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The fruits and their derivatives are products known for their excellent energy intake and their beneficial health effects. Jams are an efficient and tasty way of fruit preservation. Jam quality is greatly influenced by storage conditions like temperature and duration. The current investigation aimed to study the evaluation changes of physicochemical characteristics (total sugars (TS), free amino acids (FAA), hydroxymethylfurfural (HMF), and ascorbic acid (AA)), phytochemical composition (carotenoid, total phenolic, and flavonoid contents), and antioxidant ability (DPPH and ferric reducing power) of two brands of commercial apple jam during daily conditions of use. The jams were assessed during the first 30 days after first opening the tins, with testing the effect of 25°C (ambient temperature) and 35°C (hot summer temperature). The findings show that after a month of storage at 25 and 35°C, the decreasing levels for samples were respectively 11-13% (S1) and 12-16% (S2) for TS, 63-68% (S1), and 57-63% (S2) for FAA, 6-7% (S1) and 4-5% (S2) for AA; whereas, HMF revealed increases of 127-143% (S1) and 186-232% (S2). Likewise, significant losses of bioactive substances and antioxidant capacity have been observed for jam samples. Based on the current findings, it can be concluded that storing industrial apple jam under daily conditions of use leads to significant loss of quality and antioxidant parameters. For this reason, it is recommended to consume the apple jam as soon as possible after opening the tin and to store it at relatively low temperatures during use.

Honey was reported numerous benefit containing nutritional ingredients and phytochemical such as polyphenol, flavonoid was widely used around the world. In this study, the physicochemical characteristics on the quality of coffee flower honey has been evaluated during storage. The honey was collected from Dak Lak, Buon Me Thuot, and Kon Tum province in Vietnam and stored at room temperature (30 -32°C) for 12 month. Total sugar, reducing sugar, hydroxymethylfurfural (HMF), acid value, total polyphenol content (TPC) and total flavonoid content (TFC) were evaluated for each two month to determine the quality of sensory quality and nutritional value. After 12 month storage time, the content of total sugar, and reducing sugar gradually decreased along with the increase of HMF and acid content in the coffee flower honey samples a lead to sweetness of honey is decrease, acidity, and color increase, which is a signal indicating a decline in sensory quality and nutritional value. The content of TPC and TFC increased during the first 6 -10 months of storage and then also tended to decrease, indicating that coffee flower honey should not be stored for too long (more than 10 months) because of phytochemicals reducing. [ABSTRACT FROM AUTHOR]

This study investigated the properties of starch isolated from the unripe fruit of two apple cultivars (Malus domestica Borkh) grown in southern Poland (Central Europe). The chemical composition of both starches, molecular mass, their granulation, thermal characteristics, swelling characteristics, and rheological characteristics were studied. The starches differed significantly in ash, phosphorus, and protein content. The water-binding capacity at temperatures of 25–65 °C was similar, while differences of 20% appeared at higher temperatures. In contrast, a significant difference was found in the solubility of the two starches in the temperature range of 25–75 °C. The study showed that apple starches have a relatively low tendency to retrograde, with the enthalpy of gelatinization for starch from the Oliwka variety being 40% higher than that from the Pyros variety. However, the starches differed in the hardness of the gels formed, i.e., one variety formed soft gels with an internal structure resistant to external forces, while the other formed hard gels. [ABSTRACT FROM AUTHOR]

The purpose of this study was to discover the quality properties of the commercially available candied strawberries. Fifteen samples with different brands were purchased, and the physicochemical parametes, such as color, texture, sugar and acid content were determined using colorimeter, texture analyzer and HPLC. In addition, sensory scores were evaluated using intensity scale method. The results showed that the moisture content of these preserved strawberries were between 12.49% and 23.86%, and the colorimetric values distribution ranges of L*, a* and b* were 23.25~34.39, 5.17~19.83, and 5.78~17.04, respectively. For the texture characters, there were significant differences (P

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ABSTRACTPropolis is a sticky resin from bees and contains reasonable amounts of bioactive compounds that benefit the human body. Despite the benefits that propolis has to offer, propolis also has a bitter taste and pungent aroma. These characteristics of propolis could be controlled by a microencapsulation process with a complex coacervation method using gelatine and sodium alginate as coating material. The amount of propolis added was also varied in F1 (5 ml), F2 (10 ml), and F3 (15 ml). This study aimed to determine the effect of different concentrations of propolis on the physicochemical characteristic of propolis microcapsule. The results showed that increasing the addition of propolis concentration could also increase yield, total phenolic content, hygroscopicity, and solubility. Meanwhile, the increase in propolis concentration showed a decrease in encapsulation efficiency, moisture content, water activity, and dissolution time. Propolis microcapsules have a round morphology and several hollows on the surface. The best treatment was seen in F1, which obtained microcapsules of propolis with an encapsulation efficiency of 91.86%, and F3 which obtained microcapsules with high spraydried yield and solubility, fast dissolution time, and low value of moisture content, water activity, and hygroscopicity.

In this study, a polysaccharide was extracted and separated from seabuckthorn fruits by water extraction. The physicochemical characteristics were characterized, including monosaccharide composition, molecular weight, microscopic characterization, thermal stability, and rheological properties. Four models were used to evaluate its antioxidant activity in vitro. The results showed that the main component of the polysaccharide was an acidic pectin polysaccharide with a molecular weight of 37.82×104 Da. It was mainly composed of fucose, rhamnose, arabinose, galactose, glucose, xylose, and glucuronic acid with a molar ratio of 0.244: 0.098: 0.265: 0.075: 0.091: 0.081: 0.103. It also contained α- and β-glycoside bonds and carbonyl, carboxyl, aldehyde and hydroxyl groups, with three spiral and lamellar structures. The polysaccharide had strong thermal stability whose solution exhibited pseudoplastic properties. Seabuckthorn berry polysaccharide had a strong antioxidant capacity in vitro and showed significant scavenging ability on DPPH free radicals. In addition, it presented chelating ability on Fe2+. In conclusion, seabuckthorn fruit polysaccharide has the potential to serve as functional food additives.

Spirulina platensis (SP) contains a high amount of protein. In this study, ultrasound-assisted extraction (UAE) was applied to enhance extraction efficacy to obtain protein with excellent functionalities. The effects of ultrasonic extraction conditions in terms of amplitude (20, 40, 60, 80, 100%), time (10, 20, 30, 40, 50 min), and duty cycle (20, 40, 60, 80, 100%) on protein yield, physicochemical characteristic, and techno-functional properties of protein were studied. The results demonstrated that UAE working at 80% amplitude for 30 min under a duty cycle of 60% could significantly improve the protein yield to 76.83% compared with conventional extraction (C-SP) without ultrasound (32.48%). The in vitro protein digestibility values of SP protein increased from 16.08 to 33.44% after UAE. In addition, thermal analysis indicated that the denaturation enthalpy (ΔHd) of UAE-SP, compared to C-SP, decreased. UAE-SP powder had higher blue color intensity than C-SP. There was no significant difference in particle size and polydispersity index of emulsion stabilized by C-SP, UAE-SP, and soy protein concentrate after ultrasonication. Water holding capacity, emulsifying stability, foaming capacity, and stability of SP protein obtained using UAE method were all improved from 4.39 to 5.97 g/g, 21.10 to 98.17 min, 40.56% to 90.00%, and 35.85 to 79.17%, respectively. The results of this study showed that protein obtained from SP using the UAE method might serve as an alternative and interesting plant-based protein source for further application in the food industry with good techno-functional properties. [ABSTRACT FROM AUTHOR]

The effects of different inoculation levels (105, 106 and 107 CFU/g) of Lactobacillus sakei on the quality characteristics of low-sodium dry sausages were investigated in this study. The uninoculated dry sausage was the control, and the moisture content, water activity, pH, lactic acid bacteria count, color and shear force were measured on days 0, 3, 6 and 9, respectively. Meanwhile, the flavor characteristics of the dry sausages on day 9 were analyzed by combination of gas chromatography-mass spectrometry and electronic nose. The results showed that pH of dry sausages inoculated with 106 and 107 CFU/g L. sakei significantly decreased at the end of fermentation (P0.05). The inoculation of L. sakei reduced the contents of aldehydes, and only the inoculation of 106 CFU/g increased the contents of alcohols, acids and esters (P

This study investigated the properties of starch isolated from the unripe fruit of two apple cultivars (Malus domestica Borkh) grown in southern Poland (Central Europe). The chemical composition of both starches, molecular mass, their granulation, thermal characteristics, swelling characteristics, and rheological characteristics were studied. The starches differed significantly in ash, phosphorus, and protein content. The water-binding capacity at temperatures of 25–65 °C was similar, while differences of 20% appeared at higher temperatures. In contrast, a significant difference was found in the solubility of the two starches in the temperature range of 25–75 °C. The study showed that apple starches have a relatively low tendency to retrograde, with the enthalpy of gelatinization for starch from the Oliwka variety being 40% higher than that from the Pyros variety. However, the starches differed in the hardness of the gels formed, i.e., one variety formed soft gels with an internal structure resistant to external forces, while the other formed hard gels.

Non-dairy creamers have been widely used for coffee whitening and texture improvement. To avoid the intake of trans fatty acids from partially hydrogenated oil, coconut oil-based diacylglycerol (CO-DAG) was applied in non-dairy creamer as core material. In this study, effects of DAG content (30, 50, 70, 90%) on the characteristics of CO-DAG were evaluated, including rheological and thermodynamic properties. The CO-DAG with a content of 50% exhibited a wide plastic range and contained mixture of β and β' polymorphic forms. Using CO-DAG (50%) as core material, the physicochemical properties of non-dairy creamer were characterized and compared with commercial products. The results indicated that CO-DAG-based non-dairy creamers showed similar encapsulation efficiency (92.74%) and thermal stability to commercial products. Furthermore, CO-DAG-based non-dairy creamer showed higher whiteness index (54.20) than commercial non-dairy creamers (50.22) when applied to black coffee. Overall, it is anticipated that CO-DAG-based non-dairy creamers have great potentials in coffee whitening.

In order to investigate the physicochemical characteristics of different segments of cinnabar flue-cured tobacco leaves and to provide a reference for the precise classification of the tobacco in threshing and redrying procedures, the middle leaves were sampled from Yunnan Province, and each single leaf was evenly divided into 25 segments along the longitudinal direction after removing the petiole. The physicochemical characteristics of each segment were determined by a spectral spectrophotometer, thickness gauge, horizontal tension meter, and continuous flow analyzer. The variations of the properties from the different segments were analyzed by regression. The appropriate segmentation number and cutting ratio of the tobacco leaves were determined by cluster analysis, and their rationality was verified by chemical composition and sensory quality evaluation. The results showed that: 1) The physicochemical characteristics of cinnabar flue-cured tobacco leaf presented a differential distribution and regular change trends from the different segments and had a good linear relationship (R² > 0.818 2). 2) The principal component analysis and clustering results suggested that there were certain differences and similarities in the physicochemical characteristic indices based on leaf segments, which was suitably divided into three segments with a cutting ratio of 32.31%: 55.38%:12.31% for the base: the middle: the top. 3) There were significant differences in chemical components such as total sugar, plastid pigment, total polyphenol and volatile aroma components among these segments (P<0.05). Glutinous rice, hay-like and burnt-sweet aroma notes in the middle segment were prominent with rich aroma and smoke quantity, mild and smooth notes, less offensive odor and irritation, and better overall sensory quality. Furthermore, it could be concluded that threshing and redrying different segments of cinnabar tobacco leaves separately was more conducive to increasing the utilization value of tobacco leaves and their contribution to cigarette products. [ABSTRACT FROM AUTHOR]

Summary: This study aimed at determining the changes in physicochemical characteristics and lipid concomitant of rapeseed oil during germination. Rapeseeds of two varieties, namely Shanyou 28 (Sy 28) and Qinyou 10 (Qy 10), were germinated. Oil was obtained by roasting, pressing and moderate refinement. The germination of 12–48 h led to a reduction in acid value, and 24–72 h led to a decrease in peroxide value. α‐Tocopherol content increased consistently throughout the entire period, increasing to 2.96‐ and 2.50‐fold at the end of germination. In the germination process of 36–72 h, β‐sitosterol, campesterol and brassicasterol content increased gradually. At 72 h, the total phytosterol content rose modestly (1884.02–2071.55 and 1743.96–2691.72 mg kg−1). Carotenoid content increased dramatically (5.81–12.68 and 2.54–12.35 mg kg−1). An increase occurred in unsaturated fatty acids from 24 to 72 h, whereas saturated fatty acids decreased. These findings indicated that germination enhanced α‐tocopherol, phytosterol and carotenoid, as well as the fatty acid composition, thereby improving the nutritional value and edible quality of oil. Among various constituents, α‐tocopherol in oil could be considered as a reference marker to distinguish the germination stage and estimate the nutritional value of rapeseed oil. [ABSTRACT FROM AUTHOR]

One of the main problems of goat milk processing is low milk yields, seasonality, the need to accumulate a certain amount of goat milk for processing, difficulties with transportation from remote areas. Freezing of goat's milk for the purpose of its accumulation in the production of fermented dairy products is associated with a change in its properties, which can significantly affect production processes. The aim of this work is to study the effect of freezing–thawing of goat's milk on the kinetics of rennet gelation and the microstructure of the gel in comparison with fresh whole goat's and cow's milk. It is shown that the duration of the primary enzymatic phase of gelation in a sample of thawed goat's milk is close to the duration of the primary phase of raw cow's milk. In the secondary phase of gelation, the final value of the elastic modulus of a clot of thawed goat's milk is close to the value of the elastic modulus of a clot of raw goat's milk.

Summary: This study aimed to recover and characterise livestock and poultry bone collagens (LBCs) from yak (YBC), bovine (BBC), porcine (PBC) and chicken (CBC) sources and perform comparative assessment on their microstructure, physicochemical and functional properties. Amino acid compositions, SDS–PAGE and spectroscopic analysis confirmed that LBCs were intact triple‐helical collagen I of [α1(I)]2α2(I) with some structural differences. Scanning electron microscope (SEM) results showed that LBCs displayed a loose and porous fibrous meshwork. The Td values of SCI, YBC, BBC, PBC and CBC were 42.6, 42.3, 44.6, 41.9 and 42.9 °C, and 5.81, 7.15, 6.28, 6.79 and 5.33 of pI values, respectively. Structural differences also endowed LBCs with dissimilar functional properties, such as water‐holding capacity, foaming and emulsifying. The structure–function correlations analysis revealed the structure–function correlations of LBCs. This study offered a new prospect that the sustainable livestock and poultry bones (LBs) might be valorised as an alternative collagen source and provided useful information for the industrial production and fostered further rational valorisation of LBCs. [ABSTRACT FROM AUTHOR]

Propolis is a sticky resin from bees and contains reasonable amounts of bioactive compounds that benefit the human body. Despite the benefits that propolis has to offer, propolis also has a bitter taste and pungent aroma. These characteristics of propolis could be controlled by a microencapsulation process with a complex coacervation method using gelatine and sodium alginate as coating material. The amount of propolis added was also varied in F1 (5 ml), F2 (10 ml), and F3 (15 ml). This study aimed to determine the effect of different concentrations of propolis on the physicochemical characteristic of propolis microcapsule. The results showed that increasing the addition of propolis concentration could also increase yield, total phenolic content, hygroscopicity, and solubility. Meanwhile, the increase in propolis concentration showed a decrease in encapsulation efficiency, moisture content, water activity, and dissolution time. Propolis microcapsules have a round morphology and several hollows on the surface. The best treatment was seen in F1, which obtained microcapsules of propolis with an encapsulation efficiency of 91.86%, and F3 which obtained microcapsules with high spraydried yield and solubility, fast dissolution time, and low value of moisture content, water activity, and hygroscopicity. [ABSTRACT FROM AUTHOR]

Heavy metals are natural ingredients of many plant cultures, and they are increasingly found in the soil as the main group of inorganic contaminants. The consumption of food products, either fresh or processed, with an increased concentration of heavy metals leads to the deposition of these metals in the body, which further leads to a series of consequences in the form of cardiovascular, respiratory, and neurological problems. The behavior of heavy metals in soil and their accumulation by plants depends on many factors, such as soil structure, soil pH value, organic matter content, adsorption complex and other factors. Therefore, the aim of this work is to present the influence of physical and chemical soil parameters on the distribution of heavy metals (Pb(II) and Cd(II)) in plant cultures and to assess the health risk pollution of the mentioned metals in plant cultures (cucumber, pepper, tomato, eggplant). [ABSTRACT FROM AUTHOR]

In this study, we explored the use of magnetic-induced electric field (MIEF) treatment at various excitation voltages to assist three-phase partitioning (TPP) methods in extracting and separating pectic polysaccharides (PFPs) from the peel of fresh passion fruit (Passiflora edulis f. flavicarpa). The findings indicated that applying MIEF treatment prior to TPP separation significantly reduced the total sugar and galacturonic acid contents, as well as the degree of esterification of PFPs, with increasing excitation voltage. This treatment notably enhanced their yields and molecular weights. Although the MIEF treatment did not alter the monosaccharide composition of PFPs, it significantly modified their molar ratios of monosaccharides, thereby altering the backbone structure and neutral sugar side chains, which resulted in varied microstructures. Furthermore, especially at higher excitation voltages (≥300 V), the MIEF treatment improved the thermal stability, rheological, and emulsifying properties of PFPs. Consequently, our data suggest that the MIEF-assisted TPP method is a promising approach for the efficient and environmentally friendly preparation of pectic polysaccharides from plant materials. [Display omitted] • Magnetic-induced electric field (MIEF)-assisted three-phase partitioning was set up. • MIEF effectively increased the yield of passion fruit peel polysaccharides (PFPs). • MIEF treatment obviously affected physicochemical and structural properties of PFPs. • MIEF treatment at a high excitation voltage improved functional properties of PFPs. [ABSTRACT FROM AUTHOR]

The paper presents a complete collection of data and its preliminary statistical analysis obtained from the first phase of a large soil study on how to improve strawberry production and achieve sustainable and high-quality harvests through sensor-assisted real-time field monitoring. Six real-time loggers were placed in an operational commercial strawberry farm in Central Florida for the entirety of a harvest season from soil preparation to planting to harvesting. Along with temporally high-resolution soil sensory measurements including water content, electrical conductivity, and temperature, strawberries were harvested from each of the six locations on three separate occasions for their objective physicochemical characteristics to be monitored and recorded in a food chemistry lab. The primary goal of this paper is to introduce the dataset to the food science and engineering research community and present the results of its preliminary statistical analysis in identifying which factors correlate with one another. Based on the findings of this paper, while there exists a weak correlation between the quality of the harvest and the water content of the soil immediately preceding it, there were several cases where statistically significant differences exist between the soil sensory measurements from different locations which did not replicate the same differences in their corresponding harvest qualities.

This paper presents, for the first time to our knowledge, some physicochemical characteristics (pH, soluble solids content (TDS, in mg/L), electrical conductivity (EC, in µS/cm), and turbidity (in NTU) of seven types of spring waters (AO, IK, TB, TNZ, TT, TZD and TZF) and well water (AZG) from the Tizi-Ouzou region. pH, TDS and EC were measured by direct reading using hand-held probes, while other characteristics, including turbidity, were determined at a certified quality control laboratory. The results show that pH, TDS and EC varied from 4.4 (case of AO) to 9.0 (case of IK), from 68 (case of TZD) to 656 mg/L (case of TT) and from 109 (case of TZD) to 1316 µS/cm (case of TT). Except for TZF, which has intolerable turbidity (> 5 NTU), the other samples analyzed show excellent transparency with zero turbidity except for TZD (turbidity =1.52 NTU). Knowing the practical and possible health implications of these parameters, further studies are needed. [ABSTRACT FROM AUTHOR]

Here, we investigated the physicochemical and storage characteristics of Tteokgalbi using n-3 fatty acid-enriched pork (n-6/n-3 ratio: 3.220) and explored the effects of treatment with watermelon radish powder (W; 0–4%). Tteokgalbi groups were prepared with 0% W (control (CON)), 1% W (W1), 2% W (W2), 4% W (W3), or 0.05% ascorbic acid as a reference (REF) treatment. W addition to Tteokgalbi increased the moisture and ash contents and water-holding capacity, but reduced cooking loss. W-prepared Tteokgalbi had markedly decreased L* (brightness) and increased b* (yellowness) values, but significantly increased a* (redness) values. W treatment markedly altered the textural properties of Tteokgalbi by improving the hardness and chewiness (W3 treatment), but decreasing springiness (W3) and brittleness (W2 and W3). W addition dose-dependently increased the total polyphenol and flavonoid contents, thereby increasing the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging activities of Tteokgalbi over 7 days in cold storage. W-treatment Tteokgalbi decreased the pH slightly (compared to CON treatment) and significantly attenuated the induction of 2-thiobarbituric acid, volatile basic nitrogen, and total microbial counts during 7 days in cold storage. Therefore, W may be a suitable food antioxidant that can act as a natural radical scavenger in Tteokgalbi prepared from n-3 fatty acid-enriched pork. [ABSTRACT FROM AUTHOR]

Rana chensinensis ovum (RCO) is the major waste/by-product of Oviductus Ranae. This study investigated physicochemical characteristics and stability of emulsified Rana chensinensis ovum oil (RCOO) with Rana chensinensis ovum protein isolates (RCOPI) by particle size, zeta potential, scanning electron microscopy (SEM), visual appearance, confocal laser scanning microscopy (CLSM), rheology and antioxidant capacity. The emulsified RCOO demonstrated great stability, antioxidant capacity and rheological properties. The potential application of the emulsified RCOO as a delivery system was studied using quercetin as an example. The stability of encapsulated quercetin was investigated through storage stability, thermal stability and photostability. The bioaccessibility of encapsulated quercetin was explored by in vitro digestion simulation experiments. The results showed the stability and bioaccessibility of quercetin encapsulated in emulsified RCOO was greatly improved. This study showed that the emulsified RCOO is a promising edible delivery system for hydrophobic bio-actives.

To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance. [ABSTRACT FROM AUTHOR]

The induced voltage was applied to assist extracting the pectin from apple pomace. At an optimum voltage of 1200 V, frequency of 20 kHz within 20 min at 55°C, the pectin yield was higher (32.5%) when compared to conventional heat extraction (CHE) at 90°C for 2 h (16.6%). Meanwhile, the induced voltage‐assisted extraction's (IVAE) pectin had higher DE%, GalA%, acetyl value% and low molecular weight with well‐preserved color than those of CHE pectin. Its functional properties, such as water‐holding capacity (WHC) and oil holding capacity (OHC) had better performance than those of CHE pectin. The results for emulsifying activity and stability were also investigated for one month during the storage at 4°C and 25°C. Based on the observation of pomace morphology, its structure was punctured when subjected to this electrical effect. Comparing these two extraction methods, the IVAE method has proven to be a time‐saving and eco‐friendly process. [ABSTRACT FROM AUTHOR]

Smoked horsemeat sausage is a famous fermented traditional food in Xinjiang, China. However, the microbial diversity and its potential contributions to the flavor components of smoked horsemeat sausage are unclear. In this study, the microbial community and flavor components of smoked horsemeat sausage from six regions of Xinjiang were measured by using amplicon sequencing and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, respectively. Relations among microbial communities, flavor components and environmental factors were subsequently predicted based on redundancy analysis (RDA) and Monte Carlo permutation tests. Although smoked horsemeat sausage samples from different regions possessed distinct microbial communities, lactic acid bacteria (LAB) were identified as the dominant consortium in smoked horsemeat sausage. Lactobacillus, Vagococcus, Lactococcus, and Carnobacterium were detected at high abundance in different sausages. The moisture content, nitrite content, and pH of the sausage might be important factors influencing the dominant bacterial community, according to the RDA. Among the dominant consortia, the eight core bacterial genera showed considerable correlations with the formation of sixteen volatile compounds in smoked horsemeat sausage based on multivariate statistical analysis. For example, the levels of Leuconostoc and Lactobacillus were positively correlated with those of 1-hexadecanol, hexyl acetate, 2-methyl-phenol, 1-pentanol, d-limonene, and 2-heptanone, and the levels of Leuconostoc, Lactobacillus, and Weissella were negatively correlated with those of 1-octanol, acetic acid, octanal, heptanal, and 1-hexanol. This study will provide a theoretical basis for understanding the microbial metabolic modes of Xinjiang smoked horsemeat sausages. [ABSTRACT FROM AUTHOR]

Surface charge polarity and density influence the immune clearance and cellular uptake of intravenously administered lipid nanoparticles (LNPs), thus determining the efficiency of their delivery to the target. Here, we modified the surface charge with ascorbyl palmitate (AsP) used as a negatively charged lipid. AsP-PC-LNPs were prepared by dispersion and ultrasonication of AsP and phosphatidylcholine (PC) composite films at various ratios. AsP inserted into the PC film with its polar head outward. The pKa for AsP was 4.34, and its ion form conferred the LNPs with negative surface charge. Zeta potentials were correlated with the amount and distribution of AsP on the LNPs surface. DSC, Raman and FTIR spectra, and molecular dynamics simulations disclosed that AsP distributed homogeneously in PC at 1–8% (w/w), and there were strong hydrogen bonds between the polar heads of AsP and PC (PO2−), which favored LNPs' stability. But at AsP:PC > 8% (w/w), the excessive AsP changed the interaction modes between AsP and PC. The AsP–PC composite films became inhomogeneous, and their phase transition behaviors and Raman and FTIR spectra were altered. Our results clarified the mechanism of surface charge modification by AsP and provided a rational use of AsP as a charged lipid to modify LNP surface properties in targeted drug delivery systems. Furthermore, AsP–PC composites were used as phospholipid-based biological membranes to prepare paclitaxel-loaded LNPs, which had stable surface negative charge, better tumor targeting and tumor inhibitory effects. [ABSTRACT FROM AUTHOR]

Malaria is a widespread vector-borne disease in the tropics and subtropics causing nearly half a million deaths every year. Malaria vector control intervention mainly rely on the control of adults using Indoor residual sprayings (IRS) and long lasting insecticidal nets (LLINs). The purpose of this study was to assess the species composition of Anopheles mosquitoes and determine the environmental and physicochemical parameters of their breeding habitats in Bambasi district, Benshangul Gumuz regional state, northwestern Ethiopia. Three major Anopheles breeding habitats were identified in three Kebeles namely; drainage ditch (Keshmando), swamp (Amba 46), and stagnant water (Amba 47). Anopheles mosquito larvae were sampled twice a month from September 2020 to November 2020. A total of 2185 Anopheles mosquito larvae were collected. Of those collected larvae three Anopheles species (Anopheles gambiae s.l. An. funestus and An. coustani complex) were identified. Anopheles gambiae s.l was the most abundant whereas An. funestus and An. coustani were the least in all the study kebeles. Of the three kebeles, Amba 47 was found the most productive for Anopheles followed by Amba 46 and Keshmando. The highest mean density of larvae per dip was sampled in September in all the study sites. The three sampling sites varied in physicochemical characteristics. The findings of this study showed that dissolved oxygen (DO) was highest (7.07 ± 0.55 mg/L) in the swamps and lowest (0.32 ± 0.04 mg/L) in the drainage ditches. Conductivity across different habitats showed wide variations. There were slight variations in temperature between different habitats. Higher total dissolved solids (TDS) 12.19 ± 0.26 mg/L was recorded from the drainage ditches; whereas TDS 9.49 ± 1.62 mg/L was recorded from the swamp. Salinity in the drainage ditches and stagnant water was 5.54 ± 1.00PSU and 3.30 ± 0.97 PSU respectively. There were negative strong correlation between the larval density with temperature and EC but positive correlation between larval density with salinity. However, there was no significant correlation between Anopheles larval density with TDS and DO. In conclusion this study suggested that environmental and physicochemical factors could play an important role in the development of mosquito larvae. Therefore, characterizing mosquito larval habitats is important for targeted control of malaria vectors in Ethiopia. [ABSTRACT FROM AUTHOR]

In this study, the self-assembled nanoparticles based on Hohenbuehelia serotina polysaccharides (QC-HSP NPs) were fabricated to encapsulate quercetin for improving its bioavailability. The structural characteristics, physicochemical properties as well as the cytotoxicity activities of QC-HSP NPs during gastrointestinal digestion in vitro were respectively investigated. The results showed that QC-HSP NPs possessed the spherical and smooth surface morphology, with the average particle size of 360 nm and zeta potential of −38.8 mV. Moreover, QC-HSP NPs had excellent physiochemical stabilities, and presented sustained-release characteristics during gastrointestinal digestion in vitro. Compared with undigested ones, QC-HSP NPs after gastrointestinal digestion exhibited the more significant anti-proliferative activity on HeLa cells through accumulation of intracellular ROS, arrest of cell cycle at G2/M phase by regulation of cyclin B1, CDK1, p53 and p21 and induction of apoptosis by ER apoptosis pathway. This study provides a new strategy for designing quercetin-loaded nanoparticles based on natural polysaccharides to improve the bioavailability of quercetin. [Display omitted] • Quercetin-loaded nanoparticles based on H. serotina polysaccharides were constructed. • The physicochemical properties of QC-HSP NPs were systemically analyzed. • QC-HSP NPs possessed excellent protective effect during gastrointestinal digestion. • The anti-proliferative activities of digested QC-HSP NPs was improved. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical charac-teristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango.

This study was to investigate physicochemical characteristics, fatty acids, minerals and hematological alterations in broiler chickens artificially infected with 1 × 104 sporulated oocysts of Eimeria tenella. Results revealed that pH values were decreased (p ˂ .05) in the infected group (IG) at 7 and 9 days post infection (dpi) than those at 5 dpi, although no significant differences between the non-infected group (NIG) and IG. Infection with E. tenella did not affect meat colour parameters except that redness was lower (p ˂ .05) than that in the NIG. Cooking loss was decreased (p ˂ .05) in NIG and IG at 7 and 9 dpi than that at 5 dpi. Thiobarbituric acid reactive substance (TBARS) value was increased (p ˂ .05) in IG at 7 dpi than 5 or 9 dpi and NIG (p ˂ .01). Total protein (TP) and total cholesterol (TC) were significantly lowered in IG at 5 dpi. Other blood parameter results showed decreases of glucose (GLU), triglyceride (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL) in infected chicken at 7 dpi compared to those in the NIG without significance. However, albumin (ALB) level was decreased (p ˂ .01) in the IG compared with NIG at 5 dpi. Levels of aspartate aminotransferase (AST) were lowered (p < .05) in the IG than NIG at 7 dpi. Mineral contents of Ca, Mg, Cu, and Zn were lowered (p ˂ .01) in the IG than those in the NIG at 7 dpi. Based on these results indicate that a low dose of E. tenella has no impact on meat quality traits, fatty acids although it can slightly affect blood parameters and mineral contents.HIGHLIGHTS The low dose of Eimeria tenella has no impact on meat quality traits and fatty acids of broiler meat. A significant increase in some blood parameter is observed in infected broiler chickens at 9 dpi. Mineral contents of Ca, Mg, Cu and Zn decreases in infected broiler meat at 7 dpi.

This study was conducted to investigate physicochemical properties of ‘serunding daging’(a Malay Cuisine made of spiced shredded beef, SSB) made from semitendinosus medius (SM) frozen block. Three sources of red meats used in this study were local supplied beef, imported carabeef, and ‘imported beef’ as claimed by the shredded beef factory. pH levels of SM from all raw beef sources were between 5.28-5.89; with local beef significantly higher than the other two (5.89; p<0.05). The results indicated local beef had the lowest crude fat (15.34%; p<0.05) and the highest crude protein (19.56%; p<0.05). While the moisture content from all three sources of beef was comparable (p>0.05). Redness (a*) values of raw beef was comparable (13.28-13.73; p>0.05) but higher in cooked imported beef (9.18; p<0.05). DL of local beef, imported beef and carabeef was 12.38%, 11.84% and 11.36% respectively; cooking losses of local beef was significantly lowest (25.39%, p<0.05). Differences in sensory evaluation regarding consumer perception were no different. In conclusion, all these three sources of red meats are suitable for spiced shredded beef products. [ABSTRACT FROM AUTHOR]

The oil refining of Suri cucumber seed oil has been developed and tested. Crude oil was obtained by using soxhlet extraction in n-hexane, then was refined using chemical method by degumming and neutralization. This study aims are to determine the oil yield before and after refining, the oil’ physicochemical characteristic before and after refining and to determine the oil profile before and after refining by the Gas Chromatography-Mass Spectrometry (GCMS) method. The refining process cause the color of the oil become paler, but do not significantly affect on the water content and density. However, the process effect to decreasing of the acid value (5.547±0 mg NaOH/g oil to 0.5±0.14 mg NaOH/g oil) and the peroxide number (0.5077±0.036meq O2/g oil became 0.145 ± 0.036meq O2/g oil). Conversely, the saponification value increase (224.06±0.69mg KOH/g oil to 240.17±1.74mg KOH/g oil). GCMS analysis shows that refining process have effects on the composition of fatty acid in the oil.

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO2) alone (CON), without either NaNO2 or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO2 and 0.5% PP (SP1), and 0.011% NaNO2 and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO2 with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO2 could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.

A comparative study was carried out for eight mature date fruit cultivars to assess physicochemical and nutritional values. Results showed that fruit and flesh weights and seed sizes indicated wide diversity among studied cultivars. The highest pH, acidity, and ash levels were obtained from Tazizaout and Oukasaba cultivars; protein contents varied from 0.47 (Tazizaout) to 0.31 g/100g DM (Delat), while free amino acids concentrations were found between 1.47 (Oukasaba) and 0.79 g/100g DM (Tazarzeit). Total carbohydrates were ranged from 96.28 to 84.51 g/100g DM. The date is low in fat, the highest concentration was 0.11 g/100g DM. Principal Component Analysis indicated that Ourous and Delat cultivars have specific characteristics and can be distinguished from the other cultivars.

This research was carried out to determine the chemical and physical properties of yoghurt, White cheese and Kars Kashar cheese offered for sale in the Kars market. Fortyfive samples were used as material. As a result of chemical and physical analysis average dry matter, fat, pH, titratable acidity (%) and serum separation values of yoghurt samples were determined respectively as 15.26%, 3.76%, 4.37, 1.38% and 4.40 ml/25 g. Starch test was positive for two samples. The gelatin test gave negative results in all of the yoghurt samples. In White cheese samples average dry matter, fat, titratable acidity (%), salt and pH values were 46.53%, 17.66%, 5.21, 1.09%, 4.43%, 5.21 and in Kars Kashar cheese samples average dry matter, fat, titratable acidity (%), salt and pH values were 51.50%, 28.09%, 1.63%, 4.03% and 5.04. Starch test was positive in two of the yoghurt samples. [ABSTRACT FROM AUTHOR]

To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance.

Here, we investigated the physicochemical and storage characteristics of Tteokgalbi using n-3 fatty acid-enriched pork (n-6/n-3 ratio: 3.220) and explored the effects of treatment with watermelon radish powder (W; 0–4%). Tteokgalbi groups were prepared with 0% W (control (CON)), 1% W (W1), 2% W (W2), 4% W (W3), or 0.05% ascorbic acid as a reference (REF) treatment. W addition to Tteokgalbi increased the moisture and ash contents and water-holding capacity, but reduced cooking loss. W-prepared Tteokgalbi had markedly decreased L* (brightness) and increased b* (yellowness) values, but significantly increased a* (redness) values. W treatment markedly altered the textural properties of Tteokgalbi by improving the hardness and chewiness (W3 treatment), but decreasing springiness (W3) and brittleness (W2 and W3). W addition dose-dependently increased the total polyphenol and flavonoid contents, thereby increasing the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging activities of Tteokgalbi over 7 days in cold storage. W-treatment Tteokgalbi decreased the pH slightly (compared to CON treatment) and significantly attenuated the induction of 2-thiobarbituric acid, volatile basic nitrogen, and total microbial counts during 7 days in cold storage. Therefore, W may be a suitable food antioxidant that can act as a natural radical scavenger in Tteokgalbi prepared from n-3 fatty acid-enriched pork.

Surface charge polarity and density influence the immune clearance and cellular uptake of intravenously administered lipid nanoparticles (LNPs), thus determining the efficiency of their delivery to the target. Here, we modified the surface charge with ascorbyl palmitate (AsP) used as a negatively charged lipid. AsP-PC-LNPs were prepared by dispersion and ultrasonication of AsP and phosphatidylcholine (PC) composite films at various ratios. AsP inserted into the PC film with its polar head outward. The pKa for AsP was 4.34, and its ion form conferred the LNPs with negative surface charge. Zeta potentials were correlated with the amount and distribution of AsP on the LNPs surface. DSC, Raman and FTIR spectra, and molecular dynamics simulations disclosed that AsP distributed homogeneously in PC at 1–8% (w/w), and there were strong hydrogen bonds between the polar heads of AsP and PC (PO2−), which favored LNPs’ stability. But at AsP:PC > 8% (w/w), the excessive AsP changed the interaction modes between AsP and PC. The AsP–PC composite films became inhomogeneous, and their phase transition behaviors and Raman and FTIR spectra were altered. Our results clarified the mechanism of surface charge modification by AsP and provided a rational use of AsP as a charged lipid to modify LNP surface properties in targeted drug delivery systems. Furthermore, AsP–PC composites were used as phospholipid-based biological membranes to prepare paclitaxel-loaded LNPs, which had stable surface negative charge, better tumor targeting and tumor inhibitory effects.

Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of −16 to −20°C or ultra-cryogenic refrigerator of −76 to −80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L *, a *, and b *) in 4 group samples changed from 83.01 to 82.25, −1.40 to −1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk. [ABSTRACT FROM AUTHOR]

Polysaccharides are biologically essential macromolecules, widely exist in plants, which are used in food, medicine, bioactives' encapsulation, targeted delivery and other fields. Suitable extraction technology can not only improve the yield, but also regulate the physicochemical, improve the functional property, and is the basis for the research and application of polysaccharide. High pressure (HP) extraction (HPE) induces the breakage of raw material cells and tissues through rapid changes in pressure, increases extraction yield, reduces extraction time, and modifies structure of polysaccharides. However, thus far, literature review on the mechanism of extraction, improved yield and modified structure of HPE polysaccharide is lacking. Therefore, the present work reviews the mechanism of HPE polysaccharide, increasing extraction yield, regulating physicochemical and functional properties, modifying structure and improving activity. This review contributes to a full understanding of the HPE or development of polysaccharide production and modification methods and promotes the application of HP technology in polysaccharide production., Competing Interests: Declaration of competing interest The authors declare no conflicts of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study was to investigate physicochemical characteristics, fatty acids, minerals and hematological alterations in broiler chickens artificially infected with 1 × 104 sporulated oocysts of Eimeria tenella. Results revealed that pH values were decreased (p ˂.05) in the infected group (IG) at 7 and 9 days post infection (dpi) than those at 5 dpi, although no significant differences between the non-infected group (NIG) and IG. Infection with E. tenella did not affect meat colour parameters except that redness was lower (p ˂.05) than that in the NIG. Cooking loss was decreased (p ˂.05) in NIG and IG at 7 and 9 dpi than that at 5 dpi. Thiobarbituric acid reactive substance (TBARS) value was increased (p ˂.05) in IG at 7 dpi than 5 or 9 dpi and NIG (p ˂.01). Total protein (TP) and total cholesterol (TC) were significantly lowered in IG at 5 dpi. Other blood parameter results showed decreases of glucose (GLU), triglyceride (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL) in infected chicken at 7 dpi compared to those in the NIG without significance. However, albumin (ALB) level was decreased (p ˂.01) in the IG compared with NIG at 5 dpi. Levels of aspartate aminotransferase (AST) were lowered (p <.05) in the IG than NIG at 7 dpi. Mineral contents of Ca, Mg, Cu, and Zn were lowered (p ˂.01) in the IG than those in the NIG at 7 dpi. Based on these results indicate that a low dose of E. tenella has no impact on meat quality traits, fatty acids although it can slightly affect blood parameters and mineral contents. The low dose of Eimeria tenella has no impact on meat quality traits and fatty acids of broiler meat. A significant increase in some blood parameter is observed in infected broiler chickens at 9 dpi. Mineral contents of Ca, Mg, Cu and Zn decreases in infected broiler meat at 7 dpi. [ABSTRACT FROM AUTHOR]

The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration‐dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations. [ABSTRACT FROM AUTHOR]

Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical characteristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango. [ABSTRACT FROM AUTHOR]

• Polyphenolic-protein-polysaccharide conjugates (PPPs) were firstly extracted from H. dulcis. • Physicochemical characteristics and bioactivities of PPPs were investigated. • Different drying methods influenced their physicochemical characteristics and bioactivities. • Both microwave and vacuum drying could be potential drying techniques for treatments of H. dulcis. Four drying methods, including freeze drying, hot air drying, vacuum drying, microwave drying at 400, 600, and 800 W, were applied to dry the peduncles of Hovenia dulcis. Then the effects of different drying methods on physicochemical characteristics and bioactivities of polyphenolic-protein-polysaccharides conjugates extracted from H. dulcis (PPPs) were investigated and compared. Results showed that different drying methods affected the physicochemical characteristics and bioactivities of PPPs. Noticeable variations in extraction yields, contents of total proteins, contents of total polyphenolics, contents of total flavonoids, contents of uronic acids, molecular weights, apparent viscosities, molar ratios of constituent monosaccharides, ratios of constituent amino acids, and degrees of esterification were observed in PPPs obtained by different drying methods. Besides, a total of 13 phenolic compounds in PPPs were identified by UPLC-ESI-QTOF-MS. In addition, PPPs, especially PPP-M6 and PPP-V dried by microwave drying at 600 W and vacuum drying, respectively, exhibited remarkable antioxidant activities, antiglycation activities, and inhibitory activities on α-amylase and α-glucosidase. Results suggested that the microwave drying and vacuum drying techniques could be appropriate drying methods before extraction of PPPs with high bioactivities for applications in the functional food and medicine industries. [ABSTRACT FROM AUTHOR]

To determine the secondary metabolites, quality indicators and organoleptic characteristics of stems meal from Agave fourcroydes (Henequen) grown in Cuba, five henequen stems, of approximately nine years old, were collected. The meal was stored for six months. The following analyzes were performed in triplicate: phytochemical screening , pH, refractive index, density, acidity, water soluble solids, appearance, dissolution capacity, pulverization degree, color, odor, taste and homogeneous capacity. In the ether extract, coumarins predominated and in the ethanolic extract, the flavonoids and anthocyanidins. In the aqueous extract, alkaloids, saponins, flavonoids, mucilages and reducing carbohydrates had little presence. This plant material has a slightly acidic pH (5.18), 1.33 refractive index, 0.31 g/mL of apparent density, 0.76 % acidity and 1.50 ºBrix of water soluble solids. The organoleptic characteristics of stems meal from A. fourcroydes showed good physical appearance, partial dissolution capacity, good pulverization, light beige color, pleasant odor, slightly sweet taste and good homogeneity. According to the obtained results, the stems meal from Agave fourcroydes could be used as a nutraceutical product in the farm animals diets. [ABSTRACT FROM AUTHOR]

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.

Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105oC for 5 minutes, cooled at room temperature (37oC), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p