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Détails du magazine
Format
Magazine
eISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

Volume 21 (2017): Edition 1 (June 2017)

Détails du magazine
Format
Magazine
eISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

8 Articles
access type Accès libre

Optimization of Culture Medium for Lactobacillus bulgaricus using Box-Behnken Design

Publié en ligne: 26 Aug 2017
Pages: 3 - 10

Résumé

Abstract

Lactobacillus bulgaricus is a common yogurt starter in dairy production. But the viable counts of the bacteria in the productions are relatively low during free-drying and storage which is not good for its commercial production. In order to obtain a medium with high activity and high density for bacterial cultured, the experiments and regression analysis were conducted by Box-Behnken design in this study, and a model was established to predict the influence of glucose (9-11 g·L−1), casein hydrolysate (15-17 g·L−1) and glutamate (6.5-7.5 mg·L−1) on viable counts of L. bulgaricus and. The results showed that the glucose, 9.5 g·L−1; casein hydrolysate, 15.5 g·L−1; glutamate, 7.0mg·L−1, the number of viable bacteria of L. bulgaricus could reach (2.95±0.07) ×109, which was very similar to the predicted value of the model of 3.00×109 cfu·mL−1, indicating that the optimized conditions and models used were feasible and effective. The optimized medium components can improve the viable counts of bacteria which are useful from its application in industrial production.

Mots clés

  • casein hydrolysate
  • probiotics
  • glutamate
  • yogurt
access type Accès libre

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Publié en ligne: 26 Aug 2017
Pages: 11 - 22

Résumé

Abstract

Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.

Mots clés

  • emulsions stability
  • oil phase concentration
  • capsules
  • optimization
  • screening design of experiment
access type Accès libre

Effect of Microencapsulation on Survival and Stability of Bifidobacterium bifidum BB01 Exposed to Simulated Gastrointestinal Conditions and in Different Food Matrices

Publié en ligne: 26 Aug 2017
Pages: 23 - 34

Résumé

Abstract

Bifidobacterium bifidum BB01 was microencapsulated by extrusion method with sodium alginate. This paper aimed to study the survival rate of microencapsulating Bifidobacterium bifidum BB01 in simulated gastrointestinal conditions, resistance to artificial bile salt and stability during storage. Results showed non-microencapsulated Bifidobacterium bifidum BB01 were more susceptible than microencapsulated under simulated gastrointestinal conditions, and microencapsulated Bifidobacterium bifidum BB01 exhibited a lower population reduction than free cells during exposure to simulated gastrointestinal, The enteric test showed that the microorganism cells were released from the monolayer microcapsules, double microcapsules and trilayer completely in 40min. The viable counts of monolayer microcapsules, double layer microcapsules and triple layer microcapsules decreased by nine magnitudes, four magnitude and one magnitude after 2h, respectively. Moreover, in fruit orange, pure milk and nutrition Express, the optimum storage times of free Bifidobacterium bifidum BB01, monolayer microcapsules, double layer microcapsules and triple layer microcapsules were 21 days, 21 days, 28 days and more than 35 days at 4°C, but at room temperature the optimum storage time were 7 days, 14 days, 21 days and more than 28 days, and the viable counts were maintained at 1×106 CFU g−1 or more.

Mots clés

  • BB01
  • Stability
  • Simulated gastrointestinal
access type Accès libre

Effect of Fe3O4 and TiO2 Nanoparticles on Catalase Activity and β-Carotene Content at Pigmented Yeast Strain Rhodotorula gracilis

Publié en ligne: 26 Aug 2017
Pages: 35 - 40

Résumé

Abstract

The properties of nanoparticles have been used in a wide range of potential applications in food industry, medicine, microbial biotechnology, cosmetics, environmental production. Research results of evaluation of the effect of Fe3O4 and TiO2 nanoparticles applicated in large concentration limits on some parameters of pigmented yeast strain Rhodotorula gracilis CNMN-Y-30 are presented in this paper. It was established that nanoparticles selected for study caused toxic effects on β-caroten accumulation and activity of antioxidant enzyme catalase depending on concentration and nanostructure. The strong correlation between concentration of nanoparticles and evaluated components has been revealed at studied yeast strain. Coefficients of correlation varied in limits R2 = 0.623... 0.951. For the first time, the determination of β-carotene accumulation and catalase activity rate as functional tests for estimation of toxicity of nanoparticles for pigmented yeast strain Rhodotorula gracilis was effectuated. Thus, it was established that adaptive response of yeast strain to the presence of Fe3O4 and TiO2 nanoparticles has been manifested by modification of the processes of β-carotene biosythesis and catalase activity.

Mots clés

  • nanoparticles
  • β-carotene
  • catalase
access type Accès libre

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Publié en ligne: 26 Aug 2017
Pages: 41 - 50

Résumé

Abstract

The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70°C, 80°C and 90°C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70°C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90°C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

Mots clés

  • Dried tomato
  • Water absorption capacity
  • Overall acceptability
  • Water activity
  • Overall acceptability
access type Accès libre

Enzymolysis Technology Optimization for Production of Antioxidant Peptides from Goat Milk Casein

Publié en ligne: 26 Aug 2017
Pages: 51 - 60

Résumé

Abstract

Antioxidant peptides can inhibit lipid peroxidation and scavenging free radicals, maintain the balance of free radicals, and against a variety of diseases. Response surface methodology was used to optimize process conditions for producing antioxidative peptides from goat’s milk casein hydrolysate with Alcalase. The results suggested that the optimal process parameters were: temperature at 62.5°C, pH 8.9, E/S ration at 2.5%, substrate concentration at 4.4% and hydrolysis time was 173min). Metal-chelating effect, superoxide anion radical scavenging activity and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity were shown to be 87.21±0.88%, 49.18±1.42% and 69.07±1.26% respectively under the optimal condition. The actual and predicated value were closely which indicated the optimized data fit well to model and the optimized parameters are reliable.

Mots clés

  • Alcalase
  • goat’s milk casein
  • response surface methodology
  • antioxidative peptides
access type Accès libre

Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

Publié en ligne: 26 Aug 2017
Pages: 61 - 68

Résumé

Abstract

As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

Mots clés

  • Meat analogue
  • Legume
  • Protein-malnutrition
  • Extrusion
  • Optimization
access type Accès libre

Study on The Industrial Cluster of Tropical Bananas Based on Gem Model

Publié en ligne: 26 Aug 2017
Pages: 69 - 74

Résumé

Abstract

In recent years, the development of agricultural industry clusters is rapid in China. As a main producing area of bananas, the Hainan Ledong Industrial Cluster’s competitiveness is of great significance to the development of the whole banana industry in China. This paper first analyzed the cultivation of tropical banana and the market share of bananas in each region, and then analyzed the competitiveness of Ledong banana industry cluster through the GEM (Groundings- Enterprises- Markets) model. The results showed that the GEM model score was 456 points, and the domestic cluster competitiveness exceeded the average level. The “factor pair” socre suggested that the scores of the structure, strategy and competition of the enterprise were low, which restricted the development of Ledong banana industry cluster.

Mots clés

  • GEM model
  • tropical banana
  • cluster competitiveness
  • industrial cluster
8 Articles
access type Accès libre

Optimization of Culture Medium for Lactobacillus bulgaricus using Box-Behnken Design

Publié en ligne: 26 Aug 2017
Pages: 3 - 10

Résumé

Abstract

Lactobacillus bulgaricus is a common yogurt starter in dairy production. But the viable counts of the bacteria in the productions are relatively low during free-drying and storage which is not good for its commercial production. In order to obtain a medium with high activity and high density for bacterial cultured, the experiments and regression analysis were conducted by Box-Behnken design in this study, and a model was established to predict the influence of glucose (9-11 g·L−1), casein hydrolysate (15-17 g·L−1) and glutamate (6.5-7.5 mg·L−1) on viable counts of L. bulgaricus and. The results showed that the glucose, 9.5 g·L−1; casein hydrolysate, 15.5 g·L−1; glutamate, 7.0mg·L−1, the number of viable bacteria of L. bulgaricus could reach (2.95±0.07) ×109, which was very similar to the predicted value of the model of 3.00×109 cfu·mL−1, indicating that the optimized conditions and models used were feasible and effective. The optimized medium components can improve the viable counts of bacteria which are useful from its application in industrial production.

Mots clés

  • casein hydrolysate
  • probiotics
  • glutamate
  • yogurt
access type Accès libre

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Publié en ligne: 26 Aug 2017
Pages: 11 - 22

Résumé

Abstract

Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.

Mots clés

  • emulsions stability
  • oil phase concentration
  • capsules
  • optimization
  • screening design of experiment
access type Accès libre

Effect of Microencapsulation on Survival and Stability of Bifidobacterium bifidum BB01 Exposed to Simulated Gastrointestinal Conditions and in Different Food Matrices

Publié en ligne: 26 Aug 2017
Pages: 23 - 34

Résumé

Abstract

Bifidobacterium bifidum BB01 was microencapsulated by extrusion method with sodium alginate. This paper aimed to study the survival rate of microencapsulating Bifidobacterium bifidum BB01 in simulated gastrointestinal conditions, resistance to artificial bile salt and stability during storage. Results showed non-microencapsulated Bifidobacterium bifidum BB01 were more susceptible than microencapsulated under simulated gastrointestinal conditions, and microencapsulated Bifidobacterium bifidum BB01 exhibited a lower population reduction than free cells during exposure to simulated gastrointestinal, The enteric test showed that the microorganism cells were released from the monolayer microcapsules, double microcapsules and trilayer completely in 40min. The viable counts of monolayer microcapsules, double layer microcapsules and triple layer microcapsules decreased by nine magnitudes, four magnitude and one magnitude after 2h, respectively. Moreover, in fruit orange, pure milk and nutrition Express, the optimum storage times of free Bifidobacterium bifidum BB01, monolayer microcapsules, double layer microcapsules and triple layer microcapsules were 21 days, 21 days, 28 days and more than 35 days at 4°C, but at room temperature the optimum storage time were 7 days, 14 days, 21 days and more than 28 days, and the viable counts were maintained at 1×106 CFU g−1 or more.

Mots clés

  • BB01
  • Stability
  • Simulated gastrointestinal
access type Accès libre

Effect of Fe3O4 and TiO2 Nanoparticles on Catalase Activity and β-Carotene Content at Pigmented Yeast Strain Rhodotorula gracilis

Publié en ligne: 26 Aug 2017
Pages: 35 - 40

Résumé

Abstract

The properties of nanoparticles have been used in a wide range of potential applications in food industry, medicine, microbial biotechnology, cosmetics, environmental production. Research results of evaluation of the effect of Fe3O4 and TiO2 nanoparticles applicated in large concentration limits on some parameters of pigmented yeast strain Rhodotorula gracilis CNMN-Y-30 are presented in this paper. It was established that nanoparticles selected for study caused toxic effects on β-caroten accumulation and activity of antioxidant enzyme catalase depending on concentration and nanostructure. The strong correlation between concentration of nanoparticles and evaluated components has been revealed at studied yeast strain. Coefficients of correlation varied in limits R2 = 0.623... 0.951. For the first time, the determination of β-carotene accumulation and catalase activity rate as functional tests for estimation of toxicity of nanoparticles for pigmented yeast strain Rhodotorula gracilis was effectuated. Thus, it was established that adaptive response of yeast strain to the presence of Fe3O4 and TiO2 nanoparticles has been manifested by modification of the processes of β-carotene biosythesis and catalase activity.

Mots clés

  • nanoparticles
  • β-carotene
  • catalase
access type Accès libre

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Publié en ligne: 26 Aug 2017
Pages: 41 - 50

Résumé

Abstract

The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70°C, 80°C and 90°C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70°C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90°C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

Mots clés

  • Dried tomato
  • Water absorption capacity
  • Overall acceptability
  • Water activity
  • Overall acceptability
access type Accès libre

Enzymolysis Technology Optimization for Production of Antioxidant Peptides from Goat Milk Casein

Publié en ligne: 26 Aug 2017
Pages: 51 - 60

Résumé

Abstract

Antioxidant peptides can inhibit lipid peroxidation and scavenging free radicals, maintain the balance of free radicals, and against a variety of diseases. Response surface methodology was used to optimize process conditions for producing antioxidative peptides from goat’s milk casein hydrolysate with Alcalase. The results suggested that the optimal process parameters were: temperature at 62.5°C, pH 8.9, E/S ration at 2.5%, substrate concentration at 4.4% and hydrolysis time was 173min). Metal-chelating effect, superoxide anion radical scavenging activity and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity were shown to be 87.21±0.88%, 49.18±1.42% and 69.07±1.26% respectively under the optimal condition. The actual and predicated value were closely which indicated the optimized data fit well to model and the optimized parameters are reliable.

Mots clés

  • Alcalase
  • goat’s milk casein
  • response surface methodology
  • antioxidative peptides
access type Accès libre

Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

Publié en ligne: 26 Aug 2017
Pages: 61 - 68

Résumé

Abstract

As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

Mots clés

  • Meat analogue
  • Legume
  • Protein-malnutrition
  • Extrusion
  • Optimization
access type Accès libre

Study on The Industrial Cluster of Tropical Bananas Based on Gem Model

Publié en ligne: 26 Aug 2017
Pages: 69 - 74

Résumé

Abstract

In recent years, the development of agricultural industry clusters is rapid in China. As a main producing area of bananas, the Hainan Ledong Industrial Cluster’s competitiveness is of great significance to the development of the whole banana industry in China. This paper first analyzed the cultivation of tropical banana and the market share of bananas in each region, and then analyzed the competitiveness of Ledong banana industry cluster through the GEM (Groundings- Enterprises- Markets) model. The results showed that the GEM model score was 456 points, and the domestic cluster competitiveness exceeded the average level. The “factor pair” socre suggested that the scores of the structure, strategy and competition of the enterprise were low, which restricted the development of Ledong banana industry cluster.

Mots clés

  • GEM model
  • tropical banana
  • cluster competitiveness
  • industrial cluster

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