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Food Ingredients (food + ingredient)
Kinds of Food Ingredients Selected AbstractsIdentification of shrimp species in raw and processed food products by means of a polymerase chain reaction-restriction fragment length polymorphism method targeted to cytochrome b mitochondrial sequencesELECTROPHORESIS, Issue 15 2008Ananías Pascoal Abstract A novel PCR-RFLP method has been developed for the identification of six commercially relevant penaeid shrimp species in raw and processed food products. The method can be completed within 8,h. To implement the method, PCR amplification with the crustF/crustR primers, targeted to the amplification of a ca. 181,bp region of the cytochrome b (cytb) mitochondrial gene in penaeid shrimps, was coupled to restriction analysis with CviJI, DdeI and NlaIV. The method was also applied successfully to the identification of shrimp species in complex processed foods, including this type of shellfish as an added-value food ingredient. The small size of this molecular target facilitates amplification from fresh, frozen, or precooked samples, where DNA fragmentation may be relevant and fragment size critical. We also report the first cytb mitochondrial sequences described to date for the species Farfantepenaeus notialis, Parapenaeus longirostris and Pleoticus muelleri, and these nearly triplicate current knowledge of reference nucleotide sequences in this mitochondrial region for this group of species. The cytb mitochondrial gene may also be considered as a molecular marker for identification and phylogenetic purposes in penaeid shrimp species. [source] Oxidative stability and acceptability of camelina oil blended with selected fish oilsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 8 2010Deirdre Ní Eidhin Abstract The effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, ,omega-3' fish oil and salmon oil as indicated by predominantly lower ,-anisidine (AV), thiobarbituric acid reactive substances (TBARS) and conjugated triene levels (CT) during storage at 60,°C for 20,days (p,<,0.05). Peroxide values (PV) were similar for all oils until Day 13 when values for camelina oil were higher. Values for blends of the fish oils (50, 25, 15, 5%) with camelina oil were generally between those of their respective bulk oils indicating a dilution effect. Camelina oil had a similar odour score (p,<,0.05) to sunflower oil (9.2 and 9.6, respectively) indicating, as expected, an absence of fishy odours. In comparison, the fish oils had lower scores of 6.1 to 6.6 (p,<,0.05) indicating mild to moderate fishy odours. Odour scores were improved at the 25% fish oil levels (p,<,0.05) and were not different to camelina oil at the 15 or 5% levels (p,<,0.05). Practical applications: Camelina oil is a potentially important functional food ingredient providing beneficial n-3 PUFA. Oil extracted from Camelina sativa seeds contains greater than 50% polyunsaturated fatty acids of which 35-40% is ,-linolenic acid (C18:3,3, ALA), an essential omega-3 fatty acid 1. While EPA and DHA from fish oils are more potent nutritionally, they are less stable than ALA. This work evaluated innovative blends of fish oil with camelina oil for stability and acceptability. The results demonstrate that there is potential for use of blends of camelina oil with fish oils in food products, as the results show some benefits in terms of reduction of fishy odours. Such information could be valuable in relation to formulation of food products containing high levels of n-3 PUFA from both plant and fish sources. [source] Nutriose, a prebiotic low-digestible carbohydrate, stimulates gut mucosal immunity and prevents TNBS-induced colitis in piglets,INFLAMMATORY BOWEL DISEASES, Issue 5 2010Philippe R. Pouillart PhD Abstract Background: We investigated a prebiotic low-digestible carbohydrate (LDC) as a possible food ingredient to stimulate bowel functions in the treatment of inflammatory bowel disease. The study aimed to assess a fermentable dextrin fiber (Nutriose) and its relationship to the immune management of the disease and the microbiota profile in colitis-bearing piglets. Methods: In a randomized placebo-controlled parallel blind preclinical study, 32 male piglets were fed LDC (4% Nutriose) or dextrose placebo for 44 days before being challenged with trinitrobenzene sulfonic acid (TNBS) to induce colitis. We followed the microbiota profile using real-time polymerase chain reaction (PCR) targeted to 9 bacterial genera. Secretory IgA was evaluated by enzyme-linked immunosorbent assay (ELISA). Inflammatory protein profiles were monitored in blood and colonic tissues. Both histological scoring of biopsy samples and live endoscopic scoring were used to measure colitis development. Results: Prior and continuing LDC supplementation alleviated the symptoms of colitis (body weight loss, bloody stools) induced by a TNBS challenge. This effect was associated with an improvement in endoscopic and histological scores. LDC was shown to selectively downregulate some of the proinflammatory factors and their concomitant pyretic events and to stimulate the Th2-related immune pathway (IL-10 and s-IgA). Conclusions: At the dose tested, LDC is a well-tolerated prebiotic agent able to not only stimulate butyrogenic bacteria strains and reduce intestinal transit disorders and energy intake, but also to prevent chronic inflammatory intestinal injuries. Inflamm Bowel Dis 2010 [source] Milk sugars and minerals as ingredientsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2001Matti 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] Wine industry residue as antioxidant in cooked chicken meatINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2010Ligianne Din Shirahigue Summary The effectiveness of grape extracts as food ingredient has been tested in various systems. The objective of this study was to evaluate the efficiency of four concentrations of residues of the wine industry in delaying lipid oxidation in processed chicken meat stored under refrigeration. The development of oxidation during the 14-day storage was evaluated through the thiobarbituric acid reactive substances method (TBAS). The analyses of phenolic compounds and antioxidant activity were performed in grape residue extracts through DPPH (1,1-difenil-2-picrilidrazil) method, lipid peroxidation inhibition and Rancimat. The profile of polyphenols was determined using reversed-phase high-performance liquid chromatography. Isabel grape extract (IGE) and Niagara grape extract (NGE) showed significant content of phenolic compounds. NGE and IGE had high antioxidant activity. The addition of grape extracts significantly increased the oxidative stability of processed and cooked chicken meat during the storage time. The extracts from both grape varieties when applied in concentrations of 40 and 60 mg of GAE, presented results similar to that of Butyl hydroxy toluene (BHT). [source] CHARACTERIZATION AND COMPARISON OF COLLAGENS EXTRACTED FROM THE DIGESTIVE TRACT AND SKIN OF A JAPANESE AMBERJACK SERIOLA QUINQUERADIATAJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2009MAKI NISHIMOTO ABSTRACT Collagen was extracted from the digestive tract and skin of a Japanese amberjack (Seriola quinqueradiata) by acid extraction and limited pepsin digestion. The amounts of collagen solubilized from the digestive tract were smaller than those from the skin. Based on the solubility in NaCl solution, electrophoretic and peptide map patterns, and amino acid composition, the main digestive tract collagen was identified as type I, having characteristics different from those of the body wall collagen in cyclostome intestine. Further, the degree of hydroxylation of prolyl and lysyl residues in the type I collagen of the digestive tract is significantly higher than that of the skin. Collagen preparations from the digestive tract have a higher ratio of type V collagen than those from the skin. Hence, the digestive tract collagen differs from that in the skin in the degree or property of intermolecular crosslinking, posttranslational modification, and molecular species composition. PRACTICAL APPLICATIONS Partial hydrolyzate of gelatin, in other word collagen peptide, has gained popularity as a food ingredient, as it has been suggested to have health benefits, such as improvement of skin and joint conditions. Recently, attention toward collagen derived from marine origin such as fish skin increased because of the outbreak of bovine spongiform encephalopathy. Large amounts of the digestive tract, stomach, intestine and adhesion tissues are generated by fishery industries and most of them are by-products of low value. Although these organs are also rich in collagen, the collagen in fish digestive tract has not been characterized. The present study demonstrates that the collagen in digestive tract differs from the skin collagen in the solubility, posttranslational modification and molecular species composition. These facts suggest that modified collagen peptides might be obtained from the digestive tract. [source] OPTIMIZATION OF PERMEABILIZATION PROCESS FOR LACTOSE HYDROLYSIS IN WHEY USING RESPONSE SURFACE METHODOLOGYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2009GURPREET KAUR ABSTRACT To overcome the permeability barrier and prepare whole cell biocatalysts with high activities, permeabilization of Kluyveromyces marxianus var. lactis NCIM 3566 in relation to, -galactosidase activity was optimized using cetyltrimethylammonium bromide (CTAB) as permeabilizing agent. Permeabilized whole cells can be advantageous over pure enzyme preparations in terms of cost-effectiveness and increased stability maintained by the intracellular environment. Response surface methodology (RSM) was applied to optimize concentration of CTAB, temperature and the treatment time for maximum permeabilization of yeast cells. The optimum operating conditions for permeabilization process to achieve maximum enzyme activity obtained by RSM were 0.06% (w/v) CTAB concentration, 28C temperature and process duration of 14 min. At these conditions of process variables, the maximum value of enzyme activity was found to be 1,334 IU/g. The permeabilized yeast cells were highly effective and resulted in 90.5% lactose hydrolysis in whey. PRACTICAL APPLICATION , -Galactosidase is one of the most promising enzymes, which has several applications in the food, fermentation and dairy industry. However, the industrial applications of , -galactosidase have been hampered by the costs involved in downstream processing. The present investigation was focused on developing the low-cost technology for lactose hydrolysis based on permeabilization process. Disposal of lactose in whey and whey permeates is one of the most significant problems with regard to economics and environmental impact faced by the dairy industries. Keeping this in view, lactose hydrolysis in whey has been successfully performed using permeabilized Kluyveromyces marxianus cells. Hydrolysis of lactose using , -galactosidase converts whey into a potentially very useful food ingredient, which has immense applications in food industries. Its use has increased significantly in recent years, mainly in the dairy products and in digestive preparations. Lactose hydrolysis causes several potential changes in the manufacture and marketing of dairy products, including increased solubility, sweetness and broader fermentation possibilities. [source] UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010I.T. SEKER ABSTRACT In this study, shortening content in a wire-cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF decreased the spread ratio and increased the hardness of the cookies (P , 0.01). However, sensory evaluation revealed that the cookies containing AKF were acceptable to the panelists at all concentrations (P , 0.01). TDF contents of the cookies increased significantly (P , 0.01) as the AKF supplemention increased. AKF is a suitable replacer of shortening in cookies at 10 and 20%. PRACTICAL APPLICATIONS Province of Malatya (Turkey) is one of the major apricot and apricot kernel producing regions in the world. Apricot kernels are generally exported and the importing countries use it especially in the production of oil, benzaldehyde, cosmetics, active carbon and aroma. Apricot kernels are also utilized in retail bakeries and consumed as appetizers. Cookies are one of the most popular bakery products and textural characteristics of cookies are highly influenced by their fat content. Health specialists recommend that daily fat consumption should not exceed 30% of the total calories in a diet. In this study, the preparation of apricot kernel flour (AKF), which does not require much processing and has the advantage of including other nutrients, was achieved. With the production of high-fiber and low-fat cookies by the usage of AKF, an exciting new potential as a food ingredient, especially in cereal products, is offered. [source] SEMOLINA AND HYDRATION LEVEL DURING EXTRUSION AFFECT QUALITY OF FRESH PASTA CONTAINING FLAXSEED FLOURJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2008SHALINI SINHA ABSTRACT Flaxseed (Linum usitatissimum L.) is an emerging food ingredient because of its several health benefits. Research was conducted to determine the effects of semolina, hydration level during extrusion and flaxseed flour concentration on the physical and cooking characteristics of freshly extruded pasta. The appearance of fresh pasta reflected the appearance of the ingredients. Fresh pasta became darker and redder as flaxseed flour concentration increased. Flaxseed flour did not affect cooking loss or water absorption during cooking of fresh pasta. However, flaxseed flour reduced the cooked firmness of fresh pasta by decreasing the dough strength. The cooked firmness of fresh pasta containing flaxseed flour was improved by using a semolina that makes a strong dough rather than a weak dough, and by extruding at a low (29%) compared to high (31%) hydration level. PRACTICAL APPLICATIONS Research results reported in this article would be useful in the development of a processing protocol for fresh pasta containing flaxseed flour and possibly other nontraditional ingredients. The results provide support for the need to use a strong dough-forming semolina and to extrude the semolina,flaxseed flour mixture at a low hydration level (29%) in order to produce a fresh pasta that has desirable cooking/cooked properties. [source] Dependence of Fructooligosaccharide Content on Activity of Fructooligosaccharide-Metabolizing Enzymes in Yacon (Smallanthus sonchifolius) Tuberous Roots during StorageJOURNAL OF FOOD SCIENCE, Issue 6 2007A. Narai-Kanayama ABSTRACT:, Tuberous roots of yacon (Smallanthus sonchifolius) accumulate about 10%, on a fresh weight basis, of inulin-type fructooligosacharides (FOSs), known as a food ingredient with various healthy benefits. However, we have a great difficulty to ensure these benefits because FOSs with a lower degree of polymerization (DP) decreased remarkably, and fructose increased when the tuberous roots were stored after harvesting even under previously recommended storage conditions of low temperature with high humidity. In the present study, to elucidate the involvement of FOS-metabolizing enzymes in FOS reduction during storage at 90% relative humidity and 8°C, we extracted a crude protein from yacon tuberous roots and measured the activities of invertase (,-fructofuranosidase, EC 3.2.1.26), sucrose:sucrose 1-fructosyltransferase (1-SST, EC 2.4.1.99), fructan:fructan 1-fructosyltransferase (1-FFT, EC 2.4.1.100), and fructan 1-exohydrolase (1-FEH, EC 3.2.1.80). The enzyme activities acting on sucrose, both invertase and 1-SST, were weakened after storage for a month. In addition, the activity of 1-FEH acting on short FOSs such as 1-kestose (GF2) and 1-nystose (GF3) was higher than that of 1-FFT. These results suggest that the continuous decline in FOSs of low DP during storage was dependent mainly on the 1-FEH activity. On the other hand, FOSs with a DP of , 9 only slightly decreased in stored yacon tuberous roots during storage, though distinct 1-FEH activity was observed in vitro toward a high-DP inulin-type substrate, indicating that highly polymerized FOSs content was unlikely to be closely connected with the 1-FEH activity. [source] Lactulose as a food ingredientJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2009Agustín Olano Abstract Lactulose is a synthetic ketose disaccharide that can be obtained from lactose by different methods of synthesis. Chemical methods are based on the isomerization of lactose in the presence of basic catalysts and enzymatic methods using lactose as a galactose donor and fructose as an acceptor. The prebiotic properties of lactulose have been known for more than 50 years and numerous studies have confirmed several health benefits of lactulose as a food ingredient, including selective stimulation of intestinal flora, laxative effect and improvement of calcium absorption. Its use in fermented milk manufacture may reduce the incubation period and favour the growth of bifidobacteria. The synthesis of lactulose-derived oligosaccharides may provide a new group of prebiotics with properties complementary to those of native lactulose. Copyright © 2009 Society of Chemical Industry [source] Quantification of uncertainty using Bayesian and bootstrap models to simulate the impact of nitrogen fertilisation on ,-glucan levels in barleyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2009Marta Fontana Abstract BACKGROUND: ,-Glucans have enjoyed renewed interest as a functional food ingredient, with current attention focused on optimising ,-glucan levels in finished products without compromising final product quality. In order to measure the uncertainty about the level of ,-glucans in barley, two different statistical methods (Bayesian inference and Bootstrap technique) were applied to measured levels of ,-glucan in three different varieties of barley grain (n = 83). RESULTS: The resulting probability density distributions were similar for the full data set and also when applied to smaller sample sizes, highlighting the potential for either method in quantifying the total uncertainty in ,-glucan levels. Bayesian inference was used to model the effect of nitrogen treatment on ,-glucan and protein contents in barley. The model found that a low level of fertilisation (50 kg N ha,1) did not have a significant effect on ,-glucan or protein content. However, fertilisation above this level did result in an increase in ,-glucan and protein levels, the effect seeming to plateau at 100 kg N ha,1. In addition, the uncertainty distributions were significantly different for two consecutive years of data, highlighting the potential environmental influence on ,-glucan content. CONCLUSION: The model developed in this study could be a useful tool for processors to quantify the uncertainty about the initial level of ,-glucan in barley and to evaluate the influence of environmental factors, thus enabling them to formulate their ingredient base to optimise levels of ,-glucan without compromising final product quality. Copyright © 2009 Society of Chemical Industry [source] Dephytinisation of rice bran and manufacturing a new food ingredientJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2001Wea-Shang Fuh Abstract Rice bran was extruded at 130,°C and a screw speed of 140,rpm for 20,s to inactivate lipase and prevent lipid oxidation. Although the extrusion process induced further complex formation between phytic acid and protein as well as between phytic acid and starch, nearly 94% of phytic acid in the extruded rice bran could still be removed by solid/liquid extraction conducted at 25,°C for 30,min using hydrochloric acid at pH 2 as solvent and a solvent/rice bran ratio of 15. After the extract had been neutralised and phytic acid removed, it was added back to the rice bran solid to replenish the nutritional and functional components of the solid. The mixture was then dried in a drum dryer to yield a powdered product. The dephytinised rice bran product contained most of the protein, fat, dietary fibre and B vitamins and more than 50% of the oryzanol originally present in the raw rice bran. © 2001 Society of Chemical Industry [source] Prebiotics in aquaculture: a reviewAQUACULTURE NUTRITION, Issue 2 2010E. RINGØ Abstract A prebiotic is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or the activity of one or a limited number of bacteria in the colon. Despite the potential benefits to health and performance as noted in various terrestrial animals, the use of prebiotics in the farming of fish and shellfish has been less investigated. The studies of prebiotics in fish and shellfish have investigated the following parameters: effect on growth, feed conversion, gut microbiota, cell damage/morphology, resistance against pathogenic bacteria and innate immune parameters such as alternative complement activity (ACH50), lysozyme activity, natural haemagglutination activity, respiratory burst, superoxide dismutase activity and phagocytic activity. This review discusses the results from these studies and the methods used. If the use of prebiotics leads to health responses becoming more clearly manifested in fish and shellfish, then prebiotics might have the potential to increase the efficiency and sustainability of aquaculture production. However, large gaps of knowledge exist. To fully conclude on the effects of adding prebiotics in fish diets, more research efforts are needed to provide the aquaculture industry, the scientific community, the regulatory bodies and the general public with the necessary information and tools. [source] A mouse model of lupin allergyCLINICAL & EXPERIMENTAL ALLERGY, Issue 8 2009N. E. Vinje Summary Background Lupin has been introduced as a new food ingredient in an increasing number of European countries, resulting in reports of allergic reactions mostly due to cross-reactions in peanut-allergic individuals. Some cases of primary lupin allergy have also been reported. Objective The aim of our study was to develop a food allergy model of lupin in mice with anaphylaxis as the endpoint and further, to develop an approach to estimate the allergen dose inducing maximal sensitization using a statistical design requiring a limited number of animals. Methods Mice were immunized by intragastric gavage using cholera toxin as an adjuvant. A two-compartment response surface design with IgE as the main variable was used to estimate the maximal sensitizing dose of lupin in the model. This estimated dose was further used to evaluate the model. The mice were challenged with a high dose of lupin and signs of an anaphylactic reaction were observed. Antibody reactions (IgE and IgG2a), serum mast cell protease [mouse mast cell protease-1 (MMCP-1)] and ex vivo production of cytokines (IL-4, IL-5 and IFN-,) by spleen cells were measured. An immunoblot with regard to IgE binding was also performed. Results The dose that elicited the maximal sensitization measured as IgE was 5.7 mg lupin protein per immunization. Mice that received this dose developed anaphylactic reactions upon challenge, IgE against several proteins in the lupin extract, and high levels of MMCP-1, and showed a general shift towards a T-helper type 2 response. Post-challenge serum MMCP-1 levels corresponded to the seriousness of the anaphylactic reactions. Conclusion We have established a mouse model with clinical symptoms of lupin allergy, with an optimized dose of lupin protein. A statistical design that can be used to determine an optimal immunization dose with the use of a minimum of laboratory animals is described. [source] Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MSEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 2 2009Stefanie Bail Abstract Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold-pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long-chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C52 and C54 group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as ,fingerprints' of the genuine oils. Nut oils exhibiting quite similar fatty acid composition (e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils. [source] An investigation of some food-approved polymers as agents to inhibit hydroxyapatite dissolutionEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 6 2005Michele E. Barbour Dental erosion involves dissolution of the hydroxyapatite fraction of enamel and dentine, so agents that reduce the dissolution rate of hydroxyapatite could find application in food products aimed at reducing erosion. This study was performed to test some common food ingredients and additives for their effect on the dissolution rate of hydroxyapatite in a citric acid solution representative of soft drinks. Pyrophosphate, tripolyphosphate and a linear chain polyphosphate (average 25 phosphate units) significantly reduced the hydroxyapatite dissolution rate by 35, 46 and 64%, respectively. Xanthan gum and carboxymethylcellulose significantly reduced the hydroxyapatite dissolution rate by 29 and 16%, respectively. The protective effect may be ascribed to the binding of condensed phosphate or to the formation of an adsorbed layer of gum at the hydroxyapatite surface. Several other common food additives had no statistically significant effect on the hydroxyapatite dissolution rate. Polyphosphate exhibited a considerable persistence of action, causing a reduction in the dissolution rate for 3 h after treatment. Tripolyphosphate was slightly persistent, and pyrophosphate and xanthan gum did not exhibit a substantial persistence of action. A solution containing polyphosphate and xanthan gum reduced the hydroxyapatite dissolution rate by 70% and exhibited a similar persistence of action to the solution containing only polyphosphate. These compounds are suggested to have potential as erosion-reducing agents in soft drinks. [source] Probiotics and inflammatory bowel disease: Is there a scientific rationale?INFLAMMATORY BOWEL DISEASES, Issue 2 2000Dr. Fergus Shanahan Abstract Most conventional forms of drug therapy suppress or modify the host immunoinflammatory response and neglect the other contributor to disease pathogenesis,the environmental microflora. Probiotics are live microbial food ingredients that alter the enteric microflora and have a beneficial effect on health. The rationale for using probiotics in IBD is mainly based on evidence from human studies and experimental animal models implicating intestinal bacteria in the pathogenesis of these disorders. The relationship between bacteria and intestinal inflammation is complex and does not appear to reflect a simple cause and effect. Similarly, the field of probiotics is complex and in need of rigorous research. Until the indigenous flora are better characterized and mechanisms of probiotic action defined, the promise of probiotics in IBD is unlikely to be fulfilled. Because of strain-specific variability and clinical and therapeutic heterogeneity within Crohn's disease and ulcerative colitis, it cannot be assumed that a given probiotic is equally suitable for all individuals. Although preliminary results of probiotic therapy in animal models and humans with ulcerative colitis and pouchitis have been encouraging, their efficacy in treatment or maintenance of remission of Crohn's disease remains to be clarified. However, the circumstantial evidence for some form of biotherapeutic modification of the enteric flora in Crohn's disease seems compelling. In the future, probiotics may offer a simple adjunct to conventional therapy with the emphasis on diet shifting from one of nutritional replenishment alone to a more functional role. [source] Milk fats as ingredientsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2001Ken J Burgess This paper reviews aspects of the use of milk fats as food ingredients from a technico-marketing perspective. Good marketing involves matching the needs of the market place with the strengths of the supplier relative to those needs. A practical approach to using milk fats as ingredients is therefore based on understanding the background science and technology of milk fats, and on appreciating where the attributes of milk fat in its various forms can deliver real benefits to food manufacturers. These considerations have been addressed in three key areas: what are the characteristics of milk fats; how can the properties of milk fats be modified; and what are the typical milk fat ingredients and their applications. [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] Rheological and Functional Properties of Catfish Skin Protein HydrolysatesJOURNAL OF FOOD SCIENCE, Issue 1 2010Huaixia Yin ABSTRACT:, Catfish skin is an abundant and underutilized resource that can be used as a unique protein source to make fish skin protein hydrolysates. The objectives of this study were to isolate soluble and insoluble proteins from hydrolyzed catfish skin, study the rheological and functional properties of the protein hydrolysates, and evaluate the properties of emulsions made from the protein powders. Freeze-dried catfish skin soluble (CSSH) and insoluble hydrolysate (CSISH) powders were analyzed for proximate analysis, emulsion stability, fat absorption, amino acids, color, and rheological properties. CSSH had significantly (P,< 0.05) higher protein, ash, and moisture content but lower fat content than that of CSISH. The yield of CSSH (21.5%± 2.2%) was higher than that of CSISH (3%± 0.3%). CSISH had higher emulsion stability than CSSH. CSSH was light yellow in color and CSISH was darker. The mean flow index values for emulsion containing CSSH (ECSSH) and CSISH (ECSISH) were both less than 1, indicating that they were both pseudoplastic fluid. The G, and G, values for the ECSISH were higher than that of ECSSH, indicating that the viscoelastic characteristic of the emulsion containing CSISH was greater than that of the emulsion containing CSSH. The study demonstrated the CSSH and CSISH had good functional and rheological properties. They have potential uses as functional food ingredients. [source] Chemical Characterization of Liver Lipid and Protein from Cold-Water Fish SpeciesJOURNAL OF FOOD SCIENCE, Issue 6 2006Peter J. Bechtel ABSTRACT:, The largest US harvests of marine fish for human consumption are from Alaska waters. Livers from these fish are combined with other fish offal and made into fish meal and oil or discarded. The purpose of this study was to characterize liver lipids and proteins from important commercial species including walleye pollock (WP), pink salmon (PS), Pacific halibut (PH), flat head sole (FS), and spiny head rock fish (RF), and underutilized species including arrow tooth flounder (AF) and big mouth sculpin (BS). Liver lipid content ranged from 50.3% in WP to 3.3% in PS. Protein content ranged from 7.7% in WP to 18.4% in BS. PS livers had the highest content of ,-3 fatty acids at 336 mg/g of oil and AF had the lowest content at 110 mg/g of oil. There were significant differences in the content of 9 amino acids with methionine and lysine values ranging from 2.66% to 3.43% and 7.19% to 9.45% of the total amino acids, respectively. Protein from the cold water marine fish livers was of high quality and the oils contained substantial quantities of ,-3 fatty acids. Fish livers had distinct chemical properties and can be used for the development of unique food ingredients. [source] Frozen Wild Blueberry-Tofu-Soymilk DessertsJOURNAL OF FOOD SCIENCE, Issue 2 2006Mary Ellen Camire ABSTRACT Both wild (lowbush) blueberries (Vaccinium angustifolium Ait.) and soybeans (Glycine max L.) possess a variety of antioxidants, and both foods appear to have multiple health benefits. Our objectives were to identify whether wild blueberry juice concentrate was more acceptable than puree in frozen desserts with a soy milk-tofu base; to determine whether fat-free products were as acceptable as those with 10% added fat; and to compare several levels of blueberry juice concentrate. Four frozen dessert formulations were prepared in duplicate from soy milk, silken tofu, sucrose, stabilizer, BJC or puree, soybean oil or polydextrose, sweetened dried blueberries, salt, and lemon juice. Samples were assayed for total anthocyanins, antioxidant activity using the DPPH method, color, overrun, and solids. Fifty-five persons evaluated the samples using a 9-point hedonic scale for color, flavor, texture, and overall acceptability. Samples containing blueberry juice concentrate were darker and less blue. Anthocyanin levels were highest in the puree sample and the fat-free product with 7.8% blueberry juice concentrate. However, antioxidant activity was highest (28 Trolox equivalents per gram) in the samples made with soybean oil and 7.4% blueberry juice concentrate. The puree formulation received higher hedonic scores than did the low-fat blueberry juice concentrate formulations. The puree formulation received overall acceptability scores of like very much or like extremely by 45% of the consumers. These findings may aid processors in defining potential formulations that combine 2 healthful food ingredients. [source] Utilisation of corn (Zea mays) bran and corn fiber in the production of food components,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2010Devin J Rose Abstract The milling of corn for the production of food constituents results in a number of low-value co-products. Two of the major co-products produced by this operation are corn bran and corn fiber, which currently have low commercial value. This review focuses on current and prospective research surrounding the utilization of corn fiber and corn bran in the production of potentially higher-value food components. Corn bran and corn fiber contain potentially useful components that may be harvested through physical, chemical or enzymatic means for the production of food ingredients or additives, including corn fiber oil, corn fiber gum, cellulosic fiber gels, xylo-oligosaccharides and ferulic acid. Components of corn bran and corn fiber may also be converted to food chemicals such as vanillin and xylitol. Commercialization of processes for the isolation or production of food products from corn bran or corn fiber has been met with numerous technical challenges, therefore further research that improves the production of these components from corn bran or corn fiber is needed. Published 2010 by John Wiley & Sons, Ltd. [source] Modification of functional properties of egg-white proteinsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 6 2003Lydia Campbell Abstract Egg-white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg-white proteins and to identify the optimal formulations for unique food products. Experimental data proves that controlled denaturation of egg-white proteins can have a beneficial impact on various functional applications in the food industry such as emulsifying ability, heat stability, gelation. This review describes the effect of heat-induced denaturation on protein structure and functionality. Studies on the impact of Maillard reaction, which aim to elucidate the structure-function relationship of egg-white proteins, are presented. A novel approach which could be the basis for the development of new methods aiming to improve the functional properties of egg-white proteins is also discussed. [source] Probiotics and prebiotics as functional food ingredientsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 5 2003F. Shih No abstract is available for this article. [source] Effect of lectins on the transport of food ingredients in Caco-2 cell culturesBIOFACTORS, Issue 1-4 2004Y. Ohno Abstract We investigated the effect of several lectins, such as soy bean lectin (SBA), concanavalin A (Con A), and wheat germ agglutinin (WGA), on the transport of some food ingredients (isoflavones, quercetin glycosides, carnosine/anserine) across Caco-2 cell monolayers. After incubation of food ingredients (0.03,2 mmol/L) in the presence or absence of lectins (1,180 ,/ml) on the apical side, aliquots were taken from the apical and basolateral solution, and were subjected to HPLC analysis. We also examined the effect of lectins on the permeability of the tight junction by measuring the transepithelial electrical resistance (TER) value of the Caco-2 cell monolayer. Isoflavones, which was not transported to the basolateral solution without lectins, could be transported in the presence of lectins, whereas their aglycones were detected at the same levels with or without the lectin treatment. The transport of quercetin glycosides also increased in the presence of lectins, however, that of peptides was not affected by the lectins. Con A and WGA, but SBA, decreased the TER value, indicating that Con A and WGA increased the transport via paracellular pathway, whereas SBA did via a different pathway. [source] Influence of food ingredients on iron availabilityBIOFACTORS, Issue 1-4 2000Hiroshi Tsuchita First page of article [source] Expression of an Aspergillus niger Glucose Oxidase in Saccharomyces cerevisiae and Its Use to Optimize Fructo-oligosaccharides SynthesisBIOTECHNOLOGY PROGRESS, Issue 4 2006Magdalena Valdivieso-Ugarte Fructo-oligosaccharides (FOS) represent the most abundantly supplied and utilized group of nondigestible oligosaccharides as food ingredients. These prebiotics can be produced from sucrose using the transglycosylating activity of ,-fructofuranosidases (EC 3.2.1.26) at high concentrations of the starting material. The main problem during FOS synthesis is that the activity of the enzyme is inhibited by the glucose generated during the reaction, and therefore the maximum FOS content in commercial products reaches up to 60% on a dry substance basis. The glucose oxidase (gox) gene from Aspergillus niger BT18 was cloned and integrated, as part of an expression cassette, into the ribosomal DNA of a Saccharomyces cerevisiae host strain. One of the recombinant strains with a high copy number of the gox gene and showing a high GOX specific activity was used to produce the enzyme. Addition of the extracellular glucose oxidase to the FOS synthesis reaction helped to remove the glucose generated, avoiding the inhibition of the fungal ,-fructofuranosidase. As a result, a final syrup containing up to 90% of FOS was obtained. [source] Traceability in the Canadian Red Meat Sector: Do Consumers Care?CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 1 2005Jill E. Hobbs Increased traceability of food and food ingredients through the agri-food chain has featured in recent industry initiatives in the Canadian livestock sector and is an important facet of the new Canadian Agricultural Policy Framework (APF). While traceability is usually implicitly associated with ensuring food safety and delivering quality assurances, there has been very little economic analysis of the functions of traceability systems and the value that consumers place on traceability assurances. This paper examines the economic incentives for implementing traceability systems in the meat and livestock sector. Experimental auctions are used to assess the willingness to pay of Canadian consumers for a traceability assurance, a food safety assurance, and an on-farm production method assurance for beef and pork products. Results from these laboratory market experiments provide insights into the relative value for Canadian consumers of traceability and quality assurances. Traceability, in the absence of quality verification, is of limited value to individual consumers. Bundling traceability with quality assurances has the potential to deliver more value. La traçabilité accrue des produits et des ingrédients alimentaires dans la chaîne agro-alimentaire a été mise en valeur dans les récents projets de l'industrie canadienne du bétail et représente un aspect important du Cadre stratégique pour l'agriculture (CSA). Bien que le concept de traçabilité soit habituellement et implicitement associéà la sécurité et à la qualité alimentaires, très peu d'analyses économiques se sont penchées sur les fonctions des systèmes de traçabilité et sur la valeur que les consommateurs accordent aux garanties de traçabilité. Cet article étudie les stimulants économiques de la mise en ,uvre des systèmes de traçabilité dans l'industrie de la viande et du bétail. Des ventes aux enchères expérimentales permettront d'évaluer si les consommateurs canadiens sont prêts à payer pour obtenir une garantie de traçabilité et de sécurité alimentaire ainsi qu'une garantie de méthode de production chez les éleveurs de b,uf et de porc. Les résultats de ces expériences obtenues dans ces marchés de laboratoire fourniront un aperçu de la valeur relative des garanties de traçabilité et de qualité pour les consommateurs canadiens. En l'absence de vérification de la qualité, la traçabilité ne présente que peu de valeur pour les consommateurs. Par contre, une plus grande valeur lui serait accordée si elle était associée à la garantie de la qualité. [source] |