Food Science and Technology
Food Science and Technology
Lerno L.A.,One Shields Avenue |
German J.B.,Food Science and Technology |
Lebrilla C.B.,One Shields Avenue |
Lebrilla C.B.,University of California at Davis
Analytical Chemistry | Year: 2010
A rapid method for the determination of lipid classes with high sensitivity is described. The referenced Kendrick mass defect (RKMD) and RKMD plots are novel adaptations of the Kendrick mass defect analysis that allows for the rapid identification of members of a homologous series in addition to identifying the lipid class. Assignment of lipid classes by the RKMD method is accomplished by conversion of the lipid masses to the Kendrick mass scale and then referencing the converted masses to each lipid class. Referencing of the masses to a given lipid class is achieved by first subtracting the heteroatom and lipid backbone contributions to the mass defect, leaving behind the contribution to the mass by the fatty acid constituents. The final step in the referencing makes use of spacing differences in mass defects between members of the same Kendrick class to identify members of the lipid class being referenced. The end result of this is that a lipid belonging to the class being referenced will have an integer RKMD with the value of the integer being the degrees of unsaturation in the lipid. The RKMD method was able to successfully identify the lipids in an idealized data set consisting of 160 lipids drawn from the glyceride and phosphoglyceride classes. As a real world example the lipid extract from bovine milk was analyzed using both accurate mass measurements and the RKMD method. © 2010 American Chemical Society.
News Article | February 23, 2017
VANCOUVER, British Columbia, Feb. 23, 2017 (GLOBE NEWSWIRE) -- Naturally Splendid Enterprises Ltd. ("Naturally Splendid") (FRANKFURT:50N) (TSX VENTURE:NSP) (OTC:NSPDF) is pleased to announce it has signed a non-binding Term Sheet with Canature Processing Ltd., (“Canature”) an industry leader in the freeze dried Pet Foods and Treats market. Accordingly, Naturally Splendid and Canature have entered into an arrangement covering the next six months, during which time Canature will begin work to formulate Naturally Splendid’s proprietary HempOmega™ into Canature’s existing product lines and begin R&D on future pet food and treat products. It is anticipated that Canature will incorporate HempOmega™ into Canature’s house brands and potentially, into private label client products. Subsequent to the initial agreement and upon mutual consensus, Naturally Splendid will grant to Canature exclusive rights for the application of HempOmega™ into freeze-dried pet food and treats for an initial term of two (2) years in defined categories and territories. Located in Langley, British Columbia, Canada, Canature Processing Ltd. combines state of the art technology with a highly innovative R&D team, to produce premium world class freeze dried pet food and treats for the global markets. Canature’s brands include, “Ubite” treats targeted for the pet speciality market as well as the “NutriBites” brand destined towards the mass and grocery channels. In addition to it’s house brands, Canature produces many private label brands at it’s facilities that are CFIA certified, GMP/HACCP and SQF accredited. Canature's future expansion plans include additional production facilities in Ontario, Canada, as well as in California and the Eastern Unites States. These additional production facilities will allow Canature to continue with product innovation and diversification in an effort to keep up with the growing freeze dried pet foods and treats market demand. Canature is an industry leader in freeze-dried pet foods & treats with production, meat processing and freeze drying facilities occupying over 125,000 square feet. Central to Canature’s innovation and success is a standalone R & D facility where new innovative products are developed and where the research, development and application of HempOmega™ into freeze dried products will take place. Canature also conducts joint product development thus fulfilling the diverse requirements of its customers and partners, leading to the creation of diverse revenue streams from multiple clients. Naturally Splendid CEO Mr. Dave Eto states, “Our term sheet with Canature is one example of the opportunities we are developing to promote the use of HempOmega™ as an ingredient. We are extremely happy with the business relationship that’s been created with Canature and recognize the reputation and market position that Canature has established in the Pet Food sector. Naturally Splendid will continue to explore and to seek other opportunities for extrusion technology pet food companies who may be seeking similar ingredient solutions particularly in the dry kibble sector.” Canature CEO Mr. John Milne comments, “As innovators in Freeze Dried Pet Foods and Pet Treats, we are constantly reviewing new ingredients and opportunities, especially ingredients that have proven attributes and contributions to pet well being and health. We have been in discussions with Naturally Splendid for a while now and therefore based on initial confirmations as to product quality and efficacy, we are very pleased to enter into this initial agreement with Naturally Splendid. Our initial conclusions regarding HempOmega™ have now been independently confirmed with the recent HempOmega™ report that Naturally Splendid received from Dr. Xiangfeng Meng and her team at the Food Science and Technology Centre, a branch of the Food and Bio-Processing branch at the Alberta Agriculture. As reported in Naturally Splendid’s recently announced HempOmega™ Dog Food Study, Naturally Splendid’s proprietary encapsulation process has now been proven to protect the omegas, minerals and vitamins naturally expressed in hempseed oil through Naturally Splendid’s proprietary manufacturing process. By protecting the nutritional profile of the hemp oil, Naturally Splendid is developing a competitive advantage over the current methodology and techniques for adding omega nutrition to canine and feline food formulations. Naturally Splendid President J. Craig Goodwin states, “Canature Processing is the perfect strategic partner to launch HempOmega™ into the pet industry, with their expertise, established product lines and global market reach. Naturally Splendid feels this is just the beginning of the opportunities for HempOmega™ in the pet industry". To learn more about HempOmega™ please visit: www.hempomega.com To learn more about Canature please visit www.canature.ca Naturally Splendid is a multifaceted biotechnology company that is developing, producing, commercializing, and licensing an entirely new generation of plant-derived, bioactive ingredients, nutrient dense foods, and related products. Naturally Splendid is building an expanding portfolio of patents (issued and pending) and proprietary intellectual property focused on the commercial uses of industrial hemp and non-psychoactive cannabinoid compounds in a broad spectrum of applications. Naturally Splendid currently has six innovative divisions: (1) Natera® brand of retail hemp superfood products currently distributed throughout North America and Asia; (2) Chi Hemp Industries Incorporated (Chii) is selling natural and organic hemp products through e-commerce (3) PawsitiveFX® brand of pet care products; (4) Simpli Plant-Based Ingredients Division of plant-derived bulk ingredients including patent-pending HempOmega®; (5) The 12,000-square-foot POS / BPC Facility - which is managed for Naturally Splendid by POS Bio-Sciences - is positioned to offer commercial-scale custom processing solutions for biological materials, such as functional foods and natural health ingredients to a wide range of clients (6) hemp-based cannabinoid nutraceuticals. Naturally Splendid's advanced technologies, industry expertise, and strategic partners allow for the creation of customized solutions with a consistent focus on quality and sustainability. For more information e-mail firstname.lastname@example.org or call Investor Relations at 604-673-9573 On Behalf of the Board of Directors Mr. Dave Eto CEO, Director Forward-Looking Statements Information set forth in this news release contains forward-looking statements that are based on assumptions as of the date of this news release. These statements reflect management's current estimates, beliefs, intentions and expectations. They are not guarantees of future performance. Naturally Splendid cautions that all forward looking statements are inherently uncertain and that actual performance may be affected by a number of material factors, many of which are beyond Naturally Splendid's control including, the Naturally Splendid's ability to compete with large food and beverage companies; Canature will be successful in development a pet food product line incorporating HempOmega™; sales of any potential products developed will be profitable; sales of shelled hemp seed will continue at existing rates or increase; the ability to complete the sales of all bulk hemp seed purchase orders; and the risk that any of the potential applications may not receive all required regulatory or legal approval. Accordingly, actual and future events, conditions and results may differ materially from the estimates, beliefs, intentions and expectations expressed or implied in the forward looking information. Except as required under applicable securities legislation, Naturally Splendid undertakes no obligation to publicly update or revise forward-looking information. NEITHER TSX VENTURE EXCHANGE NOR ITS REGULATION SERVICES PROVIDER (AS THAT TERM IS DEFINED IN THE POLICIES OF THE TSX VENTURE EXCHANGE) ACCEPTS RESPONSIBILITY FOR THE ADEQUACY OR ACCURACY OF THIS RELEASE.
News Article | December 6, 2016
Scientists from the Microbiology Department of the Faculty of Biology of the Lomonosov Moscow State University have discovered a new strain of lactic acid bacteria (LAB), which could be promising for further usage as a biopreservative in food preservation and as probiotics. The research results have been presented during the international conference "1-st Black Sea Assosiation of Food Science and Technology Congress" (December, 1-2). Scientists from the Faculty of Biology at the Lomonosov Moscow State University with their colleagues have discovered in Transbaikal a new strain of lactic acid bacteria, which could be promising as probiotics. According to the World Health Organization definition, probiotics are beneficial bacteria or other microorganisms, active against pathogenic microorganisms and providing normal functioning of the gastrointestinal tract microbiota, as well as other supporting organism functions. Probiotic microorganisms could be added as an ingredient to various food products, drugs and food additives. Certain strains of lactic acid bacteria and bifidobacteria are prevalently used as probiotics. Lactic acid bacteria, isolated from natural fermented milk products, among other probiotic bacteria, have attracted special attention of microbiologists. The benefit of these bacteria for human health has been known in the years since Hippocrates (the 4th century B.C.). E. Metchnikoff also pointed out their revitalizing effect and characterized them as a tool for a struggle with premature senility. A peculiarity of lactococci is their ability to synthesize biologically-active peptides or protein complexes, known as bacteriocins. One of the most famous bacteriocins is nisin, an antibiotic, which is authorized for use as a food preservative under E234 code. One of the most important properties of nisin is its activity against Gram-positive bacteria, most of which are pathogenic for humans. However, application of nisin, along with other bacteriocins, is restricted to a relatively narrow range of antimicrobial action, as it effectively works only with respect to Gram-positive bacteria. Moreover, forms that are resistant to them have emerged among foodborne pathogens. Members of a scientific group of the Bacterial Physiology and Biochemistry Laboratory, under the leadership of Lydia Stoyanova, Doctor of Biological Sciences, have isolated a strain Lactococcuslactis subsp. lactis 194 from Buryat milk. This strain possesses a wide range of antimicrobial action, it's active not only against Gram-positive, but also Gram-negative bacteria, underlying bothpathogens and myxomycetes. It has been determined, that the ability of lactococci to synthesize antimycotics (antifungal agents) is a unique for lactic acid bacteria of this genus. There have been selected optimum conditions for strain fermentation, providing maximum output of bacteriocins and antifungal agents. The research results have been published in the Journal of Microbial & Biochemical Technology. Lydia Stoyanova has explained the scientific interest to the study of lactic acid bacteria from such a distant region like Transbaikal. She says: "A comparative ecological study of lactococcus strains, isolated from different ecological-geographical zones, has shown that their certain adaptation to external factors of the environment is observed. Buryatia and, namely Lake Baikal region, is a unique ecological area, which influences flora and fauna of our country". Studies of antibiotic complexes of a wide range has determined that Lactococcuslactis subsp. lactis 194 strain forms a blend of biologically-active agents of different structural classes. Lydia Stoyanova further notes: "One of these components is a nisin-like peptide, whose structure and biological properties are similar to that ones of an expensive drug «Nisaplin» (the UK). Among the others one could name a bacteriocin, efficiently working against Gram-negative bacteria, and an alkylaromatic ketone with antifungal effect. They are unique and absent in the BNPD computer data base - the data base of biologically-active agents." Antifungal activity among bacteria of Lactococcus genus is a very rare and poorly studied property; moreover, we know almost nothing about the nature of antifungal agents. So, the screening, study of properties and biosynthesis of new natural bactericidal and antifungal metabolites, formed by lactococci along with their study as a promising new generation of biopreservaties with probiotic effect are very important. All these things have fundamental and practical interest. The research has been conducted in collaboration with scientists from the L.N. Gumilyov Eurasian National University.
News Article | November 28, 2016
The first recipient of the Nils Foss Excellence Prize is Professor Rasmus Bro, who works with advanced data analysis at the Department of Food Science at the University of Copenhagen Professor Ramus Bro is delighted with the prize, which has been referred to as the Nobel Prize of food science. "It is overwhelming as it is rare that the importance of data analysis of this kind is appreciated and recognised. And that means something very special in a time when there is a flood of data, but not the resources to draw out valuable and socially beneficial information from it. I also see it as a credit to the Department of Food Science and as a reaffirmation that we are doing good research, which is of course nice to be recognised for", says Professor Rasmus Bro. He has been instrumental in the introduction of PAT (Process Analytical Technology) in Denmark and, together with the food industry and the US Food and Drug Administration (FDA), has created the first education in PAT a few years ago. PAT is currently one of the specialisations of the Master's Degree in Food Science and Technology. "Process Analytical Technology aims to optimise production in order to produce better and cheaper products and to make better use of raw materials. This is done by measuring the right things at the right times. You can obtain thousands of measurements from raw milk or beer and then use mathematics to decode the measurements into useful input for the management of production", explains Professor Rasmus Bro. The methods have been implemented in many manufacturing companies, where they also have allowed the creation of a more uniform quality. "We have also worked with some very complex mathematical methods, which means that you can shine a light on samples and tell what chemical substances are in them without ever touching the sample material. An American psychologist invented the method in 1970 and decades later it has proven to work like a dream with chemical data. So where the psychologists analysed children's answers to questionnaires, we use the method on biological material. But ultimately we end up with the same data form, which has proven to be a great tool, particularly in the food industry", says Rasmus Bro. In 1997, he developed a method that can analyse complex fluorescence data, which has revolutionised the way the aquatic environment is monitored. The method is now part of instruments that companies use to measure their water quality. "The method analyses organic matter in the water - from contaminated ballast water from container ships to the study of the fauna in Antarctica to wastewater from a factory. You measure the organic substances in the sample and get a so-called fluorescence landscape. Whereas in the past you would just look at the landscape and say it looks fine, now you can interpret the landscape and get a precise answer as to which substances are involved and how much there is of them. It is not just about pollution, but about measuring and understanding water quality on the whole", says Rasmus Bro. ODIN stands for Optimised Data Analysis in Industry. The consortium was created by Professor Rasmus Bro in 2003 to provide companies in the food and pharmaceutical industries easy access to international expertise in data analysis, spectroscopy, rapid methods, PAT (Process Analytical Technology) etc. ODIN is based at the Department of Food Science (FOOD) at the University of Copenhagen. The consortium gives industry access to the latest knowledge of the above-mentioned methods through courses and access to researchers, who can advise on the implementation of the methods in the company. The Nils Foss Excellence Prize, which is awarded for the first time in 2016, is 750,000 DKK (106,000 US dollar) and goes to a globally respected scientist for innovative science within the food industry. At least 75% of the 750,000 prize must be used for further research. Read more about the Nils Foss prizes.
News Article | December 7, 2016
The micromorphology of bacterial strain Lactococcuslactis subsp. lactis is under the light microscope (magnification of 1,000 times). Credit: Lidia Stoyanova Scientists from the Microbiology Department of the Faculty of Biology of the Lomonosov Moscow State University have discovered a new strain of lactic acid bacteria (LAB) that could be promising as a biopreservative for food and as a probiotic. The research results have been presented at the First Black Sea Association of Food Science and Technology Congress (December, 1-2). According to the World Health Organization definition, probiotics are beneficial bacteria active against pathogenic microorganisms and providing normal functioning of the gastrointestinal tract microbiota, as well as other supporting organism functions. Probiotic microorganisms could be added as an ingredient to food products, drugs and food additives. Certain strains of lactic acid bacteria and bifidobacteria are widely used as probiotics. Lactic acid bacteria, isolated from natural fermented milk products have particularly attracted the attention of microbiologists. The benefit of these bacteria for human health has been known for millennia. E. Metchnikoff also pointed out their revitalizing effect and characterized them as a tool for a struggle with premature senility. A peculiarity of lactococci is their ability to synthesize biologically active peptides or protein complexes, known as bacteriocins. One of the most famous bacteriocins is nisin, an antibiotic authorized for use as a food preservative under the E234 code. One of the most important properties of nisin is its activity against gram-positive bacteria, most of which are pathogenic for humans. However, nisin, along with other bacteriocins, effectively works only with respect to gram-positive bacteria. Moreover, pathogens have developed resistance to nisin. Researchers have isolated a strain, Lactococcuslactis subsp. lactis 194, from Buryat milk. This strain possesses a wide range of antimicrobial action. It's active not only against gram-positive, but also gram-negative bacteria, underlying bothpathogens and myxomycetes. Researchers have determined that the ability of lactococci to synthesize antimycotics (antifungal agents) is unique to lactic acid bacteria of this genus. The research results have been published in the Journal of Microbial & Biochemical Technology. Researcher Lydia Stoyanova says, "A comparative ecological study of lactococcus strains, isolated from different ecological-geographical zones, has observed their certain adaptation to external factors of the environment. Buryatia and the Lake Baikal region is a unique ecological area, which influences flora and fauna of our country." Studies of antibiotic complexes have determined that Lactococcuslactis subsp. lactis 194 strain forms a blend of biologically active agents of different structural classes. Stoyanova says, "One of these components is a nisin-like peptide whose structure and biological properties are similar to that ones of an expensive drug, Nisaplin. Among the others, one could name a bacteriocin efficiently working against gram-negative bacteria, and an alkylaromatic ketone with antifungal effect. They are unique and absent in the BNPD computer database of biologically active agents." More information: Murat Zh Nuryshev et al, New Probiotic Culture of Lactococcus lactis ssp. lactis: Effective Opportunities and Prospects, Journal of Microbial & Biochemical Technology (2016). DOI: 10.4172/1948-5948.1000299
Rowe J.D.,Food Science and Technology |
Harbertson J.F.,Washington State University |
Osborne J.P.,Food Science and Technology |
Freitag M.,Oregon State University |
And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010
Total protein and protein-associated mannan concentrations were measured, and individual proteins were identified during extraction into model wines over 9 months of aging on the yeast lees following completion of fermentations by seven wine strains of Saccharomyces cerevisiae. In aged wines, protein-associated mannan increased about 6-fold (±66%), while total protein only increased 2-fold (±20%), which resulted in a significantly greater protein-associated mannan/total protein ratio for three strains. A total of 219 proteins were identified among all wine samples taken over the entire time course. Of the 17 "long-lived" proteins detected in all 9 month samples, 13 were cell wall mannoproteins, and four were glycolytic enzymes. Most cytosolic proteins were not detected after 6 months. Native mannosylated yeast invertase was assayed for binding to wine tannin and was found to have a 10-fold lower affinity than nonglycosylated bovine serum albumin. Enrichment of mannoproteins in the aged model wines implies greater solution stability than other yeast proteins and the possibility that their contributions to wine quality may persist long after bottling. ©2010 American Chemical Society.
Mitchell H.L.,Food Science and Technology
Agro Food Industry Hi-Tech | Year: 2016
Evidence, including dietary intervention studies, of the role of magnesium in (1) balancing minerals for heart health and (2) reducing sodium in processed foods shows the potential for the use of some mineral salt combinations that include magnesium and potassium, to be effective in improving heart health, whilst maintaining the integrity of reduced-sodium processed food products. The potential methods available to balance the dietary intake of these minerals are being considered very carefully by public health organisations and scientific bodies. Global nutritional guidelines are encouraging sodium reduction in processed foods and increasing dietary magnesium and potassium intake. By using a "functional food" approach to sodium reduction by using balanced mineral salts as salt replacers it may be possible to improve the quality of life for millions of people, and substantially reduce health-care costs.
Gerstenberg Kirkeby P.,Food Science and Technology
Lipid Technology | Year: 2011
Product trends within the oils and fats segment are reviewed with special focus on two case studies which cover the production of low fat dairy spreads compounded from concentrated cream and vegetable oil, and the manufacturing of fat flakes based on palm oil fractions using innovative flake equipment. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
De Oliveira J.B.,University of the Southwest |
Das Neves J.V.G.,Engineering and Food Science |
Da Silva M.V.,Food Science and Technology
Boletim Centro de Pesquisa de Processamento de Alimentos | Year: 2016
Most fruit residues are known for being rich in bioactive phytochemicals such as polyphenols (natural antioxidants), responsible for major health benefits when consumed regularly due to their role in the prevention of degenerative diseases. The objective of this study was to determine the phytochemical composition (condensed tannins, total flavonoids, and total phenolic content) and evaluate the antioxidant capacity (DPPH and ABTS assays) of the flour prepared from yellow passion fruit residues, composed of epicarp and mesocarp, generated by fruit pulp processing industries. Passion fruit residues were subjected to heat treatment in an oven with renewal and air circulation and processed into flour. The phytochemical composition results revealed the following: condensed tannins, 0.31 mg.100g-1; total flavonoids, 23.87 mg.100g-1; and total phenolic content, 24.87 mg.100g-1. The DPPH assay showed that yellow passion fruit residue flour has a significant antioxidant activity, and there was a positive correlation between antioxidant activity and the total phenolic content according to the ABTS assay and the DPPH radical scavenging method. Passion fruit residue flour is a source of natural antioxidants with potential to be used in the food industry as an ingredient in the development of food products with functional claims. © 2016, Centro de Pesquisa de Processamento de Alimentos. All rights reserved.
News Article | January 20, 2016
Abstract: Iranian researchers produced antibacterial nanocomposite samples that have applications in foodstuff packaging and they increase durability of the foodstuff without using preservatives. Nanocomposite synthesized in this research is a combination of copper nanoparticles and polymers used in packaging industry. Copper is an essential element for cellular metabolism, and one of the important elements for connection between neurons. Taking into consideration the fact that the allowed amount of copper in diet should be 2-10 mg according to global standards, it can take the place of silver as an antibacterial material with better properties but less toxicity. Based on studies, the nanocomposite has appropriate antibacterial properties against gram positive and gram negative bacteria. Therefore, nutritional value of foodstuff and drugs will be preserved by using the nanocomposite without the need for harmful chemical preservatives. In addition, flexibility, formability and mechanical resistance are among the important issues in packaging. Studies also showed that the produced nanocomposite has higher mechanical resistance in comparison with the pure polymer. The use of nanoparticles with antibacterial and antifungal properties in milk packaging resulted in the preservation of milk up to 32 days without using any preservatives. Results of the research have been published in Journal of Food Science and Technology, vol. 52, issue 9, 2015, pp. 5982-5988. For more information, please click If you have a comment, please us. Issuers of news releases, not 7th Wave, Inc. or Nanotechnology Now, are solely responsible for the accuracy of the content.