|
Volume 2 Number 2 2008 
CONTENTS AND ABSTRACTS
Mike Sissons (Australia) Role of Durum Wheat Composition on the Quality of Pasta and Bread (pp 75-90)
Full Text [PDF]
ABSTRACT
Invited Review: Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta worldwide and some speciality bread common in parts of Italy and the Mediterranean region. The quality of such foods in terms of texture, colour, flavour and appearance are determined by raw material quality, processing methods and other ingredients. This review focuses on the raw material composition and how these influence the dough characteristics and the end product quality. Protein has been known as an important component having an influence on the quality of pasta and bread. The glutenin and gliadin proteins, the types present and their ratio have been shown to influence dough properties. Attempts to increase the number of high molecular weight glutenin subunits to obtain more varied dough properties has the potential to improve the breadmaking properties of durum flour. Starch is more than an inert filler and recent research has shown the affect of varying the amylose content and ratio of large to small starch granules on pasta quality can be significant. Potentially new durum germplasm could be created and used in new food products. Other minor components like non-starch carbohydrates and lipids have received less attention. The former can have a large impact on the water absorption of durum flours and alter dough properties. Enzymes like lipoxygenase and polyphenol oxidase together with the lipid yellow pigments strongly impact the appearance of pasta foods. The results of recent research about these components on both pasta and bread quality using durum wheat are discussed.
Cristiane C. P. Andrade, Fernanda Mandelli, Sergio Echeverrigaray, Ana Paula L. Delamare (Brazil) Microbial Dynamics during Cheese Production and Ripening: Physicochemical and Biological Factors (pp 91-101)
Full Text [PDF]
ABSTRACT
Invited Review: Microorganisms are an essential component of cheese, playing an important role during its manufacture and ripening. Cheese microbiota can be composed by starter cultures, group formed mainly by lactic acid bacteria (LAB) such as Lactococcus, Lactobacillus, Streptococcus, Leuconostoc and Enterococcus involved in acid production and flavor development during ripening; adjunct microbial cultures and secondary microorganisms, which play an important role during ripening. Cheese is a typical example of a mixed fermentation process in which desirable and undesirable bacteria, yeasts and molds interact and compete during initial steps and ripening process, leading to a complex product whose characteristics depends on the dynamics of all these microbial populations, which is influenced by intrinsic and extrinsic factors, such as temperature, pH, moisture, manufacture conditions, biological factors, among others. The main biological factors that influence the increase of one population in detriment of other microbial populations are: direct competition for substrate, production of inhibitory metabolites (such as acetic acid, acetaldehyde, ethanol, diacethyl), and the secretion of bacteriocins. The inhibitory compounds are products of bacterial metabolism, whereas bacteriocins are antimicrobial peptides or proteins produced by different groups of bacteria, including LABs. Several examples show that the direct addition of bacteriocins or bacteriocin producing starter cultures interfere in the proliferation of undesirable NSLAB and harmful bacterial populations during cheese processing and ripening. Thus, the characterization of new bacteriocins and the selection of starter cultures, as well as their combination with non-thermal physical treatments offer excellent opportunities for the control of undesirable microbial communities in fermented dairy products.
Mo Chen, Azlin Mustapha (USA) Natural Antimicrobial Compounds as Meat Preservatives (pp 102-114)
Full Text [PDF]
ABSTRACT
Invited Review: Current trends in consumer interests indicate an increasing demand for the use of natural preservatives in foods. Meat products, which are highly perishable and carry risks of food-borne pathogens, have been preserved in a variety of ways, including via the use of organic acids, nitrites/nitrates, and modified atmosphere packaging. Certain natural antimicrobials have been shown to be effective at inhibiting a wide range of microbes. Researches in this area have recently concentrated on the application of these natural antimicrobials to meats as a way to preserve these perishable foods against spoilage and pathogenic microbes. This review presents the most well-studied natural antimicrobial agents that have been applied to meat products, including bacteriocins, chitosan, lactoferrin, lactoperoxidase system, monolaurin and bacteriophages.
Robert S. Glew (USA), Lu-Te Chuang (Taiwan), Jennifer L. Roberts, Robert H. Glew (USA) Amino Acid, Fatty Acid and Mineral Content of Black Finger Millet (Eleusine coracana) Cultivated on the Jos Plateau of Nigeria (pp 115-118)
Full Text [PDF]
ABSTRACT
Original Research Paper: Finger millet (Eleusine corocana) is a staple of some communities living on the Jos Plateau of north-central Nigeria. Having reported in 2003 on the nutrient content of the more-common tan-colored finger millet, we were interested in knowing the content of essential amino acids, fatty acids and minerals and trace elements of a dark, rust-colored finger millet called “black millet” that is also cultivated in the same mountainous savannah of Nigeria. Black finger millet contains 8.71 mg/g dry weight fatty acid and 8.47 g/g dry weight protein. The specific nutrient contents of the three specimens of black millet we analyzed were nearly identical to that of tan finger millet with respect to amino acid and fatty acid content and composition; however, black finger millet contained only half as much iron and one-tenth as much molybdenum as reported previously for the more common variety of finger millet. Nevertheless, black finger millet represents a good source of the essential amino acids (except lysine), the two essential fatty acids (linoleic acid and α-linolenic acid), and the minerals calcium, iron, magnesium, manganese, copper and zinc.
Kouadio Florent N’Guessan, N’dédé Théodore Djeni, Adjéhi Thomas Dadie, Koffi Marcellin Dje (Ivory Coast) Influence of Alcoholic Fermentation Temperature on Sorghum Beer Quality (pp 119-123)
Full Text [PDF]
ABSTRACT
Original Research Paper: The influence of fermentation temperature (variable from ambient to 40°C) on yeast population and some physico-chemical characteristics was studied during sorghum beer processing. Gas release started quickly at 35 and 40°C but the production rate was higher at 35°C than at other temperatures and reached its maximum value at the same time (after 5 h) for fermentations at 35 and 40°C. Maximum sugar consumption rate occurred during the first four hours of fermentation for all temperatures, except at ambient but was slightly more elevated at 35°C. This led to higher ethanol production at 35°C than at other temperatures even though the coefficient of sugar conversion into ethanol was similar for all four fermentation systems. Thus, the beer produced at 35°C contained the lowest sugars and the highest alcohol. In contrast, organic acid content was not influenced by temperature. However, yeast growth rate decreased at high temperatures and the declination phase which occurred after 8 h of fermentation was highest at 35°C.
Aly El Sheikha (Egypt/France), Mohammed Zaki, Ali Bakr, Magida El Habashy (Egypt), Didier Montet (France) Physico-chemical Properties and Biochemical Composition of Physalis (Physalis pubescens L.) Fruits (pp 124-130)
Full Text [PDF]
ABSTRACT
Original Research Paper: Ground cherry (Physalis pubescens L.) is one of the most promising exotic fruits, which can be used for developing interesting functional products. This paper reports the biochemical composition of physalis fruit and juice. The pulp was yellowish or orange with a yield of 64%. The pulp and fresh juice had a light sweet and acidic taste (pH 3.7). The titratable acidity was 1.23, polyphenols, 82 mg and vitamin C, 32.7 mg per 100 g of fruit. Physalis fruits and its juice were rich in carotenoids (69.6 µg/g and 70 µg/mL, respectively). Juice had high levels (in mg/100 mL) of minerals such as phosphorus (578), potassium (1196), zinc (2.4) and boron (1). Essential amino acids as Leucine, Lysine, Isoleucine, Valine and Tryptophan were either higher than those recommended by FAO/WHO/UNU (1985). Phenolics and other polar compounds were analyzed and indentified in juice. The antimicrobial activity of methanolic extracts of juice was significant against E. coli O157:H7 and Bacillus subtilis, complete against Fusarium solani and had no effect against Candida albicans.
Mohd Hafizan Johar, Azrina Azlan, Amin Ismail (Malaysia) Effect of Storage on β-Carotene Content in Mango var. Chokanan Puree (pp 131-134)
Full Text [PDF]
ABSTRACT
Original Research Paper: This study aimed to determine the effect of storage on the content of β-carotene in mango puree. Mango (Mangifera indica L.) var. Chokanan was selected for this study. The β-carotene content at 0, 3, 6 and 24 days of storage were 4.74 ± 0.29, 3.78 ± 0.21, 3.42 ± 0.11 and 2.84 ± 0.55 mg/100 g puree, respectively. β-Carotene content of mango puree was significantly different (P < 0.05) at different storage times. However, a post-hoc test showed that the β-carotene content was significantly different (P < 0.05) between day 0 and 24 of storage times. Storage at 5°C for more than 3 days reduced 20% of β-carotene content in mango puree. Prolong storage time of the puree for more than 24 days had reduced about 40% of β-carotene content in mango puree. The study indicated that β-carotene content in mango puree was significantly lost after 24 days of storage.
Gérard Ngoh Newilah (Cameroon), Charlotte Lusty, Inge Van den Bergh (France), Ekow Akyeampong (Mali), Mark W. Davey (Belgium), Kodjo Tomekpe (Cameroon) Evaluating Bananas and Plantains Grown in Cameroon as a Potential Source of Carotenoids (pp 135-138)
Full Text [PDF]
ABSTRACT
Original Research Paper: Strategies based on the utilisation of cultural and locally consumed foods seem essential for identifying solutions to reduce micronutrient malnutrition in Cameroon and other developing countries. Vitamin A deficiency and associated chronic diseases have recently worsened in many African countries where bananas and plantains are staple foods. The aim of this study is to identify yellow- and orange-fleshed banana and plantain cultivars in the Centre Africain de Recherches sur Bananiers et Plantains de Njombé (CARBAP) collection that contain significant levels of total carotenoids, as well as to evaluate the effect of ripening and boiling on their total carotenoid retention. Two types of colour fan were used for germplasm screening as a proxy for carotenoid content of 104 Musa accessions. Unripe, starting to ripe, ripe and fully ripe fruits of Musa cultivars sourced from the CARBAP collection in Cameroon were analysed for their total carotenoid levels by UV-VIS spectrophotometry at 450 nm. The results showed that ‘Manameg red’(AAA),‘Hung tu’(AA)and‘Enar’(AA),three accessions from PNG, had the highest total carotenoid contents among all the Musa types (plantains, cooking and dessert bananas as well as plantain hybrids) analysed. During post-harvest maturation and processing (boiling), the total carotenoids content of Musa pulps vary significantly with genotypes. The yellow or orange fleshed carotenoid-rich Musa varieties could be considered for promotion to contribute to the alleviation of vitamin A deficiency and associated chronic diseases in target communities.
Azadeh Nikousaleh, Jamuna Prakash (India) Effect of Dry Heat Treatment of Six Spices on Antioxidant Activity of their Water Extracts (pp 139-144)
Full Text [PDF]
ABSTRACT
Original Research Paper: This study investigated the effect of dry heat on the antioxidant capacity of water extracts of six spices, namely black pepper (Piper nigrum Linn.), cumin (Cuminum cyminum Linn.), clove (Syzygium aromaticum Linn.), cinnamon (Cinnamomum verum, syn. C. zeylanicum Blume), sumac (Rhus coriaria L.) and golpar (H. persicum Desf. Ex.), which were either roasted or heated in a microwave oven, powdered and extracted with water. Untreated spices served as controls. The antioxidant capacities of water extracts of spices were measured by reducing power, DPPH assay and total antioxidant capacity. Varying results were obtained depending upon the assay used and the spice. Clove had the highest radical scavenging activity (85.5% at 0.2 mg level) among all six spices and it was higher than the control in heat-treated samples. Heat-treated samples of cinnamon showed significantly lower activity with reducing power (0.609-1.910) but not with other assays whereas black pepper and cumin exhibited higher activities with reducing power (ranging from 0.276-1.026). Roasted golpar sample also had a higher antioxidant potential in all assays, but sumac was significantly different only in the DPPH assay. Microwave treatment did not affect the antioxidant activity of sumac. Results indicate that heat treatment of spices influenced the antioxidant activity of their water extracts.
N’Dédé Théodore Djeni, Kouadio Florent N’Guessan, Adjéhi Thomas Dadie, Koffi Marcellin Dje (Ivory Coast) Impact of Different Levels of a Traditional Starter on the Fermentation of Cassava Dough for Attiéké Production (pp 145-151)
Full Text [PDF]
ABSTRACT
Original Research Paper: This study aimed to assess the biochemical and microbiological changes during fermentation of cassava doughs initiated by a traditional starter at different inoculation rates. The cassava doughs inoculated with different levels of starters were fermented at 35°C for 18 h. The most important changes in biochemical (decrease of pH, increase in titrable acidity, sugar consumption and gas released) and microbiological properties were observed in the 10 and 15% inoculated dough. Citric (188.96 mg/100 g), malic (99.7 mg/100 g) and oxalic (31.8 mg/100 g) acids were the main organic acids in the unfermented dough. Their concentrations decreased during fermentation to low or undetected levels. At the end of fermentation, lactic and acetic acids became the main acids in the dough (respectively 482.35 mg/100 g and 236.66 mg/100 g for the 8% inoculated dough). This study allows to better understanding of cassava dough fermentation for attiéké production and also indicates optimal starter rate and duration for controlled fermentation.
Adenike A.O. Ogunshe, Chibuanuli M. Obiora-Okeke, Taiye O. Olurin (Nigeria) Bioinhibition of Phenotypes of Gram-negative Food Indicator Bacteria from Nigerian Fermented Food Condiments (pp 152-158)
Full Text [PDF]
ABSTRACT
Original Research Paper: Identification of a total of 440 Gram-negative food-borne bacterial strains from four Nigerian fermented condiments revealed that: 77 (17.5%) were Escherichia coli, 96 (21.8%) Klebsiella pneumoniae, 89 (20.2%) Enterobacter aerogenes, 10 (2.3%) Enterobacter cloacae, 34 (7.73%) Proteus mirabilis, 48 (10.9%) Salmonella spp., 38 (8.64%) Citrobacter sp. and 48 (10.9%) Pseudomonas aeruginosa. The bacterial strains were mostly resistant to cotrimoxazole (50.0–65.0%) and tetracycline (40.0–70.0%), while moderate to high multiple antibiotic resistance (MAR) of 37.5–75.0% was also exhibited by the food-borne bacteria. The inhibitory activities of crude extracts of selected plant spices, Allium cepa, Allium sativum, Aframomum melegueta, Eugenia aromatica, Xylopia aethiopica, Monodora myristica, nutmeg, Zingiber officinale were very minimal in vitro (7.1–29.0%), except for Piper guineense, which exhibited moderate inhibitory activities (20.0–54.0%). No in vitro inhibitory activity was recorded against the food indicator bacteria by Lactobacillus acidophilus, L. brevis, L. plantarum, L. fermentum and Leuconostoc mesenteroides isolated from the condiments. However, three Lactobacillus strains from Nigerian fermented beverages, L. plantarum LbOG1, L. delbrueckii LbOG2 from ogi and L. brevis LbKN1 from kunun zarki were able to inhibit about 65.0% of the selected Gram-negative food-borne bacterial pathogens. Sensory analyses indicated that there was no significant difference between the level of acceptance of the biopreserved condiment and the control by the respondents. Antimicrobial-producing Lactobacillus strains would therefore, be of considerable effect in enhancing the bioinhbition and preservative quality of Nigerian indigenous fermented food condiments both at the cottage and industrial levels of production, for local consumption and for exportation.
Perumal Siddhuraju, Vetrivel Maheshu, Nataraj Loganayaki, Sellamuthu Manian (India) Antioxidant Activity and Free Radical Scavenging Capacity of Dietary Phenolic Extracts from Processed Indigenous Legumes, Macrotyloma uniflorum (Lam.) Verdc. and Dolichos lablab L. (pp 159-167)
Full Text [PDF]
ABSTRACT
Original Research Paper: The antioxidative properties and total phenolic contents of raw, dry heated and pressure cooked seed sample extracts of Macrotyloma uniflorum (brown and black variety) and Dolichos lablab were examined. The raw, dry heated and pressure cooked samples were extracted with 50% methanol and 70% acetone separately and the extracts were pooled and used for analysis. The raw and processed seed samples of respective legumes had a good source of dietary phenolics including tannins and high molecular condensed tannins. The extracts were screened for their potential antioxidant activities using reducing power, α,α-diphenyl-β-picrylhydrazyl (DPPH·), OH·, ABTS·+, antihemolytic, metal chelating and linoleic acid emulsion model systems. All the extracts exhibited reducing power activity; moreover, they were well correlated with phenolic concentration in a dose-dependent manner. Like reducing power activity, a similar dose-dependent trend was also observed in the hydroxyl radical scavenging and DPPH radical scavenging activities. Nonetheless, at a concentration of 1 mg in the reaction mixture, all the extracts showed peroxidation inhibiting activity between 94 to 99% with out any significant differences (p<0.05) in the linoleic acid emulsion system. Interestingly, pressure cooked samples of both legumes registered the highest ABTS·+ cation radical scavenging activity when compared to the raw and dry heated samples. Although all extracts were found to have potential metal chelating property (31.27-75.78 mg EDTA g-1), antihemolytic activity was very low except in raw and dry heated samples of D. lablab. Both dry heated and pressure cooked samples of M. uniflorum and D. lablab could be advocated for wider consumption as potent antioxidant nutrients to prevent oxidative stress-induced and nutrient-borne diseases.
Yasuto Yamaguchi, Jun Maeda, Jun-ichi Nishikawa, Kenichi Mikitani (Japan) Fucoidan Preferentially Induces the Mitochondrial Pathway-Mediated Cell Death in Hematopoietic Malignant Cells (pp 168-172)
Full Text [PDF]
ABSTRACT
Original Research Paper: Fucoidan is a sulfated polysaccharide highly contained not only in some seaweed but also in eggs of sea urchin and bodies of sea cucumbers. Uptake of fucoidan-rich food is suggested to be one of the causes of longevity in Japan. Fucoidan shows anti-coagulant, anti-virus, anti-inflammatory, anti-tumor and other various favorable biological activities both in vitro and in vivo. In this study, the cell death induction activities of fucoidan were investigated using eight different human cancer as well as normal cell lines at the cellular and molecular levels. Two hematopoietic cell lines, Jurkat and K562, showed maximum sensitivities against fucoidan. Fucoidan at 100 µg/ml induced cell death of Jurkat cells. To further investigate the cell death induction mechanism of fucoidan against hematopoietic cell lines, we detected membrane turnover activities by annexin-V assay and detected active caspases by western blotting. An annexin-V assay indicated higher apoptosis induction activities in Jurkat cells. Higher inductions of executioner caspases, caspase-3, -6, and -7 were also observed in Jurkat cells. In particular, the activation of caspase-6 was relatively high and detected 12 hours after fucoidan treatment. Treatment with inhibitors against pan caspases and caspase-9 showed significant reduction effects on fucoidan-induced cell death. An apparent decrease of mitochondrial membrane potential was observed in both of the hematopoietic cell lines. These results strongly suggest the involvement of a mitochondrial apoptotic pathway by fucoidan in hemaotopoietic cells.
Darman Roger Djoulde (Cameroon/South Africa), Valerie Erasmus, Wilna Oldewage-Theron (Cameroon), Vusi Shabangu, Christa van Vyke (South Africa) Testing Shelf-life of an Immune-enhancing Power Bar for Immune-deficient Patients (pp 173-175)
Full Text [PDF]
ABSTRACT
Original Research Paper: An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration of a newly developed power bar for immune-deficient patients. Accelerated shelf-life testing conducted at 40, 50 and 60°C was used to predict the shelf-life of the product at usual storage conditions. The Arrhenius model that was used indicated that the power bar can be stored for 168 days at 4 ± 1°C, 105 days at 9 ± 3°C, 56 days at 15 ± 5°C, 21 days at 30 ± 2°C, and only 6 days at 42 ± 3°C. The calculated Q10 values were found to be in the range of 1.5-2.0, which is in the range for lipid oxidation in various food products reported in the literature.
Mathen Mathew, Suseela Mathew, Kesavan Nair Ashok Kumar, Rangasamy Anandan (India) Lipid Profile of Liver Oil of the Sickle-Finned Chimaera (Neoharriotta pinnata)of the Arabian Sea (pp 176-178)
Full Text [PDF]
ABSTRACT
Short Communication: Liver oil from the deep sea, sickle-finned chimaera, Neoharriotta pinnata was analyzed to describe its lipid composition. Triacylglycerols, di- and monoacyl glyceryl ethers, tocopherol and squalene were the major lipid components observed. Only trace levels of polar lipids were detected. Saturated, mono- and poly-unsaturated fatty acids constituted 19, 57 and 22% of the total fatty acids, respectively. The high squalene (52% of oil) and tocopherol (2.5% of oil) contents suggest that oil from the holocephalian would find great applications in the nutraceutical and pharmaceutical industries.
Ashok Kumar Kesavan Nair, Suseela Mathew, Anandan Rangasamy, Sankar Thazhakot Vasunambisan, Mattathinkadu Kunjan Mukundan (India) Analysis of Chloramphenicol Residues in Indian Shrimps Fenneropenaeus indicus, Penaeus monodon and Macrobrachium rosenbergii by Liquid Chromatography–Tandem Mass Spectrometry (pp 179-183)
Full Text [PDF]
ABSTRACT
Original Research Paper: Chloramphenicol (CAP) is a broad spectrum antibiotic which has been used in animal food production for a long time. The presence of CAP in commercial aquaculture shrimps in India was evaluated using liquid chromatography with tandem mass spectrometry. Method validation studies showed a 92 to 97% recovery. Over five levels of fortification in the marine shrimp matrix, the decision limit (CCa) and detection capability (CCb) for CAP were found to be 0.198 and 0.295 mg kg-1, respectively. Shrimp samples from major farms in three states (Andhra Pradesh, Tamil Nadu and Kerala) of India were screened for the presence of CAP and were found to be free of this antibiotic. The results indicated that all samples collected from the wild and aquaculture farms were free from CAP residues and thus safe for human consumption.
Ikechukwuka Cyriacus Okwulehie, Ikechukwu Adiele Okwujiako, Hilary O. Edeoga (Nigeria) Proximate, Macroelement and Vitamin Composition of the Fruit Bodies of Pleurotus ostreatus Var. Florida Eger. Grown on Different Substrates and Substrate Supplementations (pp 184-188)
Full Text [PDF]
ABSTRACT
Original Research Paper: The objective of this research was to evaluate the influence of two levels of organic manures on macroelement and vitamin contents ofPleurotus ostreatus var. florida to evaluate the use of these manures for sustainable cultivation of the macro-fungus in Umudike, Abia State, Nigeria. The proximate, macroelement and vitamin composition of the fruit bodies of P. ostreatus var. Florida Eger. mushrooms as affected by substrate and additive types were examined. Amendment of the substrate did not influence the moisture content and fat and oil contents of the mushroom while the ash content varied significantly from 1% in Andropogon straw (AS) with 10% cow dung (CD) to 4% in AS plus 5% CD. Similarly, the crude fibre content was significantly highest in fruit bodies produced on AS + 10% poultry droppings (PD) and lowest in those produced on AS + 10% CD, but not significantly different from those produced on the un-supplemented control and Pennisetum straw (PS) (P<0.05). The unsupplemented PS produced more carbohydrates than the supplemented AS. The mineral contents of the fruit bodies from the substrates supplemented with 10% organic manure in each case were higher than those with 5% additive. A similar trend was observed in the other elements for the two levels each of poultry and turkey droppings. PS alone, which served as the control, yielded significantly fewer macroelements than other treatments. Fruit bodies harvested from AS had significantly fewer vitamins than those obtained from AS supplemented with 5 and 10% CD. Similarly, fruit bodies from the AS with 5 and 10% PD contained vitamins that were not significantly different. Niacin and riboflavin showed an increasing trend as the level of supplementation of the substrates with organic manures increased.
|
