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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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    Common wheat pasta enriched with cereal coffee: Quality and physical and functional properties

    Dziki, DariuszGawlik-Dziki, UrszulaRozylo, RenataBiernacka, Beata...
    7页
    查看更多>>摘要：In this study, we aimed to evaluate the effect of cereal coffee (CC) on the properties of pasta. The pasta was prepared by the substitution of common wheat flour with 0, 1, 2, 3, 4, and 5 g/100 g CC. Next, various properties of pasta including texture, colour, cooking properties, sensory analysis, and antioxidant activity were evaluated. CC significantly decreased lightness and increased redness of both raw and cooked pasta. CC reduced optimal cooking time and increased cooking losses of pasta. The addition of 5 g CC/into100 g wheat flour significantly increased the deformation and stretching work of cooked pasta. According to the sensory evaluation of the pasta samples, CC had a positive effect on the smell, taste, and colour of pasta. More importantly, during sensory evaluation, an increased amount of CC resulted in a decrease in adhesiveness of the pasta. Pasta with CC was characterised by a higher total phenolic content and a higher antioxidant capacity. Cooking decreased the amount of total phenolic compounds from 12 to 15%. In summary, we recommend the substitution of CC (up to 4 g/100 g) in common wheat flour for the preparation of pasta.
      原文链接:
    • NSTL
    • Elsevier

    Safety evaluation and bacteriocinogenic potential of Pediococcus acidilactici strains isolated from artisanal cheeses

    Todorov, Svetoslav DimitrovHolzapfel, Wilhelm HeinrichNero, Luis Augusto
    9页
    查看更多>>摘要：Pediococcus acidilactici ST1607V, ST2104V and ST3105V, isolated from a Brazilian artisanal cheese expressed bacteriocins with high inhibitory activity against several strains of Listeria monocytogenes and Enterococcus spp., but not against most of the other tested lactic acid bacteria (LAB). Bacteriocinogenic activity against L. monocytogenes ATCC7644 was expressed with a high titre of 51200 AU/mL (ST1607V and ST2104V) and 25600 AU/mL (ST3105V), when cultured in MRS. Bacteriocins produced by strains ST1607V, ST2104V and ST3105V presented a bactericidal mode of action against L. monocytogenes ATCC7644 and Enterococcus faecium ATCC19434. DNA of the studied LAB strains was obtained and subjected to PCR assays targeting more than 50 genes related to biogenic amines production (histidine, tyrosine and ornithine decarboxylases), virulence (sex pheromones, gelatinase, cytolysin, hyaluronidase, aggregation substance, entemcoccal surface protein, endocarditis antigen, adhesion of collagen, integration factors) and antibiotic resistance (vancomycin, tetracycline, erythromycin, gentamicin, chloramphenicol, bacitracin). A few safety-related genes were detected in some strains, indicating their safety for application in fermented food products. Special attention should be given to the presence of possible virulence factors, in addition to the production of biogenic amines and antibiotic resistance. Additional in vitro and in vivo experiments could be designed for future evaluation of possible expression of detected virulence genes.
      原文链接:
    • NSTL
    • Elsevier

    Oleogel-structured emulsion for enhanced oxidative stability of perilla oil: Influence of crystal morphology and cooling temperature

    Wei, FeilongMiao, JianyinTan, HuiyouFeng, Runqing...
    8页
    查看更多>>摘要：In this study, the influence of crystal morphology and cooling temperature on the oxidative stability of oleogel-structured perilla oil emulsion was explored. The formation and distribution of the internal crystals were confirmed by differential scanning calorimetry and polarized light microscopy. All beeswax (BW) crystals existed in the internal phase while stearic acid (SA) crystals appeared in the aqueous phase as well. As the crystal grew, the HPMC/SDS emulsified layers were pierced, leading to release of the SA crystals into the aqueous phase with partial droplet flocculation. As a result, the physical and oxidative stability of the BW-structured emulsion was significantly better than that of SA-structured emulsion. The crystallinity of the emulsion increased with higher gelator concentration. The denser crystal network were more effective preventing the penetration of pro-oxidants into the internal phase, resulting in the stronger the oxidation stability. Processing methods with different cooling temperature affected more of the properties of bulk oleogels rather than the oleogel-structured emulsion for long-term storage. Overall, choosing a gelling agent that forms relatively small crystals and preparing an oleogel-structured emulsion with appropriate crystallinity can effectively improve the oxidative stability of structured emulsion with longer shelf life.
      原文链接:
    • NSTL
    • Elsevier

    The expression profiles of acid-stable alpha-amylase and acid-labile alpha-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation

    Zeng, ChuantaoTagawa, YukiYoshizaki, YumikoWang, Tiantian...
    10页
    查看更多>>摘要：We investigated the contribution of the complex expressions of two alpha-amylases, namely acid-stable alpha-amylase (AS-amylase) and acid-labile alpha-amylase (AL-amylase), from Aspergillus kawachii to the microstructure of koji and the brewing. AL-amylase was found to be the primary contributor to the decomposition of starch in the early stage of koji making. From the middle stage, both alpha-amylases decomposed the starch in a coordinated manner, and at the final stage, acid-stable alpha-amylase and glucoamylase decomposed the starch granules. Characterization of koji prepared by the single disruptions of AS-amylase or AL-amylase genes, double disruption of both alpha-amylase genes, and triple disruption of two alpha-amylase and glucoamylase genes in A. kawachii cells indicated that both alpha-amylases can work in a synergistic manner to decompose starches during koji making. AL-amylase was found, for the first time, to play an important role in starch decomposition in koji. The speed of alcohol fermentation and ester contents of the fermented mash were higher the mash prepared the control strain, followed by single, double, and triple disruptants. These results indicate that the microstructure of koji plays a role in promoting alcohol fermentation and flavor development.
      原文链接:
    • NSTL
    • Elsevier

    Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties

    Bursa, KubraToker, Omer SaidPalabiyik, IbrahimYaman, Mustafa...
    10页
    查看更多>>摘要：The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: skimmed milk and whey powder in equal amounts). D-optimal mixture design was used to optimize HCC formulation. The optimum sugar, MOP, and HC amount were selected as 25.0-40.0, 6.0-21.0, and 0.0-15.0 g/100 g, respectively. The Casson model with high R-2 values (0.9882-0.9948) was used to determine yield stress and plastic viscosity values of samples which were varied between 1.47 and 2.35 Pa, and 1.17-1.42 Pa s, respectively. Furthermore, particle sizes and water activity were determined between 25.67 and 78.20 mu m and 0.31-0.38, respectively. Total phenolic content in HCC samples, their digestibility, and bioaccessibility ranged from 1389 to 3367; 2601-3955 mg GAE/kg, and 112-187% respectively. Also, hardness and brittleness were ranged between 7.85 and 11.55 N and 0.52-1.02 mm, respectively. The sensorial characteristics of the samples along with flow behavior and physico-chemical properties indicated that HC may be used as a healthy and low-cost ingredient in HCC formulation to partially substitute sugar and MOP.
      原文链接:
    • NSTL
    • Elsevier

    Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt

    Bezerril, Fabricia FrancaMagnani, MarcianeBertoldo Pacheco, Maria TeresaVanderlei de Souza, Maria de Fatima...
    8页
    查看更多>>摘要：This study aimed to evaluate the impact of xique-xique jam addition on the nutritional value and physicochemical and sensory characteristics of goat milk yogurt. The jam was characterized for its physicochemical characteristics, mineral profile, antinutritional factors, and phenolic compounds (profile and bioaccessibility). The jam presented a dark yellow color, was slightly acid (pH 4.61), and was characterized by its carbohydrate (67.17 g/100 g) and fiber (2.60 g/100 g) contents, mainly in an insoluble form (1.71 g/100 g). Potassium, magnesium, calcium, and manganese were found as main minerals, and there was no significant concentration of the antinutritional compounds (tannins, trypsin inhibitor and phytic acid). Finally, 13 phenolic compounds were identified from the flavanols, flavonols, phenolic acids and flavanones groups, presenting 2.79-172.52% bioaccessibility. The jam addition resulted in yogurts with higher nutritional value (lipid, protein and mineral content), and technological properties (higher moisture content during storage, lower acidity, and reduced viscosity) than conventional yogurt, with no impact on sensory acceptance (appearance, color, consistency, aroma, flavor, and overall acceptance) or sensory characteristics (Just about Right, aroma, consistency, texture, sweetness, flavor and acidity). It can be concluded that xique-xique jam can improve the nutritional value and technological properties of goat milk yogurt.
      原文链接:
    • NSTL
    • Elsevier

    Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC-APCI-HRMS

    Arrizabalaga-Larranaga, AneSaurina, JavierNunez, OscarJavier Santos, Francisco...
    10页
    查看更多>>摘要：The production area mislabeling of a food product is considered a fraudulent practice worldwide. In this work, a method that uses ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry using atmospheric pressure chemical ionization (UHPLC-APCI-HRMS) was used for the geographical origin authentication of paprika based on the determination of capsaicinoids and carotenoids. Satisfactory instrumental method performance was obtained, providing good linearity (R-2 > 0.998), run-to-run and day-to-day precisions (%RSD < 15 and 10%, respectively), and trueness (relative errors < 10%), while method limits of quantification were between 0.21 and 51 mg kg(-1). Capsaicinoids and camtenoids were determined in 136 paprika samples, from different origins (La Vera, Murcia, Hungary, and the Czech Republic) and types (hot, sweet, and bittersweet). The composition of capsaicinoids and carotenoids was used as chemical descriptors to achieve paprika authentication through a classification decision tree built by partial least squares regression-discriminant analysis (PLS-DA) models and reaching a rate of 80.9%.
      原文链接:
    • NSTL
    • Elsevier

    Quantitative characterization of individual starch grain morphology using a particle flow analyzer

    Aoyagi, TatsushiOshima, TatsuyaImaizumi, Teppei
    8页
    查看更多>>摘要：A novel method was used to characterize starch morphology in four kinds of starch (wheat, corn, potato, and sweet potato). Individual starch granules contained in starch suspension (at least 2500 particles) were successfully captured for each species using a particle flow analyzer. Captured images were analyzed to quantitate morphological parameters such as circle equivalent (CE) diameter, circularity, intensity mean, and aspect ratio. The median circularity of potato was 0.988, which was higher than that of other plant species (wheat: 0.953, corn: 0.966, sweet potato: 0.943). In this way, the analysis allowed for the characterization of starch using morphological parameters. Correlations between morphological parameters revealed that CE diameter correlated with circularity for potato (R = -0.67) and with intensity mean for wheat (R = 0.64). Furthermore, principal component analysis divided the plant species into two morphological groups: size diverse including potato starch and outline diverse including wheat, corn, and sweet potato.
      原文链接:
    • NSTL
    • Elsevier

    Rapid detection for low numbers of Escherichia coli O157:H7 by real-time PCR in cabbage using a combination of filtration, short microbial enrichment, and DNA concentration within 4 h

    Oh, Se-WookKim, Jin-Hee
    5页
    查看更多>>摘要：Methods: focused on conventional foodborne pathogen detection by selective media are cumbersome and require long time for culture enrichment. Several rapid tests have been developed for the detection of Escherichia coli O157:H7 in the food industry. However, the E. coli O157:H7 method takes very long and requires more than one day to achieve the detection threshold using PCR based enrichment in food. We reported a combination of filtration-based accelerated sample concentration methods to detect <9 CFU/25g of E. coli O157:H7 in cabbage. Filtration, short concentration, as well as DNA concentration contribute to making the detection level the target for real-time PCR analysis. The short enrichment was performed after the filtration, which was shorter than the conventional enrichment method. It was concluded that 0-7 CFU/25 g of E. coli O157:H7 was detected within 4 h after 2 h of incubation following filtration. This combination of filter-based enrichment methods is a faster and more efficient way for reaching the desired bacterial concentration compared to the conventional culture enrichment steps, and can significantly reduce the time required to obtain assay results.
      原文链接:
    • NSTL
    • Elsevier

    Enterococci isolated from plant-derived food - Analysis of antibiotic resistance and the occurrence of resistance genes

    Chajecka-Wierzchowska, WioletaZarzecka, UrszulaZadernowska, Anna
    8页
    查看更多>>摘要：This study analyzed phenotypic and molecular resistance to tetracyclines, macmlides, glycopeptides, aminoglycosides in Enterococcus strains isolated from plant-derived food. The study involved examining 270 food samples and 72 obtained Enterococcus sp. strains were isolated and identified as E. faecium, E. faecalis and E. casseliflavus. Most of them (55.6%) were resistant to streptomycin, followed by those resistant to rifampicin (51.4%), tigecycline (37.5%), erythromycin (36.1%) and fosfomycin (27.8%). More than half of the strains under analysis showed the high-level aminoglycoside resistance (HLAR) phenotype (55.6%). Resistance to aminoglycosides was associated mainly with the presence of the ant(6')-Ia gene (54.2%), followed by the aph(3')-IIIa gene (30.5%), and - to a small extent - with the presence of the aac(6')-Ie-aph(2 '')-la gene (8.3%). Resistance to tetracycline was caused mainly by the tetM (40.3%) and tetL (22.2%) genes and to macrolides - by ermB (33.3%) and ermA (11.1%). A conjugative transposon of the Tn916/Tn1545 family was present in nearly half (45.8%) of the isolates. The findings show that there is a need to monitor plant-derived food for the presence of antibiotic-resistant Enterococcus strains, because it can be a potential reservoir of genes encoding resistance to clinically important antibiotics.
      原文链接:
    • NSTL
    • Elsevier