Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Volume 27, Issue 2
Displaying 1-18 of 18 articles from this issue
Food Technology and Engineering
Review
  • Mari Maeda-Yamamoto
    2021 Volume 27 Issue 2 Pages 169-179
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    In 2015, the Consumer Affairs Agency of Japan launched a new food labeling system known as “Foods with Function Claims (FFC).” This system allows food businesses to independently evaluate the safety and scientific evidence for the food they sell and responsibly label its functionality. To date, the following amendments to the FFC guidelines have been made in relation to fresh foods: the addition of a statement that a portion of the recommended daily intake can be taken, simplification of registration materials, the development of a Q & A section, the inclusion of mild disease range in clinical trials, and clarification of the treatments of pharmaceutical ingredients. In addition, a new guideline for post-checking has been put into operation.

Original Paper
  • Seong-Heon Kim, Fumina Tanaka, Fumihiko Tanaka
    2021 Volume 27 Issue 2 Pages 181-192
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    The cucumber pericarp can be processed separately into diverse products due to the nutritional and mineral composition differing between layers. In this study, the drying characteristics of cumber endocarp and mesocarp tissues were investigated using various thin-layer drying models. Cubes of pericarp tissue were prepared from whole cucumber fruits. The results showed that drying rate increased with temperature and that a two-term model provided the best fit for the experimental drying data. The effective moisture diffusivity was estimated using a diffusion model and found to range from 5.0921 × 10−10 to 1.1426 × 10−9 m2·s−1 and from 3.9123 × 10−10 to 8.9376 × 10−10 m2·s−1 for cubes of endocarp and mesocarp tissue, respectively, at a drying temperatures ranging from 40 to 60 °C. Moreover, the variation observed in effective diffusivity was corrected by applying a shrinkage factor. The activation energy for endocarp and mesocarp tissues was 35.03 kJ·mol−1 and 35.82 kJ·mol−1, respectively.

  • Soichiro Urai, Hiroshi Takiyama
    2021 Volume 27 Issue 2 Pages 193-201
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    We developed a ternary system using an erythritol/fructose melt to form a complex in which rebaudioside D (RebD) was dispersed. This ternary complex improved the solubility of RebD in water compared to RebD alone. In addition, the complex was observed to have a taste closer to sucrose. Scanning electron microscopy indicated that the ternary complex has finer surface crevices, and it exhibited nonuniform dissolution in a dissolution test. Examination of RebD dispersion in the solid by differential scanning calorimetry suggested that erythritol and fructose might have a solid solution composition. We confirmed that the solubility of RebD was improved in the multicomponent system as well as in the binary system. This useful finding will enable the production of a single composition with various advantages such as improved solubility and taste modifications; furthermore, it can achieve operational efficiency in an industrial-level manufacturing process.

  • Minh Vu Bui, Mizuki Tsuta, Shigeki Nakauchi
    2021 Volume 27 Issue 2 Pages 203-210
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    Determination of food quality using fluorescence measurements has been achieved with high accuracy in many previous studies. However, the use of fluorescence measurements for determining the quality of food products and authenticating them remains limited due to the high cost involved. In this study, we propose versatile band-pass filters for fluorescence imaging of food products for quality assessment by simulation. The results showed that the proposed band-pass filters have similar accuracies to previously reported methods and are practical in most cases such as estimating aflatoxin contamination in nutmeg, inosine 5′-monophosphate (IMP) in frozen fish, and the geographical origin of mangos. Furthermore, these filters can reduce the number of variables in the prediction model and are thereby expected to reduce the measurement time and filter cost when applied to actual imaging systems.

  • Xiaodong Wang, Zhenyuan Liua, Xihong Li, Jianxin Song, Lan Chen, Yuemi ...
    2021 Volume 27 Issue 2 Pages 211-219
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    Naked oat, rice and defatted flaxseed flour blends were extruded to prepare fresh extruded rice-shaped kernels (FER). Response surface methodology was adopted to evaluate influence of independent variables, that is, water feed rate (16–20 L/h) and zone 3 barrel temperature (90–110 °C) on the terminal product. Through results of the regression analysis, the predicted models were reasonable. Results showed that both the variables affected the responses studied, Overall, water feed rate was positively correlated with bulk density (BD) and hardness, whereas negatively with expansion ratio (ER), whereas temperature had the opposite relationship. FER with Run 5 (18 L/h, 124 °C) presented the lowest hardness (1 028 g) and Run 11 (18 L/h, 96 °C) the highest cohesiveness (0.767). FER with center points (18 L/h, 110 °C) had the highest lightness (50.70) and Run 4 (20 L/h, 100 °C) the highest retention rate of lignans (88.08%). The viscosity analysis showed that FER presented typical characteristics of extrudates, namely gelatinized starch. FER with Run 9 (21 L/h, 110 °C) presented the highest breakdown (586 cP), and Run 5 (18 L/h, 124 °C) presented the lowest setback (233 cP).

  • Keisuke Ito, Mayu Koike, Yuki Kuroda, Toyomi Yamazaki-Ito, Yuko Terada ...
    2021 Volume 27 Issue 2 Pages 221-228
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    Bitterness-masking agents support the intake of functional food ingredients, which taste bitter. However, evidence-based methodology to find bitterness-masking agents remains to be established. In the present study, focusing on the fact that a bitter tastant-binding compound is expected to have a bitterness-masking effect, several epigallocatechin gallate (EGCg)-binding peptides were identified from the amino acid sequence of ribulose 1,5-bisphosphate carboxylase/oxygenase using peptide array technology. Deletion analysis and alanine scanning analysis of these peptides revealed that electrostatic interaction contribute strongly to the binding mechanism. EGCg-binding peptides identified in this study, namely, MHFRVLAKALR and FTGLKSTSAFPVTRK, successfully suppressed the activation of the bitter-taste receptor hTAS2R39 by administration of EGCg. These results suggest that peptide array technology can be used to screen bitterness-masking peptides.

  • Koji Sakamoto, Miyuki Miyawaki, Kazue Umegaki, Yasuo Ogawa, Fumihiko T ...
    2021 Volume 27 Issue 2 Pages 229-239
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    Freeze-thaw enzyme impregnation methods can be used to produce esthetically pleasing care food. Such methods are difficult to implement in domestic or small-scale cooking facilities because they involve a vacuuming process. While investigating the diffusion of enzymes into foods during freezing and thawing, we found that external enzymes diffused into the food during thawing and softened the product. We therefore investigated the effects of pre-heating, freezing, thawing, and enzymatic preparation methods on promoting enzyme diffusion. The results clarified the optimal processing conditions for promoting enzyme diffusion. Softening seven commercially available vegetables resulted in all vegetables having firmness values of less than 5 × 104 Pa. Unlike conventional freeze-thaw enzyme impregnation methods, enzyme impregnation by diffusion does not require a vacuum device and can be used for home cooking of care food that has retained its esthetic characteristics.

Technical Paper
  • Yayoi Gotoh, Toshinari Maruo, Kosei Tanaka, Satoshi Ohashi, Ken-ichi Y ...
    2021 Volume 27 Issue 2 Pages 241-248
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    Strain FC of Lactococcus lactis subsp. cremoris is used to produce viscous yogurt because of its metabolite exopolysaccharide (EPS) and is typically grown at 25–30 °C. Herein, we isolated the EPS non-producing variant C4 by incubating strain FC at 37 °C and evaluated the genes involved in EPS biosynthesis. Southern blotting revealed that strain C4 lost the plasmid encoding epsX and epsL. Furthermore, specific PCR fragments for epsB, epsD, and orfY were not amplified. Therefore, strain FC cultured at 37 °C lost the plasmid harbouring the eps gene cluster, and EPS biosynthesis was thus abolished. Moreover, we analysed the physical properties of yogurts fermented with these strains. Yogurt fermented with strain FC was harder, stickier, and more cohesive than that fermented with strain C4. Furthermore, the volume of separated whey was less for strain FC. For the production of viscous yogurt, strain FC must be carefully maintained at its optimal growth temperature to prevent the loss of the eps-encoding plasmid.

  • Kensuke Fukui, Wataru Saburi, Masahisa Ibuki, Kazunobu Tsumura, Haruhi ...
    2021 Volume 27 Issue 2 Pages 249-257
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    β-(1→4)-Mannobiose (Man2) is an attractive oligosaccharide for food and feed additives. Quantifying Man2 is useful for the industrial production of Man2. In this study, we evaluated colorimetric and HPLC-based quantification methods for Man2. For the colorimetric methods, quantification of d-glucose and α-d-mannose 1-phosphate (Man1P) was combined with the epimerization of Man2 to Manβ-4Glc and phosphorolysis of Manβ-4Glc. For the HPLC-based methods, high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-performance liquid chromatography with P-aminobenzoic ethyl ester labeling (ABEE-UPLC) were applied. The Man1P-based colorimetric method and HPAEC-PAD accurately determined Man2 even in the presence of other sugars tested. The d-glucose-based colorimetric method was unsuitable for samples containing excess concentrations of d-glucose and d-mannose, and the ABEE-UPLC method was unsuitable for samples containing cellobiose and maltose. For quantifying Man2 in mannanase-treated copra meal extract, the analytical values from the four methods corresponded well with each other.

  • Yasuhiro Funatsu, Kanami Azekawa, Takefumi Ono, Hirofumi Hayasaka, Wat ...
    2021 Volume 27 Issue 2 Pages 259-268
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    This study investigated the development of fermented meat sauce from pig kidneys (PKs) to promote the use of underutilized livestock byproducts. To this end, we examined the effect of ureter removal and soy sauce yeast (SSY) inoculation on the physicochemical characteristics of the PK sauce mashes (moromis) and the quality of the final products. Ureter removal resulted in a decrease in the L* value of the moromis and an increase in the a* and b* values during the fermentation process. In contrast, SSY inoculation caused the opposite effect in CIE Lab color parameters. A principal component analysis with taste sensor data from the final products after heat treatment and filtration showed that the differences in taste among the four final products were distinguishable. The umami and bitterness tastes were derived from the fermentation of pig kidney sauce and enhanced with SSY inoculation and ureter removal, respectively.

Food Science and Chemistry
Original Paper
  • Susu Liu, Hua Sun, Qingli Zhou, Gongming Yu, Dawei Qin, Qiang Ma
    2021 Volume 27 Issue 2 Pages 269-280
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    We aimed this study at investigating the effect of nervonic acid on inflammation, and the potential mechanisms underlying the action of nervonic acid in experimental autoimmune encephalomyelitis (EAE) in C57BL/6 mice. During the study, we divided the mice into six groups: Model group, Control group, Drug group, and Nervonic acid groups(three different doses). This study observed the effects of nervonic acid (NA) on inflammatory infiltration and demyelination in the spinal cord of mice by Hematoxylin & Eosin (H&E) and Luxol Fast Blue (LFB). Combining biochemical evaluation and enzyme linked immunosorbent assay (ELISA) analysis was evaluated as the expression of antioxidant proteins and anti-inflammatory cytokines. Our results indicated that treatment with nervonic acid significantly inhibited the development and severity of experimental autoimmune encephalomyelitis in mice, accompanied by mitigating inflammatory infiltration and demyelination in the spinal cord of mice, and increased the expression of antioxidant proteins and anti-inflammatory cytokines. So, nervonic acid may be a promising candidate for intervention in multiple sclerosis and other autoimmune diseases as a potential new treatment option for treating multiple sclerosis.

  • Ayako Suzuki, Erika Hirakawa, Miki Umeki, Kumiko Sakai, Mami Koya, Hir ...
    2021 Volume 27 Issue 2 Pages 281-292
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    This study investigated how citrus yuzu peel ethanol extract (YPE) affected both fatty liver and liver damage in rats fed with chloretone. Chloretone, a xenobiotic, was used to increase the amount of liver triacylglycerol and simultaneously elevate the concentration of serum alanine aminotransferase by which one can estimate the degree of liver damage. Both the water-soluble and fat-soluble fractions of YPE inhibited fatty liver caused by chloretone. Although the fat-soluble fraction had a lesser effect on fatty liver than the water-soluble fraction, increasing the dosage of the fat-soluble fraction significantly ameliorated fatty liver. Amphiphilic components in the fat-soluble fraction played a key role in improvement. Metabolomic analysis suggested that YPE components would suppress fatty acid synthesis and promote fatty acid degradation. The present study revealed that both the water-soluble and amphiphilic fractions of YPE have a novel inhibitory effect on fatty liver.

  • Shota Koyama, Yuko Nemoto, Masahiro Ichikawa, Daiki Oka, Yoshimasa Tsu ...
    2021 Volume 27 Issue 2 Pages 293-300
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    In this study, we analyzed the molecular properties and thermal behavior of dried egg white (DEW) proteins to understand the mechanisms underlying DEW gel hardening via dry-heat treatment. Dry-heat-treated DEW proteins displayed a higher surface negative charge and more isopeptide bonds, such as those in lanthionine and lysinoalanine. In addition, secondary structure and surface hydrophobicity measurements suggested that structural changes that occur during heating in solution were suppressed in dry-heat-treated DEW. The size of the protein aggregates did not change during heating in the diluted solution, and was almost the same as that of the gel structure unit.

    These results indicated that the structural changes of the protein in solution were restricted due to isopeptide bonds, and that the surface negative charge of the protein caused intermolecular repulsion. Consequently, protein interactions were limited, and the proteins formed a finer and more homogeneous network, which is believed to harden the gel.

  • Juri Igarashi, Aoi Inoue, Hiroko Ueno, Satomi Tsutsuura, Kyoko Noda, M ...
    2021 Volume 27 Issue 2 Pages 301-310
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    Soluble coffee and chlorogenic acid (CQA) showed bactericidal effects on Salmonella spp. and Escherichia coli under low pH conditions simulating gastric juice. However, soluble coffee contains various hydroxycinnamic acid derivatives other than CQA. The aim of this study was to evaluate the bactericidal activities of hydroxycinnamic acid derivatives. We prepared 12 kinds of hydroxycinnamic acid derivatives from green coffee beans and applied them to the bactericidal test using Salmonella spp. at pH 3.0. These compounds, including dicaffeoylquinic and caffeoyl-feruloylquinic acids, showed similar specific bactericidal activities, which were several times greater than that of soluble coffee. The sum of the activities of these compounds explained about 9% and 140% of the total activities of a soluble coffee and green coffee beans, respectively. Although the bactericidal activities and the contents of these compounds in retail soluble coffee samples were measured, no relationship between the activity and the content was apparent.

  • Haruki Ando, Teppei Imaizumi
    2021 Volume 27 Issue 2 Pages 311-318
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    We investigated the relationships between electrical properties and tissue structures, including the cell membrane, and the voids of fresh and heated bean sprouts. The electrical properties, which were obtained by electrical impedance spectroscopy and equivalent circuit analysis, changed drastically within 60 s by heating at 70 °C. Confocal laser-scanning microscopy suggested that these changes are due to cell membrane damage. We also visualized void distribution using micro X-ray computed tomography imaging and the calculated porosity. The porosity decreased from 6.71% to less than 1% after 30 s of heating. The fresh samples showed several axially elongated voids with low sphericity (< 0.3) and high volume (> 105 µm3), which then disappeared preferentially with heating. Moreover, extracellular resistance was highly correlated with porosity (R = 0.900). We suggest that the contribution of cell membrane and void conditions to the texture of bean sprouts for short heating times needs to be considered.

  • María José Sánchez-Solís, Mariel Gullian-Klanian, Víctor Toledo-López, ...
    2021 Volume 27 Issue 2 Pages 319-327
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    The proximate composition and the fatty acids (FA) profile of the two tropical sea cucumbers, i.e., Isostichopus badionotus and Holothuria floridana were analyzed. We observed higher crude protein in I. badionotus (41.7%) than H. floridana (30.2%) and more calcium content in I. badionotus (10.7 mg/g) than H. floridana (6.0 mg/g). The FAs profile of I. badionotus was 52.9% saturated FA (SFA), 30.8% monounsaturated FA (MUFA), and 16.3% polyunsaturated FA (PUFA), with a high abundance of palmitic acid (28.2%). H. floridana showed 7.4 mg/g of phosphorus, and 43.6% PUFA, which were higher than I. badionotus. H. floridana has 34.9% SFA, and 21.5% MUFA. The most important PUFAs were linoleic, arachidonic (ARA) and eicosapentaenoic (EPA). ARA content in H. floridana was 58% higher (24.9%) than I. badionotus (10.4%). Both species had low docosahexaenoic acid (DHA); however, the ΣEPA, DHA of H. floridana (11.2%) was higher than I. badionotus (1.80%).

Note
  • Keisuke Ito, Takahiro Hosoya, Toyomi Yamazaki-Ito, Yuko Terada, Yasuak ...
    2021 Volume 27 Issue 2 Pages 329-334
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    Peptides inhibiting human dipeptidyl peptidase IV (hDPP-IV) have potential as functional food ingredients to help prevent type 2 diabetes. In the present study, we analyzed the hDPP-IV inhibitory dipeptides contained in the hydrolysates of green tea grounds. The IC50 values of 337 standard dipeptides were calculated for the hDPP-IV inhibition. Next, to reveal whether the top 17 dipeptides with IC50 values less than 0.1 mM were present in the hydrolysates, the tea grounds hydrolysates were analyzed by LC-MS. Among the 17 dipeptides, Val-Leu, Leu-Trp, Trp-Ile, Asn-His, Thr-His, Thr-Trp, Trp-Ala, and Trp-Val were identified in the hydrolysates as novel hDPP-IV inhibitory dipeptides. Val-Leu particularly inhibited hDPP-IV (IC50: 0.074 mM) and was the most abundant (558 µg/g). These results suggest that green tea grounds are a promising dietary source for generating inhibitory peptides of hDPP-IV.

  • Kayoko Abe, Shuntaro Yamashita, Kohei Kitazaki, Yoshinori Katakura
    2021 Volume 27 Issue 2 Pages 335-339
    Published: 2021
    Released on J-STAGE: May 22, 2021
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    The beneficial effects of the imidazole dipeptides (IDPs) carnosine (β-alanyl-l-histidine) and anserine (β-alanyl-3-methyl-l-histidine) in humans are widely accepted. Meats are a rich dietary source of IDPs. Therefore, accurate and reproducible methods for IDP quantification in meat should be developed to determine the quantity of meat required to ensure IDP intake at physiologically effective levels. In the present study, we attempted to establish a novel method for estimating the IDP content in meats and quantifying IDP in various meat samples. The IDP content in the samples was estimated accurately using the novel homogenization method. We observed that the IDP content of meats differed based on the species of chicken, cooking method, muscle tissue type, and region.

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