• Jeppesen Rodriquez posted an update 6 months, 2 weeks ago

    Results from the present study may be helpful to food industry in developing new health foods and may provide a rational for development of functional ingredient in preparation of novel nutraceuticals.The objective of this work was to evaluate the effect of freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica fruits on oxidative stability of n-3-enriched beef patties. Besides, the effect of freeze-dried pulps on cooking yield, color, texture parameters and sensory acceptance of patties was also evaluated. Eugenia uniflora L. (orange-skinned variety) and Opuntia ficus-indica (orange-skinned and red-skinned varieties) fruits were collected, their pulp was lyophilized and incorporated, as a natural source of antioxidant, in beef patties enriched with canola oil as a source of polyunsaturated fatty acids. Oxidation stability of samples was monitored by measuring thiobarbituric acid-reactive substances during refrigerated storage. Results show that all freeze-dried pulps limited lipid oxidation to an acceptable level during 15 days refrigerated storage, having Opuntia ficus-indica (red-skinned variety) the highest inhibitory activity. Besides, the addition of freeze-dried pulps increased the cooking yield and decreased the hardness of beef patties. Respect to sensorial parameters, patties elaborated with no added freeze-dried fruit pulp and patties elaborated with freeze-dried pulp of Opuntia ficus-indica (red-skinned variety) presented the highest overall acceptance of consumers, remaining as a future task to improve the color and taste of patties elaborated with freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica (orange-skinned variety). This research reveals the effectiveness of studied fruits to reduce lipid oxidation in beef patties. In addition, preliminary information about which sensorial parameters of these products should be improved in futures incorporation of pulps in the manufacture of healthy meat products.In this study, we studied samples of mature olive leaves from the districts of Incirli Ova within the province of Aydın and the district of Fethiye in Mugla/Turkey. Several processes were carried out on the olive leaves to use them in this study, including drying under different conditions, determination of moisture, extract output, overall determination of phenols, antioxidant activity determination and anti-microbial assays. The chemicals that were used in the study were Folin’s reagent and gallic acid for total phenolic assays, DPPH (1,1-diphenyl-2-picrylhydrazyl) and Trolox for antioxidant activity assays and nutrient broth and nutrient agar for antimicrobial testing. In the theoretical part of the study, the structures of oleuropein and Trolox molecules were examined, and their oxidation properties were aimed to be determined and compared to experimental results. According to the results of total phenolic assays, the phenol contents in the olive leaves from Aydın and Mugla were observed to be very close to each other. In the anti-microbial assay, it was observed that the samples of olive leaves from Mugla were more antioxidant than those from Aydın.Honey is a viscous food, being a complex mixture of substances, among them the main components of honey are water, minerals, sugars, organic acids, and proteins (enzymes and amino acids). Honey has in its composition compounds that can provide antioxidant properties such as phenolic compounds. This work aimed to evaluate the nutritional composition, the antioxidant capacity of bioactive compounds and to quantify proline in honeys from Pará. Chemical (moisture, protein and ash), physicochemical (hydroxymethylfurfural, reducing and non-reducing sugars, acidity, pH and electrical conductivity) and physical (color) analysis were conducted. Phenolic compounds, flavonoids, antioxidant capacity (ABTS*+ and FRAP), and proline were also evaluated. 62.5% of Apis bee honeys were not within the moisture standards, for stingless bees, there is no official legislation. All the honeys analyzed were within the limit of the legislation in relation to the amount of HMF. High amounts of protein were found, in relation to the consulted literature. The phenolic compounds varied from 4.27 to 145.43 mg/100 g, the flavonoids varied from 2.75 to 18.76 mg/100 g, with higher values than in the literature consulted. The antioxidant capacity by ABTS*+ and FRAP methods had excellent values, being superior to the various works with honey from Brazil and the world. The proline ranged from 6.25 to 144.70 mg/kg. With these results, it was proven that amazonian honeys have antioxidant activity, but the honey harvest needs to be improved, so as not to harm the nutritional components found in its composition.Bacillus cereus is a human pathogenic bacterium that produces emetic and diarrheal foodborne diseases. This study evaluated the genetic and toxigenic diversity in B. cereus group isolates from powdered foods collected in public educational institutions, bakeries and powdered food companies located in Medellín, Colombia. B. cereus was detected in 35 of 305 (11%) powdered food samples and 52 B. cereus were isolated. The presence of ten toxin genes, hblCDAB, nheABC, cytK2, entFM and cesB, was evaluated in the isolates by multiplex PCR. The nheABC operon was found in all isolates (100%), hblCDAB in 22 (42%), hblCDA in 8 (15%) and hblCD in 3 (6%); the cytK2 gene was detected in 32 isolates (62%) and entFM in 32 (62%). Notably, the cesB gene was not detected. According to the presence of toxin genes, fifteen profiles were identified. The predominant toxigenic profile contained all toxin genes but cesB. A large genetic diversity was observed by GTG5 fingerprinting with 46 isolates grouped in seven clusters and the remaining six clustering individually. There was no relationship between toxigenic profiles and genetic clusters, but some genetic clusters seemed to be related to particular powdered food types. In general, the results evidenced high genetic and enterotoxigenic diversity among the B. cereus group isolates.This study aimed to investigate the effect of sugar concentration and fermentation time on the antibacterial activity of kombucha beverages prepared with four herbal teas. Four types of herbal teas including, black and green tea, lemon verbena, and peppermint were prepared then sweetened with 2, 5, and 8% sugar. The herbal teas inoculated with actively kombucha culture and after 7, 14, and 21 days, the antibacterial activity of the supernatant of beverages was evaluated against four bacteria based on agar well diffusion method. RSM was used to investigate the effect of fermentation time, sugar concentration, and tea type on the antibacterial activity of beverages. Sugar concentration and fermentation time showed a significant effect on the antibacterial activity of beverages-against all tested bacteria and type of herbal tea affected the antibacterial activity of beverages-against E. coli and S. FX11 in vitro aureus. Kombucha prepared with black tea at sugar 8% and fermentation time of 21 days showed the most antibacterial activity against B.

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