Diaz, Joscelin T.Foegeding, E. AllenLila, Mary Ann
8页
查看更多>>摘要：Formulating high protein bars is a challenge since concentrated proteins can negatively affect texture and reduce shelf life, causing the products to be unacceptable for consumers. This study examined the functionality of protein-polyphenol aggregate particles formulated with whey protein isolate (WPI) and polyphenol-rich cranberry juice (or imitation juice) in model high protein bars. Differences in texture and structure of protein bars during 43 days of storage at 32 degrees C were dependent on the type of protein (unmodified WPI or aggregate particle) and the drying technique (freeze-drying or spray-drying) used in particle formation. Bars prepared with WPI-cranberry spray-dried particles (WPI-C SD) were softer and less elastic than those formulated with unmodified WPI or polyphenol-free (WPI-IC FD, WPI-IC SD) particles (firmness range 0.09-0.85 kPa). Bars formulated with WPI-cranberry freeze-dried particles (WPI-C FD) were softer than control bars made with WPI; but, only up until 31 days of storage, and less elastic than control bars up until 11 days. The addition of protein-polyphenol particles not only increased the nutritional content of the protein bars, but also inhibited rheological and structural changes, and could be used as a novel approach for functional delivery of protein in the formulation of high protein bars.
查看更多>>摘要：The objective of the work was to evaluate OSA-esterified taro starch as wall material to encapsulate avocado oil as lipophilic bioactive compounds, using spray drying for encapsulation. It was found that OSA-esterification decreased the amylose content (8.93-6.13%), %C (33.29-31.88%), and thermal properties of gelatinization (Tp: 86.1 to 80.7 degrees C, and Delta H: 8.4 to 7.9 J g(-1)). Besides, OSA-esterification did not modify the diffraction pattern (Type A). The OSA-starch granules did not show surface alterations, while showing a monomodal particle diameter distribution. However, the particle diameter increased from 2.8 to 3.3 um after modification. The emulsions of OSA-starch (350 and 400 mg starch. mL(-1) oil) showed greater stability against coalescence than those obtained with unmodified starch. Encapsulates with native and OSA-starches showed differences in diameter, shape and presence of pores. Likewise, the esterification reduces the diameter distribution in the microcapsules (15.1-13.1 mu m). The vegetable oil was located internally and superficially in the cavities and intraparticle area of the microcapsules. Encapsulation efficiency was increased by modification with OSA from 23.63 to 40.0% and the value of peroxides decreased during storage. The results demonstrated that malanga OSA-starch can be considered as wall material for protection of hydrophobic substance.
查看更多>>摘要：Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxidant properties value of the flour and pasta increased, while carbohydrate and fibre contents decreased with a reduction in particle size from 500 mu m to 112 mu m. Potassium (246.50-249.00 mg/kg), calcium (223.50-254.00 mg/kg) and magnesium (184.50-192.00 mg/kg) were the major mineral element in the pasta samples, while zinc (1.00-2.00 mg/kg) and iron (3.50-13.00 mg/kg) are present in small quantities. The optimum cooking time of pasta (average 6.55 min) from the fractionated flours was shorter compared to the control pasta (pasta made from unfractionated wheat flour), but the cooking loss was not significantly affected. Pasta from flour with particle sizes of 300 and 112 mu m were very similar in their sensory attributes and showed the highest ratings in overall acceptability. Fractionation of whole-grain wheat flour seems very promising in producing pasta with fairly good antioxidant potentials and high level of protein and fibre to improve the health of pasta-loving individuals.
查看更多>>摘要：The utilization of fermentable sugars determines the succession and metabolism of microbial communities in traditional food fermentations. However, the profile of fermentable sugars and their effects on the microbial interactions and metabolism remains poorly understood. In this study, we revealed the compositions of fermentable sugars in the baijiu fermentation, including maltose, cellobiose, glucose, D-galactose and arabinose. Furthermore, we found the specific sugars (glucose and maltose) were positively correlated with the growth of the abundant genera Lactobacillus and Saccharomyces in the baijiu fermentation. Moreover, a proper combination of sugars mixture (glucose and maltose in a ratio of 9:1, wt/wt) enhanced the symplastic growth and interactions of Lactobacillus and Saccharomyces strains in a simulative baijiu fermentation under the laboratory. Meanwhile, the biomass of Lactobacillus and Saccharomyces strains in the cultivation by the optimized sugars combination were 1.21- and 1.19-fold higher than that of cultivation by the single substrate-sugar. In addition, the formation of these sugars were associated with the saccharifying enzymes from Jiuqu, like GH13 (alpha-amylase, EC 3.2.1.1), GH15 (glucoamylase, EC 3.2.1.3) and so on. This study indicated that specific sugars in substrate-sugars promoted the microbial interactions in baijiu fermentation.
查看更多>>摘要：Plasma-activated lactic acid (PALA) was assessed as a novel sanitizer to improve the microbiological safety of fresh chicken. Three-hundred mL of 0-0.20% (v/v) lactic acid (LA) was treated with a plasma jet for 40-100 s using air as the plasma-forming gas, with subsequent application to chicken drumsticks. The main property (pH, NO2-, and total reactive species) of PALA and quality attributes (microorganism, surface color, pH, lipid oxidation, and odor) of drumsticks were analyzed. Meanwhile, SDS-PAGE, circular dichroism (CD), particle size, laser scanning confocal microscopy (LSCM) were used to investigate the effect of PALA on myofibrillar proteins. The date indicated that PALA-treated samples were stored for 4 days longer than those after sodium hypochlorite (NaClO) treatment. No significant changes in L* and b* values were found in PALA-treated chicken drumsticks, on the other hand, the residual nitrite content increased whereas a* value, pH value, and the malondialdehyde content decreased. The electronic nose experiment suggested that PALA could improve the negative effect on odors; SDS-PAGE, CD, particle size, and LSCM images indicated that PALA could improve the aggregation of myofibrillar proteins compared to NaClO treatment. Thus, PALA treatment has a potential application to decontaminate fresh chicken.
查看更多>>摘要：In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and demineralized whey powder 1:1, w/w). The formulations of CS samples were determined using mixture design method. The sugar, MOP and DGP concentrations changed between 35 and 50, 0.066-8.000 and 0.23-15 g/100 g, respectively. According to the results, the consistency coefficient (K) and flow behavior index values of CS samples changed between 8.10 and 28.50 Pas.s(n) and 0.52-0.71, respectively. In addition, firmness and spreadability parameters were determined between 0.80-1.42 N and 2.15-4.24 N mm, respectively. Total phenolic content in CS samples ranged from 3415 to 13,754 mg GAE/kg and their digestibility ranged between 25% and 84%. Also, the digestibility of resveratrol was determined between 47.6% and 95.7% at different DGP concentrations. All of the established models successfully described the relation with R-2 values higher than 0.800. Textural and rheological parameters as well as sensory characteristics of the samples indicated that DGP may be used as a healthy and low-cost ingredient in CS formulation to partially substitute sugar and MOP.
Granchi, LisaTredici, Mario R.Niccolai, AlbertoVenturi, Manuel...
7页
查看更多>>摘要：Phycocyanin is a well-known bioactive pigment contained in cyanobacteria, such as Arthrospira platensis (commonly known as spirulina), and used in the food and beverage industry. One of the main problems that affects spirulina-based bakery products is phycocyanin degradation during cooking, being this pigment extremely sensitive to heat.
查看更多>>摘要：In the present work, a simple and efficient method for distillation and simultaneous extraction of essential oils from white tea, called simultaneous nitrogen-blow distillation extraction (SNDE), was developed using nitrogen-blow extraction equipment. The effect of SNDE on compounds and characteristic of white tea extract were investigated in comparison with simultaneous distillation and extraction (SDE), and the extraction conditions of SNDE were optimized by response surface methodology (RSM). Volatile compounds of white teas were extracted using SNDE and SDE, and analyzed with gas-chromatography-mass spectrometry (GC-MS). Quantitative descriptive analysis of white tea extract aroma showed that in SNDE, sweet, roasted and woody aroma were significantly declined compared with SDE; whereas grassy green and pekoe aroma were more similar to the sensory profile based on sensory evaluation method. Aroma metabolites analysis showed that alcohols, aldehydes, ketones, esters, heterocyclics and alkanes exhibited significant variations. The present work demonstrated that SNDE is an effective tool for the extraction and analysis of white tea volatile, which could truly reflect the quality characteristics of sensory aroma.
Massarolo, Kelly CristinaMendoza, Jose RodrigoVerma, TusharKupski, Larine...
8页
查看更多>>摘要：The potential reduction of aflatoxins B1, B2, G1 and G2 levels through extrusion as well as their bioaccessibility in corn-based products were investigated. Cornmeal samples were spiked with aflatoxins (50 ng g(-1)) and extruded in the absence and presence of high-amylose corn starch (20%, w/w). Aflatoxins were quantified before and after the extrusion process, and the extruded products were subjected to in vitro digestion process where the toxin bioaccessibility was later determined. Aflatoxins quantification was done via HPLC-fluorescence detector. Extrusion of cornmeal led to a reduction of aflatoxins level (B1 - 83.7%, B2 - 80.5%, G1 - 74.7% and G2 - 87.1%), and when high-amylose corn starch was added to the formulation higher aflatoxins reductions were observed (B1 - 89.9%, B2 - 88.6%, G1 - 75.0% and G2 - 89.9%). The bioaccessibility indicates that part of aflatoxins reduction observed after the extrusion may be caused by their interactions with food matrix macromolecules, and once the digestion is completed, part of these toxins become available for absorption in the small intestine. Therefore, it is recommended to include bioaccessibility testing of cereals after thermal treatment processes used to prepare food because they can form modified mycotoxins not detectable by conventional method.
NSTL
Elsevier