| 1. |
- Shockravi, Soodeh, 1979, et al.
(författare)
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Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco-2 cells
- 2012
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Ingår i: International Journal of Food Science and Technology. - : Wiley. - 1365-2621 .- 0950-5423. ; 47:11, s. 2252-2258
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Tidskriftsartikel (refereegranskat)abstract
- Bread is a staple food in many countries and an important source of iron and zinc. The bioavailability of these minerals is generally low because of the content of phytic acid. Traditional Iranian breads were prepared with flours of different extraction rates, Sangak at 93% and Barbari at 82%. Breads were dephytinised by addition of Aspergillus niger phytase during in vitro digestion. The effect upon iron and zinc bioaccessibility in the Caco-2 cell model was investigated. The cellular uptake of iron and zinc was lower from Sangak, compared to Barbari, despite higher mineral content in Sangak. Dephytinisation of both breads increased iron uptake in the Caco-2 cells (0.65 vs. 1.64 in Sangak and 0.77 vs. 1.97 ng mg-1 protein in Barbari). Zinc uptake increased from 0.98 to 2.8 in Sangak and from 1.4 to 2.9 ng mg-1 protein in Barbari. Thus, dephytinisation substantially improves iron and zinc bioaccessibility.
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| 2. |
- Abdollahi, Mehdi, 1985, et al.
(författare)
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Improvement of active chitosan film properties with rosemary essential oil for food packaging
- 2012
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Ingår i: International Journal of Food Science and Technology. - : Wiley. - 1365-2621 .- 0950-5423. ; 47:4, s. 847-853
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Tidskriftsartikel (refereegranskat)abstract
- Rosemary essential oil (REO) was used to develop an active film from chitosan. The effects of REO concentration (0.5, 1.0 and 1.5% v/v) on film properties were studied by measuring the physical, mechanical and optical properties of the REO‐loaded films. Scanning electron microscopy and Fourier transform infrared (FTIR) spectroscopy were used to study microstructure and the interaction of the chitosan‐based films. The solubility and water gain of the chitosan film decreased about 25% and 85%, respectively, by REO incorporation, up to 1.5% v/v, because of the interaction between hydrophilic groups of chitosan and REO as confirmed by FTIR. It was determined that REO improved the transparency of the films from 4.97 in neat chitosan up to 7.61; moreover, it reduced the films’ light transmission in UV light more than 25%. Films containing REO showed more antibacterial activity and total phenol content. The films containing REO showed potential to be used as active film in food preservation.
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| 3. |
- Iqbal, Zafar, et al.
(författare)
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Assessment of a mobile phone for use as a spectroscopic analytical tool for foods and beverages
- 2011
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Ingår i: International journal of food science & technology. - : Wiley-Blackwell. - 0950-5423 .- 1365-2621. ; 46:11, s. 2428-2436
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Tidskriftsartikel (refereegranskat)abstract
- A mobile phone was used to perform optical analyses of foods and beverages. The phone’s screen served as illumination source and front view camera recorded images. Reflected intensities were used to discriminate among the different samples analysed by principal component analysis. Samples studied illustrated the technique’s potential analytical capabilities with respect to adulteration and authenticity. Three coloured additives (red, green and blue) in the concentration range 2-10 mg/l in a lemon lime beverage were discriminated. Adulteration by up to 25% water of milk with 3% fat content was detected with an estimated detection limit of about 3% water. Changes occurring on a green onion surface over a 48 h aging period at room temperature were monitored. Five different cuts from lamb carcasses weighing 9 and 14 kg were classified by the method. Considerable additional work with regard to sampling, data treatment and quantifying results is necessary before the goal of using the technique as a point of purchase analytical tool can be realised.
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| 4. |
- Johansson, Sofia, et al.
(författare)
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The availability of soluble oxalates in stir-fried silver beet (Beta vulgaris var. cicla) leaves eaten with yoghurt
- 2011
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Ingår i: International Journal of Food Science and Technology. - : Wiley. - 0950-5423 .- 1365-2621. ; 46, s. 2232-2239
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Tidskriftsartikel (refereegranskat)abstract
- Silver beet (Beta vulgaris var. cicla) leaves contain oxalates, and the addition of yoghurt, a food rich in calcium, to stir-fried leaves was investigated as a way of reducing the soluble oxalate content. Fourteen participants ingested 115 g stir-fried silver beet leaves with or without standard yoghurt and low-fat yoghurt, respectively. Stir-fried silver beet leaves contained 209.1 +/- 0.1 mg of total oxalates per meal fresh weight (FW) and 109.2 +/- 0.1 mg of soluble oxalates per meal FW. The proportion of soluble oxalates was reduced from 52% to a mean of 30% of the total oxalates when standard yoghurt or low-fat yoghurt was added. The mean absorption of oxalate was determined by measuring the output of oxalate in the urine over a 6-h period following ingestion of the meals. The mean absorption of oxalate from stir-fried silver beet leaves was 2.41%, which reduced to 1.10% and 0.89% when consumed with standard yoghurt and low-fat yoghurt, respectively.
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| 5. |
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| 6. |
- Abdollahi, Mehdi, 1985, et al.
(författare)
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Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp
- 2014
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Ingår i: International Journal of Food Science and Technology. - : Wiley. - 1365-2621 .- 0950-5423. ; 49:3, s. 811-818
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Tidskriftsartikel (refereegranskat)abstract
- A combination of chitosan biopolymer, nanoclay and rosemary essential oil was prepared as a functional bionanocomposite (FBN). Its ability to improve the shelf life of refrigerated (4 ± 1 °C) silver carp fillets was studied. The fresh fillets were left untreated as a control or coated with chitosan, chitosan/clay bionanocomposite and chitosan/clay/rosemary essential oil (Ch/clay/REO) FBN. Then, they were evaluated for chemical, microbial and sensory properties over 16‐day storage. The samples coated with the FBN had the lowest pH and total volatile basic nitrogen. Ch/clay/REO coating efficiently retarded lipid oxidation by decreasing peroxide, free fatty acid and thiobarbituric acid production in the samples. The coating also reduced total viable and psychrotrophic count of the fillets more than 1.5 log by the end of storage.
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