Our previous study showed that the non-volatile fraction of lavender aqueous extract (LAE) had antidepressant-like effects on rats, using the forced swimming test (FST), after short-term administration (3 doses in 24 h). One of the aims of the present study was to further confirm the antidepressant-like effects of LAE on mice, using the FST, after long-term administration. Administration of LAE (500-2500mg/kg, p.o.) to mice once daily for 15 days significantly reduced immobility time in the FST without altering locomotor activity. In addition, 15-day repeated administration of the antidepressant drug imipramine (30mg/kg, p.o.) showed the same tendency. These results indicate that LAE has antidepressant-like effects on mice after long-term administration. The other aim of this study was to examine the anti-stress ulcer effects of LAE on mice. Single administration of LAE (500-2000mg/kg, p.o.) to mice significantly inhibited gastric lesions induced by forced swimming stress. In conclusion, the present study suggests that LAE might have preventive or ameliorating effects on the typical stress-related diseases, depression and stress ulcer.

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SEM observation showed the presence of cavities in hand-pulled dry noodles such as Inaniwa-udon, Himi-udon and Shiroishi-umen. Wheat flour (100g) dough containing 8% (w/v) salt solution (55ml) was matured for 24 hours, and dried noodles were made from the matured dough by hand-stretching and drying. The cavities of the hand-pulled noodles were formed by such an operation, and increased in size as the maturation temperature rose to 23°C or 30°C. We isolated several yeast samples from the Inaniwa-udon dough, and obtained pure M1 and M2 strains. These produced gas from glucose, sucrose, trehalose, galactose and maltose, utilized soluble starch, and showed tolerance to 10% (w/v) salt solution. Cultures were identified as Hyphopichia burtonii by the base sequence of ITS region and sugar utilization. With the addition of H. burtonii M1 and M2 to wheat flour dough, and incubation at 30°C, the dough volumes noticeably increased after 10 hours. Without H. burtonii M1 and M2, there was no volume increase in the dough for 36 hours. Thus, halotolerant H. burtonii appears to participate in the cavity formation of hand-pulled noodles such as Inaniwa-udon.

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We developed a processing technology for dried meat, “Fermented Pork Jerky”, using mixed cultures of lactic acid bacteria (LAB). For LAB culture, 10% whey containing 0.5% yeast extract and 0.5% glucose was more suitable for the manufacture of the jerky than 10% skim milk and 10% whey. The physicochemical characteristics of the jerky were: pH, 4.47±0.09; Aw, 0.70±0.03; salt content, 5.35±0.37%. The LAB in the jerky was maintained at 10⁷cfu/g during storage for 35 days at 5°C; however, bacteria were not detected on the 35th day with storage at 25°C. The shear force of the jerky was less than that of commercially sold jerky. The degradation of protein bands at 200kDa and the appearance of protein bands at 45kDa were observed using SDS-PAGE analysis of the myofibrillar proteins from the fermented pork. This suggests that the inoculation of LAB caused proteolysis of the myofibrillar proteins, resulting in a tenderized jerky texture. Appearance, flavor, and texture of the jerky were deemed acceptable using sensory evaluation. This processing technology provides additional uses for LABs with probiotic properties.

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The juice-residue of haskap berries (HS) from Hokkaido comprises greater than 30% of berry wet weight. Although HS juice-residue contains functional nutritional compounds such as anthocyanins, it is generally considered waste. To effectively utilize HS juice-residue, we produced a novel HS tea, analyzed its components, and evaluated the correlation between participants’ sensory perceptions and alterations in mood and EEG. HS tea was produced by freeze-drying the HS juice-residue. The HS tea hot water extract had a bright red color. The anthocyanin content of HS tea was evaluated using HPLC and aromatic compounds were detected using GC-MS. Sensory evaluation, using plain water as control, of HS tea in adult females correlated with effects on mood and EEG. The anthocyanin content was 1170mg/100g dried HS tea, which was equal to that of wet haskap berries and the juice-residue. Limonene was detected as one of the aromatic components of HS tea. Most participants considered HS tea to have “good color” and to be “easy to drink”. For the HS tea intake trials, laterality coefficients for both frontal and central α waves increased significantly, indicating a refreshing effect. These results suggest that the novel HS tea is a practical use of HS juice-residue, producing a functional drink to alleviate stress.

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We determined quality changes (such as surface color and L-ascorbic acid, β-carotene and lutein contents) and energy consumption during far-infrared drying and hot-air drying of komatsuna. For identical drying-rate constants, the residual ratio of L-ascorbic acid after far-infrared drying was significantly (p < 0.05) greater than that after hot-air drying. Far-infrared drying did not show any negative effects on surface color or β-carotene and lutein contents. Energy consumption with far-infrared drying was approximately 17% less than that with hot-air drying. These results suggest that far-infrared drying, along with hot-air drying, is useful for drying of komatsuna.

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A dough swelling method to evaluate the utility of various rice flours for bread making was developed. Flour samples (2.5g) were evaluated for degree of dough rising during fermentation in plastic tubes. A swelling rate ≥ 0.7 could distinguish flour samples containing ≥ 1% gluten, indicating greater sensitivity than with the ordinary bread making method. This method can be utilized for bread quality evaluation of genetically modified rice.

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Water is a principle factor determining the texture and quality of food. Water distribution in spaghetti during cooking and standing, and in rice grains during water soaking, were investigated using MRI. Formation of a moisture gradient was observed in a cross-section of boiled spaghetti strands, as a result of water diffusion from the surface to the core with starch gelatinization. Homogenization of water distribution was observed during standing of the boiled spaghetti. Water distribution in five types of cooked spaghetti was compared using MR images and water distribution profiles, enabling quantitative analysis of water diffusion. As for milled rice grains, water first penetrated the embryo attachment site and the surface of the ventral side of the endosperm, then migrated along the central line and transverse cracks, and finally diffused to all parts of the endosperm. The central part of the endosperm allowed more water to penetrate. In milled rice grains of the cultivar Yamadanishiki, which has a white core, water quickly infiltrated into the cracks or chalky parts on the dorsiventral line and then diffused to the lateral side of the grain. The route, pattern and speed of water penetration are determined by the morphological structure, crack formation and hardness distribution associated with the filling of starch granules in the grains.

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Retrogradation is a general term for the behavior of recrystallization of gelatinized starches on cooling and storage. This retrogradation is often enhanced when subjected to freezing and thawing treatment. However, few reports have dealt with the effect of additives on the freeze-thaw stability of starch. Therefore, the effects of polyols and emulsifiers on the freeze-thaw stability of starch were investigated using. The polyols and emulsifiers were added at concentrations of 5.0% (w/w) and 0.01% (w/w), respectively, to starch paste (potato starch content, 5.5% (w/w)). The temperature in the chamber was maintained at 30°C for 2 hours. Then, the chamber was cooled to -20°C at a cooling rate of -1.3°C · min^-1, and the sample was frozen and stored at the same temperature for 24 hours. The sample was thawed in the chamber at a heating rate of 1.3°C · min^-1 to 30°C, and thereafter maintained for 3 hours. The use of the two food additives was successful in improving the freeze-thaw stability of starch. It follows that these effects might be attributed to the water-structure formation effect of polyols and the complexation of starch chains with emulsifier molecules. Demulsification occurs by freeze-thaw processing, and fats and oils tend to separate from oil-in-water (O/W) emulsions. It is necessary to improve the freeze-thaw tolerance of emulsifications for the production of frozen emulsified foods. Therefore, the effects of polyols and emulsifiers on the freeze-thaw stability of O/W emulsions were studied. To clearly understand the influence of freeze-thaw processing on the emulsification stability of O/W emulsions (mass ratio: 0.099 oil, 0.896 water, 0.005 emulsifier), emulsions were prepared using fully hydrogenated palm oil, which has proven difficult in preparing emulsions with excellent emulsification stability. The temperature in the chamber was maintained at 25°C for 1.5 hours. Then, the chamber was cooled to -30°C at a cooling rate of -2.0°C · min^-1, and the sample was frozen and stored at the same temperature for 24 hours. The sample was thawed in the chamber at a heating rate of 2.0°C · min^-1 to 10°C, and thereafter maintained for 4.5 hours. Lipophilic sucrose esters of stearic acid (SES) produced a more stable emulsion. The monoester in SES might migrate to the oil-water interface from the oil phase, and be adsorbed. Di-/tri-esters in SES might penetrate into the oil phase and form tightly packed interfacial layers with monoesters. Polyesters in SES may act to accelerate crystallization and hinder the polymorphic transformation of oil. It appears that the content ratio of monoester/di- and tri-esters/polyesters in SES plays an important role in improving the freeze-thaw tolerance of O/W emulsions. Polyols enhanced the freeze-thaw stability of a soft-serve ice cream mix. This effect might be attributed to the water-structure formation effect of polyols.

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