Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.).

Abstract: Intervention technologies for inactivating Salmonella on whole chia seeds are currently limited. Determination of the thermal inactivation kinetics of Salmonella on chia seeds and selection of an appropriate nonpathogenic surrogate will provide a foundation for selecting and optimizing thermal pasteurization processes for chia seeds. In this study, chia seed samples from three separate production lots were inoculated with a five-strain Salmonella cocktail or Enterococcus faecium NRRL-B2354 and equilibrated to a water activity of 0.

Hypolipidemic Effect of a Blue-Green Alga (Nostoc commune) Is Attributed to Its Nonlipid Fraction by Decreasing Intestinal Cholesterol Absorption in C57BL/6J Mice.

We previously demonstrated that Nostoc commune var. sphaeroids Kützing (NO), a blue-green alga (BGA), exerts a hypolipidemic effect in vivo and its lipid extract regulates the expression of genes involved in cholesterol and lipid metabolism in vitro. The objective of this study was to investigate whether the hypolipidemic effect of NO is attributed to an algal lipid or a delipidated fraction in vivo compared with Spirulina platensis (SP).

Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries.

The effect of pre-treatments on the colour of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied.

Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread.

Frybreads were prepared using wheat flour and wheat-sorghum composite flours (refined and whole grain; white, tannin-free and red, tannin-containing) at 0, 25, 50, and 75% sorghum flour. Hardness, volume, specific volume, color, and oil uptake were determined. Frybreads made with refined white, tannin-free sorghum were also evaluated in a sensory panel.

Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours.

The purpose of this study was to investigate the effects of tannins on starch digestion in tannin-containing sorghum extracts and wholegrain flours from 12 sorghum varieties. Extracts reduced amylase activity in a tannin concentration-dependent manner when the extract was mixed with the enzyme before substrate (amylopectin) addition, with higher molecular weight tannins showing greater reduction. Conversely, when the extract and substrate were combined before enzyme addition an enhancement in amylase activity was experienced.

Supercritical CO2 extraction of lipids from grain sorghum dried distillers grains with solubles.

Experiments were carried out on a lab supercritical CO(2) extraction system to determine the effects of extraction conditions, including mass ratio of CO(2) consumed to distillers dry grain with solubles (DDGS) extracted, extraction pressure, extraction temperature and time, on yield and composition of extracted lipids. A maximum lipid yield of 150 g/kg DDGS was achieved with a mass ratio approximately 45, an extraction pressure at 27.5 MPa, an extraction temperature at 70 degrees C and an extraction time of 4 h.

Grain sorghum lipid extract reduces cholesterol absorption and plasma non-HDL cholesterol concentration in hamsters.

Grain sorghum is a rich source of phytochemicals that could potentially benefit human health. In this study, male hamsters were fed AIN-93M diets supplemented with a hexane-extractable lipid fraction from grain sorghum whole kernels. The grain sorghum lipids (GSL) comprised 0.

Development and application of multicomponent edible coatings and films: a review.

Combining the advantages of polysaccharides, proteins and/or lipids offers multicomponent edible films and coatings good mass transfer barrier properties. Multicomponent edible films and coatings could be beneficial to the food industry by leading to innovative applications. The barrier properties of these systems strongly depend upon their structure and chemistry, the interaction between different film components as well as surrounding environment conditions.