查看更多>>摘要：In recent years, antibiotic resistance has been a potential risk to public health. Cold plasma is an emerging nonthermal technology in food industry. Plasma-activated water (PAW) has been proposed as a novel chlorine-free disinfectant for food products in last decade. In this study, we employed PAW to inactivate methicillin-resistant Staphylococcus aureus (MRSA) and methicillin-susceptible S. aureus (MSSA) on cooked chicken breast. The impacts of various factors on the bactericidal effects of PAW have been explored, including immersion times, treatment sequence, agitation and plasma-activated times for PAW. The use of 20-min plasma activated PAW with 20-min immersion could result in 2.09 +/- 0.17 and 2.29 +/- 0.04 log(10) CFU/g reduction for MRSA and MSSA, respectively. Similar resistance of MRSA and MSSA to PAW exposure was observed. The PAW did not change the surface color of cooked chicken breast. In addition, MRSA and MSSA kinetics under the different treatments were fitted to Weibull model with well fitness and the results showed that the inactivation effect of PAW for MSSA was better than MRSA, regardless of treatment conditions. These results indicate PAW as an alternative disinfectant for cooked meat to assure microbiological safety and abate the dissemination of antibiotic resistance among food chain.
查看更多>>摘要：This study evaluated the use of innovative gluten-free coatings (tapioca and coconut flours) in fish nuggets, and their impact on the physicochemical and microbiological characteristics during its storage period (60 days) and the sensory properties. Fish nuggets coated with coconut flour (CCT-Nug) had reduced pick-up than control nuggets (CON-Nug), whereas cooking yield were similar for all coating types. Fish nuggets coated with tapioca flour (TPC-Nug) had reduced protein content, whereas CCT-Nug were low in fat content. The lipid oxidation and microbial growth were within normal levels throughout the period. The innovative coatings affected the fish nugget's color parameters with increases in the lightness (L*) and decreases in the redness (a*) and yellowness (b*) values. At the beginning of the storage period, CCT-Nug had a lower hardness value when compared to other treatments. These parameters were reflected in the sensory analysis, and TPC-Nug had low color scores, whereas CCT-Nug had low crispiness scores. The acceptance index (AI) was above 70% for both CON-Nug and CCT-Nug treatments. Finally, the use of coconut flour was considered more appropriate coating for gluten-free fish nuggets.
查看更多>>摘要：This study investigates the mechanism and effect of ultrasonic technology on viscous materials such as honey. The rheological properties, viscosity and temperature correlation models, thermodynamic characteristics, main saccharide composition and intramolecular structure of honey samples treated with different ultrasonic powers and frequencies have been investigated. The results showed that the selected ultrasonic combination of conditions did not change the Newtonian fluid characteristics of honey, but the heat effect of ultrasound reduced the moisture content of honey. The Willian-Landel-Ferry (WLF) equation appeared to be more accurate than Arrhenius equation (R-2 > 0.97) to describe the correlation between viscosity and temperature of honey with high ultrasonic power (>80 W) and low moisture content below 17.1% (R-2 > 0.98). The differential scanning calorimetric (DSC) experiments showed that the T g value of honey was significantly decreased by ultrasound (P < 0.05), which was proportional to the degree of ultrasonic damage. Major saccharides (fructose, glucose, sucrose and maltose) of honey have been greatly affected by high ultrasonic power. The infrared spectroscopy experiment indicated that, under the same ultrasonic power, 40 kHz frequency has significantly increased the wave-number and number of the absorption peaks of the groups in honey molecules than 28 kHz.
查看更多>>摘要：The oxidation properties of peanut oil and soybean oil oleogels (P00 and SOO), which were used to load acid or alkaline blueberry extracts (AC or AL) and resveratrol (R), were investigated. A chemical method was employed to assess the superimposed or synergistic antioxidant activities of resveratrol. We detected functional group changes in oleogels during the course of oxidation by nuclear magnetic resonance hydrogen spectroscopy (H-1 NMR) and identified a suitable base oil for AC, AL, and R. R and AC containing 235 mg/kg resveratrol could inhibit primary oxidation products. Soybean oil oleogel with resveratrol (SOOR, 0.001-0.063 mg/100 g) showed the best inhibition rate. Thiobarbituric acid (TBA) values showed that AC, AL, and R were more suitable for inhibiting the secondary oxidation products in POO from 0 to 30 days. Furthermore, we discovered additional esters, alcohols, and conjugated groups of primary oxidation products by analysing the functional group changes in SOO and POO.
Daliri, Eric Banan-MwineTyagi, AkankshaOfosu, Fred KwameChelliah, Ramachandran...
10页
查看更多>>摘要：Treating soybean with proteases and subsequent fermentation increases the release of bioactive compounds that may be strongly attached to the food matrix. In our quest to choose the best material to develop an antihypertensive functional food from soybean, we assessed the ability of raw soybean, Pmzyme 2000p-hydrolyzed soybean (PSB) and Enterococcus faecium EBD1-fermented PSB to inhibit angiotensin converting enzyme (ACE). Treating soybean with Prozyme 2000p increased the ACE inhibitory ability from 15 +/- 3% to 40 +/- 2%. Subsequent fermentation of the hydrolyzed samples further increased the inhibitory ability to 80 +/- 5%. A discovery-based metabolomic approach using UHPLC Q-TOF MS/MS of the fermented sample showed that E. faecium fermentation increased the levels of phenolic compounds, gamma aminobutyric acid, antioxidant and antihypertensive peptides. The fermentation also increased the levels of essential amino acids relative to the enzyme treated and raw samples. The high levels of potential antihypertensive compounds in the fermented samples imply that fermenting Prozyme-treated soybean with Enterococcus faecium EBD1 would be a good strategy for developing functional foods with antihypertensive properties.
查看更多>>摘要：The effects of cold air drying (CD) and hot air drying (HD) on the physical properties and protein stability of slightly salted silver carp fillets were investigated in terms of water-related indicators, texture profile, color and protein denaturation analysis. The results indicated moisture content of fillets exponentially decreased to 1.19 and 1.07 g water/g drying matter at the end of drying, respectively, accompanied with the decreases in water activity, and water mobility based on the results of leftward shifted T-21 and T-22 relaxation time. The gradual increase of hardness and chewiness, and decrease of adhesiveness of dried fillets were observed in both groups during the drying process. By contrast, CD made fillets with higher hardness and chewiness properties when compared to HD under similar moisture content. The more intense browning reaction was observed in hot air dried fillets, reflecting by the sharp increase of b* value (p < 0.05) from the initial 1.25 to final 13.44. Besides, the results of protein-related indicators showed HD easily resulted in protein aggregation and secondary structure degradation. Summarily, this study revealed the change characteristics of salted silver carp fillets during two conventional air dryings, providing a basis to further propose reasonable combination drying programs.
查看更多>>摘要：The effect of whole milling and fractionation of wheat grains from the 2017 and 2018 harvests on the mycotoxin transfer into milling products and the influence of microbial fermentation of such products on mycotoxin levels were analysed. Additionally, the identification and occurrence of fungal contamination in grains with different mycotoxin contamination levels was evaluated. The mycotoxin contents were determined by chromatography (HPLC-TOF-HRMS). The distribution of mycotoxins in wheat wholemeal fractions depended on wheat kernel contamination level. The flour fractions contained zearalenone (ZEN) from 59 to 92%, and deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) at levels on average 60% of those in unprocessed wheat grains. The highest contents of enniatin B (ENNB) (84-86%) and ENNB1 (80-99%) were distributed within the flour fractions. Prolonged sourdough fermentation (48 h) allowed a reduction in DON content in the sourdough by 44-69% and a removal of 15-acetyldeoxynivalenol (15-AcDON), alternariol (AOH), deoxynivalenol-3-glucoside (D3G), toxins H-2 and HT-2, while the enniatin removal levels were in a range 5-70%, with the complete removal of only ENNB1. The study on the retention of mycotoxins during secondary grain processing (sourdough fermentation) is important for the risk assessment of wheat-based products.
NSTL
Elsevier