Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage β-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human d...Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage β-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human diet through reduction of cholesterol and the glycemic index. Barley contains the highest beta-glucan content of all the grains, and in this study, a percentage of flour from two high beta glucan lines was, each, added to an array of wheat-based food products to measure how it impacted total dietary fiber. Results showed that beta-glucan content was higher in all the products containing the added high beta-glucan flour, along with increased total dietary fiber content. Protein content in the food products is also increased with the higher protein in the barley flours added. Beta-glucan content in the barley-added products increased to 1.2% - 4.0% versus 0.2% - 0.5% in the pure wheat products, while the dietary fibers increased to 3.5% - 24.4% versus 2.1% - 9.1% in pure wheat product controls. This research provided experimental evidence that using a high beta-glucan barley ingredient in food can increase dietary fiber to benefit health.展开更多
Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier ...Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca<sup>2+</sup> solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.展开更多
The food packaging industry generally uses papers and paperboards (PPBs) especially for disposable products. According to the Framework Regulation (EC) No. 1935/2004 of the European Union, no transfer of contamination...The food packaging industry generally uses papers and paperboards (PPBs) especially for disposable products. According to the Framework Regulation (EC) No. 1935/2004 of the European Union, no transfer of contamination should occur from food packaging material to the food items. The aim of this study was to determine the presence, numbers, source and different kinds of bacteria present in food packaging PPBs with various contents of pulp fiber. The samples were randomly collected from popular confectioners and fast food restaurants in Saharanpur, India. The results indicated the presence of bacteria in all the samples, ranging from 1.3 × 102 to 6.1 × 103 cfu/g. Most of the samples contained bacteria in more than the permitted concentration of 2.5 × 102 cfu/g as set by Food and Drug Administration (FDA). The detected bacteria were from genera Bacillacea, Staphylococcus and Pseudomonas. According to the FDA declaration, pathogenic bacteria such as B. cereus and S. aureus have been associated with food borne diseases (FBD). Some contaminants in food packaging PPBs were found to be B. subtilis and P. aeroginosa, which produce enzymes like peroxidases and lipoxygenases that are odor generating enzymes.展开更多
文摘Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage β-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human diet through reduction of cholesterol and the glycemic index. Barley contains the highest beta-glucan content of all the grains, and in this study, a percentage of flour from two high beta glucan lines was, each, added to an array of wheat-based food products to measure how it impacted total dietary fiber. Results showed that beta-glucan content was higher in all the products containing the added high beta-glucan flour, along with increased total dietary fiber content. Protein content in the food products is also increased with the higher protein in the barley flours added. Beta-glucan content in the barley-added products increased to 1.2% - 4.0% versus 0.2% - 0.5% in the pure wheat products, while the dietary fibers increased to 3.5% - 24.4% versus 2.1% - 9.1% in pure wheat product controls. This research provided experimental evidence that using a high beta-glucan barley ingredient in food can increase dietary fiber to benefit health.
文摘Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca<sup>2+</sup> solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.
文摘The food packaging industry generally uses papers and paperboards (PPBs) especially for disposable products. According to the Framework Regulation (EC) No. 1935/2004 of the European Union, no transfer of contamination should occur from food packaging material to the food items. The aim of this study was to determine the presence, numbers, source and different kinds of bacteria present in food packaging PPBs with various contents of pulp fiber. The samples were randomly collected from popular confectioners and fast food restaurants in Saharanpur, India. The results indicated the presence of bacteria in all the samples, ranging from 1.3 × 102 to 6.1 × 103 cfu/g. Most of the samples contained bacteria in more than the permitted concentration of 2.5 × 102 cfu/g as set by Food and Drug Administration (FDA). The detected bacteria were from genera Bacillacea, Staphylococcus and Pseudomonas. According to the FDA declaration, pathogenic bacteria such as B. cereus and S. aureus have been associated with food borne diseases (FBD). Some contaminants in food packaging PPBs were found to be B. subtilis and P. aeroginosa, which produce enzymes like peroxidases and lipoxygenases that are odor generating enzymes.
