This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gasliquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0-3.0 ¥ 10 3 to 18-28 cfu/mL after both SCCO2 and thermal processing. No noticeable changes in pH,°Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. PRACTICAL APPLICATIONSThis study evaluated the effect of supercritical carbon dioxide (SCCO2) processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas-liquid metal contactor nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat processing. SCCO2 and heat processing did not affect pH,°B rix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 processing reduced about 46.5% of pectin methylesterase activity, whereas heat processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that nonthermal SCCO2 processing is commercially feasible and is attractive from a quality standpoint.
Six different parts (branch, flesh, flower, fruit, leaf, and seed) of oriental cherry (Prunus serrulata var. spontanea) were extracted with ethanol or water, then total phenol content (TPC), antioxidant activity, and tyrosinase inhibitory activity of the extracts were evaluated. The ethanol extracts showed higher TPC and antioxidant activity than the water extracts regardless of parts. The ethanol extracts of leaf as well as branch possessed superior TPC and antioxidant activity. The highest tyrosinase inhibitory activity was found in ethanol extract of leaf. There was no dramatic difference of tyrosinase inhibitory activities according to parts of cherry. The results suggest that leaf and branch of oriental cherry could be a candidate for antioxidant and anti-whitening materials in food or cosmetic industries.
Although the anti-obesity effect of Korean red ginseng (Panax ginseng Meyer) has been revealed, its underlying mechanisms are not clearly understood. Here, we demonstrate an involvement of gut microbiome in the inhibitory effect of Korean red ginseng on high-fat-diet (HFD)-induced mouse obesity, and further provides information on the effects of saponin-containing red ginseng extract (SGE) and saponin-depleted red ginseng extract (GE). Mice were fed with either SGE or GE every third day for one month, and their food intakes, fat weights, plasma glucose, and insulin and leptin levels were measured. Immunofluorescence assays were conducted to measure pancreatic islet size. Stools from the mice were subjected to metagenomic analysis. Both SGE and GE attenuated HFD-induced gain of body weight, reducing HFD-induced increase of food intakes and fat weights. They also reduced HFD-increased plasma glucose, insulin, and leptin levels, decreased both fasting and postprandial glucose concentrations, and improved both insulin resistance and glucose intolerance. Immunofluorescence assays revealed that they blocked HFD-induced increase of pancreatic islet size. Our pyrosequencing of the 16S rRNA gene V3 region from stools revealed that both SGE and GE modulated HFD-altered composition of gut microbiota. Therefore, we conclude that Korean red ginseng inhibits HFD-induced obesity and diabetes by altering gut microbiome.
BACKGROUND Singapore’s status as a first world island city-state which relies chiefly on food imports to meet the demand for consumption presents unique challenges in terms of microbial food safety and quality. Despite the efforts of the Ministry of Health in Singapore, in conjunction with the Agri-Food & Veterinary Authority of Singapore and the National Environment Agency actively collaborate together to promote safety in Singapore, foodborne diseases are still a major public health issue. OBJECTIVE The aim of the review was to summarize the various foodborne diseases reported in Singapore in the past few years as well as to give an account of all the currently available microbiological findings indicating safety and quality of poultry, vegetables, fruits, and seafood sold in Singapore.
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