Survivability and oxidative stability of co-microencapsulated L. Plantarum PTCC 1058 and DHA as a juice carrier
Publication date: Available online 7 September 2019Source: Food BioscienceAuthor(s): Asma Sadat Vaziri, Iran Alemzadeh, Manouchehr VossoughiAbstractLactobacillus Plantarum PTCC 1058 bacteria and DHA-rich oil were microencapsulated together or individually in an optimized alginate-pectin-gelatin biocomposite hydrogel. The survivability of L. plantarum and oxidative stability of DHA were evaluated using simulated gastrointestinal (SGI) conditions and 4 wk storage in commercial orange juice at 4 and 25 °C. The results showed that the multilayer biocomposite had significant influence on the stability of the microcapsul...
Source: Food Bioscience - September 9, 2019 Category: Food Science Source Type: research

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues
Publication date: Available online 6 September 2019Source: Food BioscienceAuthor(s): Zihan Xue, Qiqi Ma, Qingwen Guo, Ramesh Kumar Santhanam, Xudong Gao, Zhongqin Chen, Cong Wang, Haixia ChenAbstractDietary fiber from Lentinula edodes (LEDF) residues were obtained using various extrusion conditions and their physicochemical and functional properties, such as glucose adsorption capacity (GAC), water holding capacity, oil holding capacity, glucose retardation (GRI) and bile acid retardation index (BRI) were measured. Based on principal component analysis, the optimal extrusion conditions were determined, i.e., extrusion temp...
Source: Food Bioscience - September 7, 2019 Category: Food Science Source Type: research

A peptide-Fe(II) complex from Grifola frondosa protein hydrolysates and its immunomodulatory activity
Publication date: Available online 7 September 2019Source: Food BioscienceAuthor(s): Biao Yuan, Cong Zhao, Chen Cheng, De-chun Huang, Shu-jie Cheng, Chong-jiang Cao, Gui-tang ChenAbstract:Grifola frondosa protein was hydrolysed using Alcalase, and the resulting hydrolysates (CGFP) were filtered using 5 and 1 kDa nominal cut-off ultrafiltration membranes and separated using Sephadex gel chromatography. Two main fractions, named GFP-1 and GFP-2 were obtained. CGFP-Fe and GFP-Fe were synthesized using ferrous chelation. Results showed that the GFP-2 fraction with molecular weight of 963 Da had the highest Fe(II) chelating...
Source: Food Bioscience - September 7, 2019 Category: Food Science Source Type: research

Protection of foods against oxidative deterioration using edible films and coatings: A review
Publication date: Available online 31 August 2019Source: Food BioscienceAuthor(s): Samar Sahraee, Jafar M. Milani, Joe M. Regenstein, Hossein Samadi KafilAbstractEdible packaging can be used to decrease food deterioration. Preventing oxidation is based on eliminating exposure of food products to oxygen by removing oxygen from the packaging headspace and/or adding antioxidants to films and coatings to enhance the antioxidant properties of food surfaces. The impact of major factors such as temperature, environmental humidity, polymer chain interactions, and the hydrophilic/lipophilic properties of packaging materials that ma...
Source: Food Bioscience - August 31, 2019 Category: Food Science Source Type: research

Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates
Publication date: Available online 29 August 2019Source: Food BioscienceAuthor(s): Zohreh Karami, Seyed Hadi Peighambardoust, Javad Hesari, Behrouz Akbari-Adergani, David AndreuAbstractHydrolysates of wheat germ protein prepared with Alcalase, pepsin or proteinase K had significant antioxidant activities and the ability to decrease A549 cell viability in a concentration-dependent manner. Hydrolysates were fractionated using RP-HPLC and the antioxidant activity of fractions was evaluated as ABTS radical scavenging activity. Fractions with the highest activities were further analyzed using LC/ESI-MS/MS. Two peptides, KELPP...
Source: Food Bioscience - August 31, 2019 Category: Food Science Source Type: research

High pressure processing impacts on the hydrolytic profile of milk coagulants
Publication date: Available online 28 August 2019Source: Food BioscienceAuthor(s): Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Luma Rossi Ribeiro, Marcelo CristianiniAbstractThe hydrolysis of casein (CN) fractions induced by milk-clotting enzymes processed using high pressure processing (HPP) at previously optimized conditions (recombinant chymosin (212 MPa/5 min/10 °C), calf rennet (280 MPa/20 min/25 °C), bovine rennet (222 MPa/5 min/23 °C) and porcine pepsin (50 MPa/5 min/20 °C)) were studied. These enzymes were added to κ-casein (κ-CN) or to case...
Source: Food Bioscience - August 29, 2019 Category: Food Science Source Type: research

Basic composition, antioxidant activity and nanoemulsion behavior of oil from mantis shrimp (Oratosquilla nepa)
Publication date: Available online 25 August 2019Source: Food BioscienceAuthor(s): Manat Chaijan, Worawan PanpipatAbstractOils from whole mantis shrimp (MS) (Oratosquilla nepa) at two maturity stages, including normal (NMS) and egg-bearing (EMS), were characterized. The lipids of both NMS and EMS were 1.3% (w/w). Oleic acid was the major fatty acid (FA) and DHA was the predominant PUFA in both MS oils and their phospholipid (PL) fractions. The EMS oil had higher cholesterol than the NMS oil (p
Source: Food Bioscience - August 26, 2019 Category: Food Science Source Type: research

Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk
Publication date: Available online 11 August 2019Source: Food BioscienceAuthor(s): Jintanaporn Sangkam, Arunee Apichartsrangkoon, Sasitorn Baipong, Sujinda Sriwattana, Autchara Tiampakdee, Panlop SintuyaAbstractA corn milk was developed by pre-blanching corn with drinking water at either 70 or 80 °C, and the blanching water was used to extract the blanched corn seeds for corn milk BC70 or BC80, respectively. The corn milk extract was subsequently pressurized at 300–500 MPa for 10–30 min at 30 °C. Pressurized corn milk was then subjected to physicochemical and microbiological assessments for co...
Source: Food Bioscience - August 12, 2019 Category: Food Science Source Type: research

Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles
Publication date: Available online 11 August 2019Source: Food BioscienceAuthor(s): Ibrahim Khalifa, Li Mengli, Torkun Mamet, Chunmei LiAbstractThe efficiency of various encapsulating wall-materials on the stability and the characteristics of polyphenols in mulberry juice microparticles were studied. The ternary mixtures of maltodextrin (MD), gum Arabic (GA), and whey proteins (WP) were used as wall-materials and mulberry juice polyphenols were used as the core using a simplex-lattice experimental design. The mixture was then spray dried and the physicochemical properties of the powder were measured. In addition, the storag...
Source: Food Bioscience - August 12, 2019 Category: Food Science Source Type: research

Edible coatings on Gouda cheese as a barrier against external contamination during ripening
Publication date: Available online 10 August 2019Source: Food BioscienceAuthor(s): Sofía Berti, Carolina P. Ollé Resa, Florencia Basanta, Lía N. Gerschenson, Rosa J. JagusAbstractCheese surfaces can be colonized by undesirable microorganisms during the different processing stages, with ripening being the most affected. Consumers demand have increased the interest in using natural antimicrobials such as natamycin and nisin, and edible coatings that help with food preservation. The ripening of Gouda cheese treated with an edible coating based on tapioca starch and glycerol containing natamycin and nisin ...
Source: Food Bioscience - August 12, 2019 Category: Food Science Source Type: research

Quality improvement of jaggery, a traditional sweetener, using bagasse activated carbon
Publication date: Available online 2 August 2019Source: Food BioscienceAuthor(s): Julio Alberto Solís-Fuentes, Yessica Hernández-Ceja, María del Rosario Hernández-Medel, Rolando S. García-Gómez, Marisela Bernal-González, Samuel Mendoza-Pérez, María del Carmen Durán-Domínguez-de-BazúaAbstractBagasse activated carbon (BAC) was used for the purification of raw cane juice (guarapo) to improve the quality of jaggery (panela), a healthy sweetener, due to its nutritional properties, widely consumed in many parts of the world. Ultrafiltration was u...
Source: Food Bioscience - August 3, 2019 Category: Food Science Source Type: research

Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making
Publication date: Available online 30 July 2019Source: Food BioscienceAuthor(s): Dan Xu, Yun Yin, Barkat Ali, Yao Zhang, Lunan Guo, Xueming XuAbstractTwo yeast strains, Meyerozyma guilliermondii EH1 and Pichia kudriavzevii EP1, together with Lactobacillus sanfranciscensis DSM20451T were used as mixed starter cultures on sourdough bread making. Both yeast strains isolated from Chinese liquor Daqu were selected among 79 isolates by primary sensory evaluation of bread and growth test with L. sanfranciscensis during sourdough fermentation. High growth rate, resistance to acid and osmotic pressures were observed for both yeast ...
Source: Food Bioscience - July 31, 2019 Category: Food Science Source Type: research

Sesame cake hydrolysates improved spatial learning and memory of mice
Publication date: Available online 25 July 2019Source: Food BioscienceAuthor(s): Zaixi Shu, Lingyi Liu, Pengfei Geng, Jiawei Liu, Wangyang Shen, Mengjie TuAbstractAge-related decrease in cognition function was shown to be related to oxidative stress, and the study investigated the effect of sesame cake hydrolysates (SCH) on the improvement of learning and memory in mice using the Morris water maze (MWM) test. The mice administered a medium dose (20 mg/kg/d) of SCH did better in learning and memory function compared with the low-dose (10 mg/kg/d), and high-dose (30 mg/kg/d) treated animals with no significant differen...
Source: Food Bioscience - July 27, 2019 Category: Food Science Source Type: research

Ultrasound-assisted aqueous two-phase extraction of resveratrol from the enzymatic hydrolysates of Polygonum cuspidatum
Publication date: Available online 24 July 2019Source: Food BioscienceAuthor(s): Linfang Zhou, Bo Jiang, Tao Zhang, Shuhua LiAbstractAn efficient ultrasound-assisted aqueous two-phase extraction (UAATPE) and enrichment process for resveratrol from the enzymatic hydrolysates of Polygonum cuspidatum using an ethanol/ammonium sulfate system was developed. After enzymatic hydrolysis using polydatin-β-glucosidase (PBG) which was a wild extracellular enzyme, 99.7% of polydatin was converted to resveratrol. The maximum yield of resveratrol was 10.7 mg/g and the corresponding recovery rate was 99.1% at 21% (w/w) ethanol/22%...
Source: Food Bioscience - July 25, 2019 Category: Food Science Source Type: research

Physico-chemical and functional properties of dried male date palm flowers
Publication date: Available online 22 July 2019Source: Food BioscienceAuthor(s): Sirine Karra, Haifa Sebii, Chema Borchani, Sabine Danthine, Christophe Blecker, Hamadi Attia, Souhail Besbes, Mohamed Ali BouazizAbstractThe physico-chemical, microstructure, thermal and functional properties of Deglet Nour male date palm flowers (MDPF) of Phoenix dactylifera L. were studied. The main objective was to add value to this discarded by-product as a functional raw material and assess its suitability to be incorporated into foods. The pollen-free flowers were dried at 40 °C. Then, a milling step was used to obtain the powdered...
Source: Food Bioscience - July 24, 2019 Category: Food Science Source Type: research

Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus
Publication date: Available online 22 July 2019Source: Food BioscienceAuthor(s): Yang Hu, Chunhong Piao, Yue Chen, Yanan Zhou, Dan Wang, Hansong Yu, Baojun XuAbstractThe soybean residue (okara) with high moisture content has generally been discarded, which has led to economic loss and socio-environmental problems. The effects of solid state fermentation using Kluyveromyces marxianus on the nutritional components, beany odor and processing properties of soybean residue were studied. The results showed that K. marxianus fermented soybean residue (FSR) had an increase in crude fat (24.5%), soluble dietary fibers (158%) and po...
Source: Food Bioscience - July 22, 2019 Category: Food Science Source Type: research

Nutritional and bioactive value of Rubus berries
Publication date: Available online 16 July 2019Source: Food BioscienceAuthor(s): Mayara Schulz, Josiane Freitas ChimAbstractRubus L. (Rosaceae) berries have received worldwide attention, mainly for their nutritional and bioactive value. The raspberries and blackberries of this genus contain nutrients and bioactive compounds such as vitamins, minerals, proteins, sugars, and polyphenols. This review summarizes available data on the physical-chemical characteristics, nutritional composition, biologically active compounds, and biological activities of Rubus raspberries (Rubus idaeus L., R. ellipticus Smith, R. niveus Thunb., R...
Source: Food Bioscience - July 18, 2019 Category: Food Science Source Type: research

Effectiveness of bagasse activated carbon in raw cane juice clarification
Publication date: Available online 17 July 2019Source: Food BioscienceAuthor(s): Julio A. Solís-Fuentes, Frixia Galán Méndez, María del Rosario Hernández-Medel, Rolando S. García-Gómez, Marisela Bernal-González, Samuel Mendoza-Pérez, María del Carmen Durán-Domínguez-de-BazúaAbstractA laboratory scale cleaner technology for raw sugar or muscovado production that uses sugarcane bagasse activated carbon (BAC) for raw sugarcane juice purification was studied. The treatment with BAC, substituted for the chemical and thermal treatments use...
Source: Food Bioscience - July 18, 2019 Category: Food Science Source Type: research

Vine (Vitis vinifera L.) leaves as a functional ingredient in pistachio calisson formulations
Publication date: Available online 12 July 2019Source: Food BioscienceAuthor(s): Mourad Jridi, Ola Abdelhedi, Hela Kechaou, Lotfi Msaddak, Moncef Nasri, Nacim Zouari, Nahed FakhfakhAbstractVine (Vitis vinifera L.) leaves powder (VLP) was characterized in terms of functional and chemical properties and used as an ingredient in a pistachio calisson formulation. The total phenolics and flavonoids contents, phenolic compounds profile as well as techno-functional characteristics of the VLP were measured. The sensory properties, color, mass loss and lipid oxidative stability of calissons enriched with VLP were also determined. V...
Source: Food Bioscience - July 14, 2019 Category: Food Science Source Type: research

High yield of tetramethylpyrazine in functional Fuqu using bacillus amyloliquefaciens
Publication date: Available online 10 July 2019Source: Food BioscienceAuthor(s): Wenqing Zhang, Guanru Si, Zhiming Rao, Jinglei Li, Xian Zhang, Jie Mei, Jiasheng Wang, Ming Ye, Ping ZhouAbstractFuqu is an important starter culture used for Chinese liquor brewing. And distillers’ grains (DGS) are the main by-product of the Chinese liquor industry. Tetramethylpyrazine (TTMP) is an important functional substance and key characteristic aroma component in Chinese liquor. A strain with high TTMP yield was identified as B. amyloliquefaciens XJB-104 and used to produce TTMP using DGS as the medium for solid-state fermentatio...
Source: Food Bioscience - July 11, 2019 Category: Food Science Source Type: research

Full title- In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain
Publication date: Available online 6 July 2019Source: Food BioscienceAuthor(s): Adewumi Toyin Oyeyinka, Kirthee Pillay, Muthulisi SiwelaAbstractThe effect of wet cooking on the nutritional and functional properties of two Bambara groundnut landraces and a reference dry bean was studied. Wet cooking increased the amino acid concentration of the Bambara landraces for most of the amino acids tested, but the methionine content of the two Bambara landraces and the reference bean decreased by approximately 90, 90 and 20%, respectively. Carbohydrate and fiber contents of all the samples increased after cooking. Cooking led to a s...
Source: Food Bioscience - July 6, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: August 2019Source: Food Bioscience, Volume 30Author(s): (Source: Food Bioscience)
Source: Food Bioscience - July 6, 2019 Category: Food Science Source Type: research

Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality
Publication date: Available online 3 July 2019Source: Food BioscienceAuthor(s): Franklin Bonilla, Alexander Chouljenko, Andy Lin, Britt M. Young, Tanishq Sai Goribidanur, James C. Blake, Peter J. Bechtel, Subramaniam SathivelAbstractChitosan’s water insolubility restricts its use in some food systems. However, when treated with enzymes, a water-soluble chitosan is developed, which overcomes insolubility. The aim of this study was to evaluate the effect of chitosan and water-soluble chitosan applications on refrigerated catfish fillet quality. Fresh catfish fillets were separately vacuum tumbled with distilled water, ...
Source: Food Bioscience - July 5, 2019 Category: Food Science Source Type: research

Whey protein stabilized nanoemulsion: A potential delivery system for ginsenoside Rg3 whey protein stabilized nanoemulsion: Potential Rg3 delivery system
In conclusion, the 5% WPI stabilized nanoemulsion has the best physicochemical stability under different processing conditions during storage, which has high potential in use as a delivery system for bioactive substances like ginsenoside Rg3 in food technology. (Source: Food Bioscience)
Source: Food Bioscience - July 5, 2019 Category: Food Science Source Type: research

Inhibitory effect of bacteriocin-producing Lactobacillus brevis DF01 and Pediococcus acidilactici K10 isolated from kimchi on enteropathogenic bacterial adhesion
Publication date: Available online 18 June 2019Source: Food BioscienceAuthor(s): Seoung Hyuk Kim, Wang June Kim, Seok-Seong KangAbstractThe inhibitory effect of Lactobacillus brevis DF01 and Pediococcus acidilactici K10, which had been isolated from kimchi, on enteropathogenic bacterial adhesion to intestinal epithelial cells as well as their probiotic potential was studied. After the incubation of Lb. brevis DF01 and P. acidilactici K10 in simulated gastrointestinal juice, they showed higher tolerance to acidic juice (pH 3.0) and porcine bile extract (0.3%) than Lb. rhamnosus GG. Both Lb. brevis DF01 and P. acidilactici K...
Source: Food Bioscience - June 18, 2019 Category: Food Science Source Type: research

Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum
Publication date: August 2019Source: Food Bioscience, Volume 30Author(s): Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Zhilong Xiu, Yaru Ji, Yuge Guan, Sarengaowa, Xiangyan YangAbstractSauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast sauerkraut, Leuconostoc me...
Source: Food Bioscience - June 14, 2019 Category: Food Science Source Type: research

Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems
Publication date: Available online 31 May 2019Source: Food BioscienceAuthor(s): Juan Li, Yuting Wu, Naiyan Lu, Dasong Liu, Joe M. Regenstein, Peng ZhouAbstractEffects of xanthan gum (XG), κ-carrageenan (KC) and gum Arabic (GA) on rheological properties and microstructural properties of semisolid whey protein-rich systems were studied. Results of oscillation frequency sweeps and temperature ramp experiments indicated that whey protein-rich systems containing XG and KC formed a viscoelastic structure that had different rheological properties compared to GA. XG or KC intensified the rheological properties of whey protei...
Source: Food Bioscience - June 2, 2019 Category: Food Science Source Type: research

Raffia palm (Raphia hookeri) wine: Qualitative sugar profile, functional chemistry, and antidiabetic properties
Publication date: Available online 24 May 2019Source: Food BioscienceAuthor(s): Ochuko L. Erukainure, Chika I. Chukwuma, Md Shahidul IslamAbstractThe effects of short-term fermentation on the sugar quality, functional chemistry, antioxidant and antidiabetic properties of Raffia palm (Raphia hookeri) wine were investigated. Palm wine samples were subjected to open air fermentation for 24 and 48 h. The samples showed significant (p 
Source: Food Bioscience - May 26, 2019 Category: Food Science Source Type: research

Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham
In this study, tandem mass spectrometry has been used for the identification of the peptides generated during the proteolysis of myosin heavy chain protein after 9 months of Spanish dry-cured ham processing. The size, sequence, and properties of some of the peptides showed their potential to act as bioactives. (Source: Food Bioscience)
Source: Food Bioscience - May 24, 2019 Category: Food Science Source Type: research

Effect on lipid metabolism of mice continuously fed a crab-containing diet
In conclusion, mice continuously fed the crab diet did have a slightly adverse effect on lipid metabolism, while the crab diets eaten intermittently may have a small beneficial effect on male mice blood lipids, body weight, and the potential of LCI and AI, which means taken crab intermittently may help to lose weight and preventive against cardiovascular disease. (Source: Food Bioscience)
Source: Food Bioscience - May 23, 2019 Category: Food Science Source Type: research

Effect of salt concentration on quality of northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast sauerkraut fermentation
Publication date: Available online 22 May 2019Source: Food BioscienceAuthor(s): Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Zhilong Xiu, Yaru Ji, Yuge Guan, Sarengaowa, Xiangyan YangAbstractSauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast sauerkraut, Leuconos...
Source: Food Bioscience - May 23, 2019 Category: Food Science Source Type: research

A novel maltooligosaccharide-forming amylase from Bacillus stearothermophilus
Publication date: Available online 20 May 2019Source: Food BioscienceAuthor(s): Yinglan Wang, Sihui Pan, Zihang Jiang, Siyu Liu, Yan Feng, Zhengbiao Gu, Caiming Li, Zhaofeng LiAbstractA novel maltooligosaccharide-forming amylase (MFAse) from Bacillus stearothermophilus (Bst-MFAse) was heterologously expressed in B. subtilis and purified by hydrophobic and ion-exchange chromatographies. Bst-MFAse, an approximately 58 kDa monomer, could effectively hydrolyze linear α-glucan with DP > 6 and slightly hydrolyze maltohexaose. In addition, Bst-MFAse was proved to majorly produce maltopentaose and maltohexaose from ...
Source: Food Bioscience - May 21, 2019 Category: Food Science Source Type: research

Physicochemical, textural, antioxidant and sensory characteristics of microalgae-fortified canned fish burgers prepared from minced flesh of common barbel (Barbus barbus)
Publication date: Available online 18 May 2019Source: Food BioscienceAuthor(s): Ali Ben Atitallah, Mohamed Barkallah, Faiez Hentati, Mouna Dammak, Hajer Ben Hlima, Imen Fendri, Hamadi Attia, Philippe Michaud, Slim AbdelkafiAbstractMicroalgae have been used as natural ingredients in popular fish-based products to increase their nutritional value. The impact of the addition of Chlorella minutissima, Isochrysis galbana, Picochlorum sp. at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory attributes of canned burgers were investigated. Compared to controls, fish burgers containing 0.5% of C. minutissima, 1% of ...
Source: Food Bioscience - May 19, 2019 Category: Food Science Source Type: research

Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles
Publication date: Available online 19 May 2019Source: Food BioscienceAuthor(s): Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi, Xueming Xu, Joe M. RegensteinAbstractRainbow trout (Oncorhynchus mykiss) mixed processing by-product homogenates were subjected to 8 mM CaCl2-5 mM citric acid (1:5 w/v) pretreatments followed by hydrolysis with Alcalase (W-CaCi-RTBH). These hydrolysates decreased the loss of total sulfhydryl groups, protein solubility and protein carbonyl formation in a fish mince after 6 freeze-thaw cycles (P ≤ 0.05). The thermal properties of myosin heavy chains and actin were maintained as sho...
Source: Food Bioscience - May 19, 2019 Category: Food Science Source Type: research

Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability
Publication date: Available online 15 May 2019Source: Food BioscienceAuthor(s): Nattapong Kanha, Suthat Surawang, Pornsiri Pitchakarn, Joe M. Regenstein, Thunnop LaokuldilokAbstractThe intermolecular copigmentation of cyanidin-3-O-glucoside (C3G) with three colorless phenolic compounds and its thermal stability were investigated. The influence of the copigment (ferulic acid, dopamine, or (+)-catechin), the pigment-to-copigment molar ratio (1 : 1, 1 : 10, and 1 : 100), the pH value (pH 3–7), and the temperature (20, 30, 40, and 50 °C) on the copigmentation effect, stoichiometric ratio (n), the equ...
Source: Food Bioscience - May 16, 2019 Category: Food Science Source Type: research

Effects of pH on self-assembly of silver carp myosin at low temperature
Publication date: Available online 15 May 2019Source: Food BioscienceAuthor(s): Li Wei, Liwei Cao, Shanbai Xiong, Juan You, Yang Hu, Ru LiuAbstractThe effects of pH on myosin self-assembly at low temperature to improve the structural attributes by controlling the solution conditions were studied. Myosin from silver carp was dissolved in solutions at various pH (5.0, 5.5, 6.0, 6.5, 7.0, 8.0 and 9.0). Effects of pH on the particle size, intermolecular forces, and micro-morphology of myosin at low temperature were investigated. The structures of myosin assemblies were observed to be influenced by varying pH using the variatio...
Source: Food Bioscience - May 15, 2019 Category: Food Science Source Type: research

Composition and antioxidant activity of anthocyanins from Aronia melanocarpa cultivated in Haicheng, Liaoning, China
Publication date: Available online 7 May 2019Source: Food BioscienceAuthor(s): Lingshuai Meng, Jinyan Zhu, Yan Ma, Xiyun Sun, Dongnan Li, Li Li, Hongqi Bai, Guang Xin, Xianjun MengAbstractAronia melanocarpa fruits are high in phenolic substances-mainly anthocyanins. The anthocyanins, as a water-soluble plant pigments with strong antioxidant activity, have been used in food and medical industries. The fresh weight, total soluble solids, total anthocyanins and total phenols of Aronia melanocarpa were determined. Anthocyanins were purified using ion exchange resin coupled with chromatography, and identified using HPLC and mas...
Source: Food Bioscience - May 9, 2019 Category: Food Science Source Type: research

Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour
Publication date: Available online 8 May 2019Source: Food BioscienceAuthor(s): Fan Zhu, Jia SunAbstractWhole purple sweet potato flour (PSP) is rich in various nutrients such as anthocyanins and dietary fiber. Chinese steamed bread (CSB) is a fermented food eaten by Asian populations. Freeze-dried PSP was incorporated into CSB formulations up to 50%. The physicochemical and sensory properties of the resulting CSB were studied. The results showed that PSP addition up to 50% increased the antioxidant activities of CSB, while reducing the glycemic response. The total polyphenol/anthocyanin contents of CSB increased with incre...
Source: Food Bioscience - May 9, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: June 2019Source: Food Bioscience, Volume 29Author(s): (Source: Food Bioscience)
Source: Food Bioscience - May 9, 2019 Category: Food Science Source Type: research

Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity
Publication date: Available online 4 May 2019Source: Food BioscienceAuthor(s): Rami Rahmani, Sandra Beaufort, Alejandra Silvia Villarreal-Soto, Patricia Taillandier, Jalloul Bouajila, Mohamed DeboubaAbstractBrassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of incubation, fermented and unfermented (control) B. tournefortii aqueous extracts were successively fractionated with ethyl acetate (EtO...
Source: Food Bioscience - May 4, 2019 Category: Food Science Source Type: research

Chemical and functional properties of durian (Durio zibethinus Murr.) Seed flour and starch
The objective of this research was to compare the properties of durian seed flour in different forms. Chemical and functional properties were compared among whole durian seed flour (WDSF), demucilaged durian seed flour (DDSF), and durian seed starch (DS), for two varieties of durian called native (N) and Chanee (C). It was found that the durian variety made little difference in chemical and functional properties, in contrast to the processing of the sample. WDSF contained both starch and gum, and had significantly (p 
Source: Food Bioscience - May 4, 2019 Category: Food Science Source Type: research

Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco
Publication date: Available online 26 April 2019Source: Food BioscienceAuthor(s): Jelena Katanić, Fatima Yousfi, Marisa Carmela Caruso, Sanja Matić, Daria Maria Monti, El Hassania Loukili, Tatjana Boroja, Vladimir Mihailović, Fernanda Galgano, Paola Imbimbo, Ganna Petruk, Mohamed Bouhrim, Mohamed Bnouham, Mohammed RamdaniAbstractThe phytochemical composition, in vitro antioxidant and antimicrobial activities, cytotoxicity and antigenotoxicity of fruit extracts of Opuntia dillenii were studied. The phytochemical composition was evaluated using HPLC, GC-MS and UV–Vis spectrophotometry. Spectrophotometrical methods w...
Source: Food Bioscience - April 28, 2019 Category: Food Science Source Type: research

Effects of UV-B radiation on phenolic accumulation, antioxidant activity and physiological changes in wheat (Triticum aestivum L.) seedlings
This study showed that wheat seedlings could be developed as a functional food ingredient after moderate UV-B radiation. (Source: Food Bioscience)
Source: Food Bioscience - April 28, 2019 Category: Food Science Source Type: research

Identification of nitric oxide inhibitory compounds from the rhizome of Curcuma xanthorrhiza
This study profiles the metabolites in different fractions (hexane, chloroform, ethyl acetate and methanol) of the ethanolic extracts of C. xanthorrhiza using a nuclear magnetic resonance-based metabolomics approach. The nitric oxide (NO) inhibitory activity was determined using a Griess assay. The bioactivity and phytochemical constituents were correlated using partial least squares regression that indicated the differences between the 4 solvents based on the identified metabolites and their bioactivities. The results showed that the ethyl acetate fractions of C. xanthorrhiza had the highest NO inhibitory activity, this h...
Source: Food Bioscience - April 21, 2019 Category: Food Science Source Type: research

Functional effects of ice plant amylases on cake and bun quality
Publication date: Available online 19 April 2019Source: Food BioscienceAuthor(s): Bassem Khemakhem, Hanen El Abed, Mouna Chakroun, Imen Fendri, Slim SmaouiAbstractAmylases were extracted from the ice plant (Mesembryanthemum crystallinum L.) and their effect on cake and bun qualities was studied. The amylolytic activity showed a good stability over a wide pH ranging from 2 to 10 with two pH optima: the first at pH 5 (Amy A) and the second at pH 8 (Amy B). This suggests that there are two amylases in M. crystallinum extracts. HPLC analysis of the hydrolysis products showed that these enzymes predominantly formed maltose and ...
Source: Food Bioscience - April 21, 2019 Category: Food Science Source Type: research

Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant
Publication date: Available online 19 April 2019Source: Food BioscienceAuthor(s): Huri İlyasoğlu, Zheng GuoAbstractA water soluble chitosan-caffeic acid conjugate (C-CAC) was prepared by chemical modification of chitosan using activated caffeoyl with dimethyl aminopyridine as a catalyst. The C-CAC was characterized using UV–visible spectrometry, Fourier transform infrared, nuclear magnetic resonance spectroscopies and differential scanning calorimetry. The caffeoyl content in the C-CAC was 65 mg/g. To study the introduction of a new function into chitosan, the antioxidant activities of the synthesized C-CAC was d...
Source: Food Bioscience - April 19, 2019 Category: Food Science Source Type: research

The anti-gastritis activity of an exopolysaccharide from Rhizopus nigricans
Publication date: Available online 17 April 2019Source: Food BioscienceAuthor(s): Ge Song, Nan Zhou, Yan Lu, Zhidan Yu, Kaoshan Chen, Pengying ZhangAbstractExtracellular polysaccharide (EPS1-1) was obtained from Rhizopus nigricans and its structural features have been measured. The purpose of this study was to investigate the anti-inflammation effect of EPS1-1 on the chronic atrophic gastritis induced by N-methyl-n'-nitro-n-nitrosoguanidine (MNNG). EPS1-1 could decrease the damage of MNNG including the increased hemorrhagic spots, disorganized glands of gastric mucosa and marked inflammatory cell infiltration. Furthermore,...
Source: Food Bioscience - April 18, 2019 Category: Food Science Source Type: research

Turmeric extract loaded nanoliposome as a potential antioxidant and antimicrobial nanocarrier for food applications
Publication date: Available online 17 April 2019Source: Food BioscienceAuthor(s): Nayyer Karimi, Babak Ghanbarzadeh, Farid Hajibonabi, Zoya Hojabri, Khudaverdi Ganbarov, Hossein Samadi Kafil, Hamed Hamishehkar, Mehdi Yousefi, Reza Rezaei Mokarram, Fadhil S. Kamounah, Bahman Yousefi, Seyyed Reza MoaddabAbstractAntioxidant and antimicrobial activities of turmeric extract loaded nanoliposomes (TEL) and their potential application in drinks as functional foods were evaluated. The TEL were prepared using a thin layer hydration method coupled with high shear homogenization and sonication. The average size, polydispersity index, ...
Source: Food Bioscience - April 18, 2019 Category: Food Science Source Type: research

Curcumin inhibits angiogenesis in endothelial cells using downregulation of the PI3K/Akt signaling pathway
Publication date: Available online 15 April 2019Source: Food BioscienceAuthor(s): Maryam Astinfeshan, Yousef Rasmi, Fatemeh Kheradmand, Mojtaba Karimpour, Reza Rahbarghazi, Pornanong Aramwit, Mahdyeh Nasirzadeh, Behrokh Daeihassani, Alireza Shirpoor, Zafar Golineghad, Ehsan SabooryAbstractCurcumin, a major yellow pigment and active component of turmeric, has anti-angiogenesis properties. However, its molecular targets and mechanisms of curcumin effects on angiogenesis of endothelial cells are not known. The effect of curcumin on angiogenesis activity of endothelial cells in vitro was studied. Human umbilical vein endotheli...
Source: Food Bioscience - April 16, 2019 Category: Food Science Source Type: research

In vitro antibacterial activity and volatile characterisation of organic Apis mellifera ligustica (Spinola, 1906) beeswax ethanol extracts
Publication date: Available online 14 April 2019Source: Food BioscienceAuthor(s): Antonio Felicioli, Giovanni Cilia, Simone Mancini, Barbara Turchi, Gianni Galaverna, Martina Cirlini, Domenico Cerri, Filippo FratiniAbstractApis mellifera beeswax is synthesized from honey sugars and secreted by specialized glands situated in the ventral side of the abdomen of worker bees from 12 to 18 days old. It is also characterized by several therapeutic properties of great interest for human health with applications for healing bruises, inflammation, burns and with antimicrobial activity. The aims of this investigation were to assess t...
Source: Food Bioscience - April 16, 2019 Category: Food Science Source Type: research