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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 pre-treatment with S-nitrosoglutathione-chitosan nanoparticles on quality and antioxidant systems of fresh-cut apple slices

    Zhao, HaonuanFan, ZhitianWu, JiahuiZhu, Shuhua...
    8页
    查看更多>>摘要：In order to develop a new and effective fruit treatment technology, fresh-cut apple slices were treated with water, S-nitmsoglutathione (GSNO), chitosan, and S-nitrosoglutathione-chitosan nanoparticles (GSNO-CS) and then stored at 4 degrees C for 4 days to investigate the changes in the quality characteristics and the antioxidant biochemical system. The results indicated that GSNO-CS preserved the quality of fresh-cut apple slices more effectively compared to other treatments. Specifically, fresh-cut apple slices treated with GSNO-CS was detected the higher antioxidant enzymes activities, which was 1-7.2 times that of control samples, and the lowest reactive oxygen species content, which was 8.97%-58.97% of the control. In addition, GSNO-CS kept the surface color and weight of the apple slices in an effective way, and reduced the respiration rate of the apple slices to 21%-47% that of the control during storage. All the results of this study suggested that GSNO-CS treatment effectively preserved the quality and enhanced the antioxidant capacity of fresh-cut apple slices.
      原文链接:
    • NSTL
    • Elsevier

    Effect of ultrasound on cell viability and storage of dehydrated jackfruit (Artocarpus heterophyllus Lam.) impregnated with Lactobacillus casei

    Rocha, Nathalia Santosda Silva, Elaine MariaBatista de Medeiros, Rafael Augustoda Silva Junior, Edvaldo Vieira...
    6页
    查看更多>>摘要：This work evaluated use of ultrasound on probiotic concentration and storage stability of dehydrated jackfruit impregnated with Lactobacillus casei. Impregnation was performed at atmospheric pressure (AI) or vacuum (VI), and with ultrasound (US + AI; US + VI) pretreatment. The impregnated jackfruit was dried at 50 degrees C and stored in vacuum packaging for 28 days at 4 degrees C. Ultrasound pretreatment and impregnation resulted in higher moisture content, showing greater capacity for infiltration of the impregnation liquid. Regarding to drying, the control sample (without ultrasound and impregnation) reached the dynamic equilibrium in 220 min, while AI impregnated sample showed a shorter time (64 min). Higher probiotic concentration was found after the US + AI treatment when compared with the US + IV (p < 0.05). Regarding the storage study, the US + AI treatment allowed the product to have a concentration of 7.99( )+/- 0.07 log(10) CFU/g, and after 28 days, it reduced to 0.75 log(10) CFU/g. The impregnation resulted in a microbial content, after drying, in its less effective process, of 6.79 +/- 0.20 log(10) CFU/g, a minimum concentration enough to be considered a probiotic product. The impregnation method influenced both drying and probiotic concentration during the process and storage of the product.
      原文链接:
    • NSTL
    • Elsevier

    Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

    Bai, ShuangWang, YongruiLuo, RuimingShen, Fei...
    14页
    查看更多>>摘要：The aim of this study was to investigate the flavor changes of household stir-frying China mutton sao zi, and to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) in discriminating mutton sao zi at different stir-frying stages. The optimal processing parameters were obtained by sensory evaluation and tenderness analysis of the three stages, stir-frying to remove water (SFRW), stir-frying fat (SFF) and mixed stir-frying (MSF). E-nose was used to recognize mutton sao zi odors at different processing stages, solid phase microextraction (SPME) combined with GC-MS to identify the individual volatile compounds, and data from the samples of both methods further correlated with the fatty acids and crude composition (moisture, fat, protein). A total of 174 volatile compounds were detected by GC-MS, of which 59 key were screened by t-test (P < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminate the samples. The analysis of E-nose and GC-MS confirmed that W1S, W1W, W2S, W2W and W3S sensors were in positive correlations with the abundances of volatile components. Fat exhibited strong positive correlation with octanal, heptanal, 2,3-butanediol, 1-octen-3-ol, 1-pentanol, 2-methyl-3-octanone and 2-nonanone. Hence, this study, for the first time, explored the flavor changes of household stir-frying mutton sao zi with the methods of E-nose and SPME-GC-MS, providing some profound insights for the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor.
      原文链接:
    • NSTL
    • Elsevier

    Formula optimization of ready-to-proof and ready-to-bake frozen dough of sweet bread using response surface methodology

    Zhao, YuxiaKweon, Meera
    9页
    查看更多>>摘要：This study aimed to optimize the formulations of ready-to-proof (RTP) and ready-to-bake (RTB) frozen doughs of sweet bread using response surface methodology. Sugar, water, fat, and yeast were selected as factors, and a central composite design set the tested range for each factor. The quality of sweet bread prepared from fresh, RTP, and RTB doughs was analyzed for bread height, volume, moisture content, crust color, and firmness. Fresh dough and RTP dough resulted in higher volume and height and lower firmness of bread than RTB dough, indicating that the frozen stability of RTP dough was superior to that of RTB dough. The most significant factors in the formulations of RTP and RTB doughs influencing bread quality were sugar, water, and yeast. Representative attributes of bread quality, such as bread volume, height, and firmness, were affected by sugar and yeast. Optimized formulas for the fresh, RTP, and RTB doughs were selected based on desirability: low sugar and high water levels for fresh and RTP doughs, and intermediate sugar and low water levels for RTB doughs. A single optimized formula based on 100 g of wheat flour for all doughs with excellent frozen stability was 16.55 g sugar, 50.27 g water, 20.01 g shortening, and 3.50 g yeast.
      原文链接:
    • NSTL
    • Elsevier

    Modeling the reduction of Salmonella and Listeria monocytogenes in ground chicken meat by high pressure processing and trans-cinnamaldehyde

    Chuang, ShihyuSommers, Christopher H.Sheen, Lee-YanSheen, Shiowshuh...
    11页
    查看更多>>摘要：As the consumption of poultry continues to increase, actions are needed to strengthen food safety approaches against contamination with the pathogens of concern, e.g., Salmonella enterica and Listeria monocytogenes. This study applied response surface methodology (RSM) using a central composite design to investigate the effect of pressure (266-434 MPa), processing time (3.3-11.7 min), and trans-cinnamaldehyde (tCinn, 0.016-0.084%, w/w) on reducing Salmonella and Listeria monocytogenes in ground chicken meat. It was observed that tCinn had no impact alone, but only in combination with high-pressure treatments. A five-log reduction of Salmonella and L. monocytogenes was achieved at [375 MPa, 8.5 min, 0.07% tCinn] and at [375 MPa, 8.0 min, 0.05% tCinn], respectively, as specified by RSM and verified by experiments. During subsequent storage, both pathogens remained stable for 9 days at 4 degrees C, but were able to grow at 10 degrees C. The developed linear regression models showed R-2 of 0.9 and 0.94 for Salmonella reduction and L. monocytogenes reduction, respectively. The developed dimensionless nonlinear regression models showed F value of 306.9 and 692.1 for Salmonella reduction and L. monocytogenes reduction, respectively, with probability Pr > F (<0.0001).
      原文链接:
    • NSTL
    • Elsevier

    Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets

    Fan, LiuminLiu, XiaoDong, XiupingDong, Shanshan...
    10页
    查看更多>>摘要：Ultraviolet light-emitting diodes (UV-LEDs) have become widespread for decontaminating the surfaces of food products and their packaging as a safer alternative to traditional mercury-vapor based UV lamps. This study aimed to investigate the effect of UVC- LEDs (275 nm) on the inactivation of foodborne pathogens and quality attributes of raw tuna fillets. Raw tuna fillets inoculated with cocktails of Salmonella Typhimurium, Listeria monocytogenes, and Escherichia coli O157:H7 were exposed to UVC-LEDs at 500-4000 mJ/cm(2). UVC-LED treatments of single-layer tuna fillets at a dose of 4000 mJ/cm(2) resulted in 1.31-, 1.86-, and 1.77- log reduction of S. Typhimurium, L. monocytogenes, and E. coli O157:H7, respectively. The pH value, water-holding capacity, metmyoglobin, texture, and color characteristics of tuna fillets were not significantly (p > 0.05) changed following the UVC-LED treatment at radiation doses up to 4000 mJ/cm(2). Nonetheless, the UVC-LED irradiation led to increased levels of lipid oxidation in tuna fillets. Overall, the present study demonstrates that UVC-LEDs are a promising technology to reduce microbial flora and maintain the physicochemical properties of fish products.
      原文链接:
    • NSTL
    • Elsevier

    Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation

    Wagner, JanineAndreadis, MariosNikolaidis, AthanasiosBiliaderis, Costas G....
    9页
    查看更多>>摘要：The microstructure and mechanical properties of ethanol-denatured, acid-induced whey protein (WPI) cold-set gels have been monitored by confocal laser scanning microscopy and rheology. As the ethanol concentration increased, the porosity of the gels progressively decreased, with gels prepared at ethanol concentrations of 50 and 70 g/100 g lacking microscopically visible pores. Large aggregates were observed at ethanol concentrations of 70 g/100 g immediately after alcohol addition. A sharp increase in storage modulus was noted at ethanol concentrations between 30 and 50 g/100 g, while the gel strength at 50 g/100 g, was up to three times higher compared to that of heat-denatured gels. In general, the ethanol-denatured whey protein cold-set gels were prone to phase separation. Ethanol-denatured cold-set whey protein gels exhibited mechanical and microstructural properties that may offer alternative means of structuring protein-enriched food formulations and designing novel food products.
      原文链接:
    • NSTL
    • Elsevier

    The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

    Wei, YumingLi, TiehanXu, ShanshanNi, Tiancheng...
    11页
    查看更多>>摘要：Yellowing is the key process used to produce the unique yellow tea, but the effect of the yellowing process on tea quality and chemical composition remains unclear. Here, electronic eye and tongue and metabolomics were applied to investigate dynamic changes in tea leaves during the yellowing process for the first time. During the first 18 h of yellowing, the colour of tea leaves was observed becoming yellowish. Compounds related to umami and sweetness (amino acids, catechins, sucrose, phenolic acids, etc.) are at high levels. However, after 24 h of yellowing, the colour of tea becomes darker, with richness of tea infusion decreasing significantly. The levels of most catechins, amino acids, phenolic acids, and glycosidically bound volatiles (GBVs) decreased significantly, whereas betaine, piperidine, theasinensin B, and lysophosphatidylcholines (LPCs) increased significantly. Meanwhile, according to partial least-squares (PLS) analysis, most amino acids and sucrose were positively correlated with umami and sweetness; most catechins and phenolic acids had positively correlated with bitterness and astringency; phaeophorbides were positively correlated with red value (+a*) of tea leaves' colour. This work provides a comprehensive, novel knowledge on the quality and chemical changes of yellow tea during the yellowing process.
      原文链接:
    • NSTL
    • Elsevier

    Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

    Cavalheiro, Carlos PasqualinRuiz-Capillas, ClaudiaHerrero, Ana MariaPintado, Tatiana...
    7页
    查看更多>>摘要：This study evaluated the effects of E. faecium CECT 410 inoculation, either as free cells (CFC) or in alginate beads (CALG), on the ripening and storage of dry-fermented sausages. Both formulations presented acceptable weight losses during ripening. In both the CFC and CALG treatments, pH values were lower (P < 0.05) at the end of the ripening and storage stages. Dry-fermented sausages with the incorporation of probiotics via alginate beads had higher (P < 0.05) protein and fat, but lower (P < 0.05) moisture content. The addition of E. faecium CECT 410 did not affect lipid oxidation in dry-fermented sausages. Counts of E. faecium CECT 410 were higher than 7 log CFU g(-1) during the ripening and storage periods, except in the control (CC), in which it was not detected as a natural microbiota. Altogether, the addition of E. faecium CECT 410, both as free cells (CFC) and in alginate beads (CALG), was effective at producing probiotic dry-fermented sausages.
      原文链接:
    • NSTL
    • Elsevier

    Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters

    Kang, Zhuang-LiZhang, Xue-huaLi, KeLi, Yan-ping...
    6页
    查看更多>>摘要：To study the potential use of sodium bicarbonate in low-salt pork batters, the gel properties, rheology and water holding capacity of pork batters with various amounts of sodium chloride (0.7-1.74%) and sodium bicarbonate (0-0.42%) were investigated. The results showed that the pH, salt-soluble protein concentration, cooking yield, b* values and G' values at 80 degrees C were significantly (P < 0.05) increased in the batters with sodium bicarbonate. Their textural properties were significantly (P < 0.05) increased, except for 0.42% sodium bicarbonate. Partial replacement of sodium chloride by sodium bicarbonate increased the denaturation temperature of the myosin tails, and the relaxation times of T-2b, T(21 )and T-22 were faster (P < 0.05). The mobility of the water was lower, and the immobilized water was increased, except at 0.42% sodium bicarbonate. Excessive addition of sodium bicarbonate produced carbon dioxide that destroyed the gel structure during heating. Overall, partial replacement of sodium chloride by sodium bicarbonate enabled low-salt pork batters to have a better water holding capacity and textural properties.
      原文链接:
    • NSTL
    • Elsevier