Camachomartinez8029

In this work, the potential of near-infrared (NIR) and mid-infrared (MIR) spectroscopy along with chemometrics was investigated for authentication and adulteration detection of Iranian saffron samples. First, authentication of one-hundred saffron samples was examined by principal component analysis (PCA). The results showed the NIR spectroscopy can better predict the origin of samples than the MIR. Next, partial least squares-discriminant analysis (PLS-DA) was developed to detect four common plant-derived adulterants (i.e., saffron style, calendula, safflower, and rubia). In all cases, PLS-DA classification figures of merit in terms of sensitivity, specificity, error rate and accuracy were satisfactory for both NIR and MIR datasets. The built models were then successfully validated using test set and also commercial samples. Finally, partial least squares regression (PLSR) was used to estimate the amount of adulteration. In this case, only NIR showed a good performance with regression coefficients (R2) in range of 0.95-0.99.In this study, effects of alcalase on physical properties, pepsin digestibility, and antioxidative activity in the heat-induced surimi gel were investigated to develop a novel gel product for people with dysphagia. The heat-induced gelation profile of surimi showed that alcalase activity was maximized at approximately 37 °C. The surimi gel attained an appropriate texture for people with dysphagia, when a combination of 0.3-0.5% alcalase and two-step heating at 37 °C and 90 °C was used. Adding alcalase effectively promoted proteolysis, resulting in softening of the gel. Furthermore, the gel with 0.5% alcalase showed improved pepsin digestibility, when heated at 37 °C and 90 °C. Its antioxidative activity was enhanced by adding 0.5% alcalase. Therefore, a combination of 0.5% alcalase and the two-step heating at 37 °C and 90 °C was useful in improving the physical and functional properties of the surimi gel for people with dysphagia.Clear acidic protein beverages have a niche market. Acidification of skim milk powder (SMP) dispersions to pH 3.0 using citric acid (CA) lowers turbidity but the dispersion remains translucent. The present study aimed at comparing physicochemical properties of 5% w/v SMP dispersions acidified to pH 3.0 using chelating gluconic acid (GA) and CA and non-chelating hydrochloric acid. GA was the most effective in reducing the dispersion turbidity to 394 NTU at pH 3.0, which was further reduced to 248 NTU after heating at 90 °C for 2 min resulting in transparent dispersions. The better chelating ability of GA than CA was supported by the higher extent of dissolved CCP in serum phase. The aggregation of dissociated caseins was not observed for the GA treatment based on transmission electron microscopy. The findings from this study may be used to produce clear casein-based protein beverages.Grape seeds are among the main constituents of grape pomace, ranging between 20% and 30% of the wet matrix; however, their oligosaccharide composition has not been studied. This paper describes the purification and the identification of low molecular weight oligosaccharides contained in an EtOH/water extract of grape seeds. A sequential two-step purification by size exclusion chromatography was carried out to fractionate compounds according to molecular weights. Chemical characterization of the combined fractions was performed by Magnetic Resonance Spectroscopy and Gas Chromatography-Mass Spectrometry analyses. The separation process gave two fractions abundant in sucrose and glucose. A third fraction containing trisaccharides was acetylated allowing the purification of the main trisaccharide. The structure elucidation of the acetylated product made it possible to identify gentianose, a predominant carbohydrate reserve found in the storage roots of perennial Gentiana lutea. Grape seeds are wine industry by-products and the obtained results suggest the importance of their recovery.The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy (FMOE), and bond dissociation energy (BDE) of six phytosterols were calculated by density functional theory. Results showed that six phytosterols inhibited the formation of trans oleic acid, trans linoleic acids, trans linolenic acids, and total TFAs. The anti-isomerization effects of phytosterols were mainly associated with hydroxyl site activities, which were affected by the double bond position in the main skeleton of cyclopentane tetrahydrophenanthrene and the number of double bonds on the C17 branch chain. The FMOE difference and BDE of phytosterol molecules were closely related to their anti-isomerization rates. The anti-isomerization mechanisms of phytosterols on TFAs in peanut oil were proposed.This study investigated protein degradation and quality changes during the processing of dry-cured ham, and then established the multiple quality prediction model based on protein degradation. selleck kinase inhibitor From the raw material to the curing period, proteolysis index of external samples were higher than that of internal samples, however, the difference gradually decreased from the drying period to the maturing period. Protein degradation can be used as indicators for controlling quality of the hams. With protein degradation index as input variables, the back propagation-artificial neural networks (BP-ANN) models were optimized, with training function of trainlm, transfer function of logsig in input-hidden layer and tansig in hidden-output layer, and 20 hidden layer neurons. Furthermore, the relative errors of predictive data and experimental data of 12 samples were approximately 0 with the BP-ANN model. Results indicated that the BP-ANN has great potential in predicting multiple quality of dry-cured ham based on protein degradation.Camellia oleifera (C. oleifera) oil is known as "oriental olive oil". We previously reported the anti-inflammatory activity of C. oleifera oil was mainly attributed to the phenolic compounds, but the specific compounds remain uncovered. In this study, phenolic compounds in the form of free (11.92 μg GAE/g), esterified (37.57 μg GAE/g), glycosylated (128.71 μg GAE/g), and insoluble (47.53 μg GAE/g) were prepared from C. oleifera oil. Their anti-inflammatory activities were evaluated by lipopolysaccharide induced RAW 264.7 macrophage. Glycosylated fraction showed the highest anti-inflammatory activity as indicated by the low production of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6). Subsequently, 13 different glycosylated polyphenols were identified by UPLC-Q-TOF/MS, and the major compounds were purified for anti-inflammatory re-evaluation. Lower anti-inflammatory activities of compound 3 and compound 6 were observed when compared to kaempferol. Overall, these results would promote the utilization of phenolic compounds in C.