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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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    Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates

    Preethi, P.Mangalassery, S.Shradha, K.Pandiselvam, R....
    9页
    查看更多>>摘要：Cashew apple pomace, a major byproduct of cashew plantations and processing units, has the potential to be used as a vital source of nutritive components. The present study aims in the utilization of this pomace powder as a biofortifying agent during the preparation of cereal based extrudates. Enrichment of cereal extrudates was done by supplementing rice flour with cashew apple pomace powder (CAPP) at a rate of 0-25 per cent and it was found to considerably improve their biochemical properties. The incorporation of CAPP as an ingredient in the cereal based extrudates had significantly increased their ash, starch, protein and overall mineral content excluding phosphorous and boron content. Incorporation of CAPP in the extrudates significantly improved the phenolic (4.00 mg gallic acid equivalents g(-1)), flavonoid (0.35 mg catechin equivalents g(-1)) and total antioxidant activities (5.34 mg ascorbic acid equivalents g(-1)), over the cereal based control group. The colour parameters viz. hue and chmma were also found to be high with the CAPP incorporated extrudates. The hydrophilic nature of the CAPP reduced the compactness of pores, cavity space and increased the pore wall thickness in the extrudates. Dearth in textural properties i.e., firmness, work of extrusion, cut force and other physical properties i.e., expansion ratio, bulk density and the specific length was observed as a result of an increase in the rate of CAPP incorporation in the feed flour. Sensory scoring using nine-point hedonic scale indicated that CAPP can be incorporated in the range of 5-15 per cent for the snack purpose while >20% incorporation could be done for fish, poultry and other animal feed extrudates.
      原文链接:
    • NSTL
    • Elsevier

    Application of DNA mini-barcoding and infrared spectroscopy for the authentication of the Italian product "bottarga"

    Frigerio, JessicaMarchesi, ClaudioMagoni, ChiaraSaliu, Francesco...
    5页
    查看更多>>摘要：Tuna "Bottarga" is an artisanal food speciality prepared from the roe of Bluefin Tuna (Thunnus thynnus). Due to the recent restriction of Tuna catches fixed by EU, cheaper substitutes from yellowfin tuna (Thunnus albacares) are currently available in the mass distribution. Since the product is sold sliced or grated, morphological distinctive features may be lost, and fraudulent substitution is possible. In this study we tested DNA minibarcoding and infrared spectroscopy as tools to trace its authenticity. A certified chemical standard, fresh (n = 4) and processed (n = 11) ovarian identified by the morphological observation of the tuna catches, commercial bottargasamples (n = 5) and artificial aged aliquots of all these samples (n = 50) were used in the experiments. The results showed that infrared spectroscopy failed in the taxonomic distinction, whereas enabled PLS-DA classification of aged samples (and thus the identification of fresh prepared artisanal products) with model non-error rate in fitting equal to 0.96, and 0.89 in cross-validation. Conversely, DNA mini-barcoding with mtDNA control region, success in species identification (100% maximum identity by the standard comparison BLAST approach against GenBank), regardless the processing state of the product.
      原文链接:
    • NSTL
    • Elsevier

    Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese

    Ricciardi, Francesco EmilioPlazzotta, StellaConte, AmaliaManzocco, Lara...
    9页
    查看更多>>摘要：Ricotta cheese was subjected to PL treatments at increasing fluence (1.3, 3.1, 7.5, 15.0 J/cm(2)) and stored at 4 degrees C. Just treated samples presented microbial counts (Pseudomonas spp., Enterobacteriaceae, yeasts) lower than those of the untreated one. PL at 1.3 and 3.1 J/cm(2) allowed delaying microbial spoilage during storage but higher fluences favoured microbial growth and off-odour formation, probably due to the surface nature of PL technology. The penetration depth of the UV-C fraction of PL resulted of only 1.5 mm, hindering microbial inactivation at the core and promoting local modification of ricotta cheese constituents. FTIR, SDS-PAGE and DLS analysis demonstrated that PL induced the formation of small protein particles, able to interact with lipids and carbohydrates, and rearrange into larger aggregates. Aggregation reduced protein solubility and occurred following exposure of hydrophobic protein groups, enhancement in S-S bonding and changes in alpha-helix and beta-sheets structures. Proteins photoreaction was confirmed by the formation of melanoidins and carbonyls.
      原文链接:
    • NSTL
    • Elsevier

    Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material

    Li, MiYu, HangXie, YunfeiGuo, Yahui...
    8页
    查看更多>>摘要：The aim of this work was to develop a novel degradable bioactive film with poly (lactic acid), gelatin and eugenol, and electmspinning technology was used to develop an active internal layer for the active films to encapsulate eugenol. An annealing treatment was used to improve the adhesion of the active layer onto the poly (lactic acid) film. The results showed that eugenol could be efficiently encapsulated in nanofibers (92.72 g/100 g). The internal active layer containing it showed a uniform fiber morphology observed by scanning electron microscope. The diameter of nanofibers was enlarged and the hydrophobicity was enhanced, the antioxidant activity and antibacterial activity were improved as the addition of eugenol compared with pure gelatin nanofibers. In particular, nanofibers containing 4 mu L/mL eugenol (G3) showed the highest antioxidant activity (32.99 mg DPPH/g dry weight), radical scavenging activity (43.80%), and significant microbial growth inhibition with CFU of about 3 log units (E. coli) and 2.5 log units (S. aureus) lower than the control. In conclusion, our results suggested that active layer could be an effective method to encapsulate eugenol, and the poly (lactic acid)/gelatin nanofibers bilayer film was a novel biodegradable packaging material with excellent antioxidant activity and antibacterial activity.
      原文链接:
    • NSTL
    • Elsevier

    Development of a functional whey cheese (ricotta) enriched in phytosterols: Evaluation of the suitability of whey cheese matrix and processing for phytosterols supplementation

    Nzekoue, Franks KamgangAlesi, AlessandroSagratini, GianniCaprioli, Giovanni...
    6页
    查看更多>>摘要：This study aims to evaluate the suitability of whey cheese (ricotta) and whey cheese production process for phytostemls-enrichment. Therefore, the phytosterols stability of ricotta cheese was assessed during cheese processing (85 degrees C for 60 min) and storage (4 degrees C for 4 weeks). Given the novelty of the food matrix used, it was necessary to develop an innovative analytical method for sterols determination in enriched ricotta cheese. The developed HPLC-DAD method showed good linearity (R-2 >= 0.9956) and reproducibility (0.4-7.6%), while extraction recoveries ranged between 83.7% and 84.6%. Phytosterols showed a good heat-stability in ricotta cheese matrix during cheese processing (87.0-89.7) %. Moreover, the functional cheese showed a homogeneous phytosterols distribution and maintained its potential bioactivity during its shelf-life since no significant variation of phytosterols levels was observed during storage (0.83 +/- 0.03) g/100 g.
      原文链接:
    • NSTL
    • Elsevier

    Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)

    Wang, ShuoLiu, XiaofangTamura, TakehiroKyouno, Nobuyuki...
    10页
    查看更多>>摘要：Optimizing the extraction of volatile compounds and establishing their effect on sensory quality are vital for understanding the quality of miso. The extraction condition were optimized using three types of sample preparation strategy (raw, solution, and supernatant), and four extraction temperatures (35, 50, 65, and 80 degrees C) for headspace gas chromatography-mass spectrometry (HS-GC-MS). The optimized extraction conditions used raw samples at 80 degrees C which reliably detected the greatest number of volatile compounds in miso. These conditions were used to identify 46 volatile compounds in the flavor profiles of miso produced from 2015 to 2018. Correlations between the detected volatile compounds and the quality rankings based on sensory evaluation showed that the intensity of most detected volatile compounds, particularly aldehydes and esters, was positively associated with miso quality. Principal component analysis on data from miso groups with different quality classifications clarified the contribution of the detected volatile compounds to miso quality.
      原文链接:
    • NSTL
    • Elsevier

    High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers' spent grain protein as wall material

    Cian, Raul E.Proano, Janina L.Salgado, Pablo R.Mauri, Adriana N....
    8页
    查看更多>>摘要：Iron fortification is an important and difficult task since most of the bioavailable iron sources are reactive against food matrix. Microencapsulation technology can prevent iron interaction with food matrix. Co-microencapsulation of iron and ascorbic acid was carried out by spray-drying using a protein concentrate obtained from brewers' spent grain (BSG-PC) and locust bean gum as chelating wall materials. Microcapsules were formulated using a 2(2) factorial design. The effect of BSG-PC/wall material (8.6 and 17.2 g protein 100 g(-1)) and ascorbic acid/iron molar ratio (0.9:1 and 1.8:1) on iron encapsulation yield (FeE), ascorbic acid encapsulation (AAE), iron chelated by wall material (FeC), iron bioaccessibility (FeB), particle size, zeta potential, and surface hydrophobicity of the microcapsules were assessed. Higher level of BSG-PC increased FeB at low ascorbic acid/ iron molar ratio due to the high iron-chelating activity of BSG proteins (IC50: 7.9 +/- 1.2 mg mL(-1)). At low levels of BSG-PC, FeB was promoted by ascorbic acid in a dose response way. A multiple response maximization of FeE, AAE, FeB, and FeC was performed and validated. Optimal microcapsule formula resulted with 29% of FeB after simulated gastrointestinal digestion. The optimization procedure allowed obtaining a fortifier with the higher iron bioaccessibility and iron content.
      原文链接:
    • NSTL
    • Elsevier

    Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)

    Yang, YijinXia, YongjunHu, WuyaoTao, Leren...
    8页
    查看更多>>摘要：Soaking is a crucial process in adjusting initial fermentation acidity and achieving desired flavor quality of rice wines. Effects of soaking time on physicochemical characteristic of rice, flavor profiles, microbial community and sensory characteristic of Huangjiu were investigated. Soaking caused significantly changes in amylopectin content, and rice with high amylopectin content was conducive to produce esters and aldehydes during Hungjiu brewing. High-throughput sequencing showed that bacteria types were more abundant than fungi during brewing, suggesting that bacterial community might be primarily responsible for Huangjiu flavor. Differential analysis revealed that Weissella and Enterobacter contributed greatly to the accumulation of alcohols, esters and aldehydes during Huangjiu brewing, while Clostridium, Acinetobacter, Cyanobacteria, Zymomonas and Exiguo-bacterium were responsible for the rancidity. Based on spearman's correlation analysis, Lactococcus, Weissella, Pediococcus, Lactobacillus and Staphylococcus were the key microbial genera responsible for the flavor characteristic of Huangjiu. While favorable soaking caused an increased intensity in alcohol-aroma, full body and continuation of resultant Huangjiu, insufficient soaking led to a higher intensity of bitter taste. Summarily, soaking acidity ranged from 2 to 3 g/L was beneficial for preventing rancidity and improving the production of flavor compounds in Huangjiu.
      原文链接:
    • NSTL
    • Elsevier

    A comparative study on the effect of microwave and conventional oven heating on the quality of flaxseeds

    Hou, LixiaZhang, YujinChen, LiyanWang, Xuede...
    10页
    查看更多>>摘要：This study was to evaluate the effects of microwave and conventional oven heating on the amount of hydrogen cyanide, oil and protein properties, and volatile compounds of flaxseed. All the heating treatments effectively reduced the contents of hydrogen cyanide. Notably, oven heating at 150 degrees C for 30 min increased the peroxide value by more than 10 folds, while microwave heating at 860W for 8 min only caused slight increase at the similar color. In addition, SDS-PAGE showed that the oven heating at 150 degrees C caused a more prominent decrease in the intensity of the 40-60 kDa and 22.0-30.0 kDa bands than microwave heating at 860 W. Furthermore, both oven heating at 150 degrees C and microwave heating at 860 W remarkably increased the kinds and amounts of the volatiles, such as pyrazines, alkanes, aldehydes, which could be due to Maillard reaction and lipid oxidation. Based on above analysis index, principal component analysis (PCA) was performed to further analysis comprehensive quality of flaxseeds, indicating microwave heating (860 W for 8 min) and oven heating (150 degrees C for 30 min) of flaxseeds showed similar properties. Collectively, the results indicated the feasibility of microwave treatment as an alternative to the conventional oven heating to process the flaxseeds.
      原文链接:
    • NSTL
    • Elsevier

    Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds

    Babiker, Elfadil E.Uslu, NurhanAl Juhaimi, FahadAhmed, Isam A. Mohamed...
    6页
    查看更多>>摘要：This study was done to investigate the effect of roasting time (7, 14, and 21min) at 160 degrees C on proximate composition, colour attributes, bioactive compounds, and fatty acids composition of hemp (Cannabis sativa L.) seeds. Roasting of the seeds for different periods significantly (P < 0.05) increased the protein, oil, total phenolic, total flavonoid, and DPPH scavenging. The lightness (L*) and yellowness (b*) of the samples were significantly (P < 0.05) decreased with roasting time but redness (a*) was increased. Moreover, phenolic acids, flavones, polyphenols, and glycosylated flavonoids were increased significantly with the roasting time. Roasting of the seed slightly affected fatty acid contents. The contents of P, Mg, B of hemp seeds was significantly decreased while those of Ca, Fe, Cu, Mn, and Zn were significantly (P < 0.05) increased with roasting time. The results showed that roasting for 14 min enhanced hemp seeds nutritional and oxidative properties by improving oil, protein, potassium, magnesium, total phenolic, and flavonoid contents. Therefore, roasting for 14 min could be considered as the most suitable duration to process hemp seeds based on the parameters measured.
      原文链接:
    • NSTL
    • Elsevier