Fletcherhaaning3497

00. © Association of Food Scientists & Technologists (India) 2019.In recent years, the consumption rate of herbal teas has increased rapidly. In this study, 28 different plants (fennel, linden, roots, chamomile, green tea, thyme, sage, rosemary, rosehip, ginger, balm, echinacea, blue tea etc.) used as herbal tea bags and leaves/flowers. Different types of herbal tea were prepared keeping boiling water in contact for ten min with herbal teas and were digested with HNO3 and H2O2 in a microwave oven. In these samples, trace element concentrations (As, Ba, Cd, Co, Cu, Cr, Ni, Pb, Se, V, Zn) were determined by Inductively Coupled Plasma Mass Spectrometry. The analytical performances were assessed as linearity, the limit of detection, limit of quantification, specificity/selectivity and recovery (%). The recovery values changed between 88 and 112%. © Association of Food Scientists & Technologists (India) 2019.D-lactic acid (DLA) serves as a key monomer enhancing both the mechanical and thermal properties of Poly(lactic) acid films and coatings, extensively used in the food packaging industry. Economically viable production of optically pure DLA by Lactobacillus delbrueckii NBRC3202 was achieved using a low-cost carbon source, Kodo millet bran residue hydrolysate (KMBRH) and nitrogen source (casein enzyme hydrolysate (CEH) resulting in a high DLA yield of 0.99 g g-1 and KMBRH conversion to final product (95.3%). The optimum values for kinetic parameters viz., specific growth rate (0.11 h-1), yield coefficient of biomass on KMBRH (0.10 g g-1) and DLA productivity (0.45 g L-1 h-1) were achieved at 5 g L-1 of CEH dosage under controlled pH environment. A comparative study and kinetic analysis of different neutralizing agents (NaOH, NH3, CaCO3 and NaHCO3) under pH controlled environment for KMBRH based DLA production was addressed effectively through bioreactor scale experiments. KRX-0401 supplier Maximum cell concentration (1.29 g L-1) and DLA titer (45.08 g L-1) were observed with NH3 as a neutralizing agent. Kinetic analysis of DLA production under different neutralization agents demonstrated that the logistic derived model predicted biomass growth, KMBRH consumption and DLA production efficiently (R 2 > 0.92). © Association of Food Scientists & Technologists (India) 2019.Considering the increasing consumer demand for healthy food, the extract from broccoli by-products was studied. To this aim, in the first step, three extraction techniques were compared in terms of extraction efficiency. The best method was the pressurized liquid extraction. Then, the extract microencapsulation was optimized in terms of type of wall material (between Capsul and maltodextrins), concentration of wall material (10-20-30%, w/v), core/wall material ratio (12, 15, 110, 120) and inlet temperature (80, 100, 130, 150, 170 °C). The optimal conditions were found with 10% maltodextrins as wall material, core/wall material ratio 1/2 at 80 °C. Finally, the obtained microencapsulated extract was added at 5% (w/w) to fish burgers. Results demonstrated that total phenolic content, total flavonoids and antioxidant activity of enriched fish products were significantly higher than the control burgers, thus confirming that both process and cooking did not greatly affect the nutritional properties of extracted compounds. © Association of Food Scientists & Technologists (India) 2019.This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets. © Association of Food Scientists & Technologists (India) 2019.It is an interesting topic to elucidate the interaction among plant proteins and bioactive lipid components. However, there is a shortage of understanding regarding the nature of the interaction between rice protein and conjugated linoleic acid (CLA). In this study, the intrinsic fluorescence intensity of rice glutelin (RG) was quenched upon increasing concentrations of CLA, indicating the occurrence of an interaction between them. Thermodynamic analysis showed that the RG-CLA binding process occurred spontaneously and hydrogen bonds were the primary driving force. Moreover, only one binding site was calculated between RG and CLA by the intrinsic fluorescence data. The surface hydrophobicity of RG was reduced with increasing CLA. Circular dichroism and synchronous fluorescence spectroscopy showed conformational and microenvironmental changes around the chromophores of RG. The α-helical content increased and β-sheet content declined after the binding reaction. The computational docking program displayed the target site in which CLA and amino acid residues of RG might be linked together. This study provides valuable insights into the nature of the interactions between plant proteins and fatty acids. © Association of Food Scientists & Technologists (India) 2019.Heat treatment is an indispensable processing step of seasoned liquid egg. The effects of preheat treatment (60-75 °C) on gel properties of liquid whole egg (LWE) at different NaCl concentrations (0-3%, w/w) were investigated to provide guidance for the production of salty LWE. Results showed that LWE exhibited higher particle size after heating, with coincidental increases in surface hydrophobicity and decreases in protein solubility. While LWE with NaCl added exhibited increase in protein solubility and decrease in particle size of aggregates. Electrophoresis and optical microscopy showed that NaCl would induce the transformation of egg granules from insoluble form to soluble form, inhibiting the aggregation of LWE proteins during preheat treatment, reflected by the reduced particle size. The analysis of gel aggregated force and texture indicated that NaCl addition and preheat treatment can improve gelling properties of LWE synergistically by strengthening the hydrophobic interaction and hydrogen bonds. © Association of Food Scientists & Technologists (India) 2019.