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Flesh
Kinds of Flesh Terms modified by Flesh Selected AbstractsPHENOLIC COMPOUNDS IN THE FLESH OF KOREAN APPLE CULTIVAR, BUSAJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2002HEA-JEUNG WHANG ABSTRACT Phenolic compounds were purified from Busa, the most widely cultivated apple cultivar in Korea, by a sequential separation employing PVPP, Ambertite XAD-2 and Sephadex LH-20 column chromatography. Phenolic compounds in some fractions were farther identified by directly comparing with corresponding phenolic standards after separation on HPLC and GC-MS. The phenolic compounds identified were p-hydoxybenzoic, protocatechuic, 4-hydroxymetyl-benzonic, caffeic, p-coumaric, o-coumaric, ferulic, sinapic and chlorogenic acids and (±)-catechin. Among them, 4-hydroxymethylbenzoic, protocatechuic, o-coumaric and sinapic acids were ascertained as new members of a family of phenolic acids present-in apples. Also the presence of rutin, quercetin and phlorizin in apples were demonstrated using HPLC. [source] PHENOMENOLOGY AND INTERPRETATION BEYOND THE FLESHART HISTORY, Issue 4 2009AMANDA BOETZKES This article explores the ethical questions surrounding the phenomenological approach to interpretation in art history. It addresses contemporary art, from postminimalist sculpture to installation. Although the risk of phenomenology is that it merely confirms and reproduces the viewer's perceptual expectations, in fact, on a deeper level, the notion of the ontological intertwining of the viewer and the artwork demands a receptive stance in the face of art. Through an investigation of the notions of embodiment, intentionality, and mode of confrontation, I suggest that phenomenology not only mediates a trenchant understanding of the perceptual experience of the artwork, it is predicated on an acknowledgement of the artwork's alterity from interpretation. In this way, it invites a consideration of the linguistic malleability implicit in the fleshly chiasm that binds the viewer to the artwork. [source] Inspiration into Installation: An Exploration of Contemporary Experience through ArtINTERNATIONAL JOURNAL OF ART & DESIGN EDUCATION, Issue 2 2006Sheridan Horn This article discusses the ways in which a fine art department has successfully enabled pupils, staff and the local community to gain access to exciting and wide-ranging art experiences. Through the creation of temporary installations and exhibitions the art department at Trinity School regularly becomes a gallery resource centre for part of the year. Children across all key stages create art inspired by artists in residence (including an artist teacher) in response to challenging contemporary issues. In 2005 three collaborative installations were produced in response to a potentially disruptive phase within the educational establishment. ,Sleep-Eternal Rest' involved pupils' contributions to the installation, gallery visits and the study of different artists' work. For the exhibition ,Flesh, Fur and Feathers', a resident artist worked with students in response to a hanging deer, game and a table laden with fruit. In a building about to be demolished a group of recently graduated artists collaborated on an exhibition entitled ,Somewheretogo'. This collaborative partnership led to art becoming a central resource for different curriculum areas as well as PSHE. The success of the venture led to pupils' own work becoming an accessible artistic resource, to which they themselves could respond. As well as avoiding the potential limitations of examdriven targets and assessment, it became a source of enrichment in personal, educational and creative terms. [source] Incarnate Word, Inscribed Flesh: John's Prologue and the Postmodern , By Ela NutuRELIGIOUS STUDIES REVIEW, Issue 3 2008Peter Phillips No abstract is available for this article. [source] Marked in Your Flesh: Circumcision from Ancient Judea to Modern America , By Leonard B. GlickTHE HISTORIAN, Issue 2 2007Lawrence Dritsas No abstract is available for this article. [source] The Epiphany of Female Flesh: A Phenomenological Hermeneutic of Popular FashionTHE JOURNAL OF POPULAR CULTURE, Issue 6 2009RICHARD J. ALAPACK First page of article [source] An "Omics" view of drug developmentDRUG DEVELOPMENT RESEARCH, Issue 2 2004Russ B. Altman Abstract The pharmaceutical industry cannot be blamed for having a love/hate relationship with the fields of pharmacogenetics and pharmacogenomics. At the same time that pharmacogenetics and pharmacogenomics promise to save pipeline drugs by identifying subsets of the population for which they work best, they also threaten to increase the complexity of new drug applications, fragment markets, and create uncertainty for prescribers who simply do not understand or have time to master "personalized medicine." Most importantly, the logical case for genetics-specific drug selection and dosing is much more mature than the practical list of drugs for which outcomes are demonstrably improved. Understandably, pharmaceutical developers and regulators have been careful in creating strategies for using genetics in drug development, and only recently has the FDA begun to establish preliminary rules for pharmacogenetic testing. A growing public academic effort in pharmacogenetics and pharmacogenomics is helping flesh out the basic science underpinnings of the field, and this should combine with extensive efforts of industry to create a solid foundation for future use of genetics in drug development. Two grand challenges to accelerate our capabilities include the characterization of all human genes involved in the basic pharmacokinetics of drugs, and the detailed study of the genes and pathways associated with G-protein-coupled receptors and how they are affected by genetic variation. Drug Dev. Res. 62:81,85, 2004. © 2004 Wiley-Liss, Inc. [source] Nodularin uptake by seafood during a cyanobacterial bloomENVIRONMENTAL TOXICOLOGY, Issue 6 2001P. G. Van Buynder Abstract The problem of blue-green algal toxin contamination of recreational waters and drinking water catchments is well described, as is the potential contamination of associated seafood. Algal contamination of Victorian waterways is now a widespread annual occurrence and, in some regions, the intersection of blooms and commercial fishing threatens the food safety of large numbers of people. Toxin levels which produce no observed adverse effect in animal studies were used to derive safe tolerable daily intake levels. These ,acceptable levels' were then modified to protect against potential acute health risks associated with short-term exposures. National food surveys were used to derive likely seafood intakes and thus, in combination with ,safe toxin levels', health alert levels for seafood were formulated. During the summer of 2001 a bloom of Nodularia spumigena occurred in the Gippsland Lakes area of Southern Victoria. During the bloom, seafood samples were collected and nodularin concentrations were estimated. Nodularin concentrations reached levels of concern in mussels and in prawn viscera at cell counts as low as 30,000 cells/ml. Nodularin concentrations in the flesh of finfish remained low. Boiling the seafood redistributed toxin between viscera and flesh. The results were used to restrict some seafood harvesting. © 2001 John Wiley & Sons, Inc. Environ Toxicol 16: 468,471, 2001 [source] Fatty acid composition in wild and cultivated pacu and pintado fishEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 2 2009Augusto Tanamati Abstract The fatty acid compositions of muscle tissue taken from wild strains of pintado (Pseudoplatystoma corruscans) and pacu (Piaractus mesopotamicus) fish, which were taken from the Brazilian Pantanal, were compared to the fatty acid compositions of tissue taken from two corresponding cultivated strains, which were fed commercial diets. The cultivated species possessed lipid contents of 12.2% (pacu) and 8.9% (pintado) while the wild species contained 7.9% (pacu) and 2.5% (pintado) lipids. Despite the high lipid contents of the cultivated pintado and pacu, the n -3 polyunsaturated fatty acid concentrations in muscle tissue were higher in wild pintado (224.9,mg/g flesh) and wild pacu (485.1,mg/g flesh) than in their respective cultivated strains (129.8 and 106.1,mg/g flesh, respectively). The n -6/n -3 ratios of pacu were 1.2 (wild) and 9.8 (cultivated), and those of pintado were 1.0 (wild) and 7.3 (cultivated). The fatty acid composition of pacu and pintado are strongly influenced by habitat and diet. [source] Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrolFEMS YEAST RESEARCH, Issue 1 2003John V.W. Becker Abstract The stilbene resveratrol is a stress metabolite produced by Vitis vinifera grapevines during fungal infection, wounding or UV radiation. Resveratrol is synthesised particularly in the skins of grape berries and only trace amounts are present in the fruit flesh. Red wine contains a much higher resveratrol concentration than white wine, due to skin contact during fermentation. Apart from its antifungal characteristics, resveratrol has also been shown to have cancer chemopreventive activity and to reduce the risk of coronary heart disease. It acts as an antioxidant and anti-mutagen and has the ability to induce specific enzymes that metabolise carcinogenic substances. The objective of this pilot study was to investigate the feasibility of developing wine yeasts with the ability to produce resveratrol during fermentation in both red and white wines, thereby increasing the wholesomeness of the product. To achieve this goal, the phenylpropanoid pathway in Saccharomyces cerevisiae would have to be introduced to produce p -coumaroyl-CoA, one of the substrates required for resveratrol synthesis. The other substrate for resveratrol synthase, malonyl-CoA, is already found in yeast and is involved in de novo fatty-acid biosynthesis. We hypothesised that production of p -coumaroyl-CoA and resveratrol can be achieved by co-expressing the coenzyme-A ligase-encoding gene (4CL216) from a hybrid poplar and the grapevine resveratrol synthase gene (vst1) in laboratory strains of S. cerevisiae. This yeast has the ability to metabolise p -coumaric acid, a substance already present in grape must. This compound was therefore added to the synthetic media used for the growth of laboratory cultures. Transformants expressing both the 4CL216 and vst1 genes were obtained and tested for production of resveratrol. Following ,-glucosidase treatment of organic extracts for removal of glucose moieties that are typically bound to resveratrol, the results showed that the yeast transformants had produced the resveratrol ,-glucoside, piceid. This is the first report of the reconstruction of a biochemical pathway in a heterologous host to produce resveratrol. [source] Putting flesh and polish on autoimmune hepatitis and moving the disease of exclusion to inclusion,HEPATOLOGY, Issue 4 2010Albert J. Czaja Autoimmune hepatitis emerged during an era when concepts of neonatal immune tolerance, clonal selection of lymphocytes, and "forbidden clones" of activated immune cells were forming. The diagnosis had to be deduced from circumstantial evidence and by exclusion of other conditions. The goals of this review are to demonstrate how a clinician nonscientist can contribute to the maturation of autoimmune hepatitis and to illustrate the principles of clinical investigation that can be applied broadly to other projects. Autoimmune hepatitis initially had to be distinguished from other diseases, and improvements in the tests for viral and immune markers were instrumental in this regard. Diversification of the clinical phenotype to accommodate acute severe, asymptomatic, elderly, and variant forms enhanced the pertinence of the disease, and the formation of the International Autoimmune Hepatitis Group standardized the diagnosis, interconnected investigators, and promoted global acceptance of the condition. Subsequent studies refined current corticosteroid-based therapies, identified prognostic markers, assessed genetic predispositions, explored new pharmacological agents, and forecast the emergence of cellular and molecular interventions. Good fortune, stimulating mentors, career dedication, practical goal selection, protocol compliance, compulsive record keeping, personal resilience, and strong collaborations were the bases for progress. Autoimmune hepatitis exemplifies an evolutionary process in the science of autoimmunity and the people committed to its study. Lessons derived from this experience can be far-reaching. (HEPATOLOGY 2010;52:1177-1184) [source] Allergic contact dermatitis to mango fleshINTERNATIONAL JOURNAL OF DERMATOLOGY, Issue 3 2004Sari Weinstein MD A 22-year-old white female student presented to the Emergency Department with a 2-day history of patchy pruritic erythema of the face, neck, and arms with periorbital edema. The eruption began as an isolated patch of nasal erythema, with subsequent extension to involve the entire face. Within 2 days, fine pinpoint papules were noted on the face, anterior chest, neck, and upper extremities. Periorbital edema was present without intraoral abnormalities or laryngeal changes. An erythematous, mildly lichenified plaque was noted on the ventral left wrist. The past medical history was significant for two similar, milder episodes of allergic reactions of uncertain etiology occurring within the previous 2 months. The previous eruptions resolved after treatment with oral loratodine and topical fluocinonide cream 0.05%. The patient denied any history of contact urticaria or new household or personal hygiene contactants, although she did report frequent ingestion of peeled mangoes. Her brother had a history of eczematous dermatitis. In the Emergency Department, the patient was administered intravenous diphenhydramine and a single 50 mg dose of oral prednisone. She continued treatment with a 5-day course of prednisone, 50 mg daily, with loratodine, 20 mg daily, and diphenhydramine as needed; however, no symptomatic improvement was seen over 4 days. She was then advised to restart fluocinonide cream twice daily. Patch testing was performed to the North American Contact Dermatitis Group Standard Series utilizing methods of the International Contact Dermatitis research group with Finn chambers. Mango skin and mango flesh harvested 5 mm below the skin surface were also placed in duplicate and tested under Finn chambers. Positive (1+) reactions were noted to nickel and p -tertbutylphenol formaldehyde resin, and bullous reactions were found to mango skin and surface flesh in duplicate (Fig. 1). Complete avoidance of mango led to resolution of the initial eruption. The clinical relevance of nickel and p -tertbutylphenol formaldehyde resin was thought to be associated with the wrist lesion immediately below a glued portion of a wristwatch strap and metal clasp. Figure 1. Positive patch test reactions, in duplicate, to mango skin (left column) and mango flesh 5 mm below the skin (right column) [source] Polyphenolic profile and antioxidant activity of five apple cultivars grown under organic and conventional agricultural practicesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2009Athanasios Valavanidis Summary The polyphenols and total antioxidant activities of five apple cultivars, grown by organic and conventional agricultural methods in neighbouring farms, were determined and compared. Total polyphenols in the whole fruit and in the peel were determined by the Folin-Ciocalteu method, and the total antioxidant activity was determined by three established methods, diphenyl picrylhydrazyl (DPPH), azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing/antioxidant power (FRAP). Polyphenolic content for the whole fruit was in the range of 80,196 and for the peel 165,400 (mg Gallic Acid Equivalent (GAE)/100 g fresh weight) for both types of agricultural practices. Antioxidant activities of fruit extracts were also relatively similar and well correlated to their polyphenolic content. High-performance liquid chromatography (HPLC) analysis of the most important polyphenolics (chlorogenic acid, catechin, epicatechin, procyanidin B1 and B2, cyaniding 3-galactoside, phloridzin, quercetin 3-galactoside and quercetin 3-arabinoside) also showed that concentrations do not differentiate significantly between the organic and conventional apples. Statistical significance of differences in antioxidant activities among the same cultivars was relatively small (flesh + peel or peel only) for both types of apples. These results indicate that organic apples do not present higher antioxidant or nutritional value compared with conventionally grown ones, as far as polyphenolic content and total antioxidant activities are concerned. [source] A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storageINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2006Peter Howgate Summary A literature search was made for data on the concentrations of inosine monophosphate (IMP) and its degradation products, inosine (Ino) and hypoxanthine (Hx), in the flesh of vertebrate fish during storage in ice. Twenty-one publications containing data for forty-five species were selected for review. A mathematical model was developed for analysing the data by assuming that the kinetics of degradation of IMP could be modelled as consecutive first order reactions. The model was fitted to the data and in about half of the cases examined in the review the data suggested that IMP and degradation products were lost by leaching and the kinetic model was extended to allow for this loss. In all of the cases reviewed the mathematical model was a good fit to the experimental data and the reaction rates for the reactions are tabulated in the paper. In all species the concentration of IMP decreased as a first order reaction, but for thirteen of the species examined the enzyme model of IMP to Ino to Hx did not fit the data in that either Ino or Hx did not accumulate in the muscle. There were only a few examples of replications of storage trials within species and comparison of the outcomes of these replications suggested that season or, in the case of farmed fish, genetic stock or cultural practices might influence initial IMP concentrations or reaction rates. [source] Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting iceINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2002Vasiliki R. Kyrana Farm raised European sea bass (Dicentrarchus labrax) were stored in melting ice for a period up to 22 days from the time of harvest, and sensory, chemical, and microbiological assessments were made at intervals. The storage life of the ungutted fish, determined by sensory evaluation of the cooked flesh, was 19 days. Of the chemical tests, only k1 value provided a useful means of monitoring early storage change. Trimethylamine, total volatile bases and pH showed practically no change during the first half of the edible storage life of the fish. Changes in free fatty acid (FFA) content and thiobarbituric acid (TBA) value could not be used to determine loss of acceptability or end of storage life. Sulphide producing bacteria constituted a very low proportion of the total aerobic flora, suggesting that the common sulphide producer Shewanella putrefaciens was not a major spoiler of sea bass in this trial. [source] Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) filletJOURNAL OF APPLIED ICHTHYOLOGY, Issue 1 2004G. M. Turchini Summary The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh. [source] The way of all flesh , the 21st CenturyJOURNAL OF COSMETIC DERMATOLOGY, Issue 1 2002Ronald Marks [source] DISTRIBUTION AND ANTIOXIDANT ACTIVITY OF POLYPHENOLS IN RIPE AND UNRIPE TREE PEPPER (CAPSICUM PUBESCENS)JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2007G. OBOH ABSTRACT Capsicum pubescens, commonly known as tree pepper with its distinctive thick-fleshed pungent fruit (ripe and unripe), is used as a vegetable condiment or made into a sauce. The present study sought to determine the distribution of polyphenols and antioxidant activity in its thick flesh and seeds. Free, bound and total phenol content of each extract was subsequently determined, while reducing power, Fe (II)-chelating ability, OH radical-scavenging ability and ability of the extracts to inhibit lipid peroxidation in basal and Fe (II)-induced lipid peroxidation in brain was used for antioxidant capacity. Unripe pepper had higher total phenol content than ripe pepper; however, there was no significant difference ( P > 0.05) in the total phenol content of flesh for both peppers (unripe [110 mg/100g], ripe [95 mg/100 g]) and the seed (unripe [110.0 mg/100 g ], ripe [90 mg/100 g]). Nevertheless, the free polyphenols in flesh and seed of the peppers were significantly higher ( P < 0.05) than the bound polyphenols. All the extracts inhibited lipid peroxidation in a dose-dependent manner, although free polyphenols from the flesh of ripe pepper caused the highest inhibition in malondialdehyde production in rat's brain. Free and bound polyphenols from the flesh of unripe pepper had the highest Fe (II)-chelating and OH radical-scavenging ability. While the free polyphenols from the flesh of ripe pepper had the highest reducing power, this may have accounted for its ability to reduce Fe (II)-induced lipid peroxidation. Therefore, by removing the seed from pepper, a 50% loss in the total phenol content would result, which will substantially reduce antioxidant activity. PRACTICAL APPLICATIONS Because many degenerative human diseases have been recognized as being a consequence of free radical damage, there have been many studies undertaken on how to delay or prevent the onset of these diseases. The most likely and practical way to fight against degenerative diseases is to improve body antioxidant status, which could be achieved by higher consumption of vegetables and fruits. Foods from plant origin usually contain natural antioxidants that can scavenge free radical. The inclusion of either ripe or unripe pepper in a diet is a common practice in Africa and some other parts of the world; our recent findings on the antioxidant properties of Capsicum pubescens clearly indicate that its inclusion in the diet will contribute greatly in the prevention of neuro-degenerative diseases associated with oxidative stress, by inhibiting lipid peroxidation. Moreover, removing the seeds of this pepper during food processing will reduce the total phenol content by 50%, and consequently reduce the antioxidant activity. [source] ROLE OF INITIAL MUSCLE pH ON THE SOLUBILITY OF FISH MUSCLE PROTEINS IN WATERJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2004STEPHEN D. KELLEHER The solubility of the myofibrillar and cytoskeletal proteins in water was determined for the muscle tissue often species offish. The flesh of six white-muscled fish had pH's at the time of processing above pH 6.6 and greater than 80% of their myofibrillar/cytoskeletal proteins were soluble in water. The flesh of three pelagic species and a shark had pH values when processed below 6.6 and the water solubility of their myofibrillar and cytoskeletal proteins was less than 40%. When the washed minced muscle of one of the white-fleshed species, cod, was exposed to low pH, the solubility of its myofibrillar and cytoskeletal proteins decreased substantially. The water solubility of the cod myofibrillar and cytoskeletal proteins could be reestablished by washing the acid-treated cod flesh with neutral salt solutions. It is suggested that pH values below 6.6 modify certain proteins which prevent the water-extractability of the rest of the myofibrillar and cytoskeletal proteins from being expressed. [source] TREATMENT OF CULTIVATED HIGHBUSH BLUEBERRIES (VACCINIUM CORYMBOSUM L.) WITH ELECTRON BEAM IRRADIATION: DOSIMETRY AND PRODUCT QUALITYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2008M.A. MORENO ABSTRACT We determined the dose distribution within a tray of highbush blueberries (Vaccinium corymbosum L.) exposed to electron beam irradiation at medium levels (1.0,3.2 kGy) using Monte Carlo and computer tomography scanning technology. We also evaluated the quality of irradiated and nonirradiated (control) fruits stored at 5C and 70% relative humidity during 14 days by a series of chemical analyses. Blueberries packed in plastic clamshell containers (trays) were irradiated using a 10-MeV linear accelerator with single-beam fixture (top only). Irradiation of blueberries at 1.1 kGy had no significant (P > 0.05) effect on the fruit quality with the exception of ascorbic acid, which decreased by 17% by the end of storage. Irradiation had an enhancing effect on the total phenolic and tannin content of all the irradiated fruits (10,20% increases). The calculated dose distribution in a pack of blueberries confirmed that the dose is not uniformly distributed within the pack because of density inhomogeneities (flesh, skin air). Dose levels at the bottom of the trays were 18 (±8%) higher than at the top. These results suggest that careful dose distribution examination must be conducted prior to setting up of an irradiation run for the packed fruits. Excellent agreement was found between measured and calculated doses at different electron beam conveyor speeds. PRACTICAL APPLICATIONS Little information is available on how electron beam irradiation penetrates a complex medium such as packed blueberries. This study presents unique results from a dose distribution calculation method using Monte Carlo simulation and computed tomography scanning techniques, which can be an effective tool for the development of proper irradiation treatment planning of packed fruits and other fresh produce. The suitability of using electron beam technology to preserve the quality characteristics and shelf life of packed blueberries was verified. [source] DETERMINATION OF VARIABLE DIFFUSION OF SODIUM DURING DEBITTERING OF GREEN OLIVESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2004MARIELA BEATRIZ MALDONADO ABSTRACT Time-variable average effective diffusion coefficients of sodium in the skin and flesh were determined using Macroscopic Mass Balances from experimental data obtained during debittering of green olives, variety Arauco at temperatures of 15, 20 and 25C and lye concentrations of 1.50, 2.25 and 3.00% of NaOH. The effective diffusion coefficient of sodium increased with treatment time at both surfaces of the skin, while it varied very little within the flesh, and in many cases, remained almost constant during the debittering process. In general, the diffusion coefficients determined in the present study were within an order of magnitude of 10,10 m2/s for the flesh during most of the treatment time, while for the skin, they were of the order of 10,12 m2/s for the initial treatment times. Macroscopic mass balances are a simple mathematical method that can be used in lieu of more common numerical techniques, to evaluate variable diffusion coefficients providing accuracy and greater detail of the whole phenomena. [source] SUPERCRITICAL CO2/ETHANOL EXTRACTION OF ASTAXANTHIN FROM BLUE CRAB (CALLINECTES SAPIDUS) SHELL WASTEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2001LETICIA FÉLIX-VALENZUELA ABSTRACT Astaxanthin (AX) is the major naturally occurring carotenoid pigment in marine crustaceans and the flesh of salmonids. These organisms are unable to synthesize AX de novo and when farmed commercially, require it in their feed. The high cost of synthetic AX has promoted research into new natural sources of ihe pigment, such as crustacean wastes. In this work, AX from demineralized crab (Callinectes sapidusj shell waste was extracted with a mixture of supercritical C2 and ethanol as a cosolvent. The effect of total solids load, pressure and temperature was assessed by response surface methodology (RSM). Extracted AX was determined by HPLC. The experimental data were fined to a second order model whereby the conditions for maximum extraction yield were defined (, 34 MPa, 45C and solids load of 25 g). Pressure and solids load were the most important factors affecting AX extraction yields. [source] PHYSICOCHEMICAL AND FLAVOR CHANGES OF FRAGRANT BANANA (MUSA ACUMINATA AAA GROUP "GROSS MICHEL") DURING RIPENINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2010SOMRUEDEE THAIPHANIT ABSTRACT The objective of this research was to characterize the physicochemical and flavor changes that occur in ripe Hom Thong (Musa acuminata AAA Group "Gross Michel") flesh at stage 6,8. It was found that the higher fresh maturity stage of Hom Thong at P < 0.05 has the following results: the antioxidant activities, moisture content and reducing sugar are significantly increased. The titratable acidity, total soluble solid and prebiotic activities' score for Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB-12 are significantly decreased. The total dietary fiber remains unchanged. Using headspace solid-phase microextraction and gas chromatography,mass spectrometry to characterize volatile compound found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are varied on Hom Thong maturity stage. The compounds with the most aroma impact for ripe Hom Thong flesh at stage 6,8 were 3-methylbutyl butanoate, 3-methyl-1-butyl acetate, 3-methylbutyl 3-methylbutanoate and 2-methylpropyl ethanoate. PRACTICAL APPLICATIONS Ripe banana Musa acuminata, AAA Group "Gross Michel," locally known in Thailand as Hom Thong, is a popular food item consumed as fruit, snacks or food ingredients for confections, spreads and other banana products. Using a suitable ripening stage of the banana flesh is the most critical step among many steps of unit operations for achieving high-quality banana products. This study not only characterizes the physicochemical and flavor changes that occur in ripe Hom Thong flesh at stage 6,8, but also studies antioxidant activities and prebiotic activities. Manufacturers can utilize the data presented in this article to select the suitable ripening stage in order to avoid product failure and to produce the best quality products for functional food, pharmafood, medifood or vitafood that are rich in natural banana flavor. [source] EFFECT OF OXYGEN CONCENTRATION ON THE BIOCHEMICAL AND CHEMICAL CHANGES OF STORED LONGAN FRUITJOURNAL OF FOOD QUALITY, Issue 1 2009G. CHENG ABSTRACT Longan fruits were stored for 6 days in atmosphere of 5, 21 (air) or 60% O2 (balance N2) at 28C and 90,95% relative humidity to examine effects of low and high O2 concentration on enzymatic browning and quality attributes of the fruit. Changes in pericarp browning, pulp breakdown, disease development, total phenol content, activities of phenol metabolism-associated enzymes, relative leakage rate, ,,, -diphenyl- , -picrylhydrazy (DPPH) radical scavenging activity, and contents of total soluble solids, titratable acidity and ascorbic acid were evaluated. Storage of fruit in a 5% O2 atmosphere markedly delayed pericarp browning in association with maintenance of high total phenolic content and reduced activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase. Moreover, the fruit stored in a 5% O2 atmosphere exhibited a lower relative leakage rate and higher DPPH radical scavenging activity than fruit stored in air. This presumably was beneficial in maintaining compartmentation of enzymes and substrates, and thus, reducing pericarp browning. Pulp breakdown and disease development were also reduced by exposure to a 5% oxygenatmosphere. On the contrary, exposure of longan fruit to a 60% O2 atmosphere accelerated pericarp browning, pulp breakdown and decay development. PPO and POD activities and relative leakage rate were similar for control and 60% O2 -treated fruit after 4 and 6 days of storage. Furthermore, treatment with 60% O2 significantly decreased the phenolic content and DPPH scavenging activity of fruit. In addition, exposure to 5 or 60% O2 resulted in a higher level of total soluble solids, but a lower level of ascorbic acid of longan fruit flesh. In conclusion, exposure to a 5% O2 atmosphere showed great potential to reduce pericarp browning and extend shelf life of longan fruit. PRACTICAL APPLICATIONS Pericarp browning and pulp breakdown are the major causes of deterioration in postharvest longan. Conventional controlled atmosphere with low O2 and high CO2 is effective in maintaining quality and extending shelf life of fruits and vegetables, including inhibition of tissue browning. In this study, 5%-controlled atmosphere reduced significantly pericarp browning, pulp breakdown and rot development. It could potentially be useful as a postharvest technology of longan fruit for reducing or replacing the use of chemicals such as SO2 and fungicides, but it requires further investigation. [source] 1-Methylcyclopropene Counteracts Ethylene-Induced Microbial Growth on Fresh-Cut WatermelonJOURNAL OF FOOD SCIENCE, Issue 6 2006Bin Zhou ABSTRACT:, The effects of exogenous ethylene, 1-methylcyclopropene (1-MCP), or both on microbial growth on watermelon fruit and watermelon slices were investigated. Freshly harvested seedless watermelons (Citrullus lanatus, cv. Sugar Heart) were treated with 0.5 or 1.0 ppm 1-MCP, 10 ppm ethylene, 1-MCP + ethylene, or left untreated as controls. Fruits were processed into wedge-shaped slices, packaged into rigid trays sealed with a polyethylene film with a 29.2 pmol s,1 m,2 Pa,1 oxygen transmission rate. The slices were evaluated after 0-, 6-, and 12-d storage at 5 °C. Ethylene treatment alone increased the populations of aerobic bacteria, lactic acid bacteria, and yeasts and molds on the packaged slices during storage compared to those on corresponding control slices and resulted in extensive juice leakage from the slices. The ethylene treatment also resulted in high aerobic bacterial counts throughout the flesh of whole melons compared to the controls. Treating watermelons with 0.5 or 1.0 ppm 1-MCP prior to ethylene exposure counteracted the deleterious effects of ethylene. Extending the time from harvest to 1-MCP treatment increased the population of aerobic bacteria, but had no detectable effect on the growth of lactic acid bacteria or yeasts and molds. The results indicate that low concentrations (0.5 or 1.0 ppm) of 1-MCP can be used on whole watermelon to avoid deleterious effects of exogenous ethylene to which the melons could be exposed during shipping or storage. [source] Thermal Inactivation of Salmonella on Cantaloupes Using Hot WaterJOURNAL OF FOOD SCIENCE, Issue 2 2006Ethan B. Solomon ABSTRACT The inactivation of Salmonella on cantaloupes using hot water was investigated. Whole melons, inoculated with a cocktail of Salmonella isolates, were subjected to thermal treatments of various lengths in water at 65 °C, 75 °C, and 85 °C. Treatment with water at 85 °C for 60 and 90 s resulted in reductions of up to 4.7 log colony forming units (CFU) per square centimeter of rind. However, the rind of melons treated at 85 °C for 90 s were noticeably softer than the rind of melons treated for 60 s. Thermal penetration profiles were measured and computer simulations were conducted to verify the effect of hot water treatment conditions on the internal temperatures of cantaloupe melons. Experimental and simulation data indicated that the internal temperature of melons treated with hot water did not increase rapidly compared with the rind temperature. Regardless of the process temperature used, the temperature of the edible flesh, 10 mm from the surface of the rind, remained at least 40 °C cooler than the surface temperature of cantaloupe melons. These results demonstrate the utility of hot water for the inactivation of Salmonella on cantaloupes and provide a framework to producers of fresh-cut melon for the potential use of hot water as an intervention treatment. [source] Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in IcestiJOURNAL OF FOOD SCIENCE, Issue 5 2005Rodrigo Scherer ABSTRACT: The effect of 2 slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on the quality of grass carp (Ctenopharyngodon idella) stored in ice for 20 d was evaluated using sensory and chemical analysis. Electricity immediately stunned the fish and did not induce blood spots in the flesh. Fish killed by electricity showed a faster initial rate of ATP degradation and entered into rigor mortis earlier, but did not show significant differences in the sensory score when compared with fish killed by immersion in ice-water slurry. Thus, no differences were observed in the shelf life of carps between the 2 slaughter methods evaluated. The limit for acceptability of grass carp stored in ice was around 13 to 16 d. Grass carp accumulated more inosine than hypoxanthine. K, Ki, P, Fr, and H values were highly correlated with storage time and with the TFRU sensory scores in both groups; these could be used to assess the freshness quality of grass carp. [source] Extraction of Anthocyanins and Polyphenolics from Blueberry Processing WasteJOURNAL OF FOOD SCIENCE, Issue 7 2004J. Lee ABSTRACT: The effectiveness of temperature, SO2, citric acid, and industrial juice-processing enzymes (n= 9) for producing extracts of blueberries (Vaccinium corymbosum, cv. Rubel) and blueberry skins that are rich in anthocyanins and polyphenolics were evaluated individually and/or in combination. Enzyme treatment had little effect on total monomeric anthocyanins and on total phenolics recovery. Various combinations of heat, SO2, and citric acid yielded extracts with higher concentrations of ACY and TP than the control. The distribution of anthocyanins and polyphenolics in ,Rubel' was also investigated. Anthocyanins existed almost exclusively in the skins, and polyphenolics were mostly in the skins with lesser amounts in flesh and seeds. Skins were also highest in antioxidant activity. All portions contained the same individual anthocyanins but in varying amounts. Cinnamic acid derivatives and flavonol-glycosides were found in the skins and seeds, whereas the flesh contained only cinnamic acids. [source] Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2005Annette L Wszelaki Abstract Triangle tests were used to determine if panellists could distinguish (by tasting) cooked wedges of potatoes grown organically, either with (+) or without (,) compost, and conventionally. Mineral and glycoalkaloid analyses of tuber skin and flesh were also completed. When the skin remained on the potatoes, panellists detected differences between conventional potatoes and organic potatoes, regardless of soil treatment. However, they did not distinguish between organic treatments (± compost) when samples contained skin, or between any treatments if wedges were peeled prior to preparation and presentation. Glycoalkaloid levels tended to be higher in organic potatoes. In tuber skin and flesh, potassium, magnesium, phosphorus, sulfur and copper concentrations were also significantly higher in the organic treatments, while iron and manganese concentrations were higher in the skin of conventionally grown potatoes. Copyright © 2005 Society of Chemical Industry [source] Correlated changes in skeletal muscle connective tissue and flesh texture during starvation and re-feeding in brown trout (Salmo trutta) reared in seawaterJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2004Jérôme Bugeon Abstract Quantitative and qualitative changes to muscle and collagen were analysed following starvation and re-feeding of brown trout (Salmo trutta) reared in seawater. Fish were submitted to starvation for 2 months followed by re-feeding for 1 month and compared with a control group continuously fed. Classical effects of starvation on growth and morphometrics traits were observed with only a partial recovery of these parameters after 1 month of re-feeding. Muscle composition of starved fish was significantly affected (lower dry matter content and higher post-mortem pH) compared with control fish and was partially recovered in re-fed fish compared with continuously fed fish. Muscle structure and composition were affected with thinner muscle fibre and higher connective tissue content for the starved fish but similar thickness of myosepta compared with the control group. No difference was observed after 1 month of re-feeding. Characteristics of the connective tissue were significantly affected by starvation (more high weight molecular collagen form, higher thermal stability of skin collagen). These differences remained significant after the re-feeding period. Starved fish showed also higher mechanical resistance of the raw flesh compared with the control group, but no difference in rheological measurements was observed after 1 month of re-feeding. The changes in texture and their relationships with muscle composition, muscle structure and collagen characteristics are discussed. Copyright © 2004 Society of Chemical Industry [source] | ||||||||||||||||||||||