getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.57.01.19.5803 

      
Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions


Romina Soledad Canel1,2orcid tiny, Sofìa Guerrissi1orcid tiny, Mariana Sanchez3orcid tiny, Gabriela Mónaco3orcid tiny, Federico Laich4orcid tiny, Jorge Ricardo Wagner1,2orcid tiny, Viviana Renaud3orcid tiny and Vanesa Ludemann1,2*orcid tiny


1National University of Quilmes, Roque Saenz Peña 352, 1876 Bernal, Buenos Aires, Argentina
2National Council of Scientific and Technical Research, Godoy Cruz 2290, 1033 Buenos Aires, Argentina
3National Institute of Industrial Technology, Av. General Paz 5445, 1650 San Martin, Buenos Aires, Argentina
4Canarian Institute of Agricultural Research, Ctra. Boquerón s/n, 38270 Santa Cruz de Tenerife, Spain



Article history:
Received: 13 April 2018
Accepted: 6 February 2019
cc



Key words:
mould-ripened salami, Penicillium nalgiovense, packaging, dry sausages

 




Summary:
The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.



*Corresponding author: tel3 +541143657100
                                          fax2 +541143657101
                                          email3 ludemann.vanesa@gmail.com

 



 getpdf    NLM-PubMed-Logo    https://doi.org/10.17113/ftb.57.01.19.5877

        

Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity


Debebe Worku Dadi1,2*
orcid tiny, Shimelis Admassu Emire2orcid tiny, Asfaw Debella Hagos3orcid tiny and Jong Bang Eun4orcid tiny


1Department of Food Process Engineering and Postharvest Technology, Institute of Technology, Ambo University, Kebele 01, 1000 Ambo, Ethiopia
2School of Chemical and Bioengineering, Institute of Technology, Addis Ababa University, King George 04, 1000 Addis Ababa, Ethiopia
3Traditional and Modern Medicine Research Directorate, Ethiopian Public Health Institute, Arbegnoch, 1000 Addis Ababa, Ethiopia
4Department of Food Science and Technology and BK21 Plus Program, Graduate School of Chonnam National University, 77 Yongbong-ro, Buk-gu, 500-757, 61186 Gwangju, South Korea



Article history:
Received: 30 May 2018
Accepted: 17 January 2019
cc



Key words:
Moringa stenopetala, ultrasound-assisted extraction, bioactive compounds, antioxidant activity




Summary:
Moringa stenopetala is a multipurpose plant having high nutritional and medicinal values. The aim of this study is to evaluate the effect of time and temperature of ultrasound-assisted extraction on bioactive compounds and antioxidant activities of M. stenopetala leaf extract. The ultrasound-assisted extraction took place at each of 30, 40 and 50 °C for 10, 20 and 30 min. The study also included the analysis of the interaction effects of time and temperature on the total phenolic content, total flavonoid content, antioxidant activity (ABTS and DPPH assay), FRAP and chelating activity. The highest total phenolic content, expressed in mg gallic acid equivalents per g dry mass, was 46.6 and total flavonoid content, expressed in mg catechin equivalents per g dry mass, was 20.4 at 40 °C for 20 min. Under the same conditions, the highest antioxidant activities evaluated by DPPH, ABTS and FRAP, expressed in mg Trolox equivalents per g dry mass, were 336.5, 581.8 and 133.3 respectively, and chelating activity, expressed in mg EDTA equivalents per g dry mass, was 28.4. The lowest amounts of bioactive compounds and antioxidant activities were observable when the extraction occurred at 50 °C for 30 min, followed by the extraction at lower temperature (30 °C) for shorter time (10 min). The morphological analysis of the residues obtained after extraction using scanning electron microscope indicated that there was a higher ultrasonic destruction of the structural components of the sample at longer extraction time. Therefore, ultrasound-assisted extraction at a temperature of 40 °C for 20 min is the best time-temperature combination to extract bioactive compounds from M. stenopetala leaves.





*Corresponding author:  tel3 +251911738353
                                           fax2 +251112365639
                                           email3 debeworku2010@gmail.com

 

 getpdf   NLM-PubMed-Logo   https://doi.org/10.17113/ftb.57.01.19.5692 

      

Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage


Roiaini Mohamad1orcid tiny, Baizura Aya Putri Agus1orcid tiny and Norhayati Hussain1,2*orcid tiny


1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
2Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Selangor, Malaysia



Article history:
Received: 31 January 2018
Accepted: 22 January 2019
cc



Key words:
phytosterols, antioxidant activity, cocoa butter, salad dressing, soybean oil, physicochemical characteristics

 




Summary:
Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30 % cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30 % cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30 % cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.



*Corresponding author:  tel3 +60389468536 
                                           fax2 +60389423552
                                           email3 aryatihussain@upm.edu.my

 

 

 getpdf   NLM-PubMed-Logo   https://doi.org/10.17113/ftb.57.01.19.5702 

         

Performance Assessment of a Novel Pyramid Photobioreactor for Cultivation of Microalgae Using External and Internal Light Sources


Zahra Khoobkar1orcid tiny, Farshid Pajoum Shariati1*orcid tiny, Ali Akbar Safekordi1orcid tiny and Hossein Delavari Amrei2orcid tiny

 

 


1Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Simon Bolivar Ave, Tehran Iran, P.O. Box 1477893855, Tehran, Iran
2Department of Chemical Engineering, Faculty of Engineering, University of Bojnord, Bojnord, P.O. Box 9453155111, Iran




Article history:
Received: 13 April 2018
Accepted: 31 January 2019


Key words:
microalgae, pyramid photobioreactor, photosynthesis, light source



Summary:
The cultivation of Chlorella sp., the most abundant microalga in the Persian Gulf, took place in a novel pyramid photobioreactor (PBR), a modified version of plate PBR, consisting of four completely separate equal-volume chambers. In this study we used two light sources incident in each chamber: light-emitting diode (LED) at various wavelengths (red, white and blue) of 108 μmol/(m2·s) photosynthetic photon flux density as internal lighting, and the same photon flux density for external white lighting. PBR served to study the effects of light sources on chlorophyll a production, maximum specific growth rate (μmax), biomass productivity rate (rp) and photon performance. The results showed that the highest chlorophyll a production was obtained under red LED illumination. The highest values for rp, μmax and photon performance were obtained under white light.



*Corresponding author: tel3 +982144868536
                                          fax2 +982144868560
                                          email3 pajoum@srbiau.ac.ir

 

 getpdf    NLM-PubMed-Logo     https://doi.org/10.17113/ftb.57.01.19.5945  

       

Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and in vitro Bioaccessibility of the Added Iron


Indrajeet Singh Banjare1orcid tiny, Kamal Gandhi1*orcid tiny, Khushbu Sao1orcid tiny, Sumit Arora1orcid tiny and Vanita Pandey2orcid tiny
1Dairy Chemistry Division, National Dairy Research Institute, P.O. Box 132001, Karnal, India
2Quality and Basic Sciences, Indian Institute of Wheat and Barley Research, P.O. Box 132001, Karnal, India



Article history:
Received: 17 July 2018
Accepted: 24 January 2019
cc



Key words:
whey protein, iron, spray drying, milk, bioaccessibility, oxidative stability

 


Summary:
In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. In vitro bioaccessibility of iron and induction period of the fat from milk fortified with WPC–Fe complex were found to be slightly higher (p<0.05) than that of milk fortified with iron alone. Therefore, milk can be fortified with up to 15 mg/L iron in the form of WPC–Fe complex without significantly affecting its physicochemical properties.




*Corresponding author: tel3 +919729134444
                                          fax2 +184225004
                                          email3 kamalgandhindri@gmail.com

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