Fish has been a potential food source for humans. Labeo bata is a commonly consumed fresh water fish species, particularly in South India. This study explored the effect of different cooking (boiling, steaming, microwaving, and frying) on structural, morphology, nutritional profile, and in-vitro antioxidant activity of Labeo bata. All these processing methods reduced the water content and improved the quantity of major nutrients. Foremost changes were obtained in the FT-IR spectra of processed fillets with respect to the intensity and shifting of major bands in specific regions. Amino acids, fatty acid profile and mineral content values were also varied significantly (P<0.05) upon processing. Physico-chemical characteristics including cooking loss, water activity, color, and pH of both raw and cooked Indian mackerel differed significantly (P<0.05). In-vitro antioxidant activity was analyzed using the QUENCHER procedure. The DPPH and ABTS scavenging capacity of cooked fillets ranged from 14.8 to 28.0 and from 19.3 to 34.5 mmol Trolox Eq./kg.fish dry basis, respectively.
Symplocos cochinchinensis (Lour.) Moore ssp. laurina (Retz) Noot. has been commonly used in traditional medicine to treat different ailments in many Asian countries. This study aimed to compare phenolics, antioxidant activity, and inhibitory effects on a-amylase, a-glucosidase, and albumin denaturation of S. cochinchinensis leaf extracts obtained by different extraction methods. 9 phenolics in the extracts were quantified and the results showed the 50% methanol extract contained the greatest sum of phenolics (193.72 mg/g) compared to the others. The 50% acetone extract exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (IC50= 183.88 mg/mL) while the 50% ethanol extract showed the most potent activity predicted by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) assay (IC50= 365.05 mg/mL). In general, all the S. cochinchinensis leaf extracts had comparatively low inhibitory effects on a-amylase and a-glucosidase compared to acarbose used as a reference standard. The ethanol extract presented the lowest IC50 values (184.49 mg/mL), indicating the strongest protection of albumin from denaturation. The results also the applications of enzyme and ultrasound to extraction of S. cochinchinensis leaves proved effective in extracting phenolics. The findings of the study provide a better understanding of phytochemicals and potential health benefits of S. cochinchinensis leaves, which is useful for development of new naturally occurring agents for disease prevention and treatment.
This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glycemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomized design with two factors. Data obtained were subjected to statistical analysis (ANOVA) using Statistical Package for the Social Sciences, SPSS. The results of statistical analysis indicated that there was an interaction between the treatment of sucralose and fructose syrup; each treatment had a significant effect on the parameters of fracture strength, GI, and GL (P≤0.05), but there was no significant effect with moisture ash protein, fat, carbohydrates, and the caloric value of the biscuits (P≥0.05). Biscuits made from mocaf and pedada flour with 0.03% sucralose concentration and 3.00% fructose syrup were the best treatment. The best treatment results were obtained on biscuits with a concentration of 0.03% sucralose and 4.50% fructose syrup, with a 4.08% of moisture, 2.18% of ash, 3.75% of protein 7.43% of fat 82.56% of carbohydrate, 64.58% of starch, 5.31 N of fracture strength, 414.46 of kcal calorific, the score of organoleptic test with aroma 3.50 (like), taste 3.33 (slightly like), color 3.70 (like), texture 2.93 (somewhat like), while 23.44 of glycemic index (GI), and 4.28 glycemic load (GL).
The present study was performed to assess the presence of Enterobacteriaceae in raw meat in Iraq using cultivation and the VITEK®2 compact system. A total of 20 chicken raw meat samples were randomly purchased from butchers and local meat retailers located in Najaf, Iraq. Five bacterial isolates were recovered from these samples. Proteus mirabilis (70%) was found to be the most abundant, followed by Enterobacter cloacae complex (15%), Pseudomonas aeruginosa and Salmonella enterica subsp. diarizonae (10%), and Enterobacter aerogenes (5%). The discovery of Salmonella enterica ssp. diarizonae in local chicken meat is the first of its kind in Iraq. Moreover, the presence of several Enterobacteriaceae in locally produced retail raw chicken meat raises concerns about the possibility of cross-contamination with other food items. Also enhances the danger of human infection from eating raw or undercooked meat. To lessen the danger of infection, veterinarians and public health authorities must coordinate and take synchronized action.
The biopolymer has become essential component in the recent years to overcome the environmental issues raised from the synthetic polymer. In this aspect we attempt to make such valuable and economical important biopolymer from the natural sources such as Abelmoscus esculentus and Gracilaria corticata in an eco-friendly approach with thermally stable biopolymer. Thermal analysis of Okra and Gracilaria corticata mucilage polysaccharide has been carried out to ascertain their thermal degradation behavior and thermal stability. Thermal analysis of Okra and Gracilaria corticata mucilage polysaccharide weighed in the range of 5-10 mg was carried out with TGA (thermal gravimetric analyzer) and DSC (differential scanning calorimeter). Activation energy of the biopolymers for degradation studies was predicted and compared with Flynn-Wall-Ozawa (FWO) model. The activation energy obtained showed high R2 value of 0.9999, 0.9951, 0.9997 for Okra and 0.9992, 0.9998, 0.9999 for Gracilaria corticata, respectively. The obtained results of this study established the thermal characteristics of Okra and Gracilaria corticata mucilage polysaccharide and suggest their potential application in the food, cosmetic and pharmaceutical sectors.
Crayfish is a fresh water crustacean resembling small lobsters (Procambarus clarkii) that is a rich source of protein. The objective of this study is to assess the environmental toxicants and evaluate the health risks associated with consuming Procambarus clarkii harvested from an oil exploring region. The crayfish samples were sourced by fisher men from Mbo river and sold at Oron beach market in Akwa-Ibom state. It was analysed for polycyclic aromatic hydrocarbons (PAHs) using gas chromatography equipped with flame ionization detector (GC-FID). The carcinogenic and non-carcinogenic health hazards were estimated for both adult and children using the incremental life cancer risk (ILCR), hazard quotient and hazard index (HQ and HI) models. The concentrations of identified PAHs are as follows: xylene>benzo (α) anthracene>anthracene>pyrene>benzo (g-h-i) perylene> acenaphthylene>dibenzyl (a-h) anthracene>naphthalene>flouranthene>benzo (k) fluoranthene. The prevailing PAHs identified were high molecular weight PAHs (HMW-PAHs) and mainly PAHs with 5 rings. The carcinogenic and mutagenic potency was highest with dibenzo (a-h) anthracene. The non-carcinogenic health hazard (HQ and HI) evaluated were all less than 1. The ILCR evaluated in children showed that consuming dibenzo (a-h) anthracene and benzo (α) anthracene identified in the crayfish have potential risk for cancer since they had a value of 5.51e-3 and 6.09e-3 respectively. This work suggests that children will be at a higher risk of developing cancer since they had a greater evaluated RI (1.16e-2) when compared to adult (1.40e-3).
Nowadays, due to the environmental problems caused by packaging based on synthetic polymers, the use of producing edible films based on biopolymers like polysaccharides, proteins, and fats has been interested. According to all the useful features of psyllium seed hydrocolloid (PH), the aim of this study was to evaluate the possibility of antimicrobial biodegradable edible film production using pH, glycerol, nisin (0, 5000 and 10000 IU/g) and Ethylenediaminetetraacetic acid (EDTA), (0, 15 and 30 wt%). The diameter of the inhibition zones against pathogenic bacteria on medium surface were measured as antimicrobial activity of films. The results showed that films containing nisin and EDTA significantly inhibition of Staphylococcus aureus) and Salmonella typhimurium growth. With increasing concentration of nisin and EDTA the inhibitory power of film against pathogenic bacteria increased. Maximum inhibition was obtained at 3416.03 IU/g concentration of nisin and highest concentration of EDTA (30%). At the optimal point, the inhibition zone against S. aureus and S. typhimurium was 2.02±0.2 and 2.2±0.3 cm, respectively. Tensile and elongation of optimal film was 13.41 Mpa and 28.51%, respectively. According to results of this study, novel biodegradable antimicrobial PH film could be suggested as meat product packaging.
Gelatin is a derived, protein-based biopolymer used in nourishments to enhance consistency, strength, and flexibility. The aim of this research is to optimize the organic acid extraction of gelatin from fish skin. In this work, effect of parameters such as acid (based on its type) concentration (0.05-0.15 M), extraction temperature (40-60 °C), and types of acid (formic, acetic and propionic acids) on extraction yield of gelatin was examined at constant extraction time of 7 d and skin to acid mass ratio of 1:20. Collagenous material was separated from fish skin, and a basic protein, collagen, was hydrolyzed to gelatin, a derived protein. Response surface methodology (RSM) based Box-Wilson design was used for optimization and the optimization results revealed that the maximum gelatin extraction of 11.91% was achieved at 0.1 M formic acid and 52 °C. Thus, it would be concluded that the fish skin could be the potential feedstock for gelatin extraction.
Using in ovo injection method, specific nutrients and antioxidants can be provided in precise doses at certain times for maximum absorption by the embryo. The objective of this study was to examine the effect of in ovo injection of flaxseed oil on the quality and antioxidant properties as well as fatty acid profile of breast meat of day-old broilers. 20 one-day-old fertilized eggs were randomly divided into two groups of 10; one control and one FSO (flaxseed oil) which received 100 μL of flaxseed oil by injection into the allantoic sac. The amounts of fat, vitamin E, total phenol, carotenoid, TBARS (thiobarbituric acid reactive substances) value, color, texture and fatty acid profile of the chicken breast meat were measured. In ovo injection of flaxseed oil significantly increased the fat content. The mean amounts of vitamin E in control and FSO were 0.54 and 0.71 mg/100g, respectively (P<0.05). Carotenoid content, redness and yellowness of the broilers breast meat in FSO increased in comparison to control, while TBARS value and lightness index decreased insignificantly. FSO showed lower saturated fatty acids and higher unsaturated, monounsaturated, polyunsaturated, unsaturated/saturated and n-3 fatty acids, but these differences were not significant. Based on the results of this study, in ovo injection of flaxseed oil improved oxidative stability of day-old broiler breast meat through increasing vitamin E content.
Flavonoids are naturally occurring plant molecules. Fisetin belongs to a class of flavonoids; it is a bioactive polyphenolic flavanol molecule found in fruits and vegetables with potential pharmacological activities. This study was designed to validate a simple method for estimating and evaluating fisetin in the strawberry extract by spectrophotometry. Methodology: Isolation of fisetin from the methanolic extract of Fragaria ananassa with chloroform by liquid-liquid extraction technique. The wet granulation method was formulated for making the tablet by incorporating pure fisetin as a biomarker. Spectrophotometric detection was carried out at an absorption maximum of 362 nm using methanol as solvent. The method was validated by linearity, accuracy, and precision studies. In the validation study, fisetin obeyed Beer-Lambert's law in the concentration range of 1 to 8 µg/mL, and it was found to be linear with a correlation coefficient of 0.99, and the regression equation was found to be Y= 0.10x -0.04. Found the percentage relative standard deviation among all the responses was less than 2%, indicating the method's precision. The percentage recovery of fisetin was found to be in the range of 96.61 to 101.63%. The present study was statistically confirmed. Therefore, the proposed approach can accurately measure the active marker compound in the crude drug (fisetin). The analysis allows the optimization of a precise method for determining the fisetin in the fruit of Fragaria ananassa, which can be used to support the quality assessment of this herbal material.
The use of high temperatures in conventional liquid arenga sugar processing can trigger the Maillard reaction, which causes some of the nutritional content of liquid arenga sugar to decrease. Therefore, liquid arenga sugar processing needs to be processed below 100 °C, using the vacuum evaporator process. The evaporation rate in the previously developed liquid arenga sugar processing technology is still lower than the conventional technology, which is due to the unoptimized temperature and vacuum pressure settings. In this study, a number of experiments were carried out with the aim of investigating the vacuum pressure and temperature that has the optimum evaporation rate. By utilizing the venturi effect, it can maintain vacuum conditions during the experiment. Data acquisition starts when the sample is boiling and finishes when the sample mass remains at 20%. The temperature variants comprise 60, 70, and 80 °C. While the vacuum pressure variants were 0.4 bar(-0.6 gauge), 0.3 bar(-0.7 gauge), and 0.2 bar(-0.8 gauge). Based on the conducted experiments, at a vacuum pressure of 0.3 bar(-0.7 gauge), the temperature variable dominantly affects the evaporation rate. Variant C3, at a temperature of 80 °C and a vacuum pressure of 0.2 bar(-0.8 gauge), showed better performance than the other variants. The peak value of mass loss of 7.18 kg and the peak value of mass reduction percentage of 73.12% represented it. Based on the vacuum pressure and temperature conditions of variant C3, it is estimated that processing 10 kg of liquid arenga sugar takes 2 h and 17 min, there was a reduction of almost 80% from the previous process which took 9 h 20 min.
Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this study was to analyze preference acceptance of and nutrition values in pastilles. This work applied a randomized experimental study design. Organoleptic properties with the hedonic tests were conducted using Friedman and Wilcoxon signed-rank tests. Results showed that formula F1 (pastilles with sago flour and mint essence) was the most preferred level ingredient for the pastilles with the highest average score is 3.57. The content of sago powder and mint essence significantly affected the smell and taste of the pastilles (P<0.05). The addition of mint essence has been shown to increase the acceptance of fermented garlic pastilles with an above 40% score. Pastilles made from fermented garlic also offered enough nutrients and bioactive compounds. The conclusion of this study shows that pastilles with FG can be well received by respondents and have been tested to have bioactive content.
The valuable saffron metabolites have encouraged researchers to study their laboratory production. In this study, two experiments have been designed to optimize saffron corm callogenesis in-vitro conditions and assessed the application of image analysis to address some characteristics of calli without cell destruction. Effect of physiological age of the corm, different types of media, and plant growth regulators (PGRs) with different concentrations as independent variables were investigated on cell growth index, the redness intensity (a*value) of callus and the percentage of black spot as dependent variables. Results showed that the mature corm-derived explants on Gamborg (B5) medium create the best callogenesis and production of red-colored cells with the least black spot. It was also revealed that naphthalene acetic acid (NAA), (2 mg/L) in combination with 6-Benzylaminopurine (BA) (1 mg/L) increased the growth index to 1.14. In contrast, the combination of indole-3-acetic acid (IAA), (2 mg/L) or indole-3-butyric acid (IBA), (10 mg/L) with kinetin (KIN), (1 mg/L) was the most effective PGRs for the production of red cells. The HPLC results confirmed that the red color of the calli was related to crocin presence. It is concluded that although the cultivation of saffron mature corms in the B5 medium is the most suitable option for biomass growth and crocin production, the choice of PGRs varies depending on the purpose of the culture (biomass or crocin production). Moreover, image analysis can be considered as a promising, alternative, un-destructive, and fast method for estimating the cell growth index and crocin content.
The fermentation effects of melinjo (Gnetum gnemon) seed flour on the physicochemical and retrogradation properties were investigated. Fermented melinjo seed flour (FMF) was prepared using a Lactobacillus fermentum. The DSC and RVA were used to evaluate the properties of the samples. The results indicated that FMF had a higher significant (P<0.05) value for gelatinization temperature and enthalpy but lower values in the starch-lipid temperature, enthalpy, and viscosity peak than the unfermented sample (UMF). X-ray diffraction demonstrated that fermentation resulted had little effect and the crystalline pattern cannot be changed (type A), but it was shown that a crystalline region ratio to region amorphous increased from 30.9 to 36.66%. The FTIR spectra showed that FMF and UMF were identical. Furthermore, the observation of the FMF using a SEM showed that starch granules had slight superficial corrosion, but UMF has a smooth outer surface. The retrogradation rate (k) of UMF was slowed (0.63 day-1) when compared with the FMF (0.68 day-1). Thus, fermentation may alter starch amorphous region and chemical components, eventually transforming the physicochemical and retrogradation characteristics of melinjo seed flour.
In the present study, two extraction methods, including maceration and ultrasound, were performed to prepare extracts from two brown algae: Padina distromatic and Sargassum angustifolium. Then, it aimed to evaluate extraction efficiency, phytochemical constituents, antioxidant, anti-Alzheimer’s, anti-inflammatory, and antimicrobial activities of extracts. The phytochemical compositions of algal extracts characterized by gas chromatography-mass spectrometry revealed numerous active secondary metabolites in all aqueous extracts. While S. angustifolium extracted by sonication exhibited the maximum content of phenols and flavonoids, the maximum DPPH scavenging activity (IC50=43 mg/mL) was observed for P. distromatic extract prepared by maceration. Moreover, P. distromatic extract prepared by sonication (UPE) provided the highest acetylcholinesterase inhibitory activity and strongest inhibition against nitric oxide production (2.0±0.3%), compared to other extracts. The antimicrobial activity was appraised against Staphylococcus aureus, Listeria innocua, Escherichia coli, and Salmonella typhi, through the well diffusion agar, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods. The maximum diameter of the inhibition zone (18.30 mm at 200 mg/mL), minimum MIC, and MBC were obtained with UPE against all selected bacteria, particularly S. aureus. Collectively, the obtained results provide valuable evidence for antioxidant, anti-Alzheimer, and antimicrobial activity driven by P. distromatic and S. angustifolium, which can highlight their possible approaches in therapeutic utilization.
A model for simultaneous heat and mass transfer during the cooking process of frozen hamburger has been developed, using a modified form of Darcy's law to describe the capillary flow of moisture and Fourier's second law in cylindrical coordinates to describe the heat transfer. The effects of cooking time (0 to 12 min), cooking temperature (140 to 160 °C), and patty thickness (10 to 14 mm) during the hamburger cooking process on temperature profile, moisture content, and inactivation kinetics of Salmonella bacteria were investigated. The results showed that the predicted temperature and moisture values are in good agreement with the measured data. Due to the low convective heat transfer coefficient in the upper part of the sample at the beginning of the cooking process, non-uniformity in temperature was observed, which was resolved by flipping the hamburger and resulted in a reduction in cooking time. In addition, an increase in the heating temperature results in an increase in the rate of evaporation and moisture loss from the hamburger patty. The simulation results showed that at a cooking temperature of 140 °C and a patty thickness of 14 mm, all points of the hamburger will not achieve a 12D reduction of Salmonella and there is a possibility of salmonellosis under these conditions.
Lactic acid bacteria produce a large number of antimicrobial metabolites which are effective against pathogenic microorganisms. Amongst LAB’s antimicrobial agents, bacteriocins have been found as potentially safe biopreservatives. In this research, LAB isolates from less studied non-dairy fermented products were screened for simultaneous production of bacteriocins. Among 253 dominant isolates from 48 types of fruit and vegetable fermented products, strains which found to be potent bacteriocin producers were selected. Further, DNA of the strains was evaluated by the 16S rRNA sequencing. Five isolates identified as Lactiplantibacillus plantarum (10A, V3, S6, Sa, and Ab), showed the highest inhibitory effect against the growth of pathogenic indicators Listeria monocytogenes PTCC 1165, Escherichia coli ATCC 25923, Salmonella enterica serovar typhimurium PTCC 1609 and Staphylococcus aureus ATCC 25922. Response surface methodology was used to optimize the culture conditions based on various carbon/nitrogen sources in different temperatures (30, 32, 35, and 37 ºC) and incubation periods. This led to an increase in efficiency of bacteriocin production by 70%. The bacteriocin production curve was plotted within 58 hours showing that the maximum production and activity happened at 35 °C/48 h in culture containing peptone, yeast extract, tween 80 and glucose. Inhibitory effect of bacteriocins was significantly reduced when treated with proteolytic enzymes. Among the 5 isolated strains, 10A with an activity of 64000 Au/mL exhibited the highest inhibitory effect, even more than nisin. This study successfully recommends the selective potential of bacteriocin 10A as a candidate food biopreservative to control the growth of food pathogenic and spoiling bacteria.
In order to the shelf-life prediction of white shrimp fillet (Litopenaeus vannamei) using Arrhenius mathematical model and Artificial Neural Network at different temperatures (-15, -25, -35, -45 °C), the qualitative changes of the fillet including salt extractable protein (SEP), K index, total volatile nitrogen bases (TVB-N), peroxide index (PV), barbituric acid (TBARS), electrical conductivity (EC) and sensory evaluation (SA) were investigated. For the Arrhenius model, the relative error range between the measured and predicted values for the quality factors i.e. TVB-N, SA, EC, TBRAS, K and SEP was -73.17-15.12, -2.54-13.04, -6.47-1.62, -0.81-0.00, -25.99-2.02, -5.59-0.82%, respectively. Regarding to Artificial Neural Network model, the relative error range between the predicted and measured values for the quality factors TVB-N, SA, EC, TBRAS, K and SEP were 0.00, 0.00, -0.38-0.00, 0.00, 0.00 and -0.08-0.03%, respectively. The MSE values of the Artificial Neural Network model were lower than the Arrhenius model in most of the qualitative factors. The R2 of the frozen shrimp quality factors of the Artificial Neural Network model was higher than the Arrhenius model, except for the SA factor. The artificial neural network model was able to better show the trend of changes in the quality of shrimp stored during the 6 months of the freezing period, at of -15 to -45 °C, compared to the Arrhenius model.
In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 days of storage. Also, cinnamaldehyde release was investigated under simulated mouth conditions including temperature, saliva composition, and shear stress, using SPME-GC-MS, which was followed by analytical modeling. Among analytical kinetic models, zero-degree, Korsmeyer-Peppas, and Makoid-Banakar models during in-mouth release, and Korsmeyer-Peppas model during storage had the greatest agreements with release profiles. Using the results a 3 phase, 2D, constant source , reservoir model was simulated and solved using Comsol Multiphysics 5.6. Mesh independence analysis and low RMSE (1.78×10-6) alongside high R2 (0.997) indicated the model’s success in predicting the release of cinnamaldehyde in simulated mouth conditions. Investigating the role of physiological factors and microcapsules properties revealed that interpersonal differences play a more important role in determining the release behavior of cinnamaldehyde from high amylose starch capsules. Model parameters were also optimized using the SNOPT algorithm.
Hot green pepper (Capsicum annuum) is a commonly used spice , that is highly spoilable due to high moisture content. Therefore, drying is valuable in order to reduce volume, transportation cost and longer shelf life. For this purpose, using an ultrasound-vacuum bath and a water bath-vacuum (50 and 70 °C), under vacuum condition, until reaching 50% humidity were used as a pre-treatment. Then all samples were dried using microwave (360 w) until reaching 10% final moisture content. The diffusion coefficient of hot green pepper slices was calculated using the Fick diffusion model. Applying ultrasound-vacuum pretreatment caused a decrease of the drying time, and increased the diffusion coefficient and drying speed of the product in the microwave sample compared to other samples significantly (P<0.05). Ultrasonic pretreatment significantly reduced changes in the percentage of size change and browning index and increased the rehydration ratio of the sample significantly (P<0.05). In general, applying ultrasonic as a pre-treatment helps to dry green pepper in microwave conditions and increases the speed of drying in microwave and better maintaining the physical characteristics of the product. Finally, the use of ultrasonic can be a perspective to produce a product with better quality and appearance characteristics and more marketability.
