查看更多>>摘要：China is an important rice producing and consuming country in the world, but pests are extremely prone to occur during rice storage. Many studies have proved that radio frequency (RF) treatments have broad and promise applications in disinfesting grain. A 6 kW, 27.12 MHz RF heating system was used to study the feasibility of controlling lesser grain borer in packaged milled rice, the relationship between insect mortality and RF heating uniformity to further optimize the RF treatment protocol, and the quality changes of packaged milled rice after RF treatment and storage. The results showed that the maximum insect mortality increased with increasing temperature from 52 to 54 degrees C and reached 100% at 54 degrees C for holding 12 min with the smallest RF heating uniformity index. After RF treatment and accelerated storage, all the selected quality parameters of milled rice with 7 brands were not significantly changed, suggesting that the RF treatment protocol may provide effective industrial disinfestation applications.
查看更多>>摘要：Slaughter weight greatly affect carcass characteristics and meat quality. Lipids are considered to be critical contributors to meat quality and vary with different physiological conditions. In this study, we investigated the carcass characteristics, meat quality, and lipidomics profiling of longissimus thoracis from finishing pigs with different slaughter weights. Increasing slaughter weight increased average backfat thickness (p < 0.01) and intramuscular fat content (p < 0.05), and decreased shear force (p < 0.01) and cooking loss values (p < 0.01). A total of 592 lipids from 19 lipid classes identified with lipidomics were analyzed. Phosphatidylcholine and phosphatidylethanolamine levels decreased with the increase in slaughter weight (p < 0.01). There were 101 and 76 significantly different lipids (variable importance in projection > 1, p < 0.05) observed in positive and negative ion modes, respectively. Fatty acids in phosphatidylcholine, specifically oleic and linoleic acids, were significantly altered by slaughter weight (p < 0.05). Our findings provide new insights into the effect of slaughter weight on lipid profiles and highlight the comprehensive lipid profile of pork from heavier pigs.
查看更多>>摘要：Cyperus esculentus tubers are the raw material to prepare tigernut milk (horchata), which can be marketed under Protected Designation of Origin (PDO) "C hufa de Valencia". The aim of this study was to characterize commercial tigernut milks and compare PDO and non-PDO products. The following aspects were studied: (i) volatile profile, (ii) descriptive sensory profile, (iii) consumer satisfaction degree. The key volatile compounds were limonene, benzaldehyde, linalool and m-methoxyanisole. Principal component analysis indicated a mix of PDO and nonPDO samples in the groups formed. The highest consumer satisfactions were observed for 2 PDO samples. Penalty analysis showed that 80% of non-PDO samples needed improvements, while this percentage drastically decreased to 40% for PDO samples. The online study proved that a lot of people drink horchata, less people know the PDO Chufa de Valencia and even less people consume the protected product consciously. In conclusion, there was not a clear difference among protected and non-protected tigernut milks respect to volatile compounds but there were differences in the degree of consumer preference. So, it is clear that a lack of knowledge regarding the product and its PDO exists and needs attention.
查看更多>>摘要：It's a well-known fact that bitter gourd seed oil is a rich source of a-eleostearic acid that have positive effects on breast cancer, diabetes and coronary artery diseases. The conventional methods of oil extraction often lead to a lower yield and consumes more time. This study was carried out by using three different process intensification tools such as ultrasound assisted extraction (USAE); microwave assisted extraction (MWAE) and ohmic assisted extraction (OHAE) at different power level and solid to liquid ratio. P-cymene was used as a green solvent for extraction and Peleg's model was adopted to describe the kinetics of extraction process. The highest yield of 27.42% for USAE, 30.42% for MWAE and 25.34% for OHAE was observed. In addition, USAE extracted oil was better in quality aspects. The extracted oil mainly composed of poly-unsaturated fatty acids; alpha-eleostearic, linolenic acid, gamma linolenic acid and stearic acid. Among all the treatments, USAE gave best quality of oil with highest percentage of alpha-eleostearic (6.51%), linolenic acid (6.24%) and stearic acid (0.80%). The present study indicates that USAE and use of p-cymene serves as a potential sustainable approach for edible oil production without imposing environmental burden.
查看更多>>摘要：The interaction of fish actomyosin (AM) with high hydrostatic pressure (HHP) treatment (AM-HHP) and xylooligosaccharide (XOS) was analyzed. The binding force of AM/AM-HHP mainly binds with XOS was through hydrogen bonding and van der Waals forces. The interaction between AM-HHP and XOS was stronger than that between AM and XOS. The maximum binding affinity of AM-HHP and XOS was 400 MPa. The AM (400 MPa)XOS complex had significantly enhanced angiotensin I-converting enzyme (ACE) inhibitory activity compared with the non-pressurized AM. Meanwhile, the negative influence of XOS on the ACE inhibitory activity of AM was significantly lesser than that of sucrose. ACE inhibitory activity was related to the surface hydrophobicity (H-0) of the AM/AM-HHP-XOS complexes and the binding constant change of the AM-HHP-XOS interaction. In practical applications, 3% XOS addition in the snakehead balls with treatment at 400 MPa for 15 min increased the springiness of the fish ball by 1.32 times without changing its hardness. The above results indicate that XOS is an excellent food additive that could be used as a sucrose substitute in the HHP preparation of high-protein meat products.
查看更多>>摘要：The quality of rice dishes is highly influenced by the selection of the rice genotype and the way the grain is treated during preparation. The pre-fried process is extensively used in various culinary preparations. The aim of this work was to know the physicochemical modifications that take place during pre-frying and how they affect the final quality of the cooked rice. An analysis of the starch characterisation, water absorption capacity and flour particle size of rice was carried out. The cooking characteristics (optimum cooking time, cooking loss and meal rate) and the final quality of the cooked rice (texture and volume rate) were measured. The pre-frying process increased the amount of damaged and resistant starch, as well as water absorption in both genotypes. This was reflected in a reduced optimum cooking time and an increase of meal rate of the grains, cooking loss and volume rate. The hardness and adhesiveness of the cooked rice decreased. The pre-fried rice results in a less cohesive and less adhesive dish, where the rice grains are looser and softer. The high frying temperatures damage starch and thus produce these changes. The genotype of rice used will influence the characteristics of the dish you want to prepare.
查看更多>>摘要：The aims of the current study were to evaluate the physical, mechanical, structural, morphological, antioxidant, and antimicrobial properties of chitosan-flaxseed mucilage (CH-FM) nanofibers enriched with Ziziphora clino-podioides essential oil (ZEO; 0, 0.25, and 0.75 ml/100 ml) and sesame oil (SO; 0 and 0.75 ml/100 ml). Based on scanning electron microscopy images, the incorporation of ZEO 0.5 ml/100 ml, SO 0.75 ml/100 ml, and SO 0.75 ml/100 ml + ZEO 0.5 ml/100 ml caused an increase in the average diameters of the corresponding nanofibers. The atomic force microscopy images also showed smoother structures for nanofibers supplemented with ZEO and SO compared to the control group. The highest antimicrobial and antioxidant activities were found in CH-FM + ZEO 0.5 ml/100 ml + SO 0.75 ml/100 ml. The fabricated nanofibers had tensile strength, puncture force, puncture deformation, water vapor transmission rate, water vapor permeability, and swelling index ranging 3.52-5.55 MPa, 4.24-8.01 N, 1.15-3.45 mm, 25.01-47.49 g/m(2) h, 7.98-14.08 x 10(-4) g mm/m(2) h Pa, and 19.41-41.35%, respectively. Encapsulated ZEO and SO could also diffuse out slowly but durably from the nanofibers within 96 h. Our findings can give insights regarding prepared novel nanofibers containing antimi-crobial/antioxidant compounds for food packaging applications.
查看更多>>摘要：Piper longum L. (Piperaceae) is famous for flavoring food and treatment purposes. N-Alkylamides (NAAs) are the most common secondary metabolites found in Piper species with broad spectrum of biological properties. Because of the similar structures and lower polarities, it is difficult to separate NAAs by traditional chromatographic methods. Herein, an efficient off-line two-dimensional coupled with gradient high-speed counter-current chromatography (HSCCC) method is reported for preparative separation of N-alkylamides from P. longum. The HSCCC solvent system with n-hexane/ethyl acetate/methanol/water (5:4:5:4, v/v) was used for the first dimensional separation. Two pure compounds i.e. piperlonguminine (1) and piperine (2) were successfully separated, coupled with an enriched trace ingredient. Furthermore, the enriched ingredient was used for the second dimensional separation with a gradient HSCCC mode by adjustment of the mobile phase with more enhanced elution ability. Eight minor compounds were successfully separated including retrofractamide A (3), retrofractamide C (4), dehydropipernonaline (5), pipernonaline (6), piperundecalidine (7), guineesine (8), brachystamide B (9), and (2E,4E,12Z)-N-isobutyl-2,4,12- octadecatrienamide (10). The structures of the isolated pure compounds were characterized by ESI-MS, H-1, and C-13 NMR spectral analysis.
查看更多>>摘要：Sorption isotherms give an insight into thermodynamic behaviour of materials during drying. This is necessary for process optimization and to prevent over-processing, especially at higher temperatures, such as in drum drying or superheated steam spray drying. Aim of this study is to introduce a simple, barometric method for the determination of water desorption isotherms. As test materials, microcrystalline cellulose and potato starch are used. Both materials show specific temperatures where the trend of the determined GAB parameters and the slope of the isosteric heat of sorption are changing significantly. Thus, is the predictability of thermodynamic behaviour depending on the material. Further, it is demonstrated that the extrapolation of low temperature sorption data (<60 degrees C) leads to an error in prediction of 30% for microcrystalline cellulose and 15% for potato starch, compared to isothermal data determined at the respective temperature by the barometric method. Reducing the measurement time for the presented barometric pressure approach would extend its application range to temperature sensitive materials, if short residence time processes such as spray drying are of interest.
查看更多>>摘要：Alternative decontamination strategies focusing on the reduction and detoxification of mycotoxins in food and feed products have gained increasing attention in recent years. In the present study, we explored the potential of thyme, clove and rosemary essential oils (EOs) to inactivate aflatoxin B-1 (AFB(1)) in vitro, the most potent human carcinogen produced by fungi. Furthermore, we investigated changes in the mutagenic activity of the EO on the inactivated AFB(1) products by the Ames test. The AFB(1) inactivation assay was performed under different incubation times (2, 24 and 72 h) and EO concentrations (10 and 50 mu L mL(-1)) and was quantitatively monitored by high-performance liquid chromatography (HPLC). The results indicated that the in vitro exposure of AFB(1) to the thyme, clove and rosemary EOs at 50 mu L mL(-1) for 72 h effectively inactivated AFB(1) products at rates of 92, 90.8, and 82.8%, respectively. Moreover, a complete loss of mutagenicity was observed in the EO-inactivated AFB(1) products when compared with the untreated samples. Therefore, our findings suggest the use of EOs as a promising approach for AFB(1) reduction in the agri-food industry.
NSTL
Elsevier