Rather, Sajad A.Masoodi, F. A.Rather, Jahangir A.Gani, Adil...
9页
查看更多>>摘要：The effects of thermal processing/canning and storage on fatty acids (FAs) contents and cholesterol oxidation of traditional low-fat meat product (goshtaba) of Jammu and Kashmir (J&K), India were studied. Goshtaba is a restructured traditional meat product of J & K; India prepared from meat emulsion with added fat (20-30%), salt, spices and condiments and cooked in the curd based gravy. The FAs composition i.e. SFAs, MUFAs, PUFAs and TFAs during processing and storage showed non-significant difference in all goshtaba products (P > 0.05). The dominant FAs were C16:0 (palmitic acid) and C18:0 (stearic acid) among SFAs, C18:1n9 (n-9-oleic acid) among MUFAs, C18:2n6 (n-6- linoleic acid) followed by C18:3n3 (n-3-alpha linolenic acid) among PUFAs and C18:1t11 (vaccenic acid) among the TFAs in all products. The cholesterol content decreased significantly after thermal processing in all products (P < 0.05) and maximum decrease was observed in high-fat goshtaba (HFC). During storage significant decrease was observed in cholesterol up to 6th month, thereafter showed non-significant difference. The cholesterol oxidation products (COPs) determined were 7-beta-OH ch, 5-ch-3 beta-ol-7 one and 25-OH-ch. After, thermal processing two COPs (7-beta-OH-ch and 5-ch-3 beta-ol-7-one) were produced in all goshtaba products. During storage there was formation of 25-OH-ch, increase in 7-beta-OH-ch and decrease in 5-ch-3 beta-ol-7-one and maximum levels were observed in HFC. The results concluded that processing and storage had no significant effect on the FAs composition of all goshtaba products including HFC. However, maximum reduction in cholesterol and formation of COPs were observed in HFC and might be due to the large surface exposure of fat.
da Silva, Erton GomesTadielo, Leonardo ErenoBelle, Thiago HenriqueRodrigues dos Santos, Emanoelli Aparecida...
4页
查看更多>>摘要：Water is used in several stages of the technological process of chicken slaughter. Since it is a finite natural resource, the objective of this study was to evaluate the effect of reducing the water flow in the final wash on the superficial microbial contamination of chicken carcasses in a slaughterhouse. The experimental design was completely randomized (3 x 10 x 3), and comprised the evaluation of three treatments, i.e., absence of water (T1), flow of 1 L per carcass (T2), and flow of 1.5 L per carcass (T3), with 10 repetitions performed in triplicates. A total of 240 samples were obtained at three points in the slaughter line: before (A, n = 90) and after (B, n = 60) the final washing of the carcasses and after cooling (C, n = 90). Analyses of counts of aerobic mesophilic microorganisms, enterobacteria, total coliforms, and Escherichia coli were performed. The final wash reduced the microbiological contamination of the carcasses but suffered direct interference from the pre-cooling system (P > 0.05), which canceled the reduction. Hence, the final wash step may be removed without affecting the microbiological quality of the carcasses, making it possible to reduce water consumption and effluent generation.
查看更多>>摘要：Escherichia coli O157:H7 biofilms pose challenges to the food industry by facilitating pathogen persistence. Sodium acid sulfate (SAS), a food-acid with antimicrobial properties, is poorly understood for its biofilm-disrupting capabilities. Efficacy of SAS (0.1, 1, and 3%), to disrupt E. coli O157:H7 biofilms in-vitro and on food-contact surfaces, was compared with water, chlorine (200 ppm) and peracetic-acid (PAA; 200 ppm). Biofilms were formed in 96-well-plates or on stainless-steel (SS) and high-density-polyethylene (HDPE) at 0, 10 and 480 min. In-vitro biofilm disruption was determined by measuring absorbance (A(595)) of crystal violet bound to the biofilm. Biofilm disruption on SS and HDPE was visualized using scanning electron microscopy (SEM) and pathogen populations enumerated. Overall, SAS-treatments significantly (P < 0.05) disrupted E. coli O157:H7 biofilms invitro, with 1% (A(595) = 0.249) and 3% (A(595) = 0.260) being the most effective, compared to the control (A(595) = 1.392). On SS and HDPE, E. coli O157:H7 was reduced to undetectable levels by all the treatments except water (P < 0.05), over 8 h (480 min). The SEM images revealed disrupted biofilms and inactivated bacterial cells on SS and HDPE treated with SAS. However, the same was not observed with chlorine and PAA. Sodium acid sulfate indicated its potential use as a biofilm-removing sanitizer in the food industry.
查看更多>>摘要：Surface swab samples (n = 464) were collected from various sites on 4 fresh peach packing lines in Georgia at 9 a.m. (T1), 12 p.m. (T2), and 3 p.m. (T3) in 3 repeated visits per line during the harvest seasons of 2018 and 2019. Each swab sample was collected from a 100 cm(2) area. The collected samples were analyzed for the levels of total aerobes (TA), total yeasts and molds (YM), and total coliforms (TC), as well as the incidences of thermo-tolerant coliforms (TTC) and entemcocci (EC). Counts of the three hygiene indicators in the T1 samples were significantly lower (P < 0.05) than those in the T2 and T3 samples. The incidence of TTC increased from 13.50% in the T1, to 45.83% in the T3, samples, while that of EC from 6.75% to 15.11%. The key areas with greater hygiene indicator counts and higher incidence of TTC and EC were the optical sizer and brushes/rollers inside the washer. Harvest bin had a comparable mean YM count with the brushes/rollers inside the washer. Samples from the manual sorting area had the highest TTC incidence among samples collected from all surveyed sites. The study pin-pointed the most heavily contaminated areas on fresh peach packing lines.
查看更多>>摘要：Lactic acid bacteria with various probiotic functions and excellent fermentation characteristics are widely used in food production, which not only enhance flavor, but also improve functional quality. In this research, Lactobacillus plantarum J26 was selected as the fermented strain in blueberry juice, and the basic indexes, nutritional functional properties, antioxidant capacity and enzyme inhibition were tested to judge the fermentation process influences to blueberry matrix. The results showed that the total amount of phenolic substances increased by 43.42% after fermentation. Four kinds of anthocyanins were found through High Performance Liquid Chromatography (HPLC) detection. Then the scavenging abilities of DPPH, superoxide anion radical and hydroxyl radical were estimated to determine the antioxidant activities of fermented blueberry juice. Moreover, the effect of oxidative damage was also analyzed in the model of Caco-2 cells. Finally, the inhibition of a-glucosidase and a-amylase were both detected in fermented blueberry juice. To sum up, these findings suggested that L. plantarum J26 could be used as fermented strain in the blueberry juice to improve the functional activities.
查看更多>>摘要：Exopolysaccharides (EPS) produced by some bacteria have prebiotic potential and contribute to the regulation of the gut microbiota. Four types of EPS with different molecular composition from Lactobacillus rhamnosus ZFM231 were identified. In this work, we evaluated the potential of EPS on human gut microbiota by in vitro fermentation model. It was found that purified EPS fractions were degraded effectively by human gut microbiota. Gas chromatography (GC) assay revealed that EPS could be fermented to produce short chain fatty acids (SCFAs) by gut microbiota in human fecal samples from twelve healthy volunteers. 16S rDNA sequencing showed that EPS mainly increased the abundance of Ruminococcus, Dorea, Butyricicoccus, Blautia and others. The current research provides valuable new information on the mechanisms of absorption, utilization and functional activity of Lactobacillus rhamnosus EPS in the gastrointestinal tract of the human body.
查看更多>>摘要：Oak wood barrel sanitization is crucial in terms of food safety, since barrels enrich the wine in aromas and taste sensation and provide physico-chemical stability. The most used method is barrel sulphuring; however, there is a European prohibition (Directive 98/8/CE2) that does not allow the use of this method. For this reason, the aim of the present work was to study an alternative technology, the atmospheric pressure cold plasma (APCP) to sanitize oak wood staves. Three wine spoilage microorganisms, two bacteria (Pediococcus pentosaceus and Acetobacter pasteurianus) and a yeast (Brettanomyces bruxellensis), were inoculated in the wood staves. Then, they were exposed to APCP device at a 12-passes treatment with different plasma powers (90 W and 500 W) and plasma gases (air, nitrogen and argon). A total inactivation of the yeast was achieved after the air and nitrogen plasma treatments, being the most sensitive microorganism to the APCP. In terms of bacteria, P. pentosaceus and A. pasteurianus showed a lower inactivation with respect to their controls. The reactive oxygen and nitrogen species generated during the plasma generation process seem to play the main role on the microbial inactivation. Finally, no morphological modifications on the wood surface were identified after APCP treatments.
查看更多>>摘要：The structure-activity relationship (SAR) and release behavior of angiotensin I-converting enzyme inhibitory (ACEi) peptides obtained from enzymolysis of collagen influence the large-scale production of ACEi peptides. However, researchers have paid insufficient attention to these areas. In this study, we extracted collagen from tilapia skin, and hydrolyzed it using three proteases. A total of 270 peptides were released from the collagen parent protein. The SAR of these larger collagen ACEi peptides indicated that the presence of proline at position C2 of three C-terminal sequences has a greater effect on increasing the ACEi activity of the peptide than at position C1. The release behavior of these collagen peptides showed that bromelain and alcalase preferentially cleave the N-terminal region of the collagen alpha(1) subunit and then the C-terminal region. These enzymes evenly cleave regions of the collagen alpha(2) subunit. Collagenase preferentially cleaves the C-terminal region of the collagen subunit, followed by the N-terminal region, and then the middle region. The pattern of peptide release from different proteases and the SAR of larger collagen peptides can help guide food production processes to ensure food safety, and to produce high-quality active peptide products.
查看更多>>摘要：The diverse bacteria encoding histidine decarboxylase gene during the fermentation of Sichuan-style sausages were investigated by culture-dependent techniques, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), and high-throughput sequencing. All microbial indicators exhibited the advantages of mixed starter culture and the stability of microecosystem was more in the inoculation group than in the control group. DGGE and selected band sequencing were used to investigate the bacterial diversity of these sausages. Weissella were the main lactic acid bacteria (LAB) in the initial fermentation stage, whereas Weissella and Lactobacillus were the dominant bacteria in the later fermentation stage. After sequence alignment analysis, Enterobacter aerogenes and Citrobacter freundi were the two main bacteria encoding histidine decarboxylase gene and could produce histamine. These findings facilitate the better understanding of bacteria producing histidine decarboxylase during sausage fermentation and provide a theoretical basis for the control of histamine-producing bacteria in the process of fermented sausage processing.
查看更多>>摘要：Honeybush tea infusions, especially those prepared from Cyclopia genistoides, can be unacceptably bitter, given the association of this herbal tea with sweet taste. Infusions prepared from both 'fermented' (high-temperature oxidised) Cyclopia longifolia and C. genistoides contain high levels of the bitter xanthone, mangiferin, however, C. longifolia is generally less bitter than C. genistoides. The effect of phenolic changes during fermentation on the bitterness of infusions was determined for both species. Bitterness was reduced by 34-68% for C. genistoides and 55-86% for C. longifolia. Fermentation affected the phenolic composition of the two species differently, notably the ratio of mangiferin to isomangiferin remained higher for C. genistoides. Bitterness prediction models for two data sets of infusions (126 fermented and green plant material; 122 fermented plant material) including variable selection based on phenolic content gave good performance (RMSECV < 5). Nine compounds, depending on the data set, were determined to be important for the models, including xanthones, benzophenones, flavones and flavanones. Mangiferin, two tetrahydroxyxanthone-di-O,C-hexose isomers, 3-beta-D glucopyranosyliriflophenone, vicenin-2 and scolymoside were common to both models. Future application of the model would be to screen large numbers of genotypes for the breeding of selections with low bitterness potential based on phenolic composition.
NSTL
Elsevier