Welcome to American Journal of Food Science and Technology

American Journal of Food Science and Technology is a peer-reviewed, open access journal that provides rapid publication of articles in all areas of food science and technology. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food science and technology.

ISSN (Print): 2333-4827

ISSN (Online): 2333-4835

Editor-in-Chief: Hyo Choi

Website: http://www.sciepub.com/journal/AJFST



A Rapid Sample Preparation Method for the Determination of Cadmium and Lead in Spinach and Artichoke Leaves Using Ozone

1Analytical Chemistry, Faculty of Chemistry, Universidad de la República, Montevideo, Uruguay

2Department of Natural Products and Pharmacognosy, Faculty of Chemistry, Universidad de la República, Montevideo, Uruguay

American Journal of Food Science and Technology. 2015, 3(3), 55-59
doi: 10.12691/ajfst-3-3-1
Copyright © 2015 Science and Education Publishing

Cite this paper:
Ignacio Machado, María Verónica Cesio, Isabel Dol, Mariela Pistón. A Rapid Sample Preparation Method for the Determination of Cadmium and Lead in Spinach and Artichoke Leaves Using Ozone. American Journal of Food Science and Technology. 2015; 3(3):55-59. doi: 10.12691/ajfst-3-3-1.

Correspondence to: Mariela  Pistón, Analytical Chemistry, Faculty of Chemistry, Universidad de la República, Montevideo, Uruguay. Email: mpiston@fq.edu.uy


A novel method for sample preparation using an ozone-based process was optimized for the determination of Cd and Pb using electrothermal atomic absorption spectrometry (ET-AAS). Advanced oxidation processes, which involve the in situ generation of highly potent chemical oxidants, are a promising technology to accelerate the oxidation at room temperature and the degradation of organic matter. A certified reference material of spinach leaves was used to evaluate the methodology. The sample was treated with diluted nitric acid, then a glass device was immersed in the solution and ozone was passed through for 10 minutes. The experimental conditions were optimized by means of a multivariate experiment. Figures of merit were: detection limits (3s): 0.002 mg kg-1 (Cd), 0.01 mg kg-1 (Pb), relative standard deviation lower than 10 % for both elements (n=5), the mean recovery was 97.6 % (Cd) and 98.3 % (Pb) compared with the certified value (n=5). The method was also applied for monitoring these elements in artichoke leaves and the results were in good agreement with those obtained with microwave digestion procedure. This procedure is simple, fast and showed to be adequate for the monitoring of these inorganic contaminants in spinach leaves and artichoke leaves.



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Effect of Honey and Sugar Solution on the Shelf Life and Quality of Dried Banana (Musa paradisiaca) Slices

1Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

2Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh

3Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

4Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

5Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

American Journal of Food Science and Technology. 2015, 3(3), 60-66
doi: 10.12691/ajfst-3-3-2
Copyright © 2015 Science and Education Publishing

Cite this paper:
Md. Sultan Mahomud, Md. Keramot Ali, Md. Mostafijur Rahman, Md. Hafijur Rahman, Tajnuba Sharmin, Md. Jiaur Rahman. Effect of Honey and Sugar Solution on the Shelf Life and Quality of Dried Banana (Musa paradisiaca) Slices. American Journal of Food Science and Technology. 2015; 3(3):60-66. doi: 10.12691/ajfst-3-3-2.

Correspondence to: Md.  Jiaur Rahman, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh. Email: jia.hstu@yahoo.com


The main purpose of the study was to investigate the effect of solution on the shelf life and quality of banana slices and development of high quality dehydrated banana products. Ripe banana collected from local market cut into 3, 5 and 7 mm slices. Solution effect was assessed using honey, sugar and mixed (honey plus sugar, 1:1) solution. The osmosis samples were dried in a mechanical drier at 65°C for 24 hour up to moisture content 14.6%. Fresh and dehydrated banana were analyzed for their chemical composition. The effect of pre-treatment (4 min steam blanching plus 20 min sulphyting) and nutrient content also evaluate. Percent solid gain was assumed as indicator of solution of solution effect. Percent solid gain slightly decreased (per unit weight) with increasing thickness of banana slices at constant immersion time (3 hour) and concentration (72% TSS). This gain was higher in honey solution followed by sugar solution. The response of taste panel revealed that banana slices prepared by 4 min steaming plus 20 min sulphyting (0.5% KMS) and subsequently dipping in honey solution gave better colour and flavor. It has been also revealed that pre-treatment by 4 min steaming plus 20 min sulphyting (0.3% KMS) and subsequently dripping in honey was gave better colour and flavour of banana slices. So these pre-treated dehydrated products showed highest degree of acceptability. Studies on the effect of various packaging materials showed that the single layer polythene plus keep in tin can gave the best result for storing the dried banana slices. Among the different storage condition of dried banana slices (75% RH, 80%RH and 90% RH), the 75% RH was found most effective for storing the processed slices. However, in all packaging systems and storage conditions, the slices absorbed moisture over the storage period and lost its quality. To maintain better quality of slices for longer shelf-life, the low relative humidity and moisture proof packaging system (polythene plus kept in tin can or laminated aluminum foil) may be required.



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Combining Different Types of Prebiotic Plant Isolates Toward, Enhancing the Growth of Probiotic Organisms

1Department of Food Science, Spectrum Institute of Science and Technology, Colombo, Sri-Lanka

2Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri-Jayewardenepura, Gangodawila, Nugegoda, Sri-Lanka

3MicroChem Laboratories, Nugegoda, Sri-Lanka

American Journal of Food Science and Technology. 2015, 3(3), 67-73
doi: 10.12691/ajfst-3-3-3
Copyright © 2015 Science and Education Publishing

Cite this paper:
Fathima Hajara Aslam, Jagath Wansapala, Manel Perera. Combining Different Types of Prebiotic Plant Isolates Toward, Enhancing the Growth of Probiotic Organisms. American Journal of Food Science and Technology. 2015; 3(3):67-73. doi: 10.12691/ajfst-3-3-3.

Correspondence to: Fathima  Hajara Aslam, Department of Food Science, Spectrum Institute of Science and Technology, Colombo, Sri-Lanka. Email: fathimahajara@gmail.com


The growth stimulatory effect produced by combining different sources of prebiotics i.e; Fiber isolates from Musa sp pseudostem, polyphenol extracts from Sesbania grandiflora flower petal and non-digestible polysaccharide extracts from Artocarpus heterophyllus seed were assessed against probiotic organisms, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis BB-12 in vitro in liquid cultures. Different combinations were formulated by integrating the three sources of prebiotics at two different levels i.e; fibre (0.2% and 2%), polyphenol extracts (0.2% and 0.6%) and non-digestible polysaccharide extracts (0.2% and 1.2%) to obtain eight treatments. The formulation which consisted 2% fibre, 0.2% polyphenol and 0.2% non-digestible polysaccharide was able to promote significant biomass increment in Lactobacillus acidophilus, while the treatment consisting 2% fibre, 0.6% polyphenol and 0.2% non-digestible polysaccharide demonstrated highest proliferation for Bifidobacterium animalis subsp. lactis BB-12 in vitro which were statistically different (p<0.05) than other formulations.



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