Processing Of Food Materials Research Articles

Optimisation and comparative kinetics study of polyphenol extraction from olive leaves (Olea europaea) using heated water/glycerol mixtures

Olive leaves consist a residual food-processing material, rich in biologically functional polyphenolic phytochemicals. The efficient recovery of polyphenols from this material has been the subject of several studies, yet the methodologies proposed may suffer serious shortcomings due to increased cost and/or solvent toxicity. The aim of the present study was the investigation on the efficiency of heated water/glycerol mixtures in extracting polyphenols from dried olive leaves and its critical comparison with previously optimised methodologies. Glycerol concentration and extraction time were optimised using response surface methodology, while comparative assessment of the extraction efficiency between water/glycerol and water/ethanol mixtures was carried out using kinetics. The results showed that a mixture of 9.3% (w/v) aqueous glycerol at 80°C provided very satisfactory extraction yield in total polyphenols (51.91mg gallic acid equivalents per g of dry weight), which was higher than that attained with 60% (v/v) aqueous ethanol, at pH 2 and 24°C. Liquid chromatography–mass spectroscopy analysis showed that the polyphenolic profile of water/glycerol mixture was significantly different than that of water/ethanol mixture, a sound evidence of differentiated selectivity.

Substituting Wheat Flour with Banana Skin Flour from Mixture Various Skin Types of Banana on Making Donuts

Tropical forest plants is a very rich source of chemical compounds or bioactive efficacious . Many of the compounds potential as a source of raw materials in food processing . One is the banana plant , West Sumatra Padang and Bukittinggi is one area in Indonesia with banana . Generally people in West Sumatra just consume or eat the fruit and throw banana skin just because it is considered as waste ( waste banana peel ) . When the banana peel waste is left alone so do not rule out the possibility for the accumulation of garbage or waste banana peels , especially in the West Sumatra city of Padang and sekitarnya.Salah one solution that can be done is to harness and cultivate the banana peel waste into a material more useful for example in the manufacture of foodstuffs.Banana peel flour with all the treatments can produce flour banana peel . However, the manufacture of flour banana skin with the use of sodium metabisulfite 1% at 1 hour of soaking to get the best flour . Having obtained done banana peel flour donut -making flour substitute banana peel . The use of banana peel flour with different concentrations turned out to affect the organoleptic properties of the donut . Of hedonic organoleptic test , the results of the average value of the ratio between wheat flour with flour banana skin that gives the best results for color , aroma , and flavor that is a donut with banana peel flour ratio of 0 % to 100 % wheat flour and donuts with banana peel flour ratio 10 % with 90 % wheat flour , but the texture will be best results are donuts of banana peels can be made by substituting wheat flour with flour banana skin at 10 %. Carbohydrate content of flour banana skin with the use of sodium metabisulfite 1% at 1 hour soaking of 16.60 grams.

Wettability measurement apparatus for porous material using the modified Washburn method

In this work a cost-effective instrument for measuring the wettability of powder materials was designed and developed, which works on the modified Washburn method. The instrument measures the mass gain against time due to penetration of the liquid into the powder materials using a microbalance and LabVIEW-based data acquisition system. The wettability characteristic of different powders was determined from the contact angle using the modified Washburn equation. To demonstrate the performance of the developed instrument, the wettability of as-received corn starch and nano-coated corn starch powders was estimated with water as a test liquid. The corn starch powders coated with hydrophilic grade (Aerosil 200P) and hydrophobic grade (Aerosil R972) nanoparticles at different coating levels showed expected changes in their contact angle. Some of the results were also verified against the available standard instrument for wettability measurement and found to be consistent. The present configuration of the instrument costs about 500 US$ which is 15 to 20 times less than the available advanced models. The developed instrument is thus a cost-effective solution for wettability measurement which can be used for materials in food processing, pharmaceuticals, horticulture, textile manufacturing, civil engineering etc. The developed instrument is expected to help many small scale industries or research labs who cannot afford an expensive instrument for wettability studies.

Properties of (Parinari curatellifolla) (Hacha or Chakata) fruits from different parts of Harare, Zimbabwe

In most African countries, people in rural areas collect edible wild fruits that include(Parinari curatellifolia) for direct consumption or processing into food products especially during periods of food shortage. Parinari curatellifolia is a miombo woodland tree that bears green to grey oval shaped fruit that turns yellowish to brown when ripe. The purpose of the study was to determine the properties of Parinari curatellifolia fruit from Amby, Waterfalls and Acadia in Harare. The parameters evaluated include locations of fruit collection, diameter and mass, proportion of pulp, skin and stone in the fruit, moisture, mineral ash and minerals namely magnesium, iron, manganese, copper and phosphorous. Latitude and longitude positions of the trees locations were approximately E 30 O and S 17 O, respectively. The heights of the sites above sea level ranged from 1477 to 1528m. Diameters and masses of fruit from the three sites were significantly different (p<0.05). Moisture content of the fruit ranged from 66 to 74%. The mean pulp content was 56±5% for individual fruit units and 50±1% for bulk samples from the sampling sites. Fruit from Acadia had the highest pulp content of 60±4%. The proportion of skins and seed stones in the fruit ranged from 8 to 12.5% and 26 to 36%, respectively. Similarly as for diameters and masses, the skin, pulp and stone content of fruits from the three sites were significantly different (P< 0.05). Fruit from Amby had the highest mineral ash, potassium and calcium contents, which were 4.0±0.1, 1.5±0.1 and 0.5±0.1%, respectively. The highest levels of copper and iron were obtained in Acadia and were 0.5±0.1 and 0.8±0.2, respectively. There were no significant differences for mineral ash, P, Mg, Ca, Fe, Mn and Cu content of pulp for fruits from the three sites (P>0.05). The pulp level that was more than 50% of the fruit makes the fruit a potential raw material for food processing. The minerals in the fruit provide a source of nutrients for consumers of prepared food.

Genetics of Nonalcoholic Fatty Liver Disease: An Overview

Nonalcoholic fatty liver disease (NAFLD) is the most common liver disease in the world today. Its incidence in adults and children is rising rapidly due to the ongoing epidemics of obesity and type 2 diabetes. Hence, it has become a global public health issue. Environmental factors have been found to play a major role in the etiology of NAFLD, especially for genetically susceptible populations. Among these, one of the most important factors is junk food, especially the typical "Western-style" diet rich in simple carbohydrates, saturated fat, and highly processed food materials. Genetic predisposition to NAFLD does occur; however, a precise definition of genetic factors responsible for NAFLD is still lacking. Specific variants of different genes have been shown to present a risk for NAFLD. Genetic studies might be helpful in the management of the disease by developing novel treatment strategies based on individual's genotype.

건오디, 건오디박, 오디 농축액의 품질특성 및 항산화성

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate (24.7° Brix) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80～5.92 and, 0.035～0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

Global Proteomic Screening of Protein Allergens and Advanced Glycation Endproducts in Thermally Processed Peanuts

Peanuts (Arachis hypogaea) are the cause of one of the most prevalent food allergies worldwide. Thermal processing (e.g., roasting) of peanuts and peanut-containing foods results in complex chemical reactions that alter structural conformations of peanut proteins, preventing accurate detection of allergens by most immunochemical and targeted screening methodologies. To improve food allergen detection and support more accurate food labeling, traditional methods for peanut protein extraction were modified to include protein denaturants and solubilization agents. Qualitative characterization by SDS-PAGE and Western blot analyses of raw and variably roasted peanut extracts confirmed improvements in total protein recovery and provided evidence for the incorporation of Ara h 1, Ara h 3, and, to a lesser extent, Ara h 2 into high molecular weight protein complexes upon roasting. Relative quantification of allergens in peanut lysates was accomplished by label-free spectral feature (MS1) LC-MS/MS methodologies, by which peanut allergen peptides exhibiting a differential MS response in raw versus roasted peanuts were considered to be candidate targets of thermal modification. Identification of lysine-modified Maillard advanced glycation endproducts (AGE) by LC-MS/MS confirmed the formation of (carboxymethyl)lysine (CML), (carboxyethyl)lysine (CEL), and pyrraline (Pyr) protein modifications on Ara h 1 and Ara h 3 tryptic peptides in roasted peanut varieties. These results suggest that complex processed food matrices require initial analysis by an untargeted LC-MS/MS approach to determine optimum analytes for subsequent targeted allergen analyses.

오디박 분말 첨가 초콜릿의 품질 특성 및 항산화성

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the hi ghest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

Advances in Nonfouling Materials: Perspectives for the Food Industry

Fouling of complex food components onto food-processing materials affects food quality, food safety, and operating efficiency. Developments in nonfouling and fouling-release materials for biomedical and marine applications enable the potential for adaptation to food applications; however, challenges remain. The purpose of this review is to present different strategies to prevent fouling and/or facilitate foulant removal with a critical point of view for an application of such materials on food-processing surfaces. Nonfouling, self-cleaning, and amphiphilic materials are reviewed, including an explanation of the mechanism of action, as well as inherent limitations of each technology. Perspectives on future research directions for the design of food processing surfaces with antifouling and/or fouling release properties are provided.

Evaluation of apricot fruit quality and correlations between physical and chemical attributes

The fruit of apricot (Prunus armeniaca L., Rosaceae) has been used as food in FYR Macedonia since a long time ago. The chemical organic matters from the fruit is a kind material for food processing and has potential nutritional, medical and commercial values. The results based on fruit physical and chemical analyses clearly showed that different apricot genotypes have very important contents of soluble solids, individual sugars, and titratable acidity in limited soil and climatic conditions. In addition, the contents of these chemical compounds in some genotypes were higher than those in the control cultivar Hungarian Best. Using the PC analysis (PC1 = 32.13%, PC2 = 22.86%, and PC3 = 18.32%), apricot genotypes were separated into groups with similar physical and chemical attributes. These relationships may help to select a set of genotypes with better fruit quality performances which, in our study, might be indicated in DL-1/1/04, DL-1/2/03, D-1/04 and K-5/04.

Analysis of Chestnut Cellular Tissue during Osmotic Dehydration, Air Drying, and Rehydration Processes

The analysis of changes in microstructure is very important in order to understand heat and mass transfer processes in biological systems and to evaluate physical properties and the quality of fresh and processed food materials. In this study, chestnut (Castanea sativa M.) samples were submitted to several processes such as osmotic dehydration by immersion in sucrose solution (60% w/w) at 25°C, drying with hot air at 65°C, and rehydration by contact with water at 25°C. The surface cellular tissue of fresh and processed chestnut at different moisture contents was characterized by optical microscopy by means of size (surface area, perimeter, Feret's diameter) and shape (roundness, compactness, and elongation) parameters. The results indicated that during the osmotic dehydration the changes in microstructure can be considered practically negligible and during drying the size of chestnut cells decreased and shape parameters changed (decreasing roundness and compactness and increasing elongation). Finally, during rehydration the cells recovered their size by swelling rapidly (30 min is enough to recover the size of the cells of fresh tissue), achieving at longer times greater sizes than those measured in the fresh chestnut; nevertheless, the shape parameters are not completely recovered (lower compactness and roundness values).

Detection of genetically modified soybean DNA in refined vegetable oils

In this study, four different protocols were tested for their ability to extract DNA from blended refined vegetable oils: the in-house prepared Wizard and CTAB methods and the methods based on the use of the commercial kits Wizard® Magnetic DNA purification system for food and Nucleospin® for food. The performance of the extraction protocols was determined by end-point polymerase chain reaction (PCR) targeting the soybean lectin gene with primers suitable for the amplification of small fragments and confirmed by real-time PCR with specific hydrolysis probes. From the tested protocols, the Nucleospin method was the only one able to produce amplifiable DNA from refined vegetable oils. To verify the presence of Roundup Ready® (RR) soybean, event-specific primers were used for end-point PCR assays. The amplification of trace amounts of RR soybean by real-time PCR confirmed the label statements of two samples. The results highlight the importance of the DNA extraction protocol and the critical choice of PCR primers on processed food matrices, such as refined oils. Considering the few reports and difficulties pointed out in the literature to obtain amplifiable DNA from refined vegetable oils, the present results can be a step forward in the traceability of refined oils regarding authenticity issues and genetically modified organism detection.

Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold

Apple is nutritionally valuable and present as fresh fruit in human nutrition throughout the year. Also apple is a raw material in food processing, primarily in the production of juices, nectars, refreshing soft drinks, marmalades, jams, compotes, apple cider vinegar and dried fruits. In the last decade on the world market there is a great interest in dried apple products (commercially called apple chips). During preservation by drying the technological process aimed at the final product of optimal quality is required. The subject of this paper is the kinetics of the apple cv. Granny Smith, cv. Idared and cv. Jonagold drying in laboratory dehydrator for the purpose of pinpointing at which level of humidity the maximum speed of evaporation is achieved and at which level of humidity apple slices begin to change in colour and geometric shape. Parameters of the drying process were the same for all three cultivars, 3hrs at air temperature of 70oC and 5hrs at air temperature of 50o. The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to determine which one of the three tested cultivars provides the best properties for drying, i.e. in terms of oxidation of polyphenolic compounds to find the cultivar which will provide that the final product is technologically and organoleptically the most acceptable. The results showed that the sample cv. Granny Smith expressed the least oxidation of polyphenolic compounds (browning), curved edges and shrivelled apple slices. After that the sample cv. Jonagold followed. The sample cv. Idared showed the worst results. Following the drying kinetics of all three samples, it can be concluded that the cultivars Granny Smith and Jonagold were achieving the lower maximum speed of evaporation, unlike the cultivar Idared. The cultivars Granny Smith and Jonagold have attained consistent drying and in this way the technological process was finished with a smaller temperature stress for plant tissue, resulting in a much better quality of the final product.

Feasibility of a capillary LC/ESI-Q-TOF MS method for the detection of milk allergens in an incurred model food matrix

The capability of a capillary LC-Q-TOF mass spectrometer system as a qualitative tool for the identification and confirmation of milk allergens in thermally processed food was investigated. Milk powder incurred cookies were produced in-house and chosen as the model food matrix. To unequivocally assess the presence of milk allergens, samples testing positive to ELISA were analysed by a capillary LC-Q-TOF MS/MS method in order to identify specific peptides that can be used as markers for milk allergens. Results show that α-S1 casein was the protein identified with the highest score (in 100 μg g−1 milk powder incurred cookies) and its identity was confirmed by detection of the peptides m/z 692.86 and 634.34 and their specific MS/MS ions providing a fingerprint for α-S1 casein. Besides that, other milk proteins were highlighted by performing database searching. The proteomic MS-based method employing a capillary LC-Q-TOF system proved to be a valuable tool to carry out qualitative and confirmative analysis to trace contamination of milk allergens in processed food matrices.

Microfluorimeter with disposable polymer chip for detection of coeliac disease toxic gliadin

Coeliac disease is an inflammatory disease of the upper small intestine and results from gluten ingestion in genetically susceptible individuals, and is the only life-long nutrient-induced enteropathy. The only treatment is a strict gluten-free diet and the longer the individual fails to adhere to this diet, the greater the chance of developing malnutrition and other complications. The existence of reliable gluten free food is crucial to the well-being of the population. Here we report on a microfluorimeter device for the in situ detection of gliadin in foodstuffs, which could be used for a rapid control of raw materials in food processing, as well as for process control of gliadin contamination. The microfluorimeter is based on a reflector that is used inside a microfluidic chip, exploiting various strategically placed reflective or totally metallised mirrors for efficient collection of the fluorescent light emitted in a large solid angle. The chip is capable of executing five assays in parallel and has been demonstrated to possess detection sensitivity applicable to fluoroimmunoassays. Various immunoassay formats exploiting fluorescence detection, using enzyme/fluorophore labels were developed and compared in terms of sensitivity, ease of assay, assay time and compatibility with buffer used to extract gliadin from raw and cooked foodstuffs, with the best performance observed with an indirect competition assay using a fluorophore-labelled anti-mouse antibody. This assay was exploited within the microfluorimeter device, and a very low detection limit of 4.1 ng/mL was obtained. The system was observed to be highly reproducible, with an RSD of 5.9%, for a concentration of 50 ng/mL of gliadin applied to each of the five channels of the microfluorimeter. Biofunctionalised disposable strips incorporated into the microfluorimeter were subjected to accelerated Arrhenius thermal stability studies and it was demonstrated that strips pre-coated with gliadin could be stored for approximately 2 years at 4 degrees C, with no discernable loss in sensitivity or detectability of the assay. Finally, the microfluorimeter was applied to the analysis of commercial gluten-free food samples, and an excellent correlation with routine ELISA measurements was obtained. The developed microfluorimeter should find widespread application for on-site execution of fluoroimmunoassays.

Applications of Infrared Spectroscopy to Biochemical, Food, and Agricultural Processes

Integrated investigations on infrared spectroscopic characteristics of metabolites and on applications of infrared spectroscopy to foodstuff production, food processing, and tasting are described. As the important metabolites, saccharides, which play very important roles in various functions, located in the central position of the metabolic pathways, were selected, and the spectral features of the saccharides and related materials are discussed. Additionally, the applications of spectral analysis to the monitoring of the enzyme reaction and the sugar metabolic processes, which are the main materials in food processing, are described. Furthermore, the studies on the spectroscopic measurements during the cultivation of agricultural products as foodstuffs and in the tasting as the final quality evaluation of foods are represented. These results suggest that infrared spectroscopy could be very effective for evaluating foodstuff production and the tasting of the processed foods and that the applied topics should provide fundamental information about the spectral behavior of the metabolites and bioproducts.

INHIBITORY EFFECT OF TANNIC ACID EXTRACTED FROM GRAPE SEEDS AND POMEGRANATE PEELS ON SOME MICROORGANISMS

The study included extraction of tannic acid from grape seeds and pomegranate peels , their content of tannic acid were 4.1 and 27.6 g/100g ( dry weight), respectively .The quality tests which done on extracted tannic acid from both sources showed positive results, where the increasing tannic acid concentration leads to increase killing effect on studied microorganisms especially at highest concentration (2%) .These results showed that extracted tannic acid from both sources can be used as preservation material in food processing and component of cosmetic materials and pharmacological drugs.

Structural Identification of Anthocyanins and Analysis of Concentrations during Growth and Flowering in Buckwheat (Fagopyrum esculentum Moench) Petals

The anthocyanin profiles and variety/breeding-line differences of anthocyanin concentrations in petals of common buckwheat flowers have been studied. Four anthocyanins, cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, cyanidin 3-O-rhamnoside, and cyanidin 3-O-galactosyl-rhamnoside were isolated from the petals of common buckwheat (Fagopyrum esculentum Moench), separated using high performance liquid chromatography and identified using reversed-phase liquid chromatography-electrospray ionization-tandem mass spectrometry techniques. In every variety/breeding line tested, cyanidin 3-O-rutinoside was detected as the major anthocyanin and the next is cyanidin 3-O-glucoside whereas cyanidin 3-O-rhamnoside and cyanidin 3-O-galactosyl-rhamnoside were trace or not detectable in white and pink flowered buckwheat. Of all the varieties/breeding lines tested, Gan-Chao, a Chinese variety, contained the highest amount of anthocyanins. The largest part of cyanidin moiety was presented as a proanthocyanidin form (PAs-Cy). Anthocyanins and PAs-Cy in petals were increased along with increase of flower development stages. Therefore, fully developed petals of red flowered buckwheat, especially Gan-Chao, are promising as a new anthocyanin-rich material for food processing.

Anion-exchange chromatography using CIM® DEAE disks as a method of choice for DNA isolation from lecithin

The most important prerequisite for the application of PCR-based methods, among them the detection and quantifi cation of genetically modifi ed organisms (GMOs) is the ability to extract significant amounts of DNA of adequate quality from the sample under investigation. The sample of interest in our work was soybean lecithin with expected low DNA content. The aim of this study was to set up a fast and effective HPLC (High Performance Liquid Chromatography) method using CIM® (Convective Interaction Media, BIA Separations d.o.o., Ljubljana, Slovenia) DEAE (DiEthylAminoEthyl) anion-exchange disk monolithic columns (disks) for the isolation of DNA from soybean lecithin samples. As the reference isolation procedure we used CTAB (CethylTrimethylAmmonium Bromide) method, which is widely used in GMO detection. It was demonstrated, that CIM® DEAE disks allow effi cient isolation of DNA from soybean lecithin. Furthermore, in comparison with the CTAB method, the method was less time-consuming and reduced the use of some aggressive chemicals. The quality of isolated DNA was tested with spectrophotometric analysis, agarose gel electrophoresis and by amplification of soybean specifi c lectin gene with qualitative and real-time PCR. The isolated soybean DNA was of adequate quantity and quality for PCR analysis, even though mostly degraded, present in small amounts and contaminated with some impurities, among them potential PCR inhibitors. The study expanded the applicability of monolithic columns in the isolation of biomolecules from highly processed food materials and their potential use for nucleic acids detection.

Screening of ACE-inhibitory peptides from a random peptide-displayed phage library using ACE-coupled liposomes

Angiotensin I converting enzyme (ACE)-inhibitory peptides were screened from a random peptide-displayed phage library using ACE-coupled liposomes. Among four kinds of inhibitory peptides selected by biopanning with two different elution strategies, a peptide (LSTLRSFCA) showed the highest inhibitory activity with an IC(50) value of 3microM. By measuring inhibitory activities of fragments of the peptide, it was found that the RSFCA region was a functional site to inhibit strongly the ACE catalytic activity, and particularly both Arg and Cys residues were essential for the strong inhibitory activity. The inhibitory activity of RRFCA was slightly increased, while that of the RSFRA, in which the Cys residue was replaced by Arg, was decreased to greater extent in comparison with the inhibitory activity of RSFCA. Taking into account the results obtained from the SPOT analysis, it was suggested that the Arg and Phe residues in RSFCA were important for a specific interaction with ACE, and the Cys residue inhibited the ACE activity. The cystein-based ACE-inhibitory peptides have not been isolated from processed food materials. These findings suggested that the biopanning method utilizing protein-coupled liposomes and random peptide libraries might have a possibility to screen new functional peptides that are not found in processed food materials.