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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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    Effects of neutralization combined with steam distillation on the formation of monochloropropanediol esters and glycidyl esters in palm oil under laboratory-scale conditions

    Hori, KatsuhitoHashimoto, YukaItani, AyaOkada, Tadayuki...
    5页
    查看更多>>摘要：Formation of process contaminants during product processing is an important food safety issue. In particular, the focus has been on 3-monochloropmpane-1,2-diol esters (3-MCPDEs), 2-monochloropmpane-1,3-diol esters (2-MCPDEs), and glycidyl esters (GEs), which may be generated during the edible oil refining process. In this study, the effects of using a combination of neutralization and deodorization with increased steam injection on 3-MCPDE, 2-MCPDE, GE and chlorine containing compound levels in refined palm oil were investigated. Crude palm oil was subjected to neutralization (with NaOH), followed by deodorization with increased steam dosage (up to three times more than standard condition). This combined procedure enabled a >80% decrease in 3-MCPDE, 2-MCPDE, GE and chlorine containing compound levels in refined palm oil. It is an effective and practical approach for mitigating 3-MCPDE, 2-MCPDE and GE formation during palm oil refining.
      原文链接:
    • NSTL
    • Elsevier

    In vitro resistance of lactic acid bacteria carried in kefir appetizer enriched with agroindustrial by-products

    Teixeira de Moura, Adriana da Conceicaode Oliveira Martins, Aurelia DornelasFurtado Martins, Eliane MauricioOlmi Silva, Vanessa Riani...
    6页
    查看更多>>摘要：This study aimed to develop a salty type appetizer and evaluate its physicochemical, sensorial and instrumental characteristics and the resistance of the lactic acid bacteria (LAB) to the gastrointestinal tract (GIT) simulated in vitro. Five formulations were prepared after desorbed of kefir: F0: kefir, salt, garlic and herbs (control); F1: F0 and Lactobacillus acidophilus; F2: F1 and green banana flour; F3: F1 and passion fruit albedo flour; F4: F1 and orange peel flour. The formulations were stored refrigerated for 28 days and realized analyzes. Resistance of the LAB to GIT conditions was done for F0 and F4 at 0, 14 and 28 days. The formulations didn't differ (p > 0.05) for pH, acidity and texture at zero time, however, F3 presented greater firmness and gumminess at 28 days. The formulations were safe for consumption and F0 and F1 were the most acceptable. The addition of fruit flour didn't influence the viability of the bacteria. In the in vitro GIT test, at 28 days, > 8.5 Log CFU/g of LAB was available to promote consumer benefits. There are no any negative impact using of these by-products is environmental friendly and will help to avoid production of food industry nus-products in great extent.
      原文链接:
    • NSTL
    • Elsevier

    Influence of rice protein hydrolysate on lipid oxidation stability and physico-chemical properties of linseed oil microparticles obtained through spray-drying

    Gouveia Gomes, Matheus HenriqueKurozawa, Louise Emy
    8页
    查看更多>>摘要：In recent years, the use of plant protein in various food applications is an increasing trend in the food industry. The present study aimed to evaluate the effect of rice protein hydrolysate as an encapsulating material on lipid oxidation stability and the physico-chemical properties of linseed oil microparticles obtained through spray-drying. Rice protein isolate was hydrolyzed to an 8% degree of hydrolysis by the proteases Alcalase and Flavourzyme. Linseed oil was microencapsulated using protein hydrolysate or intact protein combined with maltodextrin. Sorption isotherms and glass transition temperature of microparticles were determined by the static gravimetric method and differential scanning calorimetry. Lipid oxidation stability of microparticles, evaluated by peroxide value, was carried out at 45 degrees C for 55 days. The sorption isotherms corresponded to the characteristics of BET II type isotherm and the GAB model was used to calculate thermodynamic properties of water adsorption. The monolayer moisture content values were between 3.76 and 4.96 g/100 g dry matter. Protein hydrolysates obtained by Alcalase and Flavourzyme did not significantly depress the glass transition temperature of microparticles (similar to 98 degrees C and 103 degrees C, respectively) and did not change the structure of microparticles. On the contrary, the Alcalase protein hydrolysate improved the protection of the microparticles against lipid oxidation in approximately 95% when compared to the intact protein. This result can be due to the higher antioxidant capacity of Alcalase protein hydrolysate (3239 mu cool TE/g protein) when compared to the intact protein (352 mu mol TE/g protein).
      原文链接:
    • NSTL
    • Elsevier

    Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization

    Fei, XingJones, Owen G.Reuhs, Bradley L.Campanella, Osvaldo H....
    9页
    查看更多>>摘要：We studied the flow behavior of reconstituted suspensions of tomato pulp dispersed in different pectin solutions to determine the effects of soluble pectin content and its chemical characteristics on the rheology of suspensions. Their rheological properties were characterized using the cone-plate and vane geometries and a Bostwick instrument. Pectin solutions exhibited Newtonian behavior and their viscosity increased with pectin concentration and its degree of methylation. The concentration of soluble pectin in the medium solution (serum) had a limited effect on viscosity whereas the physical characteristics of the tomato particles were a dominant factor.
      原文链接:
    • NSTL
    • Elsevier

    The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins

    Zheng, JinyueSun, DiLi, XingxiaLiu, Dengyong...
    6页
    查看更多>>摘要：The objective of this study was to investigate the effects of chain length and saturation of fatty acid in fat (butter, soybean oil, lard) on emulsification properties of pork myofibrillar protein, by detected indicators that GC-MS, particle size distribution and Zeta-potential value. These results suggested that the soybean oil had the most contents of neutral fatty acids, long chain fatty acids (LCFAC(13)-C-18) and polyunsaturated fatty acids (PUFA). The contents of LCFAC(13)-C-18 and PUFA were positively correlated with the ESI (r = 0.993, P > 0.05; r = 0.998, P < 0.05) and PUFA was positively correlated with Zeta-absolute value (r = 1.000, P < 0.05); the contents of neutral fatty acids was negatively correlated with D50 (r = -0.960, P > 0.05). It was postulated that fat contained more neutral fatty acids, LCFAC(13)-C-18 and PUFA was more conducive to the steady of the emulsification system, while the more medium chain fatty acids, monounsaturated fatty acids and saturated fatty acids in fat were not conducive to the stability of the emulsion.
      原文链接:
    • NSTL
    • Elsevier

    Inhibition of Pantoea agglomerans contamination of fresh-cut jackfruit by exposure to weak organic acid vapors

    Pothimon, RuttipronPodjanee, UraiwanKrusong, WarawutThompson, Anthony Keith...
    8页
    查看更多>>摘要：Fresh-cut jackfruit, purchased from markets in urban areas of Bangkok, were examined for bacterial contamination. Pantoea agglomerans was the predominant contaminant bacterium occurring in 90% of the 30 samples tested; many with high loads. Inhibition of surface contamination of P. agglomerans by vinegar, lactic acid or citric acid, either as liquid or vapor, were tested in vitro. For liquid-phase exposure, vinegar had a higher inhibitory effect than the other two, both of which that gave only slight inhibition. Exposure to vinegar vapor containing 3.36 mmol L-1 acetic acid for 90 min gave complete inhibition of P. agglomerans. In order to test this vaporized vinegar treatment on the quality of jackfruit, non-inoculated samples, with or without vinegar treatment, were stored for 7 d at 5 +/- 2 degrees C and then tested by a sensory evaluation panel. Results showed that in all the attributes tested, color, texture and overall acceptability, vaporized vinegar treated sample were preferred to non-treated samples. It was concluded that exposure of fresh-cut jackfruit to vaporized vinegar is a simple method of controlling surface bacterial contamination without detrimentally affecting their acceptability.
      原文链接:
    • NSTL
    • Elsevier

    Screening of novel potential antidiabetic Lactobacillus plantarum strains based on in vitro and in vivo investigations

    Zhong, HaoAbdullahZhang, YipengZhao, Minjie...
    10页
    查看更多>>摘要：Globally, diabetes has become a major concern of public health. This study aimed to explore novel antidiabetic strains from 12 Lactobacillus plantarum strains using in vitro techniques and then evaluate their potential through in vivo models. Lactobacillus rhamnosus GG (LGG) served as a reference strain. In vitro investigations showed that LGG, N1, and YJ14 were tolerant to the simulated gastrointestinal tract conditions. However, YJ7 and AH5 strains showed the highest adhesion rates with Caco-2 cells. N1 and YN8 had the higher DPPH scavenging rate of 22.88% and 22.91%, and B2 strain showed strong scavenging ability against hydroxyl radicals. The cell free supernatant (CFS) of strain N1 showed highest a-glucosidase inhibitory activity. CFS of N1 and cell free extract of B2, YJ7, and YJ14 significantly increased the glucose consumption compared to insulin-resistant group. N1 significantly increased the IL-10 expression in peritoneal macrophages. YJ7 and N1 strains scored higher by principal component analysis and fuzzy synthetic evaluation compared to other strains and selected for further in vivo studies. Surprisingly, YJ7 supplementation prevented insulin resistance and inflammation in high-fat diet fed mice. Conclusively, Lactobacillus plantarum YJ7 showed antihyperglycemic potential and could be recommended for applications in food and pharmaceuticals products to prevent diabetes.
      原文链接:
    • NSTL
    • Elsevier

    Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains

    Yan, MinghuiWang, Bing-huaSang, JiuhuaZhou, Yanni...
    8页
    查看更多>>摘要：The application of most probiotics in the food industry has been hampered by their sensitivity to oxygen. Natural antioxidants have shown a broad prospect in counteracting the oxygen stress and improving the growth of probiotics in the context of oxygen stress.
      原文链接:
    • NSTL
    • Elsevier

    Good practices for data presentation in LWT-Food Science and Technology

    Renard, Catherine M. G. C.
    8页
    查看更多>>摘要：This article aims to guide potential authors on appropriate analyses and clear presentation of collected data, avoiding some of the most common flaws encountered during my period as an Associate Editor for LWT-Food Science and Technology. It covers statistics, use of correlations and factorial analysis, and some miscellanous data presentation issues. Its aim is not to tell authors who want to publish in LWT-Food Science and Technology - or other highly ranked Food Science journals - how they should design their research, but to help them to produce the best possible articles, and improve usefulness of these articles to the community. Its take home message is two-fold: before you start the experiments, think about the hypothesis you want to prove (or disprove) to choose the best tools, and when you have the results, look at them, not only at the statistics.
      原文链接:
    • NSTL
    • Elsevier

    Gallic acid and its alkyl esters emerge as effective antioxidants against lipid oxidation during hot air drying process of Ostrea talienwhanensis

    Zhao, Man-TongLiu, Zhong-YuanLi, AoZhao, Guan-Hua...
    8页
    查看更多>>摘要：The antioxidant efficiency of gallic acid (GA) and its alkyl esters including methyl gallate (MG), ethyl gallate (EG), propyl gallate (PG), butyl gallate (BG), octyl gallate (OG), lauryl gallate (LG), hexadecyl gallate (HG), and octadecyl gallate (SG) in oyster tissue during hot-air drying process was investigated. Results indicated that GA and its alkyl esters all could effectively retard lipid oxidation in oyster tissue according to peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and free radical intensity. The antioxidant effects increased with the alkyl chain length until OG, thereafter, it gradually decreased. The POV of the OG treated oysters post 10 h of drying was 66.26, 68.90, 77.86, 92.61, 89.45, 70.79, 68.96 and 62.70%, respectively, of those treated by GA, MG, EG, PG, BG, LG, HG and SG. The corresponding values for TBARS were 68.72, 76.59, 77.88, 84.32, 86.23, 68.31, 81.24, 77.36%, while 41.19, 58.62, 62.83, 64.49, 69.60, 61.44, 60.05 and 72.61% for free radical intensity. Pearson correlation analysis showed a positive correlation between the antioxidant effects and the concentrations of the polyphenol compounds in oyster tissue. This report will provide the basic data for selection of suitable antioxidants to improve the oxidation stability of seafood during thermal processing.
      原文链接:
    • NSTL
    • Elsevier