A Survey of Nitrate and Nitrite Concentrations in Conventional and Organic‐Labeled Raw Vegetables at Retail

A national survey of the nitrate () and nitrite ( ) concentrations in raw and highly consumed vegetables available at retail in the United States was conducted. A total of 194 samples of fresh broccoli, cabbage, celery, lettuce, and spinach categorized as conventional or organic by label were collected from 5 major cities in different geographic regions of the United States and analyzed to determine and concentrations. There were no differences in the mean values of conventional compared with organic vegetables taken from the 5 metropolitan areas. However, significant differences in mean pairwise comparisons between some conventional and organic vegetables for content were observed. The mean concentration of both conventional and organic vegetables ranged between 0.1 and 1.2 mg/kg of fresh weight (FW) with the exception of conventional spinach that contained 8.0 mg/kg FW. Mean contents of conventional broccoli, cabbage, celery, lettuce, and spinach were 394, 418, 1496, 851, and 2797 mg/kg FW, respectively, while their organic‐labeled counterparts averaged 204, 552, 912, 844, and 1318 mg/kg FW. In most cases, organic vegetables were numerically lower in content than their conventional counterparts. Based on survey results, the finding that low levels were observed in some organic vegetables in different cities may warrant further study to determine if true differences exist, due to production practices, seasonal differences, and the magnitudes of those differences. Furthermore, the geographic differences in content of vegetables may flaw estimates of daily and exposure.     

Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage

Effects of different state/phase transitions (temperature fluctuations) on quality attributes of mango cubes during frozen storage were investigated. Temperature of frozen mango was modulated from ?65 °C to different states, namely, rubbery state , partially freeze‐concentrated state () and glassy states ( and ). Results revealed that frozen samples after 4 weeks of storage in a glassy state showed higher quality in hardness, drip loss, colour and ascorbic acid. Quality of mango still continued to change during frozen storage even in the glassy state without temperature fluctuations. Furthermore, there was a significant decrease in quality attributes of frozen mango subjected to temperature fluctuations above and . Current work indicates glassy state storage can improve retention of quality attributes in frozen mango and glassy state without temperature fluctuation was proposed as the most favourable frozen storage condition.     

Powdered barley sprouts: composition,functionality and polyphenol digestibility

This study was performed to evaluate the phytochemical composition, in vitro antioxidant capacity, antihyperglycaemic and anti‐inflammatory activities, and simulated gastrointestinal digestion of 7‐day‐old freeze‐dried barley sprouts (BS), one hybrid and one nonhybrid variety: ‘NS565’ (BSNS) and ‘Golozrni’ (BSG), respectively. BSNS expressed significantly higher (P ≤ 0.05) content of total phenols, chlorophyll and carotenoids. Phenolic compounds were the most dominant bioactives in both BSNS and BSG (713.25 and 479.02 mg GAE 100 g^?1 DW, respectively). BSNS possessed significantly higher (P ≤ 0.05) antioxidant capacity, evaluated by DPPH and ABTS assays, and reducing power ( = 0.54 mg mL^?1; IC₅₀^ABTS = 0.79 mg mL^?1; RP_0.5 = 9.35 mg mL^?1). Antihyperglycaemic and anti‐inflammatory activities of BSNS ( = 1.43 mg mL^?1;  = 1.86 mg mL^?1) were also significantly higher (P ≤ 0.05) than BSG ( = 1.97 mg mL^?1;  = 4.40 mg mL^?1). In vitro simulation of gastrointestinal digestion showed higher release of phenolic compounds in intestinal fluid than in gastric fluid.     

Phenolic profile and changes in the antioxidant activity of crabapple (Malus domestica cv Royalty) fruit during maturation on the tree

The fruits of crabapple (Malus domestica cv Royalty) harvested at six times during fruit maturation on the tree (60, 80, 100, 120, 140 and 160 day after full bloom, DAFB) were evaluated for their antioxidant potentials by various assays such as DPPH, ABTS, superoxide anion, hydroxyl radical and ferric reducing power. Total phenolic and flavonoid were analysed and characterised using HPLC‐DAD‐MS/MS. Results showed that the Royalty fruits harvested on 60 DAFB had the strongest scavenging activity against DPPH, ABTS and radicals ( = 0.37 mg mL^?1,  = 0.19 mg mL^?1 and  = 4906.63 U L^?1) and ferric reducing power (FRAP = 2.85 mol Fe²⁺ per kg dw), which highly correlated with its high amount of total phenolics of 130.17 mg gallic acid equivalents (GAE) per gram dry weight and total flavonoid of 866.15 mg rutin equivalents (RE) per gram dry weight. Eight phenolic compounds were identified in the Royalty extract of 60 DAFB as caffeic acid, eriodictyol rhamnoside, phloretin hexoside I, coumaroyl guinic acid, quercetin hexoside, phloretin hexoside II, quercetin pentoside and quercetin rhamnoside. These findings suggest that Royalty could be potentially used as a promising source of natural antioxidants in the development of functional foods.     

Noninvasive sensing of thermal treatments of Japanese seafood products using imaging spectroscopy

The potential of imaging spectroscopy for noncontact sensing of thermal treatments experienced on Japanese kamaboko was investigated. Samples were thermally treated at 100, 120, 140, 160, 180 and 200 °C to core temperatures of 45, 50, 55, 60, 65, 70, 75 and 80 °C and then promptly cooled and imaged in the short‐wave near infrared spectral range of 900–2500 nm. Partial least square (PLS) regression models were developed using the whole spectral range as well as using the most important wavelengths to predict the core temperature (T_C) and thermal history (TH) yielding a reasonable level of accuracy of ( = 0.86 and RMSEP = 3.9 °C) and ( = 0.83 and RMSEP = 0.29 min), respectively. Moreover, a stepwise linear discriminant analysis (LDA) model was developed for identifying samples whose core temperatures reached a threshold of 65 °C. The LDA model yielded overall classification accuracy of 93.75% in both calibration and validation sets. The resulting discrimination function was then applied in a pixel‐wise manner to produce understandable classification maps to exhibit the difference among samples with high accuracy.     

Adhesion,Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets

The aim of this study was to estimate the adhesive and cohesive fracture energies, and frictional characteristics of 7 types of cooked starch and flour sheets and combine these into a model framework for textural analysis. Cutting tests with wires of diameter 0.30 to 0.89 mm were performed with and without lubrication. Plots of the work done, normalized to the area cut by the wire, showed that this to be linearly related to wire diameter irrespective of lubrication. The oil had little impact on the intercept of these plots, giving cohesive fracture energy (G_c) ranges for these foods between 6.8 and 32.5 J/m². However, lubrication had a strong influence on the slope of the plots. From a comparison of the slopes for lubricated versus unlubricated tests, the kinetic coefficient of friction could be calculated. Values for between 0.007 and 0.521 for different foods were obtained. Peeling tests were performed by lifting sheets vertically away from a fresh mica surface. The adhesive fracture energy G_a, varied from 2.5 to 4.8 J/m². The results can be modeled by plotting the ratio of cohesive to adhesive fracture energy against the coefficient of friction. Thresholds in both axes suggest a physical basis for distinguishing textural perceptions. However, sensory testing with 12 subjects using the 7 food types could not establish whether this framework, however well‐established physically, would apply to oral sensations. A much larger test would be required.     

Modelling growth of Lactobacillus plantarum and shelf life of vacuum‐packaged cooked chopped pork at different temperatures

Lactobacillus plantarum growth in a vacuum‐packaged cooked meat product under different storage temperatures (4, 10 and 16 °C) and the relation between the microorganism growth and sensory quality were investigated. The Gompertz model was fitted to experimental counts of L. plantarum showing a good fitting to growth curves at different temperatures. A root‐square secondary model and linear model were satisfactorily fitted to estimated growth rates () and lag times (), respectively. The sensory attributes (colour, flavour, taste, appearance) were also evaluated due to their importance to the global quality (Q). The sensory deterioration was detected several days after L. plantarum reached the stationary phase, that is, 59, 45 and 25 days for 4, 10 and 16 °C, respectively. According to results, sensory deterioration was related to time when microorganism reached late stationary phase, phenomenon known as ‘delayed change’.     

The effect of enzymatic hydrolysis on the biological properties of Oenothera biennis,Borago officinalis and Nigella sativa seedcake by‐products from oil pressing

The biological properties of ethanolic (50%, v/v) extracts from Oenothera biennis, Borago officinalis, Nigella sativa seedcake before and after enzymatic hydrolysis by alpha‐amylase (EC 3.2.1.1) from Aspergillus oryzae, beta‐glucosidase (EC 3.2.1.21) and beta‐glucanase (EC 3.2.1.6) from Aspergillus niger combinations in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid and reducing sugar content for O. biennis extract after enzymatic hydrolysis was, respectively, 0.5, 1.5 and 2 times higher in comparison with nonhydrolysed extract. Iron‐chelating and radical‐scavenging activity of O. biennis seedcake extract after hydrolysis (IC₅₀ = 0.076 mg mL^?1 and IC₅₀ = 0.050 mg mL^?1) was at a similar level as that nonhydrolyeed (IC₅₀ = 0.070 mg mL^?1 and IC₅₀ = 0.065 mg mL^?1). The antioxidant activity was two times higher after hydrolysis than before enzymatic hydrolysis of O. biennis seedcake extract. Also strong elastase inhibition activity has been shown to O. biennis seedcake extract before (IC₅₀ = 0.095 mg mL^?1) and after enzymatic hydrolysis (IC₅₀ = 0.07 mg mL^?1), respectively. Oenothera biennis and B. officinalis seedcake extracts before and after hydrolysis have stronger antibacterial activity against Pseudomonas aeruginosa strain in comparison with N. sativa seedcake.     

The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

This work is concerned with modification of wheat bran arabinoxylans by ultrasound irradiation. The average molecular weights of arabinoxylans ranging from 580 000 to 800 000 kDa were yielded by regulating ultrasonic powder (120–480 W) and treat time (15–45 min). The phenolic compounds increased after ultrasound treatment, and arabinose‐to‐xylose ratios ranged between 0.55 and 0.67. FTIR spectroscopy revealed that the major chemical composition of arabinoxylans was unchanged. The maximum storage modulus decreased with the extension of ultrasonic treatment time. The antioxidant capacity test showed that the EC₅₀ values decreased and the values from the ferric reducing antioxidant power decreased after ultrasound treatment. The results suggested that ultrasound is an effective method for the modification of arabinoxylans.     

Challenges in Model Development for Meat Composition Using Multipoint NIR Spectroscopy from At‐Line to In‐Line Monitoring

This study evaluates the efficiency of multipoint near‐infrared spectroscopy (NIRS) to predict the fat and moisture content of minced beef samples both in at‐line and on‐line modes. Additionally, it aims at identifying the obstacles that can be encountered in the path of performing in‐line monitoring. Near‐infrared (NIR) reflectance spectra of minced beef samples were collected using an NIR spectrophotometer, employing a Fabry‐Perot interferometer. Partial least squares regression (PLSR) models based on reference values from proximate analysis yielded calibration coefficients of determination of 0.96 for both fat and moisture. For an independent batch of samples, fat was estimated with a prediction coefficient of determination of 0.87 and 0.82 for the samples in at‐line and on‐line modes, respectively. All the models were found to have good prediction accuracy; however, a higher bias was observed for predictions under on‐line mode. Overall results from this study illustrate that multipoint NIR systems combined with multivariate analysis has potential as a process analytical technology (PAT) tool for monitoring process parameters such as fat and moisture in the meat industry, providing real‐time spectral and spatial information.     

Effect of Iberian × Duroc genotype on composition and sensory properties of dry‐cured ham

BACKGROUND: Dry‐cured ham quality from three different Iberian × Duroc genotypes was studied: GEN1, Iberian × Duroc1; GEN2, Duroc1 × Iberian; GEN3, Duroc2 × Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry‐cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. RESULTS: Dry‐cured hams from all genotypes had similar chemical composition. However, intramuscular fat of dry‐cured hams from GEN3 was more unsaturated than that from GEN2, while GEN1 was intermediate. Lipid oxidation, measured as 2‐thiobarbituric acid‐reactive substances (TBARS) and hexanal content, was similar between genotypes. The colour of hams was affected by genotype; hams from GEN2 showed higher lightness (CIE L*), while those from GEN3 had a less intense colour (lower a* and C*). Texture measured instrumentally did not differ between genotypes; however, in the sensory analysis, panellists considered hams from GEN3 more fibrous, while those from GEN2 were considered juicier. Hams from GEN3 were also perceived as saltier and more acid. CONCLUSION: Genotype affected the quality of Iberian hams, with those from GEN3 being of lower quality, and this genotype was considered less suitable for the manufacture of Iberian dry‐cured ham. Copyright © 2007 Society of Chemical Industry     

Assessment of the ED-XRF technique to quantify mineral elements in nonlyophilised milk and cheese

The interest in analytical methods that accurately measure or predict the elemental profile of dairy foods has been steadily rising. The purpose of this study was to assess the robustness of the energy-dispersive X-ray fluorescence (ED-XRF) technique for the prediction of mineral elements in milk and cheese, avoiding any sample preparation steps. Results highlighted relatively low accuracy of the ED-XRF technique for the quantification of milk mineral elements, with coefficients of determination in validation ($R_v^2$) from 0.03 (magnesium) to 0.39 (phosphorus). Greater accuracies were obtained for the quantification of cheese minerals, with $R_v^2$ from 0.26 (sodium) to 0.69 (calcium).     

Antioxidant capacities vary substantially among cultivars of rabbiteye blueberry (Vaccinium ashei Reade)

Fruits from forty‐two blueberry cultivars, including thirty‐six rabbiteye (Vaccinium ashei Reade), three V. ashei hybrid derivatives and three northern highbush (V. corymbosum L.) standards, were evaluated for their antioxidant activities against peroxyl free radicals (ROO˙), hydroxyl radicals (OH˙), hydrogen peroxide (H₂O₂), superoxide radicals () and singlet oxygen (¹O₂) radicals. The differences in scavenging capacities for these radicals among forty‐two selected blueberry cultivars were significant. Oxygen radical absorbance capacity values ranged from 33.8 to 118.7 μmol Trolox equivalents (TE) g fresh wt^?1, 196.1 to 518.8 μmol TE g dry wt^?1 and 7.1 to 22.2 μmol cm^?2‐surface area. Extracts from fruit of pure rabbiteye had higher levels of scavenging capacities of oxygen species , ¹O₂ and H₂O₂ compared to V. ashei hybrid derivatives and northern highbush blueberry standards. The rabbiteye cultivars ‘Early May’ and ‘Centurion’ had the highest scavenging capacity for the reactive oxygen species, not only for ROO˙ and ˙OH, but also for , ¹O₂ and a strong oxidant, H₂O_2. In contrast, ‘Pink Lemonade’ (pink‐fruited) had the lowest ability to inhibit free radical activity of ROO˙,˙OH, ¹O_2, and H₂O_2.‘Snowflake’ had the lowest scavenging capacity for . Blueberry cultivars with high antioxidant activity and radical scavenging capacity have potential to improve human health and can possibly be used as parents for future blueberry breeding programs to develop new blueberry cultivars with higher antioxidant activity.     

Colour score as a guide for estimating the protein value of corn gluten feed

BACKGROUND: Dry corn gluten feed (CGF) is a raw material commonly included in compound feeds, particularly for ruminant animals. Its colour can vary from yellow–light brown to dark brown. A general assumption is that darker CGF has a low nutritive value for animals due to heat‐damaged protein. This study aims to evaluate the use of colour as a practical guide for estimating CGF protein value. RESULTS: Results indicate great variability in the physical and nutritional properties among 28 sources of CGF. Principal component factor analysis was used to reduce a large number of variables into fewer numbers of factors. First factor aggregated 1/Z and acid detergent insoluble N content in opposition to X, Y, e^L, and L. Second factor aggregated a, a*, neutral detergent fibre and soluble crude protein (CP) contents in opposition to ash and CP contents, and digestible N and in vitro organic matter digestibility. Multiple regression analysis also showed that physical appearance (colour) was related to nutritional properties, stronger relationships being found between a, a* and L scores and digestible N. CONCLUSION: Colour could potentially be used to quickly predict the nutritive value of CGF, particularly digestible N, a key parameter when formulating rations. Copyright © 2011 Society of Chemical Industry     

Impact of wheat bran addition on the temperature‐induced state transitions in dough during bread‐baking process

Wheat bran‐mediated effects on temperature‐induced state transitions of proofed bread dough were studied as function of its level of replacement (5%–15%) to wheat flour. Proofed dough was subjected to rheological tests at small deformations. During heating of proofed dough from 30 °C to 95 °C, the value of elastic modulus (G′) attained its maximum at a temperature () that represented peak gelatinisation temperature (T_P). Dough with 15% bran depicted significant increase in T_P over other formulations. Bran addition increased glass transition temperature (T_g) of dough and suppressed drop in elastic modulus (G′) at T > T_g. The above events resulted in decreased loaf‐specific volume and increased crumb hardness. The former was caused by retarded bubble expansion during initial stages of baking, explained by reduced uniaxial and biaxial extensibilities of dough. Mean bubble size depicted an inverse relationship with the hardness of breadcrumb.     

Cover Image,Volume 97, Issue 11

The cover image, by Hannah C Wells et al., is based on the Research Article Deer leather: analysis of the microstructure affecting pebble, DOI: 10.1002/jsfa.8199 .

     

Cover Image,Volume 97, Issue 8

The cover image, by Yuko Shimamura et al, is based on the Research Article Inhibitory effects of Japanese horseradish (Wasabia japonica) on the formation and genotoxicity of a potent carcinogen, acrylamide, DOI: 10.1002/jsfa.8055 .

     

High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract

Inactivation kinetics of endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract was studied for thermal (50–80 °C, ambient pressure) and high hydrostatic pressure combined with heat treatment (300–700 MPa at 50–80 °C) process conditions. Lipoxygenase (LOX) inactivation followed first‐order kinetics at all pressure–temperature combinations used. Moreover, LOX inactivation rates became less pressure dependent with increasing pressure at all temperatures studied and also showed less temperature dependence of the enzyme inactivation rate at various high pressure levels tested. It is evident that inactivation kinetics is complex affected by both pressure and temperature. Therefore, response surface methodology (RSM) was attempted to investigate combined temperature–pressure processing conditions on LOX inactivation kinetics in crude silver carp extract samples. In conclusion, the LOX inactivation rate constant was modelled as a function of both temperature and pressure conditions by a quadratic polynomial equation as follows: .     

Cover Image,Volume 98, Issue 11

The cover image, by Ciara Duffy et al., is based on the Research Article In vitro evaluation of chitosan copper chelate gels as a multimicronutrient feed additive for cattle, DOI: 10.1002/jsfa.8939 .

     

Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines

The impact of dry ice maceration (DIM) and oak cask fermentation (OCF) on characteristics of Tempranillo wines elaborated in a warm climate has been studied as an alternative procedure to traditional red winemaking (CT) to obtain highly coloured wines. Oenological and colour parameters were measured to determine the influence of these techniques on wines along the winemaking process. DIM and OCF techniques were found significantly different to CT for colour intensity and percentage of blue. Moreover, both induced easily perceptible changes in CIELAB coordinates (lower L*, higher a* and values) than CT and also affect main wine's sensory attributes (e.g. increased polyphenols extraction in DIM and to a lesser extent OCF, and therefore produced wines with higher colour than CT). Although differences tend to decrease with ageing, these practices seem feasible alternatives to improve quality characteristics of young red wines from grapes grown in warm climates.