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LWT-Food Science & Technology
Elsevier
LWT-Food Science & Technology

Elsevier

0023-6438

LWT-Food Science & Technology/Journal LWT-Food Science & Technology
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    Quality analysis and drying characteristics of turmeric (Curcuma longa L.) dried by hot air and direct solar dryers

    Sharma, SonuDhalsamant, KshanapravaTripathy, Punyadarshini PunamManepally, Raj Kumar...
    10页
    查看更多>>摘要：The present study evaluates the effects of hot air drying (HAD) and direct solar drying (DSD) on drying kinetics and properties of turmeric. Obtained results unveiled higher effective diffusivity (1.98 x 10(-8) - 13.1 x 10(-8) m(2)/s) and lower drying time (3.5 h) for DSD turmeric than HAD (2.19 x 10(-8) - 2.67 X 10(-8) m(2)/s and 4.5 h). Page and diffusion models were the best-suited models for turmeric drying. Browning index was reduced by 25.65 and 21.53% for DSD and HAD samples resulting in better color retention in DSD. The differences in hue angles between DSD (67.53 degrees +/- 0.30) and HAD (68.22 degrees +/- 0.11) were significant revealing superior yellow color in solar-dried turmeric (p < 0.05). Scanning electron microscopy revealed smoother and spherical particles in DSD indicating better flow-ability. Elemental diffraction x-ray spectroscopy exhibited higher atomic and weight percentage of potassium from DSD by 3.86 and 1.38%, respectively as compared to HAD. Atomic force microscopy revealed higher porosity in DSD with lower surface skewness (-0.347 +/- 0.02) and surface kurtosis (2.910 +/- 0.01) implying smooth and unimpaired surface. Infrared peaks showed higher curcumin in DSD than HAD samples as correlated with low intensity C-O-C bond stretching vibrations. Thermogravimetric analysis confirmed lesser weight loss of curcuminoids for DSD (42.60%) in comparison with HAD (44.77%).
      原文链接:
    • NSTL
    • Elsevier

    A newly-isolated Bacillus subtilis BSC35 produces bacteriocin-like inhibitory substance with high potential to control Clostridium perfringens in food

    Hyun, Woo BinKang, Hai SeongLee, Jae WonAbraha, Haftom Baraki...
    10页
    查看更多>>摘要：Previous studies on Bacillus subtilis-producing bacteriocins (or bacteriocin-like inhibitory substance, BLIS) against Clostridium perfringens provided with limited information to show their potentials. In this study, B. subtilis BSC35 was newly-isolated and its BLIS-containing cell-free supernatant exhibited a strong antimicrobial activity (maximum 24 mm of lysis zone in standard well diffusion assay) against all the tested C. perfringens strains (22 farm isolates and 2 references). The culture condition was optimized (30 degrees C, 240 rpm, TSB at pH 7.5) to maximize BLIS BSC35 production and stability of BLIS BSC35 was tested. After zymogram study following partial purification, BLIS BSC35 was measured approximately 4 kDa in size. Finally, when cell-free-supernatant or B. subtilis BSC35 culture was used to control C. perfringens in liquid medium and a food model (Cheonggukjang), as low as 0.1% and 10 4 CFU/g addition, respectively, was enough to strongly inhibit the growth of C. perfringens with a rapid bactericidal mode of action, implying high anti-C. perfringens potentials and wide range of applicabilities.
      原文链接:
    • NSTL
    • Elsevier

    Chitosan based coatings extend the shelf-life of beef slices during refrigerated storage

    Cheng, YuanxiaHu, JingfeiWu, Shengjun
    5页
    查看更多>>摘要：Chitosan is a food additive with antibacterial and antioxidant activities, epsilon-polylysine has antibacterial activity, and glutathione has potent antioxidant activity. This study aimed to investigate the effects of chitosan based coatings combined with epsilon-polylysine and glutathione (0.5% chitosan + 0.2% epsilon-polylysine + 0.1% glutathione) on preservation of beef slices during refrigerated storage. The beef slices treated with chitosan based coatings combined with epsilon-polylysine and glutathione had lower bacterial growth, pH value, total volatile basic nitrogen and thiobarbituric acid reactive substance values as well as higher red index and sensory quality than those of the control group during refrigerated storage. Treatment with chitosan based coatings combined with epsilon-polylysine and glutathione extended the shelf life of the treatment groups at least 6 days compared to the control group. The results indicated that chitosan based coatings combined with epsilon-polylysine and glutathione could be a promising method to extend the shelf-life of beef slices quality during refrigerated storage.
      原文链接:
    • NSTL
    • Elsevier

    Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study

    Casas-Forero, NidiaMoreno-Osorio, LuisOrellana-Palma, PatricioPetzold, Guillermo...
    10页
    查看更多>>摘要：Cryoconcentrate blueberry juice (CBJ) at different concentrations was incorporated into gelatin gel and the effects on rheological and textural properties, total bioactive compounds (TBC) and antioxidant activity (AA) were evaluated. Specifically, CBJ at 20 g/100 g reinforced the gel structure, since the sample showed the highest gelling (15.0 degrees C) and melting temperatures (27.4 degrees C) in comparison to the other samples. Additionally, this CBJ concentration had an increase of 28%, 46%, 47% and 54% in relation to the initial gel strength, hardness, gumminess, and chewiness, respectively. In TBC and AA terms, the values were close to 55 mg GAE/100 g, 4.5 mg C3G/100 g, 18 mg CEQ/100 g, 42, 29 and 738 mu mol TE/100 g, which are equivalent to 18%, 11%, 14%, 8%, 3% and 32%, for total polyphenol, anthocyanin and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, in relation to the initial CBJ value, respectively. Scanning electron microscope images revealed that the CBJ-gelatin gels formed a structural network with porous and thick walls. Therefore, CBJ has the potential to be an excellent ingredient to add during gelatin gel preparation since it delivers bioactive components without affecting the rheological and textural properties.
      原文链接:
    • NSTL
    • Elsevier

    Real-time PCR assay for detecting Lactobacillus plantarum group using species/subspecies-specific genes identified by comparative genomics

    Kim, EiseulKim, Hyeon-BeYang, Seung-MinKim, Dayoung...
    8页
    查看更多>>摘要：The Lactobacillus plantarum group is composed of four closely related species or subspecies. To clarify the L. plantarum group classification and accurately provide health benefits of probiotics, it is important to distinguish them correctly. In this study, species- or subspecies-specific genes were identified to distinguish the L. plantarum group, and a real-time polymerase chain reaction (PCR) assay was developed to accurately detect them. Specific genes, such as protein-coding genes present in all strains of target species or subspecies but not in other bacterial strains, were explored from 70 genome sequences using comparative genomics. As a result, genes encoding a transporter, major facilitator family protein, and hypothetical proteins were confirmed as specific genes. Specificity of primers was evaluated with 55 lactic acid bacteria, and all primers showed 100% specificity. Probiotic products and fermented food samples were used to validate the developed real-time PCR assay. Of the probiotic products, one product was found to contain L. pentosus, even though it was labeled to contain L. plantarum. Using our in-house developed real-time PCR assay, the products labeled as L. plantarum were identified at the subspecies level, and the L. plantarum group species or subspecies in fermented food samples were successfully qualified and quantified.
      原文链接:
    • NSTL
    • Elsevier

    Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE

    Akin, NihatAtik, Didem SozeriOzkan, Edibe RabiaDertli, Enes...
    9页
    查看更多>>摘要：The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains of Turkey. For the determination of the lactic acid bacteria population of Tulum cheese samples, the culturedependent and culture-independent (PCR-DGGE) methods were used, and cheese samples were sampled on days 7, 15, 30, 60, 90, and 180. According to the enumeration results, Lactococci and Streptococci counts of Tulum cheese samples decreased during ripening. Furthermore, the DGGE profile of the population consisted of Streptococcus gallolyticus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus lutetiensis, Streptococcus spp., and Enterococcus hirae at the end of the ripening period. On the other hand, Enterococcus spp. and Streptococcus spp. were found as prevalent species in the culture-based method at the end of the maturation period of Tulum cheese samples. Results revealed that the culture-dependent and culture-independent methods presented a piece of complementary information for the lactic acid bacteria population of Tulum cheese.
      原文链接:
    • NSTL
    • Elsevier

    Thermal inactivation of pectin methylesterase from different potato cultivars (Solanum tuberosum L.)

    Moens, Lucie G.De Laet, ElienVan Ceunebroeck, Jean-ClaudeVan Loey, Ann M....
    7页
    查看更多>>摘要：Pectin methylesterase (PME) is an important enzyme that can alter the texture of potato products during processing and storage. To manage the textural properties of potato based products, low and/or high temperature blanching can be used to promote or inactivate PME, respectively. However, the many potato cultivars being used for processing may contain PMEs with a different thermal stability. Therefore, the thermal inactivation of PME extract from three different potato cultivars (Fontane, Royal and Innovator) was studied. A thermostable and thermolabile enzyme fraction were found in all three cultivars, being inactivated at temperatures from 45 degrees C and 57.5 degrees C on, respectively. Innovator may contain a lower level of thermostable PME than the other cultivars tested. The inactivation rate constant of the thermostable PME fraction was lower than the rate constant of the labile fraction at a reference temperature of 55 degrees C, but no significant differences between the respective rate constants of the different cultivars were found. The thermal inactivation kinetics of PME extract from Fontane were investigated in detail and represented by a first order model that allows the calculation of temperature-time combinations to reach a target residual PME activity.
      原文链接:
    • NSTL
    • Elsevier

    Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

    Selakovic, AnastasijaNikolic, IvanaDokic, LjubicaSoronja-Simovic, Dragana...
    9页
    查看更多>>摘要：This work contributes to a better understanding of the relationship between the rheological performance of dough and puff pastry quality, considering the lack of literature in corresponding field. The aim was to examine the effect of vital gluten addition (1, 1.5, 2 g/100 g on flour weight) on the viscoelastic properties of the base dough (without roll-in fat) and laminated dough (with roll-in fat) using fundamental rheological methods. Vital gluten was added into the dough made from a blend of white and whole wheat flour (70:30) in order to enhance its rheological performance. The viscoelastic parameter Tan delta pointed to the dominant influence of the laminating process compared to the influence of vital gluten addition. Although the laminating process decreased the viscoelastic compliance of all dough samples, J(max) of the laminated dough with 1 g/100 g of vital gluten increased by 63.2% and the Newtonian viscosity decreased by 38.7%, compared to the control laminated dough. Good extensibility and adaptability to applied stress of the sample with 1 g/100 g of vital gluten resulted in the best quality of the puff pastry: increase in volume of about 20% and decrease in firmness of about 30% compared to other samples.
      原文链接:
    • NSTL
    • Elsevier

    The effect of furcellaran or kappa-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham

    Polasek, ZdenekVasina, MartinLyckova, AnetaGal, Robert...
    11页
    查看更多>>摘要：The aim of the study was to investigate the dependence of selected textural, rheological and mechanical vibration damping properties of restructured chicken breast ham (RCBH) on the concentration of furcellaran (FRC1 or FRC2) or kappa-carrageenan (KC) during a 14-days storage period (at 4 +/- 2 degrees C). The above-mentioned polysaccharides were used in concentrations of 0.25 g/100 g, 0.50 g/100 g, 0.75 g/100 g and 1.00 g/100 g. Control sample (CS) without any polysaccharide addition was also produced. The textural, rheological and mechanical vibration damping properties of RCBH samples were affected by the type and concentration of the polysaccharide used (p < 0.05) and the storage period (p < 0.05). Samples prepared with KC and FRC1 at a concentration level of 1.00 (g/100 g) presented the highest values of hardness, G', G '' and G*. Values of G* and delta (in all tested frequency ranges) indicated a solid-like behavior for all the samples over the experimental range. It was found that the first resonance frequency peak position increased with an increase in the RCBH stiffness leading to lower vibration damping properties of the samples (p < 0.05).
      原文链接:
    • NSTL
    • Elsevier

    Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation

    Zhou, YangDai, HongjieMa, LiangYu, Yong...
    10页
    查看更多>>摘要：In this study, the influence of psyllium husk (PH) on gel properties of myofibrillar protein (MP) and the corresponding interaction mechanism were investigated. The results indicated that the gel properties of MP could be adjusted by the addition of PH. At a low PH addition (0.1-1%, w/w), the MP gel network was filled, promoting the unfolding of protein structure and the interaction between proteins. The dense network effectively improved the texture property and water holding capacity (94.8%) of MP gels. At 2% PH addition, a complex interpenetrating gel network composed of MP and the polysaccharide in PH was formed, showing the best gel properties. The water holding capacity of MP gel was increased by 53.8%, the gel strength (132.09 g) was almost doubled, and the adhesiveness (22.92 g s) was also increased to six times as compared with pure MP gel. Increasing PH addition to 3%, the polysaccharide network dominated the system. The MP network was blocked, causing the unfolding of protein structure. The gel properties such as gel strength and water holding capacity were deteriorated. This study may provide some guidance for the application of PH as a potential functional ingredient in meat products.
      原文链接:
    • NSTL
    • Elsevier