			Home About us Contact

Food Applications (food + application)

Distribution by Scientific Domains

Chemistry	77%

Selected Abstracts

Book Review: Novel Enzyme Technology for Food Applications.

ENGINEERING IN LIFE SCIENCES (ELECTRONIC), Issue 6 2008
By R. Rastall (Editor).
No abstract is available for this article. [source]

Transglutaminase Catalyzed Reactions: Impact on Food Applications

JOURNAL OF FOOD SCIENCE, Issue 8 2002
G.A.H. DeJong
ABSTRACT: Transglutaminases can perform various reactions that are based on cross-linking, acyl-transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. These aspects will be viewed in respect to food applications [source]

Structured Lipids-Novel Fats with Medical, Nutraceutical, and Food Applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2002
H.T. Osborn
ABSTRACT Generally, structured lipids (SLs) are triacylglycerols (TAGs) that have been modified to change the fatty acid composition and/or their positional distribution in glycerol backbone by chemically and/or enzymatically catalyzed reactions and/or genetic engineering. More specifically, SLs are modified TAGs with improved nutritional or functional properties. SLs provide an effective means for producing tailor-made lipids with desired physical characteristics, chemical properties, and/or nutritional benefits. The production, commercialization outlook, medical, and food applications of SLs are reviewed here. Physical property measurements for SL in food systems and future research needs for increased industrial acceptance are also included in this review. [source]

Food applications of trans fatty acid substitutes

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2007
Paul Wassell
Summary The review outlines the increasing need to reduce trans fatty acids, and addresses the functionality issues of various trans free solutions through discussion of hydrogenation, interesterification, and fractionation, and their influence on fat crystallisation and solid fat content. Caution is urged not to focus solely on physio-chemical aspects, but to approach trans free designing for specific food applications from a multidisciplinary angle. Examples of specific applications; margarines, shortenings and frying oils are given. The review also offers a glimpse into what the future trans free trends may hold. [source]

Identification of four low molecular and water-soluble proteins from grape (Vitis vinifera L.) seeds

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2010
Ting Zhou
Summary Profiles of soluble proteins isolated from mature seeds of grape (Vitis vinifera L.) pomace were studied using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) coupled with matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI,TOF,MS). Two-dimensional gels stained with Coomassie brilliant blue revealed more than fifty protein spots. Four abundant protein spots showing low molecular weight (Mr) and wide isoelectric point (pI) were analysed by MALDI,TOF,MS, resulting in their identification. Taken together, these results suggest that identified proteins may be linked to seed development and metabolism, but more instructive is that they have some potential functions for future food application. These results provide some insights into conversion of grape processing wastes into useful products or even as raw material for other industries. [source]

Influence of whey peptides on the surface activity of ,-casein and ,-lactoglobulin A

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2010
ZAHUR U HAQUE
Whey protein hydrolysate (WPH) was fractionated by reverse-phase chromatography to obtain fractions of varying surface-hydrophobicities. A model oil,water interface (MI) was pre-coated with the WPH or fractions thereof. Contact angle (,) of sessile drops of ,-casein (,-CN) or ,-lactoglobulin A (,-LGA) were measured on the MI. Pre-coating of MI with un-fractionated WPH decreased ,, that is, increased surface activity, of both ,-CN (35,8.3°) and ,-LGA (38,21.3°). Conversely, pre-coating of MI with the fractions significantly increased , of both proteins as a function of hydrophobicity. Data provide insight into variability of whey protein functionality in food applications. [source]

Milk sugars and minerals as ingredients

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2001
Matti Harju
Lactose is the natural carbohydrate source and prebiotic compound found in the milk of mammals, but large variations in lactase activity in the small intestines of adult populations can cause problems with its use. The value of lactose can be increased by hydrolysis, but even more valuable products can be made by changing the structure of lactose and preventing its absorption in the gut. Some of these nonabsorbable lactose derivatives are already used in medical and functional food applications. Calcium phosphate precipitation to the heat-transfer surfaces is one of the oldest problems of the dairy industry, but if precipitation is carried out in controlled conditions, the precipitate can be further processed to form milk calcium powder. Milk calcium can be used as a natural source of calcium in calcium-fortified dairy products. The mineral and salty taste of whey has reduced its use as a food ingredient. The use of modern membrane technology offers a means of producing whey salt as a by-product of whey demineralization. These otherwise wasted minerals can then be used as a natural mineral salt. Especially interesting is the possibility of recycling the whey salt into cheese, improving its nutritional status. [source]

Detection of Konjac glucomannan by immunoassay

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2010
Ian P. Hurley
Summary Konjac glucomannan is a hydrocolloid that has been used in food applications. The European ban on the use of Konjac glucomannan means that the detection and analysis has potential applications in the food industry, particularly detection of food adulteration. The aim of this work was to develop an assay capable of detecting Konjac glucomannan as an isolated sample and within food matrices. An indirect competitive ELISA was developed utilising a polyclonal antibody raised against Konjac glucomannan. The ELISA was found to be specific for Konjac glucomannan and sensitive, with a detection limit of 0.1 ng mL,1. Increasing salt concentration and freeze/thaw cycles did not affect the performance of the assay. The ELISA was able to detect Konjac glucomannan in admixtures with other gums and also in confectionery that had been spiked with Konjac glucomannan. The ELISA has potential as a kit for the differentiation of Konjac glucomannan from other hydrocolloids and detection in food. [source]

Food applications of trans fatty acid substitutes

HEALTH-RELATED FUNCTIONALITY OF PHENOLIC-ENRICHED PEA SPROUTS IN RELATION TO DIABETES AND HYPERTENSION MANAGEMENT

JOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2008
ELIZABETH BURGUIERES
ABSTRACT The rationale for this investigation is that phenolic content in light-modulated pea seedlings could be enhanced by exogenous elicitors with antioxidant potential such as folic acid and vitamin C. Such phenolic-enriched extracts may have health benefits to consumers. The antioxidant-linked functional attributes of the phenolic-enriched extracts were evaluated for potential health-related benefits. Specifically, effectiveness in inhibiting ,-amylase and ,-glucosidase in relation to hyperglycemia (linked to diabetes management), as well as inhibiting angiotensin-converting enzyme I (ACE I), in relation to hypertension, was evaluated. The results show that phenolic-enriched extracts had the ability to inhibit ,-amylase and ,-glucosidase activity. On the day with the highest total phenolic content, day 8, inhibition of ,-amylase and ,-glucosidase was most prominent. Further, the same extracts showed positive benefits for potential hypertension management reflected in the inhibition of ACE I. These results taken together indicated that light-sprouted pea seedling extracts when incorporated into the diet could contribute to potential management of hyperglycemia linked to diabetes and hypertension related to cardiovascular risk. PRACTICAL APPLICATIONS In this in vitro study results show the positive effect of the different phenolic-enriched pea sprouts on hyperglycemia risk factors. It is clear that phenolic-enriched pea sprouts have high antioxidant activity, ACE 1 inhibitory activity and also good inhibitory activity on carbohydrate-modulating enzyme such as alpha-glucosidase related to glucose absorption in the intestine. The potential for managing both glucose absorption and cellular redox dysfunction for preventing postprandial hyperglycemia linked to type 2 diabetes and hyperglycemia-induced vascular complications leading to hypertension can be designed in part through food systems and therefore provides the rationale basis for further clinical studies. This strategy can be further extended to enhance phenolic-linked health benefits of a wide variety of legumes, fruits and vegetables and therefore can be the basis for food ingredient design for functional food applications. [source]

EFFICACY OF SOUR WHEY AS A SHELF-LIFE ENHANCER: USE IN ANTIOXIDATIVE EDIBLE COATINGS OF CUT VEGETABLES AND FRUIT,

JOURNAL OF FOOD QUALITY, Issue 5 2007
JINHAN SHON
ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L*a*b* color scale, was significantly reduced (P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L* value in coated apples as compared with 7.4% in the control. Browning in cut potatoes was significantly reduced from a 145.1% increase in the a* value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b* values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off-color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed. PRACTICAL APPLICATIONS Oxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by-product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by-product as a final wash to enhance the so-called window of freshness of fresh produce and fruit. [source]

CHEMICAL CHARACTERIZATION AND ANTIFUNGAL ACTIVITY OF ORIGANUM ONITES L. ESSENTIAL OILS AND EXTRACTS

JOURNAL OF FOOD SAFETY, Issue 1 2009
MIHRIBAN KORUKLUOGLU
ABSTRACT Essential oils (EOs) and extracts (methanol, acetone and diethyl ether) of fresh and dried oregano (Origanum onites L.) were used to determine the antifungal effect on Alternaria alternata, Aspergillus flavus (two strains), Aspergillus niger (two strains), Aspergillus parasiticus, Fusarium semitectum, Fusarium oxysporum, Mucor racemosus and Penicillium roqueforti by disk diffusion methods. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of all samples were determined. The antifungal activity of the fresh herb was greater than that of the dried herb. MIC values for fresh and dried methanol extracts were 150,950 µg/mL and 750,950 µg/mL, respectively. MFC values for methanol extracts were determined between 300 and 1200 µg/mL for fresh oregano and between 750 and 1100 µg/mL for dried oregano. The EOs of fresh and dried oregano totally inhibited test fungi. EOs produced the lowest MIC and MFC values: 8.5 µg/mL and 9.0 µg/mL, respectively (P < 0.005). The highest extract activity was exhibited by fresh oregano against A. alternata (24 mm) followed by P. roqueforti (20 mm). The greatest total antifungal effect was observed from methanol extracts. The chemical composition of fresh oregano EO and extracts was examined using gas chromatography-mass spectrometry (GC-MS). Over 80 volatiles were detected, of which 42 were positively identified by matching both MS fragmentation patterns with standardized retention characteristics. p-Cymene, thymol and carvacrol were the most prominent, followed by ,-pinene, camphor and borneol. PRACTICAL APPLICATIONS In the past decade interest in natural antimicrobial plant extracts has been growing. Various plants have historically been used for the purposes of food preservation and flavor enhancement as well as medicinal purposes. An example is oregano, the leafy part of the plant belonging to the Labiatae family. It has been used to improve the flavor and the organoleptic properties of many foods from numerous cultures. It has also been used to prolong the storage life of foods probably because of antifungal properties. The preservative nature of fresh oregano has been employed in many food applications, including meat and fish products, as well as in pharmaceuticals, alternative medicines and natural therapies. [source]

Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods

JOURNAL OF FOOD SCIENCE, Issue 7 2009
W-X. Du
ABSTRACT:, Physical properties as well as antimicrobial activities against,Escherichia coli,O157:H7,,Salmonella enterica, and,Listeria monocytogenes,of allspice, garlic, and oregano essential oils (EOs) in tomato puree film-forming solutions (TPFFS) formulated into edible films at 0.5% to 3% (w/w) concentrations were investigated in this study. Antimicrobial activities were determined by 2 independent methods: overlay of the film on top of the bacteria and vapor-phase diffusion of the antimicrobial from the film to the bacteria. The results indicate that the antimicrobial activities against the 3 pathogens were in the following order: oregano oil > allspice oil > garlic oil.,Listeria monocytogenes,was less resistant to EO vapors, while,E. coli,O157:H7 was more resistant to EOs as determined by both overlay and vapor-phase diffusion tests. The presence of plant EO antimicrobials reduced the viscosity of TPFFS at the higher shear rates, but did not affect water vapor permeability of films. EOs increased elongation and darkened the color of films. The results of the present study show that the 3 plant-derived EOs can be used to prepare tomato-based antimicrobial edible films with good physical properties for food applications by both direct contact and indirectly by vapors emanating from the films. [source]

Water-Insoluble, Whey Protein- based Microspheres Prepared by an All-aqueous Process

JOURNAL OF FOOD SCIENCE, Issue 1 2004
M. ROSENBERG
ABSTRACT: Calcium-alginate coated microspheres consisting of whey proteins and a model sensitive core, paprika oleoresin, were prepared using an all-aqueous process. Core-in-wall emulsions containing 20% or 25% whey protein isolate and 15% to 50% (wt/wt) core were investigated. Retention of proteins and core during the process ranged from 84.9% to 95.6% and from 91.4% to 95.7%, respectively. Results indicated that microspheres were water-insoluble and the encapsulated sensitive core was effectively protected against oxidative deterioration. This protection could be attributed to the protein-based layer adsorbed at the oil/water interface. The matrix of the microspheres exhibited microstructural features of an interactive composite-type material. Results suggested the potential suitability of the microspheres as delivery systems for controlled core release in food applications. [source]

Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes

JOURNAL OF FOOD SCIENCE, Issue 1 2003
S. Tang
ABSTRACT: Molecular size, thermal properties, hydrophobicity, nitrogen solubility, and emulsifying and foaming properties were determined for protein products from heat-stabilized defatted rice bran. The freeze-dried and spray-dried proteins had molecular sizes between 6.5 to 66.2 kDa; denaturation temperatures of 84.1 and 84.6 °C, enthalpies of 2.5 and 2.37 J/g, hydrophobicities of 20677 and 22611, maximum solubilities of 66.3% and 66.1% at pH 12.0, emulsifying capacities of 0.19 and 0.18, emulsion stabilities of 16.5 and 17.3 min, foam capacities of 4.0 mL and 4.2 mL, and negligible foam stabilities. These results demonstrated that the extracted rice bran protein has potential as a nutraceutical ingredient in food applications. [source]

Transglutaminase Catalyzed Reactions: Impact on Food Applications

Functional and Edible Uses of Soy Protein Products

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008
Preeti Singh
ABSTRACT:, Consumers are becoming increasingly interested in healthful foods and are open to soy protein ingredients. Soybeans as food are very versatile and a rich source of essential nutrients. They are also an excellent source of good-quality protein, comparable to other protein foods, and suitable for all ages. Adverse nutritional and other undesirable effects followed by the consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins, as well as poor digestibility. To improve the nutritional quality of soy foods, inhibitors and lectins are generally inactivated by heat or eliminated by fractionation during food processing. Soybeans provide an alternative source of protein for people who are allergic to milk protein. Soy protein is highly digestible (92% to 100%) and contains all essential amino acids. Although relatively low in methionine, it is a good source of lysine. Soy-protein products contain a high concentration of isoflavones, up to 1 g/kg. Increased acceptance of soy proteins is due to unmatched qualities like good functional properties in food applications, high nutritional quality, abundance, availability, and low cost. At present the various forms of soy proteins are primarily utilized for their functional effects rather than their nutritional properties. This article summarizes the integrated overview of the widely available, scattered information about the nutritional and functional uses of the soy proteins when applied in food systems and intends to present the most current knowledge with an interest to stimulate further research to optimize their beneficial effects. [source]