International Journal of Food Science & Technology

No Issue Number

• Handbook of Herbs and Spices Vol. 1 By K. V. Peter. Cambridge, UK: Woodhead Publishing. 2012. Pp. 607.
  DOI: 10.1111/ijfs.12107
  
• Computer Vision Technology in the Food and Beverage Industries By D.‐W. Sun. UK: Woodhead Publishing. 2012. Pp. 499.
  DOI: 10.1111/ijfs.12106
  
• Handbook of Herbs and Spices Vol. 2 By K. V. Peter. Cambridge, UK: Woodhead Publishing. 2012. Pp. 600.
  DOI: 10.1111/ijfs.12108
  

  No Issue Number

• Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food
  In tropical countries, traditional fermented foods are usually home‐made products obtained through spontaneous fermentation or backslopping. They are now facing an evolution aiming at responding to quality, safety and mass production issues. This requires acquisition of knowledge on raw materials, microbial ecosystems and fermentation processes. Vietnam is a laboratory for such studies as traditional fermented foods play an important role in the diet of Vietnamese and as these foods are very diverse. Among the most popular are nem chua (sausage reminding Thai Nham), dua muoi (cabbage reminding Kimchi), tom chua (shrimps) and the well‐known nuoc mam. The challenge for these products to enter the industrial era is to reach a level of quality and safety without losing their character. Beside the research for starters to elaborate these products, the world of fermented products is also a world of innovation and the microbial ecosystem of traditional products can also be used for the adaptation of fermented products from other regions, such as wines (from grape or other fruits), for cross‐cultural innovations such as soy‐yogurts, for technology transfer from one fermentation (soy sauce) to another one (fish sauce) and for evolution of traditional products towards higher nutritional qualities such as nem chua nam (replacing part of the sausage meat by mushrooms). Finally, these complex microbial ecosystems are a source of probiotic, antimicrobial compounds and biocatalysts, which can benefit health and improve food processes worldwide. After a presentation of Vietnamese traditional fermented foods, this article aims at illustrating the diverse applications of research on fermented products through examples obtained in past research and in the Tropical Bioresources and Biotechnology project.
  DOI: 10.1111/ijfs.12064
  

  No Issue Number

• French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract
  Olive oil, sunflower oil and soybean oil were enriched with an olive (Olea Europaea) leaf extract rich in oleuropein at a supplementation level of 100 mg total phenolics per kg oil. Supplemented oils were used for deep frying of potatoes for eight successive frying sessions without replenishment under domestic frying conditions. Supplemented oils contained oleuropein while deep frying resulted in a gradual decrease in oils oleuropein content. After the eighth successive frying, oleuropein was still detected in oils, its retention being 3.2–12.4%. Deep frying of potatoes in supplemented oils succeeded in preparing French fries containing oleuropein even after eight successive fryings. Contrary to the oil type, the number of frying sessions affected potatoes oleuropein content. Oleuropein intake by consuming French fries deep‐fried in enriched oils was approximately ten times higher in potatoes prepared in the first frying session as compared to the respective intake after the eighth frying.
  DOI: 10.1111/ijfs.12070
  
• Antioxidant and tyrosinase inhibitory activities of a novel chitosan–phloroglucinol conjugate
  A novel chitosan–phloroglucinol conjugate was developed by conjugating phloroglucinol onto a chitosan backbone. The chitosan–phloroglucinol conjugate was characterised by 1H nuclear magnetic resonance (NMR), and the NMR spectra confirmed the conjugation. Antioxidant and tyrosinase inhibitory activities of the chitosan–phloroglucinol conjugate were investigated. The chitosan–phloroglucinol conjugate showed strong 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), hydrogen peroxide and ABTS+ radical scavenging activities as well as reducing power compared with those of the unmodified chitosan (P  < 0.05). The formation of malondiadehyde (MDA) as an indicator of lipid peroxidation in a linoleic acid emulsion was 30.56 μM in the absence of the chitosan–phloroglucinol conjugate after 4 days incubation, whereas MDA was 4.14 μM in the presence of the chitosan–phloroglucinol conjugate (P  < 0.05). The activity was higher than that of ascorbic acid, which is currently used as a food preservative. Moreover, the chitosan–phloroglucinol conjugate inhibited 56.30% tyrosinase activity, which is responsible for browning of foods, and acted as non‐competitive inhibitor. Taken together, the chitosan–phloroglucinol conjugate may have potential for application in functional foods and/or as a food preservative.
  DOI: 10.1111/ijfs.12071
  

  No Issue Number

• Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges
  Factors able to modulate chelating factors, trace minerals and their bioavailability were investigated in porridges of five sorghum (Sorghum bicolor (L.) Moench) varieties: from Nigeria, Senegal, Burkina Faso and two from Italy. Effects of variety and traditional fermentation and cooking were assessed on iron‐binding phenolic groups, phytates and iron and zinc content and bioavailability. Chelating factors, trace elements as well as the effect of processing (mainly fermentation) were modulated by variety. Fermentation decreased iron‐binding phenolic groups until 49% and phytate content until 72% as well as increased phytase activity 3.4–16.4 fold, leading to enhancement of iron and zinc estimated bioavailability. Cooking alone had almost no effect. The lowest chelating factors content and the highest trace minerals bioavailability were shown by fermented Senegal landrace, whereas the Italian varieties overall showed the worst results. The results indicate that selection of traditional varieties and appropriate processing methods can improve sorghum nutritional value.
  DOI: 10.1111/ijfs.12121
  
• Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil
  This research describes the interesterification of Malaysian mango seed oil (MSO) and palm oil mid‐faction (POMF) to develop a cocoa butter equivalent. Fat blends, formulated by binary blends of palm oil mid‐fraction and mango seed oil at different ratios ({100:0}, {60:40}, {50:50}, {40:60}, {0:100}), were subjected to enzymatic interesterification. The solid fat content revealed that all interesterified blends except 100% POMF {0:100} melted completely at body temperature. The interesterified {50:50} blend exhibited a slip melting point (30.35 °C) and saponification value (186.89) close to cocoa butter (P  < 0.05). Thermal behaviour analysis by differential scanning calorimetry showed fusion and crystallisation behaviour similar to cocoa butter. Moreover, both the blend and cocoa butter scavenging abilities were based on the 2,2‐diphenyl‐1‐picrylhydrazyl assay, with the concentration required to reduce radical absorbance by 50% (IC50) of 43.08% and 41.1%, respectively. Therefore, the MSO: POMF blend may have use as a health‐promoting food in human diets.
  DOI: 10.1111/ijfs.12125
  
• A simple preparative method for isolation and purification of polysaccharides from mulberry (Morus alba L.) leaves
  An effective method for preparative extraction and purification of the polysaccharides from mulberry leaves was studied. Orthogonal experiment was carried out to get the optimal conditions (T = 70 °C, pH = 6, t = 60 min, D = 0.4 g g−1 material) of activated carbon decolorisation. The staged, isocratic and multiple ethanol precipitation procedures were also investigated. Through the activated carbon decolorisation and 20% ethanol precipitation procedure, the polysaccharides yield reached 2.91%, and the content of neutral sugar and uronic acid were improved to 21.87% and 57.43% respectively. This process was superior to the macroporous resin adsorption and gel permeation chromatography (GPC) methods. The structure analysis indicated that the purified mulberry leaves polysaccharide (MLP) was composed of Man, GalA and Rha in the ratio of 1.0:7.2:20.0. The molecular weight measured using GPC was approximately 557 062 D. The IR and 1H NMR spectra indicated that the MLP was mainly pectin, which was classified as high‐methoxyl pectin.
  DOI: 10.1111/ijfs.12087
  
• Decreasing effect of fluoride content in Antarctic krill (Euphausia superba) by chemical treatments
  Decreasing effects of fluoride contents in Antarctic krill (Euphausia superba) as affected by chemical treatments with and without heating were investigated. The used chemicals were NaOH, Na2CO3, Na2SO3, citric acid, acetic acid, phosphoric acid, HCl, ethanol, lysine, aminoguanidine, arginine, carnitine, betaine, and creatine. Fluoride contents per dry weight were 788 ± 10 mg kg−1 in the whole body of krill (WBK) and 294 ± 4 mg kg−1 in the peeled krill meat (PKM) respectively. When WBK was treated with chemicals with and without heating or thawed, fluoride was not decreased. On the other hand, when the PKM was treated with chemicals without heating was remarkably decreased to less than 100 mg kg−1, which is the criteria recommended by FDA. Particularly, the treatment of betaine without heating showed the best reduction effect of 30 ± 6 mg kg−1, followed by carnitine (38 ± 17 mg kg−1), acetic acid (52 ± 1 mg kg−1), phosphoric acid (67 ± 2 mg kg−1) and hydrochloric acid (68 ± 1 mg kg−1).
  DOI: 10.1111/ijfs.12084
  
• Differentiation of post harvest date fruit varieties non‐destructively using FT‐NIR spectroscopy
  The world production of dates has more than doubled over the last two decades. Presently, the industrial sorting of dates is a difficult operation, affected by a high level of losses. As a consequence, the objective of this article is to study the variety discrimination capabilities of Fourier Transform‐Near Infrared (FT‐NIR) reflectance spectroscopy for post‐harvest sorting purposes. The same methodology was tested on six commercial date varieties named Estamaran, Kabkab, Mazafati, Piarom, Deglet nour and Zahedi. For each cultivar, 100 fruits were analysed using the FT‐NIR spectrometer, subsequently characterised by destructive measurements. A multivariate analysis of the FT‐NIR spectra appears a feasible tool for cultivar discrimination and even to estimate the soluble solid content (SSC) and dry matter (DM) of dates at their optimal harvesting conditions. FT‐NIR, as a non‐destructive techniques, could be a suitable way for on‐line screening of different dates varieties.
  DOI: 10.1111/ijfs.12088
  
• Chemical composition and nutritional value of raw and fried allis shad (Alosa alosa)
  The main objective of this study was to compare the proximate chemical composition and fatty acid profile of migrating allis shad (MS) and resident allis shad (RS) and to evaluate the nutritional value of fried migrating allis shad. No significant differences in the proximate chemical composition between males and females of each stock were obtained. However, MS fish had a significantly higher fat content than RS fish. The monounsaturated fatty acids group was the dominant in MS fish and oleic acid presented the highest percentage. Docosahexaenoic acid followed by eicosapentaenoic acid were the main PUFA in fish from both stocks. However, RS fish had higher total ω6 than MS fish due to its higher percentage of linoleic acid and arachidonic acid. Frying resulted in a significant reduction in water content and affected significantly the proximate chemical composition and the fatty acid profile, particularly the palmitic, oleic and linoleic acid.
  DOI: 10.1111/ijfs.12091
  
• Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad
  Quality and safety parameters of Atlantic bonito gravad during 42 days of storage at 7 ± 1 °C were analysed using monitoring sensory quality, microbial contamination, nucleotide degradation products, biogenic amines (BA), trimethylamine (TMA) and thiobarbituric acid reactive substances (TBARS). The shelf‐life of vacuum packed Atlantic bonito gravad was found to be 28 days. Total viable count (TVC) did not exceed 6 log CFU g−1. Malonodialdehyde (MDA) content did not surpass 10 mg kg−1. Nine biogenic amines were detected. Histamine level at the end of the storage was 355.3 mg kg−1. TMA increased from 53.9 to 619.1 mg kg−1. Among indicators based on the products of nucleotide degradation, the H value is best correlated with the sensory assessment. It can be concluded that the storage temperature of bonito gravad must be below 7 °C to prevent the threat to safety and quality posed by biogenic amines, especially histamine.
  DOI: 10.1111/ijfs.12094
  
• Production and stability of water‐dispersible astaxanthin oleoresin from Phaffia rhodozyma
  The process of extracting the astaxanthin oleoresin from pretreated Phaffia rhodozyma cells was optimised using a Box‐Behnken response surface design. Microwaving the cells at 105 W for 1 min followed by ethyl acetate extraction was the best pretreatment, and the optimal extraction conditions were 65 °C for 24 min using a solvent–solid ratio of 19:1. The order of the ability to disperse the astaxanthin oleoresin was propylene glycol> Tween 80 > Tween 20 > α‐cyclodextrin, β‐cyclodextrin. It was determined that the degradation of the colour of the water‐dispersible oleoresin followed a first‐order kinetics model. The greatest stability was observed at pH 4 and at the lowest temperature evaluated (40 °C). The thermal degradation of the pigment occurs in two steps, the first one from 0 to 1.5 h, with an EaI = 10.31 kJ mol−1, and the second one from 1.5 to 5 h, with an EaII = 30.06 kJ mol−1
  DOI: 10.1111/ijfs.12083
  
• Detection of aflatoxins in tea samples based on a class‐specific monoclonal antibody
  An enzyme‐linked immunosorbent assay (ELISA) using a monoclonal antibody was established to detect aflatoxin B1 (AFB1) in tea. The antibody was prepared from a hybridoma derived by fusing Sp2/0‐Ag14 myeloma cells and immunised spleen B cells. The effects from pH, ionic strength, and organic solvents on immunoassay were optimised and the 50% inhibition (IC50) value was 0.057 ± 0.007 ng mL−1. Spiked black and green tea samples at 10, 20 and 50 ng g−1 levels of AFB1 were detected with this proposed ELISA. The recoveries for black tea samples ranged from 68.5% to 117.7% and 73.5 to 114.3% for green tea samples. This immunoassay showed no cross‐reactions with other mycotoxin family but good recognition with related aflatoxins. These results indicate that the ELISA assay could be used as a screening method for aflatoxin detection in tea samples.
  DOI: 10.1111/ijfs.12086
  
• A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeus L.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activity
  The effects of conventional (CV) and microwave (MW) heating on total soluble solid (TSS) content, total anthocyanin content (TAC), total phenolic content (TPC) and antioxidant activity of raspberry juice obtained from two cultivars of Amol (AM) and Siyahkal (SK) were scrutinised. Antioxidant activity of the juices was measured by 2,2 diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging capacity and expressed as EC50 value. In the both methods, the concentration rate constant for the juices was significantly decreased by increasing operational pressure from 12 to 100 kPa (P  < 0.05). A first‐order reaction kinetic model was successfully fitted for the degradation of monomeric anthocyanins at all operating pressures. The results also showed that thermal treatment of MW compared CV in both SK and AM cultivars caused a lower decrease in the TAC, TPC and antioxidant activity. Moreover, the changes in trend of the antioxidant activities due to the thermal treatment were positively correlated with the TPC (r = 0.74, P  < 0.05) and TAC (r = 0.61, P  < 0.05).
  DOI: 10.1111/ijfs.12073
  
• Enzymatic treatment of peanut butter to reduce the concentration of major peanut allergens
  This study investigated the effects of enzymatic treatment of peanut butter on two‐major peanut allergens (Ara h 1 and Ara h 2). Home‐made and commercial peanut butter samples were treated with alpha‐chymotrypsin, trypsin or the combination of these enzymes and incubated at room temperature for 24 h or at 37 °C for 3 h. Treated peanut butter samples were sampled weekly for evaluation of total soluble proteins and extractable Ara h 1/Ara h 2. Data show that 1:1 alpha‐chymotrypsin: trypsin at 0.04% of enzyme‐to‐peanut butter ratio resulted in near complete reduction of extractable Ara h 1 and Ara h 2 respectively. Treatment of peanut butter with a combination of trypsin and alpha‐chymotrypsin resulted in a decrease in IgE‐binding, suggesting that enzymatic treatment has the potential to reduce the allergenicity. However, clinical tests are needed to confirm any reduction in allergenic potential. The amount of water used to disperse enzyme did not have significant effect on allergen reduction but affected the consistency and colour of treated products, especially when the amount of water added was above 5% of peanut butter weight.
  DOI: 10.1111/ijfs.12081
  
• The interaction of pulsed electric fields and texturizing ‐ antifreezing agents in quality retention of defrosted potato strips
  The combination of pulsed electric fields (PEF) and texturizing and antifreeze agents on quality retention of defrosted potato strips were studied. Potato strips (10 mm thickness, 100 g) were placed in different solutions (1% w/v) of CaCl2, glycerol, trehalose as well as NaCl and sucrose, treated with PEF (0.5 kV cm−1, 100 pulses, 4 Hz). Then, all the samples were soaked in the same solutions for 10 min. After draining, samples were packed into polypropylene pouches and stored at −18 °C for 12 h. Samples were thawed out at room temperature (20 °C) in 3 h. Untreated controls and PEF treated control samples were also frozen and thawed in similar conditions. To assess the potato strip quality, the thawed samples were analysed for moisture content, weight loss, firmness and colour attributes. The results indicate that PEF treatment by itself is not a suitable pre‐treatment method for frozen potato strips and should be assisted by CaCl2 and trehalose treatment to prevent softening after defrosting. Firmness analyses determined that application of PEF alone results in 2.38 N. However, PEF in combination with CaCl2 and trehalose result in 2.97 N and 2.99 N, respectively, which are both significantly firmer than the samples solely treated with PEF. CaCl2 and trehalose were effective in not only maintaining the structural integrity of the cells, but also retaining colour attributes. The L* value was found to be higher (P  < 0.05) in CaCl2 and trehalose treated samples (58.95 and 57.21, respectively), as compared to PEF treated samples (53.97) denoting a darker colour. Application of CaCl2 and trehalsoe in combination with PEF also resulted in significantly less weight loss after thawing.
  DOI: 10.1111/ijfs.12089
  
• Effects of microwave and hot‐air drying methods on colour, β‐carotene and radical scavenging activity of apricots
  The effects of drying by microwave and convective heating at 60 and 70 °C on colour change, degradation of β‐carotene and the 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) scavenging activity of apricots were evaluated. Microwave heating reduced significantly the drying time (up to 25%), if compared with convective one, also owing to the higher temperature reached during the last phase of the process, as monitored by infrared thermography. Colour changes of apricot surface, described with lightness and hue angle, in both drying methods followed a first‐order reaction (0.927 ≤ R2 ≤ 0.996). The apricots dried by microwave were less affected by the darkening phenomena. The evolution of β‐carotene in fresh apricots (61.2 ± 5.6 mg kg−1 d.w.) during the drying highlighted a wider decrease (about 50%) when microwave heating was employed for both the temperatures used. Radical scavenging activity increased (P  < 0.05) in all dried samples except for hot‐air dried apricots at 60 °C.
  DOI: 10.1111/ijfs.12095
  
• Modelling the survival of Enterobacter cloacae in a model olive cover brine solution
  The main goal of this research was the evaluation of the survival of Enterobacter cloacae in a model olive brine. Two different assays were run; the first experiment assessed the viability of the target in brines containing NaCl (6–12%) and p‐coumaric acid (0.0–0.05%), adjusted to different pHs (4–10) and stored at 10–30 °C for 9 days. The death rate and cell levels at selected times were modelled with a polynomial equation to highlight the individual and interactive effects of NaCl/p‐coumaric acid/pH/temperature. Then, a second experiment was run for 3 months (temperature, 10 °C; pH, 4.5–5.5; NaCl, 6–8%). The survival of E. cloacae was affected mainly by pH, then by salt and temperature; however, the significance of the variables changed within the time, as salt and temperature acted in a significant way only after 1 day.
  DOI: 10.1111/ijfs.12097
  
• Effect of roasting parameters on soy‐butter product quality
  Effect of roasting temperature and time on the hardness, moisture content and colour of whole‐kernel of soybean was studied using response surface method (RSM). Colour of reference soy‐butter (RSB) was used to indicate the time and temperature suitable for roasting soybean kernels to prepare soy‐butter (SB). Temperature (160 °C) and time (90 min) for roasting were identified, soybean kernels were roasted, subsequently made into SB and compared with RSB on the basis of nutrient content, particle size, colour and rheology. SB contained 45 g% protein and 34 g% fat on dry matter basis. There was a significant difference (P  < 0.05) between RSB and SB on the basis of L* values, D3,2 and D4,3. Rheology showed that SB samples behaved like a viscoelastic material. The mean apparent viscosity was significantly different (P  < 0.0001) between SB (7.18 Pa.s) and RSB (4.72 Pa.s) which may be due to the significant difference in the particle size distribution (PSD). The Herschel‐Bulkley model could successfully explain the rheological behaviour of SB.
  DOI: 10.1111/ijfs.12096
  
• Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis
  In this study, antioxidant peptides from goose egg white proteins produced using various enzymes were purified and characterised. Two peptides were named as p14 and p16, showing the highest scavenging activity of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical and the highest metal ion chelating activity, respectively. The sequences of p14 and p16 were identified to be STMMEERRMKVY (1560.72 Da) and DVFRELRVQ (1161.62 Da), respectively. The sequence of p14 has a similarity of 75% to ovalbumin from Meleagris gallopavo and the sequence of p16 has a similarity of 67% to ovalbumin from Taeniopygia guttata. IC50 values of p14 and p16 were determined, and results showed that DPPH radical scavenging activity was 81.6 and 205.5 μm, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonicacid)(ABTS) radical scavenging was 88.4 and 153.8 μm, hydroxyl radical scavenging was 85.5 and 116.3 μm and metal ion chelating was 170.6 and 117.9 μm, respectively. The two identified peptides from goose egg white hydrolysates act as potent natural antioxidant agents.
  DOI: 10.1111/ijfs.12130
  
• An audit tool for environmental measurement in the UK food sector
  An audit toolkit was developed to enable food companies to measure their suppliers in terms of environmental management. Environmental practices and performance metrics were audited using a customised survey that enabled the quantification of best practice, common practice and areas for improvement. It was tested on six suppliers to a major fresh food company. Key areas of best practice included separation and recycling of waste streams, efforts to reduce use of raw materials, energy, water, pesticides, herbicides and fertilisers. Some suppliers were working with stakeholders to reduce environmental impacts. The supplier with the best environmental performance had developed and implemented an Environmental Management Policy and was working towards ISO 14001 accreditation. The study identified four areas for improvement by the suppliers. These were the implementation of an Environmental Management System, the sourcing of more renewable materials and energy, the systematic measurement of the food miles of products and carbon and water footprinting.
  DOI: 10.1111/ijfs.12119
  
• Acid adaptation for improvement of viability of Saccharomyces cerevisiae during freeze‐drying
  This work was aimed to investigate its adaptation to moderate acid stress and the resulting improvement in its viability during freeze‐drying. When Saccharomyces cerevisiae UP3OY5 strain was adapted to acid condition (pH 3.5), the viability of acid‐adapted cells (79.9%) was significantly higher than that of control cells (40.5%) after freeze‐drying with trehalose as a carrier. Membrane fatty acid profile of acid‐adapted cells changed significantly in comparison with that of control cells. An increase in fatty acid saturation degree that led to 1.76‐fold increase in the ratio of saturated to unsaturated fatty acids was shown. Intracellular glycogen content was found to be higher than that of control cells. On the contrary, the trehalose content of acid‐adapted cells was found to be much smaller than that of control cells. The key role of acid adaptation in acquiring cross‐protection mechanism was suggested to permit yeast to better survive to freeze‐drying.
  DOI: 10.1111/ijfs.12114
  
• Selection of γ‐aminobutyric acid‐producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham)
  To produce a novel product of Thai fermented meats, such as healthy Nham, 602 lactic acid bacteria were isolated from fermented foods and fourteen isolates that produced high amounts of γ‐aminobutyric acid (GABA) were also tested for inhibiting the seven foodborne bacteria. Four selected isolates produced GABA in the range of 7339–9060 mg L−1 (NH2  < NH102  < NH116  < HN8) and their culture filtrates with a pH of 3.8, except 4.2 for NH2 inhibited all target organisms. Selected strains were investigated for their physiological and functional properties of probiotics in vitro. Strain NH102 survived best in the gastrointestinal tract with only a one log cell decrease over 4 h, whereas strain NH116 was the best cholesterol removal (43%). None showed any haemolysis and all hydrolased bile salts. Strain NH2 was identified as Lactobacillus namurensis and all the others were Pediococcus pentosaceus. Strains HN8 and NH2 were potential starters for fermenting meats.
  DOI: 10.1111/ijfs.12098
  
• Enzymatic production of low‐calorie structured lipid from Echium seed oil and lauric acid: optimisation by response surface methodology
  Low‐calorie structured lipids (SLs) were produced from Echium seed oil and lauric acid by enzymatic acidolysis reactions. Lipozyme® RM IM, commercially immobilised sn‐1,3 specific lipase derived from Rhizomucor miehei, was used in the reactions. The effects of substrate molar ratio and reaction time on incorporation of lauric acid were investigated and optimised by response surface technology (RSM) with five‐level, two‐factor central composite design. Good quadratic model was obtained for the response [lauric acid (%) incorporation]. Highest lauric acid incorporation into Echium oil was obtained at 5:1 lauric acid/Echium oil molar ratio and at 4‐h reaction time. The model was verified at these conditions and furthermore scale‐up synthesis of SLs was performed. At these conditions, SL contained predominantly lauric acid (42.8%), oleic acid (9.9%), linoleic acid (10.8%), α‐linolenic acid (15.1%), γ‐linolenic acid (7.5%) and stearidonic acid (8.5%) with% 64.4 of PUFA at sn‐2 position in gram‐scale synthesis.
  DOI: 10.1111/ijfs.12099
  
• Soybean oil‐chitosan emulsion affects internal quality and shelf‐life of eggs stored at 25 and 4 °C
  Effects of soybean oil (SO), chitosan solution (CH) and their emulsions (SO:CH = 60:40, 50:50 and 40:60 ratios) as coatings on internal quality of eggs stored at 25 and 4 °C, respectively, for 7 and 20 weeks, were evaluated. Eggs coated with SO and SO:CH emulsions maintained grade AA and/or A quality up to 7 weeks at 25 °C and 20 weeks at 4 °C, while noncoated eggs changed from AA to B grade after 2 weeks at 25 °C. Compared with noncoated eggs, shelf‐life of eggs stored at 25 °C was extended for 5 weeks by all SO:CH emulsions. Weight loss of eggs coated with SO:CH emulsions was <3% after 7 weeks at 25 °C and <5% after 20 weeks at 4 °C. SO:CH emulsion is alternatively an effective coating with possible shorter drying times for reducing weight loss and preserving the internal quality of eggs.
  DOI: 10.1111/ijfs.12068
  
• Evaluation of Pseudomonas spp. through O2 and CO2 headspace analysis
  This article proposes an approach to determine the level of Pseudomonas spp. in milk, based on the evaluation of the content of oxygen and carbon dioxide produced in the headspace of sealed vials; the research was divided into two phases: model building and preliminary validation. Three different strains of Pseudomonas spp., Ps. putida (wild strain) and Ps. fluorescens (wild and collection isolates), were used as targets. Data of CO2 and O2 were modelled through a modified positive (CO2) or a negative Gompertz equation (O2) to estimate the Minimum Detection Time (MDT), defined as the time to attain 3% of CO2 (MDT1) or a decrease in the content of O2 by 3% (MDT2). Then, MDT1 and MDT2 were submitted to a linear regression procedure, using cell concentration as independent variable; the correlations ‘MDT1/cell concentration’ and ‘MDT2/cell concentration’ showed high determination coefficients (>0.983). Moreover, the regression procedure pointed out that both MDT1 and MDT2 decreased by ca. 3 h for an increase in cell count of 1 log cfu mL−1. Preliminary validation in milk pointed out that the error associated with the regression line ‘MDT2/cell concentration’ was below 5%.
  DOI: 10.1111/ijfs.12132
  
• The effect of osmosis pretreatment on hot‐air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh
  Chili flesh pretreated with or without osmotic dehydration (OD) was dried in the hot‐air drying (AD) oven at 50–80 °C or in the microwave drying (MD) oven at 60–180 W. Results showed that the samples osmotically treated in mixed solution (10% salt + 50% sucrose) had the best dehydration effect as compared with single salt or sugar solutions. During the drying process, osmotically treated samples had one falling‐rate period and their effective moisture diffusivities (Deff) showed a rapidly linear increase with the decrease in moisture content, while directly drying samples showed a three‐phase falling‐rate period and their Deff increased gradually at the initial period and then rapidly at the final period. When the moisture content decreased, the activation energy increased gradually; however, for AD after OD, it decreased. Among all the processes, MD at 60 W after OD presented the largest vitamin C retention rate and the best colour difference, needing less drying time.
  DOI: 10.1111/ijfs.12128
  
• Spanish‐style green table olive shelf‐life
  Changes in the physicochemical and sensory characteristics of commercial whole, pitted and stuffed with pepper, garlic or anchovy paste Spanish‐style green table olives of the Gordal, Manzanilla and Hojiblanca cultivars were studied during a three‐year period. No olives developed any spoilage during this period, and at the end of it, all presentations were classified as ‘extra’ according to the sensory evaluation methodology issued by the International Olive Council. Throughout the shelf‐life, surface colour index and firmness of the olives degraded in accordance with a first‐order kinetics, while a gradual browning of the cover brines was observed; however, products added with ascorbic acid maintained a stable colour, while those with calcium content showed reduced firmness degradation. No significant changes in most of the sensory characteristics were observed by the panel test during shelf‐life and only slight changes in firmness, and surface colour were noticed in samples with significant differences in these attributes when measured instrumentally.
  DOI: 10.1111/ijfs.12124
  
• Optimising operating conditions in ultrafiltration fouling of pomegranate juice by response surface methodology
  The resistance‐in‐series model was used to analyse flux behaviour, which involved the resistances of membrane itself, the fouling and solute concentration polarisation. Response surface methodology was used to establish the relationships between operating parameters and ultrafiltration (UF) efficiency and thus to determine optimal conditions. Experiments were performed according to Box–Behnken design by changing the levels of three parameters, namely transmembrane pressure, feed flow rate and temperature. The fitted mathematical models allowed us to plot isoresponse curves. It was shown that the resistance due to solute concentration polarisation (Rcp) dominated the flux decline (40–74%). The fouling resistance (Rf) varied from 12 to 46%. To optimise simultaneously the three responses studied (Rf, Rcp and permeate limit flux), we applied the desirability function approach which allowed us to determine the best acceptable compromise. The selected UF conditions of the compromise were as follows: three bars, 0.95 L min−1 and 30 °C. Optimal values of Rf, Rcp and permeate limit flux were equal to 18%, 72% and 19 L h−1 m−2, respectively.
  DOI: 10.1111/ijfs.12120
  
• Antibacterial and antifungal activities of selected microalgae and cyanobacteria
  In vitro activity of nine cyanobacterial and ten microalgal newly isolated or culture collection strains against eight significant food‐borne pathogens has been evaluated and compared. Water extracts and culture liquids of Gloeocapsa sp. and Synechocystis sp. demonstrated the widest spectrum of activity with minimal inhibitory concentration (MIC) ranging from 1.56 to 12.5 mg mL−1. Culture liquid of Anabaena sp. had the highest activity (MIC = 0.39 mg mL−1) but only to Gram‐positive bacteria. Ethanol extracts and fatty acids from all cyanobacteria and microalgae were active against Streptococcus pyogenes and/or Staphylococcus aureus. The fatty acids of Synechocystis sp. inhibited the growth of Bacillus cereus, Escherichia coli and Candida albicans (MIC values of 2.5–1.25 mg mL−1, respectively). Exopolysaccharides (EPS) of Gloeocapsa sp. were the sample that exhibited activity against all test pathogens with lowest MIC values (0.125–1 mg mL−1). High activity with a narrower range of susceptible targets demonstrated the exopolysaccharides of Synechocystis sp. and Rhodella reticulata. Antimicrobial activity was proven for phycobiliproteins isolated from Synechocystis sp., Arthrospira fusiformis, Porphyridium aerugineum and Porphyridium cruentum, respectively. In conclusion Gloeocapsa sp. and Synechocystis sp. and especially their exopolysaccharides showed the most promising potential against the examined food pathogens.
  DOI: 10.1111/ijfs.12122
  
• Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats
  Physical characteristics of precrystallised binary mixtures of cocoa butter (CB) and 5, 10, 15, 20, 25 and 30% (w/w) cocoa butter replacer (CBR) or cocoa butter substitute (CBS) were determined. The lipid composition was obtained by chromatography and the solid fat content (SFC) by nuclear magnetic resonance. Tempering was carried out using a lab‐scale agitated jacket vessel reactor. Bars made with tempered samples were submitted to X‐ray diffraction and rupture tests. Snap values of crystallised mixtures decrease with an increase in the amount of alternative fat. X‐ray diffraction patterns confirmed the predominant formation of the beta polymorph habit for CB and beta prime form for CBR and CBS. Mixtures of CB and CBR exhibit chemical compatibility. The knowledge of the snap values and of the variation of SFC with temperature proved to suffice to adequately anticipate the influence of the addition of alternative fats on chocolates physical attributes.
  DOI: 10.1111/ijfs.12127
  
• Co‐inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality
  This study examined the effect of co‐inoculation of yeast and lactic acid bacteria (LAB) on the chemical and sensory characteristics of cherry wines, in comparison with a traditional sequential culture. Three LABs were investigated, including two O. oeni (SG26 and Viniflora) and one L. plantarum (PL18). All co‐inoculations significantly shortened the fermentation time (average 8 days earlier) to reach a stable level of residual sugar ( <2 g L−1) and L‐malic acid ( <0.5 g L−1), and no inhibitory effect on the yeast proliferation was observed. For volatiles determined, co‐culture with SG26 produced the greatest amount of volatile components (138.5 mg L−1), whereas sequential inoculation with PL18 had the lowest level (119.6 mg L−1). PCA result revealed that different LABs had diverse influences on the volatile profile of cherry wines, and sensory analysis confirmed that these samples presented distinct sensory profiles, and particularly, a stronger note of fruity was perceived when co‐culture was used.
  DOI: 10.1111/ijfs.12151
  
• How reactive extrusion with adipic acid improves the mechanical and barrier properties of starch/poly (butylene adipate‐co‐terephthalate) films
  Blends of starch with polyesters have commonly been used in the production of biodegradable films. However, the components in the blend are not always miscible; therefore, the use of compatibilisers is recommended. The objective of the present work was to study the compatibilisation effect of adipic acid (0.5%; 1.0%; 1.5% (w/w)) on films consisting of starch/glycerol/poly (butylene adipate‐co‐terephthalate) (PBAT) produced by reactive extrusion. Films compatibilised with adipic acid exhibited statistically significant increase in tensile strength (from 7.28 to 8.45–9.13 MPa), elongation (in this case only with 0.5% of adipic acid) (516.51–679.10%), Young's modulus (21.72–28.75 MPa) and reduction in water vapour permeability (9.76–8.32 × 10−11 g per s.m.Pa) compared with the control film, which lacked the compatibiliser. Films produced using the compatibiliser also presented a microstructure with fewer cracks. There were no differences in the thermal degradation and crystallinity profile of the films.
  DOI: 10.1111/ijfs.12148
  
• Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein
  The influence of high hydrostatic pressure (HHP) treatment on the physicochemical and emulsifying properties of sweet potato protein (SPP) at various concentrations, e.g. 2%, 4% and 6% (w/v, SPP‐2, SPP‐4 and SPP‐6), was investigated. Significant differences in hydrophobicity, enthalpy of denaturation and solubility were observed (P  < 0.05). Emulsifying activity indexes (EAI) of SPP‐2 and SPP‐6 increased at 400 MPa, whereas EAI of all SPP significantly decreased at 600 MPa (P  < 0.05). Emulsion stability (ESI) was significantly decreased for SPP‐2 and SPP‐6, while increase in ESI was observed for SPP‐4 above 200 MPa (P  < 0.05). SPP‐2 emulsions showed sharp decrease in apparent viscosity with pressure increase, while pseudo plastic flow behaviour was not changed for all of emulsions. Sporamins A and B were well‐adsorbed in pressurised emulsion without displacement. These results suggest that HHP treatment could be used to modify the physicochemical and emulsifying properties of SPP.
  DOI: 10.1111/ijfs.12085
  
• Consumer interpretation of ready to drink orange juice and nectar labelling
  The aim of this study was to evaluate consumers' use and interpretation of ready to drink orange juice and nectar label information and its influence on the purchase decision. One hundred and sixty‐seven consumers of ready to drink orange juice and nectar were interviewed. The labels were analysed to evaluate their conformance to Brazilian legislation. The manufacturing and shelf life date were the information most often checked, followed by health related issues. Brand, price and flavour were the most important factors for purchase decision. Brand and flavour showed significant association with consumer age. For most interviewed, ‘nectar’, ‘whole’ and ‘natural’ or ‘100% natural’ were not well understood; they were not in accordance with the Brazilian legislation. ‘Nectar’, ‘whole’ and ‘natural’ or ‘100% natural’ received a positive interpretation, whereas ‘reconstituted juice’ was considered a negative expression. Nevertheless, none of the labels completely conformed to the specific nutritional labelling legislation.
  DOI: 10.1111/ijfs.12090
  
• Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken
  The efficacy of lauric arginate (LAE) on Salmonella survivability in ground chicken containing 9.8% fat was determined under refrigerated storage. The effect of LAE treatments on total aerobes, pH and objective colour were also assessed in ground chicken. LAE was highly effective against Salmonella in 0.1% peptone with no detectable survivors following treatment with 200 ppm and 400 ppm of LAE. No difference existed (P > 0.05) in the growth of Salmonella and total aerobes after treatment with 200 and 400 ppm of LAE in ground chicken inoculated with a four strain mixture of Salmonella. At these concentrations, LAE did not exhibit any treatment effect on the pH and colour of ground chicken (P > 0.05). In conclusion, although LAE possesses strong inhibitory (P  < 0.05) effect against Salmonella in suspension in 0.1% peptone water, no inhibitory (P > 0.05) effect on growth of Salmonella was observed in ground chicken at the currently approved levels of 200 ppm of LAE.
  DOI: 10.1111/ijfs.12103
  
• A novel bi‐enzymatic system for lactose conversion
  The potential of β‐galactosidase (β‐GAL) and glucose isomerase (GLI) to enhance the sweetening power of lactose and to generate galactooligosaccharides (GOS) and lactulose was studied. UF‐permeates of skim milk, sweet whey, acid whey and lactose solutions were incubated with β‐GAL and GLI. Lactose hydrolysis (LH) was 96–99%, glucose isomerisation (GI) about 53%. On a scale from 0 to 5, the intensity of sweetness increased from 1 to 3. The bi‐enzymatic process was also applied to yoghurt manufacture. Because of the inhibiting effect of calcium on GLI, the incubation was performed in UF‐permeates of skim milk. LH in yoghurt was 94%, whereas GI was 36% on average. Whey syneresis in yoghurt decreased from 12% to 5%. The sweetness increased from 1.4 to 2.9 on average. Applying the bi‐enzymatic system to 40% lactose solutions led to synthesis of about 20% prebiotic GOS. Products, such as 6‐galactobiose, allolactose and 6‐galactosyllactose were identified. About 1% lactulose was generated. Lactulose‐derived oligosaccharides were not found.
  DOI: 10.1111/ijfs.12101
  
• Effect of relative humidity and temperature on absorption kinetics of two types of oxygen scavengers for packaged food
  To investigate the effect of temperature and relative humidity (RH) on the absorption kinetics of self‐activated and moisture‐activated O2 scavengers for packaged food, kinetic parameters of each O2 scavenger were evaluated at 43%, 75% or 100% RH and at 10, 25 and 40 °C respectively. Absorption kinetics was well described by a first‐order reaction with an Arrhenius type behaviour. For moisture‐activated O2 scavengers, a proper high RH was needed to ensure a high O2 absorption capacity, as average O2 absorption capacity was 3.82 mL at 43% RH and 43.40 mL at 75% RH. When the temperature increased, O2 absorption rate constant ascended from 10 °C to 40 °C on an average of 0.153 and 0.306 h−1 in moisture‐activated and self‐activated O2 scavengers respectively. We could take the effect of temperature and RH into account when we chose different types of iron‐based O2 scavengers for packaged food.
  DOI: 10.1111/ijfs.12100
  
• Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams
  The objective of this work was to characterise the foams of purple Brazilian cherry (Eugenia uniflora L.) pulp made with different additives, aiming at foam‐mat drying. Characterisation was made through analyses of moisture, pH, acidity, soluble solids, density, water activity, colour, total and reducing sugars, protein and ashes. Drying was done at 55 °C for 2 h. Dried Brazilian cherry juice powder was rehydrated for acceptance test. It is concluded that the physicochemical characterisation of fresh Brazilian cherry pulp was satisfactory and was in accordance with the Brazilian standards for agro‐industrial products. Albumin was the best foaming agent that produced a good‐quality powder in a short period. The foam‐mat drying of Brazilian cherry pulp using albumin and Superliga® (Duas Rodas Industrial ltda, Santa Catarina, Brazil) as foaming agents produced a powder with good physicochemical properties and sensory quality and most preferred juice.
  DOI: 10.1111/ijfs.12139
  
• Bifidobacterial growth–promoting effect of yak milk κ‐casein hydrolysates produced with different proteases
  The growth‐promoting effects of κ‐casein hydrolysates produced by four different proteases (trypsin, alcalase, papain and chymosin) on bifidobacteria (Bb12 and BBMN68) viability were evaluated. Results showed that the obtained κ‐casein hydrolysates possessed better property for improving the viability of Bb12 and BBMN68 than native κ‐casein. The bifidobacterium viability and pH drop were dependent on the added hydrolysates. The addition of κ‐casein hydrolysates improved the viability of Bb12 and BBMN68 to a variable extent. The κ‐casein hydrolysate produced with papain (KCHP) is the best for Bb12 and κ‐casein hydrolysate produced with trypsin (KCHT) is the best for BBMN68. Proper amino acid profiles improved the viability of Bb12 and BBMN68. The bifidobacterial growth‐promoting capacity of κ‐casein hydrolysate may be due to its high content of Ala, Met, Tyr, Phe and Arg residues, especially Tyr which is richer in para‐κ‐casein than in casein glycomacropeptide (GMP). In addition, the sialic acid content of κ‐casein hydrolysate produced with the tested proteases did not show a direct relationship with its bifidobacterial growth–promoting effect. The obtained peptides possessed growth‐promoting activity for Bb12 and BBMN68 existed in para‐κ‐casein.
  DOI: 10.1111/ijfs.12138
  
• Palynological, physico‐chemical and organoleptic characteristics of carob tree (Ceratonia siliqua L.) honey from Sicily
  This study shows the results of melissopalynological and sensory evaluations on twenty‐five carob tree honey samples coming from Sicily and declared unifloral by the local beekeepers. This specific carob tree honey production is erratic and limited because of its cold weather spreading, depending on seasonal trends that influence both the final amount and quality of honey itself. According to the melissopalynological results on samples, a minimum of 15% carob tree pollen was considered sufficient to typify these honeys as unifloral. The physico‐chemical analysis was performed on the samples satisfying this percentage and determined the following parameters: moisture, pH, acidity, HMF, diastase activity, electrical conductivity, ash, sugar and colour. Physico‐chemical analyses showed medium to high values for diastase activity, electrical conductivity, free acidity and moisture.
  DOI: 10.1111/ijfs.12129
  
• Characteristics of traditionally processed shea kernels and butter
  The traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat treatments, namely smoking and boiling followed by sun‐drying. Neither treatment influenced the moisture content of the kernels (8–10%), but the boiling treatment resulted in more free fatty acids (FFA) (6%) and a higher fat content (41%) of kernels. A sensory panel preferred shea butter from boiled kernels because of its soft texture and intense smell. This butter also had the highest values for moisture content (2%), unsaponifiable matter (7%), tocopherol compounds (125 mg g−1), peroxide value (8 meq O2 kg−1), iodine value (53 mg I2 100 g−1) and FFA (2%). Minor variations were noticed in the fatty acid profile. Aside from the use of butter from both boiled and smoked kernels in cosmetics, the butter from smoked kernels will be more suitable for food purposes.
  DOI: 10.1111/ijfs.12142
  
• Fish oil microencapsulation as influenced by spray dryer operational variables
  The effects of spray‐drying air temperature, aspirator rate (drying air mass flow rate), peristaltic pump rate (feed mass flow rate) and spraying air mass flow rate on microencapsulation properties of fish oil including moisture content, particle size, bulk density, encapsulation efficiency and peroxide were investigated. The process was carried out on a mini spray dryer, and skim milk powder was used as the encapsulating wall material. Results indicated that increasing inlet air temperature increased the particle size, encapsulation efficiency and peroxide value but decreased the bulk density and moisture content of product. Increasing aspirator rate resulted in increased particle size and peroxide value but decreased the moisture content and bulk density. Increase in feed mass flow rate increased the moisture content, particle size, bulk density and peroxide value but decreased the encapsulation efficiency of microcapsules. The encapsulation efficiency and bulk density increased with the increasing aspirator rate but moisture content, particle size and peroxide value decreased.
  DOI: 10.1111/ijfs.12141
  
• Physical properties of a barley protein/nano‐clay composite film containing grapefruit seed extract and antimicrobial benefits for packaging of Agaricus bisporus
  Barley protein (BP) was extracted from barley flour, and a BP film was prepared. To improve the physical properties of the BP film, nano‐clay was incorporated. Among the films prepared, the composite film containing 4% BP/1% Cloisite Na+ had the best physical property. The composite film containing grapefruit seed extract (GSE) was prepared and used as a packaging film for the button mushroom. Packing of the mushroom with this film inhibited microbial growth during storage. After 7 days of storage, packaging of mushrooms with the film containing 0.7% GSE reduced the populations of total aerobic bacteria and yeast and moulds by 0.95 and 0.58 log CFU/g, respectively, compared with the control. These results suggest that the BP/Cloisite Na+ film containing GSE can be used as an environment‐friendly packaging for maintaining mushroom quality during storage.
  DOI: 10.1111/ijfs.12145
  
• The antioxidant capacity of polysaccharide from Laminaria japonica by citric acid extraction
  An optimal citric acid extraction condition (pH 2.0; extraction temperature: 120 °C; extraction time: 3 h) was developed to obtain polysaccharide from Laminaria japonica. The yield of polysaccharide was 13.31 ± 0.08%, with IC50 value of DPPH radical scavenging activity of 0.98 ± 0.01 mg mL−1. The viscosity of polysaccharide extracted by citric acid (LJPA) was eight times lower than that of polysaccharide extracted by hot water (LJPW), which may be attributed to the low average molecular weight of LJPA (17.12 kDa). Gas chromatography analysis indicated that LJPA was composed of rhamnose, fucose, xylose, manose, glucose and galactose with relative molar percentages of 4.51%, 20.27%, 12.43%, 12.81%, 10.29% and 39.69% respectively. Furthermore, LJPA exhibited significantly higher antioxidant capacities including oxygen radical absorbance capacity (ORAC), ABTS radical scavenging activity and reducing power than LJPW. Citric acid extraction showed a positive influence on the polysaccharide degradation and antioxidant capacities of L. japonica.
  DOI: 10.1111/ijfs.12072
  
• Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
  The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long‐term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21‐fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long‐term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage.
  DOI: 10.1111/ijfs.12144
  
• Chemical, antioxidant and sensory properties of tomato‐watermelon‐pineapple blends, and changes in their total antioxidant capacity during storage
  A conductometric analysis of the effect of condensate of peroxides generated during lipid oxidation in an accelerated stability test was adapted to test the hypothesis that total antioxidant capacity of tomato products would sometimes increase during processing and in storage. Tomato pulp blends made from a mixture of tomato (Lycopersicon esculentum var Roma VF), watermelon (Citrullus vulgaris var Babylack) and pineapple (Ananas comosus var Smooth cayennes) were analysed for basic quality profiles of dry matter, Brix, titratable acidity (TTA) and pH, total reducing sugars, Component antioxidants phytochemicals and total antioxidant capacity. The lowest sensory score (overall impression) of 4.80 ± 2.59 was recorded for tomato juice while, blend TWP 111p had highest score of 6.20 ± 1.99. There was significant difference (P  < 0.05) in the basic quality profile of the pulp blends except for TTA values (0.37 ± 0.02 to 0.45 ± 0.05) and 2‐Furfurals (2.47 ± 0.03 to 2.71 ± 0.01). The fresh blend of 50% tomato, 25% watermelon and 25% pineapple had the highest total antioxidant capacity of 3.69 ± 0.52 mg 100 mL−1 catechin equivalent. The total antioxidant capacity of the stored pulp increased from 2.95 ± 0.13 to 6.22 ± 0.32 mg 100 mL−1 catechin equivalent in pasteurised TWP 211p blend by 60 days when stored at 40 °C. Total antioxidant status of tomato‐based fruit mix increased during the first 80 days.
  DOI: 10.1111/ijfs.12104
  
• Effects of edible coatings on some quality parameters of Chinese water chestnut (Eleocharis tuberosa) during storage
  The effects of chitosan and shellac edible coating on the texture, quality attributes and internal changes of Chinese water chestnut (Eleocharis tuberosa) were investigated. Changes in weight loss, respiration rate, cell membrane permeability, oxidase activity and texture profile analysis (TPA) were recorded periodically for 45 days since harvest. Results showed that weight loss, cell membrane permeability and decay rate increased, however, peroxidase (POD), hardness and quality parameters decreased during cold storage. Application of chitosan and shellac coating was determined to give the better results in terms of these analysed parameters compared with the control. Particularly, shellac coating was more effective in reducing weight loss and respiration rate, as well as in maintaining the quality of Chinese water chestnut than chitosan coating.
  DOI: 10.1111/ijfs.12102
  
• Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit
  Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks. Descriptive flavour analyses by a trained sensory panel revealed that the decrease in fruit flavour preference resulted mainly from a decrease in typical pomegranate flavour and increases in ‘overripe’ and ‘off‐flavour’ odours. GC‐MS analysis of aroma volatile contents revealed high correlations (r2 > 0.9) between accumulation of the ethanol fermentation products ethanol and ethyl acetate and the observed decrease in fruit flavour preference. In addition, we observed relatively high correlations (r2 > 0.7) between the accumulation of various sesquiterpene volatiles and the decrease in flavour preference. According to these findings, it is suggested that the decrease in flavour preference most likely resulted from massive accumulation of ethanol fermentation products and sesquiterpene volatiles.
  DOI: 10.1111/ijfs.12126
  
• Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates
  The effect of X‐ray irradiation as postharvest treatment on physical, chemical, textural and sensory attributes of Khalas dates (Phoenix dactylifera L.) was investigated. The surface of dates was subjected to low‐energy X‐ray irradiation at 3, 5 and 7 KGy. While some physical and chemical properties of dates were significantly different between treatments (fruit hardness, crude protein, total fat, tannins, total fibre and insoluble fibre), there was no detrimental effect on the quality (crude fibre, soluble dietary fibre, sucrose, glucose, fructose, moisture, total soluble solids, pH, water activity, colour and sensory evaluation). The sensory acceptability of X‐ray irradiated dates was significantly lower at 5 and 7 KGy than for untreated control. Irradiation at 3 KGy did not contribute to significant changes in physical, chemical or textural properties of dates. Adaptation to low‐energy X‐ray irradiation can be used as a potential commercial treatment for retaining the quality and ensuring the safety of dates.
  DOI: 10.1111/ijfs.12112
  
• Potential application of Saccharomyces boulardii as a probiotic in goat's yoghurt: survival and organoleptic effects
  Potential application of Saccharomyces boulardii in yoghurts could offer an alternative probiotic product to people suffering from antibiotic‐associated diarrhoea whilst on treatment. Three different yoghurts were made using goat's milk. Yoghurt 1 was the control with only starter culture added to the milk. For Yoghurt 2, S. boulardii was added in parallel with the starter culture, and for Yoghurt 3, the yeast was added after the yoghurt was coagulated by the starter. Duplicate counts for lactic acid bacteria (LAB) and S. boulardii alongside organoleptic assessment were carried out every 3 days following manufacture and storage at 6 °C. Our results demonstrate that S. boulardii can survive in high numbers for the period of 4 weeks tested without significant changes in taste. Very important is the fact that the presence of the yeast stimulated the survival of the LAB, which in both yeast yoghurts were significantly higher than in the control.
  DOI: 10.1111/ijfs.12111
  
• Optimisation of microwave‐assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions
  The study aimed to optimise Gac (Momordica cochinchinensis Spreng) oil extraction conditions, including microwave time, steaming time and hydraulic pressure, for maximising extraction efficiency (EE), and β‐carotene and lycopene contents, using response surface methodology. Results indicated that the data were adequately fitted into three second‐order polynomial models for EE, β‐carotene and lycopene with R2 values of 0.93, 0.85 and 0.86, respectively. It was predicted that the optimum extraction conditions within the experimental ranges would be the microwaving time of 62 min, steaming time of 22 min and hydraulic pressure of 175 kg cm−2. Under such parameters, the maximum EE of 86%, β‐carotene content of 186 mg per 100 mL oil and lycopene content of 518 mg per 100 mL oil were achieved as predicted.
  DOI: 10.1111/ijfs.12109
  
• Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness, time‐intensity analysis and acceptance test
  For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame‐K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame‐K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low‐sugar jam and the traditional jam was not observed.
  DOI: 10.1111/ijfs.12123
  
• Effect of ultrafiltered fractions from casein on lactic acid biosynthesis and enzyme activity in yoghurt starter cultures
  In this work, five ultrafiltered fractions (UFs) with molecular mass less than 3 kDa (kilo‐daltons) from casein hydrolysates treated with alcalase, flavourzyme, neutrase, papain and trypsin, respectively, were obtained. The effect of five UFs on the fermentation for lactic acid (LA) production by mixed cultures of Streptococcus thermophilus (St) and Lactobacillus delbrueckii subsp. bulgaricus (Lb) during 72 h of cultivation was investigated. Compared with the control, LA production was, respectively, enhanced by 23.66%, 39.01%, 29.74%, 49.64% and 47.40% with the supplement of UF‐A, UF‐F, UF‐N, UF‐P and UF‐T at 24 h. The possible mechanism of LA production enhanced was elucidated by the time course analysis of the specific activity of glucokinase, phosphoglucose isomerase, 6‐phosphofructokinase, pyruvate kinase and lactate dehydrogenase during fermentation process. In addition, the results obtained showed the diverse influence of five UFs on the bacterial fermentation was attributed to their different amino acid distribution.
  DOI: 10.1111/ijfs.12115
  
• In vitro evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (Opuntia ficus‐indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients
  Agroindustrial by‐products derived from fruit processing are an important source of biocompounds that can be used as functional food ingredients. The objective of this work was to evaluate cactus pear and pineapple peel flours as an alternative carbon source during fermentation using bacteria with probiotic potential. The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria. Kinetic parameters indicate that peel flours are a suitable carbon source because the lactic acid bacteria grow (mean growth rate constant, k, values close to glucose, 1.52 h) and acidify the culture media (maximum acidification rate, Vmax, approximately 1.60 pH × 10−3 min−1). There was no difference in prebiotic potential or prebiotic activity score for both the peel flours. Pediococcus pentosaceus performs better during fermentation. In this respect, cactus pear and pineapple peel flours can be used as functional ingredients due to their fermentable properties.
  DOI: 10.1111/ijfs.12113
  
• Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates
  Wheat germ protein isolates were prepared from defatted wheat germ flour using alkaline solubilisation and acid precipitation. A central composite design with two independent variables (solubilisation pH and precipitation pH) and bivariate correlations was selected for the correlation analysis of the protein separation conditions and the functional properties. The results showed that the protein yield (Y) and functional properties of isolates, such as water absorption (WA) and fat absorption (FA), were sensitive to both solubilisation pH and precipitation pH, whereas the emulsification was sensitive to only solubilisation pH. Emulsifying activity (EA) and FA of isolates showed a high positive correlation with yield. Gel electrophoresis analysis of protein fractions gave evidence to the compositional changes between proteins isolated under different conditions, highly alkaline conditions result in the degradation of protein chains and formation of toxic compounds. Surface hydrophobicity suggested that proteins tend to be more denatured when solubilised at highly alkaline conditions. These conformational and compositional changes due to different protein separation conditions have contributed to the changes in functional properties of protein isolates.
  DOI: 10.1111/ijfs.12117
  
• Functional properties and antioxidative activity of protein hydrolysates from toothed ponyfish muscle treated with viscera extract from hybrid catfish
  Functional properties and antioxidative activity of a protein hydrolysate prepared from toothed ponyfish (Gazza minuta) muscle, using viscera extract from hybrid catfish (Clarias macrocephalus × Clarias gariepinus), with a degree of hydrolysis (DH) of 70%, were investigated. The protein hydrolysate had a good solubility. It was soluble over a wide pH range (3–9), in which more than 77% solubility was obtained. The emulsifying activity index of the protein hydrolysate decreased with increasing concentration (P  < 0.05). Conversely, the foaming abilities increased as the hydrolysate concentrations increased (P  < 0.05). Protein hydrolysate exhibited the increases in 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radical scavenging activities, ferric reducing power (FRAP) and metal chelating activity as hydrolysate concentration increased (P  < 0.05). ABTS radical scavenging activity of protein hydrolysate was stable when heated at 100 °C for 180 min and subjected to a wide pH range (1–11). Therefore, protein hydrolysate from the muscle of toothed ponyfish produced by viscera extract from hybrid catfish can be used as a promising source of functional peptides with antioxidant properties.
  DOI: 10.1111/ijfs.12116
  
• Influence of homogenisation conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components
  Dehydrated o/w emulsions containing sodium caseinate and lactose (sample 1), and gelatine, sucrose and maltodextrin (DE 10) (sample 2) were used to study the influence of homogenisation conditions – homogenisation pressure (15 and 70 MPa) and number of passes (1 and 2) – and the drying method – spray‐drying vs. freeze‐drying – on physicochemical parameters, including oil microencapsulation efficiency (ME), oil droplet size in reconstituted emulsions, water activity, glass transition temperature, powder bulk density and time for emulsion reconstitution in water. Results showed that small and uniform oil droplets attained with increased homogenisation pressure were not sufficient for high oil encapsulation. The permeability of the solid wall to the extraction solvent appeared to be the dominant factor, and this may increase with homogenisation pressure. With the exception of oil droplet size in sample 1 and ME in sample 2, the drying method exerted larger changes in the physicochemical parameters studied than the homogenisation pressure. For sample 2, significant changes in the ME were not observed between the freeze‐dried and spray‐dried samples, even though a great emulsion destabilisation was observed in the reconstituted emulsion of the latter.
  DOI: 10.1111/ijfs.12118
  
• Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera
  Twenty‐four samples of Apis mellifera honey and twenty‐four samples of Melipona subnitida (Jandaira) honey were collected in the northeast of Brazil. Moisture, hydroxymethylfurfural, free acidity, insoluble solids in water, diastase activity, ashes, electrical conductivity, proteins, lipids, total carbohydrates, energy and sugars were the parameters analysed. The efficiency of the qualitative tests (Fiehe's test, Lugol's reaction, Lund's reaction) was tested. Pollen types and the corresponding plant species were identified in all samples (3 in Apis and 1 in Melipona). Apis mellifera honey samples demonstrated parameters in accordance with the Brazilian Legislation, while the Melipona subnitida honey samples displayed moisture (24.80%) and diastase activity (null) in discordance with the established by the regulation for Apis mellifera honeys. Apis honey samples presented higher values of electric conductivity (284.00 μS cm−1) than the obtained from the Jandaira honey samples (102.77 μS cm−1) as well as a darker colour (26.67 mmPfund) when compared with Jandaira honey (7.00 mmPfund). The concentration of the glucose, fructose and sucrose was higher in the Apis honeys than in the Jandaira honey. The characteristics of the two types of honey were very different, highlighting the need of developing specific legislation for stingless bees' honey.
  DOI: 10.1111/ijfs.12140
  
• Effect of carp (Cyprinus carpio) oil incorporation on water vapour permeability, mechanical properties and transparency of chitosan films
  The effect of carp oil incorporation on properties of chitosan films was evaluated. Chitosan and carp oil were obtained from shrimp wastes and viscera respectively. Tests were performed with different values of chitosan: oil ratios, agitation rates, homogenisation times and pH. The optimum conditions for stability of the film–forming dispersions were of 20,000 rpm at 10 min, and 10:1 ratio of chitosan:oil. The highest values of tensile strength and elongation percentage (%E) of films were obtained at pH 3.5. The addition of carp oil in the chitosan films (10:1 ratio) showed an increase in the resistance to diffusion of water vapour (1.7 g mm m−2 day−1 kPa−1) in relation to pure chitosan films (4.1 g mm m−2 day−1 kPa−1). However, pure chitosan films showed better mechanical properties (38 MPa and%E 18%) and transparency than films of chitosan:oil (20.4 MPa and 8.8%).
  DOI: 10.1111/ijfs.12093
  
• Industrial clarification of anthocyanin‐rich grape pomace extracts by crossflow membrane filtration
  A comparative study on the clarification of anthocyanin‐rich grape pomace extracts was carried out by tubular, hollow fibre and spiral wound industrial crossflow membrane units. Three polysulfone membranes were tested: a 500‐kDa molecular mass cut‐off (MMCO), and a 0.2‐ and 0.6‐μm pore size cut‐offs (PSCO). The 500‐ kDa MMCO and the 0.2‐μm PSCO membranes produced particle‐free extracts, while the 0.6‐μm membrane showed deficient clarification. The 500‐kDa MMCO membrane produced up to 3.7% loss of most of the individual anthocyanins, while the 0.6‐ and 0.2‐μm PSCO membranes produced up to 2% only of some of the anthocyanins with higher molecular masses. Permeate steady fluxes of up to 53 L h−1 m−2 were obtained. Particles with sizes of 0.5–1.5 μm and the macromolecular anthocyanin–tannin complexes had a major impact on membrane performance. The obtained results are scalable to industrial installations.
  DOI: 10.1111/ijfs.12105
  
• Effects of postharvest UV‐C treatment on carotenoids and phenolic compounds of vine‐ripe tomatoes
  Light red tomatoes were exposed to different doses of ultraviolet C (UV‐C) irradiation (1.0, 3.0 and 12.2 kJ m−2). After treatment, the tomatoes were stored for 2 days at room temperature, and then analysed to determine the effect of irradiation on the main antioxidants, carotenoids and phenolic compounds and the results compared with the control samples. The lycopene content was found to have increased by 14% with respect to the control samples, while β‐carotene decreased. Cis‐isomers from lycopene also increased when the tomatoes were exposed to irradiation for more than 3 h. UV‐C irradiation also had a positive effect on total phenolic compounds; however, the same effect was not observed in the individually analysed phenolic compounds. While chlorogenic and ferulic acids increased in content, naringenin and rutin contents decreased. These results suggest that UV‐C irradiation of tomatoes could improve the beneficial effect of red tomatoes for human health by increasing the levels of certain bioactive compounds; it could also be used to obtain higher content of bioavailability components, such as cis‐isomers from lycopene.
  DOI: 10.1111/ijfs.12146
  
• Comparative effect of different test methodologies on Bacillus coagulans spores inactivation kinetics in tomato pulp under isothermal conditions
  Heat resistant micro‐organisms are an ongoing challenge to the food industry. Various factors may influence the heat resistance of micro‐organisms including type and strain; the environmental influences during cell and spore formations and during heat exposure; and the equipment and test tools used to perform the experimental process. In an attempt to analyse the influence of different test tools used on the heat inactivation processes, this study aimed to define the isothermal inactivation kinetics of Bacillus coagulans spores in tomato pulp at different temperatures and compare the inactivation of this bacterium when thermal death time (TDT) and capillary tube methods were used. Temperature ranges from 95 °C to 120 °C were studied, and inactivation kinetic parameters were estimated through the application of primary models. TDT inactivation curves consisted of shoulder and linear decline, while capillary method inactivation curves consisted of shoulder, linear decline and long tail. A secondary model was used to describe the influence of the temperature on spore inactivation parameters. The results showed test methods are at least as important in determining thermal processes as the micro‐organisms and media used.
  DOI: 10.1111/ijfs.12143
  
• Characterisation of four popular Polish hop cultivars
  Polish cultivars of hop (Humulus lupulus L.) are well known as aroma and bitter raw material in the brewing industry. To characterise four popular Polish hop cultivars, Lubelski (Lublin), Marynka, Sybilla and Iunga (also known as Junga), the essential oil profiles were determined by gas chromatography/flame ionisation detector (GC‐FID) and gas chromatography/chemical ionisation mass spectrometry (GC‐CIMS) and the alpha/beta acids amounts by high‐performance liquid chromatography/diode array detector (HPLC‐DAD) analysis. In addition, the multivariate statistical analysis of the volatile profiles was performed. The results obtained evidenced qualitative and quantitative differences between the four cultivars studied and the foreign hops described in the literature. Lubelski and Iunga showed the typical chemical profile of the fine‐aroma and high‐alpha cultivars, respectively. In Marynka and Sybilla, the average amounts of alpha acids were similar to the bitter hops, but with a volatile profile characteristics of the fine‐aroma and aroma cultivars respectively.
  DOI: 10.1111/ijfs.12150
  
• Characteristics of Aspergillus niger xylanases produced on rice husk and wheat bran in submerged culture and solid‐state fermentation for an applicability proposal
  Xylanolytic rich filtrates were obtained by A. niger sp in both submerged and solid‐state culture using rice husk or wheat bran as the only carbon source. Filtrates obtained on rice husk showed the highest activities (~6500 and 5200 U g−1, respectively). Independent of carbon source, these filtrates were very stable in an acidic pH range (4–7) and mild temperatures, with high half‐life time values (more than 7 h at 50 °C) in the corresponding inactivation kinetic models. Also the effect of different metallic ions and denaturing substances was verified finding that these enzymes are not metaloproteins, and metals as Hg2+ and Pb2+ caused the greatest loss of xylanolytic activity (not higher than 30%). Xylanases produced by this A. niger strain showed important features that make them potential candidates for applications on human and livestock food industries.
  DOI: 10.1111/ijfs.12153
  
• Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
  Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the addition of iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristics and to predict shelf life by sensory analysis. Extrudates were made using a Brabender 20 DN single‐screw extruder. Specific mechanical energy consumption (SMEC), expansion ratio, specific volume, water solubility and water absorption were measured. Extrudates were stored at three temperatures (12.5, 30 and 45 °C) for 50 days. Colour, crispness and rancid flavour were evaluated by a trained panel. Both addition of haemoglobin and enhancers did not produce significant differences for SMEC, expansion and specific volume. Flavour was the attribute with the greatest degree of damage during storage, thus was used for predicting shelf life. The expanded product added with haemoglobin, and Na2EDTA could be kept for 15 months at 15 °C or 10 months at 22 °C without rancid flavour development.
  DOI: 10.1111/ijfs.12154
  
• Effect of surface properties of different food contact materials on the efficiency of quaternary ammonium compounds residue recovery and persistence
  Residues of quaternary ammonium compounds (QACs) remaining after sanitising were evaluated for a number of materials used in food plants. The residues were collected by swabs and measured using a spectrophotometric method. Surface topography and energy affected the QACs recovery. Highest percentage of QACs recovery was achieved for the tile material (102.2%) which had the most hydrophilic properties and least irregularities in surface topology, followed by stainless steel (82.1%). Meanwhile, the lowest recovery occurred in PVC (42.1%) and resin (44.3%) that exhibited hydrophobic characteristics and abrupt changes in height profile in a given surface area. Monitoring of QACs residues deposited on the surfaces after 7 days showed that the recovery of QACs in PVC and resin reduced significantly (P  < 0.05), supposing that QACs might be degraded or interacted with the materials. However, no significant changes in residue recovery were observed for tiles and stainless steel surfaces after 7 days.
  DOI: 10.1111/ijfs.12152
  
• Physico‐chemical and antioxidant properties of extrudates developed from honey and barley
  Barley flour and honey, being concentrated source of nutrients, were used to develop extruded product using twin‐screw extruder. Response surface methodology was applied to study the effects of honey (5–25%), moisture content (17–21%) temperature (120–160 °C) and screw speed (180–220 rpm) on product responses. The variation in moisture content and die temperature affected the physicochemical properties of extrudate but screw speed had significant effect only on hardness. It was established that with increase in honey levels from 5% to 20%, there was increase in antioxidant activity (up to 106.9%), total phenolic content (up to 90.2%) and total flavonoid content (up to 89.2%) in interaction with other extrusion cooking variables. The optimal condition corresponds to honey content of 18.86%, feed moisture of 18%, die temperature of 148.62 °C and screw speed of 209.99 rpm. The results suggest that honey can be extruded with barley flour into a healthful snack food.
  DOI: 10.1111/ijfs.12147
  
• Characterisation of acid proteases from a fusant F76 and its progenitors Aspergillus oryzae HN3042 and Aspergillus niger CICC2377
  The characteristics of a novel acid protease from a fusant F76 were comparatively evaluated with those from its progenitors Aspergillus oryzae HN3042 and A. niger CICC2377. The UV spectra of these three acid proteases were similar, but fluorescence spectra were different. The acid protease from F76 contained 7.1% α‐helix, 39.4% β‐sheet, 24.7% β‐turn and 32% aperiodic coil, unlike those from its progenitors. The acid protease from F76 was active in the temperature range of 35–55 °C with the optimum temperature of 40 °C and was stable in the pH range of 2.5–6.5 with the optimum pH of 3.5, while those values from A. oryzae HN3042 and A. niger CICC2377 were 45 °C, 4.0 and 40 °C, 3.5, respectively. The kinetic parameters of the acid protease from F76 were different from its progenitors and the Michaelis constant, maximum velocity, activation energy, and attenuation index were 0.96 mg mL−1, 135.14 μmol min−1 mg−1, 64.11 kJ mol−1 and 0.59, respectively.
  DOI: 10.1111/j.1365-2621.2012.03142.x
  
• Composition, characterisation and analysis of seed oil of Suaeda salsa L
  Awareness of vegetable oils being beneficial for health has attracted researchers in exploring different vegetable oils. In this study, Suaeda salsa L. seed oil was extracted and characterised. The yield of S. salsa L. seed oil was 25.99%. Acidity, iodine number, saponification number, peroxide value and unsaponifiable matter were used to assess seed oil quality. Melting point and melting enthalpy were found to be −35.75 °C and 26.39 J g−1, respectively, from differential scanning calorimeter‐melting curves. Fatty acid and triacylglycerol composition of this oil was analysed by GC‐MS and HPLC‐MS, respectively. The main fatty acid in S. salsa L. seed oil is Linoleic (65.03%), and the dominant triacylglycerols (TAGs) were LLL and OLL. The oil was found to have high amounts of α‐tocopherol (36.72 mg 100 g−1) and β‐tocopherol (34.76 mg 100 g−1). All the results suggest that S. salsa L. seed oil may have potential applications in relating industries.
  DOI: 10.1111/ijfs.12040
  
• Changes of biogenic amines in Chinese low‐salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures
  In this study, two groups of mixed starter cultures (S1, S2), which were isolated from Suan yu, were inoculated for this experimental product, and a batch without starters was used as the control. The effect of the mixed starter cultures on the suppression of biogenic amine (BA) produced during the ripening of Suan yu was investigated. Changes in BA, pH, total volatile base nitrogen (TVB‐N), microbial counts and free amino acids (FAA) contents were detected during ripening. The results show that the mixed starter cultures rapidly decreased pH, inhibited the growth of contaminant microorganisms emerged in the sample and drastically reduced the accumulations of tyramine, putrescine and cadaverine. However, histamine and spermine were not produced in any batch. Besides, pH, FAA and BA production were not directly correlated. The study suggests that inoculation with S1 and S2 inhibited BA, thereby improving the product safety.
  DOI: 10.1111/ijfs.12010
  

  No Issue Number

• Effects of polyphenol oxidation on in vitro iron availability in faba bean (Vicia faba L.) flour
  Tannic acid (TA) and green tea extract (GTE) were added to faba bean flour, before and after incubation with polyphenol oxidase (mushroom tyrosinase), and the effect on in vitro iron availability was investigated. The inhibitory effect of TA and GTE was dose dependent, and the in vitro iron availability decreased from 64.5% in the pure faba bean flour to 9.8% (P  < 0.05) with the addition of 1 mg of TA 1 g−1 to faba bean flour. The addition of 5 mg of GTE resulted in low in vitro iron availability as after the addition of 10 mg of TA (11.6% against 10.3% for 1 mg TA). Incubation of the polyphenols with tyrosinase before addition to the faba bean flour significantly increased the in vitro iron availability. The increase in iron availability was significant (P  < 0.05) when amounts of 0.2, 0.5 or 1 mg g−1 TA or GTE added to faba bean flour, respectively, were oxidised, even with the lowest amount of tyrosinase (150 u). Oxidation of 1 mg TA or GTE with 150 u tyrosinase increased the in vitro iron availability from 10.3% to 15.5% and from 19.2% to 26.1%, respectively. At the 300‐u level, the addition of higher amounts of enzyme (from 600 to 900 u) did not have any effect. The results from the study therefore suggest that the oxidation of polyphenols may be a promising way to increase the availability of iron in polyphenol‐containing legume foods.
  DOI: 10.1111/ijfs.12016
  
• Optimisation of preservatives for dealcoholised red wine using a survival model for spoilage yeasts
  To optimise the application of preservatives in a new commercial dealcoholised red wine (DRW), a survival model of Rhodotorula mucilaginosa and Saccharomyces cerevisiae was developed. A factorial design included three variables, each at three levels: potassium sorbate, sodium metabisulphite and dimethyl dicarbonate (0, 100 and 200 mg L−1). DRW samples were inoculated with a cocktail of yeasts and counts were performed after 1, 2, 3, 4, 6 and 8 weeks of incubation. Logistic regression analysis was used to create survival models. Potassium sorbate and sodium metabisulphite did not show any fungicide effect alone, while the model predicts that dimethyl dicarbonate at 185 mg L−1 has fungicide activity. The interaction of potassium sorbate and dimethyl dicarbonate was statistically significant, so both could act as synergic preservatives. The logistic model obtained was validated with a 100% of accuracy for the conditions tested. Combining use of the studied preservatives reduced the individual dose for preservation of DRW.
  DOI: 10.1111/ijfs.12017
  
• Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors
  This work reports on the preparation of new aromatic pomegranate liquors by maceration of pomegranate juice and arils in Arbutus unedo L. distillate. The volatile, anthocyanin and ellagitannin profiles were monitored after each step. Aromatic compounds of pomegranates, such as limonene, 1‐hexenol and trans‐caryophyllene, were detected in trace levels and showed little contribution to the liquor aroma. The main volatiles of the liquors, namely isobutanol, isopentanols, vitispiranes and volatile esters, are given by the fruit distillate. The anthocyanin contents of the pomegranate juice were around 135 mg L−1 but decreased to about 5% of this value in the final liquors. Anthocyanin diglucoside compounds showed higher stability than their monoglucoside analogs. Punicalagins and punicalins showed contents between 80 and 135 mg L−1, depending on the used starting pomegranate material. These ellagitannins account for 60% of the total polyphenols. The procedure can be used to prepare aromatic pomegranate liquors with high polyphenol content.
  DOI: 10.1111/ijfs.12014
  
• Effect of heat treatment on physiochemical, colour, antioxidant and microstructural characteristics of apples during storage
  Changes in qualities of ‘Red Fuji’ and ‘Golden Delicious’ apples in response to different heat treatments (45 and 60 °C) following cold storage were investigated. Quality indices including firmness, titratable acidity, total phenolic content, antioxidant capacity, colour parameters and microstructure were measured. Results indicated heat treatment at both temperatures for 3‐h hastened loss of titratable acidity in ‘Red Fuji’ and ‘Golden Delicious’ apples, but maintained firmness in both cultivars. However, heat treatment at lower temperature (45 °C) best maintained total phenolic compounds and antioxidant capacity in ‘Red Fuji’ apples throughout storage, whereas there was no difference between heat treatments in ‘Golden Delicious’ apples. Examination by scanning electron microscope (SEM) revealed that the effect of heat treatment at different temperatures on ‘Red Fuji’ and ‘Golden Delicious’ apples was structurally different. Apple tissue that had been heat treated at elevated temperature (60 °C) for 3 h was associated with fractured cell walls and collapse of cells.
  DOI: 10.1111/ijfs.12020
  
• Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation
  The effect of cultivation system on phenolic profile, antioxidant capacity and antiproliferation activity in black and red currants was evaluated. Results from this study showed that Ribes fruit grown in organic system posses significantly higher total phenolics, especially anthocyanins, and antioxidant activity (DPPH and FRAP) than fruit grown in conventional system. Phenolic compounds were systematically identified and characterised by UPLC/MS Q‐TOF. The mean value of total polyphenol content in organically grown currants was similar but statistically higher compared with the conventional cultivation (11831.0 and 1543.0 mg/kg of d.m., respectively). The total values of the anthocyanins in ‘Ben Hope’, ‘Ben Alder’, ‘Titania’ and ‘Rondom’ from organic and conventional farms were 1044.5 vs. 1012.4; 1568.3 vs. 1260.4; 1417.2 vs. 1382.2; and 51.8 vs. 57.9 mg kg−1 of d.m., respectively. Conventionally grown red currant had higher anthocyanin content than organically grown red currant (11.8%) but, however, organic fruits of red currant had 2.7 times higher content of oligomeric procyanidins than fruits coming from conventional cultivation. DPPH radical scavenging activity of currant varied from 28.29 to 37.08 mmol Trolox kg−1 (mean 31.20) for organic fruits and from 12.67 to 31.18 mmol Trolox kg−1 (mean 25.76) for conventional fruits. Moreover, all currants from organic cultivation possess higher ferric reducing capacity than conventionally grown fruits. It appeared that extracts of red Ribes cv. ‘Rondom’ coming from organic cultivation revealed stronger antiproliferative effect in comparison with conventional cultivation. However, a similar profile of activity was observed for ‘Ben Hope’, ‘Ben Alder’ and ‘Titania’ independently of the type of cultivation. These results indicate that the cultivation technique had important effect on the ranking of the cultivar systems.
  DOI: 10.1111/ijfs.12019
  
• Properties of encapsulated wasabi flavour and its application in canned food
  The encapsulated wasabi flavour prepared from 100% modified starch (HICAP™ 100), HICAP™ 100: maltodextrin (1:1), HICAP™ 100:CAPSUL (1:1) at various flavouring agent concentrations (10, 15 or 20% w/w) was determined for physicochemical properties. All encapsulated treatments were stored at various relative humidity (RH) levels (11%, 33% and 52% RH) and intervally evaluated for encapsulation efficiency (EE) during 60 days of storage. Microcapsules of 20% wasabi flavour derived from the mixture of HICAP™ 100 with maltodextrin and HICAP™ 100 with CAPSUL demonstrated excellent properties including low moisture content, acceptable flowing properties, surface appearance and EE. The release rate of encapsulated flavour increased as the RH increased for most encapsulated treatments. A difference‐from‐control test was conducted to evaluate the magnitude of wasabi‐flavour retention added in the canned tuna spread. The intensity of wasabi‐flavour retention in the canned tuna spread with encapsulated flavour agents added was higher than that of the samples without flavour encapsulation.
  DOI: 10.1111/ijfs.12023
  
• Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network–assisted image processing technique
  This paper presents a new approach for estimating antioxidant activity and anthocyanin content at ripening stages of sweet cherry by combining image processing and artificial neural network (ANN) techniques. The system was consisted of a CCD camera, fluorescent lights, capture card and MATLAB software. Anthocyanin content and antioxidant activity were determined by pH differential and 2, 2‐diphenyl‐1‐picrylhydrazyl methods, respectively. It was found that anthocyanin content was constantly increased during ripening stages, and antioxidant activity decreased during the early stages of development but increased from stage five. Several ANN models were designed and tested. Among these networks, a two hidden layer network with 11‐6‐20‐1 architecture had the highest correlation coefficient (R = 0.965) and the lowest value of mean square error (MSE) (215.4) for modelling anthocyanin content. Similarly, a two hidden layer network with 11‐14‐9‐1 architecture had the highest correlation coefficient (R = 0.914) and the lowest value of MSE (0.070) for modelling antioxidant activity.
  DOI: 10.1111/ijfs.12021
  
• Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars
  Flours processed from three black gram cultivars (Mash1‐1, PU‐19 and T‐9) were studied for proximate composition, physicochemical and functional properties. Protein, fat, ash and crude fibre content varied significantly (P ≤ 0.05) from 24.5 – 28.4%, 1.1–1.4%, 2.7–3.3% and 2.7–3.4%, respectively, among the cultivars. Significant differences were also observed in other physicochemical properties. Pasting properties like peak viscosity, breakdown viscosity and setback viscosity were in the range of 2078.7–2473.0 cP, 644.0–863.7 cP and 588.3–804.0 cP, respectively. Textural profile analysis of flour gels displayed significant differences in hardness (13.0–18.9 g), gumminess (2.8–5.9 g), chewiness (2.0–5.7 g) and adhesiveness (21.0–40.9 g). Differential scanning calorimetry revealed starch gelatinisation from 63.5 to 75.6 °C and amylose lipid complex melting from 105.0 to 136.1 °C. Protein solubility profile in the pH range of 2–9 varied from 6.3 to 97.3%. Emulsifying activity index and Emulsifying stability index at pH 3, 5 and 7 varied correspondingly from 6.0 to 14.5 m2 g−1 and 18.8 to 64.9 min. Foaming capacity of 2% flour suspensions at pH 2, 4, 6, 8 and 10 varied significantly from 67.3 to 130% among the cultivars. Foam stability varied at different pH and was observed between 0 and 70.8% among the cultivars.
  DOI: 10.1111/ijfs.12025
  
• Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells
  The response surface methodology was employed to study the acid extraction of pectin from sweet potato residues. The effects of extraction temperature, extraction time, solution pH and liquid/solid ratio on yield and galacturonic acid content of pectin were investigated. Experimental data were fitted to quadratic polynomial models and analysed using appropriate statistical methods. The determined optimum conditions were extraction temperature 93 °C, extraction time 2.2 h, solution pH 1.7 and liquid/solid ratio (v/w) 30:1. Under these conditions, the experimental extraction yield and galacturonic acid content of pectin were 5.09% and 70.03% (w/w), which were in good agreement with predicted values, 5.08% and 69.40%, respectively. In addition, sweet potato pectin exhibited remarkable antiproliferation effects on human colon cancer cells HT‐29 and human breast cancer cells Bcap‐37 by 46.64% and 42.64% at 1.00 mg mL−1 separately, indicating that it could potentially be used as a natural supplement in functional foods.
  DOI: 10.1111/ijfs.12026
  

  No Issue Number

• Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed
  Oxidative stability of pressed and refined sesame oils during seven consecutive months of storage at room temperature was studied comparatively. Lignans, peroxide value (PV), p‐anisidine value (AV) and total oxidation value (TOTOX) were determined as evaluation indices. PV, AV and TOTOX of sunflower, corn and peanut oils were simultaneously monitored to compare their oxidative storage stabilities with the sesame oils. The total amount of lignans in the pressed and refined sesame oils were 1103 and 790 mg per 100 g respectively. The contents of sesamin and sesemolin in the pressed sesame oil were 734 and 369 mg per 100 g respectively. Sesamin and sesamolin content were reduced by 256 and 159 mg per 100 g, respectively, after refining. Nearly 40% of the sesamin epimerised to asarinin after oil refining. The results indicate that sesame oils pressed from roasted seed have far superior storage stability to oxidation than the other vegetable oils. This difference may be due to much higher sesamin and sesamolin contents in the pressed sesame oils. The results suggest lignan compositions and levels could be used as key indicators for evaluating the oxidative storage stability of sesame oil products as well as to differentiate between pressed and refined sesame oils.
  DOI: 10.1111/ijfs.12074
  
• Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum drying
  Papaya was subjected to osmotic dehydration (OD) prior to hot air drying (HA; 70 °C) and microwave vacuum drying (MVD; 3.75 W g−1 and 13.3 kPa). An increase in immersion time in a sucrose solution [65/100 g (w/w)] at 40 ± 2 °C from 0 to 4 h decreased moisture content from 7.5802 to 1.2215 kg water kg dry solid−1. During HA and MVD, effective moisture diffusivity was in the range 7.09 × 10−8 to 9.13 × 10−8 m2 s−1 and 2.85 × 10−6 to 3.50 × 10−6 m2 s−1, respectively, depending on immersion time. The hue angle of HA samples was 0.83–0.91, whereas that of MVD samples was 48.55–50.32. Both drying methods decreased springiness. Porosity was clearly observed in MVD samples. Rehydration rate was enhanced by increased immersion time and MVD (P ≤ 0.05). From preference mapping, MVD samples were more preferable than HA samples. Moreover, MVD samples with 1–3 h OD were more preferable than those with 4 h OD.
  DOI: 10.1111/ijfs.12075
  
• Effects of frying on polar material and free fatty acids in soybean oils
  The purpose of this study was to investigate the quality deterioration of pressed soybean oil (PSBO), first grade solvent extracted soybean oil (FG‐SESBO) and third grade solvent extracted soybean oil (TG‐SESBO) with respect to time at 180 °C. It was found that there was a significant increase in total polar material (PM; P  < 0.01) and free fatty acids (FFA; P  < 0.05) in PSBO, FG‐SESBO and TG‐SESBO with increased time of frying. After forty‐five frying cycles, the final concentration of total PM was significantly higher in TG‐PSBO (30.39%) than in PSBO (21.10%) and FG‐SESBO (25.93%; P  < 0.05). During frying cycles, the final acid value (AV) was significantly higher in PSBO (0.84 ± 0.02 mg KOH/g fat) than in TG‐SESBO (0.59 ± 0.01 mg KOH/g fat) and FG‐SESBO (0.56 ± 0.03 (mgKOH/g oil; P  < 0.05). The content of saturated fatty acids in the three types of frying oils was significantly increased after forty‐five cycles of frying. However, even larger changes were observed in the content of unsaturated fatty acids, with decreases in C18:2, 9 c 12 c and C18:3, 9c 12c 15c and increase in C18:1, 9 c. The highest increasing slopes of PM and AV were observed in the TG‐SESBO.
  DOI: 10.1111/ijfs.12080
  
• Gene transcription analysis of hazelnut (Corylus avellana L.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study
  Cor a 1, Cor a 8 and Cor a 11 are three important allergens in hazelnut. Aim of this work was to set up a method to quantitatively measure differences in their transcription levels. For the expression study, three different models were set up, taking also into account the ripening stage and the year of harvest. A gene transcription analysis by relative quantification through Real‐Time PCR has been developed to measure the transcription profile of hazelnut allergens. Differences in the gene transcription levels of Cor a 8 and Cor a 11 were found, both when comparing different cultivars among themselves and when comparing different years of harvest and ripening stages in the “Tonda Gentile Trilobata” (TGT) cultivar. Major allergen Cor a 1 gene did not display any statistically significant variation in its transcript abundance. Principal Components Analysis (PCA) was finally performed to better elucidate the classification of samples.
  DOI: 10.1111/ijfs.12079
  
• A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)
  A total of 217 Gilthead seabreams were subdivided in four groups, according to four different storage conditions. All fish were evaluated by both Quality Index Method (QIM) and microbiological analysis, sampling skin, gills and flesh, separately. A QIM score predictive system was set by modelling the growth of microflora of skin, gills and flesh and coupling these predictions to each related partial QIM score (QIMSkin, QIMGills, QIMFlesh). The expression of QIM score as a function of bacterial behaviour was carried out by the employment of two coefficients. The predicted mean bacterial concentrations corresponding to the QIM score at 14 days were always near to Log 8 CFU g−1 in the case of ‘S’ (skin) and ‘G’ (gills) series. Moreover, predicted QIM scores were in a good agreement with observed data, reproducing the observed mean time of rejection as well as the bacterial spoilage level (Log 8 CFU g−1), for all kinds of storage condition.
  DOI: 10.1111/ijfs.12082
  
• Separation‐preconcentration of Cu, Cd, Pb and Ni in various water and food samples on Sepabeads SP‐207
  This study presents a solid phase extraction (SPE) procedure for preconcentration and separation of Cu(II), Cd(II), Pb(II) and Ni(II), as their diethyldithiocarbamate chelates on Sepabeads SP‐207 resin using flame atomic absorption spectrometry. The parameters, including pH, sample volume, eluent type and volume etc., were optimised. The influences of the some alkali, alkali earth and transition metal ions on the involvement of copper(II), cadmium(II), lead(II) and nickel(II) were also examined. The preconcentration factor was calculated as 50. The limit of detections of the analyte ions (k = 3, N = 21) were 0.18 μg L−1 (Cu), 0.17 μg L−1 (Cd), 0.55 μg L−1 (Pb) and 1.67 μg L−1 (Ni). GBW 07605 Tea and NRCC‐DORM‐2 Dogfish Muscle certificated reference materials were used for confirm of method. The method was successfully performed for determination of Cu(II), Cd(II), Pb(II) and Ni(II) ions in water and food samples. The relative standard deviation was found to be lower than 7%.
  DOI: 10.1111/ijfs.12077
  
• Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage
  The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P  < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P  < 0.05). Green tea polyphenol (GTP) was most effective (P  < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P  < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P  < 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry‐cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.
  DOI: 10.1111/ijfs.12069
  
• Preparation and characterisation of selected physicochemical and functional properties of β‐chitosans from squid pen
  Squid pen β‐chitosans prepared under various deacetylation conditions (30%, 35%, 40% and/or 45% NaOH for 15, 30 and/or 60 min) were characterised. β‐Chitosans (deacetylated with 35–45% NaOH for 15–60 min) had 87.1–96.2% degree of deacetylation (DD), 93.5–96.7% solubility and 120.5–654.9 mPa s viscosity. Treatment with 30% NaOH for 15–60 min yielded inadequately deacetylated β‐chitosans (DD = 51.9–80.2%). Two chitosans prepared under 35% NaOH for 15 min and 45% NaOH for 30 min (designated as 35%–15 and 45%–30, respectively) were further compared. Drying (sun‐drying vs. oven‐drying) methods did not affect DD. 35%–15 chitosan exhibited lower nitrogen, DD and bulk density, but higher viscosity compared with 45%–30 chitosan. Higher water‐ and fat‐binding capacity but lower DPPH radical scavenging activity were observed for 35%–15 chitosan compared with 45%–30 chitosan. Compared with 45%–30 chitosan, 35%–15 chitosan exhibited higher antibacterial activity against Salmonella Enteritidis and Listeria monocytogenes, but lower antibacterial activity against Escherichia coli.
  DOI: 10.1111/ijfs.12136
  
• A farm‐to‐fork model to evaluate the level of polyacetylenes in processed carrots
  Naturally occurring aliphatic C17 polyacetylene compounds [falcarinol (FaOH), falcarindiol (FaDOH) and falcarindiol‐3‐acetate (FaDOAc)] in carrots are known for their bioactivity and health benefits. This study assesses the impact of pre‐ and postharvest processes (including food processing stages) on the level of polyacetylenes and evaluates subsequent human exposure using Monte Carlo simulation techniques. The model includes data inputs from both experimental and published literature sources. The sensitivity analysis highlights the importance of cultivar selection and agronomic factors. The sensitivity analysis also showed that peeling, blanching and boiling time of carrots have a significant negative influence on the level of polyacetylenes with correlation coefficients of −0.15, −0.14 and −0.19 for FaOH, −0.47, −0.23 and −0.20 for FaDOH and −0.29, −0.26 and −0.25 for FaDOAc, respectively. The scenario analysis shows the practical application of the proposed model for industrial processing of carrots. This model could facilitate food processors in optimising critical processing factors such as peeling and cutting prior to processing of carrots.
  DOI: 10.1111/ijfs.12133
  
• High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract
  Inactivation kinetics of endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract was studied for thermal (50–80 °C, ambient pressure) and high hydrostatic pressure combined with heat treatment (300–700 MPa at 50–80 °C) process conditions. Lipoxygenase (LOX) inactivation followed first‐order kinetics at all pressure–temperature combinations used. Moreover, LOX inactivation rates became less pressure dependent with increasing pressure at all temperatures studied and also showed less temperature dependence of the enzyme inactivation rate at various high pressure levels tested. It is evident that inactivation kinetics is complex affected by both pressure and temperature. Therefore, response surface methodology (RSM) was attempted to investigate combined temperature–pressure processing conditions on LOX inactivation kinetics in crude silver carp extract samples. In conclusion, the LOX inactivation rate constant was modelled as a function of both temperature and pressure conditions by a quadratic polynomial equation as follows: k=0.278−3.991E004·P−0.01·T+6.167E−006·P×T+3.608E−007P2+9.525E−005·T2 .
  DOI: 10.1111/ijfs.12000
  
• Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio‐set‐type yoghurt production
  This research studied the use of banana purée from three indigenous Thai cultivars (Kluai Hom Thong, Kluai Namwa and Kluai Khai) as probiotic carrying agents in food and application in bio‐set‐type yoghurt. Kluai Khai purée had promising indication of prebiotic activity on Lactobacillus paracasei Lpc‐37 with the highest probiotic activity score. When Lpc‐37 cell was incorporated into Kluai Khai purée, its cell counts increased by 0.8 log CFU g−1 and it adhered to purée, as seen by the proliferating cells. Therefore, Kluai Khai purée mixed with Lpc‐37 was selected for the production of bio‐set‐type yoghurt. The results showed that viable cells increased more than 0.8 log CFU g−1 during storage. This study reflected the achievement of using Kluai Khai purée as food matrix for carrying ‘active probiotic cells’ in bio‐yoghurt production. This methodologically developed prototype could be an interesting alternative for value adding of indigenous fruits.
  DOI: 10.1111/ijfs.12134
  
• Modelling sorption kinetic of sponge cake crumb added with milk syrup
  Sponge cake is an ideal product to be soaked with liquids, due to its porous structure; baking process causes differences in crumb features through the cake; therefore, it is important to know how these variations can affect its sorption capacity. The aim of this work was to study the relation between crumb cake structure at different levels (bottom, centre and top) and sorption characteristics when adding milk syrup. The Peleg model was the best to fit sorption data (R2 > 0.9), showing that the rate constant (k1) diminished as the cell density (r = 0.920) and gelatinisation percentage (r = 0.890) decreased, while moisture (r = −0.999) and aw (r = −0.994) increased; cell density only correlated with gelatinisation percentage (r = 0.997); micrographs showed that the sorption rate increased as more gelatinised starch and coagulated protein were found. To optimise the sorption process, the gelatinisation degree and crumb structure (cell density and types of pores) should be considered.
  DOI: 10.1111/ijfs.12135
  
• Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching
  In this study, polyphenol oxidase (PPO) and vitamin C were used as the indicators of enzymes and nutrients to evaluate the apple quality during high humidity air impingement blanching (HHAIB) process. The PPO can be completely inactivated within 7 min at 90–120 °C and can retain relatively more vitamin C in the case of PPO fully inactivation. PPO inactivation followed zero‐order kinetics model at 90 and 100 °C, and followed first‐order fraction model at 110 and 120 °C. Activation energy (Ea) of PPO inactivation was between 11.61 and 13.66 kJ mol−1 by Arrhenius equation. Vitamin C degradation under all processing temperatures was well described by first‐order model and its Ea value was 26.69 kJ mol−1. Therefore, the HHAIB process was proved to be an effective pretreatment for Fuji apple quarters to inactivate PPO fast and meanwhile to maintain produce quality.
  DOI: 10.1111/j.1365-2621.2012.03193.x
  

  No Issue Number

• Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review
  Nanotechnology is becoming increasingly important for the food sector. Promising results and applications are already being developed in the areas of nutrient delivery systems through bioactive nanoencapsulation, biosensors to detect and quantify pathogens organic compounds, other chemicals and food composition alteration, and even edible film to preserve fruit or vegetables. This article reviews the application and the benefits of nanotechnology in different areas of food industry that include bioactive nanoencapsulation, edible thin film, packages and nanosensors. It is possible to conclude from the review that the nanotechnology advances increase the safety and quality of food and mainly decrease the time for pathogen detection.
  DOI: 10.1111/ijfs.12027
  
• High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices
  Consumption of unpasteurised fruit/vegetable juices has increased in recent years due to their freshness, low calorie contribution and good nutritional quality. However, unpasteurised fresh juices with low acidity (pH > 4.6) and high water activity (aw > 0.85) can support the growth of pathogens. Hence, pasteurisation is a necessary process in the production of low‐acid juices. Consumer demand has required minimally processed high‐quality foods that are free from additives, that are fresh tasting and microbiologically safe, and with an extended shelf life. High hydrostatic pressure (HHP) treatment is considered to be an alternative to thermal pasteurisation for fruit and vegetable juices. HHP treatment could preserve nutritional value and the sensory properties of fruits and vegetables due to its limited effect on the covalent bonds of low‐molecular‐mass compounds such as colour, flavour compounds and vitamins. However, inactivation of important foodborne pathogens in low‐acid foods by HHP is most urgent and critical. More research should be performed in order to satisfy consumer demands for fresh‐tasting products while retaining safety.
  DOI: 10.1111/j.1365-2621.2012.03218.x
  

  No Issue Number

• Alginate‐based and protein‐based materials for probiotics encapsulation: a review
  Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate‐based and protein‐based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed.
  DOI: 10.1111/ijfs.12078
  

  No Issue Number

• Dielectric properties of pineapple as function of temperature and water content
  DOI: 10.1111/ijfs.12092
  

  No Issue Number

• The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice
  DOI: 10.1111/ijfs.12015