Characterization of the Lipid Fraction of Cocoplum Seeds (Chrysobalanusicaco, L) for Use in the Food Industry

2017 ◽  
Vol 7 (3) ◽  
Author(s):  
Andrea Almeida Mello ◽  
Cristiane Hess Azevedo-Meleiro ◽  
Armando Ubirajara Oliveira Sabaa-Srur ◽  
Renato Grimaldi ◽  
Robert E. Smith
Keyword(s):  
Food Industry ◽  
Lipid Fraction

Characterization of Different Types of Biomass Wastes Using Thermogravimetric and ICP-MS Analyses

2020 ◽  
Vol 70 (12) ◽  
pp. 4594-4600
Keyword(s):  
Thermogravimetric Analysis ◽  
Food Industry ◽  
Wood Waste ◽  
Biomass Ash ◽  
Minor Elements ◽  
Ms Analysis ◽  
Icp Ms ◽  
Different Types

The purpose of this study was to characterize some types of biomass wastes resulted from different activities such as: agriculture, forestry and food industry using thermogravimetric and ICP-MS analyses. Also, it was optimized an ICP-MS method for the determination of As, Cd and Pb from biomass ash samples. The ICP-MS analysis revealed that the highest concentration of metals (As, Cd, Pb) was recorded in the wood waste ash sample, also the thermogravimetric analysis indicated that the highest amount of ash was obtained for the same sample (26.82%). The biomass wastes mentioned in this study are alternative recyclable materials, reusable as pellets and briquettes. Keywords: ash, biomass, ICP-MS, minor elements, TG

scholarly journals Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

2021 ◽  
Vol 12 (1) ◽  
pp. 85-93
Author(s):  
Wallapat Phongtang ◽  
Ekachai Chukeatirote
Keyword(s):  
Bacillus Cereus ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Morphological Analysis ◽  
Food Poisoning ◽  
Fermented Soybean ◽  
Foodborne Pathogenic Bacteria ◽  
Ph Range ◽  
Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

scholarly journals Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3842
Author(s):  
Alessandro D’Alessandro ◽  
Daniele Ballestrieri ◽  
Lorenzo Strani ◽  
Marina Cocchi ◽  
Caterina Durante
Keyword(s):  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Combined Effects ◽  
A Posteriori ◽  
Aroma Profile ◽  
Simultaneous Component Analysis

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.

scholarly journals Characterization of Sustainability Leaders and Laggards in the Global Food Industry

2019 ◽  
Vol 11 (18) ◽  
pp. 5072 ◽  
Author(s):  
Vivek Pandey ◽  
Natalia Vidal ◽  
Rajat Panwar ◽  
Lubna Nafees
Keyword(s):  
Food Industry ◽  
Critical Role ◽  
Performance Criteria ◽  
Government Organizations ◽  
Development Goals ◽  
Multi Stakeholder ◽  
Robust Process ◽  
Depth Interviews ◽  
Global Food

The global food industry has a critical role to play in achieving multiple Sustainable Development Goals (SDGs). Accordingly, global firms in this industry pursue a wide array of sustainability issues. However, it remains unclear as to how leading firms differ from laggard firms in the industry in terms of their overall approach to sustainability and SDGs. To bridge this gap, we conducted in-depth interviews with sixteen experts comprising representatives of global firms, non-government organizations (NGOs), and researchers and academics. First, we identified five sustainability performance criteria—engagement with multi-stakeholder groups (MSGs), measurement of sustainability outcomes, resource commitment by top management, integration of sustainability programs with traditional management systems, and a robust process for the identification of specific sustainability issues or SDGs. Then, we found that leaders and laggards are markedly different in their approaches to pursue these performance criteria.

scholarly journals Physical, physicochemical and taxonomic characterization of Psidium araça Raddi

2016 ◽  
Vol 1 (1) ◽  
pp. 106-110 ◽  
Author(s):  
Maria do Rosário Fátima Padilha ◽  
Neide Kazue Sakugawa Shinohara ◽  
Emanuella de Paula Rodrigues Pereira ◽  
Rejane Magalhães Mendonça Pimentel ◽  
Samara Alvachian Cardoso Andrade ◽  
...  
Keyword(s):  
Food Industry ◽  
Fruit Trees ◽  
Average Weight ◽  
Ph Values ◽  
In The Wild ◽  
Promising Application ◽  
New Research ◽  
Agricultural Regions ◽  
Taxonomic Characterization

New research has stimulated a large reevaluation of species with regards to the use of fruits from native plants. Araçá (a small Brazilian guava-like fruit) is found scattered in the wild in Pernambuco/Brazil. There is a scarcity of detailed studies on such regional fruit trees, especially the Psidium araçá Raddi species, whereas there is an enormous possibility to explore the potential offered by these fruits, such as in the field of gastronomy, where the search for new ingredients and exotic flavors associated with functional properties has been increasing. This article aimed to evaluate the physical, physicochemical, and taxonomic characterization of araçá obtained from different agricultural regions of Pernambuco in order to investigate the possibility of developing new products from this native fruit. The taxonomic identification confirmed that all collected material belonged to the species P. araçá Raddi. The average weight of 7.45 g/fruit was observed. With respect to pH, values between 3.17 and 3.48 were found, and the acidity as a percentage of citric acid was on the order of 0.96% to 0.99%. It was shown that the P. araçá Raddi fruit has a desirable quality for the food industry, presenting excellent conditions for the development of formulations of high commercial value and promising application in the national gastronomy.

scholarly journals Massive sequencing of artisan cheeses from raw sheep’s milk

2019 ◽  
Vol 6 (5) ◽  
pp. 236-240
Author(s):  
Ruiz Julia ◽  
Etcheverria Analia ◽  
Padola Nora ◽  
Kruger Alejandra ◽  
Medina Luis
Keyword(s):  
Dairy Products ◽  
Food Industry ◽  
Streptococcus Thermophilus ◽  
Molecular Techniques ◽  
Native Flora ◽  
Three Samples ◽  
Massive Sequencing ◽  
Traditional Fermentation ◽  
Antibacterial Capacity

Lactic acid bacteria (LAB) are used in the food industry to confer aromatic characteristics and their antibacterial capacity. In this study the native flora of LAB that participates in the traditional fermentation of semi-hard cheeses made with raw sheep's milk from the region of Andalusia, Spain was analyzed. Three samples of four different commercial cheeses were taken. Massive sequencing was carried out to identify the lactic and accompanying flora. Predominant lactic flora was Lactococcus lactis, Streptococcus thermophilus, Lactobacillus paracasei and Lactococcus raffinolactis, and to a lesser extent other species of the genera Lactobacillus, Streptococcus, Pediococcus and Leuconestoc. The accompanying flora was composed of species of the genera Mycoplasma, Pseudomonas, Acinetobacter, Chryseobacterium, Mannheimia, Trueperella, Enterococcus, Vibrio, Serratia, Macrococcus, Staphylococcus, Massilia, Flavobacterium, Yersinia, Gallaecimonas, Hafnia, Leclercia, Obesumbacterium, Morganella and Kluyvera. These results show that modern molecular techniques are very good tools to identify natural LABs of artisanal dairy products. The characterization of the native flora of the artisanal cheese allows us to evaluate the microbiological diversity of the natural population of LAB and the symbiosis with another type of flora.

scholarly journals Optimization of Saccharomyces cerevisiae α-galactosidase production and application in the degradation of raffinose family oligosaccharides

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
María-Efigenia Álvarez-Cao ◽  
María-Esperanza Cerdán ◽  
María-Isabel González-Siso ◽  
Manuel Becerra
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Industry ◽  
Culture Conditions ◽  
Raffinose Family Oligosaccharides ◽  
Recombinant Production ◽  
Gene Coding ◽  
Productive Process ◽  
Hydrolysis Of ◽  
Degree Of Purification

Abstract Background α-Galactosidases are enzymes that act on galactosides present in many vegetables, mainly legumes and cereals, have growing importance with respect to our diet. For this reason, the use of their catalytic activity is of great interest in numerous biotechnological applications, especially those in the food industry directed to the degradation of oligosaccharides derived from raffinose. The aim of this work has been to optimize the recombinant production and further characterization of α-galactosidase of Saccharomyces cerevisiae. Results The MEL1 gene coding for the α-galactosidase of S. cerevisiae (ScAGal) was cloned and expressed in the S. cerevisiae strain BJ3505. Different constructions were designed to obtain the degree of purification necessary for enzymatic characterization and to improve the productive process of the enzyme. ScAGal has greater specificity for the synthetic substrate p-nitrophenyl-α-d-galactopyranoside than for natural substrates, followed by the natural glycosides, melibiose, raffinose and stachyose; it only acts on locust bean gum after prior treatment with β-mannosidase. Furthermore, this enzyme strongly resists proteases, and shows remarkable activation in their presence. Hydrolysis of galactose bonds linked to terminal non-reducing mannose residues of synthetic galactomannan-oligosaccharides confirms that ScAGal belongs to the first group of α-galactosidases, according to substrate specificity. Optimization of culture conditions by the statistical model of Response Surface helped to improve the productivity by up to tenfold when the concentration of the carbon source and the aeration of the culture medium was increased, and up to 20 times to extend the cultivation time to 216 h. Conclusions ScAGal characteristics and improvement in productivity that have been achieved contribute in making ScAGal a good candidate for application in the elimination of raffinose family oligosaccharides found in many products of the food industry.

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