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LWT-Food Science & Technology
Elsevier
LWT-Food Science & Technology

Elsevier

0023-6438

LWT-Food Science & Technology/Journal LWT-Food Science & Technology
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    Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production: Lower cholesterol with more beneficial compounds

    Jitpakdee, JirayuKantachote, DuangpornKanzaki, HiroshiNitoda, Teruhiko...
    8页
    查看更多>>摘要：Two lactic acid bacteria (LAB) were isolated from fermented foods and identified as Pediococcus pentosaceus ENM104 and Lactobacillus plantarum SPS109. ENM104 reduced cholesterol at 7.53 +/- 1.78% in basal medium containing 100 mu g/ml cholesterol, while SPS109 released gamma-aminobutyric acid (GABA) at 1157.01 +/- 4.76 mu g/ml in MRS containing 5 mg/ml monosodium glutamate (MSG). They hydrolysed skim milk, deconjugated glycocholic acid (GCA), taurocholic acid (TCA) and taurodeoxycholic acid (TDCA) as bile salts and tolerated simulated gastrointestinal juice, including H2O2. None performed any haemolysis. ENM104 cultured in MRS reduced cholesterol at 15.34 +/- 1.12% (initial content, 100 mu g/ml) at 72-h and produced intracellular cholesterol oxidase at 8.73 +/- 2.00 mU/mg protein. Milk fermentation using the two strains as starters in single cultures and a co-culture showed that the co-culture (1:1) was the most effective. At 72 h, cholesterol in milk fermented with the co-culture was significantly reduced cholesterol at 10.98 +/- 3.80%, while GABA content increased to 4.47 +/- 0.04 mu g/ml and angiotensin-converting enzyme (ACE) inhibition increased to 57.63 +/- 2.97%. Based on 2,2'-azinobiz(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, all antioxidant activities significantly increased. Fermented milk using probiotic LAB ENM104 and SPS109 has the potential to be an approved functional dairy product.
      原文链接:
    • NSTL
    • Elsevier

    The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae

    Kaga, YukoKuda, TakashiTaniguchi, MiyuTakenaka, Hiroyuki...
    8页
    查看更多>>摘要：Cyanobacteria and microalgae-derived food supplements have gained attention in recent times, owing to their antioxidant, hypolipidemic, and anti-obesity effects. In the present study, we analysed the antioxidant and anti-glycation activities of 12 aqueous extract solutions (AESs) of 10 species of cyanobacteria and microalgae. The AESs of the microalgae Dunaliella tertiolecta and Pleurochrysis carterae showed strong ferric-reducing powers, superoxide anion (O-2(-)) radical scavenging capacity, and anti-glycation activity in a bovine serum albumin (BSA)-fructose model. Wild Nostoc commune (cyanobacteria) and sake lees cultured Euglena sp. (microalga) could be fermented by Lactococcus lactis subsp. lactis Uruma-SU1, whereas normal cultured N. commune and Euglena could not. The O-2(-) radical-scavenging capacity and anti-glycation activity in the BSA-methylglyoxal model of the fermented wild N. commune and sake lees cultured Euglena samples were higher than those of the other samples. As advanced glycation end products and reactive oxygen species induce age-related diseases, our study illustrates the health-promoting properties of D. tertiolecta and P. carterae and lactic acid bacteria-fermented wild N. commune and sake lees cultured Euglena sp.; moreover, it communicates their importance as nutritional food materials.
      原文链接:
    • NSTL
    • Elsevier

    Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

    Bascuas, SantiagoEspert, MariaLlorca, EmparQuiles, Amparo...
    8页
    查看更多>>摘要：In this study, chocolate spreads were designed using oleogels with two oils (olive and sunflower), and hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents. Thus, the lipid profile of the spreads can be improved by totally or partially replacing the coconut butter used in their preparation. Structural behaviour was analysed using confocal laser scanning microscopy (CLSM), small amplitude oscillatory rheology, and a spreadability test. A Free Choice Profile analysis was performed by consumers to determine the sensorial attributes that described the chocolate spreads. The results showed that the oleogels conferred consistency to the spreads because of the network formed by HPMC and XG. However, while coconut butter replacement at 50% gave a similar structure to the control spread, 100% replacement resulted in less homogeneous spreads. This trend might be attributed to the chemical compatibility between the oleogel-coconut butter, which led to stronger systems. Sensory evaluation showed that chocolate spread replaced by sunflower oleogel at 50% presented sensory attributes like the control spread with "creamy appearance", "creamy texture", and "cocoa flavour". Therefore, using oleogels can be a viable and healthy alternative to replace the saturated fat present in chocolate spreads.
      原文链接:
    • NSTL
    • Elsevier

    Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork

    Liu, TingLiu, LiuGong, XiaomanChi, Fumin...
    8页
    查看更多>>摘要：In this study, six novel chitosan-based films incorporated with spice extracts (thyme, cloves, prickly ash, fennel, geranium and cinnamon) were fabricated to prolong the shelf life of refrigerated pork. Adding the spice extracts to chitosan-based films significantly improved the physical property, such as thickness, density, swelling, moisture content, color parameters, and light transmittance. These changes were verified via the observation of SEM. FTIR, XRD and TGA spectra indicated that the improvement in the characteristics of the composite films could be attributed to the intermolecular interaction between the chitosan and the different spice extracts. Furthermore, the antioxidant and antibacterial properties of the composite films were measured and analyzed, indicating a distinct ability to scavenge DPPH radicals, while exhibiting a prominent inhibitory effect against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). Finally, fresh pork coated with different chitosan film-forming solutions was prepared for a preservation study. All samples were stored at 4 degrees C for 7 d, after which the pH values, color values and total viable count (TVC) of the bacteria were compared. All the composite coatings, especially those containing cloves, fennels, and geranium, displayed an excellent ability to enhance the preservation of refrigerated pork. In summary, the incorporation of spice extracts in chitosan-based films exhibited substantial potential for utilization in food preservation.
      原文链接:
    • NSTL
    • Elsevier

    Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine

    Devi, ApramitaAnu-Appaiah, K. A.
    8页
    查看更多>>摘要：Mixed starter culture formulation for coinoculation of wines have escalated over the years, aiming at management of the vinification along with improvement in chemical and organoleptic profiles of wine. The present work focuses on elucidating interactions of Saccharomyces cerevisiae, Lactobacillus plantarum and Oenococcus oeni as co-inoculum during vinification of the Shiraz wines. The L. plantarum (Lp 1) and O. oeni (Oo 1) mixed malo-lactic fermentation (MLF) culture were evaluated for the compatibility with three S. cerevisiae strains based on the changes in the phenolic and volatile constituent of the wines. Based on interactions, it was inferred that AAV2 is preferred yeast for co-inoculation with mixed MLF blend of Lp 1 and Oo 1 in Shiraz wines. The wine prepared using the mixed starter culture were perceived as more complex in aroma and taste by sensory panelists. The results indicated the possibility of improving the chemical as well as the sensory profile of wines using dual MLF cultures simultaneously compared to the single MLF culture. The study highlights the importance of utilising dual MLF cultures of different metabolic potentials along with compatible yeast for better performance of MLF in wines, leading to the development of multi-species MLF starter cultures.
      原文链接:
    • NSTL
    • Elsevier

    Effect of oat milk pasteurization type on the characteristics of yogurt

    Demir, HandeSimsek, MericYildirim, Gulsah
    8页
    查看更多>>摘要：The aim of this study was to produce set-type non-dairy yogurt from oat milk pasteurized by thermal (T) and UV-C (coiled-tube type)-assisted thermal (UV-C-T) processes. The yogurts were produced from untreated, T(63 degrees C, 30 min) and UV-C-T-treated (10 cycles, 77.67 J/mL, 60 degrees C) oat milk by lactic acid fermentation and their microbiological, physicochemical, textural and sensorial changes were monitored for 21 days. The reduction in E. coli K-12 was ca. 5 log cfu/mL for both T and UV-C-T treated samples. Yogurts from UV-C-T-treated oat milk had the highest pH (5-6) and the lowest syneresis value during the storage time. L* (60.9 +/- 0.1) and b* (4.9 +/- 0.1) values of yogurts from UV-C-T-treated oat milk were lower compared to untreated and T-treated oat milk. Yogurts from UV-C-T-treated oat milk had higher hardness (g) and adhesive forces (g) values than the untreated and T-treated yogurts during the storage time. Moreover, there was no significant difference (P < 0.05) in terms of overall acceptability of yogurts made from untreated, UV-C-T- and T-treated oat milk. Results showed that the use of UV-C-T-treated oat milk has potential to improve the characteristics of the final product.
      原文链接:
    • NSTL
    • Elsevier

    Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement

    Shewale, Sandhya R.Rajoriya, DeependraBhavya, M. L.Hebbar, H. Umesh...
    12页
    查看更多>>摘要：The present study aims at developing a low-temperature energy-efficient sequential drying approach, using radiofrequency (RF) waves and low humidity air (LHA) for heat-sensitive foods like apple. Efficacy of employing RF at primary (RF + LHA) and secondary (LHA + RF) drying stage with LHA was studied in comparison with LHA and HA (hot air) and RF (2 A) drying, individually at 40 degrees C. LHA + RF reduced the drying time by 37% and energy consumption by 52% compared to LHA. Apple slices dried with sequential LHA + RF approach well preserved the polyphenols (98%), flavonoids (87%), and ascorbic acid (77%) compared to FD. Sequential drying did not affect the color (Delta E = 7.4 +/- 0.7) and also improved the rehydration ratio (3.9 +/- 0.1). The principal component analysis demonstrated that LHA + RF had higher retention of volatile compounds (aldehydes, esters, acids, alcohols) than other studied methods. The study suggests that the application of RF at the secondary drying stage with LHA accelerates the drying process and reduces energy requirement with better retention of product quality attributes.
      原文链接:
    • NSTL
    • Elsevier

    Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

    Daniel Estevez-Lopez, RicardoGarcia-Gomez, BelenLourdes Vazquez-Oderiz, M.Munoz Ferreiro, Nieves...
    8页
    查看更多>>摘要：Bread has been associated with different cultures and civilizations since ancient times, being a product widely consumed and appreciated for both its sensory and nutritional characteristics.
      原文链接:
    • NSTL
    • Elsevier

    Aqueous sesame seed extracts: Study of their foaming potential for the preparation of cappuccino-type coffee beverages

    Zakidou, PanagiotaParaskevopoulou, Adamantini
    8页
    查看更多>>摘要：The chemical composition, aroma profile, particle size distribution, and foaming behaviour at two temperatures (4 and 65 degrees C) of sesame seed (SSE) aqueous extracts were investigated. SSEs were previously subjected to either roasting or blanching and the foaming properties of the obtained extracts were compared with those of cow milk and a commercial soy beverage. The effect of the addition of gums was also studied. Extracts obtained after SSE blanching presented inferior foaming properties in comparison to the roasted ones. Generally, SSE extracts presented a foaming behaviour comparable to that of soy beverage but inferior to that of cow milk, being much closer in the case of 65 degrees C, probably due to more extensive unfolding of globular proteins, resulting to their more efficient adsorption at the air-liquid interface. Xanthan gum addition led to a remarkable improvement of the foam stability owing to its ability to retard liquid's movement by inducing viscosity increase, while the addition of guar and iota-carrageenan gums either reduced or did not significantly affect it.
      原文链接:
    • NSTL
    • Elsevier

    Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

    Liu, RuijieJin, QingzheWang, XingguoGao, Pan...
    6页
    查看更多>>摘要：Various methods for the processing of walnut oil (cold pressing, roasting pressing, hexane extraction, subcritical butane extraction and supercritical carbon dioxide extraction) were compared, and hexane extraction was shown to provide for efficient lipid isolation. Among the investigated samples, roast-pressed and hexane-extracted oils exhibited the highest C18:1n-9 contents (18.74 and 18.52%, respectively), however featured the lowest C18:2n-6 (63.06 and 62.95%, respectively) and trilinolein (32.82 and 32.06%, respectively) contents. Moreover, the tocopherol (371.08 mg/kg) and the phytosterol (1206.30 mg/kg) content of subcritical butane-extracted walnut oil, the polyphenol content of hexane-extracted oil (45.43 mg/kg), and the squalene content of roast-pressed walnut oil (14.19 mg/kg) exceeded those of other samples. Multiple linear regression analysis was employed to evaluate the contributions of oil constituents to overall antioxidant capacity (oxidative stability and free radical scavenging capacity) and thus establish the corresponding numerical model. It was shown that C16:0, polyphenol, Delta 5-avenasterol, SOS, gamma-tocopherol, PLL, C18:3n-3, LLL, and C18:0 contributed to the antioxidant capacity of the walnut oil. Overall, the obtained results pave the way to the development of industrial-scale methods of high-quality and high-nutritional-value walnut oil production.
      原文链接:
    • NSTL
    • Elsevier