查看更多>>摘要：Ultrasound can be applied in fruit juice fermentation as an innovative non-thermal sterilisation method with product quality-promoting potential. In this study, the qualities changes in fermented mango juice (UFJ) pretreated by ultraviolet-assisted ultrasound (US-UV) during the 30-days of cold storage (4 degrees C) were evaluated. The essential qualities of UFJ were enhanced compared with the fresh juice and traditional fermented juice (thermal pre-treatment). Additionally, UFJ showed better performances concerning physical features (suspension stability, particle size, viscosity, and colour), pH and acidity, as well as bioactive compounds stability (soluble dietary fibre, carotenoids, total phenols, and ascorbic acid) than fresh juice during storage, revealing that the higher qualities of fermented mango juice were improved by US-UV pre-treatment. More importantly, the in vitro simulated gastrointestinal digestion validated that the bioactive compounds in UFJ had better stability and bioaccessibility than fresh juice during various storage periods, and lead to better antioxidant performance. As an effective and novel non-thermal technology, US-UV pretreatment can be considered a promising alternative method to thermal sterilisation in the juice industry.
查看更多>>摘要：In this study, characteristics and in vitro digestibility of cassava starch and epigallocatechin-3-O-gallate (EGCG) blend were investigated. The structure changes of the starch during digestion were also evaluated. X-ray diffraction (XRD) and thermogravimetric analysis (TGA) revealed that starch-EGCG blend had more ordered crystal structure and stronger thermal stability as compare to the native starch. Iodine binding analysis suggested the incorporation of starch and EGCG. Starch-EGCG blend retained strong ability of DPPH radical scavenging after storage, indicating that starch could protect EGCG from oxidation. EGCG greatly inhibited the enzymatic hydrolysis of starch during digestion, and the starch could keep EGCG controlled-released. The addition of EGCG decreased the rate of granule collapse and molecular weight reduction of the starch during digestion. The hydrolysis of long and medium length chains of the starch was restrained greatly, and the short chains were protected from hydrolyzing by blending with EGCG during digestion.
查看更多>>摘要：A peptide-labeled xylose reaction model was developed by reacting the taste-active peptides detected in bovine bone protein extract, including Pro-Cys, Cys-Glu, Cys-Met-Thr and Ala-Gln, with a 1:1 ratio of C-13(5)-labeled xylose and xylose. The similarities and differences in types and contents of aroma compounds generated by the peptides and amino acid were well explored. The study found that the activity of taste-active peptides in the Maillard reaction was lower than their corresponding amino acids, however, those that do participate in the reaction produce flavor substances. Furthermore, the obtained results from the isotope tracer technique showed that xylose played an important role in the Maillard reaction, as a basic material for the generation of pyrazines and thiols. However, certain compounds such as benzaldehyde and 4-ethylbenzaldehyde could directly form with taste-active peptides in the absence of xylose, which indicates that these peptides could produce some unique flavor substances during the thermal reaction process.
查看更多>>摘要：Aeromonas sobria is a Gram-negative pathogen with numerous virulence factors that lead to diseases in aquacultures. The production of virulence factors and biofilm formation in A. sobria are regulated by a quorum sensing (QS) system. In this study, we isolated bacterial strain CY 1-1 from pickles with strong quorum quenching activity by screening 154 strains of lactic acid bacteria. Subsequently, we identified it as Lactobacillus plantarum by 16s rRNA sequencing analysis and observed a close to 100% degradation rate for A. sobria-derived N-acyl homoserine lactone. The minimum inhibitory concentration (MIC) of L. plantarum CY 1-1 crude extract (CE) was 4.0 mg/mL. Sub-MICs of 1.0, 2.0, and 3.0 mg/mL L. plantarum CY 1-1 CE showed increased degradation rates for QS-mediated violacein production by Chromobacterium violaceum CV026 and reduced biofilm formation (33.03-81.93%), preformed biofilm (22.01-66.23%), extracellular pmteases (17.48-50.56%), haemolytic activity (18.84-53.77%), sidemphore (27.49-67.86%), and swarming and swimming (52.49-100%) in a dose-dependent manner. Scanning electron microscopy images indicated that L. plantarum CY 1-1 CE destroyed biofilm structure and reduced the thickness of preformed biofilm. Thus, L. plantarum CY 1-1 CE is a promising QS inhibitor and anti-biofilm agent for improving food safety.
查看更多>>摘要：In this study, anionic carboxylic curdlans (Cur-8, Cur-24 and Cur-48) with different molecular properties and chain conformations were employed for the fabrication of carboxylic curdlan-coated zein nanoparticles (ZNPs) to overcome the poor colloidal stability of plain ZNPs. The results showed that the nanosized carboxylic curdlan-coated ZNPs prepared with 1.0 mg/mL ZNPs, 0.5 mg/mL carboxylic curdlans, and a 1:1 ZNP/carboxylic curdlan volume ratio (v/v) at pH 4.0 exhibited spherical shapes and negative zeta potentials. These carboxylic curdlan-coated ZNPs exhibited improved salt, thermal, and storage stability and good redispersibility compared with bare ZNPs. The carboxylate contents, molecular weights (MWs), and chain conformations of carboxylic curdlans considerably affected the particle sizes, electrical characteristics, microstructures, and colloidal stabilities of carboxylic curdlan-coated ZNPs. Specifically, compared with Cur-8, Cur-24 and Cur-48 with lower MWs, higher carboxylate contents and more extended flexible chains coated on the outer layer of ZNPs exhibited more pronounced colloidal stability. Moreover, electrostatic interactions, hydrogen bonds and hydrophobic effects contributed to the stabilization of ZNPs after coating with carboxylic curdlans, together with enhanced surface hydrophilicity. Thus, carboxylic curdlan-stabilized ZNPs can be developed as novel nanocarriers for various lipophilic nutrient delivery applications.
Loffredi, EleonoraMoriano, Maria ElettaMasseroni, LetiziaAlamprese, Cristina...
8页
查看更多>>摘要：This work aims at assessing the performances of eight commercial emulsifier substitutes (not identified as additives) in an artisanal ice cream formulation, in comparison with the common mono- and di-glycerides of fatty acids (MDG). Besides the quality features of mixes (density, soluble solids, rheological properties, freezing point depression) and ice creams (extrusion parameters, overrun, firmness, melting behavior, shape retention), also the emulsifying activity index (EAI) and creaming stability (CS) of the considered ingredients were tested. No significant correlations were found between EAI or CS and quality characteristics of ice creams, confirming the singular role of MDG in ice cream structuring. Citrus fibers excessively increased the mix apparent viscosity compared to the reference sample containing MDG (435 +/- 3 vs 89 +/- 1 mPa s). Lupine, pea, and rice proteins, as well as citrus fibers significantly improved ice cream melting behavior (1.60 +/- 0.12 - 2.33 +/- 0.01 g/min melting rate vs. 2.62 +/- 0.05 g/min of the reference sample). However, at the tested doses there was not a single ingredient as effective as MDG on ice cream properties. A combination of different substitutes in different amounts can be a valuable strategy in order to effectively replace MDG and attain the goal of an ice cream with good quality and clean label.
查看更多>>摘要：Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation during their production. Many studies have shown that the excessive salt consumption has negative health effects and so that reducing sodium is important. In this study, the physical and sensory quality of the marinated anchovy produced with potassium salt instead of sodium salt was investigated. Anchovy used in this study was purchased from a local fish market as filleted. Anchovy fillets were transported to the laboratory in ice. Anchovy marinades were produced on the same day. The study consisted of 5 groups and all groups were produced the same day. During the marination acid and salt amounts and pH were monitored. Proximate composition (protein, fat, ash, moisture, sodium, and potassium), physical (colour measurement, cooking loss, texture profile analyses), and sensory (appearance-colour, odour, taste, texture, overall acceptability) quality analyses were performed on day 0. As a result, the best partial sodium replacement was obtained with 50% potassium salt by preserving the physical and sensory quality as in marinates prepared with only 100% sodium salt.
查看更多>>摘要：Fried fish skins are snacks with rich flavor in Asian. However, the high fat content about 50% is not good for health. It is possible to reduce the oil content while maintain its fried taste and texture by optimized frying methods. The effects of different frying approaches such as air frying, vacuum frying, electrostatic frying and traditional deep-fat frying on the oil uptake, moisture loss, breaking force, color, and microstructure attributes of fried fish skins were studied. Air and oil frying were performed at 180 degrees C for 2-12 min. Vacuum frying was conducted at lower temperature 120 degrees C for 4-24 min. Results showed that air fried and vacuum fried fish skins had the lowest fat contents (9.8% and 27.7%, respectively) and showed smooth, uniform microstructures. On the contrary, holy, irregular and non-uniform microstructures were obtained by traditional deep-fat frying and electrostatic frying due to high heat and rapid mass transfer occurred. The oil uptake (47.6% and 46.3% fat content, respectively) and browning reactions were also significant. Air frying developed a slower water evaporation rate and higher fish skin puffing ratio, which was suggested to be an alternative to traditional deep-fat frying.
Deepitha, R. P.Xavier, K. A. MartinLayana, PorayilNayak, Binaya Bhusan...
9页
查看更多>>摘要：Meat discoloration and fat oxidation are the major quality issues in pangasius fillet during storage. In this study, aqueous seaweed extracts prepared from Padina tetrastromatica using three protocols were evaluated based on its total phenolic content and antioxidant activities. Based on the ideal result, different concentration of seaweed extracts ranging from 0.5 to 2% (v/v) were used for dipping the pangasius fillet. Individual fillet samples were packed stored under chilled condition (2 degrees C). Among the quality parameters proximate composition, total volatile basic nitrogen, free fatty acids, thiobarbituric acid reactant substances, myoglobin content, aerobic plate count, instrumental colour and sensory analysis were carried out at regular intervals of 4 days. Seaweed extract containing phenolics reduced the myoglobin oxidation which is positively correlated with redness values. Among the different treatments 2% aqueous extract showed reduction in total volatile basic nitrogen, rancidity, total bacterial count, sensory quality parameters and effectively reduced the spoilage and meat discoloration of fillet up to 20 days. It can be concluded that aqueous seaweed extract can be used as a natural additive for improving meat colour and extending the storage life of fishery products under chilled conditions.
查看更多>>摘要：The present study investigates the bio-efficacy of five different essential oil components viz. elemicin, apiol, p-cymene, alpha-pinene and fenchone as food preservative against common food contaminating fungi including aflatoxigenic Aspergillus flavus (AFLHPR14) and inhibition of aflatoxin B-1 (AFB(1)) secretion. Elemicin and apiol exhibited significant antifungal and antiaflatoxigenic efficacy as compared to alpha-pinene, fenchone and p-cymene. Determination of intracellular ergosterol content demonstrated plasma-membrane as the possible target site of antifungal action. Moreover, the considerable inhibition of methylglyoxal (AFB(1) inducer) biosynthesis after treatment with bioactive components exhibited novel antiaflatoxigenic mechanism of action. In silica homology modeling of components with ergosterol biosynthesizing gene, lanosterol-14-alpha-demethylase and AFB(1) synthesizing genes viz. polyketide synthase and Ver-1 suggested key steps involving molecular target site, responsible for plasma-membrane disruption and AFB(1) inhibition. Moreover, superior antioxidant activity and promising in situ antifungal and antiaflatoxigenic efficacy of bioactive components in storage containers using rice (Oryza sativa L.) as the model food system recommends their utilization as potential green preservative for shelf life extension of stored food commodities.
NSTL
Elsevier