Selani, Miriam MabelConti-Silva, Ana CarolinaFerreira de Souza Vieira, Thais MariaHarada-Padermo, Samara dos Santos...
7页
查看更多>>摘要：Although it is not an easy task, sodium reduction in food is necessary, and in this scenario, the research for tasty food with reduced sodium content has an extremely relevant role. In this study, sodium reduction in corn extruded snacks was evaluated. Four snack samples were evaluated: one control sample (with salt and monosodium glutamate) and three reduced-sodium formulations. To minimize sensory losses caused by sodium reduction, monosodium glutamate (MSG) and Umami Ingredient (a new flavor enhancer ingredient obtained from shiitake mushroom byproducts) were used as flavor enhancers, since the utilization of Umami Ingredient enables the development of MSG-free and low-sodium products. The physical (expansion ratio, density and cutting force) and sensory (acceptance through hedonic scale, Just-about-right scale and characterization by the Rate-All-That-Apply method) characteristics of the snacks were investigated. Snacks with lower sodium content exhibited lower acceptance compared to the control sample, but they were not rejected by the consumers. Umami Ingredient performed similarly to MSG on seasoning flavor, salty and umami tastes. From this result, Umami Ingredient can be considered a potential alternative to replace MSG in low-sodium food, acting as a flavor enhancer and contributing to reducing the use of additives in the product formulation.
Nandasiri, RuchiraEskin, N. A. MichaelKomatsu, EmyPerreault, Helene...
9页
查看更多>>摘要：Canola by-products have considerable potential as functional ingredients and antioxidants due to the presence of unique phenolic compounds. Thus, extraction of flavor-active phenolics present in canola by-products is important for their co-production and valorization. The quantity and quality of these unique phenolic compounds could affect the sensory and organoleptic properties of any product or ingredients derived postprocessing of the canola by-products. This study evaluated, both quantitatively and qualitatively, the formation of these flavor-active compounds under pressurized temperature processing. Particle size, extraction temperature, type of solvent extractants (70%v/v methanol or ethanol), were factors examined for extracting the major flavor-active phenolic compounds including thomasidioic acid (TA), kaempferol 3-O-beta-sophoroside (KS), kaempferol 3-O-(2'"-O-sinapoyl-beta-sophoroside) (KSS). Two other kaempferol derivatives, kaempferol 3-(2"-hydroxypropionylglucoside)-4'-glucoside (K-4-G) and kaempferol 3[2"-glucosyl-6"-acetyl-galactosidel 7-glucoside (K-7-G) were also tentatively identified in the extract. The results confirmed that extraction temperature and solvent type had a significant impact (p < 0.05) on the extraction of flavor-active compounds TA and KS. Thus, all parameters had a signifcant impact (p < 0.05) on the extractability of KSS. Particle size and concentration had a significant impact on extraction of K-7-G where as all other parameters excluding particle size had a significant impact (p < 0.05) on the extraction of K-4-G.
查看更多>>摘要：Detection of the foodborne pathogen Listeria monocytogenes serotype 4c, one of the predominant serotypes in aquatic products, is difficult and time-consuming. Our objective was to identify novel target genes for real-time PCR detection of L. monocytogenes serotype 4c using comparative genomics to facilitate its specific identification in food products. A total of 160 Listeria genome sequences, including those of 12 L. monocytogenes serotypes and 14 other Listeria species, were employed to identify serotype 4c-specific targets. Two serotype 4c-specific genes (SLCC2376_00062 and SLCC2376_00822) were obtained. Using primers for SLCC2376_00822, a real-time PCR assay for the detection of serotype 4c was developed. The specificty of this assay was robustly verified by other serotypes of L. monocytogenes and non-L. monocytogenes strains. In addition, this real-time PCR method could accurately detect serotype 4c even when mixed with different concentrations of serotypes 1/2a and 1/2b. Furthermore, the assay could successfully detect 1.4 x 10(9) -1.4 x 10(3) CFU/g of L. monocytogenes serotype 4c in artificially contaminated grass carp without enrichment. These results demonstrate that the assay, which has high accuracy and sensitivity, comprises a promising approach for the detection and identification of L. monocytogenes serotype 4c strains in foods.
查看更多>>摘要：Spent coffee grounds (SCG) is a low-value solid food waste generated from the rising consumption of coffee. There is a need to transform the huge amount of SCG to value-added products such as alcoholic beverages. In this study, monocultures of Saccharomyces cerevisiae Merit and Lachancea thermotolerans Concerto were used to ferment SCG hydrolysates supplemented with yeast extracts. The addition of yeast extracts slightly enhanced the growth of both S. cerevisiae Merit and L. thermotolerans Concerto. In addition, the yeast extracts also increased the production of organic acids (e.g. succinic acid and acetic acid) and volatiles such as 2-phenylethyl alcohol and ethyl esters (e.g. ethyl octanoate and ethyl 2,4-hexadienoate). Furthermore, the supplementation of yeast extracts showed a more significant effect on the performance (e.g. yeast growth) of S. cerevisiae Merit than that on L. thermotolerans Concerto. Our results indicated that the addition of yeast extracts may provide a new strategy to enhance the transformation of SCG into a potential alcoholic beverage with flavor compound complexity.
查看更多>>摘要：Kongxin (hollow) noodle is a traditional staple food in China and is well-known for its high eating quality. To meet the growing need of market, modern machine and fermentation technique have been applied to produce Kongxin noodles. In order to achieve high quality of food product, the effect of sodium bicarbonate (NaHCO3) ranging from 0 to 4 g/kg flour on quality of machine-made Kongxin noodles was investigated. The addition of NaHCO3 decreased the optimal cooking time of Kongxin noodles significantly (p < 0.05). Additionally, elasticity, firmness, chewiness of Kongxin noodles showed significant (p < 0.05) increasing trends. The improvement of NaHCO3 to quality of noodles may be because it promoted starch gelatinization and level of gluten cross-linking. However, the addition of NaHCO3 at 4 g/kg flour increased the cooking loss of Kongxin noodles significantly (p < 0.05), which might be because the gluten network formed by excessive crossing-linking limited the swelling of starch. Finally, the optimal cooking and textural qualities were observed at the level of 3 g/kg of NaHCO3. In conclusion, addition of NaHCO3 improved the quality of Kongxin noodles by promoting starch gelatinization and gluten cross-linking.
查看更多>>摘要：Eucommia ulmoides Oliv. seed oil byproducts are rich in edible proteins (35.98%, dry matter) and have been scarcely investigated. Therefore, E. ulmoides seed meal proteins (ESMPs) were extracted and modified by dynamic high-pressure microfluidization (DHPM). The results showed that DHPM induced an increase in the alpha-helix to beta-sheet ratio of ESMPs, implying the enhancement of ESMPs bioavailability. The average particle size and absolute zeta potential of ESMPs were significantly (p < 0.05) reduced by 91.07% and 27.88%, respectively, with pressure rising to 160 MPa. The solubility of ESMPs via DHPM treatment was noticeably (p < 0.05) increased. DHPM treatment elevated the water holding capacity of ESMPs under acidic conditions as well as the fat absorption capability under high temperature. The foaming properties of ESMPs depended on the protein concentration and DHPM treatment. DHPM at 40, 80, and 120 MPa significantly improved (p < 0.05) the emulsifying capability of ESMPs. Therefore, DHPM treatment would be promising for modifying the functional characteristics of ESMPs.
查看更多>>摘要：A gallic acid (GA) alkyl ester exerting the best antioxidant effect in flaxseed oil was identified from ten GA alkyl esters with various chain lengths, which was used in combination with other antioxidants including antioxidant of bamboo leaves, ascorbyl palmitate, butylated hydroxytoluene, phytic acid, phospholipid, rosemary extract, tocopherol, tea polyphenols, and tea polyphenol palmitate (TPP) to improve oxidative stability of flaxseed oil. Rancimat induction period, peroxide value, thiobarbituric acid-reactive substances, and electron paramagnetic resonance assays indicate that myristyl gallate (GA-C14) was the best GA ester. The flaxseed oil containing GA-C14 and TPP demonstrated the best oxidative stability among all the composite antioxidants. Through optimizing the mixture ratio, the flaxseed oil containing 34.4 mg/kg GA-C14 and 480 mg/kg TPP showed the best oxidative stability. Its shelf life was predicted by an accelerated shelf life testing using the Arrhenius model, which was prolonged 4.83-fold compared to the control sample under 25 degrees C.
查看更多>>摘要：Fresh-cut vegetables have attracted consumer attention due to their convenience; however, found to be less shelflife. Currently, few studies attempted to extend shelf-life of produces by the application of novel technologies. Thus, we employed modified atmosphere packaging (MAP) and high-voltage electrostatic field (HVEF, kV/m x time) to extend the shelf-life of fresh-cut cabbage for 60 days & baby corn for 48 days and evaluated their quality and functional properties. Samples were treated with CO2 and O-2 ratio of 1:1 (MAP1) and 1:0.70 (MAP2) for fresh-cut cabbage; 2:1 (MAP3) and 1:0.80 (MAP4) for baby corn, followed by HVEF (strengths 6000 (HVEF6) for fresh-cut cabbage and 4500 (HVEF45) for baby corn) treatment at 4 degrees C. As storage time progressed, fresh-cut cabbage treated with MAP1 + HVEF6 and baby corn treated with MAP3 HVEF45 showed good quality (no color change and lower electrolyte leakage) and functional properties (SOD-like activity). Sensory evaluation of samples treated with MAP1 HVEF6 and MAP3 HVEF45 received higher rating for overall acceptability. The synergies of MAP and HVEF could prolong the shelf-life of fresh-cut cabbage up to 60 days and baby corn until 48 days. This approach could provide a better preservation strategy for industrial applications.
查看更多>>摘要：The effect of ultrasonic intensity on the wheat starch-monoglyceride complex (WSG) and the influence of WSG on the quality of steamed bread were investigated. With the increase of ultrasonic intensity, the complex index (CI) of the WSG first increased and then decreased. X-ray diffraction showed that with the addition of monoglycerides, the crystal type of starch changed from A-type to V-type. Fourier transform infrared spectroscopy showed that the absorption peak of the WSG was weaker than that of the control, and the characteristic peaks of the WSG complex appeared. Compared to native starch, the resistant starch (RS) content of WSG increased. When the ultrasonic intensity was 375 W, the CI value and RS content of WSG samples reached the maximum. WSG treated with 375 W of ultrasonic intensity was added to the steamed bread. The results showed that WSG addition decreased the specific volume and springiness of steamed bread, but dramatically increased its spread ratio, hardness, and chewiness. However, the excessive addition of WSG was not conducive to the quality of steamed bread. Flour blends with 5-10% WSG produced steamed bread with total scores comparable to the control flour. The results would provide new insights into starch under ultrasound treatment.
dos Santos-Donado, Priscila R.Donado-Pestana, Carlos M.Kawahara, RebecaRosa-Fernandes, Livia...
20页
查看更多>>摘要：Biofortification of crops has promoted the development of quality protein maize (QPM), which are rich in essential amino acids. However, the proteomic rebalancing of QPM cultivars grown in Brazil remains unknown. Here, we show the compositional equivalence and protein profiles from two QPM cultivars (BR-473 and BR-451, named here as QPM1 and QPM2, respectively) compared to a commercial non-QPM hybrid (BRS-4103, non-QPM), by using complementary 2-DE-based (gel-based) and bottom-up shotgun (gel-free) proteomic approaches. The compositional equivalence observed in these cultivars was expected for Zea mays. Among differentially expressed proteins (DEPs) identified, storage proteins as non-zeins were generally up-regulated, where zeins were down-regulated in QPM cultivars. In turn, defense and cell stress proteins as heat shock protein (HSP) and ribosome-inactivating protein (RIP) were down-regulated. Together, these findings point the superior nutritional value of proteins from QPM cultivars as well as their susceptibility to pathogens.
NSTL
Elsevier