查看更多>>摘要：Anthocyanins (ACNs) are a series of polyphenols found in plants with various biological activities. To overcome their instability toward external environments and provide more effective encapsulation method, anthocyanins-loaded nanoliposomes (AN) were firstly prepared by combining ethanol injection method with ultrasonication. This method was simple and safe which avoiding organic solvents. Good physicochemical characterizations of AN (0.15% w/v ACNs) including the encapsulation efficiency (EE, 91.1 +/- 1.7%), mean particle size (53.8 +/- 1.8 nm), zeta-potential (-42.7 +/- 2.2 mV) and polydispersity index (PDI, 0.19 +/- 0.02) were observed. The encapsulation of AN was confirmed by transmission electron microscopy (TEM), differential scanning calorimetry (DSC) and fourier transform infrared (FTIR) spectroscopy. Nanoliposome encapsulation also enhanced the stability, cellular uptake and antioxidant activities of ACNs in vitro. It was demonstrated that the nanoliposomes prepared by this method were an efficient carriers for the delivery of ACNs, and the results expects to provide theories and practice guides for further applications of AN.
查看更多>>摘要：Benchtop NMR systems offers various advantages such as being easy to use, not requiring constant maintenance and being available at affordable prices. In this study, multiple aspects of benchtop NMR spectroscopy were explored to analyze milk in an industrial context, either regarding the quality of production or regarding the differentiation of the final product. The first part focuses on the production conditions of lactose hydrolysis in milk and quantitative online NMR spectroscopy was adapted to follow lactose hydrolysis in milk in continuous flow mode. The second part focuses on differentiating milk samples having different properties. 36 milk samples from France and Turkey were analysed and glycerol, fat and sugar contents were measured from the NMR spectra. Combination of spectroscopic data with a proposed Artificial Neural Network model enabled to classify milk of different origins and different properties. This study shows that benchtop NMR spectroscopy is a versatile non-destructive control method that can help controlling milk quality both during and after production.
查看更多>>摘要：Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating (OH) were investigated in this study. OH treatment showed a comparable inactivation effect on S. aureus with water bath heating (WB) treatment, while the time consumed by OH was much shorter than that of WB. The highest injury ratio of S. aureus in apple juice was lower than that of S. aureus in milk or broth. Meanwhile, the time-average injured cells coefficient values of OH-treated S. aureus in milk and broth were lower than those of WB treatments. Color and pH values of OH-treated samples had no significant differences with that of WB groups. There was a similar recovery trend of S. aureus treated with OH and WB. Injured S. aureus completely repaired after 12 h in milk and broth, while there was still no colony detected in apple juice until 48 h.
查看更多>>摘要：In this study, milk protein isolate (MPI) was conjugated with kappa-carrageenan (CG) via the Maillard reaction in a wet-heating system at 65 degrees C for 48 h. As the Maillard reaction progressed, the browning intensity increased. The structural changes and formation of MPI-CG conjugates were confirmed through various analyses that proved their effective preparation via the Maillard reaction under the wet-heating system. Furthermore, we also investigated the rheological properties, fat droplet size distributions, and physical stability of emulsions stabilized by the MPI-CG mixture (0 h) immediately after mixing without heat treatment and MPI-CG conjugates with different reaction times. All emulsions exhibited shear-thinning behavior with lower flow behavior index values than 1 (n = 0.41-0.63), and their apparent viscosity (eta(a,10)) and consistency index (K) decreased with increasing reaction time. The MPI-CG conjugates produced larger fat droplets than the MPI-CG mixture (0 h), and the fat droplet size of the emulsions stabilized by the MPI-CG conjugates increased with increasing reaction time. Even so, the stability of the emulsions stabilized by the MPI-CG conjugates was improved when compared to the emulsion stabilized by the MPI-CG mixture (0 h), and the MPI-CG conjugate after a 12 h reaction time produced the most stable oil-in-water emulsion.
查看更多>>摘要：The aim of this study was to investigate the effects of glycosylation and non-glycosylation with gum Arabic (GA) on the functional and structural properties of fish gelatin (FG). Results showed that both glycosylation and nonglycosylation modifications decreased values of light, gel strength, hardness, gumminess, and chewiness of gels, whilst significantly increased the emulsifying properties of gelatin solution. Rheological behaviors showed that modifications decreased gelation and melting points of gels by hindering the triple-helix formation during gelation process with little longer gelation time, especially for non-glycosylation modification gels. Though modifications could not change the flow characteristics of gelatin solution, its pseudoplastic behavior was enhanced. Moreover, the results of secondary structure analysis indicated that modifications changed structure of FG by decreasing alpha-helix and beta-sheet contents.
查看更多>>摘要：In recent years, there has been an increasing demand for natural pigments and Monascus spp. are one of the most important species for pigments production in Asian countries. This study demonstrates a simple but efficient strategy to enhance the production of the yellow pigment from Monascus purpureus. The maximum production of yellow pigments (394 U/mL) was obtained when 3% (v/v) ethanol was added into the medium at the beginning of submerged fermentation (1.59-fold higher than the control group). In addition, CTC staining and ATP measurement were performed to elucidate the potential biological processes involving biomass growth. The changes in the expression level of key genes involved in pigment metabolic pathway indicated that the pigment metabolic pathway was significantly affected by the ethanol addition. Ethanol addition down-regulated MrpigA, MrpigC, MrpigJ, and MrpigK at the first 48 h of the fermentation process and led to more Acetyl-CoA to be used in primary metabolism for biomass accumulation, which was further beneficial for the biosynthesis of yellow pigments. This study has utilized a novel strategy to promote the production of yellow pigments, which also can be applied in other fermentation processes.
查看更多>>摘要：Jabuticaba (Plinia jaboticaba) is a Brazilian fruit rich in phenolic compounds, but its seasonality and high perishability hampers widespread consumption, which opens up the opportunity to develop technological processes and innovative products that meet the demands of the consumer. In this study, we evaluated the influence of high isostatic pressure (HIP; 600 MPa/25 degrees C/5 min) compared to thermal pasteurization (TP; 82 degrees C/2 min) on color parameters, chemical composition, sensory evaluation, and antioxidant properties of jabuticaba juice during 30 days of cold storage. HIP and TP increased total color difference and sensory acceptance decreased during cold storage. Both treatments were effective in ensuring microbiological stability during 30 days of cold storage. HIP was responsible for an increase in phenolics (35%), monomeric anthocyanins (103%), antioxidant capacity (99%), and the relative intensity by a heatmap analysis of compounds of biological interest in relation to untreated jabuticaba juice. Finally, HIP and TP's application showed to be promising processing technologies to develop stable jabuticaba juices with high-added value.
查看更多>>摘要：It has been unclear how long Chinese Baijiu Daqu's storage period would be appropriate. To this end, physicochemical and enzymatic tests on the samples of two kinds of Strong-flavor Daqu during the storage period of 7 months were performed. Meanwhile, the dynamics of microbial communities during storage were also explored using high-throughput sequencing. The results showed that both the physicochemical properties and the enzymatic indices have altered in different extents with the extension of storage period of two kinds of Daqu. A total of 21 dominant microbial taxa at the genus level were found in two Daqu. Among them, Weissella, Lactobacillus, Pediococcus, Bacillus and Acetobacter were the common prokaryotic microorganisms in two Daqu. Pichia and Thermoascus were the two major eukaryotes in two Daqu. Overall, the T-Daqu presented a more stable prokaryotic succession than that of M-Daqu, while the eukaryotic succession seemed opposite. The variation trends of the physiochemical and enzymatic indices of the two Daqu marked the effective time of storage period which are appropriately 60-210 days for M-Daqu and 60-180 days for T-Daqu.
查看更多>>摘要：The objective of the present study was to evaluate the effect of enzymes (xylanase and amylase) and emulsifiers (SSL and DATEM) on the rheological properties of dough and physicochemical, textural, microstructural, nutritional, as well as sensory attributes of whole wheat bread (WWB). Based on the results, the combination of xylanase and emulsifiers had a synergetic influence on the dough rheology and bread attributes due to the interactions among enzyme-emulsifiers and bread ingredients. Incorporating xylanase, SSL, and DATEM into the whole wheat bread formulation significantly enhanced the stability, extensibility, total antioxidant activity, and general acceptability, while phytic acid content and hardness of the final bread were decreased. Regarding SEM analysis, a more homogeneous and uniformed texture was observed in the samples containing xylanase and emulsifiers, compared to the bread without any additives. On the other hand, amylase demonstrated no strengthening effect on whole wheat bread, this could be explained by its influence on the starch decomposition. WWB prepared with a combination of enzymes and emulsifiers was given higher scores in the organoleptic parameters. In conclusion, fortification of whole wheat bread with xylanase, amylase, SSL, and DATEM can play a positive role in the quality as well as the nutritional value of WWB.
查看更多>>摘要：The alcohol-free pH-shifting method was applied to fabricate stable complex nanoparticles from hydrophilic whey protein isolate (WPI) and hydrophobic zein, which was aimed to develop a strategy to obtain desirable physicochemical stability. When the mass ratio of WPI and zein was elevated from 9:1 to 1:1, the size of WPI-zein complex nanoparticles was increased from 90 to 150 nm. The complex nanoparticle showed desirable storage stability (28 days) and physical stability, as well as excellent stability against various environmental stresses (heat, pH and ionic strength). The analysis of FTIR and the nanoparticle dissociation test revealed that hydrophobic effects and electrostatic attraction played an important role in the formation of WPI-zein complex nanoparticles. The transmission electron microscope (TEM) images evidenced the core-shell structure of WPI-zein complex nanoparticles with a regular spherical shape. The findings showed the feasibility of the simple pH-shifting method to fabricate the protein-based complex nanoparticles, which were expected to be further applied in the delivery of bioactive compounds.
NSTL
Elsevier