查看更多>>摘要：Oil bodies (OBs) are a natural delivery system rich in functional ingredients. This study analyzed the structures, physical properties and chemical compositions of rice bran oil bodies (RBOBs) extracted by three different enzymes (Plant exacted enzyme-RBOBP, Xylanase-RBOBX, and their mixture-RBOBM), respectively. The particle size distribution and zeta-potential of RBOBs were determined. The structure of RBOBs was observed by using Cryo-scanning electron microscopy (Cryo-SEM) and confocal laser scanning microscopy (CLSM). RBOBs were also characterized by acrylamide electrophoresis (SDS-PAGE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) for protein identification. The fatty acid compositions of RBOBs were analyzed by UPLC-Q-Exactive Orbitrap/MS. The three RBOBs exhibited polydispersed size distributions. The RBOBM showed the most uniform distribution due to the highest protein content and strongest steric hindrance. X-ray diffraction (XRD) patterns showed that RBOBs were amorphous structure. SDS-PAGE proved that RBOB surface contained OB related proteins and a large number of extraneous proteins. In addition to the previously known oleosin, some new proteins (germin-like protein 16, osmotin, Histone H4, putative, expressed protein, calmodulin, putative glycopeptide et al.) were identified. The fatty acid composition of RBOB was similar to that of rice bran oil. It was useful to study the natural plant OB delivery system.
查看更多>>摘要：The effects of pressurized argon (Ar) and nano zinc oxide (ZnO) coating treatment on the quality properties of fresh-cut orange were explored. The changes of various quality parameters including physical-chemical indicators (total soluble solid, pH, titratable acid, ascorbic acid, mass loss, color and volatile characteristic odor), sensory evaluation and microbial (total aerobic bacteria and fungi) analysis during storage were investigated. Compared with other treatments and controls, combined treatment of nano zinc oxide coating (0.7 g/L) and pressurized argon (2 MPa, 30 min) effectively reduced mass loss and the increase in soluble solids and the reduction of titratable acid and ascorbic acid contents, and effectively inhibited the growth of total aerobic bacteria and fungi. In addition, through electronic nose detection, the combined slices had the least volatile characteristic odor, which were mainly aldehydes, alcohols, esters and terpenes in the later storage period. In summary, the combination of pressurized argon and nano zinc oxide coating was a promising method for fresh-cut fruit preservation.
查看更多>>摘要：Solid-state fermentation is an alternative for waste utilization and the production of food with improved nutritional and functional properties. In the present study, Rhizopus oligosporus fungus was used to ferment Anacardium othanianum byproduct, utilizing temperatures of 28, 30, and 32 degrees C, spore counts of 10(6) and 10(8) spore/mL, and fermentation times of 30 and 32 h, through a factorial design (3 x 2(2)). High antioxidant activity (using DPPH and FRAP methods), protein content, and in vitro protein digestibility were utilized as response variables in the desirability tool. The temperature of 28 degrees C, the concentration of 10(8) spores per mL of suspension, and fermentation time of 32 h were the condition chosen. After fermentation, the protein content, antioxidant activity (both methods), and protein digestibility increased. This fermented byproduct was dried at 40, 50, 60, and 70 degrees C and homogenized. The technological functional and chemical properties of this dry ingredient were evaluated. The cashew-based ingredient has not demonstrated a gel-forming property, demonstrating its potential as a supplement. The fermented byproduct dried at 70 degrees C presented high protein content (14.99 g/100 g) and antioxidant activity, as well as low lipid content (1.95 g/100 g), showing a potential ingredient for application in food products.
查看更多>>摘要：The combined effects of xylanase (XYL) and glucose oxidase (GOX) during whole wheat buns making was investigated based on the reconstituted model dough system including starch, gluten, and water-unextractable solids (WUS). The results showed that the combinations of GOX and XYL significantly (P < 0.05) increased free sulfhydryl (SH) contents (14.93-70.18%) and glutenin macropolymer (GMP) content (2.82%-6.15%) compared with the individual GOX. The XYL-GOX modified dough significantly (P < 0.05) increased glutenin (5.71%-13.04%) and gliadin solubility (3.57%-6.01%), leading to a decrease in the dough viscoelasticity and a more open gluten matrix structure. Additionally, XYL800GOX80 modified dough exhibited the highest alpha-helix (40.22%) and beta-sheet (43.78%) contents among all the samples. However, when the level of XYL increased from 800 mu g/g to 2400 mu g/g, the alpha-helix and beta-sheet in the XYL2400GOX40 and XYL2400GOX80 showed a significant downward trend (alpha-helix: 3.87-7.81%; beta-sheet: 11.38-19.90%; P < 0.05). Therefore, the study indicated that the synergistic effects of XYL and GOX on the whole wheat dough were quite dependent on the hydrolysis degrees of WUS.
Jonnala, Bhagya R. YeluriMcSweeney, Paul L. H.Cotter, Paul D.Zhong, Siqiong...
9页
查看更多>>摘要：The objective of this study was to identify the carotenoids imparting the orange colour to the rind, and pale yellow color to the core, of selected smear-ripened cheeses. The cheeses investigated were Charloe, Ashbrook, Taleggio, and Limburger, and were sourced from artisanal markets. Samples of the rind and core were extracted using non-polar solvents, followed by saponification to hydrolyze triglycerides to remove fatty acids, and to release carotenoid esters. Extracts were tested using ultra-high pressure liquid chromatograph-diode array detector-high resolution mass spectrometry (UHPLC-DAD-MS and-MS/MS), and identities of alpha- and beta-carotene, lycopene, and beta-cryptoxanthin confirmed with authentic standards. beta-Carotene was the predominant species in both the rind and core, absorbing similar to 80% of the signal at 450 nm in all cheese extracts tested, as well as minor quantities of beta-cryptoxanthin and alpha-carotene. Carotenoids unique to the rind included lycopene as well as the rare bacterial carotenoids previously identified in bacterial isolates of cheeses (i.e. decaprenoxanthin, sarcinaxanthin, and echinenone). This is the first detailed characterisation of carotenoids extracted directly from smear-ripened cheeses, and reveals that smear-ripened cheese can contribute both provitamin A carotenoids as well as C50 carotenoids to the human diet.
Ibadullah, Wan Zunairah WanSaari, NazamidKarim, RoselinaIbrahim, Shafa'atu Giwa...
8页
查看更多>>摘要：Kenaf seed meal protein concentrate (KSPC) and lyophilized kenaf seed milky extract protein concentrate (KSMEPC) were obtained via alkaline extraction. The proximate compositions, amino acids and functional properties of both concentrates were compared. KSPC was found to be significantly higher in protein, essential and non-essential amino acids but, lower in lipid and carbohydrate contents than KSMEPC. The solubility, water absorption capacity and denaturation temperature of KSPC and KSMEPC were similar. However, KSMEPC had significantly higher oil absorption capacity, foam capacity and stability, and a significantly lower emulsion property than KSPC. The heat coagulability and coagulation capacity of the protein concentrates were not significantly different. But, the heat coagulability was significantly increased as the concentration of the protein concentrates increased from 4 to 20%. This study showed that kenaf seed may be considered as a potential ingredient in food products like tofu, meat extender, butter and mayonnaise.
Priyadarshini, M. BhargaviXavier, K. A. MartinDhanabalan, VignaeshNayak, Binaya Bhusan...
9页
查看更多>>摘要：In this study, the effects of spray-dried cluster bean extract (T-1), freeze-dried ethanol extract of coconut husk (T-2) and control (C) on the shelf life of ready-to-cook shrimp analogue prepared from tilapia surimi at refrigerated temperature (5 +/- 1 degrees C) were evaluated. The proximate composition of the shrimp analogues was significantly affected by the incorporation of the additives during the storage. The lower levels of total volatile basic nitrogen values were detected for T-1 and T-2 shrimp analogues. T-2 samples exhibited a lower pH (7.16-6.28) values as days progressed respectively. Elevated levels of thiobarbituric acid reactive substances values were observed in all the treatments including the control. The water holding capacity of T-1 revealed lower values than the control. In texture profile analysis, the highest cohesiveness value was found in T-2 shrimp analogues. The interpretation of sensory attributes i.e. general appearance, colour, odour, texture and overall acceptability of shrimp analogue containing two different additives combined with the storage days was subjected to principal component analysis and most of the data has fallen in component 1. Overall, the work suggests that ethanol extract of coconut husk can be a promising candidate for extending the shelf-life of ready-to-cook surimi-based products.
查看更多>>摘要：Finger lime (Citrus australasica F. Muell.), a citrus species native to Australia, is a distinct finger-shaped fruit with unique caviar-like pulp and skin color variations. In addition to visual and sensory characteristics, finger lime has recently gained attention from the American citrus industry due to its tolerance to a devastating citrus disease, Huanglongbing (HLB). Here, we characterized the phytochemical profiles (including acid and sugar) of four Florida-grown finger lime selections: two with red pulp, one with pale pink pulp, and one with white pulp. Two three-fold higher levels of phenolic compounds and antioxidant capacity were observed in the peel compared to the pulp in the four selections. Selections with red pulp had more antioxidant capacity and higher phenolic compound content in both types of tissues than in the selections with white pulp. Citric acid was found abundant in all four selections making the selections a major source of organic acid. The overall results suggested that finger limes are rich in health-benefiting and flavor contributing compounds; more specifically, Florida-grown red selections of finger lime are richest in phytochemicals, vitamin c, citric acid, and sugars among evaluated genotypes, therefore, making them strong alternative for production in Florida and consumption.
查看更多>>摘要：Dry spices are at risk of microbial contamination because traditional drying processes fail to eliminate unwanted microorganisms. Radiofrequency (RF) has shown the potential for pasteurizing agricultural products. To control the natural microflora, we added a decontamination step before hot-air drying for preparing Sichuan pepper. Sichuan pepper kernels were heated by RF to 50 degrees C (cold spot), held for 10 min, and dried in a hot-air convection oven at 50 degrees C for 10 h. The total plate counts (TPCs) and quality loss were traced and compared with those following a 50 degrees C hot-air drying process as the control group. RF heating and holding processes achieved reductions of 0.68 +/- 0.52 and 1.63 +/- 0.35 log CFU/g (dry base, d.b), respectively, in Sichuan pepper TPCs. The final products treated by RF had 2.45 +/- 0.19 log CFU/g (d.b), whereas the TPC in the control group remained as high as 2.95 +/- 0.20 log CFU/g (d.b). Sichuan pepper kernels in the two groups showed similar drying rates; however, RF-treated Sichuan pepper lost most of its oil droplets, resulting in significant reductions in flavor and color. The results indicated that RF-assisted hot-air drying could efficiently control the natural microflora of Sichuan pepper, but with severe quality deterioration.
查看更多>>摘要：In this paper, the natural antibacterial agent cinnamaldehyde (CA) was made into nanoemulsions to improve its water solubility. Subsequently, the active gelatin (GL-CA-Vc) films with antibacterial and antioxidant activities were prepared by combining silver carp skin gelatin with CA nanoemulsions and vitamin C (Vc). Compared with the gelatin control (GL-Control) film, the thickness, roughness and water vapor permeability (WVP) of active films increased significantly. In addition, the elongation at break (EAB) and light barrier property of active films were also enhanced. The antibacterial and antioxidant activities of active films were related to the content of active additives. The film containing 100 mg of CA and 50 mg of Vc (GL-100CA-50Vc) had good light barrier property and a high EAB (158.00 +/- 12.51%). What's more, the inhibition rate of GL-100CA-50Vc film against Pseudomonas aeruginosa was 55.97 +/- 4.25%, and the free radical scavenging rate of the film to ABTS and DPPH was 96.26 +/- 0.72% and 95.74 +/- 0.20% respectively, which indicated that the film had good antibacterial and antioxidant activities.
NSTL
Elsevier