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Full-Text Articles in Life Sciences

Quality And Nutritional Status Of Fresh-Cut Tomato As Affected By Spraying Of Delactosed Whey Permeate Compared To Industrial Washing Treatment., Lubna Ahmed, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan Nov 2012

Quality And Nutritional Status Of Fresh-Cut Tomato As Affected By Spraying Of Delactosed Whey Permeate Compared To Industrial Washing Treatment., Lubna Ahmed, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan

Articles

The aim of this study was to examine the applicability of delactosed whey permeate 28 (DWP) treatment on preserving the quality and antioxidant attributes of fresh-cut 29 tomato. Tomatoes were treated with 3 % DWP by dipping, spraying and a 30 combination of both, stored at 4 °C for 10 days and compared with the industrial 31 standard, chlorine. The combination of dipping and spraying of DWP showed the best 32 results for all the markers tested. The combined treatment of dipping and spraying of 33 DWP significantly lowered total counts (~ 1.0 log cfu/g), yeast and moulds (~ 1.2 ...


Hyperspectral Imaging For Non-Contact Analysis Of Forensic Traces, Patrick Cullen, G. Edelman, T. Van Leeuwen, M. Aalders, E. Gaston Oct 2012

Hyperspectral Imaging For Non-Contact Analysis Of Forensic Traces, Patrick Cullen, G. Edelman, T. Van Leeuwen, M. Aalders, E. Gaston

Articles

Hyperspectral imaging (HSI) integrates conventional imaging and spectroscopy, to obtain both spatial and spectral information from a specimen. This technique enables investigators to analyze the chemical composition of traces and simultaneously visualize their spatial distribution. HSI offers significant potential for the detection, visualization, identification and age estimation of forensic traces. The rapid, non-destructive and non-contact features of HSI mark its suitability as an analytical tool for forensic science. This paper provides an overview of the principles, instrumentation and analytical techniques involved in hyperspectral imaging. We describe recent advances in HSI technology motivating forensic science applications, e.g. the development of ...


The Effect Of Delactosed Whey Permeate On Phytochemical Content Of Canned Tomatoes., Lubna Ahmed, Ankit Patras, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan Oct 2012

The Effect Of Delactosed Whey Permeate On Phytochemical Content Of Canned Tomatoes., Lubna Ahmed, Ankit Patras, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan

Articles

The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical 26 components of canned Irish plum tomatoes were investigated. Tomatoes were sterilized for 5 27 min (F0) at 120 °C and stored for 6 months. The DWP treatment retained significantly 28 (p


Response Surface Methodology Guided Release Of Two Acetate Volatiles From An Oil-In-Water Emulsion, Roisin Burke, Mark Traynor, Catherine Barry-Ryan Aug 2012

Response Surface Methodology Guided Release Of Two Acetate Volatiles From An Oil-In-Water Emulsion, Roisin Burke, Mark Traynor, Catherine Barry-Ryan

Articles

Optimization of the volatile release of two commonly used flavor compounds (isoamyl acetate and furfuryl acetate) from a food emulsion model system was evaluated using response surface methodology (RSM). Twenty-seven random order settings were established using a central composite face-centered (CCF) experimental design. The main and combined effects of four independent variables—concentration of isoamyl acetate (50–90 ppm), furfuryl acetate (20–30 ppm), salt (NaCl; 0.1–2%), and pH (5–7)—on the responses were examined. The main objective of the present study was to determine the optimal concentration level of the four variables leading to optimal release ...


Evaluation And Identification Of Markers Of Damage In Mushrooms (Agaricus Bisporous) Postharvest Using A Gc/Ms Metabolic Profiling Approach., Aoife O'Gorman, Catherine Barry-Ryan, Jesus Maria Frias Feb 2012

Evaluation And Identification Of Markers Of Damage In Mushrooms (Agaricus Bisporous) Postharvest Using A Gc/Ms Metabolic Profiling Approach., Aoife O'Gorman, Catherine Barry-Ryan, Jesus Maria Frias

Articles

The aim of this research was to use the gas mass spectrometry (GC/MS) profiling method coupled with chemometric tools to profile mechanically damaged and undamaged mushrooms during storage and to identify specific metabolites that may be used as markers of damage. Mushrooms grown under controlled conditions were bruise damaged by vibration to simulate damage during normal transportation. Three damage levels were evaluated; undamaged, damaged for 20 min and damaged for 40 min and two time levels studied; day zero and day one after storage at 48C. Applying this technique over 100 metabolites were identified, quantified and compiled in a ...


Synthesis, Characterisation And Photo-Stability Of A Folate-Modified Β-Cyclodextrin As A Functional Food Additive., Zlata Tofzikovskaya, Christine O'Connor, Mary Mcnamara Jan 2012

Synthesis, Characterisation And Photo-Stability Of A Folate-Modified Β-Cyclodextrin As A Functional Food Additive., Zlata Tofzikovskaya, Christine O'Connor, Mary Mcnamara

Articles

A novel two-step synthetic route was developed and gave the mono-substituted derivative 6-deoxy-6-[(1-(2-amino)ethylamino)folate]-b-cyclodextrin (CDEnFA) with high yield (60 %). Elemental analysis, mass spectrometry, 1H and 13C NMR, FTIR and Raman spectroscopies demonstrated the successful synthesis of the γ isomer only with no evidence of the presence of other isomers or free folic acid. Electronic absorption spectroscopy was used to study the photochemical properties of CDEnFA and showed that in both the solid state and aqueous solution CDEnFA is considerably more photo-stable than free folic acid.


Water At Room Temperature As A Solvent For The Extraction Of Apple Pomace Phenolic Compounds, Sofia Reis, Dilip Rai, Nissreen Abu-Ghannam Jan 2012

Water At Room Temperature As A Solvent For The Extraction Of Apple Pomace Phenolic Compounds, Sofia Reis, Dilip Rai, Nissreen Abu-Ghannam

Articles

A fractionation method was used for the extraction of phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained presented high amounts of phenolic compounds with high antioxidant capacity however, the second and third extractions of the same residue still extracted considerable amounts of remaining phenolic compounds with significant antioxidant capacities. Liquid chromatography – electrospray ionization mass spectrometry (LC-ESI/MS) studies showed water to be a good solvent to extract hydroxycinnamic acids, flavonols, flavanols, dihydrochalcones and flavones present in the AP. However, water ...


Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam Jan 2012

Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved ...


The Impact Of Delactosed Whey Permeat Treatment On Shelf-Life And Antioxidant Contents Of Strawberries, Catherine Barry-Ryan, Lubna Ahmed, Ana Belen Martin-Diana, Daniel. Rico Jan 2012

The Impact Of Delactosed Whey Permeat Treatment On Shelf-Life And Antioxidant Contents Of Strawberries, Catherine Barry-Ryan, Lubna Ahmed, Ana Belen Martin-Diana, Daniel. Rico

Articles

The aim of this study was to investigate the effect of delactosed whey permeate (DWP) 27 treatment on antioxidant and physico-chemical properties of strawberries. Fresh strawberries 28 treated with 3 % DWP were analyzed for different quality, nutritional and microbiological 29 markers during 10 days of storage at 5 °C. The results showed that DWP treatment 30 significantly reduced incidences of decay (70 %) and numbers of total aerobic counts (~1.4 31 Log10 CFU/g) and yeast and moulds (~1.8 Log10 CFU/g). DWP treatment also inhibited the 32 loss of firmness (15 %) and maintained significantly (p


Optimization Of Ultrasound Assisted Extraction Of Antioxidant Compounds From Marjoram (Origanum Majorana L.) Using Response Surface Methodology, Mohammad Hossain, Nigel Brunton, Ankit Patras, Brijesh Tiwari, C. O'Donnell, Ana Belen Martin-Diana, Catherine Barry-Ryan Jan 2012

Optimization Of Ultrasound Assisted Extraction Of Antioxidant Compounds From Marjoram (Origanum Majorana L.) Using Response Surface Methodology, Mohammad Hossain, Nigel Brunton, Ankit Patras, Brijesh Tiwari, C. O'Donnell, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)], total phenol content (TP) and content of individual polyphenols of extracts from marjoram. Optimal conditions with regard to amplitude of sonication (24.4–61.0 μm) and extraction temperature (15–35 °C) and extraction time (5–15 min) were identified using response surface methodology (RSM). The results showed that the combined treatment conditions of 61 μm, 35 °C and 15 min were optimal for maximizing TP, FRAP, rosmarinic acid, luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeic acid, carnosic acid ...


The Biodiversity Of Thermoduric Bacteria Isolated From Whey, Joseph Meade, Seamus Fanning, Kevinia Mcgill, Ciara Walsh Jan 2012

The Biodiversity Of Thermoduric Bacteria Isolated From Whey, Joseph Meade, Seamus Fanning, Kevinia Mcgill, Ciara Walsh

Articles

Thermoduric gram-positive bacteria are indigenous in milk, cheese, whey and other dairy products. They are capable of surviving heat processes and can result in quality defects and a shortened product shelf life. In Ireland, premium products such as whey protein concentrate (WPC) are often adversely affected by these microorganisms, particularly during the winter months.A high bacterial count in the WPC can result in the product being sold at a lower grade, with an overall loss of revenue for the manufacturer. This study recovered thermoduric bacterial isolates (n = 140) from an Irish WPC process during the months of November–February ...


Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam Jan 2012

Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial ...


Antimicrobial, Antioxidant And Free Radical-Scavenging Capacity Of Brown Seaweed Himanthalia Elongata From Western Coast Of Ireland, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta Jan 2012

Antimicrobial, Antioxidant And Free Radical-Scavenging Capacity Of Brown Seaweed Himanthalia Elongata From Western Coast Of Ireland, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Water,methanol and mixtures (20–80%) thereof have been used for the extraction of phenolic compounds from Irish brown seaweed Himanthalia elongata for studying its antimicrobial and antioxidant properties.The 60%methanolic extract exhibited significantly (P < 0.05) the highest value of yield (6.8 6 0.24%), total phenol (286.0 6 4.61 mg gallic acid equivalents/g), flavonoid (109.8 6 2.68 mg quercetin equivalents/g) and condensed tannin content (35.6 6 1.03 mgcatechin equivalents/ g). Antimicrobial activity of 60% methanolic extract tested from disc diffusion and broth dilution methods was effective against various food spoilage and pathogenic bacteria studied.The same extract exhibited statistically highest reducing power and antioxidant capacity againstDPPHradical,metal ions, lipid peroxides and hydrogen peroxide radicals. The UV-visible spectroscopy showed absorption maxima at 205 and 260 nm and the presence of hydroxyl group (3,431 cm-1) and an aromatic ring (around 1,465, 1,505 and 1,624 cm-1) in Fourier Transform Infrared spectroscopy, suggested the presence of phenolic compounds in the extract.


Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher Jan 2012

Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher

Articles

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf-life, as changes in texture, moisture and aw progressed ...