查看更多>>摘要：Eating is a multimodal sensory experience affected contextual situations. A limitation with traditional consumer testing is that isolated booth environments lack ecological validity and consumer's engagement in forming perceptions. Virtual reality (VR) is an emerging method to simulate different environmental contexts. The acceptability and emotional responses of full- and no-sugar chocolate determined in sensory booths and under two VR environments (headsets) were evaluated. Untrained participants (N = 50) tasted two chocolates (FS = full-sugar and NS = no-sugar, maltitol) under three environments: (1) traditional-booths, (2) positive-VR [aesthetically open-field forest], and (3) negative-VR [closed-space old room] in a 3 x 2 randomized-factorial-design. Participants rated the acceptability of sweetness, bitterness, texture, mouth-coating, aftertaste, and overall liking (9-point scale). The intensities of sweetness, bitterness, and hardness (15-cm line-scale) were assessed. Chocolate type and VR did not affect the liking of attributes (5.4-6.8). However, FS samples had higher sweetness intensity than NS samples for positive-VR (10.8 vs. 9.1). NS samples under positive-VR were associated with overall liking. The NS and FS samples under positive-VR were associated with "energetic" and "happy"; however, under traditional booths were related to "good", and "calm". "Bored" and "guilty" were associated with NS samples under negative-VR. VR can be used to understand the contextual effects on consumers' perceptions.
查看更多>>摘要：Red cabbage anthocyanin-rich extract (RCA) was encapsulated by mixtures of maltodextrin dextrose equivalent 20 (MD20) and arabic gum (AG) combined at various ratios using drum drying technique. Encapsulation efficiency ranged from 93.65 + 1.80 to 98.85 + 0.32%, with the highest value achieved by MD20:AG at 20:80 ratio (MD20:AG 20:80). The solubility of all encapsulates was over 90%. The moisture contents (3.40%-4.66%) and water activities (0.313 + 0.001-0.361 + 0.003) were low. The highest anthocyanin content (42.26 + 0.58 mg C3G E/100 g DW) had RCA encapsulated by MD20:AG 20:80. X-ray diffraction revealed a crystalline-mixed amorphous structure. The crystalline phase increased with an increase of AG ratio. Scanning electron microscopy (SEM) analysis identified the finest particles in MD20:AG 80:20 encapsulated RCA. Fourier transform infrared spectroscopy (FTIR) analysis revealed a broken glass structure and shriveled surfaces of all particles. Based on physico-chemical properties and morphological characteristics, the MD20:AG 20:80 RCA encapsulate was selected for application in food. An addition of encapsulated RCA (10, 20 or 30 g/kg product) to a native Thai dessert "Aluar" increased its shelf-life and antioxidant capacity, lowered acidity, lipid oxidation and spoilage, successfully increasing its overall quality.
Redondo-Solano, MauricioValenzuela-Martinez, CarolJuneja, Vijay K.Burson, Dennis E....
6页
查看更多>>摘要：The effect of potassium lactate and sodium diacetate mixture (Opti.Form PD4 (R)) on Clostridium perfringens spore germination and outgrowth during abusive cooling of reduced sodium ham was evaluated. A ham formulation containing NaNO2 (0 or 100 ppm), NaCl (1 or 2%) and Opti.Form PD4 (R) (0, 1.5 or 2.5%) was prepared. Meat (10 g) was vacuum-packaged, stored under refrigeration (5 degrees C) for 3 or 24 h and inoculated with a three-strain C. perfringens spore cocktail. Samples were vacuum-packaged, heat treated (75 degrees C, 20 min) and cooled from 54.4 degrees C to 7.2 degrees C within 9, 15 or 21 h. C. perfringens population increases of 5.18 and 4.26 log CFU/g were observed in non-cured ham (control; stored for 3 h) formulated with 1 or 2% of NaCl, respectively and cooled exponentially within 21 h. Incorporation of Opti.Form PD4 (R) (1.5%) inhibited C. perfringens spore germination and outgrowth regardless of the cooling rate (9, 15 or 21 h). Addition of NaNO2 (100 ppm) enhanced antimicrobial activity of Opti.Form PD4 (R). In general, abusive cooling (>= 15 h) of ham after 24 h of storage resulted in greater populations of C. petfringens. Addition of NaNO2, Opti.Form PD4 (R) and processing immediately resulted in greater inhibition of C. perfringens spore germination and outgrowth.
查看更多>>摘要：Current study investigated decontamination efficacy of elevated hydrostatic pressure against wild-type, 72-h habituated, and pressure-stressed phenotypes of Listeria monocytogenes, Listeria innocua, and Staphylococcus aureus in milk and orange juice. Pressure intensity levels of 350 and 500 MPa were utilized at 4.4 degrees C and 60.0 degrees C for up to 7 min. Temperature was controlled using a stainless steel water jacket surrounding reaction chamber connected to a refrigerated circulating water bath. Results were statistically analyzed using ANOVA. While <2 log reduction of L. monocytogenes, L. innocua, and S. aureus were observed after treatments of up to 7 min at 500 MPa at 4.4 degrees C, same treatment at 60.0 degrees C resulted in >= 5 log reductions (p < 0.05) of pathogens in milk. Similar trends were observed when the pathogens were inoculated in acidic environment of orange juice and treated at 350 MPa at 4.4 and 60 degrees C. As such, under the conditions of our experiments, we observed that mild heat could to great extend augment the efficacy of a pressure-based pasteurization treatment. The three phenotypes (habituated, wild-type, and pressure-stressed) of these Gram-positive pathogens exhibited comparable sensitivity to treatments, indicating a validated treatment against wild-type cells could be as efficacious against other phenotypes as well.
查看更多>>摘要：The objective of this study was to explore frozen storage stability of muscle protein of the obscure pufferfish using a semi-model system based on light exposure (LE), oxygen concentration (OC), and multiple freeze-thaw cycles (FTCs). The dorsal muscle of fifteen frozen fish was cut into small pieces (2 cm x 1.5 cm x 1 cm) and divided into 4 groups stored in differing conditions: one was stored in light with 0% oxygen (L-0), one in light with 20% oxygen (L-20), one in dark with 0% oxygen (D-0), and one in dark with 20% oxygen (D-20). All were subsequently subjected to five FTCs. Protein oxidation (PO) levels, protein structure, and water states were all assessed. The results showed that both LE and OC could significantly accelerate sulfhydryl and tryptophan loss, in the order of L-20 > L-0 and D-20 > D-0 during FTCs. Changes of protein structure were in line with the extent of PO indicated by surface hydrophobicity and UV absorbance. An increased PO also affected the water states, with higher PO resulting in immobilized water being more tightly trapped within the protein. However, thawing loss was shown to be independent of PO and the structural changes of myofibrillar protein.
查看更多>>摘要：Protein hydrolysates of Dunaliella salina (DSPH) were prepared and their potential antiosteopenic activity were determined in ovariectomized (OVX) Sprague-Dawley (SD) rats. Ultrafiltration, anion-exchange chromatography, and HPLC-ESI-MS/MS were used to isolate, purify, and identify the antiosteopenic peptides from DSPH. The antiosteopenic peptides were screened using molecular docking and zebrafish model. The results showed that DSPH can significantly improve the bone formation marker, bone mineral density and bone microarchitecture in OVX rats. A novel peptide with the sequence of ALVFQAQH (P32) was identified to be the potential active peptide that plays antiosteopentic activity, which can improve the stained integral optical density (IOD) and area in the larval skull of osteoporosis-like phenotypes zebrafish induced by Dexamethasone (Dex). This may be attributed to its physicochemical properties, such as low molecular weight, high hydrophobicity and the high proportion of antioxidant-related amino acids in its sequence, and ability to stimulate the mRNA expression of osteoblast-specific genes (Runx2 alpha, ALP, OC) and antioxidant-related genes (Cu/Zn SOD and CAT). In conclusion, P32 could play a major role in antiosteopenic activity in DSPH, which could be a potential candidate for protecting from bone loss in osteoporosis.
查看更多>>摘要：Kombucha is a beverage obtained by fermenting tea containing sugar as a result of the symbiotic relationship between yeast and acetic acid bacteria. In this study, milk and various herbal teas (sage, blackberry, and green tea) were mixed in the ratio of 60:40 (v/v) and fermented with kombucha culture. 2.2-Diphenyl-1-picrilhydrazyl (DPPH) radical scavenging activity, total phenolic content, total reducing sugar content, and the microbiological and sensory properties of the fermented dairy beverage were examined. The highest DPPH radical scavenging activity was observed on the 1st day of storage of the blackberry tea-blended fermented beverage (98.48%), and the highest total phenolic content was observed on the 30th day of the green tea-blended fermented beverage (81.51 mg/mL). The maximum amount of glucuronic acid (0.42 g/100 mL) was observed on the 20th day of storage in the sage-blended fermented dairy beverage. The most favorite product was the blackberry blend, whereas the least favorite was the dairy beverage (control sample) fermented with kombucha based on sensory scores. This study demonstrates that milk and herbal teas could be successfully fermented with kombucha culture, thereby improving its functional properties.
查看更多>>摘要：The egg curd is one of the most promising ready-to-eat egg products in China, which can greatly enhance the commercial value of eggs. At present, there are few studies on the spoilage bacteria of egg curds and the suitable heat treatment condition remains obscure. This study isolated and identified the spoilage bacteria from egg curds and then determined a suitable heat treatment condition. Bacillus velezensis EC 1 and Bacillus cereus EC 2 were isolated from spoiled products. The B. velezensis EC 1 spore was more thermal resistant than B. velezensis EC 1. The D-90, D-95 and D-100 values of B. cereus EC 2 spores were 7.97, 2.23 and 0.93 min respectively, while the values of B. velezensis EC 1 spores were 26.87, 6.80 and 2.18 min, respectively. Based on the above D-values, we designed several heat treatment intensities and evaluated the heat treatment effect through shelf-life experiment. The egg curds heated at 100 degrees C for 10 min could maintain microbial safety during the 180-day storage period and the pH, total volatile basic nitrogen and thiobarbituric acid reactive substances values were relatively more stable. Therefore, in this study, the most suitable heat treatment condition for egg curds is 100 degrees C, 10 min. These findings will provide realistic guidance for egg curd manufacturers.
Turner, Mark S.Fletcher, Mary T.Sultanbawa, YasminaAlmutairi, Batlah...
6页
查看更多>>摘要：In this work we investigated the potential of a new dairy-based fermented food which contains a nisin producing Lactococcus lactis strain with biopreservative function and a prebiotic. Lc lactis 537 was incubated in ultrahigh temperature (UHT) skim milk in the presence of 8 different commercially available prebiotics (inulin, fructooligosaccharide, xylooligosaccharide, lactulose, gum arabic, maltodextrin, isomaltooligosaccharides, galactooligosaccharides) at 3% concentration. The growth of Lc. lactis 537 was found to be enhanced in the presence of inulin only, as compared to in milk without prebiotic. Acidification was minimal, with all milks with or without prebiotic remaining above pH 6. Survival during storage for 14 days at 4 degrees C was high with or without prebiotic, with less than a 1-log CFU/mL reduction in viability seen. Antimicrobial production by Lc. laths 537 was evaluated and found to be significantly higher when cells were grown in the presence of inulin. A nisB mutant of Lc. lactis 537 did not have any antimicrobial activity with or without prebiotic, thus demonstrating the effect was due to nisin. The findings of this study suggest that inulin is the most promising prebiotic inclusion for the development of a milk-based symbiotic product containing Lc. lactis 537.
查看更多>>摘要：The intake of almonds and nuts demonstrates benefits to human health due to their bioactive compounds. In Brazil, baru almonds and Brazil nuts are largely explored in communities through cooperatives. The objective of the present work was to develop and evaluate a nutritive bar with Brazil nut (BN) and barn almond (BA) byproducts at concentrations of 0, 25, 50, 75, and 100% in formulations. Baru almonds showed higher protein content (24.95 g/100 g) than Brazil nuts (14.74 g/100 g), while Brazil nuts showed higher lipidic content (59.36 g/100 g). All the nutritive bar formulations could be classified as high mineral content, mainly iron, calcium, phosphorus, zinc, and magnesium. The firmness (instrumental texture) was the highest for BA100 (217.9 N), while the adhesiveness was the lowest (-23.62 N). The highest acceptability indexes for taste and texture (59 and 67%, respectively) were observed for BN25:BA75 while BA100 achieved the highest acceptability index for odor, color, and global perception (71, 73, and 72%, respectively). Therefore, BN25:BA75 could be the most suitable formulation to be produced as it had a good nutritional content balance and obtained higher acceptance and preference in the sensory evaluation.
NSTL
Elsevier