reduced at 25, 50, and 75% (w/v) during the preparation

ABSTRACT Water-in-oil (W/O) microemulsions exhibit delivery matrix and exhibit poor lipid solubility. Therefore, increasing the stability of W/O microemulsions is necessary to broaden their applications. In our experiment, a protein microemulsion system was constructed and its stability was investigated. The effects of surfactants, co-surfactants, quality ratio of them (Km) and hydrophilic-lipophilic