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Articles 91 - 99 of 99
Full-Text Articles in Food Chemistry
Development And Validation Of A Rapid Multi-Class Method For The Confirmation Of Fourteen Prohibited Medicinal Additives In Pig And Poultry Compound Feed By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Marella Gallagher, Sean Earley, Paula Shearan, Edward Malone
Development And Validation Of A Rapid Multi-Class Method For The Confirmation Of Fourteen Prohibited Medicinal Additives In Pig And Poultry Compound Feed By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Marella Gallagher, Sean Earley, Paula Shearan, Edward Malone
Articles
A confirmatory method has been developed to allow for the analysis of fourteen prohibited medicinal additives in pig and poultry compound feed. These compounds are prohibited for use as feed additives although some are still authorised for use in medicated feed. Feed samples are extracted by acetonitrile with addition of sodium sulphate. The extracts undergo a hexane wash to aid with sample purification. The extracts are then evaporated to dryness and reconstituted in initial mobile phase. The samples undergo an ultracentrifugation step prior to injection onto the LC-MS/MS system and are analysed in a run time of 26 minutes. The …
Effect Of Hydrothermal Processing On Colour, Antioxidant And Free Radical Scavenging Capacities Of Edible Irish Brown Seaweeds, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta
Effect Of Hydrothermal Processing On Colour, Antioxidant And Free Radical Scavenging Capacities Of Edible Irish Brown Seaweeds, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta
Articles
The effect of heat processing on change in colour (ΔE), level of bioactive compounds and overall antioxidant capacity in raw and heat processed Irish brown seaweeds was investigated. Raw seaweeds were heated at 85, 95, 100, 110 and 121 °C for 15 min in an autoclave and the samples were extracted with 60% methanol. Total phenol (TPC), total tannin (TTC), DPPH• scavenging and metal chelating ability (FIC) were significantly higher (p < 0.05) at 85 °C while the value of ΔE, total flavonoid (TFC), total sugar (TSC), lipid peroxidation and H2O2 scavenging capacity were higher at 95 °C, as compared to raw seaweeds, in all the species studied. Results showed that heat treatment affects not only the content of bioactive compounds in seaweeds but also beneficial biological activity associated with these compounds which can suggest new processing for the application of seaweeds extract as nutraceutical.
Rapid Multi-Class Multi-Residue Method For The Confirmation Of Chloramphenicol And Eleven Nitroimidazoles In Milk And Honey By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Sheila Martin, Michael Doyle, Edward Malone
Rapid Multi-Class Multi-Residue Method For The Confirmation Of Chloramphenicol And Eleven Nitroimidazoles In Milk And Honey By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Sheila Martin, Michael Doyle, Edward Malone
Articles
A confirmatory method has been developed to allow for the analysis of eleven nitroimidazoles and also chloramphenicol in milk and honey samples. These compounds are classified as A6 compounds in annex IV of council regulation 2377/90 and therefore prohibited for the use in animal husbandry. Milk samples are extracted by acetonitrile with addition of NaCl, while honey samples are first dissolved in water before a similar extraction. Honey extracts undergo a hexane wash to remove impurities. Both milk and honey extracts are evaporated to dryness and reconstituted in initial mobile phase. These are then injected onto an LC-MS/MS system and …
Antioxidant Capacity And Polyphenol Content Of Brown Seaweeds After Heat Processing, Gaurav Rajauria, Shilpi Gupta, Nissreen Abu-Ghannam, Amit Jaiswal
Antioxidant Capacity And Polyphenol Content Of Brown Seaweeds After Heat Processing, Gaurav Rajauria, Shilpi Gupta, Nissreen Abu-Ghannam, Amit Jaiswal
Articles
Seaweeds or marine macroalgae are renewable living resources which are also used as food, feed and fertilizer in many parts of the world. They are able to produce a great variety of secondary metabolites characterized by a broad spectrum of biological behavior such as antibacterial and antioxidant activities. The effect of heat treatment was investigated on the level of bioactive compounds and changes in the overall antioxidant capacity of edible Irish brown seaweeds namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. In order to make the seaweeds safe and edible, they were heated at 85, 95, 100, 110 and 121°C …
Use Of Fourier Transform Infrared Spectroscopy And Chemometric Data Analysis To Evaluate Damage And Age In Mushrooms (Agaricus Bisporus) Grown In Ireland, Aoife O'Gorman, Gerard Downey, Aoife Gowen, Catherine Barry-Ryan, Jesus Maria Frias
Use Of Fourier Transform Infrared Spectroscopy And Chemometric Data Analysis To Evaluate Damage And Age In Mushrooms (Agaricus Bisporus) Grown In Ireland, Aoife O'Gorman, Gerard Downey, Aoife Gowen, Catherine Barry-Ryan, Jesus Maria Frias
Articles
The aim of this research was to investigate whether the chemical changes induced by mechanical damage and aging of mushrooms can be (a) detected in the mid-infrared absorption region and (b) identified using chemometric data analysis. Mushrooms grown under controlled conditions were bruise-damaged by vibration to simulate damage during normal transportation. Damaged and non-damaged mushrooms were stored for up to 7 days post-harvest. Principal component analysis of FTIR spectra showed evidence that physical damage had an effect on tissue structure and the aging process. Random forest classification models were used to predict damage in mushrooms producing models with error rates …
Characterization Of Phenolics Composition In Lamiaceae Spices By Lc-Esi-Ms/Ms, Mohammad Hossain, Dilip Rai, Nigel Brunton, Ana Belen Martin-Diana, Catherine Barry-Ryan
Characterization Of Phenolics Composition In Lamiaceae Spices By Lc-Esi-Ms/Ms, Mohammad Hossain, Dilip Rai, Nigel Brunton, Ana Belen Martin-Diana, Catherine Barry-Ryan
Articles
A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices such as rosemary, oregano, sage, basil and thyme were identified in the present study using LC-ESI-MS/MS. These compounds were distributed in four major categories namely hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids and phenolic terpenes. Among them, the category of flavonoids was the largest with 17 compounds. Identification of the phenolic compounds was carried out by comparing retention times and mass spectra with those of authentic standards. In case of unavailability of standards, phenolic compounds were identified based on accurate mass of pseudomolecular [M-H]- ions and …
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam
Articles
Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on …
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick J. Cullen, C. O'Donnell, Vasilis Valdramidis
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick J. Cullen, C. O'Donnell, Vasilis Valdramidis
Articles
Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonated water. However, with the FDA’s approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900), and quality parameters (colour, phenolic content) of apple juice. Apple juice samples were ozonated at room temperature (20±1.5oC) with an ozone concentration of 0.048 mg O3 min-1 ml-1 and treatment time of 0 to 10 …
Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira
Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira
Articles
Moisture content, shrinkage, water activity (Aw), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a Aw of 0.27 ± 0.07 for chickpeas (P < 0.05), and 0.13 ± 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a Aw below 0.40 ± 0.10 (P < 0.05) for chickpeas, and below 0.63 ± 0.15 (P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity (Aw = 0.35) and good visual quality could be obtained within 14 min of combination drying.