查看更多>>摘要：Wheat bran, which contains a large amount of cellulose, is used as a raw material to produce soy sauce, but it is hard to degrade during fermentation. Steam explosion (SE) is efficient in hydrolyzing the cellulose for enhancing enzymatic digestion and solvent accessibility. In this study, we applied a SE at a sufficiently high pressure to damage the integrity of the wheat bran structure and modify it to assume a layered form. We found that cellulose, hemicellulose, and lignin structures were collapsed by SE pretreatment, which was indicated by their changes in Fourier transform infrared spectroscopy (FTIR). The amounts of cellulose, hemicellulose, and lignin decreased by 5.8%, 21.4%, and 43.4%, respectively, under 1.5 MPa, resulting in the significant reduction of sugar and amino acid nitrogen. The co-reaction of nonenzymatic browning after SE pretreatment resulted in an intense increase in flavor (overall feeling), as determined by electronic nose analysis and sensory evaluation. In conclusion, SE pretreatment under 1.0 MPa was proven to be the most optimal state for the production of aroma compounds (volatile compounds), which are essential for soy sauce production.
查看更多>>摘要：The effects of pre-neutralized crude palm oil (NCPO) substitution for commercial refined palm oil (CRPO) on the quality of tilapia sausages were investigated. The total carotenoid content, a*, and b* values of the sausages increased with increasing NCPO content (p < 0.05). The breaking force of sausages decreased with increasing NCPO content (p > 0.05) whereas the deformation was remained constant (p > 0.05). All sausages had densely packed and compact structures as visualized by scanning electron microscope. Sausage with 50 g/100 g NCPO and 50 g/100 g CRPO was selected as the optimal formula due to the highest color, texture, and overall likeness scores without negative impacts on the odor, flavor, and taste scores. For the storage test, sausage with 50 g/100 g NCPO showed the greater a*, b*, carotenoid content and lipid oxidation than the control during storage (4 degrees C/vacuum packaging) for 4 weeks. However, TBARS and microbial quality remained in the acceptable level (TBARS < 1 mg/kg and total plate count < 4 log CFU/g) and the breaking force tended to remain unchanged throughout the storage. Therefore, the 50 g/100 g substitution of NCPO for CRPO is an alternative technique for healthier tilapia sausage production where the NCPO simultaneously behaved as a natural colorant.
查看更多>>摘要：To increase the intestinal delivery of dietary beta-carotene, there is a need to develop nanostructured food systems to encapsulate this fat soluble bioactive. The aim of this study was to evaluate the bioacessibility and bioavailability across the intestinal barrier of beta-carotene-enriched nanoemulsions stabilised with two emulsifiers (lecithin or sodium caseinate) by coupling an in vitro gastrointestinal digestion with two in vitro cell culture models (Caco-2 or co-culture of Caco-2/HT29-MTX). Nanoemulsions stabilised with lecithin had significantly higher beta-carotene in the gastrointestinal digested micellar fraction, lower beta-carotene in the Caco-2 (and Caco-2/HT29-MTX) apical compartment and significantly higher beta-carotene in Caco-2 cellular content compared to beta-carotene-enriched nanoemulsions stabilised with sodium caseinate. Finally, to assess anti-inflammatory activity of digested nanoemulsions, lipopolysaccharide stimulated macrophages were exposed to Caco-2 basolateral samples with levels of TNF-alpha and IL-beta, subsequently quantified. A TNF-alpha response from stimulated THP-1 macrophages was elicited by basolateral samples, regardless the emulsifier used to formulate nanoemulsions. This study demonstrated that beta-carotene permeability is influenced by the food derived emulsifier used for stabilising nanoemulsions, indicating that composition may be a critical factor for beta-carotene delivery.
Jimenez-Escobar, M. P.Pascual-Pineda, L. A.Vernon-Carter, E. J.Beristain, C., I...
6页
查看更多>>摘要：The aim of this study was to form liquid crystalline structures for retaining and protecting beta-carotene (beta-c). Tween 40-Span 20 (TxSy) were blended for obtaining target hydrophilic-lipophilic balance (HLB) values ranging from 9 to 15. TxSy were mixed with canola oil (O) as carrier and water (W) as solvent and incubated for 10 days at 37 degrees C. The formation of lyotropic liquid crystals (LLC) was visually monitored. Pseudo-ternary phase diagrams were constructed to identify the region of LLC formation, which occurred only at HLB values of 11 and 12, the formation region being significantly larger in the former case. The experiments at HLB = 11 were repeated but substituting 0.7% of O by beta-carotene (beta-c) to produce LLC loaded with beta-c (LLC beta-c). Finally, LLC beta-c were stored in darkness at 25 degrees C during five weeks. Best LLC beta-c yield occurred for an O+beta-c:TxSy:W ratio of 40:40:20 (p < 0.05), but the lowest degradation of beta-c (17.26%) happened for an O+beta-c:TxSy:W ratio of 36:54:10 (p < 0.05). This work provides a procedure for obtaining LLC systems for efficient protection, retention and/or release of nutraceuticals or bioactive compounds such as vitamins, antioxidants and smell substances, which may be used for developing novel food products with desired properties.
查看更多>>摘要：In this study, quinoa protein isolate (QPI) (0, 4.0, 8.0 and 12.0 g/100 g) incorporated pasta was characterize concerning nutritional, physical, textural and morphological attributes. Supplementation of QPI from 0 to 12.0 g/100 g significantly (p < 0.05) increased the protein content in pasta from 11.73 to 21.52 g/100 g. The addition of QPI increased the optimal cooking time, swelling index, water absorption, cooking loss, and protein loss but decreased the whiteness index and viscosity. QPI supplementation caused significant changes in the quality parameter within satisfactory limit. Moreover, the firmness of pasta significantly increased from 0.367 to 0.497 N (p < 0.05). It was noticed that QPI supplementation of up to 8.0 g/100 g, showed higher sensory scores comparable to the control. Further increase in QPI level decreased the overall acceptability of pasta. Microstructure analysis confirmed that increased QPI levels increased the protein matrix around the starch granules. Thus, QPI supplementation can be a promising material for the food industry to produce high-quality, low-cost protein-enriched pasta.
查看更多>>摘要：The food fermentation performed by Saccharomyces cerevisiae sometimes needs the co-existence of or is occasionally contaminated by other microorganisms. Among these microorganisms, the co-existed lactic acid bacteria (LAB) could inhibit S. cerevisiae growth through secreting organic acids and competing for viable space and nutrients. However, besides these three known major inhibition factors, are there any other unknown influence (s) of LAB on S. cerevisiae? In this study, a "reeling-off"-based design was performed to discover the potential novel LAB co-existence-associated inhibition factor(s) on S. cerevisiae fermentation performance illustrated by the case of Lactobacillus plantarum. After excluding the previously reported major influence factors one by one, L. plantarum ATCC8014 could still inhibit yeast biomass. Such results suggested that there might really exist such previously un-detected factor(s) functioning in inhibiting yeast cell growth. Furthermore, it was discovered that the L. plantarum cell wall could inhibit S. cerevisiae growth through direct contact. Interestingly, such direct contact could also improve ethanol tolerance of S. cerevisiae and ethanol production efficiency per OD. These results would strengthen our understanding of microbial interactions during food fermentation.
查看更多>>摘要：A special storage container called Mare Nectaris bears a close relationship with Feng-flavor Baijiu quality during aging. The goal of this work is to unveil molecular mechanism of the role of Mare Nectaris in the Feng-flavor Baijiu aging as well as establishes a classification method of vintage Baijiu. Based on ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS), most micromolecules especially nonvolatile molecules in Baijiu can be accurately identified and in total of 45 characteristic molecules were discovered through application of the principal component analysis (PCA), partial least square-discriminant analysis (PLS-DA), variable importance in projection (VIP). With the increase of aging year, in addition to 5-fluoro-2,3,4-three chlorobenzoic acid decreased, the other 44 components showed remarkable up-regulation, concretely comprising 10 kinds of esters, 6 organic acids, 8 amino acids, 11 bioactive components and 9 other components. By utilizing artificial neural network recognition model which used 45 characteristic molecules as inputs and 8 groups various aging years as outputs, the prediction accuracy of Baijiu vintage was up to 100%.
查看更多>>摘要：The effect of high-pressure on triglyceride polymorphism in both milk cream and anhydrous milk fat was compared using small-angle X-ray scattering up to maximum observed pressures of 1430 and 1480 MPa, respectively. The presence of water was found to have a significant effect on polymorphism at high pressures, with pressure effects having a strong influence for anhydrous milk fat (AMF). The susceptibility of specific polymorphs to compression was influenced by their triglyceride tilt relative to the lattice plane (tilting lead to greater compression) as well as the presence of water.
查看更多>>摘要：During the sea buckthorn juice production, poor physical stability and loss of bioactive substances will reduce the nutritional and commodity value of product. In this study, the sea buckthorn juice was subjected to dynamic high pressure microfluidization (DHPM) treatment with different pressures (50, 75, 100, 125, and 150 MPa) and different passes (1, 2 and 3). The effect on physical and chemical indexes of juice was investigated. Results indicated that the particle size of all the treated samples became smaller (p < 0.05) compared with control, but the D-[4,D-3] became larger in sea buckthorn juice with increasing passes number of homogenization. Besides, physical stability analysis suggested that DHPM was beneficial to improving the stability of the juice. Regarding to carotenoids content, when the samples were treated at 150 MPa for one and two passes, there were no significant changes in total carotenoids content compared with the control. In addition, it was also observed that no significant changes in alpha-carotene (except treated at 100 MPa) and beta-carotene. The results provide a basis for the improvement of sensory and nutritional quality, and the improvement of stability and bioavailability of carotenoids in sea buckthorn juice.
查看更多>>摘要：This study entails the usage of an inverse (W/O) emulsion system with olive oil to replace beef fat (BF) in model meat batters with carrot powder (CP) to improve quality. Nine different formulations were prepared by the replacement of 0, 50, and 100% BF with W/O emulsion plus 0, 2, and 4 g/100 g CP. Total fat reduction up to 35% could be obtained in samples having inverse emulsions. Total replacement of BF with inverse emulsions yielded a reduction in saturated fatty acids from 46 to 17.5, while yielding an increase in mono-unsaturated fatty acids from 51.2 to 72.5, as well as an increase in poly-unsaturated fatty acids from 2.2 to 9.7 g/100 g lipid, thus improving the nutritional ratios of lipid composition. Use of inverse emulsion yielded batters with increased lightness, while CP was implicated in increased redness and yellowness. Hardness, gumminess, and chewiness were lower, while cohesiveness was higher in W/O emulsion batters than in control. Oxidative and technological quality could be ensured through the utilization of CP in inverse emulsion samples. The incorporation of inverse emulsions and CP promises to convey healthier oils and natural ingredients, as well as to maintain the quality of emulsified meat systems.
NSTL
Elsevier