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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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    Formation and characterization of debranched starch-alcohol complexes with six aliphatic alcohols

    Lu, HaoZhen, TianyuanDong, XuyanJi, Na...
    9页
    查看更多>>摘要：Recently, starch-lipid V-type complexes have attracted widespread attention due to their anti-digestibility. The complexing behaviors of debranched starch (DBS) with six different aliphatic alcohols [n-hexanol (Hex), noctanol (Oct), n-decanol (Dec), lauryl alcohol (Lau), tetradecyl alcohol (Tet), and cetanol (Cet)] were characterized using Differential Scanning Calorimetry (DSC), X-ray diffraction (XRD), Fourier Transform Infrared (FTIR) spectroscopy, Raman spectroscopy and Scanning Electron Microscopy (SEM). DBS could form V-type complexes with all six aliphatic alcohols. Specifically, DBS formed type I and type II complexes with Oct, Lau and Cet and only type II complexes with other aliphatic alcohols. Moreover, DBS formed type IIa and type IIb complexes with Oct and Lau. With the increase in the carbon chain length, the peak melting temperature and relative crystallinity of the complexes gradually increased. There was a linear negative correlation between the complexing index and the carbon number of aliphatic alcohols. This study will provide new information about starch-alcohol complexes formed by DBS and aliphatic alcohols.
      原文链接:
    • NSTL
    • Elsevier

    Honey quality parameters, chemical composition and antimicrobial activity in twelve Ecuadorian stingless bees (Apidae: Apinae: Meliponini) tested against multiresistant human pathogens

    Villacres-Granda, IrinaCoello, DayanaProano, AdrianBallesteros, Isabel...
    10页
    查看更多>>摘要：Ecuadorian honey samples of eight genera and 12 stingless bee species from three geographic regions (Andes, Amazon and Pacific) were studied for their physicochemical parameters, chemical composition, mineral elements and antimicrobial activity. Meliponine honey is acidic and has a high water content, but our study revealed substantial chemical variation. Oxytrigona mellaria was highest in proteins, while Melipona sp. had the most free amino acid content. Five species of honey contained vitamin C, which was highest in O. mellaria. The most abundant minerals were the macronutrients, potassium and calcium. All honey inhibited microbial growth in gram-negative and gram-positive multiresistant human pathogens, with O. mellaria and Trigona silvestriana being most effective against both bacteria.
      原文链接:
    • NSTL
    • Elsevier

    Evaluation of modified starch and rice protein concentrate as wall materials on the microencapsulation of flaxseed oil by freeze-drying

    Perrechil, FabianaLouzi, Vitor Cesarda Silva Paiva, Lidia AlvesValentin Natal, Gabriela Santos...
    9页
    查看更多>>摘要：The aim of this work was to study functional formulations composed of flaxseed oil, rice protein concentrate (RPC), and modified starch and the characterization of the powder obtained by the freeze-drying process. Powders were characterized by encapsulation efficiency (gamma), physical properties, differential scanning calorimetry (DSC), and infrared spectroscopy using the Fourier Transform (FTIR) analysis. RPC showed a poor emulsifying property (emulsifying activity index of 1.15 m(2)/g), resulting in powders with low encapsulation efficiency (less than 1%). The increase of modified starch content led to an increase in the gamma (12.9-90.6%), and in the temperature and intensity of the endothermic peaks of the powders analyzed by DSC. Also, the increase of modified starch content resulted in particles with a porous structure and with a lower amount of oil droplets on the surface. The powders produced with mixtures of RPC and modified starch showed low values of moisture content (less than 5.5%), and hygroscopicity (less than 0.1065 kg/kg), and average values of bulk density of 0.2113 g/cm(3), packed bulk density of 0.3178 g/cm(3) and particle mean diameter of 42.36 mu m. The product developed could be classified as a hypoallergenic particulate, rich in polyunsaturated fatty acids (PUFAs) and essential amino acids.
      原文链接:
    • NSTL
    • Elsevier

    Selenium enriched Hypsizygus marmoreus, a potential food supplement with improved Se bioavailability

    Zhao, GuishenGuo, YanbinLi, HuafenHu, Ting...
    9页
    查看更多>>摘要：Selenium is an essential element for mammals and Se-methylselenocysteine was considered as most beneficial Se forms for humans. To better understand Se biofortification in mushrooms and find biosynthetic Se-methylselenocysteine resource, we evaluated the effects of selenate, selenite, and selenium nanoparticles on the growth and development of Hypsizygus marmoreus, and analyzed their uptake and biotransformation in this edible mushroom. Our results showed the fruiting bodies yield was not affected by these inorganic Se forms at 0.5-40.0 mu g g(-1), and Se in caps was higher than that in stipes. The mycelia growth was more sensitive to selenite than selenate and SeNPs. The absorbed inorganic Se forms were converted to selenomethionine (9.0%-54.8%) and selenocystine (26.3%-79.2%) in mycelia, and to selenomethionine (51.8%-76.3%), Se-methylselenocysteine (18.8%-39.4%), and selenocystine (2.2%-3.1%) in fruiting body. The health beneficial Se-methylselenocysteine accounted for 18.8%, 39.4%, and 22.5% of the total Se content in fruiting bodies supplied by selenate, selenite, and SeNPs, respectively. The results, for the first time, revealed that SeNPs was converted to organic forms of Se in mushroom and the H. marmoreus will be a good resource for Se-methylselenocysteine biosynthesis. Altogether, the findings indicate that Se-enriched H. marmoreus is a novel Se food-based source for human beings.
      原文链接:
    • NSTL
    • Elsevier

    Single and combined decontamination effects of power-ultrasound, peroxyacetic acid and sodium chloride sanitizing treatments on Escherichia coli, Bacillus cereus and Penicillium expansum inoculated dried figs

    Gorguc, AhmetGencdag, EsraOkuroglu, FulyaYilmaz, Fatih Mehmet...
    8页
    查看更多>>摘要：Microbial contaminations and related issues are causing serious economic losses to the global trade of dried figs. A significant amount of dried figs are rejected at the customs gates after legally required analyses, which in turn brings several problems covering the destruction of foods, environmental hazards, and food safety issues. In the present study, Escherichia coli, Bacillus cereus, and Penicillium expansum inoculated (10(7) CFU/g) dried figs (Ficus carica cv. Sarilop) were subjected to sanitation treatments using ultrasound application (US; 100-600 W), peroxyacetic acid (PAA; 40-200 mg/L) and sodium chloride (NaCl; 4-12%); separately and/or in combinations using a central composite design by response surface methodology. In case of combined (dual/triple) treatments, the optimum process conditions were [US: 527 W, PAA: 148 mg/L], [US: 527 W, NaCl: 11.0%], [PAA: 108 mg/L, NaCl: 10.6%], [US: 203 W, PAA: 89 mg/L, NaCl: 10.4%]. Microbial decontamination by combined US and PAA showed 3.35, 0.93, and 0.90 log CFU/g while the US, PAA, and NaCl combination showed 3.09, 0.82, and 0.98 log CFU/g for E. coli, B. cereus, and P. expansum, respectively. The triple combination was found better for microbial decontamination as it consumed less US power in addition to less comparative concentrations of PAA and NaCl.
      原文链接:
    • NSTL
    • Elsevier

    Oil-in-water camellia seeds oil nanoemulsions via high pressure microfluidization: Formation and evaluation

    Li, Long-WeiChen, Xiao-YiLiu, Lan-CongYang, Yi...
    8页
    查看更多>>摘要：Background: Camellia seeds oil (CSO) is an edible oil which easily oxidises and turns rancid when exposed to air. The purpose of this study was to produce stable CSO nanoemulsions to increase their stability and bioactivity.
      原文链接:
    • NSTL
    • Elsevier

    Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya

    Bueno, Raissa S.Hata, Natalia N. Y.Henrique-Bana, Fernanda C.Guergoletto, Karla B....
    8页
    查看更多>>摘要：In order to diversify the consumption of red pitaya, the objective of this study was to evaluate the shelf life of two formulations of non-alcoholic beverages fermented by water kefir using red pitaya and apple pulp as substrates. The beverages were stored at 7 degrees C for 28 days, with analyses every 7 days. The species of yeast and bacteria identified in the highest percentages were Brettanomyces bruxellensis and Liquorilactobacillus satsumensis. After 28 days of storage, the pitaya and the pitaya and apple fermented beverages showed a reduction of 9.15% and 5.25% in pH, an increase of 2.7 and 1.8 times in acidity, a reduction of 6.27% and 5.25% in the total soluble solids content and an increase of 2.5 and 1.9 times in alcohol content, respectively. The addition of apple pulp to the pitaya-fermented beverage enhanced the antioxidant capacity from 2.49 mMFe(+2).100 mL-1 to 3.19 mMFe(+2).100 mL-1 and the reducing capacity from 42.08 mgEAG.100 mL-1 to 62.01 mgEAG.100 mL-1. However, reductions in the bioactive activity of the beverages were observed during the storage time. Both formulations presented satisfactory scores in relation to all the sensory attributes evaluated. Therefore, red pitaya and apple can be used to produce a new functional beverage.
      原文链接:
    • NSTL
    • Elsevier

    Influence of water activity and dry-heating time on egg white powders quality

    Perez-Reyes, Marco E.Tang, JumingBarbosa-Canovas, Gustavo, VZhu, Mei-Jun...
    9页
    查看更多>>摘要：Egg white powders typically undergo thermal treatment at 60 degrees C for 10-14 days to control Salmonella. Increasing water activity (a(w)) of egg white powders and treatment temperature can sharply reduce processing time, but its effect on product quality is unclear. This study aims to determine the impacts of a(w) and dry-heating time on egg white powders' color and bulk properties. Egg white powders were conditioned to three different a(w) (0.30, 0.45, 0.60) in equilibration chambers at 23 degrees C. The samples were then treated at 80 degrees C for up to 24 h. These treatments were selected based on an earlier study to achieve more than 6-log reduction of Salmonella in egg white powders. After treated, the egg white powders samples with higher a(w) and longer dry heating time were significantly brighter (L* = 91.7 +/- 0.01) and showed a soft yellow coloration (H* = 95.58 +/- 0.05, C* = 18.02 +/- 0.05). The loose, tap and particle bulk densities of the treated samples decreased with higher a(w), but increased with longer dry-heating time. The Hausner ratio for treated samples was approximate to 1.5, indicating that samples are difficult to fluidize.
      原文链接:
    • NSTL
    • Elsevier

    Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

    Puerta, P.Garzon, R.Rosell, C. M.Fiszman, S....
    8页
    查看更多>>摘要：This study evaluated the impact of different gluten-free bread's inner structure on oral processing and texture perception. Four rice-based breads were prepared varying water hydration (H: 85 or 100 g of water/100 g of flour) and fermentation time (F: 30 or 75 min). Mechanical properties of breads, bolus properties (after three chews and at swallowing point), subject's chewing and swallowing activities, and perceived sensations using Temporal Dominance of Sensations were measured. Long fermentation breads (H100F75 and H85F75) had bigger air cells, less density, than short fermentation breads (H100F30 and H85F30). High hydration breads were harder, chewier, less cohesive, and resilient. Bolus from H100F75 and H85F75 breads was moister, softer, less dense, and generated smaller particles than the H100F30 and H85F30 bolus, which was more consistent and adhesive. Before swallowing, H85F30 and H85F75 required more saliva, H100F30 and H85F30 required more time, chews and swallows. At the beginning of the mastication, short fermentation breads were perceived compact, whereas long fermentation, aerated. Independently of the formulation, all were perceived sticky. Thus, by varying breadmaking conditions like fermentation time, the structure of gluten-free breads can be modified to improve its texture sensations, elicited during consumption.
      原文链接:
    • NSTL
    • Elsevier

    Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella

    Auriema, Bruna EmygdioBraz Correa, Fernando JensenGuimaraes, Jonas de Toledodos Santos Soares, Paula Thais...
    9页
    查看更多>>摘要：The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 mu mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 mu mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phosphorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella.
      原文链接:
    • NSTL
    • Elsevier