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Journal of Food Science

Sukriti Ailavadi, P Michael Davidson, Mark T Morgan, Doris H D'Souza
Human noroviruses (HNoVs) cause significant gastrointestinal disease outbreaks worldwide. Tulane virus (TV) is a cultivable HNoV surrogate widely used to determine control measures against HNoVs. The objective of this study was to determine the heat inactivation kinetics (D- and z-values) of TV in cell-culture media and on spiked homogenized spinach using the first-order and Weibull models. TV in cell-culture media at approximately 7 log PFU/mL (PFU-plaque forming unit) in 2-mL glass vials was heated at 52, 54, and 56 °C for up to 10 min in a circulating water bath...
February 20, 2019: Journal of Food Science
Kathryn A Johnson, Lisa J Mauer
Water plays a significant role in the gelatinization and retrogradation (crystallization) of starch. Amylopectin crystalline regions can adopt several hydrated polymorphic forms; however, reports differ on the migration of water during retrogradation. The objectives of this study were to determine the moisture sorption patterns of gelatinized starch lyophiles during retrogradation in controlled relative humidity (RH) environments and document the amylopectin polymorph(s) formed. Starches from different botanical sources containing A-type and B-type amylopectin polymorphs were studied...
February 19, 2019: Journal of Food Science
Luana Fernandes, Elsa Ramalhosa, Paula Baptista, José A Pereira, Jorge A Saraiva, Susana I P Casal
Edible flowers consumption and use are an increasing food trend worldwide, although information concerning their nutritional composition and nutraceutical value is still scarce. Thus, the aim of this study was to contribute to the popularization of pansies (Viola × wittrockiana), through the analysis of the nutritional and nutraceutical features of pansies with different colors (white, yellow, and red) and flowering stages. Both flower type and flowering stage influenced the flower composition. When completely open, white and yellow pansies had the highest contents of protein (>2...
February 19, 2019: Journal of Food Science
Jiaoyan Ren, Linfeng Liao, Shuaiming Shang, Yamei Zheng, Wanqian Sha, Erdong Yuan
The polyphenols (PF) from Platycladus Orientalis (L.) Franco leaves were purified by using 10 different macroporous adsorption resins. HPD-722 resin showed the best adsorption and desorption capacities. The static and dynamic adsorption and desorption of PF on HPD-722 resin were studied and the total polyphenols were separated into two fractions, PF-A and PF-B. PF-A and PF-B demonstrated similar scavenging activity of free radical (DPPH, ABTS, hydroxyl radical, superoxide anion). The scavenging activity of PF-A and PF-B on hydroxyl radical and superoxide anion radical reached the equal levels of vitamin C and gallic acid...
February 19, 2019: Journal of Food Science
Marcia M English, Lauren Viana, Mathew B McSweeney
Dried beans are an excellent source of protein, soluble fiber, and resistant starch. In spite of their beneficial properties, the presence of off-flavors limits their use as alternate flour sources in food applications. Soaking and then masking with flavor compounds are effective methods to remove off-flavors in pulses; however, these strategies are not often combined in a single-food application. The objective of this study was to determine the effect of these combined strategies on the acceptability of brownies made with bean flour and whether soaking affected the functional properties of the flour samples...
February 19, 2019: Journal of Food Science
Mun Yhung Jung, Da Eun Lee, Hong Yu Cheng, Il-Min Chung, Seung-Hyun Kim, Jae-Gu Han, Won-Sik Kong
The classification of six mushroom species (white beech, brown beech, button, oyster, king oyster, and enoki mushrooms) was successfully achieved using canonical discriminant analysis (CDA) on volatile metabolite data sets obtained by headspace-solid-phase microextraction gas chromatography (HS-SPME-GC). Twenty-seven major volatile compounds in six edible mushrooms were positively identified by HS-SPME-GC mass spectroscopy. The total volatile content was highest in brown beech mushroom (P < 0.05). Significant difference in volatile profile was observed between brown beach and white beech mushrooms...
February 18, 2019: Journal of Food Science
Taozhu Sun, Volha Lazouskaya, Yan Jin
Foodborne illnesses associated with fresh produce have attracted increasing attention in the food industry, scientific and public health communities. Studies have shown that surface properties of fresh produce can affect bacterial attachment and colonization, yet the mechanisms involved remain poorly understood. In our previous work, using colloids as bacterial surrogates, we demonstrated that colloid retention on fresh produce was controlled by water retention/distribution on produce surfaces, which were in turn governed by produce surface properties...
February 18, 2019: Journal of Food Science
David J Bloom, Hwa-Young Baik, Soo-Yeun Lee
The power of discrimination tests is crucial in determining sample size and resources needed for testing. Although research has been conducted on the power analysis of several discrimination testing methods, much of the previous research has focused on basic taste solutions, which may not be directly applicable to food and beverage systems. The objective of the current study was to compare the power of seven discrimination tests: Panelist-Articulated-2-Alternative Forced Choice (PA-2-AFC), triangle, triangle with partial presentation, duo-trio, duo-trio with partial presentation, 4-category rating methods for R-index measure, and same-different pairwise comparison for R-index measure using commercial-type beverage products...
February 18, 2019: Journal of Food Science
Claire M Klevorn, Lisa L Dean, Suzanne D Johanningsmeier
Peanuts (Arachis hypogaea L.) are prized for their flavor and popular worldwide as food or as food ingredients. The raw peanut seed contains the precursor compounds to roasted peanut flavor and has the potential to be manipulated through traditional breeding methods. However, little is known about the metabolome of the raw seeds. Comprehensive metabolite profiles of both raw runner and Virginia-type peanuts were determined. Using a system incorporating several methodologies including (RP)/UPLC-MS/MS and HILIC/UPLC-MS/MS, along with quantitation of fatty acids, free amino acids, and tocopherols, 365 metabolites were identified and of these, 52 were significantly different between market types (P < 0...
February 18, 2019: Journal of Food Science
Jing Bai, Shirley M Baker, Renee M Goodrich-Schneider, Naim Montazeri, Paul J Sarnoski
Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography-mass spectrometry (GC-MS) is an instrument that is widely used to identify and quantify volatile and semi-volatile compounds in fish products. In this research, a simple and accurate GC-MS method was developed to determine the aroma profile of mahi-mahi and tuna for chemical indicators of spoilage. In the developed GC-MS method, trichloroacetic acid (TCA) solution was used to extract analytes from homogenized fish samples...
February 18, 2019: Journal of Food Science
Juntong Yu, Hui Guo, Jinli Xie, Jianming Luo, Yuetong Li, Liu Liu, Shiyi Ou, Guangwen Zhang, Xichun Peng
The diet of traditional Asian is similar to the Mediterranean that was considered as a healthy dietary pattern. The report was scarce on whether different plant-derived components with similar anti-oxidative and anti-inflammatory function such as quercetin and alliin in traditional Asian diet consumed in an alternate style cooperatively affect health including the growth of host and the status of the gut microbiota and colonic epithelial immunity. In the present study, the effects of alternate consumption of quercetin and alliin on host health judging by the profile of gut microbiota and gene expression of colonic epithelial cells were investigated with the Illumina MiSeq sequencing (16S rRNA genes) and Illumina HiSeq (RNA-seq) technique, respectively...
February 15, 2019: Journal of Food Science
Carlos A López-Morales, Said Vázquez-Leyva, Luis Vallejo-Castillo, Gregorio Carballo-Uicab, Leslie Muñoz-García, José Enrique Herbert-Pucheta, L Gerardo Zepeda-Vallejo, Marco Velasco-Velázquez, Lenin Pavón, Sonia M Pérez-Tapia, Emilio Medina-Rivero
Collagen hydrolysates are dietary supplements used for nutritional and medical purposes. They are complex mixtures of low-molecular-weight peptides obtained from the enzymatic hydrolysis of collagen, which provide intrinsic batch-to-batch heterogeneity. In consequence, the quality of these products, which is related to the reproducibility of their mass distribution pattern, should be addressed. Here, we propose an analytical approach to determine the peptide pattern as a quality attribute of Colagenart®, a product containing collagen hydrolysate...
February 15, 2019: Journal of Food Science
Karine Cristine Kaufmann, Flávia de Faveri Favero, Marcus Arthur Marçal de Vasconcelos, Helena Teixeira Godoy, Klicia Araujo Sampaio, Douglas Fernandes Barbin
Palm oil is widely used in the food industry, and its quality is associated with the free fatty acids (FFA) content. Determination of FFA in oil is time-consuming, requires chemicals and generates residues. There is a trend of applying process analytical technologies (PAT) for fast and nondestructive determination of oil parameters. Portable near-infrared (NIR) spectrometers are cheaper than bench top equipment, and have been used for several tasks in the food processing industry, as it provides fast and reliable data for inline measurements...
February 13, 2019: Journal of Food Science
David Flores, Maria Giovanni, Larry Kirk, Garret Liles
Vegetable soybean (VS), known as edamame, is appreciated for its robust flavor and exceptional nutrient content. Although the United States is one of the world's leading producers of soy, only a fraction is harvested as edamame. Research involving varietal differences is very limited, particularly among U.S. consumers. Sensory attributes of three VS varieties grown in Northern California (with organic methods) were assessed: Giant Midori (GM), ButterBean (BB), and Kuroshinja (KU). Participants (n = 74) rated four characteristics: flavor, texture, appearance, and overall liking on unlabeled, 11-point hedonic scales and were asked if they would purchase the variety...
February 11, 2019: Journal of Food Science
Vijay K Juneja, Chase E Golden, Abhinav Mishra, Mark A Harrison, Tim B Mohr
A model was developed to predict the growth of Bacillus cereus from spores during cooling of cooked pasta. Cooked pasta was inoculated with a cocktail of four strains of heat-shocked (80 °C/10 min) B. cereus spores to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, growth was determined at isothermal temperatures starting at 10 °C and every three degrees up to 49 °C. Samples were removed periodically and plated on mannitol egg yolk polymyxin agar. The plates were incubated for 24 hr at 30 °C...
February 7, 2019: Journal of Food Science
Beining Ye, Shoukui He, Xiujuan Zhou, Yan Cui, Min Zhou, Xianming Shi
Acid adaptation in Salmonella Enteritidis was characterized by phenotypic and gene-expression analyses. S. Enteritidis cells at log-phase and stationary-phase were kept at pH 4.5 to 6.0 for 1 to 4 hours. All treatments induced various levels of acid tolerance response that were dependent on pH, exposure time and growth phase. This acid adaptation resulted in tolerance to 50 °C and 8% NaCl regardless of the growth phase. However, the tolerance of log-phase and stationary-phase cells to low temperatures (4 and -20 °C) was increased and decreased, respectively...
February 7, 2019: Journal of Food Science
Jiang Liang, Xuxia Liang, Pei Cao, Xiaodan Wang, Peng Gao, Ning Ma, Ning Li, Haibin Xu
An investigation of the naturally occurring aluminum contents in grains, fruits and vegetables locally planted in some areas of China was conducted, and the aluminum dietary intake from the investigated food was estimated. A total of 2,469 samples were collected during 2013 to 2014 and tested for aluminum content using ICP-MS method. The results showed that although 77.6% of the samples contained aluminum less than 5 mg/kg, significant variations of aluminum contents were observed in different food groups. Generally, the aluminum contents were found to be relatively high in dried grains and fresh vegetables, and low in fresh fruits...
February 7, 2019: Journal of Food Science
Atisheel Kak, Poonam R Bajaj, Kanishka Bhunia, Nitin Nitin, Shyam S Sablani
In this study, we developed a fluorescence method to quantify oxygen barrier properties for wall materials used in microencapsulation of oxygen-sensitive compounds. We used a reversible, oxygen quenching dye, tris (4,7-diphenyl-1, 10-phenanthroline) ruthenium(II) dichloride complex, as a marker to monitor oxygen transport across spray-dried and freeze-dried Hi-cap100 and maltodextrin microspheres. We fit the rate of oxygen transport to Fick's second law and extrapolated an effective oxygen diffusion coefficient Deff...
February 7, 2019: Journal of Food Science
Wenfei Tian, Laura Ehmke, Rebecca Miller, Yonghui Li
This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550 s for control flour; 350 s [low], 250 s [medium], and 120 s [high] for sprouted flours, respectively). Average germination times were 7, 8, and 10 hr for the low, medium, and high germinated samples, respectively...
February 7, 2019: Journal of Food Science
Amanda J G Sinrod, Roberto J Avena-Bustillos, Donald A Olson, Lauren M Crawford, Selina C Wang, Tara H McHugh
This study investigated drum-drying's ability to produce dried food-grade olive pomace as a potential food ingredient that is more nutritionally dense than its freeze-dried and hot-air dried counterparts. The pits and skin were removed from fresh olive pomace, and the remaining pulp was dried to <5% moisture through freeze-drying, hot-air drying, and drum-drying at two rotational speeds. The drying treatments had no significant (P ≤ 0.05) effect on the olive pomace's fat or dietary fiber contents but did increase the L* , a* , and b* color parameter values...
February 7, 2019: Journal of Food Science
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