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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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    Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions

    Lombardelli, ClaudioBenucci, IlariaEsti, Marco
    6页
    查看更多>>摘要：Despite years of research, the application of natural pigments as food ingredients is still limited by their low stability. This research investigated the storability of carotenoid-containing chromoplasts, as novel natural food colorant from unsold tomatoes.
      原文链接:
    • NSTL
    • Elsevier

    Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology

    Almusallam, Ibrahim A.Ahmed, Isam A. MohamedBabiker, Elfadil E.Al Juhaimi, Fahad Y....
    9页
    查看更多>>摘要：Response surface methodology (RSM) was applied to optimize the experimental conditions for ultrasoundassisted extraction (UAE) to maximize the recovery of total phenolic content (TFC) and 1,1-diphenyl-2-picrylhy-drazyl (DPPH) radical scavenging activity from date palm spikelets (DPS). A three-factor [temperature (25 degrees C, 42.5 degrees C, and 60 degrees C), duration (20, 30, and 40 min), and ethanol concentration (25%, 37.5%, and 50%)] and three-level (-1, 0, and +1) Box-Behnken design (BBD) was applied. Sonication temperature and ethanol concentration were the major factors influencing the recovery of total phenolic content (TPC) and DPPH radical scavenging activity from DPS. The experimental values [TPC, 130.2 mg gallic acid equivalents (mg GAE/g), and DPPH radical scavenging activity, 87.5%] well matched with the predicted values (TPC, 124.5 mg GAE/g, and DPPH radical scavenging activity, 87.2%) at the optimum UAE conditions (temperature 40.8 degrees C, duration 21.6 min, and ethanol concentration 50.0%), which confirmed the validity of the applied RSM model. The major phenolic compounds in DPS determined at optimized UAE conditions were rutin and (+)-catechin. This study identified the ideal UAE settings for the maximum recovery of bioactive compounds from DPS for possible utilization of date byproducts in food applications.
      原文链接:
    • NSTL
    • Elsevier

    Drying characteristics and quality of Stevia rebaudiana leaves by far-infrared radiation

    Huang, XiaopengLi, WuqiangWang, YongmeiWan, Fangxin...
    9页
    查看更多>>摘要：The far-infrared drying technique was used to dry Stevia rebaudiana leaves, and the drying rate, drying kinetics, the glycoside content of dried Stevia rebaudiana leaves and surface structure of the dried material were explored at different drying temperatures (45 degrees C, 50 degrees C, 55 degrees C, 60 degrees C, 65 degrees C), irradiation height (60 mm, 120 mm, 180 mm, 240 mm, 300 mm). Under different conditions, the moisture rate decreased and the drying rate increased significantly with the increase in drying temperature and the decrease in irradiation height, Weibull model fits the drying curves well (R-2 > 0.99). The range of the estimated water diffusion coefficient Dcal was 0.841 8 x 10(-4)-2.945 3 x 10(-4) m(2) s(-1), and the range of the effective water diffusion coefficient Deff was 0.835 9 x 10(-6)-3.629 1 x 10(-6) m(2) s(-1). The activation energy was 28.79 kJ mol(-1) determined by Arrhenius equation. By comparing the glycoside content of dried products under different drying conditions, it was found that farinfrared drying could better retain the glycoside content. The drying temperature have the batter effect on active ingredients of samples when it increased from 45 degrees C to 55 degrees C, the stevioside and rebaudioside A increased from 7.01 to 7.88 mg to 7.44 and 8.58 mg, respectively. Far-infrared drying technology could increase the number of micropores on the surface and inside the materials and improve the quality of dried products. This study explored the law of water transfer during the drying process of Stevia rebaudiana leaves and provided a theoretical reference for the research and application of Stevia rebaudiana leaf drying technology.
      原文链接:
    • NSTL
    • Elsevier

    Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

    Rodrigues, NunoVeloso, Ana C. A.Zaghdoudi, KhalilPereira, Jose A....
    10页
    查看更多>>摘要：Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.1-0.4%, w/w), being evaluated quality parameters (free acidity, peroxide value, UV-extinction coefficients), oxidative stability, antioxidant and total reducing capacity. The kinetic-thermodynamic nature of the lipid oxidation was evaluated by Rancimat (110-150 degrees C). The essential oil addition promoted the antioxidant and total reducing capacities but, unfortunately, increased primary and secondary related quality parameters. Moreover, flavoring decreased the oils' oxidative stability. The kinetic-thermodynamic data showed that unflavored oils had significantly lower oxidation reaction rates (0.055-0.06492 h(-1)), more negative temperature coefficient (-0.0268 degrees C-1), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol(-1)) and frequency factor (10.9 x 10(9) h(-1)), higher positive enthalpy of activation (79.4 kJmol(-1)), lower negative entropy of activation (-131.8 J mol(-1)K(-1)) and greater positive Gibbs free energy of activation (129.95-135.23 kJ mol(-1)), showing that oils' oxidation was negatively influenced by the essential oil incorporation. Overall, oxidation had a non-spontaneous, endothermic and endergonic nature. Finally, olive oils could be satisfactorily classified (principal component and linear discriminant analysis) according to the flavoring level, using quality-antioxidant-stability or kinetic-thermodynamic datasets. The latter showed a less predictive performance, although ensuring the full discrimination of unflavored from flavored oils.
      原文链接:
    • NSTL
    • Elsevier

    Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins

    Zhu, MengtingLong, YouMa, YingjieChen, Yi...
    9页
    查看更多>>摘要：This study aimed to quantitatively screen and compare the chemical compounds including protein, lipid, sucrose, total phenolics (TPC), and total titratable acidity (TTA) along with the fatty acid profile of green coffee beans from various geographical origins (China, Indonesia, Ethiopia, Kenya, Guatemala, Honduras, Brazil, and Colombia). Meanwhile, partial least squares discriminant analysis (PLS-DA) was used to investigate whether the analyzed parameters' data can be successfully applied to differentiate the geographical origins of green coffee beans. The levels of protein, lipid, sucrose, TTA, and TPC in all samples were in the range of 13.06-15.98 g 100 g(-1), 12.88-16.29 g 100 g(-1), 7.30-11.45 g 100 g(-1), 231.43-361.21 mL 0.1 mol L-1 NaOH 100 g(-1), and 37.56-50.57 mg GAE g(-1), respectively. The fatty acid composition was dominated by C-18:2, C-16:0, C-18:1, and C-18:0. The major fatty acid group was unsaturated fatty acids (USFA), accounting for 51.66-54.28% of total fatty acids. Statistical analysis showed significant differences in the chemical and fatty acid composition of green coffee beans from eight geographical origins (P<0.05). Moreover, the PLS-DA results revealed excellent discrimination between the different geographical origins of green coffee beans, highlighting lipid, C-24:0, C-22:0, C-18:3, C-17:0, C-18:0, C-20:0, C-16:0, and protein as discriminatory features.
      原文链接:
    • NSTL
    • Elsevier

    Bacterial cell recovery after hollow fiber microfiltration sample concentration: Most probable bacterial composition in frozen vegetables

    Irwin, PeterHe, YipingLy NguyenGehring, Matthew...
    8页
    查看更多>>摘要：A commercial "concentrating pipette" was scrutinized from the perspective of sample volume reduction to augment native bacterial quantitation and identification within food samples. Aspects related to the elution protocol were evaluated for their impact on bacteria recovery. The results demonstrated there was no significant effect from different diluents/eluents on the relative recovery rate. Further, results from a complementary technique, dynamic light scattering, imply that recoveries less than unity are likely due to an inability to completely elute the bacterial cells from the capillary filter as opposed to bacterial injury caused by sample processing. When concentrating PBS washes from thawed frozen vegetables and enumerating after culturing at either 30 or 37 degrees C, the recovery rates were only slightly lower than the simplified experimental conditions. However, in food wash samples, significantly more mass-normalized bacteria were recovered at the lower culture temperature. Nevertheless, the vegetable wash concentration process did not change the most probable isolate composition relative to that of the controls at either culture temperature. The study demonstrates the potential for the system to serve as an effective tool for bacterial recovery and concentration within water-based food systems such as equipment rinses, process wash water, and other samples coming from food processing plants.
      原文链接:
    • NSTL
    • Elsevier

    Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C (vol 113, 108302, 2019)

    Martinez-Sanchez, A.Guirao-Martinez, J.Martinez, J. A.Lozano-Pastor, P....
    1页
      原文链接:
    • NSTL
    • Elsevier

    Characterization of fatty acids, amino acids and organic acids in three colored quinoas based on untargeted and targeted metabolomics

    Song, JianxinYan, YimingWang, XiaodongLi, Xihong...
    8页
    查看更多>>摘要：In this study, fatty acids, amino acids and organic acids in three color quinoas (WQ, white quinoa; RQ, red quinoa; BQ, black quinoa) were analyzed based on untargeted and targeted metabolomics. A total of 20 fatty acids, 30 amino acids and 17 organic acids were detected, and 4 fatty acids, 12 amino acids, and 12 organic acids were reported in quinoas for the first time. Significant differences (p < 0.05) of fatty acids (256.65 mg/g in RQ to 294.10 mg/g in BQ), amino acids (6627.54 mu g/g in WQ to 10452.72 mu g/g in BQ) and organic acids (21.21 mg/g in WQ to 31.84 mg/g in RQ) were presented in different quinoas. C-16:0 (77.26 mg/g similar to 97.58 mg/g), C-18:2n6c (73.26 mg/g similar to 99.67 mg/g), glutamic acid (1926.43 mu g/g similar to 3632.53 mu g/g), tyrosine (931.00 mu g/g similar to 1197.94 mu g/g), succinic acid (12.16 mg/g similar to 17.30 mg/g) and L-malic acid (1.14 mg/g similar to 5.39 mg/g) were common in quinoas. According to principal component analysis (PCA), WQ could be characterized by heptadecanoic acid (1.99 mg/g), palmitic acid (97.58 mg/g), glutamine (5.43 mu g/g), ornithine (53.78 mu g/g) and citric acid (0.79 mg/g); BQ was characterized by oleic acid (86.33 mg/g), myristic acid (2.02 mg/g), beta-alanine (31.64 mu g/g), tyrosine (1197.94 mu g/g), proline (2003.69 mu g/g) and lactic acid (2.57 mg/g); RQ was characterized by L-alanine (746.41 mu g/g), L-norvaline (6.67 mu g/g), succinic acid (17.30 mg/g) and L-malic acid (5.39 mg/g), respectively. In conclusion, characterization of fatty acids, amino acids and organic acids in three colored quinoas could be well analyzed based on metabolomics.
      原文链接:
    • NSTL
    • Elsevier

    Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough (Retraction of Vol 127, art no 109373, 2020)

    Abedfar, AbbasAbbaszadeh, SepidehHosseininezhad, MarziehTaghdir, Maryam...
    1页
      原文链接:
    • NSTL
    • Elsevier

    Chitosan-sodium alginate bioactive coatings containing epsilon-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage

    Li, PeiyunMei, JunXie, Jing
    9页
    查看更多>>摘要：In this study, we explored the effectiveness of chitosan (CH) and sodium alginate (SA) bioactive coatings containing increasing concentrations of epsilon-polylysine (epsilon-PL) (0.1%, 0.2%, and 0.3%) combined with modified atmosphere packaging (MAP) in 60%CO2/5%O-2/35%N-2 to inhibit myofibril oxidation and degradation of farmed pufferfish during a cold storage period of 18 days. Our research revealed that epsilon-PL-enriched CH-SA coatings and high CO2 MAP noticeably delayed myofibril oxidation by inhibiting the formation of carbonyl groups and by keeping higher sulfhydryl content. We also observed that these treatments preserved myofibril Ca2+-ATPase activity, protected their organized secondary structure by retaining higher contents of alpha-helix and beta-sheet, and also stabilised tertiary structure during cold storage. The transmission electron microscope (TEM) images showed that the distortion degree of Z-disk and M-line had become deeper and the gap between sarcomeres had expanded gradually when a comparison was carried out between fresh fish and fish at the end of the cold storage period of 18 days. However, the treated samples were still regular in appearance with distinct light I-bands, dark A-bands and Z-disk. Overall, we report that coatings containing epsilon-PL and high CO2 MAP treatments appear to protect the myofibrils of farmed pufferfish during cold storage.
      原文链接:
    • NSTL
    • Elsevier