Search results for "Veterinary Science"

Determination of water-soluble vitamins in energy and sport drinks by micellar electrokinetic capillary chromatography

2016

Abstract A method for the determination of water-soluble vitamins in several energy and sport drinks by micellar electrokinetic chromatography (MEKC) has been developed in this work. The separation of vitamins was studied in terms of background electrolyte composition (borate content, pH, surfactant type and content) and in other MEKC parameters. A study of the possible compounds found in the vitamin-enriched drinks that could interfere in vitamin determination was also performed, and a modified procedure with enhanced resolution was developed. The proposed method was successfully applied to the analysis of water-soluble vitamins in a variety of energy and sport drinks and also in fruit nec…

Traditional and new analytical methodology

2010

International audience

Identification and sensory evaluation of the character-impact compounds of goat cheese flavour

1996

1 SUMMARY The volatile compounds of various goat cheeses have been isolated in order to identify the character-impact odorants by a combination of instrumental analyses and sensory studies. Different extraction procedures have been studied in order to obtain a volatile fraction representative of the cheeses. The most representative extract, as determined by sensory evaluation, has been submitted to GC-MS and to GC-olfactometry, using the aroma extract dilution analysis (AEDA) method. The volatile fatty acids have been found to be the most important compounds for the characteristic goat flavour. Among them, branched-chain fatty acids ( e.g. , 4-methyloctanoic and 4-ethyloctanoic) have been f…

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

2012

Abstract The purpose of this study was to investigate semi-hard cheese aroma by explaining sensory characteristics of cheese by gas chromatography–olfactometry (GC–O) data obtained via intensity ratings. Sensory (13 odour attributes) and GC–O profiles obtained by trained panels were carried out on seven non-processed semi-hard cheeses. Intensity scores for significant sensory attributes and significant odour-active compounds were analysed by partial least squares to determine correlations between these datasets. A total of nine sensory attributes and 15 odour-active molecules significantly discriminated between the cheeses. There were strong correlations (89% of the sensory data was explain…

Corrigendum to "Analysis of cannabinoids by liquid chromatography-mass spectrometry in milk, liver and hemp seed to ensure food safety" [Food Chem. 2…

2018

Efficacy of Ozonation Treatments of Smoked Fish for Reducing Its Benzo[a]pyrene Concentration and Toxicity

2017

Ozone is widely used in food processing, for example, to decompose mycotoxins or pesticide residues, to extend the shelf life of products, and for sanitation. The objective of this study was to assess the possibility of expanding the application of ozone for oxidative degradation of polycyclic aromatic hydrocarbons (PAHs). The evaluation was conducted by ozonation of a benzo[a]pyrene (BaP) standard solution and smoked fish (sprats) contaminated with PAHs. The effect of ozonation was immediate in the BaP solution; 89% of this toxic compound was decomposed after only 1 min of treatment. However, the impact of ozonation on the smoked sprats was less pronounced, even after prolonged treatment. …

Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stabili…

2018

International audience; Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce a concentrated extract with improved stability and reduced astringency. Thus, this work aimed to prepare spray-dried microparticles loaded with a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract (PRCE), immobilized in a maltodextrin matrix. Freeze-dried samples of the extract (without the carrier) were also prepared for comparison. The particles were characterized for moisture content, water activit…

Inactivation and structural changes of polyphenol oxidase in quince ( Cydonia oblonga Miller) juice subjected to ultrasonic treatment

2020

Background Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. Results Compared to untreated juice, the PPO activity in treat…

Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C.

2020

The purpose of this study was to evaluate the specific contribution of carotenoids and vitamin C to the lipophilic and hydrophilic antioxidant capacity, respectively, of the pulp of citrus fruits using the genetic diversity in pigmentation and in the carotenoid complement. To this end, six citrus varieties were selected: two mandarins, Clemenules (Citrus clementina) and Nadorcott (C. reticulata); two grapefruits (C. paradisi), Marsh and Star Ruby; and two sweet oranges (C. sinensis), Valencia late and Valencia Ruby. Total carotenoid content and composition in the pulp of fruits were very different, in relation to their color singularities. Valencia Ruby and Nadorcott had the highest caroten…

Influence of orange cultivar and mandarin postharvest storage on polyphenols, ascorbic acid and antioxidant activity during gastrointestinal digestio…

2017

Polyphenols, ascorbic acid content and antioxidant activity of two sweet oranges (Navel-N and Cara Cara-CC) and mandarin (Clementine-M) as well as their bioaccessibilities were evaluated in pulps and compared to those in fresh juice. Thus, pulps of oranges and mandarins displayed higher hesperidin (HES), narirutin (NAR), total flavonoids (TF), total phenols (TP) and antioxidant activity (AAC) than their corresponding juices. Also, CC products presented higher bioactive compounds content than N ones. Bioaccessibility of bioactive compounds and AAC were higher in pulps of both oranges and mandarin than in their corresponding juices. Oranges (N and CC) pulps and juices presented higher bioacce…