The influence of high-intensity ultrasound (HIU) on the technofunctional properties and structure of jackfruit seed protein isolate (JSPI) was investigated. Protein solutions (10%, w/v) were sonicated for 15min at 20kHz to the following levels of power output: 200, 400, and 600W (pulse duration: on-time, 5s; off-time 1s). Compared with untreated JSPI, HIU at 200W and 400W improved the oil holding capacity (OHC) and emulsifying capacity (EC), but the emulsifying activity (EA) and emulsion stability (ES) increased at 400W and 600W. The foaming capacity (FC) increased after all HIU treatments, as opposed to the water holding capacity (WHC), least gelation concentration (LGC), and foaming stability (FS), which all decreased except at pH 4 for FS. Tricine sodium dodecyl sulfate polyacrylamide gel electrophoresis (Tricine-SDS-PAGE) showed changes in the molecular weight of protein fractions after HIU treatment. Scanning electron microscopy (SEM) demonstrated that HIU disrupted the microstructure of JSPI, exhibiting larger aggregates. Surface hydrophobicity and protein solubility of the JSPI dispersions were enhanced after ultrasonication, which increased the destruction of internal hydrophobic interactions of protein molecules and accelerated the molecular motion of proteins to cause protein aggregation. These changes in the technofunctional and structural properties of JSPI could meet the complex needs of manufactured food products.

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In the light of its functional properties found in this study, safflower protein isolate produced by ultrafiltration is recommended for use as an ingredient in food products such as salad dressing, meat products, mayonnaise, cakes, ice cream and desserts.

(2015) Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris), CyTAJournal of Food, 13:4, 588-596, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 The effect of ultrasound on the hydration kinetics and cooking times of six bean varieties was studied. Samples of beans were exposed to ultrasound treatments (10, 20 and 30 min; 40 KHz, 130 W) at 30°C in addition to control treatments. In most cases, the observed maximum moisture content of the dry beans (1.16 ± 0.03 to 1.22 ± 0.02 g/g) after soaking did not vary with the bean variety and ultrasound exposure time. Effective diffusivity significantly increased (P < 0.05) up to 45 times, and the time to obtain the equilibrium moisture content was reduced by 17.6-58.8%, with respect to control treatments, when treated with ultrasound for 30 min. The percentage reduction in cooking time ranged from 5.4 to 43.0. Ultrasound treatment significantly reduced the soaking and cooking times of the bean varieties studied, but the extent of such reduction depended on the bean variety and ultrasound exposure time.Keywords: ultrasound treatment; dry beans; soaking; cooking; hydration kinetics Se estudió el efecto del ultrasonido en las cinéticas de hidratación y tiempos de cocción de seis variedades de frijol. Las muestras de frijol se expusieron a tres tratamientos de ultrasonido (10, 20 y 30 min; 40 KHz 130 W) a temperatura ambiente (30°C), además de los tratamientos control sin ultrasonido. En la mayoría de los casos, el contenido de humedad máximo observado de los frijoles (1,16 ± 0,03 to 1,22 ± 0,02 g/g) después del remojo no mostró variación con la variedad de frijol y tiempo de exposición al ultrasonido. En todos los casos, las difusividades efectivas se incrementaron significativamente (P < 0,05) hasta 45 veces, mientras que el tiempo para conseguir los contenidos de humedad de equilibrio disminuyeron del 17,6 al 58,8% con respecto a los tratamientos control, cuando se aplicó el tratamiento de ultrasonido de 30 min. El porcentaje de reducción del tiempo de cocción varió de 5,4 a 43,0. El ultrasonido redujo significativamente los tiempos de remojo y cocción, pero tales reducciones dependieron de la variedad de frijol y tiempo de exposición al ultrasonido.Palabras

Physicochemical properties of eight samples of Mexican honeys from the West region were measured over 23 parameters, including moisture, water activity, soluble solids, hydroxymethylfurfural (HMF), ash, electrical conductivity, acidity (free, lactonic, and total), sugar content (fructose and glucose), color (L*, a*, b*), and mineral content. In addition, honey samples were classified according to the pollen quantitative analysis. According to the physicochemical parameters studied, the samples showed the values typical of honey. All honey samples were classified as dark according to the values of the L* color parameter. Only two honey samples were classified as monofloral and six as multifloral type. In general, the honey samples presented a good level of quality because they meet the physicochemical specifications of international regulation.

Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemical and functional properties of a protein isolate. Glutelins were the dominant fraction, which are composed of 15-20 kDa polypeptides. The protein content, water and oil absorption capacity and least gelation concentration of the jackfruit seed protein isolate were 952.1 g/kg (dry basis), 6.42 ml water/g protein and 6.07 ml oil/g protein and 9% (at pH 6), respectively, whereas the greatest protein solubility, emulsifying activity, emulsion stability, foaming capacity and stability were 94.4%, 127%, 127%, 254% and 164%, respectively, and depended on the pH; the predicted PER was 2.36. In light of the functional and nutritive properties determined in this study, jackfruit seed protein isolate could be a novel protein source for use in food systems. Producción y caracterización fisico-química y functional de un aislado proteínico de semillas de jaca (Artocarpus heterophyllus) RESUMEN A partir de harina desengrasada de semilla de jaca se fraccionaron, caracterizaron y extrajeron las proteínas mediante solubilización alcalina y precipitación isoeléctrica. Las proteínas extraídas se trataron con ultrasonido para la preparación de un aislado proteínico, al cual se le determinaron las propiedades fisicoquímicas y funcionales. La fracción mayoritaria de las proteínas fue de glutelinas (683,6 ± 34,2 g/kg proteína), las cuales están compuestas por polipéptidos de 15-20 kD. El contenido de proteína, la capacidad de absorción de agua, la capacidad de absorción de aceite y la concentración mínima de gelación del aislado proteínico fueron 952,1 g/kg (base seca), 6,42 ml agua/g proteína, 6,07 ml aceite/g proteína y 9% (a pH 6), respectivamente, mientras que los valores más grandes de solubilidad de proteína, actividad emulsificante, estabilidad de la emulsión, capacidad espumante y estabilidad espumante fueron 94,4%, 127%, 127%, 254% y 164%, respectivamente, los cuales dependieron del pH. El valor predicho de la relación de eficiencia proteínica del aislado proteínico fue 2,36. En vista de las propiedades funcionales y nutritivas determinadas en este estudio, el aislado proteínico de semilla de jaca podría ser una fuente nueva de proteína para uso en sistemas alimenticios y potencialmente adecuado para su aplicación en panes, pasteles, coberturas, crema batida, helados, postres, aderezos para ensalada, embutidos y productos cárnicos.

(2013) Rehydration properties of precooked whole beans (Phaseolusvulgaris) dehydrated at room temperature, CyTA -Journal of Food, 11:1, 94-99, DOI: 10.1080/19476337.2012 To link to this article: https://doi.org/10. 1080/19476337.2012 The aim of this research was to study the rehydration behavior of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature (258C) and soaked in water at three temperatures (40, 60, and 808C). The water absorption of the beans was determined by the gain in weight. The dehydration kinetic at room temperature of the beans was adequately described by the Logarithmic model (R 2 ¼ 0.9989) with a dehydration rate constant (k d ) value of 1.96 6 10 73 min 71 . A semi-empirical first-order differential equation adequately described the rehydration characteristics of precooked whole bean under the experimental conditions (R 2 ¼ 0.9934-0.9976). The rehydration rate constant (k r ) increased from 6.10 6 10 72 to 12.14 6 10 72 min 71 with an increase in the temperature from 40 to 808C. The temperature dependence of k r was well described by Arrhenius-type equation (R 2 ¼ 0.8785), with estimated activation energy of 16.03 kJ mol 71 K 71.Keywords: precooked whole bean; water absorption; rehydration kinetic; dehydration kinetic El propo´sito de este trabajo fue estudiar el comportamiento de rehidratacio´n de frijol (Phaseolus vulgaris) entero precocido deshidratado a temperatura ambiente (258C) y remojado en agua a tres temperaturas (40, 60 y 808C). La absorcio´n de agua del frijol se determino´por la ganancia de peso. La cine´tica de deshidratacio´n a temperatura ambiente del frijol fue descrita adecuadamente por el modelo Logarı´tmico (R 2 ¼ 0,9986) con un valor de la constante de velocidad de deshidratacio´n (k d ) de 1,96 6 10 73 min 71 . Una ecuacio´n diferencial empı´rica de primer orden describio´adecuadamente las caracterı´sticas de rehidratacio´n del frijol entero precocido bajo las condiciones experimentales (R 2 ¼ 0,9933 a 0,9976). La constante de velocidad de rehidratacio´n (k r ) se incremento´de 6,10 6 10 72 a 12,14 6 10 72 con el aumento de temperatura de 40 a 808C. La dependencia de temperatura de k r fue descrita por la ecuacio´n de Arrhenius (R 2 ¼ 0,8785), con una energı´a de activacio´n estimada de 16,03 kJ mol 71 K

The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets with different levels of inclusion (0, 10, 20 and 30%)