查看更多>>摘要：The effect of radio frequency combined with ZnO nanoparticles (RFZn) on the quality of Kungpao Chicken (KPC) was evaluated. After RFZn pasteurization, significant (p < 0.05) microbial reduction was achieved. Compared with the unpasteurized sample, the hardness and chewiness decreased with the thermal intensity. The LF-NMR analysis showed that T-22 and T-23 decreased and shifted to the lower relaxation direction, suggesting that water mobility decreased with the heat intensity. The MRI images showed that water in the sample migrated from the inner to the outer part of the sample. Principal component analysis and hierarchical clustering analysis of the enose data were performed to classify the KPC samples. Distinct differences and higher similarities were found with respect to the flavor of KPC. Despite the slight increase in lipid oxidation, significantly (p < 0.05) higher sensory scores of the treated samples were achieved by RFZn. A positive correlation between the T-22 and T-23 relaxation time and hardness was suggested for the chicken meat in KPC. The RFZn showed a minimum effect on the food quality and presented advantages in prepared food pasteurization over conventional heating.
查看更多>>摘要：The effects of glycogen synthase kinase-3 (GSK-3) on nitric oxide (NO)/guanosine 3',5'-cyclic monophosphate (cGMP)-activated gamma-aminobutiric acid (GABA) accumulation and the role of GABA in isoflavone biosynthesis in response to UV-B exposure in soybean sprouts were investigated. The sprouts were sprayed using donors and inhibitors of cGMP and NO as well as inhibitors of GSK-3 and GABA. It turned out that GSK-3, as a second messenger, mediated NO/cGMP/PKG-induced GABA accumulation by activating diamine oxidase (DAO) under UV-B treatment. GABA mediated NO/cGMP/PKG/GSK-3-stimulated the increment of gene and protein expression and activity of chalcone synthase (CHS) and isoflavone synthase (IFS), and consequently induced the elevation in isoflavone content. Overall, GABA mediates NO/cGMP/PKG/GSK-3-stimulated isoflavone production in response to UV-B exposure in soybean sprouts.
查看更多>>摘要：Ganoderma lucidum spores (GLS) constitute a healthy food for humans, but the hard spore shells are difficult to digest. In this study, digestive properties of GLS in different forms (sporoderm-unbroken, sporoderm-broken [SB-GLS] and sporoderm-removed [SR-GLS]) were investigated in vitro digestion and fermentation. After simulated digestion, morphologies of all three spores changed slightly. After gastric and intestinal digestion, the amounts of polysaccharides in each digestive residue of GLS, SB-GLS and SR-GLS were greatly reduced, by approximately 90.3%, 96.5% and 99.2%, respectively. Triterpenoid quantities in the digestive residues were higher than those before digestion because the absolute weight of residue decreased. Total triterpenoid contents of GLS, SB-GLS and SR-GLS after digestion were 9.2 +/- 0.8, 24.7 +/- 1.3, and 32.5 +/- 1.1 mg/g, respectively. The amounts of CO2, CH4 and H-2 found in the water and alcohol extracts of SR-GLS were similar, but the amount of H-2 in the alcohol extract was higher. In terms of short-chain fatty acids (SCFAs) production, propionic, butyric and valeric acids found in the water extracts were more abundant than those in alcohol extracts, which suggests that the polysaccharides were particularly important for SCFA production. This finding indicates that SR-GLS for the water extract has stronger metabolic promotion effects and better anti-inflammatory properties.
查看更多>>摘要：The shelf-life of Paneer is limited to 1-2 days at room and 5-6 days at refrigeration temperature. This study was conducted to investigate the combined effects of supercritical-CO2 (SC-CO2) and a food-grade acid for the shelf-life extension of Paneer at room (25 +/- 1 degrees C) and refrigerated (4 +/- 1 degrees C) temperatures. Freshly prepared Paneer was subjected to SC-CO2 treatment at different pressures and temperatures in combination with acetic acid (AA) as a model acid to investigate their combined effects on the moisture content (M-w) and pH of the final product. Efficacy of the process was established by textural, viscoelastic, and microbiological analyses. The final M-w, pH, and water activity of Paneer was found to be 34.7 g/100g, 4.56, and 0.81, respectively. Textural and viscoelastic properties of treated samples remained well within acceptable range. Substantial microbiological stability was observed for treated Paneer for a storage period of 30 days. Although, the microbial evaluation was terminated at 30 days of storage, the samples stored under refrigeration showed consistently lower microbial counts for the same storage time. Overall, the findings show that this sequential treatment can be effectively used as a sustainable, clean-label, and non-thermal processing technology to extend shelf-life of Paneer and other similar dairy products.
Leonarski, EduardoCesca, KarinaStambuk, Boris U.de Oliveira, Debora...
8页
查看更多>>摘要：In this study, acerola byproduct was used as a new raw material for the production of kombucha-like beverage and bacterial cellulose. The amount of acerola byproduct (1, 3 and 5% w/v) in the preparation of the beverage affected the product formation. The final concentration of ethanol was similar in all samples, approximately 9.5 g/L, but it was achieved at 12, 9 and 6 days, respectively, suggesting that yeast metabolism was accelerated in the presence of higher amounts of acerola byproduct. In addition, the highest productions of acetic acid (16.3 g/L) and bacterial cellulose (4.0 g/L) were achieved with 5% byproduct. Less porous and denser membranes were obtained with a highly crystalline structure (96.4%), also in higher amounts of acerola byproduct. These results suggest that the increase in the content of polyphenols and vitamin C, naturally present in the acerola byproducts, increased the concentration of acetic acid, and improved the environment for bacterial cellulose production.
Rezler, RyszardKrzywdzinska-Bartkowiak, MiroslawaPiatek, Michal
9页
查看更多>>摘要：The aim of the study was to assess how the partial substitution of fat with modified starches in the composition of pate stuffing influenced the rheological, texture and sensory properties of the resulting products. Dynamic mechanical thermal analysis (DMTA) was used to characterise the stuffings rheologically while they were heated within a temperature range of 20-85/121 degrees C. The rheological and textural properties of pate's and modified pates result from changes in the internal structure of stuffings, caused by the denaturation and gelation of proteins as well as the processes of crosslinking of gelled starch during thermal processing. In consequence of structuring during pasteurisation/sterilisation and cooling, the viscoplastic properties of the modified liver pates increased and were greater than in the analogous unmodified products. The type of modification of the starch used for the partial substitution of fat and the form of thermal fixation significantly influenced the differences in texture determinants between unmodified and modified pates. In comparison with the unmodified products, the modified pate's were characterised by lower firmness and spreadability as well as reduced adhesion, regardless of the final temperature of the heat treatment. The partial replacement of fat with modified starch improved the palatability of the offal pates.
查看更多>>摘要：Nutritional and health-promoting properties of Tuber indicum are still unclear. In this study, total phenol content (TPC) and total flavonoid contents (TFC) were determined by colorimetric methods; free phenolic acids, vitamin D-2 and ergosterol content were determined by HPLC; antioxidant activity were evaluated using ABTS, DPPH, and FRAP assays; in vitro anti-inflammatory activity was evaluated by protease inhibitory assay. Our results indicated that geographical origin exhibits a significant impact on the nutritional and pharmaceutical properties of Tuber indicum. The samples collected from Sichuan present significant higher proteins (23.2 g/100 g dw), ash (6.38 g/100 g dw), 1,3:1,6-beta-glucan (14.7 g/100 g dw) and ergosterol content (0.76 mg/g dw); whereas the samples collected from Yunnan present the highest amount of pectin (4.52 g/100 g dw), food energy (345.20 kcal/100 g dw), TPC (1.53 mg GAE/g dw), TFC (1.66 mg CAE/g dw) and the highest ABTS and DPPH values, and potent anti-inflammatory effects. In addition, the samples collected from Jilin presented the highest amount of total carbohydrate (51.7 g/100 g dw), reducing sugar (7.3 g/100 g dw) and total phenolic acids (66.76 mu g/g dw). These results will enhance current knowledge about nutritional values, chemical compositions, and biological properties of T. indicum.
查看更多>>摘要：Rice bran was subjected to solid-state fermentation for 8 and 14 days using different Aspergillus strains: A. brasiliensis, A. awamori, and A. sojae. Alcoholic extracts (95% ethanol) from the fermented rice bran were analyzed for DPPH center dot scavenging activity and cosmeceutical activity (tyrosinase and elastase inhibitory activities). The levels of bioactive components including total phenolics, total flavonoids, kojic acid, and phenolic acids were also determined. The fungal fermentation increased the cosmeceutical activities and overall content of the bioactive components. Aspergillus sojae sample exhibited the highest radical scavenging activity and tyrosinase inhibitory activity (IC50 1.55 mg/mL) after 6 days of fermentation, whereas A. brasiliensis sample showed the highest elastase inhibitory activity. Kojic acid appeared to be one of the key substances responsible for the tyrosinase inhibition activity of the alcoholic extracts. Extensive fermentation over a week, however, induced the loss of phenolic acids and cosmeceutical activity, indicating that proper control of the fermentation period was critical.
查看更多>>摘要：A novel wild Lactobacillus plantarum 60 with strong antioxidant activity was isolated from Kefir and identified morphologically and genetically. The goat milk fermented with L60 was characterized with strong DPPH radical scavenging activity, high viable count, satisfactory acidity and good stability after gastrointestinal digestion. Fractions of L60 fermented goat milk were purified through a successive of ultrafiltration, Sephadex and Reverse-phase high-performance liquid chromatography (RP-HPLC) technologies, and evaluated by the DPPH radical assay, hydroxyl free radical assay and Fe2+ chelating ability. Three novel antioxidative peptides were obtained subsequently and identified as VGINYWLAHK, TPEVDKEALEK and DLLER. The application of purified peptides in goat milk powder showed significantly increased antioxidant capacities. Our study provided a roadmap for a more comprehensive description of the antioxidant capacity of goat milk fermented by a novel L. plantarum 60.
Coelho, EduardoTeixeira, Jose A.Tavares, TeresaDomingues, Lucilia...
10页
查看更多>>摘要：New or used barrels can be applied in ageing of alcoholic beverages. Compounds adsorbed in wood migrate between beverages along with wood extractives. As barrel ageing is costly and time-consuming, processes using wood fragments have been gaining interest. These generate wood residues for which the reuse is still not well established. This work aims at the reuse of oak fragments for the additive ageing of alcoholic beverages. Oak chips, previously immersed in fortified wine, were applied to beer, wine and grape marc spirit. Wood compounds and adsorbed wine volatiles were extracted, with more impact and satisfactory yields on beer composition. Also, wood adsorbed beverages compounds in a subtractive ageing phenomena. Beer formulations using different binomial wood concentration/temperature combinations were generated and presented to trained tasters. Higher temperatures and wood concentrations led to prominence of wood descriptors and lower perception of fruity and floral aromas, reflecting the changes in chemical composition.
NSTL
Elsevier