Teodoro da Silva, Thais LomonacoDanthine, SabineMartini, Silvana
9页
查看更多>>摘要：The objective of this study was to compare the sonocrystallization process of a palm-based fat in batch to a continuous set-up using a scraped surface heat exchanger (SSHE). The sample was crystallized at 32, 30, 28, and 26 degrees C (T-c). High-intensity ultrasound (HIU, 20 kHz, 12.7 mm horn, 50% amplitude, 57W) was applied using lOs pulses. After crystallization, samples were stored (48 h/25 degrees C) and analyzed for crystal microstructure, melting behavior, oil binding capacity (OBC), hardness, and viscoelastic properties. HIU improved all physical properties of the material when crystallized in batch at all T-c; however, SSHE at 26 degrees C was the only condition improved by HIU. G' and hardness were the highest in sonicated SSHE samples crystallized at 26 degrees C (141 kPa, 4.5N) and these values were higher than the ones obtained in batch. OBC was also improved in sonicated SSHE samples (77%) but in lower magnitude compared to the OBC obtained in batch (82%). Crystal size was not affected by HIU in the SSHE, but a reduction in crystal size was observed due to HIU in batch for all Te. Similar behavior was observed for T-p, however, T-on and Delta H were not affected by HIU.
Bemfeito, Carla MartinoGuimaraes, Angelica Sousade Oliveira, Alberto LimaAndrade, Bruna Fernandes...
7页
查看更多>>摘要：Coffee is a very complex drink, with different sensory characteristics, which directly influences in its acceptance. In general, the coffee quality assessments by experts do not correspond to consumer preferences. This study aimed to assess consumers' sensory response to coffee treatments classified as special and non-special (by cuppers), with different roasts (light and dark), in sensory tests with and without information about quality, type of roasting and price of coffees. Check-All-That-Apply (CATA) and acceptance tests were performed to evaluate the treatments. In CATA analysis, without information, only one attribute was significant to differ the treatments (p < 0.05). Contrastly, in CATA analysis with information, nine attributes were detected that contributed to the differentiation between the special coffees with light roasting and the other coffees. There was no significant difference between the treatments (p > 0.05) in the acceptance tests without information, for the flavor and overall acceptance attributes. In general, the scores assigned to special coffees were higher than those assigned to non-special coffees, in the acceptance tests with information. Therefore, the characteristics of special coffees can be used as a marketing strategy by industries, to increase theirs sales and to optimize the consumers' sensory experience with the drink.
查看更多>>摘要：The determination of the fatty acid profile in food products is an important issue, as it serves as a guide to consumers who wish to follow healthy diets. Hyperspectral Imaging (HSI), permits rapid, non-destructive quality evaluation in foods by integrating the spatial dimension of the composition distribution. The aim of this research was to measure the fatty acid profile of almonds using HSI in 149 samples of shelled sweet and bitter almonds. In addition, we analysed the inter- and intra-kernel distribution of fatty acids for both type of almonds. Shelled sweet and bitter almonds were scanned in bulk by reflectance HSI (946.6-1648.0 nm) and then analysed by gas chromatography to determine their fatty acid composition. Next, we built quantitative prediction models using Partial Least Squares (PLS) regression and tested two validation strategies - mean spectrum and pixel-by-pixel. The developed HSI calibration models showed a good performance when quantifying oleic and linoleic acids, while the models developed could be used for screening purposes for the rest of the fatty acids analysed and for the oleic to linoleic ratio. The results obtained confirm that HSI can be considered a promising approach for estimating fatty acids and their inter- and intra-kernel distribution.
查看更多>>摘要：An unresolved problem in the field of food protein is the poor dispersibility of pale, soft, exudative (PSE)-like meat protein. This study aimed to verify the structural and functional robustness of myosin. Two different models, namely, PSE-induced whole meat model and pH shifting plus temperature holding of protein solution model, were developed. A novel combination of pH shifting (from 5.6 to 7.0) and low speed shearing (400 rpm) treatment decreased myosin turbidity by 9.6% and 36.5%, respectively. After readjusting the pH to 7.0, z-average size decreased from 289.0 nm to 1563.6 nm-274.0 nm and 333.3 nm, respectively. The experimental groups exhibited excellent solubility like the normal group. Scanning electron microscopy revealed that large myosin clusters and aggregates decreased. The improvement in PSE myosin stability increased the absolute zeta-potential value from -13.1 mV to -15.5 mV under treatment. Raman analysis revealed that the increase in protein function was not only because of surface charge states induced by pH shifting but also because of conformation recovery as evidenced by the increase in a-helix content. Results indicated that pH shifting and proper low shearing could fulfill the robustness of myosin function by recovering conformation and improving solubility.
查看更多>>摘要：Deep eutectic solvents (DESs) not only could keep a high extraction efficiency, but also could easily be applied to pharmaceutical and food products. This study aimed to set out an eco-friendly technique for the anthocyanin extraction from natural sources. In this study, DESs coupled with ultrasound-assisted extraction (UAE) were considered as an alternative green method to classical applications. The choline chloride-based DESs was prepared with the hydrogen bond donor. The conventional, UAE and DES extraction methods were studied and compared. Citric acid was selected as the most promising hydrogen bond donor for the preparation of DES. The results showed that the biodegradability of all tested DESs was >80% after 28 days. Based on the analyses, it could therefore be assumed that all of the analysed DESs were biodegradable green solvents. The results of FT-IR revealed that pure choline chloride demonstrated several functional groups and many of these functional groups coexisted after DES formation. Thermogravimetric analysis (TGA) showed that all the DESs and their components were degraded in a single stage and the polymeric colour ratio was lower if acid was present in the DES composition. The results indicated that the developed method could be regarded as a sustainable, effective, and green approach for anthocyanin extraction.
Coutinho, Nathalia M.Silveira, Marcello R.Guimaraes, Jonas T.Fernandes, Leonardo M....
6页
查看更多>>摘要：This study aimed to evaluate the consumers' perception (n = 1085) about processing chocolate milk drinks by cold plasma. The consumers were asked about food technology neophobia, familiarity and, willingness to buy the product, sensory attributes, and perceived quality compared to traditional technologies. The consumers considered that new technologies could have a negative impact on health, natural quality of the product, and environment, that the benefits of the new technologies are overstated, and that could be a risk replacing the traditional technologies. However, most of the consumers (72.3%) were willing to buy the chocolate milk drink processed by cold plasma, mainly if the price is similar to that of the conventional product. Chocolate milk drink should have a brown color, chocolate flavor, typical chocolate and milk taste, and high consistency. The willingness to buy the new product increases with the belief that the new technologies would not bring negative health effects, while it decreases with the unfamiliarity with new technologies, doubts about the information provided by the media, or no perceived quality compared to the traditional technology. Therefore, it is important that the food industry provide consumers with trustable, understandable, and clear information so that the lack of confidence could be overcome.
查看更多>>摘要：Microwave energy have been explored in the food industry for controlling pests in the stored commoditie. This study was undertaken to investigate the effect of microwave (300 W) heating at different temperatures (50, 55 and 60 degrees C) on the germination rate, colour, composition and pasting properties of corn grains with different initial moisture content 10, 14 and 18%. Microwave heating caused a significant reduction in germination rate of corn, however, it has no significant effect on its colour, starch, crude protein, crude oil and free amino acid content. Only the fatty acids Oleic and Linoleic showed significant changes among the fatty acids after microwave heating. Oleic acid increased to 29.0 and 29.4% when corn with 14 and 18% IMCs treated at 60 degrees C. However, similar treatment reduced Linoleic acid to 55.1 and 54.8%, respectively. Moreover, microwave heating caused a reduction (14.0-39.5%) on the free fatty acid content of corn and enhanced some of its pasting properties. Accordingly, it could be concluded that microwave heating at temperature up to 60 degrees C maintains the quality characteristics of corn and can be applied as an effective method in the food industries.
查看更多>>摘要：This research aimed to screen potential alpha-glucosidase inhibitors (AGIs) from Sargassum pallidum, Ecklonia kurome, Hizikia fusiforme and Undaria pinnatifida Suringar. Acetone was the best solvent to extract polyphenolic compounds in brown seaweeds with high total phenolic content. After concentrating with AB-8 macroporous resin, the enriched EtOH extract of Hizikia fusiforme extracts (HFEE) had the highest total phenolic content with 60.2 mg GAE/g E. The enriched acetone extract of Sargassum pallidum (SPEA) indicated the best alpha-glucosidase inhibitory effect with IC50 value of 270.7 mu g/mL. A total of 21 potential alpha-glucosidase inhibitors were separated from four brown seaweed extracts by ultrafiltration, and included 2 phenolic acids, 5 terpenes, 4 flavonoids, 5 fatty acids, 3 simple phenolic compound, 1 ester and 1 other compound. The main constituents were palmitic acid (0.40-1.21 mg/g), poricoic acid A (0.58-1.62 mg/g), n-hexacosyl caffeate-hexose (0.92-2.37 mg/g), quercetin 3 alpha-glucumnide (1.02 mg/g in SPEA) and 6-gingeml (1.06-1.87 mg/g). Molecular docking has showed that poricoic acid A and quercetin-3-O-glucuronide could bind the active sites of alpha-glucosidase and form 4 and 6 hydrogen bonds in ligand-enzyme complex, and then caused the inhibition activity on alpha-glucosidase. The results showed the significant potential of Sargassum pallidum to be explored as AGIs.
查看更多>>摘要：The combined effects of four substances, carvacrol, citral, thymol and caprylic acid, on the growth of Cronobacter sakazakii CICC 21544 were evaluated. Among the six combinations, only the combination of citral and carvacrol demonstrated a synergistic effect. This combination had a stronger growth inhibition effect than treatment with citral or carvacrol alone, which led to more portions of cells in the propidium iodide (PI) fluorescent region and caused more severe cell damage. Citral and carvacrol also showed promising and potent antibiofilm activity against C. sakazakii, which was evaluated using crystal violet assay, field emission scanning electron microscopy (FESEM) and qRT-PCR. Mild heat treatment combined with citral and carvacrol at a concentration of 2 or 3 MIC completely eradicated C. sakazakii in reconstituted infant formula. Moreover, the combination at 2 MIC had no significant effect on the color and aroma scores of reconstituted infant formulae. The combination of citral and carvacml could potentially be developed as an alternative or supplemental agent to reduce infections caused by C. sakazakii in reconstituted infant formula.
查看更多>>摘要：High yogurt consumption worldwide has opened the opportunity for designing a new concept of this fermented dairy product as an extremely valuable functional food item, fortified with bioactive components such as carotenoids. In this way, daily diets can become more effective in reducing diseases associated with nutritional deficiencies as well as alleviate the problem of accumulation of food by-products that are rich in bioactive components. In this study, after the extraction of carotenoids from carrot waste (CW) and complete characterization, the encapsulation process was carried out by electrostatic extrusion. Two concentrations of completely characterized CW beads (2.5 and 5 g/100g) were added to yogurt during the final step of yogurt preparation. Comparative studies of control and fortified yogurts were executed during a storage period of 28 d at 4 C. Yogurt fortification with both concentrations provides a part of beta-carotene recommended daily intake. Overall, microbiological and physico-chemical properties of the fortified yogurts were well-maintained during the storage period. The encapsulated carotenoids considerably improved the antioxidant activity of the yogurt; therefore, it can be used for the development of fortified yogurt with high nutritional properties.
NSTL
Elsevier