Research Publications (Food Safety)

This study aims to review the current findings on how plasticizers impact the functional properties of biodegradable gelatin-based films. Plasticizers incorporation in the films may affect the continuity of the polymer matrix, leading to physical changes, where the films become more flexible and stretchable.

Publication date: Available online 15 March 2018 Food Bioscience Author(s): Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat, F.A. Masoodi Present study was conducted to determine the chemical composition, antioxidant potential and antinutritional factors in some plant gums that have been commercially used as additives in different food formulations. For this purpose, exudate gums were chosen which included commercially used acacia and karaya gum.

Publication date: Available online 12 January 2018 Food Bioscience Author(s): G.L. Petretto, F. Fancello, K. Bakhy, C.AL Faiz, Z. Sibawayh, M. Chessa, S. Zara, M.L. Sanna, M. Maldini, Jonathan P. Rourke, G. Pintore Essential oils from 8 Cuminum cyminum local populations collected in Morocco were investigated for their chemical composition and antimicrobial activity.

Publication date: Available online 16 December 2017 Food Bioscience Author(s): Anchalee Srichamroen Mucilage of malva nut seeds has been commercially produced as a functional beverage in many South East Asian countries. The purposes of this research were, first, to analyze chemical compositions of different layers of malva nut seeds. Second objective was to investigate the efficacy and dose response of malva nut gum (MNG) for the reduction of glucose uptake in Caco-2 cells.

Publication date: Available online 16 December 2017 Food Bioscience Author(s): Anchalee Srichamroen Mucilage of malva nut seeds has been commercially produced as a functional beverage in many South East Asian countries. The purposes of this research were, first, to analyze chemical compositions of different layers of malva nut seeds. Second objective was to investigate the efficacy and dose response of malva nut gum (MNG) for the reduction of glucose uptake in Caco-2 cells.

Publication date: Available online 7 December 2017 Food Bioscience Author(s): Naveen Kumar Kalagatur, Jalarama Reddy Kamasani, Venkataramana Mudili, Kadirvelu Krishna, Om Prakash Chauhan, Murali Harishchandra Sreepathi In recent times, high pressure processing (HPP) has emerged as one of the promising decontamination techniques in agriculture and food industry. It has minimal impact on taste, nutrients, flavor, and freshness of food.

This study investigated the effects of FF1-2 on the quality of apple puree during the process of patulin degradation. Apple puree artificially contaminated with high-dose patulin (125, 250 and 500μg/mL) was fermented by FF1-2 for 10 days, and over 97% of patulin was degraded in the apple purees after fermentation, and the maximal degradation of patulin was 98.5%.

Publication date: Available online 28 July 2017 Food Bioscience Author(s): Angela Lima Menêses de Queiroz, Taliana Kênia Alencar Bezerra, Sérgio de Freitas Pereira, Maria Elisa Caetano da Silva, Carlos Alberto de Almeida Gadelha, Tatiane Santi Gadelha, Maria Teresa Bertoldo Pacheco, Marta Suely Madruga The protein hydrolysates of goat viscera were obtained using the Alcalase® and Brauzyn® enzymes then characterized by their chemical composition, total and free amino acids, hydrophobicity pro

Publication date: September 2017 Food Bioscience, Volume 19 Author(s): Juliana Vinholes, Graciele Lemos, Rosa Lia Barbieri, Rodrigo C. Franzon, Márcia Vizzotto Native fruits have been known as a great source of bioactive compounds with potential biological effects. The aim of this study was to investigate the α-glucosidase inhibition and antioxidant activities of araçá (Psidium cattleianum Sabine), butiá (Butia odorata (Barb.

Publication date: Available online 21 June 2017 Food Bioscience Author(s): Juliana Vinholes, Graciele Lemos, Rosa Lia Barbieri, Rodrigo C. Franzon, Márcia Vizzotto Native fruits have been known as a great source of bioactive compounds with potential biological effects. The aim of this study was to investigate the α-glucosidase inhibition and antioxidant activities of araçá (Psidium cattleianum Sabine), butiá (Butia odorata (Barb.

Publication date: 1 December 2015 Food Bioscience, Volume 12 Author(s): Mohamed Kacem, Imen Kacem, Gaëlle Simon, Amir Ben Mansour, Samia Chaabouni, Abdelfattah Elfeki, Mohamed Bouaziz In this paper, the chemical composition of different solvent extracts from Ruta chalepensis L. was determined and their antioxidant and antimicrobial activities were evaluated.

Publication date: Available online 14 September 2015 Food Bioscience Author(s): Débora Nascimento e Santos, Larissa Lima de Souza, Carlos Augusto Fernandes de Oliveira, Edson Roberto Silva, Alessandra Lopes de Oliveira Pitanga seed extracts from supercritical extraction (SFE), pressurized liquid extraction (PLE) and conventional Soxhlet extraction had their bioactive properties tested in vitro. The essays included antioxidant (reducing power, DPPH• and ABTS•+) and antibacterial (S.

Publication date: Available online 7 August 2015 Food Bioscience Author(s): Mohamed Kacem, Imen Kacem, Gaëlle Simon, Amir Ben Mansour, Samia Chaabouni, Abdelfattah Elfeki, Mohamed Bouaziz In this paper, the chemical composition of different solvent extracts from Ruta chalepensis L was determined and their antioxidant and antimicrobial activities were evaluated.

Publication date: Available online 23 April 2015 Food Bioscience Author(s): Sandrina A. Heleno , Raíssa Carolina Ferreira , Amilcar L. Antonio , Maria-João R.P. Queiroz , Lillian Barros , Isabel C.F.R. Ferreira Mushrooms contain a multitude of biomolecules with nutritional and/or biological activity. Among the bioactive molecules, phenolic compounds and tocopherols are the most responsible for their antioxidant activity.

Publication date: Available online 18 April 2015 Food Bioscience Author(s): Fang Yang , Qi Liu , Siyi Pan , Can Xu , Youling L. Xiong The aim of this research was to study the chemical composition and processing adaptability of Chinese chestnuts grown in ten different ecological regions. Results, based on the harvest season 2012, showed that geographic locations significantly influenced the nutritional contents and quality traits of Chinese chestnuts.

Publication date: Available online 16 April 2015 Food Bioscience Author(s): Idrees Ahmed Wani , Arif Ali Wani , Adil Gani , Sabeera Muzaffar , Mohammad Khalid Gul , Farooq Ahmad Masoodi , Touseef Ahmad Wani Flour prepared from wild arrowhead tubers was treated by gamma-irradiation at 0, 5, 10 and 15kGy doses. Chemical composition of native flour revealed moisture, protein, fat and ash contents were 8.55g/100g, 15.62g/100g, 6.01g/100g and 3.91g/100g, respectively.

Publication date: Available online 18 December 2014 Food Bioscience Author(s): Umesh B. Jagtap , Vishwas A. Bapat Several tropical, subtropical and temperate fruits although they differ in shape, colour, taste and nutritive values, provide numerous health benefits. Some of the edible fruits ripen within a very short period, usually leading to an overabundance of the fruits when harvested.

Publication date: December 2013 Food Bioscience, Volume 4 Author(s): Janel Suburu , Zhennan Gu , Haiqin Chen , Wei Chen , Hao Zhang , Yong Q. Chen Cultures across the globe, especially Western societies, are burdened by chronic diseases such as obesity, metabolic syndrome, cardiovascular disease, and cancer. Several factors, including diet, genetics, and sedentary lifestyle, are suspected culprits to the development and progression of these health maladies.

Publication date: September 2013 Food Bioscience, Volume 3 Author(s): Pratibha Singh , Sunita Singh , I.P.S. Kapoor , G. Singh , Valery Isidorov , Lech Szczepaniak The chemical composition of essential oil and oleoresins (ethanol, ethyl acetate and isopropanol) from rhizomes of Curcuma zedoaria was analyzed by the Gas Chromatography–Mass Spectroscopy technique.