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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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    The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

    Jagelaviciute, JolitaCizeikiene, Dalia
    9页
    查看更多>>摘要：The purpose of this study was to evaluate the potential use of Lactobacillus sanfranciscensis for fermentation of chia, quinoa, and hemp flour for the production of gluten-free bread. The application of non-traditional sourdough made using seed flour, such as hemp, chia, and quinoa for gluten-free bread preparation could improve organoleptic and structural characteristics of gluten-free maize/rice bread. Chia, hemp, and quinoa flour were fermented with L. sanfranciscensis W2, and the non-traditional sourdough obtained was used for gluten-free bread production. The results showed that L. sanfranciscensis W2 can adapt and act on non-traditional substrates such as chia, hemp, and quinoa flour (total count of lactic acid bacteria were 9.76, 10.05, and 8.56 log(10) CFU/g, respectively). The results showed that fermentation time and flour type had a significant influence on nontraditional sourdough properties. Non-traditional sourdough had decreased pH, specific volume, and rate of bread staling and increased bread porosity compared with bread made only with chia, quinoa or hemp seed flour. Application of non-fermented chia and hemp flour increased the firmness and the rate of bread staling, whereas use of non-traditional hemp and quinoa sourdough reduced the rate of bread staling. In many cases, chia, hemp, and quinoa flour increased the acceptability of gluten-free maize/rice bread.
      原文链接:
    • NSTL
    • Elsevier

    An in-line optical technology to control the emulsification degree in a continuous industrial emulsifier for meat sausage production

    Gonzalez-Martinez, ZulayZamora, AnnaMor-Mur, MontserratCastillo, Manuel...
    7页
    查看更多>>摘要：The stability of comminuted products plays an important role in the economy of meat industries. Proper formulation and the establishment of suitable emulsification conditions can significantly contribute to cooking losses control. The purpose of this research was to study the relationship between light backscatter parameters and cooking losses and develop prediction models that would allow the optimization of the emulsification process in a continuous industrial emulsifier. The optical response of meat emulsions, produced at industrial scale, depended drastically on the formulation (with and without starch) and the degree of emulsification. Furthermore, formula with starch showed significantly lower cooking losses than formula without starch, but for both formulas, several optical parameters correlated with cooking losses. Models for the prediction of cooking losses with R-2 values > 0.999 were obtained with five or six statistically significant optical predictors depending on the formula. These results point out the potential of light backscatter technology as a control tool during emulsification.
      原文链接:
    • NSTL
    • Elsevier

    Volatile, quality and olfactory profiles of fresh-cut polignano carrots stored in air or in passive modified atmospheres

    Cozzolino, R.De Giulio, B.Pellicano, M. P.Pace, B....
    9页
    查看更多>>摘要：Volatile organic compounds (VOCs), quality attributes (respiration activity, total phenols and antioxidant activity) and olfactory profile by electronic nose of fresh-cut orange and purple Polignano carrots stored in Air or passive modified atmosphere (pMAP) were examined until 14 days of storage. The pMAP storage reduced the respiration rate, preserving the antioxidant activity and total phenols of the carrots. Moreover, it enhanced the peculiar aromatic notes of these carrots, as showed by Principal Component Analysis (PCA), which allowed also to select the VOCs associated to fresh carrots and to samples stored in Air or pMAP. Predictive models of selected volatiles by electronic nose data were build running Partial least squares regression (PLSR). In orange carrots, six significant models were obtained for beta-pinene, delta-elemene, gamma-curcumene, cis alpha-bisabolene, cariophyllene oxide and alpha-cedrol. In the case of purple carrots, E-nose signals were able to predict only two terpenes, trans beta-cariophyllene and myristicin.
      原文链接:
    • NSTL
    • Elsevier

    Characterization and identification of a fraction from silver carp (Hypophthalmichthys molitrix) muscle hydrolysates with cryoprotective effects on yeast

    Wang, FaxiangCui, MeiliLiu, HaidongLi, Xianghong...
    7页
    查看更多>>摘要：This study was aimed to characterize and identify a fraction from silver carp muscle hydrolysates (SCMHs) with cryoprotective effects on yeast. The SCMHs were obtained from the hydrolysis of silver carp (Hypophthalmichthys molitrix) muscle with Protamex at 50 degrees C for 15-240 min. The addition of SCMH generated from 30 min of proteolysis (SCMH-30) led to an increase in the yeast survival rate from 0 - 1% (control) to 82-91% after 1-2 freeze-thaw cycles. The SCMH-30 was further separated into two fractions using gel filtration chromatography. The fraction F2 with lower average molecular weight exhibited better cryoprotective effect on yeast, which was further characterized via HPLC-MS/MS. Among a total of 2500 identified peptides, 90% of them had molecular weight between 1000 and 3000 Da, which were mainly derived from parvalbumins. The selected primary peptides were rich in glutamic and aspartic acid residues and exhibited structural and sequential similarities with type IV fish antifreeze proteins, which likely contributed to the high antifreeze activity of F2 from SCMH-30. Results from this study provided an approach for development of effective cryoprotectants using SCMHs and helped to understand the underlying mechanism governing cryoprotective effect of SCMH-30 on yeast.
      原文链接:
    • NSTL
    • Elsevier

    Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad

    Li, HaijingHu, YifanZhao, XinhuaiWan, Wei...
    7页
    查看更多>>摘要：The effects of ultrasound with different powers (0-500 W) on the structure and stability of protein from sea cucumber gonad were investigated, according to the changes in phenylalanine (Phe), alpha-helix, beta-sheet, tryptophan (Trp), surface hydrophobicity, particle size distribution, microstructure and amino acid (AA). With the increase in ultrasound power, the contents of Phe, beta-sheet and Trp, surface hydrophobicity and particle size first increased and then decreased, while alpha-helix content was opposite. Compared with the non-ultrasound group, the content of alpha-helix and random coil significantly decreased by 24.71% and 22.33% in the 200 W ultrasound group, while Phe content, beta-sheet content, fluorescence intensity (FI), the surface hydrophobicity and hydrophobic AA significantly increased by 12.77%, 75.91%, 7.90%, 15.61% and 7.00%, respectively (P < 0.05). According to microstructure analysis, after 200 W ultrasound treatment, the protein particles became smaller and more uniform, and the protein structure was much looser than that without ultrasound treatment. Overall, the side chain, secondary, and tertiary structure of protein from sea cucumber gonad were unfolded under ultrasound treatment, which exposed more hydrophobic groups and decreased protein aggregation, and the effect of ultrasound with 200 W on the protein structure was prominent.
      原文链接:
    • NSTL
    • Elsevier

    Formulation and physico-chemical and sensory characterisation of chocolate made from reconstituted cocoa liquor and high cocoa content

    Puchol-Miquel, MartaPalomares, CesarManuel Barat, JosePerez-Esteve, Edgar...
    9页
    查看更多>>摘要：Demand of dark chocolate with high cocoa content is increasing worldwide, which means having to find alternative processing methods that allow to dispense with the main ingredient in chocolate: cocoa liquor. To fulfil this goal, we propose using cocoa butter and cocoa cake as their price and duties can be lower than those of liquor. In line with this, the two objectives of this work were to formulate chocolate from reconstituted cocoa liquor and high cocoa content (95%) and to compare its physico-chemical and sensory properties with those of traditionally prepared chocolate containing the usual cocoa percentages (70%). The results showed that for the same percentage of cocoa, the chocolate formulated from reconstituted liquor were the same colour and had similar sensory acceptance despite them possessing less viscosity, and a slightly lower total polyphenols content and antioxidant capacity than those formulated withg cocoa liquor. Despite these differences, a principal component analysis and a sensory analysis revealed that the physico-chemical differences associated with formulation are less important than those caused by increasing the cocoa percentage. Consequently, the proposed method represents an interesting alternative to prepare cheaper chocolate in certain countries or at given times of the year.
      原文链接:
    • NSTL
    • Elsevier

    Biocontrol of Salmonella Enteritidis on chicken meat and skin using lytic SE-P3, P16, P37, and P47 bacteriophages

    Demirarslan, Ozgul AydinAlasalvar, HamzaYildirim, Zeliha
    8页
    查看更多>>摘要：The present study was conducted to investigate the virulent effects of SE-P3, P16, P37, and P47 phages specific to Salmonella Enteritidis, alone or as a cocktail on raw chicken meat and chicken skin. Chicken meat and skin artificially contaminated with 10(3) and 10(6) log CFU/g or cm(2) Salmonella were treated with SE-phages at a level of 10(9) PFU/g or cm(2) and then the samples were stored at 4 degrees C for 8 days and 25 degrees C for 4 days. The infective effects of SE-phages for prevention of contamination during or before contamination at 4 degrees C were also determined. SE-phages reduced the number of viable Salmonella cells in the samples containing Salmonella at 10(3) CFU/g to an undetectable level throughout storage at 4 and 25 degrees C. In samples containing 10(6) CFU/g or cm(2 )Salmonella, SE-phages decreased the number of host cells by 4.11-6.42 log CFU/g or cm(2) on the first day of storage. Furthermore, SE-phages have been found to effectively prevent subsequent Salmonella contamination at 4 C. This study showed that SE-P3, P16, P37, and P47 phages have the potency to be used as a biocontrol strategy to control Salmonella in the poultry industry.
      原文链接:
    • NSTL
    • Elsevier

    Gas-liquid microextraction coupled with magnetic-assisted dispersive solid-phase extraction clean-up for multi-residue pesticide analysis in fatty foods of animal origin

    Kaw, Han YeongJin, XiangziLiu, YunanCai, Long...
    12页
    查看更多>>摘要：An effective sequential clean-up method by coupling gas-liquid microextraction (GLME) and magnetic-assisted dispersive solid phase extraction (d-SPE) termed as GLME-MA-d-SPE has been developed for multi-residue pesticide analysis in different fatty foods of animal origin. GLME is applied as a primary clean-up step to remove low-volatile interferences, followed by a secondary clean-up technique through adsorptive removal using d-SPE to eliminate other co-extracts like organic acids in fatty biological samples. As much as 99.3% of lipid substances were effectively eliminated by this powerful clean-up method, and the chromatographic analysis by GC-MS showed at least two orders of magnitude reduction for peaks of interference. Analytical results verified the accuracy and precision of this method with recoveries of 50 pesticides ranged from 60.5% to 119.7%, and RSDs of less than 20%. Permethrin was present in salmon, pork and egg samples, but the concentrations were within the maximum residue levels (MRLs) permitted by both national and international regulations. The GLMEMA-d-SPE technique minimizes matrix effects, and it exhibits significant potential as an analytical technique of food safety control systems for broad-spectrum screening trace-level environmental pollutants in complex biological matrices.
      原文链接:
    • NSTL
    • Elsevier

    Clarification of the pomegranate juice in a bioreactor packed by pectinase enzymes immobilized on the glass bead activated with polyaldehyde polysaccharides

    Azimi, Seyedeh ZahraHosseini, Seyed SaeidKhodaiyan, FaramarzMousavi, Seyed Mohammad...
    8页
    查看更多>>摘要：In this study, the glutaraldehyde, polyaldehyde pullulan and polyaldehyde kefiran were applied to immobilize the pectinase on the silanized glass bead and then a packed bed reactor (PBR) was used to continuous clarification process of the pomegranate juice. The results showed that the bioreactor packed with the enzymes immobilized by all three cross-linkers had the best performance at the temperature of 50 degrees C, a flow rate of 0.5 mL/min and treatment time of 42 min. After the clarification process, the turbidity of the pomegranate juice was significantly decreased from similar to 70.2 to similar to 17.4 NTU and the clarity of the samples was increased from similar to 81.15 to similar to 96.13%. The findings showed the clarification process had a significant effect on the pomegranate juice properties so that the total titratable acidity, reducing sugar content and lightness parameter were increased while pH, total soluble solids, viscosity, total phenol content and radical scavenging activity of the juice samples was decreased by this process. Finally, it must be stated that the bioreactor packed with polyaldehyde kefiran-immobilized pectinase had the best performance in the clarification of pomegranate juice due to the higher capacity of this cross-linker in the pectinase immobilization.
      原文链接:
    • NSTL
    • Elsevier

    Apoptosis-induction effect of epsilon-poly-lysine against Staphylococcus aureus and its application on pasteurized milk

    Ning, Hou-QiLi, Ying-QiuLin, HongWang, Jing-Xue...
    9页
    查看更多>>摘要：epsilon-poly-lysine (epsilon-PL) is a safe and excellent natural preservative. This study aimed to investigate the antibacterial actions of epsilon-PL against Staphylococcus aureus (S. aureus) and its anti-S. aureus activity on the pasteurized milk. Electron microscopy observation showed epsilon-PL severely disrupted the cell wall and membrane of S. aureus, resulting in the cell structure loss of the bacteria. The exposure of S. aureus to epsilon-PL obviously decreased the transmembrane potential and caused the K+ ions leakage of S. aureus. Flow cytometry analysis confirmed the bacterial membrane damage by epsilon-PL and showed the negative correlation between membrane damage and cell viability (control: 77.10% and 20.80% for viable and membrane damaged cells, 0.4 mg/mL epsilon-PL-treated group: 9.72% and 89.40% for viable and membrane damaged cells). Agarose electrophoresis and circular dichroism spectrum results demonstrated that epsilon-PL interacted with bacterial DNA via intercalative binding. And epsilon-PL also stimulated reactive oxygen species generation of S. aureus and induced the bacterial cell apoptosis. Besides, epsilon-PL could effectively inactivate or kill S. aureus in pasteurized milk during the 4 degrees C storage period (0-5 days).
      原文链接:
    • NSTL
    • Elsevier