Food Sciences

Previous experimental studies have highlighted that citrulline (CIT) could be a promising pharmaconutrient. However, its pharmacokinetic characteristics and tolerance to loading have not been studied to date. The objective was to characterise the plasma kinetics of CIT in a multiple-dosing study design and to assess the effect of CIT intake on the concentrations of other plasma amino acids (AA). The effects of CIT loading on anabolic hormones were also determined. Eight fasting healthy males underwent four separate oral loading tests (2, 5, 10 or 15 g CIT) in random order. Blood was drawn ten times over an 8 h period for measurement of plasma AA, insulin and growth hormone (Gh). Urine samples were collected before CIT administration and over the next 24 h. None of the subjects experienced side effects whatever the CIT dose. Concerning AA, only CIT, ornithine (ORN) and arginine (ARG) plasma concentrations were affected (maximum concentration 146 (sem 8) to 303 (sem 11) μmol/l (ARG) a...

Dairy goats with improved genetics for milk production were recently introduced onto small-scale farms in Zanzibar through governmental and non-governmental projects. These projects were meant to support small-scale farmers by improving both income and household nutrition through milk production. No follow up had been conducted to understand what effects dairy goat keeping had on these small-scale farms, or how they could be improved. A survey of 193 dairy goat farmers in Zanzibar was conducted, including 30% and 60% of all dairy goat farmers on Unguja and Pemba, the two largest islands, respectively. The objective was to understand the impact keeping dairy goats has on small-scale farming systems, current husbandry practices including feed supply (production and environmental concerns), perceived benefits and challenges of dairy goat keeping (economics), and how to design appropriate extension programs to increase sustainability (education). The survey with 116 questions explored topics including dairy goat feeding practices, goat health, current milk production practices, sale and family consumption, and education. Qualitative and quantitative information from the survey led to a more holistic understanding of dairy goats in the farm system. The survey established the key challenges limiting dairy goat production to be diseases (57% of respondents), feed shortage during dry season (49%), economic constraints (21%), lack of healthcare (18%), and lack of dairy goat husbandry information which would help farmers address the other challenges listed above (14%). Two challenges identified through later workshops were uncontrolled crossbreeding and lack of records. Key benefits of dairy goat keeping are increased income from selling live animals and milk (35%), manure (33%), milk (18%), and improved household nutrition (15%). Twelve percent of respondents reported no benefit from keeping dairy goats. Average milk production for dairy goats was 0.92 L per day for three months of the year, whereas local meat goats milk production peaks at about 0.3 L per day, only enough milk to feed their young. To make dairy goat keeping worthwhile, small-scale farmers need access to appropriate animal health care, milk markets, and additional dairy goat husbandry training. The findings of this survey will guide design of education and improvements to the overall profitability and sustainability of dairy goat integration in Zanzibar and provide a model for the humid tropics.

Choline and betaine are nutrients involved in one-carbon metabolism. Choline is essential for neurodevelopment and brain function. We studied the associations between cognitive function and plasma concentrations of free choline and betaine. In a cross-sectional study, 2195 subjects (55 % women), aged 70-74 years, underwent extensive cognitive testing including the Kendrick Object Learning Test (KOLT), Trail Making Test (part A, TMT-A), modified versions of the Digit Symbol Test (m-DST), Block Design (m-BD), Mini-Mental State Examination (m-MMSE) and Controlled Oral Word Association Test (COWAT). Compared with low concentrations, high choline (.8·4 mmol/l) was associated with better test scores in the TMT-A (56·0 v. 61·5, P¼ 0·004), m-DST (10·5 v. 9·8, P¼ 0·005) and m-MMSE (11·5 v. 11·4, P¼ 0·01). A generalised additive regression model showed a positive dose -response relationship between the m-MMSE and choline (P¼0·012 from a corresponding linear regression model). Betaine was associated with the KOLT, TMT-A and COWAT, but after adjustments for potential confounders, the associations lost significance. Risk ratios (RR) for poor test performance roughly tripled when low choline was combined with either low plasma vitamin B 12 (# 257 pmol/l) concentrations (RR KOLT ¼ 2·6, 95 % CI 1·1, 6·1; RR m-MMSE ¼ 2·7, 95 % CI 1·1, 6·6; RR COWAT ¼ 3·1, 95 % CI 1·4, 7·2) or high methylmalonic acid (MMA) ($3·95 mmol/l) concentrations (RR m-BD ¼ 2·8, 95 % CI 1·3, 6·1). Low betaine (# 31·1 mmol/l) combined with high MMA was associated with elevated RR on KOLT (RR KOLT ¼ 2·5, 95 % CI 1·0, 6·2). Low plasma free choline concentrations are associated with poor cognitive performance. There were significant interactions between low choline or betaine and low vitamin B 12 or high MMA on cognitive performance.

The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

The Grains for Health FoundationÕs Whole Grains Summit, held May 19-22, 2012 in Minneapolis, was the first meeting of its kind to convene >300 scientists, educators, food technologists, grain breeders, food manufacturers, marketers, health professionals, and regulators from around the world. Its goals were to identify potential avenues for collaborative efforts and formulate new approaches to whole-grains research and health communications that support global public health and business. This paper summarizes some of the challenges and opportunities that researchers and nutrition educators face in expanding the knowledge base on whole grains and health and in translating and disseminating that knowledge to consumers. The consensus of the summit was that effective, long-term, public-private partnerships are needed to reach across the globe and galvanize the whole-grains community to collaborate effectively in translating whole-grains science into strategies that increase the availability and affordability of more healthful, grain-based food products. A prerequisite of that is the need to build trust among diverse multidisciplinary professionals involved in the growing, producing, marketing, and regulating of whole-grain products and between the grain and public health communities.

O presente trabalho teve por objetivos avaliar a composição de rizomas do lírio-do-bejo (Hedychium coronarium) e isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas. A composição química dos grânulos de amido isolados dos rizomas também foi determinada, bem como o formato, tamanho, distribuição de tamanho de partícula por difração a laser, viscosidade de pasta em analisador rápido de viscosidade, poder de inchamento, índice de solubilidade em água, propriedade térmica por calorimetria diferencial de varredura e cristalinidade por difração de raios X. Observou-se que os rizomas apresentaram elevado teor de água e baixos teores de matéria graxa, carboidratos, cinzas, proteínas e fibras. Os rizomas de lírio-do-brejo apresentam-se inadequados para produção de amido, devido ao baixo teor de matéria seca (17,3%), com 21,97% de amido, bem como fibras longas e látex, que dificultam a extração do amido. O amido extraído apresentou pureza de 99,2%, com 37,2% de ami...

In recent years, outbreaks of infections associated with raw and minimally processed fruits and vegetables have been reported. The objective of this study was to analyse the growth/survival of Salmonella Enteritidis at spot-inoculated or stem-injected cherry tomatoes during passive modified atmosphere packaging (MAP), controlled atmosphere (CA) and to compare the results with those of air storage at 7 and 22 1C. During MAP, the gas composition equilibrated to 6% O 2 /4% CO 2 . CO 2 level was maintained as 5% through the term of CA storage at 7 and 22 1C. The results demonstrate that S. Enteritidis can survive and/or grow during the storage of tomatoes depending on the location site of the pathogen on fruit, suspension cell density and storage temperature. During MAP, CA and air storage, S. Enteritidis with initial population of 7.0 log 10 cfu/tomato survived on tomato surfaces with an approximate decrease of 4.0-5.0 log 10 cfu/ tomato in population within the storage period; however, in the case of initial population of 3.0 log 10 cfu/tomato, cells died completely on day 4 during MAP storage and on day 6 during both CA and air storage. The death rate of S. Enteritidis on the surfaces of tomatoes that were stored in MAP was faster than that of stored in air and in CA. Storage temperature was effective on the survival of S. Enteritidis for the samples stored at ambient atmosphere; cells died completely on day 6 at 7 1C and on day 8 at 22 1C. Stem scars provided protective environments for Salmonella; an approximate increase of 1.0 log 10 cfu/tomato in stem-scar population was observed during MAP, CA and air storage at 22 1C within the period of 20 days. Cells survived with no significant change in number at 7 1C. During the research, the effect of ozone treatment (5-30 mg/l ozone gas for 0-20 min) was also considered for surface sanitation before storage. Gaseous ozone treatment has bactericidal effect on S. Enteritidis, inoculated on the surface of the tomatoes and can be used for surface sanitation of S. Enteritidis on tomatoes before storage at different conditions. Ten mg/l ozone gas treatment with different time intervals of 5 and 15 min was found to be effective respectively on low and high dose inoculum levels of S. Enteritidis attached for 1 h. Another variable considered during ozone treatment was the 4 h attachment time.

Estimados colegas, éste es el primer número de Noticias de Reproducción Bovina, publicación que tiene como propósito ofrecer información para los Médicos Veterinarios Zootecnistas que están trabajando en el manejo reproductivo de hatos bovinos tanto lecheros como de carne. La información contenida proviene de publicaciones científicas periódicas de alto nivel y también de artículos de difusión técnica escritos por especialistas. Aquí podrán encontrar los resúmenes y la referencia para la consulta del artículo completo. La selección de la información está a cargo de los editores y se hace de acuerdo con el criterio de la utilidad práctica de la misma. El objetivo al iniciar con el primer número es ofrecer una publicación bimestral, la cual llegará en forma electrónica a los colegas inscritos en nuestras bases de datos y a todos aquellos que nos escriban solicitándola. Esta es una publicación sin fin de lucro y su único objetivo es ofrecer información actualizada para mejorar el desempeño de los Veterinarios y con ello contribuir al aumento de la productividad de los hatos bovinos de nuestro país.

UHT-processed milk was produced from whole milk powders that were manufactured from fresh (control) or stored (4f 1°C 48f2 h) raw milk and stored for different periods at 25& 1°C. Lipolytic and proteolytic activities, physicoochemical and flavour changes and gelation in UHT milk during storage at 3f 1°C or 251!~ 1 "C for up to 6 months were investigated in relation to the biochemical status of raw milk and whole milk powder. The green-red and blue-yellow components of colour and the non-protein nitrogen content of UHT milk increased, while pH and colour lightness decreased with storage; the rate of change being greater at higher storage temperature.

Waikato Environment for Knowledge Analysis (WEKA) is a comprehensive suite of Java class libraries that implement many state-of-the-art machine learning/data mining algorithms. Non-programmers interact with the software via a user interface component called the Knowledge Explorer.

Ethyl glucuronide (EtG) is a minor and direct metabolite of ethanol. EtG is incorporated into the growing hair allowing retrospective investigation of chronic alcohol abuse. In this study, we report the development and the validation of a method using gas chromatography–negative chemical ionization tandem mass spectrometry (GC–NCI-MS/MS) for the quantification of EtG in hair. EtG was extracted from about 30mg

5-Hydroxymethylfurfural (HMF) is the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction; furthermore, it is the most used index to evaluate thermal damages or ageing in food products. Usually its degradation reactions, being very slow, are neglected. This study reports the findings concerning the degradation kinetics of HMF, in honeys of different floral origin at a temperature between 25 and 50 • C. The results highlighted higher degradation rates (k HMF degradation ) compared to the corresponding formation rates (k HMF formation ) in chestnut and citrus samples. Similar k-values were found in multifloral honey. Moreover, the reaction of HMF degradation was characterized by lower activation energy (E a ) values compared to E a formation values. The final concentration of HMF in honey, during storage at room temperature, should be ascribed to high sugar concentration. The fluctuation of HMF in honeys could depend on the equilibrium between the accumulation and the degradation processes. This can affect the validity of HMF as storage index in some honeys, above all during the analysis of those honeys whose legislation is too restrictive (citrus) or in chestnut honey analysis where it does not accumulate.

Many food emulsions are frozen to provide long-term stability to the product or as a necessary part of the food itself (e.g., ice cream), but very often the thawed emulsion is significantly destabilized and sometimes completely broken down into an oily and an aqueous phase. The phase behaviour of the frozen emulsion and hence the potential stresses can be calculated from the composition of the aqueous phase. For example, a 20% o/w emulsion prepared with 10% sucrose in the aqueous phase when frozen to À20 1C about 85% of the aqueous phase has frozen to ice leaving the unfrozen phase concentrated to about 62% with respect to droplets and 67% with respect to sucrose. The high-volume fraction and expanding ice press the droplets together and the high sugar (and other solute) concentration can affect the interdroplet forces. A combination of these effects can lead to the membrane separating the droplets rupturing and is responsible for the coalescence seen on thawing. The published studies on freeze-thaw stability of emulsions are reviewed within the framework provided by the phase diagram calculations. r

A collaborative UK government-funded research project drawing on the design and sustainability expertise of the Department of Design and Technology at Loughborough University and the sustainability and product bank functions at The Boots Company set out to investigate the potential that refillable packaging systems can offer the consumer and the environment. In the past, refills have generally been categorized under one general heading and often branded as a failure. However, early in the project, the team identified that by taking a creative approach to interpreting refills, there are actually a wide range of different types of refills that can be differentiated with respect to their delivery approach and level of consumer/business interaction. Once these had been identified, collated and categorized, the team set out to investigate the consumer perceptions, and the business barriers and drivers found to influence the adoption and success of a number of different types of refillable packaging. This paper reports on those findings. It concludes that differentiating between refill types holds the key to developing more suitable and more successful refillable packaging systems as positive and negative attributes can be more accurately identified and responded to. Copyright © 2009 John Wiley & Sons, Ltd.

... Retrieved September 5, 2008, 501 from http://www.marketwatch.com/news/story/maple-leaf-identifies-likely-502 source ... Listeriosis probe identifies multiple deficiencies. ... Retrieved April 21, 2009, from 508 http://blog.mapleleaf.com/2009/04/follow-up-statement-on-subcommittee ...

Microperforated films (perforation diameter <200 lm) are an option for achieving the appropriate gaseous composition in modified atmosphere packaging, especially for fresh-cut products. In this project, static techniques were used to experimentally measure the oxygen and carbon dioxide transmission rates of microperforated films. Twenty nine microperforations of different dimensions (from 40 Â 30 lm to 350 Â 110 lm) and thickness (from 29 to 57 lm) were tested in the project. A potential equation was found to provide a good prediction of the dependence of the O 2 and CO 2 transmission rates on the perforation area. The data predicted by the equation was compared with those from five other bibliographic models. The empirical equation agrees, within the experimental range, with the modified Fick's law (considering the total diffusive pass length of a perforation as the sum of the perforation length and end correction term). The predictions of the proposed equation for thicker films and holes of larger dimensions (equivalent radius >3000 lm) correspond to those of the empirical models.

Powdered grape seeds and bagasse were extracted with petroleum ether to remove fatty material and then re-extracted with different solvent mixtures to determine their total phenolics and antibacterial activities. In the grape seeds extracts the content of total phenolic compounds was found to be 627.98 mg gallic acid equivalent (GAE)/g with acetone:water:acetic acid (90:9.5:0.5) and 667.87 mg GAE/g with ethyl acetate:methanol:water (60:30:10). The bagasse extracts contained 45.44 mg GAE/g and 29.55 mg GAE/g with ethyl acetate:methanol:water (60:30:10) and ethanol:water (95:5), respectively. These extracts at 1%, 2%, 4% and 20% concentrations were tested for their antibacterial effects by using the paper disc diffusion method against some food spoilage and pathogenic bacteria including Aeromonas hydrophila ATCC 7965, Bacillus amyloliquefaciens ATCC 3842, Bacillus brevis FMC 3,

In recent years, there has been a growing interest in sourdough bread, which is a traditional product with its lasting production since ancient times. Studies related to the characterizations of sourdough lactic acid bacteria, their contribution to consumer health, dough structure, bread texture and shelf-life have been carried out. In this review, one of the key lactic acid bacteria of sourdough, Lactobacillus sanfranciscensis, is discussed from several aspects. The importance of San Francisco bread for consumer health is also emphasized. In addition to the contribution of L. sanfranciscensis to the textural properties and shelf-life of sourdough bread; the health benefits, flavour and antimicrobial substances, rheological characteristics of sourdough fermented by L. sanfranciscensis are reviewed. The functional aspects of sourdough fermented by L. sanfranciscensis are also demonstrated such as offering alternative bakery products for coeliac patients, diabetics or consumers having allergy to the bakery products fermented with baker's yeast (Saccharomyces cerevisiae) that are known as anti-S. cerevisiae antibodies.

The protein and starch fractions of field pea (Pisum sativum L.) are potentially a source of novel ingredients for food processing. As part of research to elucidate the functional properties of field pea proteins, the pilot scale extraction of proteins has been undertaken. Two different approaches have been used and the recoveries of protein compared. The first involved extraction with a salt solution followed by decanting and clarification to remove solids. The solution was then further concentrated and salt removed by ultrafiltration and diafiltration. The second procedure was based upon alkaline extraction followed by decanting and recovery by isoelectric precipitation and neutralisation. Both spray drying and freeze drying methods were employed. The protein isolates have been compared and characterised with respect to solubility, chemical composition and to electrophoretic patterns. Overall, the proteins extracted with salt exhibited better physical properties than proteins extracted with alkali, in terms of colour and particle size. The solubilities showed little variation and the electrophoretic patterns were similar. Freeze drying resulted in isolates with darker colour compared with spray drying.

Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.

Ubiquinone-10 (CoQ10), a vitamin-like lipophilic component of the membrane-bound electron transport system, has a wide range of therapeutic, neutraceutical, and cosmeceutical applications. The objective of this study was to optimize nutritional requirements for production of CoQ10 by Paracoccus dinitrificans NRRL B-3785 fermentation. Effect of type and concentration of carbon and nitrogen source on fermentation kinetic parameters were analyzed using logistic and Luedeking-Piret equations. In submerged batch fermentation, yield of CoQ10 was 12.22 mg/L when 40 g/L glycerol was used and specific growth rate (0.056/h) as well as growth associated constant (α=0.680 mg/g) were higher as compared to other concentrations. Ammonium nitrate and proteose peptone at 5 (α=0.677 mg/g; β= 0.0072 mg/g·h) and 20 g/L (α=0.806 mg/g; β=0.0074 mg/g·h), respectively, were optimal for CoQ10 production. CoQ10 formation observed to be both growth and nongrowth associated. In optimized medium CoQ10 formation increased considerably from 1.91 to 14.12 mg/L.

Consumers are becoming increasingly health conscious and therefore more discerning in their food choices. The production of fermented food products with elevated levels of B-vitamins increase both their commercial and nutritional value, and eliminate the need for subsequent fortification with these essential vitamins. Such novel products could reduce the incidence of inadequate vitamin intake which is common in many parts of the world, not only in developing countries, but also in many industrialised countries. Moreover, the concept of in situ fortification by bacterial fermentation opens the way for development of food products targeted at specific groups in society such as the elderly and adolescents. This review looks at how vitamin overproduction strategies have been developed, some of which have successfully been tested in animal models. Such innovative strategies could be relatively easily adapted by the food industry to develop novel vitamin-enhanced functional foods with enhanced consumer appeal.

Dodol is a popular traditional food that has great potential to be commercialized. The physico-chemical characterization of dodols such as proximate analysis, pH, moisture content, protein, fat, carbohydrate, ash and fibre contents are investigated. The rheological characterization of dodols were modelled by several models such Bingham, Power Law and Casson models. Regression analysis shows good agreements for all three models applied in this study. Dodol exhibits pseudoplastic behaviour under the conditions tested, as indicated by flow behaviour indices (n) ranging from 0.2 to 0.8 and is further confirmed with the data of decreasing apparent viscosity with increasing shear rate, indicating strong shear-thinning behaviour.

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

This manuscript focuses on two areas: the review of the history and growth of the QC/sensory evaluation field, and the discussion of the new developments and the future opportunities of this field. This discussion applies to programs worldwide, for companies with established and sound programs, and for companies with either no program or one needing improvement. From this author's point of view, the areas or growth and opportunities include: (1) awareness of the importance of and support for QC/sensory programs within an organization, (2) increased involvement of sensory scientists in in-plant QC/sensory programs, (3) establishment of new or improved QC/sensory training programs, (4) establishment of improved sensory specifications (in techniques and the integration of consumer/management input), (5) Quality Control/sensory evaluations focused on ingredients and in-process products, (6) understanding and use of the diverse applications of product variability studies, (7) use of new or improved sensory methods, (8) collaboration between R&D and QC functions to produce high and consistent quality, (9) continued use of instrumental measures: their establishment and validation, (10) assuring minimal requirements for QC/sensory programs, (11) global Quality Control, (12) development of QC/sensory programs in the personal care, pharmaceutical, household and paper industries, (13) use of multivariate QC/sensory data analyses and control charts, (14) Internet applications in the QC/sensory field, (15) the ultimate goal: a more effective approach to deliver consistent quality products

The extracts of methanol-water, hexane and chloroform eucalyptus leaves (Eucalyptus camaldulensis Dehnh.) were screened in vitro for their antimicrobial activity against some pathogenic gram negative, gram positive bacteria and one yeast. Disk diffusion method was used for antimicrobial activity of extracts and the microwell dilution assay was used for the determination of minimal inhibitory concentration (MIC) of each extract. In addition, the composition of chloroform extratc was determined by means of GC/MS analysis. The methanol/water, hexane and chloroform exracts of E.camaldulensis leaf showed various antimicrobial activity 7-9mm, 8-11mm and 11-27 mm inhibition zone, respectively. The chloroform extracts was found to be the most effective antimnicrobial agent as compared to the other extracts. While the most sensitive bacteria was Bacillus cereus CCM 99 (27mm inhibition zone), the most resistant bacteria was Esherichia coli ATCC 35218. The methanol/water, hexane and chloroform extracts of E. camaldulensis leaf showed 1.25-5.0<µg/ml, 0.625-5.0<µg/ml and 0.039-0.625µg/ml MIC value, respectively. While the chloroform extract displayed the best activity (MIC 0.039 µg/ml) against B.subtilis ATCC 6633 and B.cereus CCM 99 and C.albicans ATCC 10239, it showed the least activity ( MIC 0.625 µg/ml) against E.coli ATCC 35218. The GC/ MS analyses allowed 11 compounds to be determined; the main constituents of the Eucalyptus leaves extract were chloroform (68.5%), hexane(10.85%), ethylacetate (9.12%), ethanol (8.25%), γ γ γ γ γ terpiene (0.78%), bromochloromethane (0.59%), 1,8 cineole (0.52 %). The data of this work indicate that extracts of eucalyptus leave from West Anatolia, especially the chloroform extracts, could be formed the basis of many applications including raw and processed food preservation, pharmaceuticals, alternative medicine, and natural therapies.

Fifty herbed cheese samples, in which herbs (Allium spp.) were used at production, were analyzed for some microbiological quality characteristics. Cheese samples were collected from different retailers in four counties of Eastern Turkey. Presumptive coliform bacteria, generic Escherichia coli, Staphylococcus aureus, lactic acid bacteria, yeast, mold and sulfite-reducing anaerobic bacteria counts were examined as general microbiologic quality parameters, and the average bacteria counts were 2.1

Essential oils have been studied for their unique ability to act as antioxidants. Antioxidant activities of 423 essential oils of 48 different botanical families were evaluated for their antioxidant activities as free radical scavenging agents using the 1,1-diphenyl-2-picrylhydrazyl method. Seventy-three oils showed 50% or more inhibition at a concentration of 1.25 mg/mL. The 73 most active oil samples were further evaluated for their scavenging activities using series of dilutions to estimate their EC 50 . The EC 50 of the 73 most active oils ranged from 4 to 2000 μg/mL. Oils having an EC 50 of less than 300 μg/mL (20 selected samples) were subjected to β-carotene bleaching antioxidant activity test and more detailed analysis including thin layer chromatography, gas chromatography/mass spectrometry, high performance liquid chromatography and bioautography. Essential oils of the botanical families Lamiaceae and Myrtaceae were the most effective antioxidants. Thymol and carvacrol were the major constituents in most of the essential oils of the family Lamiaceae and eugenol was the major terpene in all of the essential oils of the family Myrtaceae.

Dietary advanced glycation end products (AGE) formed during heating of food have gained interest as potential nutritional toxins with adverse effects on inflammation and glucose metabolism. In the present study, we investigated the short-term effects of high and low molecular weight (HMW and LMW) dietary AGE on insulin sensitivity, expression of the receptor for AGE (RAGE), the AGE receptor 1 (AGER1) andTNF-α, F2-isoprostaglandins, body composition and food intake. For 2 weeks, thirty-six Sprague–Dawley rats were fed a diet containing 20 % milk powder with different proportions of this being given as heated milk powder (0, 40 or 100 %), either native (HMW) or hydrolysed (LMW). Gene expression ofRAGEandAGER1in whole blood increased in the group receiving a high AGE LMW diet, which also had the highest urinary excretion of the AGE, methylglyoxal-derived hydroimidazolone 1 (MG-H1). Urinary excretion ofNε-carboxymethyl-lysine increased with increasing proportion of heat-treated milk pow...

Soursop juice was submitted to sonication at amplitude levels ranging from 20 to 100 % of the total input power (500 W) at constant frequency of 19 kHz for different times (2e10 min). Response surface methodology based on a central composite design was applied to investigate the effect of ultrasound on polyphenol oxidase (PPO) residual activity, temperature increase, color, ascorbic acid and phenolic compounds. After processing, the PPO activity in the juice was reduced and color changes were subtle. A good retention of phenolic compounds was obtained at higher intensity. Ascorbic acid content was found to be higher in most of the samples treated. The higher the ultrasound intensity and the juice exposure time, the higher its final temperature. An optimum set was chosen and the final product was submitted to a sensorial test. The sonicated sample had a good acceptance. The technology could be suitable as an alternative to thermal and other treatments that results in quality loss.

The objective of this study was to examine relationships among metabolic and endocrine factors that may influence ovarian activity during early lactation. Holstein cows (n = 19) were bled twice each week to determine plasma concentrations of insulin (INS), glucose, cholesterol, insulin-like growth factor-1 (IGF-I), and progesterone (P 4). Feed intake and milk production were recorded daily while body weights and milk composition were recorded weekly. Relationships among plasma cholesterol and P 4 , and days to first and second postpartum ovulation were modeled with energy balance (EB), dry matter intake, milk yield and composition, plasma metabolites, and hormones using the backward elimination technique of multivariate regression analysis. Variables that contributed the most to predicting plasma cholesterol concentrations were dry matter intake × SNF using model 1 (production variables) and the square of glucose (i.e., glucose 2) using model 3 (plasma hormones and metabolites). For plasma P 4 concentrations, EB (model 2, production variables) and IGF-I (model 3, plasma hormones and metabolites) were the major predictors. The production variables EB and percentage of milk lactose were the greatest contributors to the models predicting days to first and second postpartum ovulations, respectively. Of the plasma hormones and metabolites evaluated, IGF-I 2 was the most significant predictor of days to first postpartum ovulation, whereas glucose 2 and INS were the significant predictors of days to second postpartum ovulation. Plasma IGF-I, glucose, and INS have been implicated in ovarian functions and their significant contributions to these models are consistent with possible important roles in postpartum return to ovarian competence.

Central to commercial fluid milk processing is the use of high temperature, short time (HTST) pasteurization to ensure the safety and quality of milk, and homogenization to prevent creaming of fat-containing milk. Ultra-high-temperature sterilization is also applied to milk and is typically used to extend the shelf life of refrigerated, specialty milk products or to provide shelf-stable milk. The structures of the milk proteins and lipids are affected by processing but little information is available on the effects of the individual processes or sequences of processes on digestibility. In this study, raw whole milk was subjected to homogenization, HTST pasteurization, and homogenization followed by HTST or UHT processing. Raw skim milk was subjected to the same heating regimens. In vitro gastrointestinal digestion using a fasting model was then used to detect the processing-induced changes in the proteins and lipids. Using sodium dodecyl sulfate-PAGE, gastric pepsin digestion of the...

Asti' or 'Asti Spumante' is an aromatic Italian sparkling wine produced exclusively with 'Moscato bianco' grapes growing in Piedmont (North West Italy) and commercialized as a sweet dessert wine. In this work, relationships among alcohol concentration, storage temperature and shelf-life of product have been defined. Three 'Asti' wines produced from the same must but having different alcohol concentrations and stored at three temperatures were used for the trial. Colour, acetaldehyde, volatile compounds and sensory analysis were used for defining the effect of storage. The results show that product shelf-life is directly correlated to the alcohol concentration of wine and inversely correlated to the storage temperature.

As the structure of biofilms plays a key role in their resistance and persistence, this work presents for the first time the numerical characterization of the temporal evolution of biofilm structures formed by three Listeria monocytogenes strains on two types of stainless-steel supports, AISI 304 SS No. 2B and AISI 316 SS No. 2R. Counting methods, motility tests, fluorescence microscopy and image analysis were combined to study the dynamic evolution of biofilm formation and structure. Image analysis was performed with several well-known parameters as well as a newly defined parameter to quantify spatio-temporal distribution. The results confirm the interstrain variability of L. monocytogenes species regarding to biofilm structure and structural evolution. Two types of biofilm were observed: homogeneous or flat and heterogeneous or clustered. Differences in clusters and in attachment and detachment processes were due mainly to the topography and composition of the two surfaces although an effect due to motility was also found.