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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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    Kinetic models applied to quality change and shelf life prediction of kiwifruits

    Zhang, WenLuo, ZhongweiWang, AichenGu, Xin...
    7页
    查看更多>>摘要：Kinetic models were used to describe the quality changes in kiwifruits and predict shelf life in this study. The kiwifruits were stored at the temperature of 0, 5, 10, 15 and 20 degrees C, respectively. Quality indices, including weight loss, firmness, soluble solids content, ascorbic acid, titratable acidity, total color change and sensory score, were measured at set intervals during storage. The results showed that the quality changes were better fitted by the zero-order reaction model (with R-2 values of 0.892-0.985) than by the first- and second-order reaction models. Furthermore, the temperature-dependent reaction rate was assessed by the Arrhenius, Eyring and Ball models, and the Ball model showed better performance (with R-2 values of 0.947-0.991). Therefore, the zero-order reaction model combined with the Ball model was used for the prediction of shelf life and quality changes in kiwifruits. The results showed that the error between the predicted and experimental values of quality indices was within 6.5%, indicating that the zero-order reaction model combined with the Ball model for the prediction of shelf life and quality changes in kiwifruits was feasible. The results can help distributors and consumers to determine the storage time and optimal edible time of kiwifruits.
      原文链接:
    • NSTL
    • Elsevier

    SEC-MS/MS determination of amino acids from mango fruits and application of the method for studying amino acid perturbations due to post harvest ripening

    Chilakala, ShireeshaMehtab, VazidaTallapally, MaheshwariVemula, Madhu...
    9页
    查看更多>>摘要：A simple and sensitive size exclusion chromatography - liquid chromatography tandem mass spectrometry (SEC-MS/MS) based analytical method was developed for the quantification of free amino acids from mango fruit pulp samples. The pulp samples were extracted with 70:30 acetonitrile:water containing 0.05 mol/L formic acid and treated with activated charcoal to remove the phenolic and hydrophobic impurities. The amino acids were isolated by strong cation exchange process and quantified by SEC-MS/MS. The method was validated for linearity, the limit of detection and limit of quantification. The LOQ values were observed in the range of 0.2-145 ng/g at 10:1 signal to noise ratio and the interday and intraday precisions were below 15%. The developed method was applied for the analysis of amino acids in mango fruits ripened with ethylene, calcium carbide and ethephon ripening agents. Alanine was observed as major amino acid and other amino acids showed significant changes, which were studied by ANOVA and principal component analysis (PCA). The PCA studies showed that the fruits ripened with calcium carbide are similar to that of naturally ripened fruits.
      原文链接:
    • NSTL
    • Elsevier

    Improving the microbiological quality, health benefits, and storage time of cold-stored ground mutton supplemented with black seed

    Mahros, Mahmoud MohammedAbd-Elghany, Samir MohammedSayed-Ahmed, Mohamed ZakariaAlqahtani, Saad Saeed...
    7页
    查看更多>>摘要：Consumers worldwide are concerned about adverse health effects of preservatives used in food that they eat. Therefore, improving the safety and storage time of food has become an urgent issue. This study was designed to investigate the antibacterial and antioxidant effects of black seed oil (BSO, 1%, 2%, and 3%) and black seed powder (BSP, 2%, 4%, and 6%) supplementation on ground mutton during cold storage (4 degrees C for 21 days). The best antibacterial effect was obtained with 3% BSO, whereas 4% BSP exerted the best antioxidant effect. BSO induced a significant reduction in colony count and psychrotrophic count in the first week of storage. Addition of 4% BSP resulted in a pronounced and significant antimicrobial effect against Enterobacteriaceae with a reduction of 1.7 log(10) cfu/g (40%). In addition, 3% BSO caused a reduction of 1.6 log(10) cfu/g (24%) in inoculated Escherichia coli O157:H7. BSP induced a significant decrease in lipid peroxidase activity (thiobarbituric acid number significantly decreased) and antioxidant activity (catalase activity significantly increased). Sensory characteristics of meat treated with black seeds improved. Therefore, black seeds can be used as a meat additive because of their antibacterial and antioxidant effects that improve safety, quality, and shelf life of meats.
      原文链接:
    • NSTL
    • Elsevier

    Chemical composition and in vitro antioxidant and antihyperglycemic activities of clove, thyme, oregano, and sweet orange essential oils

    Radunz, MarjanaCamargo, Taiane Motados Santos Hackbart, Helen CristinaCorrea Alves, Pamela Inchauspe...
    6页
    查看更多>>摘要：Reactive oxygen species and development of hyperglycemia underlie the most prevalent non-communicable chronic human diseases. Thus, the use of natural products, including essential oils, to control these processes has been the subject of many studies. This study aimed to elucidate the chemical composition of essential oils of clove, thyme, oregano, and sweet orange, characterize their antioxidant activity toward 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, and nitric oxide radicals, and assess their antihyperglycemic potential, inhibiting the digestive enzymes alpha-amylase and alpha-glucosidase in vitro. The major compounds found in clove, thyme, oregano, and sweet orange essential oils were eugenol, thymol, 4-terpineol, and D-limonene, respectively. The clove essential oil shower a higher percentage of inhibition of hydroxyl radicals and nitric oxide, while the thyme essential oil displayed greater antioxidant activity toward the radical 2,2-Diphenyl-1-picrylhydrazyl compared with the other oils assessed in this study. In assays of inhibition of digestive enzymes related to development of hyperglycemia, thyme essential oil showed the greatest capacity to inhibit alpha-amylase, while sweet orange essential oil displayed the most potent inhibition of alpha-glucosidase. These results demonstrate the potential for use of these essential oils to prevent and/or treat diseases arising from oxidative stress, such as diabetes mellitus.
      原文链接:
    • NSTL
    • Elsevier

    Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper

    Kumar, NishantPratibhaNeerajOjha, Ankur...
    11页
    查看更多>>摘要：The present study was carried out to investigate the influence of chitosan-pullulan (50:50) composite edible coating enrich with pomegranate peel extract on quality and storage life of green bell pepper at room (23 +/- 3 degrees C, RH: 40-45%) and cold (4 +/- 3 degrees C, RH: 90-95%) temperatures for 18 days. Physiochemical characteristics as well as the quality of the bell peppers were improved by coating treatment at both the storage temperatures. Results revealed that chitosan-pullulan (50:50) composite edible coating exhibited significantly reduced physiological loss in weight & color browning, maintained total soluble solids, titratable acidity and pH. The treatment also helps to maintain phenolic content, flavonoid content, antioxidant activity, firmness, and sensorial attributes of bell pepper over the storage period. The sensory scores (freshness, color, taste, hardness) were recorded higher in treated bell-pepper during the storage period at both storage temperatures. Therefore, results of the present study suggested that composite coating of green bell pepper with chitosan-pullulan (50:50) enrich with pomegranate peel extract can maintain postharvest storage quality of bell pepper at room and cold storage temperature during storage.
      原文链接:
    • NSTL
    • Elsevier

    Bioguided design of new black truffle (Tuber aestivum Vittad.) product enriched with herbs and spices

    Beara, IvanaMajkic, TatjanaTorovic, Ljilja
    11页
    查看更多>>摘要：Black truffle (Tuber aestivum Vittad.) is one of the most appreciated and one of the most expensive European truffles. The intention of our study was to create a truffle-based product (truffles, extra virgin olive oil, rosemary, red paprika, cayenne pepper) by bioguded design - a novel strategy aimed to find right mixtures of ingredients to achieve enhanced biological activity of final product.
      原文链接:
    • NSTL
    • Elsevier

    Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage

    Wang, LijuanWang, LiboWang, AiliLi, Zaigui...
    10页
    查看更多>>摘要：Buckwheat freshness plays a key role in the qualities of noodles. The present study focuses on the protective effects of superheated steam (SS) processing on the quality deterioration of noodles made from stored buckwheat grains. Changes of the volatile compounds, lipid degrading enzymes, pasting properties, farinograph characteristics of buckwheat grains, together with the cooking qualities and texture profiles of buckwheat noodles were investigated. Results suggested that 3-methyl-butyraldehyde and hexanal were the markers of lipid oxidation and flavor change of buckwheat grains during storage. SS treatment inactivated lipase, lipoxygenase and peroxidase and affected the generation of off-flavor volatile compounds of buckwheat grains, thus retarded the flavor deterioration of buckwheat noodles made from stored buckwheat. Storage significantly (P < 0.05) decreased the pasting viscosities, water absorption and development time of buckwheat dough. SS treatment maintained the pasting properties of starch stable and enhanced the elasticity and strength of the dough, leading to the improvement of cooking qualities and texture profiles of buckwheat noodles. Therefore, SS processing was an effective way to improve the qualities of buckwheat noodles by stabilizing buckwheat grains.
      原文链接:
    • NSTL
    • Elsevier

    The application of emerging non-thermal technologies for the modification of cereal starches

    Kothakota, AnjineyuluRaghunathan, R.Pandiselvam, R.Khaneghah, Amin Mousavi...
    9页
    查看更多>>摘要：The burgeoning demand for starches has resulted in an interest in developing new polysaccharide sources for the food industry. However, starches cannot be used in native form because of some limitations associated with their physicochemical and functional properties. In this regard, it is vital to find effective starch modification procedures that would impart thermal stability, decrease retrogradation, and, consequently, further enhance performance. Modified starch can be produced by chemical, physical or enzymatic methods. A feasible alternative to chemical modifications is physical treatments that are simple, inexpensive, and non-toxic. The physical modification techniques are classified into thermal and non-thermal methods. Pregelatinization, heat-moisture treatment, and annealing are common methods of thermal treatment. An interest in non-thermal processing methods is gaining importance because these emerging innovative techniques are clean, environment-friendly, sustainable, and demand only low energy. This review attempts to elucidate the underlying principles, current developments, and potential applications of non-thermal processing methods like ozone, cold plasma (CP), ultrasonication (US), and high hydrostatic pressure (HHP).
      原文链接:
    • NSTL
    • Elsevier

    Optimization and identification of non-extractable polyphenols in the dietary fiber of jackfruit (Artocarpus heterophyllus Lam.) pulp released by alkaline, acid and enzymatic hydrolysis: Content, composition and antioxidant activities

    Zhang, XingjieZhu, KexueXie, JianhuaChen, Yi...
    9页
    查看更多>>摘要：The study presented the first comparison of content and composition along with the antioxidant activities of nonextractable polyphenols (NEPP) in the dietary fiber of jackfruit pulp (JDF) released by alkaline, acid and enzymatic hydrolysis. Firstly, the NEPP extraction was optimized by response surface methodology (RSM), and the alkaline hydrolysis extract contained the most abundant content. Besides, the composition of extracts were characterized by UPLC-ESI-QTOF-MS/MS and the alkaline hydrolysis extract possessed most diverse NEPP (4 phenolic acids and 13 flavonoids). Moreover, the antioxidant activities of NEPP were tested by ABTS(center dot+), ORAC and PSC scavenging ability assays, the antioxidant activities of alkaline hydrolysis extract were significantly highest among three extracts. This study provided available evidence for the NEPP released from dietary fiber (DF) by different methods, and revealed alkaline hydrolysis extract promising potential as a natural source of health care products.
      原文链接:
    • NSTL
    • Elsevier

    Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria

    Sohanang, Francky Steve NodemCoton, MonikaDebaets, StellaCoton, Emmanuel...
    9页
    查看更多>>摘要：Fermented milks play a major role in human diets worldwide. Lactic acid bacteria are the main microorganisms involved and often added as starters. However, use of autochthonous LAB strains for directed fermentations demands caution due to their potential to produce undesirable metabolites or harbor antibiotic resistance genes. The aim of this study was to evaluate bacterial diversity of two traditional Cameroonian fermented milks (Pendidam and Kindirmou) and characterize selected LAB strains safety and antifungal activity. Microbial analyses revealed that LAB, fungi and total viable bacteria were dominant, followed by coliforms and Staphylococcus spp. LAB isolates were screened for acidic and bile salt tolerances and 38% exhibited survival rates higher than 60% in both conditions. These isolates were then clustered using M13-PCR and representative strains identified via gene sequencing. Identified species corresponded to Pediococcus acidilactici (68.6%), Lactobacillus fermentum (28.6%) and Lactobacillus plantarum (2.8%). Representative isolates were screened for biogenic amine genes, ATB resistances and antifungal activities. Seven P. acidilactici and 1 L. fermentum were positive for the agdi gene while none of the 12 retained strains showed resistances to ATB, except vancomycin and kanamycin. L. plantarum KE04 and L. fermentum PE172 exhibited interesting antifungal activities.
      原文链接:
    • NSTL
    • Elsevier