Abstract:  Studies evaluated thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of simulated blade‐tenderized non‐intact steaks. Fresh beef slices (0.3 or 0.6 cm thick) were stacked on top of each other to form 2.4 or 1.2 cm thick steaks. Steaks were blade‐tenderized and then inoculated with rifampicin‐resistant Escherichia coli O157:H7 (8 strain mixture; 4 log CFU/cm2) on the surface or between slices, vacuum‐packaged, and stored at 4 or –20 °C for 5 d before cooking. Steaks were cooked by pan‐broiling or roasting to a geometric center temperature of 60 °C. Frozen samples were either cooked from the frozen state or after thawing to approximately 4 or 25 °C. In steaks inoculated on the external surface and cooked by pan‐broiling, pathogen survivors recovered from thinner (1.2 cm) steaks were greater (P < 0.05) than those recovered from thicker (2.4 cm) steaks. Cooking steaks from a frozen state or after thawing (4 or 25 °C) did not (P≥ 0.05) affect extent of pathogen inactivation. Survivors after pan‐broiling of 2.4 cm thick steaks increased (P < 0.05) from 0.3 to 1.3 log CFU/cm2 for surface‐inoculated steaks to 2.5 to 3.2 log CFU/cm2 for samples inoculated at the center (1.2 cm depth). In comparison, overall thermal destruction of the pathogen in steaks cooked by roasting was less, and survivor counts were generally not different (P≥ 0.05) at each depth of inoculation. These data should be useful in development of lethality guidelines to ensure safe consumption of non‐intact meat products.Practical Application:  Results of this study should be useful for developing cooking guidelines, for foodservice establishments and consumers, to ensure safe consumption of non‐intact meat products.

Abstract:  Deep frying oils are subjected to high temperature and prolonged heating that may lead to a series of quality and safety problems for fried foods. This study evaluated the quality of deep frying oils collected from a local college canteen (n= 132) with Fourier transform mid‐infrared (FT‐IR) and Fourier transform near‐infrared (FT‐NIR) spectroscopy. Partial least squares (PLS) regression was used to correlate spectral data with free fatty acids (FFA) and peroxide (PO) values of frying oils. The coefficient of determination (R2), standard error of prediction (SEP), and the RPD (ratio of the standard deviation of data set to the SEP) were used as indicators for the predictability of the PLS models. The FT‐IR and FT‐NIR methods exhibited similar predictability for the FFA values (FT‐IR: R2= 0.954, SEP = 0.14, RPD = 4.48; FT‐NIR: R2= 0.948, SEP = 0.14, RPD = 4.38). Although the predictability of the FT‐IR method for the PO values was not as satisfactory as that of the FT‐NIR method (FT‐IR: R2= 0.893, SEP = 6.17, RPD = 2.93; FT‐NIR: R2= 0.953, SEP = 4.15, RPD = 4.36), both FT‐IR and FT‐NIR methods could be used as simple and rapid approaches to determining the quality of deep frying oils.

Abstract:  The effect of heating rate and pH on fracture properties and held water (HW) of globular protein gels was investigated. The study was divided into 2 experiments. In the 1st experiment, whey protein isolate (WPI) and egg white protein (EWP) gels were formed at pH 4.5 and 7.0 using heating rates ranging from 0.1 to 35 °C/min and holding times at 80 °C up to 240 min. The 2nd experiment used one heating condition (80 °C for 60 min) and probed in detail the pH range of 4.5 to 7.0 for EWP gels. Fracture properties of gels were measured by torsional deformation and HW was measured as the amount of fluid retained after a mild centrifugation. Single or micro‐phase separated conditions were determined by confocal laser scanning microscopy. The effect of heating rate on fracture properties and HW of globular protein gels can be explained by phase stability of the protein dispersion and total thermal input. Minimal difference in fracture properties and HW of EWP gels at pH 4.5 compared with pH 7.0 were observed while WPI gels were stronger and had higher HW at pH 7.0 as compared to 4.5. This was due to a mild degree of micro‐phase separation of EWP gels across the pH range whereas WPI gels only showed an extreme micro‐phase separation in a narrow pH range. In summary, gel formation and physical properties of globular protein gels can be explained by micro‐phase separation.Practical Application:  The effect of heating conditions on hardness and water‐holding properties of protein gels is explained by the relative percentage of micro‐phase separated proteins. Heating rates that are too rapid require additional holding time at the end‐point temperature to allow for full network development. Increase in degree of micro‐phase separation decreases the ability for protein gels to hold water.

Abstract:  Total acid content (TAC) and soluble salt‐free solids content (SSFSC) in Chinese vinegar are 2 important indicators in the assessment of its quality. This paper shows the feasibility to determine TAC and SSFSC in Chinese vinegar by near‐infrared (NIR) spectroscopy. Synergy interval partial least square (Si‐PLS) algorithm was performed to calibrate the regression model. The number of PLS factors and the number of intervals were optimized simultaneously by cross‐validation. The performance of the model was evaluated according to root mean square error of prediction (RMSEP) and correlation coefficient (R) in the prediction set. The optimum Si‐PLS model for TAC was achieved with RMSEP= 0.264 g/100 mL and Rp= 0.9655; the optimum Si‐PLS model for SSFSC was achieved with RMSEP= 1.93 g/100 mL and Rp= 0.9302. The overall results demonstrated that NIR spectroscopy combined with Si‐PLS could be utilized to determinate TAC and SSFSC in Chinese vinegar, and NIR spectroscopy has a potential to be used in vinegar industry.

Abstract:  The soluble phenolic compounds of rambutan peels (RP) were extracted by microwave‐assisted extraction (MAE) and the operating parameters were optimized. The optimal conditions obtained were ethanol concentration of 80.85%, extraction time of 58.39 s, and the ratio of liquid to solid of 24.51:1. The soluble phenolic content by MAE was 213.76 mg GAE/g DW. The free, soluble conjugate, and insoluble‐boaund phenolic compounds were prepared by alkaline hydrolysis, and the contents of 3 fractions were 185.12, 27.98 and 9.37 mg GAE/g DW, respectively. The contents of syringic acid and p‐coumaric acid were high in the free fraction, showing 16.86 and 19.44 mg/g DW, and the soluble conjugate and insoluble‐bound phenolics were mainly composed of gallic acid and caffeic acid. Furthermore, the antioxidant activities of 3 fractions were evaluated in 5 model systems. Results indicated that the free fraction had high antioxidant activities, compared with the soluble conjugate and insoluble‐bound fractions.

Abstract: Pseudomonas fluorescens ATCC 13525 is used as the challenge organism to evaluate the efficacy of the clean‐in‐place (CIP) process of food equipment (automatic ice‐maker) as per NSF/ANSI Standard 12. Traditional culturing methodology is presently used to determine the concentration of the challenge organism, which takes 48 h to confirm the cell density. Storage of the challenge preparation in the refrigerator might alter the cell density as P. fluorescens is capable of growing at 4 °C. Also, background organism can grow on the Pseudomonas F agar (PFA) used for the recovery of P. fluorescens thus affecting the results of the test. Real‐time TaqMan assay targeting the cpn60 gene was developed for the enumeration and the identification of P. fluorescens because of its specificity, accuracy, and shorter turnaround time. The TaqMan primer‐probe pair developed using the Allele ID® 7.0 probe design software was highly specific and sensitive for the target organism. The sensitivity of the assay was 10 colony forming units (CFU)/mL. The assay was also successful in determining the concentration of the challenge preparation within 2 h. Based on these observations, TaqMan assay targeting the cpn60 gene can be efficiently used for strain level identification and enumeration of bacteria.Practical Application: Pseudomonas fluorescens ATCC 13525 is used as a challenge organism in the efficacy testing of clean‐in‐place process of food equipments. Currently, culturing technique is used for its identification and estimation, which is not only time‐consuming but also prone to error. Real‐time TaqMan assay is more specific, sensitive, and accurate along with a shorter turnaround time compared to culturing techniques, thereby increasing the overall quality of the testing methodology to evaluate the clean‐in‐place process critical for the food industry to protect public health and safety.

Abstract:  The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles’ interface, enabling an optimum crumb cake structure development during baking. Cryo‐SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n= 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved.Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high‐quality products can be labeled as “reduced in fat” according to U.S. FDA (2009) and EU regulations (European‐Union 2006).

Abstract:  Quality index method scheme was developed for raw bogue (Boops boops) and evaluated it in a shelf‐life study, using samples from wild fish aggregations at fish farms (BF) and from area not influenced by the fish farms (BW). Different environment influenced the shelf life of bogues; thus the maximum ice storage, evaluated from cooked samples, was found to be 17 d for BF and 12 d for BW. The calculated quality indexes (QIs) evolved linearly with storage time on ice (QIBF= 0.968x + 0.583, R2= 0.947, Std. Err. Est. = 1.41; QIBW= 1.212x + 0.474, R2= 0.972, Std. Err. Est. = 0.95). The multivariable analysis was used to identify the most effective variables during spoilage evolution. The sum of all demerit points showed higher correlation (R > 0.99) then any single parameters itself, indicating that the individual parameters could not replace the usage of 20 demerit points QIM scoring scheme in sensory assessment. The impact of farming cages was observed in fat (BF > 19%; BW < 2%) and water content (BF = 55%; BW = 77%) of bogues, but also in pH, dielectric properties, thiobarbituric acid index, and volatile amine changes. High correlations of these parameters with storage time and sensory assessment were observed.Practical Applications:  The catch landings of bogue make this species very important in the Mediterranean fishery production. The effect of finfish farms makes individual fish samples of this species different in size and chemical content, thus changing the rate and in which their postmortem changes occur. The practical use of the article is a new developed and species adopted descriptive scheme for bogue, ready to use for scientific and industrial freshness assessment providing the information on fish quality and its remaining shelf life in ice, taking into account the environmental conditions such as catching ground.

Abstract:  Several factors were studied as affecting protein degradation and texture of skipjack tuna muscle following ambient pressure thermal processing (precooking). These included degree of mushy tuna syndrome (MTS) evidenced in the raw meat, raw meat pH, abusive thawing/holding, and precooking temperature/time. Slurries and intact pieces from frozen skipjack tuna, either tempered for 2 h or thawed and held at 25 °C for 22 h (abusive treatment) were heated at temperatures ranging from 40 to 80 °C for up to 2 h, and also at 90 °C for 1 h, with or without prior adjustment of pH to 5 or 7 to favor cathepsin or calpain activity, respectively. Proteolysis of precooked samples was monitored by Lowry assay and SDS–PAGE; cooked texture of intact meat was measured using a Kramer shear press and by sensory profile analysis. Proteolysis maximally occurred in slurries of skipjack tuna muscle that had been abusively stored (22 h at 25 °C) and adjusted to pH 5 prior to heating at 55 °C. Intact pieces of tuna abusively thawed/held for 22 h with subsequent heating at 55 °C also evidenced the most proteolysis and were the least firm in texture. Raw fish that evidenced higher severity of MTS when raw displayed higher levels of proteolysis prior to cooking, which were further increased after cooking at 55 °C.Practical Application:  The kinetic data presented here can be used to optimize processing conditions for skipjack tuna canning to minimize textural degradation and optimize quality.

Abstract: Staphylococcus aureus survives well in different stress conditions. The ability of this organism to adapt to various stresses is the result of a complex regulatory response, which is attributed to regulation of multiple genes. The aims of the present study were (1) to develop a multiplex PCR for the detection of genes which are involved in stress adaptation (asp23, dnaK, and groEL); alternative sigma factor (sigB) and virulence determination (entB and spa) and (2) to study the expression of these genes during stress conditions for S. aureus culture collection strains (FRI 722 and ATCC 6538) and S. aureus food isolates at mRNA level using multiplex reverse transcription polymerase chain reaction (RT‐PCR). During heat shock treatment groEL, dnaK, asp23, sodA, entB, spa, and sigB genes were up regulated up to 2.58, 2.07, 2.76, 2.55, 3.55, 2.71, and 2.62‐ folds, respectively, whereas in acid shock treatment, sodA and groEL were up regulated; dnaK was downregulated; and entB and sigB genes were not expressed in food isolates. Multiplex PCR assay standardized in this study offers an inexpensive alternative to uniplex PCR for detection of various virulence and stress response genes. This study is relevant to rapid and accurate detection of potential pathogenic S. aureus in foods.

Abstract:  Divalent salts are used commonly for gelation of polymer molecules. Calcium, Ca+2, is one of the most common divalent ions that is used in whey protein gels. Manganese, Mn+2, is also divalent, but paramagnetic, enhancing relaxation decay rates in magnetic resonance imaging (MRI) and can be used as a probe to understand the behavior of Ca+2 in whey protein gels. The objective of this study was to investigate the diffusion of Ca+2 and Mn+2 ions in heat‐set whey protein gels by using MRI and nuclear magnetic resonance (NMR) relaxometry. Whey protein gels were immersed in solutions containing MnCl2 and CaCl2 at neutral pH. Images obtained with gels immersed in MnCl2 solution revealed a relaxation sink region in the gel's surface and the thickness of the region increased with time. These “no signal” regions in the MR images were attributed to uptake of Mn+2 by the gel. Results obtained with CaCl2 solution indicated that since Ca+2 did not have the paramagnetic effect, the regions where Ca+2 diffused into the gel exhibited a slight decrease in signal intensity. The relaxation spectrums exhibited 3 populations of protons, for gels immersed in MnCl2 solution, and 2 populations for gels in CaCl2 solution. No significant change in T2 distributions was observed for the gels immersed in CaCl2 solution. The results demonstrated that MRI and NMR relaxometry can be used to understand the diffusion of ions into the whey protein gel, which is useful for designing gels of different physical properties for controlled release applications.Practical Application:  Design of food systems for delivery of bioactive compounds requires knowledge of diffusion rates and structure. Utilizing magnetic resonance imaging the diffusion rates of ions can be measured. Relaxation spectra could yield information concerning molecular interactions.

Abstract:  In the present study, Aspergillus oryzae‐inoculated koji inhibited lipid oxidation in fermented fish paste rich in polyunsaturated fatty acids following a long fermentation period. The fermentation of koji by A. oryzae liberated several bioactive phenolic compounds, including kojic acid and ferulic acid, which were the most abundant. A linear correlation between several phenolic compounds and their bioactive properties, including their radical‐scavenging activity, reducing power, metal‐chelating activity, and ability to inhibit linoleic acid oxidation was observed. This suggested an important role of koji phenolics in the oxidative stability of fermented fish paste. The activities of different carbohydrate‐cleaving enzymes, including α‐amylase, cellulase, and β‐glucosidase, were positively correlated with the liberation of several phenolic compounds through koji fermentation. Thus, the application of koji offers a novel strategy to enhance the oxidative stability of newly developed fermented fish miso.Practical Application:  Application of traditional Japanese koji fermentation technique to develop an aroma enriched fish meat bases seasoning has been established. Aspergillus oryzae‐inoculated koji releases several carbohydrate‐cleaving enzymes, including α‐amylase, cellulose, and β‐glucosidase, which led to the liberation of several phenolic compounds during fermentation. Improvement of oxidative stability of the fermented fish meat paste by koji phenolics suggests a useful strategy to uplift the value of different trash fish meat‐based seasoning through proper utilization of the present technique.

Abstract:  Strawberries are a good source of micronutrients, especially antioxidant phenolics. More information is needed to better exploit the health‐promoting effect of such fruits. Several studies focused on the effects of genotype, cultural practices, and seasonal variation on the antioxidant potential of strawberries, but often yielding contradictory results and/or focusing on only 1 source of variability. In the present study, we showed that total phenolic compounds, ascorbic acid, and antioxidant capacity strongly differed between genotypes of strawberry. The precise results revealed the importance of genetic background for the antioxidant capacity and for the content of total phenolics (with up to 3.3‐fold variations). Other parameters may also influence the antioxidant capacity in strawberry such as harvest time, culture conditions, and environmental factors. Moreover, in this study, the harvesting time (at the same ripening stage) appeared to be very important, more important than genotype. Variations of the antioxidant capacity of up to 4.1‐folds were observed following the harvesting time of “Elsanta” cultivar.Practical Application:  This article compares the antioxidant capacity and the content in ascorbic acid and phenolic compounds of strawberries of different varieties and of fruits harvested from April to December at the same ripening stage. The importance of strawberry antioxidant capacity resides in its benefits for human health.

Abstract:  The extent to which sample dilution factor (DF) affects total antioxidant capacity (TAC) values is poorly understood. Thus, we examined the impact of DF on the ORAC, FRAP, DPPH, and total phenols (TP) assays using pomegranate juice (PJ), grape juice (GJ), selected flavonoids, ascorbic acid, and ellagic acid. For ORAC, GJ was comparable to PJ at DF 750, but at DF 2000, the ORAC value of GJ was 40% more than PJ. Increasing DF increased GJ and PJ, DPPH, TP, and FRAP values 11% and 14%, respectively. Increased test concentrations of quercetin and catechin resulted in 51% and 126% greater ORAC values, but decreased naringenin by 68%. Flavonoids, but not ellagic acid or ascorbic acid, may contribute to the dilution effect on the variation of final TAC values. Thus, reporting TAC or TP using a single DF may introduce uncertainty about the confidence of TAC assay values, especially when comparing different juices. These results underscore the importance of using compatible test standards for reporting TAC values.Practical Application:  Total antioxidant capacity (TAC) values such as the ORAC assay are increasingly used for comparison of polyphenol‐rich foods and beverages. Choice of standards and test concentrations, even within the linear range of standards, may introduce variation probably due to synergy/antagonism between antioxidant and thereby, confound final TAC values. Thus, test concentration or dilution factors of samples should be considered in the design of TAC assays and interpretation of their results.

Abstract:  This research aims to demonstrate the feasibility of a modified gold biosensor to detect E. coli O157:H7 in leafy turnip greens. The gold biosensor was modified with dithiobis‐succinimidyl propionate (DSP) and/or protein A or G. The gold biosensor modified with DSP (Gold‐DSP) was combined with a light microscopic imaging system (LMIS). The optimal concentration and specificity of anti‐E. coli O15 polyclonal antibodies (pAbs) on the biosensor were determined. The reliability of Gold‐DSP biosensor was investigated by determining the sensitivity, specificity, and limit of detection (LOD) of the Gold‐DSP combined with LMIS. The Gold‐DSP combined with LMIS was applied to turnip greens for E. coli O157:H7 detection. The modification of Gold biosensor with DSP significantly increased the detected number of E. coli O157:H7. The specificity of pAbs was sufficient to react with target E. coli O157:H7 among the tested bacterial culture. The optimum concentration of pAbs was determined as 200 μg/mL. The sensitivity, specificity, and LOD of Gold‐DSP combined with LMIS were determined as 100%, 90%, and 103 CFU/25 mm2, respectively. When applied to turnip greens, the Gold‐DSP combined with LMIS could detect 2641 ± 394 and 15383 ± 3853 cell/mm2 with the initial concentrations of 101 and 102 CFU/25 g turnip greens, respectively, after 10 h‐enrichment. Overall, this research suggested that the Gold‐DSP combined with LMIS could be used to detect E. coli O157:H7 on turnip greens qualitatively and quantitatively.

Abstract:  Total of 14 filleted yellowfin tuna fish (Thunnus albacares) sold in wholesale fish market and supermarkets in Milan, Italy, were purchased and tested to determine microbial count, histamine level, histamine‐forming bacteria, and their ability to produce histamine in culture broth. Although histamine level was less than 10 ppm, many samples showed high total viable bacterial and enterobacterial counts that reached dangerous levels after temperature abuse for short periods of time. A PCR assay targeting a 709‐bp fragment of the histidine decarboxylase gene (hdc) revealed that 30.5% of the 141 enteric bacteria isolated from samples were positive and potentially able to produce histamine. The hdc positive strains were mainly isolated from fish bought at wholesale fish market, where we observed several possible risk factors, such as handling in poor and non‐refrigerated conditions during fillet preparation. These positive strains were identified as Citrobacter koseri/Enterobacter spp. and Morganella morganii, by 16S/23S rRNA internal transcribed spacer amplification and 16S rRNA sequence analysis. The strains showed a variable ability of histamine production, with Morganella morganii being the most active histamine‐producing species. A direct DNA extraction from fish and a PCR targeting the hdc gene showed a high degree of concordance with the results obtained through microbiological and chemical analyses, and could aid in the prompt detection of potentially contaminated fish products, before histamine accumulates.Practical Application:  The use of methods for the early and rapid detection of bacteria producing biogenic amines is important for preventing accumulation of these toxic substances in food products. In this study, we used a molecular approach for the detection of histamine‐forming bacteria in fish. PCR‐based methods require expensive equipment and a high degree of training for the user, but are fast (< 24 h) and reliable. They now represent the best predictive methods to identify a potential risk factor in fish products during processing, storage, and marketing and can be used in the investigation of risk reduction strategies.

Abstract:  Oil mixtures of medium‐chain triglycerides (MCT) and d‐limonene in mixing ratios from 10 to 100 wt% were encapsulated in modified starch (wall material) by spray drying to produce oil‐rich powders. The oil load (mass ratio of oil mixture to wall material) of the infeed emulsion markedly influenced the properties of the infeed liquid and the characteristics of the resulting powder. The viscosity of the infeed liquid and the particle size of the powder exponentially decreased with increasing oil load, while the emulsion droplet size in the infeed liquid increased. In addition, retention of d‐limonene during spray drying also decreased markedly with increasing oil load. Irrespective of the different oil loads and concentrations of the wall material, d‐limonene retention was well correlated with the emulsion droplet diameter of the infeed liquid. The encapsulation efficiency of the oil mixture exhibited a maximum value (almost 100%) at an oil load between 0.5 and 1.0, before decreasing at higher oil loads. At an oil load of 2.0, the encapsulation efficiency of d‐limonene was reduced to almost zero, while around 40% of the initial MCT was encapsulated in the powder. The increase in oil load also led to increased amounts of surface oil of MCT and d‐limonene in the resulting powder due to the increasing emulsion droplet diameter of the infeed liquids.Practical Application:  This study proposes the microencapsulation of medium‐chain triglycerides under high‐oil‐load conditions by spray drying. The powders prepared by this process provide significant benefits in terms of rapid energy conversion after consumption without accumulation in the body. Important quality factors of the powder products such as the encapsulation efficiency and the amount of surface oil were examined to understand the optimum process conditions for spray drying.

Abstract:  The effects of secondary starter molds of common mold‐ripened cheeses on the Shiga toxin‐producing Escherichia coli (STEC) O157 were assessed in 3 model systems. In the 1st model, 8 STEC O157 strains were incubated in the spent culture of Penicillium camemberti or Penicillium roqueforti under mild acidic conditions at 25 °C. In the spent cultures of the mold at pH 4.8 to 5.0, the lag times of STEC O157 growth were significantly shorter than those observed in fresh medium. Analyses of the spent culture of P. camemberti showed that the causative agents of the growth enhancement were produced by the mold in response to an acidic environment and were not fully inactivated in heat treatment. In the 2nd model, P. camemberti and STEC O157 were cocultured in acidified milk at 25 °C. The population of STEC O157 reached 108 CFU/mL in the presence of the mold, whereas the population steadily declined in the absence of the mold. Although this growth enhancement was partially attributable to alkalization by the mold, it was observed even when the pH of this model was stabilized. In the 3rd model, 2 STEC O157 strains were incubated in the spent cultures of molds at pH 4.5 at 10 °C. In the spent culture, proportions of injured cells were significantly lower and D values were significantly higher than those in control, except one STEC O157 strain in the spent culture of P. camemberti. These results showed that the molds could enhance the growth and survival of STEC O157 by changing the environment.Practical Application:  This study demonstrated that molds in foods can improve the growth and survival of the Shiga toxin‐producing Escherichia coli O157. Because microbial interactions are ubiquitous in food, our results provide an important insight for understanding the behavior of microorganisms in food.

Abstract:  Asthma and many autoimmune diseases, such as systemic lupus erythematosus, have been reported to associate with vitamin D deficiency recently. Growth‐related oncogene‐α (GRO‐α)/CXCL1, a neutrophil‐related chemokine, have an important influence on the chronic inflammation of these diseases. It is unknown whether vitamin D has regulatory effects on GRO‐α expression in human monocytes. To this end, the human monocytic leukemia cell line, THP‐1, and human primary monocytes were pretreated with 1α, 25‐(OH)2D3, and was stimulated with lipopolysaccharide (LPS). Supernatants were collected to determine GRO‐α level by ELISA. The intracellular signaling was investigated by nuclear factor (NF)‐κB inhibitor, the mitogen‐activated protein kinase (MAPK) inhibitors, and Western blot. In our studies, LPS‐induced GRO‐α was significantly enhanced in THP‐1 cells, but suppressed in human primary monocytes by 1α,
25‐(OH)2D3. Western blotting revealed that 1α, 25‐(OH)2D3 increased LPS‐stimulated pp38 expression in THP‐1 cells, but suppressed LPS‐stimulated pMEK1/2‐pERK and pJNK in human primary monocytes. In conclusion, the opposite effects of 1α, 25‐(OH)2D3 on GRO‐α expression in THP‐1 cells and human primary monocytes indicated that the data from THP‐1 cells should be further confirmed by human primary monocytes. Moreover, vitamin D3 may have potentiality in treating GRO‐α‐related chronic inflammatory diseases, like asthma and autoimmune diseases.

Abstract:  Polyphenol compounds, particularly caffeoylquinic acids and flavonoids, were measured in different tissues and developmental stages of  6 artichoke varietal types diffused in the Mediterranean region. Flower heads were subdivided into external, intermediate, internal bracts, and receptacle, while leaves were collected at the vegetative and productive stages. The main polyphenols detected were chlorogenic acid, cynarin, luteolin 7‐O‐rutinoside, and luteolin 7‐O‐glucoside. “Violet de Provence” artichoke proved to retain the highest content of total phenols. Single polyphenols accumulated preferentially in specific parts of capitula. In leaves, most polyphenols were detected in the productive stage of the plant. Altogether, results provide useful indications for the promotion of artichoke as nutraceutical food and for the extraction of health‐promoting substances in particular tissues/stages of the artichoke plant.Practical Application:  We describe the content of phenolic compounds in various artichoke tissues, developmental stages, and varieties. Results indicate that artichoke leaves represent an important source of these health‐promoting compounds, also useful for phytopharmaceutical applications. A wider utilization of specific artichoke types should be strongly encouraged not only as a food for the fresh market, as they are now used, but also for the pharmaceutical industry, since the content of phenolic compounds is abundant both in the heads and in the leaves.

Abstract:  Seasonal variations of heavy metals concentrations and overall chemical compositions were determined in chub mackerel caught in the Southern Sea of Korea. The average mercury and lead content varied between 0.04 and 0.08 mg/kg and between 0.01 and 0.02 mg/kg, respectively. Seasonal variations were not detected in lead, but mercury displayed maximal values in winter (P < 0.05). A distinct seasonal pattern was found in crude fat content with maximal values in December and minimal values in April. Fatty acid composition showed that monounsaturated fatty acids levels were the highest in August, while polyunsaturated fatty acids (PUFA) levels were the highest in April. The major contributing factors to the seasonal variation of PUFA amounted to 20:5n‐3 and 22:6n‐3. The total amino acids content varied from 180.6 to 187.7 mg/g. There were no significant seasonal variations in total amounts of amino acids.Practical Application:  Mackerel (Scomber japonicus) is one of the most important fishing resources in Korea. The effects of polyunsaturated fatty acids (PUFA) on the human body have been identified, and consequently, the intake of fish lipids has steadily increased among the human population. There have been few studies on safety and alterations in chemical composition of mackerel attributed to seasonal fluctuations. Therefore, the results presented in this study could be used to improve the safety and nutrition information available to consumers.

Abstract:  Short‐day onion bulbs (cv. TG 1015Y) were stored in 1% O2, 99% N2 air at 5 °C (controlled atmosphere [CA]), or in ambient air at 5, 24, or 30 °C, for 5 mo. Changes in flavor precursors, pungency, and sugar content were investigated. After 5 mo of storage, 1‐propenyl‐L‐cysteine sulfoxide concentrations increased continuously at 5 °C, gradually decreased in CA, slightly increased for 3 mo, and returned to initial levels at 24 °C and decreased below initial levels at 34 °C. Methyl‐L‐cysteine sulfoxide concentrations remained unchanged in all storage conditions. Onion pungency levels significantly increased at 5 °C, and decreased at 30 °C. Storage in CA and at 24 °C resulted in some fluctuations in pungency but the levels remained similar to initial levels. The calculated pyruvic acid concentrations were approximately 1.0 μmole/mL higher than the measured concentrations, and showed an increase at 5 °C and a slight reduction at 30 °C, consistent with the pungency results. Storage at 5 °C and in CA resulted in slight increases in fructose and glucose concentrations for 3 to 4 mo with subsequent rapid decreases, while sucrose concentrations remained unchanged. However, at 24 and 30 °C, fructose and glucose concentrations continuously decreased, accompanied by a continuous increase in sucrose concentrations. Storage in CA maintained the quality of onions best, as evidenced by the smallest changes in flavor precursors, pungency, and sugar concentrations, while storage at 5 °C resulted in increased pungency. Storage at 24 and 30 °C was tested for the purpose of comparison only; these temperatures are not recommended for commercial storage.

Abstract:  Sugar infusion is a widely used osmotic treatment for fruit preservation, but the process is inherently slow and the waxy skins of some fruits hinder mass transfer during the process. This work examined the utility of perforation by a carbon dioxide (CO2) laser as a novel skin treatment to improve the infusion process. In 2 experiments, individually quick frozen (IQF) blueberries were subjected to varying degrees of laser perforation (3 levels of perforation density × 3 levels of perforation depth), and then infused stepwise with high fructose corn syrup (HFCS) to a final °Brix of 70 using varying solution concentration increment (5, 10, 20, and 30 °Brix/d). At each concentration, increasing perforation density and depth promoted solute migration into the fruit with increased fruit weight (P < 0.05; up to 24.15%, 37.23%, 52.89%, 65.34% wt. increase at 5, 10, 20, and 30 °Brix/d compared to the controls). Laser‐treated blueberries maintained the original shape without excessive shrinkage and texture hardening due to enhanced solute incorporation, while the controls and mechanically treated samples were ruptured and wrinkled at the end of the process. Increasing solution concentrations shortened the process duration but decreased final fruit weight due to greater osmotic gradients. However, negative effects of using higher solution concentrations on final fruit weight were significantly alleviated with moderate‐to‐high doses of laser perforation (P < 0.001). Overall, the results demonstrate that laser perforation can be a viable skin pretreatment technique, offering marked improvement on final process yield, process efficiency, and product quality.Practical Application:  CO2 laser perforation as a novel skin pretreatment for sugar infusion of individually quick frozen (IQF) blueberries is presented. The technique markedly improves the product yield and quality. Although further investigation is needed, the method may potentially be used for other waxy skin fruits such as cranberries and cherries.

Abstract:  Raw and cooked beef and pork loins were irradiated at 0 or 5 kGy. The radiation‐induced marker compounds, such as hydrocarbons, 2‐alkylcyclobutanones (2‐ACBs), and sulfur volatiles, were determined after 0 and 6 mo of frozen storage. Two hydrocarbons (8‐heptadecene [C17:1] and 6,9‐heptadecadiene [C17:2]) and two 2‐ACBs (2‐dodecylcyclobutanone [2‐DCB] and 2‐tetradecylcyclobutanone [2‐TCB]) were detected only in irradiated raw and cooked meats. Although precooked irradiated meats produced more hydrocarbons and 2‐ACBs than the irradiated cooked ones, the amounts of individual hydrocarbons and 2‐ACBs, such as 8‐heptadecene, 6,9‐heptadecadiene, 2‐DCB, and 2‐TCB, were sufficient enough to detect whether the meat was irradiated or not. Dimethyl disulfide and dimethyl trisulfide were also determined only in irradiated meats but dimethyl trisulfide disappeared after 6 mo of frozen storage under oxygen‐permeable packaging conditions. The results indicated that 8‐heptadecene, 6,9‐heptadecadiene, 2‐DCB, 2‐TCB, and dimethyl disulfide, even though they were decreased with storage, could be used as marker compounds for the detection of irradiated beef and pork regardless of cooking under the frozen conditions for 6 mo.Practical Application:  Radiation‐induced chemical changes such as specific hydrocarbons, 2‐ACBs, and sulfur volatiles may be used as potential identification markers by regulatory authorities to confirm irradiation history of frozen stored raw or cooked beef and pork.

Abstract:  The beneficial health effects of soybeans may be enhanced by increasing bioactive compounds including soyasaponins (ssp). The objective of this study is to elucidate the effect of elicitors sprayed on Ozark variety soybeans, on ssp content. Different concentrations of elicitors, ethyl acetate (EA) and methyl jasmonate (MJ), were sprayed at 4 different growth stages (1‐bloom, 2‐pod development, 3‐seed development, and 4‐seed maturity). Seeds were ground, defatted, ssp was extracted and identified and quantified with HPLC. Elicitor and growth stage had an effect on βg and βa contents of soybeans compared with control (P < 0.05). Elicitor had an effect on total ssp content (P < 0.001) and αg and γg content of soybeans compared with control (P < 0.05). Total ssp content of EA 0.05 M, MJ 0.001 M, and 0.005 M sprayed soybeans were higher than EA 0.001 M, which is higher than control (P < 0.05; 3.62, 3.56, 3.56, 3.29, and 2.98 μmol/g soybean, respectively). The overall effect of elicitor on total ssp content was not dependent on growth stage, however, elicitors sprayed at growth stages 1, 2, and 3 showed differences among elicitor applied soybeans. Elicitors applied at growth stage 4 did not have any effect on total ssp content compared to control. Elicitors EA 0.05 M, MJ 0.001, and 0.005 M can be applied on any growth stage to increase total saponin content of soybean variety Ozark. Higher saponin content may improve the beneficial health effects of soybean consumption.

Abstract:  The aim of this study was to evaluate the in vitro antioxidant potential of hydro‐ethanolic extract of a novel phytococktail comprising of sea buckthorn, apricot, and Rhodiola (SAR) from trans‐Himalaya. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) activity of the extract increased in a dose‐dependent manner (upto 0.1 mg/mL), and was found to be about 38% of that of ascorbic acid at 0.1 mg/mL. The hydro‐ethanolic extract of SAR also scavenged the ABTS.+ radical generated by ABTS/potassium persulfate (PPS) system and was found to be about 62% of that of ascorbic acid at 0.1 mg/ mL. The total antioxidant power of the extract was determined by ferric reducing antioxidant power (FRAP) assay. Total phenolic content was found to be 1.28016 × 10−3 mol gallic acid equivalent (GAE)/g extract. Total flavonoid and flavonol contents were estimated to be 2.5970 × 10−4 mol and 4.87 × 10−4 mol quercetin equivalent/g extract, respectively. The hydro‐ethanolic extract of this phytococktail indicated presence of essential phytoconstituents of polyphenols, flavonoids, flavonols, and ascorbic acid, which contributed significantly to its antioxidant capacity. The combination of the 3 plants may well support their use in traditional medicine to combat oxidative stress and high‐altitude sickness.

Abstract:  It is well established that the lack of physical activity can lead to weight gain or obesity. However, there is limited information on influences of diet components on physical activity. Thus the purpose of this study was to investigate the role of major dietary components on energy expenditure by affecting nonexercise physical activity in C57BL/6J mice. All mice were assigned to 1 of the following 4 dietary groups based on their body weight and baseline physical activity; low fat/normal protein, high fat/normal protein, low fat/low protein, or low fat/high protein. After 3 mo, the highest weight gain was observed in animals fed with high‐fat/normal‐protein diet, and the caloric intake was significantly lower in low‐fat/high‐protein diet‐fed mice compared to other groups. However, there were no significant changes in nonexercise physical activity during experimental periods in all groups. The respiratory quotient and energy expenditure were not significantly different among the dietary groups. These findings suggest that diet‐induced obesity is not explainable by levels of physical activity and energy expenditure.Practical Application:  The understanding the link between diet and nonexercise physical activity would provide important knowledge that will potentially assist appropriate food choices to control obesity and its related health problems.

Abstract:  Surimi, a refined protein extract, is produced by solubilizing myofibrillar proteins during the comminuting and salting stages of manufacturing. The resulting paste gels on heating to produce kamaboko or a range of analog shellfish such as crab claw, filament sticks, fish mushroom, and so on. The myosin molecule is the major myofibrillar protein in gelation. It is believed that washing steps during the traditional surimi process play an important role in enhancing the gel properties of the resultant kamaboko by removing water‐soluble (sarcoplasmic, Sp‐P) proteins. By contrast, some researchers claim that retaining Sp‐P or adding it into the surimi gel network not only does not interfere with the action of myofibrillar proteins during the sol–gel transition step but also improves the gel characteristics of the resultant kamaboko. It seems that retention of Sp‐P or their addition into raw surimi does enhance the textural properties of kamaboko gel perhaps by functioning as a proteinase inhibitor, particularly against trypsin and trypsin‐like proteinases but this depends on the type of applied surimi process. Among different types of Sp‐P, it has been claimed that some proteins such as endogenous transglutaminase (TGase) play a more important role than other Sp‐P in bond formation, by catalyzing the cross‐linking of myosin heavy chain (MHC) molecules during low‐temperature setting of surimi, resulting a more elastic kamaboko gel.

Abstract:  The digesta is a highly active biological system where epithelial cells, microbiota, nondigestible dietary components, and a large number of metabolic products interact. The gut microbiota can be modulated by both endogenous and exogenous substrates. Undigested dietary residues are substrates for colonic microbiota and may influence gut microbial ecology. The objective of this work was to study the capacity of grape antioxidant dietary fiber (GADF), which is rich in polyphenols, to modify the bacterial profile in the cecum of rats. Male adult Wistar rats were fed for 4 wk with diets containing either cellulose or GADF as dietary fiber. The effect of GADF on bacterial growth was evaluated in vitro and on the cecal microbiota of rats using quantitative real time polymerase chain reaction (RT‐PCR). The results showed that GADF intake stimulates proliferation of Lactobacillus and slightly affects the composition of Bifidobacterium species. GADF was also found to have a stimulative effect on Lactobacillus reuteri and Lactobacillus acidophilus in vitro. These findings suggest that the consumption of a diet rich in plant foods with high dietary fiber and polyphenol content may enhance the gastrointestinal health of the host through microbiota modulation.Practical Application:  Grape antioxidant fiber combines nutritional and physiological properties of dietary fiber and natural antioxidants from grapes. Grape antioxidant fiber could be used as an ingredient for functional foods and as a dietary supplement to increase the intake of dietary fiber and bioactive compounds.

On the cover: Potato cross‐section during frying at 180 °C for 1000 s, from “Evaporation Front Compared with Crust Thickness in Potato Deep‐Fat Frying” by John S. Lioumbas and Thodoris D. Karapantsios; p E23.