查看更多>>摘要：Increased intake of legumes is encouraged on every dietary guideline given their health benefits. Processed sources of legumes are often preferred for convenience but contain a considerable amount of added salt and sugar. Here we addressed two questions: are sodium and sucrose levels elevated in legumes processed with sodium chloride (NaCl) and sucrose and, can these additives be reduced without affecting bean hydration, quality, nutrition and sensory characteristics of small red beans (Phaseolus vulgaris). Hydrated beans were canned in media with added NaCl from 0.5 to 2.0 g/100g and sucrose from 1.0 to 4.0 g/100g in a matrix design with small quantities of CaCl2 and acetic acid to preserve bean firmness and colour. Cans were retort-processed at pilot scale for 26 min at 126 degrees C (260 kPa). Bean moisture content decreased while firmness increased with increase in salt and/or sugar concentrations. Sodium and sucrose uptake into beans determined by ICP-OES and HPLC-RI respectively, decreased significantly (p < 0.05) with salt and sugar reductions. Sensory analysis of beans showed comparable quality attributes for beans containing up to 33% lower salt and 50% lower sugar. Therefore, significant reduction of salt and sugar is possible in processed legumes enhancing healthy status without affecting overall sensory quality.
查看更多>>摘要：This study describes the chemical composition, the antibacterial and antibiofilm activities of essential oils (EOs) from Piper nigrum (Pn.EO), Cuminum cyminum (Cc.EO), Curcuma longa (Cl.EO) and Cinnamomum verum (Cv.EO) frequently used in Tunisian cuisine. The chemical composition analyses evaluated by GC-MS showed high contents of Eugenol (57.87%) in Cv.EO. While, Cl.EO contained beta-Turmerone (43.98%) and alpha-Curcumene (30.34%) as major constituents. The main component of Cc.EO was Cuminaldehyde (28.22%), whereas Pn.EO was mainly characterized by the abundance of Limonene (19.99%), beta-Caryophyllene (16.8%), alpha-Pinene (15.88%), delta-3-Carene (13.05%) and beta-Pinene (12.74%) as main components. Our results revealed two different groups of the present studied EOs. The first group combined the Pn.EO and Cc.EO, while the second combined the two other essential oils Cl.EO and Cv.EO. Cv.EO showed the strongest antibacterial activity against the majority of tested strains. The anti-adherence and eradication activities of EOs were tested against Staphylococcus epidermidis biofilm. The highest anti-adherence effect was observed for Cv.EO, which inhibited the biofilm formation even at low concentrations (0.78 mu L/mL). Results point to the possibility of using Cv.EO as food preservatives in the traditional preparations and in the food industry.
Lajnaf, RouaGharsallah, HoudaAttia, HamadiAyadi, M. A....
9页
查看更多>>摘要：Emulsifying properties and in vitro antioxidant and antimicrobial activities of the isolated camel and bovine beta-casein (beta-CN) were investigated and compared. Antioxidant assay showed that both beta-CN had significant reducing power, iron chelating and antiradical activities especially for camel beta-CN. Camel beta-CN also exhibited strong antifungal activities against Aspergillus tamarii and Aspergillus sclerotiorum. The maximum emulsion activity was achieved by both beta-CN samples at pH 7.0 and 9.0 than 5.0, with higher values for the camel beta-CN. This behavior was linked to the relative high electronegative charge and interfacial properties of proteins under conditions away from their isoelectric-point as confirmed by the zeta-potential and interfacial tension measurements. Further, the stability of emulsions decreased at pH 5.0 because of the beta-CN precipitation and aggregation despite its high surface hydrophobicity. This study concluded that the camel beta-CN has antimicrobial, antioxidant, and techno-functional properties in agricultural and food industries.
Huang, YiyingFlint, Steve H.Ding, YuPalmer, Jon S....
9页
查看更多>>摘要：Bacillus cereus group (B. cereus sensu lato) are ubiquitously distributed in diverse environments. In this study, eight isolates including B. cereus, B. paranthracis and B. toyonensis species, from dairy and potato products, were assessed for biofilm formation, sporulation and genetic information including biofilm-related genes and toxin genes. The isolates varied in their ability to form biofilm (either at the stainless steel-liquid-air interface or floating pellicles). The amounts of biofilms of B. cereus s.l., were increased when incubated in agitation condition varied between isolates. Sporulation within the planktonic and biofilm modes of growth was compared, suggesting that biofilm is a favourable environment for B. cereus s.l. to form spores. Whole genome sequencing (WGS) was used to compare these B. cereus s.l. isolates. New sequence types (STs) of B. cereus were found in this study. Isolates that shared similar genomes had different biofilm-forming and sporulation abilities. Most of isolates tested, possessed biofilm-related genes. Different combinations of toxin-producing genes were identified in different isolates, with all isolates containing nhe while only some contained hbl and cytK. None of the food isolates contained the emetic ces gene. This study highlights the diversity of B. cereus s.l. in biofilm formation, sporulation and their genetic variables.
查看更多>>摘要：This study characterized the nanoparticles and the binding mechanism between pH-shifted soy beta-conglycinin (beta-CG) and hesperetin (Ht)/hesperidin (Hd). Different structural characteristics and concentrations of Ht/Hd were found to affect the encapsulation efficiency, loading amount, and particle size of pH-shifted beta-CG-Ht/Hd nanoparticles. This was the result of two glycosyl substituents (7-position of the C-ring) in the presence of Hd containing six hydroxyl groups interacting with the polar groups of proteins to form hydrogen bonds, which facilitated the formation of nanocomplexes. Besides, the exposed hydrophobic groups in the beta-CG proteins resulting from pH shift treatment developed hydrophobic interactions with the benzene ring or glucoside in the flavonoids. Moreover, Ht/Hd strongly quenched the fluorescence of pH-shifted beta-CG in static mode. After binding with flavonoids, the tertiary and secondary structures of pH-shifted beta-CG were significantly changed. The finding presented in this study provided evidence of the binding mechanism of soy proteins and different structural flavonoids and will aid in the design of soy protein/flavonoid enriched-food.
Fang, ZhongxiangWahlqvist, Mark L.Hodgson, Jonathan M.Johnson, Stuart K....
8页
查看更多>>摘要：The seed coat of the legume lupin which is rich in insoluble dietary fibre is a major by-product in human food applications. Extrusion cooking has been demonstrated to increase desirable soluble dietary fibre in the Australian sweet lupin seed coat. In this study, processing condition of twin-screw extrusion cooking was optimised using a central composite rotatable design to increase soluble dietary fibre in lupin seed coat from 44.17 g/kg up to 113.69 g/kg dry basis. The high levels of polyphenols in the seed coat were retained. The optimal extrusion conditions which achieved maximum levels of soluble dietary fibre, total free phenolic content and total free individual phenolic content simultaneously were identified and validated. The extrusion cooking largely had no or slight effects on bioaccessibility and bioavailability of the selected minerals and individual polyphenols. The extrusion cooked lupin seed coat could be a natural antioxidant dietary fibre source for human consumption.
do Nascimento, Tatiele C.Pinheiro, Pricila N.Fernandes, Andressa S.Murador, Daniella C....
10页
查看更多>>摘要：This study aimed to investigate the carotenoids bioaccessibility of the whole dried biomass (WDB), wet ultrasonicated biomass (WUB), and isolated carotenoid extract (ICE) from Scenedesmus obliquus using an in vitro digestion model. Also, the intestinal uptake of ICE was investigated. The samples were submitted to in vitro digestion model according to the INFOGEST protocol, and Caco-2 cells determined the intestinal uptake. Carotenoids were determined by HPLC-PDA-MS/MS. The results showed that the bioaccessibility was improved according to the type of product (ICE > WUB > WDB). The all-trans-canthaxanthin (99.07%), all-trans-alpha-carotene (48.94%), and all-trans-beta-cryptoxanthin (31.87%) were the most bioaccessible compounds in ICE, WUB, and WDB, respectively. Due to the ICE showed the best bioaccessibility, it was considered the most efficient condition and subjected to uptake by intestinal cells. ICE uptake demonstrated that the most abundant carotenoids in Caco-2 cells were all-trans-beta-crocoxanthin (17.34%), followed by all-trans-echinenone (7.55%). In contrast, all-trans-lutein (0.88%) was the least abundant in cells. The xanthophylls were uptake in greater proportion than carotenes. Finally, the results showed the significant influence of the product nature in promoting the bioaccessibility of microalgae carotenes and xanthophylls.
Laurindo, Joao B.Roratto, Thayla B.Monteiro, Ricardo L.Carciofi, Bruno A. M....
11页
查看更多>>摘要：Food drying uses much energy and is considered a high carbon footprint process. Solar drying is sustainable, but the dryers must be improved to produce high-quality foods in short times. In this study, a hybrid-solar vacuum dryer was designed, built, and applied to fruit dehydration. A solar heater was coupled to a thermally insulated reservoir with electrical resistances to provide hot water at 90 degrees C as the indirect heating medium. Drying chambers with a full capacity of 4 kg of sliced food were operated under vacuum or vacuum pulses (conductive multiflash drying). Banana slices could be dried with the most basic equipment configuration (vacuum chamber, vapor condenser, and vacuum pump), resulting in homogeneous and crispy snacks. The dryer was also tested for persimmons and carrots. The drying of all the fruit and vegetable samples resulted in dried and crisp products in 3-4 h, depending on the drying temperature, and the use of continuous electric support for temperatures higher than 70 degrees C. The hybrid solar dryer operating under vacuum is an innovative and clean technology that results in high-quality products and has excellent potential to be used in small farms.
查看更多>>摘要：Cantaloupe contains many bioactive compounds such as phenolic, flavonoid, and carotenoid. Cantaloupe powder was produced by spray drying with gum arabic as the carrier agent, and stored for 180 days at ambient (25 +/- 2 degrees C, 50-70% RH) and accelerated conditions (38 +/- 2 degrees C, 90% RH). The effects of storage conditions on the physicochemical and microbiological properties of spray-dried cantaloupe powder were evaluated. In both storage conditions, the moisture content, water activity, and total color difference of the spray-dried cantaloupe powder increased with storage duration, while the hygroscopicity and total carotenoid content decreased with storage duration. The degradation of carotenoid content in the spray-dried cantaloupe powder followed firstorder kinetics. The half-lives of cantaloupe powder stored in ambient and accelerated conditions were estimated as 28.41 and 25.11 days, respectively. Microbial results of spray-dried cantaloupe powder for 180 days of storage in both conditions were in acceptable limit.
查看更多>>摘要：The efficiency of ultrasonic nanoemulsion to improve physical stability and antioxidant activity of catechins when exposed to stress conditions imitating food process was investigated. The catechin nanoemulsions (CaNE) were fabricated using ultrasonication and subjected to different stress conditions including pH (2-8), ionic strengths (200-1000 mmol/L NaCl) and temperatures (pasteurization, sterilization, and high pressure processing; HPP). Physical stability (droplet size and polydispersity index; PDI) and antioxidant activity (DPPH and FRAP values) of the CaNE were investigated during storage at 4 degrees C for 28 days. The developed CaNE showed good physical stability at various pH (2-8) and ionic strengths (200-600 mmol/L NaCl), whereas DPPH and FRAP values of the CaNE significantly decreased at pH > 6 and NaCl > 600 mmol/L. Pasteurization and sterilization induced an increase in droplet size and a decrease in antioxidant activity, whereas HPP had no effect on the CaNE. The efficiency of nanoemulsion to stabilize catechins in a high pressure processed catechin-fortified coconut milk (HPP-CM-CaNE) was investigated in comparison to HPP-CM and HPP-CM containing catechin solution (HPP-CM-Ca) during storage at 4 degrees C. The decrease in pH and antioxidant activity of HPP-CM-CaNE was less than those of HPP-CM-Ca, indicating that the nanoemulsion could enhance catechin stability in HPP-CM.
NSTL
Elsevier