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Yang F, Teng J, Liu J, Yu D, Gao P, Yu P, Jiang Q, Xu Y, Xia W. Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue. Food Chem 2024; 432:137256. [PMID: 37643518 DOI: 10.1016/j.foodchem.2023.137256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 08/31/2023]
Abstract
Although intramuscular connective tissue (IMCT) is low in fish, its impact on texture cannot be ignored due to its special location. Therefore, this study was aimed to investigate the contribution of IMCT degradation to fish softening and its mechanism induced by endogenous proteases. Results showed that IMCT honeycomb-like structure collapsed entirely on the 10th day of ice storage, along with a decrease of shear force by 36.5%. Meanwhile, IMCT and myofibrils (MF) degradation accelerated softening by 25.1% and 15.3% during 10 days of ice storage, respectively. Next, IMCT deterioration was indicated to be highly correlated with decorin degradation (0.956**), followed by elastin (0.928**) and collagen (0.904**). Ulteriorly, endogenous collagenase was shown to degrade IMCT crucial components, while endogenous cathepsins had little effect. In conclusion, this study confirmed that IMCT played an essential role in maintaining fish texture and was mainly degraded by endogenous collagenase.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jialu Teng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jixuan Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Ibrahim A, Bakar K, Bakar J, Nirmal NP, Ikhwanuddin M, Karim NU. Effects of Annona muricata Extract on Trypsin, Cathepsin B and Collagenase Activities and Textural Changes in Chilled Macrobrachium rosenbergii. Foods 2023; 12:foods12091887. [PMID: 37174425 PMCID: PMC10178029 DOI: 10.3390/foods12091887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Texture is an important sensory attribute for overall quality and consumer acceptance of prawns. However, texture is affected during cold storage due to the proteolytic activity of endogenous proteases, resulting in poor quality and a short shelf life. The objective of this study is to determine the inhibitory effects of Annona muricata leaves extract (AMLE) (0, 3, 10 and 20%) on the trypsin, cathepsin B and collagenase activities extracted from the cephalothorax of Macrobrachium rosenbergii. In addition, the textural changes in M. rosenbergii during 20 days of cold storage (4 °C) were also determined. M. rosenbergii were soaked in four different treatments: 0, 3, 10 and 20% AMLE and 1.25% sodium metabisulphate for 10 min at 4 °C. Protease activity was significantly (p < 0.05) reduced at 10 and 20% AMLE. Similarly, cathepsin B showed a significant (p < 0.05) low after treatment at 20% AMLE. The maximum inhibitory activity of trypsin was achieved at 20% AMLE and the standard inhibitor (Tosyl-L-lysyl-chloromethane hydrochloride (TLCK)) compared to the control. Whereas, the lowest collagenase activity was obtained at 20% AMLE compared to the control. These inhibitory effects further maintain the firmness of M. rosenbergii coated with 20% AMLE up to the eighth day of storage when compared to the control. Meanwhile, the highest penetration work was found in the M. rosenbergii coated with 20% AMLE at the twentieth day of storage. In conclusion, treatment at 20% AMLE could be used as a natural preservative to inhibit protease, trypsin and collagenase activity of M. rosenbergii and thus can maintain firmness for up to 8 days of storage.
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Affiliation(s)
- Amalina Ibrahim
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Kamariah Bakar
- Institute of Biotechnology Marine, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Nakhon Pathom 73170, Thailand
| | - Mhd Ikhwanuddin
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Nurul Ulfah Karim
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
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3
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Kaur S, Kumar K, Singh L, Sharanagat VS, Nema PK, Mishra V, Bhushan B. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit Rev Food Sci Nutr 2022; 64:1988-2015. [PMID: 36094456 DOI: 10.1080/10408398.2022.2119933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Vijendra Mishra
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Bharat Bhushan
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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Tang L, Hatab S, Yan J, Miao W, Nyaisaba BM, Piao X, Zheng B, Deng S. Changes in Biochemical Properties and Activity of Trypsin-like Protease (Litopenaeus vannamei) Treated by Atmospheric Cold Plasma (ACP). Foods 2022; 11:foods11091277. [PMID: 35564000 PMCID: PMC9105110 DOI: 10.3390/foods11091277] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/17/2022] [Accepted: 04/22/2022] [Indexed: 02/06/2023] Open
Abstract
The changes in the functional properties of trypsin from shrimps (Litopenaeus vannamei) after, Atmospheric Cold Plasma (ACP) treatments, have been evaluated in terms of enzyme inactivation, surface hydrophobicity, secondary structure, fluorescence intensity, and particle size distribution. Different exposure voltages of 10, 20, 30, 40, and 50 kV at various treatment times (1, 2, 3, and 4 min) have been employed, in a separate assay. The results showed that trypsin-like protease activity decreased (by about 50%), and the kinetic constants Km value increased, while the kcat value decreased. Surface hydrophobicity and fluorescence intensity revealed a significant increase compared to the control sample. A high degree of protein degradation has been noticed by SDS-PAGE analysis. In addition, circular dichroism indicated that random coil and α-helix contents declined while β-turn and β-sheet contents have raised. A sharp drop in the particle size was observed with increasing the treatment voltage from 0 to 40 kV for 4 min, and the corresponding peak reached the minimum of 531.2 nm. Summing up the results, it can be concluded that the ACP technique effectively affects the activity of trypsin-like protease, which in terms enhances the quality of dietary protein.
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Affiliation(s)
- Lingling Tang
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China; (L.T.); (J.Y.); (B.M.N.); (X.P.); (B.Z.); (S.D.)
| | - Shaimaa Hatab
- Faculty of Environmental Agricultural Science, Arish University, North Sinai 45516, Egypt;
- Faculty of Organic Agriculture, Heliopolis University, Cairo 2834, Egypt
| | - Jinhong Yan
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China; (L.T.); (J.Y.); (B.M.N.); (X.P.); (B.Z.); (S.D.)
| | - Wenhua Miao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China; (L.T.); (J.Y.); (B.M.N.); (X.P.); (B.Z.); (S.D.)
- Correspondence: ; Tel.: +86-580-2553-589; Fax: +86-580-2554-781
| | - Bhoke Marwa Nyaisaba
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China; (L.T.); (J.Y.); (B.M.N.); (X.P.); (B.Z.); (S.D.)
| | - Xinyue Piao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China; (L.T.); (J.Y.); (B.M.N.); (X.P.); (B.Z.); (S.D.)
| | - Bin Zheng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China; (L.T.); (J.Y.); (B.M.N.); (X.P.); (B.Z.); (S.D.)
| | - Shanggui Deng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China; (L.T.); (J.Y.); (B.M.N.); (X.P.); (B.Z.); (S.D.)
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5
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Zhao J, Gao P, Mu C, Ning J, Deng W, Ji D, Sun H, Zhang X, Yang X. Preparation and Evaluation of Novel Supersaturated Solid Dispersion of Magnolol : Theme: Advancements in Amorphous Solid Dispersions to Improve Bioavailability. AAPS PharmSciTech 2022; 23:97. [PMID: 35332440 DOI: 10.1208/s12249-022-02251-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Accepted: 03/10/2022] [Indexed: 11/30/2022] Open
Abstract
This article aimed to design a new type of supersaturated solid dispersion (NS-SD) loaded with Magnolol (Mag) to raise the oral bioavailability in rats. In the light of the solubility parameters, phase solubility experiments, inhibition precipitation experiment, and in vitro release experiment, Plasdone-630 (PS-630) was selected as the optimum carrier. In addition, Mag-NS-SD was prepared by adding Monoglyceride (MG) and Lecithin High Potency (LHP) into the Mag-S-SD (Mag:PS-630 = 1:3), so as to reduce the dosage of carrier and improve the release rate. Using central composite design of response surface method, the prescription was further optimized. As the optimized condition was Mag:PS-630: MG: LHP = 1:3:0.8:0.266, the drug release rate was the fastest. Besides, after 45 min, the release rate was nearly 100%. The constructed Mag-S-SD and Mag-NS-SD were characterized by powder X-ray diffraction and infrared absorption spectrum. The XRD patterns of Mag-S-SD and Mag-NS-SD indicated that all APIs were amorphous. The IR spectra of Mag-S-SD and Mag-NS-SD demonstrated the existence of hydrogen bonding in the systems. Furthermore, in vivo pharmacokinetic study in rats revealed that compared with Mag and Mag-S-SD, Mag-NS-SD significantly increased the bioavailability (the relative bioavailability was 213.69% and 142.37%, separately). In this study, Mag-NS-SD was successfully prepared, which could improve the oral bioavailability and may increase the clinical application.
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6
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Liu B, Li DY, Wu ZX, Yang WJ, Zhou DY, Zhu BW. Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage. ULTRASONICS SONOCHEMISTRY 2022; 82:105883. [PMID: 34952344 PMCID: PMC8799608 DOI: 10.1016/j.ultsonch.2021.105883] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/09/2021] [Accepted: 12/18/2021] [Indexed: 06/14/2023]
Abstract
The combined effects of ultrasound and the antioxidants of bamboo leaves (AOB) on the quality maintenance of the adductor muscle of scallops (AMSs) during cold storage was investigated. Ultrasound power at 350 W coupled with AOB solution (2% w/v) (UAOB-350) was applied to treat the AMSs according to Taylor diagram analysis. The microstructure, oxidative changes (lipid and protein oxidation), total numbers of colonies, total volatile basic nitrogen, and texture of the AMSs during 6 days of cold storage were analysed. The results indicated that UAOB-350 treatment could effectively retard protein and lipid oxidation and bacterial growth and maintain better microstructure and texture characteristics than AOB solution treatment alone, prolonging the shelf life of the AMSs by 2 days during storage at 4 °C. These results indicate that the UAOB-350 combination method has promising potential to maintain the quality and extend the shelf life of AMSs during cold storage.
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Affiliation(s)
- Bing Liu
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing 401331, PR China
| | - De-Yang Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zi-Xuan Wu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Wen-Jian Yang
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing 401331, PR China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
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Sripokar P, Hansen EB, Zhang Y, Maneerat S, Klomklao S. Ka‐pi‐plaa
fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Pakteera Sripokar
- Biotechnology Program Faculty of Agro and Bio Industry Thaksin University Phatthalung Campus Phatthalung 93210 Thailand
| | - Egon Bech Hansen
- National Food Institute Technical University of Denmark 2800 Kgs. Lyngby Denmark
| | - Yi Zhang
- IPREM E2S UPPA CNRS Université de Pau et des Pays de l’Adour Pau 64000 France
| | - Suppasil Maneerat
- Department of Industrial Biotechnology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
| | - Sappasith Klomklao
- Department of Food Science and Technology Faculty of Agro and Bio Industry Thaksin University Phatthalung Campus Phatthalung 93210 Thailand
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8
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Tiwari S, Singh BK, Kishore V, Dubey NK. Boosting modern technologies with emphasis on biological approaches to potentiate prevention and control of aflatoxins: recent advances. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1933534] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Shikha Tiwari
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Bijendra Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Vatsala Kishore
- Department of Pathology, Heritage Institute of Medical Sciences, Varanasi, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
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9
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Dufoo-Hurtado E, Olvera-Bautista R, Wall-Medrano A, Loarca-Piña G, Campos-Vega R. In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine the bioaccessibility and biosynthesis of chronobiotics. Food Funct 2021; 12:4921-4934. [PMID: 34100470 DOI: 10.1039/d0fo02708a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Chronodisruption leads to obesity and other metabolic disorders that can be alleviated by food-derived potential chronobiotics, such as phytomelatonin (PMT), phenolic compounds (PCs) and dietary fiber rich pistachios. Pistachios with (PN + SC) or without (PN) the seed coat were investigated for their in vitro chronobiotic potential since they are one of the main reported PMT sources. Consequently we evaluated the bioaccessibility, permeability, and biosynthesis of pistachio chronobiotics, particularly PMT, during gastrointestinal and colonic fermentation. The maximum in vitro bioaccessibility and apparent permeability (efflux-prone) of PCs, flavonoids and PMT were sample-specific [∼1.3% (both), 27 and 3.4% (PN + SC)], but additional amounts (flavonoids > PCs > PMT) were released under simulated colonic conditions. Short-chain fatty acids (SCFAs; 38 mM; >50% butyrate, PN + SC > PN) and some metabolites (e.g., indole, benzaldehyde, phenolic acids, and aliphatic/aromatic hydrocarbons) were detected depending on the sample. The predominant pistachio butyrate production during in vitro colonic fermentation can improve chronodisruption and benefit obese individuals. Pistachio's digestion increases the bioaccessibility and intestinal permeability of potential chronobiotics (PMT and PCs) and the biosynthesis of colonic metabolites (SCFAs, among others) also with chronobiotic potential.
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Affiliation(s)
- Elisa Dufoo-Hurtado
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Qro, Querétaro 76010, Mexico.
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10
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Liu B, Liu Y, Liu Z, Yu M, Liu H, Qin L, Zhou D, Zhu B. Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop (
Argopecten irradians
) during cold storage and its mechanism. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bing Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Yu‐xin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Zi‐qiang Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Man‐man Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Hui‐lin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Lei Qin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Da‐yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- National R&D Branch Center for Shellfish Processing Dalian 116034 China
| | - Bei‐wei Zhu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- National R&D Branch Center for Shellfish Processing Dalian 116034 China
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11
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Tirkey B, Pal US, Bal LM, Sahoo NR, Bakhara CK, Panda MK. Evaluation of physico-chemical changes of fresh-cut unripe papaya during storage. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.02.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Lakshmi Devi N, Shobha S, Alavi S, Kalpana K, Soumya M. Utilization of extrusion technology for the development of millet based complementary foods. Journal of Food Science and Technology 2012; 51:2845-50. [PMID: 25328236 DOI: 10.1007/s13197-012-0789-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2012] [Accepted: 07/22/2012] [Indexed: 10/28/2022]
Abstract
Millet based complementary foods were developed using sorghum (Sorghum vulgare), rice (Oryza Sativa), besan (Cicer arietinum; Bengal gram dhal flour), legume mix (Green gram and roasted Bengal gram; Phaseolus aureus Roxb and Cicer arietinum) and soybean (Glycine max Merr) with a lab scale twin screw extruder. The extrudates were subjected to acceptability studies initially and at the end of the storage period i.e. 3 months at laboratory level by panel of judges using a 5-point hedonic scale. Physico-chemical characteristics like bulk density, piece density and expansion ratio were measured and proximate principles were assessed. Soy and legume mix were found to have low bulk density as well as high expansion ratio. The developed extrudates were made into fine powder and sieved through a 60 mm mesh. Malted ragi flour at 15 % level was added to the powdered extrudates to develop the complementary mixes with low bulk density. Raw formulas without malt and with malt; extruded mixes without malt and with malt were studied for viscosity. The developed mixes were made into porridge and fed to the infants and the opinions about the acceptability of mixes were collected from the mothers. The complementary mixes with malted ragi showed reduced viscosity and formed good, smooth slurry and well accepted both by children and their mothers. Extruded soy and legume mixes with addition of 15 % malt were found to have satisfactory functional characteristics and nutritive value and can be explored for bulk preparation.
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Affiliation(s)
- N Lakshmi Devi
- Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India
| | - S Shobha
- Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India
| | - Sajid Alavi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS USA
| | - K Kalpana
- Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India
| | - M Soumya
- Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India
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Sashikala VB, Narasimha HV. An Objective Method and a Device for Determining the End Point of Cooking ofDhaland Rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902898790] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- V. B. Sashikala
- a Department of Grain Science and Technology , Central Food Technological Research Institute , Mysore, India
| | - H. V. Narasimha
- a Department of Grain Science and Technology , Central Food Technological Research Institute , Mysore, India
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14
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Olarte C, Sanz S, Federico Echávarri J, Ayala F. Effect of plastic permeability and exposure to light during storage on the quality of minimally processed broccoli and cauliflower. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.07.001] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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KAPOOR I, SINGH BANDANA, SINGH GURDIP. ESSENTIAL OIL AND OLEORESINS OFCINNAMOMUM TAMALA(TEJPAT) AS NATURAL FOOD PRESERVATIVES FOR PINEAPPLE FRUIT JUICE. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2008.00200.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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