查看更多>>摘要：A novel oil-in-water-in-oil (O-1/W/O-2) double emulsion (DE) system was successfully created to decrease the saturated fat content. DEs stabilized with gelatin (GL), xanthan gum (XG), and solid fat crystals were generated using a two-stage emulsification process. Primary emulsions (PEs) containing 60 g/100 g and 20 g/100 g sunflower oil (SFO) were prepared with constant GL (at 1 g/100 g) and XG (at 0.6 g/100 g and 1.4 g/100 g) of the total emulsion, respectively. DEs at constant water concentrations containing SFO at 30, 38.3, 46.7, and 55 g/100 g and different water concentrations at 30, 40, 45, and 60 g/100 g were examined. The DE microstructure showed that SFO was encapsulated in internal water droplets, which were stabilized by interfacial accumulation of fat crystals. The hardness value of the DEs decreased from 13.40 to 3.42 N with increasing SFO. Amplitude and frequency sweep tests revealed a weak gel structure and elastic behavior of DEs. In addition, a decrease in gel stiffness was observed with an increase in SFO and water content. The results of the present study effectively demonstrated a new approach applicable for the edible oil industry, formulating O-1/W/O-2 DEs using a natural emulsifier (GL) and a stabilizer (XG).
查看更多>>摘要：Sanhua plum is difficult to dehydrate because of its epicuticular wax and dense pulp. Therefore, it is necessary to pretreat Sanhua plum to enhance its dehydration efficiency. In this study, ultrasound-assisted osmotic dehydration pretreatment was used for Sanhua plum, and the effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum was investigated. The results showed that ultrasound pretreatment significantly increased water loss and solid gain of Sanhua plum during osmotic dehydration. Furthermore, Sanhua plum treated with ultrasound-assisted osmotic dehydration showed reduced drying time, improved drying rate, and increased effective water diffusivity. Sanhua plum with low ultrasound intensity treatment exhibited higher antioxidant capacity and total phenolic retention. Textural result indicated that ultrasound treatment could decrease the hardness and chewiness of Sanhua plum. Moreover, ultrasound-treated Sanhua plum improved color retention in comparison with untreated samples. In conclusion, lower ultrasound-intensity pretreatment not only reduced the drying time of Sanhua plum, but also better retained the quality properties of Sanhua plum. This study provides a promising pretreatment for Sanhua plum dehydration.
Andrea Ruiz-Alonso, SoniaJoel Giron-Hernandez, LunierHumberto Lopez-Vargas, JairoPatricia Munoz-Ramirez, Adriana...
7页
查看更多>>摘要：The aim was to identify the salt concentration, treatment time and liquid smoke application technique (addition to brine or spraying) leading to the best possible physical-chemical, microbiological, and sensory properties in smoke-flavoured tilapia fillets that remain stable for at least three months. The fillets obtained by using brine at a concentration of 10 or 7.5% for 4 or 8 h, respectively, were those exhibiting the salt contents in the liquid phase closest to technical standards. The samples were given an overall acceptability score of 80% in the sensory analysis.
Pereira, JailsonSathuvan, MalairajLorenzo, Jose M.Boateng, Evans Frimpong...
8页
查看更多>>摘要：Incorporation of coconut kernel fiber to the myofibrillar protein (MP) gel may enhance its properties with better uniqueness. Therefore, this study investigated the effects of coconut fiber on the water state, texture, rheological behavior and microstructural properties of the MP gel system. An increase in gel strength was induced by increasing the concentrations of coconut fiber compared to control (P < 0.05). Coconut fiber levels enhanced the gel-forming and generated a 3-dimensional gel matrix with higher values of G' and G ''. Increasing the concentration of coconut fiber from 0 to 1.5 g/100 g significantly improved the water holding capacity and the hardness of MP gel (P < 0.05). The micrographs images showed the evidence that coconut fiber was filled in the gel matrix and promoted a more homogeneous and stable structure. Overall, coconut kernel fiber could be a promising ingredient to improve the properties of MP gel and subsequently promote the development of healthier emulsion-type meat products with an increased proportion of unavailable carbohydrates.
查看更多>>摘要：Tomato pomace (TP) is generated as a natural by product in a significant amount in the tomato processing industry, and it is a good source of lignocelluloses to produce some high-value products from fermentable sugars (FS). The present study was performed to produce FS by using either ultrasound-assisted dilute acid (UADA) or heat-treated dilute acid (HTDA) pretreatments of TP followed by enzymatic hydrolysis (EH). When HTDA and UADA were compared in terms of FS (g/L) concentration, HTDA pretreatment generally produced more FS content than UADA. The optimum conditions for HTDA pretreatment were the application of 2.5% H2SO4, 10% (w/v) solution of TP, and heating at 121 degrees C for 6 min, which yielded 31 g/L FS concentration. Beside the optimized conditions for EH of HTDA, pretreated TP required 1.5% of enzyme concentration and 6 h of hydrolysis time. In conclusion, the most abundant volatile organic compounds (VOCs) produced by K. marxianus in final tomato pomace hydrolysate (TPH) were isoamyl alcohol, phenyl ethyl alcohol, ethyl acetate and phenyl ethyl acetate in a 5-L bioreactor. Nine descriptive sensory terms were developed to characterize fermented TPH. The rose and sweet floral aromas were defined as aroma characteristics for TPH fermented by K. marxianus.
查看更多>>摘要：This research reports the effect of the cation exchange treatment in Tempranillo wines during the aging period in oak barrels. The control wine and the mixtures with different percentages (5, 10 and 20%) of wine treated by a cation exchange resin (permeate wine) were evaluated. In general, a greater acidity, color and tartaric stability, and a lower mineral content were observed in the treated wines, especially in those with 20% of permeate wine. In addition, during the entire aging time, the decrease in potassium and magnesium cations stood out. A higher concentration of aromatic compounds such as hexyl acetate, isobutanol, 2-phenylethyl alcohol, ethyl isovalerate and diethyl succinate was observed in treated wines after six months of aging. The two last compounds reached the highest concentrations when the percentage of permeated increased and reached values up to 23 Ig/L for ethyl isovalerate and up to 3186 Ig/L for diethyl succinate. In addition, the perception thresholds of these esters were exceeded in all wines. The use of cation exchange resins seems to be an effective industrial alternative to produce balanced red aged wines in a climate change scenario.
查看更多>>摘要：Lemon (Citrus limon) flavedo, an outer green layer of lemon peel, is used in the bakery for its good smell and attractive color. However, most of the research has been focused lemon peel bioactivities. Currently, there are no data exist on flavedo individual bioactive compounds. Therefore, we compared three extraction processes (ultrasound-assisted extraction (UAE; 20 min), high-pressure processing (HPP; 400 MPa/10 min), and enzymatic hydrolysis (EH)) on two dried samples (oven-dried (OD); essential oil residues (EOR)) to understand the effect of flavedo extracts on the inhibition of carbohydrate hydrolyzing enzymes and their bioactive compounds. EHtreated samples exhibited higher carbohydrate hydrolyzing enzymes inhibition compared to UAE and HPP-treated samples (alpha-amylase inhibition of 25.83-93.77% for UAE and EH-treated OD samples, respectively). The phenolics in OD-EH was higher than EOR samples (3688 mg GAE/100 g and 2306 mg GAE/100 g) and SOD-like activity (3505 U/g and 2815 U/g). Moreover, sinapic acid (47.33% and 59.59%) and esculetin (16.85% and 18.31%) were the major compounds of the total phenolics in OD and EOR samples that may regulate obesity and blood sugar, respectively. Therefore, lemon flavedo might be considered as a potential source in the development of functional foods.
查看更多>>摘要：The muskmelon aroma is delicate, but unacceptable off-notes can be formed during thermal processing, impeding the muskmelon industrial applicability. To investigate cultivar differences in the thermal sensitivity of their aroma, heat-induced aroma alterations of muskmelon cultivars with different aroma profiles and post-harvest physiologies were comparatively studied using qualitative descriptive analysis, headspace-gas chromatography-ion mobility spectrometry, and a gas chromatography-olfactometry/modified frequency (MF) method. Higher intensities of "fermented" and "sulfurous" off-notes were observed in a non-climacteric Queen muskmelon (QM) compared to a climacteric Xizhoumi No. 25 muskmelon (XM). The number and MF values of odorants in QM and XM increased after heating. However, less agreeable odors and more off-flavors with higher MF values were identified in heated QM compared to XM. Both sensory and instrumental analysis revealed different thermal sensitivities between the muskmelon cultivars, which indicated that XM was better at retaining its original aroma and inhibiting the development of off-odors. This study provides theoretical guidance for muskmelon resource utilization and also promotes the muskmelon deep-processing products and growth in the muskmelon market.
查看更多>>摘要：The olive pomace (OP) is an underutilized byproduct from the olive oil extraction that has the potential to be used as a source of antioxidant phenolics for nutraceutical applications. The simultaneous use of enzymes (cellulase, pectinase, and tannase) and microwave processing was evaluated with respect to OP phenolic extractability and composition. Microwave-assisted extraction achieved similar phenolic extractability (272 mg GAE/g OP) to conventional solvent extraction using water as a solvent, a higher solids-to-liquid ratio (1:15 vs. 1:50, g/mL), and a shorter reaction time (17 vs. 120 min). The use of enzymes during microwave processing led to increased extractability of phenolics (341 mg GAE/g OP) at higher extraction temperature (60 degrees C) and faster heating strategy (5 min ramp time). Microwave-enzyme-assisted extraction and enzyme-assisted extraction produced phenolic extracts with a higher concentration of phenolic alcohols (22-48 mg/kg) and acids (including hydroxytyrosol) (17-26 mg/kg). Mixtures of pectinase, cellulose and tannase biotransformed OP phenolics thus leading to the production of elenolic acid at 1029 mg/kg.
查看更多>>摘要：Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real-time APCI-MS analysis was applied to investigate in-nose aroma release during and after consumption of the solutions, and sensory tests were simultaneously conducted to reveal any temporal perception changes over 60 s. The results from 15 participants with triplicates indicated that capsaicin had no significant impact on aroma concentration from aqueous solutions, but the aroma perception rating was significantly higher (p < 0.0001), increasing by 45%. Capsaicin also enhanced average saliva flow by 92% (p < 0.0001), and lower saliva flow participants were found to have lower spiciness and aroma ratings.
NSTL
Elsevier